Tasting in the Dark
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 20 March 2015
⏱️ 53 minutes
🧾️ Download transcript
Summary
We’re looking at the world of wine tasting with an unusual guide, Hoby Wedler, the blind host of the Tasting in the Dark seminars at Francis Ford Coppola Winery. Chef Daniel Patterson of San Francisco’s famed Coi talks about the philosophy behind the vegetable emphasis on his menu, and could cactus be the next kale? We check in with Modern Farmer’s Sam Brasch.
Broadcast dates for this episode:
- March 21, 2014 (originally aired)
- March 20, 2015 (rebroadcast)
Transcript
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| 0:00.0 | Support for this show comes from OnePassword. |
| 0:04.0 | If you're an IT or security pro, managing devices, identities, and applications can feel overwhelming and risky. |
| 0:12.0 | Trellica by OnePassword helps conquer SaaS sprawl and Shadow IT by discovering every app your team uses, managed or not. |
| 0:21.2 | Take the first step to better security for your team. |
| 0:24.7 | Learn more at onepassword.com slash podcast offer. |
| 0:29.3 | That's onepassword.com slash podcast offer, all lowercase. |
| 0:38.5 | Support for this show comes from OnePassword. |
| 0:41.6 | If you're an IT or security pro, managing devices, identities, and applications can feel overwhelming and risky. |
| 0:49.7 | Trellica by OnePassword helps conquer SaaS sprawl and shadow IT by discovering every app your team uses, managed or not. |
| 0:58.0 | Take the first step to better security for your team. Learn more at OnePassword.com slash podcast offer. |
| 1:06.4 | That's OnePassword.com slash podcast offer, all lowercase. |
| 1:14.0 | It's the splendid table from APM, American Public Media. |
| 1:18.2 | I'm Lynne Rosetta Casper. |
| 1:19.8 | You might be rethinking tonight's supper once you hear our guest. |
| 1:23.4 | Chef Daniel Patterson, he has Kwah, the Michelin two-star restaurant in San Francisco. There you taste |
| 1:29.6 | through eight courses, surprising courses, like a bowl of grits that's really buttered popcorn, |
| 1:35.7 | tomatoes with olive oil ice cream. You don't realize it, but you're eating mainly vegetables, |
| 1:41.9 | brilliantly done. A challenge a lot of chefs are taking on. |
| 1:46.1 | I love the challenge of making something with something really humble and making it as |
| 1:52.4 | exciting as if their customer is getting kind of a traditional luxury ingredient. |
| 1:56.0 | I mean, let's be honest, to make a beat as exciting as caviar frou gras is, you know, it's got to be a pretty damn good beat. |
| 2:03.5 | It's not about vegetarianism, but about the challenge of the vegetable. |
... |
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