Wednesday, September 14, 2011

9/14 Larry Lipson, "The Sing Off" Group Committed, Flatbread Company In Maui

What's Cookin' Today

Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds


Reporting from Costa Rica, CRN's international wine correspondent Larry Lipson will tell us about his latest Wine finds, including wines UNDER $10!Larry always has something cooking up at the Lipson Institute of Advanced Wine Studies! Larry forages all of Costa Rica for the absolute best wines. No region is spared from his intense search. No mountain or range or valley is safe from his reach. He leaves no grape unturned, this man of passion. Wine is his life. His love for wine is only paralleled with his love for his lovely partner in wine, Lillian Lipson.Be fully prepared for this master of vino as he shares his food and wine pairing techniques and experiences with you on this great day in America - and the world.

Season 2 Winners of NBC's "The Sing Off", Committed's Robbie and DJ Stop By To Talk About What "The Sing Off" Is All About And Dealing With The Success


The popular competition series, which earned Committed a contract with Epic Records and a $100,000 cash prize, exposed the Alabama-based group to a national audience. “The Sing-Off” ranked No. 1 in its time slot and Committed received a record number of votes, sold more than 110,000 tracks, garnered 25,000 Facebook friends and 7,000 followers on Twitter---all components that have provided a strong launch pad for one of music’s most talked about new group.

The group launched in 2003 at Forest Lake Academy outside Orlando, Fla. “Committed actually started as a quartet and the group expanded into a sextet in 2005,” says Geston Pierre. “I was a senior in high school when Tommy [Gervais] and I joined. After we graduated high school, we went to Oakwood University in Huntsville, Alabama and Maurice and Therry [Thomas] joined in 2005, then DJ and Robbie [Pressley] joined three years ago.”

Collectively the group shares a wide range of influences that includes BeBe & CeCe Winans, Stevie Wonder, Bobby McFerrin, Fred Hammond, Earth, Wind & Fire, Al Jarreau and of course, Take 6, who are also Oakwood alumni. “As we arrange, we try to incorporate some of the stuff that we’ve learned over the years,” says Gervais. “A lot of our sound comes from a jazz background and we try to fuse that with our gospel roots. Our sound is different. It’s edgier. You have to add the feeling, the soul, the gospel influence. We’ve listened to a lot of different people, so it’s an eclectic kind of thing---jazz, gospel, blues and R&B just all wrapped into one sound. There’s a little bit of something for everybody.”

All the different facets of Committed’s musical personality shine on their self-titled Epic Records debut. “The entire album is a capella,” says Thomas. “We do the different sounds that you would hear, guitar sounds, synthesizer sounds. If you listen to it, you almost can’t even tell. It’s really, really cool.”

“The Sing-Off,” the unique competition series that sings a different tune and is hosted by multi-platinum recording artist Nick Lachey, returns for season three this fall in a weekly format with two-hour episodes. The show scours the country in search of the best a capella groups ranging in various sizes and ages. This year the competition has expanded to the 16 very best groups who will perform popular songs in weekly competition that will culminate with a live finale revealing the grand prize winner. The groups will be competing for America’s vote and a chance to walk away with the ultimate prize -- a Sony Music recording contract and a $200,000 cash prize.

There’s no lip-synching, back-up bands or safety net. One group will be eliminated every week during this one-of-a-kind battle of voices that will lead up to a live finale -- where viewers will decide the winner. Celebrity judges who will critique the singing groups, using their musical expertise, are Ben Folds (Ben Folds Five), Shawn Stockman (Boyz II Men) and Sara Bareilles (“Love Song” and “King of Anything”).

Jenna Haugaard, General Manager And Chef Of Flatbread Company in Paia Maui Is Talking With Us About The Tropical Twist On The Classic Way To Making Pizza


Flatbread Company is a consistent winner of dining awards on Maui. Most notably and aside from having delicious flatbreads, salads and drinks, Flatbread Co is recognized for its commitment to community through its support of local agriculture, organic whenever possible, and overall sustainable practices. In 2010, Flatbread Co was awarded the Friend of Agriculture Award by the Maui County Farm Bureau at Mauiʻs ʻAipono Awards Dinner. This is the biggest night for culinary awards on Maui, in which the Flatbread Company has been the recipient of best family dining and best new restaurant!

In the heart of Paia town, the Flatbread Company serves up natural pizzas baked in a primitive wood-fired oven to deliver the best flat bread pizza experience in Maui. Menu items are prepared with local, organic produce and free-range meats, while dough is made fresh daily with 100% organically grown wheat, spring water, kosher salt and real cake yeast. With a variety of fresh, appetizing toppings, the result is a delicious flatbread big enough to split with a friend.

Pizza options include the savory Homemade Sausage, made with nitrate-free maple fennel sausage and the uber-cheesy Jay’s Heart, made from whole milk mozzarella, parmesan, wood-fired cauldron tomato sauce and herbs. If you’re a die-hard pepperoni addict, feast guilt-free because the pepperoni here is nitrate-free and grouped with mushrooms, cheeses and herbs. Veggie and Carne pizzas change weekly to ensure top quality and optimum ingredients.

Touting a respectable history, the Flatbread Company began in Amesbury, Massachusetts circa 1998, by Jay Gould and James Meehan. It was in this quaint location, the passion for natural, organic pizzas was born and bred, eventually leading to nine more locations.

Aside from supporting local farmers, Flatbread Company also holds a benefit night every Tuesday where $3.50 per flat bread is donated to a non-profit organization each week.



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