Friday, August 30, 2013

08/30 Chef Alan Wong, Warren Shon, Chandra Lam Lucarie, Ikaika Manaku

Join Mike, Paul and Jen as they broadcast LIVE from beautiful Maui Hawaii in anticipation of this years Ka'anapali Fresh!

Kaanapali Fresh - A Culinary Experience - August 30 & 31 2013! Kāʻanapali Beach Resort presents the second annual Kāʻanapali Fresh, a two-day summer event highlighting Kāʻanapali as the premium spot for exquisite cuisine, meaningful experiences, and superb activities, August 30 and 31, 2013. The entire resort comes together to offer visitors exciting opportunities to sample chefs’ menus, learn about Grown on Maui products with Maui’s farmers, savor the beauty of Kāʻanapali, play on the beach, and simply enjoy the rich history of the land. Only Kāʻanapali offers this unique culmination of culinary creativity, memorable experience, and array of choices in land- and ocean adventure. Mark your calendars today!


 
Chef Alan Wong - Hawaii Food & Wine


Warren Shon - Southern Wine & Spirits




Chandra Lam Lucariello, Mixologist Southern Wine & Spirits



Ikaika Manaku - Executive Sous Chef



 











To learn more about Kaanapali Fresh go to kaanapalifresh.com

Thursday, August 29, 2013

08/29 Garrett Marrero, Maui Brewing Company, Mike Kelley, Beach Activities Maui, Bo Petty, NOAA, Chef Christian Jorgenson, CJ's Maui

Join Mike, Paul and Jen as they broadcast LIVE from beautiful Maui Hawaii in anticipation of this years Ka'anapali Fresh!

Kaanapali Fresh - A Culinary Experience - August 30 & 31 2013! Kāʻanapali Beach Resort presents the second annual Kāʻanapali Fresh, a two-day summer event highlighting Kāʻanapali as the premium spot for exquisite cuisine, meaningful experiences, and superb activities, August 30 and 31, 2013. The entire resort comes together to offer visitors exciting opportunities to sample chefs’ menus, learn about Grown on Maui products with Maui’s farmers, savor the beauty of Kāʻanapali, play on the beach, and simply enjoy the rich history of the land. Only Kāʻanapali offers this unique culmination of culinary creativity, memorable experience, and array of choices in land- and ocean adventure. Mark your calendars today!


 
Garrett Marrero, Maui Brewing Company 
 

 














Mike Kelley, Beach Activities Maui




Bo Petty,  NOAA



   

Chef Christian Jorgenson, CJ's Maui


 
To learn more about Kaanapali Fresh go to kaanapalifresh.com

Wednesday, August 28, 2013

08/28 Lisa Donlon, Whalers Village, Ed Kageyama, Kāʻanapali Golf Course,

Join Mike, Paul and Jen as they broadcast LIVE from beautiful Maui Hawaii in anticipation of this years Ka'anapali Fresh!

Kaanapali Fresh - A Culinary Experience - August 30 & 31 2013! Kāʻanapali Beach Resort presents the second annual Kāʻanapali Fresh, a two-day summer event highlighting Kāʻanapali as the premium spot for exquisite cuisine, meaningful experiences, and superb activities, August 30 and 31, 2013. The entire resort comes together to offer visitors exciting opportunities to sample chefs’ menus, learn about Grown on Maui products with Maui’s farmers, savor the beauty of Kāʻanapali, play on the beach, and simply enjoy the rich history of the land. Only Kāʻanapali offers this unique culmination of culinary creativity, memorable experience, and array of choices in land- and ocean adventure. Mark your calendars today!


 
 Lisa Donlon - Whalers Village
 

 





Ed Kageyama - Kāʻanapali Golf Course










Alexis Eaton - Sheraton Maui


   








 
To learn more about Kaanapali Fresh go to kaanapalifresh.com

Tuesday, August 27, 2013

08/27 Susan Havens, Alexis Eaton, Sheraton, Chef Greg Grohowski, Hyatt, Mike Shay, Ocean Vodka, Kaanapali Fresh, Maui, Hawaii

Join Mike, Paul and Jen as they broadcast LIVE from beautiful Maui Hawaii in anticipation of this years Ka'anapali Fresh!

Kaanapali Fresh - A Culinary Experience - August 30 & 31 2013! Kāʻanapali Beach Resort presents the second annual Kāʻanapali Fresh, a two-day summer event highlighting Kāʻanapali as the premium spot for exquisite cuisine, meaningful experiences, and superb activities, August 30 and 31, 2013. The entire resort comes together to offer visitors exciting opportunities to sample chefs’ menus, learn about Grown on Maui products with Maui’s farmers, savor the beauty of Kāʻanapali, play on the beach, and simply enjoy the rich history of the land. Only Kāʻanapali offers this unique culmination of culinary creativity, memorable experience, and array of choices in land- and ocean adventure. Mark your calendars today!

      

Susan Havens and Alexis Eaton - Sheraton Maui

   










Chef Greg Grohowski - Hyatt Regency Maui Resort
















Mike Shay - Ocean Vodka













 



To learn more about Kaanapali Fresh go to kaanapalifresh.com

Monday, August 26, 2013

08/26 Shelley Kekuna, Chef Greg Gaspar, Tom Bell, Ka’anapali Fresh

Join Mike, Paul and Jen as they broadcast LIVE from beautiful Maui Hawaii in anticipation of this years Ka'anapali Fresh!

Kaanapali Fresh - A Culinary Experience - August 30 & 31 2013! Kāʻanapali Beach Resort presents the second annual Kāʻanapali Fresh, a two-day summer event highlighting Kāʻanapali as the premium spot for exquisite cuisine, meaningful experiences, and superb activities, August 30 and 31, 2013. The entire resort comes together to offer visitors exciting opportunities to sample chefs’ menus, learn about Grown on Maui products with Maui’s farmers, savor the beauty of Kāʻanapali, play on the beach, and simply enjoy the rich history of the land. Only Kāʻanapali offers this unique culmination of culinary creativity, memorable experience, and array of choices in land- and ocean adventure. Mark your calendars today!





Shelley Kekuna - Overview of the resort and KFresh 2013


Chef Greg Gaspar - Dining at Sheraton - Progressive Dinner


Tom Bell - Kāʻanapali Beach Resort & Royal Lāhainā Resort
  
 

      
To learn more about Kaanapali Fresh go to kaanapalifresh.com

Friday, August 23, 2013

08/23 Chef Greg Grohowski, Hyatt Regency Maui Resort and Spa, Kaanapali Fresh, Emma Swain, St Supéry Estate Vineyards and Winery, Steve Evans

Chef Greg Grohowski, Hyatt Regency Maui Resort and Spa 

 Born and raised in the Midwest, Chef Greg worked as a culinarian through high school and college during which time he enrolled in Paragon Restaurants Corporation chef apprentice training program to perfect his international and continental Cuisine. He joined the Hyatt family in 1990, where he began his career as the chef de cuisine of Hyatt Regency Kauai Resort and Spa’s Tidepool’s Restaurant. At Hyatt Regency Maui he oversees the property’s food and beverage initiatives for Japengo, Umalu, Swan Court and the resort’s catering and banquet programs. He returns to the island of Maui where he previously worked as the chef tourant in 1992. He also directs Hyatt Corporate’s new global F&B operating philosophy, “Food. Thoughtfully Sourced, Carefully Served,” which focuses on sourcing and providing healthy food and beverage options for guests. He also serves as one of the Hyatt Corporation’s training chefs and teaches rising culinary specialists in pastry presentation.

Kaanapali Fresh - A Culinary Experience - August 30 & 31 2013! Kāʻanapali Beach Resort presents the second annual Kāʻanapali Fresh, a two-day summer event highlighting Kāʻanapali as the premium spot for exquisite cuisine, meaningful experiences, and superb activities, August 30 and 31, 2013. The entire resort comes together to offer visitors exciting opportunities to sample chefs’ menus, learn about Grown on Maui products with Maui’s farmers, savor the beauty of Kāʻanapali, play on the beach, and simply enjoy the rich history of the land. Only Kāʻanapali offers this unique culmination of culinary creativity, memorable experience, and array of choices in land- and ocean adventure. Mark your calendars today!

kaanapalifresh.com



Emma Swain, CEO, St Supéry Estate Vineyards and Winery

Emma Swain is the CEO of St Supéry Estate Vineyards and Winery. She received her Bachelor of Science in Agriculture and Managerial Economics from the University of California, Davis and is a Certified Public Accountant. Emma has worked in the wine industry for more than 20 years. She began her career with Niebaum-Coppola Winery and served as the Chief Operating Officer at Sebastiani Vineyards prior to joining St. Supéry Estate. Emma currently serves as a board member for the Napa Valley Vintners, as well as serving on multiple sub-committees. Emma also volunteers locally with a number of environmental, educational and health-based charities. She is an avid runner and has several half marathons under her belt of accomplishments.



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, August 22, 2013

08/22 Hans Hummel, Hi Mountain Seasoning, Ashley Routson, San Francisco Bacon and Beer Festival, Larry Lispon

HANS HUMMEL - HI MOUNTAIN SEASONINGS

HI MOUNTAIN SEASONING IS A COMPANY LOCATED IN RIVERTON WYOMING
FEATURING RUBS/SEASONINGS/ETHNIC BLENDS/ JERKY/SAUSAGE KITS/
BRINES/MAPLE SAUSAGE/BUCKBOARD BACON AND A HOST OF FLAVORS AND
SEASONINGS FOR ALL OCCASIONS. ALL ITEMS ARE OFFERED ON THE INTERNET
AT www.himtnjerky.com AND CURRENTLY HI MOUNTAIN IS  PREPARING  FOR HUNTING SEASON 2013 WHICH BEGINS IN SEPTEMBER.  THEY ALSO FEATURE SNACKING STICKS,  MARINADES  AND DIPS.


ASHLEY ROUTSON - SAN FRANCISCO BACON AND BEER FESTIVAL 


Bacon and egss. Bacon and orange juice. Bacon and beer? That’s the idea behind the first-ever San Francisco Bacon and Beer Festival this Sunday, Aug. 25 at The Fairmont Hotel on Mason Street. There’ll be beer (naturally) from 25 breweries and bacon-themed food from 25 restaurants. Aaron Cohen, the organizer, said previous festivals in Denver and Boston have included bacon cotton candy, bacon ramen, and one restaurant said they’ll be making bacon marmalade this weekend. “It’s really a chance for the chefs to get creative with a pretty standard, at this point, recipe item and make something that shows off their restaurant,” said Cohen. Restaurants participating will include Bay Area staples like Nojo, Tacolicious, Haven, the Girl and the Fig, and Memphis Minnie’s, said Cohen. The event is being co-sponsored by Cohen’s event company and by Bison Brewery, which will also be one of the breweries serving beer, along with Drake’s Brewing,Green Flash Brewing Company, and others. The festival may be odd, but it’s certainly not complicated. “The bacon and beer festival is a celebration of bacon and beer."

Known amongst the craft beer community as The Beer Wench, Ashley Routson is a self-proclaimed craft beer evangelist and social media maven on a mission to advance the craft beer industry through education, inspiration and advocacy. Ashley currently is the “Director of Awesomeness” at Bison Brewing in Berkeley, CA — where her main responsibilities include operations, distributor management, sales support, marketing, PR and event planning.

In addition to her work with Bison, Ashley is a freelance writer and a regular contributor to both CraftBeer.com (run by the Brewer’s Association) and the Whole Foods Market company blog. Ashley is the founder/editor of three craft beer-themed websites: DrinkWithTheWench.com and BeerMixology.com. She is also the founder of International IPA Day and a co-organizer of the San Francisco Bacon & Beer Festival.




LARRY LIPSON - COSTA RICA      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Costa Rica weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies. 


Wednesday, August 21, 2013

08/21 MARK VALLEY, LUCA BOMBARDA, CHEF BRENT JAEGER, CAPITAL GRILLE

MARK VALLEY - ACTOR 

Mark Thomas Valley (born December 24, 1964) is an American film and television actor, known for his role as Brad Chase on the TV drama Boston Legal, Oliver Richard on the NBC drama Harry's Law, as FBI agent John Scott on Fringe, Christopher Chance in Fox's action/drama Human Target, and as Tommy Sullivan in ABC's Body of Proof. 

Born in Ogdensburg, New York, Valley graduated from the United States Military Academy in 1987 with a Bachelor of Science degree in  mathematics  and engineering before serving in Berlin,  where Mark also played Rugby for the U.S. military team, The Berlin Yanks Rugby Football Club. He participated in the Gulf War. He has a daughter, Sherri, born in 1987. He married Anna Torv, his Fringe costar, in December 2008. They separated after one year of marriage. Valley obtained his first role, on The Innocent (1993), while serving in the U.S. Army in Germany. He landed the role of "Father Pete" on Another World in 1993. He later took over the role of Jack Deveraux on the NBC Daytime soap opera Days of our Lives from 1994–97. In 2003, Valley played Detective Eddie Arlette, an American police officer in London, on the short-lived Keen Eddie. He played Brad Chase on Boston Legal, a spinoff of the television series The Practice. Valley also appeared on the television seriesERas Richard Lockhart, Abby Lockhart's ex-husband. In 2008 he appeared on Fringe, as FBI agent John Scott. Valley played the lead in Fox's drama Human Target.  In July 2012, it was announced that Valley will be joining as series regular on ABC's Body of Proof. He will play Det. Tommy Sullivan, Dana Delany's love interest.  He also co-starred alongside Delany in her short-lived series Pasadena in 2001.


LUCA BOMBARDA - MODENA FINE FOODS, INC.

Luca Bombarda is US Marketing Manager of Acetum, the world’s largest producer of authentic Balsamic Vinegar of Modena.  With the 2005 acquisition of the leading FINI brand of fine foods, he also became President of Acetaia Fini Modena. Born in Mirandola, north of Modena province in the Emilia Romagna region of north-central Italy, Luca is a member of the fourth generation of his family to operate the business, which was founded by his great-great-grandfather in 1836 in the province of Modena, midway between Bologna and Parma.

In the early years, the Company produced traditional Balsamic Vinegar of Modena more as a hobby than a business, offering their product as gifts to their neighbors. Under the leadership of Luca’s father, Giuseppe Bombarda, and his siblings, the Company grew exponentially during the 1970s and 1980s, focusing on developing the vinegar business into a market leader in the Italian gourmet segment.

Trained first as an accountant and then a diplomat, the demands of the growing business eventually led Luca to join his brother and sister in the family-owned operation. In 1991, the family created a partnership with Cesare Mazzetti, who had recently sold his vinegar-production business, Modenaceti, and was looking to start again. The two families – Mazzetti and Bombarda – had been partners in the spirits business dating back to 1846, so this new partnership, which created the Acetum brand, was in many ways a natural fit.

Between 1991 and 2006, the partnership rapidly evolved into the world’s largest producer of traditional Balsamic Vinegar of Modena. Today, Acetum is by far the market leader, recognized as much for its quality product as it is for its environmental responsibility, having been recognized with the ISO 14000 certification signifying the company’s environmentally friendly agricultural and production practices and use of renewable energy.

The four Bombarda siblings -- Luca, Marco (CEO), Cinzia, and Andrea – continue to run the business, in partnership with Cesare Mazzetti, who also serves as President of the Consortium of Producers of Balsamic Vinegar of Modena.


CHEF BRENT JAEGER – CAPITAL GRILLE

Chef Brent Jaeger found his love for cooking early on watching his mother cook dinner on a daily basis.  His first introduction to the restaurant industry was as a dishwasher where he quickly learned to love the intense pace and rhythm of the kitchen, which fueled his interest and love of food even more.

Brent Jaeger attended culinary school at The Art Institute of California-San Diego.  Upon graduation he was the Sous Chef at Bully’s East Steakhouse running the day to day operations and learning as much as he could.  

After Bully’s East he landed a Sous Chef position at A Taste Of Florence.  Here Chef Brent was able to connect with his Italian heritage and bring back some of those childhood food memories his mother had created for him. After 3 months Brent stepped into the Executive Chef role where he was able to have more influence and development of the menu leaning toward a 100% scratch farm-to-table concept.

In 2006 Chef Brent joined The Palm Restaurant as Sous Chef at their San Diego Gaslamp location. After a little over two years he was promoted and relocated to Los Angeles to run The Palm’s west coat flagship location in West Hollywood, where he stay  until 2010.

Chef Brent Jaeger came on board with The Capital Grille in 2010 as Sous Chef of their new location in Los Angeles, where he trained in their Kansas City and Phoenix locations.  After the first year of being open Chef Brent was given the opportunity to step into the Executive Chef position, where he currently is overseeing the kitchen and
showcasing his talents.

Tuesday, August 20, 2013

08/20 Larry Manetti, Chef Luigi Diotaiuti, Al Tiramisu Heather Muran, SLO Wine Country

Larry Manetti - Actor & Radio Personality


Larry Manetti started acting in his hometown of Chicago. After studying acting with the Ted List Theater Players, Larry drove to Los Angeles in 1972. Larry landed an agent and was sent to Universal Studios to audition for an opening as a contract player. Luck was on his side. Jack Webb was casting a new series for NBC called The Chase. Larry played a young detective.
After attending acting school at Sal Dano's at night and doing bit parts by day, he scored. Baa Baa Black Sheep was being produced and cast at Universal, and the now famous writer Stephen J. Cannell was the executive producer and the role was a natural for Larry. He was cast as a cocky, hot shot pilot named Bobby Boyle. The show was a big hit for NBC but was cancelled within two years.

Because the network was so impressed with Larry's on-screen presence, they cast him in a new series called The Duke. Bad luck! The Duke was cancelled in one year. Larry was back to playing whatever Universal told him to.

Hoping to catch lighting in a jar, along came Magnum, P.I. and the role of Rick. This was his elevator...the show became a mega-hit for 8 years. Since Magnum, P.I., Larry has done co-starring roles in 25 feature films and guest starred on many hot TV shows.
Larry is the author of a book titled Aloha Magnum.


Chef Luigi Diotaiuti - Al Tiramisu   

 

Al Tiramisu is like taking a trip to Italy without leaving metropolitan Washington DC. It's the most authentic Italian restaurant in the nation's capital. 

The most distinctive food is imported from Italy—a large selection of whole fish such as Branzini and orata, buffalo mozzarella, sardines, Parma ham, porcini mushrooms, octopus, white and black truffles. Pasta is made on site. "Ragu is made as we did back home in Italy; we grind fine first cut meat. We focus on quality, not quantity," emphasizes chef/owner Luigi Diotaiuti, "which we can do in a small space."

Luigi Diotaiuti was born in a farm near Lagonegro, in the mountains of Southern Italy. He completed his culinary degree at the Culinary School in the seaside town of Maratea. That was the launching of a prestigious career, working in world famous places before choosing to settle in Washington, DC.

His training experiences include working in renowned restaurants, such as the ones of Hotel Georges V in Paris, the Grand Hotel Bauer Grunwald in Venice, Il Gourmet restaurant and Hotel Bellavista in Montecatini, Tuscany and Costa Smeralda and Forte Village in Sardinia. Chef Luigi opened Al Tiramisu restaurant in 1996, after having worked in several Italian restaurants in Washington, DC.

Chef Luigi's cooking philosophy is and has always been: "Respect the ingredients, the food and the people".

His background, his training and his talent all provide Al Tiramisu patrons a consistently exciting cuisine, allying classical Italian fare with creative techniques.
His trademark outfit is a red bandanna around his neck, and bowtie pasta buttons on his jacket.

Today, Chef Luigi keeps his inspiration by traveling and training, attending classes at the Istituto Etoile, in Tuscany, the Ritz Escoffier in Paris or recently training in some kitchens, such as Enoteca les Logge in Siena or Ristorante Il Silene with Chef Roberto Rossi, near Grosseto, or even perfecting family recipes from his three sisters Maria, Lina and Giuseppina in Lagonegro.

Chef Luigi is also a certified Sommelier from the Association of Italian Sommeliers. In fact, he is the first certified professional sommelier from the AIS in Washington, DC.

Chef Luigi is always in search of a birthday to celebrate or a song to sing along or an occasion to ring the bell: you will come to Al Tiramisu as a customer and leave as a friend.


Heather Muran - Executive Director - SLO  Wine Country

The wineries of SLO Wine Country boast an average distance of just five miles from the Pacific Ocean, resulting in prevailing marine conditions that are among the most pronounced of any wine region in California.

Collectively, these growing conditions forge a unifying wine quality that is native to SLO Wine Country:

Cool

The reliable cooling effect of the nearby Pacific Ocean ensures a long growing season, enabling the grapes to achieve physiological ripeness and natural balance. Cool-climate varietals such as Chardonnay and Pinot Noir excel in the heart of SLO Wine Country, and even the warmest areas benefit from considerable marine influence.    

Consistent

The ocean proximity also exerts a moderating effect on the climate, minimizing temperature swings so that growing conditions are rarely hot or cold. The result is an extraordinarily steady growing season that fosters balanced ripening and consistent quality from vintage to vintage.
 


Monday, August 19, 2013

08/19 Chef Gisele Perez – PainPerduBlog.com

Chef Gisele Perez – PainPerduBlog.com 

An Expatriate of New Orleans, Professional Chef, Los Angeles Resident, Who Chronicles Her Culinary Journey from New Orleans to Los Angeles and Back Again and Points Along the Way. 

A recognized food blogger and columnist, New Orleans native Gisele Perez, is an established chef in Los Angeles, California, with her company, Small Pleasures Catering.  Immigrating to Los Angeles from New Orleans as a child, Gisele grew up traveling back and forth between the two cities, which instilled in her a love for New Orleans that has become an integral part of her life and career.  A graduate with honors from the renowned California Culinary Academy, Gisele worked in some of the finest hotels, restaurants and catering companies in New York and San Francisco before returning to Los Angeles and starting her catering company in 1997.  While some of her catering specialties may not be New Orleans-specific, everything she cooks, every buffet decorated, is influenced by it. When Gisele is in her kitchen she is constantly reminded of her grandmother, at whose knee she stood as a young child, questioning her as she cooked for her large family. Gisele has been featured in numerous regional publications and on local television.  To learn more about Gisele, visit her blog site,www.PainPerduBlog.com, and her company website, www.SmallPleasuresCatering.com.

Friday, August 16, 2013

08/16 CHRIS SCHOBEL, HULA GRILL, KAANAPALI FRESH, CATHERINE M. CASSIDY, TASTE OF HOME, RECIPES ACROSS AMERICA, BRENDA FORTUNE, 52nd ANNUAL WATERMELON FESTIVAL

CHRIS SCHOBEL OF HULA GRILL - KAANAPALI FRESH    


Hula Grill’s oceanfront, open-air restaurants invite you to relax in the warm ambiance of a plantation era beach house while savoring Hawaii regional seafood. Fresh fish and locally grown produce are combined to create amazing menu offerings that are as colorful as they are flavorful and are rivaled only by the spectacular ocean view from our beachfront locations.

Kaanapali Fresh - A Culinary Experience - August 30 & 31 2013! Kāʻanapali Beach Resort presents the second annual Kāʻanapali Fresh, a two-day summer event highlighting Kāʻanapali as the premium spot for exquisite cuisine, meaningful experiences, and superb activities, August 30 and 31, 2013. The entire resort comes together to offer visitors exciting opportunities to sample chefs’ menus, learn about Grown on Maui products with Maui’s farmers, savor the beauty of Kāʻanapali, play on the beach, and simply enjoy the rich history of the land. Only Kāʻanapali offers this unique culmination of culinary creativity, memorable experience, and array of choices in land- and ocean adventure. Mark your calendars today!

kaanapalifresh.com



CATHERINE M. CASSIDY - "TASTE OF HOME" & “RECIPES ACROSS AMERICA” 

Catherine M. Cassidy is Editor-in-Chief of Greendale, Wisconsin-based Taste of Home (www.tasteofhome.com). In her role as editor-in-chief, she oversees the development of four national cooking magazines, the entire book program, and more than three-dozen newsstand specials, "bookazines," and wall calendars. She has also toured the country doing events and national and local TV, radio, and newspaper interviews in support of the best-selling Taste of Home Cookbook, Taste of Home Baking Book, and Taste of Home magazine. Prior to this position, Cassidy was editor-in-chief of Prevention, the nation's largest health publication. She lives in Wisconsin and can be found in the kitchen cooking for her family and friends most nights.

Beyond the recipes, the book is an appetizing chronicle of the vast American culinary experience.  And it’s not just the ingredients that matter but the family lore and history that form an impressive mosaic of our nation’s cooking – whether you like your pasta in Brooklyn, carnitas in Texas, or fish stew in Seattle. “Recipes Across America” will hit bookstores September 12th.


BRENDA FORTUNE - 52 ND ANNUAL WATERMELON FESTIVAL  

52nd Annual Watermelon Festival, Presented by the Sunland-Tujunga Lions Club Announces Talent Line-Up, Special Guests, Extra Added Attractions and Sponsors Festival is Being Held at the Rose Bowl, August 16-18.

 Favorite activities include the continuous Watermelon Eating Contests at 2:00pm and 4:00pm Saturday and Sunday, the continuous Seed Spitting and Watermelon Bean Bag Toss Contests, and the ever popular Wearable Art Contest featuring watermelon outfits and accessories. If you are “wearin’ the melon” and want to compete, be sure to register in the Lions Den and have your picture taken.

The Chef’s Corner features watermelon carving demonstrations by Celebrity Chef Joseph Poon of Philadelphia, who has been featured on “The Tonight Show with Jay Leno,” “The Ellen DeGeneres Show” and the Food Network. Culinary Instructor, Chef Liz Thompson, who has been featured on ABC Channel 7 with “The Food Coach,” Lori Corbin and students from Sculpting Club of the International Culinary Schools at The Art Institute-Inland Empire, a Campus of Argosy University, where she teaches, will also be doing carving demonstrations. The Whole Foods Market, located in Pasadena, is sponsoring the Student Watermelon Carving demonstrations, Hospitality Area and the Watermelon Recipe Contest. Winners will be announced in Appetizers, Entrees, Beverage and Desserts categories. Please check the website for recipe contest rules and carving demonstration times.


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, August 15, 2013

08/15 CHEF MARIO MARTINOLI, DOUG DRAUNER, CARS ON YOUR BUCKET LIST, PEBBLE BEACH, CONCOURS D’ELEGANCE


CHEF MARIO MARTINOLI   

Mario Martinoli, a professional chef with twenty-five years of experience in busy and successful restaurant kitchens, is the spokesperson and culinary consultant for Smart & Final, the smaller faster warehouse store for food, foodservice supplies and culinary equipment.

Chef Mario’s extensive food knowledge has been shared with his loyal audience of listeners on the airways in Southern California for over nine years.

In August 2005, he debuted the entertaining and informative “Mario Martinoli on Food & Dining” featurettes heard each day on KFWB News 980, L.A.’s first all-news radio station. The appetizing segments air daily in morning drive, the afternoon, and afternoon drive and are encored on the weekend.

Previously he hosted “The Mario Martinoli Restaurant Show” in which he chatted with the luminaries of the culinary world at his "Family Table" and resolved listeners challenging dining-out dilemmas for two hours each week on the radio.

He also was the on-air food-and-restaurant authority for TV station  KCAL 9 News in Los Angeles. His entertaining and highly rated restaurant profiles, “The TV Diner,” were featured in prime-time KCAL 9 (and picked up at sister station CBS 2 News beginning in 2002). The chef also presented fast-moving daily featurettes on cooking, produce, wine appreciation and kitchen gadgets on KCAL’s “News at 2.”

Mario started his culinary career with a modest neighborhood cooking school in the Larchmont Village area of Los Angeles. The school became Mario's Cooking For Friends, a popular Hollywood Italian restaurant, cafe, deli and gathering spot on Beverly Boulevard.

He also was the official caterer for television shows including Seinfeld, Cheers, Wings and The Arsenio Hall Show.


DOUG DRAUNER - AUTO EXPERT - "CARS ON YOUR BUCKET LIST" 


Join National Auto Expert Doug Brauner, LIVE from the Concours d’Elegance, in Pebble Beach, CA as he gives you some insight on some of the most luxurious drives (and we’re not talking tee-shots) on the automotive market that would make most peoples bucket list and more affordable than you think.

Once each year, on the third Sunday in August, about 200 of the most prized collector cars and motorcycles in the world roll onto what is often called the best finishing hole in golf the famed eighteenth fairway at Pebble Beach.

Tire meets turf and transformation occurs: the stage is set for one of the most competitive events in the automotive world. The occasion is the prestigious Pebble Beach Concours d’Elegance.

Wednesday, August 14, 2013

08/14 Larry Lipson, Costa Rica, Raghavan Iyer, Indian Cookin Unfolded


LARRY LIPSON - COSTA RICA      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Costa Rica weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies. 




RAGHAVAN IYER - "INDIAN COOKING UNFOLDED"


Most people will agree that Indian food is ravishing, exotic, and addictively flavorful …but the thought of whipping up an Indian meal at home is too difficult for the average cook. Not anymore!  In Indian Cooking Unfolded, IACP Cooking Teacher of the Year, Raghavan Iyer, conducts a master class in Indian Cuisine with 100 easy recipes using 10 ingredients or less!

Raghavan Iyer, an IACP Award–winning Teacher of the Year, is the author of 660 Curries, Betty Crocker’s Indian Home Cooking, and the James Beard Award Finalist The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is also a spokesperson and consultant to General Mills, Target, and other companies. Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota.

Raghavan simplifies favorite Indian dishes, removes the intimidation, condenses the steps, and limits the ingredients. His voice is clear and encouraging, his directions faultless, and his recipes authentic yet completely accessible. But it’s also the stunning new format of the book that makes this a perfect introduction to Indian food. Each section opens with a fully illustrated, full-color step-by-step foldout lesson in technique. Each of the seven foldouts will guide you through a technique, while teaching you to make one foundation recipe, such as the starter poppadums and spicy dips; roti, the homemade griddle bread; his intoxicating chicken curry; or a smoky yellow split pea dal. Do all seven, and they’ll make one knockout meal!

Following each foldout lesson are more recipes in the same category, carefully chosen to exemplify an essential element in Indian cooking—how to make ghee, paneer, raita, chutney, lassi—or expand your repertoire. There are 100 recipes in all—but unlike other Indian cookbooks, there are no complex spice blends, no hard-to-find ingredients, no list longer than 10 items, and no excessive prep time.

Tuesday, August 13, 2013

08/13 GARY CANTER, CANTER'S DELI, CLAY MAURITSON, MAURITSON WINES

GARY CANTER - CANTER'S DELI

"You wouldn't think that Los Angeles could have a deli rival to New Yorks, but for those who know and love the deli culture and appreciate all that it evokes, this place is heaven. Voted the #1 Best Pastrami by the  Los Angeles Times, Canter's Deli sandwiches are always served on rye, unless you ask for something else, but dont do that! Made famous for its corned beef and pastrami sandwiches Canter's Deli boasts of serving the best quality food at reasonable prices.

Tour buses stop here, and many tourists eat  here as well, but the real heart and soul of this deli are the locals who have never moved from the neighborhood and the stars who slip in here incognito for a late night nosh. Canter's Deli is a place of solace, and they come for the old-fashioned Jewish food that  reminds them of their past. Open 24 hours and only closed on Jewish holidays, you can  come here anytime for a delicious taste of yesterday."


CLAY MAURITSON - MAURITSON WINES  

Up and coming young winemaker, Clay Mauritson, is the sixth generation in a family of grape growers. Born and raised in the Dry Creek Valley, Clay was destined for the wine business.

In college Clay exhibited his prowess on the gridiron, playing outside linebacker for the University of Oregon Ducks in the 1995 Rose Bowl and the 1996 Cotton Bowl. Clay graduated in 1997 with a degree in Business Administration, with an emphasis in Marketing and a minor in Economics. Armed with his new degree he came back to Sonoma County to officially enter the wine industry.

Clay worked for 5 years at Kenwood Vineyards in the Sales & Marketing Department (starting even before he graduated from college), spending much of his time traveling and making sales contacts as Assistant National Sales Manager. After leaving Kenwood, Clay had the opportunity to work with the winemakers at Taft Street Vineyards and Dry Creek Vineyards, allowing him to hone his winemaking skills and gain additional knowledge of winery operations. From the 1998 vintage Clay produced his first bottling of Dry Creek Zinfandel under the Mauritson label, and in 2002 he began devoting his efforts full-time to the Mauritson Family Winery project.

Clay's winemaking philosophy is simple…you need exceptional fruit to make exceptional wine. This is where the advantage of having a family heritage of grape growers becomes obvious…270 acres of family vineyard and strong relationships built over the years with other growers have given Clay access to some of the best fruit that Sonoma County, Dry Creek Valley and Rockpile have to offer. Devoted to making exceptional wines, Clay is on his way to becoming one of California's foremost young winemakers. Clay lives in Healdsburg with his wife Carrie-Anne and dogs SoHo and Chelsea.

Monday, August 12, 2013

08/12 CHRIS TARANTO, PASO ROBLES WINE COUNTRY ALLIANCE, MICHAEL CHIARELLO

CHRIS 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.

Harvest Wine Weekend  October 18 - 20, 2013
Harvest is the most colorful time of year in Paso Robles Wine Country and those in the know have long since discovered the experience that can be had while visiting wine country at its height of activity. Held the third weekend in October, wineries celebrate the beginning of the vintage by inviting you into their individual events that are as diverse as the wineries themselves. Please visit the Harvest Wine Weekend page for more information.


MICHAEL CHIARELLO - ACCLAIMED WINNING CHEF    

Michael Chiarello is an award-winning chef and owner of the critically acclaimed Bottega restaurant in Napa Valley, who made his mark by combining the traditions of his Southern Italian roots with the distinctive hallmarks of the Napa Valley lifestyle. From his earliest childhood memories – created around his mother’s California kitchen with his extended Italian family – Michael Chiarello knew he wanted to be a chef. Decades later, Chiarello has accomplished his dream, and much more.

In the time since he graduated from the prestigious Culinary Institute of America, he has garnered accolades and awards as a chef, vintner, specialty food pioneer, philanthropist, author, and television host. Throughout his achievements, Michael’s core values are always apparent: Showcasing seasonal, sustainable products, and supporting the artisan purveyors who produce them while inspiring friends and family to gather around the table and create meaningful memories of their own. Chiarello’s passion for the community created by food is freely shared with his fans, restaurant guests, television viewers and wine loving friends alike.

Michael was named the Chef of the Year from Food & Wine Magazine in 1985, just three years after graduating from the CIA. He later received the CIA’s Chef of the Year Award in 1995, and was again acknowledged by the CIA in 2011 with their Alumni of the Year award. His books have received awards and nominations from both IACP and the James Beard Foundation. And his innovations with California olive oil in the mid-90’s earned his olive oil business, Consorzio Flavored Oils, the Best Product Line Award at the International Fancy Food Show. After turning his love of sustainable products to his own vineyards in 1999, he created Chiarello Family Vineyards, and his small-production wines are consistently high-scoring and well-regarded. And since 2000, Chiarello has been the tastemaker behind the Napa Style retail line of artisanal foods, kitchen and home.

He has been on television for a decade as the host of his own shows on PBS, Food Network, Fine Living, and Cooking Channel. His Emmy Award® -winning show Easy Entertaining with Michael Chiarello., began in 2003 and still airs daily. In 2009, he appeared on Bravo’s Top Chef Masters, winning second place and over $25,000 for charity. He has appeared numerous times as judge on Bravo’s Top Chef and Top Chef Masters. In Fall 2011, he appears on the Next Iron Chef on Food Network. A popular celebrity guest chef, Chiarello appears on frequently on NBC’s The Today Show, CBS’s The Early Show, Regis & Kelly, and The View.  Based in the Napa Valley, Michael lives among his vineyards with his wife and children.

Friday, August 9, 2013

08/09 SHELLEY KEKUNA, KAANAPALI BEACH RESORT, DAVID BOVA, MILLBROOK WINERY, STEVE EVANS

SHELLEY KEKUNA – EXECUTIVE DIRECTOR OF THE KAANAPALI BEACH RESORT ASSOCIATION

Kaanapali Fresh - A Culinary Experience - August 30 & 31 2013! Kāʻanapali Beach Resort presents the second annual Kāʻanapali Fresh, a two-day summer event highlighting Kāʻanapali as the premium spot for exquisite cuisine, meaningful experiences, and superb activities, August 30 and 31, 2013. The entire resort comes together to offer visitors exciting opportunities to sample chefs’ menus, learn about Grown on Maui products with Maui’s farmers, savor the beauty of Kāʻanapali, play on the beach, and simply enjoy the rich history of the land. Only Kāʻanapali offers this unique culmination of culinary creativity, memorable experience, and array of choices in land- and ocean adventure. Mark your calendars today!

kaanapalifresh.com


DAVID BOVA - VICE-PRESIDENT - MILLBROOK WINERY

Millbrook Vineyards & Winery (26 Wing Road, Millbrook, NY 12545) is the premier wine estate in the Hudson Valley wine region, owned and operated by Pebble Ridge Vineyards & Wine Estates, a wine group devoted to producing the very finest wines of their particular growing regions.Millbrook Vineyards & Winery began as a 130-acre converted dairy farm by Pebble Ridge chairman and C.E.O., John Dyson with his winemaking partner, John Graziano in 1985. Today, the Millbrook estate bottled wine roster includes the highly regarded Tocai Friulano, Chardonnay, Riesling, Pinot Noir, and Cabernet Franc. The winery produces more than 14,000 cases of wine annually and is distributed in the tri-state area.Millbrook Vineyards & Winery offers guided tours and tastings at their breathtaking grounds.

www.millbrookwine.com 


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.

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...