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Brian Mitchell "The Psychology of Wine: Truth and Beauty by the Glass"
Since grape juice was first fermented, wine has captured the human imagination, engaging us in a uniquely personal way. According to authors Evan and Brian Mitchell, wine—more than any other organism, aesthetic object, or experience—reflects what it means to be human. The Psychology of Wine: Truth and Beauty by the Glass parts company from the overwhelming majority of books on the subject in that it is neither a profile of some aspect of the industry, nor a collection of tasting notes. Rather, readers are invited to explore the body, mind, and soul of wine from the perspectives of flavor, metaphor, geometry, gender, and human characteristics, including beauty, honesty, and subtlety. Attention is paid also to the historical, geographical, and psychological roots of our affinity with wine and to how the language of wine is intimate to our desires, habits, customs, and culture. Entertaining and highly informative, this book will lead readers to think about wine in fresh and challenging ways.
John M. Selman proprietor Malibu Village Wines
SEVENTH Annual Malibu Wine Classic. August 29, 2009 (Sat) 1:00 PM - 4:30 PM
The Wine Classic showcases the most highly regarded wineries from Santa Barbara, San Luis Obispo, Los Angeles and Ventura Counties, combined with top Malibu and Los Angeles area restaurants. The 2008 Malibu Wine Classic for Childhelp®, saw over 75 producers, 20 restaurants and 1000 plus attendees frolic at the Malibu Civic Center to enjoy wine, food and fun.
Chef Chris Cosentino co-host Food Networks "Chefs vs City"
This is the ultimate foodie tour. In each episode of Chefs vs. City, Food Network chefs Aarón Sánchez and Chris Cosentino challenge two local foodies in an action-packed food adventure to locate that city's biggest, boldest, most unexpected food places. From wine stomping in Malibu, to eating the spiciest curry in all of NYC, to braving the coldest room in Las Vegas, Chefs vs. City will test the wits, guts, and skills of both teams as they race to the finish line. Chris Cosentino's passion for food took seed well before he ever donned chef's whites. Growing up in Newport, Rhode Island's Italian-American community, he spent his time clamming, commercial fishing, and cranking the pasta machine in his grandmother's kitchen, developing an early affinity for great ingredients and hard work. Cosentino graduated from Johnson & Wales then went on to build his culinary résumé by working at a number of notable restaurants, including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. His first executive chef position was at Incanto, which he joined in 2002, and his innovative interpretations of rustic Italian fare promptly earned the restaurant its first 3-star review from the San Francisco Chronicle. Since then Cosentino has gained national acclaim as a leading proponent of offal cookery. His approach is marked by a combination of sheer gusto, careful research and precise technique, and stems from a belief that no parts of an animal slaughtered for food should go to waste. From beef tendon to duck tongue to fish spine, he has demonstrated that the "fifth quarter" offers an untapped array of flavors and textures, proving that these "lost cuts" can make for elegant and mouthwatering dishes. Chris has a strong commitment to sustainable principles and humanely raised meats and is an avid researcher of ancient cooking techniques and culinary lore. His menus at Incanto serve to uphold respected culinary traditions and socially responsible practices, yet keep things interesting with adventurous creative meanderings. In addition to serving as Incanto's executive chef, Chris is co-creator of Boccalone (www.boccalone.com), an artisanal salumeria. Additionally, his abiding passion for offal has led him to work on the definitive cookbook on the subject, aimed at providing essential instruction on the preparation of offal for both professional and home cooks.
Joe Vento - Geno's Steaks Philadelphia, PA
Geno's Steaks was started by Joe Vento back in 1966. He figured that if he was going to sell a steak, he had to be where they were already eating them....at the "X" shaped intersection of 9th & Passyunk in South Philadelphia. Joe learned the cheese steak business from his father who in the early 1940's opened "Jim's Steaks". In 1966, Joe started "Geno's" with $6.00 in his pocket, 2 boxes of steaks and some hot dogs. His competitors all gave him six months to succeed and Joe laughed at them. As a twist of fate, there was already a Joe's Steak Place and Joe had to come up with a new name. He noticed a broken door in the back of his store on which a neighborhood boy by the name of "GINO" had painted his name. Joe liked the name but at that time, there was a food chain by that name and he did not want to confuse his business with that chain. So, he simply changed the "I" to "E" and decided to name his store GENO'S. In 1971, when their son was born, Joe and his wife Eileen decided to name him after their business. His son Geno works along with his father in a managerial capacity as well as handling many of the "behind the scene" tasks helping to make the business such a success. Since those days, Geno's has offered the best of cheese steaks. The ingredients are simple, exacting and never greasy thinly sliced rib-eye steak, melted cheese, oven-fresh baked bread and delicately grilled onions. Awaiting your piping hot sandwich on the counter outside are ketchup, mustard, relish and Joe's choice hot sauce. A Word of Warning! Be prepared and know how to order, because the service is fast and the line keeps moving. For example, on a cheese steak with onions specify which kind of cheese you'd like (Provolone, American or Cheese Whiz). By the time you have given your order, your money will be taken and your sandwich will be out the window nice and hot! At the next window you can pick up your soda, fries and coffee. Geno's is open 24 Hours a Day, 7 Days a week. There is no indoor dining, but there are tables under canopies on the sidewalk for those who wish to enjoy sandwiches on the premises rather than drive off with them. Stop by when you're in town and see why Geno's Steaks has become a Philadelphia tradition.
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