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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Well, it may not be merlot, but it sure seems close. Carminere is an increasingly popular variety that deserves some close attention. -
Grilling season is in full swing and there is one cut of beef that does extremely well on the grill and that’s flank steak. Maryland farmers who raise beef will always have some of this delicious cut on hand, and if you haven’t tried it, you ought to. And as Chef Jerry Pellegrino has pointed out, grilling a flank steak does require a little bit of savvy. -
Everybody seems to hold a grudge against oaky chardonnays. So what is the alternative? Al looks into some very drinkable un-oaked chards. -
We Marylanders are perfectly situated to enjoy a summer favorite, the salsa. What makes it so appealing to us is that the produce of August and September is just what we need to make great salsa. Chef Jerry Pellegrino knows that the combinations of home-grown ingredients are endless. -
Some of us prefer not to drink alcohol, but still think about drinking wine. Hugh reviews a few tasty non-alcoholic wines that are impressive. -
Al studied history in college and never lost my appetite for it. One thing that really appeals to me is the history of food and cooking. And here in Maryland we have quite a few Food Historians. And as he told Chef Jerry Pellegrino, one of my favorites is a local lady called Kara Mae Harris, who has written a wonderful book called “Old Line Plate”. -
First was Australia making great wines Down Under; then came New Zealand. It’s the home of world class Sauvignon Blanc and refreshing Pinot Noirs. -
One of the tenets of cooking during the summer is to avoid using the kitchen oven for long bakes. Thus, we fire up the barbecue grill and cook outdoors. Every good cookout deserves a good dessert, and Chef Jerry Pellegrino has some ideas for desserts that require little or no baking that will tickle your palate. -
Santa Barbara is one of California’s premier regions for the Burgundy varietals. Hugh looks at their chardonnay. -
Since the weather heated up, I found myself thinking back to vacations in San Juan, Puerto Rico. I became very fond of churrasco (grilled flank steak) and a side dish of black beans. Chef Jerry Pellegrino believes it’s wise to keep a few cans or a bag of dried black beans in your pantry.
