Podcast appearances and mentions of megan krigbaum

On this edition of THE COCKTAIL GURU PODCAST, hosts Jonathan & Jeffrey Pogash talk cocktail speed, style, and substance with hospitality legends Lynnette Marrero and Ivy Mix, co-founders of Speed Rack, a global all-women bartending competition that has raised over $1.5 million for charities supporting breast cancer research, and coauthors—with Megan Krigbaum—of A QUICK DRINK, a new book that elevates home cocktailing while advancing the cause of women's breast health. All brought to you by Barrel Room Chronicles and The Cocktail Guru Shop, now selling fine spirits. THE COCKTAIL GURU PODCAST is produced by 1st Reel Entertainment and distributed by EatsDrinksTV, a service of the Center for Culinary Culture—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. The Center for Culinary Culture—Telling the Story of Food & Drink…One Taste at a Time. --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/message

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Martina Celi (Costadilà), who worked alongside Ernesto for years, in conversation with Megan Krigbaum (PUNCH).One of the pioneers of natural Prosecco, Ernesto Cattel became a posterboy for artisanal winemaking in a region whose international success in the early 2000s saw both the vineyard and cellar become industrialised. As the demand for Prosecco grew internationally, growers abandoned their old hillside vineyards in favour of the easily mechanisable, easily sprayable, high-yielding valley floors. In 2005, Ernesto and a group of friends decided to do just the opposite, buying up parcels in the pre-Alpine foothills of Treviso. What followed was the development of a polycultural ideal that was as much about growing plants and nurturing livestock as it was about making delicious wine. Ernesto adopted biodynamics (one of the first to do so in the region) and went on to become one of the most strident advocates not only for clean farming but also of traditional Prosecco col fondo (‘sur lie’), whose international revival is in no small part thanks to him. So next time you enjoy a glass of cloudy Prosecco, take a moment to raise your glass to this force of passion and love who sadly passed away in the summer of 2018 at just 54 years of age. Join us for a look back at his life through a collection of 8 of his wines, and learn more about what made Ernesto just so unique.Wines being featured:450 slm 2017Ultracosta (Ernesto Magnum)Màt 2010Ombretta Agricola 2017Ratto 2006Móz 2017Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.HRN On Tour is powered by Simplecast.

Today we are drinking what Megan Krigbaum cites as “A fancy man’s Black and Tan,” the Black Velvet. The Black Velvet is a beer cocktail made from a stout (often Guinness) and white, sparkling wine, traditionally Champagne. The drink is said to have originated at the Brooks’s Club on St. James’s Street in London, on the occasion of the death of Queen Victoria’s husband, Prince Albert, in 1861.  Black Velvet Recipe: 3 OUNCES GUINNESS 3 OUNCES CHAMPAGNE Add Guinness to a coupe, a flute, or a collins glass. Top gently with champagne. Leave us some feedback, and share with your friends who are still mourning the death of Prince Albert. Music: Guinness Sauce by Radioactive Sparrow & Brown Torpedo

Hemingway Daiquiri Recipe: 2 OUNCES WHITE RUM (Hemingway’s favorite was Bacardi!) 1/2 OUNCE MARASCHINO LIQUEUR, PREFERABLY LUXARDO 3/4 OUNCE LIME JUICE 1/2 OUNCE GRAPEFRUIT JUICE GARNISH: LIME WHEEL Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain through a Hawthorne strainer from the shaker tin, and then through a julep strainer, into a chilled coupe or cocktail glass. Garnish with a lime wheel. Recipe by Megan Krigbaum, The Essential Cocktail Book Always do sober what you said you’d do drunk. That will teach you to keep your mouth shut. – Ernest Hemingway

For almost 30 years, Jimi Yui has designed kitchens for chefs like Eric Ripert and Masaharu Morimoto. He tells Francis Lam about one of the most important tools to successful designing -- knowing how to listen. Writer and reporter Lisa Napoli has been obsessed with the lives of Ray and Joan Kroc, and how the couple created one of the world's most recognizable restaurant brands. Contributor Russ Parsons learns more about the famous power couple. Chef Marcus Samuelsson wants you to expand your pantry and palate beyond European-American food, and embrace a larger world of flavors. He has a few suggestions for the home chef. America's Test Kitchen puts stovetop tea kettles to the test. Lisa McManus joins us to talk about what to look for in a good kettle, and the winner of their equipment review. Olia Hercules shares her passion for cooking with the flavors of the Ukraine. Megan Krigbaum, senior wine editor at Food & Wine, talks about training your palate to taste for tannin, sweetness and oak in wine. And The Washington Post's Bonnie Benwick tracks down an authentic recipe for toum, the otherworldly garlic paste from Lebanon.Broadcast dates for this episode:January 26, 2018

We're raising a glass with two of our favorite beverage authorities — Megan Krigbaum, contributing editor to PUNCH and author of The Essential Cocktail Book: A Complete Guide to Modern Drinks with 150 Recipes, and Thad Volger, owner of San Francisco's Bar Agricole and author of By the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits Trail. Our cup has officially runneth over on this episode! Recommended Reading with Food Book Fair is powered by Simplecast

Helen Johannesen is the Director of Operations of several spectacular Los Angeles restaurants (Animal, Son of a Gun, Petit Trois, Trois Familia & Trois Mec). In April 2015, she partnered with Jon Shook & Vinny Dotolo to open Jon & Vinny’s where, at the back of the space, she has a retail wine store called Helen’s. Though it is likely the smallest wine shop in the world, it has an outsized impact. In her wine cube, Helen holds classes, fulfills club membership and even delivery orders. On this episode of Speaking Broadly, Helen expounds on what she learned on her journey to the center of the wine world, what her wine selection says about her, and what to buy now. Also on this episode, journalist Megan Krigbaum shares her new favorites in Old World regions as well as perfect wines for July 4.

Sandor Katz, author of the masterful Art of Fermentation, joins us with the guidelines for yogurt making, we get a basic guide to tequila from Lucinda Hutson, author of Viva Tequila! Cocktails, Cooking and Other Agave Adventures, and we learn how to train our wine taste buds with Megan Krigbaum of Food & Wine magazine.Broadcast dates for this episode:July 27, 2013 (originally aired)July 18, 2014 (rebroadcast)

This week on In the Drink, Joe Campanale is joined in the studio by Megan Krigbaum, the Senior Editor at Food & Wine Magazine. Megan grew up in Northern Michigan, a region not known for its vineyards- how did she get so involved in the wine world? Megan speaks to the importance of wine criticism amongst collectors, and hear how Food & Wine Magazine . Tune into this episode to hear about the influence of terroir and soil types on wine flavorings. What is Megan’s top overseas wine destination? Later, Joe and Megan virtually pair some awesome wines with different pork products! Listen in to hear about affordable bottles, and the future of organic and bio-dynamic wine. Finally, Joe wraps up the episode with some obscure wine tasting scenarios! This episode has been brought to you by S. Wallace Edwards & Sons. “There’s certainly a place for criticism… There’s so much good wine coming to the United States. [9:15] “I think that California wine is in a state of flux. Producers are looking at organics and bio-dynamics in a way that we’ve never seen before.” [27:00]