Marc Salmon's guest appearances

Marc Salmon

Invité Afrique

The Toasty Kettle Podcast

Convention(al) Protocol

Marie Callender

Lou Malnati

Jimmy Dean

Matt Reynolds

Michael Taylor

Jimmy John

Darrell Johnson

Ben Wilson

Derek Chollet

Akinwumi Adesina

Gilbert Houngbo

Cécile Kyenge

Mohamed Salah

Chad Conley

Travis Porter

OwlTail

Ils sont 159 philosophes, écrivains, hommes de théâtre ou cinéastes d'Europe et d'Afrique à signer une tribune dans la presse française pour exiger que l'Europe livre massivement des vaccins anti Covid-19 à l'Afrique. À l'origine de cette initiative, le sociologue français Jean-Marc Salmon.

Invité Afrique - Jean-Marc Salmon: contre le Covid-19, «l'efficacité de la campagne vaccinale dépend de la vaccination en Afrique»

This week we talk with Marc Salmon of The Brown Hotel in Louisville, KY.On November 11th, 2020 your host, Scott Tokar will be speaking at the Exhibitor FastTrak at The Brown Hotel presenting "Booth Basics Bootcamp".  Visit THIS link to find out more about Exhibitor FastTrak: https://www.exhibitoronline.com/fasttrak/session.asp?ID=52Learn more about The Brown Hotel, Louisville HERE: https://www.brownhotel.com

<p>This week we talk with Marc Salmon of The Brown Hotel in Louisville, KY.<br/><br/>On November 11th, 2020 your host, Scott Tokar will be speaking at the Exhibitor FastTrak at The Brown Hotel presenting "Booth Basics Bootcamp". <br/> Visit THIS link to find out more about Exhibitor FastTrak: <a href="https://www.exhibitoronline.com/fasttrak/session.asp?ID=52" rel="nofollow" target="_blank">https://www.exhibitoronline.com/fasttrak/session.asp?ID=52</a><br/><br/>Learn more about The Brown Hotel, Louisville HERE: <a href="https://www.brownhotel.com" rel="nofollow" target="_blank">https://www.brownhotel.com</a></p>

The Brown Hotel in Louisville, KY is OPEN for meetings and events with Marc Salmon.

What is a hot brown? On today’s episode, Marc Salmon, with The Brown Hotel, gives us a detailed history of this amazing dish. It is bubbly and delicious! If you are in the Louisville area, you had better make sure that this is on your list. This dish has remained largely unchanged since the 1920s. It is a fantastic opportunity to take a bite of history!How to Make Your Own Hot BrownDuring our chat, Marc mentioned they post the recipe for the hot brown online. If you were wondering what is a hot brown, I’ve posted that recipe below. However, if you want to read more about the history of the hot brown, as well as check out the recipe more in depth, you can find that here.INGREDIENTSMakes Two Hot Browns 2 oz. Whole Butter2 oz. All Purpose Flour8 oz. Heavy Cream8 oz. Whole Milk½ Cup of Pecorino Romano CheesePlus 1 Tablespoon for GarnishPinch of Ground NutmegSalt and Pepper to Taste14 oz. Sliced Roasted Turkey Breast, Slice Thick4 Slices of Texas Toast (Crust Trimmed)4 Slices of Crispy Bacon2 Roma Tomatoes, Sliced in HalfPaprikaParsleyIn a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape – then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish in the oven. Suggested bake time is 20 minutes at 350º. When the cheese begins to brown and bubble, remove from oven, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.Where To Find The Brown HotelIf you are in the Louisville area, you have to stop in to get your very own hot brown. It’s the only way to stop wondering what is a hot brown. It is a Kentucky staple and a must have if you are visiting town. You can find out more about The Brown Hotel at their website. You can also find them on Facebook here.Subscribe To The Toasty Kettle Podcast Using These LinksiTunesStitcherGoogle PlayIf you use another pod catcher and you don’t see it here, let me know and I’ll try to get the show added wherever you like to listen to podcasts. Leave a note in the comments or send a message to toastykettle@gmail.com.Follow Me On Social MediaFacebookTwitterInstagramKnow A Restaurant or Business I Should Interview??The world is a very big place. If you have a restaurant contributing to food history in some way, I want to know about it. Complete the form here and we will make it happen!The post What Is a Hot Brown With Marc Salmon appeared first on Toasty Kettle.

<p>What is a hot brown? On today’s episode, Marc Salmon, with The Brown Hotel, gives us a detailed history of this amazing dish. It is bubbly and delicious! If you are in the Louisville area, you had better make sure that this is on your list. This dish has remained largely unchanged since the 1920s. It is a fantastic opportunity to take a bite of history!</p><h2>How to Make Your Own Hot Brown</h2><p>During our chat, Marc mentioned they post the recipe for the hot brown online. If you were wondering what is a hot brown, I’ve posted that recipe below. However, if you want to read more about the history of the hot brown, as well as check out the recipe more in depth, you can find that<a href="https://www.brownhotel.com/dining/hot-brown" rel="nofollow" target="_blank"> here</a>.</p><h4>INGREDIENTS<br/>Makes Two Hot Browns </h4><ul><li>2 oz. Whole Butter</li><li>2 oz. All Purpose Flour</li><li>8 oz. Heavy Cream</li><li>8 oz. Whole Milk</li><li>½ Cup of Pecorino Romano Cheese<br/>Plus 1 Tablespoon for Garnish</li><li>Pinch of Ground Nutmeg</li><li>Salt and Pepper to Taste</li><li>14 oz. Sliced Roasted Turkey Breast, Slice Thick</li><li>4 Slices of Texas Toast (Crust Trimmed)</li><li>4 Slices of Crispy Bacon</li><li>2 Roma Tomatoes, Sliced in Half</li><li>Paprika</li><li>Parsley</li></ul><p>In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.</p><p>For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape – then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish in the oven. Suggested bake time is 20 minutes at 350º. When the cheese begins to brown and bubble, remove from oven, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.</p><h2>Where To Find The Brown Hotel</h2><p>If you are in the Louisville area, you have to stop in to get your very own hot brown. It’s the only way to stop wondering what is a hot brown. It is a Kentucky staple and a must have if you are visiting town. You can find out more about The Brown Hotel at their <a href="https://www.brownhotel.com" rel="nofollow" target="_blank">website</a>. You can also find them on Facebook <a href="https://www.facebook.com/brownhotel/?__tn__=%2Cd%2CP-R&amp;eid=ARAwzs3n10FmmthO6TmqmFfCDRaPYM5KRP3uQSUDMLczVR6D91HaPQ_H2sqZ0Ro7x_ckiMyGOuFj2Gz6" rel="nofollow" target="_blank">here</a>.</p><h4>Subscribe To The Toasty Kettle Podcast Using These Links</h4><ul><li><a href="https://podcasts.apple.com/ne/podcast/the-toasty-kettle-podcast/id1459948399" rel="nofollow" target="_blank">iTunes</a></li><li><a href="https://www.stitcher.com/podcast/james-jensen-2/the-toasty-kettle-podcast" rel="nofollow" target="_blank">Stitcher</a></li><li><a href="https://play.google.com/music/listen?u=0#/ps/Iwtudq2emluowpgksweqzges7fe" rel="nofollow" target="_blank">Google Play</a></li></ul><p>If you use another pod catcher and you don’t see it here, let me know and I’ll try to get the show added wherever you like to listen to podcasts. Leave a note in the comments or send a message to toastykettle@gmail.com.</p><h4>Follow Me On Social Media</h4><ul><li><a href="https://www.facebook.com/toastykettle/" rel="nofollow" target="_blank">Facebook</a></li><li><a href="https://twitter.com/toastykettle" rel="nofollow" target="_blank">Twitter</a></li><li><a href="https://www.instagram.com/toastykettle/" rel="nofollow" target="_blank">Instagram</a></li></ul><h4>Know A Restaurant or Business I Should Interview??</h4><p>The world is a very big place. If you have a restaurant contributing to food history in some way, I want to know about it. Complete the form <a href="https://www.toastykettle.com/nominate-a-restaurant/" rel="nofollow" target="_blank">here</a> and we will make it happen!</p><p>The post <a href="https://www.toastykettle.com/2020/05/28/what-is-a-hot-brown-with-marc-salmon/" rel="nofollow" target="_blank">What Is a Hot Brown With Marc Salmon</a> appeared first on <a href="https://www.toastykettle.com" rel="nofollow" target="_blank">Toasty Kettle</a>.</p>

What Is a Hot Brown With Marc Salmon