On Today's Show: CRNtalk.com
NEW IRON CHEF ANNOUNCED LAST NIGHT - ON TODAY'S SHOW LIVE
Tony DelGatto - Owner Grissini Ristorante - Englewood Cliffs, NJ
ERIC & BETTY HAYES “TABLE FOR 12” TLC SEASON 2 TUES 8 PM ET/PT
Andrew Quady - Quady Winery in Madera, CA
KEITH BELLOWS Editor-in-Chief National Geographic Traveler magazine
NEW IRON CHEF ANNOUNCED LAST NIGHT - ON TODAY'S SHOW LIVE
Kitchen Stadium opened its doors to find a new culinary warrior in the sizzling primetime series The Next Iron Chef. Hosted by Alton Brown (Good Eats, Iron Chef America), the reality competition premiered on Sunday, October 4th at 9pm ET/PT as the 4th highest rated, most-watched premiere in Food Network history. Currently airing on Sundays at 9pm ET/PT, the series challenges and challenged ten top chefs from around the country in a series of demanding situations, testing their culinary skills and mental toughness. “It's thrilling to see what these ten top chefs can create when pushed to their limits in this series,” said Bob Tuschman, Senior Vice President, Programming and Production for Food Network. “These world class chefs display extraordinary culinary skills and creativity as they battle it out for the supreme title of Iron Chef.” The ten contestants included: Nate Appleman (Chef/Butcher, New York, NY), Dominique Crenn (Chef de Cuisine, Luce at InterContinental San Francisco, San Francisco, CA), Brad Farmerie (Executive Chef,Double Crown, Madam Geneva, PUBLIC and The Monday Room, New York, NY), Amanda Freitag (Executive Chef, The Harrison, New York, NY), Jose Garces (Executive Chef & Owner, Amada, Tinto, Distrito, Chifa, Philadelphia, PA), Eric Greenspan (Executive Chef & Owner, The Foundry on Melrose, Los Angeles, CA), Jehangir Mehta (Executive Chef & Owner, Graffiti, New York, NY), Seamus Mullen (Executive Chef & Partner, Boqueria Flatiron and Boqueria Soho, New York, NY), Holly Smith (Chef & Owner, Cafe Juanita and Poco Carretto Gelato, Kirkland, WA) and Roberto Treviño (Executive Chef & Owner, Budatai, San Juan, PR). This season, the series - with the help of sponsor American Airlines – took the contestants from Los Angeles to Japan to New York to compete in the food fight of their professional lives. The contestants were challenged to create dishes that represent a variety of world cultures and cuisines. Whether working with exotic ingredients like jelly fish, creating their own version of international “fast food” or experiencing umami with sponsor Kikkoman, the chefs demonstrated their speed, artistry, innovation and leadership in each dish. With the help of the judges – Donatella Arpaia (acclaimed restaurateur and food expert, owner of Anthos, Mia Dona and Kefi), Jeffrey Steingarten (Food Critic, Vogue, New York, NY) and Anya Fernald (Sustainable Food Consultant, San Francisco, CA) – the contestants will be narrowed down until two remain to battle it out in Kitchen Stadium and earn the right to be called Iron Chef. The winner will join the ranks of Mario Batali, Cat Cora, Bobby Flay, Masaharu Morimoto and Michael Symon and be launched into instant fame as a member of the Chairman’s team on Iron Chef America.
Tony DelGatto - Owner Grissini Ristorante - Englewood Cliffs, NJ
An American Thanksgiving - restaurant is closed on Turkey day but Tony has tips to make this Thursday's meal special. Owned by Tony Del Gatto, Grissini Ristorante is famous for its authentic Italian cuisine, impeccable service and upscale, yet relaxed atmosphere. This Italian eatery has become a hotspot for TV personalities, athletes, musicians, business moguls and more. Rated by Zagat as "Spago of the East".
ERIC & BETTY HAYES “TABLE FOR 12” TLC SEASON 2 TUES 8 PM ET/PT
Do you think there is a lot of work for Thanksgiving Dinner this year?
Six loads of laundry daily...a 15 passenger van for running errands and getting to school...and grocery shopping that’s a chaotic adventure. Just a day in the life of the Hayes family of New Jersey. Eric and Betty Hayes, the parents of three sets of multiples, definitely have their hands full this fall, but have found a way for the family to pull together as a team and manage to laugh through the stressful times. They are the stars of the TLC series TABLE FOR 12, which returns this November for a second season. Viewers will share the family’s adventures including the sextuplets’ preschool graduation, Eric’s SWAT police training, and attempting to coordinate a charity walk, a baseball game, and a party for 50 of Betty’s closest friends – all in one day! The Hayes children consist of 13-year-old twin boys,11-year-old twins, and 5-year-old sextuplets. Talk with Eric and Betty and find out what it takes for this modest couple to raise a family of twelve! When Eric and Betty Hayes decided to start a family, they never fathomed they would one day be the parents of three sets of multiples, totaling ten children. TLC traces this clan's daily experiences and often times chaotic outings in the new series TABLE FOR 12. Eric and Betty's brood consists of 12-year-old twin boys Kevin and Kyle, 10-year-old twins Kieran and Meghan, and 4-year-old sextuplets Tara, Rachel, Ryan, Connor, EJ and Rebecca, who has cerebral palsy and is extremely special to the family. Eric -- a funny and dynamic police officer, and Betty -- a modest and loving stay-at-home mom, are admired and praised by their family and friends.
Andrew Quady - Quady Winery in Madera, CA
Essensia and other sweet wines for holiday meals and desserts pairings. Andrew and Laurel Quady left crowded southern California and their jobs in pyrotechnics and merchandising to pursue their dream: a non-urban way of life making wine. Returning to school, Andrew graduated with a Masters in Food Science-Enology from UC Davis and Laurel became a licensed CPA. In 1975, at the urging of friend Darrell Corti, they made their first port from Amador County Zinfandel at the now defunct Lodi Vintners where Andrew was working as an assistant winemaker. In 1977, settled in Madera in California’s Central Valley with Andrew working at Heublein, they built a small winery behind their country home and made port on evenings and weekends. In 1980 they decided to add a fortified white dessert wine to their line. The wine, from the obscure Orange Muscat grape variety was named Essensia and became a major success. In 1983, opportunity knocked when they were offered a crop of Black Muscat grapes which became the first Elysium. By 1984 the expanding business needed space and Andrew and Laurel needed help. Fresno State graduate and former Peace Corp member Michael Blaylock, now winemaker, and Cheryl Russell, now general manager, joined and a new winery was completed. With their enthusiasm and dedication the winery continued to grow, developing more unique wines: Starboard (our euphemism for port), Electra (white and red) and VYA vermouth.
KEITH BELLOWS Editor-in-Chief National Geographic Traveler magazine
For pure pleasure, few experiences are as satisfying as a chance to explore the world’s great culinary traditions and landmarks—and here, in the latest title of our popular series of illustrated travel gift books, you’ll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor. On the menu is the best of the best from all over the globe: Tokyo’s freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You’ll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you’ll also discover the simpler pleasures of the side-street cafés that cater to local people and the classic specialties that give each region a distinctive flavor. Every cuisine tells a unique story about its countryside, climate, and culture, and in these pages you’ll meet the men and women who transform nature’s bounty into a thousand gustatory delights. Hundreds of appetizing full-color illustrations evoke an extraordinary range of tastes and cooking techniques; a wide selection of recipes invites you to create as well as consume; sidebars give a wealth of entertaining information about additional sites to visit as well as the cultural importance of the featured food; while lively top ten lists cover topics from chocolate factories to champagne bars, from historic food markets to wedding feasts, harvest celebrations, and festive occasions of every kind. In addition, detailed practical travel information provides all the ingredients you’ll need to cook up a truly delicious experience for even the most demanding of traveling gourmets.