Tis the Season for giving.  Jen Lilley's heart for children has turned into an unexpected fundraising effort to provide 25,000 toys to children around the globe.  Christmas is Not Cancelled is in its third year of bringing joy to the world.  The deadline for donations is December 9, 2023.  However, you can always donate next year if you miss the deadline.     Participating in Christmas is Not Cancelled is a great way for children at home to learn about the impact of charity.  Jen talks about the importance of creating moments of empathy while raising her kids.     Jen and her husband are raising four children, age seven and under, including two wonderful children they adopted from the Childhelp Foster Care Program.   Watch the video youtube: https://youtu.be/pyscOGYzvhA   To learn more visit https://www.Kitchenchat.info 

"Sophisticated Fun" is the mantra for Chef Michael Mignano, Executive Chef/Culinary Director at The Pierre, a Taj Hotel.  Since 1930, this iconic hotel has defined "timeless New York City luxury," and Auguste Escoffier was the opening chef and designer of the original kitchen.  Chef Mignano continues this outstanding legacy of luxury and hospitality at The Pierre.   To honor and celebrate Karl Lagerfeld during the most recent Met Gala, Chef Mignano prepared exquisite  amenities for the guests.  After much research, Mignano discovered that Lagerfeld thought that  buttered toast was the ultimate in luxury. Mignano creatively included a miniature toast with a side of French butter in the dish.     Hospitality is effervescent at The Pierre, not only to guests but to fellow co-workers.  Many staff members have worked at The Pierre for their whole career, including  Chef Santiago, the most senior culinary staff member Chef Santiago who has worked at The Pierre since 1981. Chef Mignano learned at an early age from Chef David Bouley that an executive chef should know every aspect of preparing a meal in case someone doesn't show up.     Chef Mignano is probably one of the only chefs  who can prepare a savory banquet for 400 guests while perfecting a wedding cake at the same time.     To learn more visit https://www.Kitchenchat.info or Webtalkradio.com. To watch this episode on Youtube follow this link: https://youtu.be/RxuWyeSqrbA 

Welcome to the new Kitchen Chat series called A Taste of Luxury, History and Hospitality. In this first episode, we will visit The Pierre New York, A Taj Hotel. This iconic place has defined luxury and hospitality since 1930 in New York City. The culinary history is epic in that Auguste Escoffier, known as the father of the world's chefs, was the opening chef at The Pierre and even designed the kitchen. As a frequent guest of the hotel and a member of Les Dames d'Escoffier, I wanted to learn more about The Pierre.  Here is the video link to this special Kitchen Chat https://youtu.be/DLuiEpx0Nrg

Nestled amongst 370 acres of gardens and grounds is the grandeur of the historic Cliveden House. Originally built in 1666 by the Duke of Buckingham, the last owner was William Waldorf Astor who rebuilt the estate to what it is today. The National Trust is the owner of Cliveden House which is now a breathtaking luxury five star hotel. Recently, I booked an overnight stay at Cliveden House through American Express Travel's Fine Hotels and Resorts.  The benefits included a free breakfast and free upgrade. I was traveling with my friend, May Wong from graduate school and her dog, George. The hotel graciously welcomes pets. (Please refer to the pet policy guidelines). Cliveden House is a culinary delight. The Lady Astor Afternoon Tea was indeed a delicious highlight. Overlooking the expansive gardens, tea is served in true English fashion. The signature drink 66 served in the wood-paneled Library Bar is an homage 1666, the year in which the Duke of Buckingham built Cliveden House. There are several Michelin starred restaurants in the area, and the concierge is happy to help arrange reservations. Charity begins in the kitchen. In the Cliveden House gift shop, a copy of the Chefs at Home cookbook is available for purchase, and a portion of proceeds benefit the wonderful non-profit Hospitality Action. Subscribe to the audio podcast of Kitchen Chat on Apple, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Visit Kitchenchat.info Visit https://www.Kitchenchat.info

Join Margaret McSweeney and Chef Lee Burton at a table by a tree-lined gravel driveway in front of an 18th century villa in Antibes for a special Kitchen Chat. Both Chef Lee and Margaret share Alabama roots and enjoyed connecting the dots of mutual friends and southern childhood taste memories. Enjoy the background sounds of cicadas singing and the birds chirping.    As the foodie friends of Kitchen Chat know, charity begins in the kitchen. Chef Lee has a passion for teaching children how to cook and is involved with a fantastic charity, the Rochford Foundation. He actually left a successful business career mid-life to pursue his passion of culinary teaching. It's a reminder to us all that we should never feel stuck in what we are doing in life. You can always make a proactive and purposeful change.   Chef Lee is also busy launching a new show called "Go Local Lee" (https://www.golocallee.net/) This series of videos is aimed at spotlighting local dining and drinking establishments in Redlands, California. From front-of-the-house interviews with diners to back-of-the-house visits to the kitchens, Chef Lee offers diners an intimate look behind the scenes of their favorite eateries, coffee shops and breweries.    Chef Lee's website: https://www.golocallee.net/

Highly acclaimed pastry chef Eric Lanlard, owner of Cakeboy Cookery School in London shares some great tips to enjoy an Afternoon Tea. As Chef for the Royal Ascot Afternoon Tea, Chef Lanlard prepared around 6,500 Afternoon Tea servings this season including 20,000 scones. Queen Anne founded Ascot Racecourse in 1711 and even stopped there often on her ride from Windsor for an Afternoon Tea before there was a racecourse. According to Chef Lanlard, a royal approach to prepare your scones is the Cornish way with jam first and then clotted cream on top. However, this remains a constant cuisine debate with Cornwall vs Devon. The Devonshire way is to put the clotted cream on first and then the jam. Either way, an Afternoon Tea is always a scrumptious treat.

As the grandson of a Butcher, Chef and Southern Gentleman Matt Moore's passion for meat is literally in his bones. As the author of the acclaimed  A Southern Gentleman's Kitchen, South's Best Butts and Serial Griller, Chef Moore shares his rich legacy of recipes and methods for both 'low and slow' or 'fast and hot' cooking.  Chef Moore shares his latest book , Butcher on the Block and celebrates the local Butcher as a culinary hero with stories, coveted family recipes, and expert tips from the people behind the counter who sell meats, poultry, fish, vegetables, and trimmings all around the globe. 

Flavored butters from around the globe sound enticing, and as Kitchen Chat discovered they are  easy to make and utterly delicious. Trained in the kitchen of M.F.K. Fisher, Chef Sheana Davis shares her priceless recipes and the origin story of her now world-famous compound butter passion in her wonderful new book: Buttermonger. As a young culinarian, Chef Sheana was mentored by the pre-eminent M.F.K. Fisher, and was introduced to compound butters, 3-2-1 cocktails, and other hospitality & culinary "essentials". Later, and throughout her distinguished culinary career, Chef Sheana continued to draw upon the lessons from the legendary "Miss Frances" as she was known, and built upon them to develop her own personal "signature" style and philosophy of flavor.  In this episode of Kitchen Chat,  Chef Sheana's generous narrative is a link to the highest culinary Mt. Olympus, and an inspiring lesson in a culinary tradition which we become a part of, just by preparing our own, exquisite, signature compound butter  a la Chef Sheana Davis and the legendary M.F.K. Fisher.

If you are passionate about food, wine, family and friends, Tuscany beckons like few places on the planet with rolling hills and luscious abundance. Nestled in the magnificent, ancient province of Sienna, in the village of Montefollonico, is Tuscan Women Cook, an immersive cooking experience destination curated by Coleen Kirnan, which welcomes global guests for the culinary trip of a lifetime each week of the year. Join Margaret as she welcomes Coleen from the kitchens of Montefollonico for an inspiring conversation about the total-immersion Tuscan cooking school vacations she hosts in the medieval town in the heart of Sienna. Steps from the bountiful vineyards of Orcia DOC in the heart of Brunello di Montalcino and Vino Nobile di Montepulciano, and the olive trees and farms where the most irresistible traditions and flavors come from, Tuscan Women Cooks shares legacy recipes, techniques and traditions with guests from all over the world. Tuscan Women Cook  where "guests are warmly welcomed and served special multi-course menus that highlight the freshest ingredients of the season."  If your Dreamscape is redolent with the perfume of truffles unearthed nearby, shaved paper-thin over fresh-made ravioli, plump with Pecorino delivered from the local dairy farmer, plated with a drizzle of oil pressed from the most recent harvest from olive grove located in the agriturismo just down the road, Tuscan Women Cook might be calling your name. You can always enjoy a taste of Tuscany from your own kitchen with the cookbook: Tuscan Women Cook: Nonnas. Memories. Recipes.

"And to the reader, I dedicate this book to you, with hopes that it will inspire you to celebrate life with elegance, grace, laughter, love, and intentions - in the spirit of the Delmonico Way." Max Tucci   Hospitality is a way of life for Max Tucci, the grandson of the late Oscar Tucci, owner of the famous New York restaurant Delmonico's. The Delmonico brothers opened their first establishment in 1827, in 1926, Delmonico's became a part of Tucci's family. All were always welcome at the table in Delmonico's and that is a legacy that Max continues in his own life. He is intentional about making sure people know that they are seen, heard, appreciated and that they matter. In his book, The Delmonico Way: Sublime Entertaining & Legendary Recipes From the Restaurant That Made New York!, Max Tucci spotlights the incredible food and fame of Delmonico's. Above all, however, Tucci shares the beautiful love story of his family whose legacy continues to define hospitality. You will be inspired to create your own traditions around food and entertaining and to celebrate life in "The Delmonico Way."   How special to realize that my late father was inspired by the delicious legacy of Delmonico's to create a special family tradition. My fondest childhood taste memory is that of Eggs Benedict. Each Saturday my father would meticulously prepare the hollandaise sauce and pour it over this special breakfast dish. Eggs Benedict was actually invented at Delmonico's in the late 1860s by Chef Charles Ranhofer who named this dish after Mrs. LeGrand Benedict, a frequent diner at the restaurant.   What a delight to have recently met Max in New York City during the International Association of Culinary Professionals Awards at the Middleby Residential New York Showroom. Our mutual friend, Jennifer English connected us. Max is now a very dear foodie friend, and I look forward to many conversations and delicious meals with him. Please order a copy of his book as a gift for yourself or for a foodie friend.   What are your special food and entertaining traditions?