Despite a very hectic schedule, which includes planning the opening of new restaurants in both New York City and Hong Kong, Chef Michael White took some time off to chat with Martha in the final installment of our series “At Martha’s Table.” Since opening his first restaurant four and a half years ago, the Wisconsin native has established himself as one of the premier Italian chefs in the United States. Throughout his hour with Martha, Michael touched on everything from the Gulf Coast oil spill and its impact on the seafood industry to the many types and shapes of pasta served in the different regions of Italy. For those of us lucky enough to watch the interview live, we got the chance to dine on some samples from Michael's restaurant Marea (Astice which is Nova Scotia lobster served with burrata, eggplant al funghetto, and basi; Tonno which is bigeye tuna served with oyster crema and crispy artichokes) while he talked with Martha. Below are a few of our favorite audio clips from the show. You can also listen to the interview in its entirety on Saturday, September 25 at 10am and Sunday, September 26 at 4pm ET.
Michael White - How to Make Pasta
Michael White - Why I Became a Chef
Michael White - the Impact of the Gulf Coast Crisis on the Seafood Industry
Before he joined Martha, I got the chance to chat with Michael and ask him a few less pressing questions. As an Italian chef, I figured he had to have pretty great taste in pizza, so we discussed his favorite spots. I’m an avid coffee drinker (cream, no sugar), so I was curious to know how Michael likes his "morning joe". Finally, I had to ask the question we ask listeners every Monday on "Morning Living" – how Martha were you this weekend. Watch below for his answers.