On Today's Show: CRNtalk.com
Helen Phillips WINNER -"The Biggest Loser" (NBC) (From Season 7)
Helen is a very outgoing, friendly and caring mom of three. She has always put her friends and family before herself, which has left her with little time to care for her own needs, including a proper diet. Helen fell into the fast food routine; it was simple and worked with her busy schedule. She was not always heavy and once the weight was gained she found herself not able to enjoy the physical activities she once loved to do. Now instead of taking a hike, she finds herself sitting on the couch watching the Travel Channel while eating ice cream. Helen says she and her husband have become each other's enablers and this only makes it harder to lose the weight. Helen and her husband keep the fridge stocked with all their favorite junk foods that she cannot resist. Helen knows she needs to be on the show to become a better role model for the people she loves, and above all, for herself. SE WON LAST YEARS "Biggest Loser - Couples" Lost 140 pounds. SEASON 8 PREMIERE TUES SEPT 15
Wolfgang Puck - Celebrity Chef
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. Puck began cooking at his mother's side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at fourteen years of age. As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975. Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s. From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982 Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Wolfgang and Spago earned many accolades during its popular eighteen years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994. Wolfgang is the only chef to have won the Outstanding Chef of the Year Award two times. In 1983, following the success of Spago, Puck went on to open Chinois on Main in Santa Monica. His early exposure to Southern California's multicultural population intrigued him, inspiring him to fuse the Asian flavors and products of Koreatown, Chinatown, and Thaitown with his French- and California-based cuisine in a fine dining setting. Chinois on Main brought diners a fresh and imaginative Asian-fusion menu that laid the groundwork for fusion cooking in America. In 1989, Wolfgang opened his third restaurant, Postrio, in the Prescott Hotel off San Francisco's Union Square. Postrio also draws upon the multi-ethnic nature of its surroundings. Its contemporary American cuisine, with its emphasis on local ingredients, continues to draw rave reviews in Northern California's highly competitive culinary market. In 1997, Wolfgang moved Spago to an elegant setting on Cañon Drive in Beverly Hills. His Beverly Hills menu blazed new ground, with a combination of updated Spago classics and newly conceived items created by the award-winning talents of Managing Partner/Executive Chef Lee Hefter and Executive Pastry Chef Sherry Yard. The seasonal menu also draws from Wolfgang's favorite childhood dishes, offering a selection of Austrian specialties such as Wienerschnitzel and Kaiserschmarren. Spago Beverly Hills recently garnered two coveted Michelin Stars, one of only three Los Angeles restaurants to achieve this accolade. In 2006, Wolfgang opened CUT, a sleek, contemporary steakhouse at the acclaimed Beverly Wilshire, a Four Seasons Hotel. After only one year, CUT earned a prestigious Michelin star. Wolfgang has changed the way Americans cook and eat by mixing formal French techniques and Asian- and California-influenced aesthetics with the highest quality ingredients. He also has changed the face of dining in cities throughout the nation, first in Los Angeles, then in Las Vegas, where he was the first star chef to create a contemporary fine dining restaurant, paving the way for other celebrated chefs and the city's metamorphosis into a dining destination. After opening Spago in the Forum Shops at Caesars in 1992, Wolfgang went on to open five additional restaurants including Chinois in the Forum Shops at Caesars in 1998, Postrio at The Venetian and Trattoria del Lupo in the Mandalay Bay Resort and Casino in 1999, Wolfgang Puck Bar & Grill at MGM Grand in 2004 and CUT at The Palazzo in 2008. Since 2001, Wolfgang and his Fine Dining Group have opened restaurants across the United States from Atlantic City (Wolfgang Puck American Grille at the Borgata Hotel Casino & Spa in 2006) to Maui (Spago at the Four Seasons Resort in 2001). These also include The Source in Washington, DC (2007), Wolfgang Puck Grille at MGM Grand Detroit (2007), Spago at The Ritz Carlton, Bachelor Gulch in Colorado (2007), Five Sixty by Wolfgang Puck at Reunion Tower in Dallas (2009) and Wolfgang Puck Bar & Grill at L.A. Live (2009).
Joe Salerno Piccolinos - Restaurant - Bar - Brewery - Napa , CA
The upbeat cafe offers a country Italian decor. The spacious dining room gives an open and inviting style to the restaurant. Huge jars of olives and brightly preserved condiments decorate the bar that offers a multitude of wines, champagnes and beer. There is plenty of space between the 30 tables, and quiet conversations can be had even when dinner music is playing.When I was a boy, you would find Piccolino's tomato sauce simmering for hours each Sunday morning, filling our house with it's heart-warming aroma. The afternoon would find the family visiting Grandmother Emmo, and I would be enjoying meatballs for the second time that day! When I was old enough, I made Italian sausage with my father and uncles. To me, being allowed to join in this generations' old tradition marked my passage from boyhood to becoming a man. Now I was old enough to listen to the men and their stories, to celebrate life with them with a glass of my uncle Angelo's wine or my father's hard cider. And so, our holidays and celebrations always found the family around the kitchen table - eating, talking and enjoying the moment for what it was - living well ! I'll never forget exploring my grandpa Emmo's old wine cellar, or picking the Concord grapes he planted just for me. Piccolino's Italian Cafe is a celebration of my family memories and sharing them with you brings me great Joy! Always something unique... blending the best of local produce, fresh seafood and the creativity of our chefs! The menu offers something for everyone from Grandma Salerno's minestrone soup to over 12 mouth-watering pastas, chicken, steak and veal dishes that we take great pride in. Simple, classic and delicious.
Live Monday through Friday 8-9 AM PT The Nation's Premiere Food, Wine, Travel, Health, Wealth & Entertainment Show! Click HERE for more ways to listen.
Monday, September 14, 2009
Sunday, September 13, 2009
Sep 14, 2009
On Today's Show: CRNtalk.com
Joel Fisher "Wine Guru"
The wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel. Joel travels extensively through "wine country" and frequently broadcast live from vaious winerys & vineyards. Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition. In 2004 he co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne. In June 2006 he again led a program, "Wine and Cuisine of Iberia," to Spain and Portugal. In the 1960's, Joel M. Fisher (JMF) served in many Washington positions, including as Public Relations Director to Charlie Rhyne's World Peace Through Law Committee, before returning to California to teach. Two years later he was awarded the Ford Foundation supported National Committee Fellowship and was appointed Director of the Arts and Sciences and State Legislative Divisions of his party's national committee. As part of the 1968 presidential campaign, Fisher operated in 13 states.
Roger Berkowitz - President and CEO of Legal Sea Foods, Inc.
He started working in his family's fish market at the age of 10 and learned every aspect of the business. He began as a fry cook in Inman Square, moved to front-of-the-house manager, marketing maverick and then to industry innovator. Whether you dine in his restaurants, or order a meal by mail to enjoy at home, he wants to "wow" you every single time. And it’s working - Bon Appetit magazine touts a meal at Legal Sea Foods as among America’s “Top Ten Tried-and-True” dining experiences. Legal is also included in Patricia Schultz’s popular guidebook, 1,000 Places to See Before You Die. A graduate of the Newhouse School at Syracuse University, Harvard Business School's OPM program and University of London School of Business SEP program, Roger exercises his background in journalism to great effect as chief spokesperson for Legal. His face and voice are familiar from television and radio, and he frequently offers his expert opinion on network news segments (CNN, ABC News, NBC Nightly News, CBS Evening News) about the fishing industry. He is a guest speaker at colleges and institutions, and he chairs and organizes conferences and events related to the fishing and restaurant industry, both in the US and on a global scale. The scope of his business management expertise earned him inclusion in a pair of 2004 books, Dare to Lead! Uncommon Sense and Unconventional Wisdom from 50 Top CEOs by Mike Merrill (Career Press), and Leadership Secrets of the World’s Most Successful CEOs by Eric Yaverbaum (Dearborn Trade Publishing). Often the subject of writing by others, Roger deftly took an author’s turn himself when he co-wrote The New Legal Sea Foods Cookbook, published in 2002 by Broadway Books. Roger serves on the boards of the Dana-Farber Cancer Institute, Boston’s Children’s Hospital, UNICEF, the Boston Children’s Museum, Environmental League of Massachusetts, Century Bank, Blue Frontier Campaign and the Northeast Seafood Coalition. He also serves on the leadership council at the Harvard School of Public Health and its Nutrition Roundtable and he is a member of the Board of Overseers, Brandeis International Business School. Since 2004 he has served on the Regional Selection Panel for the President’s Commission on White House Fellowships. In addition to numerous industry awards and community distinctions, Roger holds an honorary master's degree from the Culinary Institute of America, an honorary doctorate from Johnson and Wales University and an honorary from Newbury College
Mark Greenside - I'll Never Be French (no matter what I do)"
In 1991, Greenside, a teacher and political activist living in Alameda, Calif., found himself at both the end of a relationship and the end of the world. The French world, that is: Finistère, a remote town on the coast of Brittany, where he and his soon-to-be-ex-girlfriend spend 10 weeks. Preternaturally slow to negotiate the ways of life in a small Breton village, he gets help from Madame P., his slow-to-melt landlady and neighbor. At summer's end (as well as the end of his relationship), his attachment to France became more permanent through the quasi-impulsive purchase of an old stone house, which was made possible with the help of Madame P. She figures prominently and entertainingly through the rest of the book, facilitating several of the author's transactions with the sellers and the local servicemen who provide necessities such as heating oil and insurance. At times the author's self-deprecation comes across as disingenuous, but his self-characterization as a helpless, 40-something leftist creates an intriguing subtext about baby boomerism, generational maturity and the relationship of America to France. Greenside tells a charming story about growing wiser, humbler and more human through home owning in a foreign land. For many Americans, France is the go-to country for culture. We revere French gastronomy, style, painting, literature. Oh, the chevre! The mille-feuille and the tarte tatin! Madame Bovary and the Eiffel Tower! The way the Parisiennes fling their scarves so artfully around their perfect necks! Some francophiles are so besotted that they end up moving to "la Hexagone," as the French refer to their country. By now, there's a full shelf at any bookstore of tales of those lucky--or unlucky--souls who have made the attempt. These books seem to fall into one of two broad categories: First, there is the lyric paean to a region (often Provence) where life is simpler and better than in the United States, the postcard-worthy fields are full of fragrant lavender, and every village seems to have its own particular eau-de-vie, each tastier and more potent than the next. Then there is the trials-and-tribulations saga, full of shaggy dog stories of zee-French-zey-are-a-funny-race, to paraphrase writer Adam Gopnik. Both types often feature a house (crumbling wreck, funny workmen, cultural misunderstandings) or a love affair (short- or long-term, bridgeable or unbridgeable cultural differences).
Nicole Bacigalupi Marketing Dir John Tyler Wines Bacigalupi Vineyards
Nicole, just like her twin sister Katey started her love for the wine industry at an early age. Growing up on the ranch and watching her father and grandfather develop their property from barren land with a few prune trees to what it is today, has been an inspiration for her to continue the family legacy. After high school she attended San Diego State receiving a Business degree with an emphasis in marketing. She gained real world experience by heading out on the road and building accounts with retail outlets and restaurants all over California. As in most family business Nicole and Katey take a hand in every daily winery and vineyard activity. In December of 2006, Nicole met and feel in love with Jarrod Dericco, also a Healdsburg native. Jarrod has also lent a hand in the vineyards; this harvest will be his third with the family. The two are scheduled to marry in June of 2010. Nicole has now teamed up with her sister Katey to develop new strategies aimed at their own demographics. Most of my friends and people I meet that are in our age range (24-30) drink wine, and lots of it. We have a huge advantage in that, Katey and I are part of this population we know how they think, act and buy their wine and mostly importantly what they want out of their wine tasting and buying experience. We want to show the industry that you can up hold your traditional values and family heritage but also be on the edge and take risks in our marketing efforts.” In 2006 with Nicole heading the project the family began the endeavor of building their own tasting room on Westside Rd to showcase John Tyler Wines to the public. The end result will be a place where customers can experience the history of the early days of the wine industry, including all that the Bacigalupi and Heck families have contributed over the years.
Carol Widman - Carol Widman's Candy Company
“It’s like walking into a time warp,” says Carol Widman Kennedy, describing the candy store that her grandparents, George and Clara Widman, opened in Crookston, Minnesota in 1911. That same store remains open today and is operated by Widman Kennedy’s brother, George Widman III, boasting the same soda fountain that once made the store the hot spot of Crookston. “Our grandparents were candy makers and ice cream makers,” says Carol. “Their homemade flavors for sodas and ice cream dishes – along with their delicious malts – made the Widman’s Candy Store a popular gathering place in the community. It was open until 1:00 a.m. for people to gather after the movies got out.” The Widman family’s candy making roots date back four generations to 1885, when George’s grandfather, William got his start in Dubuque, Iowa where he was employed by the Pearson Candy Company and drew accolades for inventing the 7-Up candy bar . He soon moved to St. Paul, Minnesota and opened his own store, beginning the legacy of the Widman’s Candy Company. Candy making has given the Widmans a taste of the sweet life. “What else is there to do,” jokes George Widman II, who at age 87, still works six days a week with wife, Betty, (age 82) at the Grand Forks, North Dakota store the couple opened in 1949. This well-aged candy maker has seen many changes in the business over his multi-decade career, but the fundamentals of the business remain the same. Every piece of Widman’s candy is hand-dipped and handmade in copper kettles, the good old-fashioned way. You can taste that special care and hands-on difference in the quality of their candies. “We make over 200 kinds of candy, including seasonal specialties such as caramel apples for Halloween,” says Carol. As she and her husband, David Kennedy, are the official candy-makers at the Carol Widman Candy Company, the family’s Fargo, North Dakota location, employees are permitted to do dipping and assist as required, but are not authorized to make the candy. That is how closely the Widman’s family recipes are protected. “But it’s not just the recipes that are important,” says George Widman II. “It takes many years to perfect the skills of candy making. After spending 60 years in the business, I’m still reading books on the subject and watching the Food Channel, where I pick up the occasional tidbit. We know the science of making chocolate, and that is why you simply can’t buy better chocolate than ours.” At Widman’s, you can get everything from chocolate-covered sunflower seeds, chocolate-covered nuts of all types, chocolate-covered fruits, and chocolate-covered licorice, to chocolate-covered olives and even chocolate-covered jalapeno peppers!
Joel Fisher "Wine Guru"
The wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel. Joel travels extensively through "wine country" and frequently broadcast live from vaious winerys & vineyards. Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition. In 2004 he co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne. In June 2006 he again led a program, "Wine and Cuisine of Iberia," to Spain and Portugal. In the 1960's, Joel M. Fisher (JMF) served in many Washington positions, including as Public Relations Director to Charlie Rhyne's World Peace Through Law Committee, before returning to California to teach. Two years later he was awarded the Ford Foundation supported National Committee Fellowship and was appointed Director of the Arts and Sciences and State Legislative Divisions of his party's national committee. As part of the 1968 presidential campaign, Fisher operated in 13 states.
Roger Berkowitz - President and CEO of Legal Sea Foods, Inc.
He started working in his family's fish market at the age of 10 and learned every aspect of the business. He began as a fry cook in Inman Square, moved to front-of-the-house manager, marketing maverick and then to industry innovator. Whether you dine in his restaurants, or order a meal by mail to enjoy at home, he wants to "wow" you every single time. And it’s working - Bon Appetit magazine touts a meal at Legal Sea Foods as among America’s “Top Ten Tried-and-True” dining experiences. Legal is also included in Patricia Schultz’s popular guidebook, 1,000 Places to See Before You Die. A graduate of the Newhouse School at Syracuse University, Harvard Business School's OPM program and University of London School of Business SEP program, Roger exercises his background in journalism to great effect as chief spokesperson for Legal. His face and voice are familiar from television and radio, and he frequently offers his expert opinion on network news segments (CNN, ABC News, NBC Nightly News, CBS Evening News) about the fishing industry. He is a guest speaker at colleges and institutions, and he chairs and organizes conferences and events related to the fishing and restaurant industry, both in the US and on a global scale. The scope of his business management expertise earned him inclusion in a pair of 2004 books, Dare to Lead! Uncommon Sense and Unconventional Wisdom from 50 Top CEOs by Mike Merrill (Career Press), and Leadership Secrets of the World’s Most Successful CEOs by Eric Yaverbaum (Dearborn Trade Publishing). Often the subject of writing by others, Roger deftly took an author’s turn himself when he co-wrote The New Legal Sea Foods Cookbook, published in 2002 by Broadway Books. Roger serves on the boards of the Dana-Farber Cancer Institute, Boston’s Children’s Hospital, UNICEF, the Boston Children’s Museum, Environmental League of Massachusetts, Century Bank, Blue Frontier Campaign and the Northeast Seafood Coalition. He also serves on the leadership council at the Harvard School of Public Health and its Nutrition Roundtable and he is a member of the Board of Overseers, Brandeis International Business School. Since 2004 he has served on the Regional Selection Panel for the President’s Commission on White House Fellowships. In addition to numerous industry awards and community distinctions, Roger holds an honorary master's degree from the Culinary Institute of America, an honorary doctorate from Johnson and Wales University and an honorary from Newbury College
Mark Greenside - I'll Never Be French (no matter what I do)"
In 1991, Greenside, a teacher and political activist living in Alameda, Calif., found himself at both the end of a relationship and the end of the world. The French world, that is: Finistère, a remote town on the coast of Brittany, where he and his soon-to-be-ex-girlfriend spend 10 weeks. Preternaturally slow to negotiate the ways of life in a small Breton village, he gets help from Madame P., his slow-to-melt landlady and neighbor. At summer's end (as well as the end of his relationship), his attachment to France became more permanent through the quasi-impulsive purchase of an old stone house, which was made possible with the help of Madame P. She figures prominently and entertainingly through the rest of the book, facilitating several of the author's transactions with the sellers and the local servicemen who provide necessities such as heating oil and insurance. At times the author's self-deprecation comes across as disingenuous, but his self-characterization as a helpless, 40-something leftist creates an intriguing subtext about baby boomerism, generational maturity and the relationship of America to France. Greenside tells a charming story about growing wiser, humbler and more human through home owning in a foreign land. For many Americans, France is the go-to country for culture. We revere French gastronomy, style, painting, literature. Oh, the chevre! The mille-feuille and the tarte tatin! Madame Bovary and the Eiffel Tower! The way the Parisiennes fling their scarves so artfully around their perfect necks! Some francophiles are so besotted that they end up moving to "la Hexagone," as the French refer to their country. By now, there's a full shelf at any bookstore of tales of those lucky--or unlucky--souls who have made the attempt. These books seem to fall into one of two broad categories: First, there is the lyric paean to a region (often Provence) where life is simpler and better than in the United States, the postcard-worthy fields are full of fragrant lavender, and every village seems to have its own particular eau-de-vie, each tastier and more potent than the next. Then there is the trials-and-tribulations saga, full of shaggy dog stories of zee-French-zey-are-a-funny-race, to paraphrase writer Adam Gopnik. Both types often feature a house (crumbling wreck, funny workmen, cultural misunderstandings) or a love affair (short- or long-term, bridgeable or unbridgeable cultural differences).
Nicole Bacigalupi Marketing Dir John Tyler Wines Bacigalupi Vineyards
Nicole, just like her twin sister Katey started her love for the wine industry at an early age. Growing up on the ranch and watching her father and grandfather develop their property from barren land with a few prune trees to what it is today, has been an inspiration for her to continue the family legacy. After high school she attended San Diego State receiving a Business degree with an emphasis in marketing. She gained real world experience by heading out on the road and building accounts with retail outlets and restaurants all over California. As in most family business Nicole and Katey take a hand in every daily winery and vineyard activity. In December of 2006, Nicole met and feel in love with Jarrod Dericco, also a Healdsburg native. Jarrod has also lent a hand in the vineyards; this harvest will be his third with the family. The two are scheduled to marry in June of 2010. Nicole has now teamed up with her sister Katey to develop new strategies aimed at their own demographics. Most of my friends and people I meet that are in our age range (24-30) drink wine, and lots of it. We have a huge advantage in that, Katey and I are part of this population we know how they think, act and buy their wine and mostly importantly what they want out of their wine tasting and buying experience. We want to show the industry that you can up hold your traditional values and family heritage but also be on the edge and take risks in our marketing efforts.” In 2006 with Nicole heading the project the family began the endeavor of building their own tasting room on Westside Rd to showcase John Tyler Wines to the public. The end result will be a place where customers can experience the history of the early days of the wine industry, including all that the Bacigalupi and Heck families have contributed over the years.
Carol Widman - Carol Widman's Candy Company
“It’s like walking into a time warp,” says Carol Widman Kennedy, describing the candy store that her grandparents, George and Clara Widman, opened in Crookston, Minnesota in 1911. That same store remains open today and is operated by Widman Kennedy’s brother, George Widman III, boasting the same soda fountain that once made the store the hot spot of Crookston. “Our grandparents were candy makers and ice cream makers,” says Carol. “Their homemade flavors for sodas and ice cream dishes – along with their delicious malts – made the Widman’s Candy Store a popular gathering place in the community. It was open until 1:00 a.m. for people to gather after the movies got out.” The Widman family’s candy making roots date back four generations to 1885, when George’s grandfather, William got his start in Dubuque, Iowa where he was employed by the Pearson Candy Company and drew accolades for inventing the 7-Up candy bar . He soon moved to St. Paul, Minnesota and opened his own store, beginning the legacy of the Widman’s Candy Company. Candy making has given the Widmans a taste of the sweet life. “What else is there to do,” jokes George Widman II, who at age 87, still works six days a week with wife, Betty, (age 82) at the Grand Forks, North Dakota store the couple opened in 1949. This well-aged candy maker has seen many changes in the business over his multi-decade career, but the fundamentals of the business remain the same. Every piece of Widman’s candy is hand-dipped and handmade in copper kettles, the good old-fashioned way. You can taste that special care and hands-on difference in the quality of their candies. “We make over 200 kinds of candy, including seasonal specialties such as caramel apples for Halloween,” says Carol. As she and her husband, David Kennedy, are the official candy-makers at the Carol Widman Candy Company, the family’s Fargo, North Dakota location, employees are permitted to do dipping and assist as required, but are not authorized to make the candy. That is how closely the Widman’s family recipes are protected. “But it’s not just the recipes that are important,” says George Widman II. “It takes many years to perfect the skills of candy making. After spending 60 years in the business, I’m still reading books on the subject and watching the Food Channel, where I pick up the occasional tidbit. We know the science of making chocolate, and that is why you simply can’t buy better chocolate than ours.” At Widman’s, you can get everything from chocolate-covered sunflower seeds, chocolate-covered nuts of all types, chocolate-covered fruits, and chocolate-covered licorice, to chocolate-covered olives and even chocolate-covered jalapeno peppers!
Friday, September 11, 2009
Sep 11, 2009
On Today's Show: CRNtalk.com
Catherine Cassidy - Editor-in-Chief - Taste of Home
How powerful is a homemade meal? Can it change a life? On September 8, 2009, Taste of Home is launching the Cooks Who Care Cookbook that includes stories of how just one recipe does change a life. You should have received the cookbook by now, if not let me know and I will send one today. This is no ordinary cookbook! It does have all the easy, budget friendly recipes that have made Taste of Home the #1 cooking magazine in the world, but it has something very special –heart. The Cooks Who Care edition features 21 inspirational real people, who have used a recipe to help others. In addition to almost 1400 recipes, tips, and techniques; the new cookbook shows the difference a small gesture, such as a homemade meal can make – all of which happen with a recipe and a Cook Who Cares. Taste of Home Editor-in-Chief, Catherine Cassidy is available for interviews, but the real heroes are the individual people who have given back to those in need at a time when our economy was the most bleak in years. Several of the Cooks Who Care are available for interviews as well. Like the Alison Gilmore who bakes up casseroles to feed hungry people in the park every Sunday. There is even a 12-year-old girl who cooked to help children in Africa . In addition to the launch of the Cooks Who Care Cookbook, Taste of Home is calling to action other home cooks to go into their communities and help others through a food related effort. In honor of anyone who has helped others with a bake sale, worked in a soup kitchen or even made dinner for a neighbor having trouble making ends meet, Taste of Home will be honoring these truly amazing individuals during National Cooks Who Care Week November 9th -16th.
Chef Paul Prudhomme - K-Paul’s Louisiana Kitchen®
Propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes.Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures.In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling the seating capacity. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!”As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Kosher supervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries. His blends are popular with both home cooks and professional chefs. In addition, Chef Paul produces his own seasoned and smoked meat s (andouille and tasso). All are available through Magic Seasonings’ Mail-Order catalog, which also features cookbooks, giftpacks and cooking tips (online atwww.chefpaul.com ).Chef Paul recently added Magic Salt Free Seasoning®, Salmon Magic®, Shrimp Magic® and Sweetie Magic™ to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. He expanded manufacturing capabilities to a 130,000 square-foot plant which now produces custom blends, bulk sizes and contract packing for other food companies at Chef Paul’s AIB approved New Orleans area plant. Chef Paul consults with restaurant chains and large food manufacturers around the world to develop complete menus or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones.As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks’ prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show.
Catherine Cassidy - Editor-in-Chief - Taste of Home
How powerful is a homemade meal? Can it change a life? On September 8, 2009, Taste of Home is launching the Cooks Who Care Cookbook that includes stories of how just one recipe does change a life. You should have received the cookbook by now, if not let me know and I will send one today. This is no ordinary cookbook! It does have all the easy, budget friendly recipes that have made Taste of Home the #1 cooking magazine in the world, but it has something very special –heart. The Cooks Who Care edition features 21 inspirational real people, who have used a recipe to help others. In addition to almost 1400 recipes, tips, and techniques; the new cookbook shows the difference a small gesture, such as a homemade meal can make – all of which happen with a recipe and a Cook Who Cares. Taste of Home Editor-in-Chief, Catherine Cassidy is available for interviews, but the real heroes are the individual people who have given back to those in need at a time when our economy was the most bleak in years. Several of the Cooks Who Care are available for interviews as well. Like the Alison Gilmore who bakes up casseroles to feed hungry people in the park every Sunday. There is even a 12-year-old girl who cooked to help children in Africa . In addition to the launch of the Cooks Who Care Cookbook, Taste of Home is calling to action other home cooks to go into their communities and help others through a food related effort. In honor of anyone who has helped others with a bake sale, worked in a soup kitchen or even made dinner for a neighbor having trouble making ends meet, Taste of Home will be honoring these truly amazing individuals during National Cooks Who Care Week November 9th -16th.
Chef Paul Prudhomme - K-Paul’s Louisiana Kitchen®
Propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes.Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures.In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling the seating capacity. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!”As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Kosher supervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries. His blends are popular with both home cooks and professional chefs. In addition, Chef Paul produces his own seasoned and smoked meat s (andouille and tasso). All are available through Magic Seasonings’ Mail-Order catalog, which also features cookbooks, giftpacks and cooking tips (online atwww.chefpaul.com ).Chef Paul recently added Magic Salt Free Seasoning®, Salmon Magic®, Shrimp Magic® and Sweetie Magic™ to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. He expanded manufacturing capabilities to a 130,000 square-foot plant which now produces custom blends, bulk sizes and contract packing for other food companies at Chef Paul’s AIB approved New Orleans area plant. Chef Paul consults with restaurant chains and large food manufacturers around the world to develop complete menus or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones.As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks’ prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show.
WEEKEND SPOTLIGHT: The 15th Annual Music Festival for Mental Health will take place on September 12, 2009 at Staglin Family Vineyard in Rutherford, California. Revelers on the dance floor at Music Festival 2008Are you ready to rock for mental health research? Join us for the 15th Annual Staglin Music Festival for Mental Health featuring Pat Benatar and Neil Giraldo! Hit the dance floor with your best shots and enjoy an unforgettable day of learning, food, wine, and hope as you give a hand to the 57 million Americans who live with mental illness.
Steve Evans - "The Movie Guy
What's happening at the movies this weekend? Steve has all the info on what to see or maybe what to pass up. The hottest films and the biggest bombs from "The Movie Guy".
Thursday, September 10, 2009
Sep 10, 2009
On Today's Show: CRNtalk.com
Marc Silverstein "Tailgating 101 for Football Season."
Energetic entertaining expert Marc Silverstein is a man who knows his way around a backyard grill, a haute cuisine and a five-star restaurant. As the nationally known host of such successful television series as The Best Of on Food Network and Go Ahead, Make My Dinner on The Discovery Channel, he has traveled the country and tasted the finest our cities and chefs have to offer. Marc has a reputation as the consummate professional, a media leader and host with great style. Football season is upon us and with it comes a favorite game-day pastime: Tailgating!! The pre-game parties can make or break a game – no matter if your team wins or loses! But when most of us take the party to the stadium we’re looking for easy fun options that will leave every one impressed. So grab the grub, invite some good friends and hit the stadium parking lot! If you can’t make to the stadium don’t worry… We have tips to help you score with a game day party from the comfort of your own home. Tailgating expert Marc Silverstein shows us rookies how to throw a game day tailgating party like the pros. From the food to the gear to the tricks of the trade, this season Marc Silverstein will help any sports fan score big!
Dr. Joel Fisher - "The Wine Guru"
wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. In the 1960's, Joel M. Fisher (JMF) served in many Washington positions, including as Public Relations Director to Charlie Rhyne's World Peace Through Law Committee, before returning to California to teach. Two years later he was awarded the Ford Foundation supported National Committee Fellowship and was appointed Director of the Arts and Sciences and State Legislative Divisions of his party's national committee. As part of the 1968 presidential campaign, Fisher operated in 13 states.Following that election, Joel became Assistant Deputy Counsel to the President, secretary of the inter-agency political coordinators group in the White House, and Deputy Assistant Secretary of State.Returning again to academia, Fisher taught at Georgetown University, and then back in California at Loyola, Southwestern and Whittier Law Schools. He also served as Assistant Dean at Whittier, and in addition taught political science at Whittier, University of California Irvine, UCLA and SC. Joel is the author of 2 books on politics and more than 20 articles, monographs and reviews on politics, international law and international business.He serves as public affairs director for the former Hollywood Palace, now Avalon, and Vanguard, among other clients.In the Hollywood and Los Angeles political arena, he served for five years as President of the 20,000 some Hollywood United Neighborhood Council, and as the first Senator from HUNC to the Los Angeles Neighborhood Council Congress. On the Board of the Vine Street Association, he was elected to the Board of the Hollywood Entertainment District's Business Improvement District, where he has served as Treasurer, and now Vice President. A member of the Board of Managers for the Hollywood Wilshire YMCA, He is also Vice President (former President) of the Imperial House Home Owners Board of Directors.
George Smart, Founder/ CEO Blue Cow "THE ORIGINAL RELAXATION DRINK"
In 1966 the founder of RelaxCo came to California with one small suitcase and $150 in cash. Over the years, through a combination of hard work and luck, he became financially independent and retired in 1984 at the age of 40. Disaster hit in the late 1990's when he went through a divorce and lost everything. He had to move from a multi-million dollar ocean view home into a van. Living in the van and reeling from the financial disaster, he was unable to sleep, and looked for a one-stop shop carrying all products to help people sleep - he could not find one! He vowed that if/when he got back on his feet, he would open a retail outlet that was a "one stop shop" for all sleep products. Back on his feet in the early 2000's, he purchased and assembled in one prototype store, hundreds of products that would help people sleep. While looking at these products, he saw the one food product that existed, sleep teas, and thoughts of the idea of providing sleep ingredients through the use of food products and founded SleepCo. At SleepCo, food scientists were hired and category creating products were developed and trademarked; the first five introduced to the market were Sleep Water, Sleep Bars, SLeep Lozenges, Sleep Cookies and Sleep Scents. In late 2005 an ingredient supplier brought to his attention a great new green tea derivative, which "helps relax without creating drowsiness." It was suggested that he add Suntheanine® to the sleep products, because relaxed people would benefit faster from the sleep inducing ingredients. He agreed and also thought, "if we have a safe, all natural green tea derivative product which relaxes without drowsiness, in addition to SleepCo we have RelaxCo, and a second huge new global food and beverage category!"
Chef Steve Black Harbor’s Edge Restaurant (San Diego)
Steve Black attended Johnson & Wales University in Providence, Rhode Island and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For over 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in the various major fundraisers for Meals on Wheels, Mama’s Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove the donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event
Dr. William Sears Baby Nutrition - Making sure your children eat properly
Father of 8, Best-selling author of 30+ baby books, frequent “Dr. Phil” contributor, Associate Clinical Professor of Pediatrics at the University of California, Irvine, School of Medicine, author, medical/parenting consultant. Every parent is aware that good nutrition for babies is of utmost importance; however, sometimes all the information out there about “the best” ways to feed your baby can get overwhelming and confusing. Dr. William Sears is one of the country’s foremost experts on pediatric health and nutrition, and is available to share his unique expertise with your viewers. He will reveal his five simple tips for ensuring that the foods you give your baby or toddler will set a pattern of healthy eating for a lifetime.
Marc Silverstein "Tailgating 101 for Football Season."
Energetic entertaining expert Marc Silverstein is a man who knows his way around a backyard grill, a haute cuisine and a five-star restaurant. As the nationally known host of such successful television series as The Best Of on Food Network and Go Ahead, Make My Dinner on The Discovery Channel, he has traveled the country and tasted the finest our cities and chefs have to offer. Marc has a reputation as the consummate professional, a media leader and host with great style. Football season is upon us and with it comes a favorite game-day pastime: Tailgating!! The pre-game parties can make or break a game – no matter if your team wins or loses! But when most of us take the party to the stadium we’re looking for easy fun options that will leave every one impressed. So grab the grub, invite some good friends and hit the stadium parking lot! If you can’t make to the stadium don’t worry… We have tips to help you score with a game day party from the comfort of your own home. Tailgating expert Marc Silverstein shows us rookies how to throw a game day tailgating party like the pros. From the food to the gear to the tricks of the trade, this season Marc Silverstein will help any sports fan score big!
Dr. Joel Fisher - "The Wine Guru"
wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. In the 1960's, Joel M. Fisher (JMF) served in many Washington positions, including as Public Relations Director to Charlie Rhyne's World Peace Through Law Committee, before returning to California to teach. Two years later he was awarded the Ford Foundation supported National Committee Fellowship and was appointed Director of the Arts and Sciences and State Legislative Divisions of his party's national committee. As part of the 1968 presidential campaign, Fisher operated in 13 states.Following that election, Joel became Assistant Deputy Counsel to the President, secretary of the inter-agency political coordinators group in the White House, and Deputy Assistant Secretary of State.Returning again to academia, Fisher taught at Georgetown University, and then back in California at Loyola, Southwestern and Whittier Law Schools. He also served as Assistant Dean at Whittier, and in addition taught political science at Whittier, University of California Irvine, UCLA and SC. Joel is the author of 2 books on politics and more than 20 articles, monographs and reviews on politics, international law and international business.He serves as public affairs director for the former Hollywood Palace, now Avalon, and Vanguard, among other clients.In the Hollywood and Los Angeles political arena, he served for five years as President of the 20,000 some Hollywood United Neighborhood Council, and as the first Senator from HUNC to the Los Angeles Neighborhood Council Congress. On the Board of the Vine Street Association, he was elected to the Board of the Hollywood Entertainment District's Business Improvement District, where he has served as Treasurer, and now Vice President. A member of the Board of Managers for the Hollywood Wilshire YMCA, He is also Vice President (former President) of the Imperial House Home Owners Board of Directors.
George Smart, Founder/ CEO Blue Cow "THE ORIGINAL RELAXATION DRINK"
In 1966 the founder of RelaxCo came to California with one small suitcase and $150 in cash. Over the years, through a combination of hard work and luck, he became financially independent and retired in 1984 at the age of 40. Disaster hit in the late 1990's when he went through a divorce and lost everything. He had to move from a multi-million dollar ocean view home into a van. Living in the van and reeling from the financial disaster, he was unable to sleep, and looked for a one-stop shop carrying all products to help people sleep - he could not find one! He vowed that if/when he got back on his feet, he would open a retail outlet that was a "one stop shop" for all sleep products. Back on his feet in the early 2000's, he purchased and assembled in one prototype store, hundreds of products that would help people sleep. While looking at these products, he saw the one food product that existed, sleep teas, and thoughts of the idea of providing sleep ingredients through the use of food products and founded SleepCo. At SleepCo, food scientists were hired and category creating products were developed and trademarked; the first five introduced to the market were Sleep Water, Sleep Bars, SLeep Lozenges, Sleep Cookies and Sleep Scents. In late 2005 an ingredient supplier brought to his attention a great new green tea derivative, which "helps relax without creating drowsiness." It was suggested that he add Suntheanine® to the sleep products, because relaxed people would benefit faster from the sleep inducing ingredients. He agreed and also thought, "if we have a safe, all natural green tea derivative product which relaxes without drowsiness, in addition to SleepCo we have RelaxCo, and a second huge new global food and beverage category!"
Chef Steve Black Harbor’s Edge Restaurant (San Diego)
Steve Black attended Johnson & Wales University in Providence, Rhode Island and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For over 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in the various major fundraisers for Meals on Wheels, Mama’s Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove the donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event
Dr. William Sears Baby Nutrition - Making sure your children eat properly
Father of 8, Best-selling author of 30+ baby books, frequent “Dr. Phil” contributor, Associate Clinical Professor of Pediatrics at the University of California, Irvine, School of Medicine, author, medical/parenting consultant. Every parent is aware that good nutrition for babies is of utmost importance; however, sometimes all the information out there about “the best” ways to feed your baby can get overwhelming and confusing. Dr. William Sears is one of the country’s foremost experts on pediatric health and nutrition, and is available to share his unique expertise with your viewers. He will reveal his five simple tips for ensuring that the foods you give your baby or toddler will set a pattern of healthy eating for a lifetime.
Wednesday, September 9, 2009
Sep 9, 2009
On Today's Show: CRNtalk.com
Larry Lipson - Correspondent from Costa Rica
Our international wine correspondent and Daily News food editor for more than 50 years reports on special finds and surprises in the world of wine.
Mike Colameco "Food Lover's Guide to New York City "
MIKE COLAMECO is the host of PBS's popular Colameco's Food Show and WOR-Radio's Food Talk. A graduate of The Culinary Institute of America, he has worked in some of New York's best restaurants, including The Four Seasons and The Ritz-Carlton, where he was the executive chef. New York City is the food capital of America. Where else can you find four-star French restaurants rubbing up against ramen noodle joints good enough to make a Japanese gourmand jealous? If you're in the mood for something—anything—New York's got it; all you have to do is find it. With this book you will, because nobody knows New York City's food like Mike Colameco. Mike uncovers the best choices from among thousands of favorite New York food locations and offers his own highly personal review of each.
Terry Walters - "Clean Food"
More than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source. From the White House kitchen to fast food restaurants, everyone’s discussing “the sustainable diet.” But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment. Walters’s emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lover’s Tart that’s absolutely luscious! Since they’re arranged from spring to winter (with a chapter for “anytime at all”), it’s easy to find the right meals for every season of the year.Terry’s dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season—the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day.
Maureen Petrosky - National Chef / Guest Judge Food Network's Iron Chef
It’s no surprise that as the school year progresses, so do the daily challenges of everyday life. From activities and games, to lessons and jobs, all families are at their busiest during the school year. What's a busy parent to do? National Chef and food expert Maureen Petrosky comes to the rescue. She will provide helpful tips for quick, easy and delicious solutions that the whole family will enjoy.
Maureen is available to discuss:
· Grocery Shopping 101: Shop Like A Pro
· Weekly Meal Planning : How To Plan Your Week
· Lunch-It’s in the Bag: Quick, Easy and Tasty Ideas
· What’s for Dinner?: Delicious Foods and Recipe Ideas
· Snacking and Desserts: Simple and Satisfying Solutions
· Beverages and Drinks: Something to satisfy everyone’s thirst
MAUREEN C. PETROSKY is a professional chef, author and Lifestyle expert. Maureen has made regular television appearances as a food and wine expert conducting segments relating to hot topics in the culinary industry. Maureen has appeared numerous times on NBC’s The TODAY Show, CNN, CNN Headline News, FOX News Channel, the Food Network, and the broadcast network affiliates across the country, representing her own projects as well as appearing as an on-air spokesperson for Better Homes and Gardens, and as a Contributing Editor for Bon Appétit magazine. Most recently Maureen has appeared as a judge for Food Network’s Iron Chef America. In addition, Maureen appears on many webisodes for different television networks and magazines and has hosted DVD series for both PBS and Cuisinart. Maureen is also featured on numerous radio programs and is the featured Wine Expert for “A Chef’s Table” on National Public Radio. Maureen authored her first solo lifestyle book, The Wine Club, A Month-by-Month Guide to Learning About Wine with Friends. The book includes her best recipes as well as wine and entertainment tips. She has contributed as a freelance writer covering food, wine, travel, and the restaurant scene for CNN Interactive, Bon Appétit, Better Homes and Gardens, Wiesner Publications, vinesugar.com, vino.com, Newcomer Magazine, an
d The Wine Report. Currently, she has a regular wine column in NJ Life Magazine and most recently has been writing for Scripps Networks Inc.’s FoodNetwork.com and FineLiving.com.
Menachem Lubinsky Pres LUBICOM Marketing/Consulting - "KOSHERFEST"
Trends emerge at Kosherfest—the #1 kosher food and beverage trade event serving the retail, foodservice, manufacturing and distribution industries. Diversified Business Communications (DBC) is a multi-national trade exhibition and publishing company based in Portland, Maine. DBC organizes dozens of trade shows around the world, including several trade shows under the Cultural Food brand, in the United States. DBC organizes All Things Organic, the International Boston Seafood Show, and Cultural Food Los Angeles including Expo Comida Latina and All Asia Food. They also produce trade-industry news media for the cultural food industry, including Kosher Today, Comida News and All Asia Food News.
Larry Lipson - Correspondent from Costa Rica
Our international wine correspondent and Daily News food editor for more than 50 years reports on special finds and surprises in the world of wine.
Mike Colameco "Food Lover's Guide to New York City "
MIKE COLAMECO is the host of PBS's popular Colameco's Food Show and WOR-Radio's Food Talk. A graduate of The Culinary Institute of America, he has worked in some of New York's best restaurants, including The Four Seasons and The Ritz-Carlton, where he was the executive chef. New York City is the food capital of America. Where else can you find four-star French restaurants rubbing up against ramen noodle joints good enough to make a Japanese gourmand jealous? If you're in the mood for something—anything—New York's got it; all you have to do is find it. With this book you will, because nobody knows New York City's food like Mike Colameco. Mike uncovers the best choices from among thousands of favorite New York food locations and offers his own highly personal review of each.
Terry Walters - "Clean Food"
More than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source. From the White House kitchen to fast food restaurants, everyone’s discussing “the sustainable diet.” But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment. Walters’s emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lover’s Tart that’s absolutely luscious! Since they’re arranged from spring to winter (with a chapter for “anytime at all”), it’s easy to find the right meals for every season of the year.Terry’s dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season—the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day.
Maureen Petrosky - National Chef / Guest Judge Food Network's Iron Chef
It’s no surprise that as the school year progresses, so do the daily challenges of everyday life. From activities and games, to lessons and jobs, all families are at their busiest during the school year. What's a busy parent to do? National Chef and food expert Maureen Petrosky comes to the rescue. She will provide helpful tips for quick, easy and delicious solutions that the whole family will enjoy.
Maureen is available to discuss:
· Grocery Shopping 101: Shop Like A Pro
· Weekly Meal Planning : How To Plan Your Week
· Lunch-It’s in the Bag: Quick, Easy and Tasty Ideas
· What’s for Dinner?: Delicious Foods and Recipe Ideas
· Snacking and Desserts: Simple and Satisfying Solutions
· Beverages and Drinks: Something to satisfy everyone’s thirst
MAUREEN C. PETROSKY is a professional chef, author and Lifestyle expert. Maureen has made regular television appearances as a food and wine expert conducting segments relating to hot topics in the culinary industry. Maureen has appeared numerous times on NBC’s The TODAY Show, CNN, CNN Headline News, FOX News Channel, the Food Network, and the broadcast network affiliates across the country, representing her own projects as well as appearing as an on-air spokesperson for Better Homes and Gardens, and as a Contributing Editor for Bon Appétit magazine. Most recently Maureen has appeared as a judge for Food Network’s Iron Chef America. In addition, Maureen appears on many webisodes for different television networks and magazines and has hosted DVD series for both PBS and Cuisinart. Maureen is also featured on numerous radio programs and is the featured Wine Expert for “A Chef’s Table” on National Public Radio. Maureen authored her first solo lifestyle book, The Wine Club, A Month-by-Month Guide to Learning About Wine with Friends. The book includes her best recipes as well as wine and entertainment tips. She has contributed as a freelance writer covering food, wine, travel, and the restaurant scene for CNN Interactive, Bon Appétit, Better Homes and Gardens, Wiesner Publications, vinesugar.com, vino.com, Newcomer Magazine, an
d The Wine Report. Currently, she has a regular wine column in NJ Life Magazine and most recently has been writing for Scripps Networks Inc.’s FoodNetwork.com and FineLiving.com.
Menachem Lubinsky Pres LUBICOM Marketing/Consulting - "KOSHERFEST"
Trends emerge at Kosherfest—the #1 kosher food and beverage trade event serving the retail, foodservice, manufacturing and distribution industries. Diversified Business Communications (DBC) is a multi-national trade exhibition and publishing company based in Portland, Maine. DBC organizes dozens of trade shows around the world, including several trade shows under the Cultural Food brand, in the United States. DBC organizes All Things Organic, the International Boston Seafood Show, and Cultural Food Los Angeles including Expo Comida Latina and All Asia Food. They also produce trade-industry news media for the cultural food industry, including Kosher Today, Comida News and All Asia Food News.
Monday, September 7, 2009
Tue Sep 8, 2009
On Today's Show: CRNtalk.com
Rich Grant - Denver Beer Fest
Denver Beer Fest September 18-27, 2009, will offer unique opportunities for enthusiasts and amateurs alike to cultivate a broader understanding of the brewer’s world with nearly 100 beer-related experiences that solidify the Mile High City’s distinction as one of the world’s great beer cities. The city’s first establishment was a saloon, but how far craft brewing has come since those days. Denver Beer Fest will be a 10-day celebration of beer-centric events such as beer tastings at restaurants, beer-paired dinners, “meet the brewer” nights, beer tappings and brewery tours. Denver’s celebration of all-things beer leads up to America’s most prestigious beer festival, the Brewers Association’s Great American Beer Festival (GABFSM), September 24-26. GABF has been recognized by the Guinness Book of World Records as offering the largest number of beers available for tastings of any place on earth and attracts 46,000 beer lovers each year. More than 400 breweries are expected to attend, offering more than 2,000 beers for tastings.
Vicki Garfinkel - Kosherfest (October 27 – 28, 2009)
New trends emerge at the #1 kosher food and beverage trade event serving the retail, foodservice, manufacturing and distribution industries. Once again, Kosherfest will take place at the Meadowlands Exposition Center in Secaucus, NJ October 27 – 28, 2009 (www.kosherfest.com). The show will give visitors a taste of the latest & greatest in the kosher food & beverage industry from around the globe, with more than 13 countries represented. According to research by the Mintel organization, kosher was the leading claim on new products in 2007 and 2009.
Judge Lynn Toler, judge on FOX's Divorce Court
Judge Lynn is a graduate of Harvard University and The University of Pennsylvania Law School. She began practicing law in Cleveland in 1984. In 1993, at the age of 33, she was elected judge of The Cleveland Heights Municipal Court. While on the bench, Judge Lynn volunteered actively in her community creating innovative programs for young offenders such as Woman Talk, a program designed to intensively mentor young, at-risk girls. While on the bench, Judge Toler also headed the Cleveland Heights Coordinated Community Response to Violence against Women, a countywide initiative for the coordination of community resources to assist women who are victims of violence. She was also active as an advisory board member for Templum House, a battered women’s shelter. As a result of her work in the area of domestic violence in 2002, she was awarded The Humanitarian of the Year Award from The Cleveland Domestic Violence Center. In 2001, Judge Lynn became the host of the nationally syndicated show Power of Attorney. During this time Judge Toler started work on her first book and served as a retired judge sitting by assignment in multiple jurisdictions throughout Ohio. In addition, as an adjunct professor at Ursuline College, Judge Toler created and taught courses on Civil Rights Law, and Women and the Law. She was also a frequent instructor for the Ohio Judicial College, where she helped create and taught continuing judicial education course for other judges. Judge Lynn became the host of Divorce Court since 2006. In 2007, she expanded her television presence becoming the host of the prime time television show, Decision House. In 2008 and 2009, Judge Lynn was a bi-monthly contributor on News and Notes, a weekly news show on National Public Radio (NPR). In 2009, she became a co-executive producer of Wedlock or Deadlock, A new syndicated series based on a segment of Divorce Court. Judge Lynn is the author of two books. Her first, My Mother’s Rules: A Practical Guide to Becoming an Emotional Genius published in 2006, is a humorous memoir in which Judge Lynn recounts a childhood lived in the shadow of mental illness and provides a practical guide to the emotional lesson learned from that experience. Her second book, Put It In Writing, coauthored with Deborah Hutchison, was published in September, 2009. It gives readers concrete, conflict-free solutions to the difficult situations that arise between family and friends. Judge Lynn continues to write frequently for a variety of magazines. Currently she is a featured writer for Divorce Magazine published through out the United States and Canada. In 2009, Judge Toler was given The Voice of Freedom Award by the Philadelphia Chapter of the Dr. Martin Luther King Jr. joining former honorees Colin Powell and Vice President Al Gore, in ringing the Liberty Bell on Martin Luther King Day. Born on October 25, 1959, she has been married to Eric Mumford since April,1989. She had two sons and four stepsons.
Ray O’Brien Vice President - Lender’s Bagels
Lender’s® has been offering bagels with the familiar taste and texture that people love for over 82 years. Continuing along that path, the legendary brand has introduced a new product to the line that lends itself perfectly to snacks and lunchtime treats just in time to fill back-to-school lunchboxes. Little Lender’s are fun-sized bagels that make the perfect on-the-go snack. Low in calories and fat and only 70 calories, these .9 oz. bagels are not just the perfect serving size for kids, but a healthy snack for anyone. As always, Lender’s offers both quality and value—Little Lender’s come in a 12-count package with a suggested retail value of $2.59and are available in the refrigerated section of retailers nationwide in Plain and Cinnamon flavors.
Try these convenient “bagelwich” recipes that ensure easy preparation for parents and easy-to-love taste for kids!
For a Healthy Twist
Ingredients:
1 Little Lender’s Plain Bagel
¼ cup hummus (any flavor)
2 slices low-fat American cheese
2 pieces lettuce
2 thin slices favorite sandwich meat
1 tomato slice
Directions:
Cut bagel in half; spread hummus onto one half. Cut cheese, lettuce, and sandwich meat into small pieces and layer on one half of bagel, add tomato slice, then top with other bagel half. Wrap and store in refrigerator or stick right into lunchbox with a cold pack!
For Veggie Lovers
Ingredients:
1 Little Lender’s bagel, split
1 tablespoon light herb or garlic flavored cream cheese
2 thin slices Cheddar cheese
2 slices dill pickle
1/4 cup shredded carrot
1 leaf lettuce
Directions:
Spread the cream cheese on the toasted bagel. Layer the cheddar cheese, pickle slices, carrots and lettuce onto one half of the bagel, then top with the remaining bagel half. Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in lunchbox with an ice pack.
For a Good Old Fashioned Comfort Meal
1 Little Lender’s bagel
1/2 banana, sliced into rounds
1 Tablespoon light cream cheese
2 Tablespoons Peanut Butter (creamy or chunky—whatever you like!)
1 tsp honey (optional)
Directions: Slice bagel in half. Spread one half with the cream cheese and the other half with peanut butter. Lay the banana slices on top of the cream cheese. (Optional: drizzle honey over bananas.) Join the two halves, cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in lunchbox with an ice pack.
Dan Praport MENUPIX.COM
If you live in the U.S. you can forget collecting and organizing piles of menus. Thanks to MenuPix.com, the world's largest menu website, finding a meal is easier than ever. MenuPix.com is already the most popular website for restaurant information and menus in Boston, Los Angeles, and Washington, D.C. and now, has launched their site nationwide with over 500,000 restaurants and 250,000 menus. MenuPix.com offers visitors free access to menus and information about nearly every restaurant in the country. Listings include key information such as restaurant name, phone number, address, directions, menus and both professional and user-generated ratings, and reviews. Restaurants and menus may be browsed or searched by any combination of city, neighborhood, cuisine type, and delivery availability. In addition to writing reviews, visitors can also conveniently create an on-line menu drawer of their favorite restaurants. Food aficionados and hungry people in the U.S. – get clicking to MenuPix.com. You'll never look at your menus the same.
Chef de Cuisine: Sarah Linkenheil - Sally's Seafood
Sally's Seafood on the Water Chef de Cuisine: Sarah Linkenheil accoladesinclude having been named among the best chefs at the San Diego Bay Wine &Food Festival and she brings 15 years of culinary experience to Sally'sSeafood on the Water. Born and raised in Kleinenbroich, Germany, Sarahalways loved the adventure found in creating and preparing meals with herparents. Following her passion, she began studying as an apprentice withthe Swissotel Dusseldorf in the summer of 1996. Sarah picked up hints offlavors from all over the globe as she traveled the world and gainedexperience at prestigious resorts including Switzerland’s 5-Star HotelSteigenberger Belvedere in Davos and Restaurant Fischestube Zurichhorn onLake Zurich, in Colorado at Lodge at Vail and at the renowned fine-diningrestaurant "Vue" in the Park Hyatt Beaver Creek Resort and Spa.
Rich Grant - Denver Beer Fest
Denver Beer Fest September 18-27, 2009, will offer unique opportunities for enthusiasts and amateurs alike to cultivate a broader understanding of the brewer’s world with nearly 100 beer-related experiences that solidify the Mile High City’s distinction as one of the world’s great beer cities. The city’s first establishment was a saloon, but how far craft brewing has come since those days. Denver Beer Fest will be a 10-day celebration of beer-centric events such as beer tastings at restaurants, beer-paired dinners, “meet the brewer” nights, beer tappings and brewery tours. Denver’s celebration of all-things beer leads up to America’s most prestigious beer festival, the Brewers Association’s Great American Beer Festival (GABFSM), September 24-26. GABF has been recognized by the Guinness Book of World Records as offering the largest number of beers available for tastings of any place on earth and attracts 46,000 beer lovers each year. More than 400 breweries are expected to attend, offering more than 2,000 beers for tastings.
Vicki Garfinkel - Kosherfest (October 27 – 28, 2009)
New trends emerge at the #1 kosher food and beverage trade event serving the retail, foodservice, manufacturing and distribution industries. Once again, Kosherfest will take place at the Meadowlands Exposition Center in Secaucus, NJ October 27 – 28, 2009 (www.kosherfest.com). The show will give visitors a taste of the latest & greatest in the kosher food & beverage industry from around the globe, with more than 13 countries represented. According to research by the Mintel organization, kosher was the leading claim on new products in 2007 and 2009.
Judge Lynn Toler, judge on FOX's Divorce Court
Judge Lynn is a graduate of Harvard University and The University of Pennsylvania Law School. She began practicing law in Cleveland in 1984. In 1993, at the age of 33, she was elected judge of The Cleveland Heights Municipal Court. While on the bench, Judge Lynn volunteered actively in her community creating innovative programs for young offenders such as Woman Talk, a program designed to intensively mentor young, at-risk girls. While on the bench, Judge Toler also headed the Cleveland Heights Coordinated Community Response to Violence against Women, a countywide initiative for the coordination of community resources to assist women who are victims of violence. She was also active as an advisory board member for Templum House, a battered women’s shelter. As a result of her work in the area of domestic violence in 2002, she was awarded The Humanitarian of the Year Award from The Cleveland Domestic Violence Center. In 2001, Judge Lynn became the host of the nationally syndicated show Power of Attorney. During this time Judge Toler started work on her first book and served as a retired judge sitting by assignment in multiple jurisdictions throughout Ohio. In addition, as an adjunct professor at Ursuline College, Judge Toler created and taught courses on Civil Rights Law, and Women and the Law. She was also a frequent instructor for the Ohio Judicial College, where she helped create and taught continuing judicial education course for other judges. Judge Lynn became the host of Divorce Court since 2006. In 2007, she expanded her television presence becoming the host of the prime time television show, Decision House. In 2008 and 2009, Judge Lynn was a bi-monthly contributor on News and Notes, a weekly news show on National Public Radio (NPR). In 2009, she became a co-executive producer of Wedlock or Deadlock, A new syndicated series based on a segment of Divorce Court. Judge Lynn is the author of two books. Her first, My Mother’s Rules: A Practical Guide to Becoming an Emotional Genius published in 2006, is a humorous memoir in which Judge Lynn recounts a childhood lived in the shadow of mental illness and provides a practical guide to the emotional lesson learned from that experience. Her second book, Put It In Writing, coauthored with Deborah Hutchison, was published in September, 2009. It gives readers concrete, conflict-free solutions to the difficult situations that arise between family and friends. Judge Lynn continues to write frequently for a variety of magazines. Currently she is a featured writer for Divorce Magazine published through out the United States and Canada. In 2009, Judge Toler was given The Voice of Freedom Award by the Philadelphia Chapter of the Dr. Martin Luther King Jr. joining former honorees Colin Powell and Vice President Al Gore, in ringing the Liberty Bell on Martin Luther King Day. Born on October 25, 1959, she has been married to Eric Mumford since April,1989. She had two sons and four stepsons.
Ray O’Brien Vice President - Lender’s Bagels
Lender’s® has been offering bagels with the familiar taste and texture that people love for over 82 years. Continuing along that path, the legendary brand has introduced a new product to the line that lends itself perfectly to snacks and lunchtime treats just in time to fill back-to-school lunchboxes. Little Lender’s are fun-sized bagels that make the perfect on-the-go snack. Low in calories and fat and only 70 calories, these .9 oz. bagels are not just the perfect serving size for kids, but a healthy snack for anyone. As always, Lender’s offers both quality and value—Little Lender’s come in a 12-count package with a suggested retail value of $2.59and are available in the refrigerated section of retailers nationwide in Plain and Cinnamon flavors.
Try these convenient “bagelwich” recipes that ensure easy preparation for parents and easy-to-love taste for kids!
For a Healthy Twist
Ingredients:
1 Little Lender’s Plain Bagel
¼ cup hummus (any flavor)
2 slices low-fat American cheese
2 pieces lettuce
2 thin slices favorite sandwich meat
1 tomato slice
Directions:
Cut bagel in half; spread hummus onto one half. Cut cheese, lettuce, and sandwich meat into small pieces and layer on one half of bagel, add tomato slice, then top with other bagel half. Wrap and store in refrigerator or stick right into lunchbox with a cold pack!
For Veggie Lovers
Ingredients:
1 Little Lender’s bagel, split
1 tablespoon light herb or garlic flavored cream cheese
2 thin slices Cheddar cheese
2 slices dill pickle
1/4 cup shredded carrot
1 leaf lettuce
Directions:
Spread the cream cheese on the toasted bagel. Layer the cheddar cheese, pickle slices, carrots and lettuce onto one half of the bagel, then top with the remaining bagel half. Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in lunchbox with an ice pack.
For a Good Old Fashioned Comfort Meal
1 Little Lender’s bagel
1/2 banana, sliced into rounds
1 Tablespoon light cream cheese
2 Tablespoons Peanut Butter (creamy or chunky—whatever you like!)
1 tsp honey (optional)
Directions: Slice bagel in half. Spread one half with the cream cheese and the other half with peanut butter. Lay the banana slices on top of the cream cheese. (Optional: drizzle honey over bananas.) Join the two halves, cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in lunchbox with an ice pack.
Dan Praport MENUPIX.COM
If you live in the U.S. you can forget collecting and organizing piles of menus. Thanks to MenuPix.com, the world's largest menu website, finding a meal is easier than ever. MenuPix.com is already the most popular website for restaurant information and menus in Boston, Los Angeles, and Washington, D.C. and now, has launched their site nationwide with over 500,000 restaurants and 250,000 menus. MenuPix.com offers visitors free access to menus and information about nearly every restaurant in the country. Listings include key information such as restaurant name, phone number, address, directions, menus and both professional and user-generated ratings, and reviews. Restaurants and menus may be browsed or searched by any combination of city, neighborhood, cuisine type, and delivery availability. In addition to writing reviews, visitors can also conveniently create an on-line menu drawer of their favorite restaurants. Food aficionados and hungry people in the U.S. – get clicking to MenuPix.com. You'll never look at your menus the same.
Chef de Cuisine: Sarah Linkenheil - Sally's Seafood
Sally's Seafood on the Water Chef de Cuisine: Sarah Linkenheil accoladesinclude having been named among the best chefs at the San Diego Bay Wine &Food Festival and she brings 15 years of culinary experience to Sally'sSeafood on the Water. Born and raised in Kleinenbroich, Germany, Sarahalways loved the adventure found in creating and preparing meals with herparents. Following her passion, she began studying as an apprentice withthe Swissotel Dusseldorf in the summer of 1996. Sarah picked up hints offlavors from all over the globe as she traveled the world and gainedexperience at prestigious resorts including Switzerland’s 5-Star HotelSteigenberger Belvedere in Davos and Restaurant Fischestube Zurichhorn onLake Zurich, in Colorado at Lodge at Vail and at the renowned fine-diningrestaurant "Vue" in the Park Hyatt Beaver Creek Resort and Spa.
Friday, September 4, 2009
Fri Sep 4, 2009
On Today's Show: CRNtalk.com
Ted Allen - Host "Chopped" CHOPPED RETURNS TO FIND AN ULTIMATE CHAMPION!
Four-Week Stunt Premieres Tuesday, September 8th FOOD NETWORK
This September, Chopped presents a special four-week event that gives previous winners the chance to compete again. This time, the chefs risk becoming first-time losers as they take on new challengers. The winner of each episode takes home $10,000 and the chance to move on and battle against three more Chopped champions. Hosted by Ted Allen, the stunt begins on Tuesday, September 8th at 10pm ET/PT.
Emmy Award-winner Ted Allen is host of Food Network’s Chopped and Food Detectives. He’s been a judge on Bravo’s Top Chef and Food Network’s Iron Chef America and was host of the PBS series Uncorked: Wine Made Simple. Ted was the food and wine specialist on the groundbreaking, Emmy-winning Bravo series Queer Eye, which had a 100-episode run. He is author of “The Food You Want to Eat: 100 Smart, Simple Recipes” (Clarkson-Potter), a cookbook that features easy, all-natural recipes. Ted co-wrote the New York Times best-seller “Queer Eye for the Straight Guy: The Fab Five’s Guide to Looking Better, Cooking Better, Dressing Better, Behaving Better, and Living Better.” Since 1997, Ted has been a contributing editor to Esquire magazine, where he writes about food, wine, style and everything else the American man needs to know. He was a finalist for a National Magazine Award for his Esquire feature on the little-known phenomenon of male breast cancer. Ted also writes regularly for such publications as Bon Appétit and Epicurious.com. Before joining Esquire, Ted was a senior editor and restaurant critic at Chicago magazine. Ted holds an M.A. in journalism from New York University, with an advanced certificate in the school’s Science and Environmental Reporting Program, and a B.A. in psychology from Purdue University. He lives in New York with his longtime partner, Barry Rice.
James Villas - " The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food " (NATIONAL PORK BOARD)
James Villas was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, Saveur, the New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award, he has won two James Beard Awards for journalism, and he received Bon Appétit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food, including My Mother's Southern Kitchen, Crazy for Casseroles, Between Bites, Stalking the Green Fairy, and, most recently, The Glory of Southern Cooking.
· What is Bacon Day?
· Why is the National Pork Board celebrating Bacon Day?
· Why do you love bacon?
· Why did you decide to write The Bacon Cookbook?
· What are some of your favorite bacon recipes?
· What are some tips to enjoying great bacon?
· Where can people find more information about bacon and Bacon Day?
Ted Allen - Host "Chopped" CHOPPED RETURNS TO FIND AN ULTIMATE CHAMPION!
Four-Week Stunt Premieres Tuesday, September 8th FOOD NETWORK
This September, Chopped presents a special four-week event that gives previous winners the chance to compete again. This time, the chefs risk becoming first-time losers as they take on new challengers. The winner of each episode takes home $10,000 and the chance to move on and battle against three more Chopped champions. Hosted by Ted Allen, the stunt begins on Tuesday, September 8th at 10pm ET/PT.
Emmy Award-winner Ted Allen is host of Food Network’s Chopped and Food Detectives. He’s been a judge on Bravo’s Top Chef and Food Network’s Iron Chef America and was host of the PBS series Uncorked: Wine Made Simple. Ted was the food and wine specialist on the groundbreaking, Emmy-winning Bravo series Queer Eye, which had a 100-episode run. He is author of “The Food You Want to Eat: 100 Smart, Simple Recipes” (Clarkson-Potter), a cookbook that features easy, all-natural recipes. Ted co-wrote the New York Times best-seller “Queer Eye for the Straight Guy: The Fab Five’s Guide to Looking Better, Cooking Better, Dressing Better, Behaving Better, and Living Better.” Since 1997, Ted has been a contributing editor to Esquire magazine, where he writes about food, wine, style and everything else the American man needs to know. He was a finalist for a National Magazine Award for his Esquire feature on the little-known phenomenon of male breast cancer. Ted also writes regularly for such publications as Bon Appétit and Epicurious.com. Before joining Esquire, Ted was a senior editor and restaurant critic at Chicago magazine. Ted holds an M.A. in journalism from New York University, with an advanced certificate in the school’s Science and Environmental Reporting Program, and a B.A. in psychology from Purdue University. He lives in New York with his longtime partner, Barry Rice.
James Villas - " The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food " (NATIONAL PORK BOARD)
James Villas was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, Saveur, the New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award, he has won two James Beard Awards for journalism, and he received Bon Appétit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food, including My Mother's Southern Kitchen, Crazy for Casseroles, Between Bites, Stalking the Green Fairy, and, most recently, The Glory of Southern Cooking.
· What is Bacon Day?
· Why is the National Pork Board celebrating Bacon Day?
· Why do you love bacon?
· Why did you decide to write The Bacon Cookbook?
· What are some of your favorite bacon recipes?
· What are some tips to enjoying great bacon?
· Where can people find more information about bacon and Bacon Day?
Gunnar Nelson - ‘Early TV Memories’ Stamps Commemorate Golden Age of Television"
Gunnar is the son of teen idol Ricky Nelson and actress Kristin Harmon. He is the identical twin brother of musician Matthew Nelson and brother of Tracy Nelson and musician Sam Nelson. His paternal grandparents are Ozzie Nelson and Harriet Hilliard from the TV series Ozzie and Harriet. His maternal grandparents are football player and sports broadcaster Tom Harmon and the 1940s actress Elyse Knox. His maternal uncle is actor Mark Harmon.
Tonight Show, Ozzie and Harriett, The Lone Ranger Among 20 TV Shows Honored
LOS ANGELES—Woof woof! What’s that Lassie? You’re on a stamp? But where’s Timmy?
One of America’s most revered canines was among 20 television icons that came out of retirement today to be honored on the U.S. Postal Service’s Early TV Memories 44-cent commemorative First-Class stamp sheet. Lassie participated in the first-day-of-issue dedication ceremony that took place at the Academy of Television Arts and Sciences in North Hollywood. Available nationwide today, all 50 million stamps, available in sheets of 20, commemorate Adventures of Ozzie & Harriet; Alfred Hitchcock Presents; The Dinah Shore Show; Dragnet; The Ed Sullivan Show; The George Burns & Gracie Allen Show; Hopalong Cassidy; The Honeymooners; Howdy Doody; I Love Lucy; Kukla, Fran and Ollie; Lassie; The Lone Ranger; Perry Mason; The Phil Silvers Show; The Red Skelton Show; Texaco Star Theater; The Tonight Show; The Twilight Zone; and, You Bet Your Life. “All of the classic television shows represented on these stamps represents the collective memory of a generation well deserving of entertainment,” said U.S. Postal Service Board of Governor member James C. Miller III in dedicating the stamps. “It was a generation that survived the Great Depression and fought World War II. They were pioneers — creative geniuses — who brought television shows of the 1950’s into our homes, breaking new ground to provide entertainment for everyone.” Joining Miller in dedicating the stamps were Steve Allen’s wife, Jayne Meadows Allen; actor, director and comedian Carl Reiner, who emceed the event; and Academy of Television Arts and Sciences Chairman John Shaffner. Art director Carl Herrman of North Las Vegas, NV, designed the stamps and worked with twenty2product, a San Francisco-based studio, to give the archival photos used in the stamp art a suitably “retro” look. # # #
Please Note: For broadcast quality video and audio, photo stills and other media resources, visit the USPS Newsroom at www.usps.com/communications/newsroom/welcome.htm.
An independent federal agency, the U.S. Postal Service is the only delivery service that reaches every address in the nation, 149 million residences, businesses and Post Office Boxes, six days a week. It has 34,000 retail locations and relies on the sale of postage, products and services, not tax dollars, to pay for operating expenses. Named the Most Trusted Government Agency five consecutive years by the Ponemon Institute, the Postal Service has annual revenue of $75 billion and delivers nearly half the world’s mail.
The Adventures of Ozzie and Harriet Bandleader Ozzie Nelson, his wife, Harriet, and their sons, David and Ricky, played versions of themselves on a set designed to replicate their real-life home. Ozzie seemed to be around all the time, while Harriet ran things effortlessly and was always beautifully dressed. Gentle comedy arose from everyday problems and misunderstandings as their talented sons grew up and married
Howdy Doody Featuring live-action characters and marionettes, Howdy Doody entertained baby boomers and helped sell television sets to their parents. Puppet Howdy and other residents of Doodyville performed before a live audience of children known as the peanut gallery. Each episode began with a question — “Say, kids, what time is it?” — answered by the children in unison: “It’s Howdy Doody time!”
The Red Skelton Show Red Skelton was already famous when he brought his store of funny faces and voices to television with this long-running show. He played comic characters such as country boy Clem Kadiddlehopper, boxer Cauliflower McPugg, and Junior the “mean widdle kid,” whose phrase “I dood it!” became popular with viewers. One of his most popular characters, Freddie the Freeloader, is shown in the stamp art.
I Love Lucy As bandleader Ricky Ricardo and his wife, Lucy, Desi Arnaz and his real-life spouse Lucille Ball waged a comedic battle of the sexes. William Frawley and Vivian Vance played their landlords and best friends, Fred and Ethel Mertz. Lucy and Ethel had wacky adventures like the one depicted in the stamp art, with Ethel and Lucy trying to keep up with candies on a conveyor belt.
Texaco Star Theater Comedian Milton Berle worked successfully in radio and film before moving to TV, where he became the new medium’s first superstar. His show was known for his clowning, often in outlandish costume and for the quartet that sang the sponsor’s jingle (“Oh, we’re the men of Texaco…”). Berle became known as “Mr. Television” and was credited with driving up television sales.
You Bet Your Life This game show was built around the personality of its host, comedy star Groucho Marx, who loaded his banter with quips. A toy duck lowered from the ceiling delivered a cash prize when contestants said the week’s “secret word,” a common word selected in advance. The actual quiz was less the focal point than an opportunity to unleash Groucho’s wit.
Hopalong Cassidy William Boyd, a leading man from the silent film era, gave life to the title character of this Western series. As originally created by novelist Clarence E. Mulford, Hopalong was a rough-talking cowboy. Later, “Hoppy” was made suitable for a broader audience. He appeared on the covers of national magazines and on such items as lunchboxes, roller skates and watches.
Lassie In 1954, at a time when many Americans had left the countryside for cities and suburbs, Lassie made her television debut, offering viewers a nostalgic look at rural life. Since then, one of the world’s most famous dogs has been welcomed into millions of homes. By performing rescues and other feats, Lassie has become the embodiment of trust, loyalty and friendship.
Dragnet Between the memorable opening notes of its theme and the concluding details about the fate of its villains, this police procedural emphasized the day-to-day drudgery of detective work instead of pulse-pounding action. Series creator Jack Webb, who starred as Sgt. Joe Friday, told a reporter, “We try to make it as real as a guy pouring a cup of coffee.”
The Phil Silvers Show This subversive comedy, set at a fictional army base in Kansas, made a hero of conniving Army Master Sergeant Ernest T. Bilko, a con man who flourished even in the confines of the military. With a highly developed sense of irony and acerbic wit that kept his essential decency hidden, Bilko (Phil Silvers, shown in the stamp art) saw through the American dream.
Kukla, Fran and Ollie The “Kuklapolitan” puppets — chief among them gentle Kukla, who resembled a clown, and Ollie, a mischievous dragon with one prominent tooth — were popular with adults as well as children. The humor in this largely improvised show resided not in slapstick, as in typical puppet theater, but in satire and wit. Host Fran Allison treated the puppet characters as if they were real.
The Ed Sullivan Show Through more than 20 years on the air, host Ed Sullivan kept Broadway buffs, jazz fans, rock-and-rollers and others entertained on Sunday nights. His long-running variety show — called Toast of the Town in its early years — provided a showcase for virtually every kind of act, from classical musicians, ballet dancers, and comedians to popular performers such as Elvis Presley, Ella Fitzgerald, and the Beatles.
The Dinah Shore ShowDinah Shore, one of the first popular singers on television and the host of several variety shows over the years, was widely known for her warmth, sincerity and relaxed style. She is remembered for singing her sponsor’s theme song (“See the U.S.A. in your Chevrolet”) and for sending the audience off with a farewell kiss at the end of her show. M-wah!
The George Burns and Gracie Allen Show George Burns and Gracie Allen were a popular comedy team from vaudeville and radio. On television, they played versions of themselves, a married couple dealing with various complications. Allen acted the part of the zany blonde who disrupted the order represented by her husband, the “straight man” who moved in and out of the action to comment on it directly.
Alfred Hitchcock Presents Film director Alfred Hitchcock presented tales of mystery and suspense in this anthology series. Its memorable theme music was based on Charles Gounod’s “Funeral March of a Marionette.” The balding, rotund Hitchcock introduced each episode and appeared again at the end to offer assurance that evildoers had been punished, addressing the television audience with his trademark drollery and gallows humor.
Perry Mason In a typical episode of this long-running courtroom drama, protagonist Perry Mason and his team cleared their client of murder charges and identified the actual killer, who was usually present when exposed as the culprit. The stamp art features Mason (Raymond Burr, at right) in confrontation with his customary trial opponent, the formidable District Attorney Hamilton Burger (William Talman).
The Lone Ranger The year 2008 marked the 75th anniversary of The Lone Ranger. Since his radio debut in 1933, this masked hero has captivated loyal fans in books, movies, comics, and — most successfully of all—television. Clayton Moore played the virtuous if mysterious title character who was beloved for his valor, righteousness, and the jaunty command he gave his white horse: “Hi-yo, Silver, away!”
The Honeymooners The Honeymooners presented a comic view of working-class life and marriage. Jackie Gleason starred as Ralph Kramden, an irascible bus driver susceptible to get-rich-quick schemes and frequently embroiled in arguments with his more levelheaded wife, Alice. Unfortunately, his longed-for jackpot always failed to materialize. Art Carney, pictured in the stamp art with Gleason, was memorable as Ralph’s neighbor, friend and foil, Ed Norton.
The Twilight Zone The Twilight Zone cautioned viewers not to be too sure of anything. Intended for an adult audience, this anthology series focused on the imaginary and the bizarre. Creator Rod Serling wrote many episodes and served as narrator. The stranger-than-fiction dramas were often social commentaries set against a background of fantasy and science fiction.
The Tonight Show The basic format of this long-running late show — comedy, music, and talk hosted by one magnetic personality — was intact from the beginning. Various hosts have entertained the show’s audience over the years. The first, Steve Allen, pioneered the format and is pictured in the stamp art. Allen is remembered for his genuine wit, talent at the piano and for interacting “live” with his studio audience.
Merry Edwards - Merry Edwards Winery
Merry Edwards approaches life with graceful intensity. When sampling grapes in the vineyard, hand pruning her cherished roses, preparing dinner for her family, running the rapids on the Colorado River — in whatever she does, Merry balances intellect with intuition. Each wine she makes benefits from her precision and perception of subtlety and elegance.
During her thirty-three year winemaking career, Merry has earned the universal respect of winemaking peers, grape growers and academicians. A self-described perfectionist, she has constantly refined her vineyard practices, wines and techniques. Merry does not rest on her laurels; she grows. Food was Merry’s gateway to wine. She recalls, “When I was a teenager my mother had cookbooks produced by the California Wine Advisory Board. Wine was an ingredient in every recipe, so I started cooking with wine.” Fascinated with food chemistry and fermentation in particular, Merry brewed beer as a simple extension of making bread and working with yeast. Then she purchased a book on home winemaking and began to ferment fruit wines. In 1970, when Merry earned her B. S. degree in Physiology from the University of California at Berkeley, her friends knew her as the accomplished amateur who made " The Merry Vintners" wines. In 1971, while attending graduate school in nutrition at U. C. Berkeley, Merry met Andy Quady who was studying winemaking at the University of California at Davis. “Looking through Andy’s books, I became fascinated,” recalls Merry. “I was surprised to learn one could study winemaking as a discipline.” Within a month, Merry shifted her graduate studies to wine at U. C. Davis. In the winter of 1973 she earned a masters degree in Food Science with an emphasis in Enology. Of the three women in the masters program, only Merry became a winemaker. While seeking her first winemaking position, Merry encountered gender discrimination time and again. Supported by her mentor, Dr. Maynard Amerine, she stayed the course, pursuing a career as a winemaker, rejecting positions as a laboratory technician, the traditional role of women in the science of winemaking at that time. Merry’s perseverance precipitated changes in hiring policies, paving the way for future generations of women to take charge in the cellar. Consulting Winemaker Richard Graf and the owners of Mount Eden Vineyards selected Merry to be their winemaker in February 1974. She made three vintages while at Mount Eden and earned a reputation as a rising star in the California wine industry. In 1975 Merry selected cuttings from Mount Eden’s Pinot Noir vineyard and sent them to U.C. Davis for heat treatment (to remove virus) and propagation. This field selection became UCD clone 37, also known as the “Merry Edwards selection” and a star performer in the Russian River Valley. During the mid-Seventies, she made many trips to Sonoma County, inspired by the pioneering Pinot Noirs made by her good friend, Joe Swan. Merry was taken with the area, particularly the distinctive grapes grown here. “The fruit from Sonoma County was recognizable to me. I could pick out the juicy, rich fruit character in a blind tasting.” When a friend proposed a joint venture with Merry as winemaker, she left Mount Eden and permanently relocated to Sonoma County. The project fell apart before she was able to make wine, but not before Merry became acquainted with some winegrowers, including David and Sandra Steiner (now Sandra McIver). In summer, 1977 Sandra hired Merry to help build Matanzas Creek Winery from scratch. Merry produced seven acclaimed vintages at Matanzas Creek, catapulting the brand to national prominence. She also developed a very popular style of Sauvignon Blanc, the model for her own varietal wine today. Prior to Merry’s first vintage at Matanzas Creek Winery, Sandra McIver sent her to France on reconnaissance. Intrigued by clonal research described to her by Dr. Harold Olmo at U. C. Davis, Merry traveled to the University of Beaune where a major study of Pinot Noir clones was underway. She surveyed the experimental vineyards, where the nuances of clonal variation captured Merry's attention.
The importance of clones was not recognized in California at the time; vintners and farmers alike considered Merry’s focus heretical. “Joe Swan, a primary mentor for me, was one of few who recognized the importance of clones. Joe and Dr. Olmo encouraged my research,” Merry says. She planted seven different clones in Matanzas Creek’s Chardonnay vineyard. Harvesting and segregating the fruit in barrel trials, Merry’s pioneering work forever changed the California wine industry. In 1985 Merry and Dr. Olmo presented the first clonal seminar ever offered at U. C. Davis, where she substantiated clonal significance to skeptical vintners and growers. In 1984 Merry left Matanzas Creek to devote full time to her consulting business and Merry Vintners, a small winery she and her family founded in the Russian River Valley. Dedicated exclusively to Chardonnay, Merry Vintners enjoyed widespread recognition. Unfortunately the family business was caught in the industry’s downward cycle in the late 1980s. Lenders called back the loans of many small wineries, including Merry Vintners’, and it ceased production in 1989. Financial restraints interrupted Merry’s career once again when Vintech, an ill-fated investment company, filed for bankruptcy late in 1990. Vintech had recruited Merry as Vice President and Winemaker of Laurier Winery in 1989. She produced two vintages in the new, state of the art winery she helped to build before the bankruptcy pre-empted their release. Merry Edwards in her Meredith Vineyard Merry’s successful consulting business became her full time profession. Her esteemed reputation and expertise defined a new breed of winemaker: the consultant superstar whose name enhanced the reputation of her client’s brand. The most exciting and absorbing chapter of Merry's professional career is her present passion. In 1997 she co-founded a business venture allowing her to produce Merry Edwards Wines from select Pinot Noir grapes in the Russian River Valley and Sonoma Coast, including, for the first time, her own vineyards: Meredith Estate, Coopersmith and Georganne. “ I have always wanted to make wine from the ground up. Today my husband Ken and I are growing over forty acres of Pinot Noir. After many years of being a guest in other wineries, we are building our own, customized Merry Edwards Winery, located at our own Coopersmith Vineyard.” At home in the Russian River Valley since 1977, Merry has explored the hills, pockets, slopes and hollows, discovering small vineyard properties where site, clone and farming practices produce exceptional grapes. An acknowledged expert in viticulture as well as winemaking, she has developed close working relationships with dedicated vineyard owners, allowing her to influence the farming and harvesting of Pinot Noir, and her other love – Sauvignon Blanc. Reflecting on her many accomplished years, Merry advises novice winemakers to begin their careers with a dual degree in Viticulture and Enology. “Through experience and study, I have earned my ‘viticulture degree’ in the field. It is very important to me to do everything possible to obtain quality, and that begins in the vineyard,” she says.
Gardening, cooking, literature and family balance Merry’s life. She is devoted to her country gardens, which include more than 50 roses. “I love beauty around me and I love to create my own environment,” she explains. Merry enjoys reading and likens favorite authors to favorite wines - they are each unique and too numerous to mention. Merry raised two sons while successfully managing her career. Now she shares quiet moments and collaborative projects with her husband and partner, Ken Coopersmith. In many ways Merry Edwards is like her wines—complex, balanced and memorable. An intricate blend of artistic vision, scientific training, spirit and grace, she leaves a lasting impression.
Steve Evans - "The Movie Guy
What's happening at the movies this weekend? Steve has all the info on what to see or maybe what to pass up. The hottest films and the biggest bombs from "The Movie Guy".
Thursday, September 3, 2009
Thu Sep 3, 2009
On Today's Show: CRNtalk.com
Mike Golic is a football analyst, former professional football defensive end and father of three who enjoys getting behind a charcoal grill and sharing great food and good times with family and friends – especially during the fall football tailgating season.Mike Golic is co-host of ESPN Radio’s popular Mike & Mike in the Morning show (6-10 a.m. ET M-F), which premiered October 12, 1998 and is carried by more than 310 affiliates nationwide. He also serves as an analyst for ESPN and ESPN2’s NFL studio programming. On January 2006, Mike & Mike in the Morning, which had been simulcast on ESPNEWS (45 million homes at the time) since April 2004, moved its simulcast to ESPN2 (89 million homes at the time, 98 million now). Co-hosts Golic and Mike Greenberg have also made multiple appearances on Late Night with David Letterman. Golic joined ESPN in 1995 as an NFL reporter/analyst for Sunday NFL Countdown. He has also worked as color commentator for the Arena Football League (1996-98, 2007-08) and the NFL’s Jacksonville Jaguars pre-season games (1995-98). In 1998, Golic began serving as college football analyst for ESPN and ABC, and was an original analyst for NFL 2Night, ESPN2’s weeknight news and information program which ran through the 2002 season. Beginning in 2003, he held a similar position on ESPN2’s NFL Live.
After playing college ball at Notre Dame, Golic played defensive tackle for the Houston Oilers, Philadelphia Eagles and Miami Dolphins. He currently co-hosts ESPN Radio’s "Mike & Mike in the Morning" show, which is carried by more than 300 affiliates nationwide and simulcast on ESPN2. He also serves as an analyst for ESPN and ESPN2’s professional and college football network coverage.
Chris Lilly hardly needs more practice behind a grill, being one of America’s most well known pitmasters as head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team, and the winner of two Memphis in May Grand Championships and eight state barbecue grand championships across the Southeast. His recipes and tips have appeared on “Live with Regis and Kelly,” “The Today Show” and “The Martha Stewart Show” as well as numerous Food Network programs. Chris also has been featured in publications such as Food and Wine, The New York Times and Southern Living, among others. Chris had a very busy summer this year with the release of his first cookbook, “Big Bob Gibson’s BBQ Book,” and by serving as the Official Tour Pitmaster for the Keith Urban Escape Together World Tour together with KC Masterpiece barbecue sauces and Kingsford charcoal.
RedHot is supporting the Terrell Owens “Catch a Dream Foundation” to honor its Buffalo heritage by giving back to the community.
Chef Kevin Roberts & Drew Cerza, festival founder
8th Annual National Buffalo Wing Festival
Held annually in Buffalo , NY every Labor Day weekend, the National Buffalo Wing Festival is responsible for bringing over 78,000 people from across the country to Buffalo . For a town that was experiencing tough economic times even before it was front page news, the wing festival brings tourism and out-of-towners to Buffalo to celebrate this tavern food that has gone from popular pub grub to menu mainstay all across America. Just look at these impressive figures:
Attendees last year: 78,000
Wings consumed last year: 27 tons of chicken wings
Wing consumption overall: last year 24 billion wings were sold in the U.S. with 1 billion consumed during Super Bowl alone Wing Sauce consumption: according to Frank’s RedHot, the secret ingredient in the original Buffalo Wing Sauce, approx. 100 million pounds of Frank’s RedHot Cayenne Pepper Sauce are used to make Wings every year.
Hugh Davies President & CEO Schramsberg Vineyards
Mike - Just a reminder - He sent two bottles which Paul will mention as we has paperwork. Schramsberg Vineyards is now in the hands of Jack and Jamie Davies' youngest son, Hugh. Born in 1965, the year his parents Jack and Jamie Davies revived the historic Schramsberg Vineyards property in Napa Valley, Hugh was named President and CEO of the 40-year old sparkling wine house in 2005. Prior to this, he held the dual responsibilities of Winemaker and General Manager. He holds a master's degree in enology from the University of California, Davis, and has his undergraduate degree from Bowdoin College in Maine. At Schramsberg, Hugh has led the ongoing effort to fine-tune winemaking and grape growing techniques, building upon the winery’s venerable track record of producing award-winning sparkling wines. Schramsberg’s current stable of vineyards includes more than 90 specially selected sites in the Carneros district of Napa Valley, the Anderson Valley, and along the Sonoma and Marin coasts. The winery's commitment to small lot base wine production has yielded extraordinary blending opportunity for the 8-10 sparkling blends produced each year. Over 200 lots are evaluated after harvest, representing many variables: vineyard terroir, grape clone, barrel fermentation, stainless tank fermentation, malolactic fermentation, etc. Additionally, Hugh was instrumental in replanting the historic hillside Diamond Mountain District vineyards adjacent to the winery to Bordeaux varietals. They are now used by the Schramsberg winemaking team to make J. Davies Cabernet Sauvignon. From the first vintage in 2001, J. Davies has received both public and critical acclaim. Hugh serves on the board of directors for the Napa Valley Vintners (he was President, 2006) and, with his family, he chaired the 2004 Auction Napa Valley. Hugh, along with his brother Bill, heads up the Jack L. Davies Fund, which is committed to carrying on efforts initiated by his father to preserve the Napa Valley for its highest uses: agriculture and wild lands.
For prior hands-on experience in the wine industry before joining Schramsberg, Hugh worked with Möet et Chandon in Epernay; Petaluma Winery in South Australia, and Mumm Napa Valley, among others. His political and public service background includes work with the San Francisco Trust for Public Land and assisting California Congressman Tony Coelho in Washington, D.C. Hugh lives on the Schramsberg grounds with his wife, Monique and his three young sons Emrys, Nelson and Hugh Lawrence. He enjoys spending time with his kids, backpacking and going to the Oakland A’s baseball games. Hugh is dedicated to continuing the quality enhancement of Schramsberg and J. Davies wines. With his leadership, Schramsberg Vineyards is in good, sturdy hands. Jack and Jamie Davies were determined to seek out a simpler, more meaningful life for themselves and their family. In 1965, after a yearlong search for hillside property in the Napa Valley, they discovered a run-down winery on the mountainside above St. Helena. The historic Schramsberg property had been abandoned for years, but the Davies were looking for a challenge and the spirit of its founder was strong and compelling. The antique Victorian mansion presided over the tangled remains of once stately gardens and the gaping entrance to underground cellars. There could be no question in their minds that this was the challenge they sought, this was the place. On that day they decided Schramsberg would be brought back to life. The Davies had an ambition to make wine, but not just any wine. They were setting out to produce sparkling wine – specifically, "America's most prestigious, select and admired sparkling wine; chosen for special guests, special gifts, pampering one's self and expressing one's taste in unique products." It was a lofty goal. They saw the challenge of producing sparkling wine in the United States as a need to change ingrained mindsets. To many Americans, sparkling wines were just bubbles and not granted the prestige given to the revered Burgundies and Bordeaux, indeed, in the mid-sixties, any wine produced outside France. They intended to create wine with richness and complexity. They envisioned their sparkling wines, fermented in the authentic Méthode Champenoise, as expressive as any of the great Champagnes – delicate, yet possessing distinct individuality and style. With these challenges before them, they began their immense enterprise: the replanting of the vineyards, the creation and aging of the wine and engaging the world with the Schramsberg story. Among their many achievements is the innovation for which the 20th Century Schramsberg would become known - with Jack and Jamie at the helm. The 1965 Blanc de Blancs was a product of the first commercial use of Chardonnay in American sparkling wine. The 1967 Blanc de Noirs followed, an accomplishment in California premier Méthode Champenoise wines in that it was produced using Pinot Noir according to the classic style. Their next wine release was the Reserve, with over four years of aging, which quickly became widely accepted as the finest sparkling wine made in the United States. The Crémant Demi-sec, first made in 1973 using the Flora grape (a cross of Semillon and Gewürztraminer created at the University of California, Davis) became a favorite at the White House and was served at many state functions. In 1992, the 1987 J. Schram emerged as the crowning glory of the Schramsberg range, a wine to join the ranks of the world's finest sparkling wines. Through the decades, this spirit of innovation has earned Schramsberg and the Davies praise and recognition throughout the world. In 1972 the 1969 Blanc de Blancs was served at the "Toast to Peace" in Beijing, between President Richard Nixon and Premier Chou Enlai and Schramsberg wines have been served by every subsequent presidential administration. The Davies earned many awards throughout the years, including; "Winemakers of the Year" by Friends of the Junior Arts Center in Los Angeles, and the Junipero Serra Award for Excellence by the California Museum of Science and Industry, both in 1984, the 1995 International Festival of Méthode Champenoise Lifetime Achievement Award honoring "the thirty-year history of their exceptional winery and its world-class products." In 1996 the James Beard Foundation awarded them the Wine and Spirits Professional Award for "making a significant impact in the wine and spirits industry." History continues to be made at Schramsberg – time has proven that the original goals have been met with style, grace and elegance. The noted wine author and critic, Nathan Chroman, summed up the Davies' contributions to American winemaking this way: "Some producers will earn a paragraph in the history of sparkling wines in California. The coming of the French will need a page. But it will merit a chapter to spell out what Jack and Jamie have done here." The work was never done alone. Throughout the years Jack and Jamie gathered a strong and able staff to help them run the expanding business. Members of the Schramsberg team tend to stay; many employees have been with the winery for more than twenty years. In 1996, Hugh, the Davies' youngest son, joined the winery full time, adding his talent to the winemaking staff. To every ones great sorrow, Schramsberg lost Jack Davies in the spring of 1998. Jamie carried on with the support of her family, the dedicated staff, and the legion of friends she made during the Schramsberg odyssey until her death in the spring of 2008. Now, Hugh Davies, with the support of his own family and friends, continues the work and carries on the dream his parents, Jack and Jamie, started together.
"Oscar" Grandpa Fred's BBQ - Barbeque as we have come to know it in America has come into being over a period of a couple hundred years. Born from adversity and necessity, BBQ got its earliest beginnings as a way to make otherwise inedible meats edible. The throw away parts of the animal were often gathered up by the poor and slaves for extra food. Once the meat was gathered, the next step was to devise a method of cooking the meat that would tenderize the meat without extracting all of the moisture. The method best suited for tenderization was to cook the meat at a low temperature with indirect heat for an extended period of time (Smoking). And since propane was not readily available back then, wood was the logical choice. They would first dig out a hole in the ground (Pit) with two indirect compartments, one for the meat and the other for the wood. They later discovered that certain woods like Hickory and mesquite also added a distinct flavor to the meat. The first BBQ sauce was molasses (burnt sugar) was used to keep the moisture left in the meat from the smoking process from evaporating while the meat was being cooked for the second time, over and open flame with direct heat. The reason the meat was cooked again was that the smoking process alone did not cook the meat "well" enough. So in order to complete the cooking of the meat, the open flame, direct heat (grilling) method was used. This is the process we here at Grandpa Fred's BBQ use to cook all of our Que. We do not boil our BBQ, nor do we throw uncooked meat directly on a grill. We do our barbeque one way, and that is the way my Grandpa taught me -- a five step process. My family is from Blythe, Georgia and Falcon, Arkansas, and the cooking we do here is what has been done in my family for generations. We make our own deserts, side dishes and sauces.
Mike Golic is a football analyst, former professional football defensive end and father of three who enjoys getting behind a charcoal grill and sharing great food and good times with family and friends – especially during the fall football tailgating season.Mike Golic is co-host of ESPN Radio’s popular Mike & Mike in the Morning show (6-10 a.m. ET M-F), which premiered October 12, 1998 and is carried by more than 310 affiliates nationwide. He also serves as an analyst for ESPN and ESPN2’s NFL studio programming. On January 2006, Mike & Mike in the Morning, which had been simulcast on ESPNEWS (45 million homes at the time) since April 2004, moved its simulcast to ESPN2 (89 million homes at the time, 98 million now). Co-hosts Golic and Mike Greenberg have also made multiple appearances on Late Night with David Letterman. Golic joined ESPN in 1995 as an NFL reporter/analyst for Sunday NFL Countdown. He has also worked as color commentator for the Arena Football League (1996-98, 2007-08) and the NFL’s Jacksonville Jaguars pre-season games (1995-98). In 1998, Golic began serving as college football analyst for ESPN and ABC, and was an original analyst for NFL 2Night, ESPN2’s weeknight news and information program which ran through the 2002 season. Beginning in 2003, he held a similar position on ESPN2’s NFL Live.
After playing college ball at Notre Dame, Golic played defensive tackle for the Houston Oilers, Philadelphia Eagles and Miami Dolphins. He currently co-hosts ESPN Radio’s "Mike & Mike in the Morning" show, which is carried by more than 300 affiliates nationwide and simulcast on ESPN2. He also serves as an analyst for ESPN and ESPN2’s professional and college football network coverage.
Chris Lilly hardly needs more practice behind a grill, being one of America’s most well known pitmasters as head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team, and the winner of two Memphis in May Grand Championships and eight state barbecue grand championships across the Southeast. His recipes and tips have appeared on “Live with Regis and Kelly,” “The Today Show” and “The Martha Stewart Show” as well as numerous Food Network programs. Chris also has been featured in publications such as Food and Wine, The New York Times and Southern Living, among others. Chris had a very busy summer this year with the release of his first cookbook, “Big Bob Gibson’s BBQ Book,” and by serving as the Official Tour Pitmaster for the Keith Urban Escape Together World Tour together with KC Masterpiece barbecue sauces and Kingsford charcoal.
RedHot is supporting the Terrell Owens “Catch a Dream Foundation” to honor its Buffalo heritage by giving back to the community.
Chef Kevin Roberts & Drew Cerza, festival founder
8th Annual National Buffalo Wing Festival
Held annually in Buffalo , NY every Labor Day weekend, the National Buffalo Wing Festival is responsible for bringing over 78,000 people from across the country to Buffalo . For a town that was experiencing tough economic times even before it was front page news, the wing festival brings tourism and out-of-towners to Buffalo to celebrate this tavern food that has gone from popular pub grub to menu mainstay all across America. Just look at these impressive figures:
Attendees last year: 78,000
Wings consumed last year: 27 tons of chicken wings
Wing consumption overall: last year 24 billion wings were sold in the U.S. with 1 billion consumed during Super Bowl alone Wing Sauce consumption: according to Frank’s RedHot, the secret ingredient in the original Buffalo Wing Sauce, approx. 100 million pounds of Frank’s RedHot Cayenne Pepper Sauce are used to make Wings every year.
Hugh Davies President & CEO Schramsberg Vineyards
Mike - Just a reminder - He sent two bottles which Paul will mention as we has paperwork. Schramsberg Vineyards is now in the hands of Jack and Jamie Davies' youngest son, Hugh. Born in 1965, the year his parents Jack and Jamie Davies revived the historic Schramsberg Vineyards property in Napa Valley, Hugh was named President and CEO of the 40-year old sparkling wine house in 2005. Prior to this, he held the dual responsibilities of Winemaker and General Manager. He holds a master's degree in enology from the University of California, Davis, and has his undergraduate degree from Bowdoin College in Maine. At Schramsberg, Hugh has led the ongoing effort to fine-tune winemaking and grape growing techniques, building upon the winery’s venerable track record of producing award-winning sparkling wines. Schramsberg’s current stable of vineyards includes more than 90 specially selected sites in the Carneros district of Napa Valley, the Anderson Valley, and along the Sonoma and Marin coasts. The winery's commitment to small lot base wine production has yielded extraordinary blending opportunity for the 8-10 sparkling blends produced each year. Over 200 lots are evaluated after harvest, representing many variables: vineyard terroir, grape clone, barrel fermentation, stainless tank fermentation, malolactic fermentation, etc. Additionally, Hugh was instrumental in replanting the historic hillside Diamond Mountain District vineyards adjacent to the winery to Bordeaux varietals. They are now used by the Schramsberg winemaking team to make J. Davies Cabernet Sauvignon. From the first vintage in 2001, J. Davies has received both public and critical acclaim. Hugh serves on the board of directors for the Napa Valley Vintners (he was President, 2006) and, with his family, he chaired the 2004 Auction Napa Valley. Hugh, along with his brother Bill, heads up the Jack L. Davies Fund, which is committed to carrying on efforts initiated by his father to preserve the Napa Valley for its highest uses: agriculture and wild lands.
For prior hands-on experience in the wine industry before joining Schramsberg, Hugh worked with Möet et Chandon in Epernay; Petaluma Winery in South Australia, and Mumm Napa Valley, among others. His political and public service background includes work with the San Francisco Trust for Public Land and assisting California Congressman Tony Coelho in Washington, D.C. Hugh lives on the Schramsberg grounds with his wife, Monique and his three young sons Emrys, Nelson and Hugh Lawrence. He enjoys spending time with his kids, backpacking and going to the Oakland A’s baseball games. Hugh is dedicated to continuing the quality enhancement of Schramsberg and J. Davies wines. With his leadership, Schramsberg Vineyards is in good, sturdy hands. Jack and Jamie Davies were determined to seek out a simpler, more meaningful life for themselves and their family. In 1965, after a yearlong search for hillside property in the Napa Valley, they discovered a run-down winery on the mountainside above St. Helena. The historic Schramsberg property had been abandoned for years, but the Davies were looking for a challenge and the spirit of its founder was strong and compelling. The antique Victorian mansion presided over the tangled remains of once stately gardens and the gaping entrance to underground cellars. There could be no question in their minds that this was the challenge they sought, this was the place. On that day they decided Schramsberg would be brought back to life. The Davies had an ambition to make wine, but not just any wine. They were setting out to produce sparkling wine – specifically, "America's most prestigious, select and admired sparkling wine; chosen for special guests, special gifts, pampering one's self and expressing one's taste in unique products." It was a lofty goal. They saw the challenge of producing sparkling wine in the United States as a need to change ingrained mindsets. To many Americans, sparkling wines were just bubbles and not granted the prestige given to the revered Burgundies and Bordeaux, indeed, in the mid-sixties, any wine produced outside France. They intended to create wine with richness and complexity. They envisioned their sparkling wines, fermented in the authentic Méthode Champenoise, as expressive as any of the great Champagnes – delicate, yet possessing distinct individuality and style. With these challenges before them, they began their immense enterprise: the replanting of the vineyards, the creation and aging of the wine and engaging the world with the Schramsberg story. Among their many achievements is the innovation for which the 20th Century Schramsberg would become known - with Jack and Jamie at the helm. The 1965 Blanc de Blancs was a product of the first commercial use of Chardonnay in American sparkling wine. The 1967 Blanc de Noirs followed, an accomplishment in California premier Méthode Champenoise wines in that it was produced using Pinot Noir according to the classic style. Their next wine release was the Reserve, with over four years of aging, which quickly became widely accepted as the finest sparkling wine made in the United States. The Crémant Demi-sec, first made in 1973 using the Flora grape (a cross of Semillon and Gewürztraminer created at the University of California, Davis) became a favorite at the White House and was served at many state functions. In 1992, the 1987 J. Schram emerged as the crowning glory of the Schramsberg range, a wine to join the ranks of the world's finest sparkling wines. Through the decades, this spirit of innovation has earned Schramsberg and the Davies praise and recognition throughout the world. In 1972 the 1969 Blanc de Blancs was served at the "Toast to Peace" in Beijing, between President Richard Nixon and Premier Chou Enlai and Schramsberg wines have been served by every subsequent presidential administration. The Davies earned many awards throughout the years, including; "Winemakers of the Year" by Friends of the Junior Arts Center in Los Angeles, and the Junipero Serra Award for Excellence by the California Museum of Science and Industry, both in 1984, the 1995 International Festival of Méthode Champenoise Lifetime Achievement Award honoring "the thirty-year history of their exceptional winery and its world-class products." In 1996 the James Beard Foundation awarded them the Wine and Spirits Professional Award for "making a significant impact in the wine and spirits industry." History continues to be made at Schramsberg – time has proven that the original goals have been met with style, grace and elegance. The noted wine author and critic, Nathan Chroman, summed up the Davies' contributions to American winemaking this way: "Some producers will earn a paragraph in the history of sparkling wines in California. The coming of the French will need a page. But it will merit a chapter to spell out what Jack and Jamie have done here." The work was never done alone. Throughout the years Jack and Jamie gathered a strong and able staff to help them run the expanding business. Members of the Schramsberg team tend to stay; many employees have been with the winery for more than twenty years. In 1996, Hugh, the Davies' youngest son, joined the winery full time, adding his talent to the winemaking staff. To every ones great sorrow, Schramsberg lost Jack Davies in the spring of 1998. Jamie carried on with the support of her family, the dedicated staff, and the legion of friends she made during the Schramsberg odyssey until her death in the spring of 2008. Now, Hugh Davies, with the support of his own family and friends, continues the work and carries on the dream his parents, Jack and Jamie, started together.
"Oscar" Grandpa Fred's BBQ - Barbeque as we have come to know it in America has come into being over a period of a couple hundred years. Born from adversity and necessity, BBQ got its earliest beginnings as a way to make otherwise inedible meats edible. The throw away parts of the animal were often gathered up by the poor and slaves for extra food. Once the meat was gathered, the next step was to devise a method of cooking the meat that would tenderize the meat without extracting all of the moisture. The method best suited for tenderization was to cook the meat at a low temperature with indirect heat for an extended period of time (Smoking). And since propane was not readily available back then, wood was the logical choice. They would first dig out a hole in the ground (Pit) with two indirect compartments, one for the meat and the other for the wood. They later discovered that certain woods like Hickory and mesquite also added a distinct flavor to the meat. The first BBQ sauce was molasses (burnt sugar) was used to keep the moisture left in the meat from the smoking process from evaporating while the meat was being cooked for the second time, over and open flame with direct heat. The reason the meat was cooked again was that the smoking process alone did not cook the meat "well" enough. So in order to complete the cooking of the meat, the open flame, direct heat (grilling) method was used. This is the process we here at Grandpa Fred's BBQ use to cook all of our Que. We do not boil our BBQ, nor do we throw uncooked meat directly on a grill. We do our barbeque one way, and that is the way my Grandpa taught me -- a five step process. My family is from Blythe, Georgia and Falcon, Arkansas, and the cooking we do here is what has been done in my family for generations. We make our own deserts, side dishes and sauces.
Wednesday, September 2, 2009
Wed Sep 2, 2009
On Today's Show: CRNtalk.com
Larry Lipson - Costa Rica wine correspondent
He's been the Daily News restaurant critic for 50 years, but Larry Lipson has finally called it quits: "Sure, there have been editors who have leaned somewhat heavily on me - especially during one period when I was the only restaurant critic/writer in America featured in a newspaper seven days a week." Talk about knowing the restaurant scene in LA.
Mike O’Connor Terry Farrell Firefighters Fund California Firehouse Cookbook
Mike O’Connor will be calling in for this interview. He submitted a recipe to the cookbook, is the co-founder of the Fund’s California chapter and a member of the Escondido Fire Department. Founded by the family of FDNY Rescue 4 Firefighter Terry Farrell, who perished on September 11, 2001, the Terry Farrell Firefighters Fund has been helping the families of fallen firefighters and underfunded fire departments across the United States since 2002. The charitable organization donates all of the funds it raises through various events, fundraisers, and private and corporate donations to firefighter families who are in need of educational and medical assistance and to fire departments in desperate need of fire apparatus and equipment.
Jim Beam's Support of the Terry Farrell Firefighters Fund. The largest corporate sponsor of the Terry Farrell Firefighters Fund is Jim Beam, distillers of America's best selling bourbon. In 2005, Jim Beam joined forces with the charity, and through 2008 they had donated approximately $250,000 to the Terry Farrell Firefighters Fund through the sale of specially labeled bottles of bourbon. In 2009, they added to this by donating another $100,000 from the sale of their bottles to the Terry Fund. Jim Beam Terry Farrell Fund Firehouse Cookbook
Always seeking creative means of raising awareness for the fire service charity, Jim Beam and the California Chapter of the Terry Farrell Fund partnered to develop "The Terry Farrell Firefighters Fund California Firehouse Cookbook and What Inspires Our Local Heroes". Slated for a September 2009 release, the special cookbook contains fifty recipes submitted by firehouses across the state of California, and will be sold to raise funds for and awareness about the charity.
Sean Greenwood "Grand Pubar of PR" Ben & Jerry's Ice Cream
To show support for a new Vermont law legalizing gay marriage, the iconic ice cream maker Ben & Jerry's has renamed its popular "Chubby Hubby" flavor. The new flavor, which Ben & Jerry's is producing in partnership with Freedom To Marry, will be called "Hubby Hubby."
For the next 30 days, Hubby Hubby will be available across Vermont. The product's packaging will feature two men in tuxedos getting married.
Jonathon Grabowski - Research Scientist Gulf of Maine Research Institute
Lobster - Pacific or Maine? The difference and the taste/ cost? The Gulf of Maine Research Institute (GMRI) catalyzes community dialogue, interdisciplinary research, and science literacy to realize the natural and human potential of the Gulf of Maine bioregion. Our goal is to position the Gulf of Maine community to emerge at the forefront of a new era of maritime innovation, embracing creative strategies to harness the ocean’s productive capacity while sustaining the bioregion's vitality and character for future generations.
Our scientists partner with fishermen, environmentalists, and state and federal fishery managers to build knowledge of commercial fish species, critical habitats, fishing gear technology, and human behaviors to enable more effective fishery management in the Gulf of Maine. Our education programs engage students with the scientific method and encourage them to learn about Maine’s fresh and saltwater ecosystems
Larry Lipson - Costa Rica wine correspondent
He's been the Daily News restaurant critic for 50 years, but Larry Lipson has finally called it quits: "Sure, there have been editors who have leaned somewhat heavily on me - especially during one period when I was the only restaurant critic/writer in America featured in a newspaper seven days a week." Talk about knowing the restaurant scene in LA.
Mike O’Connor Terry Farrell Firefighters Fund California Firehouse Cookbook
Mike O’Connor will be calling in for this interview. He submitted a recipe to the cookbook, is the co-founder of the Fund’s California chapter and a member of the Escondido Fire Department. Founded by the family of FDNY Rescue 4 Firefighter Terry Farrell, who perished on September 11, 2001, the Terry Farrell Firefighters Fund has been helping the families of fallen firefighters and underfunded fire departments across the United States since 2002. The charitable organization donates all of the funds it raises through various events, fundraisers, and private and corporate donations to firefighter families who are in need of educational and medical assistance and to fire departments in desperate need of fire apparatus and equipment.
Jim Beam's Support of the Terry Farrell Firefighters Fund. The largest corporate sponsor of the Terry Farrell Firefighters Fund is Jim Beam, distillers of America's best selling bourbon. In 2005, Jim Beam joined forces with the charity, and through 2008 they had donated approximately $250,000 to the Terry Farrell Firefighters Fund through the sale of specially labeled bottles of bourbon. In 2009, they added to this by donating another $100,000 from the sale of their bottles to the Terry Fund. Jim Beam Terry Farrell Fund Firehouse Cookbook
Always seeking creative means of raising awareness for the fire service charity, Jim Beam and the California Chapter of the Terry Farrell Fund partnered to develop "The Terry Farrell Firefighters Fund California Firehouse Cookbook and What Inspires Our Local Heroes". Slated for a September 2009 release, the special cookbook contains fifty recipes submitted by firehouses across the state of California, and will be sold to raise funds for and awareness about the charity.
Sean Greenwood "Grand Pubar of PR" Ben & Jerry's Ice Cream
To show support for a new Vermont law legalizing gay marriage, the iconic ice cream maker Ben & Jerry's has renamed its popular "Chubby Hubby" flavor. The new flavor, which Ben & Jerry's is producing in partnership with Freedom To Marry, will be called "Hubby Hubby."
For the next 30 days, Hubby Hubby will be available across Vermont. The product's packaging will feature two men in tuxedos getting married.
Jonathon Grabowski - Research Scientist Gulf of Maine Research Institute
Lobster - Pacific or Maine? The difference and the taste/ cost? The Gulf of Maine Research Institute (GMRI) catalyzes community dialogue, interdisciplinary research, and science literacy to realize the natural and human potential of the Gulf of Maine bioregion. Our goal is to position the Gulf of Maine community to emerge at the forefront of a new era of maritime innovation, embracing creative strategies to harness the ocean’s productive capacity while sustaining the bioregion's vitality and character for future generations.
Our scientists partner with fishermen, environmentalists, and state and federal fishery managers to build knowledge of commercial fish species, critical habitats, fishing gear technology, and human behaviors to enable more effective fishery management in the Gulf of Maine. Our education programs engage students with the scientific method and encourage them to learn about Maine’s fresh and saltwater ecosystems
Tuesday, September 1, 2009
Tue Sep 1, 2009
On Today's Show: CRNtalk.com
WINNER (Oxygen's "Dance Your Ass Off")
Twelve finalists. 2,949 lbs. One goal…to go from an eating machine to a dancing machine! Hosted by Marissa Jaret Winokur, “Dance Your Ass Off” is Oxygen’s new dance/weight loss competition series. Twelve dance enthusiasts who battle the bulge will battle each other on the dance floor AND on the scale for a shot at the $100,000 grand prize. Frustrated by a lifetime of failed diets and workout fads, these contestants leave their friends and family behind and move into the “Dance Your Ass Off” loft for 10 weeks – determined to change their lives forever. Each contestant will be paired with a professional dance partner who will train them for their weekly stage performances – ranging from hip hop, to tango and even pole dancing! Then they’ll shake and rattle their rolls in front of a live studio audience and a panel of expert judges: choreographer Danny Teeson, dancer/choreographer Mayte Garcia and dancer/actress Lisa Ann Walter. The judges will score the routines, and then the contestants will weigh in to reveal their weekly weight loss. The dance score and the weight loss are combined for an overall score, which will determine who is sent home. “Dance Your Ass Off” has assembled a world-class team of weight loss specialists, including Dr. Robert Huizenga (NBC’s “Biggest Loser”), nutrition specialist Meg Werner Moreta, R.D. and Crunch Fitness trainer Lee Wall. This team will ensure the contestants reach their maximum weight loss potential and undergo the ultimate lifestyle transformation. But even with all this support, it won’t be easy. In a nod to real-life temptations, the contestants’ kitchen contains a “Cheat Pantry” loaded with the very snacks and goodies that helped land the contestants on the show. For some, the lure of the “Cheat Pantry” might just be too great, and their dance skills will have to save them at elimination! With $100,000 and a healthier life on the line, who will have the last dance? This 10-episode series is produced by 495 Productions with SallyAnn Salsano (“Design Star,” “Tool Academy”) serving as executive producer and Joel Zimmer (“Nashville Star,” “America’s Got Talent”) as co-executive producer.
Jyl Ferris founded www.cookingforbachelorstv.com
Growing up in New York City, I became a New York foodie and a dedicated cook almost genetically. My mother was a natural gourmet and my father raised us in the finest restaurants and taught us to savor astonishing dishes. I began cooking when I was 12 years old.
I've had enriching experiences studying cooking and exploring cuisines while living and traveling all over the world. My passion for food and my sense of adventure has lead me to everywhere from the finest restaurants to food that's prepared on the streets. I absolutely love to entertain and cook for people. I believe one of life's greatest joys is being around those you love, enjoying good food, good drink and good music. I love to throw parties, but most often I entertain on the fly. I pride myself on being able to whip a meal together in about 15 minutes. I'm not talking grilled cheese sandwich(although I pulled that one out many times as well). There are hundreds of times I intercepted take out or surprised a guest with a delicious, imaginative and balanced meal, made from whatever I had in the house. Being a busy multi-tasker, innovator, business owner, designer, and mother, I blend my talents to create the best and easiest solutions for all my needs. Whether preparing for a crowd or dinner for one, delicious meals can be quickly prepared with just a bit of skill, taste and knowledge.
William A. “Bill” Terlato - Pres & CEO - Terlato Wine Group
Now in his 14th year as President and Chief Executive Officer of Terlato Wine Group (TWG) and Terlato Wines International (TWI), William A. “Bill” Terlato continues to blaze new trails through innovation, reaffirming his family’s position as the premier importer, marketer and producer of luxury wine in the United States. Today, in large part due to his vision and dynamic leadership, more than one out of eight bottles of wine over $14 sold in America is a Terlato wine. Building on a tradition of excellence his father and grandfathers established more than 50 years ago, Bill Terlato has thoughtfully expanded the company’s luxury portfolio far beyond its original core business of importing fine Italian wines. Today, Terlato is one of the country’s most respected sales and marketing organizations, representing renowned, family-owned premium wine and spirits brands from Italy, France, Australia, New Zealand, South Africa, Argentina, Spain, Switzerland, Greece; and domestically in Oregon and California. Terlato first joined the family business after graduating from Loyola University Chicago in 1981. His first position was Depletion Coordinator for his family’s wine importing and marketing business, then known as Paterno Imports. In this role, he developed a formal reporting system timeline, which allowed the company to efficiently track customer sales, orders and inventory. Next, Terlato advanced through a series of sales positions, beginning as Sales Representative for the family’s distribution business, Pacific Wine Company, in a territory along the Illinois-Wisconsin border. After a year, he rejoined the family’s import and marketing group, then known as Paterno Imports, as Sales Representative in New York. He soon became Eastern Division Sales Manager. These experiences helped Terlato discover the value of establishing and maintaining direct relationships with key retailers and restaurants. Through his own career path, Terlato was inspired to create a district sales force to maintain relationships with key accounts. Today, the company’s 100+-person U.S. sales force influences more than 9,000 fine wine restaurants and retailers, complementing and enhancing the efforts of its distributor partners. It remains one of the country’s largest premium wine sales forces in the United States. Next, as Marketing Brand Manager, Terlato was responsible for what was then the company’s newest supplier: Italy’s Santa Margherita. When Terlato’s father, Anthony, discovered Santa Margherita Pinot Grigio and brought it to American tables nearly 30 years ago, it was an unknown varietal. The younger Terlato created a novel introductory brand launch. The program was called the Diamond Sales Incentive Program, and it focused on restaurant placements. This initiative worked: Santa Margherita’s Pinot Grigio became a diamond in the Terlato portfolio. For the last 14 consecutive years, in annual surveys of America’s best restaurants, Santa Margherita Pinot Grigio remains the #1 imported wine in the United States. Terlato became National Sales Manager in 1985, Vice President in 1988 and in 1994, he was named President at age 35. In the last 14 years, Terlato has keenly focused on crafting the company’s portfolio to read like a fine wine list. TWI now represents more than 50 global brands, covering the world’s finest regions, varietals and styles. To help bring stronger sales focus across the expanding portfolio, Terlato instituted three divisions within the organization, Premier Selections, which represent the company’s larger, consumer-oriented wine brands; a second division, Estate Selections, comprised of smaller, more boutique producers which are more trade-oriented brands; and a third division, Paterno Spirits, representing the company’s growing luxury spirits brands. As President, Terlato also made the strategic decision to move into wine production and vineyard management. In 2002, he led the family’s decision to sell its five Illinois liquor distributorships, and focus all of their resources on further building TWG, and investing in fine wine production around the world. His family, over three generations, had entered and mastered every other aspect of the wine business — as retailer, importer, marketer and distributor. In 1996, with the purchase of Napa Valley’s Rutherford Hill Winery, the family completed the circle, becoming producers. Founded in 1976, Rutherford Hill pioneered the development of California Merlot, which remains its signature varietal. Under Terlato’s leadership, more investments in winemaking and vineyards have followed. Today, along with Rutherford Hill, TWG also owns Alderbrook Vineyards (Sonoma County); Chimney Rock Winery (Stags Leap District, Napa Valley); Terlato Family Vineyards (Napa and Sonoma); EPISODE (Napa Valley); Domaine Terlato & Chapoutier (Victoria, Australia); and holds majority interest in Sanford Winery (Santa Barbara County), and sole ownership of the iconic Sanford and Benedict Vineyard, the first vineyard in Santa Barbara to be planted to Pinot Noir. The company also holds interests in M. Chapoutier (Rhône Valley, France) and joint ventures in Australia, Italy, Spain and California. Also in 2002, Terlato created an international sales team to support Terlato Wines International’s budding export business. Terlato is active in many organizations dedicated to the knowledge and propagation of fine wine. His current memberships include Commanderie de Bordeaux, Confrerie des Tastevin and The Renaissance Club. He was Honorary Chair for the 2003 Detroit Wine Auction, and in 2007, was the Honorary Chair of the Tres Bonne Année auction in Pennsylvania. Outside of the wine industry, Terlato is a Trustee of the William Guy Forbeck Research Foundation, which conducts pediatric oncology research. Terlato is currently a member of the Steering Committee for the Lake Forest Country Day School Capital Campaign, along with his wife, Debbie, who is co-chair for the Capital Campaign and was a trustee from 1996 to 2002. Additionally, Terlato is a member of The Economic Club of Chicago and is on the Parents’ Committee at Duke University. Terlato served as president of the Lake Forest Library Board from 1991 to 1997. He was a trustee of Loyola Academy preparatory school from 1999 to 2002, and has served as an officer of the Young Presidents’ Organization.
Piero Biondi Executive Chef Former "What's Cookin" Co-Host
Piero Biondi, known to Los Angeles-area radio listeners as ``the radio chef,'' cooked French food and was known as Pierre when he opened his Burbank restaurant in the early '60s.
Back then, of course, Italian food was perceived as ``spaghetti and meatballs with thick red sauce'' and it was served on red and white checkered tablecloths. French was the ``in'' cuisine at the time, so it made sense from a business standpoint to serve mostly French-style food.
Eventually, Biondi put his actual name on his restaurant's sign and became relatively successful with an Italian seafood menu
WINNER (Oxygen's "Dance Your Ass Off")
Twelve finalists. 2,949 lbs. One goal…to go from an eating machine to a dancing machine! Hosted by Marissa Jaret Winokur, “Dance Your Ass Off” is Oxygen’s new dance/weight loss competition series. Twelve dance enthusiasts who battle the bulge will battle each other on the dance floor AND on the scale for a shot at the $100,000 grand prize. Frustrated by a lifetime of failed diets and workout fads, these contestants leave their friends and family behind and move into the “Dance Your Ass Off” loft for 10 weeks – determined to change their lives forever. Each contestant will be paired with a professional dance partner who will train them for their weekly stage performances – ranging from hip hop, to tango and even pole dancing! Then they’ll shake and rattle their rolls in front of a live studio audience and a panel of expert judges: choreographer Danny Teeson, dancer/choreographer Mayte Garcia and dancer/actress Lisa Ann Walter. The judges will score the routines, and then the contestants will weigh in to reveal their weekly weight loss. The dance score and the weight loss are combined for an overall score, which will determine who is sent home. “Dance Your Ass Off” has assembled a world-class team of weight loss specialists, including Dr. Robert Huizenga (NBC’s “Biggest Loser”), nutrition specialist Meg Werner Moreta, R.D. and Crunch Fitness trainer Lee Wall. This team will ensure the contestants reach their maximum weight loss potential and undergo the ultimate lifestyle transformation. But even with all this support, it won’t be easy. In a nod to real-life temptations, the contestants’ kitchen contains a “Cheat Pantry” loaded with the very snacks and goodies that helped land the contestants on the show. For some, the lure of the “Cheat Pantry” might just be too great, and their dance skills will have to save them at elimination! With $100,000 and a healthier life on the line, who will have the last dance? This 10-episode series is produced by 495 Productions with SallyAnn Salsano (“Design Star,” “Tool Academy”) serving as executive producer and Joel Zimmer (“Nashville Star,” “America’s Got Talent”) as co-executive producer.
Jyl Ferris founded www.cookingforbachelorstv.com
Growing up in New York City, I became a New York foodie and a dedicated cook almost genetically. My mother was a natural gourmet and my father raised us in the finest restaurants and taught us to savor astonishing dishes. I began cooking when I was 12 years old.
I've had enriching experiences studying cooking and exploring cuisines while living and traveling all over the world. My passion for food and my sense of adventure has lead me to everywhere from the finest restaurants to food that's prepared on the streets. I absolutely love to entertain and cook for people. I believe one of life's greatest joys is being around those you love, enjoying good food, good drink and good music. I love to throw parties, but most often I entertain on the fly. I pride myself on being able to whip a meal together in about 15 minutes. I'm not talking grilled cheese sandwich(although I pulled that one out many times as well). There are hundreds of times I intercepted take out or surprised a guest with a delicious, imaginative and balanced meal, made from whatever I had in the house. Being a busy multi-tasker, innovator, business owner, designer, and mother, I blend my talents to create the best and easiest solutions for all my needs. Whether preparing for a crowd or dinner for one, delicious meals can be quickly prepared with just a bit of skill, taste and knowledge.
William A. “Bill” Terlato - Pres & CEO - Terlato Wine Group
Now in his 14th year as President and Chief Executive Officer of Terlato Wine Group (TWG) and Terlato Wines International (TWI), William A. “Bill” Terlato continues to blaze new trails through innovation, reaffirming his family’s position as the premier importer, marketer and producer of luxury wine in the United States. Today, in large part due to his vision and dynamic leadership, more than one out of eight bottles of wine over $14 sold in America is a Terlato wine. Building on a tradition of excellence his father and grandfathers established more than 50 years ago, Bill Terlato has thoughtfully expanded the company’s luxury portfolio far beyond its original core business of importing fine Italian wines. Today, Terlato is one of the country’s most respected sales and marketing organizations, representing renowned, family-owned premium wine and spirits brands from Italy, France, Australia, New Zealand, South Africa, Argentina, Spain, Switzerland, Greece; and domestically in Oregon and California. Terlato first joined the family business after graduating from Loyola University Chicago in 1981. His first position was Depletion Coordinator for his family’s wine importing and marketing business, then known as Paterno Imports. In this role, he developed a formal reporting system timeline, which allowed the company to efficiently track customer sales, orders and inventory. Next, Terlato advanced through a series of sales positions, beginning as Sales Representative for the family’s distribution business, Pacific Wine Company, in a territory along the Illinois-Wisconsin border. After a year, he rejoined the family’s import and marketing group, then known as Paterno Imports, as Sales Representative in New York. He soon became Eastern Division Sales Manager. These experiences helped Terlato discover the value of establishing and maintaining direct relationships with key retailers and restaurants. Through his own career path, Terlato was inspired to create a district sales force to maintain relationships with key accounts. Today, the company’s 100+-person U.S. sales force influences more than 9,000 fine wine restaurants and retailers, complementing and enhancing the efforts of its distributor partners. It remains one of the country’s largest premium wine sales forces in the United States. Next, as Marketing Brand Manager, Terlato was responsible for what was then the company’s newest supplier: Italy’s Santa Margherita. When Terlato’s father, Anthony, discovered Santa Margherita Pinot Grigio and brought it to American tables nearly 30 years ago, it was an unknown varietal. The younger Terlato created a novel introductory brand launch. The program was called the Diamond Sales Incentive Program, and it focused on restaurant placements. This initiative worked: Santa Margherita’s Pinot Grigio became a diamond in the Terlato portfolio. For the last 14 consecutive years, in annual surveys of America’s best restaurants, Santa Margherita Pinot Grigio remains the #1 imported wine in the United States. Terlato became National Sales Manager in 1985, Vice President in 1988 and in 1994, he was named President at age 35. In the last 14 years, Terlato has keenly focused on crafting the company’s portfolio to read like a fine wine list. TWI now represents more than 50 global brands, covering the world’s finest regions, varietals and styles. To help bring stronger sales focus across the expanding portfolio, Terlato instituted three divisions within the organization, Premier Selections, which represent the company’s larger, consumer-oriented wine brands; a second division, Estate Selections, comprised of smaller, more boutique producers which are more trade-oriented brands; and a third division, Paterno Spirits, representing the company’s growing luxury spirits brands. As President, Terlato also made the strategic decision to move into wine production and vineyard management. In 2002, he led the family’s decision to sell its five Illinois liquor distributorships, and focus all of their resources on further building TWG, and investing in fine wine production around the world. His family, over three generations, had entered and mastered every other aspect of the wine business — as retailer, importer, marketer and distributor. In 1996, with the purchase of Napa Valley’s Rutherford Hill Winery, the family completed the circle, becoming producers. Founded in 1976, Rutherford Hill pioneered the development of California Merlot, which remains its signature varietal. Under Terlato’s leadership, more investments in winemaking and vineyards have followed. Today, along with Rutherford Hill, TWG also owns Alderbrook Vineyards (Sonoma County); Chimney Rock Winery (Stags Leap District, Napa Valley); Terlato Family Vineyards (Napa and Sonoma); EPISODE (Napa Valley); Domaine Terlato & Chapoutier (Victoria, Australia); and holds majority interest in Sanford Winery (Santa Barbara County), and sole ownership of the iconic Sanford and Benedict Vineyard, the first vineyard in Santa Barbara to be planted to Pinot Noir. The company also holds interests in M. Chapoutier (Rhône Valley, France) and joint ventures in Australia, Italy, Spain and California. Also in 2002, Terlato created an international sales team to support Terlato Wines International’s budding export business. Terlato is active in many organizations dedicated to the knowledge and propagation of fine wine. His current memberships include Commanderie de Bordeaux, Confrerie des Tastevin and The Renaissance Club. He was Honorary Chair for the 2003 Detroit Wine Auction, and in 2007, was the Honorary Chair of the Tres Bonne Année auction in Pennsylvania. Outside of the wine industry, Terlato is a Trustee of the William Guy Forbeck Research Foundation, which conducts pediatric oncology research. Terlato is currently a member of the Steering Committee for the Lake Forest Country Day School Capital Campaign, along with his wife, Debbie, who is co-chair for the Capital Campaign and was a trustee from 1996 to 2002. Additionally, Terlato is a member of The Economic Club of Chicago and is on the Parents’ Committee at Duke University. Terlato served as president of the Lake Forest Library Board from 1991 to 1997. He was a trustee of Loyola Academy preparatory school from 1999 to 2002, and has served as an officer of the Young Presidents’ Organization.
Piero Biondi Executive Chef Former "What's Cookin" Co-Host
Piero Biondi, known to Los Angeles-area radio listeners as ``the radio chef,'' cooked French food and was known as Pierre when he opened his Burbank restaurant in the early '60s.
Back then, of course, Italian food was perceived as ``spaghetti and meatballs with thick red sauce'' and it was served on red and white checkered tablecloths. French was the ``in'' cuisine at the time, so it made sense from a business standpoint to serve mostly French-style food.
Eventually, Biondi put his actual name on his restaurant's sign and became relatively successful with an Italian seafood menu
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