HAPPY NEW YEAR
FROM ALL OF US AT
CRN DIGITAL TALK RADIO
"The best to you and your family
as we start a brand new decade"
FROM ALL OF US AT
CRN DIGITAL TALK RADIO
"The best to you and your family
as we start a brand new decade"
Thursday, December 31, 2009
Thu Dec 31, 2009
Charlie Scola, "Party Charlie" - Celebrity party planner
With New Year's Eve this weekend, here's an expert to discuss HEALTHY PARTY PLANNING tips for a small gathering or larger party. Celebrity party planner Charlie Scola, "Party Charlie" as he's affectionately known, has been planning parties and catering to celebrities, politicians and corporate executives for 30 years. "The best advice I can give anyone is party, celebrate and socialize your way to health and success," says the author and innovator in the food and catering industry, who resides here in Southern California. Charlie's new book is titled "Party Planning Secrets: The Ultimate Guide to a Successful Party." Charlie believes you can "party hearty," but you should do it with a healthy attitude. Socializing is very
beneficial for health reasons, he believes. "Doctors suggest to party, celebrate and socialize to boost your immune system, and social contact in a friendly, upbeat environment is extremely reinforcing to who we are. By nature we are social creatures." Secondly, happier people live longer. "Studies have revealed that people who have a strong social support system have a greater sense of well-being," he said. "And those who are socially isolated are at increased risk for poor health and dying." Charlie adds, "We need to jump into the game of life." Over the years, Scola has planned parties for, with, and in honor of, a lengthy list of celebrities and personalities, including A-list actors, rock stars, sports stars, political dignitaries and high level military personnel including Elton John, Tom Cruise, Bon Jovi, John Travolta, Bill Maher, Dana Carvey, Angela Landsbury, Bruce Springsteen, Dolly Parton, Stevie Wonder, Julio Iglesias, Barry Manilow, Diana Ross, Sen. Ted Kennedy, the Vice Premier of the People's Republic of China and the Crown Prince of Saudi Arabia. He orchestrated the grand opening of City Walk at Universal Studios Hollywood for 7,000 guests, the Millennium Christmas Party at the Playboy Mansion, as well as private affairs for L.A. Mayor Antonio Villaraigosa, the City of Beverly Hills and the City of Hermosa Beach. "I always tell people to party, celebrate and socialize your way to health and success. You'll lift everyone's spirits and your party will be successful."
Phillip Lamarque - "Best Eatz"
The way the guests feel about your restaurant has a lot to do with factors so far away from the food. Sounds and the way the room respond to the noises created by people talking, wait staff, door opening, music background create ta critic acoustic level that will make the room pleasant or create a psychological uneasiness. Most restaurant are not designed to create a apropriate surrounding for the sound level to be pleasantly acceptable.
Hard surfaces, refrigeration coming from the bar area, or even near by walk-ins or simply exhaust from air conditioners or fans. Kitchen noises might even be spreading out in the dining area in many cases. The Lombard effect is created by the mere fact that people will speak louder to over come the surrounding noise level to being heard, the customers speak louder to make themselves heard, as the place gets noisier, so do customers and sound levels spiral upward. How to cope with the situation? There are several ways to cope with this problem. Fabric to cover hard surfaces will absorb noise. Sound-dampening panels, composed of open-celled foam or fiberglass, absorb sound waves, converting the energy to heat; the panel can be installed behind dropped ceilings and on walls.
Aline Baly, owner of Château COUTET in Barsac, France
Château COUTET is one of the oldest vineyards in France's Sauternes wine region, with historic beginnings in 1643. The winery received its "First Growth" designation in 1855. The property has a history that reads like an historic novel. The physical property itself includes two towers believed to originate from the time of Aquitaine's English occupation in the late 13th century, a 14th century chapel, and two 18th century towers, plus the longest Sauternes winery, housing more than 860 barrels. The ownership history is equally
impressive beginning with original owner, Charles le Guerin, Lord of COUTET, and counselor at the Bordeaux Parliament and then moving on to Jean le Pichard, from 1695 to 1788, during which time former U.S. president Thomas Jefferson noted COUTET as "the best Sauternes originating from Sauternes-Barsac." With any great novel, tragedy also makes an appearance as with subsequent property owner Gabriel-Barthelemy-Romain de Filhot who lost not only the property to the French Revolution, but also his head. Château COUTET was later inherited by Marquis Romain Bertrand de Lur Saluces, owner of Château d'Yquem, Château Filhot and Château de Malle and thus became the largest producer of sweet white wines in the world. Château COUTET remained under the care of the Lur-Saluces family until 1922 until Henry-Louis Guy, a hydraulic wine press manufacturer from Lyon, purchased Château COUTET, separating the estate from Château d'Yquem. The vertical presses installed by Guy are still used today at each harvest and it was under his tutelage that the renowned "Cuvée Madame" was first made to honor his wife. In 1977, the estate was sold to Marcel Baly, who immediately undertook extensive renovations of the property. His two sons, Philippe and Dominique, have since maintained a continuous renovation program with restoration and re-planting of the 38,5 hectares of vines, optimization of all the work processes and operations, rebuilding the cellar and winery and, ultimately, the château itself. In 1994, Philippe and Dominique Baly signed an agreement with the Baroness Philippine de Rothschild, giving exclusive distribution rights to her company, Baron Philippe de Rothschild S.A. And now, French-born and US-raised daughter of Dominique Baly, Aline, has become the face and voice of the family winery. The interests of this arrangement are multiple: a great historic French brand operated by an American; a youthful voice for an historic brand; the security of continued generational ownership.
Steve Evans "The Movie Guy"
Tips on the best & worst this weekend at the Box Office. Steve reviews and
comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".
With New Year's Eve this weekend, here's an expert to discuss HEALTHY PARTY PLANNING tips for a small gathering or larger party. Celebrity party planner Charlie Scola, "Party Charlie" as he's affectionately known, has been planning parties and catering to celebrities, politicians and corporate executives for 30 years. "The best advice I can give anyone is party, celebrate and socialize your way to health and success," says the author and innovator in the food and catering industry, who resides here in Southern California. Charlie's new book is titled "Party Planning Secrets: The Ultimate Guide to a Successful Party." Charlie believes you can "party hearty," but you should do it with a healthy attitude. Socializing is very
beneficial for health reasons, he believes. "Doctors suggest to party, celebrate and socialize to boost your immune system, and social contact in a friendly, upbeat environment is extremely reinforcing to who we are. By nature we are social creatures." Secondly, happier people live longer. "Studies have revealed that people who have a strong social support system have a greater sense of well-being," he said. "And those who are socially isolated are at increased risk for poor health and dying." Charlie adds, "We need to jump into the game of life." Over the years, Scola has planned parties for, with, and in honor of, a lengthy list of celebrities and personalities, including A-list actors, rock stars, sports stars, political dignitaries and high level military personnel including Elton John, Tom Cruise, Bon Jovi, John Travolta, Bill Maher, Dana Carvey, Angela Landsbury, Bruce Springsteen, Dolly Parton, Stevie Wonder, Julio Iglesias, Barry Manilow, Diana Ross, Sen. Ted Kennedy, the Vice Premier of the People's Republic of China and the Crown Prince of Saudi Arabia. He orchestrated the grand opening of City Walk at Universal Studios Hollywood for 7,000 guests, the Millennium Christmas Party at the Playboy Mansion, as well as private affairs for L.A. Mayor Antonio Villaraigosa, the City of Beverly Hills and the City of Hermosa Beach. "I always tell people to party, celebrate and socialize your way to health and success. You'll lift everyone's spirits and your party will be successful." Phillip Lamarque - "Best Eatz"
The way the guests feel about your restaurant has a lot to do with factors so far away from the food. Sounds and the way the room respond to the noises created by people talking, wait staff, door opening, music background create ta critic acoustic level that will make the room pleasant or create a psychological uneasiness. Most restaurant are not designed to create a apropriate surrounding for the sound level to be pleasantly acceptable.
Hard surfaces, refrigeration coming from the bar area, or even near by walk-ins or simply exhaust from air conditioners or fans. Kitchen noises might even be spreading out in the dining area in many cases. The Lombard effect is created by the mere fact that people will speak louder to over come the surrounding noise level to being heard, the customers speak louder to make themselves heard, as the place gets noisier, so do customers and sound levels spiral upward. How to cope with the situation? There are several ways to cope with this problem. Fabric to cover hard surfaces will absorb noise. Sound-dampening panels, composed of open-celled foam or fiberglass, absorb sound waves, converting the energy to heat; the panel can be installed behind dropped ceilings and on walls.Aline Baly, owner of Château COUTET in Barsac, France
Château COUTET is one of the oldest vineyards in France's Sauternes wine region, with historic beginnings in 1643. The winery received its "First Growth" designation in 1855. The property has a history that reads like an historic novel. The physical property itself includes two towers believed to originate from the time of Aquitaine's English occupation in the late 13th century, a 14th century chapel, and two 18th century towers, plus the longest Sauternes winery, housing more than 860 barrels. The ownership history is equally
impressive beginning with original owner, Charles le Guerin, Lord of COUTET, and counselor at the Bordeaux Parliament and then moving on to Jean le Pichard, from 1695 to 1788, during which time former U.S. president Thomas Jefferson noted COUTET as "the best Sauternes originating from Sauternes-Barsac." With any great novel, tragedy also makes an appearance as with subsequent property owner Gabriel-Barthelemy-Romain de Filhot who lost not only the property to the French Revolution, but also his head. Château COUTET was later inherited by Marquis Romain Bertrand de Lur Saluces, owner of Château d'Yquem, Château Filhot and Château de Malle and thus became the largest producer of sweet white wines in the world. Château COUTET remained under the care of the Lur-Saluces family until 1922 until Henry-Louis Guy, a hydraulic wine press manufacturer from Lyon, purchased Château COUTET, separating the estate from Château d'Yquem. The vertical presses installed by Guy are still used today at each harvest and it was under his tutelage that the renowned "Cuvée Madame" was first made to honor his wife. In 1977, the estate was sold to Marcel Baly, who immediately undertook extensive renovations of the property. His two sons, Philippe and Dominique, have since maintained a continuous renovation program with restoration and re-planting of the 38,5 hectares of vines, optimization of all the work processes and operations, rebuilding the cellar and winery and, ultimately, the château itself. In 1994, Philippe and Dominique Baly signed an agreement with the Baroness Philippine de Rothschild, giving exclusive distribution rights to her company, Baron Philippe de Rothschild S.A. And now, French-born and US-raised daughter of Dominique Baly, Aline, has become the face and voice of the family winery. The interests of this arrangement are multiple: a great historic French brand operated by an American; a youthful voice for an historic brand; the security of continued generational ownership.Steve Evans "The Movie Guy"
Tips on the best & worst this weekend at the Box Office. Steve reviews and
comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".
Tuesday, December 29, 2009
Wed Dec 30, 2009
Larry Lipson - Costa Rica Wine CorrespondentLarry Lipson co-hosts "What's Cooking?"a restaurant, wine and food talk show that airs from 8 to 9 a.m. Wednesdays nationally on Cable Radio Network (CRN) and National Radio Network (NRN), heard locally on KPXN-TV (ITV) Channel 30 SAP;Time Warner Santa Monica on C 74 SAP; Time Warner San Fernando Valley on Channel 1/97 SAP and 25; Time Warner West Valley on Channel 6 SAP and 960; AT&T on Channel 6 in the Valley and Channel 44 SAP in Los Angeles; Charter Communications on Channel 33 SAP; Time Warner Lancaster on Channel 37; Time Warner Simi Valley on Channel 8; Charter in Hidden Hills/Malibu/Agoura on cable FM 97.5; Avenue TV Cable Ventura on Channel 83; Charter San Gabriel Valley on Channel 34 SAP and Channel 56; Time Warner Canyon Country on Channel 960; Time Warner South Pasadena on Channel 6 and 960.
Nelson Head Founder Chairman of Board - "Dixie Bones"
Our restaurant was originally located on Capitol Hill in Washington D.C. When the lease there expired we moved to Woodbridge, VA, and opened in our current location on January 1, 1996. My family has been in the food business in the South for over 100 years. I am personally committed to continue our family tradition by serving the "Worlds Best BBQ" and the best prepared side dishes, rolls, sauces and desserts. All our food is made daily using only the finest ingredients. We do not cut corners by
using generic brands and other cheap ingredients, nor do we take short cuts in the process of baking our pies and rolls. And last but not least, we don't use microwave ovens or buy food in cans. Our cooks actually cut potatoes for potato salad, slice cabbage for coleslaw and pick collards to prepare our greens. We make real pit barbeque, using hickory wood to smoke our meat. No preservatives are used and it is not served swimming in sauce. We serve pork shoulders, beef brisket (for you Westerners), chicken and St. Louis cut pork spareribs. Our catfish (Mississippi farm raised) filets are breaded with cornmeal and other secret spices and fried to order. Every morning our bakers prepare pies, cobblers, brownies and bread pudding. For our sandwich buns, they make dough, form the rolls (that are allowed to rise three times) and bake and slice the hundreds of dozens required. They also bake cornbread several times a day in cast iron skillets using fresh ground cornmeal from central Virginia. The only non-traditional thing that we have done is to call our restaurant "Dixie Bones" rather than using our family name the usual tradition in the south.Masi Oka - "Hiro" on the hit show "Heroes"
Now the energetic star is hoping to find thousands of real HEROES to help the American Red Cross during this critical time of the year. One thing that people forget during the holidays is that the need for blood and donations continues and even increases during the holidays. We hope you'll let this unique celebrity share his important story with your viewers. It's a story that could save lives! Oka was born in Tokyo, Japan but his family moved to Los Angeles when he was 6 years old. He graduated from Brown University with a major in Computer Science and Mathematics and a minor in Theatre Arts. Masi spent a number of years working for visual effects studios, most notably George Lucas's "Industrial Light & Magic." During this time he worked on such popular films as Pirates of the Caribbean: Dead Man's Chest, War of the Worlds and Star Wars (episodes I - III). Masi has acted in a number of popular television series and films such as Without a Trace, Scrubs, Gilmore Girls, Sabrina, the Teenage Witch, Austin Powers in Goldmember and Legally
Blonde 2: Red, White & Blonde. Masi spent a number of years working for visual effects studios, most notably George Lucas's "Industrial Light & Magic." During this time he worked on such popular films as Pirates of the Caribbean: Dead Man's Chest, War of the Worlds and Star Wars (Episodes I - III). He has indicated that he worked in programming the tools that the artists use in CGI special effects. Masi has acted in a number of popular television series and films such as Without a Trace, Scrubs, Gilmore Girls, Sabrina, the Teenage Witch, Austin Powers in Goldmember, Reno 911!, Robot Chicken, Legally Blonde 2: Red, White & Blonde, Get Smart, and Fired Up!. He also wrote the short film Chester's Big Night. Productions in which Masi has appeared alongside other Heroes cast members include Fired Up! with Nick D'Agosto and Janel Parrish, Robot Chicken with Seth Green and Breckin Meyer, Austin Powers in Goldmember with Greg Grunberg, Seth Green, and Dan Warner, Less Than Perfect with Eric Roberts, Scrubs with Adam Harrington, Along Came Polly with Missi Pyle, Balls of Fury with Marisa Tayui and Darryl Chan, and Gilmore Girls with Karl T. Wright. Carson Daly host "Last Call"
"Last Call" host Carson Daly will ring in the New Year live from Times Square with "NBC's New Year's Eve with Carson Daly." The two-hour New Year's Eve special will air live on Thursday, December 31 -- beginning in primetime from 10-11 p.m. (ET) -- and continuing at 11:30 p.m. (ET) with the countdown to 2010 and the first performances of 2010. Beginning at 11:30 p.m. (ET), CNBC will join in the countdown festivities by simultaneously broadcasting the New Year's Eve special. "NBC's New Year's Eve with Carson Daly" will broadcast in high definition from the middle
of the world's most famous New Year's Eve destination -- Times Square in New York City. Viewers will be a part of all the action with Natalie Morales, "Today" co-host and national correspondent, and Alison Stewart will help Daly's coverage of the celebration with live reports from the heart of Times Square among the one million expected spectators. Carson Daly began his career as an intern at KCMJ-FM in Palm Springs, California. He quickly moved up the ranks of radio, and in the summer of 1996, landed one of the most coveted positions in the business--that of the early evening voice of Los Angeles' influential and top-rated KROQ-FM. MTV soon recognized his talent and brought him to New York City. It was at MTV that Daly became the entertainment icon that he is today. His popularity exploded in the era of 'N Sync, Britney Spears and Eminem. As host and executive producer of MTV's "Total Request Live" (TRL), he transformed an afternoon music video program into a must-stop on the publicity circuit for musicians, movie stars and entertainers alike. In January 2002, his loyal fans followed him to NBC and tuned into his late-night television show "Last Call with Carson Daly," which is currently wrapping up its eighth season as a part of the network's top-rated, late-night lineup. While the show boasts diverse bookings in the worlds of entertainment, politics and sports, it is the progressive music bookings that have earned Daly his bragging rights among the late-night crowd. Since day one, "Last Call" has been the show that gives many of the hottest bands their first break on U.S. television. These bands include Panic! At the Disco, The Killers, Maroon 5, Jack Johnson and Gavin DeGraw, among many others. Also, it was on "Last Call" that fans celebrated with hip-hop superstar 50 Cent when his first album reached #1 on the Billboard charts and Green Day gave an unprecedented television performance when the band premiered their 9-minute song, "Jesus of Suburbia," the centerpiece of the Grammy Award-winning rock opus "American Idiot, " and recently he had them as a musical guest for an entire week. For the past five years, Daly and Universal Media Studios have produced New Year's Eve primetime special "NBC's New Year's Eve with Carson Daly" in Times Square, hosted by Daly
Monday, December 28, 2009
Tue Dec 29. 2009
Michael J. Shaheen "Addie's Way"
Michael J. Shaheen, the son of Addie Bedway Shaheen and William Shaheen, is an Eastern Ohio native, having grown up in Adena, Ohio. Michael learned at a very young age to appreciate a loving and caring family, a strong work ethic and good food. These characteristics provided a sound framework for a successful professional career and the encouragement to embark on this, his first writing project. Michael graduated from Duquesne University in Pittsburgh, PA and then Capital University School of Law receiving his Juris Doctorate Degree in 1989. Michael returned to the Ohio Valley to assist with the management of the family business. Subsequently he opened a successful private law practice where he provides legal counsel to a wide range of individuals and businesses. In addition to his private practice, Michael is active with community based and charitable organizations. He is also very active with a variety of political campaigns on the local, regional, state and federal levels. In February 2007, Ohio Governor Ted Strickland appointed Michael Chairman of the Liquor Control Commission. Michael currently splits his time between his private law practice and his duties with the Liquor Control Commission. Michael resides in St.
Clairsville, Ohio with his wife, Robyn, and children, Hannah and James Michael (Mikey). Memoir/Cookbook Reveals the Life, Loves, and Recipes of a Beloved Lebanese Mother/Entrepreneur In a male-dominated coal industry in rural Eastern Ohio, a devoted single mother overcame great odds to provide for her family in every conceivable way Her love for family was her constant guiding light. This, says author Michael J. Shaheen, who lovingly coordinated efforts to bring his mother's Lebanese recipes, heritage, and memoirs to life after her death in the newly released Addie's Way, sums up Addie Shaheen's philosophy towards life. Committed to family, including her numerous siblings, parents, and two beloved sons, Addie Bedway Shaheen was also committed to making the world she lived in a better place. She co-founded with her brothers the Bedway Coal Company in 1948 in Adena, Ohio, and later raised her sons as a single mother in spite of many challenging obstacles. As the company became successful and then some, Addie took it upon herself to quietly and consistently make sure the local children whose families struggled financially had warm coats to wear in the winter and that bereaved families had nourishing and plentiful meals to eat during their time of sorrow. Generous and hard-working, opinionated and fair, above all devoted to her family and her sons, Addie's memories of her life as a first generation Lebanese-American in rural Ohio poignantly center around her loved ones, her values, and the delicious and healthful food, passed down through the generations, that sustained them. Gorgeous photographs and recipes in Addie's Way include many of son Michael's favorites, including Chick Pea Sesame Dip (Hommos b'Thahini), Yogurt (Laban), Spinach Pie (Fatayer b'Sbanikh), Bread Salad (Fatoosh), Baked Stuffed Kibbee (Kibbee Sineah), Stuffed Grape Leaves (Mishshee Waraq Inab),Chefs Anne Burrell/Beau MacMillan "Worst Cooks in America" Food Network
Twelve of the most hopeless cooks in the country will compete in a high-stakes elimination series in Worst Cooks in America. At stake for the last two standing is the chance to cook for a panel of esteemed culinary critics and win the grand prize of $25,000. This six-episode series will put the "recruits" through a culinary boot camp led by two acclaimed chefs: Anne Burrell, host of Secrets of a Restaurant Chef, and Beau MacMillan, executive chef at elements in Phoenix. "Watching the Worst Cooks in America struggle to become great cooks, makes a show that is very funny, dramatic and moving," said Bob Tuschman, Senior Vice President, Programming and Production, Food Network. "Ultimately, it offers hope for even the most kitchen-challenged of our viewers." Under the tutelage of Chef Anne and Chef Beau, the recruits are split into two teams. They learn valuable culinary skills from their team leaders, which are then tested in a series of high-pressure challenges. Based on their performances, the recruits will be narrowed down each week until two are left standing to face the final challenge: prepare a three-course, restaurant-quality meal for a panel of food critics that thinks the dishes have been prepared by chefs Anne and Beau. On the line are the chefs' professional reputations and $25,000 for the newly-crowned kitchen hero. The winner will be revealed during the finale on Monday, February 1st at 9pm ET/PT.
ABOUT ANNE BURRELL:
Anne Burrell takes the mystery out of the professional kitchen and translates restaurant-style recipes into approachable at-home meals on Food Network's Secrets of a Restaurant Chef. Anne has always stood out in the
restaurant business for her remarkable culinary talent, bold and creative dishes, and her trademark spiky blond hair. After training at New York's Culinary Institute of America and Italy's Culinary Institute for Foreigners, she gained hands-on experience at notable New York restaurants including Felidia, Savoy, Lumi, and Italian Wine Merchants. Well-known as Mario Batali's energetic and reliable sous chef on Iron Chef America, Anne served as executive chef at New York's Centro Vinoteca from its opening in July 2007 through September 2008.ABOUT BEAU MACMILLAN:
Beau MacMillan hails from Plymouth, Mass., and is a graduate of Johnson and Wales University in Providence, R.I. After graduation, he spent a year under the tutelage of Chef Francios Demueloge. Inspired by this experience, Beau
joined the brigade at La Vieille Maison in Boca Raton, Fla., rising through the ranks to the position of sous chef. He then moved to Los Angeles where he held sous chef positions at the prestigious Hotel Bel Air and Shutters on the Beach in Santa Monica, Calif. In 1998, he relocated to Phoenix to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain. He then helped former Executive Chef Charles Wiley open elements restaurant in 2001, which he now oversees as executive chef. In addition to his restaurant work, Beau has competed on Iron Chef America and cooked at The James Beard House.Roger Berkowitz President and CEO Legal Sea Foods, Inc
Roger Berkowitz is the President and CEO of Legal Sea Foods, Inc. He started working in his family's fish market at the age of 10 and learned every aspect of the business. He began as a fry cook in Inman Square, moved to front-of-the-house manager, marketing maverick and then to industry innovator. Whether you dine in his restaurants, or order a meal by mail to enjoy at home, he wants to "wow" you every single time. And it's working - Bon Appetit magazine touts a meal at Legal Sea Foods as among America's "Top Ten Tried-and-True" dining experiences. Legal is also included in Patricia Schultz's popular guidebook, 1,000 Places to See Before You Die. A graduate of
the Newhouse School at Syracuse University, Harvard Business School's OPM program and University of London School of Business SEP program, Roger exercises his background in journalism to great effect as chief spokesperson for Legal. His face and voice are familiar from television and radio, and he frequently offers his expert opinion on network news segments (CNN, ABC News, NBC Nightly News, CBS Evening News) about the fishing industry. He is a guest speaker at colleges and institutions, and he chairs and organizes conferences and events related to the fishing and restaurant industry, both in the US and on a global scale. The scope of his business management expertise earned him inclusion in a pair of 2004 books, Dare to Lead! Uncommon Sense and Unconventional Wisdom from 50 Top CEOs by Mike Merrill (Career Press), and Leadership Secrets of the World's Most Successful CEOs by Eric Yaverbaum (Dearborn Trade Publishing). Often the subject of writing by others, Roger deftly took an author's turn himself when he co-wrote The New Legal Sea Foods Cookbook, published in 2002 by Broadway Books.Beth Costa, Executive Director Russian River Wine Road
Wending through some of the most picturesque wine country in California, Wine Road, Northern Sonoma County, takes visitors on a sensually gratifying journey of natural beauty, sublime tasting experiences and memorable personal encounters with the state's most devoted and individualistic winemakers. Even for veteran wine travelers already well acquainted with California wine country, Wine Road is likely to be uncharted territory, sure to imbue a fresh sense of discovery. Along the way are some of California's oldest wineries, run by vintners whose commitment to tending the vines and producing world-class wines, true to the appellation, runs back generations. Founded more than 30 years ago, Wine Road is an association of wineries and lodgings in the Alexander, Dry Creek, and Russian River Valleys of Northern Sonoma County. From its modest beginning as an organization of nine wineries, it has grown into a spirited constellation of more than 150 wineries and 50 lodgings. It's not actually
a "road" in the sense of a single, continuous stretch of paved highway, but more of a treasure map to the many jewels nestled among the hills and valleys of a region where fresh air, fine wine and exquisite cuisine await those who traverse it. This lively and committed organization has created a myriad of programs, events and services certain to enhance any visitor's experience of the region, among them three major events: Winter Wineland, Barrel Tasting and A Wine & Food Affair (schedules more information can be found at www.wineroad.com A complimentary Wine Road map is the key to exploring the glories of the area and is also available online at www.wineroad.com. The area is nothing if not rich in history. The Russian River takes its name from the Russian fur trappers who established a trading colony in the early nineteenth century, and following on their heels were French and Italian immigrants who brought their own centuries-old traditions of winemaking to the area. Wine has been made in Sonoma County for over 130 years. Even during the Prohibition years (1920-1933) many wineries continued to make wine for medicinal and sacramental purposes.The Empire State Building - New York, NY
The Empire State Building is a 102-story landmark Art Decoskyscraper in New York City at the intersection of Fifth Avenue and West 34th Street. Its name is derived from the nickname for the state of New York, The Empire State. It stood as the world's tallest building for more than forty years, from its completion in 1931 until construction of the World Trade Center's North Tower was completed in 1972. Following the destruction of the World Trade Center in 2001, the Empire State Building once again became the tallest building in New York City and New York State. The Empire State Building has been named by the American Society of Civil Engineers as one of the Seven Wonders of the Modern World. The building and its street floor interior are designated landmarks and confirmed by the New York City Board of Estimate. It was designated as a National Historic Landmark in 1986. In 2007, it was ranked number one on the List of America's Favorite Architecture according to the AIA. The building is owned and managed by W&H Properties. The Empire State Building is the third tallest skyscraper in the Americas (after two Chicago towers, the Willis Tower and Trump International Hotel and Tower), and the 15th tallest in the world. It is also the fourth tallest freestanding structure in the Americas. The Empire State building is currently undergoing a $120 million renovation in an effort to transform the building into a more energy efficient and eco-friendly structure. The Empire State Building has one of the most popular outdoor observatories in the world, having been visited by over 110 million people. The 86th-floor observation deck offers impressive 360-degree views of the city. There is a
second observation deck on the 102nd floor that is open to the public. It was closed in 1999, but reopened in November 2005. It is completely enclosed and much smaller than the first one; it may be closed on high-traffic days. Tourists may pay to visit the observation deck on the 86th floor and an additional amount for the 102nd floor The lines to enter the observation decks, according to the building's website, are "as legendary as the building itself:" there are five of them: the sidewalk line, the lobby elevator line, the ticket purchase line, the second elevator line, and the line to get off the elevator and onto the observation deck.[ For an extra fee tourists can skip to the front of the line The skyscraper's observation deck plays host to several cinematic, television, and literary classics including, An Affair To Remember, Love Affair and Sleepless in Seattle. In the Latin American literary work Empire of Dreams by Giannina Braschi the observation deck is the site of a pastoral revolution; shepherds take over the City of New York. The deck was also the site of a Martian invasion on an old episode of I Love Lucy.Hotmail: Trusted email with Microsoft's powerful SPAM protection. Sign up now.
Sunday, December 27, 2009
Mon Dec 28, 2009
Joel Fisher "Wine Guru" The wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel. Joel travels extensively through "wine country" and frequently broadcast live from vaious winerys & vineyards. Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition
Ray Lampe "Dr. BBQ"
Ray Lampe grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to do something different. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and try to turn his hobby into a career. In 2000 Ray moved to Lakeland, Florida and began his career as a BBQ man. Some of the things this BBQ man does:
He's an expert judge on the Food Networks "Tailgate Warriors with Guy Fieri"
He's featured on the Food Network's "Best Thing I Ever Ate"
He travels the country as the Spokeschef for The Big Green Egg grill and smoker
He's an expert judge on the Food Networks "Tailgate Warriors with Guy Fieri"
He's featured on the Food Network's "Best Thing I Ever Ate"
He travels the country as the Spokeschef for The Big Green Egg grill and smoker
- He's the featured BBQ Chef at The Greenbrier Resort in West Virginia
- He's a spokesman for The National Pork Board
- He's judged at the Jack Daniel's World Championship BBQ Cookoff
- He's judged at the Terlingua, Texas International Chili Cookoff
- He's judged at The Best of The West Rib Cookoff in Reno
- He served as Executive Chef at Southern Hospitality BBQ in NY 2008-2009
- He writes the "Ask Dr. BBQ Column" for Fiery Foods & BBQ Magazine
- He's been a guest chef at the Club Med Food and Wine Festival
- He's been a guest chef at the Woodford Reserve Distillery
- Ray has written five cookbooks and is currently working on a sixth. The first five are:
- "The NFL Game Day Cookbook" published by Chronicle Books
- "Ribs, Chops, Steaks, and Wings" written for Williams-Sonoma
- "Dr. BBQ's Big-Time Barbecue Cook"
- "Dr. BBQ's Barbecue All Year Long"
- "Dr. BBQ's Big Time Barbecue Road Trip"
Kokopelli's Cave Bed & Breakfast is a privately owned luxury cliff dwelling located north of Farmington, New Mexico near the Mesa Verde National Monument. From the cave and the cliff tops you have an unparalleled view of beautiful
southwest sunsets over the four states of the Four Corners area . To the west you can see Shiprock and the Chuska mountains on the Navajo Indian reservation in northwest New Mexico. To the west and northwest you see the Carrizo Mountains in northeastern Arizona. To the northwest you can see the Ute Mountains and to the North loom the snow capped La Plata and San Juan Mountains of southwestern Colorado. The cave itself is 70' below the surface. The entrance is located in the cliff face and is reached by walking down a sloping path and intermittent steps cut into the sandstone along the pathway. There is a short ladder at the bottom of the path with three wooden steps that land you on the flagstone porch and the front entrance to Kokopelli's "digs." You really have to want to come to Kokopelli's cave!
Larry Manetti - "Aloha Magnum"Larry Manetti started acting in his hometown of Chicago. After studying acting with the Ted List Theater Players, Larry drove to Los Angeles in 1972. Larry landed an agent and was sent to Universal Studios to audition for an opening as a contract player. Luck was on his side. Jack Webb was casting a new series for NBC called The Chase. Larry played a young detective. After attending acting school at Sal Dano's at night and doing bit parts by day, he scored. Baa Baa Black Sheep was being produced and cast at Universal, and the now famous writer Stephen J. Cannell was the executive producer and the role was a natural for Larry. He was cast as a cocky, hot shot pilot named Bobby Boyle. The show was a big hit for NBC but was cancelled within two years. Because the network was so impressed with Larry's on-screen presence, they cast him in a new series called The Duke. Bad luck! The Duke was cancelled in one year. Larry was back to playing whatever Universal told him to. Hoping to catch lighting in a jar, along came Magnum, P.I. and the role of Rick. This was his elevator...the show became a mega-hit for 8 years. Since Magnum, P.I., Larry has done co-starring roles in 25 feature films and guest starred on many hot TV shows. Larry is the author of a book titled Aloha Magnum.
Thursday, December 24, 2009
Fri Dec 25, 2009
MERRY CHRISTMAS
FROM ALL OF US AT
CRN DIGITAL TALK RADIO
FROM ALL OF US AT
CRN DIGITAL TALK RADIO
"The best to you and your family
at this special time of year"
at this special time of year"
Tuesday, December 22, 2009
Wed Dec 23, 2009
Larry Lipson - Costa Rica Wine CorrespondentLarry Lipson co-hosts "What's Cooking?"a restaurant, wine and food talk show that airs from 8 to 9 a.m. Wednesdays nationally on Cable Radio Network (CRN) and National Radio Network (NRN), heard locally on KPXN-TV (ITV) Channel 30 SAP;Time Warner Santa Monica on C 74 SAP; Time Warner San Fernando Valley on Channel 1/97 SAP and 25; Time Warner West Valley on Channel 6 SAP and 960; AT&T on Channel 6 in the Valley and Channel 44 SAP in Los Angeles; Charter Communications on Channel 33 SAP; Time Warner Lancaster on Channel 37; Time Warner Simi Valley on Channel 8; Charter in Hidden Hills/Malibu/Agoura on cable FM 97.5; Avenue TV Cable Ventura on Channel 83; Charter San Gabriel Valley on Channel 34 SAP and Channel 56; Time Warner Canyon Country on Channel 960; Time Warner South Pasadena on Channel 6 and 960.
Peter Birmingham - Wine Director Hatfield's Restaurant After hearing all of the rumors about Hatfields and missing my previous opportunity to go, my boyfriend and I finally made it in. I thought the food was nothing short of amazing. Our server was knowledgeable and friendly and happy to explain the elements of the disheswithout making me feel stupid (as some often do!) We started out with the mackerel and the chef's take on the "croque madame". Both were superb and my only complaint is that there wasn't more. My boyfriend had the lamb and I had the market menu skirt steak and we were practically licking our plates clean. I didn't care too much for the bread, but the desserts were really yummy!! I'm planning to bring my parents when they come into town, but I would definitely recommend sitting on the patio as the inside gets pretty loud. All in all, we had a wonderful time.
Actor Ed Asner / Director Randal Kleiser "Christmas Movies" EDWARD ASNER ("Up") is beloved for his role as Lou Granton "The Mary Tyler Moore Show" and its spin-off series, "Lou Grant." (Asner is the only actor to win the Emmy Award for a sitcom and a drama for the same role—Lou Grant.) But he also has come to be synonymous with Christmas. Starting with the Emmy Award-winning "The Gathering," - in which a dying man seeks out the wife and family he alienated himself from while on the road to success in order to have one final Christmas gathering (debuted 1977) - Asner became the go-to guy for Christmas films, voicing "The Story of Santa Claus" (1996), "A
Christmas Carol" (1997) and "Olive the Other Reindeer" (1999), as well as appearing in the TV flick "The Man Who Saved Christmas" (CBS, 2002) and the features "Christmas Vacation II" (2003), "Elf" (as Santa), "Christmas is Here Again," and as Luke in the 2006 "The Christmas Card" on television. He was also a holiday hit in the soldier-themed TV Hallmark film "The Christmas Card" for which he received an Emmy nomination for Outstanding Supporting Actor. Ed Asner is also known for his acclaimed role as Captain Davies, from the mini-series "Roots"—the man who kidnapped Kunte Kinte and sold him into slavery (a role that earned Asner an Emmy Award)." But Asner also most recently provided the voice of Carl Fredericksen in the mega-hit animated film "Up" to great critical praise. (One critic went so far as to suggest "They should create a new category for this year's Academy Award for Best Vocal Acting in an animated film and name Asner the first recipient.") THE GATHERING has already gone on to become a seasonal classic. (The film won Best Dramatic Special Emmy and is now being released for the first time on DVD in time for the Christmas holiday season.) Directed by RANDALL KLEISER, "The Gathering" joined his esteemed film and TV resume which includes the feature films "Grease," "The Blue lagoon," "Flight of the Navigator," "White Fang," and "Honey I Blew up the Kid." Join ED ASNER and veteran Director Randal Kleiser for a heartwarming and nostalgic Christmas satellite interview from Los Angeles on Wednesday December 23, 2009
Francine Segan Dolce Italia (confections, digestifs, and candies of Italy)NOTED lecturer and food writer, Francine Segan regularly appears on radio and TV including CBS, Discovery and History channels and the Food Network. Both the James Beard Foundation and IACP nominated Ms. Segan's latest book, Opera Lover's Cookbook, for awards. She writes a monthly feature for the Tribune Media Syndicates, which hasincluded interviews of such noted chefs as: Jacques Pepin, Lidia Bastianich, and Mario Batali. Ms. Segan's lively and informative lectures range in topic from Dining Customs of Ancient Greece to How to Taste Chocolate. She addresses audiences across the country for organizations including The Smithsonian Museum, Virginia Fine Arts Museum, New York Times Travel Show, 92nd Street Y, Museum of Natural History, Princeton Club, New York Chocolate Show, and Newport Historical Association
Tue Dec 22, 2009
Phillip Lemarque "Best Eatz"
Is there any new on the horizon to help the restaurant owners serve the guests better? New stove with controlled air-flow (more advance convection ovens). Oven that keep a more constant heat, and reduce the consumption of energy. Recyclable energy from units like dishwashers to be used for heating or cooling the dining area. Water heater with low energy consumption, ice cube makers where the extra energy is also recycled through the central unit system. Portable pads used by the
wait staff to place orders tot he kitchen and bar over blue tooth. All those advance are certainly a great help, and will add to great saving if properly used in new environment. It is difficult to change existing structure or well established restaurant without getting involved in horrendous costs for remodeling. Where restaurant can really use new technology is in the domain of portable electronics, such a small cameras, to take guests pictures at special parties and being able to upload those picture on the restaurant photo gallery. Remember guests love to be part of their favorite restaurant. Their picture on your photo gallery has great meaning for the guests. Gathering data from guests is much more availablend easier to use that a few years ago. sending an e-Zine to your guests is de facto way of doing business. using faface bookwitter and the likes is now bread and butter for the restaurant industry. It is now fairly easy to stay in front of your guests on a regular basis. In January I am on my way to the C.E.S. show in Las Vegas to look for new ideas and gadget to help the restaurateur compete against the chains. Stay tune I'll let you know of my finds.Dave Williams GM "Ralph Brennan's Jazz Kitchen"
Jazz on over to the Jazz Kitchen, a savvy representation of New Orleans' dual legacies – food and music- served up in a whimsical setting depicting the charm, ambience and hospitality of historic and contemporary New Orleans. Located in Downtown Disney® District, our two-story replica of traditional French Quarter architecture includes a
ground floor, interior, open-air courtyard flanked by a quick service dining facility (Jazz Kitchen Express) and a New Orleans-style jazz club (Flambeaux's). Upstairs, you'll find traditional New Orleans dining rooms and an outdoor 'Jazz balcony' with seating that overlooks the revelry of the Downtown Disney® District. For over fifty years, Ralph Brennan and his family have proudly served the finest Louisiana ingredients and our Chef, Darrin Finkel, has peppered those celebrated flavors throughout our menus. The Jazz Kitchen boasts festive, 'Big Easy themed' private party facilities and comprehensive event planning services. From our mouthwatering Louisiana cuisine to the live jazz played at Flambeaux's every night, every detail of the Jazz Kitchen delivers on the promise of New Orleans.Mike Sinor - Winemaker - Ancient Peaks Winery
We are a family-owned winery specializing in estate-grown wines from Margarita Vineyard, the southernmost vineyard in the Paso Robles appellation on California's Central Coast. Here, amid the rugged Santa Lucia mountain range just 14 miles from the Pacific Ocean, Margarita Vineyard stands
alone as the only vineyard in its vicinity, and thus the only vineyard to benefit from the extraordinary growing conditions of the area. Margarita Vineyard resides in the historic Santa Margarita Ranch, which was first planted to vines by Franciscan missionaries in 1774. Ancient Peaks and Margarita Vineyard are owned by three longtime local winegrowing families—the Filipponis, Rossis and Wittstroms—who are actively involved in the daily operations of the vineyard and winery. Ancient Peaks wines are crafted under the guidance of Mike Sinor, a local winemaking veteran and one of the highest-rated winemakers on the Central Coast.Lucy Beale "CIG Guide to Low-Carb Meals "
Lucy Beale is a wellness and weight loss coach and author of five current books: The Complete Idiot's Guide to Glycemic Index Weight Loss, The Complete Idiot's Guide to Low-Carb Meals, The Complete Idiot's Guide to Healthy Weight Loss, The Complete Idiot's Guide to Better Skin, and The Complete Idiot's Guide to Terrific Diabetic Meals. Lucy writes a free monthly email newsletter, Lucy's Letter, providing timely information and motivation on wellness and weight loss featuring new research, foods, exercise, and attitude. Through her scientifically based observations and research
over the past 25 years, Lucy has a clear understanding of how to improve health and wellbeing. Her personal accessibility, warmth, and common-sense humor make her presentations and books lively and fun. Prior to her work in wellness and weight loss, Lucy was a motivational speaker on sales, customer service, and win/win management. She's held positions as an executive coach, corporate vice president for two companies, and a top computer salesperson for IBM. Lucy graduated from the University of Colorado, Boulder, with a degree in Chemistry, is a Phi Beta Kappa, and is published in the Journal of the American Chemical Society. Articles on Lucy and her work have appeared in Time, The Salt Lake Tribune, The Deseret News, The Denver Post, Business Ethics Magazine, Yoga Journal, The Rocky Mountain News, The Boulder Camera, and The New York Times. She has appeared on many radio and television shows, including CNN and The Geraldo Show. More about Lucy: In 1982, Lucy Beale wore a size 14 and weighed in at 175 pounds. She was a heavy-duty food binger and seemed addicted to eating. She had tried every diet, eating plan, exercise program and drug store remedy available. She failed at all of them: in fact, she kept getting bigger. In frustration bordering on desperation, she decided to try something different: to stop dieting and to attain her ideal size for life by eating as her body, mind and spirit directed. Her plan worked. She attained her ideal size, a size 6, within six months and has stayed there effortlessly for over 25 years, Hotmail: Powerful Free email with security by Microsoft. Get it now.
Saturday, December 19, 2009
Mon Dec 21, 2009
Joel Fisher "Wine Guru" The wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel. Joel travels extensively through "wine country" and frequently broadcast live from vaious winerys & vineyards. Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition. In 2004 he co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne. In June 2006 he again led a program, "Wine and Cuisine of Iberia," to Spain and Portugal. In the 1960's, Joel M. Fisher (JMF) served in many Washington positions, including as Public Relations Director to Charlie Rhyne's World Peace Through Law Committee, before returning to California to teach. Two years later he was awarded the Ford Foundation supported National Committee Fellowship and was appointed Director of the Arts and Sciences and State Legislative Divisions of his party's national committee. As part of the 1968 presidential campaign, Fisher operated in 13 states.
Dan Berger "Vintage Expeiences"Dan Berger has been a wine columnist since 1976 and has resided in Sonoma County since 1986. Today, in addition to his privately published weekly wine commentary, Dan Berger's Vintage Experiences, Dan writes a nationally syndicated wine column for Creators Syndicate as well as articles for Decanter, Robb Report, Cheers, Beverage Dynamics, and numerous other publications. Mr. Berger was the full-time wine columnist and reporter for the Los Angeles Times from 1988 to 1996. His Los Angeles Times column was carried nationally by the Los Angeles Times-Washington Post News Service. During that time, he commuted from Sonoma County to Los Angeles, so he could maintain his residence and affiliations in wine country. He is a judge at many wine competitions, including numerous shows in Australia, as well as competitions in Slovenia, Belgium and across the United States, judging in at least a dozen competitions each year. He also coordinates two wine competitions in California. He is a speaker at wine symposiums and universities on topics such as wine marketing, trends in the industry, regional character of wines, and the healthful benefits of moderate consumption. He also speaks to assorted large groups interested in learning about wine, many of them unrelated to the wine business.
"Dandy Don" Whittamore - "Dandy Don's Homemade Ice cream"A music biz whiz who promoted (and garnered gold records for) artists such as The Beatles, Elvis, David Bowie, Cat Stevens and John Denver, Don Whittemore established Dandy Don's HomeMade Ice Cream in 1981. Specializing in sundae bar catering and serving fine restaurants and markets in Southern California, Dandy Don's HomeMade Ice Cream has been winning gold medals at the Los Angeles County Fair since 1996. We bring hot fudge sundaes to large corporations, television and movie sets, and private homes. We bring our homemade ice cream with up to 35 toppings to "The Tonight Show with Jay Leno", The Walt Disney Company, Comedy Central, USC, and the Concern Foundation charity. We serve ice cream and sorbet to over 150 restaurants, hotels, and country clubs in the Los Angeles area. Great chefs and pastry chefs trust us to make their desserts something special. A few of them are Café Bizou, Hyatt Regency Century Plaza Hotel, The Farm of Beverly Hills, Max, Restaurant Christine, Fred 62 and Crustacean.
Jim Lahey - "My Bread: The Revolutionary No-Work, No-Knead Method" Jim Lahey studied sculpting at SUNY Stonybrook and the School of Visual Arts but soon headed off to Italy to work with bakers in northeastern and central Italy. He opened the Sullivan Street Bakery in New York City in 1994; the bakery has since moved farther uptown to Manhattan's west side. His new pizza restaurant, Co., opened in Manhattan in early 2009. The process couldn't be more simple, or the results more inspiring. My Bread devotes chapters to Jim's variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches. And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy's finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout.
Friday, December 18, 2009
Fri Dec 18, 2009
Chef Aarón Sánchez – co-star of Food Network's, "Chefs vs. City"
This is the ultimate foodie tour. In each episode of Chefs vs. City, Food Network chefs Aarón Sánchez and Chris Cosentino challenge two local foodies in an action-packed food adventure to locate that city's biggest, boldest, most unexpected food places. From wine stomping in Malibu, to eating the spiciest curry in all of NYC, to braving the coldest
room in Las Vegas, Chefs vs. City will test the wits, guts, and skills of both teams as they race to the finish line. The son of celebrated Mexican cooking authority Zarela Martinez, Aarón's passion, commitment and skills have placed him among the country's leading contemporary Latin Chefs. Aarón began his career with Food Network as co-host of Melting Pot, where he introduced a national audience to his technique and creativity with contemporary interpretations of classic Latino cuisine. Today Aarón appears on multiple Food Network shows including; Chopped, Chefs vs. City, Iron Chef, Next Iron Chef, Throwdown with Bobby Flay, Food Detectives and more. Aarón is the owner and executive chef of restaurants Paladar and Centrico, both located in New York City. He also was a co-developer of the eatery Mixx, a part of the Borgata Hotel and Spa in Atlantic City.
Larry Van Aalst - Sommelier Equus Restaurant - Fountaingrove Inn
At the FountainGrove Inn, Hotel & Conference Center business and leisure travelers alike will discover simple elegance, gracious hospitality and all the amenities one could desire. From the skylighted, rock-walled lobby whose decor evokes the four elements of earth, sky, fire and water-including a stunning wall-length waterfall that graces the
room's far end-you move through quiet corridors that blend the ancient (Venetian plaster) and modern (brushed metal). The Inn's signature horses are represented throughout the property in exquisite sculptures, hand-carved redwood murals, and on colorful canvases in every room as well as in the Equus Restaurant. The buildings deliberately sweep low across historic Fountaingrove Ranch, affording an unobscured view of the landmark Round Barn above. The native redwood, oak, and stone seem a natural, yet contemporary extension of the surrounding landscape. At the FountainGrove Inn, the area's rural heritage and cosmopolitan future are in perfect harmony. FountainGrove Inn's owners began with the most basic premise; The Inn would have to be a place they would just as soon bring their own guests and business associates, as they would to their own home. Thus, the FountainGrove Inn reflects upon the people who built it and their deep attachment to Sonoma County's way of life. Luxurious but not ostentatious, elegant but comfortable, the Inn is true to its environment. In the twenty years since the FountainGrove Inn first opened, Wine Country visitors have made it their lodging of choice while in Sonoma
Jim Lahey - "My Bread: The Revolutionary No-Work, No-Knead Method"
Jim Lahey studied sculpting at SUNY Stonybrook and the School of Visual Arts but soon headed off to Italy to work with bakers in northeastern and central Italy. He opened the Sullivan Street Bakery in New York City in 1994; the bakery has since moved farther uptown to Manhattan's west side. His new pizza restaurant, Co., opened in Manhattan in early 2009. The process couldn't be more simple, or the results more inspiring. My Bread devotes chapters to Jim's variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). Hegets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches. And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy's finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout.
Steve Evans "The Movie Guy"
Tips on the best & worst this weekend at the Box Office. Steve reviews andcomments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".
This is the ultimate foodie tour. In each episode of Chefs vs. City, Food Network chefs Aarón Sánchez and Chris Cosentino challenge two local foodies in an action-packed food adventure to locate that city's biggest, boldest, most unexpected food places. From wine stomping in Malibu, to eating the spiciest curry in all of NYC, to braving the coldest
room in Las Vegas, Chefs vs. City will test the wits, guts, and skills of both teams as they race to the finish line. The son of celebrated Mexican cooking authority Zarela Martinez, Aarón's passion, commitment and skills have placed him among the country's leading contemporary Latin Chefs. Aarón began his career with Food Network as co-host of Melting Pot, where he introduced a national audience to his technique and creativity with contemporary interpretations of classic Latino cuisine. Today Aarón appears on multiple Food Network shows including; Chopped, Chefs vs. City, Iron Chef, Next Iron Chef, Throwdown with Bobby Flay, Food Detectives and more. Aarón is the owner and executive chef of restaurants Paladar and Centrico, both located in New York City. He also was a co-developer of the eatery Mixx, a part of the Borgata Hotel and Spa in Atlantic City.Larry Van Aalst - Sommelier Equus Restaurant - Fountaingrove Inn
At the FountainGrove Inn, Hotel & Conference Center business and leisure travelers alike will discover simple elegance, gracious hospitality and all the amenities one could desire. From the skylighted, rock-walled lobby whose decor evokes the four elements of earth, sky, fire and water-including a stunning wall-length waterfall that graces the
room's far end-you move through quiet corridors that blend the ancient (Venetian plaster) and modern (brushed metal). The Inn's signature horses are represented throughout the property in exquisite sculptures, hand-carved redwood murals, and on colorful canvases in every room as well as in the Equus Restaurant. The buildings deliberately sweep low across historic Fountaingrove Ranch, affording an unobscured view of the landmark Round Barn above. The native redwood, oak, and stone seem a natural, yet contemporary extension of the surrounding landscape. At the FountainGrove Inn, the area's rural heritage and cosmopolitan future are in perfect harmony. FountainGrove Inn's owners began with the most basic premise; The Inn would have to be a place they would just as soon bring their own guests and business associates, as they would to their own home. Thus, the FountainGrove Inn reflects upon the people who built it and their deep attachment to Sonoma County's way of life. Luxurious but not ostentatious, elegant but comfortable, the Inn is true to its environment. In the twenty years since the FountainGrove Inn first opened, Wine Country visitors have made it their lodging of choice while in Sonoma Jim Lahey - "My Bread: The Revolutionary No-Work, No-Knead Method"
Jim Lahey studied sculpting at SUNY Stonybrook and the School of Visual Arts but soon headed off to Italy to work with bakers in northeastern and central Italy. He opened the Sullivan Street Bakery in New York City in 1994; the bakery has since moved farther uptown to Manhattan's west side. His new pizza restaurant, Co., opened in Manhattan in early 2009. The process couldn't be more simple, or the results more inspiring. My Bread devotes chapters to Jim's variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He
gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches. And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy's finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout.Steve Evans "The Movie Guy"
Tips on the best & worst this weekend at the Box Office. Steve reviews and
comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".
Thursday, December 17, 2009
Thu Dec 17, 2009
Jennifer Caccavo Communication Specialist - FEDEX
Time is winding down and shipping those packages can be a hassle. Tips on deadlines, free software various
methods of shipment for Christmas. Consistently ranked among the world's most admired and trusted employers, FedEx inspires its more than 290,000 employees and contractors to remain "absolutely, positively" focused on safety, the highest ethical and professional standards, and the needs of their customers and communities
Gary Canter - Canter's Deli
Canter's Delicatessen and Restaurant is a family run business that started in Jersey City, New Jersey in 1924. The Canter brothers moved their business to Boyle Heights, a suburb of Los Angeles, in 1931, and in 1948 Harold Price and Selma Udko opened Canter's Deli at 439 North Fairfax, a few doors up the block from the current location. In 1953 Salma Udko, Ben and Jenny Canter, and Harold Price moved Canter's to the current location at 419 North Fairfax. Canter's is open 24 hours a day, seven days a week, and on all holidays except Rosh Hashanah and Yom Kippur. Our philosophy is to serve quality merchandise at reasonable prices. Pleasing the customers is our primary goal. Our house specialties include a sandwich piles up 1/2 lb high with Corned Beef and Pastrami called a Canter's Fairfax. Another favorite is referred to as a Brooklyn and Soto and is made with Corned Beef or Pastrami on rye. Our chicken matzoth ball soup, the Jewish penicillin, is another house favorite and has cured many homesick customers from both hunger and the common cold. Canter's is one of the few delicatessens in the United States that pickles our own pickles fresh in-house every morning. Our bakery goods are baked fresh twice daily on our premises. We prepare our own potato salad, cole slaw, egg salad, turkey salad, and bake our own knishes.
Canter's has also become a favorite whistle stop on hot political contests. We've had Mayor Bradley, Governor Deukmejian, Rudy Gulianian, Bill Simon going from booth to booth introducing themselves to our customers. Because CBS studios is just up the block, many celebrities frequent Canter's every day. Our catering department caters to many television show and movies during production and to their wrap parties as well. The Neil Simon movie "I ought to be in Pictures" with Walter Mathau was filmed here. Canter's is also part of the larger Los Angeles community and we have received numerous awards from the City of Hope, appreciation letters for outstanding and dedicated service, and letters from Jerry Lewis and the Muscular Dystrophy Association thanking Canter's for donating food. Over the years, many celebrities have passed through our doors. In the 50's Marilyn Monoe and Arthur Miller ate here, as did Jack Benny and Elizabeth Taylor. Other celebrity noshers include Sydney Poitier, Mel Brooks, Wilt Chamberlain, Charlene Tilton, Brooke Shields, Jackqueline Bisset, Catherine Oxenberg, John Travolta, Prince, Stevie Wonder, Buddy Hacket, Olivia Newton John, Muhammad Ali, Monty Hall, Bill Cosby, David Brenner, Rodney Dangerfield, Dick Van Dyke, Shelly Winters, Elizabeth Montogomery, The Cars, Henry Winkler, Greg Morris, and the producer of Miami Vice, Michael Mann, who has written from inspiration for up to 3 hours at a time when he was writing for Vegas. Many celebrities who prefer to go "incognito" sneak in around 3:00am for a late night nosh! Canter's Delicatessen and Restaurant continues to be a Los Angeles landmark and late night spot, and, with the addition of the Las Vegas opening of Canter's Deli in 2003, we are committed to bringing the best Pastrami to late night noshers on the famed Las Vegas Strip.
Tom Hinde - Flowers Vineyard & Winery
As nursery owners in Bucks County, Pennsylvania, Walt and Joan Flowers had long dreamed of combining their love of wine with their passion for agriculture. They knew they wanted to produce their favorite varietals, Chardonnay and Pinot Noir; what they didn't know was that their path would eventually lead them across country to Northern
California's rugged Sonoma Coast. After responding to a small classified ad in a national wine publication, that's exactly where they landed. In 1989, after many information-gathering trips to Napa and Sonoma, Walt and Joan purchased 321 acres, including a ridge top, high above the Pacific Ocean on the northern Sonoma Coast. With the same determination they drew on to build their successful nursery business; the Flowers proceeded with the dream of producing their favorite cool-climate varietals in a place they believed uniquely suited to growing them. Today, Flowers Winery produces 15,000 cases of Chardonnay and Pinot Noir from its two estate properties, Camp Meeting Ridge and Flowers Ranch, as well as select vineyards in the coolest regions of the Sonoma Coast AVA, which are farmed to Flowers' specifications by their own crews. In addition to direct consumer sales, the wines are sold to fine restaurants and retailers in the US and overseas.
Rex Stults - Industry Relations Director - Napa Valley Vintners Assoc
Bounded on both sides by mountains, the Napa Valley stretches approximately 30 miles in a northwesterly direction, its width ranging from five miles at the widest point near the city of Napa to just a mile where the valley narrows near the town of Calistoga. Bisecting the valley is the Napa River, which follows the valley's tapered contour, and dwindles from a fully navigable river in its southern stretches to little more than a creek at its northern beginnings. The valley's topography changes with its length, from the windswept estuarine flats and gentle hills in the south to the valley's narrow tip at the town of Calistoga, cradled between the sheer walls of the Palisades at the foot of Mount St. Helena to the east and the forested Mayacamas Mountains to the west. The Napa Valley's amiable climate makes it a
veritable garden. A wide variety of fruits and vegetables thrive here: oranges, prunes, apples, olives and more. But what makes the Napa Valley truly unique is its remarkable suitability for the production of wine grapes. A maritime climate that produces cool nights and warm days combines with soils that are deep but not excessively fertile to yield grapes that are singular in their intensity, complexity and balance. Several different microclimates and a wide array of soil profiles mean that different vineyards produce grapes that are unique in style and character - but uniformly high in quality. The vineyard environments of the Napa Valley have evolved through geologic time. Like the rest of California, Napa Valley has had a very active and eventful geologic history. Many tectonic plates (large pieces of the earth's crust) have collided with North America to form California. As a result, there are many geological faults in the area, which have molded the topography of the Napa Valley and the mountains that surround it. A great deal of volcanic activity occurred in the area about two million years ago. These volcanic eruptions deposited a series of ash and lava called the Sonoma Volcanics over much of Napa and Sonoma Counties, especially along the axis of the Mayacamas Range. The small hills which emerge from the valley floor north of Yountville were created by this volcanic activity.
Chef Bruce Auden "Biga on the Banks" San Antonio, TX
Riverwalk Restaurants in San Antonio look to Biga as the standard for Fine Dining, Catering and Banquet Rooms.
Biga on the Banks has a reputation for innovation among Riverwalk Restaurants in San Antonio and we are proud of our role in redefining San Antonio fine dining. Owner and Chef Bruce Auden is known for his culinary creativity, and offers flavors and cuisine that are sure to please. Biga welcomes the opportunity to share our innovative gourmet foods with you and hope that you will consider us when looking for fine dining on the San Antonio Riverwalk
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Time is winding down and shipping those packages can be a hassle. Tips on deadlines, free software various
methods of shipment for Christmas. Consistently ranked among the world's most admired and trusted employers, FedEx inspires its more than 290,000 employees and contractors to remain "absolutely, positively" focused on safety, the highest ethical and professional standards, and the needs of their customers and communitiesGary Canter - Canter's Deli
Canter's Delicatessen and Restaurant is a family run business that started in Jersey City, New Jersey in 1924. The Canter brothers moved their business to Boyle Heights, a suburb of Los Angeles, in 1931, and in 1948 Harold Price and Selma Udko opened Canter's Deli at 439 North Fairfax, a few doors up the block from the current location. In 1953 Salma Udko, Ben and Jenny Canter, and Harold Price moved Canter's to the current location at 419 North Fairfax. Canter's is open 24 hours a day, seven days a week, and on all holidays except Rosh Hashanah and Yom Kippur. Our philosophy is to serve quality merchandise at reasonable prices. Pleasing the customers is our primary goal. Our house specialties include a sandwich piles up 1/2 lb high with Corned Beef and Pastrami called a Canter's Fairfax. Another favorite is referred to as a Brooklyn and Soto and is made with Corned Beef or Pastrami on rye. Our chicken matzoth ball soup, the Jewish penicillin, is another house favorite and has cured many homesick customers from both hunger and the common cold. Canter's is one of the few delicatessens in the United States that pickles our own pickles fresh in-house every morning. Our bakery goods are baked fresh twice daily on our premises. We prepare our own potato salad, cole slaw, egg salad, turkey salad, and bake our own knishes.
Canter's has also become a favorite whistle stop on hot political contests. We've had Mayor Bradley, Governor Deukmejian, Rudy Gulianian, Bill Simon going from booth to booth introducing themselves to our customers. Because CBS studios is just up the block, many celebrities frequent Canter's every day. Our catering department caters to many television show and movies during production and to their wrap parties as well. The Neil Simon movie "I ought to be in Pictures" with Walter Mathau was filmed here. Canter's is also part of the larger Los Angeles community and we have received numerous awards from the City of Hope, appreciation letters for outstanding and dedicated service, and letters from Jerry Lewis and the Muscular Dystrophy Association thanking Canter's for donating food. Over the years, many celebrities have passed through our doors. In the 50's Marilyn Monoe and Arthur Miller ate here, as did Jack Benny and Elizabeth Taylor. Other celebrity noshers include Sydney Poitier, Mel Brooks, Wilt Chamberlain, Charlene Tilton, Brooke Shields, Jackqueline Bisset, Catherine Oxenberg, John Travolta, Prince, Stevie Wonder, Buddy Hacket, Olivia Newton John, Muhammad Ali, Monty Hall, Bill Cosby, David Brenner, Rodney Dangerfield, Dick Van Dyke, Shelly Winters, Elizabeth Montogomery, The Cars, Henry Winkler, Greg Morris, and the producer of Miami Vice, Michael Mann, who has written from inspiration for up to 3 hours at a time when he was writing for Vegas. Many celebrities who prefer to go "incognito" sneak in around 3:00am for a late night nosh! Canter's Delicatessen and Restaurant continues to be a Los Angeles landmark and late night spot, and, with the addition of the Las Vegas opening of Canter's Deli in 2003, we are committed to bringing the best Pastrami to late night noshers on the famed Las Vegas Strip. Tom Hinde - Flowers Vineyard & Winery
As nursery owners in Bucks County, Pennsylvania, Walt and Joan Flowers had long dreamed of combining their love of wine with their passion for agriculture. They knew they wanted to produce their favorite varietals, Chardonnay and Pinot Noir; what they didn't know was that their path would eventually lead them across country to Northern
California's rugged Sonoma Coast. After responding to a small classified ad in a national wine publication, that's exactly where they landed. In 1989, after many information-gathering trips to Napa and Sonoma, Walt and Joan purchased 321 acres, including a ridge top, high above the Pacific Ocean on the northern Sonoma Coast. With the same determination they drew on to build their successful nursery business; the Flowers proceeded with the dream of producing their favorite cool-climate varietals in a place they believed uniquely suited to growing them. Today, Flowers Winery produces 15,000 cases of Chardonnay and Pinot Noir from its two estate properties, Camp Meeting Ridge and Flowers Ranch, as well as select vineyards in the coolest regions of the Sonoma Coast AVA, which are farmed to Flowers' specifications by their own crews. In addition to direct consumer sales, the wines are sold to fine restaurants and retailers in the US and overseas.Rex Stults - Industry Relations Director - Napa Valley Vintners Assoc
Bounded on both sides by mountains, the Napa Valley stretches approximately 30 miles in a northwesterly direction, its width ranging from five miles at the widest point near the city of Napa to just a mile where the valley narrows near the town of Calistoga. Bisecting the valley is the Napa River, which follows the valley's tapered contour, and dwindles from a fully navigable river in its southern stretches to little more than a creek at its northern beginnings. The valley's topography changes with its length, from the windswept estuarine flats and gentle hills in the south to the valley's narrow tip at the town of Calistoga, cradled between the sheer walls of the Palisades at the foot of Mount St. Helena to the east and the forested Mayacamas Mountains to the west. The Napa Valley's amiable climate makes it a
veritable garden. A wide variety of fruits and vegetables thrive here: oranges, prunes, apples, olives and more. But what makes the Napa Valley truly unique is its remarkable suitability for the production of wine grapes. A maritime climate that produces cool nights and warm days combines with soils that are deep but not excessively fertile to yield grapes that are singular in their intensity, complexity and balance. Several different microclimates and a wide array of soil profiles mean that different vineyards produce grapes that are unique in style and character - but uniformly high in quality. The vineyard environments of the Napa Valley have evolved through geologic time. Like the rest of California, Napa Valley has had a very active and eventful geologic history. Many tectonic plates (large pieces of the earth's crust) have collided with North America to form California. As a result, there are many geological faults in the area, which have molded the topography of the Napa Valley and the mountains that surround it. A great deal of volcanic activity occurred in the area about two million years ago. These volcanic eruptions deposited a series of ash and lava called the Sonoma Volcanics over much of Napa and Sonoma Counties, especially along the axis of the Mayacamas Range. The small hills which emerge from the valley floor north of Yountville were created by this volcanic activity.Chef Bruce Auden "Biga on the Banks" San Antonio, TX
Riverwalk Restaurants in San Antonio look to Biga as the standard for Fine Dining, Catering and Banquet Rooms.
Biga on the Banks has a reputation for innovation among Riverwalk Restaurants in San Antonio and we are proud of our role in redefining San Antonio fine dining. Owner and Chef Bruce Auden is known for his culinary creativity, and offers flavors and cuisine that are sure to please. Biga welcomes the opportunity to share our innovative gourmet foods with you and hope that you will consider us when looking for fine dining on the San Antonio RiverwalkHotmail: Trusted email with Microsoft's powerful SPAM protection. Sign up now.
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