08/31 SHELLEY KEKUNA, KAANAPALI BEACH RESORT ASSOCIATION, BRANDON MAEDA, THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS, EXECUTIVE CHEF GREGORY GROHOWSKI, SHEP GORDON, THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

SHELLEY KEKUNA - EXECUTIVE DIRECTOR, KAANAPALI BEACH RESORT ASSOCIATION - HAWAI’I FOOD & WINE FESTIVAL

ABOUT KAANAPALI:
Kaanapali is a three-mile stretch of beach that has been touted as one of the best beaches on Maui, and even in America. Long ago, these sands and lush gardens were enjoyed by Hawaiian kings and queens who sought a relaxing, rejuvenating retreat. The land itself was once comprised of green sugar cane and taro, grown with the help of the Maui sun and a freshwater spring. This magical spot is steeped in culture, from when it was used as a training ground for Hawaiian warriors in ancient times, to the romantic days of “Old Hawaii” in the ’30s and ’40s, to the present.

Today, couples, friends, and families still gravitate here for all this renowned beach has to offer, but also for its fabulous resorts and condos. And Kaanapali Beach Resort provides the best of the best, with easy access to everything you want to see and do. For beauty, excitement, convenience, and comfort, it simply can’t be matched.

HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.


BRANDON MAEDA - FOOD & BEVERAGE DIRECTOR AT THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS – HAWAII FOOD AND WINE FESTIVAL

The Westin Ka'anapali Ocean Resort Villas is an uncommonly luxurious Hawaii vacation ownership opportunity, offering unique residences that embrace both Westin's standard of quality and Maui's most spectacular oceanfront vistas. Sitting on 26 acres of Ka'anapali, the Westin Kaanapali is set along a pristine expanse of Ka'anapali's North Beach (ranked #1 on “America's Best Beaches” list for 2003 & 2013).

Set amidst the sundrenched North Ka’anapali Beach, “The Villas” are Hawaii vacation homes of extraordinary comfort… masterfully designed, richly furnished, and impeccably finished. Add to this an extensive list of amenities, a magnificent recreation lagoon, and an unlimited array of activity options… and it's easy to see why The Westin Ka'anapali Ocean Resort Villas have quickly become one of Maui's premier vacation ownership properties.

WWW.WESTINKAANAPALI.COM

MIXOLOGY PAIRING LUNCH - MOSCOW MULE MAUI STYLE

DATE:

Saturday, September 5, 2015

TIME:

11:00am to 1:00pm

LOCATION:

Westin Kā’anapali Ocean Resort Villas

PRICE:

$65

What does Russia, a donkey, and a copper mug have to do with this popular cocktail from the 1940s?  Learn more about the story behind the Moscow Mule in this hands-on cocktail demonstration that will share the anatomy and provide participants the opportunity to build their own signature Mule. Join Southern Wine & Spirits’ director of mixology & spirits education, Chandra Lucariello, who will serve as the cocktail’s ambassador, Jason Vendrell from Monkeypod Kitchen Wailea who will show you how to make your own ginger beer, and master distiller of Ocean Vodka, Bill Scott who will explain the art of distillation.  Enjoy a light lunch prepared by executive chef, Francois Milliet of The Westin Kā‘anapali Ocean Resort Villas, and take home your own copper Mule mug.

ABOUT HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.


EXECUTIVE CHEF AT THE HYATT REGENCY MAUI RESORT & SPA GREGORY GROHOWSKI  TALKS ABOUT THE LEGEND OF SHEP GORDON SIT DOWN DINNER TO TAKE PLACE AT THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

Gregory P. Grohowski was born and raised in the Michiana (Southern Michigan and Northern Indiana) area of the Great Lakes Region, Midwest United States.  While working as a culinarian through high school and college, Gregory enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant (National Historical Landmark). After successfully completing his apprentice program at age 23, Gregory was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division.  During this period, Gregory earned third place in the professional division at the annual “Grand Rapids Chocolate Lover’s Festival”.

After two seasons in the Mackinac Island, Gregory was offered the position of Assistant Banquet Chef at the Grand Hyatt Kauai Resort and Spa.  A few years later hurricane Iniki blew Gregory to the Five Diamond Hyatt Regency Maui Resort and Spa.  With the addition of Hyatt Regency Maui, Hawaii, he was awarded the position of Executive Chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation.  During his employment, Gregory worked with nationally recognized Chef/Owner of Los Angeles’ Patina Restaurant Group, Joachim Splichal to impletment a new food program for Wind Star Cruises. This opportunity took him to some thirty Islands of the Caribbean and the South Pacific Islands of Tahiti, French Polynesia.

Working throughout the Caribbean and Tahiti, French Polynesia, with Wind Star Cruises, Gregory returned to the Grand Hyatt Kauai Resort and Spa where he was appointed to Executive Sous Chef.  Overseeing 160 kitchen and stewarding personnel, the kitchens produced some 2500 meals per day. After a four year period Gregory was appointed to the Hyatt Lake Las Vegas resort as the Executive Sous Chef.  After the Hyatt Lake Las Vegas Resort and Spa, Gregory was called to the Hyatt Westlake Plaza as the Executive Chef, as well as the Hyatt Regency Monterey to oversee the hotel’s food operations. Currently, Gregory has returned to Hyatt Regency Maui as the Executive Chef.

Hawaiian Airlines Presents Legend of Shep Gordon

DATE: Sunday, September 6, 2015
TIME: VIP Reception at 5:00pm
TIME: General Entry & Dinner at 6:00pm
LOCATION: Napili Garden at Hyatt Regency Maui Resort and Spa
PRICE: General $250 | VIP $500

From managing the careers of prominent musicians such as Alice Cooper to celebrity chef, Emeril Lagasse, Shep Gordon has more than earned a documentary movie about  himself. Supermensch: Legend of Shep Gordon was produced in 2013 by Mike Meyers to honor a kind and gentle soul who has coached, counseled, supported and helped many of his friends in the entertainment business.  Mensch means gentleman in Yiddish.  To celebrate his life and achievements, the Festival honors Shep with a six-course dinner created by six of his chef friends at the Hyatt Regency Maui Resort and Spa.

WWW.MAUI.HYATT.COM

08/28 CHEF AKASHA RICHMOND, SAMBAR, LA FOOD AND WINE FESTIVAL, BEY LYONS, STEVE EVANS

CHEF AND OWNER, SĀMBĀR AKASHA RICHMOND WILL BE PARTICIPATING IN THE LA FOOD & WINE FESTIVAL FRIDAY LEXUS GRAND AVENUE NIGHT MARKET HOSTED BY TYLER FLORENCE

About Sāmbār:
Sāmbār was recently opened in June from prominent chef and owner Akasha Richmond who has owned her eponymous restaurant in Culver City, CA for seven years (she caters to Hollywood industry power players and agenda given AKASHA restaurant is located just a few miles from Sony Studios). Having been open for just over a few months, Sāmbār has quickly become the spot of choice among respected chefs such as Roy Choi, Sherry Yard, Walter Manzke, and Kris Morningstar, and Indiaphiles who have come in to experience fellow chef Akasha Richmond’s take on modern Indian fare. LA Times critic Jonathan Gold recently reviewed Sāmbār describing it as “an enlightened plane of Indian cuisine..” The country is seeing a wave of more progressive Indian concepts that are opening across the country, whether chef-driven, or with attention on distinct ingredients which are very much changing the perception of what Indian cuisine is all about. Akasha has witnessed the full spectrum of Indian cuisine on the west coast having come to L.A. in the 80s working in the kitchen at The Golden Temple restaurant which catered to health-conscious Hollywood elite and has been patiently working towards opening her first Indian concept dating back to her trips to India having paid a visit to The Golden Temple in Amritsar, Punjab, India.

The Sāmbār Menu is a modern take on Indian cuisine emphasizing an Indian inspired collection of dishes from small plates and snacks such as Pakoras and Papadoms, and housemade Turmeric Naan, to traditional yet progressive items as interpreted through this California-based chef including Sevpuri Chaat, Black Quinoa Uttapam and Sāmbār, to Tandoori dishes (British Raj Chicken), Curries and New School Masala like her Roasted Vindaloo Masala Pork Shoulder along with an array of seasonal chutneys. Sāmbār Cocktails: Mixologist Clare Ward oversees the cocktail program introducing spice-forward drinks using exotic ingredients such as Kokum (sour fruit from Southern India), Indian cardamom bitters, as well as fermented ingredients to name a few. Stand-out cocktails on the menu include: The Maharaja, Smuggling Monk with coffee infused scotch, Vegetable Wallah or Bangalore Blues using a turmeric infused gin.

ABOUT AKASHA:
Using robust ingredients inspired by Indian regional fare, Chef/Owner Akasha Richmond creates a menu that is seasonally attuned for a one-of-a-kind guest experience at Sāmbār, opening in May 2015. “I want people to have fun trying something new,” says Richmond, who opens her Culver City, CA, restaurant next door to her flagship AKASHA. “The menu gives guests reimagined takes on dishes they love, as well as selections that they’ve never experienced before.” With the help of her business partner and husband, Alan Schulman, Richmond creates dishes inspired by her travels throughout the country as well as extensive studies on Indian cuisine that she has been fine-tuning for more than a decade, including Westernized Indian interpretations in burger and salad form, as well as traditional dishes, such as the restaurant’s namesake sambar with dosa and uttapam. “Sāmbār will be all inclusive of the varied dishes and real-life experiences you would find from the food cooked at home among Indian families, to the street foods and food carts, as well as those dishes that might be found on an ashram.”

Richmond has long had an interest in Indian cuisine, ever since her first visit to India as a young adult. When she first moved to California to attend college as well as to partially immerse herself in the yoga scene and culture of Los Angeles, she also worked at The Golden Temple, a vegetarian restaurant at which she discovered her passion for cooking. At the time, many celebrities frequently dined at The Golden Temple, including Michael Jackson, who took a liking to Richmond’s health-conscious dishes. She soon began cooking at Jackson’s house and became his personal chef when he traveled the world for the HIStory and Bad tours. Upon taking her second trip to India while cooking for Jackson, the breadth of the cuisine intrigued her from the curative ingredients to the health conscious approach and diversity of dishes and recipes. “There’s a very happening food scene in India,” she says, “I’ve had my mind set on opening a restaurant with an ‘Indianish’ menu that incorporates Indian spices and flavors from India as well as utilizing the abundance of fruits and vegetables grown in California. While traveling, I learned about the variety of Indian dishes in the northern and southern regions, and I channel that into Sāmbār’s menu.”

After making a name for herself as a personal chef to the stars with a successful catering company, which provided her the opportunity to experience a multitude of food cultures that inspire her dishes today, Richmond decided to open her own kitchen. In 2008, she welcomed L.A. to AKASHA, a seasonal American restaurant that features California and New American cuisine created with cultural influences taken from her many travels around the world.

Richmond, a Playa Vista resident, enjoys spending her free time traveling with her husband in both the U.S. and internationally. Even if the trip is only a couple days, Richmond loves experiencing new dining communities and sightseeing. Although most of her travels center on food, she also seeks out art museums ̶ she focused on various artistic mediums during her academic studies. She is also author of Hollywood Dish: More than 150 delicious, healthy recipes from Hollywood's chef to the stars (Avery, 2006) and has consulted on numerous natural food product lines while continuing to explore new methods and practices for living a healthier life through food and cooking.

WWW.SAMBARCC.COM
WWW.LAFW.COM


MOVIE & HOME ENTERTAINMENT EXPERT BEN LYONS HIGHLIGHTS HOT NEW BLU-RAY/DIGITAL HD RELEASES

DIGITAL ENTERTAINMENT NEWS WITH BEN LYONS

Ben Lyons is a Television, Radio, and Online host and producer who covers pop culture like nobody else. Each month with his DEN (Digital Entertainment News) segment, Ben highlights the latest Blu-ray and Digital HD releases and the best ways to watch them.  Ben will offer the latest in video technology, whether you are watching from the comfort of your own home with the latest 4K UHD or Smart TV's or on the go with a tablet or smartphone.  Ben’s next DEN segment is Friday, August 28th.

Ben is a special correspondent on EXTRA and regular contributor for ESPN LA radio. He is also the host of The Sidebar on Yahoo, an in-depth interview series featuring the biggest names in Movies, TV, Music, and Fashion. Ben is the lead host on Yahoo's LIVE movie premiere and awards show coverage. He reviews movies on Mario Lopez’s national radio show  and has recently, been on The View, Wendy Williams, ESPN's SportsNation, On Air with Ryan Seacrest, Good Morning America, and The Artie Lange Show. Previously he appeared on the E! Network and E! News as their lead film correspondent and movie critic. Ben’s latest venture is as chief correspondent and “voice of the fans” at Derek Jeter’s theplayerstribune.com and host of The Players Tribune on SiriusXM radio.  Born and raised in New York City, Ben is the grandson of legendary New York Post columnist Leonard Lyons, and is the son of film and theater critic Jeffrey Lyons. The Lyons family has been covering pop culture in American media for more than 80 years.

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.

08/27 CHEF SUZANNE CLARK, EXECUTIVE CHEF GREGORY GROHOWSKI, SHEP GORDON, THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

“FUELED UP” GAME DAY DISHES & TAILGATING TREATS WITH CHEF SUZANNE CLARK 

Lifestyle expert Suzanne Clark is on hand to show/tell the most fabulous “fueled up” game day dishes & tailgating treats! Suzanne will walk listener’s (whether football fans or foodies) through easy and creative recipes to please the crowd!

The Chevron Game Day Chef Challenge
Suzanne will also be on hand to discuss The Chevron Game Day Chef Challenge… inviting your listener’s to compete for a grand prize of $25,000 in Chevron gift cards.  The Game Day Chef Challenge is a cooking contest where fans can submit their go-to game day recipe that includes one or more ingredients purchased from a Chevron or Texaco station – Ingredients from a gas station? Yes… it gets very creative!

Suzanne can even discuss her winning dish - Fueled Up Game Day Crispy Chicken Sandwiches using ingredients from a gas station: Sprite, buttermilk, bbq, peach iced tea, dill pickle and honey roasted peanuts!


EXECUTIVE CHEF AT THE HYATT REGENCY MAUI RESORT & SPA GREGORY GROHOWSKI  TALKS ABOUT THE LEGEND OF SHEP GORDON SIT DOWN DINNER TO TAKE PLACE AT THE HAWAII FOOD AND WINE FESTIVAL NEXT WEEKEND

Gregory P. Grohowski was born and raised in the Michiana (Southern Michigan and Northern Indiana) area of the Great Lakes Region, Midwest United States.  While working as a culinarian through high school and college, Gregory enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant (National Historical Landmark). After successfully completing his apprentice program at age 23, Gregory was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division.  During this period, Gregory earned third place in the professional division at the annual “Grand Rapids Chocolate Lover’s Festival”.

After two seasons in the Mackinac Island, Gregory was offered the position of Assistant Banquet Chef at the Grand Hyatt Kauai Resort and Spa.  A few years later hurricane Iniki blew Gregory to the Five Diamond Hyatt Regency Maui Resort and Spa.  With the addition of Hyatt Regency Maui, Hawaii, he was awarded the position of Executive Chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation.  During his employment, Gregory worked with nationally recognized Chef/Owner of Los Angeles’ Patina Restaurant Group, Joachim Splichal to impletment a new food program for Wind Star Cruises. This opportunity took him to some thirty Islands of the Caribbean and the South Pacific Islands of Tahiti, French Polynesia.

Working throughout the Caribbean and Tahiti, French Polynesia, with Wind Star Cruises, Gregory returned to the Grand Hyatt Kauai Resort and Spa where he was appointed to Executive Sous Chef.  Overseeing 160 kitchen and stewarding personnel, the kitchens produced some 2500 meals per day. After a four year period Gregory was appointed to the Hyatt Lake Las Vegas resort as the Executive Sous Chef.  After the Hyatt Lake Las Vegas Resort and Spa, Gregory was called to the Hyatt Westlake Plaza as the Executive Chef, as well as the Hyatt Regency Monterey to oversee the hotel’s food operations. Currently, Gregory has returned to Hyatt Regency Maui as the Executive Chef.

Hawaiian Airlines Presents Legend of Shep Gordon

DATE: Sunday, September 6, 2015
TIME: VIP Reception at 5:00pm
TIME: General Entry & Dinner at 6:00pm
LOCATION: Napili Garden at Hyatt Regency Maui Resort and Spa
PRICE: General $250 | VIP $500

From managing the careers of prominent musicians such as Alice Cooper to celebrity chef, Emeril Lagasse, Shep Gordon has more than earned a documentary movie about  himself. Supermensch: Legend of Shep Gordon was produced in 2013 by Mike Meyers to honor a kind and gentle soul who has coached, counseled, supported and helped many of his friends in the entertainment business.  Mensch means gentleman in Yiddish.  To celebrate his life and achievements, the Festival honors Shep with a six-course dinner created by six of his chef friends at the Hyatt Regency Maui Resort and Spa.

WWW.MAUI.HYATT.COM
WWW.HAWAIIFOODANDWINEFESTIVAL.COM

08/26 LARRY LIPSON, KYLE SCHWARTZ, LOW'S CHARITABLE AND EDUCATIONAL FOUNDATION

LARRY LIPSON – AFFORDABLE WINE REPORT      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.


SCHOOL GRANT PROGRAM WITH KYLE SCHWARTZ TEACHER WHO INSPIRED STUDENTS WITH “I WISH MY TEACHER KNEW…” LETTERS INITIATIVE

Kyle Schwartz is a young third grade teacher in Denver who had an idea for a special writing assignment that had a surprising result.   She asked her students to finish a sentence “I WISH MY TEACHER KNEW …” The answers she got from her students brought tears to the eyes of many who read them, but it brought national awareness to the problems facing students.

In this same spirit, Schwartz is helping the Lowe's Charitable and Educational Foundation (LCEF) kick off a new Letters to Lowe’s Campaign to better identify the critical needs of schools.   It’s part of the 10th Anniversary Celebration of the Lowe's Toolbox for Education program that has provided over $45 million to more than 10,000 schools across the country to help build better schools and communities.   Students will be encouraged to work with their teachers to submit online letters and photos detailing how a Lowe’s Toolbox for Education grant can help improve their school. Submissions will be accepted until Oct 3 on www.letterstolowes.com.  Lowe’s will select 10 finalist schools from the submissions that the public can vote for on the campaign website from October 26 to 30. Priority will be given to projects that provide the greatest impact.  According to the Department of Education, 53 percent of public schools require repairs, renovations, and modernizations to put their buildings in good condition. Nationally, this need is estimated to cost approximately $197 billion.

FIND OUT HOW THE LETTERS CAMPAIGN CAN HELP LOCAL SCHOOLS:

• TEACHER INSPIRATION – How one special teacher turned a simple exercise into a national movement that’s helping kids across the nation
• LETTERS TO LOWES – A NEW writing campaign that will empowers students to think critically about what it takes to build a strong learning community
• PROJECT HEROES – Hear how a decade or special projects and volunteer heroes have made a difference at public schools around the nation
• SPECIAL GRANTS – How ‘Toolbox’ Grants have funded projects in all 50 states including technology upgrades, playground refurbishments, community gardens, library renovations and safety improvements.

WWW.LETTERSTOLOWES.COM  

08/25 HARLEY DAVIDSON, BEN MCGINLEY, GARY CANTER, CANTER'S DELI

HARLEY BIKE DESIGNERS BEN MCGINLEY CHATS ABOUT HARLEY-DAVIDSON 'S NEW MODEL 16 BIKES

ABOUT HARLEY-DAVIDSON MOTOR COMPANY

Harley-Davidson Motor Company produces custom, cruiser and touring motorcycles and offers a complete line of Harley-Davidson motorcycle parts, accessories, riding gear and apparel, and general merchandise. For more information, visit Harley-Davidson's website at www.h-d.com.

HARLEY-DAVIDSON ASSERTS ITS DARK CUSTOM AUTHORITY IN 2016

New Iron 883 and Forty-Eight Models Join S Series Cruisers with Screamin’ Eagle Power
In 2016 Harley-Davidson asserts its Dark Custom authority with the new Iron 883™ and Forty-Eight® models, motorcycles that present an authentic and affordable riding experience to a generation of riders who have snapped the leash of convention in their quest for freedom and self-expression. In a feast for power-hungry cruiser riders, Harley-Davidson delivers more performance across its Big Twin cruiser line, and launches the new Fat Boy® S and Softail Slim® S models powered by the formidable Screamin’ Eagle® Twin Cam 110™ engine. And for riders with a serious devotion to the freedom of the road, Harley-Davidson announces the return of its long-mileage specialist, the Road Glide® Ultra motorcycle, with world-class aerodynamics and all the enhancements of Project RUSHMORE.

“Dark Custom strives for minimalist perfection, with a focus on the essential elements of the machine that stir the rider’s soul and imagination. These new Dark Custom models are the purest expression yet of the Dark Custom movement,” said Mark-Hans Richer, Harley-Davidson Senior Vice President and Chief Marketing Officer. “For cruiser riders, the new S Series models are the most powerful regular-production Big Twin bikes we’ve ever offered from the factory. Finally, the influence of our customer-led Project RUSHMORE product development effort continues to percolate throughout the product range, making the 2016 model lineup one that’s more capable, diverse and responsive to customer input than ever.”

2016 HARLEY-DAVIDSON MOTORCYCLE HIGHLIGHTS

Dark Custom

Drawing inspiration from garage-built bobbers past and present, the new Iron 883 is intentionally raw and rough around the edges. Colors and finishes were selected to help hide the grit and grime of the road – because some bikes just look better dirty. The new Forty-Eight achieves a menacing stance with its burly front tire and massive front end. New throw-back graphics over a perfect ratio of black, color and chrome give this bike a bold visual presence. The lean and nimble Street 750 and Street 500 models receive new ByBre by Brembo braking systems front and rear to tame urban streets.

Cruiser Performance
Rear tires will beg for mercy. Powered by the Screamin’ Eagle Twin Cam 110 engine, the new Fat Boy S and Softail Slim S cruisers deliver the unrestrained performance once reserved for limited-production Custom Vehicle Operations (CVO) models. Both feature dark styling for menacing looks that match their muscle. The Softail Slim S is available in a new Olive Gold Denim color with military-inspired tank graphics, in homage to the post-war chop-ups that launched the bobber movement. Harley-Davidson gives cruiser riders a dose of Project RUSHMORE performance by making the High Output Twin Cam 103 engine standard in every other 2016 Softail model. The High Output Twin Cam 103 is also the new standard engine for all 2016 Dyna models except the Street Bob.

Softail Cruise Control
There’s more cruiser news in 2016; for the first time electronic cruise control is available on all Harley-Davidson Softail models. The convenience of Harley-Davidson electronic cruise control is Original Equipment for select 2016 Softail models and available as a dealer-installed option for all other 2016 Softail models, enabled by new electronic throttle control.

Enhanced Sportster Comfort
All 2016 Sportster models will tame rough roads with new seat designs and all-new front and rear suspension working together to enhance rider comfort and control. The new seats are shaped to secure the rider while premium materials offer supportive comfort. The re-engineered Sportster suspension pairs emulsion coil-over shocks with 49mm cartridge forks. The shocks are nitrogen gas-charged to resist oil aeration and feature an internal valve stack to provide superior compression and rebound damping control plus 36mm pistons and high-performance oil to react quickly to small bumps and keep the tires in contact uneven road surfaces. Progressive-rate spring pre-load is adjusted by a threaded collar using a spanner that stows under the seat. Tuned to complement the shocks, the stout forks utilize a specifically calibrated piston and valve stack and progressive rate springs for consistent feel throughout the compression and extension of the suspension. The triple-rate spring and oil lock allows the forks to resist wheel hop under hard braking.

Road Glide Ultra
A two-year absence from the Harley-Davidson Touring line was time well spent infusing the Road Glide Ultra with enhanced style, comfort and performance – the full influence of the customer-led Project RUSHMORE product-development effort. Rider and passenger will enjoy world-class aerodynamics and optimized touring ergonomics. Propelled by the unrelenting performance of the Twin-Cooled™ High Output Twin Cam 103™ powertrain, the new Road Glide Ultra will shatter the expectations of the most demanding touring motorcyclist.

Heritage Softail Classic
Combining nostalgic style with smooth, modern Softail performance, the Heritage Softail Classic receives refreshed styling for 2016 plus the High Output Twin Cam 103 powertrain, standard electronic cruise control, and a new support structure for the leather saddlebags to better maintain their original shape season after season.

The new 2016 Harley-Davidson motorcycles and accessories start rolling into Harley-Davidson dealerships this month. Visit H-D.com to see all 2016 Harley-Davidson models and to find a local authorized Harley-Davidson dealer.

WWW.HARLEY-DAVIDSON.COM

GARY CANTER – CANTERS DELI 

Since 1931, Canter's has been serving up LA's finest deli cuisine. Voted the best pastrami by the LA Times and LA Weekly, Canter's prides itself on delivering the amazing experience that has kept its clientele returning over-and-over again for decades. This culinary landmark is lovingly managed by the third- and fourth-generations of the Canter family, who take a hands-on approach to ensure the highest quality in every aspect of the restaurant. Whether it's the freshly-baked breads, or the famous house-made pickles, Canter's always goes the extra mile to provide the authentic, traditional Jewish deli experience, which helped grow the restaurant from a small storefront to the massive operation that it is today. As inviting as its food, Canter's is also known for its welcoming ambiance, a perfect blend of contemporary comfort with the nostalgic charm of its stylish 1950's decor. Canter's continues to stand out as a unique dining experience that transports patrons back to the golden age of delis.

Canter's Deli is one of California's oldest delis. Located in Los Angeles' Miracle Mile District -the heart and soul of the entertainment industry - Canter's Delicatessen is a third-generation family-run business whose owners have an intense pride in their deli and a hands-on work ethic.

It all began in Jersey City, New Jersey in 1924. After losing a deli in the 1929 stock market crash, Ben Canter and his two brothers moved to California with just $500 in their pockets.Eager to succeed, they opened up a Canter Brother's Delicatessen in 1931 in Boyle Heights, the Jewish center of Los Angeles.

When the character of the neighborhood changed, Ben Canter's daughter, Selmo Udko, and her then husband, Harold Price, partnered with Ben Canter and his wife, Jennie, to purchase a prime location at 439 North Fairfax Avenue. And instead of calling it Canter's Brothers they called it Canter's Fairfax.

In 1953 this new team purchased the old Esquire Theatre at 419 North Fairfax and moved Canter's Deli just up the street to the larger location.

For over seventy-five years now this third-generation family-owned business has served food to locals, tourist, and celebrities alike. With its Art Deco décor and its trademark autumn leaves ceiling, this hangout has hardly changed in its over half century at its current location.

Canter's has also become a favorite whistle stop for hot political contests. Mayor Bradley, Governor Deukmejian, Rudy Giuliani, and Bill Simon have gone from booth to booth introducing themselves to our customers. And with CBS studios just up the block, celebrities frequent Canter's every day. Our catering department caters to many television shows and movies, as well as catering their wrap parties.

Over the years, many celebrities have passed through our doors. In the 50s Marilyn Monroe and Arthur Miller ate here, as did Jack Benny and Elizabeth Taylor. Other celebrity noshers include Sydney Poitier, Mel Brooks, Wilt Chamberlain, Charlene Tilton, Brooke Shields, Jacqueline Bisset, Catherine Oxenberg, John  Travolta, Prince, Stevie Wonder, Buddy Hackett, Olivia Newton John, Muhammad Ali, Monty Hall, Bill Cosby, David Brenner, Rodney Dangerfield, Dick Van Dyke, Shelly Winters, Elizabeth Montgomery, The Cars, Henry Winkler, and Greg Morris. The producer of Miami Vice, Michael Mann, wrote here for hours at a time when he was writing for Vegas. The Neil Simon movie, "I Ought to be in Pictures", with Walter Matthau was filmed here. Many celebrities who prefer to go "incognito" sneak in around 3:00 am for a late night nosh!

Canter's is also part of the larger Los Angeles community having received numerous awards from such institutions as the City of Hope, appreciation letters for outstanding and dedicated service, and letters from Jerry Lewis and the Muscular Dystrophy Association thanking Canters for donating food.

Canter's Delicatessen continues to be a Los Angeles landmark and late night hot spot, and, with the 2003 addition of Canter's Deli at Treasure Island in Las Vegas, we are committed to bringing the best delicatessen food to our noshers on the famed Las Vegas Strip and to Dodger fans at Dodger Stadium.

WWW.CANTERSDELI.COM

08/24 JERROD CARMICHAEL, NBC, THE CARMICHAEL SHOW, ERIC FLANAGAN, FLANAGAN VINEYARDS

JERROD CARMICHAEL - NBC'S "THE CARMICHAEL SHOW" WEDNESDAYS AT 9PM

ABOUT CARMICHAEL
Jerrod Carmichael is an executive producer, writer and the star of “The Carmichael Show.”
Carmichael is an LA based standup comedian originally from Winston-Salem, North Carolina.  Last year, he appeared in the Stoller directed Universal summer blockbuster “Neighbors,” opposite Seth Rogen and Zac Efron. He recently shot his first one hour stand up special for HBO entitled “Love at the Store” which was directed by Spike Lee. He’s currently writing a feature for himself to star in that Gary Sanchez & Point Grey will produce. Next up he can be seen in “The Meddler,” opposite Rose Bryne, Susan Sarandon, and JK Simmons.

ABOUT THE SHOW
From the comedy of Jerrod Carmichael and Nick Stoller (“Neighbors”) comes an irreverent sitcom inspired by Jerrod’s relationships with his say-anything contrarian father, therapist-in training girlfriend, ever-hustling brother and mother, who is always, always, always right with Jesus.

Taking the next step and moving in together, Jerrod and his girlfriend, Maxine (Amber West), are your average young couple trying to make it in the city. They’re smart, motivated and looking to build a fulfilling life together. The only thing standing in their way is family. Between Jerrod’s larger-than-life brother, Bobby (Lil Rel Howery), and his smothering and passionate parents (David Alan Grier, Loretta Devine), Jerrod and Maxine will be put to the test navigating the boundaries of romance, family and sanity.

Jerrod Carmichael, Nick Stoller and Ravi Nandan serve as executive producers. “The Carmichael Show” is co-produced by 20th Century Fox Television and Universal Television.


ERIC FLANAGAN – OWNER, FLANAGAN VINEYARDS - RUSSIAN RIVER PARTNERS ACQUIRES PLATT VINEYARD 

RUSSIAN RIVER PARTNERS ACQUIRES PLATT VINEYARD

Eric Flanagan, owner of Flanagan Vineyards, leads investment fund Russian River Partners in the acquisition of the highly acclaimed Platt Vineyard.  Platt is located in the Sonoma Coast appellation and is widely regarded as one of the top Pinot Noir and Chardonnay vineyards in California.

"We are thrilled to have the opportunity to purchase an exceptional vineyard such as Platt. Sites of this caliber are extremely rare,” says Eric Flanagan. “Lew and Joan Platt did a world class job creating the vineyard blocks and planting the vines back in 2003 and 2004. We believe Platt may be the greatest Pinot Noir and Chardonnay vineyard in California.”

In addition to being a key new source for the Flanagan Vineyards’ vineyard designated wine program, Platt Vineyard will continue to supply grapes to current buyers Littorai, Ramey, Radio-Coteau, Scherrer and Red Car. The Platt Vineyard is comprised of Pinot Noir (17 acres), Chardonnay (13 acres), and Riesling (1.5 acres).

The Platt Vineyard is located five miles from the Pacific off the Bodega Highway, midway between the towns of Sebastopol and Bodega Bay. The vineyard is perched on a south-facing slope, overlooking the Estero Americano (which funnels cooling marine weather to the Sacramento delta via the Petaluma Gap). The 31+ vine acres range from 400’ to 800’ in elevation and are planted on well-drained slopes in Goldridge Fine Sandy Loam soil. The site has a superb micro-climate, offering just the right amount of warmth during the day and cool nights, which leads to intensely focused and fruited wine with strong natural acidity.

ABOUT FLANAGAN VINEYARDS
Flanagan Vineyards is committed to making great wines from the best vineyards in Sonoma County.   Founded in 1999, Flanagan Vineyards got its start with the purchase of 40 acres on the side of Bennett Mountain. Their wine program grew in 2011 with the addition of a small vineyard in the Russian River Valley.  Flanagan has recently added vineyard designated Pinot Noir and Chardonnay cuvees from top vineyard sites in the Russian River Valley and Sonoma Coast appellations.

ABOUT ERIC FLANAGAN
Flanagan is becoming known for making great wines from the best vineyards in Sonoma County.
Flanagan wines started in 1999 with the purchase of 40 acres on the side of Bennett Mountain near Glen Ellen.

In 2011, Flanagan acquired the 2.7 acre 3 Starrs Vineyard in the heart of the Russian River Valley.   With the 2014 Vintage they began sourcing fruit from Ritchie, Bacigalupi, Sunchase, and Sonoma Stage vineyards.  These sites, along with their estate vineyards, give Flanagan access to some of the best fruit in Sonoma County.   Eric, Kit and their 3 daughters (Riley, Lola, and Ruby) make their home at the 3 Starrs Vineyard along with 3 dogs, 10 ducks, 4 Dwarf Nigerian goats, 2 geese, 1 donkey, and 1 mule (also named Ruby).

WWW.FLANAGANWINES.COM

08/21 LUKE UDSEN, MAX UDSEN, BEAVERSTOCK, CASTORO CELLARS, PATRICK HICKEY, RAO'S HOLLYWOOD, STEVE EVENS

LUKE AND MAX UDSEN, CO-FOUNDERS OF BEAVERSTOCK AT CASTORO CELLARS

Beaverstock, the annual fall music festival hosted by Castoro Cellars brings together two days of music, art, community celebration and family fun September 19-20, 2015. The weekend festival, now in its third year, will be headlined by popular acts Dawes and WAR and features over 15 bands on two stages. More than just the music, Beaverstock serves up local art, yoga and kids crafts. Proceeds from the festival benefit the Templeton Education Foundation. Beaverstock is nestled in the heart of Paso Robles Wine Country along California’s Central Coast and held in the meadow of Whale Rock Vineyard at Castoro Cellars. Tickets are now on sale at www.castorocellars.com.

WWW.CASTOROCELLARS.COM
WWW.FACEBOOK.COM/CASTOROCELLARS
WWW.TWITTER.COM/CASTOROCELLARS 

PATRICK HICKEY - GENERAL MANAGER, RAO'S HOLLYWOOD – SUMMER CONCERT SERIES

OUR STORY
TRADITION AND RITUAL ARE THE HEART AND SOUL OF ITALIAN CUISINE. SINCE 1896 THE RAO'S FAMILY HAS BELIEVED IN SHARING THOSE TRADITIONS. WE INVITE YOU TO TAKE PART IN SHARING- WITH US AND WITH EACH OTHER—THE RAO'S FAMILY WAY OF FEASTING. IF YOU FOLLOW ALONG WITH OUR MENU, YOU WILL EXPERIENCE RITUALS VINCENT RAO AND ANNE PELLEGRINO HAVE PASSED TO OUR GENERATION. WITH THE HELP OF YOUR SERVER, ENJOY THE MOST IMPORTANT INGREDIENTS IN YOUR DINING EXPERIENCE: FOOD, FRIENDS, AND FAMILY. WE PROMISE THAT YOU WILL NOT ONLY LEAVE FULL BUT FULFILLED.

THE HISTORY
RAO'S NEW YORK IS A CULINARY NATIONAL TREASURE. WIDELY ACCLAIMED FOR ITS AUTHENTIC, SOUTHERN NEAPOLITAN ITALIAN COOKING AND ITS HOME-STYLE FAMILY AMBIANCE, RAO'S WAS HONORED WITH A PINNACLE THREE STARS FROM NEW YORK TIMES RESTAURANT CRITIC MIMI SHERATON DESCRIBING THE CUISINE AS "EXQUISITELY SIMPLE ITALIAN COOKING."

OPENED IN 1896, THE RESTAURANT IS CELEBRATED AS ONE OF THE COUNTRIES' OLDEST FAMILY OWNED AND OPERATED RESTAURANTS RUNNING IN ITS ORIGINAL LOCATION. HANDING DOWN CHERISHED PELLEGRINO AND RAO TRADITIONS AS ITS MAIN INGREDIENTS, THE RAO'S MENU PAIRS GENERATIONS OF AUTHENTICITY AND LOVE WITH FRESHNESS AND FLAVOR.

ALL LOCATIONS, NEW YORK, LAS VEGAS AND LOS ANGELES, SERVE AND SATIATE SOME OF THE MOST POWERFUL APPETITES IN THE WORLD. AT THE NEW YORK LOCATION, THE LIST OF REGULARS READS LIKE THE "WHO'S WHO" OF NEW YORK COGNOSCENTI, INCLUDING WOODY ALLEN, BILLY CRYSTAL, ROB REINER, NICHOLAS PILEGGI AND DANNY AIELLO. LEGIONS OF POLITICIANS, SPORTS FIGURES AND MATINEE IDOLS HAVE JOCKEYED FOR A RESERVATION. THERE, DINING AT RAO'S IS A LEGENDARY EXPERIENCE SO BELOVED THAT GETTING A SEAT IS ONLY POSSIBLE IF YOU ARE A REGULAR AND HAVE, "TABLE RIGHTS," OR IF YOU'RE LUCKY ENOUGH TO BE INVITED AS A GUEST BY SOMEONE WHO DOES. IN LAS VEGAS, YOU ARE LUCKY ENOUGH TO BE OUR GUEST. FROM OUR FAMILY TO YOURS, WE INVITE YOU TO SIT BACK AND RELAX WHILE FILLING YOURSELF WITH MORE THAN FOOD. CHEERS!

RAOSRESTAURANTS.COM

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.

08/20 JONATHAN GRAHM, COMPARTÉS, LA FOOD & WINE FESTIVAL, LIVIA REDDINGTON, FAIRMONT KEA LANI’S WILLOW STREAM SPA

CHOCOLATIER TO THE STARS JONATHAN GRAHM, CEO OF COMPARTÉS TALKS ABOUT HIS APPEARANCE AT THIS YEARS LA FOOD & WINE FESTIVAL ON 8/27/15

Named one of Forbes 30 Under 30, Jonathan is known as one of the youngest and most prolific artisan chocolatiers in the country. He began at the age of 15 and, driven by his passion, purchased a chocolate shop nine years later. Despite no formal culinary or business training, he has grown Compartés (comm par tays) into an international brand, producing small batches all by hand in his Brentwood chocolate kitchen, of over 200 different—and often unexpected—flavors. Jonathan’s unique vision is chocolate as art...

For the native Angeleno, the art of crafting sweets has been a lifelong project. Channeling his upbringing and experiences in the city, Jonathan has ultimately molded Compartes into a chocolate reflection of art, design, fashion, style, food and culture creating vibrant and unique chocolates that have become known worldwide for their hip LA vibe and stylish flair. Jonathan was 21 years old when he took over Compartés, an LA tradition since 1950, ultimately buying the business at 24 and opening 7 shops in Tokyo Japan as well as his second location on Los Angeles' famous fashion street Melrose Place. “Compartes is me. It’s my world, likes, loves, passions and ideas spread out onto chocolate, so the brand and the chocolate are constantly evolving and growing just as I am.”

His menu of chocolate truffle flavors numbers well into the hundreds now; while his line of chocolate bars are wrapped in out-of-this-world gorgeous custom patterns, prints and designs with iconic made-in-LA graphics. Jonathan even writes the poems that appear on the backs of the bars. In “California Love” we find an homage to Los Angeles sunsets and palm trees, “Old Hollywood” boasts an art-deco sconce design inspired by his West Hollywood home, “S'mores” features artwork that includes his 2 dogs on the back cover, and “Donuts & Coffee” showcases Grahm’s love for nostalgic treats, a bar that is made daily using fresh donuts from select donut shops across LA.

Besides television appearances on CNN, ABC, Bravo, Food Network, he was chosen by HSN CEO Mindy Grossman to appear on the HSN network and broke food sales records with his chocolate bars on the channel, and he has also recently launched a collaboration with renowned designer Kelly Wearstler.

WWW.COMPARTES.COM
WWW.LAFW.COM


LIVIA REDDINGTON - SPA DIRECTOR, FAIRMONT KEA LANI’S WILLOW STREAM SPA

TRAVEL + LEISURE NAMES FAIRMONT KEA LANI’S WILLOW STREAM SPA  TOP HOTEL SPA IN HAWAI’I 

For the second consecutive year, Fairmont Kea Lani’s Willow Stream Spa  earned the distinction of Top Hotel Spa in Hawaii by readers of Travel + Leisure.  The all-suite and villa luxury resort was also recognized amongst the state’s Top 5 Resorts as well as Top 10 Hawaii Resorts for Family Travel.

Each year, Travel + Leisure polls its 4.8 million readers to vote on their favorite hotels, resorts and spas across the world resulting in the magazine’s coveted World’s Best List. The Fairmont Kea Lani’s Willow Stream Spa earned its first place title with a score of 97.818 out of 100 based on a combination of ambience, treatments, service, facilities and value. The Fairmont Kea Lani, Maui received top scores based on rooms, location, service, restaurants, and value.
The Fairmont Kea Lani’s 9,000 square-foot Willow Stream Spa, features locally-inspired experiences combining Maui-sourced products with ancient Hawaiian tradition and the latest in spa technology. The award-winning spa offers treatments to relieve, restore and provide results. Signature services include the Nalu (Wave) Suite, with a state-of-the art wave massage table, the Wailele (Waterfall) Suite offering Vichy Shower treatments with infrared technology, full sensory experience showers inspired by Maui rain, steam and sauna, and a soothing pālolo (mud) bar.  Opening in 2014 following a nearly $9 million build, Willow Stream Spa at Fairmont Kea Lani effortlessly blends sophistication with tradition and science with nature.

Astute travelers may experience Willow Stream Spa and Fairmont Kea Lani with the new Fifth Night Free package. This special offer includes accommodations in any luxurious newly renovated one-bedroom suite or spacious 2- or 3-bedroom villa for a minimum of five nights and is available for travel year-round, subject to availability. Rates start at $429 USD per night in a Fairmont Suite, plus applicable taxes. For more information, visit Fairmont.com/KeaLani.

About Fairmont Kea Lani Maui
Located on the pristine white sands of Wailea, Fairmont Kea Lani, Maui is Hawaii’s only all-suite and villa luxury oceanfront resort. This distinctive resort is located on idyllic Polo Beach amongst 22 acres of oceanfront tropical landscape and offers authentic Hawaiian cultural experiences and genuine personal service which embodies the spirit of aloha.  In 2015 Fairmont Kea Lani Maui completed a $70 million renovation which included $9 million build of the Willow Stream Spa and $5 million re-build of the signature restaurant Kō. For reservations or more information, call 866-540-4456 or visit fairmont.com/kealani.

About Fairmont
Fairmont Hotels & Resorts connects guests to the very best of its destinations, providing travelers with memorable travel experiences, thoughtful and attentive service and luxury hotels that are truly unforgettable. Each Fairmont property reflects the locale’s energy, culture and history through locally inspired cuisine, spirited bars and lounges and distinctive design and decor. With more than 70 hotels globally, and many more in development, the Fairmont collection boasts some of the most iconic hotels in the world, including The Plaza in New York, The Savoy in London, Fairmont Peace Hotel in Shanghai and Fairmont Le Château Frontenac in Québec City. Fairmont is owned by FRHI Hotels & Resorts, a leading global hotel company that operates more than 130 hotels and branded residential properties under the Raffles, Fairmont and Swissôtel brands. For more information or reservations, please visit fairmont.com.

08/19 LARRY LIPSON, BEAU RIALS, AQUA CAMEL

LARRY LIPSON – AFFORDABLE WINE REPORT      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.


BEAU RIALS – INFOMERCIAL HOST, PRODUCER, WRITER AND CO-FOUNDER OF AQUA CAMEL

BEFORE

AFTER

AQUA CAMEL™ comes to you from a team devoted to ensuring that every gardener can be a successful gardener! Our love of growing plants and dedication to water conservation led us to develop AQUA CAMEL™ to help gardeners to save time and water, and gain the confidence, peace of mind and convenience to more easily grow beautiful plants.

AQUA CAMEL™ has been thoroughly tested and is proven to be an easy, effective, affordable and attractive plant care system.

Aqua Camel™ is a new planting container that uses 65 % less water, cuts gardening time in half, and enables growers to produce consistent, successful results.  Aqua Camel™ has an innovative design that harnesses nature’s watering process called evapotranspiration.

• University & field tested!
• Built to last with food safe materials!
• Provides 60 days of 24/7 perfect hydration!
• Grow with less time & less water...Guaranteed!

ABOUT BEAU:
An enthusiastic and knowledgeable gardener, Beau Rials is well known to TV viewers as the most prolific host in the history of direct response television advertising.  Between infomercials, short form commercials and shopping channels featuring Beau, he has helped to build dozens of brands and sell more than 2 billion dollars’ worth of products worldwide to date!

Beau’s career started in radio, in Champaign, Illinois, after he received his degree from the University of Illinois. In Chicago, he helped WCKG-FM become the nation’s most popular classic rock station. Following a career move to Los Angeles for Classic Rocker 97.1 KLSX, he began doing commercials, and roles in films and television followed. He anchored the nationally syndicated Rockline radio program while holding down afternoons at KLSX. He also delivered a weekly rock special to Nack 5 in Tokyo, as well as more than 1,000 radio shows for Westwood One Networks. Beau also provided his one-of-a-kind voice to numerous commercials and programs, including Star Search.

Beau enjoys the country life with his wife, two children, and the family dogs. Through the years, Beau has personally planted and raised thousands of trees, bushes, flowers and plants on his various properties in Florida and California.  Beau believes that the benefits of daily transpiration of plant life demand that we all take part in "going green" and caring for our local flora.

WWW.AQUACAMEL.COM
WWW.BEAURIALS.COM

08/18 JEANA LEE TAHNK, HEATHER MURAN, SLO WINE

LIFESTYLE & TECH EXPERT AND TOP TECH MOM, JEANA LEE TAHNK TALKS MUST-HAVE SCHOOL ESSENTIALS

While the final days of summer are still here, it’s already time for parents and kids to start getting back into school mode. From elementary school to college, school is back!

Lifestyle & Tech Expert Jeana Tahnk Looks at the Must-Have School essentials, with a fun gadget twist to start the new school year off right!

Harman: known for amazing audio devices, Harman helps kids have quality sound on-the-go. Studying for a big college exam and need some classical inspiration? Or maybe your 7 year old daughter is having a sleep-over with her new friends and wants a dance party? Harman has something for all ages!

LifeProof: known as the supreme brand for quality cell phone device protection, LifeProof is ideal for protecting cells from all kinds of activity!! It’s a great insurance policy during the BTS timeframe.

Plus Jeana will share her tips for being tech savvy, and her favorite advice for parents out there and how to make Back to School fun from her own personal arsenal of tricks!

MORE ABOUT JEANA LEE TAHNK:
Jeana Lee Tahnk is a tech expert and mother who knows about the best gadgets, gear and tips for making life easier, organized and more fun for her and her family. She contributes to Mashable, The Huffington Post, Parenting, Parents and others. More information about her background can be found at http://www.toptechmom.com.

WWW.TOPTECHMOM.COM


HEATHER MURAN – EXECUTIVE DIRECTOR, SAN LUIS OBISPO WINE COUNTRY ASSOCIATION - SLO WINE COUNTRY UNVEILS SIX THEMED TASTING TRAILS

“GO COASTAL” AS SLO WINE COUNTRY UNVEILS SIX THEMED TASTING TRAILS

San Luis Obispo (SLO) Wine Country on California’s Central Coast may be a small oceanfront region, but the wine tasting possibilities here are almost limitless—as evidenced by the unveiling this month of six themed tasting trails.

Now visitors can build local itineraries around a range of lifestyles and wine styles, from urban tasting rooms to beachfront wine tasting. The trails are highlighted in the new SLO Wine Country tasting maps for 2015-16, as well as at SLOWine.com.

“SLO Wine Country is an intimate coastal region with less than 30 wineries, but there’s also a ton of diversity here, too,” said Heather Muran, executive director of SLO Wine Country. “These wine trails really showcase all that we have to offer, and they enable you to follow your personal tastes and timeline as you tour the region.”

The themed trails include “Avila Valley,” which offers a full day of wine tasting at and near the beach; “Backroads,” showing off the rolling vineyards, distinctive “morro” peaks and storybook terrain of Edna Valley; “Urban Wine Trail,” featuring San Luis Obispo’s urban tasting scene close to downtown; “Old Edna & Biddle Ranch,” focusing on the most concentrated vineyard plantings in the region, highlighting signature local varieties such as Pinot Noir, Chardonnay and aromatic whites; “Arroyo Grande Valley,” the southernmost trail offering ocean views at one end and rustic hills at the other; and “Points North,” highlighting the Rhone and Bordeaux varieties that thrive in the warmer climes north. Maps are available on the SLO Wine web site at www.slowine.com.

Muran added that wine trail visitors are invited to tag #slowinetrail and share their comments, favorite trails and photos as they explore. Individuals who post photos during the month of July will be entered in a drawing to win a 4-pack of VIP tickets to SLO Wine Country’s “Harvest on the Coast Grand Tasting & Wine Auction” happening November 7 from 11 a.m. to 4 p.m. at the Avila Beach Resort.

WWW.SLOWINE.COM

08/17 DAVE PRAMUK, BOB BIALE, ROBERT BIALE VINEYARDS, DAN FAIRIES, HGTV’S DESIGN STAR & DANMADE

DAVE PRAMUK AND BOB BIALE - ROBERT BIALE VINEYARDS - 25TH HARVEST ANNIVERSARY CELEBRATION ON 8/22 

HISTORY THE BIALE FAMILY
For over seventy years beginning in 1937 the Biale family has grown Zinfandel and a variety of produce on their farm located on the outskirts of the town of Napa. A large population of white leghorn chickens once produced a steady supply of eggs that a young Aldo Biale regularly delivered around town to customers. Most of the Zinfandel grapes were sold to Napa wineries but some grapes were reserved so Aldo could make homemade wine for family and relatives. In 1953 Aldo met his future wife Clementina while on a trip to Italy where his mother, Christina was from. Aldo and Clementina were soon married and began raising their family in Napa in 1954.

HISTORY THE BLACK CHICKEN
Along with the eggs and produce, a teenaged Aldo began discreetly selling his homemade wine to a few wine-loving Napans. Because his rural home phone was a “PARTY LINE” frequented by nosy eavesdroppers, enterprising Aldo used a code name whereby his customers could order wine without the risk of revealing his secret Zinfandel operation. Thus “Black Chicken” was born – the nickname for a jug of homemade wine from young Aldo’s barrels hidden in the barn.

ABOUT DAVE
Dave Pramuk was born and raised in Napa in a medical family. After graduation from CSU Chico and newspaper work, he began a career working in sales and public relations at Napa Valley wineries. A Founding Partner in Robert Biale Vineyards and lifelong friend of Bob Biale all the way back to grammar school, Dave is a board member of the Oak Knoll District of Napa Valley and active in Appellation St. Helena, Zinfandel Advocates and Producers and Petite Sirah’s P.S. I Love You. Dave is responsible for the Biale winery’s marketing, sales, and communications.

ABOUT BOB 
Bob Biale was born and raised in Napa and started driving a tractor at the age of seven. With his brothers and father Aldo, they together worked to maintain the family’s tradition of growing Zinfandel. A Founding Partner in Robert Biale Vineyards and an active member of the Napa County Farm Bureau, Bob is responsible for the Biale family vineyards, the Biale winery vineyards and the numerous other vineyards that the winery sources from in Napa and Sonoma Valleys.

WWW.ROBERTBIALEVINEYARDS.COM


DAN FAIRIES - STAR OF HGTV’S DESIGN STAR & DANMADE SHARES THE LATEST WAYS TO TRANSFORM YOUR HOME 

DO-IT-YOURSELF EXPERT DAN FAIRIES ON SMART TECH FOR KITCHEN & BATH UPDATES
Innovative Ways to Add Style &  Personality to Two of the MOST Used Rooms in the House
Arkansas native Dan Fairies, from season five of HGTV's Design Star and HGTV.com’s DanMade, will share timely tips for kitchen and bathroom makeovers before the busy fall season. He’ll show viewers just how simple it is to renovate with a new custom vanity or tackle upgrades such as tile, faucets, showerheads, lighting, paint and hardware.

Fairies shares some timely tips for giving your bathrooms and kitchens an amazing makeover on a budget.  He’ll show you just how simple it is to install new vanities and fixtures

08/14 CHOBANI'S CHEF TIM REARDON, ALOHA FRIDAY, BRANDON MAEDA, THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS, HAWAII FOOD AND WINE FESTIVAL, MOSCOW MULE MAUI STYLE

BACK TO SCHOOL TIPS WITH CHOBANI'S CHEF TIM REARDON

Just in time for back to school, Chobani Executive Chef Tim Reardon has some exciting news to share! From delicious flavors to fun packaging, there’s something for the whole family.

• As part of the USDA federal school lunch program, authentic Chobani Greek Yogurt will now be available for nutrition professionals to put on school menus nationwide – flavors include strawberry, blueberry and vanilla - allowing children to have healthy and delicious options for their lunch tray.
• Perfect for lunchboxes, NEW Chobani Kids Mixed Berry Tubes are a snack-time essential with 25% less sugar and 5g of protein. 
• Chobani didn’t stop there. Chobani Kids Pouches are the perfect on-the-go snack, providing only natural ingredients like real fruit. The pouches will now feature Disney’s Doc McStuffins on its packaging, marking the brands partnership with The Walt Disney Company's Magic of Healthy Living Initiative. 
• Back to school time isn’t just all about the kids. Moms need to factor in nutritious snacks too! Chobani Flip or Simply 100, are solutions for every busy mom! 
• With Flip, it’s a solution for a better afternoon snack, combining creamy Greek Yogurt with real, delicious, natural ingredients to mix in is available in three new, delicious flavors: Peanut Butter Dream, Coffee Break Bliss and a Limited Batch Strawberry Summer Crisp. 
• Simply 100 is the perfect cup to help fuel mom through the rest of her busy day, especially with the newest flavor: Mango Passion Fruit.

ABOUT CHOBANI EXECUTIVE CHEF TIME REARDON
Tim Reardon is the Executive Chef for Chobani, America's #1 selling yogurt brand. Chef Reardon has published recipes and been featured in numerous publications such as The New York Times, Food and Wine Magazine, Gourmet Magazine, Food Arts, Time Out New York, The Village Voice, and New York Magazine. When he’s not in the kitchen, he enjoys outdoor activities like biking, golfing, boating and snowboarding as well as traveling, even if it’s just a few hours away.

WWW.CHOBANI.COM


IT'S ALOHA FRIDAY WITH BRANDON MAEDA - FOOD & BEVERAGE DIRECTOR AT THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS – HAWAII FOOD AND WINE FESTIVAL

The Westin Ka'anapali Ocean Resort Villas is an uncommonly luxurious Hawaii vacation ownership opportunity, offering unique residences that embrace both Westin's standard of quality and Maui's most spectacular oceanfront vistas. Sitting on 26 acres of Ka'anapali, the Westin Kaanapali is set along a pristine expanse of Ka'anapali's North Beach (ranked #1 on “America's Best Beaches” list for 2003 & 2013).

Set amidst the sundrenched North Ka’anapali Beach, “The Villas” are Hawaii vacation homes of extraordinary comfort… masterfully designed, richly furnished, and impeccably finished. Add to this an extensive list of amenities, a magnificent recreation lagoon, and an unlimited array of activity options… and it's easy to see why The Westin Ka'anapali Ocean Resort Villas have quickly become one of Maui's premier vacation ownership properties.

WWW.WESTINKAANAPALI.COM

MIXOLOGY PAIRING LUNCH - MOSCOW MULE MAUI STYLE

DATE:

Saturday, September 5, 2015

TIME:

11:00am to 1:00pm

LOCATION:

Westin Kā’anapali Ocean Resort Villas

PRICE:

$65

What does Russia, a donkey, and a copper mug have to do with this popular cocktail from the 1940s?  Learn more about the story behind the Moscow Mule in this hands-on cocktail demonstration that will share the anatomy and provide participants the opportunity to build their own signature Mule. Join Southern Wine & Spirits’ director of mixology & spirits education, Chandra Lucariello, who will serve as the cocktail’s ambassador, Jason Vendrell from Monkeypod Kitchen Wailea who will show you how to make your own ginger beer, and master distiller of Ocean Vodka, Bill Scott who will explain the art of distillation.  Enjoy a light lunch prepared by executive chef, Francois Milliet of The Westin Kā‘anapali Ocean Resort Villas, and take home your own copper Mule mug.

ABOUT HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.

WWW.HAWAIIFOODANDWINEFESTIVAL.COM

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.

08/13 DONNA KALEZ, DANA WHARF WHALE WATCHING, BILL YATES, RUTH’S CHRIS STEAKHOUSE, HAPPY NATIONAL FILET MIGNON DAY

DONNA KALEZ - GM OF DANA WHARF WHALE WATCHING 

The Original Whale Watching Company in Orange County
Dana Wharf Whale Watching began in 1971 and was the first whale watching company in Orange County. We are the premier year-round whale watching facility in Southern California if you are coming to Whale Watch you want to do it from Dana Point with Dana Wharf the pioneers of the industry. We interact with over 1000 whales during the Gray whale migration in the winter and view hundreds of 90 feet Blue whales in the summer. In addition to whales, thousands of dolphins, sea lions, sea faring birds and even shark are found year-round in our waters, so we always have plenty of wildlife to see. We are also home to the original Dolphin Stampede video.

Whale watchers off the coast in Dana Point, California are having an absolute blast watching blue whales, humpback whales, minke whales and pods of dolphins this summer. On their daily whale watching excursions, Dana Wharf Whale Watching has treated passengers to some truly amazing sights. The water life has been especially active so far this summer. They’ve even seen humpback whales breaching which is a rare sight in California.

Summer is when the huge blue whales are plentiful off the coast of Dana Point. Between June and October, Dana Point has more blue whales than anywhere on earth. Blue whales are the largest known animal to have ever lived. They are a rare and amazing sight, not to be missed.

 Dana Wharf Whale Watching features special discounts daily after 4pm for 2 hour whale watching trips for $29, half-price Tuesdays for all trips for $22.50,  seniors ( 55+) can whale watch any time for $35 and kids are always discounted at $25 – the lowest price for kids available anywhere.

DANAWHARF.COM


BILL YATES - GM, RUTH’S CHRIS ANAHEIM NATIONAL FILET MIGNON DAY

Ruth's Chris Steak House is a chain of 136 steakhouses across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment, marking a gradual elevation in its status since its founding in the 1960s.[3] Ruth's Chris is currently the largest luxury steak company in number of locations, operating income, and overall profit, larger than The Palm and Morton's.

MENU
The restaurant's signature is serving USDA prime steaks that are seared at 1800° Fahrenheit (982.2 °C) and served on ceramic plates heated to 500° Fahrenheit (260.0 °C). Half an ounce (1 Tbsp) of butter is added just before the plates leave the kitchen in order to create the signature 'sizzle'. Ruth Fertel firmly believed that the success of her steaks was due as much to the sound and smell of the 'sizzle' as well as the taste. "You hear that sizzle, and you think, 'I wonder if that's my steak'", she commented in an interview shortly before her death.

In addition to steaks, the restaurant also serves entrees of chicken, lamb, fish, shrimp and lobster.
Portions generally are large enough to serve two or more diners. Family style side dishes include au gratin potatoes, topped with a bechamel sauce and Cheddar cheese. Some recipes, such as the BBQ shrimp, New Orleans style creamed spinach or the sweet potato casserole, are traditional 19th century Louisiana recipes that originate with Ruth Fertel's family, particularly her great-uncle Martin, a Louisiana Delta farmer from a French-Alsatian family. Some of these recipes have been made publicly available by the family and by the company.

Also available are dessert selections, with the restaurant's signature creme brulee being a staple item throughout the chain.

In 2009, Ruth's Chris introduced their "Ruth's Classics" menu of prix fixe meals where guests choose a three-course meal; starter, entree and side, and dessert. This menu is updated seasonally every three months.

BEVERAGES
The award-winning wine list includes over 200 wines, primarily from leading Californian vineyards such as Mondavi, Beringer and Stag's Leap. 25 or more wines are available by the glass, depending on location.

The seasonal vintage-inspired cocktail selection, introduced in 2011 by Beverage Director Helen Mackey, includes both classic and contemporary hand-crafted cocktails.

WWW.RUTHSCHRIS.COM


HAPPY NATIONAL FILET MIGNON DAY

Filet mignon is the star of the show on August 13 as people across the country annually celebrate National Filet Mignon Day.

• Filet mignon is French for “cute fillet” or “dainty fillet”.
• In French, filet mignon may be called “filet de boeuf”, which translates to beef fillet in English.
• When found on a French menu, filet mignon may also refer to pork rather than beef.

Usually from a steer or heifer, a filet mignon is a steak cut of beef taken from the smaller end of the tenderloin of the beef carcass.

The tenderloin from which the filet mignon comes from, is the most tender cut of beef and is also considered the most desirable and therefore the most expensive.

Filet mignon is commonly cut into 1 inch to 2 inch thick portions, grilled and then served as is.  When found in grocery stores, filet mignon is already cut into bacon wrapped portions.  The usual method for cooking the filet mignon is to cook it on high heat by either grilling, pan frying, broiling or roasting.   Restaurants may sometimes prepare the fillets served in a cognac cream sauce, au poivre with peppercorns or in a red wine reduction.

Due to the low levels of fat found in the fillets, bacon is often used in cooking.  The bacon is wrapped around the fillet and pinned closed with a wooden toothpick.  Flavor is added from the bacon and this process keeps the fillet from drying out during the cooking process.

CELEBRATE
Enjoy a nice evening with a delicious filet mignon meal, together with friends and family. Use #NationalFiletMignonDay to post on social media.

08/12 LARRY LIPSON, KATIE WORKMAN, DINNER SOLVED!

LARRY LIPSON – AFFORDABLE WINE REPORT      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.


KATIE WORKMAN - AWARD-WINNING AUTHOR AND BLOGGER TALKS BACK-TO-SCHOOL FOOD TRENDS AND HER FAVORITE NEW FALL FOODS

Heading into back-to-school season, Katie Workman, author of the popular blog and award-winning cookbook “The Mom 101” just released her newest cookbook, Dinner Solved! She tackles weeknight dinner, in addition to breakfast, lunch, snacks and dessert, and OFFERS THE TIPS SHE CALLS A “FORK IN THE ROAD”, WHERE SHE ADAPTS ONE DISH INTO TWO OR MORE TO SATISFY EVERYONE AT THE DINNER TABLE.

MORE ABOUT KATIE
Katie Workman is a cook, a writer, a mother of two, an enthusiastic advocate for family meals, an activist in hunger issues, and the author of the beloved Mom 100 Cookbook.

Published in 2012, The Mom 100 Cookbook was Katie’s first book. It was nominated for an IACP award and selected by Cooking Light as one of the best 100 books of the past 25 years. This summer (August 2015), she follows up with Dinner Solved! Katie also writes The Mom 100 Blog, which won the BlogHer Voices of the Year award in 2013.

Katie is the Cooking for Kids Expert on About.com. Additionally, she is a regular guest on NPR’s All Things Considered and does a bi-weekly interview on Daybreak USA, a national radio show.  In 2008 she co-founded Cookstr.com, where she acted as editor-in-chief and established the popular Cookstr weekly newsletter.

Her other food writing includes articles for The Wall Street Journal, iVillage, The Daily Beast, AARP.com, The Boston Globe, and New Yorkmagazine. Katie has also done television and radio satellite tours, taught cooking classes and performed cooking demos, participated in and hosted various food panels at conferences, and been has featured in various national and local media, including the Today show, VH1 Big Morning Buzz Live, The Talk, The New York Times, Food & Winemagazine, and Parents magazine. She works selectively with brands as a spokesperson, and the in development of content and recipes.

Katie sits on the board of City Harvest, New York’s leading food rescue nonprofit, and for the past 20 years has been an active supporter of No Kid Hungry/Share Our Strength, an organization dedicated to eradicating childhood hunger. She lives with her pretty great husband and two hungry boys, and a delightful puppy in New York City. Their dining table can fit ten people, which often comes in handy.

WWW.THEMOM100.COM

08/11 TECH EXPERT CAT SCHWARTZ, CHARLOTTE COLLINS, MIMI KOZMA

TECH EXPERT CAT SCHWARTZ HELPS US CREATE SMART PHONE MEMORIES

The Former Host of Tech TV’s ‘Screen Savers’ & ‘Call For Help’ introduces all-in-one mobile photo app solution!

Catherine ‘CAT’ Schwartz is one of the foremost technology and social media experts in the country appearing regularly on The TODAY Show and hundreds of local programs each year to talk tech. The founder of the HiTechMommy blog and former Creative Director at celebrity social network, WhoSay Inc., has become known for educating consumers as well as A-list celebrities on living a digital lifestyle.

On August 5, the former host of TechTV’s “The Screen Savers” and “Call for Help” will share some simple tips and showcase a new all-in-one photo app to help people capture, print and share photos from their smartphones. Studies show that billions of photos are captured and shared every day, but many people struggle with how to turn photos into prints to easily relive those special memories and share emotional connections with family, friends and generations to come. Now, there is a simple and stress-free photo app that not only allows us to capture, edit and share images, but also save, print and relive all of our special moments.

BIO CATHERINE SCHWARTZ:
Catherine Schwartz is one of the foremost technology and social media experts in the country appearing regularly on The TODAY Show and hundreds of local programs each year to talk tech. She has been in the tech space for 12 years thanks to her TV career, start up experience, blogging career as HiTechMommy and most recently being named Creative Director to the celebrity social network, WhoSay Inc,. Through these experiences Schwartz has become known for educating consumers as well as A-list celebrities on the breadth and depth of the electronic lifestyle.

As one of the original tech go-to-girls back in 2000, Schwartz utilized new high-tech ways for distributing TV content over the Web while working at TechTV. In 2003, she produced and hosted TechTV’s “The Screen Savers” followed by the live computer show “Call for Help.” For the next six years, Schwartz gained a dedicated following both on thousands of TV appearances and on her blog, HiTechMommy.com, a catchy mix of tech spiced with Schwartz' personal musings on parenting. Being represented by CAA lead her to her current Creative Director role at the talent agency incubated startup, WhoSay Inc.

Schwartz has worked as a spokesperson for eBay, won 3 major awards in social media around Charlie Sheen’s record breaking Twitter launch, worked as an independent marketing consultant for over 100 tech/gadget companies and, according to the Internet - she invented the Swiffer.

WWW.KODAKMOMENTS.COM 


CHARLOTTE COLLINS - FOUNDATION RELEASES ANNUAL REPORT ASSESSING STATE POLICIES AFFECTING KIDS AND ADULTS WITH ASTHMA AND ALLERGIES IN AMERICA’S SCHOOLS

Foundation Releases Annual Report Assessing State Policies Affecting Kids and Adults with Asthma and Allergies in America’s Schools.

For the 8th year in a row, the Asthma and Allergy Foundation of America (AAFA) is releasing its annual “State Honor Roll” report assessing all 50 states and the District of Columbia on their leadership and progress on policies protecting students and staff with asthma and allergies in more than 100,000 schools across the U.S. Since the first report in 2008, the number of states on AAFA’s “Honor Roll” has more than doubled; and 5 new states made-the-grade this year! States are making great strides to protect the 7 million children with asthma and 6 million with severe food allergies and related diseases, but our work is not yet done. Nearly all states have adopted epinephrine stocking laws and policies, indicating states’ awareness of how important it is to keep emergency allergy medication on hand at school. And now states should also focus on other important issues such as nurse coverage and stronger environment and tobacco policies which still need improvement.

WWW.STATEHONORROLL.ORG


MIMI KOZMA – MASTER HOME CHEF, INTERNATIONAL FOOD CONNOISSEUR AND STAR OF FOOD HERO MIMI KOZMA TV SERIES GIVES US 10 COOKING SECRETS

10 COOKING SECRETS FROM A MASTER HOME CHEF

Even if you're a good cook, sometimes home-cooked food just doesn't taste the same as it does in a restaurant. Of course, there are some utensils and appliances in a professional kitchen that the average person doesn't have access to, but it's not just about the tools.

There are plenty of techniques and "secrets" you can emulate at home to make your own cooking better. What are they?

Mimi Kozma, International Food Connoisseur and Master Chef, can use her expertise to elaborate on tips to make the perfect home meal. She is sharing with the world her story of taking individuals from homebound and hopeless to valiant and valued. The art of cooking is a gift in itself, but using this gift to help others is a true masterpiece.
"Food Hero Mimi Kozma" is a TV Series about a master home chef that 'pays it forward' by bringing awareness to the community about the community. Season 2 of Food Hero Mimi Kozma will focus on families with children who have special needs.

MIMIKOZMA.COM 
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