Vermouth
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 1 September 2001
⏱️ 60 minutes
🧾️ Download transcript
Summary
We say, forget martinis—what we want now is a summery American vermouth, perfectly chilled, straight up and just right for lazy-day sipping. California winemaker Andrew Quady, one of the country's vermouth pioneers, introduces us to Vya Extra-Dry Vermouth, a fresh and vibrant wine, delicious solo or paired with spicy-sweet foods.
Jane and Michael Stern tell of a former Pittsburgh "techy" turned biscotti maker, John Willoughby is back with the word on some extraordinary dried red peppers, and herb maven Jerry Traunfeld gives us his recipe for Scented Geranium Lemonade. We've another installment in the saga of life behind the restaurant kitchen door and Lynne will take your calls.
Broadcast dates for this episode:
- July 15, 2000 (originally aired)
- September 1, 2001 (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. |
| 0:30.5 | It's Lynn Rosetta Casper with the splendid table. You know that old business about making a martini? You take gin and pass the |
| 0:47.7 | vermouth cork over it? Well, we're proposing you forget the gin and drink the vermouth, |
| 0:53.4 | specifically one of the new American vermouth. |
| 0:56.7 | California winemaker Andrew Quattie is going to introduce us to the newest sipping wine for summer. |
| 1:03.1 | Jane and Michael Stern introduce us to a techie-turned Biscoffi maker in Pittsburgh. |
| 1:08.9 | John Willoughby clues us into some extraordinary red peppers. |
| 1:12.6 | We have another installment of life behind the restaurant kitchen door from the author |
| 1:17.4 | of Kitchen Confidential and Irving Maven Jerry Trounfeld cooks with scented uranium. |
| 1:23.2 | All this and your calls coming up on the splendid table. |
| 1:26.8 | But first this. |
| 1:34.3 | It's Lynn Rosetta-Casper with Kitchen Chronicles, |
| 1:37.4 | where knowledge is power and cooking is pleasure, |
| 1:40.3 | a practical guide for nourishing ourselves and the people we care about. |
| 1:45.8 | The time has come. |
| 1:48.9 | My favorite herb is in its prime right this minute, so it's time to use it like there's |
| 1:54.9 | no tomorrow and to freeze lots of it for winter. |
| 1:59.0 | Okay? |
| 2:00.0 | What is this paragon of lusciousness? It's basil, fresh |
| 2:03.6 | basil, picked and it's prime. Now that means that the flowers on the top of the plant are |
... |
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