On Today's Show: CRNtalk.com
Joel Fisher "Wine Guru"
The wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel. Joel travels extensively through "wine country" and frequently broadcast live from vaious winerys & vineyards. Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition. In 2004 he co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne. In June 2006 he again led a program, "Wine and Cuisine of Iberia," to Spain and Portugal. In the 1960's, Joel M. Fisher (JMF) served in many Washington positions, including as Public Relations Director to Charlie Rhyne's World Peace Through Law Committee, before returning to California to teach. Two years later he was awarded the Ford Foundation supported National Committee Fellowship and was appointed Director of the Arts and Sciences and State Legislative Divisions of his party's national committee. As part of the 1968 presidential campaign, Fisher operated in 13 states.
Kate McCartney - Owner Old Iron Inn Bed and Breakfast, Caribou, ME
The Old Iron Inn Bed and Breakfast, in Caribou, Maine, is a turn of the century house furnished in antiques. Our guest rooms feature down comforters, high-back oak beds and thick towels. We have a fascinating collection of old irons, Lincoln, mystery and aviation history libraries and approximately 40 different magazine subscriptions. The Inn has WiFi access throughout the house. Each morning Kate serves fantastic breakfasts and the Inn boasts a pet and artificial air freshener-free atmosphere. The Inn is proud to be a smoke-free environment. We stayed at the Old Iron Inn in Caribou during the peak of the Fall colors in northern Maine. What a great place to stay! So much more personal than the "cookie cutter" motel rooms we stayed during the beginning of our trip. We spent 3 nights in the Old Iron Room and enjoyed Kate's wonderful breakfasts of omlets, pancakes, homemade muffins and fresh fruit. Kate is very knowledgeable of the local area functions and events and recommended a variety of activities. The home was neat and clean with large, fluffy towels and our own bathroom. The Inn is filled with antiques, a collection of old irons and an eclectic group of old pictures and unique items that took days to explore. Our hostess, Kate treated us like family and was very accomodating. So much so that we have decided to spend our honeymoon there next year!
Dalmahoy, A Marriott Hotel & Country Club Edinburgh, Scotland
With its breathtaking scenery, Baronial Manor, incredible sunsets and views of Edinburgh Castle, Dalmahoy, a Marriott Hotel & Country Club combines tradition with modern comfort. As the hotel is set within 1,000 acres of parkland, you would never know you're just 7 miles from the centre of Edinburgh, our lively capital. The resort - a retreat for leisure and rejuvenation - has two 18-hole golf courses (one championship course), a PGA-approved golf academy, gym, indoor swimming pool, spa and tennis. Our newly refurbished spacious guest rooms feature luxury bedding, mini-bar, and wireless Internet access. Every event becomes magical with our exquisite facilities, certified event planners, expansive catering services and picture-perfect manor and gardens. Enjoy chef specialties and incredible views from the Pentland, our award-winning restaurant.
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.
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