My first guest…Adeline Myers with her latest book “Global Meatballs – Around the World in 100+ Boundary-Breaking Recipes.”

It’s easy to think of the meatball as three things: Italian, covered with red sauce and served with spaghetti. It’s iconic. The reality, though, is that meatballs could be considered an international phenomenon, inspiring creative dishes around the globe! Swedes love their sweet and sour meatballs. French North Africans enjoy fragrant boulettes in their tagine. Chinese hot pots often feature fish balls. Vegans even have meat-less meatballs! The possibilities are endless. Global Meatballs highlights these possibilities by introducing traditional recipes and pairing them with lots of creative variants. You will be encouraged to experiment and learn the techniques you need to perfect your own meatball recipe! Whether interested in comfort cooking, ethnic cuisine, or simply meatballs, this book is sure to make you into a meatball expert!

Get a copy of Global Meatballs NOW!

Adeline Myers

Adeline Myers

Adeline Myers is a native of Salem, MA who has been an inspired cook since she was a girl. Formal French culinary training at Tante Marie’s Cooking School in San Francisco taught her to cook without recipes and how to write her own. She finished top in her class. While a student, she was an assistant culinary teacher for community classes at Tante Marie’s. She worked as part of a catering team with other chefs around the Bay Area. Also while in San Francisco, Adeline was fortunate to work for a year as a baker in the famed Tartine Bakery, under the tutelage of Chad Robertson, making croissant, cakes and pastry.  Adeline collects antique cookbooks, from which she derives much inspiration. She believes more healthful cooking and baking is the future of home cooking. She gets a thrill from the challenge of converting traditional recipes to fit people’s dietary concerns such as, gluten free, diabetic and vegan. In her spare time she enjoys helping close friends with their vegetable farm.

Cyril Chappellet

Cyril Chappellet

In the second half Cyril Chappellet joins us to talk about this splendid family winery on Pritchard Hill in Napa Valley.  We’ll tell you all about the history, vineyards, products produced and my wine of the week.  You can taste several Chappellet wines at Chester’s Chop House, one of the AIWF Midwest Winefest Wine dinners April 24. Click here for the menu and how to make reservations.

www.chappellet.com

Good Life Guy’s Wine of the Week:
2012 Chappellet Mountain Cuvee

chappellet“The aromas are rich, ripe and enticing, with sweet fruit layers of plum, bing cherry and cassis, as well as notes of mocha, roasted coee, cedar and baking spices, all supported by delicious hints of French oak. On the palate, this wine is supple and round, with balanced tannins, weighty texture and a smooth, mouthlling structure. Though there are abundant ripe red and black fruit flavors, there is also an elegant complexity to this wine that comes from artful blending.”
WINEMAKER PHILLIP CORALLO-TITUS

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