Episode 6 | Talking Turkey
The roundtable explores: heritage turkeys; why pumpkin pies; why we eat too much; celebrating Thanksgiving in Paris; forty years of food phases and fads in American, and favorite cookbooks.
Host Paul Holdengräber and his guests tell how and where they celebrate Thanksgiving, what they cook, with whom they dine, how the literature they love captures the essence of food, family and other things for which they are grateful.
Host Paul Holdengräber and his guests tell how and where they celebrate Thanksgiving, what they cook, with whom they dine, how the literature they love captures the essence of food, family and other things for which they are grateful.
Host on Episode 6 | |
 | Paul Holdengräber is the cultural wunderkind whose noted claim to fame as the Director of the prestigious New York Public Library is making the library an after-dark hot spot for many New Yorkers. Previous to his position as Director of the New York Public Library Holdengräber served as the founder and director of the Institute for Art and Cultures at the Los Angeles County Museum of Art. |
Guests on Episode 6 | |
 | Wendell Berry is a poet, essayist, farmer, and novelist. Berry is the author of more than thirty books of poetry, essays, and novels. His collections of poetry include: Given, A Timbered Choir: The Sabbath Poems, and Entries: Poems. He has taught at New York University and at the University of Kentucky. Among his honors and awards are fellowships from the Guggenheim and Rockefeller Foundations, a Lannan Foundation Award, and a grant from the National Endowment for the Arts. Wendell Berry lives on a farm in Port Royal, Kentucky. A biography of Berry will be released in December 2008 entitled Wendell Berry and the Cultivation of Life: A Reader's Guide written by J. Matthew Bonzo and Michael R. Stevens. |
 | Sara Moulton is the executive chef of Gourmet magazine and was host of the Food Network shows Sara’s Secrets and Cooking Live as well as the executive chef at ABC-TV's Good Morning America. In the early 80's, Moulton co-founded the New York Women's Culinary Alliance after serving as sous chef at La Tulipe in New York. Among Moulton’s many accomplishments, she has authored two bestselling cookbooks entitled Sara Moulton Cooks at Home and Sara’s Secrets for Weeknight Meals. The recipe Sara Moulton makes on Liner Notes: Quick Sautéed Shredded Brussels Sprouts with Pancetta and Balsamic Vinegar 1 ½ pounds Brussels Sprouts 2 table spoons vegetable oil 2 ounces pancetta* or bacon, finely chopped ¼ cup balsamic vinegar Kosher salt and freshly ground black pepper to taste Several strips shaved Parmigiano-Reggiano Trim the Brussels sprouts and discard any damaged outside leaves. Fit a food processor with the slicing blade. Force the sprouts, a few at a time, through the chute with the blade in motion. You should have about 8 cups shredded sprouts. Heat the vegetable oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until very lightly browned, 3 to 5 minutes. Add the sprouts and cook, stirring, until tender, about 5 minutes. Pour in the vinegar and increase the heat to high. Season with salt and pepper and stir until the vinegar has evaporated. Empty into a warmed serving bowl and top with the cheese. *Available at the deli counter of many supermarkets and specialty food shops. You can learn more about Sara Moulton and find recipes on her website at: www.saramoulton.coml Sara's new TV show, Sara's Weeknight Meals, can be seen on PBS television stations. |
 | Adam Gopnik is a writer, essayist, and commentator. He is best known as a staff writer for The New Yorker—to which he has contributed non-fiction, fiction, memoir and criticism—and as the author of the essay collection Paris to the Moon, an account of the half-decade that Gopnik, wife Martha, and son Luke spent in the capital of France. Gopnick’s forthcoming book Angels & Ages: How Lincoln and Darwin Invented the Mind of the Modern World will be published in early 2009. |
 | Betty Fussell is a food writer who authored The Story of Corn, an in-depth study of the plant as a crop, religion, and culture. Other books include Crazy for Corn, Food in Good Season, I Hear America Cooking, and My Kitchen Wars. Fussell’s latest book is Raising Steaks: The Life and Times of American Beef. Fussell specializes in American food and good home cooking, and her work has appeared in The New York Times, Vogue, Connoisseur, Journal of Gastronomy, Travel & Leisure, and other magazines. |
 | Ilan Hall is an American chef best known as the winner of the second season of the Bravo television network's reality series Top Chef. Before winning Top Chef, Hall worked for Tom Colicchio at Craft restaurant and Mario Batali and Joe Bastianich at Casa Mono, the number one Spanish restaurant in America. |
 | Maira Kalman is an illustrator, author, artist, and designer. Originally born in Tel Aviv, Kalman was raised in New York. Kalman has authored a series of children's books about Max Stravinsky, the poet-dog. She has illustrated numerous The New Yorker covers, most notably the iconic 2001 cover entitled New Yorkistan. |
Production of Liner Notes is made possible through the generous support of Cunard.
