On Today's Show: CRNtalk.com
Phillip Lemarque "Best Eatz" Beaujolais Nouveau 2009
The tasting of each year's Beaujolais Nouveau has been a part of my Thanksgiving family celebration for as long as I can remember. Looking outside my door, I see that this unveiling is celebrated locally here at our beaches and throughout the world! "By French Law, Beaujolais Nouveau is always released on the third Thursday of November all over the world," according to the Georges Duboeuf website. To add to the excitement, "The 2009 harvest in Beaujolais is being called the best vintage in 50 years thanks to perfect weather and growing conditions." Beaujolais Nouveau is made from Gamay grapes, which have thinner skins than other red wines, making for less tannins. This amount of less tannins also make it necessary to drink the wine while it is young (within 6-12 months) because the tannins are what allows the wines to age gracefully. The flavor of the wine is light, fresh and fruity - making it the perfect aperitif to your Thanksgiving meal - or any meal in November! It should be served at around 55 degrees - which also contributes to its refreshing quality.
Emeril Lagasse "20 - 40 - 60 Fresh Food Fast"
Emeril Lagasse is a chef, restaurateur, and bestselling author of thirteen popular cookbooks, including Emeril's New New Orleans Cooking, which introduced his creative take on Creole cuisine, and Emeril at the Grill: A Cookbook for All Seasons. He is the proprietor of eleven restaurants in New Orleans, Las Vegas, Orlando, Miami, Gulfport, Mississippi, and Bethlehem, Pennsylvania. As a national TV personality, Emeril hosts Emeril Green, an original series exploring fresh and seasonal ingredients on the eco-lifestyle network Planet Green, and is the food correspondent for ABC's Good Morning America. His show Essence of Emeril can be seen on the Food Network, and Emeril Live appears on both Fine Living and the Food Network. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs, life skills development, culinary training, and cultural enrichment. As of May 2009, the foundation has contributed $3 million to organizations in New Orleans and on the Gulf Coast. Long day at the office? In a hurry to get the kids to soccer practice? Hungry for more than just a sandwich? With Emeril 20-40-60, even if you're short on time, you don't have to sacrifice getting a freshly prepared, satisfying meal on the table. Divided into three sections, this brand-new cookbook is Emeril's first ever to organize mouthwatering home-cooked meals according to time. You'll find recipes you can make in 20 minutes or less, 40 minutes or less, or around 60 minutes, so now you can make the meals you want in the time you have. How about Orange, Walnut, and Goat Cheese Salad (19 minutes) or Spicy Pork Wraps with Creamy Coleslaw (26 minutes)? If you're really in a hurry, you can whip up the Simple Italian Wedding Soup (11 minutes). If you have more time to spare, try the Shrimp and Zucchini Fritters (35 minutes) or splurge on the Pork Loin with Apples and Prunes (60 minutes). Finally, here is a cookbook designed to help you make cooking a part of your busy life. Whatever the amount of time you have, there's a delicious recipe in Emeril 20-40-60 that will fit your schedule.
Chef Jill Houk Sara Lee
Based in Downers Grove, Ill., Sara Lee Corporation is a global manufacturer
and marketer of high-quality, brand-name products for consumers throughout the world. Our businesses are:
North American Retail
International Household and Body Care
Sara Lee Corporation's leading brands are household names known around
the globe. Our preeminent brands are built on consumer needs and expectations, offering exceptional quality and value. Our brands include Ambi Pur, Ball Park, Douwe Egberts, Hillshire Farm, Jimmy Dean, Kiwi, Sanex, Senseo and our namesake, Sara Lee. Sara Lee Corporation builds and maintains leadership positions through innovation and responsiveness. Some of our brands are decades - or even centuries - old, and many are leaders in their respective categories.
Gary Vaynerchuk Wine Library TV "Crush It"
Gary is offering some pairing thougts forThanksgiving! Gary Vaynerchuk has captured attention with his pioneering, multi-faceted approach to personal branding and business. After primarily utilizing traditional advertising techniques to build his family’s local wine business into a national industry leader, Gary rapidly leveraged social media tools such as Twitter and Facebook to promote Wine Library TV, his video blog about wine. As his viewership swelled to over 80,000 a day, doors opened to a book deal, several national TV appearances, and a flurry of speaking engagements around the world. Gary’s dual identity as both business guru and wine guy has made him the “Social Media Sommelier.” His impact on the wine world has been commemorated via his inclusion in the 2009 Decanter Power List, an index of the 50 most influential figures in the industry. Recently, Gary was named #18 on Askmen.com’s Top 49 Most Influential Men of 2009. In addition to the Web 2.0 keynote above, Gary’s remarks on personal branding, social media, and business at FOWA, Strategic Profits, and South By Southwest occasioned praise from established web denizens including Kathy Sierra and earned the admiration of countless bloggers and aspiring entrepreneurs. Check out the Keynotes tab above for more video and check out Gary’s national TV appearances on the left!! Gary’s landmark seven-figure book deal with Harper Studio was featured in The Wall Street Journal and he was recently profiled by The New York Times and Market Watch. Watch his interview with Business Week for Gary’s advice to entrepreneurs and small businesses.
Robin Robertson "1,000 Vegan Recipes"
Robin Robertson is a twenty-five-year veteran food writer, cooking teacher, and chef specializing in vegan and vegetarian cooking. She is the author of nineteen vegan or vegetarian cookbooks, including Vegan Planet, and is a regular columnist for VegNews magazine and VegCooking.com. She operates a vegan- and vegetarian-focused Web site (GlobalVeganKitchen.com) and blogs regularly at VeganPlanet.blogspot.com. Whether you are vegan (eating no meat, dairy, or other animal products) or are simply trying to add healthful variety to your daily meals, you know how tough it is to keep your home-cooked meals exciting and delicious. Eating well day-in and day-out requires inspiration and creativity in the kitchen. Now, respected vegan chef and cookbook author Robin Robertson presents 1,000 Vegan Recipes—the most comprehensive vegan cookbook ever—to help you meet that challenge and enjoy great food. Packed with recipes and ideas 1,000 Vegan Recipes is a perfect resource for every kitchen, vegan or nonvegan alike. For twenty-five years, Robin has been writing about and practicing the art of preparing delectable vegetarian and vegan fare. From working as a chef, traveling around the country and the world, and listening to what her fans everywhere say they want to eat, Robin has gathered and tested an unparalleled collection of delightful, flavorful vegan dishes that can accommodate any occasion—from quick weeknight meals to more elaborate special events. This is the ideal kitchen companion for practicing vegans, vegetarians who want to consume less dairy, or lactose-intolerant cooks in search of fresh ideas.
Thursday, November 19, 2009
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