Thursday, December 30, 2010

12/31 - Jeff Stenney , Dave Williams, Steve Evans,

Jeff Stenney - Owner "Oklahoma Joe's Barbecue"
Don’t let the fact that one of Kansas City’s best spots for barbeque is located in a gas station deter from getting some truly wonderful fare. Yes, I said gas station—a Total to be exact. You might have to see it to believe it, but right there overlooking the liquor store next door and Mission folks paying for fuel, is one of the greatest restaurants in the town. It all stems back to 1991 when owner Jeff Stenney got the BBQ bug and bought his first smoker. After hitting the Kansas City BBQ circuit, Jeff’s “Slaughter House Five” team made their mark as one of KC’s best. After winning eight Grand Championships, including the prestigious American Royal BBQ, and the Kansas City Barbeque Society’s Grand Champion “Team of the Year” in 1993, the Stehney’s (along with Oklahoma Joe’s Smoker owner Joe Don Davidson) opened Kansas City’s version of Oklahoma Joe’s in 1996. They have been getting rave reviews ever since--Zagat National Restaurant Survey gave Oklahoma Joe's an "Excellent" rating for Barbeque in 2000. As far as award winning barbeque goes, the spice-rubbed ribs fall off the bone and melt in your mouth. A slab (which is perfect for carryout, $16.95) feeds 2-3 people, and are so amazingly tender and juicy, you might not want to share. The house specialty, the Carolina pulled-pork sandwich ($4.30 reg, large $5.20), is arguably one of the best in the city. The “Gas Station Restaurant” has gained some national notoriety as of late—famed New York chef Tony Bourdrain featured it on his “Cook’s Tour” on the Food Network and, as he scarfed down every finger licking morsel, said it was the best he had ever had. Oklahoma Joe’s is open everyday except Sunday and judging from the packed parking lot, you better hurry up and go wait in line.

Dave Williams - "Ralph Brennan's Jazz Kitchen"
Jazz on over to the Jazz Kitchen, a savvy representation of New Orleans’ dual legacies – food and music- served up in a whimsical setting depicting the charm, ambience and hospitality of historic and contemporary New Orleans. Located in Downtown Disney® District, our two-story replica of traditional French Quarter architecture includes a ground floor, interior, open-air courtyard flanked by a quick service dining facility (Jazz Kitchen Express) and a New Orleans-style jazz club (Flambeaux’s). Upstairs, you’ll find traditional New Orleans dining rooms and an outdoor ‘Jazz balcony’ with seating that overlooks the revelry of the Downtown Disney® District. For over fifty years, Ralph Brennan and his family have proudly served the finest Louisiana ingredients and our Chef, Darrin Finkel, has peppered those celebrated flavors throughout our menus. The Jazz Kitchen boasts festive, ‘Big Easy themed’ private party facilities and comprehensive event planning services. From our mouthwatering Louisiana cuisine to the live jazz played at Flambeaux’s every night, every detail of the Jazz Kitchen delivers on the promise of New Orleans.


Steve Evans - "The Movie Guy"
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, December 29, 2010

12/30 - Michelle Armstrong, Mark Solimini, Carmen Policy,

Michele Armstrong - Leading expert in personal and corporate health
Michele Armstrong is the leading expert in personal and corporate health & wellness coaching, with an emphasis on the Mind/Body Connection, teaching that “what you feed your mind is equally as important as what you feed your body”. She created the Wellness Studio company and website at WellnessStudio.vpweb.com, a National Corporate Wellness Coaching Business, with a new standard for teaching and inspiring health & wellness for employees of various size companies. Michele has spent 20+ years in the Beauty & Wellness industry. As a corporate executive, she has been recognized for effective management of well‐known multi‐unit companies across the country, focusing on employee programs to operate more efficiently, gain more productivity and increase profitability. After becoming a Holistic Health Practitioner in 1997, she is also a graduate of The Global College of Natural Medicine in Nutritional Sciences, and continues to study the latest advances in natural health remedies for many modern illnesses such as cancer, diabetes and heart disease. Living a truly healthy lifestyle, by exercising daily, practicing yoga/stress reduction and eating a mostly raw food, vegetable diet, Michele is a testimony that beauty comes from the inside with radiant health that projects outward.

Mark Solimini- Boston Antique Limo Service
Whether you need transportation for a wedding, special occasion, anniversary, school dance, prom, sporting event, or just a romantic night on the town, let Antique Limousine take you there in style. Our 1939, eight passenger, Imperial Cadillac Limousine can be driven by a chauffeur or period (1930's) driver who stays in character and acts the part! Historic Tours of Boston (Freedom Trail) are also available for private parties.


Carmen Policy - Casa Piena Vineyards
Casa Piena embodies an intimate relationship between our family and a remarkable piece of land, located in one of the most beautiful parts of the world. Our select estate vineyard is meticulously cared for with a passionate commitment to growing Cabernet Sauvignon and Cabernet Franc that exhibits profound depth and character. We are blessed to have exceptional fruit that is the ideal reflection of the unique terroir of the Policy Vineyard site, allowing our team to handcraft wines of restrained power, great integrity and supreme elegance. We look forward to you becoming part of our love affair with Napa Valley Cabernet for many years to come. Carmen Policy (born January 26, 1943 in Youngstown, Ohio) is an attorney and American football executive who is best known for his front office work for the San Francisco 49ers during the 1980s and 1990s. Policy, a native of Youngstown, Ohio, joined the San Francisco 49ers in 1983 as vice president and counsel. In 1991, he became president and chief executive officer of the San Francisco 49ers and played a key role in the 49ers Super Bowl victories in 1985, 1989, 1990 and 1995.

12/29 - Hugh Davies, Jody & Emily Towe, Jane Seymour,

Hugh Davies - President - Schramsberg Winery -
Schramsberg Vineyards is now in the hands of Jack and Jamie Davies' youngest son, Hugh. Born in 1965, the year his parents Jack and Jamie Davies revived the historic Schramsberg Vineyards property in Napa Valley, Hugh was named President and CEO of the 40-year old sparkling wine house in 2005. Prior to this, he held the dual responsibilities of Winemaker and General Manager. He holds a master's degree in enology from the University of California, Davis, and has his undergraduate degree from Bowdoin College in Maine. At Schramsberg, Hugh has led the ongoing effort to fine-tune winemaking and grape growing techniques, building upon the winery’s venerable track record of producing award-winning sparkling wines. Schramsberg’s current stable of vineyards includes more than 90 specially selected sites in the Carneros district of Napa Valley, the Anderson Valley, and along the Sonoma and Marin coasts. The winery's commitment to small lot base wine production has yielded extraordinary blending opportunity for the 8-10 sparkling blends produced each year. Over 200 lots are evaluated after harvest, representing many variables: vineyard terroir, grape clone, barrel fermentation, stainless tank fermentation, malolactic fermentation, etc. Additionally, Hugh was instrumental in replanting the historic hillside Diamond Mountain District vineyards adjacent to the winery to Bordeaux varietals. They are now used by the Schramsberg winemaking team to make J. Davies Cabernet Sauvignon. From the first vintage in 2001, J. Davies has received both public and critical acclaim. Hugh serves on the board of directors for the Napa Valley Vintners (he was President, 2006) and, with his family, he chaired the 2004 Auction Napa Valley. Hugh, along with his brother Bill, heads up the Jack L. Davies Fund, which is committed to carrying on efforts initiated by his father to preserve the Napa Valley for its highest uses: agriculture and wild lands. For prior hands-on experience in the wine industry before joining Schramsberg, Hugh worked with Möet et Chandon in Epernay; Petaluma Winery in South Australia, and Mumm Napa Valley, among others. His political and public service background includes work with the San Francisco Trust for Public Land and assisting California Congressman Tony Coelho in Washington, D.C. Hugh lives on the Schramsberg grounds with his wife, Monique and his three young sons Emrys, Nelson and Hugh Lawrence. He enjoys spending time with his kids, backpacking and going to the Oakland A’s baseball games. Hugh is dedicated to continuing the quality enhancement of Schramsberg and J. Davies wines. With his leadership, Schramsberg Vineyards is in good, sturdy hands.

Jody and Emily Towe - "Les Garagistes"
A couple of wine lovers-turned-winemakers, who managed to make amazing wine in their very first vintage -- while keeping their day jobs, and sharing the whole story online as it happened. The pair decided to make their own wine after falling in love with the messy, glorious work of harvest in California's Central Coast. They did so in a big way (well, as big as it can get when your winery is a garage), with top-quality fruit sourced from top-name vineyards; immeasurable help from many wonderful friends; and pure love. Their label, j.brix wines, is born of kismet. Jody's middle name is Brix, a family name -- and, the measure winemakers use to calculate ripeness in grapes. The 2009 vintage comprises just 49 cases. Master Sommelier Andrea Robinson called it "luscious and delicious." Find out more about their story, their wines and their double (double) blind food-and-wine pairings, at jbrix.com. We have two children, an 11-year-old daughter and a 7-year-old son, both of whom enjoy participating in the winemaking and pairing adventures. We also each have full-time jobs(!) To follow the story and for more information, harvest photos and the inside scoop, people can subscribe to the blog (j.brix.com) and/or "like" the j.brix wines page on Facebook.

Actress - Jane Seymour - American Red Cross



Jane Seymour, OBE (born Joyce Penelope Wilhelmina Frankenberg; 15 February 1951) is an English actress well-known for her roles as the Bond girl in the 1973 James Bond film Live and Let Die, the 1990s American television series Dr. Quinn, Medicine Woman, and its telefilm sequels.

Tuesday, December 28, 2010

12/28 - Gary Pisoni, Joey Vento, Mark Frederick Schlereth,

Gary Pisoni - Pisoni Vineyards
At Pisoni Vineyards & Winery, we are committed to growing the best grapes possible and producing exceptional handcrafted wines that represent our vineyard and the dedication of our family. When Jane and Eddie Pisoni started farming vegetables in the Salinas Valley in 1946, they had no idea what lie ahead for the future Pisoni generations. They started a heritage that continues today. Their son Gary, an avid wine collector, had ambitious dreams of his own vineyard. In 1982, against many obstacles, Gary planted his first 5 acres of vines. With the success of his first vineyard, he planted an additional 40 acres. Today Pisoni Vineyards consists primarily of Pinot Noir, with most of our grapes sold to recognized producers of vineyard-designated wines. The partnerships with these small wineries are based on long-term friendship and enthusiasm for great wine. In 1998, we started retaining a small percentage of grapes for our own Pisoni Estate label. Gary Pisoni exudes passion—for adventure, for family and friends, for grape growing and definitely for wine. He is the Burgundian-crazed founder and visionary of Pisoni Vineyards & Winery. After collecting and making wine for most of his life, Gary wanted to plant a vineyard of his own. He was fascinated by the mountain landscape of the ranch his parents purchased in 1979, so he decided to plant the first vines early in the spring of 1982, without even having a source of water. As he will tell you, the story started with him driving a water truck from the Salinas Valley floor to the vineyard to irrigate his young vines, which would struggle to survive in the shallow, granitic soil. After ten years, Gary finally discovered a well hidden within the far reaches of the mountains. With this source, Gary propagated his vines and began selling grapes to California’s finest Pinot Noir producers. In 1998, he started the Pisoni Estate label. According to Wine Enthusiast, this free spirit and maverick among winegrowers personifies the new face of American Pinot Noir.

Joey Vento - "Geno's Cheese Steak" 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.


Mark Schlereth - "Celebrate on the Field" contest
M&M’S®, SNICKERS®, and other Mars brands are offering fans an exclusive NFL experience unlike any other - The “Celebrate on the Field” 2011 Instant Win Game is going to give four lucky football fanatics a chance to celebrate on the field with the newest Super Bowl champions immediately following Super Bowl XLVI in Indianapolis.

• Fans are encouraged to serve Mars Real Chocolate TM products during their NFL Playoffs and Super Bowl parties and upload the UPC codes from specially-marked packages at http://www.beonthefield.com/ .

• Schlereth will be conducting live chats with fans of the SNICKERS® and M&M’S® Facebook Fan Pages later today. For more details on joining the chats, “Like” the pages at Facebook.com/mms and Facebook.com/snickers.

Mark Frederick Schlereth (born January 25, 1966 in Anchorage, Alaska) is a former professional football player and current television sportscaster. Schlereth played guard in the NFL for 12 seasons (1989-2000) with the Washington Redskins and Denver Broncos. He is currently a football analyst for ESPN on NFL Live, Sportscenter, and other programs. He is a frequent guest and occasional fill-in host on ESPN Radio's Mike and Mike in the Morning. He has recently begun a career in acting, and appeared on the soap opera Guiding Light in June 2007. 3× Super Bowl champion (XXVI, XXXII, XXXIII)

Sunday, December 26, 2010

12/27 - John Selman, Chef Paul Prudhomme, Larry Van Aaslt

Chef Paul Prudhomme - K- Paul's New Orleans
Chef Paul Prudhomme has 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.

Larry Van Aalst - Sommelier - Equus Restaurant
At the Fountaingrove Inn, business and leisure travelers alike will discover simple elegance, gracious hospitality and all the amenities one could desire. Located only 65 miles North of San Francisco and Oakland airports, the Inn is the perfect location as a home-base for your wine country excursion. The towns of Sonoma and Healdsburg are in Santa Rosa's backyard as well as the popular wine regions of Russian River, Sonoma Valley, Dry Creek Valley and Alexander Valley. Sonoma Wine Country boasts over 300 wineries, many within a short scenic drive from the hotel. Stylish, classic and modern.the Equus Restaurant and Loungebar has been transformed into an inviting casual dining experience. The California fusion menu highlights local ingredients and emphasizes classic flavors with Mediterranean, Spanish and French influences. The Loungebar features Friday evening wine tasting and Saturday entertainment. Equus Restaurant and Loungebar.make it your next stop.

John Selman - Malibu Village Wines
Come into Malibu Village Wines and share our love of wine, and our passion for hunting down wine bargains from all over the globe, including cellared wine gems at attractive prices. We bring you personal service and small production wines you won't find at the grocers or big wine warehouses, as well as fine wines for every budget, rare spirits, and unique custom gift baskets and chests created with your special theme. We stock over 1000 wines from $4 to $3000, and have tasted every wine several times, before deciding to carry it. Our customers take advantage of our mixed case discount to get the same savings as warehouses on everyday wine, and even better savings on boutique wines not offered to less exclusive stores. Our wine bargains are inexpensive, exceptionally crafted small production wines you won’t find on grocery store shelves. Our superb collection of allocated and hard-to-find wines far surpasses any other in the area. Our cellar-aged cult wines are ready to drink, at prices that beat internet auction sites. We also carry an extensive tequila selection, top Champagnes, hard-to-find premium liquor, wine accessories, Holiday caviar, cheese & pate (at lower prices than Beverly Hills- without the drive), and seasonal items!

Thursday, December 23, 2010

12/24 - Piero Biondi, Michael Jordan, Steve Evans,

MERRY CHRISTMAS FROM ALL OF US AT
CRN DIGITAL TALK RADIO - HAVE A WONDERFUL HOLIDAY WITH FRIENDS & FAMILY

MAY THE JOY OF THIS SEASON BE WITH YOU





Chef Piero Biondi - Co-Founding Host of "What's Cookin"
Piero Biondi is eminently qualified to discuss all aspects of the culinary art, as one of the hosts on CRN's popular daily food and beverage program, "What's Cookin". He arrived in the US from his native Italy at age 15, speaking no English but possessing a practical knowledge of the kitchen and food. He started his apprenticeship at Gusti's, a fashionable restaurant in Washington, D.C. He eventually worked his way up to head chef. While in Washington he prepared special dinners for then Vice President Richard Nixon, and for members of the Supreme Court. He eventually moved to California and opened Piero's Restaurant and Trattoria, a favorite dining spot near the NBC studios in Burbank. Piero Biondi has more than 30 years experience as a chef and has hosted his own successful radio talk show for many years. He also was the owner and head chef of his own restaurant. "Piero's" in Burbank, California for more than 3 decades. He has been called, "the Julia Child of talk radio" and his expertise and communication with the CRN listeners is key as the host of "What's Cookin' ".


Michael Jordan - Master Sommelier - CRN Program Host
Former GM at the beautiful Napa Rose in Anaheim, CA. Since his tenure at Napa Rose began, the restaurant received countless accolades. It holds the number one food ranking in the 2002, 2003 and 2004 editions of the Zagat survey for Orange County restaurants. The restaurant was honored as "Best Southern California Restaurant 2007" in the Orange County Business Journal and "Most Popular Restaurant" in the 2008 Zagat Survey. The restaurant's wine list also received the highest award from Wine Enthusiast Magazine the "Award of Ultimate Distinction", Wine Spectator's "Best of Award of Excellence" and a "Diamond Wine Award of Excellence" from the International Restaurant and Hospitality Rating Bureau. As well as being named as the "Best New Wine List" of 2002 as selected by Food & Wine, it was presented with the highest "Golden Bacchus" Cellar Award from the SCRW. Similar to Napa Rose, Jordan has received praise for his efforts and accomplishments. In 2002, the California Restaurant Writers Association (CRWA), a journalist organization, named Jordan "2001 Sommelier of the Year", the Southern California Restaurant Writers (SCRW) voted him "2002 Sommelier of the Year" and the Cordon du Vin World Society named him "2004 USA Sommelier of the Year." In 2006 Orange Coast Magazine named Michael "Restaurant Professional of the Year 2006" and also "General Manager of the Year 2006."




Steve Evans "The Movie Guy"
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, December 22, 2010

12/23 - Michael Oshman, Tony Hyde, NORAD, Daniel Mancini,

CEO and Founder Michael Oshman - Green Restaurant Assoc.
The Green Restaurant Association was founded in 1990. Since the beginning, the GRA has worked to provide convenient and cost-effective tools to help the restaurant industry reduce its harmful impact on the environment. The GRA founded the green restaurant movement and is one of the pioneering founders of the green business movement as well. With a humble beginning in San Diego almost two decades ago, the GRA set out to discover. The conversations about sustainability have begun, but the work is far from over. The GRA now partners with some of the largest distributors, manufacturers, and restaurant corporations to implement these changes on a larger scale. Recognized by government, environmental organizations, business, and the media, the GRA is helping the restaurant industry translate the excitement over “green” into tangible environmental change that will truly make a positive impact on vital issues, such as climate change, air pollution, energy security, safe food, and more. Humans put men on the moon; defeated tyranny during World War II; and created cures for devastating diseases. We can accomplish tremendous things when we put our mind and resources to the task. Environmental Sustainability is the issue of our time. It is the one issue that touches all humans. It is one that we can achieve together.

Tony Hyde - Owner - SATTDOWN JAMAICAN GRILL - Studio City, CA
I envisioned for many years a place that would have people coming back time and time again to enjoy. The vision has been transformed to reality and Sattdown has been created. Whether you wet you pallet with one of our delectable soups such as the curry garbanzo soup or the spiced sweet potato soup, or indulge in one of our main course meals we are sure you will be pleased. This is only the beginning of many new things! I will continue to think of innovative ideas for dishes customers and friends will enjoy. Chicken Meatloaf and many vegan dishes are available. Keep stopping in, or leaving your comments and witness the expansion in the future. There will be many new adds for lunch guests with limited time to ensure you are able to get great healthy meals minus the wait time.

NORAD Tracks Santa -
For more than 50 years, NORAD and its predecessor, the Continental Air Defense Command (CONAD) have tracked Santa’s flight The tradition began in 1955 after a Colorado Springs-based Sears Roebuck & Co. advertisement for children to call Santa misprinted the telephone number. Instead of reaching Santa, the phone number put kids through to the CONAD Commander-in-Chief’s operations "hotline." The Director of Operations at the time, Colonel Harry Shoup, had his staff check the radar for indications of Santa making his way south from the North Pole. Children who called were given updates on his location, and a tradition was born. In 1958, the governments of Canada and the United States created a bi-national air defense command for North America called the North American Aerospace Defense Command, also known as NORAD, which then took on the tradition of tracking Santa. Since that time, NORAD men, women, family and friends have selflessly volunteered their time to personally respond to phone calls and emails from children all around the world. In addition, we now track Santa using the internet. Millions of people who want to know Santa’s whereabouts now visit the NORAD Tracks Santa website. Finally, media from all over the world rely on NORAD as a trusted source to provide updates on Santa’s journey.

Daniel Mancini - meatball entrepreneur - MamaMancini's Meatballs
Daniel brought a meatball cart in August to the Brooklyn Flea, which is a popular weekend market featuring many local purveyors of food and crafts. And in October, Daniel was invited to participate in the NY Food and Wine Festival's Meatball Madness event. Daniel’s are not just any meatballs but the recipe that he learned from his Grandma Anna when he was 15. Believing so much in the comfort food that simmered for hours every Sunday in his Grandma’s Brooklyn house, Daniel made one believer after another starting with his neighbor who used to run Alpine Lace to Whole Foods, even landing them in Martha Stewart's hands. Martha had a taste and then had him on her show. And little did he know that 2010 would be declared the Year of the Meatball. Today, the product called Mama Mancini’s Meatballs and Sunday Sauce is spreading nationwide and just experienced a 500% growth spurt this year.

Tuesday, December 21, 2010

12/22 - Charlie Palmer, Kay Compton Logsdon, Nancy Kerrigan,

Top Chef Charlie Palmer - Charlie Palmer Steak Houses
"I called it Progressive American cuisine because every time I stepped into the kitchen, I felt things moving forward." Since the beginning of his celebrated career, master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American Cuisine, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique. Influenced by his childhood experiences working in his family's vegetable garden, Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, once situated in a historic town house off Manhattan's Madison Avenue. Today Palmer's flagship Aureole is strategically located within mid-town's dramatically modern Bank of America Tower at One Bryant Park. Over the years, Palmer combined his creative cooking spirit and flair for business to open thirteen notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. But even today, the chef still steps in the kitchen with reinvention on his mind. "Without a doubt, people eat with their eye long before they put fork to food, so I continue to look for a playful yet respectful way to create excitement on the plate." A frequent guest on NBC's Today Show, Charlie Palmer is also the author of four cookbooks, Great American Food (Random House/1996), Charlie Palmer's Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), and Charlie Palmer's Practical Guide to the New American Kitchen (Melcher Media/2006).

Kay Compton Logsdon - VP & Editor and Chief - The Food Channel
The Food Channel(R) (foodchannel.com) has released the much-anticipated Top Ten Food Trends for 2011. By partnering with CultureWaves™ (http://www.culturewav.es/), Mintel International and International Food Futurists(R), The Food Channel has been able to identify the most significant food trends that will drive how people eat throughout 2011, from buying to cooking to consuming. "The new economy has created a boldness and willingness to change how we work, how we cook and how we eat. All of our 2011 trends reflect that in some way,” said Kay Logsdon, editor of The Food Channel. “One example is Baby Boomers wanting to age well. Trend #10 explains they are eating for better sex, more energy and the ability to work longer.” For 23 years, The Food Channel has uncovered food trends ahead of the curve. “The insights are fun for consumers, and give those who make their living from food a competitive edge when it comes to what drives their consumers’ choices,” added Logsdon.

The Food Channel Top 10 Trends for 2011

1. The Canning Comeback – “Putting Up” is gaining popularity for both economy and health.

2. Men in Aprons – Layoffs have led to more men cooking.

3. Local Somewhere – We care about hand-tended no matter where it’s grown.

4. Don’t Ask, Don’t Tell – We’re tired of being told what we can eat.

5. Appetite for Food Apps – Social media is our guide and our coupon source.

6. Small is the New Big Business – Corporations are thinking like small businesses.

7. Fresh Every Day – Rooftop gardens are just part of this trend.

8. Chefs in Schools – Better flavor is possible in an institutional setting.

9. Discomfort Foods – Change makes us comfortable with more change.

10. Eating for Sex and Other Things – We are working longer, and want all the gusto.

Stephanie Izard - Top Chef Winner
Stephanie can offer knife technique and kitchen safety tips to help people survive the holidays.
Sharp Tips from Top Chef Stephanie Izard To Make Your Holiday Meals Effortless

1. Plan Ahead! – To stay one step ahead of the game & prevent last minute disasters, write out a schedule of “To-Do’s” for the week leading up to your holiday feast. If you’re serving turkey, remember to start defrosting it in the refrigerator on Sunday or Monday depending on the size of your bird. Polish your silverware or chop all your vegetables the night before to lighten your prep day of.

2. Ask Family to Pitch-In! – Request that family members bring a dish – to save time and money, it’s always helpful to have someone bring a side dish, appetizer or dessert.
3. Cover up! – Another great tip is to make sure your knives have blade covers, like the ones that come with Chicago Cutlery knives. They protect your knives in the drawer and keep them sharp. Sharp knives are actually safer than dull ones – If your knives have suffered years of neglect, take them into get sharpened then ask how to use a steel properly. You exert more pressure with a dull knife and risk losing your grip. By using a sharpening steel as you carve, it will keep your knives sharp as you slice your meat rather than shredding it.

4. Tuck those fingers in! – When using a large chef knife, hold the vegetable with your other hand and tuck your fingers under like a “claw” to protect your finger-tips while you chop.


Nancy Kerrigan - NBC's "The Caesars Tribute: Golden Age of American Skating"


Following the 1994 Winter Olympics, two-time Olympic figure skating medalist Nancy Kerrigan turned her attention from international competition to exhibitions, benefits and corporate endorsements. Nancy toured for ten years with Champions on Ice and performed in dozens of live and made for television shows including Disney's Dreams on Ice, Feld Entertainment's Grease on Ice, StarGames' production of Footloose on Ice and her own show, Halloween on Ice. Kerrigan also authored two books on skating including Artistry on Ice, an instructional work published by Human Kinetics. Nancy's dedication to charitable work off the ice is just as eye-opening as are her performances on the ice. In 1999 she established the Nancy Kerrigan Foundation, in honor of her mother, to help non-profit organizations that support the vision impaired. The Caesars Tribute: A Salute to the Golden Age of American Skating Christmas Day, December 25, 2010 Time: 4:00pm - 6:00pm EST Where: NBC (check your local listings for channel information)

Monday, December 20, 2010

12/21 - Daisy Martinez, Alex Fitzpatrick, Amanda Simpson, Graham Kerr,

Daisy Martinez - Food Network Star   Helps Texans Celebrate Their Latin Roots
If America is a melting pot, then Texas adds an unmistakable spicy Mexican flare. When times are tough, we focus on what’s really important, family, togetherness and good food! This holiday season, more than ever, we’re celebrating family and our unique heritage.  Gathering around the dinner table, during the holidays or everyday, offers us a touchstone – a way to reconnect with our loved ones and learn a thing or two about cooking the meals our parents and grandparents always loved.  Available to show your viewers how to create a heritage recipe incorporating traditional Florida-Latin influences is Food Network Star Daisy Martinez, host of Viva Daisy! This Brooklyn, New York native has deep roots in Latin cuisine, as the daughter of mainland Puerto Rican parents.


Alex Fitzpatrick - www.mawhats4dinner.com
Alex Fitzpatrick, founder of Ma What’s For Dinner – http://www.mawhats4dinner.com/ ; a popular blog that focuses on the often talked about topic (and struggle) – getting kids to eat. Alex’s cooking videos and recipes promote cook WITH kids rather than for them – all in an effort to expand their palate, get them to eat and promote more family time.  Alex has three young boys and used to spend hours cooking AND convincing them to eat. After useless attempts, she decided she’d get them involved and it made all the difference. Now at 2, 4 and 5 – the boys are eating pate, red pepper, curry, tomatoes and more. Obviously the juggle between work and family time can be daunting and the focus of Ma What’s For Dinner’s encourages parents to spend a few nights a week bonding in the kitchen so they don’t have to miss quality time with their kids. Plus the introduction to different foods plays an enormous role in getting them to eat when it comes out of the oven.  As parents we hear it all the time, “Ma! What’s for dinner?” Those dreaded four words that come moments before you spend an hour at the table convincing (or bribing) your kids to eat. Well, not in my house! At least not anymore. My ears ring to a different tune. And it goes something like “Ma, let’s cook dinner!”  After the birth of my third son, Cooper in 2006, I decided there had to be a way to get my kids to eat full (and healthIER) meals. I could have stuck to the old faithfuls – chicken nuggets, spaghetti, mac-n-cheese or pulled a Jessica Seinfeld and hid the good stuff in the bad stuff. But how long could I really get away with that?  The solution was easy: cook WITH the kids instead of for them! I figured I could tell a story about each ingredient and let them choose what they wanted to eat. For example, I could have easily dropped a pizza topped with chicken and black olives on the table, but chances are, they wouldn’t eat it. But if we cooked it together and they were presented with a choice of black olives, broccoli or mushrooms, they would pick the one they least hated (or loved) and eat it! Children like choices and want to feel grown up just like mom and dad. So, eating what they pick offers a great sense of achievement.


Amanda Simpson -  "Food Porn Daily"
Fresh off a 26-city national book tour, cookbook author Amanda Simpson has no intention of slowing down. The creator of the popular website  http://www.foodporndaily.com/  (that has had more than 23 million hits since 2008) continues to do interviews with outlets around the United States to promote her new cookbook. "Food Porn Daily," the cookbook, provides an uncensored, up-close look at food so delectable it's positively sinful. 
Simpson, whose website generates more than 50,000 hits a day, says that food porn is a high-resolution, close-up image of any food that gets your salivary glands flowing, whether a huge, juicy cheeseburger, or a healthy-yet-flavorful piece of grilled fish. Calories play no role in the definition.


Graham Kerr - "The Galloping Gourmet" 
 
Residence: Mt. Vernon, Washington; naturalized U.S. citizen  Family: Married in 1955; three children, six grandchildren 2 great-grandchildren  Birth Date: January 22, 1934, London, England.  Graham Kerr is an internationally known culinary and television personality, award-winning author, and master of metaphorical speaking.  His focus is on serving people who want to make healthy, creative, lifestyle changes and believes that the only lasting changes are the ones that we enjoy.  His life goal is “to help to convert habits that harm into resources that heal both for ourselves and others in need.”

12/20 - Ted Seghesio , Brian Clark,

 Ted Seghesio Winemaker - Seghesio Family Vineyards
While our family only began bottling wine under the Seghesio name in 1983, our parents and grandparents have been an integral and evolving part of California's wine:
1886 - Edoardo Seghesio immigrates to Sonoma County, Italy.
1886 - Edoardo Seghesio winemaker at Italian Swiss Colony
1894- Edoardo marries Angela Vasconi
1895- The young couple purchases a modest home on 56 acres of prime vineyard land in Northern Alexander Valley. The Home Ranch is planted to Zinfandel.
1902- Construction of Seghesio Winery is completed
1903- Wines are shipped via the railroad and sold in San Francisco 
1910- Additional land is purchased surrounding the train station in Chianti, California where Edoardo plants Sangiovese and the Chianti Field blend. This Chianti Station vineyard is America’s oldest planting of the varietals.
1919 The Seghesio's disbelief that Prohibition would be enacted prompted them to purchase Italian Swiss Colony and its 1100 acres six months prior to its start.
1942- River Road Vineyard in Alexander Valley purchased.
1949- The Seghesio Family purchases the Scatena Winery in Healdsburg at auction and moves the majority of its operation there.
1957- Cortina Vineyard in Dry Creek Valley purchased.
1961- Keyhole Ranch in Russian River Valley purchased
1961 - 1979The Seghesio Family produces wine from 50% of the red grapes grown in Sonoma County and sells to large wineries such as Krug, Martini, Almaden and Roma.
1971- Lone Oak Vineyard in Alexander Valley purchased
1995- The Seghesio family celebrates 100 years as winegrowers

Brian Clark - Pampered Chef Test Kitchens
The Pampered Chef®, founded in 1980 by Doris Christopher and part of the Berkshire Hathaway family of businesses, is the premier direct seller of high-quality kitchen tools. The Pampered Chef’s sales force of Independent Pampered Chef® Consultants offer multipurpose kitchen tools, demonstrate easy food preparation techniques and share recipes that can help you entertain with style and ease — transforming the simple to the spectacular. The Pampered Chef® Test Kitchens are committed to developing timesaving tools, tips and recipes that enhance mealtime and suit busy lifestyles. A staff of home economists, food scientists, chefs, dieticians and product developers edit, test and develop more than 400 recipes per year. The Pampered Chef® is continually expanding its recipe and product collection to align with top flavor, ingredient and lifestyle trends.

Friday, December 17, 2010

12/17 - Alan Thicke, Gloria Alled, Steve Evans, James Silver,

Alan Thicke - " HOW TO RAISE KIDS WHO WON’T HATE YOU"
Actor, Author, Producer, Composer, Television, Film, Theatre, Concerts Alan has earned a Golden Globe “Best Actor” nomination and seven Emmy Award nominations (five for writing, two for acting.)  He starred as the dim-witted diva ‘Dennis Dupree’ on the NBC series HOPE & GLORIA, and has guested on countless episodics ranging from Just Shoot Me, Arliss, Son of the Beach, and Married with Children to Seventh Heaven and Outer Limits. Television audiences know Thicke best as psychiatrist and father Jason Seaver from ABC’s Growing Pains, now syndicated in over 65 countries. Last year’s Growing Pains: The Reunion was one of Disney’s highest-rated TV Movies.  Other TV Movies and Feature Films include Disney’s Not Quite Human trilogy; The Calendar Girl Murders; Windsor Protocol; Rubdown; Any Place But Home; Obsessed; Betrayal Of The Dove; Ice Angel; Crossroads; and Teddy Bear’s Picnic.  In theatre, Alan received rave reviews opposite Jason Alexander in the Neil Simon/Burt Bacharach musical Promises, Promises and for his Broadway debut as ‘Billy Flynn’ in CHICAGO-The Musical.  One of America’s most sought-after emcees, Alan has hosted event specials including THE EMMY AWARDS; ABC’s OLYMPIC KICK-OFF GALA; CBC’s NHL AWARDS; ABC’s DISNEY CHRISTMAS and EASTER PARADES; ABC’s and NBC’s FALL PREVIEW SPECIALS; the MISS UNIVERSE, MISS WORLD USA, and MISS USA Pageants; SHOWTIME’S COMEDY ALL-STARS; TV’s FUNNIEST FAMILIES and NBC’s WORLD’S GREATEST MAGIC. His series hosting includes ABC’s ANIMAL CRACK-UPS; the EMMY-nominated PICTIONARY; A&E’s TRAVELQUEST; Game Show Network’s ALL NEW 3’S A CROWD; and the current MIRACLE PETS for PAX-TV, and TODAY’S MAN airing on CNBC.  From 1980 to 1983, THE ALAN THICKE SHOW became (and remains) the biggest hit in the history of Canadian daytime television. The American late-night entry THICKE OF THE NIGHT followed... (with less success!)  As a headliner and speaker, Alan’s distinctive charm and humor have established him as one of America’s all-purpose entertainers.  As a headliner, Alan has played the main Vegas showrooms of the Hilton, Desert Inn and Sands, as well as Atlantic City’s Resorts International, numerous cruise ships, and corporate events for Borden, Nestle, Mattel, Baskin-Robbins, Brite-Smile, and the Tournament Golf Association.  As an author, Alan has recently come full circle, realizing a lifelong dream by signing a publishing deal for his first novel – LOVELY PARTING GIFTS. In the meantime, watch for his second humor book – HOW TO RAISE KIDS WHO WON’T HATE YOU – the sequel to HOW MEN HAVE BABIES – The Pregnant Father’s Survival Guide, a perennial favorite since its release in 1999 and now translated into Spanish, German, and Chinese. (Alan’s recorded version won an AUDIE AWARD, the Oscar for Books-On-Tape).  Alan has written sitcoms for Castle Rock, Warner Bros., and Viacom, and the feature film scripts NOONE HOUR for Steve Tisch Productions, BEAUTY QUEENS MUST DIE for Allegro Films, and TRAVELS WITH DAD for TVA. He was Executive Producer for the NBC Movie of the Week – THE SECRET SHE CARRIED, and penned his nationally syndicated humor column for the Toronto Sun. In fact, his television career began behind the scenes as a writer for the Canadian Broadcasting Corporation. That talent soon led to the U.S. where he wrote and/or produced comedy specials and series for BILL COSBY, FLIP WILSON, KENNY ROGERS, OLIVIA NEWTON-JOHN, ANNE MURRAY, and BARRY MANILOW. He produced and wrote the revolutionary comedies FERNWOOD 2NIGHT and AMERICA 2NIGHT for Norman Lear.  Alan’s background in game shows is extensive. He produced CELEBRITY SWEEPSTAKES and WIZARD OF ODDS, launching the career of his friend Alex Trebek. WHEEL OF FORTUNE and THE JOKER’S WILD are among over 45 television theme songs composed by Alan, including FACTS OF LIFE and DIFF’RENT STROKES.  Alan currently is married to Tanya Callau and is a proud father of three sons: Brennan, Robin and Carter.

Gloria Allred - Holida - Online Holiday Safety Shopping Tips - Look for a locked padlock or unbroken key icon at the bottom of the screen or on the status bar · There’s no reason to provide your social security or driver’s license numbers -· Only do business with sites that post their privacy policy and have security technology to encrypt credit card information -  Gloria can also share tips on what consumers can do to take action if they’ve been a victim of ID theft and credit card fraud. Gloria Allred was born on July 3, 1941 – an only child in a working-class home in Philadelphia, Pennsylvania. She earned her B.A. with honors in English from the University of Pennsylvania. She earned her M.A. from New York University and her J.D. cum laude from Loyola University School of Law in Los Angeles. She was also awarded an Honorary J.D. from the University of West Los Angeles School of Law.   In addition to being an attorney, Ms. Allred has held California life credentials in secondary school education and supervision. She taught in public schools for six and one half years, and was also a lecturer at the University of Southern California for several years. Gloria Allred is a three-time Emmy nominee for her commentaries on KABC television in Los Angeles, and she was selected as one of the most important radio talk show hosts in America by USA Today. She has won the presidential award from the National Association of Woman Lawyers and the President’s Award for Outstanding Volunteerism, presented to her by President Ronald Reagan at the White House. She has been voted by her peers as one of the best lawyers in America.  Ms. Allred is a founding partner of the law firm of Allred, Maroko & Goldberg. Her law firm handles cases involving employment discrimination, including sex, race, age, physical handicap, sexual orientation discrimination, Aids discrimination, sexual harassment and wrongful termination. The firm is also well-known for their work on behalf of victims in civil rights, rape, child sexual abuse and murder cases.

James Silver - Marketing -  Emerson Inn by the Sea Gloucester, MA
The Emerson Inn by the Sea is Cape Ann's only historic grand hotel, referred to by many as a "baby grand". It's here that history mixes with elegance in the inn's Grand Cafe restaurant. Starting with a magnificent view of the Atlantic Ocean, just 50 yards from the inn and ending with delectable desserts, everything inbetween is what fine dining should be. The Grand Cafe's subdued and rich décor mix with a fabulous array of traditional New England fare, seafood specialties and fine wines and spirits culimating in a memorable meal. Ever since the Emerson Inn by the Sea served Rockport's first drink in 150 years, breaking decades of teetotaling in the seaside town, diners in search of a memorable meal have made The Grand Cafe a must-do.

Thursday, December 16, 2010

12/16 - Joe Bruno, Kelly Killoren Bensimon, Robert Irvine,

NATION’S TOP BARTENDER–Mixologist Joe Bruno
Good friends and family are what the holidays are all about, but a creative drink menu can be the perfect complement to any festive occasion. Just in time for the holidays, we have one of the top mixologists in the country to share some of his tricks of the trade that will impress your guests…and could even keep them safe. Master bartender Joe Bruno explains why drinks like the Christmas Elf’s Revenge, Hot Chocolate Peppermint Schnapps or a nice Christmas Carol punch with apple cider can be a tasty conversation starter at any party. He’ll also share some insight into the fun “science” of drink presentation. Part of Joe’s timely message will include how to tell if someone has had too much to drink, how to provide tasty drink alternatives that will keep your guests happy and sober.  Bruno is nationally recognized for his mixology expertise and is responsible for training more than 3,000 bartenders a year as the Executive Director of the American Bartending School. The founder of Bar-Pro Consulting Inc., he is recognized as one of the top experts in the restaurant industry, and has been featured on numerous national media outlets, such as CNN, CBS and the New York Times

Kelly Killoren Bensimon - Real Housewives of NY
Kelly Killoren Bensimon, no longer the newest Housewife, is known as one of New York City's major tastemakers. The mother of two daughters, Kelly is a model, equestrian, author, editor, and designer. Her recent line of costume jewelry collaboration with Mouwad has been selling in major department stores nationwide. In addition to her own show on Plum TV called Behind the Hedges, she has also published three books – The Bikini Book, American Style, and In The Spirit of the Hamptons – and donates a portion of her book proceeds to the Costume Institute at the Metropolitan Museum of Art in New York. Bensimon is the Editor-at-Large for both Hamptons and Gotham magazines and was Editor of Accessories for Elle Magazine for the first two issues. An avid supporter of the charity Feeding America, she also donates her time to the Metropolitan Museum of Art. Kelly also adds a new publication to her modeling portfolio – Playboy, with a March cover, spread/interview. She splits her time between New York City and East Hampton.
 
Chef/Host The Food Network - Robert Irvine "Worst Cooks of America"
With more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. He brings his experience to Food Network as host of Dinner: Impossible, Worst Cooks in America and Restaurant: Impossible.  On Dinner Impossible, Robert serves stunningly creative dishes for both intimate gatherings and huge crowds, all without warning and at a moment’s notice. On the show, he has cooked on a desert island, in an 18th-century kitchen, in an ice hotel, for cowboys on a cattle drive, for master instructors at the Culinary Institute of America and at the inauguration of Pennsylvania’s governor. Robert joins the prime-time reality show Worst Cooks in America as a co-host, with Chef Anne Burrell, for season two, premiering January 2011. On the show, the chefs attempt to transform the country’s most hopeless cooks from kitchen zeros to kitchen heroes through a grueling culinary boot camp. Also in January 2011, Robert will host a new prime-time show, Restaurant: Impossible, in which he attempts to save America’s most desperate restaurants from impending failure in just two days with a budget of only $10,000.  A native of England, Robert joined the British Royal Navy at the age of 15, and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Robert was selected to work onboard the Royal Yacht Britannia, where the Royal Family and their entourages regularly dined. During his time spent training U.S. Navy chefs as part of a guest chef program, Robert worked in the White House kitchens, and his creations were served to high-ranking government officials. During his career, he has also had the opportunity to serve 6,000 servicemen and servicewomen on a U.S. aircraft carrier and plan the menu for a celebrity-studded after-party at the Academy Awards. Robert’s first book, Mission: Cook! (Harper Collins, 2007), was published in September 2007, and his latest cookbook, Impossible to Easy (Harper Collins), was released in 2010.
 
Jim Strong - Travel Expert
Experiencing the woes and hassle of holiday travel can turn even the jolliest travelers into real-life Scrooges. Jim Strong, recognized by Travel + Leisure as an A-list travel agent, has tips that will help travel-goers arrive at their destinations with holiday cheer to spare. During the tour, Jim will answer such questions as:


• Is there any hope for travelers who are looking for last minute deals?

• How early should people arrive at the airport to minimize stress?

• How can travelers keep the check-in process as hassle-free as possible?

• Are there any new airport rules travelers need to be aware of this season?

• What can those traveling with children or pets do to ease their stress?
For those who aren’t getting away this holiday season or need a vacation after their holiday “vacation”, Jim has a great suggestion to help them get away in the New Year. Listeners can log onto www.cheerios.com/love to enter the “Do What You Love” sweepstakes to win the chance to have Travel + Leisure plan their next vacation. Cheerios is offering this exciting opportunity to inspire Americans to take care of their hearts so they can continue doing what they love.

Tuesday, December 14, 2010

12/15 - Gary Smith, Christine Forsyth, Roger Rice, Larry Lipson,

 Gary Smith - President - Jolly Time Popcorn
Popcorn. We know popcorn better than anyone else. Why? Because we are the original brand name of popcorn in America. We’ve been around since 1914 - longer than any of those other guys! American Pop Corn Company was founded in 1914 and processes and markets JOLLY TIME® Pop Corn in all 50 states and around the world!  JOLLY TIME® Pop Corn is a fourth generation, family owned company and employs about 185 popcorn connoisseurs. Our address? One Fun Place, Sioux City, Iowa.


Christine Forsyth  -  Ballard Inn  - Santa Barbara, CA 
Built in 1985 as a country inn, The Ballard Inn & Restaurant is set in the historic township of Ballard, centrally located in the heart of Santa Barbara County’s noted wine country. Ballard is 35 minutes north of Santa Barbara, and just a few minutes drive from the larger towns of the Santa Ynez Valley, Solvang, Santa Ynez, and Los Olivos.



Roger Rice - General Manager -  Carlyle Hotel  NYC
A long-time favorite among prominent eastside neighbors and socialites, The Carlyle Restaurant, designed in the English manor house style by the late Mark Hampton, marries luxury with intimacy. Patrons feel at home at once, ready to devote their full attention to Executive Chef James Sakatos’ seasonally motivated menu. Dishes feature the finest regional American ingredients with French influences.  The larger of the restaurant's two intimately lit rooms features plush chintz-covered banquettes, Aubusson rugs and mirrored alcoves, set off by a dramatic six-foot-tall floral arrangement. Just off the main room, a smaller dining room shimmers in Fortuny silk. Throughout, English hunting scenes by Fores, as well as engravings by Redoute and Liliacae, complete the country house ambience.  Sunday brunch at The Carlyle Restaurant present the perfect opportunity to people watch and take pleasure in the glamour of New York’s chic Upper East Side. Patrons enjoy an exquisite New York City hotel brunch while bumping elbows with socialites, politicians and fashion magnates alike. Chef’s exciting signature dishes, which include a Lobster Omelet, Eggs Benedict and Carpegna Prosciutto with Cantaloupe and Balsamic reduction, capture the interest and please the palate of both local patrons and hotel guests.


Larry Lipson - Live from Costa Rica
Former LA Daily News Food Columnist (50 Years) Larry Lipson is live and direct from his research Institute in Costa Rica. He will talk about wine food and the good life and will have comments From Frommer's Travel Guide: " Wine: Although some European immigrants have been experimenting with wine grape cultivation in Costa Rica, no one has succeeded. The government did sponsor an experimental effort several years ago, but eventually most of the vines were ripped out. If you see Costa Rican wine for sale, it is almost surely from imported Chilean grape juice that is then processed in Costa Rica--the quality is terrible and it is--at least so far--not worth buying except as a total novelty."

12/14 - Kathleen Daelemans, Duggan McDonnell, Don Rubinstein,

Kathleen Daelemans - Food and Nationally Recognized Entertaining Expert
When the holiday season meets a stubborn economy it's time for a party at home. Whether you’re having a traditional family dinner, a gathering of friends and coworkers, or an open house for the whole neighborhood, our national food and entertaining expert Kathleen Daelemans will provide essential entertaining tips from simple and tasty foods and recipes, festive cocktails to quick and inexpensive decorating ideas that will help make your next holiday gathering a success.  Décor: Easy floral Décor for the table: Do one type of flowers so that there is no time consuming arranging might make you tear your out! Don’t forget hand towels, a candle and small bud vase filled with fragrant flowers in the bathroom. These three things will make a difference and guests will feel like they are at a high end restaurant. Potlucks: In this challenging economy, think about potlucks with your friends and family so that you can all see each other without huge expenses falling on one person. Perhaps designate a theme and ask people to bring along a dish of their choice that fits the theme.  The Menu: Don’t be overly ambitious with the menu. It’s better to offer simple and tasty dishes that will satisfy all appetites than try to replicate a complicated recipe.  Drink Up! Set up a proper bar, even if you are only serving wine and beer. Put wine in a wine cooler, line glasses up on trays; be sure to have extras like sliced citrus for water, a bottle opener and a small garbage can nearby for trash.  Mingle: Take your time to introduce your guest to each other, note what each may have in common or how you know them, and make sure that no one is left without a glass in his or her hand. Named one of the country's "top Ten Rising Star Chefs" by John Mariani, chef Kathleen Daelemans' recipes have been showcased in respected food and wine journals including Bon Appetit, Wine Spectator, Gourmet, Food & Wine, and Eating Well. Not only has Daelemans received praised from the culinary community, but her work is regularly featured in fashion and fitness magazines such as Elle, Shape, Self, Harper's Bazaar, L.A. Style, Fitness, Esquire and House Beautiful. Richard Sax, Roy Yamaguchi and others have showcased Daelemans' recipes in books featuring West Coast, Pacific Rim and American Regional cooking. Daelemans combines her comedic banter and culinary wizardry with a modern sensibility towards good health regularly on NBC's Today. She wrote and hosted a weekly Food Network show, Cooking Thin with Kathleen Daelemans for three seasons. In addition to regular appearances on NBC's Today, Daelemans has appeared on hundreds of local and national television and radio shows including Oprah, NBC's Dateline, and CNN Headline News. Daelemans' recently wrote and hosted the highest rated cooking Pledge Special for Public Television this spring and is currently in pre-production for her own series to be distributed by American Public Television. Daelemans is the author of the New York Times best selling cookbook, Cooking Thin with Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss, Getting Thin & Loving Food! 200 Easy Recipes to Take You Where You Want to Be, and Chef Kathleen's Cooking Thin Daybook: A 52 Week Plan to Lose Weight, Get Fit and Eat Right.


Duggan McDonnell -  “America's Best Mixologist
Duggan McDonnell has been a fixture on the west coast beverage scene for the past ten years and is finally getting the recognition he deserves. In addition to being named a Rising Star Bar Chef by StarChefs.com this year, he was honored by Food & Wine Magazine as one of America ’s Best Mixologists, and also served as a Cocktail Designer for the Sundance Film Festival. McDonnell has an undeniable ease with guests and colleagues alike, an inventive spirit, and a knowledgeable, highly trained palate. Duggan has shaken up a number of San Francisco spots, including the Repastoria Satyricon, the bars at the Clift Hotel, and Mecca. Prior to his work in San Francisco, he tended bar at Wild Ginger in Seattle, the area’s foremost Pan–Asian restaurant. Among his currently preferred mixology techniques is the use of essential oils that result in very focused, intense flavors. The practice originated from a fascination with healing and aromatherapy, and he creatively applied the technique to the bar. McDonnell’s depth of knowledge and love for beverage extends beyond the mixed cocktail. He has toured wineries, distilleries, and breweries throughout the United States, Europe, Mexico, and Australia, and has also received Level One Certification in the Court of Master Sommeliers. Prior to focusing on a career in mixology, he served as a wine advisor for WinePro Services in Napa and Seattle, where he was responsible for selecting approachable, consumer-friendly wines for wholesale food centers, markets, and special events.
 
Don Rubinstein - "Dr. Soda"
I founded Dr Soda in 1984 with $350. My first job in the soft drink business was way back in 10th grade selling ICE COLD COKE at the Memphis Blue's Baseball Games at the Fairgrounds in Memphis. I later followed my golf dreams to become a caddy on the PGA Tour, where I had many inredible adventures, & met everyone I ever dreamed about meeting. While on tour, I also wound up working with ABC Sports along side the greats in the industry. Chris Shenkel, Dave Marr, Byron Nelson, Chuck Howard, Jim Jennett, Bob Goodrich and even the immortal Henry Longhurst. After finding my way to California, I stayed in the golf business until I started Dr Soda in 1984. Everything that did come around, came around...so the saying is true. Life is very good to me only because those i have found myself surrounded by have been better to me than I feel I have been to them. Our Dr Soda family consists of 21 fun hard working team members. Yes, I am married to Kim (after just 1 date) for 25 years. We are always proud of our 2 girls, Elizabeth & Christina. I have learned several things in building Dr Soda. One is that size definately does not matter. It is about quality, at least in my mind. We Are Now A Company Of Over $4,000,000 In sales. The Growth Of Our Company Has Been Slow And Steady So As Not To Loose Focus Of What We Do & Who We Do It For. If it comes to the point of not being fun, I will stop doing this and shut the doors, but for now, I am having a blast!

Monday, December 13, 2010

12/13 - Donovan Duggins, Ben Folds, Gurpareet Bains

12-YEAR-OLD FROM WICHITA CROWNED CHAMPION OF NATIONAL KIDS’ COOK-OFF

Get ready, burger lovers, there’s a new kid gourmet burger chef champion! Wichita, Kansas resident, 12 year-old Donovan Duggins has been named the grand-prize winner in the fifth annual Red Robin Kids’ Cook-Off with The Mt. Vesuvius Burger. The winning gourmet burger – made with a beef patty, sesame seed bun, crumbled blue cheese, bacon, Lava Sauce (sweet BBQ sauce, hot sauce, garlic powder, paprika) and provolone cheese– will be sold in Red Robin® restaurants in summer 2011 to benefit the National Center for Missing & Exploited Children® (NCMEC). The top 10 burgers that were judged to determine the grand-prize winner during a Championship competition on Thursday, Dec. 9, were selected based on their inventive combination of ingredients, tasty flavor profiles and creative and compelling statements from the kid chefs that described why their burger should win. The top 10 kid finalists were:
· Zack Caison, Amarillo, TX: “Jalapeno Blue Ranch Bacon Burger”
· Gavin Belliveau, Kingston, MA: “The Meatball Burger”
· Malia Grant, Fresno, CA: “Tropical Hawaiian Turkey Burger”
· Isabel Honzay, Chandler, AZ: “Southwest Cobb Burger”
· Megan Casteel, Mesa, AZ: “Gorgonzola Goodness Burger”
· Emily Whitaker, Tualatin, OR: “The Bacon Dill Delight Burger”
· Angela Feltz, Portland, OR: “The Bangin’ Spicy Chicken Artichoke Burger”
· Dominic Staiti, Citrus Heights, CA: “Jalapeno Cornbread Chili Burger”
· Jake Tucker, Chesterfield, MO: “Campfire Burger”
· Donovan Duggins, Wichita, KS: “The Mt. Vesuvius Burger”
The grand-prize-winning burger sales from the fourth annual Kids’ Cook-Off resulted in a donation of $50,000 to NCMEC to support child safety initiatives. Since 2005, Red Robin has donated nearly $400,000 to NCMEC through the Cook-Off and other Red Robin® restaurant programs.

Ben Folds - Judge  NBC's  "The Sing Off"
NBC'S A CAPPELLA SINGING EVENT 'THE SING-OFF' RETURNS FOR A SECOND SEASON WITH HOST NICK LACHEY, PREMIERING MONDAY, DECEMBER 6  Ten Groups from Across the Country will Compete for the Grand Prize of a Sony Music Recording Contract and $100,000  Five-Night Holiday Event Series to Feature Returning Celebrity Judges Ben Folds (Ben Folds Five), Shawn Stockman (Boyz II Men) and Nicole Scherzinger (The Pussycat Dolls) with a special performance by 2009 winner, Nota  Widely known for his prowess as a pianist, Ben Folds began his career in music as a drummer, and he is also adept at guitar and bass. Ben Folds first found mainstream success as the leader of the critically acclaimed, platinum-selling Ben Folds Five. He has gone on to have a very successful solo career, recording four studio albums in addition to a pair of records documenting his renowned live performances and a remix record. "Lonely Avenue," a collaboration with English novelist Nick Hornby, was recently released on Nonesuch Records. The album features music and vocals by Folds and lyrics by Hornby, with string arrangements by influential pop string arranger Paul Buckmaster (David Bowie, Elton John, Leonard Cohen). GQ UK says, "'Lonely Avenue' is a fantastic album... the melodies soar in time-honoured Folds style, the lyrics are subtle and lovely and deftly done."  In 2009, Folds served as a judge on NBC's a cappella competition "The Sing-Off," a role he will reprise this December on the show's second season. Folds previously collaborated with Hornby on a song for the Folds-produced William Shatner album "Has Been," which the Huffington Post called "one of the few records in recent memory that dared to tell the unvarnished truth about the human condition." Folds also has a special relationship with symphony musicians, having performed with some of the world's greatest orchestras including a record-breaking sold-out Australian symphonic tour in 2006; repeatedly sold-out nights both at the Kennedy Center with the National Symphony Orchestra and at the Boston Pops with conductor Keith Lockhart; along with several full-house residencies at the Sydney Opera House in Australia.

Gurpareet Bains - Chef and Nutritional Therapist

Chef and nutritional therapist Gurpareet Bains made waves last year when he created “the world’s healthiest meal,” a delicious chicken curry with blueberries and goji berry pilau—the nutritional equivalent of 49 bowls of spinach.  Bains continues to mesh great taste and disease-fighting ingredients in his innovative dishes, including those in his delicious new book, *Indian Superfood: Superfood + Superspices = Indian Superfood* (Absolute Press). He will share his insights into how to incorporate antioxidant-rich Indian cuisine into one’s diet to help combat and prevent illness—with mouthwatering recipes like Salmon and Potato Biryani with Cherry Tomatoes and Ginger-Infused Yogurt with Honey and Pomegranate.

11/17 MULTIPLE SCLEROSIS PATIENT & AUTHOR RONDA GIANGRECO AND NURSE PRACTITIONER CARRIE SAMMARCO, MIKE KELLEY, AQUALANI, JESSICA NAZIRI, TOP TECH GIFTS, STEVE EVANS THE MOVIE GUY

RONDA GIANGRECO AND CARRIE SAMMARCO RAISING AWARENESS ABOUT A NEW COMMUNITY-DRIVEN RESOURCE  HOW A ONE-YEAR COOKING CHALLENGE HELPED AN AV...