Monday, July 31, 2017

07/31 JEAN ARNOLD SESSIONS, SONOMA COUNTY VINTNERS, SONOMA WINE COUNTRY WEEKEND, GABY DALKIN, ABSOLUTELY AVOCADOS, NATIONAL AVOCADO DAY

JEAN ARNOLD SESSIONS - EXECUTIVE DIRECTOR, SONOMA COUNTY VINTNERS - SONOMA WINE COUNTRY WEEKEND

TASTE OF SONOMA:
LABOR DAY WEEKEND  |  SEPTEMBER 1 – 3, 2017

GREEN MUSIC CENER AT SONOMA STATE UNIVERSITY

Nestled in the picturesque foothills of Sonoma County’s esteemed wine country, the Green Music Center at Sonoma State University offers an exciting new location for an event where Sonoma County’s top winemakers, growers and chefs come together to celebrate the region’s finest wine and food.

At Taste of Sonoma at Green Music Center at Sonoma State University you’ll taste your way through a microcosm of Sonoma County’s most incredible flavors. Over 200 wineries pour literally thousands of wines. Over 60 local chefs concoct their most perfect pairings. All set within the backdrop of musical inspiration.

Plus, you’re invited to experience seminars and demonstrations that cover a wide range of topics from terroir to technique, as well as chef’s tips and tricks. Taste of Sonoma is THE wine event of the year, and it promises a weekend filled with fabulous wine, food and fun. New this year, enjoy Taste of Sonoma for TWO days! Saturday, gates are open from 12pm to 4pm and Sunday gates are open from 11am to 3pm.  Club Reserve ticket holders also receive exclusive VIP access to Taste of Sonoma on Saturday from 11:00am – 12:00pm, before the event opens to the general public.

UPGRADE YOUR EXPERIENCE
Step into the luxurious Club Reserve, where you’ll taste some of Sonoma County’s most sought-after wines. The winemakers and owners of Sonoma County’s iconic wineries will sample their limited production, reserve and award-winning wines from large format bottles—and they’ll be on hand for you to ask questions. Featuring food pairings by noted local Chefs.  Club Reserve is open to a limited number of guests and is open on both Saturday and Sunday during Taste of Sonoma.  This experience is exclusively for Club Reserve ticket holders only.  Sponsored by TricorBraun WinePak.

Visa Signature® and Visa Infinite® cardholders receive special pricing plus benefits throughout the event, including reserved seating and special access.

NEW THIS YEAR, ENJOY TASTE OF SONOMA FOR TWO DAYS!
GATES OPEN SATURDAY 12PM TO 4PM AND SUNDAY 11AM TO 3PM
WEEKEND (SAT & SUN) PASSES

SONOMAWINECOUNTRYWEEKEND.COM


FOOD/LIFESTYLE WRITER CHEF GABY DALKIN  - AUTHOR, ABSOLUTELY AVOCADOS

ABSOLUTELY AVOCADOS
An incredible collection of recipes just for avocado lovers
If you love avocados, but don't know what to do with them other than serve them with tortilla chips, this is the perfect cookbook for you. With its buttery texture and subtle flavor, the avocado pairs well with meat and seafood, makes a great topping for burgers and salads, and adds a wonderful creaminess to dips, sauces, and even desserts. Absolutely Avocados presents delightfully delicious new ways to use avocados in breakfasts, lunches, salads, snacks, and plenty of the ways you haven't even imagined.

But this is more than just a book of avocado recipes; it's also the first cookbook from renowned blogger Gaby Dalkin. Displaying her fresh and simple cooking style—a mix of California casual with a healthy dose of Southwestern flair—Gaby's recipes are ideal for anyone who loves avocados or just scrumptious meals.

Features 75 to-die-for recipes like Crab and Avocado Quesadilla and Avocado and Tuna Ceviche
The first book by popular food blogger and avocado expert Gaby Dalkin
Illustrated with gorgeous full-color photographs from acclaimed food photographer Matt Armendariz
Includes an introductory section that describes common varieties of avocado and includes foolproof advice on cutting, storing, and picking ripe avocados at the market

If you love avocados and fresh, delicious meals, this is the ideal cookbook for you. Absolutely Avocados serves up a wide range of recipes that get the most of out of this popular, but under-used food.

ABOUT GABBY:
Gaby Dalkin is a trained chef, recipe developer and food/lifestyle writer based in Los Angeles. Her food and recipe blog, WhatsGabyCooking.com features original recipes and images that inspire and delight even the pickiest of palates, along with anecdotes from Gaby's life on-the-go. Her first cookbook, being published in Spring 2013, celebrates her uncontrollable obsession with nature's most perfect food: the avocado.

Gaby is a regular contributor to Food Network, and her recipes and writing have also been featured on HGTV, the Los Angeles Times, Vanity Fair, Saveur, Design*Sponge, Glamour, The Kitchn and KNBC. In addition, you may have heard her world-famous Slutty Brownies mentioned on The Tonight Show with Jay Leno or E!'s Fashion Police.

In 2009, Gaby founded the National Food Bloggers Bake Sale, an event that brings together food bloggers from across the country in support efforts to end childhood hunger.

WHATSGABYCOOKING.COM 

Friday, July 28, 2017

07/28 CYNTHIA PECK, ANGELO’S & VINCI’S, NATIONAL LASAGNA DAY, EMMA SWAIN, ST. SUPÉRY ESTATE VINEYARDS AND WINERY, STEVE EVANS, THE MOVIE GUY

IN HONOR OF NATIONAL LASAGNA DAY CYNTHIA PECK FROM ANGELO’S AND VINCI’S JOINS THE SHOW

OUR HISTORY
Forty-three years ago, our restaurant was built with tradition and has since continued with tradition. At our home in the old marketplace, we tribute our ancestors who came to America in the late 1800’s – their spirit and their recipes!

A little about this old building…
Originally built as an L-shaped marketplace in the days when Fullerton was an orchard (early 1900’s), the local farmers would bring their produce in from the fields by horse and wagon to sell to the townspeople. The original wood trusses of the old roof system may still be seen in the Venetian Room. Approximately twenty years later, renovation of the building changed it from its original L-shape to a square. This was accomplished by the large wood barrel trusses (an unusual truss!), which can be seen in the Sicilian Room and the Piazza Fantasia. During our renovation in 1992, the old wood, terra cotta tiles and brick was salvaged and re-used to keep alive the feeling and memories of those days long ago.

About our décor…
Be prepared when you walk into Angelo’s and Vinci’s Ristorante to be overwhelmed! With surprises in every corner, you won’t know where to look first! You will sit amidst the art of the great masters, in an Italian town square complete with the storefronts of old Italian butcher and cheese mongers, fruit and wine vendors, seamstresses showing their wares, and more. Fairy lights abound under cathedral ceilings as our ancestors smile down at you from the Family Love Altar. Explore and you will be surrounded by colorful Sicilian puppets, the carnival masks and canals of Venice, and the romance of Romeo & Juliet. Find our mystical Room of the Moon…and don’t forget King Kong, Dracula, Frankenstein, witches, ghosts and who-knows-what that await you in the Monster Wine Cellar!

And, as for Hollywood…
Founder, Steven Peck, renowned Hollywood dancer, choreographer and veteran actor of over 100 movies and television performances, has delightful photographs of over 40 years of famous stars, directors and dancers. Frank Sinatra, Dean Martin, Gary Cooper, Robert Taylor, Broderick Crawford, Kirk Douglas, Walter Winchell, Sam Wanamaker, Vincent Minnelli, Sylvester Stallone, Ted Danson, David Hasselhof, Ray Sharkey, Shirley MacLaine, Cyd Charisse, Dolly Parton, Joan Collins, Raquel Welch, Olympia Dukakis, Shelly Winters and so many more. Films from Paramount, Twentieth Century Fox, Warner Bros., MGM, Desilu, United Artists, Universal Studios, to name a few.

Ask for a “Walking Tour” brochure to find out more about the meaning and dedications behind our décor!

WWW.ANGELOSANDVINCIS.COM


EMMA SWAIN - CEO, ST. SUPÉRY ESTATE VINEYARDS AND WINERY - NEW TASTING SALON IN BEVERLY HILLS

St. Supéry Estate Vineyards and Winery is a 100% Estate Grown, Napa Valley sustainably farmed winery. We are located in the renowned Rutherford growing region in the heart of Napa Valley. Our vineyards and winery are certified Napa Green. We are proud to be recognized for our exceptional Sauvignon Blanc, Cabernet Sauvignon and estate red and white blends. All of our wines are estate grown, produced and bottled.

ST. SUPÉRY ESTATE TASTING SALON- BEVERLY HILLS
Opening August 2017 – August 2018

408 N. Rodeo Drive
Beverly Hills, CA 90210
Hours of Operation: Monday – Saturday 11am – 7pm and Sunday 12pm – 6pm  

WWW.STSUPERY.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, July 27, 2017

07/27 ACTRESS MINKA KELLY, CARLO GHAILIAN, DOMINGOS ITALIAN DELI

ACTRESS MINKA KELLY - UPCOMING PROJECTS, HER LOVE OF FOOD AND HER PASSION FOR CHOCOLATE! 

An advocate for responsible sourcing and trained cook, Minka Kelly, recently returned from visiting Ecuador’s cocoa farming communities to learn about how DOVE Chocolate selects the finest cocoa beans to create silky smooth chocolate. Live via satellite, Minka is available to share her experiences learning about the attention to detail that goes into each bite of chocolate, her upcoming film and television projects and her work and designs for the responsibly sourced clothing line – FashionABLE.

MORE ON MINKA
Minka Kelly is an actress most well known for her roles in Friday Night Lights (NBC) and Parenthood (NBC). She is known for her role in The Roommate (2011), the 2013 film The Butler as Jackie Kennedy and in the Fox science fiction/crime drama Almost Human (FOX).

When she’s not acting, she’s contributing to fashionABLE, an organization developing sustainable businesses to provide opportunities for women in Africa, Peru, Mexico, and The United States. She helped launch the company after an inspirational trip to Africa in 2009. fashionABLE is focused on ending generational poverty by working with women who often have overcome extraordinary circumstances ranging from addiction to living in highly impoverished areas.

Minka is a recent culinary school graduate and is currently planning her own food show that will focus on foods she has encountered while traveling and the farm-to-table dining trend.


CARLO GHAILIAN - OWNER, DOMINGOS ITALIAN DELI

17548 VENTURA BLVD
ENCINO, CA 91316
Phone: 818 981 4466

LITTLE ITALY OF THE VALLEY

Full service Italian deli with premium imported Italian specialties

In preserving a heritage and indulging in our passions, we have diligently pleased the palettes of our community for over sixty years.  We thrive on the satisfaction of those we have catered to.  We have emerged notorious in carrying the finest quality Italian products and preparing the celebrated traditions of our Southern Italian kitchen.  As a result we have distinguished ourselves as preferred purveyor to renowned chefs & restaurants, and most importantly...YOUR KITCHEN!

Each day begins as the sun rises in-sync with our traditional and rustic bread varieties…Ciabatta, Focaccias, rotini, pizze and our world-famous supremo and cheese breadsticks are born to enchant our appetite.  The store becomes engulfed in the aromas of our traditional specialties as our classic marinara sauce simmers, tantalizing meatballs sizzle and freshly-made sausage are fried with locally-grown onions and peppers.  Dozens of antipasti are prepared fresh daily and include the alluring grilled artichoke hearts, marinated mushrooms, fire-roasted marinated peppers, marinated eggplants, brick-oven roasted brussel sprouts with toasted pistachios and our enticing pasta salad, potato salad and tempting eggplant caponata.

Our grocery store shelves are filled with the expected varieties of imported Italian specialties. From first-cold press olive oils to 25-year aged Balsamic vinegars, organic San Marzano tomatoes and different varieties of hard-to-find pasta cuts as well as traditional Italian spices, grains and ingredients.  Refrigerators display premium Ricotta cheese, mozzarella and mascarpone, specialty sauces, novelty charcuterie, as well as an assortment of fresh pastas and freshly-made tapenades & spreads.  The frozen selections include homemade specialties and entrees. From a spectrum of homemade classics such as…pumpkin ravioli, gnocchi, manicotti, stuffed shells…to conveniently fresh-frozen packaged entrees…beef, eggplant or veggie lasagnas, eggplant parmigiana, chicken cacciatore, marsala or piccata as a great solution to instant dinners.

We are a family-owned business fueled by the delight of preserving our traditional recipes and the excitement of sharing the pleasure of preparing them.  Come by and meet our family.  We look forward to captivating your appetite!  Buon appetito.

WWW.DOMINGOSITALIANDELI.COM

Wednesday, July 26, 2017

07/26 LARRY LIPSON, AFFORDABLE WINE REPORT, DENNIS BONO, ENTERTAINMENT & DINING IN LAS VEGAS

LARRY LIPSON - THE AFFORDABLE WINE REPORT


For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida 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.



RECORDING ARTIST AND MUSIC TALK SHOW HOST DENNIS BONO TALKS ABOUT ENTERTAINMENT & DINING IN LAS VEGAS

DENNIS BONO SHOW:
Las Vegas' Premiere World-Wide Broadcast

Please join Dennis every Thursday afternoon at Michael Gaughan's South Point Hotel & Casino in the main showroom for the "The Dennis Bono Show!"  Tickets are available on Wednesday & Thursday at the main box office starting at 12pm.  All you need is your players card and your ticket is FREE!!

Call South Point Box Office with any questions at 702-797-8055

"The Dennis Bono Show," is taped inside the showroom every Thursday at 2:00p.m. The show is celebrating its 15th year of broadcasting, and continues to feature many of the stars in the famous "City of Entertainment."

THEDENNISBONOSHOW.COM

THE BOOTLEGGER BISTRO LAS VEGAS:
Chef Maria & family serving Las Vegas since 1949!

Welcome to the Bootlegger Italian Bistro featuring the original recipes of Chef Maria Perry. Maria and her late husband “Al” are respected pioneers of the Las Vegas restaurant industry. Chef Maria and their daughter, Lorraine Hunt-Bono (former Lt. Governor of the state of Nevada) and husband, recording artist Dennis Bono along with Lorraine’s son, music producer, Ron Mancuso and his son Roman oversee the operation. This dedicated Italian family fondly contributes their combined talents to bring the finest food, drink, hospitality and entertainment to the many friends, celebrities and visitors who patronize their restaurant – continuing a family tradition in Las Vegas for over 65 years.
Conveniently Located on the "South Strip" at 7700 Las Vegas Blvd. (5 minutes from the famous "Welcome to Las Vegas" sign.)

BOOTLEGGERLASVEGAS.COM

Tuesday, July 25, 2017

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 THE HOUDINI ESTATE

We hope you'll join us for An Afternoon of Magic and Mystery  at the historic Houdini Estate on August 26th!

Meet a few of the amazing magicians that will be there!

SCOTT "SCOTTO" SMITH
Scotto is a member and performer at the World Famous "Magic Castle."  He is an award-winning Strolling and Street Magician and he has performed all over the US, Asia and Europe.  He is the creator and host of the very popular Magic Castle Strolling Magic Showdown which just celebrated its 15th year.

STEPHEN LEVINE
Stephen is a member of the AMA (Magic Castle), founding and charter member of the Society of American Magicians West LA chapter, and has been performing magic for over 40 years. When Stephen isn't doing magic, he's a full-time lawyer, claiming he "can make his clients' legal problems disappear."

VICTOR GLOBA
Victor was "bitten by the magic bug" at age seven and has been entertaining crowds ever since. Mr. Globa has been a member of the Academy of Magical Arts (AMA) for over 25 years and is an active member of the AMA's Outreach Committee.

ABOUT THE CYSTIC FIBROSIS FOUNDATION
The Cystic Fibrosis Foundation is the world’s leader in the search for a cure for cystic fibrosis. We fund more CF research than any other organization, and nearly every CF drug available today was made possible because of Foundation support. We are a nonprofit donor-supported organization dedicated to attacking cystic fibrosis from every angle. Our focus is to support the development of new drugs to fight the disease, improve the quality of life for those with CF, and ultimately to find a cure.  The Foundation's drug development success has been recognized by Harvard Business School and by publications such as Forbes, Discover magazine, and The Wall Street Journal. Based in Bethesda, Md., the Foundation funds and accredits a national care center network that has been recognized by the National Institutes of Health as a model of care for a chronic disease.

WWW.CALIFORNIAWINEMASTERS.ORG


JAMES BEARD AWARD-WINNING FOOD WRITER LAURA SHAPIRO - AUTHOR, WHAT SHE ATE: SIX REMARKABLE WOMEN AND THE FOOD THAT TELLS THEIR STORIES

WHAT SHE ATE: Six Remarkable Women  and the Food That Tells Their Stories

Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Yet most biographers pay little attention to food, as if these great and notable figures never daydreamed about what they wanted to have for dinner or worried about what to serve their guests. Once we consider how somebody relates to food, we find a host of different and provocative ways to understand them. Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political.

SHAPIRO EXAMINES A LIVELY & SURPRISING ARRAY OF WOMEN AND HOW THE THEME THAT UNITES THEM IS A POWERFUL RELATIONSHIP WITH FOOD:
DOROTHY WORDSWORTH, whose food story transforms our understanding of the life she led with her poet brother
ROSA LEWIS, an Edwardian-era Cockney caterer who cooked her way up the social ladder and would fit right in on Downton Abbey
ELEANOR ROOSEVELT, the First Lady notorious for serving the worst food in White House history
EVA BRAUN, Hitler’s mistress who challenges our warm associations with food, family, and table, and whose last meal was famously a cyanide capsule
BARBARA PYM, whose witty novels upend a host of stereotypes about postwar British cuisine
HELEN GURLEY BROWN, the longstanding editor-in-chief of Cosmopolitan, whose commitment to ‘having it all’ meant having almost nothing to eat except a supersized portion of diet Jell-O

WWW.LAURASHAPIROWRITER.COM  

Monday, July 24, 2017

07/24 GEORGE BURGESS, SHARKFEST, NAT GEO WILD, AMERICAN RED CROSS, JODI SHEEDY, BLOOD SHORTAGE

GEORGE BURGESS, DIRECTOR OF THE UNIVERSITY OF FLORIDA PROGRAM FOR SHARK RESEARCH - SHARKFEST ON NAT GEO WILD

DIVE INTO SHARKFEST WITH BRAND NEW JAWSOME SHARK PROGRAMMING AIRING SUNDAY, JULY 23 AT 8 PM ON NAT GEO WILD

SharkFest, television’s second-best-known week of sharks, returns to Nat Geo WILD on Sunday, July 23 at 8 PM ET. In addition, decorated Olympian Ryan Lochte makes a splash to help spread the word about the most sharks per square inch on television. Celebrating its fifth anniversary, SharkFest presents factual shark stories incorporating innovative research technology to reveal compelling insight on some of the most unique shark species in the world. With the help of scientists and shark experts, SharkFest will deliver the facts and raise awareness about these “jawsome” animals in more than 131 countries and 38 languages.

Check out SharkFest 2017’s fantastic program schedule here:

Shark v Predator
Premieres Sunday, July 23 8/7c
SharkFest kicks off with a look at the animals that dare to take on sharks. Seals, crocodiles, octopi, bobcats and even birds have gone head to head with these elite killers, and we’ve uncovered the footage to prove it. Watch rare moments when a shark ends up on the receiving end of an attack. It’s time for nature’s ultimate underwater showdown.

Tiger Shark Terror
Premieres Monday, July 24 8/7c
Every diver has been warned that sharks feed at night, but is this a myth or does the truth lurk somewhere deep beneath the waves? Professional shark diver Eli Martinez and scientist Matthew Smukall plunge into the nighttime world of Tiger Beach to investigate whether shark behavior changes once the sun goes down.

Mission Critical: Sharks Under Attack
Special Encore Airs Monday, July 24 10/9c
National Geographic underwater photographer and Instagram star Brian Skerry is on a mission to change the perception of our oceans’ greatest predators – sharks. After three decades capturing the world’s oceans on camera, Skerry knows sharks as kings of the oceans that keep these fragile ecosystems functioning, not as violent “Jaws”-like man-eaters.

Shark Swarm
Premieres Tuesday, July 25 8/7c
Across the vast oceans are underwater oases where sharks congregate in huge numbers. What is the attraction at these mysterious waypoints? Join shark scientist Riley Elliott on a unique expedition as he investigates some of the largest and most mysterious shark gatherings on the planet.

World’s Deadliest: Shark Frenzy!
Premieres Wednesday, July 26, 8/7c
The deep blue sea is a majestic place explored by many, but it also holds some of the world’s deadliest apex predators … sharks! These savage killers have one thing in common: the need to feed. In their quest, they use sheer force, technique and genetics to achieve their ultimate goal.

WWW.NATGEOWILD.COM


JODI SHEEDY - DIRECTOR OF BIOMEDICAL COMMUNICATIONS AT AMERICAN RED CROSS NATIONAL HEADQUARTERS - BLOOD SHORTAGE ISSUES EMERGENCY APPEAL FOR DONORS

AMERICAN RED CROSS FACING CRITICAL BLOOD SHORTAGE ISSUES EMERGENCY APPEAL FOR DONORS

Donations down 61,000 over the past two months

The American Red Cross - the nation’s largest provider of blood products - is in the middle of a critical blood shortage, and Red Cross officials are making an urgent appeal to donors to give now and save lives.

Blood donations have fallen significantly over the past two summer months with 61,000 fewer donations than last year at this time. The Red Cross must collect nearly 14,000 blood donations every day for patients at approximately 2,600 hospitals across the United States. However, summer is one of the most challenging times of the year for donations with schools that host blood drives on break and many people off enjoying vacation.

Senior Vice President for Biomedical Services Recruitment and Field Marketing Cliff Numark will be available for live or taped radio interviews about the blood shortage on Wednesday, July 19, 2017 from 6 am to 1 pm (EDT) via a high-definition studio teleconferencing line.

Every two seconds someone in this country needs blood, but the blood donations are currently being distributed to hospitals faster than they are coming in. Red Cross officials stress that more blood is needed now to replenish the supplies and also be prepared for any major disasters that could occur this summer.

Donations are urgently needed now from new and current donors to fully meet the needs of hospital patients in the coming days and weeks. Please make an appointment today by using the Red Cross Blood Donor App, visiting redcrossblood.org or calling 1-800-RED CROSS (1-800-733-2767).

REDCROSSBLOOD.ORG

Friday, July 21, 2017

07/21 KENT ROLLINS, CHUCKWAGON & COWBOY COOKING, RECIPES AND TALES FROM THE TRAIL, “FIXER UPPER” STAR CLINT HARP, Steve Evans, THE MOVIE GUY

COOKBOOK AUTHOR & FOOD TV PERSONALITY KENT ROLLINS GIVES US RANCH RECIPES AND TALES FROM THE TRAIL

A TASTE OF COWBOY: RANCH RECIPES AND TALES FROM THE TRAIL

More than just recipes, this cookbook is a step back to a simpler place and a slower pace.

Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran

Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do.

Sprinkled throughout this hardbound, full-color book are stunning photos of the various ranches Kent and Shannon have cooked on while feeding cowboys during spring and fall gatherings.

You'll also find humorous and touching poetry, western and chuck wagon history, cowboy code and traditions - all painted through the vivid stories by Kent and the many characters he's met along the trails.

Kent grew up ranching, and in the early 90's combined his passion for cooking and cowboying when he restored an 1876 Studebaker chuck wagon and began cooking for traditional working ranches. A tradition few still follow, Kent and Shannon continue to cook for cowboys across the Oklahoma, Kansas, New Mexico and Texas areas.

WWW.KENTROLLINS.COM


“FIXER UPPER” STAR AND WOODWORKER CLINT HARP  IS ON A MISSION TO MAKE

The Country’s most talented and creative carpenter helps to inspire viewers with the Mission to Make

Viewers likely know Clint Harp well and have seen him work his craftsman magic on the hit show “Fixer Upper” and his pilot episode of “Wood Work” which is going into production for Season 1 in Aug 2017. Clint is especially well known for utilizing recycled and reclaimed wood, and creating stunning, inspired creations.

Clint is on hand and available for interviews on Friday, July 21, to show/tell/demo his passion for artistic transformation in woodwork. Specifically, Clint is on a Mission to Make – charged to inspire Makers of all ages. The “Maker Movement” is a movement to draw like-minded community members together to create and build.



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, July 20, 2017

07/20 TRAVEL EXPERT CAZ MAKEPEACE, Y TRAVEL BLOG, TRAE BODGE, SUMMER SURVIVAL GUIDE

TRAVEL EXPERTS CAZ AND CRAIG MAKEPEACE - FOUNDERS OF Y TRAVEL BLOG - TRAVEL TIPS

In a recent Today Show article Caz and Craig Makepeace, Founders of Y Travel Blog, discussed how they turned travel into a brand-as well as how they travel full time as a family with their two young daughters.

THEIR TOP 5 TIPS FOR TRAVELING WITH YOUNG CHILDREN?

  • In order to deal with finicky eaters, encourage them to try new things-but pack snacks and a sandwich just in case
  • No fuss trips: on an airplane? Try to fly direct.  In a car? Pack an entertainment bag for the kids
  • Find activities that the whole family will love-the Makepeace's love stand up paddle boarding
  • If money is an issue, stay close by!  Even a weekend an hour away is a vacation!
  • Try to minimalize wardrobe and toys, but don't go to an extreme


CAZ AND CRAIG MAKEPEACE, THE CO FOUNDERS OF THE Y TRAVEL BLOG. CAZ AND CRAIG ARE IN AMERICA FOR 3 YEARS TO TRAVEL THE ENTIRE COUNTRY!

Caz and Craig Makepeace are a married couple from Australia who caught the travel bug 16 years ago, and have been traveling ever since. Now they call the world their home. It’s their absolute passion to help others travel as well. And they’ve been changing lives through their travel blog since 2010. Over the next 3 years they will embark on an American road trip across all 50 states, with their two children. They plan to accumulate memories, not just possessions, and live as Americans-not tourists-throughout The United States.

Y Travel Blog is not only for Caz and Craig to share their adventures, but they also help their readership to plan their own trips. With tips on saving money, travel planning, what to pack, where to stay and everything in between, Y Travel Blog is your one-stop shop!

Caz and Craig have created a lifestyle of travel for twenty years without a trust fund, without special privileges or well-connected friends. They’ve made it happen with desire and putting one foot in front of the other-and they pride themselves on encouraging and teaching others how to make it a reality as well.

WWW.YTRAVELBLOG.COM


SMART SHOPPING EXPERT TRAE BODGE - SUMMER SURVIVAL GUIDE, PRACTICAL HOUSEHOLD TIPS FOR A RELAXING, CALM AND COOL HOME  

SUMMER SURVIVAL GUIDE
Practical household tips for a relaxing, calm and cool home  

Summer is here, and temperatures are on the rise. While some may escape to the beach or the pool, many summer hours are spent indoors. With heat conditions, humidity and typical summer storms, your viewers will want to plan for calm and cool conditions. Consumer expert Trae Bodge is on hand and available to show/tell/demo the coolest products to keep viewers comfortable during summer months.

From keeping appliances intact, getting a good night’s sleep and even keeping your pets calm during those summer storms, Trae will talk about:

  • Appliance Maintenance – Summer conditions can wreak havoc on major appliances. And the last thing anyone needs is for their air conditioning to conk out during a heat wave. Trae will discuss tips to keep major household systems and appliances in tact 
  • Serious Sleep – Trae will offer tips for the ultimate “cool” summer sleeping experience  
  • Keep the Calm – Trae will discuss tips to help the four-legged members of the family make it through the “ruff” summer months of anxiety producing thunderstorms, fireworks and more.

Wednesday, July 19, 2017

07/19 LARRY LIPSON, AFFORDABLE WINE REPORT, THE NATIONAL HOT DOG DAY

NATIONAL HOT DOG DAY
The National Hot Dog and Sausage Council has designated July as Hot Dog Month and for 2017 Wednesday, July 19 as National Hot Dog Day.  Over 25 million hot dogs are sold at baseball stadiums each year. Whether they are grilled, boiled, broiled, pan-fried, rotisserie cooked, cooked on a stick over a campfire or any other way, hot dogs are a favorite summertime staple.  They are loved by children and adults alike plain or garnished with one or a combination of mustard, ketchup, onions, mayonnaise, relish, cheese, bacon, chili, or sauerkraut. On May 31, 2012, a world record was set for the most expensive hot dog. The “California Capitol City Dawg” sold for $145.49 at Capitol Dawg in Sacramento, California.  The “California Capitol City Dawg” features:

  • A grilled 18″ all-beef, in natural casing frank from Chicago
  • served on a fresh-baked herb and oil focaccia roll spread with white truffle butter, then grilled
  • topped with whole grain mustard from France, garlic and herb mayonnaise
  • sauteed chopped shallots, organic mixed baby greens, maple syrup
  • marinated/fruitwood smoked uncured bacon from New Hampshire
  • chopped tomatoes, sweetened dried cranberries, chopped tomato
  • expensive moose cheese from Sweden
  • basil olive oil/pear-cranberry-coconut balsamic vinaigrette and ground peppercorn
  • Proceeds from the sale of each 3 lb. super dog were donated to the Shriners Hospitals for Children.

7-Eleven sells the most grilled hot dogs in North America – 100 million annually.


LARRY LIPSON - THE AFFORDABLE WINE REPORT


For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida 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.

Tuesday, July 18, 2017

07/18 LEE ABBAMONTE, TRENDS ARE CHANGING THE WAY WE TRAVEL, SARAH GUZMAN, THE ICONIC LAY’S “DO US A FLAVOR” CONTEST IS BACK

LEE ABBAMONTE - CURRENT TRENDS THAT ARE CHANGING THE WAY AMERICANS TRAVEL 

CURRENT TRENDS THAT ARE CHANGING THE WAY AMERICANS TRAVEL

Summer 2017 Vacation Spending Projected to Top $100 Billion

New travel industry survey to be released in July reveals the current trends that are changing the way Americans travel, how much they spend and how, when and where they spend it.

The facts are coming in, from whether leaving their vacation days unused, how much they spend, if they are using “sharing economy services” or face “vacation shaming” at work, to their perceptions on future travel methods -  Americans are spending more on travel.


SARAH GUZMAN, SENIOR DIRECTOR OF MARKETING AT FRITO-LAY - THE ICONIC LAY’S “DO US A FLAVOR” CONTEST IS BACK

1 GREAT IDEA = $1 MILLION… THAT’S WHATS IN STORE FOR THESE POTATO CHIP FLAVOR CREATORS

And, Your Listeners Have the Delicious Job of Choosing the Next Millionaire!

Flavor is coming! The iconic Lay’s “Do Us a Flavor” contest is back with three new finalists and their amazing flavor creations all in the running for the $1 million grand prize!

In an exciting twist, flavor fans nationwide were asked to submit their latest and greatest ideas for the next great potato chip flavor through a “pitch” that captured the inspiration behind their flavor ideas. Now, three of those creations will be brought to store shelves for potato chip lovers to try, share and fall in love with.

In July 2012, Cheesy Garlic Bread submitted by Karen Weber-Mendham, a children’s librarian from Land O’Lakes, Wis., was selected as the first million-dollar winner. The contest returned to the U.S. for a second time in Jan. 2014 where Kettle Cooked Wasabi Ginger submitted by Meneko Spigner McBeth, a nurse from Deptford, NJ, was crowned the winner. And last but not least, in 2015 Southern Biscuits and Gravy submitted by Hailey Green, a travel agent from Noblesville, Ind., was crowned the third million-dollar winner. Now, it’s time to see what flavors have made it to the final running, vying for the most fan votes.

These new flavor creations will be unveiled to all of America on Tuesday, July 18 with the chips making their in-store debut on Monday, July 24.

WWW.LAYS.COM

Monday, July 17, 2017

07/17 FOOD CRITIC MERRILL SHINDLER, ADVENTURES IN JAPAN, KERI GANS, THE SMALL CHANGE DIET

FOOD CRITIC MERRILL SHINDLER - ADVENTURES IN JAPAN 

Food critic/reviewer Merrill Shindler has written and spoken about his various oral fixations, both in America and abroad, for most of his adult life.  Beginning in the early ’70s as the Restaurant Critic for the San Francisco Bay Guardian (a position that led, inexplicably, to three years as Music Editor at Rolling Stone), he’s written about livin’ large as Restaurant Critic for San Francisco Magazine, and the Los Angeles Herald Examiner, along with covering the world of chow for the New York Times, Los Angeles Magazine, Travel & Leisure, Diversion, Food Arts, Food & Wine and Bon Appetit. Merrill Shindler has been editor of the Los Angeles Zagat Survey, host of Fine Living: Critics on the Fine Living Network, restaurant critic for the Copley and San Gabriel Valley Newspapers, and host of a weekly program on how much fun it is to put things in your mouth on KABC Radio.

WWW.MERRILLSHINDLER.COM


KERI GANS - REGISTERED DIETITIAN NUTRITIONIST, CERTIFIED YOGA TEACHER & AUTHOR, THE SMALL CHANGE DIET

THE SMALL CHANGE DIET – YOUR PLAN FOR WEIGHT LOSS SUCCESS.

We all know we can’t lose twenty pounds by Saturday, but that doesn’t stop us from becoming frustrated when the latest fad or crash diet fails. Unrealistic expectations and our instant gratification society can turn losing weight into such an overwhelming concept that many simply stop trying.

Popular dietitian Keri Gans has heard every story out there and spent years helping thousands of clients retrain their habits to form new routines that will have a decisive impact on their weight. The cornerstone of her belief, and that of her book The Small Change Diet: 10 Steps to a Thinner, Healthier You, is that the changes that will make the most impact are often the smallest ones.

The Small Change Diet shows readers how to take ten bad habits and transform them into ways to spark immediate weight loss and guarantee a lifetime of good health. Each chapter is based on one of Keri’s Ten Small Changes, beginning with a detailed, stepwise “Small Change Plan”. Once readers master one change, they progress to another, tailoring the speed and duration of the diet to their own individual needs. Keri’s upbeat attitude and encouragement are woven throughout a generous selection of tips and frequently asked questions, all make becoming healthier and thinner as painless and enjoyable as they are possible.

WWW.KERIGANSNUTRITION.COM

Friday, July 14, 2017

07/14 MIKE UNGARO, SAN PEDRO FISH MARKET, LOBSTER FEST, JOE CALDERONE, SERENDIPITY 3, GOLDEN OPULENCE SUNDAE, STEVE EVANS, THE MOVIE GUY

MIKE UNGARO FROM LA'S HISTORIC SAN PEDRO FISH MARKET - SAN PEDRO LOBSTERFEST 

SAN PEDRO LOBSTER FEST CHEF/REALITY STAR SERVING THOUSANDS NEXT WEEKEND
As the largest restaurant in California, declared top "10 Most Instagrammed Restaurants in America" by Food & Wine Magazine, and holding 4 Guinness World Records...Mike Ungaro, the ringleader of LA's historic San Pedro Fish Market is gearing up with his family to supply and cook every lobster for the upcoming world famous 18th Annual Port of Los Angeles Lobster Festival on July14th-16th. The Ungaro family clan created a one-of-a-kind traveling boiler that can cook up to 2000 meals per hour to dish out the over 25,000 lobsters next weekend. With the family business serving millions of visitors each year, they have spiced things up even more with their new docuseries "The Kings of Fi$h."

"The Kings of Fi$h" series is based on three generations of the San Pedro Fish Market family. The family has been in the fish business since 1956, and the hilarious series highlights the entrepreneurial family spirit and frames the strong characters that make up this booming family run business. Season 3 Teaser

Having been featured on "Foodbeast" for the restaurant's world famous "Super Tray," the San Pedro Fish Market and the Ungaro family attract not only LA locals, but people from around the world, including celebrities like Sofia Vergara.

The San Pedro Fish Market began their journey 60 years ago in the water front section of the Los Angeles Harbor. The founder Tommy was put in charge of the fish market when he was a teenager along with his cousin Henry. A live seafood section was developed where customers could pick their own Lobster and Crab and have it steamed fresh. Additionally, they developed their own smoked-fish recipe and garnered quite a following for Smoked Halibut, Salmon, Tuna, Cod, Swordfish, and many others. These were the first moves towards selling a cooked, ready-to-eat product and would eventually lead to their World Famous Shrimp Tray.

WWW.SANPEDROFISH.COM
LOBSTERFEST.COM
WWW.KINGSOFFISHTV.COM


CREATIVE CHEF JOE CALDERONE -  CREATOR OF SERENDIPITY 3’S GOLDEN OPULENCE SUNDAE 

In honor of National Ice Cream Month, Serendipity 3, the ice cream parlor to the stars, celebrates with their incredible Guinness World Record dessert – The $1,000.00 Golden Opulence Sundae!

Ice cream is serious business at Serendipity 3 – from the Outrageous Banana Split to the edible work of art – the Golden Opulence Sundae. Serendipity 3 continues to be in the forefront of ice cream creations.  The Golden Opulence Sundae, which must be ordered at least 48 hours in advance, consists of 3 scoops of the richest Tahitian vanilla ice cream infused with Madagascar vanilla beans, and covered in 23K edible gold, placed in a Baccarat crystal goblet (that you get to take home with you) and drizzled with the world’s most expensive chocolate, Amedei Porcelana and the rarest, Amedei Chuao chocolate, which is made from cocoa beans that are harvested from an island off the coast of Venezuela.  The masterpiece is suffused with exotic candied fruit from Paris, gold dragets, chocolate truffles from Switzerland and topped with a gold plated sugar orchid.  A tiny bowl of Grande Passion caviar, salt-free and infused with passion fruit and Armagnac, accompanies the sundae.  An 18K gold spoon is used to partake in this incredible indulgence.
Serendipity 3, the legendary New York City restaurant and General Store, has been enchanting millions of patrons since 1954.  Beginning with Marilyn Monroe, Andy Warhol, Grace Kelly and Cary Grant in the 1950’s to the newest crop of hot young celebrities such as Beyonce, Blake Lively, Selena Gomez and Kim Kardashian, Serendipity 3 remains a must-visit destination.  The restaurant has been the setting of three major Hollywood films – One Fine Day with George Clooney and Michelle Pfeiffer, Serendipity with John Cusack and Kate Beckinsale, and Trust the Man with Julianne Moore and David Duchovny.  Owner and founder, Stephen Bruce, continues to reinvent an outrageous whimsical world full of outrageous food, decadent desserts and outlandish merchandise, all located in a Tiffany-jeweled fantasy setting.

Celebrate National Ice Cream Month with the world’s most decadent ice cream creation – Serendipity’s Golden Opulence Sundae!

WWW.SERENDIPITY3.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, July 13, 2017

07/13 IAN BLACKBURN, STARS OF PINOT, STEPHANIE PURYEAR HELLING & JEREMY LAWSON, APT. LIVING LEADING TO MORE JOBS, KATELYN MAYER, SHERATON MAUI RESORT & SPA

IAN BLACKBURN – OWNER/FOUNDER, WINE LA & FOUNDER/CO-WINEMAKER, BEEKEEPER CELLARS

ABOUT STARS OF PINOT

Wednesday / July 19, 2017
Sofitel Los Angeles at Beverly Hills
8555 Beverly Blvd, West Hollywood, CA 90048

LA’s best Pinot - and wineLA’s biggest event of the year is back and it's bigger and better than ever!

The 3rd Annual STARS of Pinot returns to the luxurious Sofitel Beverly Hills (next to the Beverly Center).  STARS of Pinot features over 200 Pinot based wines poured by approx. 60 of the world’s top producers. This year we feature two different VIP experiences!  (#1) An intimate 5:30 Winemaker Dinner with Kosta Browne’s Winemaker and 8 different Kosta Browne wines, or you can select (#2) the 6PM Master Sommelier Pinot Panel and Dinner - Join Master Sommelier Michael Jordan hosting a winemaker panel that includes dinner!

All guests will enjoy unlimited wine tasting; both an appetizer buffet and tray passed hors d’oeuvres; a complimentary take home Pinot Noir wine glass, a live auction benefitting the T.J. Martell Foundation, and everyone is invited to stay for the after party with DJ Raul Campos of KCRW.

WWW.WINELA.COM
WWW.BEEKEEPERCELLARS.COM


STEPHANIE PURYEAR HELLING & JEREMY LAWSON  - INCREASE IN APT. LIVING LEADING TO MORE JOBS 

APARTMENT RESIDENTS CONTRIBUTE $1.3 TRILLION ANNUALLY TO U.S. ECONOMY

There are 38 million residents renting apartments in America today, and this number is expected to grow. The country could add as many as seven million additional renter households this decade. All this growth means more traffic to businesses in close proximity to apartments—more lattes from the coffee shops, more food from the supermarkets, and more customers at the drycleaners.

Americans are beginning to place greater value on the concepts of walkability, urban revival, and work-life balance. This opens more people up to housing options beyond the traditional single-family house, which helps explain why almost 1.1 million households chose apartment living over the past four years.

Apartment communities offer their residents numerous advantages, including maintenance-free living, 24-hour fitness centers, concierge services such as package delivery and valet trash pick-up, and business centers. Apartment communities also offer an easier work-life balance—they are typically located closer to job centers and leisure activities.

The growth in apartment living translates into growth in the job industry—there are more than 12 million jobs in construction, operations, leasing, management, maintenance, and skilled trades. That means there is a huge demand for qualified people—in fact, the U.S. Department of Labor estimates 11,000 new property management jobs every year.

Those individuals who find successful careers in the apartment industry are from all walks of life. They have a broad range of experience – from military veterans who are searching for a new type of job to recent college graduates ready to take on their first position in the workplace.


KATELYN MAYER - DIRECTOR OF PUBLIC RELATIONS, SHERATON MAUI RESORT & SPA - HAWAII FOOD & WINE FESTIVAL AND OTHER HAPPENINGS

Sheraton Maui Resort & Spa is where the legend of Ka‘anapali began. Situated on Ka‘anapali Beach at historic Pu‘u Keka‘a, Black Rock, the oceanfront resort is nestled among 23 acres of tropical landscaping with 83 percent of the resort’s 508 rooms and suites facing the ocean.

Sheraton Maui Resort & Spa was named the Starwood Hotels & Resorts 2007 “Hotel of the Year” for the Sheraton brand, and recognized in Conde Nast Travelers’ 2012 Top 25 Hawaiian Resorts. Sheraton Maui Resort & Spa has also appeared in TRAVEL + LEISURE magazine’s World’s Best Awards “Top Resorts in Hawaii” in 2007, 2008, 2013 and 2015.

SHERATON-MAUI.COM

Wednesday, July 12, 2017

07/12 LARRY LIPSON, AFFORDABLE WINE REPORT, NELSON PIQUET JR., JACK FORESTELL

LARRY LIPSON - THE AFFORDABLE WINE REPORT


For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida 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.


FORMULA E SERIES WORLD CHAMPION NELSON PIQUET JR., TEAMS WITH VISA’S JACK FORESTELL TO EXPLAIN THE SIGNIFICANCE OF A TRULY AMAZING RACE

THE WORLD’S FASTEST ELECTRIC CARS & VISA’S CASHLESS EVENT ARE COMING TO AMERICA: THE INSIDE STORY OF A REVOLUTIONARY RACE

It’s racing like we’ve never seen before in America. The inaugural FIA Formula E Championship - the world’s first fully-electric single-seater racing series – will set many new standards for racing and business this July. Electric cars -- that look like Formula 1 racers – will speed through the streets of New York, thrilling fans. The race is sponsored by Visa, which is making the event an entirely cashless one. The unique race will highlight Visa’s continued push for a cashless culture around the world. Cashless transactions increased globally to $617 billion in 2016! You’ll have interviews available with Formula E Series World Champion and former Formula One racer Nelson Piquet, Jr., who is teaming up with Jack Forestell, the Global Head of Merchant Sales & Solutions for Visa. Your viewers and listeners will learn about the revolutionary impact this inaugural ePRIX will have on racing and the way we pay every single day.

ELECTRIFYING FACTS ABOUT E-PRIX RACING & GOING CASHLESS:
AMAZING RACE—Technology and the speeds Formula E cars can reach
GOING CASHLESS—Inside the national campaign to incentivize merchants
CULTURE SHOCK—The future and how we’re moving to a cashless culture

WWW.VISA.COM/CASHLESS

Tuesday, July 11, 2017

07/11 JOHN JORDAN, JORDAN VINEYARD & WINERY, JORDAN CUVÉE BY CHAMPAGNE AR LENOBLE, NICOLE FELICIANO, SUMMER HACKS FOR BUSY MOMS, ADVANCED SOMMELIER BRIAN PHILLIPS, CAPITAL GRILLE

JOHN JORDAN - JORDAN VINEYARD & WINERY - JORDAN DEBUTS FIRST JORDAN CUVÉE BY CHAMPAGNE AR LENOBLE

JORDAN DEBUTS FIRST JORDAN CUVÉE BY CHAMPAGNE AR LENOBLE 

Bottling celebrates the shared values of both wineries, jointly committed to independent ownership and quality without compromise

Jordan Vineyard & Winery announces the official launch of its first Jordan Cuvée, 100 percent produced by Champagne AR Lenoble, owned and operated by the Malassagne family in the Champagne region of France. The Jordan Cuvée by Champagne AR Lenoble ($49) is a special bottling of non-vintage brut that celebrates the shared business values and common winemaking philosophies of both families.

With a history in sparkling wine dating back three decades, Jordan was the birthplace of J by Jordan sparkling wine, which was established by winery founder Tom Jordan and his daughter, Judy, in 1987. Until 1993, J sparkling was produced at Jordan Winery in Alexander Valley, a relationship that exposed Rob Davis, Jordan's winemaker since 1976, to chardonnay's much greater Burgundian likeness when grown in the Russian River Valley appellation. After moving J by Jordan sparkling to a permanent facility in Russian River Valley, Judy took over full ownership and grew J Vineyards & Winery into a successful producer of not only sparkling but also still wines. Jordan and J operated independently for almost two decades, but Jordan continued to serve J sparkling at winery receptions and winemaker dinners until a few years ago. Judy sold J Vineyards & Winery in 2015.

The AR Lenoble-Jordan partnership started with an introduction by a mutual acquaintance. During a vacation in February 2016, Davis visited his long-time friend, Tim Johnston, the founder of Juveniles Wine Bar in Paris, and told him about Jordan's dream of finding a family in Champagne with which to collaborate on a special cuvée. Johnston, who interned at Jordan in 1980, said he knew just the person to call. Davis took a train to Champagne the next day and immediately felt a bond with the Malassagnes, learning of common values and philosophies, from independent ownership and focus on intensity of fruit and balance in the wines to extended bottle aging, adaptive farming practices and using reserve-quality wine in flagship bottlings. This is the first time AR Lenoble has ever produced a bottling for another company during its nearly 100 years in the wine business. The partnership is purely based on values-no financial investments or plans to make wines or buy vineyards together.
 
One of the rare producers in Champagne that has been consistently family owned throughout its entire history, AR Lenoble was established in 1920 by Armand-Raphael Graser, who had moved from Alsace to the village of Damery in Champagne during World War I. Today, AR Lenoble is owned and operated by siblings Anne and Antoine Malassagne, the great grandchildren of Graser. The family owns 18 hectares in some of the best parts of Champagne, including 10 hectares of chardonnay in the grand cru village of Chouilly on the Côte des Blancs and six hectares of pinot noir in the premier cru village of Bisseuil between Mareuil-sur-Ay and Tours-sur-Marne.

The Jordan Cuvée by Champagne AR Lenoble will make its official debut to the public at the Belle Époque Spring at Jordan on May 13, a themed event celebrating Jordan's new releases, including the first-ever Jordan Chef's Reserve Caviar by Tsar Nicoulai. (Tickets are available online for $95 per
person.) The Jordan Cuvée will also be served at select wine dinners, all Jordan Winery culinary events and many Jordan Estate Rewards member experiences, including the new Champagne & Caviar Tasting.

The Jordan Cuvée by Champagne AR Lenoble is comprised of 30% grand cru chardonnay from Chouilly, 35% premier cru pinot noir from Bisseuil and 35% pinot meunier from Damery, with reserve wines comprising 35 percent of the blend. This Champagne spent four years aging on the lees before debut, and its base wine vintage is 2012. The packaging includes both wineries' brands on the front label and capsule-a non-traditional approach to a private label-and also describes the partnership on the back label. Uncommon in Champagne packaging, a cabouchon with the Jordan wordmark, which was assembled and attached by hand by the Malassagne family and their staff, graces each muselet. The Jordan Cuvée is a special selection of the house's non-vintage brut produced in its cellars with grapes from AR Lenoble's vineyards and long-term growers.

The Jordan Cuvée retails for $49 and will only be sold direct to guests who visit the winery in Healdsburg. Only 500 nine-liter cases were imported.

WWW.JORDANWINERY.COM 
WWW.CHAMPAGNE-ARLENOBLE.COM


NICOLE FELICIANO - SUMMER HACKS FOR BUSY MOMS 

HOW TO HAVE A WORRY-FREE AND STRESS-FREE SUMMER
 
Summer schedules for most slow down and people can enjoy and relax in the summer sun! However, Moms schedules never cease to be absolute chaos. From summer camps, to sports to carting kids to and from friends’ houses, a moms’ job is never done, even over summer vacation!

The challenges of modern day mother hood can be overwhelming but it doesn’t have to be. If you’re looking for innovative solutions to enjoying even the most hectic of summers, Founder and CEO of Momtrends Nicole Feliciano has all the answers!

Nicole Feliciano, is Founder and CEO of Momtrends. After graduating from Vanderbilt with a degree in English Literature, Nicole ventured into the (sometimes) glamorous world of advertising. In 1997, she switched gears and went to work for Ralph Lauren–combining her business acumen with her love of fashion. In her seven year career with the luxury brand, Nicole managed retail stores and eventually landed a coveted position at the corporate headquarters in NYC. Soon after that Nicole became a freelance writer and began contributing to Babble.com, Time Out New York Kids, and many more online and paper publications. Momtrends launched in 2007 and continues to provide the latest news on things trendy and cool for moms. Momtrends is packed with fashion tips and trend reports aimed to help busy, style-starved women keep in touch with what’s hip and cool. When she’s not scoping out fads and fashions, you can find Nicole in NYC with her two young daughters and extremely patient husband.

 
ADVANCED SOMMELIER BRIAN PHILLIPS – PERFECT PAIRINGS FOR SUMMERTIME MEALS 

According to Nielsen, 120 million Americans drink wine and continue to prefer wine over beer with the five most popular varietals being chardonnay, cabernet sauvignon, red blends, pinot grigio, and pinot noir. But figuring out which wine to pair with your meal can be confusing even for the biggest wine enthusiast.

DID YOU KNOW?

  • In 2016, revenues for U.S. wine sales increased 5% from 2015 to an estimated $39.8 billion according to Wines & Vines.
  • 399 million total cases of wine were shipped last year, up 3% in 2015, according to GFAWine.
  • California, Washington and Oregon are the states with the largest number of wineries.
  • Millennials and Baby Boomers are the largest wine consuming generations (Wine Market Council).
  • There are four distinct categories when calculating points for a wine rating – appearance, aroma, flavor, mouthfeel. A wine’s aroma can earn it up to 10 points on the ratings scale.
  • Wines rated 90-93 are described as Excellent and are highly recommended.

Brian Phillips will talk more about the wine industry, reveal recent trends, and teach viewers how to choose the perfect pairings for their summertime meals. He’ll also talk more about The Generous Pour event happening at Capital Grille and how they are bringing exclusive access to wines from California and Oregon that have been highly acclaimed for characteristics such as overall quality, taste profile, body and aroma.

WWW.THECAPITALGRILLE.COM

Monday, July 10, 2017

07/10 SHELLEY TOMBERG, AUCTION OF WASHINGTON WINES, ROBERT SIMON, ALMA DE LA ROSA, BISTRO 45, GARY FARRELL WINEMAKER DINNERS IN JULY

SHELLEY TOMBERG - EXECUTIVE DIRECTOR,  AUCTION OF WASHINGTON WINES 

THE AUCTION OF WASHINGTON WINES 

The Auction of Washington Wines is Washington State’s only non-profit wine event that has been around for 30 years. We are ranked in the Top 5 U.S. Charity Auctions*, and have raised over $37 million since our inception in 1988.  Our focus is on elevating the awareness of Washington State wines through a series of events over a weekend in August. Proceeds benefit the wine industry and local community.

Our August weekend consists of three major events, the Winemaker Picnic, Winemaker Dinners (several occur on the same night at locations around the Puget Sound) and the grand finale – the Gala. The most “accessible” event is the Winemaker Picnic.

WINEMAKER PICNIC & BARREL AUCTION 
Thursday, August 17, 2017
4:00 pm
Chateau Ste. Michelle Winery, Woodinville
$150 per ticket
The kickoff to the weekend of events where you’ll have the opportunity to meet and mingle with Washington winemakers and choose from over 100 wines to taste. Extraordinary bites are provided by Tulalip Resort Casino’s acclaimed restaurants and showcase dishes seasoned with inventive culinary twists. For the competitive wine collector, you'll have the chance to bid on one-of-a-kind wines in the Barrel Auction. It all happens on the lovely concert grounds at Chateau Ste. Michelle winery.

WINEMAKER DINNERS 
Friday, August 18, 2017, unless otherwise noted
6:30 pm, unless otherwise noted
Private Estates and wineries around the Puget Sound
In celebration of our 30th year (we know, we can’t believe it either!) we’ve put together another set of sparkling and unprecedented winemaker dinners. These one-of-a-kind evenings take place in exclusive private homes, some with breathtaking views and new this year, we’ll be taking the dinner experience to the winemakers themselves. Dinners are conceived, created and served by award-winning, all-star local chefs and paired with some of the best wines produced in Washington State, poured by the winemakers who make the magic in the barrels happen. Join us, won’t you?

THE GALA 
Saturday, August 19, 2017
4:00 pm
Chateau Ste. Michelle Winery, Woodinville
$500 per person
This is the Grand Finale and not-to-be-missed wine event of the year! Vintner table hosts will guide guests through the evening with wines alongside a multi-course dinner served by renowned Seattle area chefs.  The evening will be filled with one-of-a-kind auction lots focusing on wine, food, travel and unique experiences you can't find anywhere else. This year, Gala begins earlier in the day with chef tasting tents, a barrel auction on the lawn and more before we gather in the tent for dinner and a live auction full of amazing opportunities.

4:00 PM - Arrival Party and Social Hour on the Lawn
6:00 PM - Dinner and Live Auction in the Main Tent
9:00 PM - Dancing and Late Night Dessert

WWW.AUCTIONOFWASHINGTONWINES.ORG


ROBERT SIMON - OWNER, ALMA DE LA ROSA & BISTRO 45 - GARY FARRELL WINEMAKER DINNERS

ALMA DE LA ROSA
41 Hugus Alley
Pasadena, CA 91103

Set in an “old-school brick courtyard away from the street” in Old Pasadena's One Colorado Plaza, this “easy” New American from Robert Simon (Bistro 45) delivers “high-quality” gastropub grub backed by a “winning wine list” in a “hip”, yet “relaxing” setting with a “beautiful” patio; an “eager-to-please” staff and moderate pricing make it a “top choice for the neighborhood.”

The Cali-Latin style of dishes focuses on sustainability and includes a diverse menu with exceptional quality service. Bringing in flavors from California, Mexico, Spain and South America, A L M A de la Rosa blends a wide variety of organic products with authentic local ingredients. To bring out the most optimal experience in the heart of Old Pasadena, we offer a great selection of Spanish, Chilean and Central California wine and craft beer to pair well with signature dishes as well as an extensive signature list favoring tequila and mezcal . Chef James Lambrinos is able to portray his ideas by providing an excellent farm-to-table menu in a unique setting. While the area is filled with an array of amazing restaurants, A L M A de la Rosa is an ideal location for the finest all-natural dishes and an extended list of beverages to satisfy any craving.

BISTRO 45
45 S Mentor Ave
Pasadena, California

"Bistro 45 has an eclectic menu that showcases French-style cooking with respect to New American signature dishes.”
Bistro 45 is an authentic New American and French-style cuisine restaurant that encompasses both a traditional and contemporary setting. Located in the heart of Pasadena, we create rustic dishes while always featuring the freshest ingredients and organic products. Our chef is dedicated to providing all guests with signature dishes that pair greatly with our extensive wine and beer list. We believe in catering to our customers in order to provide them with a wonderful and memorable dining experience. Bistro 45 is the perfect spot for celebrations or for a special night out. Available for private parties from 10-200 and superb catering!

GARY FARRELL WINEMAKER DINNERS IN JULY

Teresa Heredia, winemaker
for Gary Farrell
bows at the Bistro

Winemaker Dinners
Wednesday, July 12th at Bistro 45 and
Thursday, July 13th at Alma de la Rosa

ALMADELAROSA.COM 
BISTRO45.COM

Friday, July 7, 2017

07/07 SAM TAMAYO, BBQ MISTAKES TO AVOID THIS SUMMER, CHARLOTTE SMITH, GOOGLE TRENDS EXPERT, STEVE EVANS, THE MOVIE GUY

SAM TAMAYO - GRILL THIS, NOT THAT: 6 BBQ MISTAKES TO AVOID THIS SUMMER

Sam Tamayo knows what to avoid to get your food just right. He's a third generation member of the founding family behind La Tortilla Factory (latortillafactory.com), a bbq favorite -

DON’T:

1. OVERHEAT
Be careful of burning your foods or over cooking them on the grill.  A bit of char while grilling is unavoidable but too much will have carcinogens.

2. RE-MARINADE
Do marinate foods in the refrigerator but do not reuse marinade on raw meats, fish or poultry unless it is boiled first.

3. EAT IMMEDIATELY
Give your meats a rest once they are finished cooking.  Cover them with foil and let them sit for about 10 minutes to let juices redistribute evenly.

4. COOK THE MEAT ON LAST NIGHT’S GUNK
Preheat your grill for 15 to 25 minutes before you begin cooking, to help kill any bacteria before you begin grilling.

5. OFFER JUST BREAD
Tortillas taste delicious when toasted over the open flame of the BBQ - and help turn any boring slice of meat and veggies into a delicious, easy to eat wrap.

6. BE VEGGIE-AVERSE
Give your BBQ some color: Try grilling veggies and even some fruits on the grill as well.  Produce that does well on the grill can include asparagus, potatoes, eggplant, peppers, zucchini, tomatoes, squash, sweet corn, peaches and even pineapple.


CHARLOTTE SMITH, GOOGLE TRENDS EXPERT 

Google’s Top Search Trends program provides a revealing — and sometimes surprising — look at the people, places and topics that send the country searching for answers each week. Topics That Fascinated the U.S. Selected from Millions of INTERNET Searches!

Hear the hottest content on the web each week directly from the source! Become part of Google’s weekly Top Search Trends program to find out what news makers and trends are capturing the imagination of the country each week. Encompassing searches from across pop culture, sports, music, politics, news, and more a Roya will discuss five of the hottest trending queries on the web.

GOOGLE.COM/TRENDS


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, July 6, 2017

07/06 PRO FOOTBALL CHAMPION JAMES DEVELIN, DR. BRUCE BEAN, PREVENT & TREAT MUSCLE CRAMPS, BRIAN TALLEY, TALLEY VINEYARDS

PRO FOOTBALL CHAMPION FULLBACK JAMES DEVELIN & HARVARD DR. BRUCE BEAN - PREVENT & TREAT MUSCLE CRAMPS WITH HOTSHOT

CHAMPION FULLBACK JAMES DEVELIN & HARVARD DR. BRUCE BEAN DISCUSS SCIENTIFIC BREAKTHROUGH IN SPORTS NUTRITION 

Only Scientifically Proven Solution To Prevent & Treat Muscle Cramps 

As the summer season heats up so is training for outdoor athletes. Football players, runners, swimmers, and other competitors are training outside and pushing themselves to reach peak performance levels. Training and competing when it's hot outside presents physical and mental challenges for athletes including fatigue, dehydration and muscle cramping.

Someone who knows first hand how grueling summer camp practices are on the body is pro fullback James Develin, who played on the 2015 and 2016 championship team. Develin is aware that even with proper hydration, stretching and rest between practice and games, it’s important to stay healthy by avoiding injuries and muscle cramps.

During his live interview, Develin will be joined by Harvard Medical School neurobiology professor Bruce Bean. Dr. Bean is the co-inventor of HOTSHOT, the only scientifically proven solution to prevent and treat muscle cramps.  Consumed before, during or after exercise, HOTSHOT facilitates the synchronization of communication between the nerves and muscles, so athletes can push harder, train longer and finish stronger.


BRIAN TALLEY - OWNER/WINEGROWER , TALLEY VINEYARDS - NEW COOKBOOK, OUR CALIFORNIA TABLE: CELEBRATING THE SEASONS WITH THE TALLEY FAMILY

For three generations the Talley family has farmed in Coastal San Luis Obispo County. The tradition began in 1948 when Oliver Talley founded Talley Farms and started growing specialty vegetables in the Arroyo Grande Valley. During the 1970s extensive planting of wine grapes began in the neighboring Edna Valley and Santa Barbara County areas.  After observation and extensive analysis, Oliver's son, Don Talley, was convinced of the potential to grow high quality chardonnay and pinot noir on the steep hillsides above Talley Farms.  Don planted a small test plot in 1982 on the west hillside of the Rincon Vineyard that included chardonnay, pinot noir, riesling, sauvignon blanc and cabernet sauvignon. Over time the varietal and clonal selections were refined and planting expanded to a total of 190 acres in the Arroyo Grande and Edna Valleys.

Talley Vineyards produced its first wine in 1986 with the production of 450 cases. The winery's first five vintages were produced in a small winery adjacent to one of Talley Farms’ vegetable coolers. In the fall of 1991, a winery was completed at the foot of the Rincon Vineyard. A 12,000 square foot barrel and case goods storage building was added in 2000, followed by a new tasting room in 2002. Talley Vineyards currently produces about 36,000 cases annually.  Brian and Johnine Talley own and operate Talley Vineyards, while Brian, Todd, Ryan and Rosemary Talley manage Talley Farms.

OUR CALIFORNIA TABLE: CELEBRATING THE SEASONS WITH THE TALLEY FAMILY

The beautiful coffee table-style book traces the four-generation legacy of the Talley family, one of California’s most notable agricultural families with roots in the Central Coast dating back to the 1940’s.

The inspiring story, written by Brian Talley, president of Talley Vineyards and Talley Farms, features more than 50 of the family’s most beloved recipes accompanied by stunning images from photographer Jeremy Ball. The collectible book tells how the family business grew from humble, Depression-era origins to become one of California’s leading producers of fresh vegetables and the maker of acclaimed estate bottled wines. The recipes are grouped season-to-season to showcase the best bounty of each Talley harvest offering the family’s take on such regional classics as Grilled Chicken with Lemon and Wilted Greens, Rock Cod Veracruz, Honey-Glazed Quail with Grilled Radicchio and Red Onions and Dungeness Crab with Pink Sauce.

Focusing on a wide range of produce, including bell peppers, spinach, Napa cabbage, lemons, avocados and Brussels sprouts, Our California Table emphasizes true farm to table cuisine and wine pairing.

Talley Vineyards established its first plantings in 1982, one of the only wineries in the Arroyo Grande Valley viticultural area, which has some of the coolest temperatures for grape growing in the state. Since its first vintage was released in 1986, Talley Vineyards has won wide acclaim for its estate grown Chardonnay and Pinot Noir and is recognized as a benchmark producer of these varietals.

Profits from the sale of Our California Table benefit the Fund for Vineyard and Farm Workers. Established in 2004 by Talley and his wife, Johnine, the fund provides grants to non-profit organizations that assist San Luis Obispo County agricultural workers and their families. It has raised more than $600,000 since its inception, with a goal to establish a $1 million endowment so the fund can continue in perpetuity.

WWW.TALLEYVINEYARDS.COM
WWW.TALLEYFARMSFRESHHARVEST.COM
WWW.LASVENTANASRANCH.COM

Wednesday, July 5, 2017

07/05 LARRY LIPSON, THE AFFORDABLE WINE REPORT, LIZ WEISS, HEALTHY SUMMER EATING PLAN

LARRY LIPSON - THE AFFORDABLE WINE REPORT


For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida 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.


REGISTERED DIETITIAN LIZ WEISS - HEALTHY SUMMER EATING PLAN 

The winter has been ROUGH for most of us, no matter where we live, and many of us are anxious to bask in the glow of the sunshine and head out to enjoy the joys of the warmer weather and all those summer foods and treats! We all know that to much of a good thing can sometimes be bad but with the right eating plan that R.D. Liz Weiss has for us we can’t fail!

Liz Weiss, MS, RDN is an award-winning broadcast journalist, healthy food blogger, and spokesperson. She is the co-author of three cookbooks: The Smoothie Bowl Coloring Cookbook, No Whine with Dinner, and The Moms’ Guide to Meal Makeovers. Liz champions good nutrition on her podcast, Cooking with the Moms, and on her website, MealMakeoverMoms.com where she shares healthy “makeover” recipes and practical mealtime advice for families.  For nearly two decades, Liz wrote and reported on nutrition and health for CNN, PBS, and ABC Boston.

Currently, she hosts the “Meal Makeovers” cooking segment on CNN Accent Health, which runs in 30,000 doctor’s office waiting rooms nationwide. She has written for numerous publications including Nick Jr. Family Magazine, Kiwi, and Relish magazine and has appeared as a guest on TODAY, CNN Headline News, the Food Network, FOX News, Good Morning America, and many more. Liz lives in Lexington, MA with her husband and two sons.

POMWONDERFUL.COM
MINUTERICE.COM
MUUNA.COM

Tuesday, July 4, 2017

07/04 COUNTRY MUSIC PIONEER CHARLEY PRIDE, DR. KEITH KANTOR, STEVEN RAICHLEN, BARBECUE SAUCES RUBS AND MARINADES

COUNTRY MUSIC PIONEER CHARLEY PRIDE - NEW ALBUM, MUSIC IN MY HEART

Charley Frank Pride is an American country music singer, musician/guitarist, recording artist, performer, and business owner. His greatest musical success came in the early to mid-1970s, when he became the best-selling performer for RCA Records since Elvis Presley. During the peak years of his recording career (1966–87), he garnered 52 top-10 hits on the Billboard Hot Country Songs charts, 29 of which made it to number one. He has appeared with country music star Brad Paisley and was featured in the 2016 CMA Awards.

Pride is one of the few African Americans to have had considerable success in the country music industry and one of only three (along with DeFord Bailey and Darius Rucker) to have been inducted as a member of the Grand Ole Opry. He was inducted into the Country Music Hall of Fame in 2000.

In 2010, Pride became a special investor and minority owner of the Texas Rangers Major League Baseball club.

Charley's latest studio album Music In My Heart will be released on July 7, 2017.


DR. KEITH KANTOR - WITH SO MANY TYPES OF WATER...ARE THEY ANY BETTER THAN REGULAR TAP WATER?

Proper hydration is essential for exercise and proper health. Yet lately there seems to be hundreds of water choices:
purified water
spring water
hydroxide water
and of course plain tap water
etc..

Is there any difference? Are there any increased health benefits to us with one water over another?

ABOUT DR. KANTOR:
Dr. Kantor has been an advocate of natural food and healthy living for 30 years.  In 1994 he was appointed CEO of Service Foods, Inc., the largest all natural food company of its kind in the United States. He is currently the CEO and Founder of the NAMED Program, which frees people from addiction through nutrition.

He has a PhD in Nutritional Science, a Doctorate in Naturopathic Medicine, and a Doctorate in Business Entrepreneurship. He also holds undergraduate degrees in Biology and Chemistry.

He is on the Board of Directors and Vice President of the All Natural Food Council of North America, a 55 year old 501C3 that helps govern the all natural food industry. He is also on the Communications Committee for the Natural Products Association, a 75 year old 501C3, that is the voice of the natural products industry and works very close with Congress.

Dr. Kantor has been an officer in the U.S. Marine Corps since 1976, and still serves in the reserves.

NAMEDPROGRAM.COM


JAMES BEARD WINNING AND BARBECUE HALL OF FAMER STEVEN RAICHLEN , NEW BOOK, BARBECUE SAUCES RUBS AND MARINADES

BARBECUE SAUCES, RUBS, AND MARINADES
Bastes, Butters, and Glazes, Too

James Beard and IACP Award–winning author, PBS star, and Barbecue Hall of Famer Steven Raichlen pioneered bringing the art of global live-fire cooking techniques and flavors to American grillers. Through his journalism and seminal cookbooks—including the New York Times bestselling Project Smoke, How to Grill, and The Barbecue! Bible®—Raichlen delivers irresistible smoked and grilled masterpieces every time.

Fundamental to Raichlen’s big flavor approach to live-fire cooking are his sauces, rubs, spice pastes, and marinades, which endow ordinary meats and seafood with extraordinary character and soul. Never has interest been keener in these essential flavor components for building confidence and creativity at the grill, and with BARBECUE SAUCES, RUBS, AND MARINADES—Bastes, Butters, and Glazes, Too!, Raichlen takes an encyclopedic approach to every seasoning and condiment one could possibly need.

Here are over 200 recipes for chile-fired rubs, lemony marinades, buttery bastes, and flavorful sauces, plus brines, cures, glazes, salsas, relishes, and chutneys. The book includes all of the latest advances in barbecuing and grilling techniques—including cutting-edge finishing sauces, after-marinades, and board sauces—and shares a cornucopia of global flavor combinations drawn from Raichlen’s extensive travels. Recipes for complete dishes complement the experience—Char Siu Chicken Thighs, BBQ Titans’ Brisket, Smoked Venison Jerky, Persian Saffron Lamb Chops, Cider-Brined Pork Chops, Spice-Grilled Pineapple with Smoky Whipped Cream, and much more.

The goal of BARBECUE SAUCES, RUBS, AND MARINADES is to help every home cook become a more innovative griller. To that end, Raichlen includes something for everyone: basic sauces and seasonings for the neophyte; professional preparations for the expert; classic rubs and barbecue sauces for the traditionalist; cutting-edge flavor combinations for the adventurer; down-home, commonsense seasonings for the basic barbecue guy; and exotic preparations for the culinary globe-trotter.

A rundown of the basic definitions of each type of sauce and seasoning helps the reader determine when best to use each. Raichlen also includes a detailed inventory of essential grilling gear and techniques and offers information-packed sidebars detailing everything from how to customize a barbecue rub and maximize its performance, to guidelines for how to build a better barbecue sauce, to an overview of spices and how to use them, to a summary of marinating times, to instructions for how to use an injector.

Timed to release along with the third season of Raichlen’s acclaimed PBS show Steven Raichlen’s Project Smoke, BARBECUE SAUCES, RUBS, AND MARINADES is the essential companion cookbook for every at-home pit master and barbecue enthusiast looking to up his or her game at the grill.

WWW.STEVENRAICHLEN.COM


11/17 MULTIPLE SCLEROSIS PATIENT & AUTHOR RONDA GIANGRECO AND NURSE PRACTITIONER CARRIE SAMMARCO, MIKE KELLEY, AQUALANI, JESSICA NAZIRI, TOP TECH GIFTS, STEVE EVANS THE MOVIE GUY

RONDA GIANGRECO AND CARRIE SAMMARCO RAISING AWARENESS ABOUT A NEW COMMUNITY-DRIVEN RESOURCE  HOW A ONE-YEAR COOKING CHALLENGE HELPED AN AV...