02/28 PAULA SHOYER, BOB CABRAL, KATHERYN WINNICK

PAULA SHOYER  -  PARIS TRAINED PASTRY CHEF & COOKING TEACHER

Passover is one of the most important holidays of the Jewish calendar and is when families get together for the Seder meal.  Passover baking is the greatest annual challenge in the Jewish kitchen because Passover dessert recipes cannot use flour, yeast, soy milk, or even pure vanilla, and shifting from flour to matzoh cake meal and potato starch is not intuitive, even for experienced bakers.   As dessert plays an important part of the Seder meal, you need fabulous desserts to end your evening.  This Passover, pastry chef and teacher, Paula Shoyer, shares delicious and easy desserts for Passover from her best-selling cookbook, The Kosher Baker.   Producing flavorful and appealing desserts that are kosher has been a challenge for Jewish cooks. Without access to butter, cream, milk, cheese, yogurt, or other dairy products, creating a delicious and memorable dessert for holiday meals requires more than simple substitutions and compromises.  Paris-trained pastry chef, Paula Shoyer decided to change that.  Using all her creativity and love of dessert, she developed The Kosher Baker, the indispensable kitchen companion providing a wide range of dairy-free desserts, from family favorites and time-honored holiday classics to stylish and delicious surprises of Paula's own creation.


Bob Cabral - Williams Selyem - Winemaker of the Year 

Bob has been involved in growing and making wine professionally since 1980 and has had an interest in wine and farming since his childhood. A fourth generation farmer and grape grower from the great San Joaquin Valley, he developed a passion for Pinot Noir early, joining the Williams Selyem mailing list in 1985 while still in grad school at Fresno State University. AfterJohn Dyson bought the winery in 1998, Burt Williams recommended that Bob take over as winemaker, which he did on July 29, 1998. The 2011 harvest is Bob's 32nd vintage at a commercial winery. Bob is an experienced winemaker whose meticulousness and patience yield wines that are authentic expressions of each vineyard site. In 2007, one such site found perfect expression and received a 100-point rating from Wine Enthusiast. Our 2007 Litton Estate Vineyard Pinot Noir (now called Williams Selyem Estate Vineyard) was the first domestic Pinot Noir to earn a perfect score from a major wine publication. Bob designed and planted the vineyard to an exact specification of clones, rootstocks, spacing and trellising. This has resulted in wines of the highest quality and worthy of the Williams Selyem Estate name. Each year, the editors of Wine Enthusiast Magazine honor outstanding achievement in the wine world, in that given year and over time. Categories include Wine Person of the Year, Lifetime Achievement Award, American, European, and New World Winery of the Year, Winemaker of the Year, Wine Region of the Year, and more. The winners will be announced in theDecember 15th issue of Wine Enthusiast.


Katheryn Winnick - The History Channel, "VIKINGS"

Katheryn Winnick may be best known for her juicy recurring role as David Borneaz's love interest in the FOX series Bones, and the films Love And Other Drugs, Killers, and Cold Souls. She currently appears in Stand Up Guys with Christopher Walken and will next co-star with Kurt Russell and Matt Dillon in The Black Marks, and as Charlie  Sheen's ex in A Glimpse Inside the Mind of Charles Swan III. Winnick is not only a rising star in Hollywood, but an accomplished martial artist as well. She is trained as a licensed bodyguard and holds a third-degree Black Belt in Tae Kwon Do and second-degree Black Belt in Karate. Her martial arts mastery serves her well as the fierce warrior yet tender mom, Lagertha, in HISTORY®s ambitious new scripted series, Vikings. The extraordinary untold tales of the lives and epic adventures of these conquering mighty Norsemen come alive in the nine-part series, which also stars Gabriel Byrne (In Treatment, Usual Suspects, Millers Crossing). Vikings is created and written by Michael Hirst – one of the premier historical story-tellers in the industry (Academy-Award winning film Elizabeth; and the Emmy and Golden Globe nominated series The Tudors.) The series also sheds light on how much power women wielded in the Dark Ages. They were allowed to own land, divorce their husbands as well as fight alongside them in battle, and ultimately, rule. As much as this epic series looks deep into the Vikings society of warfare and bloodshed, it's a family saga at heart. And Lagertha is a fierce character, warrior, shield maiden and mom.

02/27 LARRY LIPSON, Alison Sokol Blosser, KERRI WALSH JENNINGS, HEIDI SKOLNIK

LARRY LIPSON - LIVE FROM COSTA RICA

LARRY WAS FOOD EDITOR AT THE DAILY NEWS IN LOS ANGELES FOR MORE  THAN 50 YEARS AND NOW REPORTS WEEKLY FROM THE LIPSON INSTITUTE FOR ADVANCED WINE STUDIES IN COSTA RICA. HIS REPORTS ON WINE AND FINE DINING HELP CRN LISTENERS TO DISCOVER FOOD AND WINE TREASURES WORLDWIDE.


Alison Sokol Blosser - Oregon Sokol Blosser Winery 

For more than 40 years, before there was an Oregon wine industry, the Sokol Blosser family has been growing grapes and creating exemplary wines. Located on a certified organic, 100-acre property in Oregon’s Dundee Hills sub appellation, Sokol Blosser has consistently captured theterroir of the region as expressed through the brilliance of its estate fruit.  This resolute quest for excellence is also expressed in its environmentally-sensitive winemaking techniques, a core value for Sokol Blosser since the planting of its very first vines in 1971. The winery produces Pinot Gris, Pinot Noir, and small quantities of Single Block Pinot Noirs under its Sokol Blosser brand name.  It also produces a white blend and red blend under the Evolution brand name. “We feel a sense of social responsibility in conducting our business and our lives the way we do.  This is the only way we could imagine doing it,” notes Susan Sokol Blosser, the winery’s founder. “Not only are our methods healthier for the soil, the vines, and those of us who work in the vineyard, they also lead to better wines.” The winery is now under the care of sister and brother co-presidents, Alison Sokol Blosser and Alex Sokol Blosser. Sokol Blosser Winery is entering a new millennium of winemaking, tasting and sustainability in hiring Allied Works Architecture to design Sokol Blosser’s state of the art tasting room. The project is set for completion in the late summer of 2013. Please visitwww.sokolblosser.com to shop online, for tasting room hours and more information about this award-winning vineyard.


KERRI WALSH JENNINGS - VOLLYBALL CHAMPION

Walsh began her career on the indoor volleyball court at Stanford University and garnered a number of  records before transitioning to the sand where she has become one half of the winningest team in beach volleyball history with partner Misty May-Treanor. Married to U.S. volleyball player, Casey Jennings,  Walsh is also the proud mom of two young sons.  


HEIDI SKOLNIK - NUTRITIONIST - OWNER NUTRITION CONDITIONING

Heidi Skolnik, MS, CDN, FACSM is owner of Nutrition Conditioning, Inc., a nutrition consulting practice. A well-known and respected leader in the nutrition and fitness world, Heidi relies on science, not fad, and delivers the most current and proven concepts to promote optimal health. Heidi has frequently appeared on TV shows such as “Dr. Oz,” “20/20,” “Good Morning America,” “TODAY” and TV’s Food Network.  She is often referenced in newspapers and national magazines, such as Men's Health, Self, Glamour, GQ and Real Simple.

When it comes to choosing a healthy breakfast, it can be a challenge to separate food facts from fiction. With the abundance of available information about the nutrition contributions and health benefits of foods and beverages, it can be difficult to know the facts.

02/26 DR. JOEL FISHER, Sarah Cummings, Victoria Dwek, RICHARD PINK

DR. JOEL FISHER - WINE GURU - LA WINEFEST   

Joel M. Fisher, PhD is 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.
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.


Sarah Cummings - Director of Communications / Sonoma County Vintners

Honore is just returning from Boston Wine Expo, so if you don’t mind, it will be yours truly for the interview! We can chat about the great 2012 crop report for Sonoma County and California, upcoming WineRoad Barrel Tasting Weekends, and much more!



Victoria Dwek  - Passover Made Easy


Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine published weekly by Ami Magazine. Her feature articles take readers behind the scenes to learn from chefs and other professionals in the kosher food world. An experienced journalist and avid hostess, Victoria’s work combines her passions for good food and good writing. She lives in Deal, New Jersey with her husband and children. Passover Made Easy features over 60 triple-tested recipes to make for an easy and delicious Passover week. And at the affordable price of $15.99, this witty, fun to read cookbook is the go-to resource for delicious kosher meals this Passover – and all year long. The ingredients in these unique and creative recipes are easily available and all but four of the 60 recipes in the book are gluten-free (non-gebrokts).  Passover Made Easy gives readers fascinating culinary tidbits, useful preparation tips, full-color photos for each dish; step-by-step plating and food styling secrets, and a wine pairings and Seder wine guide.  With Passover Made Easy, Leah Schapira and Victoria Dwek have created the consummate recipe guide for the Seder nights and the entire holiday week.  Offering a unique blend of traditional and creative new dishes, Passover Made Easy lets home cooks serve up delicious meals and enjoy their time in the kitchen.  Passover Made Easy is the first in a series of “Made Easy” cookbooks by Leah and Victoria to be published throughout 2013 and 2014.  For more information go to http://www.artscroll.com/Books/pmep.html. 


RICHARD PINK -  OWNER OF PINK'S HOT DOGS

Pink's hot dogs have been specially made for Pink's by Hoffy since 1939. They are all-beef and have a natural casing that makes them snap when you bite into them.  Pink's  chili recipe was specially developed by Betty Pink years ago and is at the heart of Pink's fame.  Pink's is probably the most famous hot dog stand in the country... certainly in Los Angeles!  Located near the corner of Melrose and La Brea, Pink's can be found by looking for a crowd of people and following the aroma of fresh meaty chili and soft hot dog buns.  Pink's is unlike any other hot dog stand in America. For example, it has its own parking lot attendant (parking is free). It has been in the same location for 72 years. It is not unusual to see a Rolls Royce pull up to Pink's (the chili dog ordered will be for the occupant, not the chauffeur!). Movie stars, well-known dignitaries, struggling musicians, businessmen, housewives, school children... all have savored Pink's Famous Chili Dogs.  Paul Pink started his hot dog stand in 1939. It was only a large-wheeled pushcart in those days. The depression was on and money was scarce. Pink's chili dogs, complete with a large warm bun, oversized hot dog, mustard, onions and thick chili sold for 10 cents each. His hot dog wagon was located in "the country", rolling hills of weeds and open spaces. That was the corner of La Brea and Melrose seventy-one years ago! Times have changed, but not Pink's. Oh, in 1946 Paul Pink did trade his hot dog wagon in for a small building (constructed on the vary same spot where the wagon had stood). But the stand hasn't changed since those days. Today, Pink's chili dogs sell for $3.45 each (with inflation and the shrinking dollar, they are a better bargain now than in 1939!). Pink's still gives that very same quality now as then... mouth-watering chili, generously topping an all-beef hot dog with mustard and onions. Quality and service (an average Pink's chili dog can be ordered, prepared and delivered to the customer in less than 30 seconds!) have been the two reasons Pink's has not only survived, but become famous.

02/25 AL PISNER, AJ BARILE'S CHICAGO PIZZA, RICK MAYNARD, KFC

AL PISER - AJ Barile's Chicago Pizza

AJ Bariles Chicago Pizza will be hosting a Spaghetti dinner on Saturday March 2 from 1pm-9pm that will benefit the MacKay family.  The entire Month of March $2.00 from Each Medium or Xlarge  pizza will be donated to the SBCD Memorial fund for MacKay and Collins (officer in LLU Severly injured that fateful  day). 


Rick Maynard - PR Guru at KFC


KFC Corporation (KFC), founded and also known as Kentucky Fried Chicken, is a chain of fast food restaurants based in Louisville, Kentucky, in the United States. The company was founded as Kentucky Fried Chicken by Colonel Harland Sanders in 1952, though the idea of KFC's fried chicken actually goes back to 1930.

02/22 Steve Reynolds, Michael Honig, Hugh Davies

Steve Reynolds - Reynolds Family Winery, Chair, Premiere Napa Valley 

Experience the Excitement of Premiere Napa Valley Week! If you are a member of the wine trade and interested in placing an absentee bid for these wines, please download our absentee bidder information and register your bids. Preview the 2013 Offerings Start strategizing the wines you want in your cellar by reviewing the 2013 Premiere Napa Valley wine portfolio.  

Wednesday, February 20 Napa Valley Rocks World Premiere Cameo Cinema 1340 Main Street, St. Helena 5:30 pm to 7:00 pm  

Thursday, February 21 Premiere Preview Parties Locations throughout the Valley  

Friday, February 22 Multi-Vintage Perspective Tasting Rudd Center, The Culinary Institute of America at Greystone 2555 Main Street, St. Helena 9:30 am - 12:00 pm

Drop in at your leisure for this walk-around, three-vintage perspective tasting of Napa Valley Cabernet Sauvignon and Chardonnay. This tasting provides a snapshot of wine coming to, already in and finishing up in the market, offering insight into how vintages may unfold with time.

 Premiere Preview Parties Locations throughout the Valley Saturday, February 23 Barrel Tasting & Auction The Culinary Institute of America at Greystone 2555 Main Street, St. Helena

The weekend's highlight! Taste and network with owners and winemakers from 200 of Napa Valley's finest producers in the barrel room, enjoy lunch prepared by the staff and students of the Culinary Institute of America at Greystone, and then head into the auction room for the fast-paced and high-energy live auction of the 200 made-for-this-event-only wines previewed earlier in the day.


Michael Honig - President of Honig Vineyard and Winery - NVV Board of Directors 

At the age of 22, Michael took the reins of his struggling, family vineyard and winery. With an old meat locker for an office, a shoebox marked "miscellaneous" for an accounting system and no training, he began canvassing the streets of San Francisco, selling wine and delivering it himself. As president of the winery, he has built a strong team and transformed the business into a success. With his seemingly endless energy, Michael is often referred to as "the James Brown of the wine industry" and spends 75% of his time out in the world introducing people to Honig wines.

A leader in sustainable farming, he chaired the first California initiative to develop a "Code of Sustainable Winegrowing Practices," a voluntary program establishing statewide guidelines for sustainable farming and winemaking. He is also involved in an innovative pilot program that trains yellow lab puppies to detect vine mealy bugs in the vineyard.

Michael sits on the board of directors of the Napa Valley Vintners Association, whose mission is to promote, protect and enhance the Napa Valley appellation and its wines. He also serves on the boards of several organizations including: the California Sustainable Winegrowing Alliance; California Farm Service Agency State Committee; Napa Crimestoppers; Tower Road Wine Storage; and is a past board member of the Wine Institute. He lives on the Honig estate in Rutherford with wife Stephanie, daughters Sophia and Lola and son Sebastian, and their dogs Raisin and Kota.


Hugh Davies - Owner, President and CEO of Schramsberg Vineyards 

Schramsberg Vineyards is now in the hands of Jack and Jamie Davies' youngest son, Hugh. Born in 1965, the year his parents Jack and Jamie Davies revived the historic Schramsberg Vineyards property in Napa Valley, Hugh was named President and CEO of the 40-year old sparkling wine house in 2005. Prior to this, he held the dual responsibilities of Winemaker and General Manager. He holds a master's degree in enology from the University of California, Davis, and has his undergraduate degree from Bowdoin College in Maine.

At Schramsberg, Hugh has led the ongoing effort to fine-tune winemaking and grape growing techniques, building upon the winery’s venerable track record of producing award-winning sparkling wines. Schramsberg’s current stable of vineyards includes more than 90 specially selected sites in the Carneros district of Napa Valley, the Anderson Valley, and along the Sonoma and Marin coasts. The winery's commitment to small lot base wine production has yielded extraordinary blending opportunity for the 8-10 sparkling blends produced each year. Over 200 lots are evaluated after harvest, representing many variables: vineyard terroir, grape clone, barrel fermentation, stainless tank fermentation, malolactic fermentation, etc.

Additionally, Hugh was instrumental in replanting the historic hillside Diamond Mountain District vineyards adjacent to the winery to Bordeaux varietals. They are now used by the Schramsberg winemaking team to make J. Davies Cabernet Sauvignon. From the first vintage in 2001, J. Davies has received both public and critical acclaim. Hugh serves on the board of directors for the Napa Valley Vintners (he was President, 2006) and, with his family, he chaired the 2004 Auction Napa Valley. Hugh, along with his brother Bill, heads up the Jack L. Davies Fund, which is committed to carrying on efforts initiated by his father to preserve the Napa Valley for its highest uses: agriculture and wild lands. For prior hands-on experience in the wine industry before joining Schramsberg, Hugh worked with Möet et Chandon in Epernay; Petaluma Winery in South Australia, and Mumm Napa Valley, among others. His political and public service background includes work with the San Francisco Trust for Public Land and assisting California Congressman Tony Coelho in Washington, D.C.

Hugh lives on the Schramsberg grounds with his wife, Monique and his three young sons Emrys, Nelson and Hugh Lawrence. He enjoys spending time with his kids, backpacking and going to the Oakland A’s baseball games. Hugh is dedicated to continuing the quality enhancement of Schramsberg and J. Davies wines. With his leadership, Schramsberg Vineyards is in good, sturdy hands.

2/21 KARYN PHILIPPSEN, Chef Paul Prudhomme

KARYN PHILIPPSEN - LAGUNA BEACH ala CARTE  

SAVE THE DATE! LAGUNA BEACH A LA CARTE - A FOOD & WINE EXPERIENCE, MARCH 7-10, 2013 Your guide to everything food-related in Laguna Beach! Long known as a vibrant arts community, Laguna Beach is gaining a well-deserved reputation as an exciting, cutting-edge dining destination. Dozens of unique restaurants add vibrant culinary color to the Laguna landscape, making the town a picture-perfect place to enjoy decadent gastronomic delights.


Chef Paul Prudhomme - K-PAUL'S RESTAURANT NEW ORLEANS 

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.

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 (Koshersupervised) 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 at
www.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 otherfood 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. In the Summer of 2002, Chef Paul’s life story was featured on A & E Biography.

Chef Prudhomme has been the subject of numerous articles and has penned many himself as well, in such prominent national magazines as Omni, Life, Time, Newsweek, Bon Appetit, Metropolitan Home, Travel and Leisure, Playboy, Food Arts, and National Geographic Traveler.

Among his many accolades and awards, Chef Paul received the “Restaurateur of the Year” award in 1983 from the Louisiana State Restaurant Association . Chef Paul was the first American–born chef to receive the coveted Merite׳ Agricole of the French Republic and was honored in 1986 as “Culinarian of the Year” and also “Culinary Diplomat”- Chef and Child Foundation (1994) by the American Culinary Federation . Chef Paul also took part in America’s Promise , one of the nation’s leading youth development organizations. The National Restaurant Association has bestowed upon Chef Paul both the College of Diplomates Award (1993) and the Thad and Alice Eure Ambassador of Hospitality Award (2001). He was honored as Nation’s Restaurant News “Fine Dining Legend Award” winner and selected as Chairman of the National Food Safety Education Month in 2001. Some of the local awards Chef Paul has received are the 1994 Louisiana Public Broadcasting Legend Award, the WYES Public Television President’s Award (1999-2000), and the Ella Brennan Savior Faire Award from the ACF-New Orleans Chapter. In May of 2003, Nation’s Restaurant News inducted him into the MenuMasters Hall of Fame and he received Bon Appetit’s Humanitarian Award in 2006.

An international presence, Chef Paul has made personal appearances and given lectures and seminars all over Europe and the Orient. He is devoted to feeding the American troops in bases around the world. He served as a consultant to Team USA of the American Culinary Federation, and participates actively at conventions, seminars and food trade shows nationally and internationally as a guest lecturer and in support of his Magic Seasoning Blends® . He spends time at universities and culinary schools around the world, giving educational seminars for students in all walks of life.

Chef Paul has cooked for heads of state as well as members of the U.S. Congress. Charity work is dear to Chef Paul’s heart and he lends his support to many major fundraisers, which benefit charities such as Meals on Wheels, Easter Seals, the March of Dimes, Big Brothers/Big Sisters,and the National Alzheimer’s Association. Prudhomme was the first Chef to participate in the Robert Mondavi “Great Chef of America” series and was one of 12 chefs chosen from around the world to participate in the celebration of Jerusalem 3000th year anniversary where each chef created a Kosher dish to be served at the King David’s Feast in March 1996.

A best-selling author, Chef Paul has written nine diverse cookbooks and produced six cooking videos, two of which were at the top of the Billboard’s chart for fifty-three consecutive weeks. Five of Chef Paul’s cooking series are based on his cookbooks, Fork In The Road, Fiery Foods, Kitchen Expedition, Louisiana Kitchen and Always Cooking and are currently aired on Cable Television and/or The Public Broadcasting System. Chef Paul’s latest book, Always Cooking, was released in the spring of 2007.

02/20 DAVID BICE, DAVID SHIPMAN, CHEF ROBERT IRVINE, CHARLIE PALMER

 DAVID BICE - COMMUNITY RELATIONS  - REDWOOD HILL FARM

Redwood Hill Farm is a family farm that has been making healthy, natural and delicious specialty dairy products in beautiful Sebastopol, CA since 1968.   David Bice grew up at Redwood Hill Farm and still likes to brag about winning a 4-H Showmanship class as a 12-year old with his champion Saanen goat named Darcy!  These days, David represents the farm at many culinary events and non-profit fundraisers, while serving our cheeses and telling the story of Redwood Hill.  He's also the "milkman", loading and delivering fresh goat milk from our dairy to our creamery, three miles away.  He's also the farm gardener and administers our Facebook page, with daily photos of the happy goats and farm.  David returned to the family farm in 2008 after living in Hawaii where he operated his own plant nursery, did landscape installations for oceanfront homes, and had a 21-year career in radio, as "David Bice in Paradise".  His spare time goes to gardening, hiking, fishing, LandPaths Sonoma County, KOWS fm & KWTF community radio stations.


DAVID SHIPMAN - MANAGING DIRECTOR - VILLAGIO INN & SPA  

Located on the 23-acre Vintage Estate, Villagio Inn & Spa has been dubbed by Town & Country Magazine as a "pleasure seeker's heaven."  This Tuscan-inspired Yountville hotel property features flowing water fountain pathways weaved throughout lush Mediterranean-style gardens. Experience the warmth and richness of Villagio's guestrooms and suites that the San Francisco Chronicle Magazine describes as "massive, terribly tasteful and terribly elegant."  Lavish accommodations are complimented by our signature wellness centerpiece, the 13,000-square-foot Spa Villagio, featuring sixteen treatment rooms and five intimate, private spa suites appointed with indoor and outdoor oversized sunken infinity tubs, fireplaces, steam showers, wet bars and flat screen televisions with Bose sound systems. An array of amenities unlike anything in Northern California awaits your arrival as Villagio Inn & Spa accommodates even the most discerning pleasure and business traveler.


CHEF ROBERT IRVINE - "RESTAURANT IMPOSSIBLE"  

Chef Robert Irvine, host of the Food Network hit show Restaurant: Impossible (currently in its sixth season),  is available for live interviews to educate Americans about how a nutritious diet can impact the health and wellness of your eyes, as well as contribute to an overall healthy, active lifestyle. In preparation for National Nutrition Month, Chef Irvine offers signature recipes and healthy cooking tips for families using some of the most nutritious and easy-to-use foods to promote healthy vision and help prevent long-term vision conditions, along with some key lifestyle advice and things-to-do so that your vision is at its best.

In addition, Chef Irvine is  joining Transitions Optical at the Food Network South Beach Wine + Food Festival in Miami, Fla., February 22-24, where he will be helping to educate Americans about the role of healthy, enhanced vision in the ability to enjoy all of the “sights” in life – whether traveling to exotic places or spending time in your own backyard. Irvine will be providing additional signature recipes with eye healthy ingredients for the event, aimed at both children and adults, and will also be available for meet and greets, book signings.

 According to a recent study, nearly half of respondents were unaware that improper nutrition can cause damage to the eyes, and even contribute to the development of vision conditions such as cataracts and age-related macular degeneration. In fact, many do not realize the vast variety of foods with eye health benefits – the majority of respondents (73 percent) knew that carrots are good for the eyes, but many noted that they were not sure if other foods such as broccoli, spinach, salmon, blueberries, kiwi, nuts, and mangoes also benefit eye health. With the upcoming National Nutrition Month (developed by the American Dietetic Association) in March, it is the perfect time to remember to include eye healthy foods as part of your overall nutritious diet, so that you can see your best to enjoy all of the “sights” in your life.

CHARLIE PALMER - Alpha Omega Winemaker Dinner

Since the beginning of his celebrated career, master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American Cuisine, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique. Influenced by his childhood experiences working in his family's vegetable garden, Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, once situated in a historic town house off Manhattan's Madison Avenue. Today Palmer's flagship Aureole is strategically located within New York City mid-town's dramatically modern Bank of America Tower at One Bryant Park.

The Charlie Palmer Group grew out of Aureole, American cuisine pioneer Charlie Palmer's landmark fine dining restaurant, originally located in a historic townhouse on the Upper East Side of Manhattan. Today Palmer's flagship Aureole continues to shine at its new location at One Bryant Park. Our other coast-to-coast locations encompass an expanding collection of award-winning restaurants, many in equally significant historical locations, innovative wine shops, and luxurious boutique hotels, each designed with distinctive personalities to provide unique experiences.

02/19 GURPREET BAINS, INDIAN SUPERFOOD, DAVE HIRSCHKOP, DAVE'S GOURMET, ROGER BERKOWITZ CEO LEGAL SEAFOOD, DANDY DON WHITTEMORE, DANDY DON'S HOMEMADE ICE CREAM

Gurpreet Bains  - "INDIAN SUPERFOOD"

Gurpareet has been featured in nearly every major newspaper in the UK and India, in addition to receiving coverage from the ABC, BBC & CNN. His celebrity fans include Their Royal Highnesses the Duke and Duchess of Gloucester, Goldie Hawn, Dame Vivienne Westwood, Chris Evans, Dermot O’Leary, Sanjeev Bhaskar OBE, Meera Syal MBE, Theo Paphitis, Simon Mayo, HRH Prince Mohsin Ali Khan of Hyderabad, as well, as celebrity chefs Ching-He Huang, Vicky Bhogal, Anjali Pathak and Mark Diacono. Gurpareet has worked as a chef for the Mövenpick Hotel, and is a nutritionist. He is based in London, and is aged 34. He is a regular contributor to BBC Radio 2, BBC Radio London & BBC Asian Network. His nod of approval from the food industry came in 2011 when Gurpareet was crowned Chef of the Year at the English Curry Awards. The Insomnia-No-More Curry from his new recipe-book, Indian Superspices became an international phenomenon in 2012 and was formally recognized as a British icon by the Experimental Food Society in November 2012. Indian Superspices was also recognized by the Huffington Post as one of the top.50 cookbooks of 2012.



DAVE HIRSCHKOP – CEO OF DAVE'S  GOURMET

Dave’s Gourmet is a sixteen-time National Association for the Specialty Food Trade (NASFT) award winner who produces hot sauces, salsas, drink mixes, snacks and premium pasta sauces. They shook up the hot sauce world years ago by creating the world’s first super-hot sauce and more recently have been stretching the pasta sauce category with innovations like their award winning Butternut Squash and Masala Marinara Pasta Sauces. For more information, visit www.davesgourmet.com. If you’re interested in learning more, please contact Dave Hirschkop at dave@davesgourmet.com or call 415-401-9100.



ROGER BERKOWITZ  - CEO OF LEGAL SEAFOOD

Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts.  He opened it adjacent to his father Harry’s grocery store Legal Cash Market where customers were given “Legal Stamps” (forerunners of S&H green stamps) with their purchases.  It’s here that the “Legal” name became synonymous with quality and freshness. In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market.  The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables.  Despite the low-key trappings, the food was second to none and word quickly spread.  This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the family philosophy endures: Legal Sea Foods is a fish company in the restaurant business. George's son, Roger, has been at the helm since 1992 and has expanded the business into new markets while maintaining the company's focus on its proud tradition and core values.  So when we say, "If it isn't fresh, it isn't Legal!," we renew a commitment that has sustained us for over a half-century.

DANDY DON WHITTEMORE - DANDY DON'S HOMEMADE ICE CREAM

LOCAL ICE CREAM MAKER TALKS ABOUT HIS OPERATION AND A MONTH FULL OF SUNDAES.

02/18 VITO, VITO'S PIZZA, RUSSELL SKALL, FLEMINGS PRIME STEAKHOUSE

VITO - VITO'S PIZZA IN LOS ANGELES

CONSISTENTLY ONE OF THE BEST PIZZA SHOPS IN LOS ANGELES. VITO GETS IN EARLY EVERY MORNING TO MAKE THE DOUGH BY HAND.



RUSSELL SKALL - EXECUTIVE  CHEF - FLEMING'S PRIME STEAKHOUSE & WINE BAR IN BEVERLY HILLS

Fleming’s Prime Steakhouse & Wine Bar Beverly Hills opened to the public just recently in December 2012. It is located at 252 North Beverly Drive, next to Montage. Fleming’s President Skip Fox has called it “a world class restaurant for a world class community.” We worked with Design Development Company, one of the giants in restaurant design, to create a restaurant that is quite beautiful, very contemporary and stylish, with a warm, very inviting and appealing atmosphere, designed for fine dining and socializing. There are now 65 Fleming’s restaurants in 28 states.

02/15 RICHARD SCHLESINGER, CBS, 48 HOURS, CHEF ANTONIA LAFASO, STEVE EVANS

RICHARD SCHLESINGER - CBS  "48 HOURS"

48 HOURS "Honor and Dishonor" airs on Saturday, February 16, 2013 (10:00-11:00 PM, ET/PT) On the night of September 10, 2007, Tracy Burke, 30, was at the home of her ex-mother-in-law, Karen Comer, in Rineyville, Kentucky.  Tracy was divorcing her current husband, Sergeant Brent Burke, a military policeman at Fort Campbell.  The couple was days away from finalizing the divorce; Tracy wanted it, Brent did not.  Also in the house that night were Tracy’s three children:  Matthew, 9, with her previous husband, and two children with Brent—Eion, 5 and Reagan, just over 2.  Sometime in the early hours of September 11, a masked gunman entered the house, and shot Karen Comer and Tracey Burke to death – as well as the family dog.  The children were left unharmed, although terrified from hearing their mother and grandmother attacked and killed.  Matthew would later told police that they were so scared, they hid for hours.  It wasn’t until around 1pm that day, nearly 7 hours after the killings, that Matthew finally called 911. (audio clips available!)

Investigators immediately focused their attention on Brent Burke, but after four civilian trials were unable to convict him – all ending in hung juries or mistrials – military prosecutors in the army’s JAG – Judge Advocate General’s Corps, stepped in to court-martial Burke for the double homicide.  No physical evidence linked Burke to the crime, and in addition to having earned his own accolades, Sergeant Burke came from a family of highly-decorated soldiers.  How would the army handle prosecuting one of their own?  As Major Rebecca Kliem, a criminal law professor at the JAG law school, tells correspondent Richard Schlesinger, “Every soldier takes an oath to uphold the Constitution and the laws of the United States.  And when one of us violates that law, they are in a position to be judged.”  48 HOURS, with unprecedented access, takes a rare, in-depth look into the world of JAG proceedings and military justice.  Richard Schlesinger has the story.  


CHEF ANTONIA LAFASO 

Best known for her appearances on BRAVO’s ‘Top Chef All-Stars” and “Top Chef’ Season 4, Chef Lofaso is one of America’s most beloved chefs. With a lifelong passion for cooking, she is living out her dream and successfully balancing her rapidly growing career and being a single parent. Lofaso’s mom was her inspiration for cooking growing up; she always had a kitchen that allowed her to whip up a delicious meal in minutes; layering ingredients and leftovers to ensure dinner was on the table for both breakfast and dinner. Antonia carried on her mother’s love for cooking in her own kitchen. A year ago, Antonia’s mom was diagnosed with heart disease – they both recognized that while food is to be enjoyed, it was the first step to take action. They now make an effort to cook savory, heart healthy dishes. Lofaso attended the prestigious French Culinary Institute in New York City. She currently serves as Consulting Chef for Black Market Liquor Bar in Los Angeles and is the author of The Busy Mom Cookbook.  Chef Lofaso lives in Los Angeles. Chef Antonio will discuss teaming up with the Campbell Soup Company’s Address Your Heart campaign to create heart-smart dishes, share her flavorful tips for heart-healthy cooking and recipes and chat about her career and restaurant. 

 
STEVE EVANS - "THE MOVIE GUY"

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

02/14 LIZA BOOZ, LINDT, CHEF LORETTA KELLER, COCO 500 SAN FRANCISCO

LIZA BOOZ - Lindt - Master Swiss Chocolatier 

Lindt, the Master Swiss Chocolatiers, are offering tips for enjoying and entertaining with chocolate this Valentine’s Day. Bringing people together to enjoy chocolate, what could be better than that? 

To throw a chocolate party, the experts at Lindt have some unique tips!

- It’s best to bake chocolate just before the party so the house smells divine!
- Chocolate and wine makes a very happy combination. Share this exquisite taste experience with your guests by savoring different flavor combos.
- Chocolate Fondue is a Valentine's Day favorite.

Try different flavors of chocolate, such as Dark Chocolate with Chili or Sea Salt, and dip fruits, pretzels, pound cake - everything's better with chocolate fondue!

The most important part of throwing a chocolate party is the chocolate tasting. 
Lindt recommends a Five Senses Tasting Process:

1) LOOK Take a look at the chocolate. What do you see?  Premium chocolate has a silky sheen and a smooth, even texture.
2 )TOUCH Run your finger lightly over the surface of the chocolate. The chocolate will be incredibly smooth.
3) LISTEN Hold it up to your ear and break the piece. You should hear a real snap. High quality dark chocolate that has been stored properly should have a very crisp snap, like the crack of a twig in the forest.
4) SMELL Try to pick out the different notes. Some people smell ingredients like currant, spice or even earth.
5) TASTE Break off a small piece and place it on your tongue. Let it dissolve slowly and coat each part of your tongue in order to reach all of those sensitive taste buds.


CHEF LORETTA KELLER - COCO 500 SAN FRANCISCO

"Keller, one of the most soulful chefs in the city, closed Bizou for two months and reopened with a new name, COCO5OO, a modern, updated interior, and an exciting small-plates menu... Keller's lusty sensibility shows up in many dishes, whether it's the black steel skillet of black rice topped by local calamari, stewed garlic and a confetti of red peppers, or the bright tangle of slender heirloom peppers in orange, red and green that engulf plump curls of prawns... Keller has always offered a changing array of flatbread, but her squash blossom version is the Picasso of the the food world... while the approach may be more relaxed in this venue, the service is professional.... It's unexpected , but another touch that makes COCO5OO seem like a great value. ***  - from "A Restaurant Reinvented," Michael Bauer, SF Chronicle

"How could a restaurant so associated with the sensibility of one person be completely reinvented? By changing the look, the menu format, the portion size, and the prices, but not the signature wit and sense of style the made Bizou so unique. Keller is a wizard. She has opened one of the best new restaurants in town."  - from "Hot Coco", Patricia Unterman, San Francisco Examiner

02/13 HARLEM GLOBETROTTERS, LARRY LIPSON, RANDY GARELL

HARLEM GLOBETROTTERS

The world-famous Harlem Globetrotters are coming into town with a towering presence –- 7’8” “Tiny” Sturgess from England who tops off the Guinness World Records as the world’s tallest professional basketball player. He and “Flight Time” Lang (of Amazing Race fame) are available for interview Tuesday, February 12th through Thursday, February 14th as a prelude to the 2013 “You Write The Rules” World Tour (at Honda Center Feb. 16, STAPLES Center Feb. 17, and Ontario Feb. 18)  Celebrating 87 seasons as icons of entertainment, they represent the “art & soul” of a classic treasure that uses humor to break down barriers of age, language, politics and prejudice. Both are excellent interviews and can share their insights on how fans can now control their game by altering the rules they must follow. Taking audience participation to the max, fans vote online and during the game to select various rules that directly impact the performance -- the four-point shot, penalty box, playing with two balls at once, and more.


LARRY LIPSON - COSTA RICA

THE FORMER FOOD WRITER FOR THE LOS ANGELES DAILY NEWS (50 YEARS) JOINS US FOR A LIVE REPORT FROM COSTA RICA. LARRY DELIVERS INFO ON WINE AND FINE FOOD, AS WELL AS LIFESTYLE TRENDS DIRECT FROM THE LIPSON INSTITUTE FOR WINE STUDIES


RANDY GARELL - THE GRANT BOYS  

What we are is an old line retail store located in Costa Mesa, California.  The store is 10,000 square feet of selling space.  We sell firearms, fishing gear, camping gear and outdoor apparel including Levi's, Ugg Boot, Carharrt, Woolrich & Columbia.  We've been in business since 1949.  The business was founded at that time by Edward "Buddy" Grant and his mother.  The business is now owned and operated by myself, Randy Garell and Buddy's daughter Alexa Garell.  We employ about 23 people and kinda do business the old fashion way - give good customer service. The Grant Boys is a “brick & mortar” store located in Costa Mesa, California. We have been in business since 1949 and are family-owned and operated. We are dedicated to fun in the outdoors. Our store is 12,000 square feet of selling space and we buy from over 600 vendors in the outdoors industry. Chances are if you are looking for an item related to camping, fishing, shooting, or outdoor apparel, we have it or can get it for you. THE GRANT BOYS also stocks a huge selection of Levi’s jeans. If you need a hard-to-find size, we probably have it. We are always happy to special order Levi’s that we don’t carry in our normal stock.

02/12 DAVE WILLIAMS, Dale Schnell, Jessica Goldman Foung

DAVE WILLIAMS - GM OF RALPH BRENNAN'S JAZZ KITCHEN

Located in the Downtown Disney® District, our two story replica of traditional French Quarter architecture includes a ground floor, interior, open-air courtyard flanked by a quick service dining facility (Creole Cafe) and a New Orleans-style jazz club (Flambeaux's) Upstairs in the Carnival Club you'll find traditional New Orleans dining rooms and an outdoor 'Jazz balcony' with seating that overlooks the revelry of Downtown Disney.  For over fifty years, Ralph Brennan and his family have proudly served the finest Louisiana ingredients and our Chef, Darrin Finkel, has peppered those celebrated flavors throughout our menus. The Jazz Kitchen boasts festive, 'Big Easy themed' private party facilities and comprehensive event planning services. From our mouthwatering Louisiana cuisine to the live jazz played at Flambeaux's every night, every detail of the Jazz Kitchen delivers on the promise of New Orleans.


Dale Schnell - Executive Chef of KTCHN Restaurant at THE OUT NYC

Chef Dale Schnell, whose culinary expertise has lent itself to some of the finest restaurants throughout New York City and the world. Currently the Executive Chef of KTCHN Restaurant at THE OUT NYC, Dale Schnell brings his cultivated technique and accomplished background to the contemporary American destination that has garnered approving attention for its inventive cuisine. Chef Schnell specializes in modern American cuisine and has won over international travelers and New Yorkers alike with his innovative takes on comfort food classics. Highlights among his illustrious repertoire of staple dishes at KTCHN include Braised Cherry Wood Smoked Bacon with Crisp Artichokes, Golden Polenta and Blue Cheese Vinaigrette; East Coast Oysters dressed with Leek Fondue, Basil Caviar and Warm Champagne Sauce; and Grilled Filet Mignon with Wild Mushroom Ravioli and Pinot Noir Sauce.  Chef Schnell¹s impressive previous experience boasts a list of positions at  The Setai Fifth Avenue, Picholine, Artisanal, The Russian Tea Room, and the world¹s only 7-star hotel, The Burj al Arab in Dubai. Fostering an interest in the culinary arts at an early age, Schnell studied at The Culinary School of Kendall College where he fine-tuned his training under such renowned chefs such as Fabrice Canelle and Terrance Brennan.


Jessica Goldman Foung - SODIUM GIRL'S LIMITLESS LOW-SODIUM COOKBOOK

SODIUM GIRL'S LIMITLESS LOW-SODIUM COOKBOOK by Jessica Goldman Foung. Jessica's story and the reason she started her blog Sodium Girl, then wrote this cookbook is truly inspiring. She nearly lost her kidney's due to Lupus. But because she changed her diet and eliminated salt, she's made a full recovery and is now championing low-sodium food that is delicious.

02/08 PETER VAN SANT, 48 HOURS, JEFF BERNSTEIN, STEVE EVANS

PETER VAN SANT - 48 HOURS "Desperate Measures"

“48 Hours: Desperate Measures” – An elderly couple is executed in their home.  But the killer may have gotten it wrong.  In a case of possible mistaken identity, how Google Maps may have led the killer to the wrong house…

Summary:   Dennis and Merna Koula lived the American dream.  Married for over 30 years, Dennis, 68, amassed a sizeable fortune operating car dealerships and pharmacies; his wife, Merna, 63, worked as a part-time substitute teacher. So, who would target the La Crosse, Wisconsin couple for an execution-style murder? On May   2010, their son Eric, 42, called 911 to report that he had found both Merna and Dennis shot to death in their home.

Investigators would not have to speculate long. Just days after the double homicide, a neighbor provides the first lead in the case. John Christophersen, a former special agent with the Wisconsin Department of Justice, explains that Steve Burgess, a president at a local bank, came forward to police, stating that he had been receiving death threats in the months leading up to the crime.

Burgess’ information creates suspicion that Merna and Dennis may have been the victims in a case of mistaken identity – that someone out to kill their neighbor, killed the Koulas instead.  But how could such a fatal mistake have been made?  Easily, if the killer used the internet.  As correspondent Peter Van Sant demonstrates, when you Google Earth Steve Burgess' address, the zoom into the house goes to the Koula's house, not to Steve Burgess' house.  In an emotional moment, Eric Koula admits that he’s been told the double execution of his parents has “all the markings of a hit.”  Did the killer have the wrong address?  Peter Van Sant has the story on this week’s all-new 48 HOURS.


JEFF BERNSTEIN - "THE WINE GUY"
 

He discovered wine while working as a server in a chain Italian food restaurant in 1999. They didn’t have any amazing wines, more like the high quality national brands that you expect; BV, Fetzer, Chateau Ste Michelle. But he learned how to taste wine while working there and it sparked a passion. Since then Jeff was entirely self-taught in California Viticulture over the last ten years by immersing himself in the wine he loved so much by frequenting new and interesting wine producing areas and working in wine shops. Most recently, Jeff has continued his education through various sources such as the Court of Master Sommeliers and the Society of Wine Educators in 2011.

Since then he has dedicated himself to the principle that wine isn’t meant to be intimidating, rather it is meant to complement and enhance our lives. Too often do people find shopping for wine a time consuming and daunting task. A true oenophile, Jeff’s reputation for having a sensitive palate and keen sense of other people’s taste has earned him the reputation for being a go to in the wine world for hunting for amazing boutique wines for connecting high quality wines with those who will enjoy them the most.



STEVE EVANS - "THE MOVIE GUY"

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

02/07 CHEF BOB HURLEY, HURLEY'S REATAURANT, TONY ABOU-GANIM

Bob Hurley - Executive Chef - Hurley’s Restaurant & Bar

In the summer of 1988 Chef Bob Hurley planted his roots firmly in the California Wine Country, first as a chef at Domaine Chandon, then later as Executive Chef at the Napa Valley Grille. In November 2002 he opened his own restaurant, Hurley's Restaurant, in Yountville, California.  Chef Hurley describes his menu as local California cuisine high in flavor and influenced by the Mediterranean so that it fits very well with wine. The regular menu offers a wide array of options.  The “Wine Country” theme allows diversity so that it is not tied down to a particular style or ethnicity.  It is creative food done simply and he always has two or three wild game selections as well. The menus are revised about three times each year to take advantage of seasonal changes, particularly with produce and seafood.  Fall brings on wonderful risottos with wild mushrooms and squashes, and in the chilly winter it’s time for the deep rich braises with root vegetables and hearty potato based soups.  His summer menu lightens up again with fresh vine ripened heirloom tomatoes, sweet corn, and wonderful summer stone fruit. 

Chef Bob Hurley is a world traveler and a devotee of the culture, cuisine and lifestyle of many other countries. His years of trekking and working around the world provide the basis for his theory that Napa Valley is no longer a melting pot of cuisines from the rest of the world; but they have come together to create a Napa Valley regional cuisine.  Chef Hurley says that concurrent with the development of the Napa Valley’s prestigious wine industry, the origins and methods of local cooking have changed.  Prior to the wine industry’s rise to prominence, cuisine of the Napa Valley was often prepared using methods defined by the limitations of experience.  Then with the success of the wine industry, its corresponding tourism and the plethora of cooking schools, the food of the region has become influenced and includes the tastes of Asia, Europe and Mexico, as well as other regional and ethnic areas of the United States.

Since Chef Hurley began cooking professionally more than 30 years ago, he has always had a strong belief that the use of regional, seasonal ingredients is important on many different levels.  It promotes sustainability, showcases local producers and provides the finest dining experience to the customer.  He says that the Napa Valley is particularly blessed with a wide range of such products, from produce and meats to fish and fruits, as well as artisanal breads, cheeses, oils and much more.  This philosophy is a guiding light behind the menu development at Hurley’s Restaurant.

The wine program at Hurley’s Restaurant also closely follows his local ingredient philosophy.  Chef Hurley likes to regard the town of Yountville as the epicenter of his restaurant, first by using wine and other products of the distinct Yountville appellation, then working out into other parts of the Napa Valley and beyond.  Given the fact that Hurley’s Restaurant is literally the center of Yountville and Yountville is the center of the Napa Valley, Chef Hurley feels an extra responsibility to expand his diner’s horizons when it comes to wine selections, and the response has been gratifying.  Many area winemakers and winery owners have chosen to make Hurley’s Restaurant their neighborhood watering hole.  As such, he gets to try and offer wines that are in short supply.  While the restaurant does not employ a sommelier, each of the managers is extremely wine and beverage knowledgeable and they, in turn, guide the entire wait staff in a continual program of tastings and education.  Just as Chef Hurley looks for strong classic cooking skills, and a consistent work ethic and attention to detail in the kitchen staff, he has also been able to hire managers that have solid food and beverage skills plus a considerable depth of local knowledge.

Always the first to respond to the needs of the non-profit sector, Chef Hurley has been a regular participant in charitable events including Guide Dogs for the Blind,  the Veterans Home of Yountville Luncheon and Pathway Home Programs,  Napa Valley Wine Auction,  Copia: American Center for Wine, Food and the Arts, the Napa Valley Academy Awards AIDS benefit, the Napa Valley Mustard Festival, VIP chef for Hands Across the Valley food bank, the Staglin Family Vineyard Music Festival for Mental Health and many others.  Other Napa Valley community events he actively participates in are the Napa Valley Film Festival, Sense Yountville, Flavor! Napa Valley, Yountville Festival of Lights and is an active board member of the Lincoln Theater Center For the Arts located at the historic Yountville Veterans Home.  He also finds time to do a large number of food and wine demonstrations. 

Chef Hurley has brought his Napa Valley cuisine to the famous James Beard House in New York City several times and was also named a Shining Star Chef by Cooking Light Magazine.  He has been a regular on San Francisco’s Bay TV and has appeared several times on the award-winning California food show, Bringing it Home with Laura McIntosh.  Chef Hurley is a featured chef on the nationally syndicated PBS special “The Great Chefs of Napa Valley”.

In addition to special events throughout the year, such as his Dungeness Crab Festival in December,  Robert Burns Scottish Supper in January and Mardi Gras in February, he also prepares custom menus for Valentine’s Day, St. Patrick’s Day, Mother’s Day, Thanksgiving, Christmas Eve and New Year’s Eve.  But his personal favorite is Wild Game Week, which is normally the second week every November.  For almost 20 years, Chef Hurley has been matching the grape harvest with the autumn hunt and for six days prepares a changing all-day menu of exotic game dishes and invites all adventurous diners to come and sample the delicacies from around the world. 

Hurley’s Restaurant is a white tablecloth, full service establishment that is focused on quality food and service.  The dining room, highlighted by a stone fireplace, is a favorite among locals and winemakers.  The ambiance is casual and friendly without losing the special feeling you get when you come to a well-run establishment that is serious about what it does.  The expansive bar opens up to a large wrought iron and stone-enclosed patio right in the center of town where you can watch the world go by.  It’s the perfect place to meet friends, or make friends, where you can enjoy the late night menu every night.  When there is a chill in the air, they light up the patio fireplace and turn on the outdoor heaters which enable even large groups of friends to gather for a casual drink, good conversation and a late-night snacks well into the evening.

TONY ABOU_GANIM - "VODKA DISTILLED: THE MODERN MIXOLOGIST ON VODKA & VODKA COCKTAILS"

Vodka is the most consumed liquor in the United States--yet many leading cocktail authorities hold it in low regard. With VODKA DISTILLED: The Modern Mixologist on Vodka and Vodka Cocktails, Tony Abou-Ganim turns his attention to renewing our appreciation for this oft-maligned spirit. Abou-Ganim is at the forefront of the craft cocktail resurgence and has worked with Mario Batali, Steve Wynn, Dale DeGroff, and Harry Denton, among others. His first cocktail book, The Modern Mixologist, was praised widely and is now in its fourth printing.
Vodka Distilled profiles sixty of the world's diverse vodkas, featuring detailed descriptions and tasting notes. Abou-Ganim also breaks down the history and production of vodka, specifying key differences between vodkas from different regions. The centerpiece of the book is a collection of twenty-five classic and contemporary cocktail recipes selected, adapted, or created by Abou-Ganim, chosen to showcase vodka's true character. With a forward by cocktail master Dale DeGroff and gorgeous photography by James Beard Award-winning photographer Tim Turner, Vodka Distilled is sure to become the go-to resource on vodka and vodka cocktails.
About Tony: The Original Modern Mixologist

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made countless national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.” Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. Abou-Ganim has also won two Iron Chef America competitions; his first pairing cocktails with Iron Chef Mario Batali in “Battle Mango,” and most recently pairing cocktails in “Battle Tequila and Tortillas” with Iron Chef Jose Garces. His signature branded line of Modern Mixologist bar tools will be released summer 2012. Abou-Gamin is also a partner at Inoteca Liquori in New York City.

Abou-Ganim grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan. His initial introduction to the business was steeped in the tradition of classic cocktails and professional barmanship, teaching him the necessary steps to become a leader in the beverage industry. After graduating from college, Abou-Ganim further developed an appreciation for a hand-crafted cocktail using only the freshest ingredients while working at Jack Slick's Balboa Café and then during the opening of "Harry Denton's,” a legendary hangout in Fog City. In 1993 he moved to New York City and took a position as the opening bartender at Po, Mario Batali’s first restaurant.

Tony later returned to San Francisco to open Harry Denton's Starlight Room atop the Sir Francis Drake Hotel and it was here that he developed his first specialty cocktail menu featuring several of his original cocktail recipes including the Sunsplash, Starlight and his most famous of them all, the Cable Car.

In 1998, Abou-Ganim was selected by Steve Wynn to develop the cocktail program at Bellagio Las Vegas. He not only implemented his philosophy of bartending and drink preparation, stressing both quality ingredients and proper technique, but also created several original cocktails for the resorts 22 bars. In 2002 he won the Bacardi Martini World Grand Prix – one of only two Americans to ever win this title.

As the National Ambassador of the U.S. Bartenders Guild, www.usbg.org, and Associate Member of the Museum of the American Cocktail,www.museumoftheamericancocktail.org, Abou-Ganim continues to educate about the history and lore of cocktails. He also operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development.

02/06 FRANK PELLEGRINO, RAO'S, CHEF CLAUD BELTRAN, NOIR FOOD & WINE

FRANK PELLEGRINO - OWNER OF RAO'S IN NYC

Rao's is a Southern Italian restaurant founded in 1896 and located at 455 East 114th Street (at Pleasant Avenue) in East Harlem, New York City, with a sister restaurant in Las Vegas, NV.

The restaurant was started in 1896 by Charles Rao, who moved with his parents from Italy to the United States. He bought a small shop in Italian Harlem, once a very large Italian-American community, and ran the restaurant until his death in 1909. Louis Rao took over the business. He was seen by many as a very suave man. He had his hair cut at The Waldorf-Astoria Hotel, and wore many fancy suits. Current co-owner Frank Pellegrino describes those days as "the days of big Cadillacs and usually convertibles." He was much more conservative in behavior and looks and refined the menu into a more simple Italian menu, with the help of "Aunt Jake." After Vincent Rao's death in 1999, it was taken over by Frank Pellegrino, Anna Pellegrino Rao's nephew, and Ronald Straci, another close relative. Anna Pellegrino-Rao refined the menu even more with the help of Vincent and she is the source of the menu's identity today.  On December 6, 2006, Rao's opened a second restaurant in Las Vegas, Nevada, under executive chef Carla Pellegrino, with two ten-table rooms and additional seating available on an outdoor garden patio. In early 2009, Rao's in Las Vegas opened a bocce bar outside and began offering bocce lessons and cocktails there.  Rao's now sells products in gourmet markets and supermarkets. Products include pasta products and sauce as well as olive oil


CHEF CLAUD BELTRAN - NOIR FOOD & WINE 

The Grand Tasting will be held on February 9 from 1pm to 4:30pm at the Altadena Town and Country Club. Guests will have an opportunity to taste over 200 wines from the best pinot noir producing regions in the world, including California, France, New Zealand and Oregon. There will also be a VIP Tasting Package available that will allow those guests early access to the event, a private lounge and a buffet lunch. The cost to attend the Grand Tasting is $89.00 for General Admission. VIP Tickets can be purchased for $119.00 each. A portion of the proceeds from the event will be donated to Hathaway-Sycamores Child and Family Services. Passion, commitment to excellence, integrity, humor and a sense of adventure - these words begin to sum up Chef Claud Beltran. An exotic mix of Mexican and Lebanese heritage, Chef Beltran was exposed to various ethnic foods at an early age. After being mentored by Master Chef Thomas Keller, Chef Beltran set out to make his own name. For over a quarter century Claud Beltran has established himself as one of Los Angeles preeminent chefs. With his accomplished staff he creates culinary delights and fantastic designs that please all the senses. His experinence with multiple venues makes your event experience seemless and his excuiste palate for food and wine makes your meal one to top all others.

02/05 WENDY EACHUS , Wine & Chocolate Weekend, JEFF KNAPPER, CLYDESDALES, NICK FREY, SONOMA COUNTY WINE COMMISSION

WENDY EACHUS - "Wine & Chocolate Weekend"

The Madera Vintners Association’s family wineries are proud to present the Madera Wine Trail’s “Wine and Chocolate Weekend” on February 9th and 10th, from 10:00 a.m. to 5:00 p.m. Sample a wide variety of local wines, as you visit each participating winery on the Madera Wine Trail. On this special weekend, you will also enjoy chocolate pairings, live music, local art and delicious food! Take home some wine to share with loved ones and friends on Valentine’s Day! Designated Drivers are always welcome on the Madera Wine Trail, and they are always free of charge! Please notify the check-in table at your first stop on the Trail to receive your complimentary pass.  Tickets for the two day wine tasting event are $25 in advance through February 8th only, and can be purchased online or at participating locations. Tickets may be purchased the weekend of the event at participating wineries for $30.


JEFF KNAPPER - CLYDESDALES MANAGER
          

On Super Bowl Sunday, the Budweiser Clydesdales  appeared in a new 60-second spot that chronicles the bond a Clydesdale foal shares with his trainer. The newest member of the Clydesdale family, a 150-pound foal born on Jan. 16, is featured in the ad and was just seven days old on the day of filming.  USA TODAY among others announced it as the best ad of the game. The foal has yet to be named, because Budweiser asked its Twitter followers and Facebook friends to help name the young equine star, who will be seen by an estimated 100 million+ viewers during Super Bowl XLVII. On Tuesday, Feb. 5, Jeff Knapper, Anheuser-Busch’s general manager of Clydesdales operations, will be available to discuss the foal’s appearance in what is expected to be one of this year’s most popular Super Bowl ads. He will also announce the name of the foal. The interview will be live from Warm Springs Ranch, a 300-acre breeding facility for the Clydesdales in Boonville, Mo., and the foal will be on the set.


NICK FREY – SONOMA COUNTY WINE COMMISSION

The Sonoma County Winegrape Commission was established in 2006 as a non-profit marketing and educational organization dedicated to the promotion and preservation of Sonoma County as one of the world’s premier grape growing regions. With more than 1,800 growers, SCWC’s goal is to increase awareness and recognition of the quality and diversity of Sonoma County’s grapes and wines through dynamic marketing and educational programs targeted to wine consumers around the world. The Sonoma County Winegrape Commission will hold the 14th Annual Sonoma County Regional Pruning Contests in five viticulture appellations, February 5 - 13, 2013. The first and second place winners from each Sonoma County American Viticulture Area (AVA) will advance to the Sonoma County Championship to be held on February 22, at SRJC Shone Farm. Cash prizes will be awarded to the winners. All events are free and open to the public. RSVP to attend the County Championship by February 17 to: www.sonomawinegrape.org/pruning-championship

02/04 GRETCHEN WYMAN, THE HOT HOMEMAKER, Dandy Don Whittemore

GRETCHEN WYMAN - "THE HOT HOMEMAKER"      

Gretchen Wyman  "The Hot Homemaker" joins Mike & Paul to talk about the latest happenings and present her unique perspective to our daily show. A SAN FRANCISCO MOTHER AND WIFE WHO DEALS WITH THE CHALLENGES AND FRUSTRATIONS OF CHILDREN, THE ECONOMY, AND EVERYDAY LIFE



Don Whittemore - Dandy Don’s Ice Cream

Dandy Don’s HomeMade Ice Cream has been referenced on Wikipedia, the free web encyclopedia to which anyone can contribute. Facts get entered and corrected by the users on a day-to-day and sometimes minute-by-minute basis.  On Wikipedia’s Sundae page, Dandy Don’s catering of make-your-own sundae bars was mentioned. Yay!