This week on Food Talk with Michael Colameco, Mike catches up with King Arthur Flour’s famed baker, Susan Reid. Tune into this episode to learn how to bake during the summer with berries, and find out how to make a great pizza dough for immediate use, or for storing for later! Later, Mike invites sommeliers Lee Campbell (Tarlow Restaurants Group) and Thomas Carter (Estela) to talk about their careers in wine, and some of the great French wine regions. What approaches to these somms take to pair food and wine? Finally, winemaker Marco Caprai joins the program to talk about the revitalization of the Sagrantino grape.
“Yeast in bread is like yeast in wine… The harder the yeast has to work, the more flavor you’re going to get.” [11:50]
— Susan Reid on Food Talk with Michael Colameco
“Not to disparage the great wines from California, but a wine of that weight will crush brighter styles of food.” [25:45]
— Thomas Carter on Food Talk with Michael Colameco