Creamy Farro Risotto
2011 Casina di Cornia Rosso Toscano
70% Sangiovese, 20% Caniolo, 10% Ceiligiolo.
When did food capture you? As a little girl, my mother’s food captured me. I remember sitting on the counter watching her cook. So I have always had a connection and I’ve always loved food. It has been a tremendous blessing to able to share what I love, teach what I love and convey my passion on TV and the radio. We say on the radio that “this is culinary church… and we go every Sunday morning!”
When did you know that food had power? Food has tremendous power. You’re still here aren’t you? They always say that a way to a man’s heart is through his stomach, I believe that a way to a man’s heart is through his heart… but his stomach helps! I think you can create incredible experiences and even better memories through food. I have used that as the culprit for occasions, for making memories, for gatherings of friends and family, all of them indelible. And that proves that food has power.
*See all of Jamie Glenn’s photos, interview, and recipe at Chef’s Insight.
The Wine Expert
Hard to resist going to Tuscany for this. Try the 2011 Casina di Cornia Rosso Toscano or splurge up and go with the Chianti. Just beautiful wines and marry especially well with the mushroom meatiness in the dish.
Alice has been published in most of the glossies in this country as well as the New York Times. Alice is the author of two books The Battle for Wine and Love (Harcourt). Naked Wine (Perseus Books) came out on September 2011. When not on the road learning about wine, Alice working on her personal writing, rereading Letting Go orHudson River Bracketed, and dreaming about a cellar full of Domaine Romanée Conti. You can find Alice on twitter at @alicefeiring, or her blog The Feiring Line.
Chef’s Insight is a raw, behind-the-scenes look at the culinary process and the people behind it. Photographer Bob Hodson shadows the chef—in his or her restaurant, home kitchen, backyard, favorite farmers market, wherever—shooting editorial style and capturing the details and the process… action on the line, scribbled recipes and plating notes, flashes of knife work, the flip of a pan, the beautiful symmetry of the finished mise en place