Sunday, October 31, 2010

11/1-George Rose

George Rose - PR Director J Vineyards & Winery
Founded by Judy Jordan in 1986, J Vineyards & Winery began as a producer of critically-acclaimed sparkling wines like our J Vintage BrutJ Late-Disgorged Vintage BrutBrut Rosé, and Cuvée 20 Brut. However, Judy, always curious and innovating, came to the realization that her vineyards would also be ideal for producing site-specific, cool-climate Russian River Valley varietal wines like Pinot NoirChardonnay, and Pinot Gris, as well as the highly lauded sparkling wines

Founder and President, Judy Jordan, holds a degree in Earth Sciences/Geology from Stanford University and knows something about rocks and soil. Her passion for the land and understanding of what goes into making world-class wines has no boundaries. Accompanying Judy on this exploration of wine excellence are veteran Winemaker, George Bursick, and Viticulturist, John Erbe. Both have become knowledgeable experts on all aspects of our Russian River Valley terrain, and their dedication shines through in all J wines.
As one of the largest estate vineyards in the Russian River Valley, J Vineyards & Winery has embarked on a journey of exploration of our terroir that while already 25 years in the making has really only just begun. In geologic terms, we are still in the embryonic stage. The wide variety of alluvial soils found in our 254-acres ofRussian River Valley estate vineyards have been forming for millions of years and are continually revealing new nuances to us.
Today we continue to build on Judy's 25 year legacy of excellence to bring you both award-winning sparkling wines as well as higly-lauded varietal wines. We encourage you to explore all our wines and benefit from our team's dedication to the unique Russian River terroir.

Thursday, October 28, 2010

10/29-Brad & Barry Klinge, Steve Evans

Brad & Barry Klinge-Discovery Channel, Ghost Lab
Join Brad and Barry Klinge, founders of Everyday Paranormal, as they travel the country using some of the world's most sophisticated equipment to gather powerful supernatural research.

Ghost Lab is a weekly American paranormal documentary television series that premiered on October 6, 2009 on the Discovery Channel. Produced by Paper Route Productions and Go Go Luckey Entertainment, the program is narrated by Mike Rowe and follows and stars ghost-hunting brothers Brad and Barry Klinge, who founded Everyday Paranormal (EP), aparanormal investigation team whose stated mission is to "visit the most haunted places in America, find evidence, and test new theories to probe the existence of the afterlife" using afringe-scientific approach. In addition to Brad and Barry, the team includes members such as Steve Harris, Hector Cisneros, and Katie Burr. Other members include Jason Worden, Ashlee Hillhouse, and Steve Hock. Ghost Lab is also the name of EP's mobile command center.

Tips on the best & worst this weekend at the Box Office. Steve reviews and comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".  

Wednesday, October 27, 2010

10/28-Laura Mohseni, Jim Striegel

Laura Mohseni - General Manager Riverbench

Riverbench Vineyard was established in 1973, when its first Chardonnay and Pinot Noir grapes were planted on the property. For years since then, some of the most renowned wineries in Santa Barbara County have purchased our fruit for their own wines. Over time Riverbench has become a prominent name for high quality Chardonnay and Pinot Noir in the Santa Maria Valley.
In 2004, a group of local families purchased the property. Wine drinkers themselves, the owners quickly became enamored with the wine industry and decided to start producing their own wine label using small quantities of their exceptional fruit. Riverbench Winery was born.
The first vintage included both Estate and Reserve versions of Chardonnay and Pinot Noir. Since then, our portfolio has increased to include new interpretations of these noble varietals. All Riverbench wines are made in limited quantities, and many are available exclusively through our tasting room.

Mission Statement: Produce wines with energy, concentration and life. Do this in a sustainable way in order to honor the land that provides us with this precious resource. Have fun and make these wines affordably so that as many people as possible may have fun with these wines too.

Tuesday, October 26, 2010

10/27-Katie Lee, Roy Newman

Katie Lee-Celebrity Chef

With the kick-off to holiday entertaining season upon us, many Americans plan to celebrate their family traditions with good company and great food. This year, entertaining and lifestyle expert Katie Lee encourages us to give back by showing a gesture of goodwill for those in need.  There are so many reasons for doing so – but the best is that it makes you feel good while helping others.


                    Through her volunteer work at the New York Food Bank and the Celebrity Board of Feeding America, Katie is committed to working with organizations that help people in need. She will share her top Ways to Make a Difference by giving to both national and local causes which are simple, fun and creative:


 ·         Offer “Thank You” Gifts to Aid Community Service Workers – Prepare gift baskets for your local firehouse, police station, hospital. Get your kids involved and have them help with the local deliveries.


·         Make and Donate Homemade Treats to Community Centers–Katie will provide tips on making homemade snacks with your kids that your viewers can bring to local senior centers and VA hospitals


·         Holiday Parties with Purpose–Katie loves turning a typical holiday party into a worthy cause by asking guests to bring an unused toy, article of clothing, or packaged food item, to be donated to a charity of choice. 


·         Surprise your teachers and other Unsung Heroes – Bring a package of school supplies to your kids’ school. Don’t wait until the end of the year to give a gift to your teacher. Think of thoughtful ways of celebrating the other unsung heroes in your neighborhood, such as the bus driver, postal workers and the school nurse. 
Katie's broad culinary experience ranges from hosting the first season of Bravo’s hit reality series, Top Chef, to her own culinary and lifestyle columns published in Cosmopolitan and Hamptons Magazine. Katie is the author of two books, The Comfort table and The Comfort Table: Everyday Occasions.  She regularly appears as a Special Correspondent, covering food and fashion for The Early Show and has served on the Judges’ panel on Food Network’s, Iron Chef America. Outside of her culinary adventures, Katie sits on the Celebrity Board for Feeding America and is a member of the Junior Committee for New Yorkers for Children.  When not working or volunteering, she enjoys spending time in her organic garden, traveling, surfing and playing with her pug Fionula. 


Roy Newman-Private Wine Counsel

Women & Wine Event.
An All women, charity wine event. Nov 12th 2010.


Private Wine Counsel was created by Roy Newman to offer customized and personal assistance to those interested in enhancing and enriching their wine experiences.
About PWC
As a career attorney, Roy was accustomed to providing detailed and critically important advice to clients on their legal situations. Through Private Wine Counsel, Roy advises people on all matters related to wine. Roy has provided his wine advice to restaurants, wine bars, winery owners, businesses and individuals. Roy has extensive experience in the world of wine, from being an owner of a grape ranch, to having traveled to wine regions throughout the world, to having created a substantial wine collection of his own and having written and spoken on wine and wine-related topics. 

Monday, October 25, 2010

10/26-Patricia Bannon, Javier Barberi, Marc Silverstein

Patricia Bannan-Nutritionist & Author

Most of us barely have time to breathe, let alone worry about our nutritional intake. Whether traveling for work, shuffling kids to music lessons and soccer practice, or simply attempting to make it to the gym at least once a month, many of us frequently find ourselves eating on the run. We don’t have time to cook; we don’t have time to bring a healthy lunch from home; we barely have time to read a menu and determine what is “healthy”.

A brand new book, coming out October 25th, by Patricia Bannan, Eat Right When Time is Tight, offers strategies for simple meal snack ideas that will save time and make eating healthfully easier. Eating Right When Time is Tight is currently featured in the October issues of SELF and Parenting magazines.

Bannan will reveal some of the strategies from her new book, including:
·         Eat Right Survival Stash
·         Travel Bites – Eat Healthy on the Road
·         Fat-Proof Your Home

Talk to nutrition expert & author Patricia Bannan, MS, RD about simple diet strategies.  Patricia has appeared as a guest expert on more than thirty news shows nationwide, including NBC's Today show. She is a former health correspondent for CNN, has written for Self and Shape and currently has a nutrition column on glam.com. Her numerous print interviews include The New York Times, People magazine, and the Associated Press. Passionate about helping children and families live healthier lives, Patricia’s creative and doable health messages reach 6 million people each day through the in-school and corporate wellness programs of Health-E-tips, Inc.




Chocolate and Truffles Decadenza at Pulehu, An Italian Grill
Pulehu, An Italian Grill celebrates its first anniversary with a Chocolate and Truffles Decadenza on October 27, 2010. The chocolate truffle themed event presents food stations featuring sustainable menu selections artfully designed by resort executive chef Francois Milliet. Sample hors d’oeuvres specials and decadent temptations such as homegrown “Braised Beef Short Ribs with Ginger Coriander Chocolate Demi Glace and Kula Corn” and “Surfing Goat Dairy Cheese Ravioli with White Chocolate, Parmesan Cream and Prosciutto di Parma”. Other delectable delights include “Panko Breaded Island Snapper with Roasted Fennel and Black Olives Chocolate Tapenade” and “Seared Diver Scallops with Hawaiian Hearts of Palms with Upcountry Spinach Salad and Shaved Black Truffle”. Divinely delicious desserts included in the menu are Chocolate Smores, Chocolate Fondue, Chocolate Pot de Crème, Waialua Dark Chocolate Walnut Crunch Bar and more!  
The evening of indulgence also includes excellent wine and cocktail specials presented by Better Brands, Kona Brewing Company, and Southern Wine & Spirits. Relax and enjoy the inspiring treats as local musical artist Damian Awai sets the mood with his excellent performance. 
The three-hour event starts at 5:30 pm and is priced at $95.00 per person. Part of the proceeds will benefit the Maui County Farm Bureau. A recipient of Maui No Ka Oi magazine’s 2010 ‘Aipono Silver Award for Best Kept Secret, Pulehu at The Westin Ka’anapali Ocean Resort Villas is famed for its show kitchen and Italian specialties using farm fresh flavors grown locally. Visit westinkaanapali.com or call the resort’s Kai Ala Market at 808-662-2676 for ticket purchase.
Marc Silverstein is the nationally known host of The Best Of on Food Network and Go Ahead, Make My Dinner on The Discovery Channel. An Emmy and Telly Award Winner (for Cable Excellence), Marc is also the author of Food Network Best Of The Best Of, from Penguin Putnam, a popular-selling cookbook and restaurant guide. He is also a contributor to both Philadelphia and DC Style Magazines, where his monthly At The Table column profiles local celebrities at their favorite restaurants. 
If you haven’t kicked off a tailgating party yet this season, it’s not too late! Nothing is more American than bonding with your fellow football-loving fans at a tailgating party. In fact, these parties have been going on in stadium parking lots since the nineteenth century! 
Named one of the Country’s “Top Ten Rising Star Chefs”, nationally recognized food and entertaining expert Marc Silverstein is available to provide tips on how you and your fellow sports-loving fans can have the ultimate tailgating experience. She will discuss everything from the history of tailgating to how sports fans can enjoy this pre-game ritual in their city.

Friday, October 22, 2010

10/25-Claire Robinson, Bobbie Thomas, Javier

http://crntalk.com/podcast/wcmp/2010/wcmp-10-22-2010.mp3Claire Robinson-Food Network "Five Ingredient Fix" 
With the nation continuing to be burdened by economic turmoil and most parents using every extra moment to work to earn money for their families, people throughout the country are searching for inexpensive, simple ways to quickly feed their family without sacrificing taste or nutrition. And who better than the host of two hit “Food Network” shows “FIVE INGREDIENT FIX” and “FOOD NETWORK CHALLENGE” and author of the soon-to-be-released cookbook “5 Ingredient Fix: Easy, Elegant and Irresistible Recipes” Claire Robinson to reveal to your listeners speedy, healthy, and delicious meals in five ingredients or less than won’t break the bank. 



Claire Robinson combines her passions for food and television in “5 Ingredient Fix”, a “Food Network” series featuring delicious eclectic recipes made with five ingredients or less. Claire believes that the best recipes feature carefully-selected fresh foods with distinct flavors, a straightforward cooking style that also promotes healthy and seasonal eating. Claire is also the host of “Food Network Challenge”, bringing her culinary knowledge and passion for the iconic show to its brand-new set and providing minute-by-minute details of the thrilling challenges. Claire's first book “5 Ingredient Fix: Easy, Elegant and Irresistible Recipes” is scheduled to be released in October of this year (2010).


With a multi-ethnic background, Claire cites her French-speaking grandmother as a major influence on her love for food, a joy passed on through many generations. Born in Jacksonville, Florida, Claire and her family spent time in St. Augustine, Florida; Houston, Texas; and New Orleans, Louisiana; but ultimately settled in Memphis, Tennessee.


A graduate of The University of Memphis, Claire worked at Memphis’ WREG-Television and WMC-FM before attending The French Culinary Institute in New York City. Along with being an accomplished private chef, Claire spent time working on culinary production teams for multiple cooking series, including the “Food Network’s” “Easy Entertaining with Michael Chiarello” and “Everyday Baking for Everyday Food”.


Aside from cooking, Claire enjoys a variety of unique sports, including skydiving, slalom waterskiing, and boxing. Claire lives with her dog Newman in New York City. 


 Bobbie Thomas - Style Guide and Celeb Ambassador

For over a decade, Bobbie has been empowering others to embrace their style as a positive form of self expression, and is passionate about communicating ”Style is the way you speak to the world without words.” She encourages everyone to match the ‘outside’ with the best that the ‘inside’ has to offer, and believes you don’t have to Do-It-Yourself, but you should Do-it-Your Way.
As co-host of the Style Network’s Fashion Police, Bobbie helped to not only transform viewers, but trends, by taking from the runway, what could work their way. For the past six years, Bobbie has appeared as both a co-host and guest on a variety of E! Entertainment specials, including their annual red-carpet Emmy, Golden Globe, Screen Actors Guild, and Academy Awards coverage.
Currently, millions of people wake up to catch Bobbie on NBC’s “Today Show,” where she serves as Style Editor. Her weekly TodayShow.com Style Buzz articles have become a popular fixture for the Fashion & Beauty section, and are often pulled to also appear on MSN.com and MSN messenger, as well as MSNBC.com’s home page.
Chocolate and Truffles Decadenza at Pulehu, An Italian Grill
Pulehu, An Italian Grill celebrates its first anniversary with a Chocolate and Truffles Decadenza on October 27, 2010. The chocolate truffle themed event presents food stations featuring sustainable menu selections artfully designed by resort executive chef Francois Milliet. Sample hors d’oeuvres specials and decadent temptations such as homegrown “Braised Beef Short Ribs with Ginger Coriander Chocolate Demi Glace and Kula Corn” and “Surfing Goat Dairy Cheese Ravioli with White Chocolate, Parmesan Cream and Prosciutto di Parma”. Other delectable delights include “Panko Breaded Island Snapper with Roasted Fennel and Black Olives Chocolate Tapenade” and “Seared Diver Scallops with Hawaiian Hearts of Palms with Upcountry Spinach Salad and Shaved Black Truffle”. Divinely delicious desserts included in the menu are Chocolate Smores, Chocolate Fondue, Chocolate Pot de Crème, Waialua Dark Chocolate Walnut Crunch Bar and more!  
The evening of indulgence also includes excellent wine and cocktail specials presented by Better Brands, Kona Brewing Company, and Southern Wine & Spirits. Relax and enjoy the inspiring treats as local musical artist Damian Awai sets the mood with his excellent performance. 
The three-hour event starts at 5:30 pm and is priced at $95.00 per person. Part of the proceeds will benefit the Maui County Farm Bureau. A recipient of Maui No Ka Oi magazine’s 2010 ‘Aipono Silver Award for Best Kept Secret, Pulehu at The Westin Ka’anapali Ocean Resort Villas is famed for its show kitchen and Italian specialties using farm fresh flavors grown locally. Visit westinkaanapali.com or call the resort’s Kai Ala Market at 808-662-2676 for ticket purchase.

Thursday, October 21, 2010

10/22-Roxanne Rubell, Steve Evans

Roxanne Rubell-Baking Whoopie™ Founder, Restaurant Publicist and Freelance Music Journalist 

Los Angeles-based Baking Whoopie TM was started in 2009 by restaurant publicist and freelance music journalist Roxy Rubell, who is the driving force behind product development along with some guidance from Master Chef and Gourmet Caterer Dave Rubell (who has cooked for everyone from Bruce Springsteen to five American Presidents).
Roxy has a long-time love affair with whoopie pies, having grown up in New Hampshire, a “Live Free or Die Girl.” With Baking Whoopie TM, she wanted to take the classic dessert to the gourmet level, using only high quality ingredients such as Callebaut Chocolate and Tahitian Vanilla. The Los Angeles-based company uses only the finest ingredients in all their varieties of gourmet Whoopie Pies - from Red Velvet to Meyer Lemon to Belgian Chocolate with Mocha Crème and of course, The Classic -- chocolate cake and luscious vanilla marshmallow crème filling.
Baking Whoopie does home delivery locally and catering for special events. You can also find Baking Whoopie gourmet whoopie pies at the following Los Angeles markets:
Bob's Market, Santa Monica

Glen Market, Beverly Glen
Vicente Foods, Brentwood



Tips on the best & worst this weekend at the Box Office. Steve reviews and comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".  



Wednesday, October 20, 2010

10/21-Robert & Molly Krause, Tom Hinde

Robert & Molly Krause-The Cook's Book of Intense Flavors

If you’ve ever wanted to take the flavors of The Burger Stand home in more than just a doggie bag, now you can.
Robert and Molly Krause, the chef-entrepreneurs behind The Burger Stand at the Casbah, 803 Mass., Esquina, 801 Mass., and the former high-end culinary experience, Krause Dining, have just released a cookbook.
The book, “The Cook’s Book of Intense Flavors: 101 Surprising Flavor Combinations and Extraordinary Recipes that Excite Your Palate and Pleasure Your Senses,” features flavor combinations that the Krauses’ longtime customers will recognize in a format that’s different than your average cookbook. The book, colorful with tons of photographs taken at the couple’s home, is organized by characteristics, not course. The result is section titles such as “Light and Bright,” “Decadent” and “Complex.”
“It doesn’t have the appetizer, salad, entree, dessert kind of structure that a lot of cookbooks do,” says Molly Krause. “The concept for the book is different combinations of flavors. So, each recipe has kind of a discussion of three different flavors, it applies different cooking techniques to those three flavors and it ends with a recipe.”
The book retails for $26, and is available at both Esquina and Amazon.com. And though it might be a little bit cheaper on the web superstore, the Krauses say that if you buy it in person at Esquina, it’ll be signed by the authors.
The concept of writing a cookbook was started and discarded a number of years ago when the Krauses were living in Topeka, where they ran New City Café before selling the restaurant in 1999 and later moving to Lawrence. Eventually, the right concept and timing crossed paths and the couple got to work, putting their heads together to create 300 flavor combinations and recipes.
“I’ve never really written down a recipe, so this was an interesting process for me to make a dish, write it down, and then serve that dish that evening and kind of see how it came out,” Robert Krause says. “We really wanted people to be able to use the book and have success.”
While her husband was jotting things down in the kitchen, Molly Krause was taking his recipes and dissecting them into a discussion of flavors and how they work together to make something amazingly special to the palate. That said, the book isn’t meant to be complex — it should be a tool to inspire and sometimes even challenge home cooks.
“I think there’s a wide range of recipes in this book,” Molly Krause says. “There’s a whole chapter called complex creations in there — you know up front that they’re going to be more time-consuming or complicated. But the majority of the book, I think, is really accessible to most home cooks.”
For those who can’t wait to take a bit of the Krauses home with them, the couple notes that there very well could be a sequel or two down the road. Of the 300 or so recipes and flavor combinations they turned in to their editors, only about a third made this manuscript, meaning the groundwork is already laid for a sequel.
“I’m really proud of the book,” Robert Krause says. “I think that the way it’s designed and the quality of it and everything else is really for us to feel proud about.”
Tom Hinde is President and CEO of Flowers Vineyard & Winery and Flowers Farming Company located on the "true" Sonoma Coast. One mile from the Pacific at an elevation of 1,500-2,000 ft., Flowers is a small, family-owned wine estate farming 110 acres and producing about 18,000 cases of 12 wines focused on extreme, cold-climate Pinot Noir and Chardonnay.
Tom previously spent 16 years as a sales executive and then General Manager for Kendall-Jackson Wine Estates, managing day to day farming and winery operations in Sonoma and Mendocino County. Later, as General Manager for La Crema and Hartford Family Winery, he helped build La Crema into one of Sonoma County's most prominent Pinot Noir producers.
Tom was born and raised in Ohio, attended the University of Toledo and holds a Bachelor of Science in Business Administration. Tom attended the University of California, Davis and earned his Winemaking credentials. Tom makes his home in Santa Rosa and Timber Cove. He is married to Kim and they have three children.


Tuesday, October 19, 2010

10/20-Sandra Lee, Tony Gemignani

Sandra Lee-Semi-Homemade
Halloween recipes

Sandra Lee has a passion for simple solutions that create dramatic results in all areas of home life. She is editor-in-chief of Sandra Lee Semi-Homemade magazine, the host of two highly rated television shows on Food Network (the multi-Emmy-nominated Semi-Homemade Cooking With Sandra Lee and Sandra’s Money Saving Meals) and the host of Sandra Lee Celebrates, a series of primetime specials on HGTV. Sandra Lee is also a New York Times bestselling author of twenty books including the 2009 fall releases: Sandra Lee Semi-Homemade Money-Saving Slow Cooking, Sandra Lee Semi-Homemade Weeknight Wonders and Sandra Lee Semi-Homemade Cocktail Time. An internationally-acclaimed home and food expert, Sandra has revolutionized the way people think about traditional, time-consuming, “from¬scratch” methods. With her trademark 70/30 Semi-Homemade philosophy, which combines 70% ready-made products with 30% fresh touches, Sandra creates delicious meals and aspirational home environments that are affordable and attainable.
Sandra’s philosophy was born out of necessity and the challenges she faced throughout her childhood. The oldest of five children, Sandra was responsible for caring for her four younger siblings and managing the household. Forced to live on welfare and food stamps, Sandra quickly learned how to turn budget-friendly foods into delicious and special meals for her family while stretching every dollar and every minute.

Tony Gemignani is the first Master Instructor in the United States and students have the opportunity to get certified in Classic Italian Pizza, Roman Style Pizza or Pizza in Teglia (Pan Pizza). The certifications come direct from Italy and the course will be available several times a year.
Under the Scuola Itlaiana Pizzaoili (
www.pizzaschool.it) Tony Gemignani also owns and operates the International School of Pizza and the United States School of Pizza which will offer special courses throughout the year in authentic Neapolitan Style pizza, New York, Chicago, California, and New Haven Style Pizza. Special non-professional courses will also be available for home chefs. All of the courses follow the strict guidelines and theory of the Scuola Italiana Pizzaoli.
"The importance of our courses is to bring the history, quality, and authenticity of pizza making and for our students to understand the importance of our studies, ingredients, recipes and equipment used though out the course." - Tony Gemignani
All students will work with the theory and practical side of pizza making and learn the dynamics of pizza in it's entirety. All courses at the pizza school are hands on and students will be working together in groups through out each course. Each student will receive a school bag, a text book, our school t-shirt, a hat, and an apron.

Monday, October 18, 2010

10/19-Anne Thornton, Deborah Parker Wong

In 2005, Anne left Chicago and moved to New York City to pursue her dream of becoming a chef. Soon after enrolling in the Institute of Culinary Education in 2005, Anne landed a job in culinary production where she gained behind-the-scenes media skills – a glimpse into her future at Food Network. Anne also worked as a personal chef before joining New York’s highly acclaimed restaurant, The Waverly Inn, in 2006, where she honed her skills as a pastry chef and assistant general manager working under notable chef John DeLucie for almost two years. In 2009, Anne made the move to the exclusive New York restaurant, Hotel Griffou, where she worked as executive pastry chef and event coordinator until June 2010. In her spare time, Anne volunteers for City Harvest’s Operation Frontline, a nutrition education and financial planning program, and also writes for LunchNYC, a project that brings nutritional information to families about their kid’s school lunches and how they can improve their diets. Anne currently lives in New York City.



She has recently returned from Italy and Germany and will talk about her experiences and the wine.

Deborah Parker Wong reports on the wine and spirits industries with an emphasis on domestic trends. She judges several wine competitions each year including the San Francisco International Wine Competition and she was awarded the WSET's Diploma in Wine and Spirits in 2009.  

Sunday, October 17, 2010

10/18-Carol Bloom, David Bautista, Jesse McCarthy

Carol Bloom-Intensely Chocolate
Carole Bloom is a European-trained pastry chef and confectioner, author of ten cookbooks, food writer, cooking instructor, media chef, and spokesperson. In addition, she has worked in world-class hotels and restaurants in Europe and the United States, and has been a consultant for both new and established culinary businesses.
Carole’s most recent cookbook is Intensely Chocolate: 100 Scrumptious Recipes for True Chocolate Lovers (Wiley) (see Carole's Books). Carole's other books include Bite-Size Desserts: Creating Mini Sweet Treats, From Cupcakes and Cobblers to Custards and Cookies (Wiley), The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and other Ingredients (Wiley), the revised and updated Truffles, Candies, and Confections: Recipes and Techniques for Candymaking (Ten Speed Press), Chocolate Lover’s Cookbook For Dummies (Wiley); Cookies For Dummies (Wiley), All About Chocolate: The Ultimate Resource for the World’s Favorite Food(Macmillan/IDG), winner of Best Chocolate Book 1999 at Eurochocolate, The International Dictionary of Desserts, Pastries, and Confections (Morrow), Sugar and Spice (HP Books), and The Candy Cookbook(Chronicle Books).She also contributed to the Candy chapter for the revised edition of the American culinary classic Joy of Cooking (Scribner). Carole has written for many national magazines and online, including Bon Appétit, Fine Cooking, Food & Wine, Gourmet, Eating Well, Cooking Light, Sam's Club Source, Culinate.com, Epicurious.com, and A Million Cooks.

Our favorite secret agent is back in the one-hour action-comedy series. Chuck Bartowski (Zachary Levi, "Alvin and the Chipmunks: The Squeakquel") returns as a regular guy who also happens to be the government's most vital secret agent.
Now that those closest to Chuck know his secret, he must try harder than ever to keep his spy life from interfering with his personal life. But this has never been more difficult - his relationship with superspy Sarah Walker is getting serious, and he's about to take on his most personal mission yet: finding his mother.
This season, Chuck's assignments take him far from Burbank, with each mission bringing him closer to uncovering what happened to his mom, Mary Elizabeth Bartowski (guest star Linda Hamilton, "The Terminator," "Terminator 2: Judgment Day").
The ever stoic Colonel John Casey (Adam Baldwin, "My Bodyguard," "Serenity") returns with partner Sarah Walker (Yvonne Strahovski, the upcoming "The Killer Elite"), one of the CIA's top agents and Chuck's new girlfriend.

Approximately 5,000 teens die in car crashes each year, making these accidents the number one killer of teens in the United States.  State Farm claims data shows October as the deadliest month for teen drivers.  During National Teen Driver Safety Week, which begins October 18, State Farm and multi-platinum recording artist, Jesse McCartney, are working to create awareness of the dangers of distracted driving.
According to a new research from a State Farm/Harris Interactive survey, teens view the consequences of texting while driving as less severe than those of drunk driving. And parents may not be spending as much time educating their teens on the dangers of texting while driving as drinking while driving.  The reality is texting while driving can have the same dire consequences as driving drunk.
 Jesse McCartney is a 23-year-old multi-platinum recording artist, best known for hit singles “How Do You Sleep?” (featuring Ludacris) and “Leavin'” – the latter was a blockbuster smash, spending six weeks at No. 1 on the Top 40 Chart and went on to sell more than 2 million digital downloads on iTunes. McCartney's platinum-selling status began in 2004 with debut album Beautiful Soul, which sold over 1.5 million copies. He’s currently promoting his new single, “Shake,” and preparing for the release of his fourth studio album. The musician and actor is also known for his role in Summerland and recently had a recurring role in ABC Family’s Greek. He also has a role in the upcoming 2011 film The Clockwork Girl.  He is working with State Farm to speak to the distracted driving issue and share information from the company’s new survey data regarding texting while driving vs. drunk driving. McCartney lost a friend in a drunk driving accident when he was a teenager.


Thursday, October 14, 2010

10/15-Chef Raymond Carter, Abigail Johnson Dodge,

Chef Raymond Carter-The Range Steakhouse and Bar at Tunica Roadhouse Casino

Cuisine: SteakhouseHours: Friday & Saturday: 5pm - 11pm
Friday & Saturday Late Nights: 11pm - 12 noon
Thursday & Sunday: 5pm - 10pm
Breakfast Served: Monday - Thursday: 7am - 12 noon
Cost: $$

Whatever your flavor, you'll find the The Range Steakhouse to be an inviting experience. Our tantalizing menu features the best cuts of the finest, thickest, juiciest steaks seasoned to a sinfully delicious taste that’ll make you want to savor every second of your meal. Plus, feast on southern seafood favorites, sample our decadent desserts, and so much more.





A former pastry chef, Abby Dodge is a widely respected baking expert as well as a popular food writer and instructor. She studied in Paris at La Varenne and is the author of seven cookbooks, including Desserts 4 Today (Taunton Press, 9/2010) andThe Weekend Baker, an IACP Cookbook Award Finalist. Her recipes and articles have appeared in more than three dozen cookbooks, publications and websites. A contributor ediotr to Fine Cooking magazine, Abby's recipes have also graced the cover of Bon Appetit magazine. She's a regular guest on TV and radio and teaches cooking around the country. Visit Abby's website www.abbydodge.com.

The Longer Story:
What began as a love for baking at a young age, developed into a passionate and successful career for Abby Dodge. A widely respected expert in baking and cooking for both kids and adults, as well as a popular food writer, instructor and media personality, Abby has a simple mission: To streamline baking and cooking for home cooks of all ages. Stress-free strategies and simple techniques for busy people have garnered awards, rave reviews, and a loyal following for Abby, because “.. despite her serious experience, her approach is relaxed and realistic.”
—Publishers Weekly

Abby began cooking and baking as a young girl at home in New York and Connecticut. She studied in Paris at La Varenne and later worked under superstars Michel Guerard and Guy Savoy, specializing in pastry. She has held editorial posts at Parents and Woman’s Day, and has contributed to over three dozen special-interest publications focusing on baking and family cooking. Abby is currently a contributing editor at Fine Cooking, where she has been on the masthead since 1994. She founded the magazine’s test kitchen, has written and contributed to over seventy articles to date, and serves as the magazine’s guru for all things baking. Abby’s practical advice, recipes, and tips continue to be picked up by myriad consumer magazines, websites and, TV and radio programs.




Tips on the best & worst this weekend at the Box Office. Steve reviews and comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".  


05/26 KAYLA CONTI, GOOGLE TRENDS EXPERT, STEVEN RAICHLEN, BARBECUE SAUCES RUBS AND MARINADES, STEVE EVANS, THE MOVIE GUY

GOOGLE TRENDS EXPERT  KAYLA CONTI  Google’s Top Search Trends program provides a revealing — and sometimes surprising — look at the peop...