She started out in theater as a student at the Circle in the Square School and co-founder of The Brooklyn Company, an improvisational street theater for kids. She planned the menu far in advance, and even drew pictures of what she wanted the dishes to look like on the serving platters. She is the host of the American Public Media program The Splendid Table, whose targeted audience is "people who love to eat." The weekly program features a series of interviews with chefs, restaurateurs, and wine experts. Kaspers place at the microphone is now occupied by New York Times Magazine writer Francis Lam. None of this the book, the show, the awards would have happened without Frank, she says, referring to her husband who passed away in 2015. I balked when we got to the soup, it had a flipper sticking over the edge of the bowl, but I couldnt refuse, that would have been rude.
Her latest project, a newly renovated kitchen, will host the next meeting of her gourmet group (a decorator, architect, theater director, insurance agent, artist.) There will be a new voice behind American Public Media's "The Splendid Table." Lynne Rossetto Kasper, whose silken, soothing voice has been advising listeners for 21 seasons on how to make. One afternoon, I wanted to try a new pie crust recipe, Lynne recalls. Lynne appeared on "In Julia's Kitchen with Master Chefs" twice.
Former New York Times Eat columnist Francis Lam, who has been a regular contributor to the program since 2010, will take over as the new host as of March 10. American food writer and radio journalist, "A new chapter: Lynne retires from The Splendid Table, welcomes new host Francis Lam",, , 20th-century American non-fiction writers, 21st-century American non-fiction writers, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License 3.0.
She volunteers for a healthy meal program for the chronically ill and their caregivers she advocates for farm-to-school lunches she speaks at farmers market events, and attends political rallies. It is pulled from the cold pantry for special guests, and is especially favored around Easter time.
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