What to Drink With What You Eat

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 10 March 2007

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week it's a look at how the pros decide what to drink with nearly every food you can imagine. Our guest, Karen Page, author of What to Drink With What You Eat, talked with expert chefs and sommeliers to find out what goes with everything from apples to veggie burgers. She takes us beyond wines and waters to coffee, soda and even vinegar!

The Sterns are in Tampa, Florida where they swooned over the Cuban sandwiches and ropa viejo at La Teresita. Lynne ponders the potential spiritual and ecumenical ramifications of Pope-approved Fish Snackers from KFC.

Who knew that cauliflower of all things would become the latest darling of cutting edge chefs? Amy Scattergood, staff writer for the Los Angeles Times, joins us with a report. Not to be outdone, Lynne came up with a recipe for Roasted Cauliflower with Fresh Sage and Rosemary that takes this often overlooked member of the cabbage family to new heights.

Dr. Richard Schulze talks Carolina Gold Rice, the huge cash crop of the 1800's (extinct by the 1900's) and what brought it back. Dr. Schulze is the author of Carolina Gold Rice: The Ebb and Flow History of a Lowcountry Cash Crop.

Spice hunter Nirmala Narine looks at the herb you never actually eat — the bay leaf — and shares her recipe for Turkish Lamb Kebabs. Nirmala is the author of In Nirmala's Kitchen: Everyday World Cuisine. Gyro artist Bill Swislow tells a story of culinary collecting of a different sort, and, as always, the phone lines will be open for your calls.

Broadcast dates for this episode:

March 10, 2007

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.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:34.3	Hi, it's Lynne Rochette O'C., and you're listening to The Splendid Table, the show for people who love to eat.
0:40.5	Our program is produced by American Public Media and brought to you by Super Target.
0:45.5	Well, today it's how the pros learn what to drink with nearly every food you can imagine.
0:51.0	Our guest, Karen Page, has gathered the wisdom of America's experts in an
0:55.1	encyclopedia called What to Drink with What You Eat. You know how chefs love to give new
1:01.5	life to the taken for granted and the humble? Well, it's cauliflower's turn. And the idea is
1:07.9	great. We get the story from Amy Scattergood of the L.A. Times.
1:12.1	We have a detective story, the great and delicious Carolina Gold Rice. The backbone of Carolina
1:18.3	wealth in the 1800s disappeared. It was thought extinct until Dr. Richard Schultz got curious.
1:26.0	Then one man and his heroes,
1:28.4	the story of culinary collecting of a different sort.
1:31.6	And as always, in the second half of the show,
1:33.9	we're going to be opening the lines for your calls.
1:36.2	You can reach us at 800, 537-52-52.
1:40.6	So let's roll with Jane and Michael Stern.
1:43.2	They write the Road Food column in Gourmet magazine.
1:53.1	Jane, Michael, I have one request.
1:56.5	Please take me where it's warm.
1:59.0	Great idea.
	...

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