On Today's Show: CRNtalk.com
Deborah Sidney - Associate Brand Manager - Guiltless Gourmet
The Guiltless Sin City Sweepstakes can make you a winner and you can enter free!
Doug , the founder was from Austin, Texas and was told by his doctor to stop eating Tortilla Chips because his cholesterol was too high - thus Guiltlee Gourmet was born.
Bill Brinton - Charles Creek Vineyard
He resides in Sonoma, but his roots are deep in the Midwest. Midwesterners are known for strong American values, respect for family and institutions, and the ability to create and recognize value in products.Bill is a direct descendent of a true pioneer, John Deere. His direct family was at the helm of Deere until its recent transition to a public company. Deere created the self-scouring steel plow, an invention that revolutionized the agricultural world. It is this spirit of innovation and tradition that Bill brings to the company he founded, Charles Creek Vineyard. Charles Creek is named after his son Charley and his grandfather, Charles Deere Wiman. Ten years prior to the start of Charles Creek Vineyard, Bill used this same dedication to create new and innovative beverages. In 1993, Bill, a graduate of the Columbia University MBA program, established a natural products and nutritional beverage firm, The Wiman Beverage Company. This company was sold to a larger firm in 2000.Bill enjoys vineyard selection and development, as well as the critical evaluation and blending of the juice from grapes into wine. The wines are styled to pair wonderfully with a wide variety of fresh foods, and his vision is to create wines that could be sold for $30 to $75 per bottle, but that provide an exceptional value in the $20 to $25 price range. Value and integrity are the cornerstone of Midwestern values, and the basis upon which Charles Creek Vineyard was founded.
Daniel Baldwin - Evictee-"I'm a Celebrity.Get Me Out of Here!"
Daniel Baldwin is no stranger to both feature films and television. He recently completed the much-anticipated HBO production "Grey Gardens" where he plays Julius Krug, the former secretary of the interior under President Truman and secret true love of Little Edie, played by Drew Barrymore. The film also stars Jessica Lange as Big Edie and is based on the true life of Jackie Kennedy's eccentric aunt and first cousin -- both named Edith Bouvier Beale (a.k.a. "Big and Little Edie"). Other notable film roles for Baldwin have included Oliver Stone's film "Born on the Fourth of July," "Mullholland Falls," "Trees Lounge" (Steve Buscemi's directorial debut), John Carpenter's "Vampire$" (with James Woods) and "Paparazzi" (with Cole Hauser and Dennis Farina). Baldwin is remembered for his role as the marriage-troubled Beau Felton in the hit series "Homicide: Life on the Street." His television appearances include Showtime's critically acclaimed movie "Our Fathers," the SCI FI original movie "Anonymous Rex," the TV movie "Open House" (in which he starred opposite Christine Lahti), and "Killing Moon" with Penelope Ann Miller. Baldwin has also appeared as a guest star on "Cold Case" and "The Closer." Born and raised in Massapequa, Long Island, New York, Baldwin is one of the many talented Baldwin brothers. Before embarking on an acting career, he was a stand-up comedian.
Baldwin and his wife, Joanne Smith-Baldwin, have a daughter, Avis Ann, and they are expecting their second child. Baldwin currently resides in Montecito, California.
Based on the hit UK series, “I’m a Celebrity…Get Me Out Of Here!” is the ultimate “Swiss Family Robinson” as the 11 celebrities will be dropped into the heart of the Costa Rican jungle to face fun and comedic challenges designed to test their survival skills. America is the puppet master, controlling their favorite celebrities by putting them into challenges and tasks to win food, supplies and luxury items. In each episode, friendships will be tested, hilarity will ensue and viewers will decide which celebrities stay or go. The last remaining star will be crowned King or Queen of the Jungle, winning a substantial cash prize for his or her favorite charity.
Chef Peter Pahk - Silverado Resort
Executive Chef Peter Pahk An O’ahu, Hawaii native, our Napa Valley Dining Executive Chef Pahk began his career as an apprentice in Waikiki. After receiving training in French cuisine at Michel's and JB's, he worked at local restaurants - Nick's Fishmarket and Rex and Eric's where he added gourmet seafood and Continental cuisine to his repertoire.His formal education took place at Syracuse University, and at the Culinary Institute of America (CIA) in Hyde Park, New York. Upon graduating from the CIA, Chef Pahk embarked upon his career with The Ritz-Carlton Hotel Company in 1983. While there, he established an impressive following for his Asian-influenced California cuisine as Executive Chef at the Ritz Carlton - Atlanta and Marina Del Rey. He traveled extensively abroad to Hong Kong, Bali, Singapore, Korea, Australia and Mexico as a member of The Ritz Carlton Hotel Company's opening team. Domestically, he helped open hotels in Hawaii, Laguna Niguel, Pasadena, St. Louis, Philadelphia, Aspen, Kansas City and New Orleans. In 1993, Chef Pahk was named “America’s 2000,” an award given to outstanding chefs in North America. In 1994 he was honored with an invitation to cook the New Year’s Eve Dinner for the members of The James Beard Foundation in New York.In 1997, after 15 years of service with The Ritz Carlton Hotel Company, Chef Pahk joined the Silverado Resort in Napa Valley as the Executive Chef. This is a four diamond resort with two dining facilities plus the most sought out conference services and catering facility in Northern California. It also hosts 1,200 private members on 1,200 acres of golf and tennis activities.
Chef Pahk is a member of the American Culinary Federation, the James Beard Foundation, Chef's Collaborative, Slow Foods Napa Valley, Board Member of the Resort Food Executive Committee founded by Herman Rusch (an elite membership of 35 nationwide independent resort Exceutive Chefs), Board Member of the Mustard Festival Napa Valley, Chairperson for Share Our Strength Napa Valley, Charter Member of the Local First, a division of BALLE, devoted to supporting local businesses, and a professional member of Common Vision, an organization devoted to making sustainable oceans a reality through The Seafood Watch Program and The Monterey Bay Aquarium. Chef Pahk is a 4-time Napa Valley Mustard Festival Award winner. He received the People's Choice Award in 2005, 2006 and again in 2008. He also won the Critic's Choice Award in 2006.There's always more to celebrate when Chef Pahk is around. On May 1st, 2008, his recipe for Venison Shabu Shabu won the Cervena Venison Dish of The Year 2008. It will be featured in The Grill at Silverado on the dinner menu under Alternative Cuisine. He currently resides within the resort community of Silverado Resort with his wife Pat and three daughters Sarah, Emily and Noelle.
Chef Holly Petersen - "Sea Salt"
When you’ve cooked in great restaurant kitchens around the world for years, you know instantly what the essential element in your tool kit is: for Chef Holly Peterson, it’s pure grey salt crystals from Brittany, France. Holly first discovered the wonderful properties of pure sea salt while working in a three-star European restaurant, and began using it in place of ordinary table salt for all her original recipes. As the demand for a reliable source of sea salt grew, Sea Star™ was born, providing chefs, both professional and amateur, with this flavorful, high quality seasoning. Holly Peterson's credentials include a degree in enology from U.C. Davis and Grand Diplome de Cuisine from the prestigious La Varenne cooking school. She spent years cooking professionally in France, including stints at Château Mouton-Rothschild, Krug, and Remy-Martin. She made news in Europe when she was chosen as the first female chef at a Michelin three-star restaurant, Tantris, in Munich. When she returned to the United States, Holly spent eight years at the Robert Mondavi Winery, developing food and wine programs and events. Now, she teaches food and wine dynamics at The Culinary Institute of America at Greystone. Much of her time outside of teaching is spent importing and marketing Sea Star™ Sea Salt. "It's amazing how one salt can differ from another farmed in the same region," says Holly, who compares the many variables that affect the flavor of the salt to those that affect the flavor of wine. "Good salt used to be everywhere," notes Holly, explaining that the water the salt is harvested from in Brittany is the cleanest in the world. "This is the last region."