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.