- Larry Lipson's Affordable Wine report
- Tips to maximize your refund during tax season in fun ways with "New Girl" actress Hannah Simone
Wednesday, February 28, 2018
02/28 “NEW GIRL” ACTRESS HANNAH SIMONE HELPS US MAXIMIZE OUR TAX RETURN
Tuesday, February 27, 2018
02/27 FOOD EXPERT DR. DAVID FRIEDMAN, FOOD SANITY
HEALTH EXPERT DR. DAVID FRIEDMAN TALKS ABOUT HIS NEW BOOK, FOOD SANITY: HOW TO EAT IN A WORLD OF FADS AND FICTION
As Lifetime television’s morning show health expert and syndicated radio host, Dr. David Friedman has spent the last 15 years interviewing hundreds of health advocates, scientists, doctors and New York Times bestselling authors. His goal has always been to share cutting edge information that helps his audience reach optimal health. Unfortunately, each new guest contradicted the last and created more confusion than clarity. From proponents of a vegan, paleo, Mediterranean Diet to a gluten-free and low carb diet, the opinions are as different as night and day.
After becoming frustrated with so much biased (often paid for) and conflicting research, Dr. Friedman created a common science meets common sense approach that answers the big question: “What the heck are we supposed to eat?!”
After becoming frustrated with so much biased (often paid for) and conflicting research, Dr. Friedman created a common science meets common sense approach that answers the big question: “What the heck are we supposed to eat?!”
Monday, February 26, 2018
02/26 VICKI CHELF, SUPERFOOD NUTS, TED CUTTING, SLATER'S 50/50 - PASADENA
VICKI CHELF - CO-AUTHOR, SUPERFOOD NUTS: A GUIDE TO COOKING WITH POWER-PACKED WALNUTS, ALMONDS, PECANS, AND MORE
A comprehensive guide to one of the most powerful super foods nature ever created: nuts.
Nuts are nutritionally dense and packed with omega-7 fatty acids, cancer-fighting fiber, and satiating protein—and they're delicious, too! Superfood Nuts is an authoritative guide to walnuts, almonds, pecans, cashews, macadamias, pistachios, and more. Featuring over 75 mouthwatering recipes, fascinating facts, and practical tips for including nuts in your diet, all presented in an easy-to-read style by a nutritionist and a vegan chef, this new entry in the popular Superfoods for Life series is a fantastic resource for anyone who’s a nut for nuts.
Created in consultation with Dr. Daniel Rosenberg, who conducted a groundbreaking study on the effectiveness of walnuts in fighting colon cancer.
TED CUTTING - PRESIDENT OF OPERATIONS, SLATER'S 50/50 - PASADENA
IT ALL STARTED WITH A PASSION FOR GOOD FOOD AND CRAFT BEER.
Slater’s 50/50 was founded in 2009 in Anaheim Hills, California by Scott Slater, a SoCal native with a passion for burgers, bacon and craft beer and a disdain for the boring. Inspired by the belief that bacon is meat candy, Scott created the original 50/50 patty– made of 50% ground bacon and 50% ground beef – and a menu full of amplified burgers and indulgent dishes to pair with one of the most mind-blowing selections of local and regional craft beer available on tap anywhere.
Best of the Best
Over the past six years, Slater’s 50/50 has won numerous “Best Of” awards and is constantly mentioned among the best of the best in local, regional, and national media outlets including People, Food & Wine, Huffington Post, The Howard Stern Show and many more.
It’s All About You
Our goal is for you to leave happy, full and feeling like you had a great experience, from the moment you walk in the door to the moment you walk out. Whether it’s posting a pic of your badass burger creation on Instagram or telling us how we’re doing on Yelp, our guests fuel our pride in delivering a Slater’s 50/50 experience centered on top notch service and the freshest, highest quality ingredients available in an environment that’s relaxed, fun and most importantly, designed to be customizable to our guests’ preferences.
It’s Also About The Over-The-Top Food
Slater’s 50/50 weighs all of its patties AFTER cooking and uses only the finest Holstein beef. Brandt Beef-The True Natural is a family owned, premium natural beef producer in Southern California that is dedicated to sustainable practices. Brandt Beef maintains a “farm-to-fork” philosophy which involves raising its animals humanely and naturally WITHOUT any hormones or the use of antibiotics.
Nuts are nutritionally dense and packed with omega-7 fatty acids, cancer-fighting fiber, and satiating protein—and they're delicious, too! Superfood Nuts is an authoritative guide to walnuts, almonds, pecans, cashews, macadamias, pistachios, and more. Featuring over 75 mouthwatering recipes, fascinating facts, and practical tips for including nuts in your diet, all presented in an easy-to-read style by a nutritionist and a vegan chef, this new entry in the popular Superfoods for Life series is a fantastic resource for anyone who’s a nut for nuts.
Created in consultation with Dr. Daniel Rosenberg, who conducted a groundbreaking study on the effectiveness of walnuts in fighting colon cancer.
TED CUTTING - PRESIDENT OF OPERATIONS, SLATER'S 50/50 - PASADENA
Slater’s 50/50 was founded in 2009 in Anaheim Hills, California by Scott Slater, a SoCal native with a passion for burgers, bacon and craft beer and a disdain for the boring. Inspired by the belief that bacon is meat candy, Scott created the original 50/50 patty– made of 50% ground bacon and 50% ground beef – and a menu full of amplified burgers and indulgent dishes to pair with one of the most mind-blowing selections of local and regional craft beer available on tap anywhere.
Best of the Best
Over the past six years, Slater’s 50/50 has won numerous “Best Of” awards and is constantly mentioned among the best of the best in local, regional, and national media outlets including People, Food & Wine, Huffington Post, The Howard Stern Show and many more.
It’s All About You
Our goal is for you to leave happy, full and feeling like you had a great experience, from the moment you walk in the door to the moment you walk out. Whether it’s posting a pic of your badass burger creation on Instagram or telling us how we’re doing on Yelp, our guests fuel our pride in delivering a Slater’s 50/50 experience centered on top notch service and the freshest, highest quality ingredients available in an environment that’s relaxed, fun and most importantly, designed to be customizable to our guests’ preferences.
It’s Also About The Over-The-Top Food
Slater’s 50/50 weighs all of its patties AFTER cooking and uses only the finest Holstein beef. Brandt Beef-The True Natural is a family owned, premium natural beef producer in Southern California that is dedicated to sustainable practices. Brandt Beef maintains a “farm-to-fork” philosophy which involves raising its animals humanely and naturally WITHOUT any hormones or the use of antibiotics.
Friday, February 23, 2018
02/23 LAWRENCE WU, WUJU HOT SAUCE, NANCY BRYAN, PH.D., THIN IS A STATE OF MIND, STEVE EVANS, THE MOVIE GUY
LAWRENCE WU - FOUNDER AND CREATOR OF WUJU HOT SAUCE
FOR 15% OFF USE PROMO CODE WUJU15 AT WUJUHOTSAUCE.COM
WUJU Hot Sauce is a modern-day success story. Fresh out of college, Lawrence Wu created a hot sauce that he believed could be the next iconic condiment. It was his goal to create not just a spicy hot sauce, but a delicious blend of exotic spices that can add flavor to every meal from sunrise to sunset. After perfecting his recipe, Wu set out on the internet to build his brand. Engaging thousands of Reddit users to try his delicious recipe and give him honest feedback, Wu launched WUJU out into the world to truly phenomenal acclaim. In 2015, Wu ran a wildly successful Kickstarter campaign, which fueled WUJU’s early days. Today WUJU Hot Sauce is available in some of the country’s largest chains across the country.
WUJU Hot Sauce is a thai-inspired hot sauce made with 16 all-natural ingredients including spices and flavors like agave nectar, mango, curry, and more. Hot sauces have traditionally been red and vinegary but WUJU brings you something different and new – a unique blend of agave, mustard and Thai-inspired exotic flavors. All natural WUJU is the perfect blend of flavor, because this mustard-based hot sauce mixes the sweetness of mango and agave nectar with the spiciness of habanero peppers. This unique and tasty flavor profile, paired with its incredible versatility makes WUJU hot sauce the perfect addition to any dish.
WUJU Hot Sauce is available for purchase in select Whole Foods, Safeway, Kroger, Albertsons, Central Market and in natural food stores nationwide as well as online on Amazon and wujuhotsauce.com. WUJU Hot Sauce is available in 5 oz. bottles in original and extra hot and can be purchased in a single bottle or packages of 6 or 12. Suggested retail for one 5oz bottle is $4.99.
WUJU Hot Sauce’s original logo was inspired by a photo of Lawrence’s friend Cody looking out into the sunset. Wu lost Cody to cancer several years back, but his positive outlook and bravery in the face of the horrible disease remain core inspirations for Wu in his own life and business. WUJU Hot Sauce’s new packaging design (launched in December 2017) fully integrates Cody’s sunset into the logo and package design and also includes all the labeling requirements to support mass distribution.
In remembrance of Lawrence’s dear friend Cody who lost his life after a fierce battle with cancer and for his mother who is currently battling cancer WUJU Hot Sauce helps fund, support and provide hot sauce for Cook for Your Life’s Hope Lodge Program cooking classes and dinners created for people touched by cancer.
WUJU Hot Sauce donates a portion of profits from each bottle to support cancer patients and their families. Learn more at wujuhotsauce.com.
NANCY BRYAN, PH.D. - AUTHOR, THIN IS A STATE OF MIND
CAN ANXIETY REALLY MAKE YOU FAT?
Believe it or not, Yes! says Nancy Bryan, author of Thin is a State of Mind, The No-Stress Weight Loss Guide, who has struggled with this herself, and come out on the other side.
As if there weren’t enough to worry about when it comes to battling anxiety, now as Nancy points out, add weight gain to the list of side effects.
HERE’S WHERE NANCY CAN HELP US WITH:
She explains the science behind how anxiety can make you fat and how with this knowledge we can combat it by making better choices. Like any chronic feelings of stress, anxiety triggers the body’s stress response, which in turn, our bodies release large amount of hormones responsible for fat formation. Elevated levels of these hormones can increase blood-sugar levels, contribute to insulin resistance and direct body fat to the abdominal region.
Also, we tend to overeat when feeling stressed, where food becomes addictive. With compulsive or addictive eating, food functions not as nourishment but as a narcotic, which gives an artificial feeling of calm and serves to keep unwelcome thoughts out of awareness.
THE GOOD NEWS IS, AS NANCY HAS EXPERIENCED, WE CAN DO SOMETHING TO COMBAT ADDICTIVE EATING INCLUDING:
If we can remove tension, our bodies respond quickly.
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.
FOR 15% OFF USE PROMO CODE WUJU15 AT WUJUHOTSAUCE.COM
WUJU Hot Sauce is a thai-inspired hot sauce made with 16 all-natural ingredients including spices and flavors like agave nectar, mango, curry, and more. Hot sauces have traditionally been red and vinegary but WUJU brings you something different and new – a unique blend of agave, mustard and Thai-inspired exotic flavors. All natural WUJU is the perfect blend of flavor, because this mustard-based hot sauce mixes the sweetness of mango and agave nectar with the spiciness of habanero peppers. This unique and tasty flavor profile, paired with its incredible versatility makes WUJU hot sauce the perfect addition to any dish.
WUJU Hot Sauce is available for purchase in select Whole Foods, Safeway, Kroger, Albertsons, Central Market and in natural food stores nationwide as well as online on Amazon and wujuhotsauce.com. WUJU Hot Sauce is available in 5 oz. bottles in original and extra hot and can be purchased in a single bottle or packages of 6 or 12. Suggested retail for one 5oz bottle is $4.99.
WUJU Hot Sauce’s original logo was inspired by a photo of Lawrence’s friend Cody looking out into the sunset. Wu lost Cody to cancer several years back, but his positive outlook and bravery in the face of the horrible disease remain core inspirations for Wu in his own life and business. WUJU Hot Sauce’s new packaging design (launched in December 2017) fully integrates Cody’s sunset into the logo and package design and also includes all the labeling requirements to support mass distribution.
In remembrance of Lawrence’s dear friend Cody who lost his life after a fierce battle with cancer and for his mother who is currently battling cancer WUJU Hot Sauce helps fund, support and provide hot sauce for Cook for Your Life’s Hope Lodge Program cooking classes and dinners created for people touched by cancer.
WUJU Hot Sauce donates a portion of profits from each bottle to support cancer patients and their families. Learn more at wujuhotsauce.com.
NANCY BRYAN, PH.D. - AUTHOR, THIN IS A STATE OF MIND
Believe it or not, Yes! says Nancy Bryan, author of Thin is a State of Mind, The No-Stress Weight Loss Guide, who has struggled with this herself, and come out on the other side.
As if there weren’t enough to worry about when it comes to battling anxiety, now as Nancy points out, add weight gain to the list of side effects.
HERE’S WHERE NANCY CAN HELP US WITH:
She explains the science behind how anxiety can make you fat and how with this knowledge we can combat it by making better choices. Like any chronic feelings of stress, anxiety triggers the body’s stress response, which in turn, our bodies release large amount of hormones responsible for fat formation. Elevated levels of these hormones can increase blood-sugar levels, contribute to insulin resistance and direct body fat to the abdominal region.
Also, we tend to overeat when feeling stressed, where food becomes addictive. With compulsive or addictive eating, food functions not as nourishment but as a narcotic, which gives an artificial feeling of calm and serves to keep unwelcome thoughts out of awareness.
THE GOOD NEWS IS, AS NANCY HAS EXPERIENCED, WE CAN DO SOMETHING TO COMBAT ADDICTIVE EATING INCLUDING:
- Turn inward to see and acknowledge if you are suffering from hidden anxiety.
- Replace negative thoughts and feelings with messages of calmness and serenity, which may mean anything from adjusting tiny details such as the fit of your clothes to changing your daily schedule.
- Don’t try to be perfect - perfectionism means having standards that are impossible to achieve.
- Eliminate all foods you have constant cravings for - taking away the temptation altogether.
If we can remove tension, our bodies respond quickly.
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.
Thursday, February 22, 2018
02/22 TEX-MEX COOKING TEACHER JANE BUTEL TALKS CHILI, SUTEE NITAKORN, KA'ANAPALI GOLF COURSES, THE BACHELOR FAN FAVORITE BECCA TILLEY
SPECIALIZING IN SOUTHWESTERN CUISINE & TEX-MEX COOKING TEACHER & AUTHOR JANE BUTEL TALKS ABOUT HER BOOK: CHILI MADNESS
CHILI MADNESS: A PASSIONATE COOKBOOK
Beloved chili. Passionate chili. Hot chili . . . and not just because of the chiles. Chili, the star of cook-offs, the obsession of societies, and the subject of endless debate over its proper preparation. Has there ever been a better time to be a chili head? A well-stocked supermarket today carries a variety of fresh and dried chiles, fresh cilantro, myriad dried and canned beans, chipotle powder, and all the makings for sides and salsas, from tortillas in the refrigerator case to organic avocados. Jane Butel's Chili Madness has been praised as "an elegant celebration" (Travel + Leisure) that "chile lovers will love" (New York Post), it's the spicy bestseller with over 330,000 copies in print. Extensively revised, updated, and expanded, the book will fire up a whole new generation of chili fanatics. Of the 160-plus recipes, more than 130 are brand-new. Here are classics, including Reno Red and Navajo Green and Buzzard’s Breath Chili, as well as newfangled bowls like Moroccan Chili and White Lobster Chili. To accompany the main event are savory breads (Bacon Crumble Cornbread); tempting sidekicks (Hot ’n’ Spicy Okra, Red Hot Sweet Potato Lace); fire-taming salads (Crispy Cilantro Coleslaw); and margaritas, of course. (Six kinds!) Luscious desserts such as Double Chocolate Farmer’s Cakes provide the perfect sweet ending, while chili leftovers are reinvented in crowd-pleasers like Texas-Style Burritos.
SUTEE NITAKORN - PGA HEAD GOLF PROFESSIONAL - KAANAPALI GOLF COURSES
Royal Ka’anapali Course: Celebrating 55 years in 2017, this classic Trent Jones Senior design combines wide fairways with large undulating greens. With over 50 years of tournament history, including the Ka’anapali Champions Skins Game, the Royal Course has tested the skills of some of golf’s greatest legends like Arnold Palmer, Jack Nicklaus and Amy Alcott. Now it’s your turn.
Ka’anapali Kai Course: With some of the best greens on Maui, this layout will test your course management skills. Newly renovated, the Kai Course places a premium on accuracy off the tee and a deft touch around the greens. The Ka’anapali Kai Course has beautiful views of the Pacific and neighboring islands and is home of the Golf Channel’s #1 series, Big Break Ka’anapali.
THE BACHELOR FAN FAVORITE BECCA TILLEY DISHES ON DATING AND LIFE
THE BACHELOR FAN FAVORITE BECCA TILLEY DISHES ON DATING, LIFE AND HER UNANSWERED DEAR ABBY LETTERS
It’s bachelor finale season! The Bachelor: Winter Games is ending on February 22 and The Bachelor wraps up on March 13. Who better to talk about all things Bachelor than show fan favorite and season 19 & 20 veteran - Becca Tilley!
Becca chats about her dating experiences, staying friends with other show contestants and why millennials need a modern-day version of Dear Abby now more than ever. Most importantly, she’ll offer up her predictions for the finales and give you and your viewers the inside scoop.
She’ll also introduce us to The Ritas, a refreshing trio featured in a new Lime-A-Rita campaign that gives candid and indispensable advice. She’ll even invite viewers to ask The Ritas questions on social media for a hilarious, down-to-brass-tacks response.
Beloved chili. Passionate chili. Hot chili . . . and not just because of the chiles. Chili, the star of cook-offs, the obsession of societies, and the subject of endless debate over its proper preparation. Has there ever been a better time to be a chili head? A well-stocked supermarket today carries a variety of fresh and dried chiles, fresh cilantro, myriad dried and canned beans, chipotle powder, and all the makings for sides and salsas, from tortillas in the refrigerator case to organic avocados. Jane Butel's Chili Madness has been praised as "an elegant celebration" (Travel + Leisure) that "chile lovers will love" (New York Post), it's the spicy bestseller with over 330,000 copies in print. Extensively revised, updated, and expanded, the book will fire up a whole new generation of chili fanatics. Of the 160-plus recipes, more than 130 are brand-new. Here are classics, including Reno Red and Navajo Green and Buzzard’s Breath Chili, as well as newfangled bowls like Moroccan Chili and White Lobster Chili. To accompany the main event are savory breads (Bacon Crumble Cornbread); tempting sidekicks (Hot ’n’ Spicy Okra, Red Hot Sweet Potato Lace); fire-taming salads (Crispy Cilantro Coleslaw); and margaritas, of course. (Six kinds!) Luscious desserts such as Double Chocolate Farmer’s Cakes provide the perfect sweet ending, while chili leftovers are reinvented in crowd-pleasers like Texas-Style Burritos.
SUTEE NITAKORN - PGA HEAD GOLF PROFESSIONAL - KAANAPALI GOLF COURSES
Ka’anapali Kai Course: With some of the best greens on Maui, this layout will test your course management skills. Newly renovated, the Kai Course places a premium on accuracy off the tee and a deft touch around the greens. The Ka’anapali Kai Course has beautiful views of the Pacific and neighboring islands and is home of the Golf Channel’s #1 series, Big Break Ka’anapali.
THE BACHELOR FAN FAVORITE BECCA TILLEY DISHES ON DATING AND LIFE
It’s bachelor finale season! The Bachelor: Winter Games is ending on February 22 and The Bachelor wraps up on March 13. Who better to talk about all things Bachelor than show fan favorite and season 19 & 20 veteran - Becca Tilley!
Becca chats about her dating experiences, staying friends with other show contestants and why millennials need a modern-day version of Dear Abby now more than ever. Most importantly, she’ll offer up her predictions for the finales and give you and your viewers the inside scoop.
She’ll also introduce us to The Ritas, a refreshing trio featured in a new Lime-A-Rita campaign that gives candid and indispensable advice. She’ll even invite viewers to ask The Ritas questions on social media for a hilarious, down-to-brass-tacks response.
Wednesday, February 21, 2018
02/21 LARRY LIPSON, AFFORDABLE WINE REPORT
LARRY LIPSON - THE 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.
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.
Tuesday, February 20, 2018
02/20 FEBRUARY IS AMERICAN HEART MONTH, SARI GREAVES, THE CARDIAC RECOVERY COOKBOOK, ELIZABETH WERNER RECAPS THE INTERNATIONAL TOY FAIR
FEBRUARY IS AMERICAN HEART MONTH SO SARI GREAVES, RDN IS HERE TO TALK ABOUT THE CARDIAC RECOVERY COOKBOOK
THE CARDIAC RECOVERY COOKBOOK: HEART HEALTHY RECIPES FOR LIFE AFTER HEART ATTACK OR HEART SURGERY
Help Your Heart by Eating Right!
If you are looking to eat healthier and still enjoy mealtime, open your kitchen to The Cardiac Recovery Cookbook. This indispensable companion to The Cardiac Recovery Handbook contains over 100 quick, easy, and delicious NIH-approved recipes to help cardiac patients eat well on the road to wellness.
Whether you want a quick meal, a nutritious dinner, or a heart-healthy dessert, this book is packed with great tasting recipes the whole family can enjoy.
All the recipes are reduced in saturated fat, cholesterol, and sodium, and come complete with detailed nutritional information. Eat to your heart’s content with The Cardiac Recovery Cookbook.
THE TOY INDUSTRY’S PREMIER PLAYER, ELIZABETH WERNER, TALKS TOY TRENDS THROUGHOUT THE INTERNATIONAL TOY FAIR
2018 TOY TRENDS
The Annual International Toy Fair is the largest toy marketplace in the country, bringing together more than 1,100 manufacturers, distributors and importers to showcase what’s new in the New Year – 400,000+ square feet filled with new and innovative toys, games and entertainment products!
Elizabeth Werner, the toy industry’s premier player offer us an insider’s perspective of the industry’s most innovative, educational and just plain fun toys, set to be introduced into the marketplace this New Year.
SPECIFICALLY, HERE IS WHAT WE ARE “PLAYING WITH”…
Toys that Teach
Imagination & Pretend
Talking Technology
… and more!
Help Your Heart by Eating Right!
If you are looking to eat healthier and still enjoy mealtime, open your kitchen to The Cardiac Recovery Cookbook. This indispensable companion to The Cardiac Recovery Handbook contains over 100 quick, easy, and delicious NIH-approved recipes to help cardiac patients eat well on the road to wellness.
Whether you want a quick meal, a nutritious dinner, or a heart-healthy dessert, this book is packed with great tasting recipes the whole family can enjoy.
All the recipes are reduced in saturated fat, cholesterol, and sodium, and come complete with detailed nutritional information. Eat to your heart’s content with The Cardiac Recovery Cookbook.
THE TOY INDUSTRY’S PREMIER PLAYER, ELIZABETH WERNER, TALKS TOY TRENDS THROUGHOUT THE INTERNATIONAL TOY FAIR
The Annual International Toy Fair is the largest toy marketplace in the country, bringing together more than 1,100 manufacturers, distributors and importers to showcase what’s new in the New Year – 400,000+ square feet filled with new and innovative toys, games and entertainment products!
Elizabeth Werner, the toy industry’s premier player offer us an insider’s perspective of the industry’s most innovative, educational and just plain fun toys, set to be introduced into the marketplace this New Year.
SPECIFICALLY, HERE IS WHAT WE ARE “PLAYING WITH”…
Toys that Teach
Imagination & Pretend
Talking Technology
… and more!
Monday, February 19, 2018
02/19 CELEBRITY STYLIST LINDSAY ALBANESE, FASHION TRENDS EYEWEAR, SOMMELIER NICOLE NIELSEN, RUTH’S CHRIS STEAKHOUSE
CELEBRITY STYLIST, TV PERSONALITY LINDSAY ALBANESE - SPRING AND SUMMER FASHION TRENDS EYEWEAR
RENOWNED BEAUTY & STYLE EXPERT EXPLAINS EYEWEAR MAKES A FASHION STATEMENT
No matter what your style, it’s important to choose the glasses that fit your style and personality. On February 15th, we have Hollywood style and trend-setting expert Lindsay Albanese available to update your audience on the eyeglass trends you’ll be seeing this Spring. Albanese, who is best known for styling Hollywood celebrities, will tell you what her A-List clients are wearing. Find out if Rectangle, Round, Square or Brow Line Glasses will be ‘in’, and which glasses make a statement. Maybe you’re considering colored rims, half-rims or rim-less; there’s also Metal Glasses, Titanium Glasses and the Aviators that have been the standard. You’ll also learn about the optics of prescription glasses, along with the statement you’ll make wearing super cool shades! We hope you’ll book an interview with Lindsay on this uniquely-interesting topic that affects so many of your audience.
SOMMELIER NICOLE NEILSEN JOINS US TO CHAT RUTH’S CHRIS HAPPY HOUR AND UPCOMING EVENTS
ABOUT RUTH’S CHRIS STEAKHOUSE:
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. 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
No matter what your style, it’s important to choose the glasses that fit your style and personality. On February 15th, we have Hollywood style and trend-setting expert Lindsay Albanese available to update your audience on the eyeglass trends you’ll be seeing this Spring. Albanese, who is best known for styling Hollywood celebrities, will tell you what her A-List clients are wearing. Find out if Rectangle, Round, Square or Brow Line Glasses will be ‘in’, and which glasses make a statement. Maybe you’re considering colored rims, half-rims or rim-less; there’s also Metal Glasses, Titanium Glasses and the Aviators that have been the standard. You’ll also learn about the optics of prescription glasses, along with the statement you’ll make wearing super cool shades! We hope you’ll book an interview with Lindsay on this uniquely-interesting topic that affects so many of your audience.
SOMMELIER NICOLE NEILSEN JOINS US TO CHAT RUTH’S CHRIS HAPPY HOUR AND UPCOMING EVENTS
ABOUT RUTH’S CHRIS STEAKHOUSE: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. 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
Friday, February 16, 2018
02/16 KRIS KOSACH, TRAVELTEXAS, ELIZABETH WERNER, TALKS TOY TRENDS THROUGHOUT THE INTERNATIONAL TOY FAIR, STEVE EVANS, THE MOVIE GUY
TRAVEL EXPERT AND TRAVEL CHANNEL HOST KRIS KOSACH SHARES IMPORTANT TIPS FOR CHOOSING YOUR NEXT VACATION DESTINATION
HOT SPOTS IN FREEZING WEATHER FOR VACATION PLANNING
The Original Host of Travel Channel’s Tech Gear - Timely Tips for Great Getaways
Cold weather is still with us for a while, but that doesn’t mean you can’t escape the cold with a ‘hot’ vacation or a weekend getaway. It’s also the perfect time to start planning for Spring or Summer vacation. Here to help is technology and travel expert Kris Kosach, an original host of Travel Channel’s ‘TECH GEAR’ TV show, and a well-known travel and tech expert for Tech TV. Kris will show your viewers some hot spots to consider for their upcoming travel, and she’ll provide timely tips for reducing anxiety during the vacation planning process. We hope let Kris take your viewers and listeners on a travel tour of some amazing vacation destinations.
THE TOY INDUSTRY’S PREMIER PLAYER, ELIZABETH WERNER, TALKS TOY TRENDS THROUGHOUT THE INTERNATIONAL TOY FAIR
2018 TOY TRENDS
The Annual International Toy Fair is the largest toy marketplace in the country, bringing together more than 1,100 manufacturers, distributors and importers to showcase what’s new in the New Year – 400,000+ square feet filled with new and innovative toys, games and entertainment products!
Elizabeth Werner, the toy industry’s premier player offers us an insider’s perspective of the industry’s most innovative, educational and just plain fun toys, set to be introduced into the marketplace this New Year.
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.
HOT SPOTS IN FREEZING WEATHER FOR VACATION PLANNINGThe Original Host of Travel Channel’s Tech Gear - Timely Tips for Great Getaways
Cold weather is still with us for a while, but that doesn’t mean you can’t escape the cold with a ‘hot’ vacation or a weekend getaway. It’s also the perfect time to start planning for Spring or Summer vacation. Here to help is technology and travel expert Kris Kosach, an original host of Travel Channel’s ‘TECH GEAR’ TV show, and a well-known travel and tech expert for Tech TV. Kris will show your viewers some hot spots to consider for their upcoming travel, and she’ll provide timely tips for reducing anxiety during the vacation planning process. We hope let Kris take your viewers and listeners on a travel tour of some amazing vacation destinations.
THE TOY INDUSTRY’S PREMIER PLAYER, ELIZABETH WERNER, TALKS TOY TRENDS THROUGHOUT THE INTERNATIONAL TOY FAIR
2018 TOY TRENDS
The Annual International Toy Fair is the largest toy marketplace in the country, bringing together more than 1,100 manufacturers, distributors and importers to showcase what’s new in the New Year – 400,000+ square feet filled with new and innovative toys, games and entertainment products!
Elizabeth Werner, the toy industry’s premier player offers us an insider’s perspective of the industry’s most innovative, educational and just plain fun toys, set to be introduced into the marketplace this New Year.
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.
Wednesday, February 14, 2018
02/14 LARRY LIPSON, AFFORDABLE WINE REPORT, COOKBOOK AUTHOR AND FOOD BLOGGER CHRISTINA LANE - DESSERT FOR TWO
LARRY LIPSON - THE 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.
COOKBOOK AUTHOR & FOOD BLOGGER CHRISTINA LANE TAKES WELL-LOVED DESSERTS AND SCALES THEM DOWN TO MAKE DESSERT FOR TWO
PERFECT FOR YOUR ROMANTIC VALENTINE'S DAY DINNER!
DESSERT FOR TWO: SMALL BATCH COOKIES, BROWNIES, PIES, AND CAKES
Who doesn't love towering three-layer cakes with mounds of fluffy buttercream? Who can resist four dozen cookies fresh from the oven? Wouldn't you love to stick your spoon into a big bowl of banana pudding? But what about the leftovers? Dessert recipes typically serve eight to ten people. Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it starts. Until now.
Dessert for Two takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars―brownies, blondies, and marshmallow–rice cereal treats―are baked in a loaf pan, which easily serves two when cut across the middle.
Newly married couples and empty-nesters will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: now you can have your own personal-sized cake and eat it, too.
CHECK OUT HER OTHER COOKBOOKS:
COMFORT AND JOY: COOKING FOR TWO
SWEET & SIMPLE: DESSERT FOR TWO
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.
COOKBOOK AUTHOR & FOOD BLOGGER CHRISTINA LANE TAKES WELL-LOVED DESSERTS AND SCALES THEM DOWN TO MAKE DESSERT FOR TWO
DESSERT FOR TWO: SMALL BATCH COOKIES, BROWNIES, PIES, AND CAKES
Who doesn't love towering three-layer cakes with mounds of fluffy buttercream? Who can resist four dozen cookies fresh from the oven? Wouldn't you love to stick your spoon into a big bowl of banana pudding? But what about the leftovers? Dessert recipes typically serve eight to ten people. Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it starts. Until now.
Dessert for Two takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars―brownies, blondies, and marshmallow–rice cereal treats―are baked in a loaf pan, which easily serves two when cut across the middle.
Newly married couples and empty-nesters will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: now you can have your own personal-sized cake and eat it, too.
CHECK OUT HER OTHER COOKBOOKS:
COMFORT AND JOY: COOKING FOR TWO
SWEET & SIMPLE: DESSERT FOR TWO
Tuesday, February 13, 2018
02/13 TRAVEL EXPERT JULIE LOFFREDI, TOP SAFETY TIPS TO MAKE SPRING BREAK MEMORABLE, DR. TIA M. RAINS FROM THE EGG NUTRITION CENTER
AWARD-WINNING JOURNALIST & TRAVEL EXPERT JULIE LOFFREDI - TOP SAFETY TIPS TO MAKE THIS YEAR'S SPRING BREAK MEMORABLE
HOW TO TRAVEL SMART AND SAFE ON SPRING BREAK
It's almost time to shake off the cold temperatures and escape the daily grind with an exciting spring break getaway. And when you think Spring Break, you think Mexico! While it’s a time to relax and have fun, safety concerns are a reality and it's important to travel smart. To do so, we must consider the destination. Recently, the U.S. State Department introduced a new system for alerting Americans about possible security risks while traveling abroad. It is important to keep these in mind when planning a getaway. Lucky for all spring breakers, there are many beautiful destinations in Mexico that have been explicitly listed as having no travel restrictions.
Julie Loffredi shares her top spring break travel safety tips. From where to go, how to book and things to keep in mind when you’re there, she’s got you covered. So, whether you’re headed to Riviera Maya with your college classmates or Tulum with the family, you’ll be able to kick off your flip flops and soak up the sun worry-free.
SOME OF JULIE’S TIPS INCLUDE:
DR. TIA M. RAINS FROM THE EGG NUTRITION CENTER - WHY ADDING EGGS CAN BE A PERFECT ADDITION TO A HEART-HEALTHY DIET
PUT AN EGG ON IT!
February is American Heart Month – a time when people are thinking about how foods can affect their health. Many Americans still believe that eggs should be avoided for their cholesterol content. However, an overwhelming body of scientific research demonstrates otherwise.
Dr. Rains will highlight scientific evidence demonstrating how nutrient-rich eggs can (and should!) be included in a heart-healthy diet and why they are the perfect pair to other heart-healthy foods.
DID YOU KNOW?
HOW TO TRAVEL SMART AND SAFE ON SPRING BREAK
It's almost time to shake off the cold temperatures and escape the daily grind with an exciting spring break getaway. And when you think Spring Break, you think Mexico! While it’s a time to relax and have fun, safety concerns are a reality and it's important to travel smart. To do so, we must consider the destination. Recently, the U.S. State Department introduced a new system for alerting Americans about possible security risks while traveling abroad. It is important to keep these in mind when planning a getaway. Lucky for all spring breakers, there are many beautiful destinations in Mexico that have been explicitly listed as having no travel restrictions.
Julie Loffredi shares her top spring break travel safety tips. From where to go, how to book and things to keep in mind when you’re there, she’s got you covered. So, whether you’re headed to Riviera Maya with your college classmates or Tulum with the family, you’ll be able to kick off your flip flops and soak up the sun worry-free.
SOME OF JULIE’S TIPS INCLUDE:
- Plan wisely: Check the U.S. State Department’s risk level classifications of the destination you plan on visiting before booking your trip. Pack at least two forms of ID. Keep one with you and one in the hotel safe.
- Book in bundle: Purchase vacation packages through a reputable, reliable, and trusted company. You’ll get more value by packaging airfare, hotels and transfers into one great price!
- Know your surroundings: Familiarize yourself with the resort. Know where the security and information desks, and when you’re in town or exploring, best not to stray too far from the beaten path.
- Use common sense: As you would when you’re in an unfamiliar place, exercise plenty of caution. Ask your concierge for restaurant recommendations or a trusted travel advisor for any fun and safe activity ideas.
DR. TIA M. RAINS FROM THE EGG NUTRITION CENTER - WHY ADDING EGGS CAN BE A PERFECT ADDITION TO A HEART-HEALTHY DIET
February is American Heart Month – a time when people are thinking about how foods can affect their health. Many Americans still believe that eggs should be avoided for their cholesterol content. However, an overwhelming body of scientific research demonstrates otherwise.
Dr. Rains will highlight scientific evidence demonstrating how nutrient-rich eggs can (and should!) be included in a heart-healthy diet and why they are the perfect pair to other heart-healthy foods.
DID YOU KNOW?
- There are several nutrients that are uniquely found in eggs. For example, eggs are one of the richest food sources of choline, which is important for fetal brain development and maintaining optimal brain function later in life. Eggs are also one of the only natural sources of vitamin D, providing 41 IU per large egg.
- Don’t toss the yolk! Yolks contain most of the egg’s nutrients like choline, vitamin B12, selenium and more than 40 percent of the protein in an egg.
- The yolk also includes fat-soluble nutrients like vitamin D, E, A, and the carotenoids, lutein and zeaxanthin.
Monday, February 12, 2018
02/12 FOOD CRITIC MERRILL SHINDLER, KEN DASHOW, ‘TUNE IN TO AFIB, TAKE NOTE OF STROKE RISK’
FOOD CRITIC MERRILL SHINDLER - DEEP ETHNIC -- WHERE YOU'RE AN OUTSIDER GETTING STARED AT BY THE INSIDERS!
Food critic/reviewer Merrill Shindler has written and spoken about his various oral fixations, both in America and abroad, for most of his adult life. Beginning in the early ’70s as the Restaurant Critic for the San Francisco Bay Guardian (a position that led, inexplicably, to three years as Music Editor at Rolling Stone), he’s written about livin’ large as Restaurant Critic for San Francisco Magazine, and the Los Angeles Herald Examiner, along with covering the world of chow for the New York Times, Los Angeles Magazine, Travel & Leisure, Diversion, Food Arts, Food & Wine and Bon Appetit. Merrill Shindler has been editor of the Los Angeles Zagat Survey, host of Fine Living: Critics on the Fine Living Network, restaurant critic for the Copley and San Gabriel Valley Newspapers, and host of a weekly program on how much fun it is to put things in your mouth on KABC Radio.
KEN DASHOW TALKS ABOUT A NEW PROGRAM THAT IS URGING AMERICANS TO ‘TUNE IN TO AFIB, TAKE NOTE OF STROKE RISK’
DO YOU KNOW IF YOU’RE AT AN INCREASED RISK OF STROKE?
It’s estimated that in 2017, nearly 7 million Americans have a heart condition that raises their risk of stroke. If you have atrial fibrillation (AFib) not caused by a heart valve problem, your risk of stroke increases five-fold. Approximately 15 percent of all strokes that occur in the U.S. are due to AFib not caused by a heart valve problem. Strokes due to AFib are more severe and more likely to be fatal than strokes not caused by this condition, and they can have a devastating effect on patients and their loved ones.
SOME COMMON SYMPTOMS OF AFIB MAY INCLUDE:
• Fluttering or “thumping” in the chest
• Dizziness
• Shortness of breath
Some people may have no noticeable symptoms and only learn they have AFib when they get a physical exam. With AFib, the top chambers (the atria) of the heart do not contract properly to push blood through the heart. As a result, some blood remains in the top chambers, which can pool, and clots may form. These clots can travel to the brain, blocking or limiting blood flow, and may result in a stroke.
Ken Dashow is a Beatles aficionado and a New York radio institution that thousands tune into every afternoon to hear on iHeartMedia New York’s Q104.3. Now he’s lending his voice to a campaign that is close to his heart, asking people to ‘Tune in to AFib.’
KEN DASHOW TALKS ABOUT A NEW PROGRAM THAT IS URGING AMERICANS TO ‘TUNE IN TO AFIB, TAKE NOTE OF STROKE RISK’
DO YOU KNOW IF YOU’RE AT AN INCREASED RISK OF STROKE?
It’s estimated that in 2017, nearly 7 million Americans have a heart condition that raises their risk of stroke. If you have atrial fibrillation (AFib) not caused by a heart valve problem, your risk of stroke increases five-fold. Approximately 15 percent of all strokes that occur in the U.S. are due to AFib not caused by a heart valve problem. Strokes due to AFib are more severe and more likely to be fatal than strokes not caused by this condition, and they can have a devastating effect on patients and their loved ones.
SOME COMMON SYMPTOMS OF AFIB MAY INCLUDE:
• Fluttering or “thumping” in the chest
• Dizziness
• Shortness of breath
Some people may have no noticeable symptoms and only learn they have AFib when they get a physical exam. With AFib, the top chambers (the atria) of the heart do not contract properly to push blood through the heart. As a result, some blood remains in the top chambers, which can pool, and clots may form. These clots can travel to the brain, blocking or limiting blood flow, and may result in a stroke.
Ken Dashow is a Beatles aficionado and a New York radio institution that thousands tune into every afternoon to hear on iHeartMedia New York’s Q104.3. Now he’s lending his voice to a campaign that is close to his heart, asking people to ‘Tune in to AFib.’
Friday, February 9, 2018
02/09 CELEBRITY CHEF JEFF MAURO, JAMES BEARD AWARD WINNER KEN FORKISH , NATIONAL PIZZA DAY, STEVE EVANS THE MOVIE GUY
FOOD NETWORK STAR JEFF MAURO SHOWCASES NEW RECIPES AND HELPFUL TIPS TO INTRODUCE YOUNG KIDS TO DIFFERENT CUISINES AND FLAVORS
HOW PARENTS CAN INTRODUCE THEIR CHILDREN TO A WORLD OF FLAVOR
Approximately 40 percent of millennials are now parents and these parents take pride in introducing their children to the world around them – through mealtime, family travel and more. In fact, according to a recent Foresight Factory study, nearly 75 percent of millennial moms are self-proclaimed foodies who make a point of introducing young kids to different cuisines and flavors, believing that introduction to variety positively contributes to a child’s sense of identity.
Emmy-nominated celebrity chef, and dad Jeff Mauro will be available to share how to make cooking fun for kids and how to expand their flavor palates. He will also discuss a new online flavor exploration website from Juicy Juice with custom recipes and helpful cooking tips. The website will also feature fun activities and games for families, who will have the chance to win daily prizes from February through April.
WWW.JUICYJUICE.COM
JAMES BEARD AWARD WINNER KEN FORKISH JOINS THE SHOW FOR NATIONAL PIZZA DAY
THE ELEMENTS OF PIZZA: UNLOCKING THE SECRETS TO WORLD-CLASS PIES AT HOME
In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award-winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook.
The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home.
His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.
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.
Approximately 40 percent of millennials are now parents and these parents take pride in introducing their children to the world around them – through mealtime, family travel and more. In fact, according to a recent Foresight Factory study, nearly 75 percent of millennial moms are self-proclaimed foodies who make a point of introducing young kids to different cuisines and flavors, believing that introduction to variety positively contributes to a child’s sense of identity.
Emmy-nominated celebrity chef, and dad Jeff Mauro will be available to share how to make cooking fun for kids and how to expand their flavor palates. He will also discuss a new online flavor exploration website from Juicy Juice with custom recipes and helpful cooking tips. The website will also feature fun activities and games for families, who will have the chance to win daily prizes from February through April.
WWW.JUICYJUICE.COM
JAMES BEARD AWARD WINNER KEN FORKISH JOINS THE SHOW FOR NATIONAL PIZZA DAY
In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award-winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook.
The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home.
His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.
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.
Thursday, February 8, 2018
02/08 MIKE SCOCOZZA, OYSTERS XO, A CULINARY EVENING WITH THE CALIFORNIA WINEMASTERS, DR VICTORIA DOOLEY, PREVENT THE FLU
MIKE SCOCOZZA - WEST COAST SALES MANAGER, OYSTERS XO - WILL BE AT ‘A CULINARY EVENING WITH THE CALIFORNIA WINEMASTERS’ THIS YEAR
Oysters XO is an innovative raw bar catering service made to spice up elite events. As the first mobile oyster bar, we offer something unique, exquisite and unexpected. Our charming Oyster Girls & Oyster Guys move among party guests while shucking and serving fresh oysters. Originally from New York City, we now have expanded to 10 locations bringing premium oyster shuckers throughout North America. Oysters XO is an experience like no other. You have to see it to believe it.
DR VICTORIA DOOLEY - TAKE ACTION TO PREVENT THE FLU, TIPS AND REMEDIES
WINTER WELLNESS
CDC, ”The flu is widespread across the nation" Take action to prevent the flu!
According to the CDC, all U.S. states but Hawaii continue to report widespread flu activity and the number of states experiencing “high influenza activity” Experts agree that even among the vaccinated, incidence of flu-like symptoms is at an all-time high. And the flu season has still weeks to go! Board-certified Family Medicine physician Dr. Victoria Dooley, MD has easy tips on how you can prevent the flu and reduce the length of the illness in case you do catch it.
Dr. Victoria Dooley, MD is a board-certified Family Medicine physician. Dr. Dooley's dynamic personality and commanding stage presence make her sought after as an on-air health expert on numerous live radio and TV broadcasts. For over two years, she was a weekly contributing medical expert on Detroit’s ABC WXYZ-TV news. She also displays her passion for health education in print. Dr Dooley has published op-eds in The New York Times and is a contributing Huffington Post blogger.
WWW.ROBITUSSIN.COM
WWW.BLISTEX.COM
DR VICTORIA DOOLEY - TAKE ACTION TO PREVENT THE FLU, TIPS AND REMEDIES
CDC, ”The flu is widespread across the nation" Take action to prevent the flu!
According to the CDC, all U.S. states but Hawaii continue to report widespread flu activity and the number of states experiencing “high influenza activity” Experts agree that even among the vaccinated, incidence of flu-like symptoms is at an all-time high. And the flu season has still weeks to go! Board-certified Family Medicine physician Dr. Victoria Dooley, MD has easy tips on how you can prevent the flu and reduce the length of the illness in case you do catch it.
Dr. Victoria Dooley, MD is a board-certified Family Medicine physician. Dr. Dooley's dynamic personality and commanding stage presence make her sought after as an on-air health expert on numerous live radio and TV broadcasts. For over two years, she was a weekly contributing medical expert on Detroit’s ABC WXYZ-TV news. She also displays her passion for health education in print. Dr Dooley has published op-eds in The New York Times and is a contributing Huffington Post blogger.
WWW.ROBITUSSIN.COM
WWW.BLISTEX.COM
Wednesday, February 7, 2018
02/07 HGTV LIFESTYLE AND DESIGN EXPERT KELLY EDWARDS, ANDREAS NIETO, THE WESTIN BONAVENTURE, VALENTINES DAY PROMOTIONS
HGTV LIFESTYLE AND DESIGN EXPERT KELLY EDWARDS OFFERS MID-WINTER HOME MAKEOVER TIPS TO BRIGHTEN UP AND BEAT THE BLUES
MID-WINTER MAKEOVER
The holidays are well in the past, and spring is a ways to come. As we fend off the mid-winter blues and dream of longer days and warmer weather, this is the perfect time to talk tips on how to lighten and brighten your home environment. Known for hosting HGTV’s “Design on a Dime” and recently seen on OWN’s “Home Made Simple” and Hallmark Channel’s “Home and Family TV”, lifestyle and design expert Kelly Edwards is on hand to provide her prized tips and tricks for a mid-winter makeover.
ANDREAS NIETO FROM THE WESTIN BONAVENTURE HOTEL TELLS US ALL ABOUT THIS YEARS VALENTINES DAY PROMOTIONS!
The Most Famous Downtown Los Angeles Hotel - Elegantly presiding over the City of Angels, The Westin Bonaventure Hotel & Suites provides the ultimate urban oasis in the heart of the business district. An international symbol that has come to represent the beauty and sophistication of the city itself, this famous Westin Los Angeles hotel is one of the most photographed destinations in the world. Stroll through our atrium lobby, and you'll immediately see why. Enjoy spectacular skyline views, access to over 40 specialty boutiques and restaurants, and unparalleled meeting facilities. Discover LA's largest convention hotel - widely regarded as a "City-within-a City" - sure to surpass all expectations. A landmark attraction in its own right, this unique name in downtown Los Angeles hotels beckons you with an exceptional setting.
LA PRIME
Savor The Views & Cuisine At Our Downtown Los Angeles Steak Restaurant. Located on the 35th floor of the Westin Bonaventure Hotel and Suites our award winning restaurant invites you to experience a culinary adventure in a relaxed atmosphere of refined service. LA Prime, known for its innovative and edgy cuisine offers prime beef steaks, both wet and dry aged, beautiful lamb and veal chops, fresh fish and shellfish enhanced with local produce and an award winning wine cellar, provides the ultimate in dining. Executive Chef Andreas Nieto has created a masterful menu utilizing only fresh ingredients in combination with an artist eye to please your palate. As you dine a million lights will stretch out at your feet or wink at you from the sky as you sit back, relax and enjoy all that downtown Los Angeles has to offer.
BONAVISTA LOUNGE
Breathtaking downtown Los Angeles views from BonaVista, our revolving cocktail lounge. Treat yourself to a dazzling new perspective on the “City of Angels.” Located on the 34th floor, BonaVista Lounge boasts soaring views of downtown LA Indulge in delicious appetizers and specialty drinks served in souvenir glassware. It's the perfect location for a romantic date or high-powered business meeting.
404 South Figueroa Street
Los Angeles, California 90071
www.TheBonaventure.com
MID-WINTER MAKEOVER
The holidays are well in the past, and spring is a ways to come. As we fend off the mid-winter blues and dream of longer days and warmer weather, this is the perfect time to talk tips on how to lighten and brighten your home environment. Known for hosting HGTV’s “Design on a Dime” and recently seen on OWN’s “Home Made Simple” and Hallmark Channel’s “Home and Family TV”, lifestyle and design expert Kelly Edwards is on hand to provide her prized tips and tricks for a mid-winter makeover.
ANDREAS NIETO FROM THE WESTIN BONAVENTURE HOTEL TELLS US ALL ABOUT THIS YEARS VALENTINES DAY PROMOTIONS!
LA PRIME
Savor The Views & Cuisine At Our Downtown Los Angeles Steak Restaurant. Located on the 35th floor of the Westin Bonaventure Hotel and Suites our award winning restaurant invites you to experience a culinary adventure in a relaxed atmosphere of refined service. LA Prime, known for its innovative and edgy cuisine offers prime beef steaks, both wet and dry aged, beautiful lamb and veal chops, fresh fish and shellfish enhanced with local produce and an award winning wine cellar, provides the ultimate in dining. Executive Chef Andreas Nieto has created a masterful menu utilizing only fresh ingredients in combination with an artist eye to please your palate. As you dine a million lights will stretch out at your feet or wink at you from the sky as you sit back, relax and enjoy all that downtown Los Angeles has to offer.
BONAVISTA LOUNGE
Breathtaking downtown Los Angeles views from BonaVista, our revolving cocktail lounge. Treat yourself to a dazzling new perspective on the “City of Angels.” Located on the 34th floor, BonaVista Lounge boasts soaring views of downtown LA Indulge in delicious appetizers and specialty drinks served in souvenir glassware. It's the perfect location for a romantic date or high-powered business meeting.
404 South Figueroa Street
Los Angeles, California 90071
www.TheBonaventure.com
Tuesday, February 6, 2018
02/06 EXECUTIVE CHEF CLAUDIO MARCHESAN, OSTERIA BIGOLI IN SANTA MONICA
EXECUTIVE CHEF CLAUDIO MARCHESAN - OSTERIA BIGOLI IN SANTA MONICA
ITALIAN FOOD WITH A FLARE!
Chef Marchesan once again returns to Southern California to create his masterpiece restaurant in Santa Monica. This intimate restaurant features some of his finest dishes he has created and perfected over the last 40 years. Old world food with a new flare.
ABOUT CLAUDIO MARCHESAN
Claudio Marchesan is a native of Grado, Italy. Chef Marchesan attended ENALC, the Professional Cooking School of Rome, from 1966 to 1968 where he studied under the guidance of the renowned Master Chef Giovanni Caruso, one of the still living prodigies of the one and only “August Escoffier”. After graduating from this prestigious school, Chef Marchesan apprenticed at several three star restaurants in his home region of Fruiuli. In 1981, gifted with new ideas and administrative knowledge, Marchesan joined the Bay Area’s innovative restaurant company, Spectrum Foods, under the leadership of famed restaurateurs Larry Mindel and Jerry Magnin. His first project was to launch the Union Street-located “Ristorante PREGO”, which was done with enormous success due to its open kitchen. Following the acquisition of Il Fornaio by Larry Mindel of Spectrum Foods, Marchesan joined his former boss and mentor in 1987 with the title of Executive Chef. He opened the first Il fornaio Cucina Italiana in Corte Madera, followed by other locations such as Del Mar, Palo Alto, Levi Plaza in San Francisco. Time came for Claudio Marchesan to fulfill his dream of opening his own restaurant. The opportunity came in exclusive Montecito, near Santa Barbara, where Marchesan opened Pane e Vino with enormous success. Another Pane e Vino opened in San Francisco to become for eleven consecutive years, the best Italian Trattoria according to San Francisco’s Focus Magazine. And then came the partnership with Rod Dyer in Los Angeles California that was located on Beverly Boulevard. Pane e Vino was considered to be one of the finest Italian restaurants in Los Angeles. Currently Claudio resides in San Francisco Californina where he is the owner/ operator at Eangelo. A small traditional Italian Trattoria in the Marina District. He has been in operation since 2005.
Chef Marchesan once again returns to Southern California to create his masterpiece restaurant in Santa Monica. This intimate restaurant features some of his finest dishes he has created and perfected over the last 40 years. Old world food with a new flare.
ABOUT CLAUDIO MARCHESAN
Claudio Marchesan is a native of Grado, Italy. Chef Marchesan attended ENALC, the Professional Cooking School of Rome, from 1966 to 1968 where he studied under the guidance of the renowned Master Chef Giovanni Caruso, one of the still living prodigies of the one and only “August Escoffier”. After graduating from this prestigious school, Chef Marchesan apprenticed at several three star restaurants in his home region of Fruiuli. In 1981, gifted with new ideas and administrative knowledge, Marchesan joined the Bay Area’s innovative restaurant company, Spectrum Foods, under the leadership of famed restaurateurs Larry Mindel and Jerry Magnin. His first project was to launch the Union Street-located “Ristorante PREGO”, which was done with enormous success due to its open kitchen. Following the acquisition of Il Fornaio by Larry Mindel of Spectrum Foods, Marchesan joined his former boss and mentor in 1987 with the title of Executive Chef. He opened the first Il fornaio Cucina Italiana in Corte Madera, followed by other locations such as Del Mar, Palo Alto, Levi Plaza in San Francisco. Time came for Claudio Marchesan to fulfill his dream of opening his own restaurant. The opportunity came in exclusive Montecito, near Santa Barbara, where Marchesan opened Pane e Vino with enormous success. Another Pane e Vino opened in San Francisco to become for eleven consecutive years, the best Italian Trattoria according to San Francisco’s Focus Magazine. And then came the partnership with Rod Dyer in Los Angeles California that was located on Beverly Boulevard. Pane e Vino was considered to be one of the finest Italian restaurants in Los Angeles. Currently Claudio resides in San Francisco Californina where he is the owner/ operator at Eangelo. A small traditional Italian Trattoria in the Marina District. He has been in operation since 2005.
Monday, February 5, 2018
02/05 LIFESTYLE EXPERT DANIELLE SMITH, TARA WALPERT LEVY
LIFESTYLE EXPERT DANIELLE SMITH OFFERS TIPS FOR THE PERFECT STAY-AT-HOME VALENTINE’S DATE
Valentine’s Day is around the corner, and your viewers have likely already started planning the menu and strategizing their gifts. The holiday is no longer just celebrated by “couples” – but rather it’s embraced by families, friends and co-workers to all share together.
Founder of prettyextraordinary.com, Danielle Smith shares her tips to achieve that special “Valentine’s Vibe” in the comfort of home:
TARA WALPERT LEVY FROM YOUTUBE, GIVES AN INSIDE LOOK AT WHAT CAPTURED PEOPLE’S IMAGINATIONS DURING THE BIG GAME
From the Top Trending Super Bowl Ads and Halftime Show-Stoppers, to the Most-Searched Teams and Players, find out What Americans were Searching for during the Most-Watched Event of the Year
Millions of Americans tuned in for Super Bowl LII, so find out what players, teams and topics sent people searching during the big event. Whether you were looking for the top trending Super Bowl ads, for what people cooked to host the big game, or for more information about this year’s MVP, Tara Walpert Levy, VP, YouTube, gives an inside look at what captured people’s imaginations during the big game!
Founder of prettyextraordinary.com, Danielle Smith shares her tips to achieve that special “Valentine’s Vibe” in the comfort of home:
- Manage the Menu – Danielle will show viewers how to plan a delicious and comforting Vday-themed meal
- Happiness at Home – Danielle will remind viewers that it’s sometimes more special to keep things simple and share the holiday at home rather than fighting the crowd
- A Guide to Gifting – How to pick the perfect gift for your loved ones
TARA WALPERT LEVY FROM YOUTUBE, GIVES AN INSIDE LOOK AT WHAT CAPTURED PEOPLE’S IMAGINATIONS DURING THE BIG GAME
Millions of Americans tuned in for Super Bowl LII, so find out what players, teams and topics sent people searching during the big event. Whether you were looking for the top trending Super Bowl ads, for what people cooked to host the big game, or for more information about this year’s MVP, Tara Walpert Levy, VP, YouTube, gives an inside look at what captured people’s imaginations during the big game!
Friday, February 2, 2018
02/02 KAITLYN CARL, GRUBHUB TOP GOOD LUCK FOODS FOR SUPER BOWL, ITALIAN CHEF MARK STRAUSMAN FROM FREDS AT BARNEYS DOWNTOWN, STEVE EVANS THE MOVIE GUY
KAITLYN CARL, GRUBHUB TRENDS EXPERT - TOP GOOD LUCK FOODS FOR SUPER BOWL 52
Grubhub, the nation's leading online and mobile food-ordering company, is back again with their top good luck foods for Super Bowl 52. They have the top ten foods for both the New England Patriots and Philadelphia Eagles for all the superstitious fans, plus the overall most ordered dishes on Super Bowl Sunday.
ITALIAN CHEF MARK STRAUSMAN - TALKS ABOUT FREDS AT BARNEYS DOWNTOWN
MARK STRAUSMAN is a native New Yorker who grew up in a Queens housing project and rose to become one of the best-known Italian chefs in the country. He received a degree in 1982 in Hotel and Restaurant Management from New York City Technical College. After graduation Mark took an externship for three months in a 5-star hotel in Frankfurt, Germany. He parlayed those three months into a four-year odyssey, working in several top European restaurants and learning the art of classical cooking, before returning to New York in 1986.
Although in Europe he worked in formal, French-style kitchens, Mark strongly felt the lure of country cooking. In 1988, he partnered with Pino Luongo, and together they opened the ground-breaking Sapore di Mare in East Hampton, New York, and Coco Pazzo on Manhattan’s Upper East Side, which The New York Times awarded three stars. In 1994, Mark opened his own restaurant in the Flatiron district, Campagna, which was dubbed “media central” by New York magazine.
Since 1994, Mark has been Managing Director of the high-profile Freds, a restaurant he developed for the Barneys New York Madison Avenue flagship store. He has developed and run off-shoots of Freds at Barneys New York locations in Chelsea, Beverly Hills, Chicago, and San Francisco and is an in-demand consultant for restaurants all over the United States, from Cape Cod to the Northwest.
In March 2016, Strausman helped open Freds at Barneys Downtown. The renowned restaurant, headed by Executive Chef Mark Strausman, offers innovative Italian-inspired and modern American dishes, which cater to the downtown audience. Famed for its chopped salads and light Italian fare, dishes from the classic Freds uptown menu like the Freds Chopped Chicken Salad, Estelle’s Chicken Soup, Penne al’Arrabbiata with Chef Mark’s signature spicy tomato sauce, and a New-York style Pizza Margherita were all included on the downtown menu.
In October 2010 Strausman returned to his love of country cooking by opening
Agriturismo, a restaurant in the countryside close to New York City (Pine Plains, NY) that showcases foods from the nearby farms of the Hudson Valley. Agriturismo’s unique focus earned it a feature in the Travel Section of The New York Times, which called Mark’s food “uncomplicated but satisfying,” and “loaded with flavor.”
Mark is the author of two cookbooks, both of which have received starred reviews in Publishers Weekly. His first, The Campagna Table, was published by William Morrow in 1999. In addition to Publishers Weekly, it also received a starred review in Booklist. His second book, Two Meatballs in the Italian Kitchen, co-authored with Pino Luongo, is in its second printing. It received a James Beard Award nomination in 2008.
Mark has a wealth of television experience. He was a regular guest on the original
Martha Stewart Living since its inception. He has logged guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, and numerous programs on The Food Network, as well as many others. Online, Mark has worked with Yahoo, and is a guest contributor to The Huffington Post.
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.
ITALIAN CHEF MARK STRAUSMAN - TALKS ABOUT FREDS AT BARNEYS DOWNTOWN
MARK STRAUSMAN is a native New Yorker who grew up in a Queens housing project and rose to become one of the best-known Italian chefs in the country. He received a degree in 1982 in Hotel and Restaurant Management from New York City Technical College. After graduation Mark took an externship for three months in a 5-star hotel in Frankfurt, Germany. He parlayed those three months into a four-year odyssey, working in several top European restaurants and learning the art of classical cooking, before returning to New York in 1986.Although in Europe he worked in formal, French-style kitchens, Mark strongly felt the lure of country cooking. In 1988, he partnered with Pino Luongo, and together they opened the ground-breaking Sapore di Mare in East Hampton, New York, and Coco Pazzo on Manhattan’s Upper East Side, which The New York Times awarded three stars. In 1994, Mark opened his own restaurant in the Flatiron district, Campagna, which was dubbed “media central” by New York magazine.
Since 1994, Mark has been Managing Director of the high-profile Freds, a restaurant he developed for the Barneys New York Madison Avenue flagship store. He has developed and run off-shoots of Freds at Barneys New York locations in Chelsea, Beverly Hills, Chicago, and San Francisco and is an in-demand consultant for restaurants all over the United States, from Cape Cod to the Northwest.
In March 2016, Strausman helped open Freds at Barneys Downtown. The renowned restaurant, headed by Executive Chef Mark Strausman, offers innovative Italian-inspired and modern American dishes, which cater to the downtown audience. Famed for its chopped salads and light Italian fare, dishes from the classic Freds uptown menu like the Freds Chopped Chicken Salad, Estelle’s Chicken Soup, Penne al’Arrabbiata with Chef Mark’s signature spicy tomato sauce, and a New-York style Pizza Margherita were all included on the downtown menu.
In October 2010 Strausman returned to his love of country cooking by opening
Agriturismo, a restaurant in the countryside close to New York City (Pine Plains, NY) that showcases foods from the nearby farms of the Hudson Valley. Agriturismo’s unique focus earned it a feature in the Travel Section of The New York Times, which called Mark’s food “uncomplicated but satisfying,” and “loaded with flavor.”
Mark is the author of two cookbooks, both of which have received starred reviews in Publishers Weekly. His first, The Campagna Table, was published by William Morrow in 1999. In addition to Publishers Weekly, it also received a starred review in Booklist. His second book, Two Meatballs in the Italian Kitchen, co-authored with Pino Luongo, is in its second printing. It received a James Beard Award nomination in 2008.
Mark has a wealth of television experience. He was a regular guest on the original
Martha Stewart Living since its inception. He has logged guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, and numerous programs on The Food Network, as well as many others. Online, Mark has worked with Yahoo, and is a guest contributor to The Huffington Post.
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.
Thursday, February 1, 2018
02/01 ALAN ROSEN, JUNIOR'S RESTAURANTS AND BAKERY, JANELL GOODWIN, USDA TIPS TO KEEP SUPER BOWL FANS SAFE
ALAN ROSEN - OWNER, JUNIOR'S RESTAURANTS AND BAKERY - VALENTINE'S DAY SPECIALS BEING OFFERED AT ALL LOCATIONS AND ONLINE
Hail a taxicab anywhere in New York City and tell the driver, "Take me to the best cheesecake in New York." Odds are you will end up at the corner of Flatbush and DeKalb Avenues in Brooklyn, at Juniors. Founded by Harry Rosen in 1950, Junior's landmark restaurant is known as the home of New York's best cheesecake. For decades, Brooklynites (and other New Yorkers) have come to eat, laugh, and kibbtiz (argue) over cheesecake. In the 1950's, an entire generation came of age at Junior's. Our cheesecake was as important as the Brooklyn Dodgers...the Fox Theater...Coney Island...Brighton Beach. Today loyal customers still come --from all over and all walks of life. Famous mayors. Presidents. Hall of Fame athletes. Authors, singers, movie stars. In fact, it's as true today as it was 60 years ago when we started, "You haven't really lived until you've had cheesecake at Junior's."
Landmark Locations
Since the 1950’s, Junior’s has been famous for great food, great fun, great service, and, of course, the best cheesecake. Our original location in Brooklyn on Flatbush Avenue is still thriving. Or you can visit us in some of our more recent landmark additions—in the heart of the theater district on Broadway in Times Square or you can try your luck at outside of New York—at the Fox Tower Hotel at Foxwoods Casino in Connecticut. We recently headed to the Sixth Borough with the opening of our newest location in Mizner Park in Boca Raton, Florida. With a full menu ranging from steaks to seafood and sandwiches to salads and cheesecake, we know you’ll have a fabulous dining experience at any of our establishments and, of course, don’t forget to order dessert!
FOOD SAFETY EXPERT JANELL GOODWIN - USDA OFFERS TIPS TO KEEP SUPER BOWL FANS SAFE FROM FOODBORNE ILLNESS
USDA OFFERS TIPS TO KEEP SUPER BOWL FANS SAFE FROM FOODBORNE ILLNESS
Don’t Drop the Ball: Always Remember Clean, Separate, Cook and Chill
Large groups of friends and cheering for your favorite team are what make Super Bowl parties so much fun, but they also often involve lots of finger foods and communal dishes. That means foods will be left out for long periods of time, which can be a recipe for disaster.
Each year in America, roughly 128,000 people are hospitalized and 3,000 people die from foodborne illness, according to the Centers for Disease Control and Prevention (CDC). USDA is offering tips to help consumers learn how to protect themselves from food poisoning as they snack on chicken wings, nachos, pizza and dips during the big game. So how do you make a delicious Super Bowl feast and keep your guests safe? Remember the four simple steps for preparing a meal: clean, separate, cook and chill.
A recent Food and Drug Administration food safety survey found that 40 percent of consumers say they never use a food thermometer to check the internal temperature of chicken parts, including wings, one of the most popular Super Bowl dishes. Using a food thermometer is the only way to be sure poultry, meat or seafood has reached a high enough internal temperature to kill any bacteria that may be present. Additionally, 67 percent of consumers admit they wash their poultry parts in the kitchen sink, which can spread illness-causing bacteria and is not recommended by the USDA.
This Super Bowl, Americans can get answers to their food safety questions by visiting FoodSafety.gov. They can also call the USDA Meat and Poultry Hotline at 1-888-MPHotline. Both are available in English and Spanish.
USDA food safety experts are available to share the top tips for families on how to safely prepare for Super Bowl parties and prevent dangerous foodborne illness.
Landmark Locations
Since the 1950’s, Junior’s has been famous for great food, great fun, great service, and, of course, the best cheesecake. Our original location in Brooklyn on Flatbush Avenue is still thriving. Or you can visit us in some of our more recent landmark additions—in the heart of the theater district on Broadway in Times Square or you can try your luck at outside of New York—at the Fox Tower Hotel at Foxwoods Casino in Connecticut. We recently headed to the Sixth Borough with the opening of our newest location in Mizner Park in Boca Raton, Florida. With a full menu ranging from steaks to seafood and sandwiches to salads and cheesecake, we know you’ll have a fabulous dining experience at any of our establishments and, of course, don’t forget to order dessert!
FOOD SAFETY EXPERT JANELL GOODWIN - USDA OFFERS TIPS TO KEEP SUPER BOWL FANS SAFE FROM FOODBORNE ILLNESS
Don’t Drop the Ball: Always Remember Clean, Separate, Cook and Chill
Large groups of friends and cheering for your favorite team are what make Super Bowl parties so much fun, but they also often involve lots of finger foods and communal dishes. That means foods will be left out for long periods of time, which can be a recipe for disaster.
Each year in America, roughly 128,000 people are hospitalized and 3,000 people die from foodborne illness, according to the Centers for Disease Control and Prevention (CDC). USDA is offering tips to help consumers learn how to protect themselves from food poisoning as they snack on chicken wings, nachos, pizza and dips during the big game. So how do you make a delicious Super Bowl feast and keep your guests safe? Remember the four simple steps for preparing a meal: clean, separate, cook and chill.
A recent Food and Drug Administration food safety survey found that 40 percent of consumers say they never use a food thermometer to check the internal temperature of chicken parts, including wings, one of the most popular Super Bowl dishes. Using a food thermometer is the only way to be sure poultry, meat or seafood has reached a high enough internal temperature to kill any bacteria that may be present. Additionally, 67 percent of consumers admit they wash their poultry parts in the kitchen sink, which can spread illness-causing bacteria and is not recommended by the USDA.
This Super Bowl, Americans can get answers to their food safety questions by visiting FoodSafety.gov. They can also call the USDA Meat and Poultry Hotline at 1-888-MPHotline. Both are available in English and Spanish.
USDA food safety experts are available to share the top tips for families on how to safely prepare for Super Bowl parties and prevent dangerous foodborne illness.
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