On Today's Show: CRNtalk.com
Angel Coulby ("Gwen" on NBC's "MERLIN")
An extensive bio including many television, stage and film credits. She has appeared in films such as Magicians, Imagine Me and You and Royston Vasey – The Movie. Her TV credits include Doctor Who, Vincent, As If, Conviction, Talk To Me and New Street Law. Coulby has also appeared on the stage in productions such as Lavender Blue, The Hypochondriac and The Importance Of Being Ernest. “Merlin” is a new drama series that updates the story of the infamous sorcerer of Arthurian legend for a new audience. It unveils the mythical city of Camelot, in a time before history began -- a fantastical realm of legendary beasts and mysterious people as well as a dangerous world in which magic has been banned by the ruthless tyrant, Uther Pendragon. Resumes on July 5 airing every Sunday thereafter
(8-9 p.m. PT/ET)
Rick Maynard - Communications Director KFC
KFC Corporation, based in Louisville, Kentucky, is the world's most popular chicken restaurant chain, specializing in Original Recipe®, Extra Crispy®, Kentucky Grilled Chicken™ and Original Recipe Strips with home-style sides, Honey BBQ Wings, and freshly made chicken sandwiches. Every day, more than 12 million customers are served at KFC restaurants in 109 countries and territories around the world. KFC operates more than 5,200 restaurants in the United States and more than 15,000 units around the world. KFC is world famous for its Original Recipe® fried chicken -- made with the same secret blend of 11 herbs and spices Colonel Harland Sanders perfected more than a half-century ago. Customers around the globe also enjoy more than 300 other products -- from Kentucky Grilled Chicken in the United States to a salmon sandwich in Japan. KFC is part of Yum! Brands, Inc., the world's largest restaurant company in terms of system restaurants, with more than 36,000 locations around the world. The company is ranked #239 on the Fortune 500 List, with revenues in excess of $11 billion in 2008.
Chef Paul Prudhomme - K-Paul’s Louisiana Kitchen®
Propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes.Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures.In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling the seating capacity. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!”As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Kosher supervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries. His blends are popular with both home cooks and professional chefs. In addition, Chef Paul produces his own seasoned and smoked meat s (andouille and tasso). All are available through Magic Seasonings’ Mail-Order catalog, which also features cookbooks, giftpacks and cooking tips (online atwww.chefpaul.com ).Chef Paul recently added Magic Salt Free Seasoning®, Salmon Magic®, Shrimp Magic® and Sweetie Magic™ to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. He expanded manufacturing capabilities to a 130,000 square-foot plant which now produces custom blends, bulk sizes and contract packing for other food companies at Chef Paul’s AIB approved New Orleans area plant. Chef Paul consults with restaurant chains and large food manufacturers around the world to develop complete menus or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones.As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks’ prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show.
Chef Kevin Roberts - 4th of July Barbecues
It's definitely cool to know how to cook. First of all, it automatically defines you as a independent person. Nobody likes a person that can't fend for themselves. Second, the opposite sex finds it very sexy. Trust me on this one, I know. If you don't, I suggest you move back in with your parents and start collecting government checks.
HAPPY BIRTHDAY AMERICA - July 4, 1776
So fly the Old Glory on Saturday. Enjoy the holiday, which is truly a living miracle. Although in 2009 we have myriad choices for observing this special day, John Adams -- who would become our second president -- had some lofty ideas on how to celebrate the event. In a July 3, 1776, letter to his wife, Abigail, President Adams wrote: "...I am apt to believe that it will be celebrated by succeeding generations as the great Anniversary Festival. It ought to be commemorated, as the day of deliverance, by solemn acts of devotion to God Almighty. It ought to be solemnized with pomp, shows, games, sports, guns, bells, bonfires, and illuminations, from one end of the continent to the other, from this time forward forever." Thanks for the advice, Mr. President. You were indeed prophetic.