Thursday, January 31, 2013

01/31 BILL KURTIS, TALL GRASS BEEF, CHEF JOHN BESH, NEW ORLEANS DESMOND HOWARD, SUPERBOWL PICK

BILL KURTIS - TALL GRASS BEEF

Bill Kurtis (born William Horton Kuretich; September 21, 1940) is an American television journalist, producer, narrator, and news anchor. He is also the current host of A&E crime and news documentary shows, including Investigative Reports, American Justice, and Cold Case Files. Previously, he anchored CBS Morning News, and was the longtime anchor at WBBM-TV, the CBS owned-and-operated TV station in Chicago 

He was the narrator in the 2004 Will Ferrell comedy film Anchorman: The Legend of Ron Burgundy. Since 2005, Kurtis has become heavily involved in raising and marketing grass-fed beef after purchasing an 8,000 acres  ranch near Sedan, Kansas. While looking for innovative uses for his ranch, Kurtis learned about the health and environmental benefits of grass-fed beef and founded Tallgrass Beef Company. A separate ranch owned by Kurtis and his sister, near Independence, Kansas was the original site that Laura Ingalls Wilder wrote about in her book Little House on the Prairie and is operated as a tourist attraction. He is also an investor in the Prairie Grass Cafe in Northbrook, Illinois


CHEF JOHN BESH - NEW ORLEANS - M&M's IN SUPERBOWL RECIPES

John Besh (New Orleans multi-award winning chef and restaurateur) to help launch the brand’s new integrated marketing campaign, ‘Better With M.’  The campaign is designed to showcase how M&M’S irresistible chocolate makes moments more fun and delicious.

John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana.  In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.

Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans – a town whose identity is bound to its food. Each of his nine acclaimed restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence, American Sector, Soda Shop, Domenica and Borgne) celebrates the bounty and traditions of the region.

From the outset of his career, Besh’s talent and drive have earned him continuous kudos: Food & Wine named him one of the “Top 10 Best New Chefs in America” and his flagship restaurant August has featured on the late great Gourmet magazine’s “Guide to America’s Best Restaurants,” and “America’s Top 50 Restaurants.”  Local publications keeping close tabs on the dining scene, like The Times-Picayune and New Orleans City Business, have applauded all his other restaurants as they’ve appeared and won the hearts and palates of discriminating diners.   He won the James Beard Award for Best Chef of the Southeast in 2006, and was awarded Food Arts’ Silver Spoon Award in 2009 for revitalizing the culinary legacy of New Orleans.  John Besh is a frequent guest chef on the NBC Today Show, and has appeared on top programs on The Food Network and the Sundance Channel, as well.

Besh’s devotion to local ingredients and local cuisine also extends to his entrepreneurial projects, including the creation of Besh Restaurant Group Catering; the launch of a line of gourmet products; and the publication of his two cookbooks, My New Orleans in October 2009 and My Family Table in November 2011 (both from Andrews McMeel Publishing). A former U.S. Marine, Besh is proud to have partnered with Baton Rouge-based emergency reconstruction specialists Arkel International, for which he creates high quality ready-to-eat meals for distribution to thousands of emergency response teams and sustained strategic operations in the U.S. and around the world; the novel initiative promotes the Gulf Coast’s food culture as it elevates the Louisiana economy. In recognition of such far-reaching contributions, the Louisiana Restaurant Association named him Restaurateur of the Year in 2008.

Whether served as far afield as North Africa or the Middle East, or by his own hands in one of his New Orleans restaurants, a meal created by John Besh is a thoughtful, flavorful, meaningful delight.


DESMOND HOWARD - SUPERBOWL PICK

Desmond played professional football in the National Football League for the Washington Redskins (1992-1994), Jacksonville Jaguars (1995), Green Bay Packers (1996, 1999), Oakland Raiders (1997-1998) and Detroit Lions (1999-2002). Howard was voted the Most Valuable Player of Super Bowl XXI and is the first and only special teams player to win the award. He is one of only four players to win both the Heisman Trophy and Super Bowl MVP. Desmond earned his place in Super Bowl lore on January 26th, 1997, when he returned a kickoff 99 yards for a touchdown (still a Super Bowl record.) He enters his 9th year as ESPN GameDay analyst having covered the Rose Bowl, Fiesta Bowl, Sugar Bowl and National Championship games for ESPN in January 2012. Desmond joined ESPN in experience began as a contribution to Fox Sports’ Best Damn Sports Show Period in 2003 and continued as a correspondent on ESPN 2’s Cold Pizza in 2004 during the show’s Super Bowl coverage. His television honors include being a part of several Sports Emmy winning seasons of College GameDay. For more, visit www.desmondhoward.com

About Boys & Girls Clubs of America:
For more than 100 years, Boys & Girls Clubs of America (GreatFutures.org) has enabled young
people most in need to achieve great futures as productive, caring, responsible citizens.

Wednesday, January 30, 2013

01/30 LARRY LIPSON, CHEF ANNE BURRELL, MIRO (MIROSLAV) CHOLAKOV


LARRY LIPSON - COSTA RICA

Weekly Report from former Food/Wine writer at Daily News (50 years) live
from the Lipson Institute for Advanced Wine Studies in Costa Rica.
With associate and wife Lillian Lipson by special arrangement.



 


MIRO (MIROSLAV) TCHOLAKO - Winemaker/Proprietor  "MIRO CELLARS"

Born and raised in northern Bulgaria, a region with many millennia of winemaking history, Miro (Miroslav) Tcholakov was exposed to wine and winemaking at a very early age. His grandfather had long made the family supply of wine. As a boy, Miro was at his side during all phases of the process.
After completing his mandatory military service, he attended the Higher Institute of Agriculture in Plovdiv where he studied viticulture and enology. Soon after graduation, in the summer of 1990, he was chosen from hundreds of candidates to participate in an international exchange program in agriculture set up by The Future Farmers of America. After a few months in Napa, he was taken on as harvest intern at Sonoma County's Dry Creek Vineyard. What was supposed to be a temporary harvest job turned into a nine-year position moving through the ranks from Cellar Master to Assistant Winemaker in 1997.
In 1998 Miro went to work as Winemaker for Trentadue Winery, which is still his "day job." In addition to bringing more acclaim to the winery by creating world class award-winning wines, Miro's duties include overseeing many custom crush operations for some renowned winemaker clients. In 2001, Miro became his own customer with his inaugural bottling of his Petite Sirah. Within a few weeks of its release, it received a fat 90 points and a "well-endowed" write-up from Robert Parker, Jr. in the Wine Advocate.


CHEF ANNE BURRELL - Food Network's  "Chef Wanted"

Superstar chef Anne Burrell hits the pavement to help prominent restaurants around the country find their most valuable employee - the Executive Chef.  Chef Anne puts four top-level candidates through the ultimate job interview as she tests their culinary chops and business savvy in kitchen challenges that run the gamut. From testing their resourcefulness by creating a delicious dish using only four ingredients, to assessing their ability to pair their own dishes with a signature beer from the restaurant's menu, these chefs are in for the challenge of their lives.  For the final two chefs it all boils down to one night of service when they are handed the keys to the restaurant and, potentially, the job of their dreams.

"Anne's culinary savvy and tough love come together to put these aspiring Executive Chefs through the toughest job interview they'll ever face," said Bob Tuschman, General Manager and Senior Vice President Programming, Food Network.  "She brings out the best in these chefs, and viewers can't help but root for their success." Over the thirteen-episode season, determined chefs from across the country are put through unpredictable culinary challenges.  Whether it's a test of their Italian scratch cooking skills and their knowledge of the regional cuisine at the immense Tuscan Kitchen in New Hampshire; assessing their ability to work with the scraps of high-end ingredients while creating a whole new menu for Mirabelle Restaurant in Los Angeles; or challenging their creativity by preparing a gourmet version of a traditional Puerto Rican dish for Oceano's menu in Puerto Rico, each chef will devote blood, sweat and tears to prove to Anne that they are qualified to be Executive Chef.    

Anne Burrell has always stood out in the restaurant business for her remarkable culinary talent, bold and creative dishes, and her trademark spiky blond hair. After training at New York's Culinary Institute of America and Italy's Culinary Institute for Foreigners, she gained hands-on experience at notable New York restaurants including Felidia, Savoy, Lumi, and Italian Wine Merchants. Anne has also battled on Food Network's Iron Chef America as Mario Batali's energetic and reliable sous chef.  Additionally, Anne taught for three years at New York's Institute of Culinary Education. She served as Executive Chef at New York hot-spot Centro Vinoteca from its opening in July 2007 through September 2008.  She stars in Secrets of a Restaurant Chef and Worst Cooks in America on Food Network. Anne's bestselling cookbook "Cook Like A Rock Star" (Clarkson Potter) was released in October, 2011.

Tuesday, January 29, 2013

01/29 Jerome Bettis, Robin Miller, Food Network, Eric Johnson

Pro Football Legend Jerome Bettis  & Cookbook Guru Robin Miller 

The former Pittsburgh Steelers Running Back is one of the best all-time running backs in the NFL (5th overall in rushing). Jerome Bettis is also the 2001 recipient of the Walter Payton Man of the Year Award, and expected to be inducted into the Hall of Fame when he becomes eligible. He also serves as an analyst for NBC’s “Football Night in America” studio show. “The Bus” finished his NFL career in January 2006 after 13 seasons, retiring immediately following the Pittsburgh Steelers’ 21-10 win over the Seattle Seahawks in Super Bowl XL in his hometown of Detroit. Bettis was selected to the Pro Bowl six times, including his rookie season. Bettis finished his college career at Notre Dame averaging 5.7 yards per carry and was drafted by the Los Angeles Rams 10th overall in 1993. He was named NFL Co-Rookie of the Year and also earned Sporting News Rookie of the Year and Rams MVP honors. Bettis is severely allergic to shellfish. Bettis established “The Bus Stops Here Foundation” in 1996 to help improve the quality of life for disadvantaged and underprivileged children. In 2002, he was named the NFL Walter Payton Man of the Year for his community involvement and work by his foundation. Bettis and his wife Trameka live in Atlanta, Ga. with their daughter Jada and son Jerome. The Bettis’ also maintain a home in Pittsburgh, Pa.

Robin has fifteen years of experience as a food writer and nutritionist and is the author of the bestselling cookbook Quick Fix Meals. She is the host of Quick Fix Meals with Robin Miller. Robin's recipes and nutrition features can be seen regularly in Cooking Light, Health, Shape, Men's Fitness and Toddler magazines. Currently, she appears on local, network and cable television. Programs of particular interest include: The Early Show (CBS), Regis & Kelly, The View, The Today Show (NBC), Good Morning America (ABC), CNN, ABC's Eyewitness News, CBS Evening News, Fox News Channel, Food Network, Discovery Channel, Health Network, and Joan Lunden's Women's Supermarket Network. She has written eight books: Robin to the Rescue, Quick Fix Meals with Robin Miller, Picnics, Verdure, The Newlywed Cookbook, The Daily Soup, Jane Fonda, Cooking for Healthy Living and The Newlywed Cookbook. Robin is severely allergic to eggs.

Nearly six million Americans are at risk for anaphylaxis – a severe allergic reaction that happens quickly and may cause death – and numerous studies indicate that the rate of anaphylaxis has increased in recent years.

Life-threatening allergic reactions may occur as a result of exposure to allergens including foods such as peanuts, tree nuts, fish, shellfish, dairy, eggs, soy and wheat; insect stings; latex and medication, among other allergens. Food is the most commonly-identified anaphylaxis trigger.

Professional football legend Jerome Bettis, who is allergic to shellfish, and Food Network star Robin Miller, who is allergic to eggs, both take essential life-saving steps as part of their overall severe allergy action plan, including avoiding their allergens and carrying an epinephrine auto-injector. Miller and Bettis will carry Auvi-QTM (epinephrine injection, USP), a new epinephrine auto-injector now available via prescription. Auvi-Q is the first-and-only compact epinephrine auto-injector with audio and visual cues for the emergency treatment of life-threatening allergic reactions. Bettis and Miller are teaming up to help people like them, as well as parents and caregivers of those at risk for anaphylaxis by providing allergy-friendly recipes and tips for those hosting Big Game parties.


Eric Johnson - Winemaker - Talley Vineyard

Winemaker Eric Johnson is a graduate of Cal Poly San Luis Obispo where he studied Wine and Viticulture and Agricultural Business Management. He joined Talley Vineyards in 2007.
Eric was raised on a family farm in Los Banos, California. “I appreciate the tradition of quality that the Talley family has fostered since they began farming the Arroyo Grande Valley in 1948,” he said. “I believe that the world’s greatest wines are defined by place as opposed to winemaking manipulation.” In addition, Eric has a great work ethic and passion for excellence. “A great winemaker needs flair, imagination and the inspiration of divine discontent.”
Eric has traveled to France, Italy, New Zealand, Argentina and Chile for the opportunity to explore wine grape regions or work harvests. In his spare time, Eric enjoys outdoor sports, food and wine. He lives in San Luis Obispo.

Monday, January 28, 2013

01/28 DALLAS PELISSARO, Wine & Cheese Cellar of Tehachapi, MYLES BERKOWITZ, LIFESIZE

DALLAS PELISSARO - "Wine & Cheese Cellar of Tehachapi"

It is hard to imagine a better place to enjoy yourself either alone or with friends, than visiting The Wine & Cheese Cellar of Tehachapi. The mood is just right to enjoy a great glass (or bottle) of wine while dinning in an ambiance that promotes laughter, conversation, and pure comfort! At the Wine & Cheese Cellar of Tehachapi, you have the unique opportunity of tasting many wine varietals from different wine growing regions of the world. We rotate our OzBar weekly, allowing you to adventure into some of the great wines you would never have the opportunity to otherwise experience. We have hundreds of wine selections in our inventory that have been hand selected for superb quality and value. The inventory will always change because all wines have production limitations.  Some wines may have produced as little as 50 cases and will be sold out and replaced by another selection within a few days.


MYLES BERKOWITZ  - "LIFESIZE" FOUND

 Myles and Steven created a portion control system that allows you to eat in the real world, feel satisfied, lose weight and keep it off.  Lifesize, is an easy-to-follow weight loss system based entirely on portion control.  The pair developed the product after Steven, a personal trainer in Los Angeles, spent years observing the eating habits of people who did not have a weight problem. He found that how they stayed thin was that they ate whatever they wanted but simply ate less of it.  Steven then created food portions for his clients that were practical - - that people can live with for life.

The Lifesize company was created to re-teach people how to eat so that they could lose weight, get down to a healthy weight, and most importantly, stay at their healthy weight for the rest of their lives. We developed the simplest way for people to track the calories they eat in a meal and in a day, because we believe that if something is simple, people might actually do it. We designed portion sizes of food that are based on calories and over thirty years of studying what and how much people need to eat to be satisfied and also stay at a healthy weight. And we created tools to help people see and understand what their meal plate and what a total day of eating should look like. The two inventors of the Lifesize tools and the Lifesize Program are Steven Kates and Myles Berkowitz.

About the Lifesize Founders

Steven Kates has been in the fitness and nutrition business for more than 30 years. Steven is known in Los Angeles for his work with celebrities, his ultra-modern fitness operations, and his scientific training techniques. He was Executive Director and Chief Operating Officer of the first Nautilus Chain in the West, and introduced Nautilus to Los Angeles. Spinning was invented in one of Steven’s Nautilus complexes by his friend and employee Johnny G. Steven has founded and operated several fitness studios and workout facilities in the Los Angeles area, including Matrix 1 Fitness complex – the birthplace of the private training industry. Steven has a Bachelor’s Degree in Biology from UCLA.

Myles Berkowitz is a filmmaker in Los Angeles. He’s been in the entertainment business for over 20 years, and most notably wrote, directed and starred in the Fox Searchlight film 20 Dates. Myles Berkowitz knew nothing about food and dieting when he met Steven four years ago.

Myles was convinced that portion control was the answer to the obesity problem in America, but couldn’t find one place to get all the information a person needed to portion food properly. So Myles and Steven decided to fill that knowledge gap. Together they came up with simple-to-use measuring devices and a complete Lifesize Program that even a dummy like Myles could understand. Myles has lost 46 pounds on the Lifesize Program. But the bigger news is that he’s kept that weight off for over 3 years while still eating familiar and favorite foods, but in Lifesize portions.

Friday, January 25, 2013

01/25 TROY ROBERTS, CBS, 48 HOURS, ANTOINE SICOTTE, THE REBEL CHEF, STEVE EVANS

TROY ROBERTS – CBS, 48 HOURS

For two decades the most glamorous spot in Miami Beach was the Fontainebleau Hotel.  From Sinatra to Kennedy to Monroe – celebrities and headliners held the spotlight here.  In their footsteps, came legions of well-heeled regular folk, descending on the opulent resort, eager to rub shoulders with the stars and feel pampered and special in sun-splashed Miami.  The creator of this American palace was a tough dreamer, a disputatious New Yorker named Benny Novak.  At his side, a beautiful and poised former model Bernice.  The couple had a son, Benji, who grew up into what many described as a spoiled brat.  In the late 70s, when the hotel was sold, Benji was the heir to a small fortune.  At 22, he started building his own fortune by creating a convention staging company.  He also became a fanatic of Batman memorabilia, a playboy known for his deviant sexual predilections, and in 1991, he began seeing Narcy Veliz, a young single mother and former exotic dancer from Ecuador.  After the two married, Narcy helped Benji run his multi-million dollar business.

In July 2009, Ben and Narcy traveled from their Ft. Lauderdale estate to Rye Brook, New York, just north of Manhattan, for a convention.  On July 12, according to Narcy’s statements to police, Ben worked throughout the night, staying up until 6:30 a.m., before finally going to bed.  Shortly afterward, Narcy told police that she left their room to get breakfast. Hotel security videos show her leaving the hotel suite.  She returned 45 minutes later to a horrifying scene; the display of Ben’s beaten and nearly unrecognizable body was something New York Detectives Terry Wilson and Allison Carpentier would also describe as one of the most gruesome they had ever observed.  The 53-year-old had been tortured to death, both of his eyes gouged out.  Ultimately, investigators would focus their attention on Narcy, but with the extravagant lifestyle Ben had provided her from the start of their relationship, what would be her motivation to kill him, or have him killed?  Detectives would come to learn that Benji had taken up with another woman.  Rebecca bliss, formerly known as “Mona Love”, was all over the internet on adult entertainment sites.  What began as a sexual tryst, says Rebecca, grew into a serious ongoing relationship of almost two years.  Had Narcy learned of the affair?  Troy Roberts talks to authorities from New York to South Florida about the twisted trail of evidence they would uncover.  Rebecca Bliss also speaks out for the first time about Ben and Narcy’s contentious marriage.  Maxine Fiel, Bernice Novack’s sister and Ben’s elderly aunt, provides insight into life in the Novack family, as well as an account of her sister’s sudden death just months prior to her nephew’s – this would also become a key and shocking element of the investigation into Ben’s murder.  Troy Roberts has the story. 48 HOURS "Crazy Love" airs on Saturday, January 26, 2013 (10:00-11:00 PM, ET/PT)



Antoine Sicotte - “The Rebel Chef”

Antoine Sicotte a.k.a. “The Rebel Chef” –a founding member of the platinum-winning band, Sky, Antoine Sicotte has travelled the world but surprised more than a few people when he published his first cookbook, Le Cuisinier Rebelle. The book went on to win several international awards and since then he’s published another cookbook as well as a third on mixology. Get a sneak peek as Antoine puts his signature spin on some edgy but easy recipes for Super Bowl in preparation for the debut of his newest book, due out later this year. In addition to being a huge foodie, The Rebel Chef is a biker fan and is currently building his second custom chopper from scratch.

Join the Rebel Chef as he showcases signature recipes in preparation for the debut of his new book, “Rebel Chef on Fire.” Super Bowl 2013 marks the U.S. debut of The Rebel Chef – a rising star soon to be a household name! Grab your apron as The Rebel Chef whips up some tasty gridiron grub that’s just the solution for tackling those big game day appetites.


STEVE EVANS - "THE MOVIE GUY"

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

Thursday, January 24, 2013

01/24 ROBIN LEACH, FOOD UNIVERSITY, CHRISTOPHER TARANTINO, PASO ROBLES WINE COUNTRY ALLIANCE

ROBIN LEACH - FOOD UNIVERSITY IN LAS VEGAS

Robin Leach is Food University partner, co-founder of the Food Network and a longtime culinary world insider and supporter. Previously, he was known for his roles as host and correspondent for “Lifestyles of the Rich and Famous” and “Entertainment Tonight,” respectively. He will serve as master of ceremonies for the March Food University event at Caesars Palace.

This just in—Food Network series “Ace of Cakes” star Duff Goldman, winner of season 10 of “Hell’s Kitchen” Christina Wilson, acclaimed pastry chef François Payard, chef and restaurateur Frank Pellegrino, Jr. and the “Godfather of Italian-American cooking” Steve Martorano have just been added to the faculty of Food University at Caesars Palace, taking place March 27-29. Tickets are now available for the event, which is designed to transform fun-loving foodies from average cooks into exceptional home chefs in just 72 hours with a dynamic schedule of classes.

 Goldman, owner of Charm City Cakes bakeries in Baltimore and Los Angeles, as well as the do-it-yourself cake bakery Cakemix in West Hollywood, will present a hands-on cake-decorating seminar during Food University’s three-day curriculum. Payard, owner of more than a dozen popular pâtisseries and bakeries worldwide, including Payard Pâtisserie & Bistro at Caesars Palace, will teach a class called “Chocolate Epiphany.” Pellegrino, proprietor of the storied Rao’s restaurants in New York and Las Vegas inside Caesars Palace, will lead a class focused on preparing classic Italian dishes. Classes taught by Wilson—who earned the role of head chef at Gordon Ramsay Steak at Paris Las Vegas following her “Hell’s Kitchen” win—and Martorano, owner of Martorano’s restaurants in Ft. Lauderdale and Hollywood, Fla. and the Rio All-Suite Hotel & Casino in Las Vegas, will be announced soon.

Food University’s schedule will comprise three days packed with classes and epicurean experiences. Unlike any other food festival or culinary event, Food University offers food lovers a chance to rub elbows with top chefs, sommeliers, mixologists, cheese experts, fine food purveyors and even farmers—all of whom will serve as Food U faculty. Food U “scholars” will not merely eat, drink and learn in the presence of lauded chefs; indeed, they will enthusiastically don their own chef whites and hone their cooking skills alongside celebrity chef “professors.”

Food University is revolutionary and immersive culinary travel experience for curious and fun-loving foodies seeking to raise their culinary IQ. Unlike any other food festival or culinary event, Food University literally offers food lovers a chance to rub elbows with top chefs, sommeliers, mixologists, fine food purveyors—the Food U “faculty”—as they learn alongside them during three days of exhilarating culinary curriculum. Find us on Facebook and follow us on Twitter. For more information, go to www.FoodUniversityLasVegas.com.

Tickets Now Available for Three-Day Culinary Event Mar. 27–29 Featuring 12 Hands-on Classes, Three Off-Site “Field Trips,” a Mixology Seminar, Six Meals and More


Christopher Taranto - Paso Robles Wine Country Alliance

The Paso Robles Wine Country Alliance is a cooperative marketing alliance made up of Paso Robles Wine Country wineries, vineyards and related businesses. The Paso Robles Wine Country Alliance is a 501c6 nonprofit organization operated under the guidance of a nine-member board of directors.

Plan ahead and make sure to come out and Savor San Luis Obispo County during the month of January. January 2013 will be our 6th Annual Restaurant Month. You will be able to visit participating San Luis Obispo County Restaurants, January 1 - 31, for a 3-course, prix-fixe  menu for only $30!

Grow Zinfully Wild Weekend   March 15 - 17, 2013

Spring in Paso Robles Wine Country means complex flavors, bright fruit and the intense colors of Zinfandel. It’s a time to be re-energized. A time to unwind and unthink. A time to Grow Wild. And this spring we invite you to taste for yourself each visionary vintage from our variety of vineyards, wineries and winemakers.

With its depth of character and boldness, Zinfandel is the proud heritage grape of Paso Robles Wine Country, personifying the culture and traditions of the area. So come out, try a taste and Grow Wild through the wineries and vineyards of Paso Robles Wine Country in celebration of our Grow Zinfully Wild Weekend, March 15-17, 2013.

Join more than 130 wineries for a selection of barrel tastings, winemaker dinners, vineyard tours, laid-back barbecues, live music, and much more! Use the weekend brochure below as your guide to plot your course to Paso Robles Wine Country during three days of spectacular Zinfandel weekend activities!



Wednesday, January 23, 2013

01/23 CHEF PAUL PRUDHOMME, LARRY LIPSON, BETH COSTA


CHEF PAUL PRUDHOMME - "K-PAULS" - "MAGICAL SEASONINGS BLEND"

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.

In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling the seating capacity. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!”

As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Koshersupervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries. His blends are popular with both home cooks and professional chefs. In addition, Chef Paul produces his own seasoned and smoked meat s (andouille and tasso). All are available through Magic Seasonings’ Mail-Order catalog, which also features cookbooks, giftpacks and cooking tips (online at www.chefpaul.com ).

Chef Paul recently added Magic Salt Free Seasoning®, Salmon Magic®, Shrimp Magic® and Sweetie Magic™ to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. He expanded manufacturing capabilities to a 130,000 square-foot plant which now produces custom blends, bulk sizes and contract packing for otherfood companies at Chef Paul’s AIB approved New Orleans area plant. Chef Paul consults with restaurant chains and large food manufacturers around the world to develop complete menus or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones.

As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks’ prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show. In the Summer of 2002, Chef Paul’s life story was featured on A & E Biography.

Chef Prudhomme has been the subject of numerous articles and has penned many himself as well, in such prominent national magazines as Omni, Life, Time, Newsweek, Bon Appetit, Metropolitan Home, Travel and Leisure, Playboy, Food Arts, and National Geographic Traveler.

A best-selling author, Chef Paul has written nine diverse cookbooks and produced six cooking videos, two of which were at the top of the Billboard’s chart for fifty-three consecutive weeks. Five of Chef Paul’s cooking series are based on his cookbooks, Fork In The Road, Fiery Foods, Kitchen Expedition, Louisiana Kitchen and Always Cooking and are currently aired on Cable Television and/or The Public Broadcasting System. Chef Paul’s latest book, Always Cooking, was released in the spring of 2007.



LARRY LIPSON  -  COSTA RICA


LARRY IS THE FORMER FOOD WRITER FOR THE DAILY NEWS AND REPORTS FROM HIS HOME IN COSTA RICA ON FOOD TRENDS AND GREAT WINE FINDS




BETH COSTA - EXECUTIVE DIRECTOR - WINE ROAD

 Wending through some of the most picturesque wine country in California, Wine Road, Northern Sonoma County, takes visitors on a sensually gratifying journey of natural beauty, sublime tasting experiences and memorable personal encounters with the state’s most devoted and individualistic winemakers. Even for veteran wine travelers already well acquainted with California wine country, Wine Road is likely to be uncharted territory, sure to imbue a fresh sense of discovery. Along the way are some of California’s oldest wineries, run by vintners whose commitment to tending the vines and producing world-class wines, true to the appellation, runs back generations.

Founded more than 30 years ago, Wine Road is an association of wineries and lodgings in the Alexander, Dry Creek, and Russian River Valleys of Northern Sonoma County. From its modest beginning as an organization of nine wineries, it has grown into a spirited constellation of more than 150 wineries and 50 lodgings. It’s not actually a “road” in the sense of a single, continuous stretch of paved highway, but more of a treasure map to the many jewels nestled among the hills and valleys of a region where fresh air, fine wine and exquisite cuisine await those who traverse it.

This lively and committed organization has created a myriad of programs, events and services certain to enhance any visitor’s experience of the region, among them three major events: Winter Wineland, Barrel Tasting and A Wine & Food Affair (schedules and more information can be found at www.wineroad.com). A complimentary Wine Road map is the key to exploring the glories of the area and is also available online at www.wineroad.com. The area is nothing if not rich in history. The Russian River takes its name from the Russian fur trappers who established a trading colony in the early nineteenth century, and following on their heels were French and Italian immigrants who brought their own centuries-old traditions of winemaking to the area. Wine has been made in Sonoma County for over 130 years. Even during the Prohibition years (1920-1933) many wineries continued to make wine for medicinal and sacramental purposes.

The Russian River itself meanders among three AVAs of vineyards that, combined, represent a pastiche of micro-climates and soils that yield a startling diversity of ultra-premium varietals. To be sure, each appellation has its stars: Russian River Valley’s are Pinot Noir and Chardonnay; Dry Creek Valley is known for its Zinfandel and Sauvignon Blanc; and Alexander Valley is known for its Cabernet and Merlot. But literally dozens of other international varietals are grown in all of these regions, including Barbera, Carignane, Dolcetto, Sangiovese, Grenache, Reisling and Gewürztraminer, just to name a few.

Tuesday, January 22, 2013

01/22 CHEF DAVE GROTTO, HOLLIS WILDER, GARRY SUNDIN


CHEF DAVE GROTTO - "THE BEST THINGS YOU CAN EAT"

Grotto recently revealed some of the best foods for healthier living, in his new book “The Best Things You Can Eat” (Jan. 2013). Grotto can talk about best functional foods in a number of categories, including the following:

Best foods for improving sleep
Fighting Aches and Pains
Muscle recovery (pre- and post-workout foods)
Energizing, stopping bad breath, lowering cholesterol




HOLLIS WILDER - "SAVORY BITES" 

The first two time winner of Food Network's Cupcake Wars, Hollis Wilder has become known for her charisma, Speaking Engagements and of course, delicious treats. To add to her list of accomplishments, Hollis Wilder’s very first cookbook Savory Bites is available on Amazon.com.Follow Hollis, the two-time winner of Food Network’s Cupcakes Wars, featured in the Cooking Channel’s pilot episode of Cupcake Confidential, and owner of Sweet By Holly (Orlando and Jacksonville, FL), on Facebook and Twitter for exciting updates and details about the book’s debut. Hollis Wilder is an empowered speaker, who has spoken at conventions, colleges and companies.


GARRY SUNDIN - "ORANGUTAN ODYSSEYS" 

There are few people more passionate about life than Garry. Having traveled extensively throughout Indonesia, he has become firmly entrenched with his love of the orangutans and his desire to save them as well as their rain forest habitat. “The opportunity to experience these magnificent beings in their natural environment has been a true inspiration and privilege.” Garry's mission now is to share this wonder with as many people as possible and to heighten awareness of their dire situation to the world.

Palm oil is a HUGE topic in the news right now…especially since palm oil is in so many food products (crackers, baked good, frozen food, even bath products).

Jane Valez-Mitchell just did a segment on CNN on how palm oil is killing the orangutans. This is what Orangutan Odysseys is all about and why they started their company. It started with two men from Australia who were on a mission to save orangutans and their habitat. Through their tours, a percentage of each fare goes to orangutan care centers in the areas travelers visit. They educate on illegal logging and the palm oil industry, and even have fundraising and educational tours. On their website there’s an entire page on palm oil and how you can help. If people continue consuming/buying products with palm oil, orangutans will be extinct in the near future! Travelling to Indonesia and Malaysia increases the need to preserve the land, protecting it from logging, therefore, protecting orangutans. In the past 30 years, about a quarter of Borneo’s forests have disappeared due to increased demand for palm oil. Orangutan Odysseys is working towards saving the environment through tourism!

Orangutan Odysseys provides tours that give back to the community, the environment and to the orangutans. Their adventure and educational trips throughout Indonesia and parts of Malaysia provide real-life experiences while a percentage of each tour purchased goes to orangutan care centers in the areas you visit. www.orangutanodysseys.com

Monday, January 21, 2013

01/21 CHEF LES KINCAID, DON WHITTEMORE, SALLY JAMES

CHEF LES KINCAID 

I love anything to do with food, wine or golf. Most people "eat to live" and most others "live to eat." I prefer the "live to eat". Cooking is said to be therapeutic. In today's hectic world, unless we engross ourselves into something relaxing we'll go crazy by the end of the day. So just get into the kitchen & try to be creative using your imagination. It need not be a gourmet meal or anything grand just something simple & satisfying. I've included many personal user-friendly recipes and some common sense advice throughout these many pages.  Many people who cook as a hobby or because they just like it can prepare almost any recipe under the sun. Yet how many have had much formal training, if any at all. This website is designed to take you easily and quickly to the next level. Whether it is julienne leeks or wrapping sandwiches, most everyone has something to learn. Some are novices, while others are on their way to the Culinary School; hopefully, everyone will use these pages to complement your skill level and discover new exciting recipes as well.


DON WHITTEMORE - DANDY DON'S HOMEMADE ICE CREAM


Once Upon A Time (circa 1962 – 67), Don was a stand-up comedian. He worked under the name Don Harris in Atlanta, Miami Beach & Newport, KY.   If you have some free time one day, ask him to tell you some jokes. The next part of this biography starts just after that but still long long ago, in the Time Before CDs. Don was in the record business. He convinced DJs to play records by Frank Sinatra, Elvis, The Beatles, David Bowie, and Cat Stevens (to name a few). Some of those records went gold.  In the late ’70s, Don decided to leave the record business for good. Too much temptation for a family man, he thought. And too few creative DJs.

In 1981 Don and his lovely wife Linda (pregnant with their second child) bought an ice cream shop in Tarzana, California called The Creamery. They thought it would be a gold mine. They were wrong. So they worked their keesters off, got into the wholesale business, and began a catering division.  This is how the catering division of their company—now with over 1,000 customers—got its start.
They no longer have The Creamery, or any retail shop. But they have begun putting their homemade ice cream into pints, so once again regular folks can buy their product retail. Funny how things come full circle, even if they do take 20+ years.


SALLY JAMES - FANCY FOOD SHOW

Sally James is an award-winning Australian chef, author, educator, television & radio presenter and an ambassador for Australian food & wine whose books and recipes have won international acclaim for food & wine pairing, health and creativity.

Sally is the author of eighteen books, including her best-sellingSimply Healthy—winner of the prestigious World Cookbook Awards, Versailles, France, 1999 for Best Health Cookbook,Fresh and Healthy–Winner of the 2001 IACP International Cookbook Award in the Health category, Simply Sensational, a finalist for the IACP Award in 2003, and the Australian Heart Foundation Cookbook. Her latest book, Escape to Yountville – Recipes for Health and Relaxation from the Napa Valley, is published by Ten Speed Press.

Throughout her career, James has demonstrated her talent for marrying flavorful food with health; a skill she first developed with the National Heart Foundation of Australia where she spent ten years writing cookbooks, coordinating editorial and national consumer food promotions.

Providing professional consulting services to a range of industry bodies and specialty food and wine companies, James offers a broad scope of business solutions for product market entry, trade representation, recipe development and food styling through a variety of media activities. As a former U.S. representative for Horticulture Australia, a trade representative for and Meat & Livestock Australia, among others, and her continuing work with Austrade (Australian Trade Commission), Sally James focuses on educating the American audience about Australian cuisine & lifestyle, and making good eating more accessible and enjoyable.

Since 2001, Sally James has been successfully assisting Australian food and wine companies to become established in both retail and food service sectors in the United States by showcasing the realm of Australian products to key chefs, media, consumers and culinary schools.

Since relocating to the U.S., James has been a guest presenter on the Food Network and UPN Networks, and has been featured in magazines including Cooking Light, Wine Spectator, Fitness,Family Circle, New York Times' Savor Wine Country, Healthy Cooking & Delicious Magazine.

She has been a guest chef and lecturer for the American Heart Association, the Culinary Institute of America, Epcot International Food & Wine Festival, COPIA, Draegar's and Publix Markets, the American Institute of Food and Wine, and Johnson & Wales Universities across the United States.

Currently, James is producer and co-host of the U.S. nationally syndicated (and TASTE Awards-nominated radio program), Slow Living Radio, www.slowlivingradio.com.

James is a member of the International Association of Culinary Professionals, the American Institute of Wine & Food, and the Australian Association of Food Professionals.

Friday, January 18, 2013

01/18 MAUREEN MAHER, GARY CANTER, STEVE EVANS

 MAUREEN MAHER - CBS "48 HOURS" 

“48 Hours Special: Jodi Arias” – It’s taken over four years to bring the woman charged with savagely killing her ex-boyfriend to trial.  48 Hours correspondent Maureen Maher was one of the first to sit down with Arias after her 2008 arrest for shooting Arizona motivational speaker Travis Alexander in the face and stabbing him a reported 29 times.  Arias' interview with Maher, in which she gave the first of what would be several stories detailing what happened between her and Alexander on the night of his murder, has become part of evidence now being presented to jurors.  On Saturday, January 19th  48 Hours  will run a special update with new information about the accused femme fatale who faces the death penalty, and the case being compared to that of Casey Anthony.


 
GARY CANTER - CANTER'S DELI

Canter's Deli offers an authentic deli-style experience unparalleled anywhere on the West Coast. Our endless menu is full of breakfast, lunch and dinner menu items available 24 hours a day. Fresh baked goods are available from our bakery. A full bar and Cocktail Lounge is open 10:30 am-1:40 am.



 
STEVE EVANS - "THE MOVIE GUY"

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

Thursday, January 17, 2013

01/17 Paul Mamico, Moe’s Southwest Grill, Undercover Boss, Cindy Pawlcyn, Mustard Grille

PAUL DAMICO – PRESIDENT OF MOE’S SOUTHWEST GRILL - "UNDERCOVER BOSS"

"Moe’s Southwest Grill” – Paul Damico, President of Moe’s Southwest Grill, has to bite his tongue after realizing one of his restaurant supervisors is being pushy and rude to the line workers. Later, Damico works with a catering director who goes out of her way to bring in new business for the company, on UNDERCOVER BOSS, Friday, Jan. 18 (8:00-9:00 PM, ET/PT) on the CBS Television Network.

One of fastest growing Southwest chains in America. Headquartered in Atlanta, GA.  Moe’s serves healthy cuisine at 500 locations. 34 states. Opening a new restaurant every 6 days.

Paul Damico, President: Joined in 2007.  Grew up in eastern Long Island as one of six kids. Went to culinary school and later got business degree.  Tells the story of his brother needing liver transplant, and having to travel large distance fast. His father’s company, Grumman Aerospace helped them will a plane, and he has always been thankful for that.

Paul has a wife and three daughters. For his undercover mission, he poses as Mark Richards, a failed fine dining restaurateur competing to win money to open his own restaurant.


CINDY PAWLCYN - MUSTARDS GRILLE IN NAPA, CA

Cindy Pawlcyn has pioneered fresh, local, seasonal, sustainable wine-country cuisine since opening Napa Valley’s legendary Mustards Grill in 1983. A master chef of national acclaim, she is the founder/owner of three of Napa Valley’s most beloved restaurants: Mustards Grill, the popular and eclectic Cindy’s Backstreet Kitchen, and the vibrant Cindy Pawlcyn's Wood Grill & Wine Bar.

As culinary partner at the Monterey Bay Aquarium, Cindy shares her signature "farm-to-table" philosophy through delicious, healthful dishes that feature locally grown ingredients. As at all her restaurants, offerings of wild-caught and farmed seafood adhere to the highest standards of the highly-esteemed Seafood Watch program.

Born in Minneapolis, Cindy grew up in an accomplished culinary family where fresh ingredients were integral to every meal. “One of my earliest culinary memories is sitting in the backyard garden with a salt shaker while my dad picked perfectly ripe tomatoes hot off the vine,” she says. “I can still taste the fresh, warm tomatoes seasoned with a sprinkling of salt.”

“My father had a green thumb and instilled in me a love of garden-fresh flavors,” she says. “I’ve had a garden everywhere I’ve lived – from the herb window box in Chicago to the half-acre organic culinary garden at my Napa Valley home.”  Indeed, bountiful organically-farmed culinary gardens at Mustards Grill yields utterly fresh produce for all three restaurants.

Cindy began working at a local cooking school at age 13.  She ran a catering business through high school and went on to earn a degree in hotel and restaurant management from the University of Wisconsin-Stout.  Her training also includes courses at Le Cordon Bleu and La Varenne in Paris. 

In 1979, after honing her skills at the Pump Room in Chicago and other esteemed Midwest restaurants, Cindy moved to San Francisco to work at MacArthur Park restaurant.  Drawn to the paradise that is Napa Valley, she was soon tapped as the opening chef for world-renowned Meadowood Resort.

Cindy has been a partner in the creation of over a dozen iconic San Francisco Bay area restaurants, including Fog City Diner, Bix, Roti, Betelnut, Buckeye Roadhouse and Tra Vigne, in addition to her own Napa Valley establishments.

Her vast culinary library serves as a source of inspiration. Over 2,000 tomes fill three rooms and a tent-bungalow at Cindy’s home. The astonishing collection includes international and regional cookbooks on everything from cheese making to fish, rhubarb to bread, and features luminaries from M.F.K. Fisher to Salvador Dali. 

And she has authored five of her own well-received cookbooks: The James Beard Award-winning Mustards Grill Napa Valley Cookbook; Fog City Diner Cookbook; Big Small Plates and Cindy Pawlcyn’s Appetizers.  Her last book, Cindy’s Supper Club, debuted in spring 2012.

Guests at Cindy’s restaurants benefit from her attention to authenticity of technique, flavor combinations and cultural heritage. Cookbooks are one essential component of her research, while extensive gastronomic travels add first-hand context and experience to the mix. 

An inductee of Who’s Who of Cooking in America and the DiRoNa Hall of Fame (Distinguished Restaurants of North America), Cindy has been nominated twice for the James Beard Foundation award for Best Chef in California, appeared in the first season of Bravo’s "Top Chef: Masters” in 2009, is the recipient of the Robert Mondavi Award for Culinary Excellence and of the Fine Beverage and Food Federation’s Career Achievement Award.  She has earned high acclaim from the most exacting critics, and more importantly, has a devoted national and local following.

Fortunately for her fans, Cindy remains intimately involved in the kitchen operations at each of her restaurants.

When not in her restaurants or traveling, she can often be found entertaining friends and family, working in her garden, writing, or creating pottery in her ceramics studio. A sampling of Cindy’s handmade dishes is on display in custom cupboards throughout Cindy’s Backstreet Kitchen, and many are used as serving pieces there and at Mustards Grill.

Wednesday, January 16, 2013

01/16 TOM SKINNER, LARRY LIPSON, JOANNE CURRIE

TOM SKINNER - CENTERS FOR DISEASE CONTROL & PREVENTION

Influenza, commonly called the "flu," is a contagious viral infection that affects the respiratory system — your nose, throat and lungs. Symptoms of the flu can include fever, cough, sore throat, runny or stuffy nose, body aches, headache, chills and fatigue. Some people may also have vomiting and diarrhea. Influenza is a serious disease that can lead to hospitalization and sometimes even death. Every flu season is different, and influenza infection can affect people differently. CDC estimates that from the 1976-1977 flu season to the 2006-2007 season, flu-associated deaths each season ranged from a low of about 3,000 people to a high of about 49,000 people. The first and most important step is to get a flu vaccination each year. If you haven’t gotten vaccinated yet, you should still try to. With very few exceptions, everyone 6 months of age and older should get an annual flu vaccine as soon as vaccines are available. Vaccination is especially important for people at high risk to decrease their likelihood of getting sick and possibly having serious illness. People at high risk of serious flu complications include young children, pregnant women, people with chronic health conditions (like asthma, diabetes or heart and lung disease), and people 65 years and older At this point flu vaccine may be harder to find now than it was earlier in the season. You may need to contact more than one provider (pharmacy, health department, or doctor) to find available vaccine.


 
LARRY LIPSON  -  COSTA RICA


LARRY IS THE FORMER FOOD WRITER FOR THE DAILY NEWS AND REPORTS FROM HIS HOME IN COSTA RICA ON FOOD TRENDS AND GREAT WINE FINDS



JOANNE CURRIE - OWNER OF SPLASH CAFE IN PISMO BEACH/SAN LUIS OBISPO
                 
Splash Cafe has been a favorite destination in Pismo Beach, California since 1989, specifically for our award-winning clam chowder. We have received requests from Gourmet Magazine as well as Bon Appetit Magazine for our clam chowder recipe. We make our clam chowder fresh from scratch everyday in our cafes. Our customers drive from cities 145 miles away to come to our cafes for our fresh clam chowder. No wonder we serve more than 30,000 gallons of clam chowder per year between the two cafes! If you want to taste our chowder and don't live near one of our cafes, let not your heart be troubled. You can now enjoy our award-winning clam chowder by ordering it "fresh frozen" andwe'll ship it to you anywhere within the continental United States in 1-3 days. We are so confident that you will enjoy every bite of our clam chowder that we will offer you a 100% money back guarantee with your first order. So if you're not happy with our clam chowder for any reason, send it back to us and we' ll give you 100% of your money back, no questions asked. The word "chowder" comes from the French word “chaudiere,” which means caldron, referring to the container in which French sailors threw their catch of the day to make their stew. This custom was carried to Canada, and then later to New England in the seventeenth and eighteenth centuries. Chowder became a popular dish in New England, especially among the sailors.  By the end of the century, each region of New England became known for its version of chowder: with cream in one region, with lobster in another, with potatoes in other regions. But by far, the most popular clam chowder version was the version with clams and butter in a creamy white soup, which is very similar to today’s version of “Clam Chowder.” Oldest chowder recipes were mostly water-based fish soups, sometimes flavored with wine, and featured some sort of vegetables such as onions, potatoes and carrots. The fish usually varied. Many of the recipes included some sort of bread product such as cracker or crouton to add bulk. Chowder versions with milk and cream grew out of regions where dairy was in abundance. Tomato based chowders became popular in warmer regions. 

Tuesday, January 15, 2013

01/15 LARRY SMYTH, CARRIAGE VINEYARDS BED & BREAKFAST, DOUG BRAUNER, 2013 DETROIT AUTO SHOW

LARRY SMYTH - CARRIAGE VINEYARDS BED & BREAKFAST

Carriage Vineyards is an active working vineyard and ranch. Our sustainably farmed vineyard consists of 22,000 vines planted on 27 acres with varieties including Grenache, Syrah, Merlot, Viognier and Cabernet Sauvignon. About eighty percent of our vineyard is on hillside and hilltops with a north-south and north-east to south-west slopes. Our vines are planted in a calcareous clay-lime silt stone, offering perfect conditions for these varietals. When visiting the vineyard you will notice the care that has gone into making its success with row spacing at 10-by-5 and 10-by-6 VSP. Our fruit is sold to wineries from California to Arizona.



DOUG BRAUNER - "THE CAR CZAR" - 2013 DETROIT AUTO SHOW

DOUG TRAVELS THE COUNTRY AND REPORTS ON CRN FROM CAR SHOWS.
IT IS HE 60TH ANNIVERSARY OF THE CHEVY CORVETTE AND THE
"LITTLE RED CORVETTE" IS BACK! It’s the Super Bowl of Auto Shows and national auto expert Doug Brauner, will be standing by LIVE from the 2013 Detroit Auto Show to give your listeners behind the scenes insight on never before seen brand new cars, trucks and concepts. You’ll be the first to hear about these cars as the show doesn’t open to the public until January 19th-27th. Doug is a 16-year automotive broadcaster and a certified mechanic in California, who owns two auto repair shops and turns wrenches every day in addition to hosting a wild weekend LIVE automotive show every Sunday, in Sacramento, CA. THE CAR CZAR with Doug Brauner is the most watched show in its time period every weekend. For more on Doug visit his website at www.thecarczar.com and at facebook.com/thecarczar.

Monday, January 14, 2013

01/14 JIM FIOLEK, SANTA BARBARA COUNTY VINTNER'S ASSOCIATION, CHEF KEN FRANK LA TOQUE, WESTIN VERSA NAPA

JIM FIOLEK - SANTA BARBARA COUNTY VINTNER'S ASSOC.

 The Santa Barbara County Vintners' Association is a non-profit organization founded in 1983 to support and promote Santa Barbara County as a premium wine producing and wine grape growing region. The Association includes winery members whose annual production is at least 75% Santa Barbara County labeled, as well as grower/vineyard members and business associations. The Vintners’ Association produces festivals, seminars and tastings and provides information to consumers and the wine and travel media.


CHEF KEN FRANK  LA TOQUE - WESTIN VERSA NAPA

Acclaimed Chef Ken Frank is entirely self-taught and brings a personalized touch to his contemporary French cuisine at the Michelin-starred La Toque restaurant, located in The Westin Verasa Napa. 

Frank’s love of French cooking began when his family moved from California to Yvoire, France. After a few years in France, he returned to California and refined his skills at a number of restaurants, first achieving national acclaim at La Guillotine in Los Angeles. Frank next went on to serve as the opening chef at Michael’s in Santa Monica. In 1979, the 23-year-old chef opened the first La Toque on the Sunset Strip, but after 14 years, Frank sold the restaurant and in 1995 opened the award-winning Fenix at the Argyle.

In 1998, the second incarnation of La Toque made its debut in Rutherford, California in the heart of Wine Country. The restaurant was soon established as Napa Valley’s most sought after dining destination, and La Toque was awarded a Michelin Star in 2007.

In September 2008, Frank moved the restaurant to The Westin Verasa Napa where it has continued to be well-received by the nation’s top critics and reviewers.  In 2008, La Toque earned a three-star review from the San Francisco Chronicle’s Michael Bauer and in October 2009 was honored again with a Michelin Star, which it retains to this day.  Most recently La Toque was named oneof America’s 100 Best Wine Restaurants of 2012” in Wine Enthusiast Magazine.

Friday, January 11, 2013

01/11 Michael D. Dellar, Leah Cecil, HEIDI BARRETT, STEVE EVANS

MICHAEL DELLAR - CO-FOUNDER/PRESIDENT LARK CREEK RESTAURANT GROUP


Michael Dellar is Co-founder, President and CEO of the $50,000,000, 13-property Lark Creek® Restaurant Group. Founded in 1989, the Group is dedicated to offering seasonal farm-fresh fare, extensive wine and spirits offerings, caring, professional service and excellent value.

The Group’s award-winning restaurants include: The Tavern at Lark Creek, a convivial gathering place offering a seasonally-driven menu with friendly pricing, opened in June 2009 in the space formerly occupied by the Group’s first restaurant, The Lark Creek Inn. Michelin-star One Market® Restaurant, voted San Francisco’s “Best New Restaurant of 1993” and Lark Creek Walnut Creek, opened in 1995. Yankee Pier®, a casual and sustainable seafood restaurant, opened in 2000 in Larkspur, 2002 at Santana Row in San Jose, 2005 at San Francisco International Airport, and 2008 in Lafayette. In partnership with Marriott Hotels, the Group operates Parcel 104® at the Santa Clara Marriott.LarkCreekSteak opened in 2006 and was named by Esquire as one of the top 20 new restaurants in America for 2007 and by Gayot as one of the 10 Best Steakhouses in the U.S. Summer 2010 saw the opening of Fish Story® in Napa on the river, Cupola®, an artisan pizzeria, opened at the Westfield San Francisco Centre in 2011, as did Lark Creek Grill at San Francisco International Airport. May of 2012 marked the unveiling of Wine & Wall, a retail wine and art space serving small plates from neighboring One Market Restaurant, and transforming into a private dining venue at night. In August 2012, Lark Creek Blue opened in the space previously occupied by Yankee Pier Santana Row in San Jose. Coming soon, the newest addition to the group: Lark Creek Newport Beach at Fashion Island, opening in Spring 2013.


Previously, Dellar served as an Executive of San Francisco based Spectrum Foods, Inc. and the The Clorox Company in Oakland. He was a founding Director of OpenTable.com and was a Director of Gelato Classico, and participated in the sale of that company to Baskin Robbins and Co-founder of Red Tractor Café, Inc. Dellar is also President of Dellar Restaurant Enterprises, Inc., a hospitality industry consulting firm.


He was named a James Beard Foundation Award Semi-Finalist in the category of “Outstanding Restaurateur” in 2010 and was nominated for Where Magazine’sLifetime Achievement Award in 2003. In 1994, Dellar was awarded the Restaurant Industry Achievement Award by the Anti-Defamation League. He acts as a Director for The Napa Valley Destination Council and as a member of the West Coast Board of Advisors to Culintro. Dellar served as a Director of the University of San Francisco’s Hospitality Management Program, the Anti-Defamation League, and as a Trustee and member of the Executive Committee of COPIA, the American Center for Wine, Food and the Arts. He has been a Director of the San Francisco Convention and Visitors Bureau, the California Restaurant Association, the Northern California Chapter of the American Institute of Wine and Food, the Oakland Symphony, and the Film Institute of Northern California. He is a member of the Restaurant Leadership Roundtable and the 100 Club of East Bay executives.


He received his MBA with honors in 1970 and his BS degree magna cum laude in 1969, both from the University of Southern California, and was elected to the academic honor societies of Beta Gamma Sigma and Phi Kappa Phi. Dellar lives in Napa Valley with his wife, Leslye, where he grows Cabernet Sauvignon grapes.


Leah Cecil - Miss California 2012



A native of California, she attends California State University at Fullerton and is projected to graduate this December.  She is an accomplished harpist, which was also her talent in the Miss California pageant.  She serves as the principle harpist for six symphony orchestras in the Los Angeles area.   She currently teaches high school music and hopes to teach at the college level.  She is passionate about helping others, making Compassion for the Convalescing her platform.  She also dabbles in graphic design and was once a contestant on the TV game show, “Wipe Out!”

Miss America serves as a role model to young and old alike, using her title to educate millions of Americans on an issue of importance. Over the years, Miss America has been intent on making a difference in people's lives through her charitable and community endeavors.

The Miss America Organization is one of the nation's leading achievement programs and the world's largest provider of scholarship assistance for young women. Developed by the Miss America Organization, the Miss America program exists to provide personal and professional opportunities for young women and to promote their voices in culture, politics and the community. Almost all contestants have either received, or are in the process of earning, college or postgraduate degrees and utilize Miss America scholarship grants to further their educations. Scholarships have been the cornerstone of the Miss America program since 1945 when Bess Myerson was the first Miss America to receive one. 



HEIDI BARRETT  - "La SIRENA"



Heidi Peterson Barrett is a winemaker who has been responsible for some of California's most notable cult wines, includingScreaming Eagle, Dalla Valle Vineyards, Paradigm Winery, Grace Family Vineyards, Amuse Bouche, Lamborn Family Vineyards,Showket Vineyards and Fantesca, is a consultant for Diamond Creek Vineyards and Niebaum-Coppola, and has her own wine label, La Sirena.  She is the daughter of California wine pioneer Richard Peterson, and is married to Bo Barrett, winemaker at Chateau Montelena of "Judgment of Paris", which was recently the subject of the motion picture Bottle Shock. Robert Parker has on several occasions awarded her wines 100 points and called her "the first lady of wine". She graduated from UC Davis in 1980 with a B.Sc. in Fermentation Science. Having experienced internships in both the German and Australian wine industries, Barrett became head winemaker for Buehler Vineyards in 1983 at age 25.[5] Following the 1992 vintage of Screaming Eagle, Barrett became a "winemaking star"  


STEVE EVANS - "THE MOVIE GUY"

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

Thursday, January 10, 2013

01/10 Barry Gump, MELISSA RYCROFT, Gary Canter

Barry Gump - Host of The Wines and Spirits Show  New Orleans LA

Dr. Barry H. Gump is the first holder of the Harvey R. Chaplin Eminent Scholar’s Chair in Beverage Management at Florida International University’s School of Hospitality and Tourism Management. In this position Dr. Gump is developing new classes and programs to expand the offerings of the Beverage Management curriculum.

Dr. Gump is Emeritus Professor of Chemistry and Emeritus Adjunct Professor of Enology at California State University, Fresno, where he taught courses in chemistry, brewing, and wine analysis for almost 40 years. He has also instructed a “Wine Components” class and “Wine Analysis” classes for the wine education program housed at Santa Rosa Junior College (Santa Rosa, CA), and on-line wine chemistry/analysis classes for Grayson Community College (Dennison, TX), and Harrisburg Community College (Harrisburg, PA). He also gives workshops, seminars, and lectures to grape and wine industry groups.

Dr. Gump serves as a co-Principle Investigator and Enology Curriculum Coordinator for the VESTA program (Viticulture & Enology Science & Technology Alliance -- a consortium of Mid-western colleges and universities providing instruction in viticulture and enology) – the program is a NSF Regional Center of Excellence operated through Missouri State University.

Dr. Gump has had a long association (over thirty years) with the wine industry, conducting research in analytical methodology applied to grapes, juices, and wines. He has led fifty-nine Masters Degree graduate research committees, and served on many more. Dr. Gump reviews technical manuscripts for a number of national, international, and trade publications. He has been a professional wine judge for many years at a number of major wine competitions.


MELISSA RYCROFT

“Dancing With the Stars: All Stars” Winner and Reality Star Melissa Rycroft shares simple swaps to help you maintain your New Year’s resolution Have you broken your New Year’s resolution yet?  If you have, you are not alone.  Research shows that a third of people who make resolutions won’t even make it to the end of January and by July nearly half of resolutions will ultimately be broken.  And, to add insult to injury, many of us make and break the same resolution year in and year out.  No one intends to break his or her New Year resolutions – but most of us will. TV host and personality, Melissa Rycroft, has teamed up with Extra® gum to encourage people to commit to small, simple and sustainable swaps to maintain their New Year’s resolutions. She is inviting everyone to take the Simple Swaps Challenge with Extra® gum and make five small swapping choices and stick to them through the end of February.  Some simple swaps she will discuss during the interview include:


Gary Canter

Canter's Deli offers an authentic deli-style experience unparalleled anywhere on the West Coast. Our endless menu is full of breakfast, lunch and dinner menu items available 24 hours a day. Fresh baked goods are available from our bakery. A full bar and Cocktail Lounge is open 10:30 am-1:40 am.

Wednesday, January 9, 2013

01/09 BOB CABRAL, BILL KURTIS

BOB CABRAL - DIRECTOR OF WINEMAKING / GENERAL MANAGER OF WILLIAMS SELYEM WINERY

Bob Cabral has been involved in growing and making wine professionally since 1980 and has had an interest in wine and farming since his childhood helping his grandfather make wine in his barn. Growing up pruning grapes, irrigating vineyards and harvest became routine on his family’s 70 acre ranch near Escalon, CA. A fourth generation farmer and grape grower from the great San Joaquin Valley, he took all he learned at the family farm and applied it to his degrees at Fresno State University.

His passion for pinot noir was evident very early on as he would spend every spare dime, and good chunk of his student loans, on buying wine from all over the world - especially Burgundy and Russian River Valley pinot noir. One of the first North Coast wineries he became passionate about was Williams Selyem. He joined their consumer list during graduate school in 1985 as customer #576, soon after experiencing the Williams Selyem 1983 vintage wines.

In the mid 1980’s while working at a large winery south of Fresno, Bob knew that Sonoma County was where he could best hone his skills and learn to make wines that could rival the best made anywhere in the world. He worked the next 11 vintages in various winemaking positions as the Associate Winemaker at De Loach Vineyards, Custom Crush Winemaker at Kunde Estate Winery, Winemaker at Alderbrook Vineyards and Winemaker at Hartford Court Winery. In 1998 Burt Williams recommended that Bob take over for him as Winemaker at Williams Selyem. Bob met with John Dyson, then the new owner of Williams Selyem, and discovered that they shared a similar philosophy about winemaking and viticulture: that the most important aspect of winemaking is in the vineyard. Bob became the winemaker at Williams Selyem July 29, 1998.

Heading into his 15th vintage at Williams Selyem and 33rd at a commercial winery, his winemaking philosophy has not changed: “The key is to respect the vineyard and value the fruit. Working with some of the best grower’s and vineyards in the world allows us to farm to the highest possible standards and provides us with the finest fruit available. That’s more than half the battle in working with Pinot Noir. Once the fruit is taken care of, then we try to intervene as little as possible. While there is no shortage of hard work in the cellar and you must still pay careful attention to detail as great wines are really made in the vineyard. My job is to just guide it along and allow the individual vineyard to be expressed in every bottle.” Bob is an experienced winemaker whose meticulousness and patience yield wines that are authentic expressions of each vineyard site.

Bob was awarded the 2011 Wine Star Award from the Wine Enthusiast Magazine as Winemaker of the Year. Bob, his wife Heather and daughter Paige, make their home in the Russian River Valley.


BILL KURTIS - TALL GRASS BEEF / KURTIS PRODUCTIONS

Founded in 2005 by broadcast journalist Bill Kurtis, Tallgrass Beef Company is the industry leader in the production of grass-fed, grass-finished beef in the United States. After purchasing his 10,000 acre ranch near the town of Sedan, Kansas, Kurtis was compelled to find a sustainable method of raising cattle that was not only good for the environment, but also the animals themselves and the American food consumer. This was the genesis of Tallgrass Beef Company.

Today Tallgrass Beef Company is comprised of a network of family farmers and ranchers across the United States that produce grass-fed, grass-finished cattle according to a strict set of protocols. These stringent standards ensure that food consumers are buying the safest, healthiest, most nutritious beef possible. Tallgrass Beef is a favorite among consumers seeking a healthy, humane source of beef.
In addition to being available for purchase by consumers online, Tallgrass Beef became the first grass-fed, grass-finished product served in many of Chicago's finest restaurants, with a roster of clients featuring James Beard Award Winning chefs Rick Bayless (owner of Chicago's Frontera Grill, Topolobampo, and XOCO restaurants), Charlie Trotter, George Bumbaris and Sarah Stegner. Harry Carays, Praire Grass Café, Frontera Grill, and Topolobombo serve Tallgrass. The brand has expanded to the west coast where Tallgrass Beef is available in San Diego, Los Angeles, San Francisco and Seattle. Tallgrass Beef products are also available in select grocery stores, including Sunset Foods and Fox and Obel in Chicago; Fairway Markets in New York; and Sendik's Markets in Milwaukee.

Much like the cattlemen of the old west, Bill Kurtis started Tallgrass Beef with a vision of a healthy, sustainable, delicious beef source for the American consumer. With a steady annual growth rate and a loyal customer following, Tallgrass Beef Company provides customers with a sustainable alternative to traditionally raised

Tuesday, January 8, 2013

01/08 SUSAN FENIGER, STREET, BORDER GRILL, RICK MAYNARD, KFC

SUSAN FENIGER - CHEF/OWNER OF "STREET" AND "BORDER GRILL"

Susan Feniger’s passion for food has propelled her into a three-decade career as a successful chef, restaurateur, cookbook author, and media darling, with the Los Angeles Times recently saying, “She deserves an Emmy for energy." She spends most days dividing her time between her first solo venture, Susan Feniger’s STREET, and the Border Grill restaurants in Santa Monica, Downtown LA, and Las Vegas at Mandalay Bay Resort & Casino, as well as the Border Grill Truck--all co-owned with Chef Mary Sue Milliken. A veteran of nearly 400 episodes of Food Network's "Too Hot Tamales" and "Tamales World Tour" series along with Milliken, Feniger has also appeared on season two of Bravo's “Top Chef Masters,” “The Today Show,” “Chef vs. City,” and “The Best Thing I Ever Ate," as well as in print for magazines such as Gourmet, Sunset, Bon Appétit and O, The Oprah Magazine. Feniger has co-authored five cookbooks including City Cuisine, Mesa Mexicana and Cooking with Too Hot Tamales with Milliken, as well as her most recent solo endeavor, set for release in July of 2012, Susan Feniger’s STREET: irresistibly crispy, creamy, crunchy, spicy, sticky, sweet recipes.
Susan shines a light on a number of worthwhile organizations and has been on the board of the Scleroderma Research Foundation for 17 years and the board of the L.A. Gay & Lesbian Center for three. In all her endeavors, Susan’s genuine love for the authentic flavors of street and home cooked food has been her driving force and she shows no signs of slowing down.


RICK MAYNARD - COMMUNICATIONS DIRECTOR KFC

As Official Sponsor of Couchgating, KFC Invites Armchair Quarterbacks Everywhere to Become Couchgate Hall-of-Famers KFC Partners with ThePostGame.com on an Innovative Athlete and Celebrity Video Series  There's watching the game and then there's "couchgating," the act of enjoying a big time sporting event from the comfort of your couch. KFC, Official Sponsor of Couchgating™, understands that the latter hinges on a few key factors – a comfy sofa, a group of friends, and most importantly, the right game-day food. With that in mind, KFC is introducing the Gameday Bucket: 8 pieces of chicken, 8 Hot Wings® and 10 Original Recipe® Bites, sure to be the MVP of any game watching party. "When having people over to watch the big game, we know that people only get one shot at impressing their friends and family," said Jason Marker, Chief Marketing Officer for KFC US. "That's why KFC is coming to the rescue with the Gameday Bucket. It's food worthy of the game!"

09/19 MARYN MCKENNA, BIG CHICKEN, DEAN AND AYESHA SHERZAI, ROBYN YOUKILIS, RAW AND UNFILTERED HONEY

MARYN MCKENNA - BIG CHICKEN: THE INCREDIBLE STORY OF HOW ANTIBIOTICS CREATED MODERN AGRICULTURE & CHANGED THE WAY THE WORLD EATS  An...