Friday, January 31, 2014

1/31 EMMA SWAIN, ST. SUPÉRY, CHEF LUIGI DIOTAIUTI, THE AL TIRAMISU RESTAURANT COOKBOOK

EMMA SWAIN – CEO, ST. SUPÉRY – WHAT WINES TO SERVE AT A SUPERBOWL PARY

Step into our family-owned winery in the heart of the Napa Valley and experience the best of the wine country. Surrounded by our estate vineyard, St. Supéry is recognized for outstanding Sauvignon Blanc, Cabernet Sauvignon and Bordeaux blends. Visit us to enjoy delicious wine tastings, learn about our wine clubs, experience a birds-eye view of our working winery and stroll through our fine art gallery.

St. Supéry crafts three distinct tiers of wine to please wine lovers from the novice to the connoisseur. The estate grows all the grapes for our wine portfolio.

Napa Valley Estate Wines: Bright, smooth, fruit-forward flavors are featured in our flagship varietal, Sauvignon Blanc, as well as our Cabernet Sauvignon, Oak Free Chardonnay and Moscato.
Bordeaux Estate Blends: These seductive, multi-textured yet balanced wines include our Elú red blend and Virtú white blend.

Single Vineyard Estate Wines: Only the best grapes from our estate vineyards are used for these concentrated, elegant wines. From our Dollarhide Estate Vineyard, we offer Sauvignon Blanc, Cabernet Sauvignon and other varietals. From our Rutherford Estate Vineyard, we offer Cabernet Sauvignon and Merlot.

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.

www.stsupery.com


AWARD-WINNING CHEF AND RESTAURATEUR LUIGI DIOTAIUTI - LAUNCHES THE AL TIRAMISU RESTAURANT COOKBOOK

Award-Winning Chef and Restaurateur Luigi Diotaiuti, Launches The Al Tiramisu Restaurant Cookbook!
The book is a unique collection of 100 of the restaurant’s mouthwatering recipes and tells the history of Washington DC’s “most authentic” Italian restaurant as well as the life story of its chef/owner.
Dining at Al Tiramisu restaurant, located in the heart of Washington, DC, is like taking a trip to Italy without leaving the country.  The award-winning restaurant is cozy, warm, and joyful—reflecting the effervescent and playful personality of Chef and owner Luigi Diotaiuti.  Now Chef Luigi lets home cooks everywhere experience his Italian culinary heritage and favorite recipes with his new book, THE AL TIRAMISU RESTAURANT COOKBOOK: An Elevated Approach to Authentic Italian Cuisine, a collection of 100 of the restaurant’s most popular recipes.  The book is also part culinary memoir taking readers from Chef Luigi’s birthplace in Basilicata, Italy, to kitchens in Sardinia, Paris, Venice, Tuscany and ultimately Washington DC.  Each chapter is devoted to a distinct phase in the chef’s career and features recipes that can create a complete menu.

Each recipe is followed by an Italian Cooking Primer giving home cooks interesting background information and chef tips along with a Sommelier’s Pick of recommended wine to serve with the dish.

ABOUT CHEF LUIGI DIOTAIUTI - Chef Luigi is a world-renowned authority on Italian cooking and living.  A celebrity favorite for decades, this certified Sommelier was born on a farm in Basilicata in the mountains of the southern Italy.  Chef Luigi’s formal training experiences include working in world-renowned restaurants such as 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. He opened Al Tiramisu restaurant in Washington DC in 1996, and has been awarded the coveted “Insegna del Ristorante Italiano,” the seal of approval by the President of Italy.  While Secretary of State, Hillary Clinton inducted Chef Luigi into the American Chef Corps, an elite group of some 80 “culinary ambassadors” from around the country. When not cooking at his restaurant, he is a regular on US and Italian television showing home cooks how to prepare some of his favorite recipes.  He also works with elementary school children in DC teaching them how to cook and enjoy and appreciate healthy food, gives cooking demos at local farmers’ markets, and is part of the Washington DC sustainable food movement.

www.AlTiramisu.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.

Thursday, January 30, 2014

1/30 ANDREAS NIETO, CHEF DE CUISINE JEFFERY WILLIAMS, THE WESTIN BONAVENTURE HOTEL, DR. KANTOR, HEALTHY FOOD AND SNACK IDEAS FOR THE SUPER BOWL

ANDREAS NIETO, DIRECTOR OF FOOD & BEVERAGE & CHEF DE CUISINE JEFFERY WILLIAMS - THE WESTIN BONAVENTURE HOTEL

The Most Famous Downtown Los Angeles Hotel - Elegantly presiding over the City of Angels, The Westin Bonaventure Hotel & Suites provides the ultimate urban oasis in the heart of the business district. An international symbol that has come to represent the beauty and sophistication of the city itself, this famous Westin Los Angeles hotel is one of the most photographed destinations in the world. Stroll through our atrium lobby, and you'll immediately see why. Enjoy spectacular skyline views, access to over 40 specialty boutiques and restaurants, and unparalleled meeting facilities. Discover LA's largest convention hotel - widely regarded as a "City-within-a City" - sure to surpass all expectations. A landmark attraction in its own right, this unique name in downtown Los Angeles hotels beckons you with an exceptional setting

LA PRIME - Savor The Views & Cuisine At Our Downtown Los Angeles Steak Restaurant

Located on the 35th floor of the Westin Bonaventure Hotel and Suites our award winning restaurant invites you to experience a culinary adventure in a relaxed atmosphere of refined service. LA Prime, known for its innovative and edgy cuisine offers prime beef steaks, both wet and dry aged, beautiful lamb and veal chops, fresh fish and shellfish enhanced with local produce and an award winning wine cellar, provides the ultimate in dining. Executive Chef Andreas Nieto has created a masterful menu utilizing only fresh ingredients in combination with an artist eye to please your palate. As you dine a million lights will stretch out at your feet or wink at you from the sky as you sit back, relax and enjoy all that downtown Los Angeles has to offer.  LA Prime is the place to be this VALENTINE’S DAY, just $195 per couple! Indulge in the 4 course sweetheart menu with a bottle of Brut Champagne. Includes a complimentary corsage for the ladies.

BONA VISTA LOUNGE - Breathtaking Downtown Views From BonaVista, Our Revolving Cocktail Lounge

Treat yourself to a dazzling new perspective on the “City of Angels.” Located on the 34th floor, BonaVista Lounge, our revolving cocktail lounge, boasts soaring views of downtown LA Indulge in delicious appetizers and specialty drinks served in souvenir glassware. It's the perfect location for a romantic date or high-powered business meeting.

404 South Figueroa Street
Los Angeles, California 90071
www.TheBonaventure.com


DR. KANTOR – NUTRITIONIST AND AUTHOR JOINS THE SHOW WITH HEALTHY FOOD AND SNACK IDEAS FOR THE SUPER BOWL

Super Bowl Sunday is the second largest day for food consumption in the U.S., next to Thanksgiving Day, according to USDA. That's a lot of chicken wings and chips, and we've got the numbers, but we also want tips on enjoying this day without going too crazy.  Super Bowl Sunday is also ripe for food poisoning since we tend to leave that food out for many hours before and during the long games.  How can we eat healthy and fun during the Super Bowl?  What are some recipes for healthy Super Bowl eating?

Dr. Keith Kantor, a leading nutritionist and author of the book, What Matters.  Dr. Kantor has a list of recipes for healthy and fun Super Bowl treats and dishes, he even has them broken down for the Seattle and Denver fan.

www.DrKeithKantor.com

Wednesday, January 29, 2014

1/29 LARRY LIPSON, ROBERT HOROWITZ, CBS, SUPER BOWL’S GREATEST COMMERCIALS



LARRY LIPSON - COSTA RICA WINE REPORT   

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. 



ROBERT HOROWITZ - SUPER BOWL’S GREATEST COMMERCIALS

Robert Horowitz, the executive producer of SUPER BOWL’S GREATEST COMMERCIALS, is an expert on all things related to commercials and advertising, especially as it pertains to the biggest football game of the year.  Bob is used regularly this time of year to give his take in the media on which ads will punch through on Super Bowl Sunday and what’s at stake for advertisers.  The special, now in its 14th year, celebrates the best, most creative and popular Super Bowl commercials, and allows for fans to vote on their favorites.

SUPER BOWL’S GREATEST COMMERCIALS 2014 is an interactive countdown special where viewers will be able to vote LIVE on CBS.com for their favorite Super Bowl Commercials.  The special, hosted by Boomer Esiason, Analyst for CBS Sports’ NFL pre-game show THE NFL TODAY, and Sarah Shahi, star of the CBS drama PERSON OF INTEREST, will be broadcast WEDNESDAY, JAN. 29 (8:00-9:00 PM, ET/PT) ON THE CBS TELEVISION NETWORK.

Sponsors present their best commercials during the Super Bowl, and the big game wouldn’t be quite the same without them. For the advertising community, the Super Bowl is their Super Bowl, and often creates commercials specifically for the enormous viewership that the game provides.  For many, watching the commercials is the most entertaining part of the Super Bowl. Advertisers try to get their money’s worth by rolling out their most creative and innovative spots.  This one-hour special, now in its 14th year, will originate from MetLife Stadium, home of “Super Bowl XLVIII” and celebrates the pop culture phenomena that has become almost as big as the game itself.

Tuesday, January 28, 2014

1/28 DAN WHALEN, STUFFED: THE ULTIMATE COMFORT FOOD COOKBOOK, PROFESSOR TONY VALDEVIT, STEVENS INSTITUTE OF TECHNOLOGY, FUMBLE-RIFFIC SUPERBOWL GAME

DAN WHALEN – AUTHOR, STUFFED: THE ULTIMATE COMFORT FOOD COOKBOOK

Our favorite comfort foods are often considered tried and true recipes.  But how can you take favorite comfort foods like macaroni and cheese, a hamburger, or even ravioli and make them even more comforting, more filling, even more delicious? Blogger and author Dan Whalen knows how and by following his recipes home cooks will learn how to turn their favorite comfort foods into new and exciting dishes.

Whalen, the master behind the wildly popular food blog, The Food in my Beard, and the mad scientist of comfort food, is the author of the new book, STUFFED: THE ULTIMATE COMFORT FOOD COOKBOOK [Page Street Publishing, January 2014, $19.99 US]. The book is packed with recipes designed to take our favorite comfort foods to the next level.  Readers will discover how to take a full-sized cheeseburger, stuff it into ravioli and call it dinner. Another recipe puts pineapple and bacon into jalapeño peppers to create a spicy appetizer.

Each chapter covers a delicious category of recipes: Stuffed Breads; Stuffed Meats; Stuffed Pasta and Rice; Stuffed Veggies and Fruits; and Stuffed Sweets.

About the Author:  Dan Whalen is the founder and creator of the popular food site The Food in my Beard, chef for Café Burrito in Boston, and freelance food writer for General Mills. His site gets over 10,000 visitors a day and his recipes have been viewed over 6 million times. Dan has been featured in Saveur, Fine Cooking and Bon Appetit magazine, as well as The Huffington Post, The Boston Globe, and on MSNBC and The Today Show blog. Dan resides in Boston, Massachusetts.

www.thefoodinmybeard.com


PROFESSOR TONY VALDEVIT - STEVENS INSTITUTE OF TECHNOLOGY - FUMBLE-RIFFIC SUPERBOWL GAME? MAYBE!

Cold temperatures could play a small part in a player’s ability to hold onto the football as temperatures dip during the February 2 NFL Championship game in northern New Jersey. That's the conclusion of Stevens Institute of Technology researcher Dr. Antonio Valdevit, an Assistant Professor of Biomedical Engineering.

"It's reasonable to suppose that the cold might affect the hands' grip pressure in the big game," Valdevit said. "We wanted to learn more." Working with graduate students Constance Maglaras and Rebecca Chung, Dr. Valdevit wired special sensors to his own middle finger and thumb — the two fingers most involved in gripping a ball. The Stevens team then measured grip strength on a regulation football against a pushing force (a tackler attempting to "strip" the ball away with constant force) at three significantly different temperatures: with the ballcarrier's hands at 68 degrees Fahrenheit (20 degree Celsius); 41 degrees Fahrenheit (5C); and 4 degrees Fahrenheit (-20 C). The team ran the experiment eight times at each temperature.

Conclusion? Thumb-gripping power was unaffected, even at near-zero temperatures, said the Stevens researchers. But the middle finger did lose significant power as temperatures dropped. In fact, it required almost three times as much force to hold onto the football at 4 degrees Fahrenheit as it did at more pleasant, dome-like temperatures.

"We can't say for certain fumbling or bobbling will increase in the game," concluded Valdevit. "Players will likely adjust their grip under colder temperatures — reposition their fingers, wear gloves. "But given what we found in one of the fingers, it's also possible the cold will have at least some effect."

www.stevens.edu

Monday, January 27, 2014

1/27 JILL DAVIS, LAMBERT BRIDGE WINERY, M&M’S SPOKESCANDY YELLOW, SUPER BOWL COMMERCIAL

JILL DAVIS - VP & GENERAL MANAGER OF LAMBERT BRIDGE WINERY

Lambert Bridge Winery has announced the appointment of Winemaker Jill Davis to the role of Vice President and General Manager of the iconic winery located in Sonoma County’s renowned Dry Creek Valley.  Davis, a more than thirty-year veteran of the California wine industry has been with Lambert Bridge since 2005 and has led the winemaking improvements in both the vineyards and cellar as the brand has become a premier, artisanal producer focusing on Bordeaux-style red wines from the highest quality grapes in Sonoma County. Her new role will find her directly overseeing all aspects of the daily operations as well as the brand’s long-term strategic planning.

Davis has made wine in both Napa and Sonoma since graduating from UC Davis with a degree in enology, beginning at Beringer Vineyards under the watchful eye of the renowned Myron Nightingale. Then, after twelve vintages mentored by the legendary enologist Andre Tchelistcheff at Buena Vista Winery, Davis went on to lead winemaking at Napa Valley’s William Hill Winery before being lured to Lambert Bridge to guide the major brand realignment that has occurred.

Since 2010 Jill Davis’ winemaking and vineyard management have been in tandem with Jennifer Higgins.  Higgins, a UC Davis graduate with twenty years winemaking experience, joined forces with Davis at Lambert Bridge after six years as head winemaker at Alexander Valley’s Lancaster Estate where she worked with consultant David Ramey.  Davis and Higgins have been working side-by-side in the cellar and in the field.  Together they have brought about a further enhancement in the quality of Lambert Bridge wine.
Lambert Bridge is a small, family owned winery located in the heart of Sonoma County’s Dry Creek Valley.  Our focus is to craft small-production bottlings of artisanal, Bordeaux-style blends and varietals, each reflecting an individual and distinctive identity which is consistent, vintage to vintage.

www.LambertBridge.com


M&M’S SPOKESCANDY YELLOW - M&M’S® PLANNING TO GO (PEA)NUTS IN NEW SUPER BOWL COMMERCIAL

It’s been 60 years in the making, but on Super Bowl Sunday 2014 the beloved M&M’S® Brand spokescandy Yellow will finally get his moment in the spotlight.  Mars Chocolate North America has announced M&M’S® will debut a new 30-second commercial during Super Bowl XLVIII about M&M’S® Peanut, with Yellow taking the lead role in the Big Game for the first time. 

Now is your chance to talk with Yellow, who’ll be available to discuss the highly anticipated commercial, which will remain a secret until Super Bowl Sunday.  Yellow was first introduced to America – along with M&M’S Peanut – in 1954.  Since then, the irresistible chocolate-coated peanut has captured the hearts and “taste buds” of the nation, but he usually plays a supporting role to his best friend and fellow spokescandy Red.

Fans can get a taste of what “America's Favorite Nut” has in store by watching an original teaser trailer available on the M&M’S Facebook page (www.facebook.com/mms).

Friday, January 24, 2014

1/24 TODD CARMICHAEL, DANGEROUS GROUNDS, VICKI LAWRENCE

TODD CARMICHAEL, COFFEE IMPORTER - CRITICALLY ACCLAIMED SERIES…DANGEROUS GROUNDS

It Takes the Perfect Beans to Make that Perfect Cup of Morning Joe. But Perfection Sometimes Comes at a Dangerous Price! We're talking to Coffee Importer Todd Carmichael as He Travels to Some of the World's Most Dangerous Places in Search of the Best Coffee Beans Money Can Buy in the Second Season of His Critically acclaimed Series… DANGEROUS GROUNDS!

From the Amazon Jungles of Brazil to the conflict zones of Guatemala, Carmichael treks around the globe for His biggest and most demanding clients including Chef Jean Georges Vongerichten, Chef Mario Batali, Dean & Deluca and the Four Seasons Hotels.

Dangerous Grounds returns with an explosive season that pulls back the curtain on the hazards of sourcing coffee. Expert Todd Charmichael gives viewers a look into a world unfamiliar to many. Avoiding mafia-like kingpins, walking through sniper crosshairs and being held at gunpoint are just a few of the tense situations he encounters on his quest for the ultimate coffee to close the deal.

Carmichael’s first job was brewing coffee and unloading coffee sacks at Starbucks. He’s now the owner of La Colombe Torrefaction, has a chain of boutique cafes, over 3,000 clients, and generates $34 million in business a year. By the age of 40, Carmichael had crossed dozens of the Earth’s most forbidding regions – including the Congolese jungle, Zimbabwe’s scrub plains, the Sahara Desert and the Namib Desert.


VICKI LAWRENCE - LIVE AT THE SUNCOAST SHOWROOM IN LAS VEGAS  

EMMY Award-winning comedienne Vicki Lawrence is one of the most beloved television personalities of her generation. Plucked out of total obscurity as a high school senior, Vicki went on to become part of the now-legendary cast of the "Carol Burnett Show."

In the seventh season, and hundreds of hilarious sketches later, at the ripe, old age of 24, Vicki created her most endearing character to date, Thelma Harper, or "Mama" as she is better known to her fans. After the Burnett Show, Vicki went on to star in "Mama's Family," which consistently topped the ratings for its entire six-year run of original shows. "Mama" has attained almost a cult status among her legions of loyal television viewers, who still enjoy her in reruns twice daily throughout most of the country.

Vicki Lawrence and Mama: A Two-Woman Show
Suncoast Hotel and Casino
Venue: Suncoast Showroom
9090 Alta Dr
Las Vegas, NV
Show Dates: January 25, 2014 - January 26, 2014
Show Times: 7:30pm

Thursday, January 23, 2014

1/23 MICHAELA BALTASAR, WASHINGTON STATE WINE, MARC SILVERSTEIN, SUPERBOWL

MICHAELA BALTASAR - COMMUNICATIONS DIRECTOR, WASHINGTON STATE WINE

Taste Washington 2014 Tickets on Sale Now – The Nation’s largest single-region wine and food event!
Tickets and hotel packages for the 17th Annual Taste Washington, Seattle’s biggest and most exciting wine and food event, are now on sale. The two-day celebration takes place Saturday and Sunday, March 29-30, at the CenturyLink Field Center and highlights hundreds of Washington State wineries pouring their favorite offerings alongside Northwest restaurants serving specially-prepared bites.

The event will also feature a popular vineyard section, with the state’s wine grape growers sampling wines made from their grapes, allowing guests to discover a true sense of place from bottle to bottle and learn about some of the state’s most renowned vineyards.

Those looking for an in-depth wine and food experience can also attend the Taste Washington educational seminars. This year’s seminar lineup will feature top national wine personalities and sommeliers leading comprehensive explorations of Washington State wine. Topics include “Chef vs. Somm Smack Down,” “Washington vs. The World” and “The Rise of the Rhones.”

For more information and to purchase tickets, visit www.tastewashington.org. Hotel packages can be booked at www.tastewashington.visitseattle.org. Seminars are priced separately, and details are available at www.tastewashington.org/seminars-2014. Taste Washington is produced by Visit Seattle in partnership with the Washington State Wine Commission.

About Taste Washington: Taste Washington is the largest single-region wine and food event in the United States, featuring hundreds of Washington State wineries and dozens of Pacific Northwest restaurants. Held annually in the spring, Taste Washington attracts more than 4,500 wine and food enthusiasts to the Seattle area. The Washington State Wine Commission launched Taste Washington in 1998 and is now coproduced by Visit Seattle and the Washington State Wine Commission. For more information, visit www.tastewashington.org.


MARC SILVERSTEIN - ENTERTAINING EXPERT, TACKLE YOUR SUPERBOWL PARTY

When it comes to watching the Super Bowl, nine out of 10 watchers are going to be at home – either at their house or at someone else’s. It is the number one at home celebration in America, so don’t let your viewers fumble when it comes to planning the perfect Super Bowl Bash!

The food is just as important as the big game, so let Entertaining Expert Marc Silverstein give you the latest tips on how to satisfy every guest! From the chips and dip to the grilling favorites Marc will lead you to victory whether your team wins or loses!

MARC SILVERSTEIN – Entertaining Expert: Energetic entertaining expert Marc Silverstein is a man who knows his way around a backyard grill, a haute cuisine and a five-star restaurant. As the nationally known host of such successful television series as The Best Of on Food Network and Go Ahead, Make My Dinner on The Discovery Channel, he has traveled the country and tasted the finest our cities and chefs have to offer. Marc has a reputation as the consummate professional, a media leader and host with great style.

Wednesday, January 22, 2014

1/22 SLO Restaurant Month, Goldrush Steakhouse, The Madonna Inn, Marisol, The Cliffs Resort, The Apple Farms Restaurant, Cafe Roma

Were LIVE from The Madonna Inn in Lan Luis Obiso, Ca talking about SLO Restaurant Month!

ABOUT SLO RESTAURANT MONTH: Indulge in San Luis Obispo County Restaurant Month, January 1–31, 2014. Participating restaurants will offer special menus, most featuring a three-course prix fixe meal for $30. Pair your meal with award-winning local wines from the Paso Robles & San Luis Obispo wine country for an additional charge. Reservations recommended. Prices, offers and availability vary per restaurant. Please check directly with the restaurants listed below for specific details. We hope you join us during this exciting month celebrating some of the finest cuisine on the Central Coast!

VisitSanLuisObispoCounty.com


CHEF SEREN BARDWELL - GOLD RUSH STEAK HOUSE  AT THE MADONNA INN

AN AWARD WINNING DINING EXPERIENCE, renowned for its outstanding menu, spectacular décor and outstanding service. Enjoy amazing oak-pit-barbecued steak, fresh seafood, chicken and vegetarian entrées. Featuring a superb wine list, decadent desserts from world-famous Madonna Inn Bakery and nightly entertainment (excluding Tuesday). See our Steak House Menu for details.

SLO Restaurant Month Menu: Join us for an amazing $30 three course dining experience in an enchanting setting where fine dining is an art form. Choice of double cut Beef Ribs, Atlantic Salmon or grilled Portobello “Steak”. New this year an optional $10 Private Label Madonna Inn Wine flight and $3.50 Silver Bar cocktail special.

100 Madonna Road
San Luis Obispo, CA 93405
www.MadonnaInn.com


CHEF  GREGG  WANGARD  -  MARISOL  AT  THE CLIFFS RESORT

"Marisol" translates to "The Sun and the Sea" and no where is this more evident than through the flavors of the food. The menu at "Marisol" has been developed as New American Cuisine. As the premier choice of Pismo Beach restaurants, all of the dishes at "Marisol" are prepared with a soulful touch by Chef de Cuisine Gregg Wangard, featuring produce from fields of local farmers, seafood fresh off the boats of local fishermen, and naturally raised meats and poultry. The wine list at "Marisol" is awarded by Wine Spectator Magazine and includes some of the hottest local vintages in addition to Sunset Magazine's picks for the Best Western Wines.

SLO Restaurant Month Menu: Enjoy a 3 course meal for just $30, and you choose the courses. A sample of Chef’s offering’s ~ Lobster Risotto, Mushroom Mascarpone Soup, Truffle Roast Chicken, Roast Leg of Duck, and so much more, the only problem will be selecting just 3!

2757 Shell Beach Road
Pismo Beach, CA 93449
www.cliffsresort.com


CHEF  STEVE  SMEETS – THE APPLE  FARM  RESTAURANT AT THE  APPLE  FARM  INN

The Apple Farm Restaurant & Bakery has been a favorite spot for decades for locals as well as the traveler on a weekend getaway. Our local farm to table cuisine, fresh pastries, and pies are world famous! If you enjoy the simple pleasures of a farmer's market, you will savor traditional favorites like turkey pot pie or biscuits and gravy. Or you can treat yourself to one of our specialty entrees including fresh local meats and seafood, followed by our signature dessert, the Hot Apple Dumpling all in the same atmosphere of wine country charm as our Inn. Our Winery of the Month Program features a local boutique winery and we will gladly waive the corkage fee for any San Luis Obispo County bottle of wine that you bring in to enjoy with your meal. Our menus are changed seasonally and reflect the freshest local ingredients. Come taste what is new at the Apple Farm Restaurant in San Luis Obispo.

SLO Restaurant Month Menu: Join us for an amazing three course dining experience for $19.95! After your choice of soup or salad, choose one of the following…Beef Stroganoff, Chicken & Biscuits, Country Pot Roast, Meatloaf or Turkey and Dressing. And top it all off with a slice of Homemade Fruit Pie!

2015 Monterey Street
San Luis Obispo, CA 93401
www.applefarm.com


MARCO  RIZZO -  OWNER/OPERATOR OF CAFÉ  ROMA  

Since 1980, Café Roma is the quintessential San Luis Obispo Italian experience located in the historic Railroad Square. From its classic Italian dining room and casual old-world bar to the scenic shade covered patio, people say you feel transported to Italy while dining at the elegant Café Roma. Our 200+ wine list changes monthly, always with additions of new, exciting Central Coast and Italian finds. Count on our knowledgeable staff to help expertly navigate Maria Rosa's menu and extensive wine list.

SLO Restaurant Month Menu: Join us for an amazing $30 three course Italian dining experience! Main course: Choice of Roasted Game hen with Rosemary & Garlic, Risotto of the Day or Confit of Duck with winter Vegetables.

1020 Railroad Avenue
San Luis Obispo, CA 93401
www.caferomaslo.com

Tuesday, January 21, 2014

1/21 DAVID ORTIZ, BILL KURTIS, TALL GRASS BEEF, TONY SIRAGUSA

DAVID ORTIZ - BOSTON SLUGGER HELPS GIVE SHELTER DOGS A NEW LEASH ON LIFE

David Ortiz knows the powerful feeling of hitting a homerun. He also knows the powerful feeling of coming home to unconditional love from wagging tails and wiggling butts. As a dog owner of two, he can’t imagine a day without his four-legged friends, Foxxy and Happy.

As an avid dog lover, “Big Papi” is joining PEDIGREE® Brand’s movement to power transformations and give shelter dogs a new leash on life. This year at a private event at the 2014 Sundance Film Festival, the ultimate venue for storytelling, Ortiz and PEDIGREE® Brand will unveil an inspirational short film that documents his personal story about how his own dogs transformed his life and became his true companions.

David Américo Ortiz Arias, nicknamed "Big Papi", is a Dominican-American professional baseball designated hitter. Ortiz has won the Edgar Martinez Outstanding DH Award seven times. He is a nine-time All-Star and a three-time World Series champion, and has hit 431 career home runs. Most recently, Ortiz was named the 2014 World Series MVP.


BILL KURTIS – FOUNDER, TALL GRASS BEEF

I started Tallgrass Beef Company to raise cattle the way they were meant to be raised. As a result, we have a process that's better for the animals and the planet, and products that are better for dinner and for you. That's success in my book. If you haven't already experienced Tallgrass Beef, I invite you to try it and see for yourself why we say it's America's finest grass-fed beef.

Why It's Better For You - Because grass is what cattle are meant to eat, beef from grass-fed, grass-finished cattle is better than beef from grain-fed cattle in a number of ways. It is higher in Vitamin A, Vitamin E, CLAs; has a better balance of Omega-3 and Omega-6 fatty acids; has a favorable unsaturated fatty acid ratio; and provides more dietary protein. It's better for you, plain and simple.

Why It's Better For The Animals - Tallgrass Beef cattle aren't kept in pens or feedlots—they spend their life in a pasture, in a stress-free environment, grazing in the kind of communal groups they prefer. They aren't given hormones to enhance their growth and they have no need of antibiotics to help them digest grain, which isn't their natural food. They live as nature intended.

Why It's Better For The Planet - Our cattle are raised naturally, perpetuating an age-old cycle of nature. They eat grass and naturally fertilize the land to grow more grass, never adding extra carbon to the atmosphere. In fact, growing prairie grass has been shown to be one of the most effective ways of reducing our carbon footprint.

Why It's Better For Dinner - Tallgrass cattle are derived from special genetic stock whose origins are verified and fully traceable. We use ultrasound technology to safely and humanely find the animals with just the right amount of marbling and muscle. Through this unique combination of heritage genetic bloodlines and ultra-modern technology, Tallgrass produces the most tender, best-tasting grass-fed beef available.

WWW.TALLGRASSBEEF.COM


TONY SIRAGUSA - NFL CHAMPION AND FOX SPORTS ANALYST - "WHAT IS YOUR GAME WATCHING PERSONALITY”

About Tony Siragusa: Tony is a member of the Super Bowl XXXV champion Baltimore Ravens and currently showcases his winning personality as an analyst for FOX Sports NFL coverage.  Tony can also be seen as a host of Man Caves on DIY Network. For the last three years, Tony has been the host of DirecTV’s Beach Bowl at the Superbowl.  He has co-hosted a weekly radio show for WFAN 660 Radio and ESPN Radio 1050. In addition, TONY hosted TLC's Mega Machines, and appeared in Spike Lee's 25th Hour, HBO's The Sopranos and as a commercial pitch man for Rightguard deodorant. As good hearted as he is good humored, SIRAGUSA created the Tony Siragusa Foundation, an organization which has raised over half a million dollars for underprivileged kids. This past year, Tony released his first book, Goose: The Outrageous Life & Times of a Football Guy.

Last year, more than 108 million people watched the biggest football game of the year, and of those, nearly three-quarters indulged in snack foods. How do you watch the big game? If you're Tony Siragusa, former NFL champion turned Fox Sports Analyst, you have the best seat in the house in the middle of all the action as a NFL analyst. For the rest of us, it might be at home in front of the TV, but that doesn't mean it has to be any less exciting! Find out your game watching personality from “Die Hard Fan” to “Social Snacker” for a chance to win a prize package that includes a new TV.

Tony has teamed up with Heluva Good! Dips and Cheese for the “How Do You Watch?” sweepstakes—a contest that gives NFL fans a chance to win the ultimate game day get-together. On Tuesday, January 21st he is giving his predictions for the biggest game of the year, sharing his favorite game day snacks, and discussing the sweepstakes every fan will want in on. Tony can even find out your anchor’s game day personality.

Monday, January 20, 2014

1/20 Tara Kirch, National Cheese Lovers Day, Parrano Cheese, Martha Peretz, Simply Wine Festival, Make a Wish Foundation

TARA KIRCH - IT'S NATIONAL CHEESE LOVERS DAY, CELEBRATE WITH PARRANO CHEESE 

Today is National Cheese Lovers Day and what better way to celebrate than by learning how to swap your traditional snacks for some snack options to elevate your everyday appetizers by incorporating everyone’s favorite ingredient, CHEESE! Parrano cheese will launch an official Snack Swapper on its website where the public can select one of five flavor profiles (salty, sweet, savory, crunchy or spicy) and in turn, will receive a number of great snack options to elevate their everyday.

Parrano artfully captures two of the world’s best-known cheeses, Parmigiano-Reggiano® and Gouda, to create a truly unique cheese. Its five-month aging time produces a full-flavored cheese with the nutty, buttery characteristics of a Parmigiano-Reggiano and the smooth, creamy texture of a young Gouda making it pleasing for any palate. Parrano is available at Whole Foods across the country and other participating grocery stores

www.Parrano.com 


MARTHA PERETZ - CEO OF SIMPLY WINE FESTIVAL

Set to be one of the most prestigious wine tasting events of Ventura County, California Simply WineFest is benefiting the Make-a-Wish Foundation on March 14, 2014 while bringing together some of the country’s, and the world’s, best winemakers to the discerning palates of Westlake Village. One might be surprised by some of the elite names associated with WineFest’s Make-A-Wish Benefit next year, which include premium electric car manufacturer, Tesla and Premier Cru Collection, held at the Four Seasons in Westlake Village.

While the purpose of the event is to raise funding for the revered Make-a-Wish Foundation, the event also affords wine lovers a welcomed opportunity to taste brands such as high-scoring Achaval- Ferrer, LeSaffre Wines, Gauchezco and the much-loved Vina Montes. Additionally ultra-premium spirits brands such as Del Maguey Single Village Mezcal and Tallarico Vodka will pour.

High-end restaurants will also participate with dishes representing their respective flavor profiles and themes, giving wine-lovers a reprieve from tasting, and an opportunity to experience some of the stellar gastronomy in their surrounding areas.

www.simplywinefest.com

Friday, January 17, 2014

1/17 MAUREEN MAHER, 48 HOURS, EXECUTIVE CHEF JESSICA JAMES, APPLEBEE’S, STEVE EVANS

MAUREEN MAHER - 48 HOURS

Maureen Maher and 48 HOURS investigate the sometimes-shady business of international child adoptions and the lengths families will go to bring children home to the United States in “Perilous Journey” to be broadcast Jan. 18, 2014 (10:00 PM ET/PT) on the CBS Television Network.

The investigation reveals the extraordinary journey of one family to adopt two children from The Democratic Republic of the Congo, the questionable practices of the U.S.-based adoption agency they’d chosen, as well as the harrowing story of one woman’s attempt to adopt a child from Guatemala - through the same agency - and allegations of child trafficking against Guatemalan nationals that emerged afterward.


JESSICA JAMES, EXECUTIVE CHEF AT APPLEBEE’S SHARES TIPS, TRICKS FOR CREATING CHOICES & KEEPING FAMILY MEALTIME FUN

Applebee’s Executive Chef Shares Tips, Tricks for Creating Choices & Keeping Family Mealtime Fun! Deciding what to eat (and what not to) is one of the first acts of independence a child makes because it’s an area where they hold actual control. But every meal should not turn into a battle of wits between parent and child. As a parent, you want your child to eat healthy and create memories, not battle around the dinner table. One way to do this is to empower children with appropriate amounts of freedom when it comes to choosing foods to eat. Not only are you maintaining the peace, you’re also teaching the invaluable lesson of balance in meal planning.

Jessica James, Executive Chef at Applebee’s, has satisfied thousands of children’s palates over the years. As the mother of a young child herself, she knows the tricks of the trade for making mealtime a fun experience in the restaurant and at home!


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 16, 2014

1/16 Rick Maynard, KFC, Ron Semler, Malibu Family Wines

RICK MAYNARD – DIRECTOR OF COMMUNICATIONS, KFC (EXTRA CRISPY BONELESS CHICKEN)

KFC announces its newest limited time offer menu item – Extra Crispy Boneless Chicken. For the first time in 10+ years, the beloved Extra Crispy recipe is being re-introduced to the menu. In an effort to expand its snack and lunch offerings, the recipe will be available in a Go Cup, 2-piece Combo or as part of a 10-piece Favorites Bucket.

The launch of Extra Crispy Boneless is just one way the iconic fried chicken giant continues to innovate. Today also marks the introduction of How Do You KFC?, a new marketing campaign and brand movement that celebrates the authentic connections the brand’s most passionate fans have with KFC food.

About KFC - KFC Corporation, based in Louisville, Ky., is the world's most popular chicken restaurant chain specializing in Original Recipe®, Extra Crispy™, Kentucky Grilled Chicken®, Extra Crispy™ Strips and Original Recipe® Boneless, with home-style sides, Hot Wings™, and freshly made chicken sandwiches. There are more than 17,000 KFC outlets in more than 115 countries and territories around the world. Each week, more than 13 million people visit a KFC restaurant in the United States. KFC Corporation is a subsidiary of Yum! Brands, Inc., Louisville, Ky. (NYSE: YUM.)

www.kfc.com
www.facebook.com/KFC
www.twitter.com/kfc


RON SEMLER – OWNER, MALIBU FAMILY WINES 

Today, our vineyards consist of approximately 60,000 vines on 65 acres, with expansion plans to reach 100,000 vines. With the high altitude and separation from the coast, along with an ideal blend of weather conditions and rich, rocky soil, it's the perfect environment for growing premium wine grapes.

As a joint family endeavor between the Semler Family and the DeJoria Family, we take great pride in the gentle-handling, traditional techniques that give our wines their special character. We hope you enjoy our wines as much as we enjoy creating them!

The rich, fascinating history of Saddlerock Ranch began more than three centuries ago when the vast expanse of land surrounding the Santa Monica Mountains was part of the original Spanish Land Grant. The area of more than 200,000 acres was a perfect site for sheep and cattle, and up until the 1930's, was known as El Malibu. Local caves are filled with ancient pictographs painted by the Chumash Indians, dating back to the Portola Expedition of 1769. The beautiful pictographs of this culture have become very rare due to erosion and weathering, but some of the most well preserved examples remain on the ranch and have been studied by archeologists and photographed for books on the subject.

Today, the Semler Family owns Saddlerock Ranch. Ronnie and Lisa Semler, along with their nine children, have lived on the ranch for over twenty-seven years.

www.malibufamilywines.com

Wednesday, January 15, 2014

1/15 Larry Lipson, Costa Rica, Mollie Katzen, Heart of the Plate




LARRY LIPSON - COSTA RICA WINE REPORT   

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. 


MOLLIE KATZEN - AUTHOR OF COOKBOOK, “THE HEART OF THE PLATE: Vegetarian Recipes For a New Generation”

In The Heart of the Plate, Mollie completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her “absolutely most loved.” Her new cuisine is light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny as ever. Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. They feature layered dishes that juxtapose colors and textures: Orange Rice with Black Beans, or tiny Buttermilk Corn Cakes on a Peruvian Potato Stew. Suppers from the oven, like Vegetable Pizza and Mushroom Popover Pie, are comforting but never stodgy. Burgers and savory pancakes — from Eggplant Parmesan Burgers to Zucchini Ricotta Cloud Cakes — make weeknight dinners fresh and exciting. "Optional Enhancements" allow cooks to customize every recipe. The Heart of the Plate is vibrantly illustrated with photographs and original watercolors by the author herself.

About Mollie: Mollie Katzen, with over six million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception.
Katzen is a charter member of the Harvard School of Public Health Nutrition Roundtable and an inaugural honoree of the Natural Health Hall of Fame. An award-winning illustrator and designer as well as bestselling cookbook author and popular public speaker, she is best known as the creator of the groundbreaking classics Moosewood Cookbook, and The Enchanted Broccoli Forest. Her other books include the award-winning, best-selling children's cookbook trilogy, dubbed “the gold standard of children's cookbooks” by the New York Times: Pretend Soup, Honest Pretzels, and Salad People. Mollie Katzen has collaborated on several projects with Walter Willett, MD of Harvard, most notably the book Eat, Drink, & Weigh Less. Her other titles include Still Life with Menu, Vegetable Heaven, Sunlight Café, The Vegetable Dishes I Can't Live Without, and Get Cooking.

From 2003 through 2011, Katzen was a consultant to Harvard University Dining Services, and co-creator of their Food Literacy Project. Her recipes and menus remain popular in the university's many eating venues. She is also a well-loved public speaker on a number of foodrelated topics, often employing a beautiful slide show of her art and photos to illustrate her storytelling, recipe sharing, and inspiring, downhome practical information.

Tuesday, January 14, 2014

1/14 JOSHUA KLAPPER, LA FENÊTRE WINES, SUSANNA HOFFMAN, BOLD

JOSHUA KLAPPER - FOUNDER & WINEMAKER, LA FENÊTRE WINES

As one of the youngest servers ever to work at the acclaimed restaurant Café Boulud, Joshua Klapper participated in weekly wine seminars that quickly opened his mind and palate to the expansive world of the grape.  It was a fortuitous taste of a 1945 Chateau Latour that led him from Manhattan’s best restaurants to the vineyards of California where he founded La Fenêtre wines in 2005.

Klapper was brought up in Manhattan and though he always had an insatiable thirst for learning, he decided not to pursue college immediately after high school.  Starting his professional serving career at New York institutions such as Coco Pazzo, Klapper soon found himself amidst the elite at Café Boulud at just nineteen.  The restaurant was awarded three stars from The New York Times and Klapper was able to immerse himself in a culinary culture with which he had never been privy.  Throughout his three years at Café Boulud, Klapper became adept at blind tasting, mastered the art of food and wine pairing and was exposed to the most venerated winemakers and vintages in the world.  Three years later he was part of the integral opening team for DB Bistro Moderne where his skill set was further expanded.

Though he had spent time in the classroom at Columbia University, Klapper moved west in 2001 and matriculated at USC’s Marshall School of Business.  The timing was impeccable; he was ready to appreciate and immerse himself in the university system and was also named part of the opening team for one Los Angeles’ most acclaimed restaurants, Sona.  When it opened in 2002, Klapper was a service captain though the talents he honed at Boulud’s restaurants were quickly recognized- he was offered the position of Wine Director just six months later.  At Sona, Klapper crafted a veritable homage to the world of wine with the list he nurtured.  The breadth, depth and quality of the cellar was nationally recognized and earned Sona a coveted Grand Award from Wine Spectator in 2006.

Always one to seek out a challenge, Klapper soon found himself fixated with the idea of making his own wines and made the leap in 2005.  Through strong relationships he had forged over the years with California winemakers, Klapper was able to source grapes from some of the Central Coast’s most respected vineyards for his first release of Pinot Noir, Syrah and Chardonnay.  Creating this 2004 vintage  under the label Timeless Palate Wines was pivotal and it further amplified his respect and enthusiasm for the industry.

During the harvests of 2006, 2007 and 2008, Klapper worked at the Qupé and Au Bon Climat wineries where he was mentored by Jim Clendenen, Bob Lindquist, and Jim Adelman.  He mastered the laborious work of picking and crushing as well as the intricacies of blending and creating his own house style.  This demanding work was rewarded with three acclaimed vintages of La Fenetre; in 2008 he took over all winemaking duties for his brand.  In 2009, Klapper introduced A Cote, La Fenetre’s sister label, through which he releases wines that are meant for everyday drinking.

By keeping production low, Klapper is able to manage all aspects of the winemaking process ensuring that his appreciation for Old World techniques shines through in each glass.  Klapper’s own insatiable passion for wine and its place in the world has made him and his releases a favorite of neophyte and seasoned wine drinkers alike.

www.LaFenetreWines.com

                                                   
SUSANNA HOFFMAN - CO-AUTHORED BOOK, “BOLD”

Tired of tapas? Sick of small plates? Bored by bites? While many folks will be counting calories for the New Year, why not instead ditch fussy, tiny dishes and return to classic, satisfying food full of big flavors meant to be served in satisfying, yet controllable portions.

BOLD: A Cookbook of Big Flavors (Workman / January 2014) brings together the beloved American tradition of delicious, plate-filling meals with the lively global flavors that infuse our culture and cuisine.

Created and written by Susanna Hoffman and Victoria Wise—part of the culinary team who helped found Chez Panisse —BOLD is comfort food that’s been given an exuberant 21st-century makeover. Hoffman and Wise were cooking sustainably before that term was coined—so although the food is bold, the recipes are carefully crafted, the roasts are slow cooked, the soups brim with flavor, the vegetables are caramelized and braised, and the desserts are decadent. Sidebars throughout offer cooking tips and advice, highlight the ethnic influences on our table, and explore food history and traditions. BOLD celebrates the fabulous, kaleidoscopic menu of modern American cuisine.

About the Authors: Susanna Hoffman is an anthropologist and food writer. She was one of the original co-owners of Chez Panisse, where she met Victoria Wise. The two went on to cofound Oakland’s Good & Plenty Café. Susanna wrote The Olive and the Caper with Victoria and has written for Saveur, Fine Cooking, Bon Appétit, and many other publications. She has appeared on cooking shows from coast to coast; major appearances include Good Morning America, Oprah, The Food Network, Discovery, CNN, and PBS. She lives in Telluride, Colorado. Victoria Wise was the first chef at Chez Panisse. She went on to establish the acclaimed Pig-by-the-Tail, the first French-style delicatessen in America. She has contributed to various magazines, including Food & Wine and Men's Fitness, and she wrote a column, The Compleat Kitchen, for the Los Angeles Times Syndicate. Victoria’s cookbooks include Sausage: Recipes for Making and Cooking with Homemade Sausage, The Armenian Table, and The Gardeners’ Community Cookbook. She lives with her family in Oakland, California, and blogs at wisekitchen.com. As a team Susanna and Victoria have coauthored The Well-Filled Tortilla Cookbook, The Well-Filled Microwave Cookbook, and Good and Plenty: America's New Home Cooking.

Monday, January 13, 2014

1/13 DOUG BRAUNER, THE 2014 DETROIT AUTO SHOW, JIM STRIEGEL, RED MARE WINES

DOUG BRAUNER - AUTO EXPERT, THE 2014 DETROIT AUTO SHOW

High-Energy Talent Doug Brauner is a 18-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. The  2014 Detroit Auto Show  - It’s the Super Bowl of Auto Shows and national auto expert Doug Brauner, will be standing by LIVE from the 2014 Detroit Auto Show to give your listeners a behind the scenes look at never before seen brand new cars, trucks and concepts. Your audience will be the first to know about these cars as the show doesn’t open to the public until January 18th-26th. Automotive Expert Doug Brauner will preview never before seen cars & concepts including new reveals from GM, Ford, Lincoln, Chrysler, Infiniti, Hyundai, and other news coming from the show.

www.naias.com

                                                   
JIM STRIEGEL – OWNER, RED MARE WINES

Jim Striegel began his love of wine at an early age while making wine with his father.  They shipped a variety of grapes from Napa Valley, California to their hometown of Carbondale, Illinois and enjoyed red table wine with family and friends. Jim enjoyed summers in the Napa Valley areaa with childhood friends when there were only ten wineries in the area, including Stag's Leap.  They would hang out in the vineyards and the cellars, experiencing the rich traditions that come along with it, including the annual "blessing of the grapes".

With over forty years of experience in sales and marketing, Jim has built many successful businesses in the apparel, automobile and real estate industries.  He worked for Izod Lacoste in Paris in the eighties and was able to further his wine education in both the Burgundy and Bordeaux regions of France. When he was ready to begin his own brand, he called renowned winemaker Heidi Barrett.  In addition to being a huge, longtime fan of Heidi's winemaking, he worked with her on a wine dinner in the Dallas area and trusted her advice and guidance.  It was through Heidi that he met winemaker and partner Anne Vawter and the rest is history.

www.redmarewines.com

Friday, January 10, 2014

1/10 BRAD WARNER, FOLEY JOHNSON WINES, CARTER REUM, VEEV LIQUEUR THE WORLD’S FIRST AÇAÍ SPIRIT

BRAD WARNER - WINEMAKER, FOLEY JOHNSON WINES 

Brad lives up on Trinity Road, roughly 2,200 feet above the Napa and Sonoma Valleys. His hobbies include camping and fishing – holdovers from his childhood. He also enjoys traveling and cooking. He and his wife Lisa have two Boxers, names Beau and Fawn, and five rescue cats.

Experience: In 1967 Brad moved to the Napa Valley and began his career in the wine industry as a cellar worker for Charles Krug Winery. Three years later he moved to Robert Mondavi Winery to become their cellar foreman. During his career at Mondavi, Brad completed courses in Winemaking and Business Management at Napa Valley College, UC Davis and Stanford University. He remained at Mondavi for 29 years.

Current Assignment: "The majority of our Foley Johnson wines come entirely from our vineyards in the AVA. They capture the purity and transparency that are the hallmarks of Rutherford. The tannins are gentle, the fruit is balanced and you can literally taste the terroir. I’m also excited about our Handmade tier of wines. It gives me a chance to work with different varieties and appellations, plus I get to interact with many of the other winemakers in the Foley Family Wines organization."
Winemaker’s Quote: During and after his time at Mondavi, Brad visited the wine regions of France many times. It helped shape his views on viticulture and winemaking. "I like Bordeaux, but I really love Burgundy. It reminds me more of what we do here in California. The attention to detail, the natural way of grape growing and winemaking, the whole concept of the traditional vigneron. The emphasis is on understanding the vineyard and listening to the wines throughout the winemaking process. The best growers that I met in the Cote d’Or had an incredibly deep connection to the land."

www.foleyjohnsonwines.com


CARTER REUM - VEEV LIQUEUR THE WORLD’S FIRST AÇAÍ SPIRIT

Courtney and Carter Reum are the eco-entrepreneurial brothers and business partners behind VeeV Açaí Spirit®, which they launched   in 2007. Courtney and Carter are Chicago natives who both left promising investment banking careers to launch VeeV® – the preeminent eco‐friendly spirits brand.  

Courtney’s consumer product and beverage expertise was cultivated as an investment banker at Goldman Sachs, working in the company’s New York, Sydney and Australia offices. His portfolio of brands included Procter & Gamble, Under Armour and Glaceau Vitaminwater, as well as the Pernod Ricard/Allied Domecq merger. Courtney holds a B.A. in Economics and Philosophy from Columbia University.

Carter’s taste for entrepreneurship started early, when he worked for Champ Ventures in Sydney, Australia scouting and helping incubate young start‐up companies. He later joined Goldman Sachs in New York, where he worked with clients including Honeywell, KKR and Lockheed Martin. Carter is also a graduate of Columbia University.

The Reum brothers were introduced to açaí, the Brazilian superfruit recognized for its antioxidant and health benefits, while on a surfing trip in Rio. It sparked their ‘a‐ha!’ moment  creating VeeV®, A Better Way To Drink® by capitalizing on the purity and functionality of the açaí superfruit to create a categorydefining liqueur product. VeeV® was the first açaí‐based spirit on the market and has since become the leader in a growing category of superfruit spirits and liquors.
About VeeV®

VeeV®, The World’s First Açaí Spirit® is headquartered in Los Angeles, but its founders live life on the road, traveling from city to city building the VeeV® brand. The brand is sold nationwide in over 9,000 restaurants, hotels and retailers. VeeV® is also the “first superfruit liquor in‐flight,” being served on Virgin America. The clean taste and versatility of VeeV® has made it a favorite cocktail choice among sophisticated and thoughtful consumers seeking not only quality taste, but organic and all‐natural ingredients from an environmentally responsible company. In 2012, the brand launched its newest line extension – VeeV® VitaFrute™ Cocktails, the first line of organic and all‐natural superfruit cocktails.

Eco‐conscious since day one - Sustainability and environmentally responsible practices were an early priority for the Reum brothers in all facets of the VeeV® brand, from operations to marketing. In addition to being active members of the global environmental charity group 1% for the Planet®, the Reum brothers have donated to organizations that directly benefit the restoration and re‐plantation of rainforest worldwide and support the region's farming communities.

veevlife.com

Thursday, January 9, 2014

1/9 CHEF EMERIL LAGASSE, CELEBRITY CHEF RICHARD BLAIS

CHEF EMERIL LAGASSE - SERVES UP HEARTY RECIPES TO HELP US STAY WARM DURING NATIONAL SOUP MONTH

January is more than New Year’s resolutions and football playoffs; it’s about enjoying the comfort foods that warm our hearts and help us forget about the cold and dreary weather outside. It’s also National Soup Month and according to a recent survey, 86% of Americans agree that soup should be the official meal of winter. A warm bowl of your favorite soup on a cold day can be the perfect compliment to curling up on the coach or lounging in your PJs.

A big batch of soup can also be enjoyed for lunch and dinner throughout the week. However, most people do not feel comfortable transporting or storing soup without worrying about it leaking all over the fridge, your car, or workbag. In fact, 87% of Americans surveyed feel the need to double wrap food containers for leak protection. Legendary chef, Emeril Lagasse loves to create dishes inspired by the comforts of home.

To learn more about the Snapware Winter Warm-Up visit the Snapware Facebook page: www.facebook.com/Snapware.

Emeril Lagasse is a world famous chef, restaurant owner, author, and television star. Considered one of the most recognizable chefs of all time, he dazzles audiences with his delicious dishes and made famous such catch phrases as “bam!” and “kick it up a notch!” He opened his first restaurant in 1990 in New Orleans. The celebrity chef has authored numerous books and currently hosts two television shows, Emeril Live and Essence of Emeril on the Food Network. Emeril lives with his wife Alden, and two children, Emeril, Jr. and Meril.


CELEBRITY CHEF RICHARD BLAIS SHARES TIPS FOR STRIKING A HEALTHY, BALANCED DIET IN THE NEW YEAR

As part of the 60-Day Kickstart, Richard has reinvented some of American’s favorite recipes, providing healthier alternatives to high fat dishes without sacrificing taste!
Richard shares his own tips for staying on track in 2014.

Restaurateur, author and television personality, Richard Blais, is helping people start the new year off making smarter decisions about their diet so they can achieve their weight loss goals for 2014. As a chef and someone who's struggled with weight, he understands how overwhelming this time of year can be. That’s why he's teamed up with the alli® brand – the only FDA-approved over the counter weight loss aid – to launch the 60-Day Kickstart campaign.

Wednesday, January 8, 2014

1/8 LARRY VAN AALST, CHARLES MARA, THE SAN FRANCISCO CHRONICLE WINE COMPETITION, ELIZABETH VIANNA, CHIMNEY ROCK WINERY, STAGS LEAP DISTRICT

LARRY VAN AALST AND CHARLES MARA - LIVE FROM THE SAN FRANCISCO CHRONICLE WINE COMPETITION

Charles Mara is a nationally recognized wine judge, winery producer/owner and wine merchant, Charles F. Mara is a force within the wine industry. Having traveled to many of the world's most prestigious wine regions, he is a well respected and knowledgeable wine guru who brings to table a love of wine. Wine judge for numerous prestigious wine tastings, as well as serving on several wine tasting panels, Professor of Oenology and member of the Society of Wine Educators, he has also appeared on local TV and Radio shows, was appointed as the Consumer Representative by the Governor of New York to the State Wine Grape Marketing Order Advisory Board, and has been a "Tastemaster" for monthly wine tasting events designed to increase wine awareness and appreciation by consumers. His knowledge has also led him to be a consultant to many restaurateurs and retailers.

Charles is also noticed, not once but twice, in the Guinness Book of World Records. One listing is "most paid for a single bottle of wine," - an 1806 Lafite-Rothschild for $28,000 (1978) - and the other is "most paid for a bottle case of American wine" - 1979 Opus I for $24,000 (1981).


ELIZABETH VIANNA - CHIMNEY ROCK WINERY - STAGS LEAP DISTRICT WINE GROWERS DINNER 2/4/14

Elizabeth Vianna attributes her career in winemaking to a glass of 1985 Sociando Mallet, which she enjoyed at a pre-auction tasting at Christie’s in New York. A biology major at Vassar College, Elizabeth was originally on the pre-medical school track. She fell in love with wine as a consumer while living in New York City, working as a clinical toxicologist at New York Hospital - Weill Cornell Medical Center. Her strong science background and sudden infatuation with wine propelled her to apply to the University of California - Davis, and its renowned winemaking program instead of medical school.

Elizabeth first came to Chimney Rock as a harvest intern in 1999, while completing her Master’s degree in enology at U.C. Davis. Upon graduation, she became an enologist at Napa Wine Company and was soon named assistant winemaker there, where she worked directly with many of the region’s top winemakers including Heidi Barrett, Erin Green, Pam Starr, and Celia Masyczek. Elizabeth was named to the position of assistant winemaker at Chimney Rock in January 2002 and advanced to the position of winemaker in 2005. In 2009, Vianna was honored by the University of California – Davis School of Graduate Studies when she was invited by the Dean of Graduate Studies to deliver the commencement speech. She was promoted to General Manager of Chimney Rock Winery in 2011 while continuing in her role as head winemaker at the Stags Leap District estate winery. She has also served as President of the Stags Leap District Winegrowers Association. During her tenure at Chimney Rock she has consistently produced wines that have been highly rated among critics and highly valued among consumers.

www.chimneyrock.com
www.stagsleapdistrict.com

A Culinary Evening with the California Winemasters & the Stags Leap District Winegrowers
Are going into their 25th year, and to celebrate, we've put together one of our finest 'kick-off' dinners to date!  Won't you join us?!

A Tribute to Van Vlahakis, Kelly Vlahakis-Hanks & Earth Friendly Products at the Cabana Room at Island Hotel Newport Beach

TUESDAY, FEBRUARY 4, 2014 ~ 6:30pm
Hosted by Stags Leap District Winegrowers
Featuring Vintners Michael Beaulac & Elizabeth Vianna with a Menu by Executive Chef David Man
Tickets - $185 Per Person  ($105 is tax deductible)
690 Newport Center Drive, Newport  Beach, CA 92660
SEATING  IS LIMITED          VALET PARKING AVAILABLE
TO RESERVE  SEATS PLEASE CALL (323) 939-0758

Tuesday, January 7, 2014

1/7 LARRY LIPSON , PAM O’BRIAN, FITNESS MAGAZINE, IVY LARSON

LARRY LIPSON - COSTA RICA WINE REPORT   

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. 




PAM O’BRIAN – EXEC EDITOR, FITNESS MAGAZINE

Simple Ways to Make Your New Year Happier and Healthier - Fitness Magazine Shares Tips to Set Yourself Up For Success in 2014 and Make Your Resolutions Your New Reality

Looking to get in shape this year but don’t know where or how to start? Pam O’Brien, Executive Editor of Fitness magazine says the best way to make your New Year's resolutions a reality is to make small changes that will garner big results.

In interviews on Tuesday, January 7, Pam O’Brien, Executive Editor of Fitness magazine will shed light on the latest technology and the latest trends that are rewriting the fitness “rule book” so you can be healthier and happier in the New Year.

ABOUT THE TALENT:  Pam O'Brien is the Executive Editor of FITNESS, where she oversees the magazine’s nutrition, fitness, health, beauty, and features coverage. She was formerly Articles Director at Organic Style, supervising news, health and lifestyle stories and booking celebrity covers. Prior to that, O’Brien was the Executive Editor of Lifetime magazine, the Executive Editor of Ladies' Home Journal, and a senior editor at More magazine, which she helped launch. She has appeared on many national TV and radio programs, including The Today Show, GMA, The Early Show, Fox News Live, CNN Headline News, Extra!, Access Hollywood and Inside Edition.
Possible interview questions:


IVY LARSON – 40 GREEN DRINK, SMOOTHIE AND OTHER SUPERFOOD RECIPES

Eat Clean, Drink Green to be Healthy and Lean!  40 GREEN DRINK, SMOOTHIE & OTHER SUPERFOOD RECIPES

It happens to most of us: we promise that this year we’ll keep our New Year’s resolution to eat healthy. Unfortunately for many of us, we set unrealistic expectations that leave us falling short of our goals. “Clean” eating is a buzzword right now and for good reason as it is the key to a lifetime of healthy eating, stressing healthy, whole, unprocessed foods. One of the easiest ways to eat “clean” and add more phytonutrient rich food into your diet is to incorporate green drinks and smoothies (and soups) into your diet. In fact, many people are turning to juice cleanses to rid themselves of toxins in order to lead a cleaner lifestyle.

From CLEAN CUISINE authors Ivy and Andy Larson, M.D., comes their answer to the current juicing/smoothie craze with 40 GREEN DRINK, SMOOTHIE & OTHER SUPERFOOD RECIPES. This collection of 40 original smoothie/green drink recipes with photos is packed with healthful all-natural and nutrient-dense ingredients that contain intrinsic healing, health-promoting and anti-aging properties.

In case you missed the hardcover version, CLEAN CUISINE An 8-Week Anti-Inflammatory Diet That Will Change the Way You Age, Look & Feel The Clean Cuisine Diet is now available in paperback. CLEAN CUISINE bridges the gap between what we should eat, what tastes good, what is scientifically proven to be best for our bodies and what is doable in the real world.  In it the Larson’s provide the long-term answer to eating for optimal health, disease prevention, weight loss, vitality, longevity, and good taste. They have helped hundreds of clients lose weight, gain strength, drop inches, reduce cholesterol levels, blood pressure and triglycerides, and combat the symptoms of numerous inflammatory medical conditions.

ABOUT IVY LARSON: Ivy Larson is an American College of Sports Medicine-certified Health Fitness Specialist. She is a former TV personality on Lifetime’s The Balancing Act and has been featured in Time, U.S. News and World Report, Fitness, Life and Style, Woman’s Day, Woman’s World, Fit for Women and many other publications.  Ivy also teaches cooking classes at Whole Foods Market and Williams Sonoma.  You can follow Clean Cuisine on the web at: www.cleancuisineandmore.com / Twitter @clean_cuisine / facebook.com/cleancuisineandmore

Monday, January 6, 2014

1/6 MICHAEL BEAULAC, PINE RIDGE VINEYARDS, STAGS LEAP DISTRICT WINE GROWERS DINNER, KAREN CAKEBREAD, ZIATA WINES

MICHAEL BEAULAC – GM & WINEMAKER, PINE RIDGE VINEYARDS & SLDW PRESIDENT -  STAGS LEAP DISTRICT WINE GROWERS DINNER

Wine is personal. My goal is to create the best wines that express our five distinct appellations. My aim is to produce elegant, balanced wines that retain their fruit quality and express their vineyard terroir. I like taking raw fruit in and guiding it on the path to great wine.

Michael Beaulac joined the Pine Ridge Vineyards team as General Manager and Winemaker in 2009. He has worked with some of the most highly regarded wineries in both Sonoma and Napa Valley, including St. Supery, Markham Vineyards and Murphy Goode.

Michael’s interest in wine started with his first really good bottle of wine. He quickly noted thereafter the distinct difference between wines, their appellations and ultimately the quality. He read an article on the impact of fruit quality and winemaking and realized wine was not just a commodity. Wine quality was influenced by fruit quality and terroir.

In 1989, he decided to move to wine country from Portland, Maine to embark on his journey to work in the wine industry. He started at Murphy Goode winery in Alexander Valley, working in the cellar for many years to eventually become the Winemaker for the Pinot Noir and Zinfandel programs. He then met Merry Edwards and went to work with her producing Pinot Noir and Chardonnay at Laurier. Most recently, Michael worked at St.Supery for seven years with renowned consulting French winemaker Michel Roland.

Michael joined Pine Ridge Vineyards for the opportunity to work with the 200-estate vineyard acres, within 5 AVA’s, comprised of 12 vineyards. This will be Michael’s 23rd harvest.
Michael has been married for 17 years to his wife Cathy. They have a 9-year-old daughter, Esther, and a 14-year-old son, Eric. When Michael is not making wine you can find him on the ski slopes at Lake Tahoe or out to dinner in Napa.

Join us for a Culinary Evening with the California Winemasters & the Stags Leap District Winegrowers! To celebrate their 25th year we've put together one of our finest 'kick-off' dinners to date!  Won't you join us?!

TUESDAY, FEBRUARY 4, 2014 ~ 6:30pm
Tickets - $185 Per Person  ($105 is tax deductible)
Cabana Room at Island Hotel Newport Beach
690 Newport Center Drive, Newport  Beach, CA 92660
SEATING  IS LIMITED          VALET PARKING AVAILABLE
TO RESERVE  SEATS PLEASE CALL (323) 939-0758

www.pineridgevineyards.com
www.stagsleapdistrict.com


KAREN CAKEBREAD – OWNER/FOUNDER, ZIATA WINES

Twenty-two years of representing the Napa Valley and its wines around the world gave Ziata Wines owner/founder Karen Cakebread the desire and know-how to develop her own wine brand, which she  named in honor of her mother and officially launched in March 2008.

Karen is a well-known representative of and cheerleader for the Napa Valley. Her wine experience started with Cakebread Cellars, for which she worked for 18 years. While living in Hong Kong, she assisted with the winery’s marketing efforts in Hong Kong and in Singapore. After moving to the Napa  Valley in 1989, she oversaw the winery’s educational, corporate hospitality and international marketing  efforts. She also managed the winery’s American Harvest Workshop, an annual event that brings  together noted chefs, artisan food purveyors and media to help build awareness and improve the  availability and marketability of American wine and food products.

Karen has also worked tirelessly to promote the Napa Valley through her involvement with the Napa Valley Vintners, the non-profit trade organization responsible for promoting and protecting the  appellation and its wines. She served on the association’s Board of Directors for four years and has  chaired various marketing committees. In addition, she has served on the steering committee for its  annual fundraiser, Auction Napa Valley—the world’s largest charity wine auction—and was a co-chair  when Cakebread Cellars chaired the Auction in 2006.

Living and working abroad fed Karen’s sense of adventure and her passion for exploring the world,  and her journeys—beyond work-related travel—have taken her through Nepal, Turkey, Mongolia and  India. She was also a founding board member of Elaine Mackie Charitable Trust, which raised money for  breast cancer research by “trekking” mountains around the world, including Mt. Kilimanjaro, with other  like-minded Napa Valley women, including Paula Kornell, Nancy (Andrus) Duckhorn, Janice Mondavi and others.

And as much as she enjoys exploring the world, Karen’s roots are now firmly planted in Calistoga, where she lives among her newly established Sauvignon Blanc vines (watch for an estate Sauvignon Blanc  in a few years) with Pearl and Moet, her lovable Labradors.

ziatawines.com

Friday, January 3, 2014

1/3 LARRY VVAN AALST, CAROLYN O'NEIL, THE SLIM DOWN SOUTH COOKBOOK, STEVE EVANS

LARRY VAN AALST – SONOMA WINE REPORT

LARRY HOSTS A WEEKLY PROGRAM ON CRN AND ALSO IS AN EXPERT ON WINE WHO IS SOUGHT AFTER FOR EVENTS, TASTES AND MAJOR SOMMELIER EVENTS IN THE SAN FRANCISCO AREA. HE COMMENTS ON THE INDUSTRY AND HIS THOUGHTS ABOUT WINE.



CAROLYN O'NEIL, MS, RD - THE SLIM DOWN SOUTH COOKBOOK

With the combined expertise of Southern Living and author Carolyn O'Neil, The Slim Down South Cookbook offers strategies, recipes, and expert tips for enjoying great Southern food while maintaining a healthy, balanced diet-without feeling deprived! Carolyn's Slim Down South plan offers smart, simple ways to manage potential overindulgences and maintain a healthy weight-one day at a time. This book's philosophy: Having your biscuit and being fit too-it's all about balance.

Noted nutrition expert, award winning food journalist and television personality CAROLYN O’NEIL, MS, RD shares her refreshing food philosophy- “The More You Know, The More You Can Eat!” She is a registered dietitian and award-winning author and journalist who reported on food and travel at CNN for nearly 20 years. Carolyn is the co-author ofThe Dish on Eating Healthy and Being Fabulous! (Simon & Schuster, Atria Books) – Winner “Best Health and Nutrition Book” at the World Food Media awards.



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.

07/25 BARBARA BALIK, THE CYSTIC FIBROSIS FOUNDATION, AN AFTERNOON OF MAGIC AND MYSTERY, JAMES BEARD AWARD-WINNING FOOD WRITER LAURA SHAPIRO

BARBARA BALIK FROM THE CYSTIC FIBROSIS FOUNDATION - AN AFTERNOON OF MAGIC AND MYSTERY AUGUST 26TH! AN AFTERNOON OF MAGIC AND MYSTERY AT ...