Linda Gassenheimer

(6-15-2017) Pre-Father's Day conversation with Sushi Maki owner, Abe Ng and his father, Canton owner, Allan Ng. We discuss the role Abe’s father played in his becoming a restaurateur and how his father came to America and started his successful restaurant chain.  They bring food to taste.

Restaurant news: Carols Frias Miami Herald Food Editor

Dinner in Minutes: Open-face steak sandwich – perfect for Dad on his day

www.dinnerinminutes.com

(6-8-2017) Food & Dining with Danny Bouza ,chef/owner of Poke Bao. He serves poke and Bao Buns in his fast-casual restaurant located in Coral Gables.  Poke is a Hawaiian raw fish dish that is quickly becoming a popular favorite here in South Florida. He brings some for us to taste.  

Restaurant news: Jodie Milander Farrel, Miami Herald restaurant reviewer

Dinner in Minutes: Thai Beef Salad – thinking of quick and easy Asian-style meals.

www.dinnerinminutes.com

 

(6-1-2017) Restaurant Roundabout with Laine Doss, Food Editor for Miami New Times, and Jen Karetnick, Miami Magazine Restaurant Critic. We talk about the many new restaurant openings and closings and ask listeners for their favorite local restaurant.

Dinner in Minutes

Poached Salmon with Hot Arugula Pasta- salmon steaks an alternative to salmon fillet

www.dinnerinminutes.com

(5-25-2017)   Chef Niven Patel, Chef/Owner of the new restaurant, Ghee Indian Kitchen.  The restaurant is located in rapidly developing Downtown Dadeland, the area across Kendall Dr. from the Dadeland shopping mall.  He serves Indian home-style dishes that are unusual and not seen in the US.  He uses Indian vegetables grown in his own Homestead garden.  He also has a water story. His only water source for the restaurant is recovered from the humidity in the restaurant. It makes 150 gallons of water a day.

Restaurant news: Matt Meltzer gives his restaurant news

(5-4-2017) Food & Dining: In-studio interview with Colleen Adams, Founder and Executive Director of Empowered Youth, and 2 members of the Vibe 305 Food Truck team. Empowered Youth serves inner city boys between the ages of 13 and 17. Their goal is to provide these young men the opportunity and support to redirect their lives and become successful. Their Vibe 305 Food Truck trains the youth in the food industry and helps to support some of the program.  They will be coming to the station in their food truck for a Facebook live video and will bring food  for us to taste.

(4-13-2017)  Today we speak with David Grutman.  He’s the managing partner of LIV at the Fontainebleau, Story and Komodo Restaurant and his newest restaurant concept OTL in the Design District. We’ll discuss his new concept at OTL and the booming Miami nightlife. He also brings food for us to taste.

(3-30-2017) The Jewish Festival of Freedom—Passover—begins Monday.  While it’s a serious and joyous religious period . . . humor isn’t forbidden . . . nor is a visit by South Florida icon, Dave Barry.

We hope.

He’s co-written a mirthful spoof of Passover called, FOR THIS WE LEFT EGYPT? A Passover Haggadah for Jews And Those Who Love Them.

It’s Linda Gassenheimer’s special Food & Dining edition . . . with Dave Barry. 

(3-16-2017) Martin Lynch from John Martin’s Irish Pub and Restaurant in Coral Gables joins us.  He talks about St. Patrick’s Day celebrations and brings food to taste.

(3-9-2017) – Nancy Scanlon, Author of My Mother’s Cookbook: Freshly Real. Topic: How to write an eBook cookbook when you don’t know what you’re doing.  She talks about how she recreated the stories and recipes from her mother’s cooking and created an ebook with them. She also gives tips for others who might want to compile or publish their family recipes and brings food from the book for us to taste.

Restaurant News: Jen Karetnick talks about a special new restaurant on Brickell. 

Dinner in Minutes

Tuna Skillet Pie: memories of my mother’s cooking

(2-9-2017) Linda Gassenheimer's Food and Dining: Valentine’s treats, with Salty Donuts' Chef Max Santiago. Are donuts taking over the spotlight from cupcakes? He talks about why they are becoming so popular, secrets to a great donut, and he brings some for us to taste – including a surprise Valentine's special.

(1-26-2017) Betty King, author of Seasons to Taste Cookbook: Menus and Memories from Home and Abroad. Betty spent much of her business life traveling the world.  Along the way, she learned how to entertain with ease and gathered many other cooking tips. She helps us entertain with ease and also shows us how to turn our leftovers into second acts.   Betty is part of the radio reading service at WLRN.  She brings an entertaining dish to taste on air.

Dinner in Minutes:

Chinese Pork Puffs and Quick Fried Rice – Celebrating Chinese New Year

(1-19-2017) Today's topic: Fairchild Garden Chocolate Festival (Jan 20,21.22, 2017).  In studio: Francisco and Ana Moreno, ambassadors for Pacari Chocolates.  They will have a booth at the Festival. Pacari Chocolates is a family-owned company that produces high quality chocolate from Ecuador.  They will discuss how chocolate is made and why their methods protect the environment.  They bring some for us to taste.

Dinner in Minutes

Fish Tacos – It has become a favorite American sandwich.

Fred Tasker gives his wine suggestions

www.dinnerinminutes.com 

(12-22-2016) We're joined by The Continental Starr Restaurant's Chef Richard Torres, and General Manager, Stephanie Hart.  We’ll be talking about Christmas Celebrations – Japanese Style – with a very American twist.  Fried Chicken and Chocolate Cake???  

Dinner in Minutes-

Steak au Poivre (Steak with Pepper and Mushroom Sauce) with Garlic Rosemary Potatoes

A perfect quick dinner for the holiday season.

Fred Tasker  gives his Christmas wine suggestions.

www.dinnerinminutes.com

(12-15-2016) Caterer extraordinaire, Bill Hansen from Bill Hansen Catering.  He’s known as the luxury catering and event planner. With the holidays coming up, it’s time to think about planning parties and events. He talks about the secrets to a successful party and planning an event, and how to approach a caterer.  Also his new Executive Chef, Dewey Losasso is with us and has brought some of his signature dishes to taste.

Dinner in Minutes-

Turkey and Black Bean Burrito – quick and easy for this busy time of year.

Fred Tasker gives his party wine suggestions.

Pages