This week Mike & Stu were joined by Chef Rudy Rudolph of Sunset Cork Room. Chef Rudolph is also the founder of Four Blades of Grass, a grassroots movement to eradicate hunger on the Gulf Coast. Stu’s got a special rundown of BBQ style brunches just for Father’s Day and Mike shares a few wines that are perfect for sultry summer sipping.
For those of you planning a weekend get-away to the Mississippi Gulf Coast in the coming weeks Stu has a special Magnolia State edition of the Brunch Crunch as well as a list of local farmers markets while Mike talks with Michael Martini, wine maker for Louis M Martini Winery of Napa Valley.
Mike returns from the New Orleans Wine & Food Experience and talks about the sites and sounds from this annual event while Stu visits with Kid Chef Eliana, a 12 year old culinary prodigy.
Today Mike talks Shiraz wine, Stu chips in with a recipe for Lamb Shanks with a Shiraz, Bleu Cheese and Blueberry Reduction plus as always another Brunch Crunch.