The Williams in Williams-Sonoma

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 10 April 2004

⏱️ 62 minutes

🔗️ Recording | iTunes | RSS

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Summary

Lynne talks with Chuck Williams, the creator and vice chairman of the Williams-Sonoma retail empire. Back in the 1950s, when the pressure cooker was sophisticated cookware, Chuck was promoting French copper, couscous pots, and kitchen equipment from Europe. It was all so exciting and new. Nowadays, high-quality professional gear is virtually mainstream and cooks can thank Mr. Williams for his vision.

Jane and Michael Stern are eating regional "street food" at its best: hot tamales at the crossroads of the Mississippi Delta. Sally Schneider fills us in on a rite of spring that's often overlooked: the wild and wonderful ramp. Her recipe for Pasta with Ramps highlights this assertive member of the onion family.

Steven Beaumont tracks down some fine Pacific Northwest beers in Seattle and Portland. And travel writer Anya Von Bremsen returns with a report on Tokyo's stunning new food halls. Get all the details from her article in the May 2003 issue of Food and Wine magazine. Finally, we'll have a salmon update from the folks at the Monterey Bay Aquarium's Seafood Watch.

Broadcast dates for this episode:

April 19, 2003 (originally aired)
April 10, 2004 (rebroadcast)

Transcript

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1:01.6	It's Lynn Rosetta-Casper with the splendid table.
1:17.3	Today we meet the man who took America beyond the aluminum saucepan.
1:24.8	Back in the 1950s, when sophisticated cookware was the pressure cooker, Chuck Williams was hawking French copper and cusscus pots.
1:28.0	Well, today we meet up with the creator of William Sonoma.
1:32.8	This turns on earth an odd tradition, the hot tamales of the Mississippi Delta.
1:38.4	Food writer Sally Schneider brings us an object of love, of passion, of myth, the wild ramp.
1:45.1	Our beer man, Stephen Beaumont, plans a travel itinerary around the beers of the Pacific Northwest, and then Anya Van Bremsen checks out the ruthless consumerism in Tokyo's gorgeous new food halls.
1:51.2	All this and your calls coming up on the splendid table.
1:57.0	But first, this.
	...

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