Podcast appearances and mentions of caroline conner

Caroline Conner joins me for a husband and wife engaging with local politics and sexual adventure. See Caroline perform live in You Had to Be There and Cherry Bomb: an Improvised Musical only at Third Coast Comedy Club! #improv #comedy #improvcomedy #improvpodcast #comedypodcast #longformimprov #nashvillecomedy #humor --- Support this podcast: https://podcasters.spotify.com/pod/show/audio-based-content/support

It's Beaujolais Nouveau day, when the 2022 batch of Beaujolais wines hits the shelves. We'll explain why it's such a big event – but why it was even bigger in the 1980s.Does Beaujolais Nouveau wine deserve its bad reputation?This week we also discuss bullfighting, yes bullfighting exists in France, well at least in certain parts of the country. But for how much longer? The controversial blood-sport is in the line of fire of lawmakers and animal rights groups.EXPLAINED: Could bullfighting finally be banned in France?We'll also discuss why John Lichfield believes France is facing a “dangerous moment” with fuel prices set to soar once again.“We are just four years on from the Gilets Jaunes movement which was a protest against the threat of rising fuel prices. But these (protest movements) tend to develop very quickly like a squall and we could see a lot of problems in the weeks ahead,” said John.French petrol stations run dry with fuel prices set to riseAlso in this week's episode we look at whether €72.2 million could bring an end to the dangerous and deadly Channel migrant crossings and what happened to the 234 migrants on a rescue ship that was allowed to dock in France.OPINION: France and the UK need to get real if they really want stop Channel migrant crossingsAnd we'll also hear about an almighty row involving the man some call “France's Rupert Murdoch” and learn some French insults that we don't recommend you use – (but they are useful to know).Do you live on the coast of France? A new report has mapped out those parts of the country's coastline which could one day be under water. We'll take you through them to see if you area or favourite coastal resort in France is affected.MAPS: The parts of France set to be underwater as sea levels riseOur host Ben McPartland is joined by The Local France's journalists Gen Mansfield and James Harrington, our politics expert John Lichfield and special guest Caroline Conner from Lyon Wine Tastings. Hosted on Acast. See acast.com/privacy for more information.

If Ernest Hemingway described Paris as a feast, it's no surprise. While as an urban center, it could seem as though Paris' terroir is defined by the surrounding countryside, Emily and Caroline are here to show you that's not the whole truth. Delve into underground caverns where button mushrooms grow, and explore the now-defunct marketplace that Emile Zola characterized as the city's belly. It's irreverent and delicious – time to dig in!Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Brittany boasts some of France's most beautiful coastline, so it's no surprise that it's home to some phenomenal seafood. But this region, which has taken great strides to ensure its independence and uniqueness, is also known for its crêpes, mead, and "white gold" – a flaky sea salt that will blow your mind.Sparking Mead: https://www.heidrunmeadery.comJoin us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Alsace has been passed back and forth between France and Germany for centuries, and as a result, it has a wholly unique culture and cuisine. Home to Caroline's favorite wine grape – and another stinky cheese – it's ripe for discovery.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

France's favorite cheese – and the one it produces the most of – hails from the idyllic Franche-Comté, also home to a unique oxidative wine and... a lot of cows. This week, Caroline and Emily are delving into this haven of great dairy and wine and exploring the contentious coexistence of a cheese that transcends international borders.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Welcome to Episode 37 of Profiles in Franceformation, I'm your host Allison Grant Lounes and today I'm speaking with Caroline Conner.In this conversation with Caroline we'll learn about: What brought her to Lyon and how she first began her business in the wine industryWhat tourists can expect when visiting Lyon or joining a culinary or wine tour in LyonCaroline's tip for dining more affordably at a Michelin star restaurantThe culinary world of LyonThe importance of terroir and what it can mean for a food or wineHow Caroline likes to teach others about wine through comparative wine tastingWhat launched Caroline's career in 2009Caroline's reasons as to why she enjoys living in France so muchThe sustainability of local French wine and produceWhat challenges Caroline has faced since moving to France and establishing her life in LyonCaroline's recommendations for someone planning to visit Lyon and her advice for anyone planning to move to FranceTo visit Caroline's website or social media pages, please use the following links:https://www.winedinecaroline.com/ Instagram: @winedinecarolineFacebook: Wine Dine CarolineYouTube: WineDineCarolinePinterest: Wine Dine CarolineThe Terroir Podcast: https://www.winedinecaroline.com/podcastIf you're interested in signing up for Caroline's retreat this October: https://www.winedinecaroline.com/french-wine-tours-retreats/lyon-french-wine-tour/If you are considering moving to France like Caroline, Foolproof French Visas can help you navigate the path toward finding the right visa for you. It can be purchased here: https://www.yourfranceformation.com/books or in paperback on Amazon. If you would like to pursue your own Franceformation, you can also request a free 30-minute clarity call with Allison to review your visa options and decide how to move toward creating your ideal life in France: https://www.yourfranceformation.com/free-call    If you liked this episode, please leave a positive review and be sure to subscribe so you won't miss next week's episode!

Ardèche is a little-known paradise outside of France, known for its rugged landscapes and rustic cuisine governed by a reliance on potatoes, wild fruit, and chestnuts. Find out how chestnuts saved local industry following the death of the silk trade and discover some local wines, cheeses, and even ice cream!Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Burgundy may be known for its wine (and wine sauces) but it's also beloved for other flavors including garlic and parsley butter (aka the sauce adorning snails and frogs!), mustard, and some truly funky cheeses. Tune in to find out why Dijon mustard is a misnomer and which cheese Brillat-Savarin thought was the king of all French fromage.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Some bottles of Burgundy cost tens of thousands of euros – a contributing factor to one of the most high-profile wine heists in history. Caroline is sharing that tale, while Emily clues listeners into the misnomers behind some of Burgundy's purportedly most famous dishes. (And fangirls over Napoleon. Again.)Charlois cows:https://amazing-animals-planet.com/post/what-are-charolais-cattle-known-forJoin us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

The Auvergne isn't the most-visited area of France, but it really should be: Home not only to the Michelin guide and to 80 dormant volcanoes, the Auvergne boasts a rich, little-known wine tradition, some of the country's most delicious cheeses, and perhaps the only lentil protected by law.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Tourpreneur believes our industry needs more diverse voices so welcome to the first of our Women in Travel series.   In this episode, the first 4 four recordings with Amanda Walkins, Zakia Moulaoui Guery, Caroline Conner and Carol El Hawary, they discuss how women can be represented in travel, from top level C-Suite positions to speaking at events.   As always, we are looking for more women to share their voices. Please do email hello@tourpreneur.com if you wish to be considered.   Join our Facebook Group: https://www.facebook.com/groups/tourpreneur Visit the website: https://tourpreneur.com

Did you know that most Americans only buy a bottle of sparkling a year? Champagne has something hallowed about it that transcends borders – even the French seem to find it a bit mystifying. To demystify it, then, Emily and Caroline are joined by Christian Holthausen, the Franco-American founder of Westbrook Marketing Partners with over 20 years working in Champagne.@boisechampagneJoin us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Why the heck is Champagne perceived to be so fancy? That's the question on Emily and Caroline's minds this week, as they delve into the nitty gritty of the most famous sparkling wine (and the stinky foods best paired with it). Spoiler alert: the sausage smells like a toilet, and the cheeses smell like gym socks.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Lyon is a city fueled by silk production and juicy Beaujolais – and it's also Caroline's home! Tune in this week to find out how leatherworkers contributed to one of the most famous local seafood dishes and why Paul Bocuse felt lost whenever he left this gorgeous, rich, gastronomic center.Salade Lyonnaise, Tarte aux Pralinés Roses, General Bouchon-y Thingshttps://www.tomatokumato.com/a-classic-lyonnais-bouchon-at-le-poelon-dor/https://www.tomatokumato.com/bouchon-tupin-blends-old-and-new/https://www.tomatokumato.com/a-contemporary-experience-at-le-bouchon-des-filles/Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

The historic Dauphiné is perhaps best known for its creamy potato gratin, but it's also home to tiny ravioli and to some of our favorite creamy cheeses. Adjacent to the Northern Rhone – home to some of our favorite wines – it's a lesser-known region well worth a closer look.Join us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

The Alps are shared among France, Italy, and Switzerland, with the former Duchy of Savoie uniting them all. The French side of this relatively young mountain range is home to a host of pressed cheeses, some (questionably) exotic white wine varieties, and loads of comfort food specialties perfect to enjoy after a day of skiing.NPR podcast Emily references: https://www.npr.org/sections/money/2014/10/10/355177578/episode-575-the-fondue-conspiracyJoin us on Patreon: www.patreon.com/parisundergroundradioFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Périgord and Dordogne are home to some of the most luxurious products money can buy, ranging from foie gras to decades-old cuvées of Bordeaux, from black truffles to sweet white wine. This week, Caroline and Emily delve into some of these most sought-after ingredients – and contend with whether they're worth their massive price tags.Why eating foie gras isn't unethical:https://www.seriouseats.com/foie-gras-new-fire-for-an-old-debateHow to Cook a Duck Breast by Caroline ConnerLuckily, duck is extremely easy to cook at home.I am not very into cooking from recipes. I think it's really important to learn how to trust yourself when cooking rather than following instructions.When cooking meat to perfection, whatever timing I give you here is meaningless, you need to practice and play! The only thing I will offer in terms of real specificity is that I highly recommend getting an electric thermometer. They aren't cheap and will set you back about $50 but they are so worth it and they will really help you never overcook your meat.Serves 2, these are huge- 1 magret de canard - a large duck breast from a foie gras duck- salt and pepper- Sauce bordelaise if you want1. Put the duck breast in the freezer for 15 minutes, this will help firm up the fat so it's easier to score2. With a very sharp knife, score the skin through the fat, trying to cut to the flesh but not through it. Don't be mad if it's not perfect!3. Score again perpendicular to the first round4. Place the duck breast skin side down in a COLD non-stick pan, ideally cast iron5. Turn on the burner to low or medium low and do something else for a few minutes, the fat will start to melt6. As the fat renders out of the skin, hold the breast with tongs and pour out the fat into a bowl, never throw away duck fat use it to cook some potatoes tomorrow or in a few days!7. You'll need to do this a lot, there is a lot of fat. Check the skin occasionally to make sure it isn't starting to burn and turn down the heat if it is!8. It will take between 10 and 15 minutes for the skin to render and yield a LOT of fat and be nice and crispy9. Once it's where you want it, crank up the heat and flip the breasts10. For medium rare, which is the correct temp, cook them till they reach 125 F internally, which will be another 5 minutes or so11. Let rest for a few minutes and then carve and serve with truffle mashed potatoes! Or with salad. Or with anything.Find Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Bordeaux is home to some of the most famous – and most expensive – French bottles, but are they really worth that hefty price tag? Caroline schools Emily (and all of us!) on the history of this region with a whopping 53 AOCs, and she dons a chef hat in concocting a recipe for the perfect steak to enjoy alongside your favorite bottle. Meanwhile, Saint-Emilion's Kelley Moueix, of the JP Moueix group, explores some of the nuances of making wine in this medieval village with a rich history, and Emily shares the tale of nuns tasked with using up egg yolks left behind from ancestral fining techniques.Discover the JP Moueix group and Château Belair-Monange:https://www.moueix.com/Find their bags here: https://saint-m.fr/Map of Bordeaux AOCs:https://bit.ly/3qA3JHPMap for Occupied France:https://bit.ly/3IDUYCuArticle by Jane Anson about Bordeaux under occupation:https://janeanson.com/world-war-ii-bordeaux-life-under-occupationSteak a la Bordelaise by Caroline ConnerThis is a recipe that is not really a recipe, the basic gist of it is that you reduce red wine and stock until it's got a thick syrupy texture, then mount it with butter. Pretty simple. It's not something that you need huge quantities of either, 2 or 3 spoonfuls is enough. It's intense!1 Sirloin Steak (8oz for two people seems good to me with sides but you may want 2 x 6oz, leftovers never hurt)Sauce Bordelaise1 shallot, finely chopped1 cup of red wine1 cup of chicken, beef, or veal stock1 bay leaf2 sprigs of thyme2 tbsp of butter, divided
In a small saucepan reduce the red wine and the stock with the bay leaf until it has reduced to about a quarter cup, it should be thick and syrupyPress the steak dry with paper towels and then salt and pepper liberallyI set up a little bowl of salt and pepper mixed together before doing this step so I'm not getting meaty hands all over everythingAdd a glug of neutral oil to frying pan or cast iron pan and get it searing hot, it should smokeAdd the steak and press down on it with your spatulaFlip and press until it's nice and brown and cooked to your liking . You can see a guide here for internal temps!Remove from the pan and cover with foil to restAdd 1 tbsp of butter to the pan and the diced shallot along with a pinch of salt and cook for a minute or two until the shallot goes translucentAdd the stock/wine reduction and whiskOff the heat, whisk in the other 1 tbsp of butter and season with salt and pepperSlice your steak and serve with a few spoonfuls of this intense sauce!Find Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

A rose by any other name may smell as sweet, and this bit of southwestern France – whether you call it Dordogne or Périgord or even Aquitaine – smells sweetly of walnuts, washed-rind cheese, and wine. Emily and Caroline are breaking down Périgord's seven strawberry varieties, delving into why a cheese invented by monks was vastly improved by nuns, and explaining how the wines here got to be so deceptively delicious for how reasonable they are. Caroline shares a recipe for a delicious local walnut cake, Emily reduces the 100 Years' War to 15 seconds or less, and they both fangirl over the ultimate badass Eleanor of Aquitaine, who married two kings and proved to be cooler than both of them.Tarte Aux Noix Perigourdine Recipe by Caroline ConnerI made these into little tartlets but you could just as easily make one big tart. It was so delicious, pecan pie vibes but more caramelly and with the lightest crispest pastry!Yes, you could buy pastry, but store bought pastry sucks. It sucks! Making your own pastry is so easy and it's really a zillion times better. The pastry makes enough for 6 tartlets easily cut out with as many scraps leftover for the next project, or one big tart again with scraps. It's so easy, trust me!If you want to make one big tart, increase the cooking times on everything by about 20 minutesServes 6-8Ingredients200g walnut halves200g sugar200g of creme fraiche or heavy cream30g unsalted butter cut into cubes1/4 tsp of salt30g honey2 eggsPate sucrée - or sweet pastry crust - this makes enough for 2 big tartsStart by making the pastry since it will need at least an hour in the fridge before rolling.Pate Sucrée250g AP flour or pastry flour95g powdered sugar30g ground nuts, walnuts if you have them, but almond or hazelnut will do, you can skip this if it's too much of a pain2 big pinches of salt150g butter1 large eggCombine flour, powdered sugar, salt, and ground nuts. Whisk togetherCut butter into cubes and mix into the dry ingredients, pinching and rolling the butter between your fingers until the mixture is sandy and there aren't any big pieces of butter leftCrack the egg into a bowl and break it up with a fork, then add it in and fold with a spatulaYou want to work the dough enough so it starts to create a mass, but it doesn't need to be uniform or totally cohesiveDump it out onto plastic wrap including any dry crumbs, flatten into a disk shape and wrapStore in a cold part of the fridge for at least an hourPreheat the oven to 350F or 175C (if using convection lower it by 10 or so degrees)Spray or butter the tart shellsRoll out pastry with plenty of flourLine the tart shells, it doesn't matter if there are some holes just patch them up!Grease some foil and lay it butter side down over the pastry and fill with either rice, beans, or baking beadsBlind bake like that for 10-15 minutes until the sides look like they are starting to be drierRemove the foil and beans and bake for another 10 minutesMeanwhile - for the tartsHave all your ingredients at hand before you make the caramel, it waits for no (wo)man! And for god's sake be careful, caramel is dangerous.Roast the walnuts in the oven or toast them in the microwave so they get all that good roasted flavor, I don't have a microwave so it's usually 10-15 minutes in the oven for meI dump them into a kitchen towel and crunch them up with my hands, this keeps the chunks large enough to be toothsome and removes some of the bitter skinMelt the sugar in a dry pan over medium heat, you can stir the unmelted sugar into the melted sugar to help it alongOnce it is uniformly melted and a rich amber color, take it off the heat and add the butter cubes and stir, it will spit!Once the butter is in add the honey and cream and saltPut it back on the heat and cook it until it thickens up a bit, it should coat the back of your spoon or spatula rather than sliding straight offAdd the walnuts and stir, removing from the heatIgnore for 15 minutes so it cools down and doesn't immediately scramble your eggsAdd the eggs one at a time and stir in until the mixture is uniformSpoon into the tart shells and then return to the oven for about 15 minutes, it's done when the whole surface looks set, there will be bubblesLet it cool before you stick your face in it, which will be difficultFind Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Normandy is a dairy powerhouse in France, home to one of its three AOP butters, its only AOP cream, and four of its 46 AOP cheeses. From stanky Livarot to oh-so-popular Camembert, Emily and Caroline guide you through the history of top-quality dairy in Normandy.Find Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

With links to the Norsemen of yore, Normandy is so much more than the home to the D-Day beaches. This week, Caroline and Emily delve into the history of this rich region, home to some of France's best beef and its most famous apple brandy: Calvados. Plus, Benjamin Renaud of the Ferme de Romilly takes us through some of his efforts to modernize his historic cider house.Ferme de Romilly:romillycidre.comFall Fashioned Recipe by Forest CollinsThe recipe is in parts (instead of ounces/milliliters) because I usually batch it in a large bottle making it easy to serve when guests arrive, meaning less time messing with measuring and mixing. I also serve it over smoked ice to add a special touch for guests, which is  something I can also prepare ahead of time and leave in the freezer until I'm ready to go (put it in a ziplock bag or two to keep the smoke smell from invading other things in the freezer) I have put the amonts for a single serving in parentheses after the parts Fall Fashioned6 parts calvados*** (2 ounces/60ml)1 part brown sugar syrup (equal parts brown sugar and water) (1-2 barspoons/10ml)several dashes whiskey aged bitters** (3-4 dashes)Mix together over large block smoked ice cube* in rocks glass and express lemon peel over*for the ice cube, I usually use my smoker, but if you want the quick and easy way, just add liquid smoke to the tray when making the ice.**I add 3 to 4 dashes of bitters per drink. If you have a rough idea of how many drinks are in your batch you can multiply that by 3. Otherwise, you can just add three or four dashes when you pour the drink from the batch. ***While we sometimes use calvados from small local producers, I suggest Christian Drouin as something easier to find if you aren't localSometimes for extra theatrics I'll serve the Fall Fashioneds in a separate little perfume flacon next to the chilled glass with the ice cube ( I bought these new for the purpose – be careful about reusing bottles that had perfume in them already). Guests can then pour it themselves over the ice block. This isn't just kind of cute and interactive but practical. I bought perfume bottles that hold nearly exactly 2 ounces (60 ml) of liquid, so I know I'm giving the same measure for each cocktail and not getting accidently overly heavy handed with the pours. Find Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

We spent last week talking about what's old in Provence – now let's delve into what's new! Emily delves into vegetables that are surprisingly modern, considering how deep their associations are with the region's most famous dishes, while Caroline opens your eyes to the arrival of the region's most famous – and perhaps most beloved – wine. Plus, enjoy a recipe for les petits farçis from none other than Rosa Jackson, owner of the Niçois cooking school of the same name.Petits Farcis cooking schoolhttps://www.petitsfarcis.com/Provence Wine Tours
https://provencewinetours.com/Recipe: Les Petits Farcis Niçois, by Rosa JacksonServes 2Every Niçois has a family recipe for les petits farcis, the little stuffed vegetables that are also sold at many traiteurs (delis) and butchers in the Old Town. These stuffed vegetables should be served warm or at room temperature to best appreciate their individual flavors.Vegetables to stuff:2 small onions, red or white (I like red)2 small round zucchini or 1 small regular zucchini 2 small tomatoesStuffing:1 small zucchini1 small onion4 oz white mushrooms (100 g)1 clove garlic6 oz ground or finely chopped raw meat (veal, pork, chicken or a mix), or cooked lentils for a vegetarian version (160 g)1/2 tsp dried thyme1 egg1/4 cup grated Parmesan cheese (25 g)2 sprigs fresh basilBreadcrumbs, as needed (probably not more than 2 tbsp)1 tbsp olive oilSea salt and freshly ground pepperCut a cap off each round zucchini, set it aside and hollow out the inside using a melon baller or spoon. If using long zucchini, cut each one into 7.5 cm (3 inch) chunks horizontally and hollow out the inside from one end, leaving it closed at the other end. Discard the insides if they are seedy, otherwise keep them for the filling.Cut the onions in half lengthwise, make a small cut next to the root and scoop out the inner layers, leaving two outer layers. Set aside the insides. Cut a cap of each tomato, set it aside and hollow out the inside, keeping it for another use. Sprinkle the inside of the tomato with salt and set aside, upside-down, on a plate lined with paper towels.Half-fill a large saucepan with water and bring to a boil. Add 1 tbsp salt and the hollowed-out onions and zucchini with their caps. When they are just soft, after 3-4 mins, transfer them to a bowl of ice water. Set aside 1/2 cup of the cooking water.To make the stuffing, cut the mushrooms and zucchini into large chunks. Place each of the vegetables, including the onion trimmings and the zucchini trimmings if using, into the food processor without overfilling it and mince using the pulse button. Transfer to a large bowl. Don't worry if they give off some liquid in the food processor but try to avoid puréeing them. Mince the garlic by hand and set it aside.Heat 2 tbsp olive oil over medium-high heat in a sauté pan. Add all the vegetables and cook until they soften and their juices evaporate. Add the garlic during the last 2 minutes of cooking.Transfer the vegetables to a bowl and stir in the raw meat. Add the parmesan, eggs, chopped basil, 1 tbsp olive oil and breadcrumbs as needed to lightly bind the mixture. Season well with salt and pepper.Arrange the vegetables in a roasting tray. Stuff the vegetables with this mixture, topping the tomato and zucchini with their caps, and pour the reserved cooking water into the tray. Roast them in the oven at 350 F (175 C) for about 30 minutes, until the vegetables are soft and the stuffing is browned. Baste from time to time with the pan juices. Just before serving, drizzle with a little more olive oil.Serve warm or at room temperature with mesclun.Find Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Evocation of the food of Provence might make you think of dishes like ratatouille and salade niçoise, accompanied by endless glasses of pink rosé. But all is not as it seems. In this episode, Emily and Caroline delve into the history of this varied region, exploring medicinal Roman wine, assertive goat cheeses, a sweet tart made with Swiss chard, of all things, and a hearty beef stew that goes against everything the Mediterranean diet seems to be known for. Mountain people link: https://bit.ly/3rlyS2kDavid Lebovitz's fromage fort recipe:https://www.davidlebovitz.com/fromage-forte-cheese-dip-spread-recipe/Daube Provençal (Beef Stew from Provence)Serves 42lb of stewing beef, cut into 2-3 inch squares1 bottle of inexpensive red wine, Côtes du Rhône is a good bet1 onion, diced4 carrots, peeled and cut into 2 inch chunks2 cloves of garlic, chopped1 tbsp of tomato paste1 orange, cut in halfA handful or two of good black olives, Nyons are the best!olive oil1 bay leafsome sprigs of thyme4 tbsp flour4 tbsp room temp butterThis is home cooking at its most perfect. Don't stress about measuring perfectly, add another onion or more olives or some rosemary, it's all fine! What makes this distinct from other beef stews is the addition of the orange and the finishing touch of olives. I use my Instant Pot pressure cooker for this, but you can easily do it in a dutch oven or even a normal pot. I'll include timings for both. Traditional recipes have you marinate the meat, but it's a superfluous step that really doesn't do much except make a mess, so I don't bother!Combine some salt and pepper in a small bowl, this helps with keeping things clean!Dry off your beef chunks with paper towel, salt and pepper them using your handy mixtureSear the beef in batches in hot oil (sautée setting on the InstantPot, or medium high heat)Don't crowd the pan or the meat won't sear! Once you've got a good hard sear on one side it's good to go, pop it in a bowl to wait for the rest.When your final batch of beef is seared, remove it from the pan and add the diced onionCook for a few minutes then add the garlic cloves and tomato pasteAdd the wine and scrape up all the good bits from the bottom of the panAdd back the beef, the carrots, the bay leaf and herbs, and the orangeCook till it's done - Give it an hour and a half if you're using a pressure cooker, or 4-6 hours if you're going oldschool. This is something that just takes how long it takes, and if the meat isn't tender, it's not done.Combine the flour and butter in a bowl - this is your beurre maniéAdd a tablespoon to your stew and bring it to the boil, add more as needed to get a nice glossy thick stew, you may not need it all, or you may need more!Add the olivesTaste your food please and add plenty of salt and pepper. If it doesn't taste good it means you haven't added enough salt, this is a lot of food and it needs a lot of salt. Add more salt!Enjoy with simple rice, buttered noodles, potatoes, or good crusty bread.Find Us OnlineWebsite: www.parisundergroundradio.com/theterroirpodcastFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.comHost: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsMon Paris by Ikson https://www.iksonmusic.com; https://youtube.com/iksonAbout UsFrance is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.

Classic Breton crêpes are made with nutty buckwheat flour and, in this recipe, are filled with a simple, vegetarian combo of spinach, goat cheese, and eggs. Emily offers a few options both to serve in and after this delicious dish, while Caroline extols the virtues of a white wine that couldn't be happier with chèvre.Spinach, egg, & goat cheese crêpes recipe:2 eggs Goat cheese 1/2 cup Buckwheat flour Water Salt to taste 1 to 2 cups of spinach to cookOlive oil or butter for the panAdd water and a dash of salt to the flour until it has a pancake like batter Heat the pan and pour the batter to create the crepes/pancakes Wait until there are bubbles/holes and flip to the other sideOnce all crepes are made, cook the eggs sunny side up and the spinach Place the eggs and spinach on top of the crepe and then add goat cheese to your liking Salt and pepper to taste et voilà !Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

Salmon with Miso Tahini Sauce served with Cucumber and Carrot Salad and Sushi Rice with Christy VelasquezThe Asian influences in this salmon with miso, sesame, and rich tahini pave the way for some pretty interesting pairings. Caroline deviates from the default of most Western sommeliers for a new, intriguing wine selection, while Emily chooses a cheese with a surprising plant-based heart.Cucumber and Carrot Salad:4 large cucumbers thinly sliced1 cup shredded carrots2 tbsp rice vinegar1 tbsp sugar Pinch of saltMiso Sauce:1 tbsp white miso2 tbsp tahini1 tbsp soy sauce½ tbsp sesame oil1/2 tsp ginger½ tsp garlic½ tbsp black and white sesame seedsSushi Rice:1 cup sushi rice1 tbsp rice vinegar4 salmon fillets2 tbsp canola oilIn a medium-size pot over medium heat, boil water and cook the sushi rice. Once the sushi rice has cooked, drain and strain the excess water and drizzle the rice with rice vinegar and mix. Cucumber Salad:In a small bowl, mix the sliced cucumbers, shredded carrots, rice vinegar, sugar, and salt and set aside. Miso Tahini Sauce:In a small bowl, mix the white miso, tahini, soy sauce, and sesame oil. In a medium size saute pan add the canola oil and once hot, add the salmon skin side down and cook for about 5 minutes and gently flip the same and sear the other side for about 3-4 minutes or until cooked through.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Join Caroline and business coach Cheri Yazzie as they chat about gay bars while Caroline gets wine drunk. You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

Joanna Ferrell's comfort food pasta e fagioli is rich and flavorful – and it demands just as much oompf from this week's pairings. Both Emily and Caroline are taking their inspiration from Italy, albeit with choices even Italophiles may not yet have encountered.Recipe:2 medium yellow onions, diced small4 stalks celery, diced small4 carrots, diced small3 tbsp tomato paste2 cans cannellini beans, drained/rinsed2 cloves garlic, pressed6-8 cups chicken stock1 cup uncooked small pasta (small shells/ditalini)Salt and pepper to tasteOlive oilIn a soup pot, heat olive oil over medium heat (2 tbsp, give or take) add onions, celery and carrots (generously season with salt and pepper), sautéing until onions are translucent, add garlic, cooking for another minute. Stir in tomato paste, cook for another minute. Add drained cannellini beans, stirring carefully until all ingredients are combined. Add chicken stock, and bring to boil. Add pasta and cook until al dente, (or cook pasta separately, boiling soup for 12 minutes, adding pasta when ready to serve). Serve with grated Pecorino Romano (aged at least 9 months), or a 24-36 month Parmigiano Reggiano.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Join Caroline and Paris cocktail guru Forest Collins as we chat about vampires, dick pics, and more.More from Forest52 Martinis52 Martinis Facebook52 Martinis InstagramParis Cocktail Talk radio show and podcastParis Cocktails guide to paris cocktail bars iOS You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

Rich and hearty, this farro soup from Denise Powers demands just as personality-driven a cheese. Emily's choice is bright orange – but not for reasons you'd think! Caroline, meanwhile, goes for a Southern French red with a ton of herbaceousness.Zuppa di farro, farro soup, soup d'épeautre recipe:Ingredients1 c of dried borlotti beans3/4 c of farro (spelt), rinsed3-4 pieces of pancetta (in France, I use lardons in a pinch); vegans can drop this altogether1 carrot, diced1 onion, diced1 branch of celery, diced1 clove of garlic, minced1 fresh sprig of rosemary, minced6 sage leaves, minced 1 good sploosh of tomato paste (if I have those 70 ml cans, I use the whole can; otherwise, a rounded tablespoon)1 pinch of ground cloves2 pinches of ground cinnamona generous grating of fresh nutmeg (a teaspoon)a palmful of dried marjoramsaltolive oil (for cooking)olive oil (for drizzling--optional)Cook the beans until tender in a litre or so of water. You can soak them overnight and then cook the next day for 2-3 hours or cook them in a pressure cooker for about 45 minutes (15-minute slow release). Strain the beans and reserve the cooking liquid. Puree about half the beans (I use a stick blender or just mash them up until it's mostly mush with some whole beans or bean pieces still recognizable). Set aside.In a heavy-bottomed stock pot, sauté the pancetta in olive oil to render the fat, then cook the veggies, garlic, sage, and rosemary until soft and fragrant, about 10-15 minutes. Add the tomato paste and blend thoroughly with the veggie mixture, allowing all the flavors to meld for about 5 minutes. Then add the beans and some salt, mixing thoroughly so that it's all a kind of pinkish paste. Cook for a couple more minutes.Add the bean cooking liquid, the dry spices and the marjoram. Stir thoroughly until the mixture has an even consistency. Add water if necessary. Bring to a boil, then reduce the flame to a simmer and add the farro. Cover and cook until the farro is soft, about 30 minutes if you're using pearled farro, closer to an hour if you're using the whole grain version. Add salt and pepper to taste. Finish with a dash of nutmeg and serve with a drizzle of olive oil (infused with pepperoncini for a kick)This is even better the next day when the flavors have had time to set. Add water as necessary to reheat. It also freezes well.  Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

To pivot or persevere? Is it time to take your business digital?This question is essential for any business, especially with the pace at which the market moves today. Today we interview Caroline Conner, wine educator and founder of Wine Dine Caroline who acted fast at the start of the pandemic, shifting from welcoming tourists to an online wine eduction platform and digital course.Caroline talks about her decision to "go digital" and the steps that she took to reign in self-managed digital marketing as a small business. In this episode, we cover:How to move your business onlineWhen to pivot your businessManaging a digital communityCreating (a lot) of contentTune in to hear more from Caroline Conner, featured in NYT & Huffpost for being one of the *first* to offer digital wine tastings in 2020!Season 1: Wine, Episode 7winedinecaroline.comhttps://www.instagram.com/winedinecaroline/

A French cold-weather staple, beef bourguignon has conquered the hearts of many from Burgundy and beyond! Christian Holthausen's recipe uses headier (and cheaper) Languedoc wine. Emily opts for two possible pairings – one from Burgundy and one from the North – while Caroline stays true to tradition.Recipe For 6 people:4lbs of beef shoulder. It's cheap and fatty and needs to be cooked for several hours - and then it's delicious.A few strips of bacon cut into small pieces.Carrots cut into small rondelles.Button mushrooms.A handful of shallots, cut into small pieces.A bottle of red wine from the Languedoc.Laurel, thyme, parsley, salt, pepper, and/or whatever you have hanging out in the pantry. Brown the bacon quickly in a big pot then throw in the beef and brown it in the bacon fat. Add the wine and all of the other ingredients and bring to a boil then reduce to the lowest heat possible and let everything simmer for approximately 4 hours. Be cool. Relax. It's a plat en sauce. If you need a thicker sauce, you can add a dash of flour or cornstarch (gluten-free) in the middle of the cooking process but it's not really necessary. Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Caroline chats with BFF and fabulous Renaissance Queen Shelton Lindsay about lots of weird stuff including flashing Sam Rockwell at work.You definitely want to follow Shelton on all the things athttps://www.facebook.com/shelton.lindsayhttps://www.instagram.com/shelton_whimsySign up for his mailing list herehttps://sheltonlindsay.us12.list-manage.com/subscribeYou can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

Pairing French cheese and wine with enchiladas verdes simply will not do! Emily is opting for an organic California cheese with a bit of a kick, while Caroline takes us to a little-known underdog wine region for a white wine perfect for pairing with this slightly spicy, super comforting casserole.Enchiladas Verde recipe from Damn Delicious: https://damndelicious.net/2019/03/01/green-chicken-enchiladas/Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Join Caroline and friend Sarah Pitard as Sarah regales us with one ridiculous night in Vegas where she may or may not have claimed two male strippers as her own.You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

Join me as I chat with my friend Kristin about a time when an island adventure took a left turn into hell. Okay, it wasn't that bad, but it could have been!You can find Kristin on instagram at instagram.com/kristinkruk/You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

When there are four different soups on the menu – a mix of both creamy and tomato-based – and you want one wine (and one cheese) to rule them all, what's a girl to do? Here to help Madeline pair cheese and wine with her mom's famous pre-holiday soup night are Emily and Caroline, each armed with a secret choice that will tie the whole evening together.Mushroom soup recipe:2 onions, chopped6 ribs celery, chopped2 carrots, chopped2 tablespoons butter2 tablespoons olive oil1 pound mushrooms, chopped (a mix of white button, cremini, and porcini)2 tablespoons Cognac1 3-ounce packet dried mushrooms, rinsed and soaked in warm water until soft1 bay leaf32 ounces chicken stock1 cup heavy creamSalt and pepperSauté the onions, celery, and carrots in the butter and oil. Add the mushrooms and sauté until browned. Deglaze with the Cognac, then add the dried mushrooms and their soaking liquid, bay, and chicken stock. Season to taste with salt and pepper, and simmer for 30 minutes. Cool slightly and remove the bay leaf, then purée with an immersion blender until smooth. Add the heavy cream, season to taste with salt and pepper, and reheat until warm. Serve hot.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Forest Collins is a cocktail expert and a kitchen whiz. She's asking for help choosing wine and cheese for a recipe that hails from far beyond France's borders. Her Pad Thai offers the perfect blend of sweet, savory, and sour flavors. Both Emily and Caroline are looking at the herbal notes present in this classic dish for inspiration in their pairings.Ingredients200 grams 5ml rice noodles80 ml water80 ml fish sauceteaspoon tamarind pasteteaspoon red curry paste1 cake of palm sugar (it usually comes in little hard cakes, otherwise, 1/3 cup of palm sugar or a brown sugar)3 handfuls beansproutscorianderspring onions10 - 12 shrimp1/2 cup of peanuts roughly chopped2 eggs2 cloves garlic choppedtofu (optional)vegetable oilLime wedges (for garnish and juice)RecipePut palm sugar cake, water, tamarind paste, curry paste and fish sauce in a pan and heat until all mixed together and sugar melted. Put noodles in a large bowl with warm water and let sit an hour until they are softHeat a couple of tablespoons of vegetable oil in large pan or wokAdd noodles and fry them until they cook a bit (3 minutes) They will start to stick together a bit, but don't worry, they will come apart when you add the liquidAdd chopped garlic and let cook a bit.Start adding the sugar/water/paste/sauce liquid and moving the noodles around so they loosen upAdd the eggs and let them sit and cook a bit and then break them up and mix around with the noodlesAdd the shrimp and let them cook through Add a handful of sprouts and let them cook a bitNOTE: it is better to do the above in two batches, but I'm lazy and do it all in one and it works okayTake four bowls or plates and at sprouts to each oneTop with the noodle mixtureTop with spring onions, coriander, chopped peanuts, and a lime chunkYou might have to work with the recipe a few times to get your timing and pans right. It works differently for me with different pans.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Join Caroline and friend Colet as they argue about whether or not Mexico is the greatest, or the worst. Colet is an educator and Francophile who tells us of an adventure in Mexico gone recklessly wrong.Contact Colet Williamshttps://www.curatedhealthcoach.com/https://www.curatedhealthcoach.com/podcastYou can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

Amy Kaske Berger, a Chicago-based PR pro, tells Caroline a story about youthful foibles in New York City involving a U-Haul, Post-Its, and a surprise run-in with the law!Find Amy Kaske Berger:https://www.amykaskeberger.com/You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

Culinary tour guide and concièrge Marie Alicia DeGross shares her recipe for a classic of Caroline's home of Lyon: salade Lyonnaise. With thumb-sized hunks of bacon and a perfectly poached egg that makes the ideal dressing for the bitter frisée, both Emily and Caroline share local pairings (and chat brains, banana-flavored candy, and more.)Mille Mercis Marie's version of the traditional “Salade Lyonnaise”IngredientsSalad1 head of “frisée lettuce” 200g of smoked pork belly (ask the butcher to slice the pork belly and then to cut it into thick “lardons”)°2 soft boiled eggs (if 1 person, 1 egg)Homemade pan-buttered croutons cut into medium sized cubes (preferably stale “pain de mie” but if you don't have that on hand you can use a stale white baguette de tradition (not a baguette ordinaire which has less flavor)Pinch or two of Fleur de sel or to taste°°Freshly ground black pepper to taste°°Unsalted butter (2-3 tablespoons)°I prefer boucherie “Bidoche” on Rue Jean Pierre Timbaud in Paris's 11th arrondissement°°I prefer Roellinger on Rue Saint Anne in Paris or CancaleVinaigrette Olive oil Dijon mustard, less than a half of teaspoonWhite wine vinegar, red is fine if you don't have whiteVery thinly sliced fresh parsley (as much as you'd like)Allons-yPre-make your pan buttered croutons (the day before or the day of), you do not need to add these to the salad hot. Add parsley. Salt and pepper as needed.For your vinaigrette, in a small bowl, mix in your olive oil and white wine vinegar together then add less than a half teaspoon of Dijon mustard (not the one with grains). Mix until all ingredients combinedAdd frisée lettuce to a large mixing bowlAdd the croutonsAdd a pinch or two of fleur de sel Grate a very small amount of fresh ground black pepperMix in the vinaigrette Soft boil your eggs at the same time you pan fry the lardons until they start caramelizing, do not remove the grease from the panAdd hot lardons and the grease to your bowl of salad, mix wellLet sit for 1 minute and add the salad with the lardons to separate bowlsAdd 1-2 soft boiled eggs to the top of each saladServe and allow each person to mix the soft boiled egg to their heart's content into their own salad (this is key!)Serve with baguette de tradition and soak your bread in the remaining grease, egg and vinaigrette once your salad is goneServes 1-2 people, double the recipe for 3-4Note: cook the lardons and soft boiled eggs almost simultaneously. This is a warm salad and is meant to be eaten as suchFind Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Join Caroline and her friend Corryn Freeman as they chat about teenage foibles, Paris kitchens, and ... terrorism? Corryn can be found speaking the truth on Instagram, check out her husband Will's fantastic Grammy nominated band Black Violin here on Instagram and YouTube, and follow her sister Camille's rap career here on Instagram.You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

This week's recipe features artichokes with spiced chickpea pancake and za'atar coconut yogurt dip by Sasha. Emily follows this delightful Mediterranean-inspired plant-based dish with a vegetarian cheese from Wales, while Caroline explores bright, vegan white options that won't steal the show. Have a vegan wine or cheese you think our hosts will like? Send us a voice message to hello@parisundergroundradio.com and they'll try it live on air!Artichoke: *Trim and steam for approximately 20 minutes with 1-3 dried bay leaves and sea salt.Drizzle with evoo to serve.Chickpea Pancake:¼ cup garbanzo bean flour ⅛ tsp turmeric⅛ tsp za'atar [to taste, or sub dried herbs of choice]½ tsp psyllium husk [optional, for thicker texture & extra soluble fiber]1 Tbsp evoo1 pinch each sea salt & black pepper¼ cup warm or room temp h2o [add or subtract to desired consistency, until it creates a pancake-like batter]*Whisk together and pan fry in ghee, coconut oil, or sesame oil.Coyo Dip:¼ cup Abbot Kinney's Greek-style coconut yogurt [I recommend Anita's coyo if you're in the states]¼ tsp za'atar [to taste]¼ - ½ tsp gomasio½ Tbsp evoo½-1 tsp lime juice [to taste]*Whisk together until well combined in a blender, food processor, or with a fork.Alternate Vegan Dips:Swap yogurt of choice for soaked & pitted black olives.Add chopped parsley & blitz into a chunky tapenade.or - Blend tahini with evoo, lime, s+p.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

This week's Baked Pasta with Feta recipe from Gail Boisclair transforms feta and tomatoes baked in the oven and tossed through pasta into a tasty treat. Caroline is pairing this cheesy pasta with a Greek white, while Emily is choosing cheeses with a note of sweetness. Want to know which and why? Tune in!Ingredients:1 block (200 grams/ 7oz) good quality feta12-18 cherry tomatoes1 medium-sized diced red onion½ diced green pepper3-4 slivered garlic cloves1 tsp cayenne pepperSalt, pepper to taste1-2 tbsp olive oilGarnish: fresh basil and crushed red pepper flakes (optional)Instructions:Preheat oven to 200°C/400°F with the rack in the middle of the oven and prepare your vegetables. Drizzle a bit of olive oil in the bottom of a baking dish. Add all the vegetables. If you want, you can cut the cherry tomatoes in half. Place the block of feta in the middle of the baking dish on top of the vegetables. Sprinkle cayenne pepper, salt and pepper then drizzle with olive oil.Put the baking dish in the oven for 20-30 minutes (check at 20 minutes).While the feta is baking, boil some water and make a pot of pasta. Do not discard all of your pasta water! Once the feta is finished, remove from the oven and mix the feta into the vegetables. Slowly add the pasta, mixing it in as you are adding it. If it seems too dry, add a bit of the pasta water. Once all of the pasta is mixed in, plate it and add the garnish.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!


Caroline chats with culinary expert Katie Quinn about being an expat and what happens when you get a new car in Southern Italy. Katie Quinn is a veteran podcaster, YouTuber, and author of the fabulous cookbook Cheese, Wine & Bread: Discovering the Magic of Fermentation. You can find her website here!You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

Dirty Socks with Aubrey TerrazasIn this episode Caroline chats with fellow wine pro Aubrey Terrazas about Hooters, making it rain, and um.... some other stuff. NSFW!You can find Aubrey on:Instagram: https://www.instagram.com/aubreypopsbottles/LinkedIn: https://www.linkedin.com/in/aubrey-terrazas/ And check out her marketing agency TerraVine: https://www.linkedin.com/in/aubrey-terrazas/You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradio.comInstagram: https://www.instagram.com/parisundergroundradio.comCredits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; https://www.instagram.com/winedinecaroline/, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

Provençal Millefeuille and Foie Gras Deviled Eggs with Camilla FurmanDuring lockdown, we all had to get creative in the kitchen – and Camilla Furman really put herself to the test in creating these wow-worthy haute cuisine recipes. Rich foie gras-stuffed deviled eggs and a creamy Provençal millefeuille with duck require precision-driven pairings to keep toppling their balance. Emily goes with a simple, herbaceous cheese, while Caroline looks west for a Burgundian wine that rises to the challenge.Recipe:Millefeuille ProvencalBy Camilla R FurmanIngredients:Aubergine (eggplant) sliced thinly and grilled 1-2 slices per millefeuilleRed Peppers roasted and chopped1-2 Tablespoon per millefeuilleDuck or Beef (shredded without clumps of fat!)2-3 spoonful's per millefeuilleMushroom, Spinach, Cream Sauce * Recipe below1-2 spoonful's per millefeuilleCourgette (zucchini) sliced thinly and grilled3-4 slices per millefeuilleTomato1 slice per millefeuilleAubergine (eggplant) chopped2 slices per millefeuilleParmesan Cheese shredded1/8 C per millefeuilleBasil Topsone per millefeuilleSalt/pepper/granulated garlicFresh thyme, oregano, chives, chopped basil*Mushroom/Spinach/Cream LayerThis part should be made a day ahead, or at least several hours before you plan on assembling the millefeuilles.600g of sliced mushrooms300g of frozen spinach½ onion chopped fine150g of Philadelphia Cream Cheese (but you could use mascarpone too)2 T Salted butter1 Clove pressed garlicSaute mushrooms in butter. Add onion and cook until translucent. Add spinach and garlic and cook until most liquid from the mushrooms and spinach is released. Drain excess liquid or simmer until most moisture is gone. You may need to both drain and simmer! Add cream cheese. This mixture should not be runny, but rather stiff. Season to taste.Assemble the MillefeuillesSelect small round metal molds to layer the ingredients. These millefeuilles are very filling, so small is fine! Put all the molds in a baking dish. This dish is best when assembled one day, and baked the next day.Layer 1: Start by placing a strudy single round of grilled aubergine on the bottom of the mold. If it doesn't cover the bottom, without coming up the sides of the mold, add strips of aubergine to make a complete base for the rest of the ingredients. Season this layer with salt, pepper and granulated garlic, and chopped basil and thyme.Layer 2: Add a sprinkling of roasted red peppers over the seasoned aubergine. Be judicious in the amount you use, it can be overpowering! I tend to “sprinkle” it to be sure every bite gets a piece of pepper, but not to completely cover over the aubergine.Layer 3: Take your prepared meat, season it with salt and pepper, thyme and chives, and completely cover the peppers and aubergine.Layer 4: Spoon in the mushroom/spinach mixture to cover the meatLayer 5: Season the courgetti with salt and pepper and granulated garlic and cover the mushroom spinach layer.Layer 6: Add a seasoned (salt, pepper, oregano, basil) tomato sliceLayer 7: Top with chopped and seasoned grilled aubergine. Use mold presser to press the layers together without letting it squeeze out the bottom.Bake at 190C (375F) for 30 min (or until completely warmed through and through)Use the presser to push out the millefeuille from the form unto a plate and top with shredded parmesan cheese and basil top.Serve with Ratatouille and puree de Celeriac (you can look up the recipes for these!)If you want to make into a lasagna you can layer it in a baking pan, but add mozzarella cheese to hold it together better!Recipe:Foie Gras Deviled Eggs with Raspberry Flavor PearlsBy Camilla R Furman6 Hard boiled eggs250g Foie gras or mouse de canard Mayonnaise *homemade!Salt – if neededRaspberry Flavor pearls* available on Amazon or at gastronomic specialty shops. (I have also used sauterne flavor pearls!)Prepare the eggs by halving them and extracting the yolks and into a smoothy blender or small diameter jar to use a stick blender. Add the foie gras or mousse and a Tablespoon of mayonnaise (or enough to make the mixture the consistency of butter frosting) and mix with the yolks. Add a pinch of salt if needed. You want more foie gras taste than yolky/mayo taste!Blend until smooth.Pipe the yolk/foie gras mixture into the egg whites and place the flavor pearls on top. Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

In this episode Caroline chats with blast from the past Ryan Trask about driving through California, internet friendship, and a time when memes were just getting started.You can find Ryan's band Niantic on Instagram, Spotify, and Bandcamp! You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits Host: Caroline Conner, https://www.parisundergroundradio.com/carolineconner; www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty, https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

Today's recipe is Sweetpea's Linguine and Clam Sauce, sent to us by Barbara Betus. Did you believe the myth that seafood and cheese can't go together? We're striking it down with a funky, assertive cheese pairing and a bright, slightly salty white wine to tie it all together. Agree? Disagree? Let us know!Ingredients: 1 box linguine
2 10-oz cans baby clams, drained8 cloves of garlic, sliced1 Tbsp lemon juice¼ cup olive oil¼ cup grated Parmesan cheese2 8-0z bottles clam juiceInstructions:Cook linguine according to package directions. Saute garlic in oil in a saucepan over medium heat for about 5 minutes or until garlic turns golden. Add clam juice and cook 3 minutes. Add drained clams and lemon juice and cook 1 minute or until clams are heated through. Toss linguine with sauce and cheese and serve immediately. Makes 6 servings. Time: About 20 minutes.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Today's recipe comes from Sherilyn Caudle, whose flavorful take on a traditional Stamppot turns what could be a bland dish into something delicious. This hearty Dutch dish is just begging to be paired with big flavors: an historic washed rind cheese and a big wine with bacony aromas are the perfect thing. From islands of sheep to bored monks, to kale's proper place in the world, join in as Emily and Caroline share their unique and hilarious perspectives.Ingredients:One or more whole heads of garlic8 ounces bacon, cut into ½ inch cubes1 TBS olive oil10 ounces chopped kale1/4 cup butter1/4 cup milk1/2 cup grated Parmesan cheeseSalt and pepperGravy:Bacon drippings1/4 cup all-purpose flour2 cups water1 cup milk3 chicken bouillon cubes1/4 teaspoon pepperInstructions:Preheat oven to 400°F (205° C)Peel and discard the papery outer layers of the whole garlic bulb. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves. Drizzle a couple of teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.Cover the bulb with aluminum foil.Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.Cool and remove roasted garlic cloves from their skins. Set aside.While garlic is baking, cook bacon in a skillet of medium-high heat until browned and cooked through. Set aside. Keep bacon grease in pan to use to gravy later.Heat olive oil in a large skillet over medium heat. Add the chopped kale to the skillet and sauté for 5 minutes or until softened. Set aside.For Potatoes: Boil potatoes in a large pot of salted water until fork tender. Drain water. Place potatoes back in pot along with roasted garlic. Mash with a potato masher or electric hand-mixer until smooth and creamy. Stir in butter, milk and sour cream. Add Parmesan cheese, sauteed kale, cooked bacon, salt and pepper. Mix until well combined.For Gravy: Heat bacon drippings in a medium sauce pan over medium heat. Add flour and whisk together for about one minute or until golden-brown. Whisk in water, milk, crushed bouillon cubes and pepper. Stir constantly until mixture comes to a boil. Reduce heat to low and continue to stir until thickened.Cook sausages in a skillet over medium-high heat or on grill until fully cooked.Serve gravy over mashed potatoes and top with sausage. Enjoy!Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner. Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTI
https://www.youtube.com/watch?v=w3jASGk9W2IAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

In today's episode, Caroline chats with Will Pooley, her former competitive wine tasting partner and current historian from the University of Bristol. They talk about everything from drinking too much in college to witches and tarot. Then, Will shares a ridiculous story about a 5K gone wrong!Want to read that book Will raves about? You can find more info here.You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits- Host: Caroline Conner, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

In her first episode, Caroline Conner talks to jewelry designer Dana Bronfman about going waaaay back, skunks, and drinking a handle of whisky in the back of a car.Learn more about Dana's jewelry on Instagram and through her website. Go ahead and get yourself a shiny present, you deserve it!Www.DanaBronfman.com www.Instagram.com/danabronfman You can find Caroline on Instagram, YouTube, and even join her facebook group Good Wine, Good People. Don't forget to check out her Wine Mood Quiz!Find Us OnlineWebsite: https://www.parisundergroundradio.com/winedinecarolineshappyhourFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/Credits- Host: Caroline Conner, www.winedinecaroline.com; www.lyonwinetastings.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comAbout UsJoin expert wine teacher Caroline Conner, otherwise known as Wine Dine Caroline, as she laughs along with her friends for Happy Hour. This isn't your average wine podcast. It's a celebration of fun, friendship, and joy! 
In each episode, Caroline will chat with a friend, they'll share a stupid, funny, or all-out ridiculous story, and Caroline will pair a wine with it. Cheers to Happy Hour!

Shwetha Manoharan's one-pot pasta is the perfect dish to make for a crowd, with a tomatoey sauce filled with veggies and a hint of Indian spice. Emily Monaco pairs it with a creamy, buttery cheese from the Champagne region, while Caroline Conner chooses a young, easy-drinking red with lots of booze that's about to become your new dinner party go-to. Want to know which and why? Give us a listen!Ingredients:Boiled penne pasta 250 gmPepper - 1/4 spoon for aromaOlive oil 3 tspMushroom 100 gmCourgette (zucchini) 200 gmOnion - 1 medium sizeTomato - 1-2 medium sizeTomato concentrate - 1 teaspoon (optional)Red chilies: 2 or more as per your toleranceRed chilli powder or paste - 1/4 teaspoon.Garlic: one clove or garlic powderCoriander leaves - 2 branchesSalt - as requiredOregano - 2 pinches (optional)Preparing time: 15 min (excluding the pasta boiling time)Instructions:1. Heat olive oil and add dry chillies2. Add onion and garlic or garlic powder to it and fry until golden brown3. Add the fresh mushrooms, and zucchini and saute it for 7-8 min4. Add tomato slices and concentrate, mix it well, add salt and close with lid5. Add 120 ml water, mix well and then close with lid6. Cook it for 5-6 min7. Add the boiled Pasta, give a good mix8. Add coriander and serveFind Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner. Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribeAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Caroline Conner, better known as Wine Dine Caroline, is a wine educator based in Leon, France, who loves wine and fantasy books. We dive into how she started her career in the wine trade (spoiler alert - she won the 2009 Varsity Blind Wine Competition between Oxford and Cambridge). Get your Bookshop.org shopping cart ready, because she's got books for you to read. Learn about wine with Caroline (take her online courses, hire her for a private tasting on Zoom) and start with her Food and Wine Pairing Guide. Find Caroline on Instagram and YouTube Follow Finding Favorites on Twitter and Instagram Show Links Varsity Blind Wine Challenge and Wikipedia list of winners Masters of Wine Damn Fine Bookstore in Leon, France Books and Authors to Read Once and Future Witches - Alix E Harrow Priory of the Orange Tree - Samantha Shannon V.E. Schwab Sabaa Tahir - Ember in the Ashes Trilogy N.K. Jemisin - The Broken Earth Trilogy Hugo Awards His Dark Materials - Phillip Pullman Normal People - Sally Rooney Uprooted - Naomi Novik Robin Hobbs - Realm of the Elderlings KJ Parker - Engineer Trilogy Grishaverse - Leigh Barduga

In this episode, recorded minutes after the results of the 2020 US Presidential Election were announced, Caroline and I talk about the recent feminist fantasy The Priory of the Orange Tree. Along the way we chat about finding English-language books in France, sexism in the wine industry, and so much more. Some MINOR SPOILERS in this episode (it's an 800 page book with so many twists and turns guys) so consider yourself warned.

A podcast interview with Caroline Conner where she discusses her life from her troubled past growing up in London, Paris and then back to the U.S., past alcoholism, and eventually parlaying her passion for wine into a full fledged business in Lyon, France where she lives currently. She offers virtual tasting plus an online course on everything you need to know about wine.

Caroline Conner | www.winedinecaroline.comYoutube | Facebook | Facebook Group | InstagramResources: Sign Up for a Webinar: https://www.winedinecaroline.com/5-wine-tricks-webinarCaroline's tasting template: https://www.winedinecaroline.com/tasting-templateCaroline's downloadable wine guide:https://www.winedinecaroline.com/wine-type-guide