10/31 COMMODORE EVERETTE HOARD, THE QUEEN MARY, ALLISON SIDHU, FOODAL.COM

COMMODORE EVERETTE HOARD - THE QUEEN MARY

Everette Hoard, Queen Mary’s Commodore joins us with some spooky stories and info on all the exciting Halloween events you can do aboard the ship.

Commodore Everette, the current commodore of the Queen Mary, has been fascinated by her since he was very young. Due to his lifelong interest in her, he started working on the Queen Mary on Valentine's Day in 1981, ultimately earning the title of Commodore, a title which only a select few on the ship have ever been appointed to. The honorary title, originally instituted by Cunard Lines, suits the Commodore perfectly, as he knows the ship better than any one else.

OUR STORY 
A TRIP ACROSS TIME
The Queen Mary’s creation and launch was nothing if not extraordinary and her story is rich with history, elegance and grandeur. From the time her construction began in 1930 in Clydebank, Scotland, the Queen Mary was destined to stand in a class all her own. Despite suffering economic setbacks during the Great Depression, which stalled construction on the ship for several years, Cunard Line spared no expense on building the Queen Mary – which was originally known as job #534.

THE LEGEND BEHIND THE NAME
Legend has it that the board of directors at Cunard had decided to name the ship the Queen Victoria, which would have been in keeping with the tradition of Cunard ships having the "ia" suffix (Mauretania, Aquitania and Berengeria). As per protocol, legend states that the Cunard directors went to ask King George his blessing of the ship's proposed name saying, "We have decided to name our new ship after England's greatest Queen," meaning Queen Victoria, the King's Grandmother. Upon which the King is reported to have stated, "My wife (Queen Mary) will be delighted that you are naming the ship after her."

THE MAIDEN VOYAGE OF THE QUEEN MARY
On May 27, 1936, the Queen Mary departed from Southampton, England embarking on her maiden voyage. She boasted five dining areas and lounges, two cocktail bars and swimming pools, a grand ballroom, a squash court and even a small hospital. The Queen Mary had set a new benchmark in transatlantic travel, which the rich and famous considered as the only civilized way to travel. She quickly seized the hearts and imaginations of the public on both sides of the Atlantic, representing the spirit of an era known for its elegance, class and style.

FROM THE HEIGHT OF LUXURY TO WWII
For three years after her maiden voyage, the Queen Mary was the grandest ocean liner in the world carrying Hollywood celebrities like Bob Hope and Clark Gable, royalty like the Duke and Duchess of Windsor, and dignitaries like Winston Churchill. During this time she even set a new speed record, which she held for 14 years. But when the Queen Mary docked in New York in September 1939 that would be the last time she would carry civilian passengers for many years.

As World War II started, the Queen Mary's transformation into a troopship had begun. She was painted a camouflaged grey color and stripped of her luxurious amenities. Dubbed the "Grey Ghost" because of her stealth and stark color, the Queen Mary was the largest and fastest troopship to sail, capable of transporting as many as 16,000 troops at 30 knots. After the end of WWII, the Queen Mary began a 10-month retrofitting process, which would return the ship to her original glory. On July 21, 1947, the Queen Mary resumed regular passenger service across the Atlantic Ocean, and continued to do so for nearly two more decades.

THE LAST GREAT CRUISE
The increasing popularity of air travel helped signal the end of an era for the Queen Mary. By 1965 the entire Cunard fleet was operating at a loss and they decided to retire and sell the legendary Queen Mary. On October 31, 1967, the Queen Mary departed on her final cruise, arriving in Long Beach, California, on December 9, 1967. She has called Southern California her home ever since. The Queen Mary is now a floating Hotel, Attraction and Event & Wedding Venue, home to three world-class restaurants and an icon in Southern California.

WWW.QUEENMARY.COM


ALLISON SIDHU - MANAGING EDITOR, FOODAL.COM - A BRIEF HISTORY ON OUR FAVORITE HOLIDAY TREATS

A BRIEF HISTORY OF OUR FAVORITE HALLOWEEN TREATS
It’s Halloween! If you’ve ever wondered where all this trick-or-treating business started, why we celebrate the holiday in the first place, or why we eat what we do during this time of year, you’ve come to the right place.

ALLISON WITH TALK ABOUT:

• HISTORY OF HALLOWEEN
• WHEN DID TRICK-OR-TREATING START?
• THE ORIGINS OF THE JACK-O-LANTERN
• THE STORY BEHIND OUR FAVORITE SEASONAL TREATS
• RICE KRISPIE TREATS
• CANDY CORN
• CARAMEL, CANDY, AND BOBBING FOR APPLES

WWW.FOODAL.COM

10/28 SUSAN ZIRINSKY, 48 HOURS, ROSE ZAHNN, HEALTHY HABITS STUDIO, STEVE EVANS

SUSAN ZIRINSKY – EXECUTIVE PRODUCER, 48 HOURS

SATURDAY AT 10 PM ET/PT

Susan Zirinsky is the senior executive producer of the award-winning crime and justice series "48 Hours."

Zirinsky's work and programs have earned virtually every major journalism honor including multiple Emmy Awards, a George Foster Peabody award, the Edward R. Murrow Award for Excellence, the Christopher Award, The Writers Guild of America award and the Alfred I. duPont-Columbia University Award. And in 2013, she was presented the Lifetime Achievement Award by the New York Festivals International Television & Film Awards.

In addition to "48 Hours," Zirinsky was the executive producer of the critically acclaimed Showtime documentary "The Spymasters - CIA in the Crosshairs," which featured the only interviews with all 12 of the living former and current heads of the CIA.

Zirinsky was also the senior executive producer of the 2013 documentary series, "Brooklyn DA," and serves as the senior executive producer for breaking news specials for CBS News, such as those done in the aftermath of the Paris terrorist attacks, the movie theater shooting in Aurora Colo., the elementary school shooting in Newtown, Conn., and the Boston Marathon bombings.

Since joining CBS News as a part-time production clerk in 1972, Zirinsky has worked for a variety of CBS News broadcasts and covered national and global news, several presidents, wars, international conflicts, the Olympics and the world of fashion. She also is responsible for the oversight ofCBSNews.com's crime blog, "Crimesider."

In her current position, Zirinsky also served as the co-executive producer of two "Person to Person" interview specials; she executive produced "David Letterman: A Life on Television";she produced "The Grammys Will Go On: A Death in The Family", a documentary about the Grammys and the night Whitney Houston died, and "Vanity Fair's Hollywood."

Previously, she was an executive producer of CBS News' award-winning broadcast "9/11" - a documentary on the Sept. 11, 2001 terrorist attacks that included the only footage of the first plane going into the north tower of the World Trade Center and of activity inside the Trade Center before the towers fell. The documentary has been updated for the first, fifth and 10th anniversaries.

Zirinsky has also produced such primetime specials as "The Royal Wedding: Modern Majesty;" "Fashion's Night Out" with Vogue and Editor Anna Wintour; "That's The Way It Was - Remembering Walter Cronkite;" "Ted Kennedy: The Last Brother;" "Change and Challenge: The Inauguration of Barack Obama" and "Katie Couric's 'All Access' Grammy Special." She also produced the documentary series "The Injustice Files" for ID Discovery; and the CBS News documentaries "The Lord's Bootcamp," "In God's Name" and "Flashpoint."

Zirinsky also produced for Showtime the critically acclaimed documentary, "Three Days in September," which told the story of a school taken hostage in Beslan, Russia. The film was also featured at the Tribeca Film Festival.

She also produced for CBS Entertainment an online companion to the series "Jericho." She was the executive producer of "Elvis by the Presleys," for CBS Entertainment and was the executive producer of two specials for Tyra Banks' "America's Next Top Model."

Before joining "48 Hours" in 1996, she was executive producer of Campaign '96 (1995-96), managing the daily operations of CBS News' election-year political coverage, and of the primetime CBS News magazine, "Eye to Eye" (1994-95), after having served as the broadcast's senior broadcast producer and senior producer (1993-94).

Zirinsky was the director of CBS News' 1992 political reporting, responsible for coordinating coverage of candidates, issues and events for all CBS News broadcasts, including the presidential election. During that period, she was CBS News' senior producer at the 1992 Olympic Winter Games in Albertville, France, where she oversaw the CBS News and Sports news desk for the network.

Earlier, Zirinsky served in several capacities for the "CBS Evening News with Dan Rather" in New York and Washington, D.C. In New York, she was its senior broadcast producer (1991-92) and senior producer (1989-91). In Washington, she managed all feature stories and oversaw editorial content of daily hard-news events (1986-89). Zirinsky was CBS' White House producer for more than a decade. She first joined the "CBS Evening News" as a producer in 1979.

She also worked on other CBS News broadcasts, including the "CBS Morning News" and "CBS Evening News" weekend editions. Zirinsky worked the Democratic and Republican National Conventions from 1976 through 1988 as a floor producer for Dan Rather, Lesley Stahl, Ed Bradley and Mike Wallace. In 1992 she was senior producer for all coverage at both conventions.

Zirinsky's international news experience is extensive. She traveled overseas with presidents Carter and Reagan. Her assignments have taken her to Russia, China, Japan, Europe, Central and South America, the Middle East and Eastern Europe. In 1989, Zirinsky ran CBS News' operations out of Panama during the United States invasion of that country and was in charge of CBS News' operation in Beijing during the Tiananmen Square student uprising and military crackdown. Earlier that year, she was lead producer for CBS News' coverage from Japan of Emperor Hirohito's funeral. She was the senior producer responsible for setting up and overseeing the Network's news operation in Kuwait while covering the first Persian Gulf War, and it was under her stewardship that CBS News was the first network to enter Kuwait, just behind the Allied forces.

Zirinsky was technical advisor/associate producer for writer/director James L. Brooks on the film "Broadcast News," starring Holly Hunter as a Washington network news producer.
Zirinsky was graduated cum laude from American University in Washington, D.C.

WWW.CBSNEWS.COM/48-HOURS


ROSE ZAHNN – HEALTH/FITNESS EXPERT AND OWNER OF HEALTHY HABITS STUDIO - "HOW-TO THROW AN ADULT HALLOWEEN PARTY"

Adults may have out-grown trick-or-treating, but that doesn't mean the kiddos get to have all the fun. Rose joins us today to help us Throw an Adult Halloween Party!

She will share her scary-good tips and recommendations for recipes, cocktails and décor to get us  in the Halloween spirit.

• Recipes: Spooky Spaghetti Afraid-O!, Squash Soup In A Pumpkin
• Boos & Booze: Easy Halloween Cocktails
• Wickedly Simple Snacks

ABOUT ROSE:
Rose Zahnn is the founder and owner of Healthy Habits Studio and a Certified Fitness Professional. Her certifications include American Council on Exercise (Certified Personal Trainer), Aerobics and Fitness Association of America (Certified Group Exercise Instructor), Yoga Alliance (E-200 RYT), and Pilates Method Alliance. She is a Teacher Trainer for several organizations including Tabata BootCamp, Balletone, and Yaapana Yoga.  Rose is also the creator of PilatesFit, Learn to Be Lean, Dancelicious, and the Four on the Floor for the Core programs. She presents internationally at fitness conferences, sharing her methods with other instructors.

As an overweight and out of shape kid, Rose "just wanted to be skinny", and tried everything until finding that exercising and eating healthy really work! (shocker there). "If I can get myself in shape, then anyone can get in shape, and I've got some tips and tricks to help them do it!"  As the years went by, she realized that "getting healthy" was even better, and more important, than "getting skinny."

Rose truly believes, and exudes, that fitness can be fun - it's just a matter of finding what you like (or what you can stand making yourself do in order to reach your goals), and having fun people to work out with. It was with this attitude that she opened Healthy Habits in 1993.  Since then, Healthy Habits has become Sacramento's most fun and friendly fitness studio. She gratefully acknowledges her wonderful staff and loyal clients for making the studio feel like one big happy and healthy family.

WWW.HEALTHYHABITSSTUDIO.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.

10/27 JULIE WINTERBOTTOM, FRIGHTLOPEDIA: AN ENCYCLOPEDIA OF EVERYTHING SCARY, CREEPY, AND SPINE-CHILLING, FROM ARACHNIDS TO ZOMBIES, VIC RALLO, “EAT DRINK ITALY”, GARRETT WAY, HOW TO SURVIVE A MAJOR STORM EVENT

JULIE WINTERBOTTOM – AUTHOR, FRIGHTLOPEDIA: AN ENCYCLOPEDIA OF EVERYTHING SCARY, CREEPY, AND SPINE-CHILLING, FROM ARACHNIDS TO ZOMBIES

Hold on to your witch’s hat!  Dust off your Ouija board!  And round up your pet komodo dragon! Frightlopeda is a single-volume, go-to compilation of everything scary under the sun—and the full moon…providing a prime source of thrills and chills...

FRIGHTLOPEDIA: An Encyclopedia of Everything Scary, Creepy, and Spine-Chilling, from Arachnids to Zombies

It’s time to get scared silly with FRIGHTLOPEDIA: An Encyclopedia of Everything Scary, Creepy, and Spine-Chilling, from Arachnids to Zombies, written by Julie Winterbottom and illustrated by Stefano Tambellini.

From the spooky to the outrageous, FRIGHTLOPEDIA features everything you need to know about ghosts, werewolves, aliens, mummies, and more. Readers will encounter real-life creepy creatures, petrifying plants, and ghostly places they never imagined existed, plus gain practical information like how to say “boo” in 15 languages and escape from quicksand. Not limited to great scary reading, FRIGHTLOPEDIA also includes DIY creepiness like making fake blood, tips for a perfect séance, and how to look like a true zombie.

Whether you are a self-admitted scaredy-cat or the bravest of the brave, FRIGHTLOPEDIA offers thrills and chills for every scare level. With each entry in the book rated from 1 to 3 on a Fright Meter, readers can choose whether they want scary, scarier, or scariest. The perfect companion for Halloween festivities or entertaining at an autumn sleepover, FRIGHTLOPEDIA is prepared to fright and delight—from A to Z.


RESTAURATEUR AND TV SHOW HOST, VIC RALLO - BRINGING BACK SUNDAY DINNERS WITH THE HOST OF “EAT DRINK ITALY” VIC RALLO

IT’S TIME TO UNPLUG, STOW THE ELECTRONICS, AND SPEND QUALITY FAMILY TIME AROUND THE TABLE!

Traveling through Italy, restaurateur and TV show host, Vic Rallo experiences a household tradition that has all but disappeared here in America, the Family Sunday Dinner.  In Italy both young and old gather at the table every week to share family time.  Surrounded by great food, they talk, relax and laugh together.  Vic would love to bring back this treasured family time, and it starts with simple, delicious dishes that the whole family can prepare and enjoy!

ABOUT CHEF RALLO:  
Vic, the host of Eat! Drink! Italy! with Vic Rallo, is a restaurateur, wine critic and TV celebrity.  Vic’s love of food and wine drove him to change career paths after years as a successful attorney.  A devotee of Italian food and culture, he currently owns and operates three successful restaurants in New Jersey.  When he’s not creating new dishes for his menus, he is often sharing his love of wine.  Vic has published two wine books, Napoleon Wasn't Exiled and 21 Wines. He also visits Italy six to eight times per year to find inspiration for his restaurants, and to taste and write about the wines from every region of the country.


SAFETY ENGINEER & ELECTRICAL SAFETY EXPERT GARRETT WAY – WILL PROVIDE AN ACTION PLAN TO HELP PEOPLE SURVIVE A MAJOR STORM EVENT & SAVE LIVES

A TIMELY CHECKLIST ON WHAT TO DO & WHAT NOT TO DO WHEN YOUR ELECTRICITY GOES OUT

ELECTRICAL SAFETY IN THE EYE OF THE STORM

Floods, hurricanes, tornadoes and extreme weather events are getting more frequent.  Even small storms and accidents can interrupt the power in your home.  In fact, the chances are that every one of your listeners has experienced a power outage at their home during the past six months.   What these consumers may not realize, however, is that each outage has potential to be extremely dangerous.   A recent example was Hurricane Mathew, which has been blamed for at least 39 deaths across five Southeastern states leaving 650,000 people without electricity.

Next Thursday, October 27th, one of the top electrical safety engineers in the nation will provide timely tips on how to stay safe and survive prolonged power outages.   Garett Way, the top safety educator at Schneider Electric, is available to share life-saving information about how to ‘safely’ assess the damage and look to recover from extreme weather events like Hurricane Mathew.  This public service interview will explain what everyone should know before they return to damaged homes and businesses.  Way will also tell you listeners how to develop a safety plan to prepared for future disasters and electrical outages.   It’s very important for home and business owners to know what they need to ensure that their electrical systems are safe. This is critical, because attempting to restore electrical power to water-damaged equipment can be deadly.   We hope you’ll take advantage of this timely public service interview.

SOME LIFE-SAVING SUGGESTIONS FOR ELECTRICAL SAFETY: 
• Steps for properly turning electricity back on after storms
• Safety tips and tricks for returning to your home or business after flooding or power outage
• Caution with electrical outlets and replacing or cleaning equipment
• Assessing potential causes of smoke or fire
• Resiliency of the power grid and technologies helping to get power restored faster

10/26 CECILE SANDRAL, SOFITEL LOS ANGELES AT BEVERLY HILLS, SOFITEL WINE DAYS, ADRIENNE O’HARA, TOYS“R”US

CECILE SANDRAL - BRAND PROJECT MANAGER, SOFITEL LOS ANGELES AT BEVERLY HILLS - SOFITEL WINE DAYS

SOFITEL LOS ANGELES AT BEVERLY HILLS AND HILLSIDE WINE & SPIRITS CELEBRATE FRENCH ELEGANCE, WINE & FOOD WITH SOFITEL WINE DAYS INITIATIVE

Both hotel guests and the public are invited to experience the best of French wines through multiple events taking place through October 31, 2016

In celebration of the traditional wine harvesting in France, Sofitel Los Angeles at Beverly Hills, in partnership with Hillside Wine and Spirits, will host Sofitel Wine Days, a six week-long series through October 31, 2016. Throughout the series, both the public as well as hotel guests can partake in several wine-focused events and experience elegant flavors from abroad. The wine festivities will discover the secrets of wine with pairing menus, great tasting sessions and more.

The series of initiatives will celebrate French wine with two distinct tasting events highlighting each of France’s six wine regions.

Throughout the duration of the month-long festivities, Sofitel Los Angeles’ Wine Days can be enjoyed at the hotel’s restaurant, Estérel and garden patio, Le Jardin, with an excellent menu and great regional pairing of wines such as Montmatre, Moillard, Chateau Haut, Child Playand Hoopla vineyards. The curated wine pairing menu, priced at $39, includes:

• Roasted Scallops, braised baby leek, peanut potato, smoked pancetta, pluot gastrique
• Main Course: Grass fed New York ,grilled broccolini, royal trumpet mushroom, heirloom cherry tomato relish
• Desserts: Chocolate Mousse Pyramid, gianduja, chocolate sponge, white chocolate drops
• Wine tasting: additional $15 for 2 tasting of wine  
• Moillard Bourgogne Chardonnay 2014
• Moillard Bourgogne Pinot Noir 2014

ABOUT SOFITEL 
Sofitel, AccorHotels’ authentic luxury brand, blends local culture and French art de vivre to create magnificent moments for international travellers seeking a uniquely elegant experience.

Guests staying at one of Sofitel’s 121 addresses will enjoy design, culture, gastronomy and wellness. All over the world, Sofitel promises travelers looking for contemporary accommodation, a skillful blend of local culture and French art de vivre. Each address is distinctive, with its own “cousu-main” service, stylish interior, and inspired and creative gastronomy. The brand’s hotels are located in large cities like Paris, London, Berlin, New York, Rio de Janeiro, Dubai, Bangkok, Singapore and Shanghai, or set against wonderful landscapes in destinations like Morocco, Egypt, Thailand and even French Polynesia.
AccorHotels, the world’s leading hotel operator, is present in 92 countries with 3,900 hotels and.

WWW.SOFITEL.COM


ADRIENNE O’HARA - TOYS“R”US SPOKESMOM - IT’S TOY SEASON! WHAT’S HOT THIS YEAR?

IT’S TOY SEASON! WHAT’S HOT THIS YEAR?

The #TRUHotToyList is considered a go-to guide for the season’s hottest toys 

It’s serious business creating a list of must-haves that helps parents and gift-givers stay ahead of their kids’ holiday requests for toys.  Whether scoring deals in-store or online, parents want to make wishes come true.  With an emphasis on play value, how do parents pick toys that will create outstanding play experiences for their kids?.

Toys“R”Us® recently debuted its 2016 Holiday Hot Toy List, the company’s annual go-to holiday shopping resource for parents and gift-givers – straight from the toy experts. Comprised of 40 items categorized by age from Baby’s First Christmas to Big Kids, the Toys“R”Us team spent the last year narrowing down thousands of new toy introductions and selecting the items sure to top kids’ wish lists this holiday season.

On Wednesday, October 26th, Adrienne O’Hara is available to you and your listeners to talk about the hot toy list for the holidays, the fabulous 15 and what you should know when shopping for the kids (and kids-at-heart) in your life.

WWW.TOYSRUS.COM/HOTTOYS

10/25 MIKE ISRAETEL, RENAISSANCE PERIODIZATION, FIVE MYTHS ABOUT HEALTHY EATING THAT MAY SURPRISE YOU, AARON GLASSMAN, SOL NATURAL FOODS, MACACCINO

MIKE ISRAETEL, FOUNDER OF RENAISSANCE PERIODIZATION - THE TOP FIVE MYTHS ABOUT HEALTHY EATING    
       

The world of diet and health is saturated with many myths, often leaving us confused of what to believe or not.  Some of these myths are so pervasive and widespread that to most people they have become fact. And of course while some myths require a bit of a leap of faith on the part of the believers, the most widespread and, for the health of the general public, the most damaging myths are often propagated because they do have at least a small grain of truth.

To help discover the real truth about healthy eating, the doctors, professors and registered dietitians  at RP, a leading health, fitness and nutrition company that takes a scientific approach to training and eating  have just released a new book - Understanding Healthy Eating.  The authors (bios at bottom of document) have also created a list of “The Top Five Myths About Healthy Eating.”  These are the myths that they believe are a combination of the most pervasive, least substantive, and most damaging to the public health.

ABOUT MIKE
Mike has a PhD in Sport Physiology and is currently a professor of Exercise and Sport Science in the School of Public Health at Temple University in Philadelphia where he teaches several courses, including Nutrition for Public Health, Advanced Sports Nutrition, and Exercise, Nutrition and Behavior; Jen, holds a PhD in Human Nutrition and is a Registered Dietitian (RD). She is also an accredited Athletic Trainer and Certified Strength and Conditioning Specialist, plus she’s the former MMA Fatal Femmes World Champion, the 2014 IBJJF Master World Champion in the Purple Belt division, both for her weight class and absolute, and the 2014 Brown Belt Absolute Pan Am champion in the sport of Jiu Jitsu; and Trevor is a family medicine physician in Chicago, IL with an educational background that includes a BS in Movement Science from the University of Michigan and Doctorate of Osteopathic Medicine from Nova Southeastern University.

RENAISSANCEPERIODIZATION.COM


AARON GLASSMAN – FOUNDER OF SOL NATURAL FOODS – HERE TO TALK ABOUT MACACCINO              

MACACCINO: AMERICA’S NEW #1 COFFEE SUBSTITUTE

A clean, organic superfood energy drink from Mother Nature

Our roasted Macaccino blends are delicious drinks that invoke the flavors of coffee and hot chocolate. Enjoy them in place of your sugar- and caffeine-based energy drinks and benefit from a delicious organic energy drink.

POWER YOUR DAY WITHOUT CAFFEINE
Roasted Macaccino Blends are our nutrient-rich, superfood-based beverages that will redefine how you see energy drinks. We have perfected the art of mixing hand-roasted Peruvian maca root with other organic superfood ingredients to create the world’s most delectable maca-based energy drinks.
Join the many and see what switching to maca-based superfood energy can do for your life. Theenergy-boosting qualities of maca root fuel every powerful cup of Macaccino. Try a Macaccino and experience all-day-long energy without the jitters and crashes of coffee.

ABOUT FOUNDER, AARON GLASSMAN
Aaron Glassman is an entrepreneur, visionary, writer, teacher, musician, and humanitarian. Science of Living Natural Foods is Aaron’s newest business venture, designed to bring the world’s healthiest foods to market in ways that not only fit people’s lifestyles, but improve upon them. Aaron’s greatest joy is to fuse creativity with his love of nature into thriving companies that inspire and promote an elevated state of being.

Aaron is commited to water preservation and conservation and is part of the White Spring Project in Glastonbury, U.K. Aaron believes life is long-so live healthy and fill it with adventure and joy!

WWW.MACACCINO.COM

10/24 MILT LARSEN, THE MAGIC CASTLE, IT’S MAGIC!, DAVID TEIG, SHERATON FAIRPLEX HOTEL AND CONFERENCE CENTER

MILT LARSEN - LYRICIST, ACTOR, AUTHOR, ENTREPRENEUR AND CREATOR OF THE WORLD FAMOUS MAGIC CASTLE PRIVATE CLUB IN HOLLYWOOD - IT’S MAGIC! SPECIAL 60TH ANNIVERSARY SHOW THIS FRIDAY!

Milt Larsen is a writer, actor, performer, lyricist, magician, entrepreneur, speaker and the creator of The Magic Castle, a private club for magicians and enthusiasts.

IT’S MAGIC!

It’s Magic! presents it’s annual magic revue featuring six to  seven of the top magic and variety acts from Las Vegas, Europe, Asia and Hollywood’s Magic Castle. It's Magic has been presented in intimate theatres to large arenas. Larger dates have been the Dolby Theatre in Hollywood before over 2,500 fans and the Mohegan Sun Resort in Connecticut with over 5,000 in attendance.

The Los Angeles Times calls It’s Magic!  “A must for magic buffs of all ages.”   The show lineup changes each season and it has been seen regularly throughout the USA including Hawaii, Washington, California, Arizona and Connecticut.

SPECIAL 60th ANNIVERSARY GALA
SATURDAY, OCTOBER 29, 2016 AT  8:00 PM
WILSHIRE EBELL THEATRE
LOS ANGELES
Prices starting at $30.  Special VIP seats are available.

MILTLARSEN.COM
WWW.MAGICCASTLE.COM
WWW.ITSMAGICSHOW.COM


DAVID TEIG – DIRECTOR OF FOOD AND BEVERAGE, SHERATON FAIRPLEX HOTEL AND CONFERENCE CENTER

THE FARM AT FAIRPLEX
The Farm at Fairplex is a five-acre organic working farm located on the campus of Fairplex, home of the LA County Fair and more than 300 year-round events. With more than 150 California specialty crops, The Farm serves as a community educational component of The Learning Centers at Fairplex and as an abundant garden whose seasonal bounty is used in the delicious cuisine of McKinley's Grille and the Sheraton Fairplex Hotel & Conference Center's catering menu. The Farm at Fairplex also features al fresco dining at its finest. Farm events feature custom menus inspired by in-season herbs, fruits and vegetables harvested from our organically grown five acres of plantings.

JOIN US FOR AN INTIMATE, UNFORGETTABLE EVENING OF FARM-TO-TABLE DINING

Enjoy al fresco dining on the Fairplex farm grounds, and treat yourself to a true farm-to-table culinary experience that is sure to excite your palate.  Once a month, Executive Chef Vincent Cavalli will indulge you by creating a a five-course dinner using local, sustainable ingredients hand picked from the hotel's own five-acre organic farm. Enjoy the natural surroundings as the Sheraton Fairplex culinary team prepare your dinner and brings the table to the farm.

Each course is specially crafted to highlight the farm's seasonal, flourishing produce and is paired with award-winning California wines or local craft beer.  Chef Cavalli collaborates closely on menu design with the featured winemaker or brewer to ensure that each course compliments the next and there is a natural progression of flavors 1z8x13131v2592670307throughout the meal. From the moment you arrive at the farm, you'll be guided through your experience by the featured local winemaker or brewer, Chef Cavalli and occasionally a Master Sommelier.

WWW.SHERATONFAIRPLEX.COM
WWW.FAIRPLEX.COM

10/21 DIGITAL ENTERTAINMENT NEWS WITH BEN LYONS, KERI GLASSMAN, TIPS FOR STAYING HEALTHY THIS HOLIDAY SEASON, STEVE EVANS THE MOVIE GUY

DIGITAL ENTERTAINMENT NEWS WITH BEN LYONS HALLOWEEN/HORROR/SCARY TITLES ON BLU-RAY AND DIGITAL

MOVIE & HOME ENTERTAINMENT EXPERT HIGHLIGHTS 
THE LATEST 4K/BLU-RAY/DIGITAL HD RELEASES  & THE BEST WAYS TO WATCH THEM

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 4K/Blu-ray and Digital HD releases and the best ways to watch them.

Ben will highlight some great Halloween, horror and scary movie and television titles avaiable on 4K/Blu-ray and Digital.  Ben will also discuss other recent 4K/Blu-ray Digital HD releases and how to best enjoy them right in the comfort of your own home.

Ben Lyons is the lead host of IMDb’s Golden Globes and Academy Awards coverage.   Over the years Ben has worked as the film correspondent for E!, EXTRA, Oscar.com, and Yahoo!, covering every major awards show and film release.   He can be heard on ESPN radio in Los Angeles and is the chief correspondent and “voice of the fans” at Derek Jeter’s theplayerstribune.com.  Ben is the Executive producer of the film Spaceman starring Josh Duhamel. 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.


KERI GLASSMAN - CELEBRITY NUTRITIONIST, HEALTHY COOKING EXPERT & FOUNDER OF THE NUTRITION SCHOOL IS HERE TO HELP US SEPARATE FOOD FACT FROM FICTION, AND PROVIDE SOME TIPS FOR STAYING HEALTHY THIS HOLIDAY SEASON!

TALKING CHOCOLATE AND DEBUNKING COMMON FOOD MYTHS 

Be it a brownie, a cookie or candy bar, who can resist indulging in a decadent chocolate treat? Chocolate is the beloved modern confection created more than 400 years ago in Europe. But, there are many myths and misconceptions about the amounts of cocoa flavanols in chocolate. Despite the chocolate-y rumors, cocoa flavanols, the real “good stuff,” is locked inside the cocoa bean - and you won’t find many flavanols in most chocolate, even dark chocolate.

Registered Nutritionist and Registered Dietitian, Keri Glassman has dedicated most of her career to teaching people about health and wellness. She can give your viewers a reality check by separating food fact from fiction, especially when it comes to chocolate.

ABOUT KERI:
Keri is the founder and president of Keri Glassman, “Nutritious Life,” a nutrition practice and wellness brand based in New York City. She was the Lead Nutritionist for Turner Broadcasting’s new effort to create health and wellness content for TV and digital media across its networks under the brand name “Upwave,” and the nutritionist and judge on their healthy cooking competition show, “Cook Your Ass Off.” Keri has authored four books. The most recent, “The New You and Improved Diet,” gives readers the only eight rules they’ll ever need to know to lose weight and positively change their life forever. She is a member of the “Women’s Health” magazine advisory board and has a popular weekly column in “People” magazine.

NUTRITIOUSLIFE.COM/TNS


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.

10/20 AMERICAN IDOL® TAYLOR HICKS, STATE PLATE ON THE FAMILY-ENTERTAINMENT NETWORK, CEO OF MOMTRENDS NICOLE FELICIANO, SPOOKY SECRETS FOR THE SPOOKTASTIC HALLOWEEN

AMERICAN IDOL® WINNER AND RESTAURATEUR, TAYLOR HICKS NOW HOSTS STATE PLATE PREMIERES ON THE FAMILY-ENTERTAINMENT NETWORK THIS FRIDAY, OCTOBER 21ST

Platinum Selling Artist and American Idol® Winner Taylor Hicks Tastes His Way Across America!

Join musician and restaurateur, Taylor Hicks for the tastiest, most delicious tour of the United States! We love our landmarks and monuments, but on this road trip it’s all about sightseeing and tasting some of the states’ most symbolic and popular foods. From appetizers to main course to dessert, Taylor piles his plate high with delectable delights.

He samples crab cakes in Maryland, peaches in Georgia, chili in Texas, potatoes in Idaho, and all manner of dishes as he makes his way from coast to coast. And the people he meets take pride in their state’s foods. In his travels, Taylor visits farms, ranches, markets, and festivals, uncovering the stories and legends behind each state’s unique food traditions.

It’s a heaping helping of America’s most beloved cuisine, rich in history, folklore, and flavor. Watch the series premiere October 21st at 9p ET.
Some of the states featured in the series include:
• Arizona
• Illinois
• Wisconsin
• Maine
• Florida
• Texas
• Louisiana
• Massachusetts
• Georgia

As one of the most beloved and celebrated American Idol winners, Taylor Hicks is an ideal choice to host State Plate. Over 200 million viewers worldwide tuned in to see him crowned as the season 5 winner, making it one of the most-watched television events of the last decade. Aside from his music career, Taylor has a deep passion for food. He is co-owner of Saw’s Juke Joint, a barbeque and blues bar in his hometown of Birmingham, Alabama.

WWW.TAYLORHICKS.COM


CEO OF MOMTRENDS NICOLE FELICIANO SHARES HER SPOOKY SECRETS FOR THE SPOOKTASTIC HALLOWEEN!

“MOMS’ GUIDE TO HALLOWEEN” 
 Halloween! It’s time for dressing up as ghouls, goblins and heading out for spooky (and not so spooky) adventures. Planning a spooky night of fun and getting your home decked out for ghoulish glee isn’t as scary as you think. To get us in the spirit for yummy treats and playing delightful (lighthearted) tricks is CEO of Mom Trends Nicole Feliciano!

AMONG THE TOPICS NICOLE WILL DISCUSS:
- *Tricks for every treat!
- *Halloween Safety
- *Taking the FRIGHT out of entertaining

ABOUT NICOLE:
Nicole Feliciano, is Founder and CEO of Momtrends. After graduating from Vanderbilt with a degree in English Literature, Nicole ventured into the (sometimes) glamorous world of advertising. In 1997, she switched gears and went to work for Ralph Lauren–combining her business acumen with her love of fashion. In her seven year career with the luxury brand, Nicole managed retail stores and eventually landed a coveted position at the corporate headquarters in NYC. Soon after that Nicole became a freelance writer and began contributing to Babble.com, Time Out New York Kids, and many more online and paper publications. Momtrends launched in 2007 and continues to provide the latest news on things trendy and cool for moms. Momtrends is packed with fashion tips and trend reports aimed to help busy, style-starved women keep in touch with what’s hip and cool. When she’s not scoping out fads and fashions, you can find Nicole in NYC with her two young daughters and extremely patient husband.

WWW.TARGET.COM 
WWW.CHESTERONTHEDRESSER.COM 
WWW.NET10WIRELESS.COM

10/19 HEALTH & WELLNESS EXPERT FELICIA STOLER, HOW TO RESET YOUR BRAIN WEIGHT, BOB GORDON

AMERICA'S HEALTH & WELLNESS EXPERT FELICIA STOLER - YOUR BRAIN MAY BE MAKING YOU FAT / HOW TO RESET YOUR BRAIN WEIGHT

MIND OVER MATTER 
Your Brain Weight May Be To Blame For Making You Fat -- Science Shows How You Can Reset It   

Chances are you are not lazy, greedy or woefully lacking willpower. Recent research reveals the real reason 41 percent of dieters gain back more weight than they’d lost in five years is due to a power play by the brain.  No matter what the scale says your weight is today, what scientists are learning is that the brain also has a set body weight range that it will fiercely defend to avoid the perils of potential imminent starvation. This range varies from person to person but is determined by genes and life experiences.

Felicia Stoler, author of “Living Skinny in Fat Genes” says if your weight has fluctuated through the years, at a higher level than you desire, chances are your brain weight is higher than you imagine.  Stoler says dieting can cause your brain weight to rise and it’s hard for your body to argue with your brain. She says the best way to reset your brain weight is to stop dieting and eat intuitively by allowing your brain to be your calorie tracker. This means eating only when you are hungry (not starving) and stopping when you are full. Within six to 12 months your ideal body weight should stabilize to your brain’s desired range.

Stoler will share with your audience four “mind over matter” tips to help get your brain focus in the right direction such as catering to cravings and swapping bad habits.  She will also discuss how big a role your genes play in predetermining your weight.  A recent study published in the journal Nature says there are 49 genes that determine abdominal fat, and you can inherit abdominal-fat-risk gene variations from your parents.  Stoler will explain how to manually override this predestination of your body type.

ABOUT THE EXPERT  
Felicia Stoler, DCN, MS, RDN, FACSM, FAND, know as America's Health & Wellness Expert™ is a registered dietitian nutritionist, exercise physiologist and expert consultant in disease prevention, wellness and healthful living. She earned her Master of Science degree in Applied Physiology and Nutrition from Columbia University and her Doctorate in Clinical Nutrition from Rutgers School of Health Professions. She completed her residencies at Rutgers University Athletics and ABC News Medical Unit. Stoler has served as a part-time lecturer at Rutgers University where she teaches exercise physiology, nutrition and communications courses. Stoler has extensive media experience and hosted the second season of TLC's groundbreaking series, “Honey, We're Killing the Kids!” which targeted unhealthy lifestyles of families, across the country, in an effort to motivate them to make positive changes. She is the author of, “Living Skinny in Fat Genes™: The Healthy Way to Lose Weight and Feel Great” (Pegasus, 2010), featured as a “must have” book in USA Weekend. Stoler authored the American College of Sports Medicine’s “Current Comment on Childhood Obesity.”

WWW.FELICIASTOLER.COM


BOB GORDON - PROJECT DIRECTOR FOR THE CALIFORNIA LGBT TOBACCO EDUCATION PARTNERSHIP - WHY CALIFORNIA IS LAUNCHING AN IMPORTANT TOBACCO CESSATION CAMPAIGN

WHY CALIFORNIA IS LAUNCHING AN IMPORTANT TOBACCO CESSATION CAMPAIGN
Find out about a Statewide Campaign to get out the FACTS about Smoking & Why One Group of Consumers Smokes at Twice, the Rate of other Californians

October is LGBT History Month.  As we reflect and celebrate the advancements in LGBT equality over the years, one organization is mounting a statewide public service health campaign to tackle a serious smoking problem in California.  Bob Gordon of the LGBT Tobacco Education Partnership will explain the serious health issues with smoking, and how tobacco companies are targeting specific populations.   Learn why the tobacco industry has been targeting the LGBT community for decades, spending millions to infiltrate their daily lives and normalize tobacco use.   This timely topic affects more than just the LGBT community.   We hope you’ll book this timely public service interview.

KEY FACTS ABOUT SMOKING:

• Lesbian, gay and bisexual individuals in California are twice as likely to smoke as the straight population in California (27% vs. 13%), according to a report from the California Depart of Public Health
• According to the CDC, tobacco kills more people than HIV, car accidents, illegal drugs and suicide combined.
• Tobacco use takes the lives of more than 30,000 LGBT people per year, putting more lives at stake than those currently threatened by AIDS in the US.

WHY TOBACCO IS A SERIOUS PROBLEM, ESPECIALLY FOR THE LGBT COMMUNITY:

• The LGBT population is particularly vulnerable to menthol products, which pose an even greater health threat than regular cigarettes.
• Higher smoking rates expose the LGBT community to more secondhand smoke in social settings like bars and restaurants.
• Tobacco is particularly dangerous for transgender women taking estrogen for risk of blood clots, heart conditions and stroke.

10/17 EXECUTIVE CHEF GREG GASPAR, SHERATON MAUI RESORT & SPA, CHEF GREG GROHOWSKI, HYATT REGENCY MAUI, SHELLEY KEKUNA, KAANAPALI BEACH RESORT ASSOCIATION

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!

Sixth Annual – October 14-30, 2016

The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers. 

EXECUTIVE CHEF GREG GASPAR - SHERATON MAUI RESORT & SPA

DINING

• Black Rock Kitchen 

• Cliff Dive Grill

• Mai Tai Bar

• Black Rock Lounge

• Maui Nui Luau at Black Rock

Executive Chef Greg Gaspar joined the Sheraton Maui Resort & Spa in 2010 and created the distinguished dining program at the resort that includes two signature restaurants, Teppan-yaki Dan and Black Rock Kitchen, as well as two poolside bars – The Cliff Dive Bar and Mai Tai Bar.  Chef Gaspar is also responsible for catering and banquet operations along with the creation of specialized menus for large groups. He has practiced his craft in the Hawaii hospitality industry for over 25 years. Originally from California and classically trained in French and Italian cuisine, Chef Gaspar found himself at home as a chef in Hawaii creating menus emphasizing locally sourced products to create colorful presentations with Asian flavors.  His culinary talents have been honed from his experiences in celebrated restaurants in Los Angeles, San Francisco, Atlanta, Boston, and New York.  Chef Gaspar was selected as one of six local chefs for Hawaii Visitors and Convention Bureau’s “Master Chefs Cuisine”.  He also was amongst Hawaii’s talented chefs chosen to represent “Chefs of Aloha – Hawaii’s Cuisine on Tour” promoting Hawaii as a food destination.  Chef Gaspar has been recognized for his award winning menus and has been featured in Food Arts, Spa Magazine, Bon Appétit, Restaurant News, Gourmet Magazine, and Hawaii Magazine.

CHEF GREG GROHOWSKI - EXECUTIVE CHEF, HYATT REGENCY MAUI 

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 Soaring Palates Sun. Oct 16

Hyatt Regency Maui Resort and Spa Tickets: $250 - $500

Soar through a heavenly dining experience with six chefs. From the East Coast to the West Coast, and across the Pacific to Japan, buckle your seatbelts and fly with us on this epicurean journey of culinary delights. This six-course dinner will feature six first class chefs to keep your palate soaring from course to course. Fine wine pairings by Southern Glazer's Wine & Spirits Hawaii ensure a night full of culinary highs at the Hyatt Regency Maui Resort and Sa.

SHELLEY KEKUNA - EXECUTIVE DIRECTOR, KAANAPALI BEACH RESORT ASSOCIATION 

Kaanapali. Where the World Comes to Play.

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.

10/14 HAWAII FOOD AND WINE FESTIVAL, KARLI SULLIVAN, ALLAN FARWELL, HYATT REGENCY MAUI RESORT & SPA, SUTEE NITTAKORN, KAANAPALI GOLF COURSE, SUMITHRA BALRAJ, WESTIN MAUI RESORT & SPA

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!

Sixth Annual – October 14-30, 2016

The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers. 

MARKETING MANAGER KARLI SULLIVAN & GENERAL MANAGER ALLAN FARWELL - HYATT REGENCY MAUI RESORT & SPA

Situated on 40 spectacular oceanfront acres along the famed Ka’anapali Beach, Hyatt Regency Maui Resort and Spa offers unlimited activities and amenities in a setting of tropical luxury. The resort is just three miles north of historic Lahaina town and a short walk from Whaler’s Village for shopping, dining, art, boating excursions and night life. With unparalleled panoramic views of the magnificent Pacific Ocean, the resort puts you close enough to hear the waves from your guestroom while enjoying the gentle breezes of paradise.

RESTAURANTS & BARS 

• Japengo—steaks, seafood, sushi; modern pacific rim 

• 'Umalu—contemporary Hawaiian cuisine, poolside bar 

• Honolulu Coffee—coffee, espresso, breakfast, snacks 

• Son’z Steakhouse—fine dining, classic cuisine 

• Sunset Terrace—Drums of the Pacific Luau 

• Swan Court Breakfast—buffet or a la carte 

• Grotto Bar—cocktails

Hawaiian Airlines Presents Soaring Palates Sun. Oct 16, 6pm-9:30pm

Hyatt Regency Maui Resort and Spa, Maui | Tickets: $250 - $500

Soar through a heavenly dining experience with six chefs. From the East Coast to the West Coast, and across the Pacific to Japan, buckle your seatbelts and fly with us on this epicurean journey of culinary delights. This six-course dinner will feature six first class chefs to keep your palate soaring from course to course. Fine wine pairings by Southern Glazer's Wine & Spirits Hawaii ensure a night full of culinary highs at the Hyatt Regency Maui Resort and Spa.

PGA GOLF PRO, SUTEE NITTAKORN - KAANAPALI GOLF COURSE

From the mainland to Maui this native Cincinnatian has found a home here on the gorgeous Valley Isle. Sutee started his career with Billy Casper Golf in 2003 and hasn’t looked back since. As a proud graduate of Ohio University this Bobcat shares golf experience from the Midwest to the Pacific Islands. Whether it’s working for the legends of golf during the Ka'anapali Champions Skins Game or helping the ladies of Big Break Kaanapali, Sutee is adverse to all kinds of tournament atmospheres. One of his highlights includes caddying for Big Break Ka'anapali runner-up, Sophie Sandolo in the season finale. Sutee’s teaching philosophy is to fit the swing to the student. All good things start with sound golf fundamentals and from there is a fun ride with good communication. Sutee encourages everybody to enjoy the beautiful surroundings of learning golf on Maui. His experience includes a trip to the 2008 Kapalua Teaching Summit studying under the likes of Jim Flick, Mike Malaska, and Mike Adams to name a few. Sutee has also had the privilege of teaching in workshops for golfers with adaptive disabilities and children with special needs. Sutee continues to help the growth of the game as swing coach for Maui’s Lahainaluna High School Golf Team as well as heading up the Junior Golf Program at Ka'anapali Golf Courses. He is an enthusiast for the growth of women’s golf as host for Ka'anapali’s Ladies League played on the third Thursday of every month. Sutee was awarded the 

Junior Leader Award by the  Aloha Section PGA in 2011.

Hawai‘i Food & Wine Festival Roy’s Annual Golf Classic Fri. Oct 14

Kā’anapali Golf Course, Maui | Tickets: SOLD OUT

Tee off with celebrity chefs, winemakers and golf pros at the 19th Annual Roy’s Golf Classic. Get in the swing of things at the 19th Annual Roy’s Golf Classic alongside world-class chefs, winemakers and pro golfers. Kā‘anapali Golf Course enjoys magnificent views of Maui from thirty-six holes overlooking the Pacific Ocean. With a shotgun start and best-ball scramble format, join the par-tee as we feature gourmet foods, beers, cocktails and dinner at the 19th hole prepared by Roy’s Kaanapali.  Reserve your spot today, as space is limited.

SUMITHRA BALRAJ – DIRECTOR, PUBLIC RELATIONS - WESTIN MAUI RESORT & SPA

"Where Heaven and Aloha Meet"™

The Westin Maui Resort & Spa is situated along a spectacular stretch of the famed Ka'anapali Beach. This oceanfront resort blends an endless array of activities and amenities with gracious aloha spirit, perfect for any Hawaiian vacation. Located beachfront with spectacular views of Lana'i and Moloka'i, The Westin Maui Resort & Spa is just minutes from Maui's many attractions, yet remains a world unto itself, where exclusive services, first-rate restaurants, cultured entertainment, and thrilling diversions satisfy every interest.

DINING

Drawing from Maui's abundant natural bounty and multi-cultural heritage, our restaurants offer a variety of distinctive menus featuring the freshest local ingredients. From traditional island favorites to gourmet delights, you'll enjoy a diverse range of flavors served in dramatic venues - including oceanfront settings perfect for catching a brilliant Maui sunset.

• Relish Burger Bistro 

• The Relish Oceanside 

• Colonnade 

• Beach Bar 

• Seadogs 

• Wailele Polynesian Luau 

10/13 TRACY MCINTIRE, HAWAII FOOD AND WINE FESTIVAL, CHEF RYAN LUCKEY, LEILANI’S ON THE BEACH, CHEF TOM MUROMOTO, KAANAPALI BEACH HOTEL

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!

Sixth Annual – October 14-30, 2016

The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers. 

TRACY MCINTYRE – THE SPA AT BLACK ROCK AT THE SHERATON MAUI RESORT & SPA

ABOUT THE SPA AT BLACK ROCK
Transform as you experience the ancient healing of Pu'u Keka'a. Harmony and well being for the mind, body and spirit, inspired by the culture and traditions of Hawaii, brought to you with Aloha.

- Open daily from 8:30a.m. – 7p.m.

- 7 Indoor Open Air Treatment Rooms

- 2 outdoor treatment areas

- 3 manicure stations

- 3 pedicure stations

- Open Air Relaxation Lounge

- Retail Boutique

The Spa at Black Rock is located in the Sheraton Maui Resort & Spa. It is the premier location for a dream Hawaiian vacation. Situated on Kaanapali Beach, the Sheraton Maui Resort is the most romantic escape in all the Hawaiian Islands … the dramatic point at which the legendary Black Rock of Kaanapali meets the ocean. Anchored by the Black Rock itself, this spectacular Maui hotel beckons hopeless romantics, discerning honeymooners, and fun-seeking families.

CHEF RYAN LUCKEY - LEILANI’S ON THE BEACH 

ON KA’ANAPALI BEACH AT WHALERS VILLAGE

Our passion for quality starts with our relationships with local farmers, ranchers and fishermen. We source produce from over 40 family owned Maui farmers. We receive fresh Hawaiian caught fish daily. We only use socially conscious free range Jidori chicken and all natural Duroc pork. Enjoy your meal with our family. Hawaiian traditions respect the sea  by only fishing for specific fish during certain seasons. We honor these traditions. The fresh Hawaiian fish we serve are available according to their season.

Chef Ryan Luckey began his career in the culinary industry as a line cook 20 years ago at the Red Lobster on Front Street in Lahaina Town on the island of Maui, Hawai’i. From that first experience in the kitchen, he developed and grew at the old Kapalua Grill & Bar, Plantation House at Kapalua and the Bay Club on Kapalua Bay, further refining his skill, creativity and personal style within some of Maui’s finest hotels and resorts including the Kapalua Bay Hotel, the Sheraton Maui Resort & Spa and The Westin Maui.  Chef Luckey also spent 6 years as Exec Chef at Pineapple Grill in Kapalua, which he evolved in to an award winning restaurant & lounge, has truly allowed him to embrace the Spirit of Aloha & sense of ‘ohana through the creation of an exemplary culinary experience unique to Maui for both local residents and visitors alike. Chef Luckey’s commitment to sustainable local agriculture & Hawai’i raised & produced livestock has placed him at the forefront of the local Farm to Table movement of Maui Nui.  Most recently, Luckey served as Exec Sous Chef at the Hula Grill on Kaanapali Beach, & now serves as Chef and leader of the culinary team at Leilani’s on the Beach.

Grown on Maui Farmers Market Oct 15, 7:30am-12pm | FREE ADMISSION

Meet Maui’s farmers and food producers at the open-air market by the Kā‘anapali beachwalk in Whalers Village. A friendly, island-style way to meet the folks behind the food, shop for colorful root vegetables and field greens, tropical fruits, free-range eggs, and crisp micro-greens. Taste samples of coffee from the Maui Coffee Growers Association, and enjoy cooking demonstrations and breakfast items for purchase. While at the Grown on Maui Farmers Market, check out Hula Grill Ka‘anapali’s 20th Annual Maui Youth Ukulele Players Contest happening next door. Contest starts at 9:15am. Free parking available at Whalers Village.

CHEF TOM MUROMOTO - KAANAPALI BEACH HOTEL

Kāʻanapali Beach Hotel, fronting world-famous Kāʻanapali Beach, is officially recognized as Hawai’i’s Most Hawaiian Hotel. Here on 11 acres of tropical gardens, our guests can relax and truly experience aloha at its finest. Cultural classes offered daily that include hula lessons, 'ukulele classes, garden walks, Hawaiian language as well as the free nightly hula shows are just some of the ways for our guests to immerse themselves in our culture. Romantic & enchanting, our hotel in Ka'anapali is the perfect Maui getaway for couples. However, for those traveling as a family the true highlight is that kids up to 17 years old stay free! 

DINING

At Hawaii's Most Hawaiian Hotel, we take pride in serving our guests award-winning regional cuisine.  Find out more about the on-site restaurants and entertainment here at our West Maui hotel on the famous Ka'anapali Beach.  you can even recreate some of our chef's special recipes from home!

RESTAURANTS

• Tiki Terrace Restaurant serves Hawaii regional cuisine prepared by award-winning Chef Tom Muromoto.
• Our award-winning Sunday Champagne Brunch comes highly reccommended by both visitors and locals alike.
• For light meals, opt for the poolside Tiki Bar and Tiki Grill.
• For espresso drinks &  breakfast snacks stop by our Grab-N-Go station.
• Our Deli convenience store is located on the right of main entrance selling everything from cereal & milk, travel essentials, magazines & snacks.

ENTERTAINMENT 

Join us in our courtyard for complimentary Hawaiian entertainment from 6-9pm Tuesday-Sunday. The show begins with a torch lighting ceremony at 6pm. Relax in the courtyard with a refreshing tropical beverage from the Tiki Bar or dine-in at our award-winning Tiki Terrace Restaurant.

10/12 CHEF BOBBY MASTERS, HULA GRILL KA'ANAPALI BRANDON MAEDA, THE WESTIN KAANAPALI OCEAN RESORT VILLAS, NELLANI RODRIGUEZ, WHALERS VILLAGE

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!

Sixth Annual – October 14-30, 2016

The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers. 

CHEF BOBBY MASTERS - HULA GRILL KA’ANAPALI

Executive Chef Bobby Masters and the Hula Grill, what more can you say.  Chef Bobby has presided over the Hula Grill dining room for the past 17 years, providing high level cuisine in a high volume environment, and pleasing the masses with his “Masterful” cuisine.  Born in Texas, Bobby was well on his way to a career in the medical field, when he found his true passion was in the restaurant industry.  Starting in the front of the house, Bobby soon found that his true talents were on the culinary side, and with a little help from Chef Robert Del Grande, pursued an opportunity at the CIA in Hyde Park, New York.  From there, Bobby found his way to our beautiful islands, and hooked up with Chef Roy Yamaguchi to open Roy’s in Kahana.  After a successful run with Roy’s, Chef Peter Merriman reeled Bobby in to be the driving force in the new concept of the Hula Grill.  Bobby has delighted countless people over the years in his exhibition style kitchen, and has become synonymous with Ka’anapali Beach and the Hula Grill.

Hula Grill celebrates Hawaiian culture, architecture and cuisine. Relax in the ambiance reminiscent of a plantation era beach house and enjoy Chef Peter Merriman’s regional specialties prepared using traditional island cooking techniques.

BRANDON MAEDA - DIRECTOR OF FOOD & BEVERAGE, 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.

NELLANI RODRIGUEZ FROM WHALERS VILLAGE

Visitor Information
Whalers Village is located in the Kaanapali Beach Resort on the island of Maui. There are many ways to get to here. Our favorite is by strolling along the turquoise waters of Kaanapali Beach. The beachwalk connects us with most hotels. Simply apply your sunscreen. Ask your concierge to point you in a direction. And go. If you prefer to drive, we're at 2435 Kaanapali Parkway between the Westin Maui and The Whaler Condominiums.

Shuttle service
Catch the free Kaanapali Resort Shuttle between your hotel and Whalers Village. Or take the Lahaina shuttle for just $2. See your hotel concierge for details.

10/11 SHELLEY KEKUNA, KAANAPALI BEACH RESORT ASSOCIATION, JACK STONE, KATELYN O'RIORDAN, SHERATON MAUI RESORT AND SPA, HAWAII FOOD AND WINE FESTIVAL

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!

Sixth Annual – October 14-30, 2016

The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers. 

SHELLEY KEKUNA - EXECUTIVE DIRECTOR, KAANAPALI BEACH RESORT ASSOCIATION 

Kaanapali. Where the World Comes to Play.

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.


JACK STONE & KATELYN O'RIORDAN TELL US ALL ABOUT THE BEAUTIFUL SHERATON MAUI RESORT AND SPA 

Sheraton Maui Resort & Spa is where the legend of Ka‘anapali began. Situated on Ka‘anapali Beach at historic Pu‘u Keka‘a, Black Rock, the oceanfront resort is nestled among 23 acres of tropical landscaping with 83 percent of the resort’s 508 rooms and suites facing the ocean.

Sheraton Maui Resort & Spa was named the Starwood Hotels & Resorts 2007 “Hotel of the Year” for the Sheraton brand, and recognized in Conde Nast Travelers’ 2012 Top 25 Hawaiian Resorts.

Sheraton Maui Resort & Spa has also appeared in TRAVEL + LEISURE magazine’s World’s Best Awards “Top Resorts in Hawaii” in 2007, 2008 and 2013.

For more information about Sheraton Maui Resort & Spa please visit www.sheraton-maui.com.

2605 Ka'anapali Parkway
Lahaina, HI 96761
808.661.0031

10/10 MADGE BAIRD, HOW D’YA LIKE THEM APPLES, BRUCE CAKEBREAD, CAKEBREAD CELLARS, CELESTINO DRAGO

MADGE BAIRD - COOKBOOK AUTHOR, HOW D’YA LIKE THEM APPLES

HOW D’YA LIKE THEM APPLES?

Fall weather calls for comfort food, and one of America’s favorite comfort foods is apples. There are so many easy and delicious ways to use apples – from savory to sweet. How D’ya Like Them Apples has 75 creative, simple, and delicious ways to make eating apples the highlight of your day.

During the past few years, the number of apples varieties coming from farmers across the country has increased –so people have more than ever to try, and certain varietals work best for specific recipes.

Some examples: Kiku is a new favorite for fresh eating: its flesh is crisp, juicy, and sweet. Gala is still gaining popularity as the go-to for salads and other dishes where they will be used raw. And, the classic Golden Delicious is the best pie-making apple.

We’ve all been there - sometimes the apples in our pantry or cold storage don’t get used up fast enough, and that means it’s time for baking a luscious apple dessert or for adding more nutrition to a puréed soup or meat dish by coring and tucking in an apple or two. And if an apple is starting to wither – it’s the perfect time to make applesauce!

The yummy, easy-to-make recipes in How D’ya Like Them Apples make apples even more loveable, showing what a versatile, exciting food apples can be. So, how do you like them apples? Get ready to love them.

ABOUT MADGE BAIRD: 
Madge Baird is the author of three cookbooks including 101 Things to do with Rotisserie Chicken, 101 Things to do with Apples and How D’Ya Like Them Apples. She is also a seasoned cookbook editor. Madge lives in northern Utah, where she manages a large garden, a small orchard, a flock of laying hens, and several hives of honeybees.


BRUCE CAKEBREAD - PRESIDENT AND CHIEF OPERATING OFFICER, CAKEBREAD CELLARS

Bruce Cakebread is president and chief operating officer of Cakebread Cellars since 2002. Bruce first studied Pomology (Tree Fruits) at California Polytechnic University in San Luis Obispo. When he decided to enter the family business he transferred to the Viticulture and Enology program at the University of California at Davis, where in 1978, he studied Enology and Viticulture.

After working alongside his father since the winery was founded in 1973, Bruce assumed the winemaking position in 1979, overseeing all vineyard operations and winemaking duties until 2002 when he became president and COO.

Discussing the Cakebread family’s philosophy of winemaking over the past 40 years, Bruce says, “We are very fortunate to have an excellent collection of vineyards and have worked alongside some of the best growers in Napa Valley for many years to produce consistently high quality wines over the past 40 years. These great vineyards, plus the fact that we have had only three winemakers over these forty years (Jack, myself and now Julianne for the past ten years), allows us to produce consistency in quality and our balanced style of elegant and complex wines with a fine finish that fits seamlessly into any meal or any occasion.”

Bruce is currently the President of the Napa Valley College Foundation Board, serves on the Viticulture and Enology Executive Leadership Board at UC Davis, is an alternate on the Napa County Flood Control District, and is past President of the Board of Napa Valley Vintners Association, serving in 2010 and in 2013.

WINEMAKING

Continuity and stability are bedrock values for Cakebread Cellars and our wines. Bruce Cakebread, formerly winemaker and now president of Cakebread Cellars, is the guardian of the commitment to quality his parents made at the dawn of Cakebread Cellars. This ethos is also evident in the long-term tenures of winemaker Julianne Laks, who has been with Cakebread Cellars 26 years, and cellarmaster Brian Lee, a 25-year veteran of the winery.

Julianne and Brian, along with Director of Viticulture, Toby Halkovich, have played key roles in enhancing wine quality at Cakebread Cellars through the adoption and implementation of innovative winegrowing strategies and technologies. Over the years, these have included night-harvesting to ensure the grapes arrive at the winery in pristine condition; whole-cluster pressing of white grapes to enhance juice and wine freshness and varietal intensity; and aging Cakebread Cellars Chardonnay in barrel on its spent yeast lees – a traditional French practice known as sur lie which produces a very rich, creamy style of Chardonnay. Julianne and Brian have become experts at matching the right barrels with particular lots of wine to ensure a seamless blend of oak and fruit character.

Additionally, choosing just the right equipment is also important. In recent years, Cakebread Cellars has acquired a new, state-of-the-art destemmer, berry sorter and juice chemistry analyzer, and is investigating new techniques for generating and conserving energy. (Cakebread Cellars is a green-certified winery, and its vineyards are green-certified and either farmed organically or sustainably.)

ESTATE VINEYARDS

Cakebread Cellars has vineyard properties located throughout Napa Valley and a location in the Anderson Valley. The winery ranches surrounding the production facility in Rutherford are where it all began. The first 22 acre parcel was purchased in 1972. Over the years, the family has continued to acquire additional vineyard parcels throughout Napa Valley and the North Coast. Today, the winery owns 13 sites totaling 1100 acres, 560 of which are currently planted. This judicious acquisition and development of vineyard land enables us to more completely control the quality of the fruit we grow and the wines we make.

WWW.CAKEBREAD.COM
CELESTINO DRAGO – EXECUTIVE CHEF/OWNER OF DRAGO CENTRO, IL PASTAIO, DRAGO BAKERY, DRAGO CATERING – NEWEST LOCATION AT THE PETERSON AUTO MUSEUM

DRAGO CENTRO
Chef Celestino Drago’s contemporary Italian masterpiece, Drago Centro offers innovative twists to authentic Italian dishes. Drago Centro has become one of the foremost dining establishments in Downtown Los Angeles, featuring stunning contemporary design, the 9,500 square-foot restaurant boasts an open kitchen, a private dining rooms, and a demonstration kitchen housed in what was once the vault of City National Bank. At Drago Centro, located in the heart of Downtown Los Angeles, Chef Celestino Drago is giving his classic Italian techniques a contemporary flair. The lunch and dinner menus at Drago Centro feature a wide range of options, from hand-cranked pastas, savory steaks and elegant desserts sure to end the meal on a sweet note.

ABOUT CHEF CELESTINO DRAGO
Chef Celestino Drago has played an integral role in the ever-evolving dining scene in Los Angeles for over two decades. Originally from Sicily, Celestino is regarded as one of the pioneers of Italian Cuisine in the US and has become one of Los Angeles’ most celebrated chefs, with honors ranging from Food & Wine Magazine selecting him as a “Best New Chef” to being an invited guest chef at the James Beard House in New York on multiple occasions and is the current Food Fare 2014 Chef of the Year.

From his affable demeanor to his inventive and delicious takes on Italian fare, Chef Celestino Drago has helped lay the groundwork for Italian cuisine in America today.

Before launching his restaurant empire in Southern California, Celestino attended mechanical school in Italy while simultaneously working at a restaurant in the city of Pisa called Pierino.  It was there that realized he “loved everything about the restaurant business.” Recognizing his culinary potential, the chef at Pierino worked closely with him and, in just three short years, Celestino took over as chef.

In 1979, Celestino was hired as chef at Los Angeles Italian restaurant, Orlando Orsini, prompting him to leave Italy to embark upon a new culinary career in the United States.  After working at Orlando Orsini, Celestino worked at Spectrum Foods before opening his first restaurant, Celestino, in Beverly Hills.  After receiving high praise, he was encouraged to open another restaurant, Drago, on bustling Wilshire Boulevard in Santa Monica. Drago was met with rave reviews and was consistently rated in the top 5 Italian restaurants in Los Angeles before it closed in 2011. It was Celestino's success at Drago that led to his subsequent ventures, which include his artisanal bakery, originally known as “Dolce Forno” now re-branded under the name Drago Bakery, the more upscale eatery, IL Pastaio in Beverly Hills, and Drago Centro in the heart of the Financial District in Downtown Los Angeles, as well as Drago Special Events & Catering which brings his highly sought-after fine dining experience directly into the home or private event setting. Celestino reached for the stars with his highly successful Drago Air Catering venture, which supplies prepared foods for several major airlines and private charters.

Celestino’s cuisine is deeply rooted in his childhood home in Sicily and since his arrival in Los Angeles he has been delighting diners with dishes that hearken back to his home country dishes imbued with the heritage and authenticity of true Italian fare. Celestino has been touted as one of the Best Italian Chefs in the United States by Bon Appétit and Los Angeles Times Restaurant Critic S. Irene Virbila has called Celestino, "one of the best-known Italian restaurateurs in Southern California."

WWW.CELESTINODRAGO.COM
WWW.DRAGOCENTRO.COM