Friday, July 30, 2010

8/2 - Paul Barbey, Chef Paul Prudhomme, Peter Mondavi, Jr.

 Paul Barbey - Owner - Hurley's - New York City

This legendary Manhattan Saloon has a fascinating history and celebrities  from Ed McMahon & Johnny Carson, to Jack Paar, Bob Hope and Tom Brokaw among others were among the many customers. The original location was right next to 30 Rock and there was even a tie line to the bar so the network could call and let the talent know when they were needed.  Hurley's is at a new location now, but Paul Barbey the owner's son has fond memories of a different time and era.

Chef Paul Prudhomme  - K-Paul's Restaurant - New Orleans 
First there was the ravishes of Katrina, then the economic meltdown followed by the BP Oil spill and another storm. Is New Orleans on the way back?  What about seafood - is it safe? Chef Paul has all the answers.  Chef Paul Prudhomme has 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.

Peter Mondavi, Jr. - Charles Krug
As the third generation member of the family who owns and operates C. Mondavi & Sons, Peter Mondavi, Jr. now leads the vision for the historic Charles Krug Napa Valley brand. His responsibilities include day-to-day operations such as winemaking and overseeing the 850 acres of Napa Valley estate land, in addition to directing sales and marketing for this brand. As co-proprietor, he works closely with his father and brother, Marc, to carry forward the legacy of the Peter Mondavi Family and steward all of the winery's brands.  The second son of Peter and Blanche Mondavi, Peter Mondavi, Jr. was born in 1958 and raised on the historic winery property. Peter Jr. followed in his father's footsteps by attending Stanford University, where he earned a BS and an MS in Engineering, then an MBA. Peter's engineering background has proved a valuable asset to the winery; he has directed a number of key design projects, including the development of a state-of-the-art winemaking facility. His business education has contributed to the development and execution of the company's long-term strategic plan.  Peter Jr. is overseeing an ambitious, $21.6 million winery and vineyard investment program, focused on replanting the family's 850 acres of prized Napa Valley land and upgrading winemaking operations. The intention is to enhance Charles Krug Winery's reputation as one of Napa Valley's premier properties, centering on the family's tradition of innovation, integrity and quality.  He is a member of numerous wine-related organizations, including the Wine and Food Society of San Francisco and the American Society for Enology and Viticulture. He is a former board member of both the Napa Valley Vintners Association and the Family Winemakers of California.

Thursday, July 29, 2010

7/30-Sean Lennon, Milt Larsen

Sean Lennon-Winner of the 2010 "Atomic Wings" Buffalo Wing Eating Contest sponsored by Atomic Wings

For the first time in New York City, you can now have authentic Buffalo wings. Sure, some places serve things they call wings, but to a true connoisseur it seemed criminal that in a city that has everything, there was not an authentic Buffalo Chicken Wing in sight. Now that's changed: Atomic Wings has arrived!
ATOMIC gets its wings fresh from Buffalo, where the chickens are unusually big as well as tasty. Then we prepare them as they were invented in 1964 in Buffalo. The result is unforgettably good eating.
As upstate college freshmen in 1981, I had my first encounter with this unique delicacy. Standing knee-deep in snow, I realized that I had a mission in life: to bring real Buffalo wings to New York. With the opening of ATOMIC WINGS, my mission is complete and your deliverance is at hand. Call or stop by now and experience the taste we've been waiting for.

Milt Larsen-Host of Hear the Again for the First Time and Owner of the Magic Castle
Milt Larsen is a writeractor, performer, lyricist,magicianentrepreneurspeaker and the creator of The Magic Castle, a nightclub for magicians and enthusiasts.

The Larsen Brothers' father died in 1955, his dream of a place for magicians to gather and swap trade secrets over drinks unrealized. In 1961 Larsen met Tom Glover, the owner of the hillside property which included the Hollywood restaurant The Yamashiro.
Larsen told Glover about his father's idea of a clubhouse for magicians, and Glover agreed to Milt's proposal to transform the Lane mansion on Glover's property, below The Yamashiro, into The Magic Castle, a nightclub for magicians and home of the Academy of Magical Arts.
Larsen leased the property and restored the Victorian period mansion to house the club. His brother Bill, at the time a CBS television producer of (The Danny Kaye Show), helped promote the club among his network show business connections, recruiting members. When The Magic Castle opened its doors in 1963, Bill came on board as President of the Academy of Magical Arts and Sciences, and was soon joined by Irene Larsen, in the promotions department.
He also created the Mayfair Music Hall in Santa Monica, California (a Victorian British music hall featuring live stage shows) (1973-1980), The Variety Arts Theatre - Los Angeles (1977-1990) and Caesars Magical Empire at Caesars Palace Las Vegas (1995-2004).

Wednesday, July 28, 2010

7/29-Irwin Mayfield, Craig Haserot, Ellie Krieger

Irwin Mayfield-Grammy Award Winning Jazz Trumpeter
At only 32 years old, Irvin Mayfield represents the continuity of the unfolding Jazz legacy of New Orleans. Winning both a Grammy Award and a Billboard-award, this versatile trumpeter, bandleader, composer, arranger, professor, cultural ambassador and recording artist is on a path to position Jazz at the center of American culture. His musical virtuosity and devotion to the music has made Mayfield one of the most recorded and decorated Jazz musicians of his generation. In 2002, Mayfield created the New Orleans Jazz Orchestra (NOJO), a performing arts institution dedicated to presenting engaging and transformative Jazz experiences. Under his artistic direction, NOJO won the 2010 Grammy Award for Best Large Jazz Ensemble for its critically acclaimed CD Book One on the World Village/Harmonia Mundi label. The 20-piece orchestra, which is one of the most sought after touring Jazz orchestras in the country includes such respected musicians as Victor Atkins on piano, Ed “Sweetbread” Petersen on saxophone and Evan Christopher on clarinet, to name a few.

Craig Haserot-Sojourn Cellars and the Wine Cork Sniffing Dog, Ziggy

Sojourn Cellars is a partnership between Craig Haserot and Erich Bradley, two friends who met on the tennis courts of Sonoma, and who share a desire to create delicious, handcrafted artisanal wines. Erich describes his winemaking as New World style complemented by Old World sensibilities, and he employs artisanal techniques to produce superior and distinctive wines.
  • We are red wine makers with a New World winemaking style; our wines are bold and expressive.
  • Our wines are artisanal, handcrafted and made in small lots to ensure the highest quality.  Some of our guiding principles include...
  1. Meticulous vineyard management
  2. Sovereignty on the vine, with no two clusters touching, to insure even ripening
  3. Field cluster sorting, both before and after fruit is harvested
  4. Cluster and berry sorting in the winery
  5. Three to five day cold soaking of the fruit
  6. Whole berry, native fermentations in open-top fermenters
  7. Punch downs by hand
  8. Gentle basket pressing
  9. Unfined and unfiltered finished wines
  • Our wines have a strong value component.  They are not cheap, but we price them within many wine buyers’ reach.
  • We believe in 100 percent customer satisfaction, backed up by a Money Back Guarantee, regardless of reason.
New York Times bestselling author and James Beard Foundation and IACP award winner Ellie Krieger helps people of all ages achieve wellness  and get the most out of life.   She is a registered dietitian and host of a hit show, “Healthy Appetite,” on Food Network.
Ellie’s warmth and charisma have made her the go-to nutritionist in the media today. Her success can be attributed to her way of offering real advice without any of the gimmicks and crash diets the permeate today’s news. She reaches people with her message that it is possible for anyone, given the tools and knowledge, to live life to the maximum by being in healthy balance, nurturing a richly satisfying and sumptuous, attainable lifestyle. She believes that through her work she can help to change the way society views food, health and nutrition.    

Tuesday, July 27, 2010

7/28-Chef LaLa, Joe Buck, Larry Lipson

Chef LaLa-Chef and Author live from the Expo Comida Latina Trade Show

A third-generation restaurateur and daughter of Mexican immigrants, LaLa grew up in the kitchens of her family’s California-based eateries and inherited her father’s talents at the stove. Before following in his footsteps, she briefly studied to become a cardio-pulmonary therapist, but quickly realized it wasn’t the right career for her.

Still, LaLa’s interest in health was never far from mind, even as she enrolled in the prestigious Le Cordon Bleu and went on to found her own catering company, Savor! Caterers, serving A-List Celebrities, VIPs in entertainment and politics, including two U.S. Presidents and a President of Mexico, Vicente Fox.

Two forces in LaLa’s life profoundly influenced her thoughts about food and her career: One was her constant battle with her weight. The other was her family’s history of diabetes, the complications of which claimed the lives of both of her grandmothers and one of her grandfathers. Looking for ways to make cuisine more healthful, she has continually taken courses to improve her nutritional knowledge and is certified as a specialist in fitness nutrition, kids’ nutrition, and lifestyle and weight management.
Whether she’s teaching nutritious cooking at a Farmer’s Market or on a television show, LaLa is on fire with her desire to share everything she has learned to make people’s lives healthier and happier–one meal at a time.

Event:Expo Comida Latina 2010

Saturday, August 14, 2010:  10am – 5pm
Sunday, August 15, 2010:  11am-5pm
Monday, August, 16, 2010:  11am – 4pm

Los Angeles Convention Center
1201 S. Figueroa St, Los Angeles, CA  USA
Hall J
Media Contact:Amelia Collins,, 207-842-5414

Joseph Francis "Joe" Buck (born April 25, 1969) is an American sportscaster and the son of sportscaster Jack Buck. He has won numerous Sports Emmy Awards for his play-by-play work with Fox Sports.

Buck called play-by-play for the then-Louisville Redbirds, a minor league affiliate of the Cardinals, and was a reporter for ESPN's coverage of the Triple-A All-Star Game. In 1991, Buck did reporting for St Louis' CBS affiliate KMOV. Also, in 1991 Joe followed in his father's footsteps by broadcasting for the Cardinals on local television and KMOX Radio, filling in while his father was working on CBS telecasts. In the 1992–95 season he was the color commentator for University of Missouri basketball broadcasts.
Buck continued to call Cardinals games after being hired by Fox, initially with his father on KMOX and later on FSN Midwest television. As his network duties increased, however, Buck's local workload shrunk, and prior to the 2008 season it was announced that Buck would no longer be calling Cardinals telecasts for FSN Midwest. This would mark the first time since 1960 that a member of the Buck family would not be part of the team's broadcasting crew.

In 1994 Buck was hired by Fox, and at the age of 25 became the youngest man ever to announce a regular slate of National Football League games on network television. 

Larry Lipson - Live from Costa Rica

Former LA Daily News Food Columnist (50 Years) Larry Lipson is live and direct from his research Institute in Costa Rica. He will talk about wine food and the good life and will have comments and comparisons between his new adventure. 


Monday, July 26, 2010

7/27-Jake Dickson & Grant Wood, Susie Fogelson

Jake Dickson & Grant Wood-Dickson's Farmstand Meats & Sam Adams Brewer
For years now, American craft brewers have been fostering the idea that beer – not wine – is a better beverage to serve with dinner, no matter what is on the plate. It’s a movement that is gaining traction, with beer dinners routinely held at upscale restaurants around the country and a steady stream of recipes that not only call for beer as an ingredient but also recommend proper pairings. 
In most cases, a beer is chosen to complement the food. Now, the Boston Beer Company has introduced a cut of steak that was designed to enhance their flagship beer, Samuel Adams Boston Lager.
The brewery has partnered with Jake Dickson, a New York-based butcher who goes by the title “artisanal meat purveyor,” to bring a new dimension to the age-old tradition of beef and brew. Inside his shop, Dickson's Farmstand Meats at the Chelsea Market – where some of Manhattan’s most fashionable shop, and tourists in the know come to browse – Dickson recently explained the cut of beef.
“It’s not overly marbled,” said Dickson of the cut, which is essentially the cap to the top sirloin, resembling a leaner New York strip or a shell steak, according to the brewery. “It’s not filet mignon either,” Dickson added.
This partnership was the next logical step in food and beer pairings, said Grant Wood, a brewer with Sam Adams. As the number of people drinking American craft beer grows, brewers are looking to expand their offerings beyond what’s in the mug.
“I think there is always going to be a place for the logoed T-shirt and pint glass,” said Wood. “But people always want a new experience.”
Sam Adams contacted Dickson a few months ago with this new experience in mind. A student of beef, he came up with six different cuts that he thought would be the perfect pairing. After several taste tests, this current cut was chosen.
Dickson said he was drawn to this cut because of the intense “beefy” flavor it exhibits and how it plays well with the malt characteristics in Boston Lager.  While it will be available at Dickson’s shop ($15 a pound; orders can be placed in advance by calling 212-242-2630) the cut can be also reproduced at any butcher shop. Just ask for a three-quarter inch cut from the cap to the top sirloin, leaving the fat cap intact.
Dickson, like most men of meat in the know, recommends the cut be served medium rare. For a good sear, he says to put the steak on the grill for about 15 to 20 minutes on high with the lid closed (more/less time depending on the size of the cut). Flip the meat only once and make sure to let it rest for about 8 minutes  to let the juices reabsorb into the meat. Slice the steak and don’t forget a pint on the side.
Lest you think that a full Samuel Adams line of food items are destined for the neighborhood grocery store, Wood said it’s unlikely. “We are a brewery first and last,” he said. “We’re not in the business of selling steaks. But we do like to enhance the experience of the beer.”

Susie Fogelson-Senior VP of Marketing, Creative Services and Brand Strategy and a Judge on The Next Food Network Star
Susie Fogelson joined Food Network in 2001 and has since spearheaded the development and execution of the network's off-air consumer advertising, marketing and partnerships. She has been integral in aligning support for key network initiatives among national and affiliate ad sales, core internal groups and key Scripps resources, and she has helped to drive the prime-time ratings within the core demographic to record highs. In addition to her role at Food Network, Susie also manages the marketing for Cooking Channel, including integrated partnerships and new business opportunities as well as consumer marketing, creative services and press. She continues to expand her role by working closely with the network’s stars on defining their brands and creating opportunities within the marketplace. Additionally, she is in her sixth year as a judge on The Next Food Network Star.

Susie and her husband have two daughters: Isabel, 4, and Ingrid Lily, 2.