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Guest: Julie Taboulie

Over the past two years, all the digital channels that have popped up on your television have created a huge demand for fresh, original content.

It’s apparent on public television, and Create TV is a perfect example of rich programming with a broad appeal.

One of the rising stars of that channel is a first-generation Lebanese-American chef named Julie Sageer who was given the name “Julie Taboulie” as a child and the name stuck.

Ms. Taboulie joined us on Food Nation Radio recently to talk about her show and the differences between Lebanese cuisine and other foods from the Middle East.

 

 

 

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.