Monday, March 31, 2014

3/31 Dr Alain Raynaud, The Grand Cercle, Sarah Wilson, I Quit Sugar

Dr Alain Raynaud - President of The Grand Cercle, founder of Le Cercle Rive Droite 

Dr. Raynaud’s lineage in wine production dates back to the 15th century with his family winery in Bordeaux.
Though he left the industry to pursue a career in medicine, he returned in 1998 to craft some of the most sought-after small production wines from Bordeaux, including La Fleur De Gay and La Croix De Gay in Pomerol and Chateau Quinault in St. Emillion. More recently, he and his wife Francois purchased Chateau du Parc in St. Emillion. Formerly the President of the Union des Grand Crus de Bordeaux, Alain has been President of the Cercle Rive Droite de Grands Vins de Bordeaux, a unique organization created to further the quality of the wines of the Right Bank, since its inception in 2002. His dedication to neo-classical winemaking techniques and attention to detail are the perfect complement to the Colgin team, where his expertise is exclusive to Colgin Cellars in Napa Valley.

4/7/14 TRADE Grand Cercle Des Vins De Bordeaux Tasting Monday, Apr 7 12:00p - Hotel Casa del Mar, Santa Monica, CA

38 top winemakers from the famed Left and Right Banks of Bordeaux, will treat Sommeliers, Wine Buyers and Wine Journalists to an exclusive unveiling of their most prized possessions, ranging from the 2013 en primeur vintage to the most widely celebrated 2010 and 2011 varietals. The event, held at STK Midtown, will begin at 12PM and run until 5PM. Speak with some of the industry’s most respected winemakers and explore, critic, and sample some of the finest wines that France has to offer.


Sarah Wilson - Health Coach and Author, I Quit Sugar

The former editor of Cosmopolitan Australia, she was the host of the first season of Master Chef Australia, the highest-rated television show in the country’s history, and her audience now straddles several continents. Sarah is also a qualified Health Coach with the Institute of Integrative Nutrition in New York. She lives in Sydney, Australia.

I Quit Sugar is a step-by-step guide for getting off sugar, complemented by recipes to keep you off it for good. The book will lead you through the various stages of detox and adjustment, with advice on how to lose weight and kill cravings.

The recipes are designed for minimal fuss and expense, and to supply you with ideas for breakfast (to replace the cereal and fruit salad with yoghurt), kids treats, sweet treats, cakes, desserts and smoothies. Learn how to stock your fridge, pantry and freezer with sugar-free food ready to go. And the effect afterwards.  Most people lose weight, up to 50kg in some cases? just by quitting sugar and changing nothing else in their lives. Others have come off their cholesterol and diabetes medication.

In January 2011 Sarah Wilson stopped eating sugar. Two big reasons tipped the balance in her decision: she learned that sugar could be a factor in her autoimmune disease, and she realized she was a sugar addict and she didn’t even know it. Sarah hid behind so-called healthy sugars, some granola here, some honey there, a square or two of dark chocolate after meals. But if someone put a cheesecake in front of her, she’d eat the whole thing. Once she got a taste, she couldn’t stop herself because sugar is sugar and it’s highly addictive.

What started as an experiment soon became a way of life.  I QUIT SUGAR: Your Complete 8-Week Detox Program and Cookbook (Clarkson Potter; April 8, 2014; $25.00; Trade Paperback) is a practical and encouraging week-by-week guide that shows you how to make one simple, but very significant change, quit sugar to lose weight; boost energy; and improve your looks, mood, and overall health.

Friday, March 28, 2014

3/28 LORRAINE PASCALE, A LIGHTER WAY TO BAKE, CHARLIE DANIELS, OFF THE GRID - DOIN' IT DYLAN, STEVE EVANS, THE MOVIE GUY

LORRAINE PASCALE - A LIGHTER WAY TO BAKE - SWEET & SAVORY BAKED RECIPES 

In this fabulous new book, Lorraine Pascale, Britain’s beloved chef and tv personality, brings together the two hottest trends in cookery right now: baking and eating lighter, healthier meals!

Lorraine’s dreamt up 100 delicious, easy recipes, all fully illustrated, ranging from savoury scones and coconut and lime loaf to apricot and ginger chiffon cake, sesame pretzel buns and cauliflower gratin bakes.

Lorraine reinvents traditional favorites (her amazing brownies) but shows us neat shortcuts to cut the fat or the sugar—without losing any of the flavor. They are goodies with goodness. Each recipe has a comparison with a standard version so you can see just how much better for you Lorraine’s way is.

ABOUT LORRAINE: Lorraine Pascale first found fame at 16 as a super-model, but felt that food was her irst love and decided to train as a chef. On completing the Leith's Diploma of Food and Wine, Lorraine did a two year foundation degree in International Culinary Arts in Pastry and then worked in some of the most renowned kitchens of the world, including Petrus, The Mandarin Oriental, Gilgamesh and The Wolseley. She now owns and runs Ella's Bakehouse cupcakery in Covent Garden, the favoured bakery for the rich and famous. Her client list includes Madonna and Marco Pierre White and her celebration cakes are now available in Selfridges.


CHARLIE DANIELS - NEW ALBUM "OFF THE GRID - DOIN' IT DYLAN"

The legendary Charlie Daniels Band kick off  their "Off the Grid Tour" in March in support of their first new studio album since 2007,  Off the Grid - Doin' It Dylan.  The CDB will perform nearly 100 concerts this year including performances on the Grand Ole Opry. Off The Grid was released Apr. 1, 2014, on Blue Hat Records in association with MRI and distributed by RED.

The legendary, Charlie Daniels was born in North Carolina in 1936. During his 50+ year career, he has scored hits on rock, country, pop, and Christian charts.  A skilled musician on guitar, fiddle and mandolin, Daniels formed a rock 'n' roll band early in his career and is known for his contributions to country and southern rock music. He is best known for his No. 1 country hit “The Devil Went Down to Georgia," which became a platinum single, topped both country and pop charts, won a Grammy Award, earned three CMA trophies, became a cornerstone of the “Urban Cowboy” movie soundtrack and propelled Daniels’ “Million Mile Reflections” album to triple-platinum sales levels. He is also known for southern rock hits “The South’s Gonna Do It Again” and “Long Haired Country Boy”.

He was inducted into the Grand Ole Opry in Jan. 2008 and has appeared in commercials for UPS and GEICO auto insurance, where he was  featured playing fiddle in the television commercial.  His volunteer spirit, support of American troops and down-to-earth philosophy have solidified his reputation as a true American patriot and Christian.

www.charliedaniels.com
www.facebook.com/charliedanielsband
www.youtube.com/charliedanielsvideos


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, March 27, 2014

3/27 CHEF CLAUD BELTRAN, PASADENA GRAND PINOT FEST, NINA WILLDORF, ALL YOU MAGAZINE

CHEF CLAUD BELTRAN- 2014 GRAND PINOT FEST SUNDAY, MARCH 30TH, 12 PM -5 PM

The Pasadena Grand Pinot fest will give attendees a chance to sip on several different Pinots; 60, in fact, from vendors from all over the country. This year, the annual event will be held at Noor, a luxurious event space on the Paseo Colorado shopping center rooftop, the event includes live music from contemporary jazz singer Michael Lington and food from Chef Claud Beltran of Claud & Co and The Eatery.

Michael Lington has performed all over the world and VIP ticket gets you the opportunity to see him up close and personal on the outside patio and a “Meet and Greet” after the performance. Chef Claud is a local of the area and has worked for many of Los Angeles’ top chefs and restaurants before opening up his own places in the city. He has been part of the Pasadena Grand Pinot Fest in years past as well.
About Chef Claud Beltran - Passion, commitment to excellence, integrity, humor and a sense of adventure - these words sum up Claud Beltran. Growing up in Los Angeles, Claud was always fascinated with food. Cooking his first meal of pancakes and eggs at age five. Working the line with Master Chef Thomas Keller, Claud gained experience with the best of the best - produce, meats and poultry, caviars and specialty products - with a menu that changed daily. His efforts were recognized as he moved from prep cook through the ranks to sous chef.

As Keller moved on, Claud later rejoined Keller as sous chef and manager at Evo (olive oil) Company and at the Beverly Hills Wine Merchant (private dinners) and catering. Celebrity chefs were being made and Keller was at the top of the list. The wine dinners gave Claud a chance to experiment and create dishes not possible in a hotel restaurant setting. When Keller moved on to another adventure, Claud was offered the position executive chef at Pasadena's premier caterer Barbara West. Barbara West founded her Pasadena restaurant Dickenson West. Claud received rave reviews for his cuisine from the Los Angeles Times and others, including a "top 50" food ranking from Zagat's. Claud moved on to various restaurants, such as Pasadena Playhouse, Warner Brothers Studios, Restaurant Halie, Madeline’s all with mentionable reviews. This enabled Claud to explore new ideas with food and wine. Claud is currently co-owner and chef at The Eatery in Pasadena.

www.pasadenagrandpinotfest.com
www.claudandco.com
www.eateryonallen.com


NINA WILLDORF - EXECUTIVE EDITOR OF ALL YOU MAGAZINE - THIS SPRING TURN YOUR UNWANTED ITEMS INTO HARD CASH  

Taking out the clutter is part and parcel of spring cleaning. But instead of throwing away your belongings, you should try profiting off your used items while you're at it.  This spring, clean your closets and find hidden treasure—hundreds of dollars might be hiding behind those doors—by letting the experts at ALL YOU magazine help you turn your unwanted items into hard cash.

NINA WILLDORF - Executive Editor of ALL YOU since July 2012, oversees special issues, brand extensions and the ALL YOU web site.  Prior to ALL YOU, Willdorf was editor-in chief of Budget Travel where she managed all content for the magazine. She has also written for Glamour, New York and other publications and is the author of Wedding Chic: The Savvy Bride’s Guide to Getting More While Spending Less and City Chic: The Modern Girl’s Guide to Living Large on Less.

Nina Willdorf was named Executive Editor of ALL YOU in July 2012.  Nina is responsible for editorial development of the ALL YOU brand including overseeing special issues, brand extensions and the Web site.

Prior to joining Time Inc., Willdorf was Editor-in-Chief of Budget Travel where she managed all content for the magazine, Web Site, social media and digital products. She spearheaded the launch of Girlfriend Getaways, a spin-off magazine, and handled Budget Travel books and special projects. Under Willdorf’s leadership, the brand was named the Best Travel magazine in the 2011 Lowell Thomas Awards.  Other industry accolades included several Folio Eddie and Ozzies and MIN Editorial and Design awards. Most recently, Willdorf was Contributing Editor and national media spokesperson at Travelocity.

Earlier in her career, Willdorf was Articles Editor at Travel + Leisure, where she also handled books and branded offshoots. Her experience includes editorial roles at Child and Worth. She has written for Glamour, New York and other publications.

Willdorf is the author of Wedding Chic: The Savvy Bride’s Guide to Getting More While Spending Less and City Chic: The Modern Girl’s Guide to Living Large on Less.

Wednesday, March 26, 2014

3/26 CARLEY KNOBLOCH, TECH SAVVY TRAVEL TIPS, CHEF BILLY PARISI, NATIONAL FROZEN FOOD MONTH

CARLEY KNOBLOCH - LIFESTYLE TECHNOLOGY EXPERT- TECH SAVVY TRAVEL TIPS

Whether you’re a frequent flier or an occasional tourist, every savvy traveler should be aware of the latest tech trends that can make travel a stress-free success.

Tech expert Carley Knobloch is set to share first class advice for smooth air travel  - from checking in for your flight before you arrive at the airport, to logging on to the internet while in the air and more, including:

THERE’S AN APP FOR EVERYTHING: Apps are available for everything - to help you decide what outfits to pack, weigh your luggage and help to map out different businesses and restaurants in your terminal.

ALL ABOARD: Once you board your flight, inflight internet offers a variety of services beyond checking work email or updating your social media pages. They can help you keep the kids entertained and even let your ground transportation know when you’ll be arriving with a location sharing app.  You can also check the weather in your final destination

GO PAPERLESS: Just say no to printing out boarding passes and those annoying, airline-provided ticket envelopes that clutter up your carry-on.  Just download your boarding pass to your smartphone and you’re on your way.

ABOUT CARLEY: Carley Knobloch is obsessed with helping people use technology to make life easier (and more fun). As a Today Show contributor and HGTV host, she explores the world of home control and makes tech simple to even the least savvy among us. On her blog, CarleyK.com, she helps busy women navigate the intersection of home and technology. She is also the creator and host of the Webby-nominated show Digitwirl, which celebrates time, money and sanity saving technology. She's appeared on CNN, Ricki Lake, EXTRA, and in the pages of Real Simple and Bloomberg BusinessWeek. She taps and swipes in Los Angeles with her husband, two kids, a springer spaniel, and myriad tablets. Find her on Twitter at @carleyknobloch, Instagram, or on Google +.

WWW.CARLEYK.COM


CHEF BILLY PARISI - NATIONAL FROZEN FOOD MONTH

March is National Frozen Food Month! Billy has been working to develop and share recipes for more than seven years and to celebrate frozen food, he’s putting a spin on some of his favorite recipes to show how making the most of the freezer can help cut down on meal cost and time, without sacrificing culinary inspiration!


ABOUT BILLY: At 31 years of age, Billy Parisi has the education and experience of a seasoned chef. By the time he enrolled at the University of Missouri-Columbia in 2002, Parisi had already graduated from Arizona’s Scottsdale Culinary Institute—and logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.

Throughout his four years at Mizzou, Parisi continued to nurture his passion for food, bartending at local Columbia establishments and cooking alongside Executive Chef Daniel Pliska at the prestigious University Alumni Club. He and Pliska competed to win the title of “Iron Chef of Missouri” in 2004. A Bachelors of Science in Communications / Video Production set the stage for Parisi’s roles as the faces of fixmyrecipe.com, Lowes Foods, Heinen’s Grocery Stores and Sears Holdings Corporations. Parisi has been featured on several national TV, radio and print mediums, including the Chicago Tribune, the Chicago Sun-Times, DIY network and Comcast On-Demand.

Chef Billy Parisi is one of the true culinary media entrepreneurs branching out his brand across the digital and social landscape since 2007. He engages as on-camera talent, speaking engagements, live cooking demonstrations, brand advocacy and culinary consulting.  Recently Billy Parisi has worked along side Kenmore, Jenn-Air, Gallo Wines, MillerCoors, Verlasso Salmon, etc. to help strategize and create content, giving these brands maximum visibility and engagement in the digital and social space.

WWW.BILLYPARISI.COM

Tuesday, March 25, 2014

3/25 TEENY LAMOTHE, TEENY’S TOUR OF PIE, ANTHONY DIAS BLUE, BLUE LIFESTYLE

TEENY LAMOTHE - PIE MAKER & COOKBOOK AUTHOR - TEENY’S TOUR OF PIE: A COOKBOOK MASTERING THE ART OF PIE

TEENY’S TOUR OF PIE: A Cookbook: Mastering the Art of Pie in 67 Recipes  is a love letter to a celebrated dessert (arguably America’s favorite—what’s more American than apple pie?) from a young woman determined to take her education in her own hands and learn more about baking than pastry school could offer.  In one year,  blogger and would-be baker Teeny Lamothe sent herself on a traveling apprenticeship throughout the United States, baking under the guidance of regional experts and in this debut book she shares the invaluable real-world know-how, and the recipes, these mentors taught her along the way.

The result of her total-pie-immersion is a completely fresh take on the classics.   Complete with regional specialties (the Derby, the Shoofly, the Key lime) and lore, personal musings and revelations, gorgeous food photography and intimate Instagram-style snapshots, TEENY’S TOUR OF PIE has more than 55 recipes for traditional and original pies and more than 10 crusts.

Now, an official Lady Pie Baker, Teeny runs her Washington, D.C. based wholesale and custom pie-baking business, with the motto “Eat pie. Be happy. Eat more pie.”   Among the clever tricks up her sleeves, Teeny makes cookies from her crust! Pies have long held North Americans in their thrall. Pies are traditional, homespun, and speak of a simpler time—of blue-ribbon bake-offs and country fairs, of hot pies cooling on a breezy windowsill. These nostalgic, comforting desserts—and their savory kin—never go out of style.

Teeny Lamothe has written about pie for—and been featured in—the Huffington Post, Relish, CakeSpy, Refinery29, The Kitchn, and other print and online publications. She lives in Washington, D.C., where she runs her wholesale and custom pie-baking business, Teeny Pies, with the motto "eat pie. be happy. eat more pie."


ANTHONY DIAS BLUE – FOOD, WINE, SPIRITS AND TRAVEL EXPERT, AUTHOR, COLUMNIST, TV AND RADIO PERSONALITY - BLUE LIFESTYLE

Anthony Dias Blue is recognized worldwide as a leading food, wine, spirits and travel expert. Mr. Blue is a published author, columnist, TV and radio personality and his company runs food and wine events and competitions. His award-winning work spans all forms of media and is circulated to more than 30,000,000 consumers each month.

Radio - Mr. Blue's consumer-oriented food and wine critiques, The Lifestyle Minute, are broadcast several times daily on KABC in Los Angeles and on WCBS radio in New York.  In 2001, the first year it was entered, he won a James Beard award for his radio show. In 2011 he launched a two-hour nationally-syndicated talk show called Blue Lifestyle that currently airs in more than one hundred markets across the country. It is also heard on XM Radio.

Print - For 26 years, Mr. Blue was Wine & Spirits Editor of Bon Appétit, the largest circulation food publication in the United States. In 2007, in partnership with Meridith May, he bought a beverage trade magazine called Patterson’s. Now re-named THE TASTING PANEL, this lively national magazine has become the highest-circulation and most talked-about beverage industry publication.  Mr. Blue’s words have appeared in numerous newspapers and magazines including The New York Times, The San Jose Mercury News, The International Herald Tribune, GQ, House & Garden, American Way, Decanter, The Robb Report, Travel and Leisure, Elle, Elegant Brides, Forbes, Cigar Aficionado, Virtuoso Life and Celebrated Living, among others.

Books - Mr. Blue has written nine books including The Complete Book of Mixed Drinks, The Complete Book of Spirits, and Anthony Dias Blue’s Pocket Guide to Wine.

Competitions - Mr. Blue is Executive Director of the San Francisco International Wine Competition, the nation’s largest and most prestigious wine judging event, and he is Founding Director of the San Francisco World Spirits Competition, the first comprehensive, international spirits competition in the United States. In 1988, Mr. Blue was selected for the James Beard Who's Who in Food Award, in 2000 he was nominated for a James Beard Award as “Wine & Spirits Personality of the Year.”  He won the 1997 “Communicator of the Year Award” from the International Wine & Spirits Competition in London.

Events - Blue lifestyle has become one of the nation’s most successful producers of wine and food events, creating large trade tasting, wine seminars, lunches and dinners for wineries, associations and spirits companies around the world. Anthony Dias Blue graduated from Amherst College in Massachusetts and resides in Pacific Palisades, California.  Mr. Blue and his wife, Kathryn, have four children.

www.bluelifestyle.com

Monday, March 24, 2014

3/24 RICHARD STERBAN, THE OAK RIDGE BOYS, LARRY VAN AALST

RICHARD STERBAN- THE OAK RIDGE BOYS

Richard began his singing career as a six-year-old soprano in Sunday school in his native Camden, New Jersey. He was a tenor in the glee club in seventh grade, but when he returned in the fall for eighth grade, he was a bass!

He loved sports and music, decided he had more talent for the latter, and developed a simple goal:  “I wanted to be in the best vocal group in the world.” Before joining the Oaks in 1972, Richard sang in various groups, most notably backing Elvis Presley as a member of The Stamps Quartet.

Baseball has also been a longtime passion for Richard. For many years, as a part owner of the Nashville Sounds (Milwaukee Brewers AAA club), he attended spring training and took bus trips with the team. He now serves as the team’s “official ambassador,” and attends games anytime he is in town during the season.

Richard’s well-tailored clothing reveals one of his other loves.  “When I was singing part-time and working in a clothing store,” he recalls, “I developed a real interest in fashion, and it’s something that has carried through.”

He also enjoys fine restaurants, collecting wine, and traveling — particularly to the seashore, where he likes sailing and snorkeling. A fitness buff, he has a bicycle at home and keeps another stowed in a bay under the tour bus. He even has a case so he can check a bicycle aboard airplanes.

Because of his longstanding interest in weather (he enjoys watching the Weather Channel!), Richard recently recorded public service announcements for the National Oceanic and Atmospheric Administration (NOAA) weather radio network, the “voice” of the National Weather Service. Richard is also the “voice” for the Classic Country channel on Sirius Satellite Radio.

He and his wife Donna have two daughters living at home, Lauren and Tori. He also has three older sons, Rich, Doug and Chris, as well as six grandchildren.

**PRE-ORDER NEW ALBUM  BOYS NIGHT OUT & RECEIVE THE FIRST SONG TODAY**

The Oak Ridge Boys’ first-ever live Country hits album, Boys Night Out, releases on April 15. But Cleopatra Records has arranged a special pre-order offer for fans who can’t wait to sample the new project! Pre-order the album from iTunes today and you’ll receive the first song download, You’re the One, immediately!

www.oakridgeboys.com


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.


Friday, March 21, 2014

3/21 MICHAELA BALTASAR, WASHINGTON STATE WINE, FRANK PELLEGRINO, RAO'S RESTAURANT, STEVE EVANS

MICHAELA BALTASAR -  COMMUNICATIONS DIRECTOR, WASHINGTON STATE WINE

Already the second-largest premium wine producer in the country, Washington State is poised to grow Washington State’s wine industry continues to grow, with a record-breaking harvest in 2013, reported the United States Department of Agriculture on Monday. The USDA’s annual grape crush report showed the state’s 2013 grape production totaled 210,000 tons, a 12 percent increase from 2012 and the largest harvest the state has ever seen.

“This is an exciting time for our industry,” said Steve Warner, president of Washington State Wine, which represents every licensed winery and grape grower in the state. “Wine critics and consumers alike are recognizing the consistent quality of Washington State wine, and we’re responding to that. Grape tonnage has increased steadily since 2011, and as more acreage comes into production, we expect this will be the trend for some time.”

Overall, production of red varieties grew 13 percent from 2012, compared to a 10 percent increase in the production of white varieties. Of the top four producing varieties, Cabernet Sauvignon showed the largest increase, up 19 percent from the previous year for a total of 42,600 tons. This was the first time since 2010 that production of Cabernet Sauvignon grapes was higher than Chardonnay.

Chardonnay was the second-largest variety in 2013, with 40,500 tons. In third place was Riesling with 40,100 tons. Merlot ranked fourth with 36,000 tons.

The 2013 vintage in Washington State — the country’s second-largest premium wine producing state — was marked by a warm growing season, which accelerated harvest. However, a drop in temperatures beginning in mid-September slowed the remainder of the growing season, extending it into November. Wine lovers can look for powerful, intense wines from this vintage.

About Washington State Wine: Washington State Wine represents every licensed winery and wine grape grower in Washington State. Guided by an appointed board, WSW provides a marketing platform to raise positive awareness of the Washington State wine industry and generate greater demand for its wines. Funded almost entirely by the industry through assessments based on grape and wine sales, WSW is a state government agency, established by the legislature in 1987.

www.washingtonwine.org


FRANK PELLEGRINO SR. - RAO'S  RESTAURANT  

The Rao family arrived in New York from the southern Italian town of Pollo, near Naples, in the 1880s and settled amid the scattering of shacks and tenement buildings that were then beginning to sprout up in East Harlem. Charles Rao was a child when his mother and father arrived in New York, which meant he grew up with the distinct advantage of speaking English at the time most of the immigrant Italians were still struggling with the language. A bright and resourceful young man, Charles Rao bought a small saloon from the George Ehret Brewery at the corner of 114th Street and Pleasant Avenue in upper Manhattan. It was 1896. He called the place Rao's.

Charles Rao died in 1909 of a heart attack, and his brother Joseph took over and ran the restaurant until his death in 1930. By then Charlie's sons Louis and Vincent Rao had become the operating owners.

Louis and Vincent kept the bar open during Prohibition. One of the neighborhood families, the Caianos, made their own wine in their cellar next door, and it was pumped into Rao's basement through a hose. Rao's sold the wine for a dollar a bottle.

Louis ran the place until his death in 1958; then his brother Vincent took over. It was Vincent who turned Rao's from a local bar- a place neighborhood people used to call "the Hole" because it was (and is) four steps down from the street- into a restaurant where customers began to return even after they moved out of the neighborhood. Vincent loved food. He loved food. He loved to cook. He especially enjoyed grilling steaks and chops and chicken on a charcoal grill he set up on the street right outside the entry. The first Rao's regulars returned primarily for Vincent's steaks and chops.

By 1974, business had become so brisk that help was required in the form of Vincent's wife, Anna Pellegrino Rao, who arrived from their house next door with her pots and recipes. Anna was an unlikely restaurant chef. She was as elegant as her husband was homespun. Her look included a slim figure, a long gold cigarette holder, tightly upswept white-blond hair, white cashmere slacks and turtlenecks, gold sandals, monogrammed tinted glasses, and a single strand of pearls. When longtime regular Woody Allen made Broadway Danny Rose, he based Mia Farrow's look on Anna Rao's distinctive appearance. Anna's deft touch improved all the traditional Italian dishes, and Rao's became a favorite for a small army of steady customers.

Over the years, Rao's has probably survived because its owners have refused to change. They did not expand by filling the floors above the kitchen with additional tables, as they were advised. In the late sixties and early seventies, when East Harlem neighborhood began its decline, Rao's did not move downtown, as was suggested by many of its customers. As a result, Rao's has become a sort of time-capsule restaurant that allows its customers to dip back into an earlier period and experience a neighborhood restaurant as it was.

raosrestaurants.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, March 20, 2014

3/20 ARTHUR BOVINO, THE DAILY MEAL, 101 BEST RESTAURANTS IN AMERICA, SHARON VINDERINE, PARENT TESTED PARENT APPROVED

ARTHUR BOVINO - EXECUTIVE EDITOR, THE DAILY MEAL - 101 BEST RESTAURANTS IN AMERICA

Hope you are well! National food and drink website, The Daily Meal, has just released its 4th annual ranking of the 101 Best Restaurants in America. I thought you would enjoy taking a look at this influential report.

New York dominates this year’s ranking with 28 restaurants on the list (6 in the top 10 alone). California comes in with 24 restaurants, spread quite evenly between LA (10), San Francisco (9) and other regions, including Yountville in Napa County, Berkeley, St. Helena, and Los Gatos.

About the ranking: Under the helm of editorial director, Colman Andrews, an eight-time James beard award winner and global authority on food and wine, The Daily Meal once again takes on the massive feat of narrowing down the United States’ most eaten-at, talked-about, highly-rated restaurants, to a slim list of just 101.  This year more than 100 panelists participated in the voting process, including Michael Bauer, S. Irene Virbila, Penny Pollack, and John T. Edge.

What’s made the list so influential, sweeping both culinary and consumer media in past years, is that it gives food lovers, travelers, and everyday Americans, an exemplary guide to America’s dining scene. How often does one question where they should dine out when traveling to a new city? How little do we know about our own cities’ dining royalty? And what is categorically THE best restaurant in country? This ranking can be treated as the culinary bucket list of America. These are the places to eat and be seen, to indulge and pay homage…if at least for 2014.

Methodology - So how did we come up with our list? The first step was a nomination process. An illustrious panel of over 100 judges (comprised primarily of restaurant critics, food and lifestyle writers from across the country) examined past years’ winners and offered nominations for new restaurants to be considered. Next, The Daily Meal's editors added their nominations and prepared a survey that allowed participants to vote for their favorites.

 The voting — based on cuisine, region, and a number of specific factors, including level of “buzz” and formality (of food and atmosphere). Each restaurant had the chance to be voted on three times during the survey. Finally, the percentage scores from each category were averaged to arrive at the final ranking.

Editorial director Arthur Bovino, will be on hand to comment on the monumental ranking and its relevance to nearly all of America. Let me know if you’d like for me to coordinate a time for you to speak with either of them.

www.thedailymeal.com


SHARON VINDERINE - FOUNDER OF PARENT TESTED PARENT APPROVED

Founded in 2008 by visionary entrepreneur Sharon Vinderine, Parent Tested, Parent Approved, PTPA, recognizes and celebrates great products or services that families love. PTPA is the seal of approval families trust, and the endorsement companies seek.

The coveted PTPA Seal of Approval is awarded by having members of their 70,000 families throughout North America test and evaluate products in their homes. The seal is only earned if parents feel the product or service measures up to the rigorous criteria. PTPA helps spread the word about the winners of the seal, and companies benefit from the research and direct feedback from families.  Should a product not earn certification, parent feedback is provided to the manufacturer so that they may improve upon their product.

Because of its credibility and objectivity, entrepreneurs and Fortune 500 companies vie for the Seal of Approval as an emblem of a trusted, reliable and parent tested source. On an annual basis, 400 new products are tested and more than 1,200 free products are shipped across North America to families. Each month, more than 100,000 parents rely on PTPA guidance when making the purchasing decisions for their family.

Founder and CEO Sharon Vinderine started the company after the baby product she introduced had won an award just because it was submitted for consideration. A “mompreneur,” she has been acknowledged by the media as an industry leader and innovator and has appeared on more than 85 television shows.

Wednesday, March 19, 2014

3/19 NANCY SILVERTON, ALL-STAR CHEF CLASSIC, ALISON SWEENEY

NANCY SILVERTON - CHEF, BAKER AND AUTHOR - ALL-STAR CHEF CLASSIC AT L.A. LIVE/MARCH 21-23

All-Star Chef Classic is not a tournament or competition show-down. It’s the first of its kind modern food event, where chefs from around the world are cooking in a restaurant stadium and chef’s tasting arena – offering guests a unique experience.

All-Star Chef Classic is a modern food event that brings together 25 highly acclaimed chefs from around the country and across the world to Downtown Los Angeles at L.A. LIVE on March 21-23. This outstanding constellation of chefs will come together to cook in the never before seen Restaurant Stadium™ and The Chefs’ Tasting Arena™. The stars of the kitchen who have shone bright over the years and the rising stars who they have influenced and mentored will cook together at four unique gastronomic celebrations: The French Masters Dinner, All-Star Lunch, Grill & Chill and Savor the Season. Get your appetite ready for this extraordinary three-day celebration that’s good enough to eat!

Restaurant Stadium: This never-before-seen venue will be the center of the action at the All-Star Chef Classic, bringing over 250 fans 'kitchen-side' in an intimate VIP setting, where they can be as close to the action as possible without being in the heat of the kitchen.

www.allstarchefclassic.com


ALISON SWEENEY - ACTRESS AND TV HOST - JUST IN TIME FOR SPRING, ALISON OFFERS HER TOP FIVE TIPS FOR LOOKING AND FEELING GREAT THIS SEASON

The long winter months can leave many of us feeling sluggish, lethargic and in need of energy. Spring begins on March 20th, and this season, actress Alison Sweeney wants to help you get back on track and restore your inner radiance!

Alison Sweeney is busy juggling the roles of host for hit reality series “The Biggest Loser;” actress on Emmy Award winning daytime drama “Days of our Lives;” and author; along with her roles as producer, director, wife and mother. Sweeney brought her Hollywood insider’s knowledge and keen sense of romance and fun to her first novel, THE STAR ATTRACTION, which was released May 2013, and does the same with some familiar characters in her next novel, SCARED SCRIPTLESS, which will be released June 2014. Her previously released book, THE MOMMY DIET, revealed the “diet” of nutrition, fitness and self-care that women can follow to look and feel fantastic – before and during pregnancy, and after giving birth. The Mommy Diet focuses on ways to get and keep physically and mentally healthy while offering ways to slim down after having a child in a positive, attainable way.

Tuesday, March 18, 2014

3/18 PATRICIA WELLS, THE FOOD LOVER’S GUIDE TO PARIS, JOSEPH PANETTA, LIVE HAPPY MAGAZINE, INTERNATIONAL DAY OF HAPPINESS

JOSEPH PANETTA - COMMUNICATIONS CHIEF, LIVE HAPPY MAGAZINE – INTERNATIONAL DAY OF HAPPINESS 

Celebrate the International Day of Happiness on March 20th with an Act of Happiness!

As new and existing research shows, happiness is important to life. Positive emotions have positive effects on health, longevity, personal relationships, creativity, and work satisfaction. Happy people tend to be more successful, live longer, have better connections with family and friends, miss less work and donate more. With all these proven benefits, we need to make happiness a priority for ourselves and our communities. It's easy to share happiness through your actions. It is the small things we do for others that can have the biggest impact. It's as simple as a hug, a kind word, helping a neighbor or holding the door. These are acts of happiness

We've created walls - real and virtual - to share theses acts and inspire others to action. These are testimonies to the power of happiness. They can make a difference, and so can you. Do your part. Create an act of happiness.

To coincide with the United Nations’ International Day of Happiness on March 20th, Live Happy Magazine is leading the second annual Acts of Happiness campaign with the goal of getting 1 million people dedicated to building happiness in 2014. To celebrate, Acts of Happiness walls will be built in cities across the U.S. with a virtual wall of happiness at actsofhappiness.org. You can even organize your own happiness wall in your community as well. Everyone is invited to participate by sharing, posting and pledging how people are making the world around them a happier place.

On March 18th, you can speak with Live Happy Magazine’s Joseph Panetta about the Acts of Happiness campaign and about how you can be living happy, and how to create your own acts of happiness for others around you!

Joseph Panetta is Live Happy Magazine’s communications chief where he spreads the message of happiness worldwide every day. Prior to his happy job, he worked with a variety of communications firms in brand relations. Joseph received his bachelor’s degree from Millsaps College in Jackson, Mississippi.


PATRICIA WELLS – AUTHOR, THE FOOD LOVER’S GUIDE TO PARIS

THE FOOD LOVER’S GUIDE TO PARIS (Workman) is the enchanting and delicious revision of the classic bestseller with 450 entries, 345 of which are new. This beloved culinary guide has been entirely rewritten by Paris authority Patricia Wells. In it she takes readers, travelers and diners to the best restaurants, bistros, cafés, patisseries, charcuteries, and boulangeries that the City of Light has to offer.

It’s the definitive, all-encompassing guide to the very best of Paris’s edible delights.  Whether the urge is a simple one, like satisfying a mid-afternoon sweet tooth on rue Rambuteau (try Pain de Sucre) or grander, deciding between vaunted Pierre Gagnaire or the “little jewel box” Yam’Tcha, Patricia tells us what is new and wonderful, and what is gloriously familiar and still to be treasured.  No matter your budget, no one should be disappointed when dining in Paris, and as an inveterate culinary explorer and authority of all things French – Patricia helps you choose your perfect dining experience. Loved by the chefs of Paris, they have confided in her their secret recipes… 40 of which appear in the book.

Patricia Wells, author and former New York Times journalist, was global food critic for the International Herald Tribune for more than 25 years. She has written four print editions of The Food Lover’s Guide to Paris and 13 other books, including Bistro Cooking and Trattoria. With her husband, Walter, Patricia has lived in France since 1980 and also runs classes at her popular cooking school – At Home with Patricia Wells – in Paris and Provence.

Monday, March 17, 2014

3/17 HAPPY ST. PATRICK'S DAY, DARINA ALLEN, 30 YEARS AT BALLYMALOE, CHRIS BURNETTE, MAD BUFFALO DISTILLERY

DARINA ALLEN – AUTHOR, 30 YEARS AT BALLYMALOE 

Ballymaloe is Ireland’s longest established cooking school and a mecca of international acclaim for those with passion for food. Since it opened 3 decades ago, it has attracted the likes of such culinary superstars as Alice Waters, Claudia Roden, Marcella Hazan, Rick Stein, and Madhur Jaffrey, all eager to cook with the legendary Darina Allen, who has been hailed as the “Julia Child of Ireland.”

30 Years of Ballymaloe: A Celebration of the World-Renowned Cooking School with Over 100 New Recipes by Darina Allen (March 2014; Kyle Books; Hardcover; $35.00). This St. Patrick’s Day, Darina can bring a taste of Ireland to you with such dishes as Ballymaloe Brown Yeast Bread, Ballymaloe Chicken Pie, a slow-cooked Beef Shank and Ham Hocks with Navy Bean and Tomato (with some cabbage thrown in).  Darina can also serve up some classics like Irish Soda Bread, Cheddar Cheese Scones, and simmering stews as well.  And, the book certainly offers plenty of new twists on the Irish favorites as well as recipes acquired on Darina’s trips around the world.

ABOUT: Darina Allen is an Irish chef, food writer, TV personality and founder of Ballymaloe Cookery School in Shanagarry, County Cork, Ireland

A graduate in Hotel Management of the Dublin Institute of Technology, she is the author of several successful books on the topic of Irish cuisine. She is a leader of the Slow Food movement in Ireland and instrumental in establishing a network of farmers' markets in the Cork area. She lives on her organic farm, Kinoith, in Shanagarry. Allen has been voted Cooking Teacher of the Year by the International Association of Culinary Professionals. She is owner of Ballymaloe Cookery School in Shanagarry, County Cork, Ireland. The school is situated on an organically run farm.

Founder of first Farmers' Markets in Ireland and involved on an ongoing basis in helping set up new markets, Darina is currently chair of the Midleton Farmers' Market.


CHRIS BURNETTE - PRESIDENT, MAD BUFFALO DISTILLERY

Mad Buffalo Brewing Company, Inc. is a small, family-owned company that focuses on high quality, hand-crafted distilled spirits produced in small batches.  Each inspired by our distinct family traditions.  The Mad Buffalo Distillery, owned and operated by the Mad Buffalo Brewing Company, Inc., is a craft, small-batch producer of ultra-premium spirits that includes vodka, whiskey, rum, absinthe, gin, moonshine and other products.  We focus on the “craft” in craft distillation.  We consider ourselves to be artisans first, and beverage producers second.  Everything we do revolves not only around the finished product, but how it comes into being.  Our processes, traditional in nature, have been learned, honed, and crafted into a modern day replication of traditional methods.  We still do most everything by hand.  From malting our own grain, to our hand-crank grain mill, to actually stirring our mash, we focus on what is best for our product.

We also focus on sustainability, environmental stewardship, and corporate social responsibility.  We do this by only purchasing locally produced products, grains, and supplies, operating in an environmental fashion, and by treating our shareholders, employees, and customers like family.

Our attitude is different than most companies.  We believe in supporting our family, friends, and community while protecting the environment.  We will not make decisions based solely on the fiscal bottom line, as we believe there are multiple bottom lines.  Our impact on the planet, on each other, on our customers, and in our community is as important or more important as our profit.  This may seem counter-intuitive, but as many financial analysts have become to see, companies that support corporate social responsibility have the same, if not a greater, return on equity than traditionally minded companies.

Located in Union, Missouri, Shawnee Bend Farms has been in the family for nearly 50 years and serves as the backdrop for the Distillery.  It is a serene place where the neighbors are as close as family.  Which is good, since we value our community, our friends, and our family.  We work diligently to maintain a good relationship with the surrounding residents and include them in our plans when possible.  We also work to ensure that they, if they are able and willing, are looked to first before looking to outside local vendors.  We try to keep it “in the family.”

We want to welcome you to our community and hope that you will become a member of our family and not just a customer.  We want our customers around for the long haul, and will work diligently to keep them coming back.

www.madbuffalobrewingcompany.com

Friday, March 14, 2014

3/14 Steve Evans, The Movie Guy


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, March 13, 2014

3/13 Tim Herlihy, St. Patrick's Day, Tullamore D.E.W., Howard Price

TIM HERLIHY - EXPERT ON ALL THINGS ST. PATRICK’S WILL DEBUNKING THE MYTHS 

FACT vs FICTION: DEBUNKING THE MYTHS OF  SAINT PATRICK’S DAY PLUS 6 WAYS TO CELEBRATE “IRISH TRUE” & LEARN ABOUT THE DIFFERENT WHISKIES IN THE WORLD

Gone are the days of green beer and leprechauns!! The myths and legends surrounding the festive day have become commercial clichés that actually don’t always reflect the authentic Irish spirit!!

This St. Patrick’s Day, take a close look at some of the popular myths surrounding St Paddy and find out how to really celebrate the “Irish True” way!

The Irish know how to celebrate their beloved Saint’s special day!  To live like an Irishman (or woman) in the “Irish True” way….try these easy and authentic ideas to honor the spirit:

 •TAKE THE DAY OFF - Join the folks in Ireland and the island of Montserrat – the Emerald Isle of the Caribbean - 2 countries in the world where St. Patrick’s Day is a public holiday!

•HAVE THE “CRAIC’ - Craic pronounced ‘Crack’ is a Gaelic word, with no exact English translation. Put simply, having the craic is having a good time or a laugh.

•SHARE A TOAST - toasting is a big part of Irish culture, it should speak from the heart and is meant to be shared with those most important to you.

•WATCH SOME GAELIC SPORT - An Irish True St. Patrick’s Day experience is not just about the parades, but it’s also about Gaelic sport. Many Irish people will visit Croke Park in Dublin, which has been at the heart of Irish sporting life for over a hundred years and is the headquarters of the Gaelic Athletic Association (GAA).  Outside of Ireland, there are a number of ways to view St. Patrick’s Day action on TV and online.

•LISTEN TO LIVE MUSIC - If you’re not lucky enough to be on a trip of a lifetime to Ireland over St. Patrick’s Day, you can still embrace the Irish True spirit by surprising your friends with tickets to your favorite band – as being Irish means you enjoy the good things in life.

•DRINK IRISH WHISKEY – Move over green beer - St. Patrick’s Day wouldn’t be authentic without a ‘drop of the hard stuff’. Take a leaf out of St. Patrick’s book, who in myth is said to have encouraged Irishmen to have a ‘drop of the hard stuff.”

About Tim: As far as whiskey experts go, they don’t come more Irish True than Tullamore D.E.W. Brand Ambassador - Tim Herlihy. Tullamore D.E.W. is the second largest Irish whiskey in the world. From Tim’s humble beginnings in the small farming town of Termonfeckin in Ireland’s County Louth, to his work as the North American representative for one of Ireland’s most beloved and storied products, Tim’s life and career have been marked by the kind of passion, warmth and love of whiskey that typifies the Irish True character.


THEN HOWARD PRICE JOINS THE SHOW TO TALK ABOUT HIS ITALIAN WINE TOUR



Wednesday, March 12, 2014

3/12 ALAN SEMSAR, LAS VEGAS WINE & FOOD FESTIVAL, CHOCOLATE FESTIVAL

ALAN SEMSAR - LAS VEGAS WINE & FOOD FESTIVAL® “CHOCOLATE FESTIVAL” 

Food Enthusiasts and Chocolate Lovers are Invited to Taste and Enjoy The World of Pastry
Tickets are now on sale for The Las Vegas Chocolate Festival and Pastry Show, a night of delights in the city of lights Saturday, April 5. Join the world’s top chocolatiers and pastry chefs for the annual Las Vegas Chocolate Festival and Pastry Show, where attendees will indulge their senses with sweets, spirits and savory culinary treats, while simultaneously raising funds to benefit Nevada Ballet Theatre.

Celebrity Chef Participants Include: Todd English ( Two Time James Beard Foundation Award Winner), Jean-Philippe Maury (Jean-Philippe Patisserie & World Pastry Champion), Claude Escamilla (World Pastry Champion), Jean-Marie Auboine (World Champion Chocolatier), Stephane Treand (World Champion Pastry Chef), Ed Engoron (The Chocolate Doctor) and many more.

The Shops at Crystals Aria Las Vegas will feature delectable dishes and cocktails from several of Las Vegas’ most celebrated local chefs including: Todd English, Jean-Philippe Maury, Claude Escamilla, Jean Marie Auboine, Stephane Treand, Stephen Hopcraft, Michael Gillet, Carlos Salazar, Jeffray Gardner, Michelle Curran, Laurie Sabol, Nilda Arias, Susan Phillipp, Annette Starbuck, Melissa Coppel, Natalie Collins,…

Tickets for “The Chocolate Festival” are now available for purchase at sincitychocolatefestival.com, and are priced at $45 per person, all-inclusive. VIP tickets are also available for $99.  The Las Vegas Wine & Food is proud to donate a portion of the evening’s proceeds to the Nevada Ballet Theatre.

Saturday, April 5 - 8 p.m.: “Chocolate Festival” Reception at Crystals (3720 Las Vegas Blvd S Las Vegas, NV 89109)

For more information about The Chocolate Festival events in Las Vegas, please contact Alan Semsar (702) 50-WINE-6 or visit sincitychocolatefestival.com

About Nevada Ballet Theatre
Under the artistic direction of James Canfield, Nevada Ballet Theatre is a 501(c)(3) non-profit organization and the largest professional ballet company and dance Academy in the state. Committed to the highest artistic standards, this classically-based company is at home in an eclectic repertory, moving easily from the classics to the high-energy contemporary ballets. The mission of Nevada Ballet Theatre is to educate and inspire statewide, regional and national audiences and vitally impact community life through professional company productions, dance training and education and outreach. Nevada Ballet Theatre is the resident ballet company of The Smith Center for the Performing Arts.  Learn more at www.nevadaballet.org

Tuesday, March 11, 2014

3/11 HENRY MILLER, HENRY’S HUMDINGERS, ABC’S SHARK TANK, TRACY FARHAD, TASTE OF SOLVANG

HENRY MILLER, THE TEEN ENTREPRENEUR BEHIND HENRY’S HUMDINGERS – APPEARING ON ABC’S SHARK TANK THIS WEEK

Henry Miller, the TEEN ENTREPRENEUR behind Henry’s Humdingers (www.henryshumdingers.com), sweet honey with a spicy twist! Watch Henry’s Humdingers on “Shark Tank,” which is scheduled to air on March 14, 2014 between 9:00- 10:00 p.m., ET on the ABC Television Network as he attempts to convince the investors of his buzz-worthy business!

Henry Miller is a teen entrepreneur, chef, and the mastermind behind "Henry's Humdingers." Henry is a creative and driven high school student who has built his own company that is saving honey bees from extinction, one delicious and spicy recipe at a time! Before Henry hit middle school, he received a bee hive for his birthday (yes, a BEE HIVE!) and began cultivating the honey and donating it to charity titled The Foundation for the Preservation of Honey Bees. Soon, Henry started adding spices and experimenting in the kitchen and developed his own brand of spicy raw honey, which he created to help save the honey bees from Colony Collapse Disorder (a hot button topic that Henry is very passionate about). Henry started by selling it on the side of the road, and now his popular brand is available in condiment aisles in supermarkets across the country!

Teen Entrepreneur Shares How He Turned His Passion for Keeping Bees into A Business To Be Buzzed About
Henry's Humdingers has been recognized all over the media including Delicious Living Magazine, Yum For Kids Magazine, Fan Lala, Beauty News NYC, Fox Business, and many more!

www.henryshumdingers.com


TRACY FARHAD - EXECUTIVE DIRECTOR OF THE SOLVANG CONFERENCE & VISITORS BUREAU - 22ND ANNUAL “TASTE OF SOLVANG”

World-class Chefs, Wineries, Breweries, and Chocolatiers present to you the best of the Santa Ynez Valley in beautiful Solvang, California.

Take a culinary journey through the heart of the Santa Ynez Valley where the wine meets the food in the picturesque town of Solvang. In its 22nd year, The Taste of Solvang has become a top destination event for wine and food lovers alike. Featuring something for everyone from Rustic Italian, to New American, Japanese, Award-Winning Breweries, World Class Wineries, and Farm-to-Table Chefs; the Taste of Solvang offers a menu of events that is sure to please!

www.TasteofSolvang.org
www.SolvangUSA.com    

Monday, March 10, 2014

3/10 RICK MAYNARD, DR. DAVID SOLOT, KFC, SABRINA LOPICCOLO, STONE BREWING CO., 2014 STONE OLD GUARDIAN BARLEY WINE

RICK MAYNARD & DR. DAVID SOLOT - KFC

Its the meal that inspired the signature routine for one of America¡¦s most famous comedians. (Youre welcome, Patton Oswalt.) The dish was described by a national food writer as ¡§the kitchen sink of KFC goodies, a little of a lot of things, all smushed together in a big, action-packed portable bowl.¨

Seven years after its debut, the Famous Bowl remains one of the most talked-about dishes to ever appear on a KFC menu. (It doesnt generate quite as much conversation as the legendary Double DownR, but then again, few topics do.) So why the fascination with the Famous Bowl?

Sure, crispy chicken, corn, mashed potatoes, gravy and cheese taste great separately. But put those same foods in a bowl and you¡¦ve got yourself a dish that creates a great debate: Should foods touch or not?

Turns out, that simple question inspires some very passionate responses, both yea and nay,¨ said Kevin Hochman, Chief Marketing Officer for KFC U.S. We recently surveyed Americans and found that 57 percent are okay with having at least some of their foods touch. To those folks we say, thanks,¨ and this Famous Bowl is designed especially for you.¨

While more than half of Americans said having foods mixed together was just fine with them, a third said they want to keep foods in their proper places on the plate and eight percent confessed to wanting each food on a separate plate. To dig a bit deeper into this touchy question, KFC enlisted Dr. David Solot, an authority on eating habits with a Ph. D. in organizational psychology.

People who are okay with their foods touching are more likely to be risk takers,¨ Dr. Solot said. They dont feel the need to precisely control their eating experience, and are more comfortable letting go and enjoying whatever may come.¨

Dr. Solot added that fans of dishes like the Famous Bowl are ¡§more likely to enjoy trying new things, which suggests they are laid back and willing to go with the flow.¨ To learn more about KFCs survey of American eaters and to hear more from Dr. Solot, visit the KFC Facebook page.

KFC.COM


SABRINA LOPICCOLO - STONE BREWING CO. - MAKING ITS YEARLY DEBUT:  2014 STONE OLD GUARDIAN BARLEY WINE RELEASED 

Stone Brewing Co. is celebrating the release of its big, malty, fiercely hopped strong ale: 2014 Stone Old Guardian Barley Wine. Beginning today, eager consumers and collectors may pick up a bottle of this annual release at retailers in select markets across the country.

Stone Old Guardian Barley Wine is a brawny beer with a rich malt backbone and assertive New World hop profile. The beer pours a burnt amber color with strong citrus and tropical fruit aromas. Its flavor is rich and malty, displaying hints of molasses and brown sugar up front, with apricot and pine notes in the finish.

“Each year, the beer’s recipe is slightly adjusted to allow us to play with different malt and hop varieties,” explains Stone Brewmaster Mitch Steele. “All in all, I aim for the same end result: a well-rounded, complex beer that’s ready to drink now or age at cellar temperatures for many years.”

Fans may enjoy 2014 Stone Old Guardian Barley Wine now, or properly store it to enjoy in the future. Over time, the hoppiness of the beer will fade and its initial sweetness will smooth out, transforming the beer into a much different, even richer and more refined brew.  

www.stonebrew.com

Friday, March 7, 2014

3/7 SUSAN ZIRINSKY, 48 HOURS, DAVID JOACHIM, COOKING LIGHT, STEVE EVANS

SUSAN ZIRINSKY - EXECUTIVE PRODUCER,  “48 HOURS: THE BLUE RIVER MURDER” SATURDAY, MARCH 8, 2014 10:00 P.M ET/PT

THE INVESTIGATION INTO THE MURDER OF A MOTHER OF THREE REVEALS SHE HAD SECRETS - WAS ONE OF THEM THE NAME OF HER OWN KILLER?

Tracy Smith and 48 HOURS investigate the murder of a Colorado mother of three who allegedly went for a walk during a blizzard taking family secrets with her and was later found dead in a nearby river in “The Blue River Murder,” to be broadcast March 8, 2014 (10:00 PM ET/PT) on the CBS Television Network.
The police investigation into the death uncovered secrets: a marriage on the brink of collapse, an emotional affair,  a woman concerned for her safety and who may have known the name of her killer.

Stephanie Roller was a modern dancer and a loving mother when one night just before Thanksgiving in 2010 she packed up her laptop and headed out for a walk during a blizzard, according to her husband, Dale Bruner. He waited 11 hours to call police to report she was missing. There were no leads, no footprints in the snow, and most of all, no Stephanie.

“We called everybody that we can call that we know of,” Dale Bruner tells Smith. “I’ve got the kids at the house at this point. Mommy didn’t come home. I don’t know what to tell the kids. You can’t tell them anything. You don’t know anything. I’m scared.” Friends of the couple found the story of Stephanie’s walk a bit strange. The police had questions, too.  “Each day that we looked into Stephanie’s life we learned many things,” Silverthorne, Colo., Police Det. Theresa Barger says. “We learned that Stephanie had secrets. She was very scared. She was scared for her life.” Barger set out to find Stephanie. But she was never seen alive again. Three days after Roller was reported missing, she was found dead in the Blue River, the victim of a brutal murder. Police believe she was badly beaten and still alive when she was thrown into the frigid river.

The investigation into what happened to Roller revealed that she was having an emotional affair with a local man, who was also married. She also confessed to Dale she wanted out of their marriage.  Police soon whittled down the list of suspects to three – the jilted husband, the victim’s married boyfriend and the boyfriend’s jealous wife.
Eight months later, Dale Bruner was indicted for the murder of his wife.

“I asked my best friend and looked him in the eye and said, ‘Did you have anything to do with this,’” Bruner’s friend, Brad Olivanti, tells 48 HOURS.  “And he looked me straight in the eye and said, ‘no.’”

Was Dale Bruner telling the truth? Smith and 48 HOURS piece together Stephanie Roller’s story through interviews with Barger, Bruner, the couple’s friends and prosecutors. “The Blue River Murder” is produced by Liza Finley. Sarah Prior is the field producer. Diana Modica and Phil Tangel are the editors. Judy Tygard is the senior producer. Susan Zirinsky is the senior executive producer.


DAVID JOACHIM - COOKING LIGHT: GLOBAL KITCHEN THE WORLD’S MOST DELICIOUS FOOD MADE EASY

Cooking Light, the nation’s leading epicurean brand, has teamed up with New York Times best-selling cookbook author and food writer David Joachim to publish a celebration of global cuisine and a world of flavors for the home cook.

Global Kitchen (Oxmoor House; March 4, 2014; $29.95 Hardcover) features 150 out-of-this-world recipes made with everyday ingredients found in local supermarkets, with each getting the Cooking Light stamp of approval. Every recipe is delicious, healthy and reliable. David also shares fascinating stories behind the world’s most loved dishes as well as techniques and ingredient tips from chefs known for their mastery of global cuisines including Rick Bayless, Marc Vetri and Michael Solomonov.

"When Cooking Light invited me to showcase the world’s most iconic dishes, I jumped at the chance,” says David Joachim. “It’s an exciting time to be in the kitchen with so many incredible, flavorful ingredients from around the globe in our local supermarkets. We can thank globalization for stimulating our taste buds – and for making it easier to eat healthy.”

ABOUT DAVID JOACHIM - David Joachim has authored, edited or collaborated on more than 40 cookbooks. He holds a master's degree in English language and literature from Binghamton University, where he taught writing classes for three years. He is the author of The Tailgater's Cookbook, The Spaghetti Sauce Gourmet, and the IACP Award-winning reference books, The Food Substitutions Bible and The Science of Good Food, which was also a James Beard Award finalist and a nominee for Best Food Book in the World Food Media Awards. He wrote A Man, A Can, A Plan, which has more than 500,000 copies in print, and A Man, A Can, A Grill, a New York Times bestseller. Joachim's "A Man, A Can..." series of books has sold more than 1 million copies. Joachim is former food editor at Vegetarian Gourmet magazine, and his writing and tips have appeared in numerous national magazines such as Cook's Illustrated, Cooking Light, Fine Cooking, Better Homes and Gardens, Cooking Pleasures, Relish, Prevention, Fitness, Self, Men's Health, and Bicycling. As an author and spokesperson, Joachim has made numerous national media appearances on television and radio, including The Food Network, The Cooking Channel, “The View," Discovery Channel, "Talk of the Nation" and "A Chef's Table" on NPR, among others.



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, March 6, 2014

3/6 GEORGE MILIOTES, SEASON’S 52, JOHN GAMMON, ABC, THE MIDDLE

GEORGE MILIOTES - DIRECTOR OF BEVERAGE & HOSPITALITY SEASON’S 52

George Miliotes is a passionate educator and inspiring leader at Seasons 52, a new fresh grill restaurant concept. As Director of Beverage and Hospitality and one of the world’s few Master Sommeliers, George oversees all aspects of Seasons 52’s wine and beverage program, from the development of the award- winning wine list to educating and motivating service teams about wine.

Miliotes is a tremendous leader and innovator, who is credited with bringing a global, by-the-glass wine program to casual dining. His unique by-the-glass program encourages guests to make adventurous choices, mixing and matching wines with each course of their meal. A firm believer in education and knowledge-sharing, Miliotes continues to study wine while enhancing Seasons 52’s wine list through his travel around the world. The result of his worldwide search is a stellar international wine list that is adventurous, yet approachable and inviting.

In March 2007, Miliotes became one of only 200 Master Sommeliers worldwide,passing a series of rigorous examinations that require the candidate to identify grape variety, country of origin, district of origin and vintage of six wines by taste and sight alone.

George Miliotes is the grandson of Greek immigrants and a child of the restaurant and hospitality business. His family owned a specialty market and café in Orlando, Fla., Mr. Dunderbacks, which became a gathering spot for local chefs and served as the starting point for Miliotes’ passion for food and wine.

Miliotes’ family also traveled extensively to some of the world’s most respected wine regions, including Germany and France. These experiences enhanced his knowledge of wine and motivated him to pursue a career in the hospitality industry. Miliotes joined Chris’ House of Beef, an Orlando landmark, and created a wine list that earned Wine Spectator magazine’s “Best Award of Excellence” for four consecutive years, from 1988 through 1991. Miliotes later became the general manager of Walt Disney World’s California Grill where he not only created another award-winning wine list, but also one of the first lists in the country to offer 100 wines by the glass.

Miliotes’ honors include Restaurant Wine’s 2006 “On-Premise Wine Marketer of the Year” award, Cheers magazine’s 2007 Best Chain Wine Program Award for Seasons 52’s wine list and Wine Spectator’s Award of Excellence 2009-12.


JOHN GAMMON – FROM ABC'S EMMY AWARD-WINNING PRIMETIME FAMILY SITCOM THE MIDDLE

Ruggedly handsome and comedic Midwesterner, John Gammon, leads off ABC's Emmy Award-winning primetime family sitcom THE MIDDLE as the lovable but mischievous "Darrin." Airing Wednesday nights at 8pm/7c, Gammon shines alongside "Everybody Loves Raymond" star Patricia Heaton and "Scrubs" Neil Flynn who play a couple balancing their marriage and family in the Midwestern state of Indiana with semi nudist teenage son Axl (Charlie McDermott), their awkward high school daughter Sue (Eden Sher), and last but certainly not least their youngest child Brick (Atticus Shaffer). Gammon stars as Darrin, the best friend to Axl (Charlie McDermott) who much to Sue (Eden Sher) and her family's surprise, Darrin (John Gammon) finds her "cool" and professes his love in the memorable karaoke style tune "Magical Trash Can Kiss".

A country boy at heart, Gammon was born in Arkansas and raised in Ohio by two schoolteacher parents in a very academic based household. A natural athlete, playing lacrosse and wrestling through high school, he returned to the South for college and graduated with B.A. degree in Spanish & Latin American Studies. Finding his academic requirements met within his family, he followed his aspiring actor siblings to Hollywood and began immersing himself in classes, to improve work and land his first big break, landing THE MIDDLE as his 3rd ever audition. In his spare time, the single 20-something enjoys jujitsu and spending time with his boxer pitbull mix puppy, Arnold.

Wednesday, March 5, 2014

3/5 DAVID PACK, NAPA CROSSROADS, SAMANTHA BROWN

DAVID PACK LEADS A HOST OF FRIENDS FROM NAPA VALLEY WINERIES IN NEW PROJECT TITLED NAPA CROSSROADS 

Album Available Exclusively at the Following Wineries: Far Niente and Nickel & Nickel, Silver Oak and Twomey, Pride Mountain Vineyards, Casa Piena and Gargiulo Vineyards - Set for Retail Release March 11, 2014

The serene setting of Napa Valley is not only home to some of the best wine-making in the world but is also a host to stellar music and music-making. Napa Crossroads is a first-of-its-kind collaboration between five prestigious wineries-- Silver Oak, Far Niente, Pride Mountain, Gargiulo Vinyards, and Casa Piena-- and David Pack, legendary producer, vocalist, and hit-maker (former singer-songwriter Ambrosia,) who conceived and produced the project. Stellar guest stars include: The Doors' Ray Manzarek, Bela Fleck, Alan Parsons, Todd Rundgren, David Benoit, Billy Dean, Jimmy Wayne, Larry Carlton, Doyle Dykes, Mindi Abair, Robert Schwartzman, Cage The Elephant's Lincoln Parish, Rick Braun and others. The album was created with a unique blend of superstars in the world of wine including Larry Maguire of Far Niente and Nickel & Nickel on jazz guitar and vocals; David Duncan of Silver Oak and Twomey on guitar and vocals, and Jeff Gargiulo of Gargiulo Vineyards on guitar, piano and vocals. Suzanne Pride Bryan of Pride Mountain Vineyards and Carmen and Gail Policy of Casa Piena wrote lyrics along with the rest of the group. The album is available exclusively at the following five wineries until release in March 2014: Far Niente; Silver Oak Cellars and Twomey Cellars, Pride Mountain Vineyards, Casa Piena, and Gargiulo Vineyards.

Pack describes the experience as “Five years, five wineries and a lot of fun.” He goes on to say, “It’s a time capsule to preserve the memory of friends, Napa Valley and a time that will never be again.” Noted producer and musician, Pack has been drawn to Napa for many years with an unrequited passion for viticulture. He became a welcome figure in the Napa community a number of years ago after developing a friendship with winemaker Jeff Gargiulo and playing concerts for local events in the community. That friendship opened Pack to the world of undiscovered musicians among the winemakers and incited Pack’s desire to create a recording that serves as a backstage pass to a once-in-a-lifetime special event.

The wineries invested in the album financially and creatively, collaborating on two tracks each along with contributions from special guests, culminating in 14 tracks of original material. All songs were produced by Pack and written and recorded in Napa Valley beginning May 2009, which includes one of the final recordings of the late Ray Manzarek.

David Pack has won international acclaim both for his solo work and as former front-man for progressive rock group Ambrosia. He is a Grammy winning producer of legendary artists including Wynonna, Selena, Aretha Franklin and Kenny Loggins, and a Music Director of global stage events including both of President Clinton’s Inaugurals and events for Barbra Streisand, Elton John & the late Leonard Bernstein, and recently for Avon, with Fergie of Black Eyed Peas and The Who’s Pete Townshend Tec Awards. His #1 pop classics such as “Biggest Part of Me” “How Much I Feel” “You’re The Only Woman” have graced global radio for over 35 years winning BMI 5 mil. Airplay awards. His collective works as a performer and producer have sold over 40 million units worldwide. He credits mentors & friends Leonard Bernstein & Quincy Jones, whom Pack introduced, as setting his life’s quest for excellence in creating special music projects that bring people together in unique ways, such as Napa Crossroads, David’s dream project.


SAMANTHA BROWN - TV HOST/TRAVEL EXPERT - THE ULTIMATE GUIDE TO PLANNING A FAMILY-FRIENDLY SPRING BREAK

TV Host/Travel Expert Samantha Brown Offers Practical Tips and Insider Intel for Planning the Ultimate Family-Friendly Vacation!  With spring break approaching, families nationwide are preparing for their annual vacations. According to a recent Bank of America survey, nearly half of Americans plan on taking a spring break vacation with their family. So, with millions of Americans hitting the air, land and sea, how can families best plan exciting trips that create lasting memories and stay within their budget?

Samantha will also discuss locations to avoid during the height of college spring break to ensure your family spring break doesn’t turn into a nightmare.

Samantha Brown is an American television host, notable for her work as the host of several Travel Channel shows including Girl Meets Hawaii, Great Vacation Homes, Great Hotels, Passport to Europe, Passport to Latin America, Great Weekends, Green Getaways, Passport to China, and Samantha’s fun-loving style has made her a revered and engaging television personality whose approach is less expert, less host and more a person you would want to travel with.Over the last 13 years, Samantha has traveled around the world visiting over 220 cities in 49 countries and 30 of the United States creating over 160 hours of programming (and counting). After all of that traveling she reluctantly accepts her title as a travel expert, preferring jokingly the more humble title of Travel Goddess.

Tuesday, March 4, 2014

3/4 MICHAEL CIMARUSTI, PROVIDENCE RESTAURANT, ALL-STAR CHEF CLASSIC, CHEF GISELE PEREZ, MARDI GRAS

MICHAEL CIMARUSTI - OWNER & CHEF OF PROVIDENCE RESTAURANT IN LA TALKING ABOUT THE GRILL AND CHILL EVENT AT THE ALL-STAR CHEF CLASSIC

All-Star Chef Classic is a modern food event that brings together 27 highly acclaimed chefs from around the country and across the world to Downtown Los Angeles at L.A. LIVE on March 21-23. This outstanding constellation of chefs will come together to cook in the never before seen  Restaurant Stadium™ and The Chefs’ Tasting Arena™. The stars of the kitchen who have shone bright over the years and the rising stars who they have influenced and mentored will cook together at four unique gastronomic celebrations: The French Masters Dinner presented by Fisher & Paykel, All-Star Lunch, Grill & Chill presented by dineLA and Savor the Season presented by Melissa's Produce. Get your appetite ready for this extraordinary three-day celebration that’s good enough to eat!

RESTAURANT STADIUM™ - This never-before-seen venue will be the center of the action at the All-Star Chef Classic, bringing over 250 fans 'kitchen-side' in an intimate VIP setting, where they can be as close to the action as possible without being in the heat of the kitchen.
BIO: After graduating with honors in 1991 from the Culinary Institute of America, Michael Cimarusti got his start in the Big Apple working with celebrated chef Larry Forigone at An American Place. Cimarusti moved to Bucks County, Pennsylvania where he was appointed chef de cuisine at The Forager House Restaurant, but soon migrated back to Manhattan. After a three-year run at Le Cirque where he worked with Paul Bocuse, Gerard Boyer, and Roger Vergé, Cimarusti moved to France to expand his culinary education at La Marée and Arpege. Back in New York, he became opening chef for Le Cirque’s new venture, Osteria Del Circo. Cimarusti went on to become chef de cuisine at the original Spago in Hollywood and went on to run the show as executive chef of Water Grill. He is currently Owner and Chef of Providence Restaurant in Los Angeles.


CHEF GISELE PEREZ - NEW ORLEANS CHEF REVIVES A LESSER-KNOWN NATIVE RECIPE IN TIME FOR MARDI GRAS CELEBRATIONS

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.

New Orleans Chef Revives a Lesser-Known Native Recipe in Time for Mardi Gras Celebrations
When you think of food and Mardi Gras most people think of beignets.  But there is another New Orleans delicacy that doesn’t get as much press and should.  New Orleans native and Chef, Gisele Perez suggests that this year, when celebrating life during Mardi Gras, try this unique and mostly forgotten native recipe: calás, a traditional rice fritter that was a very popular breakfast food or dessert in Creole households in New Orleans in the early 20th century.

The history of calás is very similar to many other traditional New Orleans food, coming from both African and European heritage. The name "calás" is said to have come from the African Nupe word "kara", or fried cake. The first documented mention of them was by Lafcadio Hearn, one of the earliest Creole cookbook authors, in his 18th century cookbook.  Calás have a long history of being sold by slave women on Sundays (as unlike in other places in the South, slaves in New Orleans had Sunday’s off), many of whom were able to buy their and their family members freedom.
The tradition continued among the “free women of color” Creole street vendors, who sold the fresh hot calás in the city's French Quarter until WWII, after which street vending stopped. These women would sell their pastries in covered baskets or bowls during the early morning.
Traditional calás are deep fried rice cakes, made with sugar, flour, eggs and rice and has a mention in many Creole cuisine cookbooks. They are mostly served for breakfast or brunch and a traditional treat for post-First Communion celebrations.  Chef Gisele says they were also a favorite after-mass treat on St. Joseph’s Day for the expatriate Creole community in post-war Los Angeles.  Calás can also be served as a dessert or snack with coffee or hot cocoa.

Mardi Gras is March 4, this year celebrate with the historic calás and Chef Gisele’s treasured family recipe for this creole delight.  This recipe and photo can be reprinted with credit.

About Chef Gisele Perez - 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 and on the nationally syndicated television show, Daytime.  To learn more about Gisele, visit her blog site, www.PainPerduBlog.com, and her company website, www.SmallPleasuresCatering.com.

05/26 KAYLA CONTI, GOOGLE TRENDS EXPERT, STEVEN RAICHLEN, BARBECUE SAUCES RUBS AND MARINADES, STEVE EVANS, THE MOVIE GUY

GOOGLE TRENDS EXPERT  KAYLA CONTI  Google’s Top Search Trends program provides a revealing — and sometimes surprising — look at the peop...