Thursday, July 4, 2013

07/04 Rick Maynard, Martita Jara, Myron Mixon, Jeremy Wilkinson, Steve Raichlen



Rick talks about "Boneless chicken" and lighter healthier choices at KFC. Ditch the traditional “burgers and dogs” this July 4th, and add some spice and FLAVOR to your barbeque menu! Rick Bayless, award-winning chef and Macy’s Culinary Council member is available to give your viewers some tips and recipes to make their 4th of July celebration the most delicious on the block and help ensure that their guests are as dazzled by the menu as they are with the fireworks display. He’ll also provide a sneak peek at the 2013 Macy’s 4th of July Fireworks®.

MARTITA JARA - TV Chef Spices Up Your Summer BBQ With a Latin Flair!

Summertime means grilling and backyard parties.  But, if you’re burgered-out and need something creative to wow your palate and your pals, TV Chef Martita Jara has just what you need.  This culinary artist brings her self-proclaimed California cuisine with Mexican flavor to your picnic table.  She’s sharing tips on everything from prepping your grill to her favorite recipes and what she packs in her cooler. See how pro plans a party no one will soon forget! Martita Jara began working in her family’s restaurant business at a young age, and her mom’s authentic Mexican home cooking inspired Martita’s culinary passion. Her parents moved to the U.S. two years before she was born, and Martita credits them with her work ethic and perseverance. A vivacious newlywed who loves to entertain, Martita cooks with loads of Latin flavor and lots of love.

Martita Jara is a self-taught professional chef who last season showed off her skills on the Next Food Network Star”.  Now, Martita is sharing her signature flavors to spice up your backyard barbecue.   Have you ever wondered what some of those unusual peppers are in the produce section?  Martita knows and she will share which ones can add a real kick to your summer feast.

Myron Mixon - World Champion Barbecuer

Learn the Tricks and Secrets to Grilling a Scrumptious Meal  from World Champion Barbecuer Myron Mixon. He is Widely Recognized as the Most Successful and Charismatic Man in Barbecue. You'll See Why When You Catch the New Season of His Mouth Watering Hit Show… "BBQ Pitmasters" And Learn How to Grill Like a Master with Nearly 150 Recipes from His Latest Cookbook "Everyday Barbecue!" From the Best Meat to buy to the Type of Grill that Works Best… Mixon will Share Cooking Tips that Will Make YOU the Grilling Master of YOUR Family. The hit series is back with the deeply competitive spirit of the American BBQ subculture all summer long! Destination America has doubled the number of competitors to shine the spotlight on the best BBQ festivals across the country -- from Austin, TX to New York City. Returning judges include the “winningest” man in BBQ, Myron Mixon, alongside Tuffy Stone, and each week will feature a new twist with a surprise guest judge. At the end of the season, only one will be crowned the ultimate BBQ Pitmaster.


Jeremy joins Mike and Paul in studio to talk about special wine imports and his vast knowledge of Australian and Foreign wines and their uses.

Limited availability wines, specially selected from around the world-direct to your door. Shop by Wine Origin, Wine Type, or Price Point to find a great range of prices and unique wines that are not available elsewhere. Mix and Match to create your own case for 10% off your order! Access to your own Personal Sommelier to help you find the perfect wine.

Steve Raichlen - Culinary Writer, TV Host, and Novelist

Steven Raichlen is an American culinary writer, TV host, and most recently novelist. Born March 11, 1953, in Nagoya, Japan in Japan and raised in Baltimore, Maryland,  Raichlen graduated in 1975 from Reed College with a Bachelor of Arts in French literature.  He received a Thomas J. Watson Foundation Fellowship to study medieval cooking in Europe, and was offered a Fulbright Scholarship to study comparative literature. He trained at Le Cordon Bleu and La Varenne cooking schools in Paris.  Raichlen lives with his wife, Barbara, in Coconut Grove, Florida and Martha's Vineyard, Massachusetts.

Since 1998, Raichlen's books have focused on the culture and practice of global grilling. His 28 books include The Barbecue Bible (1998, revised in 2008), How to Grill (2001), BBQ USA, Miami Spice, and Healthy Latin Cooking. His books have been translated into 15 languages. Raichlen also wrote Planet Barbecue!, the story of his travels to more than 50 countries in search of the best barbecue, published by Workman Publishing in 2010.

Raichlen currently hosts Primal Grill (American Public Television, 3 seasons, 2008–present). According to the show's Web site, the new series focuses on the "how-tos" of live fire cooking, employing different grills for each technique, including South American methods on large wood-fired Grillworks models. Raichlen, who holds a degree in French literature from Reed College, also hosts a French-language TV show called Le Maitre du Grill on Zeste in Quebec. Raichlen created the TV show Barbecue University (aka BBQ U, American Public Television, 4 Seasons, 2003–2006).

Raichlen is the founder of Barbecue University, which offers three-day intensive courses on live fire cooking at the Broadmoor Resort in Colorado Springs.

Steven Raichlen has won five James Beard awards for his cookbooks. High-Flavor, Low-Fat Cooking won the 1993 award for Best Light and Healthy Cookbook, and his follow-up, High-Flavor, Low-Fat Vegetarian Cooking, won the 1996 award for Best Vegetarian Cookbook.[5] In 1999, Healthy Latin Cooking won the award for Healthy Focus. He also earned the 2001 James Beard Foundation/KitchenAid Book Award for his Healthy Jewish Cooking

More recently his 780-page book, BBQ USA, won the 2004 award for Tools and Techniques. In 2003, Bon Appetit named Raichlen “Cooking Teacher of the Year," the same year that The Barbecue Bible, based on his four years of research while traveling 150,000 miles through 25 countries on five continents, won an IACP Julia Child Award.

Originally from Baltimore, Raichlen has been known to further careers of such barbecue pitmasters thanks to his writing. One being Wayne Mark Schafer, of Baltimore's Pit Beef fame Big Fat Daddy's who was featured in Raichlen's NY Times Article and 425 Fiery Recipes Book.

He battled and defeated Iron Chef Rokusaburo Michiba in a "Battle of the Barbecue Gods" on Japanese television. Raichlen has written for The New York Times, National Geographic Traveler, Food and Wine, "Bon Appetit" andHemispheres magazines.He has appeared on numerous television programs and networks including Good Morning America, The Today Show, CBS This Morning, Discovery Channel, Oprah, Regis & Kelly, The View and CNN.