Al Spoler
Host, Cellar Notes and Radio KitchenAl Spoler, well known to WYPR listeners as the wine-loving co-host of "Cellar Notes" has had a long-standing parallel interest in cooking as well. Al has said, the moment he started getting serious about Sunday night dinners was the same moment he started getting serious about wine. Over the years, he has benefited greatly from being a member of the Cork and Fork Society of Baltimore, a gentlemen's dining club that serves black tie meals cooked by the members themselves who are some of Baltimore's most accomplished amateur cooks.
His most rewarding immersion in cooking came through his work as a television director at MPT. Spoler served as off-line editor and assistant director on two series featuring the legendary French chef Pierre Franey. He also worked with Mexican chef Patricia Quintana, and with Bed and Breakfast expert Gail Greco on her series "Country Inn Cooking". Al says traveling all over the US visiting country inns and taping recipes that they prepared in little makeshift television kitchens was an incredible education.
Spoler's tastes in cooking are influenced by regional tradition and contemporary casual French fare. Never slavish to recipes, he is never happier than improvising a Sunday dinner with whatever ingredients come to hand.
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It can happen that some of us get a little tired of having roast turkey every single Thanksgiving, as good as it can be. We’ve got a couple weeks to think about it, so I might suggest an entirely different idea. And Chef Jerry Pellegrino, who is always open to new ideas for Thanksgiving, has some thoughts about a good old Standing Rib Roast. -
‘Tis the season to get cooking and a lot of us will be doing just that in the coming weeks. Over the course of a single generation our approach to stovetop cooking has changed dramatically. And Chef Jerry Pellegrino, it’s hard to overlook the impact of non-stick cookware. -
Even though we’re entering a season when we are prone to eating heavier foods, there is always room for a salad. That little bit of green on the plate looks very inviting many times. To enjoy a good salad you need to have a good salad dressing, and Chef Jerry Pellegrino believes, this is where it becomes handy to know how to make a good vinaigrette. -
The Thanksgiving table is a maze of flavors and sensations, and picking a good red wine is a bit of a puzzle.Hugh offers some suggestions that will surely satisfy. -
If affordable wines made from high quality grapes from first class California vineyards appeal to you, then listen up as Hugh showcases selections from an operation called “The Paring” -
Available in a wide range of styles, Sherry deserves a place at your table during this season of celebration.Al looks at one of the best Sherry makers. -
The Ravens sketchy start to the season notwithstanding, I’m really glad football is back in town. One of the best parts of our football traditions is the Tailgate Party and all the tasty things we get to gobble down. And Chef JP well knows, high on the list of Tailgate standouts are sausages fired up on the grill. -
Like it or hate it, there’s no denying that chardonnay is the world’s most important white grape. While some can break the bank price-wise, others are remarkable affordable. -
Ahhh.Feel that chill in the air?Remember how blazing hot it was just a few weeks ago?Autumn is here and we’re all feeling refreshed and invigorated and ready for a change of pace.I recommend that perhaps you should go rummaging through the basement and dig out that relic from long ago, the fondue pot, because the time has come for a little bubbling cheese and a cold glass of wine. -
It’s one of those transitional times of the year, and the white grape viognier makes a perfect wine for the season. Here’s three to contemplate.
