Michael J. Shaheen "Addie's Way"
Michael J. Shaheen, the son of Addie Bedway Shaheen and William Shaheen, is an Eastern Ohio native, having grown up in Adena, Ohio. Michael learned at a very young age to appreciate a loving and caring family, a strong work ethic and good food. These characteristics provided a sound framework for a successful professional career and the encouragement to embark on this, his first writing project. Michael graduated from Duquesne University in Pittsburgh, PA and then Capital University School of Law receiving his Juris Doctorate Degree in 1989. Michael returned to the Ohio Valley to assist with the management of the family business. Subsequently he opened a successful private law practice where he provides legal counsel to a wide range of individuals and businesses. In addition to his private practice, Michael is active with community based and charitable organizations. He is also very active with a variety of political campaigns on the local, regional, state and federal levels. In February 2007, Ohio Governor Ted Strickland appointed Michael Chairman of the Liquor Control Commission. Michael currently splits his time between his private law practice and his duties with the Liquor Control Commission. Michael resides in St.
Clairsville, Ohio with his wife, Robyn, and children, Hannah and James Michael (Mikey). Memoir/Cookbook Reveals the Life, Loves, and Recipes of a Beloved Lebanese Mother/Entrepreneur In a male-dominated coal industry in rural Eastern Ohio, a devoted single mother overcame great odds to provide for her family in every conceivable way Her love for family was her constant guiding light. This, says author Michael J. Shaheen, who lovingly coordinated efforts to bring his mother's Lebanese recipes, heritage, and memoirs to life after her death in the newly released Addie's Way, sums up Addie Shaheen's philosophy towards life. Committed to family, including her numerous siblings, parents, and two beloved sons, Addie Bedway Shaheen was also committed to making the world she lived in a better place. She co-founded with her brothers the Bedway Coal Company in 1948 in Adena, Ohio, and later raised her sons as a single mother in spite of many challenging obstacles. As the company became successful and then some, Addie took it upon herself to quietly and consistently make sure the local children whose families struggled financially had warm coats to wear in the winter and that bereaved families had nourishing and plentiful meals to eat during their time of sorrow. Generous and hard-working, opinionated and fair, above all devoted to her family and her sons, Addie's memories of her life as a first generation Lebanese-American in rural Ohio poignantly center around her loved ones, her values, and the delicious and healthful food, passed down through the generations, that sustained them. Gorgeous photographs and recipes in Addie's Way include many of son Michael's favorites, including Chick Pea Sesame Dip (Hommos b'Thahini), Yogurt (Laban), Spinach Pie (Fatayer b'Sbanikh), Bread Salad (Fatoosh), Baked Stuffed Kibbee (Kibbee Sineah), Stuffed Grape Leaves (Mishshee Waraq Inab),Chefs Anne Burrell/Beau MacMillan "Worst Cooks in America" Food Network
Twelve of the most hopeless cooks in the country will compete in a high-stakes elimination series in Worst Cooks in America. At stake for the last two standing is the chance to cook for a panel of esteemed culinary critics and win the grand prize of $25,000. This six-episode series will put the "recruits" through a culinary boot camp led by two acclaimed chefs: Anne Burrell, host of Secrets of a Restaurant Chef, and Beau MacMillan, executive chef at elements in Phoenix. "Watching the Worst Cooks in America struggle to become great cooks, makes a show that is very funny, dramatic and moving," said Bob Tuschman, Senior Vice President, Programming and Production, Food Network. "Ultimately, it offers hope for even the most kitchen-challenged of our viewers." Under the tutelage of Chef Anne and Chef Beau, the recruits are split into two teams. They learn valuable culinary skills from their team leaders, which are then tested in a series of high-pressure challenges. Based on their performances, the recruits will be narrowed down each week until two are left standing to face the final challenge: prepare a three-course, restaurant-quality meal for a panel of food critics that thinks the dishes have been prepared by chefs Anne and Beau. On the line are the chefs' professional reputations and $25,000 for the newly-crowned kitchen hero. The winner will be revealed during the finale on Monday, February 1st at 9pm ET/PT.
ABOUT ANNE BURRELL:
Anne Burrell takes the mystery out of the professional kitchen and translates restaurant-style recipes into approachable at-home meals on Food Network's Secrets of a Restaurant Chef. Anne has always stood out in the
restaurant business for her remarkable culinary talent, bold and creative dishes, and her trademark spiky blond hair. After training at New York's Culinary Institute of America and Italy's Culinary Institute for Foreigners, she gained hands-on experience at notable New York restaurants including Felidia, Savoy, Lumi, and Italian Wine Merchants. Well-known as Mario Batali's energetic and reliable sous chef on Iron Chef America, Anne served as executive chef at New York's Centro Vinoteca from its opening in July 2007 through September 2008.ABOUT BEAU MACMILLAN:
Beau MacMillan hails from Plymouth, Mass., and is a graduate of Johnson and Wales University in Providence, R.I. After graduation, he spent a year under the tutelage of Chef Francios Demueloge. Inspired by this experience, Beau
joined the brigade at La Vieille Maison in Boca Raton, Fla., rising through the ranks to the position of sous chef. He then moved to Los Angeles where he held sous chef positions at the prestigious Hotel Bel Air and Shutters on the Beach in Santa Monica, Calif. In 1998, he relocated to Phoenix to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain. He then helped former Executive Chef Charles Wiley open elements restaurant in 2001, which he now oversees as executive chef. In addition to his restaurant work, Beau has competed on Iron Chef America and cooked at The James Beard House.Roger Berkowitz President and CEO Legal Sea Foods, Inc
Roger Berkowitz is the President and CEO of Legal Sea Foods, Inc. He started working in his family's fish market at the age of 10 and learned every aspect of the business. He began as a fry cook in Inman Square, moved to front-of-the-house manager, marketing maverick and then to industry innovator. Whether you dine in his restaurants, or order a meal by mail to enjoy at home, he wants to "wow" you every single time. And it's working - Bon Appetit magazine touts a meal at Legal Sea Foods as among America's "Top Ten Tried-and-True" dining experiences. Legal is also included in Patricia Schultz's popular guidebook, 1,000 Places to See Before You Die. A graduate of
the Newhouse School at Syracuse University, Harvard Business School's OPM program and University of London School of Business SEP program, Roger exercises his background in journalism to great effect as chief spokesperson for Legal. His face and voice are familiar from television and radio, and he frequently offers his expert opinion on network news segments (CNN, ABC News, NBC Nightly News, CBS Evening News) about the fishing industry. He is a guest speaker at colleges and institutions, and he chairs and organizes conferences and events related to the fishing and restaurant industry, both in the US and on a global scale. The scope of his business management expertise earned him inclusion in a pair of 2004 books, Dare to Lead! Uncommon Sense and Unconventional Wisdom from 50 Top CEOs by Mike Merrill (Career Press), and Leadership Secrets of the World's Most Successful CEOs by Eric Yaverbaum (Dearborn Trade Publishing). Often the subject of writing by others, Roger deftly took an author's turn himself when he co-wrote The New Legal Sea Foods Cookbook, published in 2002 by Broadway Books.Beth Costa, Executive Director Russian River Wine Road
Wending through some of the most picturesque wine country in California, Wine Road, Northern Sonoma County, takes visitors on a sensually gratifying journey of natural beauty, sublime tasting experiences and memorable personal encounters with the state's most devoted and individualistic winemakers. Even for veteran wine travelers already well acquainted with California wine country, Wine Road is likely to be uncharted territory, sure to imbue a fresh sense of discovery. Along the way are some of California's oldest wineries, run by vintners whose commitment to tending the vines and producing world-class wines, true to the appellation, runs back generations. Founded more than 30 years ago, Wine Road is an association of wineries and lodgings in the Alexander, Dry Creek, and Russian River Valleys of Northern Sonoma County. From its modest beginning as an organization of nine wineries, it has grown into a spirited constellation of more than 150 wineries and 50 lodgings. It's not actually
a "road" in the sense of a single, continuous stretch of paved highway, but more of a treasure map to the many jewels nestled among the hills and valleys of a region where fresh air, fine wine and exquisite cuisine await those who traverse it. This lively and committed organization has created a myriad of programs, events and services certain to enhance any visitor's experience of the region, among them three major events: Winter Wineland, Barrel Tasting and A Wine & Food Affair (schedules more information can be found at www.wineroad.com A complimentary Wine Road map is the key to exploring the glories of the area and is also available online at www.wineroad.com. The area is nothing if not rich in history. The Russian River takes its name from the Russian fur trappers who established a trading colony in the early nineteenth century, and following on their heels were French and Italian immigrants who brought their own centuries-old traditions of winemaking to the area. Wine has been made in Sonoma County for over 130 years. Even during the Prohibition years (1920-1933) many wineries continued to make wine for medicinal and sacramental purposes.The Empire State Building - New York, NY
The Empire State Building is a 102-story landmark Art Decoskyscraper in New York City at the intersection of Fifth Avenue and West 34th Street. Its name is derived from the nickname for the state of New York, The Empire State. It stood as the world's tallest building for more than forty years, from its completion in 1931 until construction of the World Trade Center's North Tower was completed in 1972. Following the destruction of the World Trade Center in 2001, the Empire State Building once again became the tallest building in New York City and New York State. The Empire State Building has been named by the American Society of Civil Engineers as one of the Seven Wonders of the Modern World. The building and its street floor interior are designated landmarks and confirmed by the New York City Board of Estimate. It was designated as a National Historic Landmark in 1986. In 2007, it was ranked number one on the List of America's Favorite Architecture according to the AIA. The building is owned and managed by W&H Properties. The Empire State Building is the third tallest skyscraper in the Americas (after two Chicago towers, the Willis Tower and Trump International Hotel and Tower), and the 15th tallest in the world. It is also the fourth tallest freestanding structure in the Americas. The Empire State building is currently undergoing a $120 million renovation in an effort to transform the building into a more energy efficient and eco-friendly structure. The Empire State Building has one of the most popular outdoor observatories in the world, having been visited by over 110 million people. The 86th-floor observation deck offers impressive 360-degree views of the city. There is a
second observation deck on the 102nd floor that is open to the public. It was closed in 1999, but reopened in November 2005. It is completely enclosed and much smaller than the first one; it may be closed on high-traffic days. Tourists may pay to visit the observation deck on the 86th floor and an additional amount for the 102nd floor The lines to enter the observation decks, according to the building's website, are "as legendary as the building itself:" there are five of them: the sidewalk line, the lobby elevator line, the ticket purchase line, the second elevator line, and the line to get off the elevator and onto the observation deck.[ For an extra fee tourists can skip to the front of the line The skyscraper's observation deck plays host to several cinematic, television, and literary classics including, An Affair To Remember, Love Affair and Sleepless in Seattle. In the Latin American literary work Empire of Dreams by Giannina Braschi the observation deck is the site of a pastoral revolution; shepherds take over the City of New York. The deck was also the site of a Martian invasion on an old episode of I Love Lucy.Hotmail: Trusted email with Microsoft's powerful SPAM protection. Sign up now.