Tuesday, September 1, 2015

09/01 ENER CRUZ, THE BLACK ROCK KITCHEN, SHERATON MAUI RESORT & SPA, PGA GOLF PRO SUTEE NITAKORN, KĀʻANAPALI GOLF COURSE, GREG VANDERLAAN, UFO PARASAIL & ADVENTURES


ENER CRUZ – GM, THE BLACK ROCK KITCHEN AT THE SHERATON MAUI RESORT & SPA

ABOUT THE SHERATON MAUI RESORT & SPA
Sheraton Maui Resort & Spa is where the legend of Ka‘anapali began. Situated on Ka‘anapali Beach at historic Pu‘u Keka‘a, Black Rock, the oceanfront resort is nestled among 23 acres of tropical landscaping with 83 percent of the resort’s 508 rooms and suites facing the ocean.
Sheraton Maui Resort & Spa was named the Starwood Hotels & Resorts 2007 “Hotel of the Year” for the Sheraton brand, and recognized in Conde Nast Travelers’ 2012 Top 25 Hawaiian Resorts. Sheraton Maui Resort & Spa has also appeared in TRAVEL + LEISURE magazine’s World’s Best Awards “Top Resorts in Hawaii” in 2007, 2008 and 2013.

ABOUT BACK ROCK KITCHEN
Black Rock Kitchen is the place for family and friends to gather, share great food and talk story. Hawaiian culture emphasizes the importance of 'ohana and 'aina, and the fresh menu selections at Black Rock Kitchen incorporate these concepts into every dish. A local inspired menu offers a variety of selections from tapas and share plates, and main plates. Tasting your way through the menu is a discovery of all the bounty available here in the Hawaiian Islands and Maui. A craft cocktail, beer and wine menu feature local spirits and island flavors to compliment every dish.
Enjoy our bountiful breakfast buffet daily between 6:30 AM - 11:00 AM.  Ala Carte is also available. Browse our Dinner Menu to discover our selection of fresh fish, grilled steaks, creative appetizers, and delectable desserts. Traveling with children? We now have a special Keiki Menu dedicated to children of all ages.

Dinner nightly from 5:30 pm to 9:00 pm. For reservations please call (808) 662-8053 or ext. 38053 from within the resort.

PGA GOLF PRO SUTEE NITAKORN - KĀʻANAPALI GOLF COURSE       

PGA Head Golf Professional, 2011 Junior Leader Award, Aloha Section PGA
From the mainland to Maui this native Cincinnatian has found a home here on the gorgeous Valley Isle. Sutee started his career with Billy Casper Golf in 2003 and hasn’t looked back since. As a proud graduate of Ohio University this Bobcat shares golf experience from the Midwest to the Pacific Islands. Whether it’s working for the legends of golf during the Ka'anapali Champions Skins Game or helping the ladies of Big Break Kaanapali, Sutee is adverse to all kinds of tournament atmospheres. One of his highlights includes caddying for Big Break Ka'anapali runner-up, Sophie Sandolo in the season finale. Sutee’s teaching philosophy is to fit the swing to the student. All good things start with sound golf fundamentals and from there is a fun ride with good communication. Sutee encourages everybody to enjoy the beautiful surroundings of learning golf on Maui. His experience includes a trip to the 2008 Kapalua Teaching Summit studying under the likes of Jim Flick, Mike Malaska, and Mike Adams to name a few. Sutee has also had the privilege of teaching in workshops for golfers with adaptive disabilities and children with special needs. Sutee continues to help the growth of the game as swing coach for Maui’s Lahainaluna High School Golf Team as well as heading up the Junior Golf Program at Ka'anapali Golf Courses. He is an enthusiast for the growth of women’s golf as host for Ka'anapali’s Ladies League played on the third Thursday of every month. Sutee was awarded the Junior Leader Award by the  Aloha Section PGA in 2011


GREG VANDERLAAN - PRESIDENT, UFO PARASAIL & ADVENTURES

Parasail, Fishing and Watersports, Maui & Kona, Hawaii

Celebrating 30 years of safe flying!

UFO Parasail is a company that started on Maui in 1985, bringing new and exciting ocean experiences to the island’s many visitors. The company is owned and operated by Greg VanderLaan, a graduate of the U.S. Merchant Marine Academy. He holds a BS degree in Nautical Engineering and US Coast Guard 3rd Mate Unlimited and 1600-ton Captain’s License.

Today UFO Parasail/UFO Adventures operate 11 boats on Maui and also has operations on the Big Island, and  sister companies in Bay of Islands and Taupo, New Zealand. Moreover, the company has invented much of the technology that makes the UFO Parasail winch boats among the most popular and best in the world. The company manufacture and sell these boats, contributing more than 550 winch boats that are in operation in 35 countries around the world.


HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.


Monday, August 31, 2015

08/31 SHELLEY KEKUNA, KAANAPALI BEACH RESORT ASSOCIATION, BRANDON MAEDA, THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS, EXECUTIVE CHEF GREGORY GROHOWSKI, SHEP GORDON, THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

SHELLEY KEKUNA - EXECUTIVE DIRECTOR, KAANAPALI BEACH RESORT ASSOCIATION - HAWAI’I FOOD & WINE FESTIVAL

ABOUT KAANAPALI:
Kaanapali is a three-mile stretch of beach that has been touted as one of the best beaches on Maui, and even in America. Long ago, these sands and lush gardens were enjoyed by Hawaiian kings and queens who sought a relaxing, rejuvenating retreat. The land itself was once comprised of green sugar cane and taro, grown with the help of the Maui sun and a freshwater spring. This magical spot is steeped in culture, from when it was used as a training ground for Hawaiian warriors in ancient times, to the romantic days of “Old Hawaii” in the ’30s and ’40s, to the present.

Today, couples, friends, and families still gravitate here for all this renowned beach has to offer, but also for its fabulous resorts and condos. And Kaanapali Beach Resort provides the best of the best, with easy access to everything you want to see and do. For beauty, excitement, convenience, and comfort, it simply can’t be matched.

HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.


BRANDON MAEDA - FOOD & BEVERAGE DIRECTOR AT THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS – HAWAII FOOD AND WINE FESTIVAL

The Westin Ka'anapali Ocean Resort Villas is an uncommonly luxurious Hawaii vacation ownership opportunity, offering unique residences that embrace both Westin's standard of quality and Maui's most spectacular oceanfront vistas. Sitting on 26 acres of Ka'anapali, the Westin Kaanapali is set along a pristine expanse of Ka'anapali's North Beach (ranked #1 on “America's Best Beaches” list for 2003 & 2013).

Set amidst the sundrenched North Ka’anapali Beach, “The Villas” are Hawaii vacation homes of extraordinary comfort… masterfully designed, richly furnished, and impeccably finished. Add to this an extensive list of amenities, a magnificent recreation lagoon, and an unlimited array of activity options… and it's easy to see why The Westin Ka'anapali Ocean Resort Villas have quickly become one of Maui's premier vacation ownership properties.

WWW.WESTINKAANAPALI.COM



MIXOLOGY PAIRING LUNCH - MOSCOW MULE MAUI STYLE

DATE:
Saturday, September 5, 2015
TIME:
11:00am to 1:00pm
LOCATION:
Westin Kā’anapali Ocean Resort Villas
PRICE:
$65

What does Russia, a donkey, and a copper mug have to do with this popular cocktail from the 1940s?  Learn more about the story behind the Moscow Mule in this hands-on cocktail demonstration that will share the anatomy and provide participants the opportunity to build their own signature Mule. Join Southern Wine & Spirits’ director of mixology & spirits education, Chandra Lucariello, who will serve as the cocktail’s ambassador, Jason Vendrell from Monkeypod Kitchen Wailea who will show you how to make your own ginger beer, and master distiller of Ocean Vodka, Bill Scott who will explain the art of distillation.  Enjoy a light lunch prepared by executive chef, Francois Milliet of The Westin Kā‘anapali Ocean Resort Villas, and take home your own copper Mule mug.

ABOUT HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.


EXECUTIVE CHEF AT THE HYATT REGENCY MAUI RESORT & SPA GREGORY GROHOWSKI  TALKS ABOUT THE LEGEND OF SHEP GORDON SIT DOWN DINNER TO TAKE PLACE AT THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

Gregory P. Grohowski was born and raised in the Michiana (Southern Michigan and Northern Indiana) area of the Great Lakes Region, Midwest United States.  While working as a culinarian through high school and college, Gregory enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant (National Historical Landmark). After successfully completing his apprentice program at age 23, Gregory was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division.  During this period, Gregory earned third place in the professional division at the annual “Grand Rapids Chocolate Lover’s Festival”.

After two seasons in the Mackinac Island, Gregory was offered the position of Assistant Banquet Chef at the Grand Hyatt Kauai Resort and Spa.  A few years later hurricane Iniki blew Gregory to the Five Diamond Hyatt Regency Maui Resort and Spa.  With the addition of Hyatt Regency Maui, Hawaii, he was awarded the position of Executive Chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation.  During his employment, Gregory worked with nationally recognized Chef/Owner of Los Angeles’ Patina Restaurant Group, Joachim Splichal to impletment a new food program for Wind Star Cruises. This opportunity took him to some thirty Islands of the Caribbean and the South Pacific Islands of Tahiti, French Polynesia.

Working throughout the Caribbean and Tahiti, French Polynesia, with Wind Star Cruises, Gregory returned to the Grand Hyatt Kauai Resort and Spa where he was appointed to Executive Sous Chef.  Overseeing 160 kitchen and stewarding personnel, the kitchens produced some 2500 meals per day. After a four year period Gregory was appointed to the Hyatt Lake Las Vegas resort as the Executive Sous Chef.  After the Hyatt Lake Las Vegas Resort and Spa, Gregory was called to the Hyatt Westlake Plaza as the Executive Chef, as well as the Hyatt Regency Monterey to oversee the hotel’s food operations. Currently, Gregory has returned to Hyatt Regency Maui as the Executive Chef.

Hawaiian Airlines Presents Legend of Shep Gordon

DATE: Sunday, September 6, 2015
TIME: VIP Reception at 5:00pm
TIME: General Entry & Dinner at 6:00pm
LOCATION: Napili Garden at Hyatt Regency Maui Resort and Spa
PRICE: General $250 | VIP $500

From managing the careers of prominent musicians such as Alice Cooper to celebrity chef, Emeril Lagasse, Shep Gordon has more than earned a documentary movie about  himself. Supermensch: Legend of Shep Gordon was produced in 2013 by Mike Meyers to honor a kind and gentle soul who has coached, counseled, supported and helped many of his friends in the entertainment business.  Mensch means gentleman in Yiddish.  To celebrate his life and achievements, the Festival honors Shep with a six-course dinner created by six of his chef friends at the Hyatt Regency Maui Resort and Spa.

WWW.MAUI.HYATT.COM


Friday, August 28, 2015

08/28 CHEF AKASHA RICHMOND, SAMBAR, LA FOOD AND WINE FESTIVAL, BEY LYONS, STEVE EVANS

CHEF AND OWNER, SĀMBĀR AKASHA RICHMOND WILL BE PARTICIPATING IN THE LA FOOD & WINE FESTIVAL FRIDAY LEXUS GRAND AVENUE NIGHT MARKET HOSTED BY TYLER FLORENCE

About Sāmbār:
Sāmbār was recently opened in June from prominent chef and owner Akasha Richmond who has owned her eponymous restaurant in Culver City, CA for seven years (she caters to Hollywood industry power players and agenda given AKASHA restaurant is located just a few miles from Sony Studios). Having been open for just over a few months, Sāmbār has quickly become the spot of choice among respected chefs such as Roy Choi, Sherry Yard, Walter Manzke, and Kris Morningstar, and Indiaphiles who have come in to experience fellow chef Akasha Richmond’s take on modern Indian fare. LA Times critic Jonathan Gold recently reviewed Sāmbār describing it as “an enlightened plane of Indian cuisine..” The country is seeing a wave of more progressive Indian concepts that are opening across the country, whether chef-driven, or with attention on distinct ingredients which are very much changing the perception of what Indian cuisine is all about. Akasha has witnessed the full spectrum of Indian cuisine on the west coast having come to L.A. in the 80s working in the kitchen at The Golden Temple restaurant which catered to health-conscious Hollywood elite and has been patiently working towards opening her first Indian concept dating back to her trips to India having paid a visit to The Golden Temple in Amritsar, Punjab, India.

The Sāmbār Menu is a modern take on Indian cuisine emphasizing an Indian inspired collection of dishes from small plates and snacks such as Pakoras and Papadoms, and housemade Turmeric Naan, to traditional yet progressive items as interpreted through this California-based chef including Sevpuri Chaat, Black Quinoa Uttapam and Sāmbār, to Tandoori dishes (British Raj Chicken), Curries and New School Masala like her Roasted Vindaloo Masala Pork Shoulder along with an array of seasonal chutneys. Sāmbār Cocktails: Mixologist Clare Ward oversees the cocktail program introducing spice-forward drinks using exotic ingredients such as Kokum (sour fruit from Southern India), Indian cardamom bitters, as well as fermented ingredients to name a few. Stand-out cocktails on the menu include: The Maharaja, Smuggling Monk with coffee infused scotch, Vegetable Wallah or Bangalore Blues using a turmeric infused gin.

ABOUT AKASHA:
Using robust ingredients inspired by Indian regional fare, Chef/Owner Akasha Richmond creates a menu that is seasonally attuned for a one-of-a-kind guest experience at Sāmbār, opening in May 2015. “I want people to have fun trying something new,” says Richmond, who opens her Culver City, CA, restaurant next door to her flagship AKASHA. “The menu gives guests reimagined takes on dishes they love, as well as selections that they’ve never experienced before.” With the help of her business partner and husband, Alan Schulman, Richmond creates dishes inspired by her travels throughout the country as well as extensive studies on Indian cuisine that she has been fine-tuning for more than a decade, including Westernized Indian interpretations in burger and salad form, as well as traditional dishes, such as the restaurant’s namesake sambar with dosa and uttapam. “Sāmbār will be all inclusive of the varied dishes and real-life experiences you would find from the food cooked at home among Indian families, to the street foods and food carts, as well as those dishes that might be found on an ashram.”

Richmond has long had an interest in Indian cuisine, ever since her first visit to India as a young adult. When she first moved to California to attend college as well as to partially immerse herself in the yoga scene and culture of Los Angeles, she also worked at The Golden Temple, a vegetarian restaurant at which she discovered her passion for cooking. At the time, many celebrities frequently dined at The Golden Temple, including Michael Jackson, who took a liking to Richmond’s health-conscious dishes. She soon began cooking at Jackson’s house and became his personal chef when he traveled the world for the HIStory and Bad tours. Upon taking her second trip to India while cooking for Jackson, the breadth of the cuisine intrigued her from the curative ingredients to the health conscious approach and diversity of dishes and recipes. “There’s a very happening food scene in India,” she says, “I’ve had my mind set on opening a restaurant with an ‘Indianish’ menu that incorporates Indian spices and flavors from India as well as utilizing the abundance of fruits and vegetables grown in California. While traveling, I learned about the variety of Indian dishes in the northern and southern regions, and I channel that into Sāmbār’s menu.”

After making a name for herself as a personal chef to the stars with a successful catering company, which provided her the opportunity to experience a multitude of food cultures that inspire her dishes today, Richmond decided to open her own kitchen. In 2008, she welcomed L.A. to AKASHA, a seasonal American restaurant that features California and New American cuisine created with cultural influences taken from her many travels around the world.

Richmond, a Playa Vista resident, enjoys spending her free time traveling with her husband in both the U.S. and internationally. Even if the trip is only a couple days, Richmond loves experiencing new dining communities and sightseeing. Although most of her travels center on food, she also seeks out art museums ̶ she focused on various artistic mediums during her academic studies. She is also author of Hollywood Dish: More than 150 delicious, healthy recipes from Hollywood's chef to the stars (Avery, 2006) and has consulted on numerous natural food product lines while continuing to explore new methods and practices for living a healthier life through food and cooking.

WWW.SAMBARCC.COM
WWW.LAFW.COM


MOVIE & HOME ENTERTAINMENT EXPERT BEN LYONS HIGHLIGHTS HOT NEW BLU-RAY/DIGITAL HD RELEASES

DIGITAL ENTERTAINMENT NEWS WITH BEN LYONS

Ben Lyons is a Television, Radio, and Online host and producer who covers pop culture like nobody else. Each month with his DEN (Digital Entertainment News) segment, Ben highlights the latest Blu-ray and Digital HD releases and the best ways to watch them.  Ben will offer the latest in video technology, whether you are watching from the comfort of your own home with the latest 4K UHD or Smart TV's or on the go with a tablet or smartphone.  Ben’s next DEN segment is Friday, August 28th.

Ben is a special correspondent on EXTRA and regular contributor for ESPN LA radio. He is also the host of The Sidebar on Yahoo, an in-depth interview series featuring the biggest names in Movies, TV, Music, and Fashion. Ben is the lead host on Yahoo's LIVE movie premiere and awards show coverage. He reviews movies on Mario Lopez’s national radio show  and has recently, been on The View, Wendy Williams, ESPN's SportsNation, On Air with Ryan Seacrest, Good Morning America, and The Artie Lange Show. Previously he appeared on the E! Network and E! News as their lead film correspondent and movie critic. Ben’s latest venture is as chief correspondent and “voice of the fans” at Derek Jeter’s theplayerstribune.com and host of The Players Tribune on SiriusXM radio.  Born and raised in New York City, Ben is the grandson of legendary New York Post columnist Leonard Lyons, and is the son of film and theater critic Jeffrey Lyons. The Lyons family has been covering pop culture in American media for more than 80 years.

STEVE EVANS – THE MOVIE GUY

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

Thursday, August 27, 2015

08/27 CHEF SUZANNE CLARK, EXECUTIVE CHEF GREGORY GROHOWSKI, SHEP GORDON, THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

“FUELED UP” GAME DAY DISHES & TAILGATING TREATS WITH CHEF SUZANNE CLARK 

Lifestyle expert Suzanne Clark is on hand to show/tell the most fabulous “fueled up” game day dishes & tailgating treats! Suzanne will walk listener’s (whether football fans or foodies) through easy and creative recipes to please the crowd!

The Chevron Game Day Chef Challenge
Suzanne will also be on hand to discuss The Chevron Game Day Chef Challenge… inviting your listener’s to compete for a grand prize of $25,000 in Chevron gift cards.  The Game Day Chef Challenge is a cooking contest where fans can submit their go-to game day recipe that includes one or more ingredients purchased from a Chevron or Texaco station – Ingredients from a gas station? Yes… it gets very creative!

Suzanne can even discuss her winning dish - Fueled Up Game Day Crispy Chicken Sandwiches using ingredients from a gas station: Sprite, buttermilk, bbq, peach iced tea, dill pickle and honey roasted peanuts!


EXECUTIVE CHEF AT THE HYATT REGENCY MAUI RESORT & SPA GREGORY GROHOWSKI  TALKS ABOUT THE LEGEND OF SHEP GORDON SIT DOWN DINNER TO TAKE PLACE AT THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

Gregory P. Grohowski was born and raised in the Michiana (Southern Michigan and Northern Indiana) area of the Great Lakes Region, Midwest United States.  While working as a culinarian through high school and college, Gregory enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant (National Historical Landmark). After successfully completing his apprentice program at age 23, Gregory was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division.  During this period, Gregory earned third place in the professional division at the annual “Grand Rapids Chocolate Lover’s Festival”.

After two seasons in the Mackinac Island, Gregory was offered the position of Assistant Banquet Chef at the Grand Hyatt Kauai Resort and Spa.  A few years later hurricane Iniki blew Gregory to the Five Diamond Hyatt Regency Maui Resort and Spa.  With the addition of Hyatt Regency Maui, Hawaii, he was awarded the position of Executive Chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation.  During his employment, Gregory worked with nationally recognized Chef/Owner of Los Angeles’ Patina Restaurant Group, Joachim Splichal to impletment a new food program for Wind Star Cruises. This opportunity took him to some thirty Islands of the Caribbean and the South Pacific Islands of Tahiti, French Polynesia.

Working throughout the Caribbean and Tahiti, French Polynesia, with Wind Star Cruises, Gregory returned to the Grand Hyatt Kauai Resort and Spa where he was appointed to Executive Sous Chef.  Overseeing 160 kitchen and stewarding personnel, the kitchens produced some 2500 meals per day. After a four year period Gregory was appointed to the Hyatt Lake Las Vegas resort as the Executive Sous Chef.  After the Hyatt Lake Las Vegas Resort and Spa, Gregory was called to the Hyatt Westlake Plaza as the Executive Chef, as well as the Hyatt Regency Monterey to oversee the hotel’s food operations. Currently, Gregory has returned to Hyatt Regency Maui as the Executive Chef.

Hawaiian Airlines Presents Legend of Shep Gordon

DATE: Sunday, September 6, 2015
TIME: VIP Reception at 5:00pm
TIME: General Entry & Dinner at 6:00pm
LOCATION: Napili Garden at Hyatt Regency Maui Resort and Spa
PRICE: General $250 | VIP $500

From managing the careers of prominent musicians such as Alice Cooper to celebrity chef, Emeril Lagasse, Shep Gordon has more than earned a documentary movie about  himself. Supermensch: Legend of Shep Gordon was produced in 2013 by Mike Meyers to honor a kind and gentle soul who has coached, counseled, supported and helped many of his friends in the entertainment business.  Mensch means gentleman in Yiddish.  To celebrate his life and achievements, the Festival honors Shep with a six-course dinner created by six of his chef friends at the Hyatt Regency Maui Resort and Spa.

WWW.MAUI.HYATT.COM
WWW.HAWAIIFOODANDWINEFESTIVAL.COM

Wednesday, August 26, 2015

08/26 LARRY LIPSON, KYLE SCHWARTZ, LOW'S CHARITABLE AND EDUCATIONAL FOUNDATION

LARRY LIPSON – AFFORDABLE WINE REPORT      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.


SCHOOL GRANT PROGRAM WITH KYLE SCHWARTZ TEACHER WHO INSPIRED STUDENTS WITH “I WISH MY TEACHER KNEW…” LETTERS INITIATIVE

Kyle Schwartz is a young third grade teacher in Denver who had an idea for a special writing assignment that had a surprising result.   She asked her students to finish a sentence “I WISH MY TEACHER KNEW …” The answers she got from her students brought tears to the eyes of many who read them, but it brought national awareness to the problems facing students.

In this same spirit, Schwartz is helping the Lowe's Charitable and Educational Foundation (LCEF) kick off a new Letters to Lowe’s Campaign to better identify the critical needs of schools.   It’s part of the 10th Anniversary Celebration of the Lowe's Toolbox for Education program that has provided over $45 million to more than 10,000 schools across the country to help build better schools and communities.   Students will be encouraged to work with their teachers to submit online letters and photos detailing how a Lowe’s Toolbox for Education grant can help improve their school. Submissions will be accepted until Oct 3 on www.letterstolowes.com.  Lowe’s will select 10 finalist schools from the submissions that the public can vote for on the campaign website from October 26 to 30. Priority will be given to projects that provide the greatest impact.  According to the Department of Education, 53 percent of public schools require repairs, renovations, and modernizations to put their buildings in good condition. Nationally, this need is estimated to cost approximately $197 billion.

FIND OUT HOW THE LETTERS CAMPAIGN CAN HELP LOCAL SCHOOLS:

  • TEACHER INSPIRATION – How one special teacher turned a simple exercise into a national movement that’s helping kids across the nation
  • LETTERS TO LOWES – A NEW writing campaign that will empowers students to think critically about what it takes to build a strong learning community
  • PROJECT HEROES – Hear how a decade or special projects and volunteer heroes have made a difference at public schools around the nation
  • SPECIAL GRANTS – How ‘Toolbox’ Grants have funded projects in all 50 states including technology upgrades, playground refurbishments, community gardens, library renovations and safety improvements.


WWW.LETTERSTOLOWES.COM