Margaret McSweeney's Blog

Nancy Brinker: Leading the Global Movement to end Breast Cancer

“Find a great need in a near edge and act upon it to make a difference” as my father always encouraged. This has proven to be a powerful recipe for action, especially for Nancy Brinker, a three-time Ambassador and New York Times best-selling author, and Presidential Medal of Freedom recipient. She launched two impactful charitable organizations from her kitchen table. Nancy is regarded as the leader of the global breast cancer movement. Her journey began with promise to her dying sister, Susan G. Komen that she would do everything possible to end the shame, fear and hopelessness caused by this disease. Since 1982, Susan G Komen Foundation has invested nearly $1.1 billion in breast cancer research. The second charity that Nancy recently founded is the Promise Fund of Florida, which helps ensure that every woman, regardless of her circumstances has access to life-saving cancer resources. She was shocked to discover that 80,000 women ages 18-65 in Palm Beach County do not have health insurance coverage, and 30% of breast cancers are at an advanced stage when diagnosed. Kitchen Chat was honored to sit with Nancy at this very kitchen table where she started The Promise Fund of Florida to discuss an issue that is important to both of us. Nancy and I are breast cancer survivors.

Nancy Brinker and I met at Women’s Entrepreneurship Day Organization (WEDO) event at the United Nations where she was being honored by Wendy Diamond, the founder of the WEDO. During our Kitchen Chat, Nancy and I of course bonded over our love and appreciation of food. She shared highlights from her favorite meals as U.S. Ambassador to Hungary along with her appreciation of her late husband’s accomplishments as a pioneer within the restaurant industry. Norman Brinker was the founder of Steak and Ale and CEO of Brinker International which owns Chili’s Grill and Bar, Romano’s Macaroni Grill and Maggiano’s Little Italy. He is credited for revolutionizing the casual-dining restaurants in the United States.

In a full circle, “hugs from heaven” moment, Nancy invited me to join her for the Women of Distinction awards luncheon in Palm Beach which is hosted by Palm Beach Atlantic University. She of course is a past honoree. What she didn’t realize is that when my father was president of Palm Beach Atlantic University over thirty years ago, he actually helped create this concept of honoring women in the community.

Please help support the Promise Fund of Florida and make an impact for women to have access to life-saving cancer resources. Thank you, Nancy Brinker for finding “a great need in a near edge and acting upon it to make a huge difference.”

Savor the day!

Foodie friends, what are some of your favorite charities that you discuss at your kitchen table?

The post Nancy Brinker: Leading the Global Movement to end Breast Cancer appeared first on Kitchen Chat.

Gleneagles: The Glorious Playground of Scotland

“Scotland is a land of mountains, glens, and islands, a land of myth and legend” – Walter Scott

Join Kitchen Chat host Margaret McSweeney as she celebrates the 100th anniversary of Gleneagles, located at the base of the Scottish Southern Highlands. After its grand opening in 1924, media proclaimed that Gleneagles was the “8th Wonder of the World” and called it “The Glorious Playground.”

Tee and Tea are hallmark experiences at this timeless resort. With three championship courses and a nine-hole course, golfers can test their skills amidst the lush landscape. In 1921 (before the hotel opened), Gleneagles hosted their first golf tournament between American and British players, which is considered to be the precursor to the Ryder Cup.

Enjoy Afternoon Tea in Glendevon at Glenagles for a taste of Scottish heritage with a legacy of impeccable service and refined elegance. Margaret especially enjoyed the Centenary Afternoon Tea offered during her stay with savories and pastries representing the culinary highlights during the 100 years, including the Truffled Egg Mayonnaise sandwich made famous in the 1930s in The Ritz.

Explore the verdant grounds and crunch along the paths of the Kitchen Garden, an oasis of produce and botanicals.

Expand your knowledge about Scottish Whisky through a tasting offered at Gleneagles.

Every episode of Kitchen Chat can be heard on all podcast platforms and is NOW available on The Great British Tea Party’s Facebook page.

What are your favorite memories and experiences in Scotland?

Savor the day!

The post Gleneagles: The Glorious Playground of Scotland appeared first on Kitchen Chat.

Cromlix: A Luxury Country House Hotel in Scotland

“Haste ye back” A Scottish saying

Welcome to a very special episode of Kitchen Chat: A Taste of Luxury, History & Hospitality. Today, we’re traveling to a storybook setting in Scotland. Let’s visit Cromlix, the breathtaking Victorian mansion and five-star luxury country house hotel near Dunblane, owned by tennis legend, Sir Andy Murray and his wife, Kim. This majestic and historic mansion even includes a chapel. Hospitality is engrained in the Scottish culture, and Cromlix exemplifies the graciousness of Scotland. Don your “wellies” and explore the 34 acres of serene countryside including a kitchen garden and a tree swing that invites you back to your childhood.

Screenshot

Cromlix welcomes guests with both timeless Scottish heritage and contemporary luxury with resplendent interiors designed by renowned designer Suzanne Garuda. This is a place where every detail tells a story, from the grandeur of its architecture to the warmth of its welcome.

You can reserve an exquisite Afternoon Tea served daily in the Glass House dining area or if your dog accompanies you, the staff will accommodate Afternoon tea in the living room area.

Host Margaret McSweeney sits down with the gracious General Manager, Barry Makin, to discuss the spirit of this magnificent property and the perfected hospitality. “The style of luxury we want to deliver at Cromlix is a relaxed and understated luxury that makes people feel welcome. We want to welcome you into our home and not a hotel,” Makin says. From the tranquil beauty of its grounds to the exquisite dishes crafted with local ingredients, this episode is a masterclass in modern Scottish luxury. 

A poignant moment for Margaret was serendipitously meeting a Scottish bagpiper who was walking into Cromlix Chapel to practice before a wedding. As many of you know, Margaret launched Kitchen Chat as a way to honor her late father who was a gourmet home chef, world traveler and accomplished musician. Her dad even loved to play the bagpipes, and his favorite song to play was Amazing Grace. This kind bagpiper in Cromlix Chapel played Amazing Grace for Margaret.

Screenshot

“Haste ye back,” a Scottish phrase meaning “You are always welcome to return” reflects the depth of hospitality at Cromlix. I look forward to one day returning to this cherished place.

Remember, every episode of Kitchen Chat can be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook.

Savor the day!

The post Cromlix: A Luxury Country House Hotel in Scotland appeared first on Kitchen Chat.

Brown’s Hotel and the Mayfair Bun

Welcome to a special edition of Kitchen Chat: A Taste of Luxury, History, and Hospitality. Host Margaret McSweeney takes you to the heart of London’s Mayfair, a place synonymous with timeless elegance, to visit the incomparable Brown’s Hotel, a Rocco Forte Property.

Brown’s is more than just a hotel; it’s a living piece of history, where the past whispers from every corner. Founded in 1837, this is London’s very first hotel, and its legacy is rich with stories. It’s where Rudyard Kipling wrote The Jungle Book, and where Alexander Graham Bell made Britain’s first-ever telephone call. Today, this historic landmark has been impeccably reimagined, blending its iconic heritage with a modern culinary spirit.

Here’s a look at our video:

This episode will feature highlights from Margaret’s Kitchen Chat last summer with her friend, Chef Ross Sneddon, Regional Executive Pastry Chef for Rocco Forte (including The Balmoral and Brown’s Hotel). During her visit to London this summer, Margaret and May Wong visited with Chef Ross to sample the popular Mayfair Bun which is now available at Brown’s.

[image error]

Inspired by centuries of British baking tradition yet entirely its own, the Mayfair Bun is a delicate
balance of indulgence and restraint. Baked in beeswax, draped in honey, and dusted with floral bee
pollen, it offers a subtle sweetness that lingers without overpowering. The honey used in the Mayfair Bun is sourced from the award-winning Rhug Estate in North Wales,
where bees forage freely among wildflowers in the Dee Valley. The result is a naturally floral honey
with subtle notes of citrus and heather.

This pastry is a tribute to the hotel’s address at 33 Albemarle Street in Mayfair. Each Mayfair bun features 33 delicate layers of pastry and only 33 of these buns are baked and sold each day, with £1 from each sale benefiting Bees for Development, a charity dedicated to beekeeping and biodiversity.

Get ready to experience the perfect blend of luxury, history, and hospitality as we celebrate a true London icon.

Remember, every episode of Kitchen Chat can be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook.—-

The post Brown’s Hotel and the Mayfair Bun appeared first on Kitchen Chat.

The Meathead Method: The Art, Soul and Science of Outdoor Cooking

“I like to think that whatever you cook indoors. you can cook it even better outdoors” Meathead Goldwyn

On this special episode of Kitchen Chat, host Margaret McSweeney visits the living legend of grilling in his kitchen for an insightful conversation and a Masterclass on one of America’s most revered traditions. She is joined by the celebrated pitmaster, culinary scientist, and seminal voice in outdoor cooking, Meathead Goldwyn, author of the landmark book, “The Meathead Method: A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes.”

Take a look at our video chat!

This episode presents an inspiring approach to the craft, intricate science and storied history of American barbecue. In a conversation that brings the experience of cooking outdoors to life, Margaret and Meathead delve into the rich History and cultural significance of this culinary art form, examine its central role in American Hospitality, and dissect the scientific principles that create an irresistible, craveworthy Taste experience. It’s a discussion that defines the true Luxury of culinary mastery—where technique, precision, and passion converge to inspire and elevate a beloved tradition.

Join us for a compelling exploration of the art, soul, and science of outdoor Summer cooking.

Remember, every episode of Kitchen Chat can now be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook. And of course, Meathead talks about flavoring smoke on the grill with tea.

Savor the day!

The post The Meathead Method: The Art, Soul and Science of Outdoor Cooking appeared first on Kitchen Chat.

Fashion Icon Nigel Barker Launches an Espresso Martini

On a truly ‘fashionable” episode of Kitchen Chat: A Taste of Luxury, History and Hospitality, host Margaret McSweeney brings us to the runway of a philanthropic fashion show in Chicago to benefit WINGS Program Inc, whose mission is to provide housing, integrated services, education and advocacy to end domestic violence. Margaret serves on the Leadership Advisory Board for this impactful non-profit.

Joining Margaret is a special guest whose name is synonymous with fashion, vision and style and now delicious cocktails: world-renowned fashion photographer and television personality, Nigel Barker. Margaret was especially delighted to meet Nigel as both she and his wife grew up in Alabama.

Check out our video chat here!

[image error]

Nigel shares the story behind the launch of his latest creation, The Barker Company Espresso Martini. Nigel and his business partner, Philippe Roederer have launched this product in the United States (check website for locations) with plans to expand internationally. Philippe has successfully introduced Veuve Cliquot and Voss to the U.S. market in his past roles. This summer, Margaret had the delightful honor of meeting Philippe Roederer at the Chicago launch party at The Gwen for The Barker Company Espresso Martini.

[image error]

Almost two years in the making, this meticulously crafted beverage is designed to be an unprecedented and elevated experience. Nigel reveals the passion and precision required to develop what is being called the “Most Fashionable cocktail” in the world—and the #2 most popular cocktail ordered today.

This conversation is a perfect blend of worlds: the Luxury of high fashion and premium spirits, the History behind a carefully built brand, and the profound Hospitality of giving back to the community. Tune in to hear how a master of the visual arts applied his discerning eye to create a taste sensation. Join us for a conversation where glamour meets giving, and style is served in a glass.

[image error]

Remember, every episode of Kitchen Chat can now be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook. Speaking of tea, I think the next product that Nigel and The Barker Company should launch is a Matcha Martini!

Savor the Day and Savor the Sip!

(Please remember to drink responsibly and only if age 21 or over).

The post Fashion Icon Nigel Barker Launches an Espresso Martini appeared first on Kitchen Chat.

The Market at Pepper Place: A Culinary Renaissance

On this very special episode of Kitchen Chat: A Taste of Luxury, History and Hospitality, host Margaret McSweeney takes us on a sweet, very personal journey home. Broadcasting from the vibrant culinary heart of her beloved hometown, Birmingham, Alabama, Margaret has a Kitchen Chat with Leigh Sloss-Corra, the dynamic Executive Director of The Market at Pepper Place. Margaret and Leigh are both members of Les Dames d’Escoffier and first met during the International Association of Culinary Professionals (IACP) conference in Birmingham. Margaret serves on the board for IACP.

Here’s a look at our video chat:

[image error]

The Market at Pepper Place is celebrating its 25th anniversary and is a thriving farmer’s market place which serves as the city’s epicurean epicenter. The Market at Pepper Place is a brilliant example of striking the perfect balance between urban renewal and a testament to the power of local Southern food roots and artisans Birmingham is world renowned for. Leigh’s sister, Cathy Sloss Jones was an integral part of launching this farmers’ market along with Chef Frank Stitt and Chef Franklin Biggs who realized that something needed to be done to ensure the ongoing viability of Alabama farmers and locally sourced food. Each weekend, guests can enjoy a cooking demo. Margaret was quite impressed with the international flavors at this market. A native of Nepal, Prarthana Pandey, owner of Dalle Momo cooked dumplings and flavorful dipping sauces to sample.

[image error]

Margaret and her childhood friend, Melanie sipped refreshing Thai Tea and Butterfly Pea Tea from Tay’s Tea.

[image error]

In a conversation that beautifully encapsulates the show’s pillars, Margaret and Leigh explore the rich History of the Pepper Place district, its transformation from an industrial hub to a culinary focused cultural landmark.

What is your favorite feature at your favorite farmers’ market?

Savor the day!

The post The Market at Pepper Place: A Culinary Renaissance appeared first on Kitchen Chat.

Great British Tea Party and Kitchen Chat: A Taste of Luxury, History and Hospitality

[image error]

On this very special episode of  Kitchen Chat: A Taste of Luxury, History and Hospitality, Host Margaret McSweeney sits down with Claire Myers-Lamptey, the visionary founder of the Great British Tea Party (GBTP), for a landmark conversation and announcement. Margaret’s friend, May Wong, founder of Miss Darcy’s Adventures introduced them during Margaret’s trip to London during their Sixteen Afternoon Teas in Sixteen Days adventure. Afternoon Tea is a true taste of luxury, history and hospitality.

Here is our video chat!

Through their shared passion for the rich traditions of afternoon tea, Margaret and Claire celebrate the global success of the GBTP, a global community Myers-Lamptey built which now connects nearly 300,000 enthusiasts worldwide, and to make a very important announcement.

Kitchen Chat will now also air on Great British Tea Party’s Facebook page. The strategic partnership and friendship will provide the GBTP’s global community with direct access to new Kitchen Chat episodes. This collaboration officially unites Kitchen Chat’s award-winning decade of culinary storytelling with the GBTP’s dedication to history, elegance, and connection. The collaboration, celebrated by the two founders on-air, marks the beginning of a new and exciting chapter.

The post Great British Tea Party and Kitchen Chat: A Taste of Luxury, History and Hospitality appeared first on Kitchen Chat.

Baccarat New York: A Taste of Luxury, History and Hospitality

Join Kitchen Chat host Margaret McSweeney as she visits the truly sparkling Baccarat Hotel New York. Margaret is known to spotlight the brightest and most brilliant examples of Luxury, History, and Hospitality, and this hotel, a stunning blend of heritage and modern opulence aptly fits this description.

Opened in 2015, this Manhattan gem is the first hotel from the legendary 260-year-old French crystal house, Baccarat. Conveniently located across from the Museum of Modern Art, each detail of the hotel beautifully reflects the artistry and whispers the timeless elegance of Baccarat crystal.

Here is my video chat with Chef Bju:

Chef Ashfer Biju, the exceptional Food and Beverage Director/Executive Chef at Baccarat, reveals the passion behind the luxury guest experience and the meticulous artistry poured into the renowned Afternoon Tea service in the Grand Salon in addition to the elevated culinary options throughout the hotel. The presentation of the three tiered Baccarat crystal stand displaying the tea sandwiches and pastries is most memorable. Each type of beverage glass on the table is Baccarat crystal, and this elegant tradition continues in the the hotel rooms, where only Baccarat crystal glasses are provided.

Discover the Baccarat Hotel New York’s sophisticated culinary scene. This hotel beautifully marries French elegance with modern luxury. The Baccarat Hotel New York isn’t just a place to stay; it’s a landmark of New York glamour, where a rich history of artistry meets a true passion for hospitality.

Savor the Day!

The post Baccarat New York: A Taste of Luxury, History and Hospitality appeared first on Kitchen Chat.

Umma: A Korean Mom’s Kitchen Wisdom and 100 Family Recipes

“Kimchi is more than just a trendy food item. Kimchi is a Korean person’s identity. It’s our pride and it’s a staple of our cuisine because it’s the only food that got Koreans through the harsh winter months, got us through the wars, the Japanese occupation and the Korean War.” Sarah Ahn

On this Special Edition of Kitchen Chat: A Taste of Luxury, History, and Hospitality, join your host, Margaret McSweeney, as she welcomes the celebrated cookbook author, Sarah Ahn of @ahnestkitchen on Instagram. Sarah and her mother Nam Soon Ahn co-wrote a heartfelt and acclaimed cookbook, Umma: A Korean Mom’s Kitchen Wisdom and 100 Family Recipes. In Umma, Sarah and her “umma” (mother) memorialize and share a rich exploration of Korean culinary heritage, family traditions that celebrate Korean culinary culture and hospitality, as well as the historical perspective of one of the world’s oldest culinary traditions.

Here is our video chat:

Join Margaret as she invites Chehn to share the heart of Umma, uncovering its significant history, treasured family narratives, and the traditions of hospitality woven throughout the book. Together, they will explore the art of preserving culinary traditions and the luxuriousness of comfort found within the simple, authentic flavors of her own Korean mother’s kitchen. Prepare to be immersed in a conversation that promises a true taste of history, served with the warmth and generosity of Korean hospitality. A true taste of luxury is sharing a meal with family and friends and celebrating the culinary traditions of loved ones.

Comfort, Dasida beef stock powder, Spam, Styled Food Shot, beef franks, fermented, gim, pork bellyComfort, Dasida beef stock powder, Spam, Styled Food Shot, beef franks, fermented, gim, pork belly

Kimchi is an inherent part of Korean cuisine and honors the country’s heritage. This dish also offers several health benefits that include probiotics. Kimchi grilled cheese is a nod to the past and a taste of the present. Sarah shares this recipe in her book. She says it was surprisingly one of the most difficult recipes to develop but one of the easiest recipes to prepare. The secret is to use munster cheese, sourdough bread and re-seasoning the kimchi before serving. Many thanks to Sarah Ahn and her team who graciously shared the recipe for Kimchi Grilled Cheese from the new cookbook, Umma:

Styled Food Shot, Yasik

Kimchi Grilled Cheese  김치그릴치즈

Serves 1 

Total Time 30 minutes

Sarah  세라

Thanksgiving has always meant a trip to Costco with Umma to purchase their premade holiday foods. Of these, one staple we never skip is their macaroni and cheese. It’s creamy, cheesy, and comforting—a perfect complement to our annual Thanksgiving meal. Despite our love for this dish, my family never quite manages to finish it all on Thanksgiving Day. Of course, as with many other leftovers, Umma has found a way to bring the macaroni and cheese back to life after the holiday by pairing it with kimchi. The spicy kick of the kimchi elevates the creamy richness of the mac and cheese to a whole new level. It’s now a ritual in our household to enjoy them together after every Thanksgiving—a fusion of comfort food and Korean flavors that we cannot get enough of. Inspired by this family tradition and its delicious blend of traditional American and Korean foods, Umma and I endeavored to create a kimchi grilled cheese sandwich that celebrates this pairing. Our recipe brings together the rich and gooey goodness of melted Muenster cheese with the spicy, tangy flavors of kimchi, sandwiching them between buttery griddled sourdough bread slices. For even more depth, we include a layer of chopped green onion, along with a blend of seasonings.

Umma’s Kitchen Wisdom

A sturdy bread, such as sourdough, is ideal here to prevent the sandwich from becoming soggy. I use well-fermented Mat Kimchi (Cut Napa Cabbage Kimchi) to make this dish. If you wish to use store-bought kimchi instead, look for a well-fermented kimchi in the refrigerated section of the grocery store. Labels will not always specify “fresh” or “well­fermented,” so here are some clues to help figure it out: The jar should contain wilted­looking vegetables with muted, darkened color, surrounded by a thin juice. The texture will appear softer than fresh kimchi, and when you taste it, there will be a pronounced tangy sourness that comes from the longer fermentation. When measuring out the kimchi, simply pick it up with tongs with the juices intact.

Ingredients

2 tablespoons salted butter, divided

½ cup (100 grams) well-fermented cabbage kimchi, chopped fine

2 teaspoons sugar, plus extra for sprinkling

½ teaspoon fish sauce

½ teaspoon gochugaru

¼ teaspoon Dasida beef stock powder

2 (½ ‑inch-thick) slices sourdough bread

3 slices (61 grams) Muenster cheese, halved

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon black pepper

2 green onions, chopped fine

Directions

1. Melt ½ tablespoon butter in a 12‑inch nonstick skillet over medium-high heat. Add the kimchi and cook, stirring occasionally, until heated through and it begins to sizzle. Stir in the sugar, fish sauce, gochugaru, and Dasida powder and cook until the liquid has just evaporated, about 1 minute. (Don’t let the kimchi dry out.) Transfer the seasoned kimchi to a small plate and set aside. Wipe the skillet clean with paper towels. 

2. Melt half of the remaining butter in the skillet over medium-­high heat. Add the bread slices and swirl them around the skillet to coat them in butter on the first side; transfer the bread to a separate plate. Repeat melting the remaining butter and coating the second sides of the bread slices. Continue to toast the bread on the second sides until just golden brown and crisp, about 1 minute. 

3. Reduce the heat to low and flip the bread slices. Arrange the cheese evenly on top of the bread slices, then sprinkle with the garlic powder, onion powder, and pepper. Sprinkle 1 slice of the bread with the onions, then neatly arrange the seasoned ­kimchi on top. Place the second slice of bread over the kimchi, cheese side down. Using a spatula, gently press down on the sandwich to help seal it. Cover and cook until the cheese is fully melted, about 2 minutes, flipping the sandwich halfway through cooking. Transfer the sandwich to a wire rack and sprinkle with sugar on both sides to taste. Garnish the sandwich with any green onions that fell out into the skillet. Slice and serve.

The post Umma: A Korean Mom’s Kitchen Wisdom and 100 Family Recipes appeared first on Kitchen Chat.