The Restaurant Guys Sangria and Blue Eggs | Kim Haasarud & Jeanne Kelley
This is a Vintage Selection from 2008
The Banter
The Guys talk about a civilized way to get groomsmen looking good for the wedding that doesn’t involve a trip to the spa.
The First Conversation
The Restaurant Guys hear from Kim Haasarud, author and mixologist, who gives advice on sangria. They talk about which wines work best, how to get the most out of the fruit and the best ways to implement it at a party.
The Second Conversation
The Restaurant Guys talk with Jeanne Kelley about her experiences with urban gardening –complete with chickens and a goat! She shares her joy of composting, the best kitchen tool she’s ever used and a secret ingredient that’s one of The Guys’ favorites.
Bios
Kim Haasarud is an award-winning mixologist, author, and founder of Liquid Architecture, a consulting firm known for crafting innovative cocktail programs. She is the author of the best-selling 101 Cocktails series and has been featured in The Wall Street Journal, Wine Enthusiast, and Cosmopolitan.
Jeanne Kelley is a Los Angeles–based cookbook author, food writer specializing in seasonal, sustainable cooking. She trained at the esteemed École de Cuisine La Varenne in Paris.
Jeanne is the author of several cookbooks, including Salad for Dinner, The Portable Feast, and Blue Eggs and Yellow Tomatoes: A Backyard Garden-to-Table Cookbook. Her work has been featured in publications such as Bon Appétit, Cooking Light, Fine Cooking, and Everyday with Rachael Ray. She also contributed to Williams Sonoma’s Holiday Baking collection.
Info
Kim Hassarud
https://www.liquid-architecture.com/
Jeanne Kelley
https://www.jeannekelleykitchen.com/
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