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


Monday, July 3, 2017

07/03 TRACE ADKINS, PBS’ A CAPITOL FOURTH, LAURA KATH, SOLVANG VISITORS BUREAU, MARIANNE GRAVELY, USDA FOOD SAFETY THIS 4TH OF JULY, GRILLING EXPERT AND THE MASTER GRILLER JAMIE PURVIANCE

COUNTRY MUSIC STAR AND GRAMMY NOMINATED MEMBER OF THE GRAND OLE OPRY TRACE ADKINS - PBS’ A CAPITOL FOURTH

PBS’ A CAPITOL FOURTH WELCOMES JOHN STAMOS TO HOST

AMERICA’S NATIONAL INDEPENDENCE DAY CELEBRATION LIVE FROM THE U.S. CAPITOL!

Emmy Award-nominated actor and producer John Stamos (FULLER HOUSE, SCREAM QUEENS) is set to host the 37th annual edition of PBS’ A CAPITOL FOURTH, broadcast live from the West Lawn of the U.S. Capitol.

The all-star musical and fireworks extravaganza will kick off the country’s 241st birthday with performances by: soul men Dan Aykroyd and Jim Belushi of The Blues Brothers; iconic multi-platinum selling music legends The Beach Boys, with special guests John Stamos (drums) and Sugar Ray’s Mark McGrath (vocals); legendary Motown stars The Four Tops; THE VOICE Season 12 winner Chris Blue; the National Symphony Orchestra under the direction of top pops conductor Jack Everly (additional performers to be announced).  Multi-talented actress and singer Sofia Carson (DESCENDENTS 2) will open the show with a special performance of the “National Anthem.”  The concert will also feature a tribute to our men and women in uniform by country music star and Grammy-nominated member of the Grand Ole Opry Trace Adkins who will perform his new single “Still A Soldier.”  The inspiring moment will be dedicated to our troops and veterans, and all those who have made the ultimate sacrifice fighting for our freedom.  A CAPITOL FOURTH airs on PBS Tuesday, July 4, 2017 from 8:00 to 9:30 p.m. ET before a concert audience of hundreds of thousands, millions more at home, as well as to our troops serving around the world on the American Forces Network.

The program can also be heard live in stereo over NPR member stations nationwide.   The concert will also be live-streamed online on Facebook Live and http://www.pbs.org/a-capitol-fourth and available as Video on Demand for a limited time only, July 4 to July 18, 2017.

LAURA KATH - MEDIA RELATIONS DIRECTOR,  SOLVANG VISITORS BUREAU - SUMMER HAPPENINGS

Solvang, California
The sight of so much beauty in one town is enough inspiration for vacations in Solvang.   Solvang, California is a historic town – really a Danish village filled with a little something for everyone.  Spend some time here, check out our Solvang hotel deals.

Explore Wine Country

Are you a wine lover?  We are home to some of the finest wine tasting rooms.  We feature wine tours, a Solvang wine trail and beautiful vineyards.  Why not have a destination wedding in one of our beautiful vineyards or many other beautiful locations?  If you love to travel and do any central coast travel do not miss the Santa Ynez Valley with the quaint towns of Los Olivos, Ballard, Buellton and Santa Ynez.  We are in the middle of  Santa Barbara wine country, home of the Santa Barbara Vintners.  Take an afternoon and visit the Santa Barbara wineries.  We are home to art, antiques and our Solvang restaurants offer a cuisine for every diner.  Why not plan your next group meeting in this charming town.

If you do any leisure travel along the central coast do not miss Solvang, California – the Danish village with so much to offer.

SUMMER HAPPENING:

JULY 4TH USA INDEPENDENCE DAY

Enjoy the food, wine, beer and fun at the July 4th parade, festival, BBQ and spectacular fireworks! The parade strolls down Alisal Road, Mission Drive, and Copenhagen Drive.  The BBQ is in Solvang Park with fun and games. The festival is at the Olde Mission Santa Inés beginning at 1:30 PM and the fireworks start at around 9 PM.

WINE TASTING SUMMER PASS

The Summer Pass gives you 14 tastings, to be used any time this summer!

Take a self-guided tour of the Santa Ynez Valley's boutique winery tasting rooms. Wine Tasting All Summer Long with The Summer Pass Now through August 31, 2017 One Pass--One Price--14 Wineries! Summertime means sun, fun, and wine tasting with the Summer Pass. The pass allows tasters to visit the premier boutique wineries of the Santa Ynez Valley, any time during the summer for one low price. For just $45, you'll receive one wine tasting at each of the Santa Ynez Valley Wine Country Association tasting rooms (over $150 value). You choose the dates you'd like to taste, between May 1 and August 31. Reservations are not required, and there are no blackout dates.

Your pass will expire when you've tasted at all 14 wineries, or on August 31, 2017—whichever occurs first. Summer Passes are available for $45 each, online at www.santaynezwinecountry.com. You may choose to have your passes mailed to you, or you may will-call them at Imagine Wine in Santa Ynez, Alexander & Wayne in Los Olivos, or Casa Cassara in Solvang. Passes are also available for sale at the above three tasting rooms for $50 each. Participating wineries: Alexander & Wayne, Arthur Earl, Buscador Wine, Ca’ Del Grevino, Carivintâs, Casa Cassara Wines, Dreamcôte Wine Company, Imagine Wine, Kalyra Winery, Lincourt Vineyards, Lucas & Lewellen, Lucky Dogg Winery, Rideau Vineyard, and Toccata Wine. Savor the tastes of Santa Ynez Valley’s Wine Country all summer long with the Summer Pass.

WWW.SOLVANGUSA.COM


MARIANNE GRAVELY - FOOD SAFETY EXPERT, USDA OFFERS TOP TIPS FOR FOOD SAFETY THIS 4TH OF JULY 

USDA OFFERS TOP TIPS FOR FOOD SAFETY THIS 4TH OF JULY

Cases of Foodborne Illness Surge in the Summer Season

Independence Day is one of the most popular times to break out the grill - retail beef sales jumping 20% the week of the holiday – and because of this it’s critical that consumers take the necessary steps to protect their families from foodborne illness (commonly known as food poisoning). Incidents of food poisoning surge during the summer because harmful bacteria multiply more quickly in the hot and humid climate, and more people are cooking outside at picnics, barbeques, and on camping trips away from the conveniences of the kitchen that help them stay safe.

Research shows millions of Americans are not taking the necessary steps to protect themselves and their families from getting ill.  For example, nearly two-thirds of Americans are not using a food thermometer regularly to check the temperature of meat and poultry even though 1 out of every 4 hamburgers turns brown before it has reached a safe internal temperature. Fourteen percent of Americans are also not using different or freshly-cleaned cutting boards for raw meats and ready-to-eat foods, such as fruits and vegetables. The CDC estimates that 48 million Americans (at least 1 in 6) get sick from food poisoning every year, resulting in roughly 128,000 hospitalizations and 3,000 deaths.

In preparation for July 4th festivities, the USDA’s Food Safety and Inspection Service is promoting the Food Safe Families campaign to raise awareness about the risks of food poisoning and motivate consumers, particularly parents, to take specific actions to reduce their risk and keep their families healthy.

The national campaign directs audiences to visit www.FoodSafety.gov, where they can learn about food safety practices and access “Ask Karen,” an online database with over 1,500 answers to specific questions related to preventing foodborne illnesses.  Additionally, consumers can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) Monday through Friday, from 10 a.m. to 6 p.m. ET.

WWW.FOODSAFETY.GOV


GRILLING EXPERTS AND THE MASTER GRILLER JAMIE PURVIANCE -  AUTHOR, WEBER’S GREATEST HITS

WEBER’S GREATEST HITS 
125 Classic Recipes for Every Grill and Everyone 

All Killer, No Filler: The Absolute Best Weber Recipes Ever Published, in One Amazing Collection.

For decades, Weber grills have set the standard for backyard grills, and Weber’s cookbooks have delighted grilling enthusiasts. But out of more than 2,000 total recipes for every kind of dish, which ones are the very best of the best? Written by James Beard Award nominee and New York Times best-selling cookbook author Jamie Purviance, Weber’s Greatest Hits features the very best-of-the-best recipes—as rated and debated by Weber grilling experts and fans—and is destined to be a classic.

Weber’s Greatest Hits includes more than 115 recipes, including popular favorites like Beer-Marinated Chicken Tacos and Best-on-the-Block Baby Back Ribs, plus beloved side dishes like Mexican-Style Corn on the Cob. The book includes all-new photography, and special features such as the Top Ten Grilling Dos and Don’ts and technique-focused Top 5 lists for the foods people like to grill most.

The book is organized by chapters on Starters, Beef & Lamb, Pork, Poultry, Fish & Shellfish, Sides and Desserts.  In addition, a collection of fun short stories from Weber’s rich and often hilarious history, including “How Do You Grill Cod Tongue?” and “Building the Grilling Culture Around the World” go above and beyond to entertain and inform readers.

WWW.WEBER.COM

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,...