From Swedish meatballs to Vietnamese meat stew, the food landscape has evolved far beyond fish, meat and salad.

Bar Norman owner Dana Frank has rewritten the rules of food pairing in her new book, “Wine Food: New Adventures in Drinking and Eating.” Also, Frank’s co-author, Andrea Slonecker, divulges the secret to a perfectly cooked egg, the best wine to drink with an egg dish and the role of eggs in making and refining wine. And Jordan Michelman, founder and editor of sprudge.com and the Sprudge media network, outlines the sudden popularity of the “natural wine bar” all over the world, and shares some of his favorite haunts. 

Dana Frank and Andrea Slonecker pair Champagne with laughs in a bathtub.

Dana Frank and Andrea Slonecker pair Champagne with laughs in a bathtub.

Eva Kolenko

Meet our panelists: Dana Frank is the owner of SE Portland’s Bar Norman and co-author of the new book “Wine Food: New Adventures in Drinking and Eating.” She has been named a sommelier of the year by Food & Wine and a sommelier to watch by Bon Appétit. Egg lover, food stylist, and co-author of “Wine Food: New Adventures in Drinking and Eating with Dana Frank,” Andrea Slonecker is the author of six books including “Eggs on Top” and “The Picnic: Recipes and Inspiration from Basket to Blanket.” She was formerly the recipe editor of Kinfolk magazine. Beverage journalist and co-founder of the online publication Sprudge, Jordan Michelman is also the co-author of the upcoming book “The New Rules of Coffee: A Modern Guide for Everyone.”

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