This week: a lively discussion about the wildest doughnut flavors in the country, as well as our picks for the best cakey, glazed, and jelly-filled doughnuts in Connecticut and New York. We explore the trend of the “new” happy hours—both with and without alcohol—and Carla Bartolucci, the author of the cookbook Einkorn, is our special guest. If you cook for someone with a gluten sensitivity, you won’t want to miss what Carla and her husband are doing with this ancient grain. Plus, we make pizza, quick bread, and more, all with delicious, nutty einkorn.

Aired: March 16, 2017 (original air date: February 18, 2016)
 Photo: doughnut plant by Garrett Ziegler/flickr, creative commons

CONTRIBUTORS AND GUESTS:
• Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.
• Anthony DeSerio — cocktail expert
• Carla Bartolucci — author of Einkorn, co-founder of Jovial Foods, Inc.

MUSIC:
• “Got to Give it Up,” Marvin Gay
• “Happy (Instrumental)," Pharrell Williams
• “Beans and Cornbread,” Louis Jordan and The Tympany Five
• “Girl On Fire,” Alicia Keyes
• “Good to Be Alive,” Andy Grammer
• “Everybody Eats When They Come to My House,” Cab Calloway

This week:&nbsp;a lively discussion about the <a href="http://foodschmooze.org/its-a-wild-wild-doughnut-world/" target="_blank" rel="noopener noreferrer">wildest doughnut flavors in the country</a>, as well as our picks for the best cakey, glazed, and jelly-filled doughnuts in Connecticut and New York. We explore the trend of the &ldquo;new&rdquo; happy hours&mdash;both with and without alcohol&mdash;and Carla Bartolucci, the author of the cookbook <a href="http://foodschmooze.org/ancient-einkorn-wheat-okay-for-gluten-sensitive/" target="_blank" rel="noopener noreferrer">Einkorn</a>, is our special guest. If you cook for someone with a gluten sensitivity, you won&rsquo;t want to miss what Carla and her husband are doing with this ancient grain. Plus, we make pizza, quick bread, and more, all with delicious, nutty einkorn.
Aired: March 16, 2017 (original air date: February 18, 2016) Photo: doughnut plant by Garrett Ziegler/flickr, creative commons
CONTRIBUTORS AND GUESTS: &bull; Chris Prosperi &mdash; chef/owner, <a href="http://www.metrobis.com" target="_blank" rel="noopener noreferrer">M&eacute;tro Bis</a> in Simsbury, Conn. &bull; Anthony DeSerio &mdash; cocktail expert &bull; Carla Bartolucci &mdash; author of <a href="https://jovialfoods.com/product/einkorn-the-cookbook/" target="_blank" rel="noopener noreferrer">Einkorn</a>, co-founder of <a href="https://jovialfoods.com/" target="_blank" rel="noopener noreferrer">Jovial Foods, Inc.</a>
MUSIC: &bull; &ldquo;Got to Give it Up,&rdquo; Marvin Gay &bull; &ldquo;Happy (Instrumental)," Pharrell Williams &bull; &ldquo;Beans and Cornbread,&rdquo; Louis Jordan and The Tympany Five &bull; &ldquo;Girl On Fire,&rdquo; Alicia Keyes &bull; &ldquo;Good to Be Alive,&rdquo; Andy Grammer &bull; &ldquo;Everybody Eats When They Come to My House,&rdquo; Cab Calloway

Listen to the Faith Middleton Food Schmooze on WNPR radio Thursdays at 3pm and 9pm, and Saturdays at noon.

Faith Middleton Food Schmooze

A lively discussion about the best doughnuts in CT and beyond. Where do you get your doughnuts? Let us know! Plus, Carla Bartolucci, the author od Einkorn.

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