Heirloom Meals: Savoring Yesterday's Traditions Today

Sunday May 02, 2010

Heirloom Meals Radio:
Dream Away Lodge Chef, Amy Loveless Shares her Culinary Journey

Amy Loveless, a true Stockbridge, MA native attributes her love of cooking to her wholesome upbringing. Her Mom was always cooking and baking and Amy knew at an early age that baking and cooking were her passions! Her Dad always maintained a large kitchen garden so Amy is at home with preserving and accustomed to using local in-season ingredients. Amy owned and ran a bakery, a catering company and now gets to create meals at the Dream Away Lodge where she feels it offers her the perfect next step - cooking for many, in a very community-oriented restaurant. Enjoy listening!

Wednesday April 21, 2010

Heirloom Meals Radio:
Giulia Melucci’s Love Affairs with Food and Men - All Revealed in her Memoir

Giulia Melucci's book dedication: For my mother, who taught me how to cook and how to love. That sums up Giulia - a passionate Italian-American who loves food, cooking and family. Giulia shares her quest for love through the meals she cooks for her boyfriends in her memoir, "I Loved, I Lost, I Made Spaghetti." It is a witty, self-effacing, often funny account of Giulia's love life and the food she cooks - for love, to assuage a broken heart, and for pure joy.

Giulia represents all that Heirloom Meals aims to capture - a love of one's past seen through food memories, and taking those meal memories and tweaking them for our current lives - "savoring yesterday's traditions today." Enjoy listening to the interview. Thank you Giulia!!

Wednesday April 14, 2010

Heirloom Meals Radio:
How Christopher Blair’s Love of Food Chemistry Translates into a Lifetime Joy

Christopher Blair grew up in Connecticut in the 1950's in a typical home where Mom always served home-cooked meals. But it was Chris's time in college that helped him evolve into an intuitive cook, a bread baker and lover of seasonal ingredients. One of Chris's favorite books: The Cook Book Decoder or Culinary Alchemy Explained by Arthur Grosser, helps him think about how different foods interact with seasonings from chemistry point of view.

Chris does a brilliant job fusing the art and science of cooking. Who would ever think of pairing paté with ground coffee beans or ground chocolate? Enjoy the interview.

 

Thursday April 08, 2010

Heirloom Meals Radio:
Red Lion Inn Chef, Brian Alberg Shares His History

Make no mistake about it Brian Alberg's innovative comfort food derives its roots from his upbringing, which was closely connected to the land and farmers in Copake, NY. He broadened that connection through his apprenticeships in restaurants since the age of 14 and his degree from the Culinary Institute of America in Hyde Park, NY.

Brian was a true advocate of slow food and the locavore movement way before they became "movements!" Here is the interview.

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