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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The proof is in the glass: Maryland is now producing world-class Cabernet Franc. Al reviews a tasting of home-grown wines that got full marks.
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Whether you are looking for a gift or you want to grace your dinner table with something special, Hugh has a list of red wines that are sure to please.
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We’re fully into the bustle of the holiday season and folks all over town are thinking about taking a crack at something they rarely do: they’re going to get out their aprons and do a little baking. It’s good we have Chef Jerry Pellegrino with us because I know he’s got all sorts of ideas. So how about talking about pies and tarts.
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When I was in Italy a few weeks ago I had a marvelous dish that was nothing more than a simple white bean stew in a creamy white sauce. And as I told Chef Jerry Pellegrino, it was memorably tasty.
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We never seem to lose our taste for white wine, even during the chilly months. Hugh has a shopping list for you in case you are looking for gifts.
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My wife sometimes refers to me as The Sauce King because I am adept at whipping up a good sauce. But I think one key to my success has been that I manage to get it to the right thickness. As Chef Jerry Pellegrino points out, there are any number of ways to make that thin little broth thick and luxurious. -
The wines of Washington State continue to impress, and we catch up with a few new releases that show you why. -
Al has fallen in love with these full-flavored white wines produced with great skill on the island of Sardinia. And they are perfect for the season. -
My wife and I must go out for breakfast every other week when our housekeeper comes in the morning. And because of that I’ve discovered how much I like having some kind of potato with my ham and eggs. And Chef Jerry Pellegrino agrees, there are a few classics we can talk about, and a few new ideas. -
Although some of my rowdy friends might consider it to be an improper use of an otherwise fine beverage, beer is also good for cooking as it happens. Chef Jerry Pellegrino has some guidelines for approaching this savory technique. We can use beers in three different ways: as a leavening agent in baked goods, to tenderize as in a braise, or to add flavor.
