Friday, June 28, 2013



Every year, new products are introduced into the marketplace causing shoppers to spend an extraordinary amount of time analyzing prices and features. Choosing between products which look nearly identical can be a challenge, but according to the Supermarket Guru® Phil Lempert, one way shoppers can be assured that they are choosing wisely is to look for the “Product of the Year” award winners on their local supermarket shelves.  Now in its 5th year in the United States and 26th year worldwide, the Product of the Year seal has proven to make brands stand out in the marketplace, and has helped shoppers choose wisely.

Product of the Year USA has consistently increased in popularity as the largest consumer product award that rewards innovation. Chosen by 50,000 consumers, Product of the Year USA will honor the nation’s most innovative consumer packaged goods of 2013. The purpose of the POY awards is to guide consumers to the best new products in the market and also reward manufacturers for quality and innovation.  POY winners are selected in categories such as food, beverages, personal care, household items and pet care.  

On Friday, June 28, Phil Lempert will be available to discuss more about the 2013 Product of the Year Award winners as well as provide valuable tips on how to navigate your local supermarket like a pro!

About Product of the Year: Product of the Year is the only consumer product award that rewards innovation and is voted on by real consumers. Established 26 years ago in France, POY currently operates in 38 countries with the same purpose: Guide consumers to the best products in their market and reward manufacturers for quality and innovation. Backed by the votes of 50,000 consumers, the distinct red POY logo serves as shortcut for shoppers in the supermarket, saving them time and money. For manufacturers of the winning products, the award is a powerful marketing message proven to increase retail distribution and sales by an average of 10-15%. Product of the Year accepts entries every year from consumer packaged goods that demonstrate innovation and were launched within the previous year. Entered products are then placed into specific categories such as food, beverages, personal care, household care, etc. with a product then being chosen as a winner in its category through a nationally representative online study. For more information please visit:

More About Phil Lempert:  For more than 25 years, Phil Lempert, an expert analyst on consumer behavior, marketing trends, new products and the changing retail landscape, has identified and explained impending trends to consumers and some of the most prestigious companies worldwide.  Lempert is a distinguished author and speaker who alerts consumers and business leaders to impending trends, and empowers them to make educated purchasing and marketing decisions. As one of America's leading consumer trend-watchers and analysts, Phil Lempert is recognized on television, radio and in print. He has appeared as the food trends editor and correspondent for NBC News' Today show for over 20 years, where he reports on consumer trends, food safety and money-saving tips, as well as showcases new products. He has appeared on The View, CNN, 20/20, The Oprah Winfrey Show, CNBC, Discovery Health and MSNBC, as well as on local television morning and news programs throughout the country. Lempert is the author of Being the Shopper and Healthy, Wealthy & Wise. His previous books include: Phil Lempert's Supermarket Shopping & Value Guide, Top Ten Trends for Baby Boomers and Crisis Management: A Workbook for Survival.

MARTITA JARA - TV Chef Spices Up Your Summer BBQ With a Latin Flair!

Summertime means grilling and backyard parties.  But, if you’re burgered-out and need something creative to wow your palate and your pals, TV Chef Martita Jara has just what you need.  This culinary artist brings her self-proclaimed California cuisine with Mexican flavor to your picnic table.  She’s sharing tips on everything from prepping your grill to her favorite recipes and what she packs in her cooler. See how pro plans a party no one will soon forget! Martita Jara began working in her family’s restaurant business at a young age, and her mom’s authentic Mexican home cooking inspired Martita’s culinary passion. Her parents moved to the U.S. two years before she was born, and Martita credits them with her work ethic and perseverance. A vivacious newlywed who loves to entertain, Martita cooks with loads of Latin flavor and lots of love.

Martita Jara is a self-taught professional chef who last season showed off her skills on the Next Food Network Star”.  Now, Martita is sharing her signature flavors to spice up your backyard barbecue.   Have you ever wondered what some of those unusual peppers are in the produce section?  Martita knows and she will share which ones can add a real kick to your summer feast.



Thursday, June 27, 2013


JANE SEYMOUR - “An American Girl: Saige Paints the Sky”
This summer, Universal Studios Home Entertainment is releasing the new feature film “An American Girl: Saige Paints the Sky” on Tuesday, July 2nd, featuring Saige Copeland, American Girl’s popular 2013 Girl of the Year! Available on Blu-ray Combo Pack, DVD, and Digital Download, the motion picture chronicles the talented young artist Saige, who has a passion for horses, as she sets out to save her school’s art and music programs and find her own voice. Starring Jane Seymour (as Saige’s grandmother who, as a well-known artist and horsewoman, inspires her granddaughter) and Sidney Fullmer (as Saige), the movie is heartwarming, empowering and fun and is for every girl who has ever dared to dream big!

International beauty icon and actress Jane Seymour, who was named an Officer of the British Empire by Queen Elizabeth II at Buckingham Palace in 2000 in honor of her humanitarian efforts and artistic career, has starred in numerous feature films, Broadway productions, television movies and miniseries, and television shows. A multiple Emmy-Award winner and Golden Globe winner, Jane made a huge splash into American cinema as the unforgettable Bond Girl Solitaire in the James Bond classic "Live and Let Die" opposite Roger Moore. In addition to her roles in such theatrical releases and television movies as “The Wedding Crashers”, “Love, Wedding, Marriage”, "Somewhere in Time," "East of Eden," "War and Remembrance," "Oh! Heavenly Dog," "Battlestar Gallactica," "Phantom of the Opera," "Lassiter," "The Four Feathers," "Quest for Camelot," “The Richest Man Alive”, “Sunstroke”, "The Only Way," "Young Winston," "Oh! What a Lovely War," "Keys to Freedom," “A Passion for Justice”, “Praying Mantis” “The Absolute Truth”, “Captains and Kings”, “Enslavement: The Fanny Kemble Story”, “Murder in the Mirror”, "The Private," “Blackout”, “Yesterday’s Children”, "The Woman He Loved," “A Marriage of Convenience”, “Sinbad and the Eye of the Tiger”,  "The New Swiss Family Robinson," “Dickens’ Our Mutual Friend”, “King David”, “Dr. Quinn: The Heart Within”, "Frankenstein: The True Story," and "The Best Pair of Legs in the Business," this beautiful and talented brunette is often most recognized for her title role as "Dr. Quinn: Medicine Woman."

The former official spokesperson for UNICEF and former International Ambassador for Childhelp USA, Jane founded the Open Hearts Foundation, a non-profit charity established to raise funds to enrich the lives of children in the areas of health, arts, sports, and education. Jane, who is a mother of six (her twin sons named after family friends Christopher Reeve and Johnny Cash), also supports the American Red Cross, City Hearts, Christopher & Dana Reeve Foundation, Childhelp, and Camp Soaring Eagle. In addition, Jane, who is married to James Keach, is also an accomplished home fashion designer, baby and children's clothing and accessories designer, painter (who has her own art gallery in Los Angles), and author of children's books.

For much more information on Jane Seymour, please log onto her official website

Sidney Fullmer is making her debut as the lead "Saige" in “An American Girl: Saige Paints the Sky.” Having started by performing in local theater productions and musical performing groups in her home state of Texas, Sidney has also kept busy as a print model and has a passion for education, earning top honors. Sidney also founded "Kindness for Kids with Cancer" as a support organization to assist children facing the challenges of cancer. Sidney was born in San Francisco, California and currently resides in Texas with her parents, three younger brothers, and her dog Saige.


Julia Dimon is a hard-core adventuress, a travel journalist, and TV travel personality who has traveled around the world to over 80 countries across all seven continents. She’s also the co-host of Word Travels, a 40-episode TV series about the real lives of travel writers, broadcast worldwide on National Geographic Adventure, Travel Channel UK, Halogen, Outside TV, City-TV and OLN, and host of the popular online 18-part travel series, Destination Getaway, for MSNBC. When not on the road, she’s in the studio, as part of a new ‘active lifestyle’ morning show called Outside Today, broadcast on Outside Television network. She also host a series of segments for Outside Television called “Urban Adventures,” where she experiences the extreme – from canyoneering down 100-foot water falls, to kayak fishing in Brooklyn, bouldering to learning the art of horsemanship at ‘cowboy boot camp.’Julia has been featured as a travel expert by ABC Nightline, New York Times, Chicago Tribune, NBC New York Non-Stop, NBC New York Nightly News, Forbes Traveler, MSNBC, Outside’s Go Magazine, Budget Travel, Arthur Frommer’s radio show.


 Larry Manetti started acting in his hometown of Chicago. After studying acting with the Ted List Theater Players, Larry drove to Los Angeles in 1972. Larry landed an agent and was sent to Universal Studios to audition for an opening as a contract player. Luck was on his side. Jack Webb was casting a new series for NBC called The Chase. Larry played a young detective.
After attending acting school at Sal Dano's at night and doing bit parts by day, he scored. Baa Baa Black Sheep was being produced and cast at Universal, and the now famous writer Stephen J. Cannell was the executive producer and the role was a natural for Larry. He was cast as a cocky, hot shot pilot named Bobby Boyle. The show was a big hit for NBC but was cancelled within two years.

Because the network was so impressed with Larry's on-screen presence, they cast him in a new series called The Duke. Bad luck! The Duke was cancelled in one year. Larry was back to playing whatever Universal told him to.

Hoping to catch lighting in a jar, along came Magnum, P.I. and the role of Rick. This was his elevator...the show became a mega-hit for 8 years. Since Magnum, P.I., Larry has done co-starring roles in 25 feature films and guest starred on many hot TV shows.
Larry is the author of a book titled Aloha Magnum.

Wednesday, June 26, 2013



Rick talks about "Boneless chicken" and lighter healthier choices at KFC. Ditch the traditional “burgers and dogs” this July 4th, and add some spice and FLAVOR to your barbeque menu! Rick Bayless, award-winning chef and Macy’s Culinary Council member is available to give your viewers some tips and recipes to make their 4th of July celebration the most delicious on the block and help ensure that their guests are as dazzled by the menu as they are with the fireworks display. He’ll also provide a sneak peek at the 2013 Macy’s 4th of July Fireworks®.


Most people know Rick Bayless from winning the title of “Bravo’s Top Chef Master” beating out the French and Italian with his authentic Mexican cuisine. His highly rated on-going Public Television Series, Mexico—One Plate at a Time can be found on television sets coast to coast, as well as his award-winning, seven cookbooks. In 2012, Rick was nominated for a Daytime Emmy for “Best Culinary Host”. His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4-star Topolobampo. In 2007, Frontera Grill won for “Outstanding  Restaurant” by the James Beard Organization. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast. On the local front, Rick and his staff began the Frontera Farmer Foundation in 2003 to attract support for small Midwestern farms. Each year, grants are given to our local farmers for capital improvements to their family farms. Rick Bayless has won James Beard awards for: “Midwest Chef of the Year”, “National Chef of the Year” and “Humanitarian of the Year”. Bayless opened his third restaurant: XOCO—a quick serve LEED certified restaurant featuring house-ground chocolate and wood grilled tortas. This year, Tortas Frontera opened in Terminal 1 & Terminal 3 at Chicago’s Ohare airport and in downtown Chicago at the Chase Building. Rick’s latest book, Fiesta at Rick’s (WW. Norton) spent the summer on the New York Times Best seller list. Rick recently finished up a successful 5-week run at Lookingglass Theatre—Rick danced, cooked and brought food to life on stage in the production of Cascabel.



Tuesday, June 25, 2013



We take so much care in making our ice cream for our clients. It’s not just a job — it’s our life. We started on May 1st, 1981. We’ve been serving restaurants since 1982, and when I get the chance I’ll show you our client list — they’re all very special.

Overrun is the technical term used to define the amount of air in ice cream. For example, 100% overrun equals 50% air and 50% ice cream. Lower-cost ice creams are usually 100% overrun. Dandy Don’s overrun is between 50% and 60%. We use an Emery-Thompson batch freezer allowing us to naturally mix in the air. It’s not just about the taste; it makes a better texture. The ice cream is dense, but it is still light and creamy on the palate. What’s really critical, when you’re buying ice cream for a restaurant, is the weight of the ice cream. Most smart restaurant operators use portion control to manage food costs, so we serve the smarter operators best. Most chefs scoop ice cream by weight, not by sight. A typical scoop is 4 ounces. A tub of Dandy Don’s ice cream may weigh 18 pounds or more, giving you a minimum of 72 four-ounce scoops. If you’re selling ice cream at $3.00 per scoop, your potential net profit is close to $200.00. Our Production Manager makes ice cream better than I do, which makes me a great teacher, by the way. He makes ice cream every day. I think we’re the only ice cream company in Los Angeles to put a “made on” date on every tub and pint. Most other ice cream companies use an expiration date on their product. We’re so anxious to serve ours, we tell you when we made it. In ice cream, freshness counts.

It started with a hot fudge sundae at a Planned Parenthood fund-raiser in 1993. David Tong, who eventually became our partner in China, asked me if I could make ice cream in China. “Sure,” I said. Many years later we’re still pumping out Dandy Don’s American Ice Cream in Guangzhou, China, 120 miles from Hong Kong.

And... all kinds of chocolates, like Bittersweet Chocolate, Milk Chocolate, Cappuccino Crunch, Triple Chocolate with Chocolate Chips and Fudge, and Mandarin Orange Chocolate: Because they know the value of measuring by weight, not volume

Authentic Balsamic Vinegar from Italy’s famed Modena is the secret  ingredient in the signature dishes of the world from appetizers to desserts.  Balsamic vinegars line supermarket and specialty shop shelves, priced from $2.99 to $150 or more, and confusion abounds about exactly what’s inside each bottle.  “Something had to be Cesare Mazzetti, president of the


Driving down the road you see more than just cars.  You see that local icon, that bike that makes that distinguishable sound of ‘potato, potato, potato.’  And, it’s amazing that its manufacturer is already celebrating its 110th anniversary this year.

For nearly a year now, Harley-Davidson has been circling the globe to share epic experiences with their fans in celebration of their 110th anniversary. During that time, the legendary company has staged unforgettable parties in 11 countries on six different continents.  But now, it will all culminate at home this Labor Day weekend in Harley-Davidson’s hometown of Milwaukee, Wisconsin.

“Harley-Davidson’s 110th anniversary celebration in Milwaukee will be an epic party,” says Bill Davidson, Great Grandson of Harley-Davidson Founder. “More than 60 bands will rock the Summerfest Grounds, a massive parade will roar through downtown and bikes new and old will be on display at the Harley-Davidson Museum making Labor Day a legendary weekend.”

Talk to Bill Davidson, son of Harley-Davidson styling legend Willie G. Davidson and great-grandson of one of the company’s founders, about the Motor Company’s 110th Anniversary celebration in Milwaukee and how both riders and non-riders can join the party this Labor Day. Bill is the Vice President of the Harley-Davidson Museum. As the museum’s top executive, Bill is responsible for overseeing the marketing activities and daily operations of the museum.

Monday, June 24, 2013

06/24 Chef Claud Beltra, Jeremy Jerome, STAR TREK WINE


Pasadena Chef Claud Beltran, Executive Chef/Owner of Noir Food & Wine, has been honored as one of the country’s top culinary talent as seen in the inaugural edition of Best Chefs America. This exquisite 386-page coffee table book is the first-ever peer review guide of U.S. chefs, who were chosen after extensive interviews between fellow chefs and Best Chefs America analysts. Best Chefs America is the ultimate chef’s guide to chefs. Analysts conducted more than 5,000 interviews with chefs who were nominated by other chefs, culinary professionals and food enthusiasts across the country. Chefs earning the highest scores among their peers in their region were included in this guide. Chef Beltran recently opened The Eatery Restaurant, his new Creative Test Kitchen located at 488 N. Allen Avenue, Pasadena as a natural extension of Claud & Company Catering. The Eatery’s menu changes every month styled to a different seasonal theme. Creating special dinner events such as “Sweet Garlic Night” and “Gumbo Fest”. Open Tuesday, Wednesday and Thursday evening from 5:00 p.m. – 10:00 p.m. with A la carte, Tasting Menus, each month will unroll a new themed menu featuring a beguiling take on seasonal cuisine. Upcoming monthly menus include “Heirloom Tomato Month”, “Hail to the Pig” and “A Night in Provence” etc.


A team of wine industry insiders will allow you “to boldly go where no one has gone before” with the release of collectible wines to commemorate the Star Trek series’ nearly fifty years of greatness. A limited 1701 cases of wine have been produced, all of which are available for sale exclusively on

From the delicate Bajoran spring wine of Kendra province to the fruity bouquet of rare Tulaberry wine, Star Trek has a longstanding appreciation for wine and its many varietals and complex flavors. STAR TREK, the wine, sourced from Viansa Winery in Sonoma, California, is a medium bodied red blend of Merlot, Sangiovese, and Cabernet Franc. This beautifully developed blend shows its unique character for a balanced and complex wine that’s pleasurable from start to finish. STAR TREK, the wine, retails for $24.99 on and can be enjoyed with pizza, grilled meats or vegetables, or your favorite Romulan dish.

STAR TREK, the wine, is licensed by CBS Consumer Products and features artwork designed by artist Juan Ortiz in celebration of Star Trek: The Original Series. Fans will recognize three of the wine labels as three of the most beloved episodes of all time: “The City on the Edge of Forever,” “The Trouble with Tribbles” and “Mirror, Mirror.”

For bottle images or additional information, contact Margot Dempsey at mdempsey(at)colangelopr(dot)com or (646) 624-2885, ext 155.

Friday, June 21, 2013



Just to say how much I enjoyed meeting you and tasting through so many good wines with you. It was an honor to finally be invited to judge in this competition and you helped to make it a fun experience. Be Well & Drink Well!


Micah Muzio - Managing Editor for Kelley Blue Book

The expert editors from Kelley Blue Book’s website, the leading provider of new car and used car information, have just named the 2013 10 Coolest New Cars Under $18,000!  While many inexpensive cars are decidedly uncool, the world’s auto manufacturers are putting more personality and distinction into their lower-priced offerings.  Not only have small cars never looked so good, but they also have never been more filled with cool content.  Two criteria -- fun-to-drive and fun-to-own -- are critical among the deciding factors of what the editors freely admit is a very subjective “cool factor,” the over-arching number-one criterion for a vehicle to place on this list.  Each vehicle is available for purchase at $18,000 or less.  Micah Muzio, managing editor for Kelley Blue Book, will be available for interview to reveal the full list of the 10 Coolest New Cars Under $18,000. He will offer his tips for finding the perfect new car at the right price, and give your viewers a first look at a few of this year’s featured cars.

Micah Muzio is the Managing Editor for Kelley Blue Book’s website.  Muzio’s responsibilities include producing unique and engaging video content, attending new-vehicle introduction events on behalf of Kelley Blue Book and writing knowledgeable yet pithy new car reviews.  Muzio is Kelley Blue  Book’s on-camera talent in their vehicle video reviews, feature videos and auto show coverage.  Prior to joining Kelley Blue Book, Muzio held a variety of positions in radio, video and production.


Highly respected in the wine community, Jordan holds both Certified Wine Educator Diploma from Society of Wine Educators and Master Sommelier Diploma from the International Court of Master Sommeliers. (One of only 15 people in the world to hold both diplomas)

Michael’s father Matteo “Matty” Jordan (Owner of Matteo’s Italian Restaurant and “Maitre d’ to the stars”) served 5 different US Presidents: Kennedy, Johnson, Nixon, Reagan & Ford at his restaurant.
Michael has served 3 US presidents: Nixon, Reagan and George Bush Sr..

Michael opened and was General Manager of the three top Zagat rated restaurants in O.C. - Pavilion, Pinot Provence & Napa Rose. In addition Jordan has worked as an Executive Chef, General Manager and Sommelier/Wine Director with long and extensive experience in the Food Service industry.
After creating wine programs for Both Pinot Provence and Napa Rose, both restaurants have been awarded Food and Wine magazine’s “Best New Wine List”

Napa Rose received Wine Enthusiast magazine’s highest wine award – Award of Ultimate Distinction - 2004-2009

Owner/Chef of Bella Teresa Restaurant with wife Teresa in Corona del Mar, California
Jordan personally grows 40 different types of organic heirloom tomatoes and supplies his restaurants in summer months.

Personally created and taught the sommelier classes resulting in over 400 students passing Court of Sommeliers Exams and 45 working in Napa Rose alone! (Most in any restaurant in world)
Jordan was responsible for bringing first Court of Master Sommelier to ever be held annually in Southern California (2001 to present) - AND brought first ever Court exams to China (in Hong Kong and Singapore 2009, and Shanghai in 2010)

Over 35 yrs in restaurant business. Started washing dishes and prep cook in father’s Matteo’s restaurant, worked his way up to Executive Chef of their two restaurants in Hawaii then general manager and finally Director of Operations of five Matteo’s Restaurants in California and Hawaii.

Graduate of Kalani High School, Honolulu

University of Hawaii, Kapiolani Food Service Mgt. Program



Thursday, June 20, 2013

06/20 Brooke Peterson, Private Chefs of Beverly Hills, Stephanie Honig, Honig Vineyard and Winery, Cobb Hirsch Vineyards, Larry Sharp, William Shatner, Hot in Cleveland

Brooke Peterson - Star of The Food Network’s “Private Chefs of Beverly Hills”

Brooke Peterson is a lifestyles expert like no other and believes FUN to be paramount in every aspect of her multi-faceted life.

Growing up as the daughter of designer and the granddaughter of a chef, you could say she was born into the Ultimate Martha Stewart Training Camp…on steroids.   It was among these women that Brooke’s creative juices starting flowing and set her on her path - a career and life dedicated to making something out of nothing and making everything uniquely fun.

Upon moving to Los Angeles in 2006, Brooke created and starred in Yahoo’s original series Cheap N Easy, a tremendously popular cooking and lifestyles show. Brooke’s quick wit, humor and tremendous attention to budget allowed her to stand strong among the other talent on the site including Martha Stewart, Wolfgang Puck and Rachael Ray.  Next she went on to star in Food Network’s Private Chefs of Beverly Hills.

Named by various newspapers and media outlets as ‘one to watch,’ Brooke has worked as a correspondent for Showtime, V.I.P. Access, The T.V. Guide Channel, The Style Network, The Rachael Ray Show, CW’s Career Day, Martha Stewart Radio, Whatever with Alexis and Jennifer, TV Guide, Health Magazine, Nickelodeon’s Parents Connect, Los Angeles Magazine, and Rock What You Got with Brooke Peterson on Style Haul.

In the summer of 2010 Brooke welcomed her daughter Rome Issabella into the world and added All things Mom to her resume as a lifestyles expert.

Brooke owns and operates the creative services firm, Experience Architecture in Los Angeles. Her firm creates one of a kind projects and events for private Hollywood clients, hotels and celebrities.

Brooke Peterson’s brand operates under one simple philosophy…Celebrate Every Moment and she can be found doing exactly throughout this site.

Stephanie Honig - Honig Vineyard & Winery

Rutherford Dust Society Private Tasting  - On behalf of the Board of Directors of the Rutherford Dust Society, I would like to invite you to our annual, private media tasting of the Top 20 Rutherford Cabernet Sauvignons on Wednesday, July 10th at the Beaulieu Vineyard Rutherford House, 1074 Rutherford Road. Join president Regina Weinstein, Andy Beckstoffer, Davie Pina, Jeffrey Stambor and other key members of the Rutherford Dust Society for a guided tasting and panel discussion, which will begin promptly at 10:30 a.m.  Please plan to arrive at 10:00 for a meet and greet. This year, we will focus on the 2010 vintage of Cabernet Sauvignon and cabernet blends from the Rutherford AVA, tasting the wines first in an open format with a panel of growers and vintners from the appellation. Following this exclusive media tasting, we’ll enjoy the same wines and discussion over lunch, also at the Rutherford House.   After lunch, you are welcome to join us for A Day in the Dust, a grand tasting for Bay Area trade representatives, which will offer wines from more than 35 Rutherford AVA wineries. Media will have early entry at 1:30. The tasting will also feature a White Wine Tasting Bar, offering guests the opportunity to taste a selection of Rutherford white wines from the 2012 vintage. We will take the short walk from the Rutherford House to the barrel room at Beaulieu Vineyard.IMPORTANT: the afternoon tasting will take place in a working winery. Due to legal restrictions, please wear closed-toe shoes and no high heels.

Ross Cobb - Winemaker at Hirsch Vineyards 
Long time friend of our family, our site, and its fruit. Worked with Hirsch grapes while making wine at Williams Selyem and at Flowers where he was chief wine jefe from 2004-2008. His family planted and farms Coastlands Vineyard down the coast from us: he is a total denizen of this True Sonoma Coast.

Perched on a ridge overlooking the Pacific Ocean at Fort Ross, Hirsch Vineyards is the birth ground of great pinot noir on the extreme Sonoma Coast. David Hirsch founded the vineyard in 1980 to grow fruit and make site-specific wine. From the start all efforts have been on the growing of fruit that makes wines profoundly characteristic of the site vintage after vintage.

The wines from Hirsch Vineyards give the passionate drinker an experience of the clash of opposites meeting in Nature and Life: the edge of the continent washed by the sea; the eviternal grinding of the North American and Pacific plates along the San Andreas Fault; the wet winters and dry summers caused by the ocean and desert climates; the dripping rainforest and parched pastures; the contact and intermingling of cultures: Native American, Mexican, Russian, European; the change in rural economy from logging and ranching to winegrowing.

In the wines of Hirsch Vineyards you find a natural balance and consistency in the harmonious resolution of these opposites. This complex, unique site produces fruit and wines of unusual acidity and balance with a vintage specific concentration of pinot noir or chardonnay fruit. These are wines to be enjoyed now or laid down for future consumption.

Larry Sharp – KVYN and KVON

Wine Country Broadcasting Company is a small San Francisco, California, United States, based radio broadcasting company that owns radio stations in Napa and Saint Helena, a broadcast translator in Calistoga, and repeater in Cordelia, California.

Wine Country Broadcasting, a California corporation, is owned by the Roger O. Walther SP Trust, and administered by the Tusker Corporation of San Francisco (a Delaware corporation). The trust is administered by Roger O. Walther and Anne Newton Walther, husband and wife. Roger O. Walther is the Chairman and CEO of Tusker.

Wine Country Broadcasting bought the properties in 2003 from Charles B. Moss III, and CBM Napa LLC.

William Shatner

To celebrate its summer premiere, the cast of "Hot in Cleveland" took on a challenge most shows don't even consider. Thought it's been seen from time to time in recent years as a stunt, this was the first time "Hot in Cleveland" went live, That said, series star Betty White is more than familiar with live television, as most of television was broadcast that way when she got her start.

Overall, it was a fairly seamless performance, with nobody breaking character or noticeably messing up. Zap2It was looking for flubs, and attributed the only one they could notice to Betty White herself, ironically enough. But it happened early and didn't disrupt the flow of the scene.
Even the litany of guest stars had no problems with the live format, including Danny Pudi ("Community"), Brian Baumgartner ("The Office"), Shirley Jones and -- strangely -- William Shatner as Jones' son. Strange because Shatner is actually older than Jones.

But while nobody broke character during the episode, it was a whole different ballgame at the end, with the dialogue clearly talking about the live experience. "Right on time, give or take," Joy said.

“I don’t know about you, but my hands are empty. I feel like I need a martini," Victoria countered.

And that's exactly what the ladies did, as evidenced by the pictures they all shared via Twitter of them each enjoying a martini.

The summer season of "Hot in Cleveland" continues -- albeit not live -- every Wednesday at 10 p.m. ET on TV Land.

Wednesday, June 19, 2013


Aida Mollenkamp - Chef Host of Cooking Channel’s - FoodCrafters and Food Network’s Ask Aida

The first day of summer is upon us and grilling season will soon be in full swing. According to the Centers for Disease Control and Prevention, about 48 million Americans, roughly one in six people in the United States, get foodborne illness each year – more in the summer months when people are camping, hiking, picnicking and grilling outdoors. Most people think they have food safety basics down, but often overlook simple steps that can make a big difference like defrosting meat in the refrigerator, using separate plates for raw meat and poultry, or cooking meat thoroughly. Before firing up the grill this summer, always remember the Chicken ABC’s: Always Be Careful  Chef Aida Mollenkamp will be available for live interviews to provide the latest food safety tips for summer grilling. She will discuss everything from avoiding cross contamination at the grocery store to safely preparing and storing meat and poultry prior to putting it on the grill, to proper cooking temperature, times and storing leftovers. Aida will also demonstrate two delicious and seasonally-inspired recipes perfect for summer grilling season.

Heather Terhune - Executive Chef of Sable Kitchen & Bar Chicago

A recent survey indicated that 95% of Americans get at least one thing wrong when asked about proper use and handling of cutlery. 87% of Americans got multiple things wrong. Heather Terhune is the Executive Chef of Sable Kitchen & Bar in Chicago. She presents a thrilling opportunity to continually push her ingredient-driven food philosophy in new directions. Focused on New American social plates, Terhune elevates classic dishes with contemporary flavors, building upon a decade of experience perfecting American comfort food at Chicago's beloved Loop mainstay Atwood Café. Her culinary expertise helped push her into the top ten on Bravo TV’s Top Chef Texas.  Terhune uses Sable's state-of-the-art open kitchen to interact with guests and serve food that is both innovative and appealing in its simplicity. "My focus is on the quality of the ingredients, not the quantity," she explains.

Tuesday, June 18, 2013

06/18 Pat LaFrieda, Heather Muran, Roll Out The Barrels

Pat LaFrieda - Owner of Pat LaFrieda Meat Purveyors

Pat LaFrieda's first foray into the meat world began in the summer of 1981, when he was just 10 years old, when he started learning the tricks of the meat trade from sunrise to sundown under the watchful eye of his forefathers. That particular summer changed the course of his life. Twenty-eight years later, he owns and operates New York City's most prestigious and most valued meatpacking facility. Selling to the finest restaurants around the country — including ones in Manhattan, Las Vegas, Miami and Chicago — Pat LaFrieda Meat Purveyors is synonymous with quality. As the The New York Post put it, "If carnivores really want to get respect, they need to name-drop cult butchers like Pat LaFrieda."  Famous for their “chopped,” not ground, meat, Pat has created more than 50 custom hamburger blends and is the mastermind behind such burgers as the famous Black Label Burger at Minetta Tavern (the reigning haute burger in NYC), as well as signature custom blends at hot spots such as Shake Shack, Spotted Pig, Union Square Café, Blue Smoke and Market Table.  He has been featured in such esteemed outlets as The New York Times, New York Magazine, Men's Vogue, Saveur, The New York Post and Time Out New York. He has also appeared on the Food Network, Martha Stewart’s show, ABC News’ Nightline, Anthony Bourdain'sNo Reservations and Mike Colameco’s Real Food on PBS.

Heather Muran - San Luis Obispo Wine Region

For 23 consecutive years, our annual Roll Out The Barrels summer celebration has set the pace for good times, good vibes and good wines in San Luis Obispo County.

The festivities begin with a Thursday evening “Barrels in The Plaza” grand tasting adjacent to the historic Mission in downtown San Luis Obispo. Here, the wines of SLO Wine Country are served with artfully paired treats prepared by local chefs. Then, on Friday evening, our wineries team up with area restaurants to offer a selection of winemaker’s dinners to fit every taste.

Over the weekend, you will enjoy a two-day passport to more than 20 wineries offering wine and food pairings, live entertainment, exclusive specials, barrel and library wine tastings and more. Complete your 2-day adventure with our SLO Wine Country Shuttle Touring Ticket--our flexible touring schedule allows you to experience wine country at your leisure!   It’s never too early to mark your calendars for this signature SLO Wine Country event.

Monday, June 17, 2013

06/17 Alain Coumont, Le Pain Quotidien, Daymond John, Shark Tank, Larry Van Aalst

Alain Coumont founder of Le Pain Quotidien

Alain Coumont is the founder of Le Pain Quotidien and currently serves as the Company's Chief Creative Officer. In this role, he remains the driving force behind the brand's dedication to organic ingredients. Prior to founding Le Pain Quotidien, Alain began his career working as a chef with Michel Guerard, Georges Blanc and Joel Robuchon. He lives with his family near Montpellier, France. Jean-Pierre Gabriel is an award-winning author and photographer.


Best known for its organic bread and signature tartines, Le Pain Quotidien is also about enjoying great food with family and friends- any time of the day. Now Alain Coumont, the founder and driving force behind Le Pain Quotidien and a true pioneer in promoting organic food, presents more than 100 of his recipes for simple, wholesome and healthy fare—everything from handmade breads and breakfast dishes to tartines, soup, salads, sharing dishes for family and friends and desserts—in Le Pain Quotidien Cookbook (Mitchell Beazley, June 2013, $29.99, Hardcover).

First there are the world famous breads from grissini, baguettes and focaccia to the popular nut and raisin flutes and signature sourdough bread, which is the foundation of Le Pain Quotidien tartines. Coumont reveals his secrets for baking great sourdough bread at home: getting the temperature right, helping the dough to rise and creating steam in your oven to get the characteristic dark, chewy crust. He also provides step-by-step instructions for creating the all important sourdough starter. Baking your own bread goes against the very nature of the modern world and demands patience, he explains, but it is ultimately greatly rewarding and embodies Le Pain Quotidien’s embrace of the slow life.

The  book features a wealth of recipes for tartines, the wonderful open-faced sandwiches made on slices of sourdough: Smoked Salmon and Celeriac; Toasted Camembert, Walnut & Fig; Asparagus & Ricotta; Eggplant, Mozzarella & Tomato; Goat Cheese, Pear & Honey; Lamb and Rosemary. Tartines are delicious, easy to prepare, and adaptable to seasonal produce. And they are perfect for lunch, dinner, snacks, and entertaining. Throughout, healthy, fresh recipes prevail, calling for more grains and vegetables and less meat.

For breakfast there is a Chia Seed Banana Muffin, Buckwheat Pancakes with Chestnut Puree and a zesty Thai-inspired Lime & Coconut French Toast. Tantalizing salads include Yellow Beet & Chicken Salad and the classic Belgian Liégeoise Salad. An innovative Brussel Sprouts Carpaccio served with goat cheese offers a summery take on this favorite little vegetable. Mussel Soup with potatoes, saffron and aioli seduces, and main dishes for sharing feature a rich and full flavored Chili Sin Carne and Pearl Barley Paella. Desserts favorites such as Classic Canelés de Bordeaux; a brownie-like Chocolate Tart; and Ines’s Cookies, a fantastic and flavorful cookie with ginger, clove and cinnamon topped with nougat, are sweet notes to end a meal on or delectable on their own anytime.

With Le Pain Quotidien Cookbook, Alain Coumont reveals all, from artisanal baking tricks to delicious slow-fast food recipes that you can now make at home. Le Pain Quotidien began in 1990 as an artisan bakery in Belgium and has evolved into a chain 172 restaurants worldwide serving delicious, slow-fast food that does you good - all handmade with the best organic and local ingredients. With its communal tables where guests can sit and eat together in a tranquil, rustic environment, Le Pain Quotidien transports its customers to a simpler way of life.

Worldwide locations include Belgium, France, Switzerland, the United Kingdom, United States, Kuwait, United Arab Emirates, Turkey, Russia, Qatar, Australia, Spain, Mexico, Bahrain, India, Japan, the Netherlands and Brazil.

Daymond John - ABC's  'SHARK TANK'

A young entrepreneur, industry pioneer, highly regarded marketing expert and a man who has surpassed new heights of commercial and financial success are just a few ways people have described Daymond John. Based on his early success as a young entrepreneur creating tie-top hats for himself and his friends in New York, Daymond recruited neighborhood buddies to create FUBU (For Us By Us), one of the most iconic fashion brands for the once untapped urban apparel space.  Daymondeventually convinced Hip-Hop superstar LL Cool J to wear FUBU for a promotional campaign. The Hip-Hop community began to support the new brand and eventually transcended into mainstream and at its peak recorded annual sales of $350 million.  Many of today’s greatest companies were started by a group of friends with a good idea. TV Star, fashion icon, branding expert, author, and motivational speaker, Daymond John, will talk about the launch of an exciting New Business Competition; “Miller Lite Tap the FutureTM,” where up-and-coming entrepreneurs Compete for a $400K Prize Pool in business grants. Five regional teams can win $20K each, but only one team can win the grand prize of $250K. Additionally, consumers will be able to vote online for their favorite team. The five teams with the most fan votes will be awarded $10,000 each. Competitors will also have a chance to pitch and receive advice from some of the sharpest business minds in the country, including Daymond John, also known as “The Shark” from ABC’s “Shark Tank,” and other inspirational entrepreneurs.



Friday, June 14, 2013



The Martha’s Vineyard Chamber of Commerce is delighted to welcome you to the beautiful island of Martha’s Vineyard and its rural towns of Aquinnah, Chilmark and West Tisbury, and the more populous towns of Edgartown, Oak Bluffs and Vineyard Haven (also known as Tisbury).

Whether you seek the natural beauties of pristine beaches, clay cliffs and plentiful bird watching, historical and cultural attractions, exquisite  dining and world-class accommodations, diverse outdoor activities or the many artists, handcrafts and one-of-a-kind boutiques, the Vineyard provides these and so much more.

Martha’s Vineyard is the perfect backdrop for a destination wedding and honeymoon, as well as a lovely retreat from the hectic pace of the world.

The Vineyard also welcomes corporate meetings and executive retreats, offering state of the art technologies to accommodate every need.

When contacting any of these listings, please let them know you found them through the Chamber of Commerce.

Whether your visit to Martha’s Vineyard is for a day or more, for business or pleasure, or joining us as a summer or year-round resident, we stand ready to welcome you to this beautiful island.
 Martha’s Vineyard can be reached by sea or by air. Many options exist including: by ferry, by car to the ferries, by bus to the ferries, by plane, by train, by private boat, or by securing concierge and travel services.

 Home to nearly 100 lodging options, Martha’s Vineyard has options to meet any need. Whether you’re planning a corporate meeting, a family vacation, or a romantic dream wedding –  If you’re looking for B&B's, Inns, Guest Houses, Hotels,  Motels, Resorts,  Cottage and House Rentals, or even  Campgrounds – There is a place for you on Martha’s Vineyard.


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.

In 2004 he co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne. In June 2006 he again led a program, "Wine and Cuisine of Iberia," to Spain and Portugal.



Thursday, June 13, 2013

06/13 Emilio Estefan, John Emmerich

Emilio Estefan - Grammy Award-winning musician, producer and entrepreneur

In today’s constantly changing world, traditional notions of retirement are being rejeccted by Americans 50+ who don’t see themselves at or near the end of work.  In fact, a recent AARP of 50+ voters revealed that 50 percent of working respondents believe they will never stop working. Driven by either necessity or personal passion, more boomers are pursuing entrepreneurial endeavors with about one-sixth of baby boomers expected to go into business for themselves at some point.

This has led to people creating a new life stage; they are rejecting the notion that their possibilities are shrinking as they get older. They want to use their years of experience not to “wind down,” but to reach even higher for new opportunities in work and business, to take action to overcome fears and achieve their aspirations, and to build a greater sense of community.

In an effort to guide Americans through life transitions and discover new possibilities, AARP is launching Life Reimagined, a free - online and offline – tool in English and Spanish, that helps people in their 40’s, 50’s and 60’s navigate and adapt to this new life stage and achieve their goals and dreams. Combined with insights from the world’s leading experts in health, relationships, career coaching and entrepreneurship, LifeReimagined offers a step-by-step approach that prepares Americans for the change they want, and supports them as they make it happen.

As part of Life Reimagined, AARP announces 19 Grammy Award-winning musician, producer and entrepreneur Emilio Estefan as its newest ambassador. Estefan will draw on his personal experience to share his point of view and expertise on a variety of subjects, including his passion for living, mentoring, entrepreneurship, philanthropy and much more.

Learn more about Life Reimagined at
Or in Spanish at


Jon is only the second lead winemaker in the history of Silverado Vineyards. During his years at the winery, he has grown Silverado’s reputation for quality and consistency.
Jon has come a long way since his days as a kid in Redwood City, a suburb south of San Francisco. In those days, he remembers his parents drinking Mateus Rosé and Blue Nun, popular wine brands in the 70s. It wasn’t until Jon went away to college at UC Davis where, on a lark, he enrolled in the Fermentation Science program, that he was introduced to the greater world of California wine.

As it turns out, Jon’s lessons took place not only in the classroom, but also in his dorm room. He and a dorm mate, whose family owned a small farm and winery in Lodi, decided to use some of the family fruit to make wine in their dorm room. It was a red blend and, at that point, Jon realized that if he could make decent wine in a dorm room, then he could make really good wine out in the world.

In 1985, Emmerich tested his wings in France for an internship where he augmented his knowledge of the traditional wine making craft. After graduating from The University of California, Davis in 1987 with a BS in Fermentation Science, Emmerich worked a harvest at Stags Leap Wine Cellars. He then spent a year at Conn Creek Winery and Sebastiani before moving to Silverado Vineyards in 1990.

Emmerich is Past President of the Napa Valley Wine Tech Group and Past President of the Winemaking Techniques Committee of the California Enological Research Association. He is currently on the Board of The Trellis Alliance, an advisory committee to The University of California, Davis Viticulture and Enology Department.

Managing winemaking is just one part of what Jon does at Silverado Vineyards. He spends a lot of time on the road, meeting consumers and carrying the Silverado story outside the Napa Valley. He also spends copious amounts of time working in Silverado’s estate vineyards to understand the terroir and communicate its story through the wines. Jon sums it up nicely – “If my staff enjoys their work and our customers enjoy our wines, then I have done my job. In the end, that’s what really matters.”

Wednesday, June 12, 2013





Actor Lou Ferrigno has an iconic roar.  But Lou is now ready to go public and admit that recently, his roar was heard not when in the throes of a particularly intense workout or while becoming a “hulking,” green creature on TV, but when he suffered from a more mundane problem: computer rage.  Many of us suffer the same rage inducers: the blue screen of death, network disruptions, failure to print etc., but admitting that you have a problem is the first step.  And as Lou discovered, there are ways to face this issue head-on, use some easy steps to ease the frustration, and avoid the roar.  

Lou is an American actor, fitness trainer/consultant, and retired professional bodybuilder. As a bodybuilder, Ferrigno won an IFBB Mr. America title and two consecutive IFBB Mr. Universe titles, and appeared in the bodybuildingdocumentary Pumping Iron. As an actor, he is best known for portraying the titular role in the CBS television seriesThe Incredible Hulk and vocally reprising the role in subsequent animated and computer-generated incarnations. He has also appeared in European-produced fantasy-adventures such as Sinbad of the Seven Seas and Hercules, and as himself in the sitcom The King of Queens and the 2009 comedy I Love You, Man.

Tuesday, June 11, 2013

06/11 Chef Luigi Diotaiuti, Jimena Turner, Alamos Winery, Chef Charlie Palmer

Chef Luigi Diotaiuti

Luigi Diotaiuti was born in a farm near Lagonegro, in the mountains of Southern Italy. He completed his culinary degree at the Culinary School in the seaside town of Maratea. That was the launching of a prestigious career, working in world famous places before choosing to settle in Washington, DC. His training experiences include working in renowned restaurants, such as the ones of Hotel Georges V in Paris, the Grand Hotel Bauer Grunwald in Venice, Il Gourmet restaurant and Hotel Bellavista in Montecatini, Tuscany and Costa Smeralda and Forte Village in Sardinia. Chef Luigi opened Al Tiramisu restaurant in 1996, after having worked in several Italian restaurants in Washington, DC. Chef Luigi's cooking philosophy is and has always been: "Respect the ingredients, the food and the people".

His background, his training and his talent all provide Al Tiramisu patrons a consistently exciting cuisine, allying classical Italian fare with creative techniques. His trademark outfit is a red bandanna around his neck, and bowtie pasta buttons on his jacket. Today, Chef Luigi keeps his inspiration by traveling and training, attending classes at the Istituto Etoile, in Tuscany, the Ritz Escoffier in Paris or recently training in some kitchens, such as Enoteca les Logge in Siena or Ristorante Il Silene with Chef Roberto Rossi, near Grosseto, or even perfecting family recipes from his three sisters Maria, Lina and Giuseppina in Lagonegro.

Chef Luigi is also a certified Sommelier from the Association of Italian Sommeliers. In fact, he is the first certified professional sommelier from the AIS in Washington, DC. Chef Luigi is always in search of a birthday to celebrate or a song to sing along or an occasion to ring the bell: you will come to Al Tiramisu as a customer and leave as a friend.

Jimena Turner - Brand Ambassador of  Alamos Winery in Mendoza

Jimena Turner, director of wine education for Wines of Catena in Mendoza, Argentina, embodies the sophistication and international character of Argentina’s highly developed culture of food and wine.
Born of a Welsh father and Argentine mother, Turner started her professional education in North Wales as an honor roll graduate in hotel and restaurant management from College Menai. She went directly into the top of the trade, working at the Royal Celtic Hotel in North Wales, then for the Mathis properties in St. Moritz, Switzerland.

Her experience with international cuisines spurred her passion in wine, and Turner returned to her native Argentina to focus her energies on the life of wine in Mendoza. She has continued her education in the detailed practices of viticulture and winemaking, working side by side with the vineyard managers and winemakers of Alamos.

Since joining the Catena family enterprise in 2006, Turner has developed innovative wine education and hospitality programs, and she travels the world to present these wines at private dinners and public events.

Master Chef, Charlie Palmer - Rustic Dishes from New Cookbook

From sun up to sundown, meals prepared on a campfire are meant to be simple, but they can still aspire to be more than the typical fare that often goes hand-in-hand with outdoor cooking. 

The meals that come out of these experiences are memorable.  While the setting helps, being away from the fridge and oven, or even the backyard grill, seems to spur cooks to greater achievements and ever-more-clever ways of enjoying the experience of cooking and eating outdoors.

Charlie Palmer is a respected and admired chef, hospitality entrepreneur, author and hotelier.  Over the years, Palmer combined his creative cooking spirit and flair for business to open twelve notable restaurants across the country, award-winning boutique hotels and a growing collection of food-forward wine shops. He’s also the author of four cookbooks, Great American Food (Random House/1996), Charlie Palmer's Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), and Charlie Palmer's Practical Guide to the New American Kitchen (Melcher Media/2006).  His fifth book, a collaborative project, Remington Camp Cooking by Charlie Palmer (Welcome Books/2013) is to be released in early summer 2013.   He is a 20-year board member of City Meals on Wheels and longtime supporter of Share our Strength as well as a member of James Beard "Who's Who of Food & Beverage in America,” and was named Chairman of the Board of Trustees of the Culinary Institute of America in 2012. 

Monday, June 10, 2013

06/10 Kay Plunkett-Hogge, Paul Prudhomme

Kay Plunkett-Hogge – LEON FAMILY & FRIENDS

Among Kay’s many inspired recipes, the book features ‘THINGS ON STICKS!” – Good, Fast, Simple Food. What’s a party without things on sticks?  Almost anything can go on a stick and things on sticks taste better. They’re perfect with cocktails, don’t require forks, allow for great hand-gestures, and can go pool-side.  They can be made in a jiffy, served hot or cold, and be made with friends.  And think of all the great, fun little sticks you can find.

Some favorite things on sticks are:
 Cherry tomatoes, mozzarella, basil and EVO.
Cold Roast beef, Blue Cheese & Grapes
Little Grilled Cheese squares
Fig or Pear and cheese
Porchette on a Stick
Samurai on Horseback – streaky bacon and water chestnuts


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 ).

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.

Friday, June 7, 2013



Bruce Kraig is a well-known food historian in the United States who can pretty much provide background on a wide variety of foods from their conceptions, word origins, and variations throughout the US or regional importance.  Most importantly, he is frequently asked to speak at numerous events featuring the eponymous hot dog! Given the importance of the Hot Dog in US culture, its numerous variations and limitless toppings and regional variations, the hot dog (wiener, red hot, tube steak, etc) is a fun and exciting food stuff to talk about!  Everyone can partake as there are gluten-free dogs, turkey dogs, vegetarian dogs, and more!  What's more exciting is there is a lot of pride people take in their hot dogs.  Myself?  I love nothing more than a Nathans Frankfurter, with yellow mustard topped with sauerkraut.  I once asked for a hot dog with sauerkraut at Fenway Park in Boston, and got booed...they knew I was from NY! True story!  Patty Carroll is a well-known photographer of Americana and the book MAN BITES DOG features hot dog carts and hot doggeries across the nation.  A few from the NY area are Papaya King and Nathans (of course!).

Important days include:

Memorial Day -- a great time to start BBQing

Father's Day -- BBQs and Hotdogs!

Fourth of July -- just think of the Nathan's Hot dog eating contest!

July 22nd -- National Hot Dog Day

July -- National Hot Dog Month

August -- National Mustard Month



Wednesday, June 5, 2013



Founded in 2005 by broadcast journalist Bill Kurtis, Tallgrass Beef Company is the industry leader in the production of grass-fed, grass-finished beef in the United States. After purchasing his 10,000 acre ranch near the town of Sedan, Kansas, Kurtis was compelled to find a sustainable method of raising cattle that was not only good for the environment, but also the animals themselves and the American food consumer. This was the genesis of Tallgrass Beef Company.

Today Tallgrass Beef Company is comprised of a network of family farmers and ranchers across the United States that produce grass-fed, grass-finished cattle according to a strict set of protocols. These stringent standards ensure that food consumers are buying the safest, healthiest, most nutritious beef possible. Tallgrass Beef is a favorite among consumers seeking a healthy, humane source of beef.

In addition to being available for purchase by consumers online, Tallgrass Beef became the first grass-fed, grass-finished product served in many of Chicago's finest restaurants, with a roster of clients featuring James Beard Award Winning chefs Rick Bayless (owner of Chicago's Frontera Grill, Topolobampo, and XOCO restaurants), Charlie Trotter, George Bumbaris and Sarah Stegner. Harry Carays, Praire Grass Café, Frontera Grill, and Topolobombo serve Tallgrass. The brand has expanded to the west coast where Tallgrass Beef is available in San Diego, Los Angeles, San Francisco and Seattle. Tallgrass Beef products are also available in select grocery stores, including Sunset Foods and Fox and Obel in Chicago; Fairway Markets in New York; and Sendik's Markets in Milwaukee.

Much like the cattlemen of the old west, Bill Kurtis started Tallgrass Beef with a vision of a healthy, sustainable, delicious beef source for the American consumer. With a steady annual growth rate and a loyal customer following, Tallgrass Beef Company provides customers with a sustainable alternative to traditionally raised and processed beef.


Beverly Nicholson-Doty serves as Commissioner of Tourism for the United States Virgin Islands, a cabinet-level position.  She oversees the Department of Tourism’s advertising and marketing strategy, its national and international tourism-related efforts and product development.

Twenty six years ago, while attending the College of the Virgin Islands, Mrs. Nicholson-Doty began her career in the hospitality industry as a reservations clerk at what was then the Virgin Isle Hotel. Quickly rising in the ranks, she served as Front Desk Manager, Front Office Manager, Room’s Division Manager, Hotel Manager, Sales Manager, and Marketing & Sales Director. 

In March 1993, Nicholson-Doty joined the St. Thomas-St. John Hotel & Tourism Association as its Executive Director.  In this position, her responsibilities included spearheading the implementation and development of the Association’s strategic plan, focusing on four integral areas: Education and Training, Community Needs and Programs, Government Relations, and Marketing.  She also formed the Cooperative Marketing Initiative which encouraged tourism-related businesses to actively and collectively promote their products.  

During her tenure with the Association, Nicholson-Doty was responsible for developing the
Student Internship Program, a sustainable tourism initiative that encourages students to consider
available employment options within the tourism industry by combining hands-on experience with exposure to available hospitality careers.  She also oversaw the unification of the St. Thomas-St. John Hotel & Tourism Association with the St. Croix Hotel & Tourism Association to create an integrated Association that strengthens the entire U.S. Virgin Islands hotel product while recognizing the unique offerings of each island.  In 2004, she was appointed President of the USVI Hotel & Tourism Association, a position never held previously by a paid staff member. 

Recognized by the travel industry for her creative vision and marketing insight, Commissioner
Nicholson- Doty was selected as Executive Director of the Year in 2000 by the Caribbean Hotel
Association.  She also served for three consecutive terms as Vice President of the Caribbean Society of Hotel Association Executives (CSHAE), elected by her counterparts in the Caribbean region, and was recently elected as Vice Chair for the U.S. Territories during the 2010 CTO Leadership Strategy Conference in Barbados.  

Commissioner Nicholson-Doty has served on many local community boards including the Small
Business Development Agency, Boys & Girls Club of the Virgin Islands, and the Caribbean Society of Hotel Association Executives.  She is married to Randall Doty and has one son, Paris O. Nicholson IV.

Tuesday, June 4, 2013



Actress Noel Baker is known for her recurring role in the CW network's teen drama "One Tree Hill" as well as the upcoming science ficition film "Station 4." But she is also becoming more known for her truffle and baked goods business she started last year (, thanks to her grandmother's old family recipes.

As the granddaughter of former champion NASCAR race car driver Buddy Baker, Noel has been a big fan of racing as well, but her passion has remained acting and now, running her baking business. Thanks to her friends in the entertainment industry and others, Noel's business is taking off with her now famous truffles leading the way. With her Southern background, Noel creates truffles with some spicy goodness thrown in. The truffles are small, sweet and hot! "My business started with my spicy dark chocolate cayenne truffles. I grow my own chili peppers and make chili powder to infuse with my own homemade dark chocolate ganache. Very delicious, and just enough burn to make you happy!" she said. For those who aren't fans of chocolate or spicy goods, Noel's vanilla cream marshmallow melts are the perfect dessert with its homemade vanilla ganache and creamy marshmallow fluff in the center. Much of Noel's success comes from the size of her baked goods. They are all bite size, or mini versions of the original pies, truffles and cakes."One of the more unique things that I do would be my pie bites. They are very complex," she said. "It depends on your taste, but it's a split between black tie cheesecake bites, chili key lime pie bites and pumpkin pie bites, wrapped in a graham cracker, butter and brown sugar crust, dipped in vanilla or chocolate. Very yummy!"


"Sonoma County is a world-class wine region," said Chris Hanna, SCV President, "and Honore Comfort's appointment better positions SCV to significantly increase our visibility in the media, drive more traffic to member wineries, and help augment the perceived value of the wines produced here in Sonoma County." Ms. Comfort, a Sonoma County resident, has worked for over 5 years as a senior strategist on leading domestic and imported wine brands including Penfolds and Rosemount Estate, Australian wines owned by Fosters Wine Estates. Before transitioning to the wine industry she was Director of Print Media for Macy's West in San Francisco. Prior to that position she worked for 4 years as a successful strategic planner and corporate fundraiser for the Art Institute of Chicago and other non-profit museums and institutions around the USA.

Sonoma County is not just a special place to grow world-class grapes and make great wines: It’s one of the most beautiful and resource-rich places on earth! 60 miles of pristine Pacific coastline and many other natural wonders are only the beginning of the story. We are blessed with amazing diversity of foods and produce, along with chefs who take full advantage of Sonoma’s bounty. Add to that our relaxed and friendly vibe and it all converges here. Want to learn more about Sonoma County’s rich wine history, Sonoma’s 13 appellations, and other wine facts? It’s all here waiting for you to discover.

Monday, June 3, 2013



ROGER MOOKING RETURNS WITH EVEN MORE HEAT IN NEW SEASON OF MAN FIRE FOOD! The series Premieres on Monday, June 3rd at 9:30pm ET/6:30pm PT. Chef Roger Mooking, returns to Cooking Channel for the second season of Man Fire  Food, premiering Monday, June 3rd at 9:30pm ET/6:30pm PT.  Roger’s fascination with flames continues as he travels across the country in search of the most inventive ways to cook with fire, and this season the heat is hotter and the flavors are bolder. From traditional Hawaiian grub smoked in an underground lava pit to whole ducks on Brazilian skewers cooked on top of an outdoor oven, each stop delivers sizzling recipes and out-of-this-world heat. Over the course of the series, Roger discovers the most innovative smokers, fire pits, and rigs the country has to offer along with chefs and home cooks who are manning the machines and preparing delicious and flavorful dishes.  In one episode, Roger ventures to a farmer’s market in Oahu, Hawaii, where he and a local resident take the art of smoking to a whole new level. They smoke pork, meat and turkey tails with guava and kiawe wood in a smoker crafted from the most unlikely materials – an Air Force cargo container, an airplane food cart, and a computer fan.  Another journey takes Roger to St. Helena in Northern California where Chef Stephen Barber celebrates Argentinian Asado to the fullest at Farmstead Restaurant. Chef Stephen built a cook area complete with an eighty-five gallon cauldron, planchas, and metal crosses for the asado.  The end result is a slow-cooked spring lamb seasoned to perfection with Mediterranean flavors.   Plus, Roger looks back at some of his favorite Man Fire Foodmoments in an hour-long special Man Fire Food: Coolest Cookouts airing Sunday, June 2nd at 8pm ET/5pm PT.  From locations big and small, Roger highlights his most memorable visits and impressive recipes.

Roger Mooking is the host and co-creator of his own internationally broadcast television series Everyday Exoticand host of Man Fire Food on Cooking Channel.  He is the co-host of the hit show Heat Seekers on Food Network.  To add to his growing plate, Roger’s highly anticipated first cookbook Everyday Exotic: The Cookbook hit shelves in 2011. In addition Mooking is the recording artist and creator of Soul Food; a unique food and music project released by Warner Music. For Roger, music and the epicurean world are seamless.  One feeds the body, the other the soul; it is all food in all its various forms. Man Fire Food is produced by IW Productions LLC. COOKING CHANNEL ( is an entertainment brand dedicated to today’s passionate food lover.  For food people, by food people, Cooking Channel is the answer to a growing hunger for more content devoted to food and cooking in every dimension from global cuisines to international travel, history and unconventional how-to’s.  Cooking Channel is part of the media portfolio of Scripps Networks Interactive (NYSE: SNI), which also includes Food Network (, HGTV (, DIY Network (, Great American Country ( and Travel Channel (


Charlie Palmer is an American celebrity chef, restaurateur, hotel owner and author. Palmer is known for his progressive American style of cooking and entrepreneurship.

After graduating from the Culinary Institute of America in Hyde Park, Palmer became the head chef at the River Cafe in Brooklyn. In 1988, Palmer opened his first restaurant, Aureole, on the Upper East Side of Manhattan. This was soon followed by the openings of several new ventures, including Metrazur in Grand Central Terminal, a second Aureole in Las Vegas, and Charlie Palmer Steak in Washington, D.C. His culinary empire has continued to expand ever since, with further locations across the country, as well as Next Vintage, his chain of retail wine stores. In 2009, Palmer's flagship restaurant Aureole moved from a townhouse on East 61st Street to the Bank of America Tower at One Bryant Park.

Charlie Palmer has been honored by the James Beard Foundation twice, including being named New York’s Best Chef in 1997. Palmer is also the author of four cookbooks: Charlie Palmer's Casual Cooking (2000), The Art of Aureole (2004), Great American Food (2004), and The Guide to the New American Kitchen (2006). In 2011, Palmer was appointed the Chairman of the Board of the Culinary Institute of America. He currently lives in California with his wife Lisa, and his four sons Courtland, Randall, Eric and Reed.