The Accidental Connoisseur

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 14 May 2005

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

When our guest, Lawrence Osbourne, wondered if he could trust his own palate he went inside the wine world to find out. He'll tell us what he learned. His book is The Accidental Connoisseur: An Irreverent Journey Through the World of Wine.

The Sterns are getting their licks at one of America's last great ice cream factories—the Big Dipper in Prospect, Connecticut. Sally Schneider talks duck and claims it's the new steak. Try her recipe for Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce. Andrew Dornenberg, co-author with Karen Page of The New American Chef, tells of a chef's ultimate sacrifice to seasonal cooking. Suquet de Rape, a Spanish fish stew, is a delicious offering from the book.

Scott Haas takes us to Tokyo for a private tea ceremony, and Marion Cunningham joins us in a tribute to James Beard's 100th birthday. Marion's charming new book is Lost Recipes: Meals to Share with Friends and Family. Her classic Chicken, Fruit and Curry Salad comes from the book.

Broadcast dates for this episode:

May 1, 2004 (originally aired)
May 14, 2005 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:30.8	It's Lynn Rosetta Casper with the splendid table.
0:46.0	Today we ask the question, can we trust our own taste?
0:51.6	When an expert raves about a cavernate plump with ripe kiwi and Moroccan suede,
0:53.1	can you taste all that?
0:55.9	Our guest, journalist Lawrence Osborne,
1:01.0	puts it to the test. His book is the accidental connoisseur and irreverent journey through the world of wine. While the Stearns are getting their licks at the Big Dipper in Prospect, Connecticut,
1:06.8	supercook Sally Schneider talks the new steak, it's healthy, it's good, and it comes from a duck.
1:12.9	For a little tranquility, Scott Haas takes us to Tokyo for a private tea ceremony,
1:17.8	and we celebrate the 101st birthday of the Granddaddy of Good Eating.
1:22.5	All this and your calls coming up on the splendid table.
1:26.6	But first, this.
1:32.2	Peel me a grape, crush me some ice.
1:42.1	Skin me a peach, save the fuzz for my pillow
1:46.4	talk to me nice
1:49.0	talk to me nice you've got to wind me
1:54.0	and dine me
1:58.0	don't try to fool me be jule me
2:03.5	either amuse me
2:06.2	or lose me
	...

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