NASHVILLE RADIO SHOW FEATURES CHEF LARA LYN CARTER

A Lively Discussion with Host Suzie Sterling about the New Cookbook

Lara Lyn Carter's Interview With  Suzie Sterling

NASHVILLE-The Nashville Broadcast Radio Network (NBRN.FM) announced the broadcast of Suzie Sterling’s interview with Chef Lara Lyn Carter. The show airs on the highly popular “Tall Timber Antiques Show,” Saturday March 29 at 10 a.m. Central, 11 a.m. Eastern. Don’t live is Nashville? No problem. NBRN.FM is carried throughout the U.S. plus Canada, Afghanistan, South Africa, Germany and many other countries.

Suzie Sterling is a star in her own right, with a successful career ranging from drama, composing, performing and of course as an acclaimed radio host and expert interviewer.

The interview gives listeners the opportunity to learn first hand the inspiration for the new cookbook with wine pairings, Southern Thymes Shared (Pelican Publishing 2014), co-authored by Ms. Carter. During the fascinating session with Liz Sterling, Carter, a TV chef at WALB-TV, shares anecdotes about her original recipes, how food honors her culinary heritage and the meaning and importance of gathering with family and friends at the dinner table.

Frank Spence says the book "is a work of art."

Old and New World wines are paired with Chef Carter’s original recipes. Chef Carter discusses the role of wine including ones from states like North Carolina, Georgia, Florida and Texas with Southern cuisine and how bringing these together makes Southern Thymes Shared a truly original work, “a perfect gift for Mother’s Day!”

The interview can be heard live on www.nbrn.fm during the regularly scheduled time and will be available online shortly thereafter for listeners who miss the Saturday broadcast.

Southern Thymes Shared is available everywhere at major bookstores and Amazon.com. Former Atlanta Braves and Atlanta Falcons top executive Frank Spence, a Nashville native, has few peers with his level of knowledge about Southern food. “This wonderful cookbook is not only collectible for the original recipes,” he said recently, “but it stands alone as a truly beautiful work of art when I placed it on my coffee table. Every cook should get a copy of this now.”