On Today's Show: CRNtalk.com
Josh Gates - Host "Destination Truth"
Explorer, adventurer, and photographer Josh Gates hails from the small town of Manchester-by-the-Sea, Massachusetts. A graduate of Boston's renowned Tufts University, Josh holds degrees in archaeology and drama. His work and travels have taken him to more than 75 countries around the world An avid scuba diver, he has participated in sub-sea archaeological excavations in the Mediterranean, and his work as a photographer has taken him from sweltering African villages to the icy heights of the Himalayas. In addition, he has scaled "the roof of Africa" on Mt. Kilimanjaro and climbed Aconcagua, the tallest mountain in the Americas. Josh holds degrees from Tufts University in archaeology and drama, and was recently inducted into The Explorers Club, a prestigious global organization dedicated to the advancement of exploration and field research. Josh currently resides in Los Angeles. RATINGS ALERT SYFY’S DESTINATION TRUTH SCORES IN WEEK TWO! New York, NY – September 17, 2009 – Last night, Syfy’s hit reality series Destination Truth, hosted by adventurer Josh Gates, broke ratings records for the second week in a row despite formidable competition. The all-new episode, airing from 10-11pm, delivered a 1.6 Household rating, 1.201 million Adults 18-49, 1.317 million Adults 25-54 (all series highs) and 2.021 million total viewers.
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.
Barbara Lazaroff - " American Wine & Food Festival"
LOS ANGELES, CA, August, 2009 - For its 27th year, the American Wine & Food Festival, hosted by the Puck-Lazaroff Charitable Foundation, is serving up a world-class culinary celebration benefiting Los Angeles Chapters of Meals On Wheels. With generous contributions from our returning top sponsors Audi and MasterCard®, AWFF is delighted to deliver a weekend of feasting and fundraising.This star-studded food Festival taking place October 2 - 4, 2009, in Los Angeles, features world-renowned chefs, vintners and spirit purveyors at the most anticipated epicurean event of the year. The Festival features a spectacular spread of delectable dishes, superb libations, fantasy auction items and amazing entertainment in three events - each offering a different level of participation for culinary connoisseurs to contribute to the cause.
Red Hot Kickoff CelebrationDate: Friday, October 2, 2009 - 7 p.m.Location: Please call (310) 777-3707 for location and directions after September 4.Designed to whet the appetites of Festival first-timers and alums alike, this party offers chic eats and innovative libations in an intimate lounge setting. Mingle with philanthropists and foodies who are newcomers and well-knowns on the Los Angeles scene.
Red Hot Kickoff Celebration tickets are available for $150 per person. For more information and to purchase tickets, visit www.AWFF.org.
American Wine & Food FestivalDate: Saturday, October 3, 2009 - 5-11 p.m.*5:00 PM Wolfgang Puck VIP Cooking Demonstration*VIP entrance available only with tickets purchased through Festival Patron and MasterCard promotions. 6:00 PM Festival OpensLocation: Universal Studios BacklotStaged against the backdrop of movie sets, the signature Saturday night event returns, once again, to Universal Studios Back Lot. As dusk falls, a spectacularly lit movie set provides the stage for a culinary scene like none other: An unrivaled epicurean feast prepared by world-renowned chefs, superb libations including fine wines and smooth spirits, and a silent auction filled with luxury items - all set to swinging sounds of live bands.
American Wine & Food Festival tickets are available for $300 per person online or $350 at the door. Table reservations are available from $3,500. For more information and to purchase tickets, visit www.AWFF.org.
Chefs Grand Tasting DinnerDate: Sunday, October 4, 2009 - 6:00 p.m.Location: Spago Beverly HillsWolfgang Puck, Lee Hefter & Barbara Lazaroff with Chef de Cuisine Thomas Boyce & Executive Pastry Chef Sherry Yard welcome several of the world’s finest chefs to prepare an elegant six-course dinner at the 10th Annual Chefs Grand Tasting Dinner. This limited-seating event at Spago Beverly Hills is filled with exquisite dishes paired with select wines and a live auction featuring one-of-a-kind items and experiences. Celebrity chefs Gina DePalma of Ristorante Babbo; Dean Fearing of Fearing’s at The Ritz-Carlton, Dallas; Laurent Gras of L2O; Thomas Keller of Bouchon; Jereme Leung of Jereme Leung Creative Concepts Pte Ltd; and Nobu Matsuhisa of Matsuhisa & Nobu LA pair up, each preparing one course, for the grand gala dinner.
Reservations for the Chefs Grand Tasting Dinner are available for $750 per person or $7,000 per table. Please contact Ellen Farentino, Spago, at (310) 385-0880.
Thanks to our generous donors Audi, MasterCard, Fiji Water, Southern California Gas, CIGNA and many more, AWFF is pleased to announce special perks to this year’s Festival.
We are honored to have MasterCard® return for a third year as the preferred card of the American Wine & Food Festival. In addition to its philanthropic presence making for a memorable weekend, MasterCard® is serving up palate-pleasing perks to its cardholders. World and World Elite MasterCard® cardholders can savor the full weekend of festivities with VIP packages and ticket purchase perks customized for the culinary connoisseur. Please contact MasterCard at 1-800-964-4742 or offers@octagon.com to purchase special packages and tickets. Reservations are limited in number and subject to availability, and are only valid if purchased via MasterCard using your World and World Elite MasterCard®.
Luxury hotel group Wynn Resorts is also rewarding Festival Patrons and Sponsor-a-Chef contributors for their generous donations with a complimentary two night’s stay in a Parlor Suite at the Wynn or Encore hotel in Las Vegas - the perfect way to pamper yourself after the weekend of festivities. Please call (310) 574-3663 to enjoy these perks.
Saturday Participating Chefs & Restaurants (to date):Alan Wong of Alan Wong’s; Alex Stratta of ALEX, Wynn Las Vegas; Mark Gaier and Clark Frasier of Arrows Restaurant; Jonathan Waxman of Barbuto; Paul Bartolotta of BARTOLOTTA Ristorante di Mare; Laurent Tourondel of BLT; Thomas Keller of Bouchon; Robert Del Grande of Café Annie; Mark Peel of Campanile; Rene Mata of Chinois; Walter Manzke of Church & State; Mark Miller of Coyote Café; Ken Oringer of Clio; Tom Colicchio of Craftsteak Restaurants; Ari Rosenson & Matt Hurley of CUT Las Vegas and Beverly Hills; Roger Stettler of Four Seasons Resort Maui, Hawaii; Ilan Hall of Gorbals; Frank Ostini of The Hitching Post; Joe Miller of Joe’s Restaurant, Venice; Richard Sandoval of Ketsi, Four Seasons Resort Punta Mita; Lydia Shire, Mario Capone & Simon Restrepo of Scampo; Traci Des Jardins of Manzanita Lake Tahoe; Cal Stamenov of Marinus Restaurant at Bernardus Lodge; Nobu Matsuhisa of Matsuhisa & Nobu LA; Gino Angelini of Minestraio Trattoria; John Cuevas of Montage Beverly Hills; Nancy Silverton of Mozza; Norman Van Aken of NORMAN’S; Octavio Becerra of Palate Food + Wine; Joachim Splichal of Patina; Francois Payard of Payard Patisserie & Bistro; Julian Serrano of Picasso; Jimmy Schmidt of Rattlesnake Club; Richard Reddington of Redd; Sam Choy of Sam Choy’s; Charles Phan of Slanted Door; Kerry Heffernan of South Gate; Mark Ferguson of Spago Bachelor Gulch; Wolfgang Puck of Spago Beverly Hills; Sherry Yard of Spago Beverly Hills; Lee Hefter and Thomas Boyce of Spago Beverly Hills; David Robins and Eric Klein of Spago Las Vegas;
Jamie Militello "Third Generation Welch’s grower-owner"
Jamie Militello is the third generation in his family to be a Welch’s grower-owner. Today, Militello Farm in Forestville New York is 260 acres, and Jamie grows and harvests approximately 2,000 tons of Concord and Niagara grapes for Welch’s each year. He employs five people full time, and up to twelve people during busy times such as the harvest and pruning season. Jamie lives on the farm with his wife Jeannine, five-year older daughter Faith, and two-year old twins Libby and Avery. Grape farmers from California to Massachusetts begin their harvest they also help to nourish families across the country. Many families l need help when it comes to be putting food on the table everyday. So as part of a plan to help feed families, Welch’s has developed Harvest of Help. Through Harvest of Help, Welch’s is partnering with Feeding America and will donate one million servings of fruit juice to the domestic hunger relief charity. Welch’s is calling on families across America to join the Harvest of Help by logging on to www.welchs.com/harvest to make a free product donation. For each click between August 15 and December 31 2009, Welch’s will donate eight 8 ounce servings of 100 percent juice to Feeding America, with the aim of donating one million servings in total. Jamie Millitello is a third generation Welch’s Grape Grower and owner. He will be on hand to discuss the Harvest for Help Program and why they decided to give back to the people.
Live Monday through Friday 8-9 AM PT The Nation's Premiere Food, Wine, Travel, Health, Wealth & Entertainment Show! Click HERE for more ways to listen.
Tuesday, September 29, 2009
Monday, September 28, 2009
Tue Sep 29, 2009
On Today's Show: CRNtalk.com
Wolfgang Puck - Celebrity Chef
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. Puck began cooking at his mother's side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at fourteen years of age. Wolfgang Puck recently introduced his new line of 11" thin crust, all-natural frozen pizzas that are available in all Los Angeles-area Albertson's. With them, Wolfgang has provided families with an economical, healthy and delicious way to feed a family- something that is important to all of us today. Through products like this and his additional incentives, like developing healthy school meals for elementary schools, Wolfgang is leading the charge to affect the way we eat- be it in our homes or in his restaurants. Through his program WELL (Wolfgang's Eat Love Live) he is a pioneer for bringing natural food products into grocery stores nationwide. Varieties of his new 11” pizzas include premium ingredients like additive-free pepperoni, fresh basil and premium cheeses. Selections include Cheese, Uncured Pepperoni, Tuscan Style (with pepperoni, sausage and salami) and Four Cheese, Tomato, and Pesto for the foodie child in training. This October, Celebrity Chef Wolfgang Puck is launching an exciting new line of product, Wolfgang Puck Culinary Iced Coffee. Wolfgang Puck Culinary Iced coffees are organic, kosher and only 120 calories. Flavors include Café au Lait, Crème Caramel, Double Blend Mocha and Vanilla Fusion. Wolfgang Puck is celebrating the 27th anniversary of his American Wine & food Festival on Saturday October 3rd. Over the years, he has raised over 15 million dollars for the Los Angeles chapter of Meals on Wheels guaranteeing the needy a way to receive their daily nutrition. Wolfgang has been instrumental in bringing acclaimed national chefs to LA for the event, yielding a sell-out attendance every year, which makes this event the most charitably profitable culinary event in Los Angeles every year. Wolfgang was actually the first to institute the notion of chefs and restaurants donating their time to worthy causes when he introduced the event in the Spago Hollywood parking lot many years ago. This original event inspired the current environment of food & wine events that are prevalent in many markets today making his reach into the non-profit world even greater. This year, chefs with LA restaurants like Laurent Tourondel, Nancy Silverton and Joachim Splichal will join chefs from national markets like Laurent Gras, Thomas Keller and Jonathan Waxman to celebrate and raise money for Meals on Wheels. To buy a ticket, please visit www.awff.org As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975. Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s. From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982 Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Wolfgang and Spago earned many accolades during its popular eighteen years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994.
D. Major Cohen - Starbucks Coffee Master
Major began his career with Starbucks in 1995 as a part-time barista and soon became inspired to learn more about the world of coffee. After spending eight years in the Boston market with customers and partners (Starbucks employees), Major transferred his obsession and knowledge for coffee and moved to Seattle to join the Coffee department in 2003. Since then, Major has become known throughout the company as the “man with the passion for Coffee”, he has created programs and spoken with baristas around the world that generate enthusiasm, instill pride and lead education for Starbucks coffee and quality. Coffee In An Instant – Major will demonstrate the easy experience of the latest innovation from Starbucks – a transformational instant coffee that has full body and flavor, like the fresh-brewed. It’s quick and convenient, and comes in portable packets that create the perfect cup of fresh brewed coffee fast! The Starbucks VIA Taste Challenge – Viewers can participate in their own Taste Challenge in their neighborhood Starbucks location from Oct. 2 – Oct. 5. Taste Challenge participants will experience the full flavor they know and love and will receive $1 off the purchase of a 3 or 12 pack of Starbucks VIA Ready Brew as well as an offer for a free Tall (12 oz) cup of coffee on their next visit.
Ruth Carey - Nutrition Consultant, RD
Nutrition Consultant in private practice. Extensive experience with print and broadcast media, public speaking and writing, public relations. Expertise in the areas of sports nutrition, nutrition for fitness, cardiovascular nutrition and weight control. Counsels children and adults. Culinary consulting includes recipe development for restaurants and organizations. Ruth Carey is a nutritionist with over 20 years in the healthy living industry tackling everything from sports nutrition to eating disorders to everyday healthy habits. She runs a private practice as well as is the official sports nutritionist for the Portland Trail Blazers. Ruth is also a consultant to the Portland State athletics and the Lewis and Clark track and field teams in Oregon . Ruth is often sought after for her expertise, speaking at national health conferences and writing articles for many well-known publications including Muscle and Fitness Hers, Shape, ADVANCE for Nurse Practitioners and the Gatorade Sports Science Institute. She is also frequently featured on television and radio programs including FOX 12 in Portland as well as appearances on Good Morning America, Weekend Today Show, CNN and The Food Network. Antioxidants are a big deal and they can be found in many fruits and vegetables we eat daily. They are known to help fight off cancer, lower the risk of heart disease and even slow down the aging process. Yet, most people don’t realize that not all vegetables and fruits are created equal. With all the conflicting information out there today, how can someone build a better salad and enjoy the amazing array of health benefits behind every bite? Ruth Carey, renowned nutritionist, knows the road to healthy, flavorful eating and is here to help listeners learn to heap the fruits and vegetables onto their plate. She will discuss research that shows the hidden benefits of salads and why eating a rainbow of colored fruits and veggies can help ensure you get the vitamins and minerals you need. Ruth will also detail how the healthy oils in salad dressings play a vital role in the absorption of key nutrients such as lycopene and alpha-and beta-carotene, which aid in the fight against cancer and heart disease.
Wolfgang Puck - Celebrity Chef
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. Puck began cooking at his mother's side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at fourteen years of age. Wolfgang Puck recently introduced his new line of 11" thin crust, all-natural frozen pizzas that are available in all Los Angeles-area Albertson's. With them, Wolfgang has provided families with an economical, healthy and delicious way to feed a family- something that is important to all of us today. Through products like this and his additional incentives, like developing healthy school meals for elementary schools, Wolfgang is leading the charge to affect the way we eat- be it in our homes or in his restaurants. Through his program WELL (Wolfgang's Eat Love Live) he is a pioneer for bringing natural food products into grocery stores nationwide. Varieties of his new 11” pizzas include premium ingredients like additive-free pepperoni, fresh basil and premium cheeses. Selections include Cheese, Uncured Pepperoni, Tuscan Style (with pepperoni, sausage and salami) and Four Cheese, Tomato, and Pesto for the foodie child in training. This October, Celebrity Chef Wolfgang Puck is launching an exciting new line of product, Wolfgang Puck Culinary Iced Coffee. Wolfgang Puck Culinary Iced coffees are organic, kosher and only 120 calories. Flavors include Café au Lait, Crème Caramel, Double Blend Mocha and Vanilla Fusion. Wolfgang Puck is celebrating the 27th anniversary of his American Wine & food Festival on Saturday October 3rd. Over the years, he has raised over 15 million dollars for the Los Angeles chapter of Meals on Wheels guaranteeing the needy a way to receive their daily nutrition. Wolfgang has been instrumental in bringing acclaimed national chefs to LA for the event, yielding a sell-out attendance every year, which makes this event the most charitably profitable culinary event in Los Angeles every year. Wolfgang was actually the first to institute the notion of chefs and restaurants donating their time to worthy causes when he introduced the event in the Spago Hollywood parking lot many years ago. This original event inspired the current environment of food & wine events that are prevalent in many markets today making his reach into the non-profit world even greater. This year, chefs with LA restaurants like Laurent Tourondel, Nancy Silverton and Joachim Splichal will join chefs from national markets like Laurent Gras, Thomas Keller and Jonathan Waxman to celebrate and raise money for Meals on Wheels. To buy a ticket, please visit www.awff.org As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975. Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s. From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982 Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Wolfgang and Spago earned many accolades during its popular eighteen years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994.
D. Major Cohen - Starbucks Coffee Master
Major began his career with Starbucks in 1995 as a part-time barista and soon became inspired to learn more about the world of coffee. After spending eight years in the Boston market with customers and partners (Starbucks employees), Major transferred his obsession and knowledge for coffee and moved to Seattle to join the Coffee department in 2003. Since then, Major has become known throughout the company as the “man with the passion for Coffee”, he has created programs and spoken with baristas around the world that generate enthusiasm, instill pride and lead education for Starbucks coffee and quality. Coffee In An Instant – Major will demonstrate the easy experience of the latest innovation from Starbucks – a transformational instant coffee that has full body and flavor, like the fresh-brewed. It’s quick and convenient, and comes in portable packets that create the perfect cup of fresh brewed coffee fast! The Starbucks VIA Taste Challenge – Viewers can participate in their own Taste Challenge in their neighborhood Starbucks location from Oct. 2 – Oct. 5. Taste Challenge participants will experience the full flavor they know and love and will receive $1 off the purchase of a 3 or 12 pack of Starbucks VIA Ready Brew as well as an offer for a free Tall (12 oz) cup of coffee on their next visit.
Ruth Carey - Nutrition Consultant, RD
Nutrition Consultant in private practice. Extensive experience with print and broadcast media, public speaking and writing, public relations. Expertise in the areas of sports nutrition, nutrition for fitness, cardiovascular nutrition and weight control. Counsels children and adults. Culinary consulting includes recipe development for restaurants and organizations. Ruth Carey is a nutritionist with over 20 years in the healthy living industry tackling everything from sports nutrition to eating disorders to everyday healthy habits. She runs a private practice as well as is the official sports nutritionist for the Portland Trail Blazers. Ruth is also a consultant to the Portland State athletics and the Lewis and Clark track and field teams in Oregon . Ruth is often sought after for her expertise, speaking at national health conferences and writing articles for many well-known publications including Muscle and Fitness Hers, Shape, ADVANCE for Nurse Practitioners and the Gatorade Sports Science Institute. She is also frequently featured on television and radio programs including FOX 12 in Portland as well as appearances on Good Morning America, Weekend Today Show, CNN and The Food Network. Antioxidants are a big deal and they can be found in many fruits and vegetables we eat daily. They are known to help fight off cancer, lower the risk of heart disease and even slow down the aging process. Yet, most people don’t realize that not all vegetables and fruits are created equal. With all the conflicting information out there today, how can someone build a better salad and enjoy the amazing array of health benefits behind every bite? Ruth Carey, renowned nutritionist, knows the road to healthy, flavorful eating and is here to help listeners learn to heap the fruits and vegetables onto their plate. She will discuss research that shows the hidden benefits of salads and why eating a rainbow of colored fruits and veggies can help ensure you get the vitamins and minerals you need. Ruth will also detail how the healthy oils in salad dressings play a vital role in the absorption of key nutrients such as lycopene and alpha-and beta-carotene, which aid in the fight against cancer and heart disease.
Saturday, September 26, 2009
Mon Sep 28, 2009
On Today's Show: CRNtalk.com
Trey Sims - President of Sims Foods, Inc
Wickles Pickles is definitely not one of the “big box” brands that you’ll traditionally find at most major retailers, but in just a short 10-year timeframe, Wickles Pickles can now be found at retailers in almost every state and more than 9,000 locations, including H-E-B, Fiesta Mart, The Fresh Market, Central Market, Fred’s, limited Wal-Mart stores, Meijer’s, Cracker Barrel, Albertson’s, Vons, Trader Joe’s, Publix, Tom Thumb, Safeway, Winn Dixie, Piggly Wiggly, Randalls, Hannaford, Bi-Lo, etc. However, what often makes Wickles Pickles unique is the fact that you can walk into a local hardware store, gourmet food store or gift shop, and find the Wickles Pickles brand. The Wickles Pickles recipes is 80 + years old, and before being packaged and sold under the Wickles Pickles brand name, jars were simply given away to friends and family during the holidays. In 1998, brothers Trey and Will Sims, and family friend, Andy Anderson, rented some space in Dadeville, Alabama and began making jars in a commercial kitchen. During that time, the three could make 27 cases a day, and beat the streets, selling Wickles Pickles locally and regionally. The Wickles Pickles recipe, short for “wickedly delicious” pickles, originally consisted of Wickles Pickles (slices) and Wickles Relish, but now includes Wickles Sub & Hoagie Relish, Wickles Pepper Strips, Wicked Banana Pepper Rings and the recently introduced Wickles Okra. What makes the product unique from other jarred pickles products is that Wickles Pickles are packed in a sugary cider vinegar with spicy peppers and garlic, providing a balance of sweetness with a touch of heat. Wickles Pickles are kosher, gluten-free, and are not processed with high-fructose corn syrup. With the introduction of Wickles Okra, the company is venturing into the spirits industry, and expects this product to be a favorite garnish for any Bloody Mary recipe. But, our Wickles Okra is not the only product currently being used by mixologists. Our Wickles Pickles are perfect for a martini, “Dirty Pickle,” or as we like to call it, the “Wickletini.” We continue to get feedback from customers, bars, restaurants and clubs who use Wickles Pickles in martini recipes, while Georgia-based Victory Motorcycle Club likes a splash of Wickles Pickles brine with Crown Royal Whisky.
Karen Brees "The CIG to Preserving Food"
Karen K. Brees, Ph.D., has been preserving food for nearly 40 years. During that time, she has won numerous ribbons at county fairs for her canned fruits, vegetables, preserves, pickles, and dried foods. She has a Ph.D. in Adult Education from the University of Idaho and is a Food Safety Advisor/Master Food Preserver for the University of Idaho Extension Service. Food contamination scandals, the rising cost of food, organic eating, and better nutrition-all these factors contribute to the upsurge in interest in food preservation. While there are many books on canning, freezing, and pickling foods, few are as comprehensive as The Complete Idiot's Guide(r) to Preserving Food, in which readers learn how easy and beneficial food preservation can be with detailed, step-by-step instructions.
Chef Blythe Beck "The Naughty Kitchen with Chef Blythe Beck"
Tuesdays on Oxygen (10-11 p.m. ET) - Acclaimed chef Blythe Beck is known for both her passion for food and passion for life. The executive chef of Central 214 restaurant and star of the upcoming Oxygen reality show, "The Naughty Kitchen with Chef Blythe Beck" creates rich, inviting "sexy new American cuisine" that she describes as "the food you grew up on…only I make it naughty." With her engaging wit, earthy zest, and cayenne-red hair, Beck's recognizable dishes not only please the eye and the palate, but also warm the heart. For Beck, every meal is a life-sharing event and she takes care to ensure diners feel both welcomed and "loved on," with her food celebrating the good times and bringing comfort when times are sad. Among her signature modern takes on classic dishes at Central 214: shrimp and cayenne deviled eggs; crispy fried prosciutto-wrapped cheddar cheese with spicy avocado and apple barbeque sauce; herb-stuffed pork chops with apple sweet potato hash mustard sauce; chicken fried kobe steak with buttered whipped potatoes with slow braised mustard greens and red-eye gravy; mini house-smoked dry-rubbed ribs; and Central 214 sticky buns with naughty nuts and maple bourbon ice cream. The feisty native Texan launched her career in Dallas restaurants, including the famed Mansion on Turtle Creek. Beck first became interested in the culinary arts while pursuing a public relations degree at Xavier University in Cincinnati, Ohio, and a part-time job at the Cooker restaurant changed the direction of her life. She took a leave of absence from Xavier, and after extended stays in England, Switzerland, France, and Italy, found she was more committed than ever to her new career goal. She returned to complete a degree in Hotel Restaurant Management at the University of North Texas (UNT). While studying at UNT, Beck completed an internship at the Mansion on Turtle Creek. Upon graduation, she accepted the coveted position of Apprentice to renowned chef Dean Fearing. During her four-year tenure at the Mansion, she moved quickly through the ranks, developing her skill and determination to produce unique dishes of the finest quality. In October 2004, restaurateur Hector Garcia tapped Beck to become sous chef at his new restaurant, Hector's on Henderson. In January 2006, she was promoted to executive chef, a position from which she stepped to the forefront of modern cuisine. Beck accepted the position as executive chef at the four-star Central 214 restaurant at Hotel Palomar Dallas in early 2009. Beck participates regularly in events for the Texas State Fair, as well as Savor Dallas, A Taste of Dallas and the Farmer's Market Hoedown. She is also a member of the prestigious Dallas Morning News Wine Panel.
JAMES KYSON LEE ("Ando" on NBC's "Heroes")
Mondays (8-9 p.m. ET) on NBC - James Kyson Lee stars in NBC's award-winning ensemble drama series "Heroes" as Ando Masahashi, a boisterous Tokyo executive who embarks on wild adventures with his time-traveling friend Hiro Nakamura. “Heroes” follows the lives of ordinary people who discover they possess extraordinary abilities. Most recently, Lee starred in the Sci-Fi Channel’s TV movie “Termination Shock,” as well as the romantic comedy “White on Rice,” which hits theaters in 2010. At his first television audition, Lee landed a guest-starring role on “J.A.G.” He has since appeared on NBC's “Las Vegas,” “The West Wing” and “Heist,” as well as “Threat Matrix” and “All About the Andersons.” In film, Lee recently starred in the 2008 horror feature, “Shutter.” Born in Seoul, South Korea, Lee moved with his family to New York City at the age of 10. He graduated from Bronx High School of Science and continued his education at Boston University and New England Institute of the Arts, where he studied communications. While in New England Lee enrolled in music, dance, and improvisation courses. Inspired by his newly discovered passion for performing, he sold his used car for $1,800 in the summer of 2001 and purchased a one-way ticket to Los Angeles. Lee began training as a jazz singer, and eventually made the transition from music to acting. A student of improvisation and sketch comedy at I.O. West and the Upright Citizens Brigade, Lee also enjoys playing basketball in the NBA celebrity league and the piano, as well as reading and watching documentaries. Lee currently resides in Los Angeles. His birthday is December 13.
KEVIN RANKIN ("Tyler Briggs" on NBC's "TRAUMA")
Mondays (9-10 p.m. ET) on NBC - Kevin Rankin stars as edgy EMT Tyler Briggs in NBC’s new ensemble medical drama series, “Trauma.” Rankin was born in Baton Rouge, La., and after the age of eleven, was raised outside of Houston, Texas. Before moving to Los Angeles in 2000, Kevin worked with Robert Duvall in the Academy Award-nominated film, "The Apostle." One of his most memorable characters was that of Lucien on the cult-hit "Undeclared," from creator Judd Apatow. Most recently, he had a recurring role on NBC’s critically-acclaimed drama “Friday Night Lights,” playing Herc, a quadriplegic Rugby player with an attitude. His other television credits include guest- starring roles on NBC’s “Law and Order,” “In Plain Sight,” “Grey's Anatomy,” “NCIS,” and “Lost.” Other highlights for Rankin include working with such notables as Ang Lee (2003’s “Hulk”), Joss Whedon (“Buffy the Vampire Slayer”), David Milch (“NYPD Blue”), John Riggi (“My Guide to Becoming a Rock Star”) and Mary Harron (“Six Feet Under”), among others. Rankin currently resides in Los Angeles.
Trey Sims - President of Sims Foods, Inc
Wickles Pickles is definitely not one of the “big box” brands that you’ll traditionally find at most major retailers, but in just a short 10-year timeframe, Wickles Pickles can now be found at retailers in almost every state and more than 9,000 locations, including H-E-B, Fiesta Mart, The Fresh Market, Central Market, Fred’s, limited Wal-Mart stores, Meijer’s, Cracker Barrel, Albertson’s, Vons, Trader Joe’s, Publix, Tom Thumb, Safeway, Winn Dixie, Piggly Wiggly, Randalls, Hannaford, Bi-Lo, etc. However, what often makes Wickles Pickles unique is the fact that you can walk into a local hardware store, gourmet food store or gift shop, and find the Wickles Pickles brand. The Wickles Pickles recipes is 80 + years old, and before being packaged and sold under the Wickles Pickles brand name, jars were simply given away to friends and family during the holidays. In 1998, brothers Trey and Will Sims, and family friend, Andy Anderson, rented some space in Dadeville, Alabama and began making jars in a commercial kitchen. During that time, the three could make 27 cases a day, and beat the streets, selling Wickles Pickles locally and regionally. The Wickles Pickles recipe, short for “wickedly delicious” pickles, originally consisted of Wickles Pickles (slices) and Wickles Relish, but now includes Wickles Sub & Hoagie Relish, Wickles Pepper Strips, Wicked Banana Pepper Rings and the recently introduced Wickles Okra. What makes the product unique from other jarred pickles products is that Wickles Pickles are packed in a sugary cider vinegar with spicy peppers and garlic, providing a balance of sweetness with a touch of heat. Wickles Pickles are kosher, gluten-free, and are not processed with high-fructose corn syrup. With the introduction of Wickles Okra, the company is venturing into the spirits industry, and expects this product to be a favorite garnish for any Bloody Mary recipe. But, our Wickles Okra is not the only product currently being used by mixologists. Our Wickles Pickles are perfect for a martini, “Dirty Pickle,” or as we like to call it, the “Wickletini.” We continue to get feedback from customers, bars, restaurants and clubs who use Wickles Pickles in martini recipes, while Georgia-based Victory Motorcycle Club likes a splash of Wickles Pickles brine with Crown Royal Whisky.
Karen Brees "The CIG to Preserving Food"
Karen K. Brees, Ph.D., has been preserving food for nearly 40 years. During that time, she has won numerous ribbons at county fairs for her canned fruits, vegetables, preserves, pickles, and dried foods. She has a Ph.D. in Adult Education from the University of Idaho and is a Food Safety Advisor/Master Food Preserver for the University of Idaho Extension Service. Food contamination scandals, the rising cost of food, organic eating, and better nutrition-all these factors contribute to the upsurge in interest in food preservation. While there are many books on canning, freezing, and pickling foods, few are as comprehensive as The Complete Idiot's Guide(r) to Preserving Food, in which readers learn how easy and beneficial food preservation can be with detailed, step-by-step instructions.
Chef Blythe Beck "The Naughty Kitchen with Chef Blythe Beck"
Tuesdays on Oxygen (10-11 p.m. ET) - Acclaimed chef Blythe Beck is known for both her passion for food and passion for life. The executive chef of Central 214 restaurant and star of the upcoming Oxygen reality show, "The Naughty Kitchen with Chef Blythe Beck" creates rich, inviting "sexy new American cuisine" that she describes as "the food you grew up on…only I make it naughty." With her engaging wit, earthy zest, and cayenne-red hair, Beck's recognizable dishes not only please the eye and the palate, but also warm the heart. For Beck, every meal is a life-sharing event and she takes care to ensure diners feel both welcomed and "loved on," with her food celebrating the good times and bringing comfort when times are sad. Among her signature modern takes on classic dishes at Central 214: shrimp and cayenne deviled eggs; crispy fried prosciutto-wrapped cheddar cheese with spicy avocado and apple barbeque sauce; herb-stuffed pork chops with apple sweet potato hash mustard sauce; chicken fried kobe steak with buttered whipped potatoes with slow braised mustard greens and red-eye gravy; mini house-smoked dry-rubbed ribs; and Central 214 sticky buns with naughty nuts and maple bourbon ice cream. The feisty native Texan launched her career in Dallas restaurants, including the famed Mansion on Turtle Creek. Beck first became interested in the culinary arts while pursuing a public relations degree at Xavier University in Cincinnati, Ohio, and a part-time job at the Cooker restaurant changed the direction of her life. She took a leave of absence from Xavier, and after extended stays in England, Switzerland, France, and Italy, found she was more committed than ever to her new career goal. She returned to complete a degree in Hotel Restaurant Management at the University of North Texas (UNT). While studying at UNT, Beck completed an internship at the Mansion on Turtle Creek. Upon graduation, she accepted the coveted position of Apprentice to renowned chef Dean Fearing. During her four-year tenure at the Mansion, she moved quickly through the ranks, developing her skill and determination to produce unique dishes of the finest quality. In October 2004, restaurateur Hector Garcia tapped Beck to become sous chef at his new restaurant, Hector's on Henderson. In January 2006, she was promoted to executive chef, a position from which she stepped to the forefront of modern cuisine. Beck accepted the position as executive chef at the four-star Central 214 restaurant at Hotel Palomar Dallas in early 2009. Beck participates regularly in events for the Texas State Fair, as well as Savor Dallas, A Taste of Dallas and the Farmer's Market Hoedown. She is also a member of the prestigious Dallas Morning News Wine Panel.
JAMES KYSON LEE ("Ando" on NBC's "Heroes")
Mondays (8-9 p.m. ET) on NBC - James Kyson Lee stars in NBC's award-winning ensemble drama series "Heroes" as Ando Masahashi, a boisterous Tokyo executive who embarks on wild adventures with his time-traveling friend Hiro Nakamura. “Heroes” follows the lives of ordinary people who discover they possess extraordinary abilities. Most recently, Lee starred in the Sci-Fi Channel’s TV movie “Termination Shock,” as well as the romantic comedy “White on Rice,” which hits theaters in 2010. At his first television audition, Lee landed a guest-starring role on “J.A.G.” He has since appeared on NBC's “Las Vegas,” “The West Wing” and “Heist,” as well as “Threat Matrix” and “All About the Andersons.” In film, Lee recently starred in the 2008 horror feature, “Shutter.” Born in Seoul, South Korea, Lee moved with his family to New York City at the age of 10. He graduated from Bronx High School of Science and continued his education at Boston University and New England Institute of the Arts, where he studied communications. While in New England Lee enrolled in music, dance, and improvisation courses. Inspired by his newly discovered passion for performing, he sold his used car for $1,800 in the summer of 2001 and purchased a one-way ticket to Los Angeles. Lee began training as a jazz singer, and eventually made the transition from music to acting. A student of improvisation and sketch comedy at I.O. West and the Upright Citizens Brigade, Lee also enjoys playing basketball in the NBA celebrity league and the piano, as well as reading and watching documentaries. Lee currently resides in Los Angeles. His birthday is December 13.
KEVIN RANKIN ("Tyler Briggs" on NBC's "TRAUMA")
Mondays (9-10 p.m. ET) on NBC - Kevin Rankin stars as edgy EMT Tyler Briggs in NBC’s new ensemble medical drama series, “Trauma.” Rankin was born in Baton Rouge, La., and after the age of eleven, was raised outside of Houston, Texas. Before moving to Los Angeles in 2000, Kevin worked with Robert Duvall in the Academy Award-nominated film, "The Apostle." One of his most memorable characters was that of Lucien on the cult-hit "Undeclared," from creator Judd Apatow. Most recently, he had a recurring role on NBC’s critically-acclaimed drama “Friday Night Lights,” playing Herc, a quadriplegic Rugby player with an attitude. His other television credits include guest- starring roles on NBC’s “Law and Order,” “In Plain Sight,” “Grey's Anatomy,” “NCIS,” and “Lost.” Other highlights for Rankin include working with such notables as Ang Lee (2003’s “Hulk”), Joss Whedon (“Buffy the Vampire Slayer”), David Milch (“NYPD Blue”), John Riggi (“My Guide to Becoming a Rock Star”) and Mary Harron (“Six Feet Under”), among others. Rankin currently resides in Los Angeles.
Tuesday, September 22, 2009
Tue Sep 22, 2009
On Today's Show: CRNtalk.com
Blythe Beck "The Naughty Kitchen With Chef Blythe Beck"
Blythe Beck, the fiery young chef and star of Oxygen's upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. “The Naughty Kitchen With Chef Blythe Beck” is certain to cook up the drama both in and out of the kitchen. In The Naughty Kitchen With Chef Blythe Beck, Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.You can also expect to see naughty times and nice times. You can expect to see great food and great fun on "The Naughty Kitchen with Chef Blythe Beck"! You can also expect to see naughty times, nice times, and me getting everybody fired up! Well, that and my quest for total world culinary domination, and my undying love for NKOTB and Nick Lachey! Heart you! Keep it naughty!
Andrew Ford Johnnie Walker Master Blender, Scotland
holds the esteemed title of Master Blender for the House of Walker’s portfolio ofblended Scotch whiskies. As a Master Blender, Andrew practices his craft at the Diageo Technical Centre Europe in Scotland alongside an award‐winning blending team, led by Master Blender Jim Beveridge. Each Master Blender contributes to the composition of the Johnnie Walker blends to insure that the Walker produced today is blended to the same style as it has been since its inception. It is this commitment to consistency and quality that has positioned Johnnie Walker as the global leader in blended Scotch whisky. For the thirty‐three years that Andrew has been in the whisky industry, he has worked on behalf of Johnnie Walker’ parent company. Andrew began work as an analyst with Distillers Company Limited at Glenochil Research Station, Scotland in 1977. His work at Glenochil involved investigating wood chemistry and whisky maturation. He soon became a member of the Research Station nosing panel, developing a passion for whisky flavour that continues through the present day. During the 1980’ and early 1990’, Andrew researched the influence of cask maturation on Scotch whisky flavour. His work led to the creation of cask treatment facilities at United Distillers cooperages to insure the casks produced a product of consistent quality, whether to sell as astandalone single malt or for use in a blend. In the mid 1990’ Andrew worked with United Distillers and Vintners Liquid Development Group contributing to the development of a range of Scotch whiskies. It was during this time that he began developing the time‐honoured craft of whisky blending that now affords him the title of Master Blender. Andrew is married with two daughters and lives near the historic town of Stirling, situated between Edinburgh and Glasgow.
Patrick Blangy Director of Sales & Marketing - Taj Boston
The Crown Jewel of Boston Hotels, renowned for its cherished traditions, classic style and award-winning service, has welcomed guests from around the world since it first opened its doors in 1927. Located at the corner of the fashionable Arlington and Newbury streets Taj Boston overlooks the charming Public Garden acclaimed for its lagoon used for swan boat rides and ice-skating frog pond. Taj Boston is only 4.8 miles from Logan International Airport and is also close to major highways and railroad stations. The hotel underwent a complete restoration in 2002 to celebrate its 75th anniversary. New services and amenities were added and a prized collection of original art and antiques is now on display throughout the hotel. Surrounded by art galleries, boutiques and restaurants, Taj Boston is in the heart of it all. The hotel is close to the Theatre District, historic sites and shopping at Copley Place and the Hynes Convention Center.
Niki Taylor - Supermodel & Mom
Niki Taylor has become one of the most successful international models of all time. At 16, she became the youngest woman to appear on the cover of VOGUE and has been featured on over 320 magazine covers worldwide. Niki enthusiastically embraces the new challenge of balancing her professional career with the responsibilities of her personal life. Wife to NASCAR driver Burney Lamar and mother to twin boys Hunter and Jake, and new baby girl Ciel, beyond her working life, taking care of the family is a top priority for Niki. Every Mom knows that getting the family to eat dinner together is a great way to keep everyone connected and provide much needed family support. But it’s one thing to know it and another think to actually make it happen. And during the back-to-school season with schedule changes and activities starting, families can barely find time to exchange friendly greetings let alone sit down and eat an evening meal together. So last year the National Pork Board renamed their popular National Eat Dinner Together Week program National Eat Together Week in order encourage families to enjoy a family meal together…at any time of day. And one superbusy supermodel/supermom is Niki Taylor. As the mother of teenage sons and a new baby girl, Niki knows just how hard it can be to get everyone together for a meal. But despite a crazy work-life she still makes time to prepare family meals. And she’s not alone. According to a recent study, 85 percent of consumers say they’re eating a home-cooked meal three or more times a week and families everywhere are returning to home cooking.
Blythe Beck "The Naughty Kitchen With Chef Blythe Beck"
Blythe Beck, the fiery young chef and star of Oxygen's upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. “The Naughty Kitchen With Chef Blythe Beck” is certain to cook up the drama both in and out of the kitchen. In The Naughty Kitchen With Chef Blythe Beck, Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.You can also expect to see naughty times and nice times. You can expect to see great food and great fun on "The Naughty Kitchen with Chef Blythe Beck"! You can also expect to see naughty times, nice times, and me getting everybody fired up! Well, that and my quest for total world culinary domination, and my undying love for NKOTB and Nick Lachey! Heart you! Keep it naughty!
Andrew Ford Johnnie Walker Master Blender, Scotland
holds the esteemed title of Master Blender for the House of Walker’s portfolio ofblended Scotch whiskies. As a Master Blender, Andrew practices his craft at the Diageo Technical Centre Europe in Scotland alongside an award‐winning blending team, led by Master Blender Jim Beveridge. Each Master Blender contributes to the composition of the Johnnie Walker blends to insure that the Walker produced today is blended to the same style as it has been since its inception. It is this commitment to consistency and quality that has positioned Johnnie Walker as the global leader in blended Scotch whisky. For the thirty‐three years that Andrew has been in the whisky industry, he has worked on behalf of Johnnie Walker’ parent company. Andrew began work as an analyst with Distillers Company Limited at Glenochil Research Station, Scotland in 1977. His work at Glenochil involved investigating wood chemistry and whisky maturation. He soon became a member of the Research Station nosing panel, developing a passion for whisky flavour that continues through the present day. During the 1980’ and early 1990’, Andrew researched the influence of cask maturation on Scotch whisky flavour. His work led to the creation of cask treatment facilities at United Distillers cooperages to insure the casks produced a product of consistent quality, whether to sell as astandalone single malt or for use in a blend. In the mid 1990’ Andrew worked with United Distillers and Vintners Liquid Development Group contributing to the development of a range of Scotch whiskies. It was during this time that he began developing the time‐honoured craft of whisky blending that now affords him the title of Master Blender. Andrew is married with two daughters and lives near the historic town of Stirling, situated between Edinburgh and Glasgow.
Patrick Blangy Director of Sales & Marketing - Taj Boston
The Crown Jewel of Boston Hotels, renowned for its cherished traditions, classic style and award-winning service, has welcomed guests from around the world since it first opened its doors in 1927. Located at the corner of the fashionable Arlington and Newbury streets Taj Boston overlooks the charming Public Garden acclaimed for its lagoon used for swan boat rides and ice-skating frog pond. Taj Boston is only 4.8 miles from Logan International Airport and is also close to major highways and railroad stations. The hotel underwent a complete restoration in 2002 to celebrate its 75th anniversary. New services and amenities were added and a prized collection of original art and antiques is now on display throughout the hotel. Surrounded by art galleries, boutiques and restaurants, Taj Boston is in the heart of it all. The hotel is close to the Theatre District, historic sites and shopping at Copley Place and the Hynes Convention Center.
Niki Taylor - Supermodel & Mom
Niki Taylor has become one of the most successful international models of all time. At 16, she became the youngest woman to appear on the cover of VOGUE and has been featured on over 320 magazine covers worldwide. Niki enthusiastically embraces the new challenge of balancing her professional career with the responsibilities of her personal life. Wife to NASCAR driver Burney Lamar and mother to twin boys Hunter and Jake, and new baby girl Ciel, beyond her working life, taking care of the family is a top priority for Niki. Every Mom knows that getting the family to eat dinner together is a great way to keep everyone connected and provide much needed family support. But it’s one thing to know it and another think to actually make it happen. And during the back-to-school season with schedule changes and activities starting, families can barely find time to exchange friendly greetings let alone sit down and eat an evening meal together. So last year the National Pork Board renamed their popular National Eat Dinner Together Week program National Eat Together Week in order encourage families to enjoy a family meal together…at any time of day. And one superbusy supermodel/supermom is Niki Taylor. As the mother of teenage sons and a new baby girl, Niki knows just how hard it can be to get everyone together for a meal. But despite a crazy work-life she still makes time to prepare family meals. And she’s not alone. According to a recent study, 85 percent of consumers say they’re eating a home-cooked meal three or more times a week and families everywhere are returning to home cooking.
Saturday, September 19, 2009
Mon Sep 21, 2009
On Today's Show: CRNtalk.com
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.
Tom Donahue- General Manage Manager- Olio Ristorante
Located in The Riverside Marriott, this dining destination features Italian cuisine with a California twist. We feature fresh Northern and Southern Italian specialties with a strong emphasis on steak and seafood, along with an award- winning wine menu, a spectacular breakfast buffet and omelet station. Riverside Downtown Restaurant Week September 28 - October 10, 2009 Fine Dining Riverside, an organization comprised of Riverside’s leading fine dining establishments, presents Riverside’s 2nd Annual Downtown Restaurant Week fundraiser to benefit the local arts community and provide culinary scholarships. This year Restaurant Week will offer its specialty fixed-price three-course lunch and dinner menus for two weeks, starting September 28 and lasting through October 10, 2009. Lunch will be $20 per person. Dinner will be $35 per person. There will be an additional charge for wine pairing. Restaurant Week is brought to you by Fine Dining Riverside and sponsored by The Press-Enterprise, KOLA 99.9 FM, City of Riverside, Riverside Magazine and Sysco. Guests can obtain a Restaurant Week Passport to collect stamps at each of the seven Fine Dining Riverside Restaurants. Those that receive a stamp from all seven restaurants during Restaurant Week will be invited to an exclusive wine reception at the Catacombs of The Mission Inn. At the reception, there will be a chance to win a Progressive Dinner for eight, along with two rooms at the Marriott Hotel Riverside for one night. The Progressive Dinner is an exquisite experience, where guests will enjoy a taste of each Fine Dining Riverside restaurant, along with wine pairing. Transportation will be provided. Restaurants participating in Restaurant Week include Ciao Bella Ristorante, Mario’s Place, Mission Inn Restaurant, Restaurant Omakase, Olio Ristorante, Café Sevilla, and Saffron. Restaurant Week will commence on Sunday, September 27 with a grand gala fundraiser for the arts to be held at the Riverside Municipal Auditorium. The gala features music, local performers, wine and fine cuisine. The gala will take place from 5p.m. to 8p.m. Tickets for the gala are $50 in advance and $60 at the door. More information can be found online at www.finediningriverside.com.
Laura Frankel "Jewish Slow Cooker Recipes: 120 Holiday and Everyday Dishes Made Easy"
When chef Laura Frankel's family decided to keep kosher, they agreed to give up pork, shellfish, and the combination of milk and meat. But they didn't agree to give up taste. So Frankel focused her culinary talents on creating kosher food that is every bit as refined as its nonkosher counterpart. The restaurant she opened, Shallots, was soon acclaimed nationwide as a premier example of fine kosher cooking. While Frankel's passion for ingredients and exciting cooking was successful at work, her meals at home were not nearly as inspired. How could the chef-mother cook great meals at home without the elaborate prep of restaurant meals? The answer was sitting in her kitchen: the slow cooker. That "Shabbat miracle machine," as Frankel calls it, was already getting a weekly workout as a way to provide a warm, satisfying lunch while observing the Sabbath ban on cooking. Once she realized the slow cooker could produce satisfying, creative meals all week long, Frankel's culinary imagination was off and running. Soon she was delighting her family with sophisticated yet simple new dishes, all using ingredients she found in her local market. In Jewish Slow Cooker Recipes, Frankel shares more than 120 easy, enticing recipes for everyday meals and holiday favorites that make amazing use of the humble, ever-reliable slow cooker.
SCHEDULE:Premieres Sept. 22 10/9c
Blythe Beck "The Naughty Kitchen With Chef Blythe Beck"
Blythe Beck, the fiery young chef and star of Oxygen's upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. “The Naughty Kitchen With Chef Blythe Beck” is certain to cook up the drama both in and out of the kitchen. In The Naughty Kitchen With Chef Blythe Beck, Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.You can also expect to see naughty times and nice times. You can expect to see great food and great fun on "The Naughty Kitchen with Chef Blythe Beck"! You can also expect to see naughty times, nice times, and me getting everybody fired up! Well, that and my quest for total world culinary domination, and my undying love for NKOTB and Nick Lachey! Heart you! Keep it naughty!
Phillip Lemarque "Best Eatz"
Restaurant consultant and current producer of "Webisodes", Phil writes a daily blog at www.besteatz.com about the industry and various dining experiences around southern California. His revies allow readers to determine the status and features of various restaurants before they experience the location. Phil and his wife also worked for Michael Jackson for a few years at the Neverland Ranch and he was a witness for the prosecution in Jackson's molestation trial.
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.
Tom Donahue- General Manage Manager- Olio Ristorante
Located in The Riverside Marriott, this dining destination features Italian cuisine with a California twist. We feature fresh Northern and Southern Italian specialties with a strong emphasis on steak and seafood, along with an award- winning wine menu, a spectacular breakfast buffet and omelet station. Riverside Downtown Restaurant Week September 28 - October 10, 2009 Fine Dining Riverside, an organization comprised of Riverside’s leading fine dining establishments, presents Riverside’s 2nd Annual Downtown Restaurant Week fundraiser to benefit the local arts community and provide culinary scholarships. This year Restaurant Week will offer its specialty fixed-price three-course lunch and dinner menus for two weeks, starting September 28 and lasting through October 10, 2009. Lunch will be $20 per person. Dinner will be $35 per person. There will be an additional charge for wine pairing. Restaurant Week is brought to you by Fine Dining Riverside and sponsored by The Press-Enterprise, KOLA 99.9 FM, City of Riverside, Riverside Magazine and Sysco. Guests can obtain a Restaurant Week Passport to collect stamps at each of the seven Fine Dining Riverside Restaurants. Those that receive a stamp from all seven restaurants during Restaurant Week will be invited to an exclusive wine reception at the Catacombs of The Mission Inn. At the reception, there will be a chance to win a Progressive Dinner for eight, along with two rooms at the Marriott Hotel Riverside for one night. The Progressive Dinner is an exquisite experience, where guests will enjoy a taste of each Fine Dining Riverside restaurant, along with wine pairing. Transportation will be provided. Restaurants participating in Restaurant Week include Ciao Bella Ristorante, Mario’s Place, Mission Inn Restaurant, Restaurant Omakase, Olio Ristorante, Café Sevilla, and Saffron. Restaurant Week will commence on Sunday, September 27 with a grand gala fundraiser for the arts to be held at the Riverside Municipal Auditorium. The gala features music, local performers, wine and fine cuisine. The gala will take place from 5p.m. to 8p.m. Tickets for the gala are $50 in advance and $60 at the door. More information can be found online at www.finediningriverside.com.
Laura Frankel "Jewish Slow Cooker Recipes: 120 Holiday and Everyday Dishes Made Easy"
When chef Laura Frankel's family decided to keep kosher, they agreed to give up pork, shellfish, and the combination of milk and meat. But they didn't agree to give up taste. So Frankel focused her culinary talents on creating kosher food that is every bit as refined as its nonkosher counterpart. The restaurant she opened, Shallots, was soon acclaimed nationwide as a premier example of fine kosher cooking. While Frankel's passion for ingredients and exciting cooking was successful at work, her meals at home were not nearly as inspired. How could the chef-mother cook great meals at home without the elaborate prep of restaurant meals? The answer was sitting in her kitchen: the slow cooker. That "Shabbat miracle machine," as Frankel calls it, was already getting a weekly workout as a way to provide a warm, satisfying lunch while observing the Sabbath ban on cooking. Once she realized the slow cooker could produce satisfying, creative meals all week long, Frankel's culinary imagination was off and running. Soon she was delighting her family with sophisticated yet simple new dishes, all using ingredients she found in her local market. In Jewish Slow Cooker Recipes, Frankel shares more than 120 easy, enticing recipes for everyday meals and holiday favorites that make amazing use of the humble, ever-reliable slow cooker.
SCHEDULE:Premieres Sept. 22 10/9c
Blythe Beck "The Naughty Kitchen With Chef Blythe Beck"
Blythe Beck, the fiery young chef and star of Oxygen's upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. “The Naughty Kitchen With Chef Blythe Beck” is certain to cook up the drama both in and out of the kitchen. In The Naughty Kitchen With Chef Blythe Beck, Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.You can also expect to see naughty times and nice times. You can expect to see great food and great fun on "The Naughty Kitchen with Chef Blythe Beck"! You can also expect to see naughty times, nice times, and me getting everybody fired up! Well, that and my quest for total world culinary domination, and my undying love for NKOTB and Nick Lachey! Heart you! Keep it naughty!
Phillip Lemarque "Best Eatz"
Restaurant consultant and current producer of "Webisodes", Phil writes a daily blog at www.besteatz.com about the industry and various dining experiences around southern California. His revies allow readers to determine the status and features of various restaurants before they experience the location. Phil and his wife also worked for Michael Jackson for a few years at the Neverland Ranch and he was a witness for the prosecution in Jackson's molestation trial.
Wednesday, September 16, 2009
Wed Sep 16, 2009
On Today's Show: CRNtalk.com
Larry Lipson - Costa Rica Wine Correspondent
Larry 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.
Eric Lamond - Director of Marketing - C3 Entertainment, Inc.
Eric M. Lamond, is the Director of Marketing for C3 Entertainment, Inc. Eric brings 25 years of corporate marketing management experience to C3 from the financial services and high tech fields including work with TGI, a global provider of high-speed satellite services, Transamerica and served as President of the California Health Maintenance Association’s Administration subsidiary. His association with The Three Stooges is both personal and professional, as he is Larry Fine’s eldest grandchild. His first screen credit was in 1955 in the Andy Clyde two reeler SCRATCH SCRATCH SCRATCH , directed by Jules White, and starring Dorothy Granger (who appeared in The Three Stooges short Punch Drunks). Eric worked with The Three Stooges throughout his youth, appearing in their feature films and in several of the live action filmed wrap arounds used in the 1965 animated Three Stooges cartoon series. His acting work mainly focused on television commercials until his mid teens. There were also several appearances with the Stooges on The Three Stooges Show Starring Don Lamond on KTTV in Los Angeles. Don Lamond is Eric’s father and was married to Larry’s daughter Phyllis. Mr. Lamond received Journalism and English degrees from the UC system and also studied at the University of Vichy in France.
Chef John Greeley - "21 Club" New York City
John Greeley’s sumptuous creations stem from a love of fine art, exceptional culinary skill and a passion for local ingredients. John’s formal training was conducted at New York City’s School of Visual Arts and Savannah (GA) College of Art and Design. John’s culinary career spanned the east coast from Nantucket Island to 45 South in Savanna before he found his home at ‘21’. Joining ‘21’ in 1995, he was quickly promoted to sous-chef. In 2002, he became opening sous-chef of The Upstairs at ‘21’, and is currently executive chef of ‘21’. John’s know-how with new American cuisine combined with his training in the fine arts provides a unique platform for his creations by using the freshest ingredients in tasty and visually exciting new ways. John’s wild game and fish dishes have wowed ‘21’ patrons for nearly 10 years. John is the media’s go-to-guy for holiday help: his untraditional wild turkey and breadless squash stuffing was syndicated in 2004 and 2005 by the Associated Press. When NBC’s TODAY Show needed a new twist on Christmas, John ably demonstrated his effortless “goof-proof” goose. He has appeared three times on CBS’s Saturday Early Show “Chef on a Shoestring” and has made chili with David Tutera on Discovery’s The Party Planner.
Becky Edwards - Public Relations State of Montana
Montana has become a major destination for food and wine enthusiasts, thanks to a rustic bonanza of organic growers and sophisticated bistros. A culture of burgers, ribeyes, t-bones and porterhouses is also alive and kicking. And nothing about your trip will say more to folks back home than a pair of split britches. For travelers seeking to recharge in the great outdoors, Montana is the promised land. The challenge is where to start. Raft, canoe or kayak on Montana’s storied rivers and lakes. Cast a caddis fly to wily rainbow trout or ply the depths for lunker walleye. Maybe you want to get in touch with your inner-cowboy so saddle up, dude. Anyone up for backpacking in the Bob Marshall Wilderness or Beartooth-Absaroka? How about a road bike spin on a lonely scenic byway or some deep forest single track on your fat tire steed? Like we said, the choices are as vast as our spectacular landscape. If the closest you've come to a cow is the milk in your latte, consider a Montana agricultural tour or Farmers' Market. Montana is a virtual barnyard - with vineyards, dairies, ranches and, well, cows. Whether you're looking to sharpen your culinary skills or just muddy up the boots, here's ample opportunity for both. Montana is well known for our huge mountains, exceptional snow, friendly faces and uncrowded slopes. And yet we also offer plenty of fine lodging, dining and shopping to please any traveler. But if that's not enough, take a look at these great offers from Montana's ski areas.
Las Vegas Monorail is a state-of-the-art, automated, driverless rail system that runs above the streets along the east-side of the Las Vegas Strip. It opened in 2004 and has become a popular way for commuters, tourists, and convention-goers to quickly travel the Strip in air-conditioned comfort and without traffic worries. Along a 3.9-mile route from the Sahara Hotel to the MGM Grand. There are seven stations: MGM Grand, Bally's/Paris Las Vegas, Flamingo/Caesars Palace, Harrah's/Imperial Palace, Las Vegas Convention Center, Las Vegas Hilton and Sahara. The original one-mile monorail between the MGM Grand and Bally's was built in 1993. The expansion to the current system was completed in 2004. The Las Vegas Monorail Company owns the Las Vegas Monorail. Bombardier Transportation, Inc. is contracted to operate and maintain the system. For your convenience there are several ticketing options to meet your needs. You can see a full list of ticket types on our Ticket Info page. Online in advance; at automated, touch-screen ticket vending machines (TVMs); and at TVMs at various locations within the station resort properties
It is the first driverless public monorail system in the world.
It is the first privately owned public transportation system in the nation to be funded only by fares and advertising.
It features one of the most entertaining, immersive advertising environments of any public transportation systems, elevating marketing to entertainment.
It boasts one of the smallest footprints of any elevated transit system.The Monorail travels the 3.9-mile, seven-station route in 15 minutes or less.
It reaches speeds of up to 50 miles per hour.
It is capable of moving 3,200 passengers per hour in each direction.
It operates 365 days a year,19 hours a day during the week and 20 hours a day Friday through Sunday.
Each train seats 72 passengers and offers standing room capacity for over 150 persons.
It has carried more than 30 million passengers.
In 2008, the Monorail aided in the annual removal of an estimated 3.4 million vehicle miles from Southern Nevada major roadways and reduced emissions by more than 61 tons of carbon monoxide (CO), volatile organic compounds (VOC) and nitrogen oxides (NOx) over the course of the year.
Larry Lipson - Costa Rica Wine Correspondent
Larry 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.
Eric Lamond - Director of Marketing - C3 Entertainment, Inc.
Eric M. Lamond, is the Director of Marketing for C3 Entertainment, Inc. Eric brings 25 years of corporate marketing management experience to C3 from the financial services and high tech fields including work with TGI, a global provider of high-speed satellite services, Transamerica and served as President of the California Health Maintenance Association’s Administration subsidiary. His association with The Three Stooges is both personal and professional, as he is Larry Fine’s eldest grandchild. His first screen credit was in 1955 in the Andy Clyde two reeler SCRATCH SCRATCH SCRATCH , directed by Jules White, and starring Dorothy Granger (who appeared in The Three Stooges short Punch Drunks). Eric worked with The Three Stooges throughout his youth, appearing in their feature films and in several of the live action filmed wrap arounds used in the 1965 animated Three Stooges cartoon series. His acting work mainly focused on television commercials until his mid teens. There were also several appearances with the Stooges on The Three Stooges Show Starring Don Lamond on KTTV in Los Angeles. Don Lamond is Eric’s father and was married to Larry’s daughter Phyllis. Mr. Lamond received Journalism and English degrees from the UC system and also studied at the University of Vichy in France.
Chef John Greeley - "21 Club" New York City
John Greeley’s sumptuous creations stem from a love of fine art, exceptional culinary skill and a passion for local ingredients. John’s formal training was conducted at New York City’s School of Visual Arts and Savannah (GA) College of Art and Design. John’s culinary career spanned the east coast from Nantucket Island to 45 South in Savanna before he found his home at ‘21’. Joining ‘21’ in 1995, he was quickly promoted to sous-chef. In 2002, he became opening sous-chef of The Upstairs at ‘21’, and is currently executive chef of ‘21’. John’s know-how with new American cuisine combined with his training in the fine arts provides a unique platform for his creations by using the freshest ingredients in tasty and visually exciting new ways. John’s wild game and fish dishes have wowed ‘21’ patrons for nearly 10 years. John is the media’s go-to-guy for holiday help: his untraditional wild turkey and breadless squash stuffing was syndicated in 2004 and 2005 by the Associated Press. When NBC’s TODAY Show needed a new twist on Christmas, John ably demonstrated his effortless “goof-proof” goose. He has appeared three times on CBS’s Saturday Early Show “Chef on a Shoestring” and has made chili with David Tutera on Discovery’s The Party Planner.
Becky Edwards - Public Relations State of Montana
Montana has become a major destination for food and wine enthusiasts, thanks to a rustic bonanza of organic growers and sophisticated bistros. A culture of burgers, ribeyes, t-bones and porterhouses is also alive and kicking. And nothing about your trip will say more to folks back home than a pair of split britches. For travelers seeking to recharge in the great outdoors, Montana is the promised land. The challenge is where to start. Raft, canoe or kayak on Montana’s storied rivers and lakes. Cast a caddis fly to wily rainbow trout or ply the depths for lunker walleye. Maybe you want to get in touch with your inner-cowboy so saddle up, dude. Anyone up for backpacking in the Bob Marshall Wilderness or Beartooth-Absaroka? How about a road bike spin on a lonely scenic byway or some deep forest single track on your fat tire steed? Like we said, the choices are as vast as our spectacular landscape. If the closest you've come to a cow is the milk in your latte, consider a Montana agricultural tour or Farmers' Market. Montana is a virtual barnyard - with vineyards, dairies, ranches and, well, cows. Whether you're looking to sharpen your culinary skills or just muddy up the boots, here's ample opportunity for both. Montana is well known for our huge mountains, exceptional snow, friendly faces and uncrowded slopes. And yet we also offer plenty of fine lodging, dining and shopping to please any traveler. But if that's not enough, take a look at these great offers from Montana's ski areas.
Las Vegas Monorail is a state-of-the-art, automated, driverless rail system that runs above the streets along the east-side of the Las Vegas Strip. It opened in 2004 and has become a popular way for commuters, tourists, and convention-goers to quickly travel the Strip in air-conditioned comfort and without traffic worries. Along a 3.9-mile route from the Sahara Hotel to the MGM Grand. There are seven stations: MGM Grand, Bally's/Paris Las Vegas, Flamingo/Caesars Palace, Harrah's/Imperial Palace, Las Vegas Convention Center, Las Vegas Hilton and Sahara. The original one-mile monorail between the MGM Grand and Bally's was built in 1993. The expansion to the current system was completed in 2004. The Las Vegas Monorail Company owns the Las Vegas Monorail. Bombardier Transportation, Inc. is contracted to operate and maintain the system. For your convenience there are several ticketing options to meet your needs. You can see a full list of ticket types on our Ticket Info page. Online in advance; at automated, touch-screen ticket vending machines (TVMs); and at TVMs at various locations within the station resort properties
It is the first driverless public monorail system in the world.
It is the first privately owned public transportation system in the nation to be funded only by fares and advertising.
It features one of the most entertaining, immersive advertising environments of any public transportation systems, elevating marketing to entertainment.
It boasts one of the smallest footprints of any elevated transit system.The Monorail travels the 3.9-mile, seven-station route in 15 minutes or less.
It reaches speeds of up to 50 miles per hour.
It is capable of moving 3,200 passengers per hour in each direction.
It operates 365 days a year,19 hours a day during the week and 20 hours a day Friday through Sunday.
Each train seats 72 passengers and offers standing room capacity for over 150 persons.
It has carried more than 30 million passengers.
In 2008, the Monorail aided in the annual removal of an estimated 3.4 million vehicle miles from Southern Nevada major roadways and reduced emissions by more than 61 tons of carbon monoxide (CO), volatile organic compounds (VOC) and nitrogen oxides (NOx) over the course of the year.
Monday, September 14, 2009
Tue Sep 15, 2009
On Today's Show: CRNtalk.com
Helen Phillips WINNER -"The Biggest Loser" (NBC) (From Season 7)
Helen is a very outgoing, friendly and caring mom of three. She has always put her friends and family before herself, which has left her with little time to care for her own needs, including a proper diet. Helen fell into the fast food routine; it was simple and worked with her busy schedule. She was not always heavy and once the weight was gained she found herself not able to enjoy the physical activities she once loved to do. Now instead of taking a hike, she finds herself sitting on the couch watching the Travel Channel while eating ice cream. Helen says she and her husband have become each other's enablers and this only makes it harder to lose the weight. Helen and her husband keep the fridge stocked with all their favorite junk foods that she cannot resist. Helen knows she needs to be on the show to become a better role model for the people she loves, and above all, for herself. SE WON LAST YEARS "Biggest Loser - Couples" Lost 140 pounds. SEASON 8 PREMIERE TUES SEPT 15
Wolfgang Puck - Celebrity Chef
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. Puck began cooking at his mother's side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at fourteen years of age. As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975. Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s. From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982 Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Wolfgang and Spago earned many accolades during its popular eighteen years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994. Wolfgang is the only chef to have won the Outstanding Chef of the Year Award two times. In 1983, following the success of Spago, Puck went on to open Chinois on Main in Santa Monica. His early exposure to Southern California's multicultural population intrigued him, inspiring him to fuse the Asian flavors and products of Koreatown, Chinatown, and Thaitown with his French- and California-based cuisine in a fine dining setting. Chinois on Main brought diners a fresh and imaginative Asian-fusion menu that laid the groundwork for fusion cooking in America. In 1989, Wolfgang opened his third restaurant, Postrio, in the Prescott Hotel off San Francisco's Union Square. Postrio also draws upon the multi-ethnic nature of its surroundings. Its contemporary American cuisine, with its emphasis on local ingredients, continues to draw rave reviews in Northern California's highly competitive culinary market. In 1997, Wolfgang moved Spago to an elegant setting on Cañon Drive in Beverly Hills. His Beverly Hills menu blazed new ground, with a combination of updated Spago classics and newly conceived items created by the award-winning talents of Managing Partner/Executive Chef Lee Hefter and Executive Pastry Chef Sherry Yard. The seasonal menu also draws from Wolfgang's favorite childhood dishes, offering a selection of Austrian specialties such as Wienerschnitzel and Kaiserschmarren. Spago Beverly Hills recently garnered two coveted Michelin Stars, one of only three Los Angeles restaurants to achieve this accolade. In 2006, Wolfgang opened CUT, a sleek, contemporary steakhouse at the acclaimed Beverly Wilshire, a Four Seasons Hotel. After only one year, CUT earned a prestigious Michelin star. Wolfgang has changed the way Americans cook and eat by mixing formal French techniques and Asian- and California-influenced aesthetics with the highest quality ingredients. He also has changed the face of dining in cities throughout the nation, first in Los Angeles, then in Las Vegas, where he was the first star chef to create a contemporary fine dining restaurant, paving the way for other celebrated chefs and the city's metamorphosis into a dining destination. After opening Spago in the Forum Shops at Caesars in 1992, Wolfgang went on to open five additional restaurants including Chinois in the Forum Shops at Caesars in 1998, Postrio at The Venetian and Trattoria del Lupo in the Mandalay Bay Resort and Casino in 1999, Wolfgang Puck Bar & Grill at MGM Grand in 2004 and CUT at The Palazzo in 2008. Since 2001, Wolfgang and his Fine Dining Group have opened restaurants across the United States from Atlantic City (Wolfgang Puck American Grille at the Borgata Hotel Casino & Spa in 2006) to Maui (Spago at the Four Seasons Resort in 2001). These also include The Source in Washington, DC (2007), Wolfgang Puck Grille at MGM Grand Detroit (2007), Spago at The Ritz Carlton, Bachelor Gulch in Colorado (2007), Five Sixty by Wolfgang Puck at Reunion Tower in Dallas (2009) and Wolfgang Puck Bar & Grill at L.A. Live (2009).
Joe Salerno Piccolinos - Restaurant - Bar - Brewery - Napa , CA
The upbeat cafe offers a country Italian decor. The spacious dining room gives an open and inviting style to the restaurant. Huge jars of olives and brightly preserved condiments decorate the bar that offers a multitude of wines, champagnes and beer. There is plenty of space between the 30 tables, and quiet conversations can be had even when dinner music is playing.When I was a boy, you would find Piccolino's tomato sauce simmering for hours each Sunday morning, filling our house with it's heart-warming aroma. The afternoon would find the family visiting Grandmother Emmo, and I would be enjoying meatballs for the second time that day! When I was old enough, I made Italian sausage with my father and uncles. To me, being allowed to join in this generations' old tradition marked my passage from boyhood to becoming a man. Now I was old enough to listen to the men and their stories, to celebrate life with them with a glass of my uncle Angelo's wine or my father's hard cider. And so, our holidays and celebrations always found the family around the kitchen table - eating, talking and enjoying the moment for what it was - living well ! I'll never forget exploring my grandpa Emmo's old wine cellar, or picking the Concord grapes he planted just for me. Piccolino's Italian Cafe is a celebration of my family memories and sharing them with you brings me great Joy! Always something unique... blending the best of local produce, fresh seafood and the creativity of our chefs! The menu offers something for everyone from Grandma Salerno's minestrone soup to over 12 mouth-watering pastas, chicken, steak and veal dishes that we take great pride in. Simple, classic and delicious.
Helen Phillips WINNER -"The Biggest Loser" (NBC) (From Season 7)
Helen is a very outgoing, friendly and caring mom of three. She has always put her friends and family before herself, which has left her with little time to care for her own needs, including a proper diet. Helen fell into the fast food routine; it was simple and worked with her busy schedule. She was not always heavy and once the weight was gained she found herself not able to enjoy the physical activities she once loved to do. Now instead of taking a hike, she finds herself sitting on the couch watching the Travel Channel while eating ice cream. Helen says she and her husband have become each other's enablers and this only makes it harder to lose the weight. Helen and her husband keep the fridge stocked with all their favorite junk foods that she cannot resist. Helen knows she needs to be on the show to become a better role model for the people she loves, and above all, for herself. SE WON LAST YEARS "Biggest Loser - Couples" Lost 140 pounds. SEASON 8 PREMIERE TUES SEPT 15
Wolfgang Puck - Celebrity Chef
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. Puck began cooking at his mother's side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at fourteen years of age. As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975. Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s. From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982 Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Wolfgang and Spago earned many accolades during its popular eighteen years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994. Wolfgang is the only chef to have won the Outstanding Chef of the Year Award two times. In 1983, following the success of Spago, Puck went on to open Chinois on Main in Santa Monica. His early exposure to Southern California's multicultural population intrigued him, inspiring him to fuse the Asian flavors and products of Koreatown, Chinatown, and Thaitown with his French- and California-based cuisine in a fine dining setting. Chinois on Main brought diners a fresh and imaginative Asian-fusion menu that laid the groundwork for fusion cooking in America. In 1989, Wolfgang opened his third restaurant, Postrio, in the Prescott Hotel off San Francisco's Union Square. Postrio also draws upon the multi-ethnic nature of its surroundings. Its contemporary American cuisine, with its emphasis on local ingredients, continues to draw rave reviews in Northern California's highly competitive culinary market. In 1997, Wolfgang moved Spago to an elegant setting on Cañon Drive in Beverly Hills. His Beverly Hills menu blazed new ground, with a combination of updated Spago classics and newly conceived items created by the award-winning talents of Managing Partner/Executive Chef Lee Hefter and Executive Pastry Chef Sherry Yard. The seasonal menu also draws from Wolfgang's favorite childhood dishes, offering a selection of Austrian specialties such as Wienerschnitzel and Kaiserschmarren. Spago Beverly Hills recently garnered two coveted Michelin Stars, one of only three Los Angeles restaurants to achieve this accolade. In 2006, Wolfgang opened CUT, a sleek, contemporary steakhouse at the acclaimed Beverly Wilshire, a Four Seasons Hotel. After only one year, CUT earned a prestigious Michelin star. Wolfgang has changed the way Americans cook and eat by mixing formal French techniques and Asian- and California-influenced aesthetics with the highest quality ingredients. He also has changed the face of dining in cities throughout the nation, first in Los Angeles, then in Las Vegas, where he was the first star chef to create a contemporary fine dining restaurant, paving the way for other celebrated chefs and the city's metamorphosis into a dining destination. After opening Spago in the Forum Shops at Caesars in 1992, Wolfgang went on to open five additional restaurants including Chinois in the Forum Shops at Caesars in 1998, Postrio at The Venetian and Trattoria del Lupo in the Mandalay Bay Resort and Casino in 1999, Wolfgang Puck Bar & Grill at MGM Grand in 2004 and CUT at The Palazzo in 2008. Since 2001, Wolfgang and his Fine Dining Group have opened restaurants across the United States from Atlantic City (Wolfgang Puck American Grille at the Borgata Hotel Casino & Spa in 2006) to Maui (Spago at the Four Seasons Resort in 2001). These also include The Source in Washington, DC (2007), Wolfgang Puck Grille at MGM Grand Detroit (2007), Spago at The Ritz Carlton, Bachelor Gulch in Colorado (2007), Five Sixty by Wolfgang Puck at Reunion Tower in Dallas (2009) and Wolfgang Puck Bar & Grill at L.A. Live (2009).
Joe Salerno Piccolinos - Restaurant - Bar - Brewery - Napa , CA
The upbeat cafe offers a country Italian decor. The spacious dining room gives an open and inviting style to the restaurant. Huge jars of olives and brightly preserved condiments decorate the bar that offers a multitude of wines, champagnes and beer. There is plenty of space between the 30 tables, and quiet conversations can be had even when dinner music is playing.When I was a boy, you would find Piccolino's tomato sauce simmering for hours each Sunday morning, filling our house with it's heart-warming aroma. The afternoon would find the family visiting Grandmother Emmo, and I would be enjoying meatballs for the second time that day! When I was old enough, I made Italian sausage with my father and uncles. To me, being allowed to join in this generations' old tradition marked my passage from boyhood to becoming a man. Now I was old enough to listen to the men and their stories, to celebrate life with them with a glass of my uncle Angelo's wine or my father's hard cider. And so, our holidays and celebrations always found the family around the kitchen table - eating, talking and enjoying the moment for what it was - living well ! I'll never forget exploring my grandpa Emmo's old wine cellar, or picking the Concord grapes he planted just for me. Piccolino's Italian Cafe is a celebration of my family memories and sharing them with you brings me great Joy! Always something unique... blending the best of local produce, fresh seafood and the creativity of our chefs! The menu offers something for everyone from Grandma Salerno's minestrone soup to over 12 mouth-watering pastas, chicken, steak and veal dishes that we take great pride in. Simple, classic and delicious.
Sunday, September 13, 2009
Sep 14, 2009
On Today's Show: CRNtalk.com
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.
Roger Berkowitz - 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. Roger serves on the boards of the Dana-Farber Cancer Institute, Boston’s Children’s Hospital, UNICEF, the Boston Children’s Museum, Environmental League of Massachusetts, Century Bank, Blue Frontier Campaign and the Northeast Seafood Coalition. He also serves on the leadership council at the Harvard School of Public Health and its Nutrition Roundtable and he is a member of the Board of Overseers, Brandeis International Business School. Since 2004 he has served on the Regional Selection Panel for the President’s Commission on White House Fellowships. In addition to numerous industry awards and community distinctions, Roger holds an honorary master's degree from the Culinary Institute of America, an honorary doctorate from Johnson and Wales University and an honorary from Newbury College
Mark Greenside - I'll Never Be French (no matter what I do)"
In 1991, Greenside, a teacher and political activist living in Alameda, Calif., found himself at both the end of a relationship and the end of the world. The French world, that is: Finistère, a remote town on the coast of Brittany, where he and his soon-to-be-ex-girlfriend spend 10 weeks. Preternaturally slow to negotiate the ways of life in a small Breton village, he gets help from Madame P., his slow-to-melt landlady and neighbor. At summer's end (as well as the end of his relationship), his attachment to France became more permanent through the quasi-impulsive purchase of an old stone house, which was made possible with the help of Madame P. She figures prominently and entertainingly through the rest of the book, facilitating several of the author's transactions with the sellers and the local servicemen who provide necessities such as heating oil and insurance. At times the author's self-deprecation comes across as disingenuous, but his self-characterization as a helpless, 40-something leftist creates an intriguing subtext about baby boomerism, generational maturity and the relationship of America to France. Greenside tells a charming story about growing wiser, humbler and more human through home owning in a foreign land. For many Americans, France is the go-to country for culture. We revere French gastronomy, style, painting, literature. Oh, the chevre! The mille-feuille and the tarte tatin! Madame Bovary and the Eiffel Tower! The way the Parisiennes fling their scarves so artfully around their perfect necks! Some francophiles are so besotted that they end up moving to "la Hexagone," as the French refer to their country. By now, there's a full shelf at any bookstore of tales of those lucky--or unlucky--souls who have made the attempt. These books seem to fall into one of two broad categories: First, there is the lyric paean to a region (often Provence) where life is simpler and better than in the United States, the postcard-worthy fields are full of fragrant lavender, and every village seems to have its own particular eau-de-vie, each tastier and more potent than the next. Then there is the trials-and-tribulations saga, full of shaggy dog stories of zee-French-zey-are-a-funny-race, to paraphrase writer Adam Gopnik. Both types often feature a house (crumbling wreck, funny workmen, cultural misunderstandings) or a love affair (short- or long-term, bridgeable or unbridgeable cultural differences).
Nicole Bacigalupi Marketing Dir John Tyler Wines Bacigalupi Vineyards
Nicole, just like her twin sister Katey started her love for the wine industry at an early age. Growing up on the ranch and watching her father and grandfather develop their property from barren land with a few prune trees to what it is today, has been an inspiration for her to continue the family legacy. After high school she attended San Diego State receiving a Business degree with an emphasis in marketing. She gained real world experience by heading out on the road and building accounts with retail outlets and restaurants all over California. As in most family business Nicole and Katey take a hand in every daily winery and vineyard activity. In December of 2006, Nicole met and feel in love with Jarrod Dericco, also a Healdsburg native. Jarrod has also lent a hand in the vineyards; this harvest will be his third with the family. The two are scheduled to marry in June of 2010. Nicole has now teamed up with her sister Katey to develop new strategies aimed at their own demographics. Most of my friends and people I meet that are in our age range (24-30) drink wine, and lots of it. We have a huge advantage in that, Katey and I are part of this population we know how they think, act and buy their wine and mostly importantly what they want out of their wine tasting and buying experience. We want to show the industry that you can up hold your traditional values and family heritage but also be on the edge and take risks in our marketing efforts.” In 2006 with Nicole heading the project the family began the endeavor of building their own tasting room on Westside Rd to showcase John Tyler Wines to the public. The end result will be a place where customers can experience the history of the early days of the wine industry, including all that the Bacigalupi and Heck families have contributed over the years.
Carol Widman - Carol Widman's Candy Company
“It’s like walking into a time warp,” says Carol Widman Kennedy, describing the candy store that her grandparents, George and Clara Widman, opened in Crookston, Minnesota in 1911. That same store remains open today and is operated by Widman Kennedy’s brother, George Widman III, boasting the same soda fountain that once made the store the hot spot of Crookston. “Our grandparents were candy makers and ice cream makers,” says Carol. “Their homemade flavors for sodas and ice cream dishes – along with their delicious malts – made the Widman’s Candy Store a popular gathering place in the community. It was open until 1:00 a.m. for people to gather after the movies got out.” The Widman family’s candy making roots date back four generations to 1885, when George’s grandfather, William got his start in Dubuque, Iowa where he was employed by the Pearson Candy Company and drew accolades for inventing the 7-Up candy bar . He soon moved to St. Paul, Minnesota and opened his own store, beginning the legacy of the Widman’s Candy Company. Candy making has given the Widmans a taste of the sweet life. “What else is there to do,” jokes George Widman II, who at age 87, still works six days a week with wife, Betty, (age 82) at the Grand Forks, North Dakota store the couple opened in 1949. This well-aged candy maker has seen many changes in the business over his multi-decade career, but the fundamentals of the business remain the same. Every piece of Widman’s candy is hand-dipped and handmade in copper kettles, the good old-fashioned way. You can taste that special care and hands-on difference in the quality of their candies. “We make over 200 kinds of candy, including seasonal specialties such as caramel apples for Halloween,” says Carol. As she and her husband, David Kennedy, are the official candy-makers at the Carol Widman Candy Company, the family’s Fargo, North Dakota location, employees are permitted to do dipping and assist as required, but are not authorized to make the candy. That is how closely the Widman’s family recipes are protected. “But it’s not just the recipes that are important,” says George Widman II. “It takes many years to perfect the skills of candy making. After spending 60 years in the business, I’m still reading books on the subject and watching the Food Channel, where I pick up the occasional tidbit. We know the science of making chocolate, and that is why you simply can’t buy better chocolate than ours.” At Widman’s, you can get everything from chocolate-covered sunflower seeds, chocolate-covered nuts of all types, chocolate-covered fruits, and chocolate-covered licorice, to chocolate-covered olives and even chocolate-covered jalapeno peppers!
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.
Roger Berkowitz - 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. Roger serves on the boards of the Dana-Farber Cancer Institute, Boston’s Children’s Hospital, UNICEF, the Boston Children’s Museum, Environmental League of Massachusetts, Century Bank, Blue Frontier Campaign and the Northeast Seafood Coalition. He also serves on the leadership council at the Harvard School of Public Health and its Nutrition Roundtable and he is a member of the Board of Overseers, Brandeis International Business School. Since 2004 he has served on the Regional Selection Panel for the President’s Commission on White House Fellowships. In addition to numerous industry awards and community distinctions, Roger holds an honorary master's degree from the Culinary Institute of America, an honorary doctorate from Johnson and Wales University and an honorary from Newbury College
Mark Greenside - I'll Never Be French (no matter what I do)"
In 1991, Greenside, a teacher and political activist living in Alameda, Calif., found himself at both the end of a relationship and the end of the world. The French world, that is: Finistère, a remote town on the coast of Brittany, where he and his soon-to-be-ex-girlfriend spend 10 weeks. Preternaturally slow to negotiate the ways of life in a small Breton village, he gets help from Madame P., his slow-to-melt landlady and neighbor. At summer's end (as well as the end of his relationship), his attachment to France became more permanent through the quasi-impulsive purchase of an old stone house, which was made possible with the help of Madame P. She figures prominently and entertainingly through the rest of the book, facilitating several of the author's transactions with the sellers and the local servicemen who provide necessities such as heating oil and insurance. At times the author's self-deprecation comes across as disingenuous, but his self-characterization as a helpless, 40-something leftist creates an intriguing subtext about baby boomerism, generational maturity and the relationship of America to France. Greenside tells a charming story about growing wiser, humbler and more human through home owning in a foreign land. For many Americans, France is the go-to country for culture. We revere French gastronomy, style, painting, literature. Oh, the chevre! The mille-feuille and the tarte tatin! Madame Bovary and the Eiffel Tower! The way the Parisiennes fling their scarves so artfully around their perfect necks! Some francophiles are so besotted that they end up moving to "la Hexagone," as the French refer to their country. By now, there's a full shelf at any bookstore of tales of those lucky--or unlucky--souls who have made the attempt. These books seem to fall into one of two broad categories: First, there is the lyric paean to a region (often Provence) where life is simpler and better than in the United States, the postcard-worthy fields are full of fragrant lavender, and every village seems to have its own particular eau-de-vie, each tastier and more potent than the next. Then there is the trials-and-tribulations saga, full of shaggy dog stories of zee-French-zey-are-a-funny-race, to paraphrase writer Adam Gopnik. Both types often feature a house (crumbling wreck, funny workmen, cultural misunderstandings) or a love affair (short- or long-term, bridgeable or unbridgeable cultural differences).
Nicole Bacigalupi Marketing Dir John Tyler Wines Bacigalupi Vineyards
Nicole, just like her twin sister Katey started her love for the wine industry at an early age. Growing up on the ranch and watching her father and grandfather develop their property from barren land with a few prune trees to what it is today, has been an inspiration for her to continue the family legacy. After high school she attended San Diego State receiving a Business degree with an emphasis in marketing. She gained real world experience by heading out on the road and building accounts with retail outlets and restaurants all over California. As in most family business Nicole and Katey take a hand in every daily winery and vineyard activity. In December of 2006, Nicole met and feel in love with Jarrod Dericco, also a Healdsburg native. Jarrod has also lent a hand in the vineyards; this harvest will be his third with the family. The two are scheduled to marry in June of 2010. Nicole has now teamed up with her sister Katey to develop new strategies aimed at their own demographics. Most of my friends and people I meet that are in our age range (24-30) drink wine, and lots of it. We have a huge advantage in that, Katey and I are part of this population we know how they think, act and buy their wine and mostly importantly what they want out of their wine tasting and buying experience. We want to show the industry that you can up hold your traditional values and family heritage but also be on the edge and take risks in our marketing efforts.” In 2006 with Nicole heading the project the family began the endeavor of building their own tasting room on Westside Rd to showcase John Tyler Wines to the public. The end result will be a place where customers can experience the history of the early days of the wine industry, including all that the Bacigalupi and Heck families have contributed over the years.
Carol Widman - Carol Widman's Candy Company
“It’s like walking into a time warp,” says Carol Widman Kennedy, describing the candy store that her grandparents, George and Clara Widman, opened in Crookston, Minnesota in 1911. That same store remains open today and is operated by Widman Kennedy’s brother, George Widman III, boasting the same soda fountain that once made the store the hot spot of Crookston. “Our grandparents were candy makers and ice cream makers,” says Carol. “Their homemade flavors for sodas and ice cream dishes – along with their delicious malts – made the Widman’s Candy Store a popular gathering place in the community. It was open until 1:00 a.m. for people to gather after the movies got out.” The Widman family’s candy making roots date back four generations to 1885, when George’s grandfather, William got his start in Dubuque, Iowa where he was employed by the Pearson Candy Company and drew accolades for inventing the 7-Up candy bar . He soon moved to St. Paul, Minnesota and opened his own store, beginning the legacy of the Widman’s Candy Company. Candy making has given the Widmans a taste of the sweet life. “What else is there to do,” jokes George Widman II, who at age 87, still works six days a week with wife, Betty, (age 82) at the Grand Forks, North Dakota store the couple opened in 1949. This well-aged candy maker has seen many changes in the business over his multi-decade career, but the fundamentals of the business remain the same. Every piece of Widman’s candy is hand-dipped and handmade in copper kettles, the good old-fashioned way. You can taste that special care and hands-on difference in the quality of their candies. “We make over 200 kinds of candy, including seasonal specialties such as caramel apples for Halloween,” says Carol. As she and her husband, David Kennedy, are the official candy-makers at the Carol Widman Candy Company, the family’s Fargo, North Dakota location, employees are permitted to do dipping and assist as required, but are not authorized to make the candy. That is how closely the Widman’s family recipes are protected. “But it’s not just the recipes that are important,” says George Widman II. “It takes many years to perfect the skills of candy making. After spending 60 years in the business, I’m still reading books on the subject and watching the Food Channel, where I pick up the occasional tidbit. We know the science of making chocolate, and that is why you simply can’t buy better chocolate than ours.” At Widman’s, you can get everything from chocolate-covered sunflower seeds, chocolate-covered nuts of all types, chocolate-covered fruits, and chocolate-covered licorice, to chocolate-covered olives and even chocolate-covered jalapeno peppers!
Friday, September 11, 2009
Sep 11, 2009
On Today's Show: CRNtalk.com
Catherine Cassidy - Editor-in-Chief - Taste of Home
How powerful is a homemade meal? Can it change a life? On September 8, 2009, Taste of Home is launching the Cooks Who Care Cookbook that includes stories of how just one recipe does change a life. You should have received the cookbook by now, if not let me know and I will send one today. This is no ordinary cookbook! It does have all the easy, budget friendly recipes that have made Taste of Home the #1 cooking magazine in the world, but it has something very special –heart. The Cooks Who Care edition features 21 inspirational real people, who have used a recipe to help others. In addition to almost 1400 recipes, tips, and techniques; the new cookbook shows the difference a small gesture, such as a homemade meal can make – all of which happen with a recipe and a Cook Who Cares. Taste of Home Editor-in-Chief, Catherine Cassidy is available for interviews, but the real heroes are the individual people who have given back to those in need at a time when our economy was the most bleak in years. Several of the Cooks Who Care are available for interviews as well. Like the Alison Gilmore who bakes up casseroles to feed hungry people in the park every Sunday. There is even a 12-year-old girl who cooked to help children in Africa . In addition to the launch of the Cooks Who Care Cookbook, Taste of Home is calling to action other home cooks to go into their communities and help others through a food related effort. In honor of anyone who has helped others with a bake sale, worked in a soup kitchen or even made dinner for a neighbor having trouble making ends meet, Taste of Home will be honoring these truly amazing individuals during National Cooks Who Care Week November 9th -16th.
Chef Paul Prudhomme - K-Paul’s Louisiana Kitchen®
Propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes.Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures.In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling the seating capacity. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!”As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Kosher supervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries. His blends are popular with both home cooks and professional chefs. In addition, Chef Paul produces his own seasoned and smoked meat s (andouille and tasso). All are available through Magic Seasonings’ Mail-Order catalog, which also features cookbooks, giftpacks and cooking tips (online atwww.chefpaul.com ).Chef Paul recently added Magic Salt Free Seasoning®, Salmon Magic®, Shrimp Magic® and Sweetie Magic™ to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. He expanded manufacturing capabilities to a 130,000 square-foot plant which now produces custom blends, bulk sizes and contract packing for other food companies at Chef Paul’s AIB approved New Orleans area plant. Chef Paul consults with restaurant chains and large food manufacturers around the world to develop complete menus or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones.As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks’ prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show.
Catherine Cassidy - Editor-in-Chief - Taste of Home
How powerful is a homemade meal? Can it change a life? On September 8, 2009, Taste of Home is launching the Cooks Who Care Cookbook that includes stories of how just one recipe does change a life. You should have received the cookbook by now, if not let me know and I will send one today. This is no ordinary cookbook! It does have all the easy, budget friendly recipes that have made Taste of Home the #1 cooking magazine in the world, but it has something very special –heart. The Cooks Who Care edition features 21 inspirational real people, who have used a recipe to help others. In addition to almost 1400 recipes, tips, and techniques; the new cookbook shows the difference a small gesture, such as a homemade meal can make – all of which happen with a recipe and a Cook Who Cares. Taste of Home Editor-in-Chief, Catherine Cassidy is available for interviews, but the real heroes are the individual people who have given back to those in need at a time when our economy was the most bleak in years. Several of the Cooks Who Care are available for interviews as well. Like the Alison Gilmore who bakes up casseroles to feed hungry people in the park every Sunday. There is even a 12-year-old girl who cooked to help children in Africa . In addition to the launch of the Cooks Who Care Cookbook, Taste of Home is calling to action other home cooks to go into their communities and help others through a food related effort. In honor of anyone who has helped others with a bake sale, worked in a soup kitchen or even made dinner for a neighbor having trouble making ends meet, Taste of Home will be honoring these truly amazing individuals during National Cooks Who Care Week November 9th -16th.
Chef Paul Prudhomme - K-Paul’s Louisiana Kitchen®
Propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes.Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures.In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling the seating capacity. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!”As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Kosher supervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries. His blends are popular with both home cooks and professional chefs. In addition, Chef Paul produces his own seasoned and smoked meat s (andouille and tasso). All are available through Magic Seasonings’ Mail-Order catalog, which also features cookbooks, giftpacks and cooking tips (online atwww.chefpaul.com ).Chef Paul recently added Magic Salt Free Seasoning®, Salmon Magic®, Shrimp Magic® and Sweetie Magic™ to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. He expanded manufacturing capabilities to a 130,000 square-foot plant which now produces custom blends, bulk sizes and contract packing for other food companies at Chef Paul’s AIB approved New Orleans area plant. Chef Paul consults with restaurant chains and large food manufacturers around the world to develop complete menus or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones.As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks’ prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show.
WEEKEND SPOTLIGHT: The 15th Annual Music Festival for Mental Health will take place on September 12, 2009 at Staglin Family Vineyard in Rutherford, California. Revelers on the dance floor at Music Festival 2008Are you ready to rock for mental health research? Join us for the 15th Annual Staglin Music Festival for Mental Health featuring Pat Benatar and Neil Giraldo! Hit the dance floor with your best shots and enjoy an unforgettable day of learning, food, wine, and hope as you give a hand to the 57 million Americans who live with mental illness.
Steve Evans - "The Movie Guy
What's happening at the movies this weekend? Steve has all the info on what to see or maybe what to pass up. The hottest films and the biggest bombs from "The Movie Guy".
Thursday, September 10, 2009
Sep 10, 2009
On Today's Show: CRNtalk.com
Marc Silverstein "Tailgating 101 for Football Season."
Energetic entertaining expert Marc Silverstein is a man who knows his way around a backyard grill, a haute cuisine and a five-star restaurant. As the nationally known host of such successful television series as The Best Of on Food Network and Go Ahead, Make My Dinner on The Discovery Channel, he has traveled the country and tasted the finest our cities and chefs have to offer. Marc has a reputation as the consummate professional, a media leader and host with great style. Football season is upon us and with it comes a favorite game-day pastime: Tailgating!! The pre-game parties can make or break a game – no matter if your team wins or loses! But when most of us take the party to the stadium we’re looking for easy fun options that will leave every one impressed. So grab the grub, invite some good friends and hit the stadium parking lot! If you can’t make to the stadium don’t worry… We have tips to help you score with a game day party from the comfort of your own home. Tailgating expert Marc Silverstein shows us rookies how to throw a game day tailgating party like the pros. From the food to the gear to the tricks of the trade, this season Marc Silverstein will help any sports fan score big!
Dr. Joel Fisher - "The Wine Guru"
wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. 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.Following that election, Joel became Assistant Deputy Counsel to the President, secretary of the inter-agency political coordinators group in the White House, and Deputy Assistant Secretary of State.Returning again to academia, Fisher taught at Georgetown University, and then back in California at Loyola, Southwestern and Whittier Law Schools. He also served as Assistant Dean at Whittier, and in addition taught political science at Whittier, University of California Irvine, UCLA and SC. Joel is the author of 2 books on politics and more than 20 articles, monographs and reviews on politics, international law and international business.He serves as public affairs director for the former Hollywood Palace, now Avalon, and Vanguard, among other clients.In the Hollywood and Los Angeles political arena, he served for five years as President of the 20,000 some Hollywood United Neighborhood Council, and as the first Senator from HUNC to the Los Angeles Neighborhood Council Congress. On the Board of the Vine Street Association, he was elected to the Board of the Hollywood Entertainment District's Business Improvement District, where he has served as Treasurer, and now Vice President. A member of the Board of Managers for the Hollywood Wilshire YMCA, He is also Vice President (former President) of the Imperial House Home Owners Board of Directors.
George Smart, Founder/ CEO Blue Cow "THE ORIGINAL RELAXATION DRINK"
In 1966 the founder of RelaxCo came to California with one small suitcase and $150 in cash. Over the years, through a combination of hard work and luck, he became financially independent and retired in 1984 at the age of 40. Disaster hit in the late 1990's when he went through a divorce and lost everything. He had to move from a multi-million dollar ocean view home into a van. Living in the van and reeling from the financial disaster, he was unable to sleep, and looked for a one-stop shop carrying all products to help people sleep - he could not find one! He vowed that if/when he got back on his feet, he would open a retail outlet that was a "one stop shop" for all sleep products. Back on his feet in the early 2000's, he purchased and assembled in one prototype store, hundreds of products that would help people sleep. While looking at these products, he saw the one food product that existed, sleep teas, and thoughts of the idea of providing sleep ingredients through the use of food products and founded SleepCo. At SleepCo, food scientists were hired and category creating products were developed and trademarked; the first five introduced to the market were Sleep Water, Sleep Bars, SLeep Lozenges, Sleep Cookies and Sleep Scents. In late 2005 an ingredient supplier brought to his attention a great new green tea derivative, which "helps relax without creating drowsiness." It was suggested that he add Suntheanine® to the sleep products, because relaxed people would benefit faster from the sleep inducing ingredients. He agreed and also thought, "if we have a safe, all natural green tea derivative product which relaxes without drowsiness, in addition to SleepCo we have RelaxCo, and a second huge new global food and beverage category!"
Chef Steve Black Harbor’s Edge Restaurant (San Diego)
Steve Black attended Johnson & Wales University in Providence, Rhode Island and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For over 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in the various major fundraisers for Meals on Wheels, Mama’s Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove the donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event
Dr. William Sears Baby Nutrition - Making sure your children eat properly
Father of 8, Best-selling author of 30+ baby books, frequent “Dr. Phil” contributor, Associate Clinical Professor of Pediatrics at the University of California, Irvine, School of Medicine, author, medical/parenting consultant. Every parent is aware that good nutrition for babies is of utmost importance; however, sometimes all the information out there about “the best” ways to feed your baby can get overwhelming and confusing. Dr. William Sears is one of the country’s foremost experts on pediatric health and nutrition, and is available to share his unique expertise with your viewers. He will reveal his five simple tips for ensuring that the foods you give your baby or toddler will set a pattern of healthy eating for a lifetime.
Marc Silverstein "Tailgating 101 for Football Season."
Energetic entertaining expert Marc Silverstein is a man who knows his way around a backyard grill, a haute cuisine and a five-star restaurant. As the nationally known host of such successful television series as The Best Of on Food Network and Go Ahead, Make My Dinner on The Discovery Channel, he has traveled the country and tasted the finest our cities and chefs have to offer. Marc has a reputation as the consummate professional, a media leader and host with great style. Football season is upon us and with it comes a favorite game-day pastime: Tailgating!! The pre-game parties can make or break a game – no matter if your team wins or loses! But when most of us take the party to the stadium we’re looking for easy fun options that will leave every one impressed. So grab the grub, invite some good friends and hit the stadium parking lot! If you can’t make to the stadium don’t worry… We have tips to help you score with a game day party from the comfort of your own home. Tailgating expert Marc Silverstein shows us rookies how to throw a game day tailgating party like the pros. From the food to the gear to the tricks of the trade, this season Marc Silverstein will help any sports fan score big!
Dr. Joel Fisher - "The Wine Guru"
wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. 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.Following that election, Joel became Assistant Deputy Counsel to the President, secretary of the inter-agency political coordinators group in the White House, and Deputy Assistant Secretary of State.Returning again to academia, Fisher taught at Georgetown University, and then back in California at Loyola, Southwestern and Whittier Law Schools. He also served as Assistant Dean at Whittier, and in addition taught political science at Whittier, University of California Irvine, UCLA and SC. Joel is the author of 2 books on politics and more than 20 articles, monographs and reviews on politics, international law and international business.He serves as public affairs director for the former Hollywood Palace, now Avalon, and Vanguard, among other clients.In the Hollywood and Los Angeles political arena, he served for five years as President of the 20,000 some Hollywood United Neighborhood Council, and as the first Senator from HUNC to the Los Angeles Neighborhood Council Congress. On the Board of the Vine Street Association, he was elected to the Board of the Hollywood Entertainment District's Business Improvement District, where he has served as Treasurer, and now Vice President. A member of the Board of Managers for the Hollywood Wilshire YMCA, He is also Vice President (former President) of the Imperial House Home Owners Board of Directors.
George Smart, Founder/ CEO Blue Cow "THE ORIGINAL RELAXATION DRINK"
In 1966 the founder of RelaxCo came to California with one small suitcase and $150 in cash. Over the years, through a combination of hard work and luck, he became financially independent and retired in 1984 at the age of 40. Disaster hit in the late 1990's when he went through a divorce and lost everything. He had to move from a multi-million dollar ocean view home into a van. Living in the van and reeling from the financial disaster, he was unable to sleep, and looked for a one-stop shop carrying all products to help people sleep - he could not find one! He vowed that if/when he got back on his feet, he would open a retail outlet that was a "one stop shop" for all sleep products. Back on his feet in the early 2000's, he purchased and assembled in one prototype store, hundreds of products that would help people sleep. While looking at these products, he saw the one food product that existed, sleep teas, and thoughts of the idea of providing sleep ingredients through the use of food products and founded SleepCo. At SleepCo, food scientists were hired and category creating products were developed and trademarked; the first five introduced to the market were Sleep Water, Sleep Bars, SLeep Lozenges, Sleep Cookies and Sleep Scents. In late 2005 an ingredient supplier brought to his attention a great new green tea derivative, which "helps relax without creating drowsiness." It was suggested that he add Suntheanine® to the sleep products, because relaxed people would benefit faster from the sleep inducing ingredients. He agreed and also thought, "if we have a safe, all natural green tea derivative product which relaxes without drowsiness, in addition to SleepCo we have RelaxCo, and a second huge new global food and beverage category!"
Chef Steve Black Harbor’s Edge Restaurant (San Diego)
Steve Black attended Johnson & Wales University in Providence, Rhode Island and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For over 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in the various major fundraisers for Meals on Wheels, Mama’s Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove the donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event
Dr. William Sears Baby Nutrition - Making sure your children eat properly
Father of 8, Best-selling author of 30+ baby books, frequent “Dr. Phil” contributor, Associate Clinical Professor of Pediatrics at the University of California, Irvine, School of Medicine, author, medical/parenting consultant. Every parent is aware that good nutrition for babies is of utmost importance; however, sometimes all the information out there about “the best” ways to feed your baby can get overwhelming and confusing. Dr. William Sears is one of the country’s foremost experts on pediatric health and nutrition, and is available to share his unique expertise with your viewers. He will reveal his five simple tips for ensuring that the foods you give your baby or toddler will set a pattern of healthy eating for a lifetime.
Wednesday, September 9, 2009
Sep 9, 2009
On Today's Show: CRNtalk.com
Larry Lipson - Correspondent from Costa Rica
Our international wine correspondent and Daily News food editor for more than 50 years reports on special finds and surprises in the world of wine.
Mike Colameco "Food Lover's Guide to New York City "
MIKE COLAMECO is the host of PBS's popular Colameco's Food Show and WOR-Radio's Food Talk. A graduate of The Culinary Institute of America, he has worked in some of New York's best restaurants, including The Four Seasons and The Ritz-Carlton, where he was the executive chef. New York City is the food capital of America. Where else can you find four-star French restaurants rubbing up against ramen noodle joints good enough to make a Japanese gourmand jealous? If you're in the mood for something—anything—New York's got it; all you have to do is find it. With this book you will, because nobody knows New York City's food like Mike Colameco. Mike uncovers the best choices from among thousands of favorite New York food locations and offers his own highly personal review of each.
Terry Walters - "Clean Food"
More than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source. From the White House kitchen to fast food restaurants, everyone’s discussing “the sustainable diet.” But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment. Walters’s emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lover’s Tart that’s absolutely luscious! Since they’re arranged from spring to winter (with a chapter for “anytime at all”), it’s easy to find the right meals for every season of the year.Terry’s dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season—the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day.
Maureen Petrosky - National Chef / Guest Judge Food Network's Iron Chef
It’s no surprise that as the school year progresses, so do the daily challenges of everyday life. From activities and games, to lessons and jobs, all families are at their busiest during the school year. What's a busy parent to do? National Chef and food expert Maureen Petrosky comes to the rescue. She will provide helpful tips for quick, easy and delicious solutions that the whole family will enjoy.
Maureen is available to discuss:
· Grocery Shopping 101: Shop Like A Pro
· Weekly Meal Planning : How To Plan Your Week
· Lunch-It’s in the Bag: Quick, Easy and Tasty Ideas
· What’s for Dinner?: Delicious Foods and Recipe Ideas
· Snacking and Desserts: Simple and Satisfying Solutions
· Beverages and Drinks: Something to satisfy everyone’s thirst
MAUREEN C. PETROSKY is a professional chef, author and Lifestyle expert. Maureen has made regular television appearances as a food and wine expert conducting segments relating to hot topics in the culinary industry. Maureen has appeared numerous times on NBC’s The TODAY Show, CNN, CNN Headline News, FOX News Channel, the Food Network, and the broadcast network affiliates across the country, representing her own projects as well as appearing as an on-air spokesperson for Better Homes and Gardens, and as a Contributing Editor for Bon Appétit magazine. Most recently Maureen has appeared as a judge for Food Network’s Iron Chef America. In addition, Maureen appears on many webisodes for different television networks and magazines and has hosted DVD series for both PBS and Cuisinart. Maureen is also featured on numerous radio programs and is the featured Wine Expert for “A Chef’s Table” on National Public Radio. Maureen authored her first solo lifestyle book, The Wine Club, A Month-by-Month Guide to Learning About Wine with Friends. The book includes her best recipes as well as wine and entertainment tips. She has contributed as a freelance writer covering food, wine, travel, and the restaurant scene for CNN Interactive, Bon Appétit, Better Homes and Gardens, Wiesner Publications, vinesugar.com, vino.com, Newcomer Magazine, an
d The Wine Report. Currently, she has a regular wine column in NJ Life Magazine and most recently has been writing for Scripps Networks Inc.’s FoodNetwork.com and FineLiving.com.
Menachem Lubinsky Pres LUBICOM Marketing/Consulting - "KOSHERFEST"
Trends emerge at Kosherfest—the #1 kosher food and beverage trade event serving the retail, foodservice, manufacturing and distribution industries. Diversified Business Communications (DBC) is a multi-national trade exhibition and publishing company based in Portland, Maine. DBC organizes dozens of trade shows around the world, including several trade shows under the Cultural Food brand, in the United States. DBC organizes All Things Organic, the International Boston Seafood Show, and Cultural Food Los Angeles including Expo Comida Latina and All Asia Food. They also produce trade-industry news media for the cultural food industry, including Kosher Today, Comida News and All Asia Food News.
Larry Lipson - Correspondent from Costa Rica
Our international wine correspondent and Daily News food editor for more than 50 years reports on special finds and surprises in the world of wine.
Mike Colameco "Food Lover's Guide to New York City "
MIKE COLAMECO is the host of PBS's popular Colameco's Food Show and WOR-Radio's Food Talk. A graduate of The Culinary Institute of America, he has worked in some of New York's best restaurants, including The Four Seasons and The Ritz-Carlton, where he was the executive chef. New York City is the food capital of America. Where else can you find four-star French restaurants rubbing up against ramen noodle joints good enough to make a Japanese gourmand jealous? If you're in the mood for something—anything—New York's got it; all you have to do is find it. With this book you will, because nobody knows New York City's food like Mike Colameco. Mike uncovers the best choices from among thousands of favorite New York food locations and offers his own highly personal review of each.
Terry Walters - "Clean Food"
More than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source. From the White House kitchen to fast food restaurants, everyone’s discussing “the sustainable diet.” But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment. Walters’s emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lover’s Tart that’s absolutely luscious! Since they’re arranged from spring to winter (with a chapter for “anytime at all”), it’s easy to find the right meals for every season of the year.Terry’s dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season—the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day.
Maureen Petrosky - National Chef / Guest Judge Food Network's Iron Chef
It’s no surprise that as the school year progresses, so do the daily challenges of everyday life. From activities and games, to lessons and jobs, all families are at their busiest during the school year. What's a busy parent to do? National Chef and food expert Maureen Petrosky comes to the rescue. She will provide helpful tips for quick, easy and delicious solutions that the whole family will enjoy.
Maureen is available to discuss:
· Grocery Shopping 101: Shop Like A Pro
· Weekly Meal Planning : How To Plan Your Week
· Lunch-It’s in the Bag: Quick, Easy and Tasty Ideas
· What’s for Dinner?: Delicious Foods and Recipe Ideas
· Snacking and Desserts: Simple and Satisfying Solutions
· Beverages and Drinks: Something to satisfy everyone’s thirst
MAUREEN C. PETROSKY is a professional chef, author and Lifestyle expert. Maureen has made regular television appearances as a food and wine expert conducting segments relating to hot topics in the culinary industry. Maureen has appeared numerous times on NBC’s The TODAY Show, CNN, CNN Headline News, FOX News Channel, the Food Network, and the broadcast network affiliates across the country, representing her own projects as well as appearing as an on-air spokesperson for Better Homes and Gardens, and as a Contributing Editor for Bon Appétit magazine. Most recently Maureen has appeared as a judge for Food Network’s Iron Chef America. In addition, Maureen appears on many webisodes for different television networks and magazines and has hosted DVD series for both PBS and Cuisinart. Maureen is also featured on numerous radio programs and is the featured Wine Expert for “A Chef’s Table” on National Public Radio. Maureen authored her first solo lifestyle book, The Wine Club, A Month-by-Month Guide to Learning About Wine with Friends. The book includes her best recipes as well as wine and entertainment tips. She has contributed as a freelance writer covering food, wine, travel, and the restaurant scene for CNN Interactive, Bon Appétit, Better Homes and Gardens, Wiesner Publications, vinesugar.com, vino.com, Newcomer Magazine, an
d The Wine Report. Currently, she has a regular wine column in NJ Life Magazine and most recently has been writing for Scripps Networks Inc.’s FoodNetwork.com and FineLiving.com.
Menachem Lubinsky Pres LUBICOM Marketing/Consulting - "KOSHERFEST"
Trends emerge at Kosherfest—the #1 kosher food and beverage trade event serving the retail, foodservice, manufacturing and distribution industries. Diversified Business Communications (DBC) is a multi-national trade exhibition and publishing company based in Portland, Maine. DBC organizes dozens of trade shows around the world, including several trade shows under the Cultural Food brand, in the United States. DBC organizes All Things Organic, the International Boston Seafood Show, and Cultural Food Los Angeles including Expo Comida Latina and All Asia Food. They also produce trade-industry news media for the cultural food industry, including Kosher Today, Comida News and All Asia Food News.
Monday, September 7, 2009
Tue Sep 8, 2009
On Today's Show: CRNtalk.com
Rich Grant - Denver Beer Fest
Denver Beer Fest September 18-27, 2009, will offer unique opportunities for enthusiasts and amateurs alike to cultivate a broader understanding of the brewer’s world with nearly 100 beer-related experiences that solidify the Mile High City’s distinction as one of the world’s great beer cities. The city’s first establishment was a saloon, but how far craft brewing has come since those days. Denver Beer Fest will be a 10-day celebration of beer-centric events such as beer tastings at restaurants, beer-paired dinners, “meet the brewer” nights, beer tappings and brewery tours. Denver’s celebration of all-things beer leads up to America’s most prestigious beer festival, the Brewers Association’s Great American Beer Festival (GABFSM), September 24-26. GABF has been recognized by the Guinness Book of World Records as offering the largest number of beers available for tastings of any place on earth and attracts 46,000 beer lovers each year. More than 400 breweries are expected to attend, offering more than 2,000 beers for tastings.
Vicki Garfinkel - Kosherfest (October 27 – 28, 2009)
New trends emerge at the #1 kosher food and beverage trade event serving the retail, foodservice, manufacturing and distribution industries. Once again, Kosherfest will take place at the Meadowlands Exposition Center in Secaucus, NJ October 27 – 28, 2009 (www.kosherfest.com). The show will give visitors a taste of the latest & greatest in the kosher food & beverage industry from around the globe, with more than 13 countries represented. According to research by the Mintel organization, kosher was the leading claim on new products in 2007 and 2009.
Judge Lynn Toler, judge on FOX's Divorce Court
Judge Lynn is a graduate of Harvard University and The University of Pennsylvania Law School. She began practicing law in Cleveland in 1984. In 1993, at the age of 33, she was elected judge of The Cleveland Heights Municipal Court. While on the bench, Judge Lynn volunteered actively in her community creating innovative programs for young offenders such as Woman Talk, a program designed to intensively mentor young, at-risk girls. While on the bench, Judge Toler also headed the Cleveland Heights Coordinated Community Response to Violence against Women, a countywide initiative for the coordination of community resources to assist women who are victims of violence. She was also active as an advisory board member for Templum House, a battered women’s shelter. As a result of her work in the area of domestic violence in 2002, she was awarded The Humanitarian of the Year Award from The Cleveland Domestic Violence Center. In 2001, Judge Lynn became the host of the nationally syndicated show Power of Attorney. During this time Judge Toler started work on her first book and served as a retired judge sitting by assignment in multiple jurisdictions throughout Ohio. In addition, as an adjunct professor at Ursuline College, Judge Toler created and taught courses on Civil Rights Law, and Women and the Law. She was also a frequent instructor for the Ohio Judicial College, where she helped create and taught continuing judicial education course for other judges. Judge Lynn became the host of Divorce Court since 2006. In 2007, she expanded her television presence becoming the host of the prime time television show, Decision House. In 2008 and 2009, Judge Lynn was a bi-monthly contributor on News and Notes, a weekly news show on National Public Radio (NPR). In 2009, she became a co-executive producer of Wedlock or Deadlock, A new syndicated series based on a segment of Divorce Court. Judge Lynn is the author of two books. Her first, My Mother’s Rules: A Practical Guide to Becoming an Emotional Genius published in 2006, is a humorous memoir in which Judge Lynn recounts a childhood lived in the shadow of mental illness and provides a practical guide to the emotional lesson learned from that experience. Her second book, Put It In Writing, coauthored with Deborah Hutchison, was published in September, 2009. It gives readers concrete, conflict-free solutions to the difficult situations that arise between family and friends. Judge Lynn continues to write frequently for a variety of magazines. Currently she is a featured writer for Divorce Magazine published through out the United States and Canada. In 2009, Judge Toler was given The Voice of Freedom Award by the Philadelphia Chapter of the Dr. Martin Luther King Jr. joining former honorees Colin Powell and Vice President Al Gore, in ringing the Liberty Bell on Martin Luther King Day. Born on October 25, 1959, she has been married to Eric Mumford since April,1989. She had two sons and four stepsons.
Ray O’Brien Vice President - Lender’s Bagels
Lender’s® has been offering bagels with the familiar taste and texture that people love for over 82 years. Continuing along that path, the legendary brand has introduced a new product to the line that lends itself perfectly to snacks and lunchtime treats just in time to fill back-to-school lunchboxes. Little Lender’s are fun-sized bagels that make the perfect on-the-go snack. Low in calories and fat and only 70 calories, these .9 oz. bagels are not just the perfect serving size for kids, but a healthy snack for anyone. As always, Lender’s offers both quality and value—Little Lender’s come in a 12-count package with a suggested retail value of $2.59and are available in the refrigerated section of retailers nationwide in Plain and Cinnamon flavors.
Try these convenient “bagelwich” recipes that ensure easy preparation for parents and easy-to-love taste for kids!
For a Healthy Twist
Ingredients:
1 Little Lender’s Plain Bagel
¼ cup hummus (any flavor)
2 slices low-fat American cheese
2 pieces lettuce
2 thin slices favorite sandwich meat
1 tomato slice
Directions:
Cut bagel in half; spread hummus onto one half. Cut cheese, lettuce, and sandwich meat into small pieces and layer on one half of bagel, add tomato slice, then top with other bagel half. Wrap and store in refrigerator or stick right into lunchbox with a cold pack!
For Veggie Lovers
Ingredients:
1 Little Lender’s bagel, split
1 tablespoon light herb or garlic flavored cream cheese
2 thin slices Cheddar cheese
2 slices dill pickle
1/4 cup shredded carrot
1 leaf lettuce
Directions:
Spread the cream cheese on the toasted bagel. Layer the cheddar cheese, pickle slices, carrots and lettuce onto one half of the bagel, then top with the remaining bagel half. Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in lunchbox with an ice pack.
For a Good Old Fashioned Comfort Meal
1 Little Lender’s bagel
1/2 banana, sliced into rounds
1 Tablespoon light cream cheese
2 Tablespoons Peanut Butter (creamy or chunky—whatever you like!)
1 tsp honey (optional)
Directions: Slice bagel in half. Spread one half with the cream cheese and the other half with peanut butter. Lay the banana slices on top of the cream cheese. (Optional: drizzle honey over bananas.) Join the two halves, cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in lunchbox with an ice pack.
Dan Praport MENUPIX.COM
If you live in the U.S. you can forget collecting and organizing piles of menus. Thanks to MenuPix.com, the world's largest menu website, finding a meal is easier than ever. MenuPix.com is already the most popular website for restaurant information and menus in Boston, Los Angeles, and Washington, D.C. and now, has launched their site nationwide with over 500,000 restaurants and 250,000 menus. MenuPix.com offers visitors free access to menus and information about nearly every restaurant in the country. Listings include key information such as restaurant name, phone number, address, directions, menus and both professional and user-generated ratings, and reviews. Restaurants and menus may be browsed or searched by any combination of city, neighborhood, cuisine type, and delivery availability. In addition to writing reviews, visitors can also conveniently create an on-line menu drawer of their favorite restaurants. Food aficionados and hungry people in the U.S. – get clicking to MenuPix.com. You'll never look at your menus the same.
Chef de Cuisine: Sarah Linkenheil - Sally's Seafood
Sally's Seafood on the Water Chef de Cuisine: Sarah Linkenheil accoladesinclude having been named among the best chefs at the San Diego Bay Wine &Food Festival and she brings 15 years of culinary experience to Sally'sSeafood on the Water. Born and raised in Kleinenbroich, Germany, Sarahalways loved the adventure found in creating and preparing meals with herparents. Following her passion, she began studying as an apprentice withthe Swissotel Dusseldorf in the summer of 1996. Sarah picked up hints offlavors from all over the globe as she traveled the world and gainedexperience at prestigious resorts including Switzerland’s 5-Star HotelSteigenberger Belvedere in Davos and Restaurant Fischestube Zurichhorn onLake Zurich, in Colorado at Lodge at Vail and at the renowned fine-diningrestaurant "Vue" in the Park Hyatt Beaver Creek Resort and Spa.
Rich Grant - Denver Beer Fest
Denver Beer Fest September 18-27, 2009, will offer unique opportunities for enthusiasts and amateurs alike to cultivate a broader understanding of the brewer’s world with nearly 100 beer-related experiences that solidify the Mile High City’s distinction as one of the world’s great beer cities. The city’s first establishment was a saloon, but how far craft brewing has come since those days. Denver Beer Fest will be a 10-day celebration of beer-centric events such as beer tastings at restaurants, beer-paired dinners, “meet the brewer” nights, beer tappings and brewery tours. Denver’s celebration of all-things beer leads up to America’s most prestigious beer festival, the Brewers Association’s Great American Beer Festival (GABFSM), September 24-26. GABF has been recognized by the Guinness Book of World Records as offering the largest number of beers available for tastings of any place on earth and attracts 46,000 beer lovers each year. More than 400 breweries are expected to attend, offering more than 2,000 beers for tastings.
Vicki Garfinkel - Kosherfest (October 27 – 28, 2009)
New trends emerge at the #1 kosher food and beverage trade event serving the retail, foodservice, manufacturing and distribution industries. Once again, Kosherfest will take place at the Meadowlands Exposition Center in Secaucus, NJ October 27 – 28, 2009 (www.kosherfest.com). The show will give visitors a taste of the latest & greatest in the kosher food & beverage industry from around the globe, with more than 13 countries represented. According to research by the Mintel organization, kosher was the leading claim on new products in 2007 and 2009.
Judge Lynn Toler, judge on FOX's Divorce Court
Judge Lynn is a graduate of Harvard University and The University of Pennsylvania Law School. She began practicing law in Cleveland in 1984. In 1993, at the age of 33, she was elected judge of The Cleveland Heights Municipal Court. While on the bench, Judge Lynn volunteered actively in her community creating innovative programs for young offenders such as Woman Talk, a program designed to intensively mentor young, at-risk girls. While on the bench, Judge Toler also headed the Cleveland Heights Coordinated Community Response to Violence against Women, a countywide initiative for the coordination of community resources to assist women who are victims of violence. She was also active as an advisory board member for Templum House, a battered women’s shelter. As a result of her work in the area of domestic violence in 2002, she was awarded The Humanitarian of the Year Award from The Cleveland Domestic Violence Center. In 2001, Judge Lynn became the host of the nationally syndicated show Power of Attorney. During this time Judge Toler started work on her first book and served as a retired judge sitting by assignment in multiple jurisdictions throughout Ohio. In addition, as an adjunct professor at Ursuline College, Judge Toler created and taught courses on Civil Rights Law, and Women and the Law. She was also a frequent instructor for the Ohio Judicial College, where she helped create and taught continuing judicial education course for other judges. Judge Lynn became the host of Divorce Court since 2006. In 2007, she expanded her television presence becoming the host of the prime time television show, Decision House. In 2008 and 2009, Judge Lynn was a bi-monthly contributor on News and Notes, a weekly news show on National Public Radio (NPR). In 2009, she became a co-executive producer of Wedlock or Deadlock, A new syndicated series based on a segment of Divorce Court. Judge Lynn is the author of two books. Her first, My Mother’s Rules: A Practical Guide to Becoming an Emotional Genius published in 2006, is a humorous memoir in which Judge Lynn recounts a childhood lived in the shadow of mental illness and provides a practical guide to the emotional lesson learned from that experience. Her second book, Put It In Writing, coauthored with Deborah Hutchison, was published in September, 2009. It gives readers concrete, conflict-free solutions to the difficult situations that arise between family and friends. Judge Lynn continues to write frequently for a variety of magazines. Currently she is a featured writer for Divorce Magazine published through out the United States and Canada. In 2009, Judge Toler was given The Voice of Freedom Award by the Philadelphia Chapter of the Dr. Martin Luther King Jr. joining former honorees Colin Powell and Vice President Al Gore, in ringing the Liberty Bell on Martin Luther King Day. Born on October 25, 1959, she has been married to Eric Mumford since April,1989. She had two sons and four stepsons.
Ray O’Brien Vice President - Lender’s Bagels
Lender’s® has been offering bagels with the familiar taste and texture that people love for over 82 years. Continuing along that path, the legendary brand has introduced a new product to the line that lends itself perfectly to snacks and lunchtime treats just in time to fill back-to-school lunchboxes. Little Lender’s are fun-sized bagels that make the perfect on-the-go snack. Low in calories and fat and only 70 calories, these .9 oz. bagels are not just the perfect serving size for kids, but a healthy snack for anyone. As always, Lender’s offers both quality and value—Little Lender’s come in a 12-count package with a suggested retail value of $2.59and are available in the refrigerated section of retailers nationwide in Plain and Cinnamon flavors.
Try these convenient “bagelwich” recipes that ensure easy preparation for parents and easy-to-love taste for kids!
For a Healthy Twist
Ingredients:
1 Little Lender’s Plain Bagel
¼ cup hummus (any flavor)
2 slices low-fat American cheese
2 pieces lettuce
2 thin slices favorite sandwich meat
1 tomato slice
Directions:
Cut bagel in half; spread hummus onto one half. Cut cheese, lettuce, and sandwich meat into small pieces and layer on one half of bagel, add tomato slice, then top with other bagel half. Wrap and store in refrigerator or stick right into lunchbox with a cold pack!
For Veggie Lovers
Ingredients:
1 Little Lender’s bagel, split
1 tablespoon light herb or garlic flavored cream cheese
2 thin slices Cheddar cheese
2 slices dill pickle
1/4 cup shredded carrot
1 leaf lettuce
Directions:
Spread the cream cheese on the toasted bagel. Layer the cheddar cheese, pickle slices, carrots and lettuce onto one half of the bagel, then top with the remaining bagel half. Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in lunchbox with an ice pack.
For a Good Old Fashioned Comfort Meal
1 Little Lender’s bagel
1/2 banana, sliced into rounds
1 Tablespoon light cream cheese
2 Tablespoons Peanut Butter (creamy or chunky—whatever you like!)
1 tsp honey (optional)
Directions: Slice bagel in half. Spread one half with the cream cheese and the other half with peanut butter. Lay the banana slices on top of the cream cheese. (Optional: drizzle honey over bananas.) Join the two halves, cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in lunchbox with an ice pack.
Dan Praport MENUPIX.COM
If you live in the U.S. you can forget collecting and organizing piles of menus. Thanks to MenuPix.com, the world's largest menu website, finding a meal is easier than ever. MenuPix.com is already the most popular website for restaurant information and menus in Boston, Los Angeles, and Washington, D.C. and now, has launched their site nationwide with over 500,000 restaurants and 250,000 menus. MenuPix.com offers visitors free access to menus and information about nearly every restaurant in the country. Listings include key information such as restaurant name, phone number, address, directions, menus and both professional and user-generated ratings, and reviews. Restaurants and menus may be browsed or searched by any combination of city, neighborhood, cuisine type, and delivery availability. In addition to writing reviews, visitors can also conveniently create an on-line menu drawer of their favorite restaurants. Food aficionados and hungry people in the U.S. – get clicking to MenuPix.com. You'll never look at your menus the same.
Chef de Cuisine: Sarah Linkenheil - Sally's Seafood
Sally's Seafood on the Water Chef de Cuisine: Sarah Linkenheil accoladesinclude having been named among the best chefs at the San Diego Bay Wine &Food Festival and she brings 15 years of culinary experience to Sally'sSeafood on the Water. Born and raised in Kleinenbroich, Germany, Sarahalways loved the adventure found in creating and preparing meals with herparents. Following her passion, she began studying as an apprentice withthe Swissotel Dusseldorf in the summer of 1996. Sarah picked up hints offlavors from all over the globe as she traveled the world and gainedexperience at prestigious resorts including Switzerland’s 5-Star HotelSteigenberger Belvedere in Davos and Restaurant Fischestube Zurichhorn onLake Zurich, in Colorado at Lodge at Vail and at the renowned fine-diningrestaurant "Vue" in the Park Hyatt Beaver Creek Resort and Spa.
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