On Today's Show: CRNtalk.com
Master Chef Michael Chiarello
IF YOU CAN’T AFFORD THE RESTURANT, BRING THE RESTURANT HOMEWith Money tight, eating out is tough. Michael Chiarello shows how to bring the resturant experience home. From a good wine choice to fresh ingredients, you don’t have to spend a lot to eat well every night of the week! Owner of Chiarello Family Vineyards, Michael Chiarello knows how to make a great product. He also knows that an authentic Italian meal requires more than simply putting pasta on a plate, so just in time for National Pasta Month, Michael is here to show your viewers how they recreate a fine Italian dining experience in their homes, for less.. To Michael it’s not about how many dollars you spend, but rather how you can get the most value for your money. Michael Chiarello has twice been named Chef of the Year in America . He currently has 5 cookbooks on the shelves with 2 more due out in the near future. Michael was also a contestant on Bravo’s Top Chef Master’s series. Michael Chiarello is an award‐winning chef, Emmy‐winning Food Network host, tastemaker behind the NapaStyle retail company, highly rated vintner, and noted cookbook author. Throughout his career, Michael has combined his Southern Italian roots with Napa Valley living to pioneer culinary and lifestyle trends. Michael’s ongoing endeavors inspire friends and family to gather around the table and create meaningful traditions in their own lives. Michael incorporates his personal passion for seasonal, sustainable living, into all that he does. From the growers that he supports as chef and owner of Bottega Napa Valley and his product designs for NapaStyle, to his earth‐friendly farming practices for his vineyards and the storylines for his Emmy‐winning Food Network show, Michael shares his unique perspective on what comprises good food and healthy living in an old‐world lifestyle. Michael Will Talk About: • Finding ways to stretch your food dollar without compromising quality;• Simple meals yo!u can make from scratch at home;• What to do when you don’t have time to cook from scratch every night, and more.
Lora Van Velsor - Vice President Marketing - Duncan-Hines
Duncan Hines®, an iconic brand that has been helping families create life’s most delicious moments for over 50 years, is launching a variety of new products this month reinforcing its commitment to bring “so much more” to the home baking experience. The new 100% Whole Grain Muffins, Moist Deluxe® Confetti Cupcakes and Duncan Hines Snack Line featuring cupcakes, one brownie, and one cookie mix will hit shelves nationwide in April ’09. “We’re passionate about baking and committed to product innovation,” said Lora Van Velsor, Vice President of Marketing for Duncan Hines. “We are confident these new products will excite consumers and bring their baking experience to a whole new level.” Duncan Hines will introduce two new 100% Whole Grain Muffin flavors and has upgraded existing muffin flavors to 100% Whole Grain. The 100% Whole Grain Muffin lineup continues to deliver an unbelievably moist and delicious taste, contains no Trans Fat per serving and is a good source of fiber. The line includes two new flavors Triple Chocolate Chunk and Apple Cinnamon and upgraded household favorites Blueberry Streusel, Wild Maine Blueberry, Chocolate Chip and Cinnamon. New 100% Whole Grain Muffins are available nationwide for a suggested retail price of $2.79-$3.49. Appealing to kids and kids at heart everywhere, Duncan Hines will debut Moist Deluxe Confetti Cupcakes. The new Confetti Cupcakes provide a great opportunity for families to spend quality time in the kitchen creating moments that are “so much more.” Cupcakes are the perfect treat for a variety of occasions including birthday parties, bridal and baby showers, anniversaries, and bake sales. The new Confetti Cupcakes are available for a suggested retail price of $1.79. The new Duncan Hines Snack Line is the perfect solution for the everyday snacking occasion! The new Snack Line delivers the opportunity to sink your teeth into the right portion of a Duncan Hines treat, without baking an entire cake. The new Snack Line features cupcakes Classic Yellow , Devil’s Food, & Confetti along with a Chewy Fudge Brownie, and a Chocolate Chip Cookie. The Snack Line carries a suggested retail price of $1.00.
Celebrity Chef Kathleen Daelemans'
Cooking with Maple SyrupNamed one of the country's "top Ten Rising Star Chefs" by John Mariani, chef Kathleen Daelemans' recipes have been showcased in respected food and wine journals including Bon Appetit, Wine Spectator, Gourmet, Food & Wine, and Eating Well. Not only has Daelemans received praised from the culinary community, but her work is regularly featured in fashion and fitness magazines such as Elle, Shape, Self, Harper's Bazaar, L.A. Style, Fitness, Esquire and House Beautiful. Richard Sax, Roy Yamaguchi and others have showcased Daelemans' recipes in books featuring West Coast, Pacific Rim and American Regional cooking. When it comes to healthy cooking and eating, Daelemans is "her own best advertisement," having lost 75 pounds when creating a new regional cuisine for one of the world's most luxurious five-star resort and spas, The Grand Wailea, in Maui, Hawaii. While at Café Kula, her restaurant at the resort, Daelemans cooked for and gave private cooking lessons to celebrity guests including Sharon Stone, Kathy Smith, Suzanne Sommers and Paula Abdul. When most people think of maple syrup, they imagine it drizzled on pancakes or waffles on a Sunday morning. But there’s a lot more to this all-natural sweetener than meets the eye. 5 Things You May Not Know About Maple Syrup: 1. Maple syrup can be used as a healthier alternative to sugar - 2. Maple syrup contains fewer calories than corn syrup and honey. 3. Maple syrup can add depth and complexity to cooking, as an ingredient in glazes, rubs or barbeque sauces for poultry, meat, seafood or vegetables. Visit www.purecanadamaple.com 4. Canada produces 80% of the maple syrup sold in the world.- 91% of Canadian maple syrup is produced in the province of Quebec . 5. Maple syrup contains antioxidants, which can delay or prevent free radical induced diseases, such as diabetes and cancer. - A portion of ¼ cup of maple syrup contains as much antioxidant activity as one serving of raw tomato or broccoli.
Now that it’s back to school season, I know moms and dads are worried about their kids getting a healthy start to have all the energy they need to stay alert and focused at school. In fact, one-third of kids in America are either skipping breakfast entirely or are starting their days with empty calories laden with artificial flavors and preservatives. Fast food might be convenient, but it can also be pretty expensive, not to mention loaded with excessive calories, fat and sugar. And store-bought options are often filled with sugar, corn syrup and additives, so here are some simple and easy recipes that anyone can make at home that provide a more healthful and natural alternative. Parents are juggling a million things in the morning, trying to get out the door on time, but still want to make sure the kids are fed a wholesome and nutritious breakfast that will get them through the school day. My first recipe is a granola parfait layered with yogurt, crunchy granola, blueberries and topped with a drizzle of pure Canadian maple syrup. It’s quick and easy, and the kids can eat this at home, or you can just make it in to-go containers for the ride to school. If you want to make something a little more substantial to get your kids through the day, you could also try my Oatmeal P.B. and Banana Pancakes. What people might not realize is the “real thing” comes mostly from Canadian maple trees, and contains only pure maple syrup, a natural product from the earth with no additives, preservatives…unlike pancake syrups that contain mostly high-fructose corn syrup. So, check the bottle to make sure you and your kids are getting the real thing. It tastes much better and is actually better for you than the alternatives. If you want to give your kids a touch of sweetness that is healthy and delicious, this is a great blueberry milkshake recipe for you to try. Studies have shown that kids who eat breakfast have less school absences, can improve math, reading, and test scores, and are less likely to be overweight. One study showed that eating breakfast food high in fiber and low in sugar helped students sustain the cognitive effects of breakfast. So, a good breakfast really is so important for everyone, but especially kids. These recipes are easy and affordable, homemade alternatives to give kids a good start or a great option as an after-school snack. Even better, it’ll help parents save money making kids breakfasts and snacks at home, and the recipes are so delicious, so your kids will thank you for it.
Jim Fiolek Exec Director - Santa Barbara County Vintner's Association
Celebration Of Harvest - The annual Celebration of Harvest is held in October each year, when we're in the thick of the winegrape harvest and winery staff take a needed break to showcase their latest wines, many newly bottled! This year's Celebration of Harvest will be held on October 1oth from 1 to 4pm, and once again on the beautiful grounds of Rancho Sisquoc Winery in the Santa Maria Valley. Online sales of tickets and Vintner's Visas will stop at midnight Friday, October 9th. After that, tickets and Vintner's Visas may be purchased at Wine Country, 2445 Alamo Pintado Avenue, Los Olivos and at the Green & White canopy outside the Celebration of Harvest at Rancho Sisquoc. If you purchased a ticket or a Vintners' Visa on this website after October 2nd, please pick them up at Wine Country, 2445 Alamo Pintado Avenue, Los Olivos or at the Green & White canopy outside the Celebration of Harvest at Rancho Sisquoc. Local restaurants, caterers and food suppliers will showcase their talents and produce by providing delicious samples. Live music from several bands will keep our toes tapping. An important part of the Celebration of Harvest is the Silent Auction - your chance to own some very special bottles of wine. And as it’s always a great idea to include a designated driver in your party, we will also offer a special designated driver ticket. DD’s enjoy the event, complete with all the food, the entertainment, non-alcoholic beverages and our sincere thanks for keeping our roads safe. Or, a lot of folks will leave the driving to us and take the bus! Festival buses will bring visitors directly to the Festival grounds, and return them to the pickup location at the end of the day. The Vintners’ Visa is a four-day pass to 12 participating wineries, each of whom will pull out all the stops just for Vintners’ Visa holders. The Vintners' Visa can be used at participating wineries from Friday through Monday, so make it a long weekend! In addition to the Celebration itself, and the special treats offered through the Vintners’ Visa, many member wineries will host special events - from winemaker dinners to Open Houses to tours and tastings at wineries not generally open to the public, there'll be a full slate of events during the long weekend.
Nancy Siler Host PBS Series “Bake, Decorate, Celebrate!”
Americans are busier and more time-starved than ever. In spite of this, our passion for creating beautiful and delicious cakes, cupcakes, cookies and confections has never been stronger. Recent data shows that baking and decorating popularity is on the rise, with 94% of people baking at least once a month, and 76% decorating their baked goods. With the holiday season just around the corner, it’s never too early to start thinking about how to decorate your family’s favorite holiday treats. According to a recent survey, 60%of Americans say holiday baking is more enjoyable than holiday shopping. In fact, 86% of respondents said they bake year-round, and more than half involve their kids when decorating. This year, Wilton Food Crafts, an industry leader in cake decorating, quality bakeware and food crafting, is celebrating the 80th Anniversary of the founding of the Wilton School, where thousands of students from 90 countries have learned the art of classic cake decorating. Wilton classes are taught by some of the most experienced cake decorators in the world, while class participants represent all walks of life from doctors and lawyers to school teachers and culinary students. Coinciding with National Bake and Decorate Month, Wilton will also celebrate surpassing 4,000,000 students since classes were first launched in retail stores in 1975. Through the end of October, Wilton is sponsoring an online sweepstakes with a Grand Prize of an all-expense paid tuition/room and board package to attend the two week Master Course at The Wilton School of Cake Decorating and Confectionery Art in Darien, Illinois. Nancy Siler, host of the popular PBS series “Bake, Decorate, Celebrate!” Nancy has been baking and decorating for over 25 years and brings a wealth of experience to the world's most popular decorating courses. As Vice President of Consumer Affairs and Public Relations for Wilton Industries, Inc., she helps make decorating easy and exciting for consumers. In her hundreds of decorating demonstrations for programs on CBS, NBC, WGN, PBS, Discovery Channel and QVC Networks, Nancy has shown that everyone has the ability to serve something spectacular.
Possible questions for Nancy Siler:
• What are some of the popular baking trends for this holiday season?
• What are some of the easiest ways to decorate holiday cookies?
• Do you have any decorating tips that people might not know about?
• How early should you start planning your holiday baking?
• Can you tell me more about the 4,000,000th Student Sweepstakes?
• Where can we find more information
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.
Wednesday, October 7, 2009
Tuesday, October 6, 2009
Tue Oct 6, 2009
On Today's Show: ww.crntalk.com
"Curtis" - "The Naughty Kitchen with Chef Blythe Beck"
(aka "Door Whore") Tuesdays on Oxygen (10-11 p.m. ET)Curtis is Central 214’s new summer host, but he prefers to call himself a “Spacial Arrangement Coodinator,” because he thinks it sounds much more dignified than “Door Whore.” Born in Chicago and raised in Garland, Texas, Curtis attended Southern Methodist University, earning a degree in advertising with a minor in corporate communications and public affairs. Working at Central 214 is the perfect summer job while he contemplates law school and starting a company with his best friend, Amanda. Outside work, Curtis spends his time being a karaoke all-star, and lately, being mistaken for American Idol’s Adam Lambert. Admittedly obsessed with his appearance, Curtis will do whatever it takes to look good and young and never age. He is a former tennis instructor with the calves to prove it, and enjoys running and rollerblading with his dog, Chance. The sarcastic, social, competitive flirt says there are two things he absolutely cannot live without: Tex Mex and margaritas.
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.
Rose Levy Beranbaum - "Rose's Heavenly Cakes"
Rose Levy Beranbaum is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1988. She also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her most recent book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. She is a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes. This extraordinary collection of heavenly cake recipes from "Diva of Desserts" Rose Levy Beranbaum, the award-winning author of The Cake Bible, is an essential kitchen companion for anyone who loves to bake. Illustrated throughout with stunning full-color photography, the book's meticulously tested, easy-to-follow recipes are all you need to create spectacularly beautiful cakes in your home kitchen. In her signature crystal-clear style, Rose takes you step-by-step through the instructions for making every type of cake imaginable—more than 100 expertly tested (and re-tested) recipes in all—while full-color photographs of every finished cake and step-by-step processes offer inspiration and clear instruction. Exceptionally delicious butter and oil cakes, sponge cakes, flourless cakes, and cheesecakes, such as Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache, are perfect for birthday celebrations, coffee breaks, or everyday weeknight desserts. And Rose also includes a range of charming baby cakes such as Mud Turtle Cupcakes and divine creations like the Deep Chocolate Passion Wedding Cake that will make any special occasion more festive. With each and every recipe, thoroughly explained in Rose¿s usual approachable style, baking with Rose's Heavenly Cakes is like having a master baker right alongside you in the kitchen. In her "Ten Golden Rules of Cake Baking," Rose provides advice on the right kind of flour to select to give your cake the perfect structure, how to fill a cake pan so that your cakes bake evenly every time, the best way to unmold a cake for a perfect finished appearance, the ideal ways to store every type of cake, and much more. The baking tips and trade secrets that she shares throughout the book will show you how to transform a simple cake batter into delicious art, with perfect results every time.
Nicole Hockin "Travel Expert"
If you are thinking about travelling this fall and have been worried about how to keep costs down, look no further. Nicole Hockin, Travel expert for Hotels.Com is available to share the latest research on hotel price trends plus some top travel tips and deals for saving on your upcoming fall vacation. According to the latest hotels.com Hotel Price Index(TM) (HPI) that was recently released , the average price of a hotel room in the U.S. fell 17 percent in the first six months of 2009 compared to the same period in 2008. Room rates in the U.S. cost on average $115 a night during Q1 and Q2 2009, down from $139 the year before. What does this mean for the consumer? According to the recent findings, this is by far the most significant change in prices since the creation of the Hotel Price Index. Americans' travel dollars have never gone farther than in 2009 and as properties continue to roll out discounts and other incentives to attract guests, the gap between the top star categories have narrowed, giving travelers more value and making luxury more accessible than any other time in the past five years. Nicole will be able to discuss: COST EFFECTIVE TRAVEL TIPS - From using the concierge (they make things happen!) to driving to sharing rooms with friends, Nicole will be able to break down the most overlooked cost-saving methods when planning a trip. GETTING MOST OUT THE HPI FINDINGS - From Top Destinations around the country and the fall's best cost effective getaway, let Nicole tell your listeners about great finds at a very reasonable price. HIDDEN TRAVEL GEMS IN YOUR OWN BACKYARD - Finding that luxury spot in your own city or state that is affordable to you and your family. For more than six years, Nicole Hockin has been providing travel tips and insight to both travelers and the industry. She is often interviewed and quoted by print, radio and television media, some of which include The New York Times, USA Today, The Washington Post, Los Angeles Times, CBS Marketwatch, ABC News Radio, BusinessWeek, Travel Weekly, and Travel Distribution Report. Additionally, Nicole Hockin is a regularly featured television travel expert on numerous national and local television morning programs such as The Daily Buzz, The Mike & Juliet Morning Show, Soap Talk, WLS Chicago ABC 7, WUSA Washington DC, WXIA Good Day Atlanta, Good Day Colorado, and many more, providing audiences with practical travel advice, trends and recommendations.
"Curtis" - "The Naughty Kitchen with Chef Blythe Beck"
(aka "Door Whore") Tuesdays on Oxygen (10-11 p.m. ET)Curtis is Central 214’s new summer host, but he prefers to call himself a “Spacial Arrangement Coodinator,” because he thinks it sounds much more dignified than “Door Whore.” Born in Chicago and raised in Garland, Texas, Curtis attended Southern Methodist University, earning a degree in advertising with a minor in corporate communications and public affairs. Working at Central 214 is the perfect summer job while he contemplates law school and starting a company with his best friend, Amanda. Outside work, Curtis spends his time being a karaoke all-star, and lately, being mistaken for American Idol’s Adam Lambert. Admittedly obsessed with his appearance, Curtis will do whatever it takes to look good and young and never age. He is a former tennis instructor with the calves to prove it, and enjoys running and rollerblading with his dog, Chance. The sarcastic, social, competitive flirt says there are two things he absolutely cannot live without: Tex Mex and margaritas.
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.
Rose Levy Beranbaum - "Rose's Heavenly Cakes"
Rose Levy Beranbaum is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1988. She also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her most recent book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. She is a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes. This extraordinary collection of heavenly cake recipes from "Diva of Desserts" Rose Levy Beranbaum, the award-winning author of The Cake Bible, is an essential kitchen companion for anyone who loves to bake. Illustrated throughout with stunning full-color photography, the book's meticulously tested, easy-to-follow recipes are all you need to create spectacularly beautiful cakes in your home kitchen. In her signature crystal-clear style, Rose takes you step-by-step through the instructions for making every type of cake imaginable—more than 100 expertly tested (and re-tested) recipes in all—while full-color photographs of every finished cake and step-by-step processes offer inspiration and clear instruction. Exceptionally delicious butter and oil cakes, sponge cakes, flourless cakes, and cheesecakes, such as Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache, are perfect for birthday celebrations, coffee breaks, or everyday weeknight desserts. And Rose also includes a range of charming baby cakes such as Mud Turtle Cupcakes and divine creations like the Deep Chocolate Passion Wedding Cake that will make any special occasion more festive. With each and every recipe, thoroughly explained in Rose¿s usual approachable style, baking with Rose's Heavenly Cakes is like having a master baker right alongside you in the kitchen. In her "Ten Golden Rules of Cake Baking," Rose provides advice on the right kind of flour to select to give your cake the perfect structure, how to fill a cake pan so that your cakes bake evenly every time, the best way to unmold a cake for a perfect finished appearance, the ideal ways to store every type of cake, and much more. The baking tips and trade secrets that she shares throughout the book will show you how to transform a simple cake batter into delicious art, with perfect results every time.
Nicole Hockin "Travel Expert"
If you are thinking about travelling this fall and have been worried about how to keep costs down, look no further. Nicole Hockin, Travel expert for Hotels.Com is available to share the latest research on hotel price trends plus some top travel tips and deals for saving on your upcoming fall vacation. According to the latest hotels.com Hotel Price Index(TM) (HPI) that was recently released , the average price of a hotel room in the U.S. fell 17 percent in the first six months of 2009 compared to the same period in 2008. Room rates in the U.S. cost on average $115 a night during Q1 and Q2 2009, down from $139 the year before. What does this mean for the consumer? According to the recent findings, this is by far the most significant change in prices since the creation of the Hotel Price Index. Americans' travel dollars have never gone farther than in 2009 and as properties continue to roll out discounts and other incentives to attract guests, the gap between the top star categories have narrowed, giving travelers more value and making luxury more accessible than any other time in the past five years. Nicole will be able to discuss: COST EFFECTIVE TRAVEL TIPS - From using the concierge (they make things happen!) to driving to sharing rooms with friends, Nicole will be able to break down the most overlooked cost-saving methods when planning a trip. GETTING MOST OUT THE HPI FINDINGS - From Top Destinations around the country and the fall's best cost effective getaway, let Nicole tell your listeners about great finds at a very reasonable price. HIDDEN TRAVEL GEMS IN YOUR OWN BACKYARD - Finding that luxury spot in your own city or state that is affordable to you and your family. For more than six years, Nicole Hockin has been providing travel tips and insight to both travelers and the industry. She is often interviewed and quoted by print, radio and television media, some of which include The New York Times, USA Today, The Washington Post, Los Angeles Times, CBS Marketwatch, ABC News Radio, BusinessWeek, Travel Weekly, and Travel Distribution Report. Additionally, Nicole Hockin is a regularly featured television travel expert on numerous national and local television morning programs such as The Daily Buzz, The Mike & Juliet Morning Show, Soap Talk, WLS Chicago ABC 7, WUSA Washington DC, WXIA Good Day Atlanta, Good Day Colorado, and many more, providing audiences with practical travel advice, trends and recommendations.
Sunday, October 4, 2009
Mon Oct 5, 2009
On Today's Show: CRNtalk.com
Aimee Garcia- "Marisa Benez" "Trauma" (NBC Mondays 9 PM PT/ET)
Aimee Garcia stars as tough young helicopter pilot Marisa Benez in NBC's new ensemble medical drama series, "Trauma." Best known for her role as Andy Garcia's daughter and George Lopez's niece, Veronica Palmero, on "The George Lopez Show," she is currently the only Latina in her generation to be on syndicated television. In 2007, she was nominated for both an Alma and Imagen Award for "Best Supporting Actress in a Television Series." Garcia is an actress of Mexican and Puerto Rican descent, born and raised in Chicago, Illinois. She began at age seven as a professional dancer in Paul Mejia's "Cinderella" at the Auditorium Theater, and by age 12 was dancing 20 shows a month as Clara in "The Nutcracker" which led to her first commercial as a dancer. She then began taking acting lessons at the Piven Theater Workshop, whose alumni include John Cusack, Joan Cusack and Jeremy Piven. In high school, she won the Chicago Tribune's Best Actress Award for her portrayal of Maria, in the immigrant saga "Journey of the Sparrows." She also starred in "Island of the Blue Dolphins," which was nominated for seven Joseph Jefferson Awards. Garcia's success in Chicago theater gave her the opportunity to land screen tests for roles in Baz Luhrmann's "Romeo and Juliet" and the biopic "Selena." Garcia graduated as a triple major in economics, journalism and French from Northwestern University. There, she built her own summer theater curriculum, and combined her singing and dancing talents to nab the lead role of Diana Morales in "A Chorus Line" for Broadway choreographer Mitzi Hamilton.After Northwestern, Garcia moved to Los Angeles, getting her first official Hollywood break as a series regular in the WB's "Greetings From Tucson." The short-lived series established her as a TV regular, and since then she's filmed various TV pilots and appeared in episodes of shows such as "Gary Unmarried," "Family Guy," "Bones" and "My Boys." Other recent projects include "Private Valentine" opposite Jessica Simpson, "Spanglish," "Lies & Alibis" starring John Leguizamo, "Dirty" opposite Cuba Gooding Jr., and "Dragon Wars." Garcia also makes time to give back to the community through various philanthropic and charity endeavors, including the National Hispanic Foundation for the Arts and the National Kidney Foundation. What she enjoys most, however, is regularly visiting East L.A. schools to remind students about the importance of education.
Victor Boutier Owner/Winemaker Boutier Winery Danielsville, GA
What began as a hobby grew into a fully licensed and bonded enterprise now located in beautiful historic Acworth, Georgia. Boutier wines are crafted from the highest quality grapes, carefully selected from the finest vineyards, including the grapes from the Boutier Vineyards. Each of our wines are crafted and aged to perfection. Boutier Vineyards is situated in the temperate Piedmont Region of Georgia. The long growing season and constant breezes help keep fruit and foliage dry and encourage rich, ripe fruit and healthy vines. The nearly 32 acres are planted in Vinifera and French American grape varietals, with our oldest vines at about 15 years of age. The current crop includes Chardonnay, Cabernet Sauvignon, Cabernet Franc, Viognier, Syrah, Corot Noir and Cynthiana and will be expanded to include Blanc du Bois and Lenoir. Boutier Winery is dedicated to providing high quality traditional and custom wines, personally labeled for your special occasions or for use as promotional tools. These exclusive gifts are sure to make a lasting impression with family, friends, and business associates. At Boutier Winery, we emphasize "quality" rather than "quantity." Our wines are exclusive, unique, and produced in limited quantities. Boutier wines have earned national and international awards, including:
Gold, silver, and bronze awards for its French American Hybrid Varietals, DeChaunac and Baco Noir, and its Chardonnay.
Silver and bronze for its Peach Chardonnay and Chambourcin.
Whether you drop in for an impromptu visit or set up a private wine - tasting session with a group of friends, the camaraderie and conversation will ensure a pleasant and memorable experience. It is our sincere desire that Boutier wines:
Increase your enjoyment of life.
Enhance communication and build relationships with others.
Instill within you a great appreciation for the culture of fine wines.
Jennifer Bice Redwood Hill Farm & Creamery (Goat Cheese)
Sebastopol, CA - In this day and age of advancing technology and mass production there is a unique dairy that is different from the rest. Located among the picturesque redwoods of western Sonoma County, about sixty miles north of San Francisco, Redwood Hill Farm is a small family farm that has been producing delicious, award-winning goat milk products for over thirty five years. Many people consider our goat milk products to be the best tasting that they have ever tried. The year 2009 marks the 41st year Jennifer Lynn Bice has been milking, breeding, and loving dairy goats at Redwood Hill Farm. Beginning in 1968 when her parents decided to build their grade A goat dairy in Sonoma County, California; as the eldest of ten children Jennifer was an integral part of this family business launched to provide fresh goat milk to the public. Ten years later Jennifer assumed ownership of Redwood Hill Farm with partner Steven Schack and began to expand the business, both in the diversity of goat milk products and the dairy goat breeding program. From the beginning, promoting the benefits of goat milk products while developing a genetics program of excellence has been a top priority and has positioned Redwood Hill Farm at the forefront of the industry. The herd continues to be exhibited at major shows and fairs and continues to win awards at the national level, holding National Champions in four of the five breeds. As well as furnish stock to dairy goat breeders across North and South America, for the past 31 years Jennifer has served as a dairy goat judge throughout the United States and Canada. In addition Jennifer holds the distinct honor of being selected to judge the American Dairy Goat Association National Show six times. Our creamery is certified organic and we use organic practices at our farm: no sprays, insecticides, pesticides, etc. are ever used. We use biological insects and trapping for fly control. However, our goat farm is not certified organic at this time. The grain mix that we feed the goats contains NO hormones, antibiotics, animal by-products, or preservatives. The grain is not genetically modified. Hay is 70% of our goats’ diet and we are able to obtain hay at times that is organically grown. Our goats’ feed source is the one stumbling block to being organic at this time. We do not believe in using hormones such as BST to increase milk production. We use medication only if necessary to save an animal's life; and if ever used, the milk from the treated doe is discarded for a long period of time to insure that no drugs ever enter the human food chain. We believe in a natural approach to animal husbandry and our dairy goats are raised "free range" and humanely. Jennifer Bice and the entire Redwood Hill team, continues to carry on the vision of establishing Redwood Hill Farm as a premium goat dairy and creamery. Jennifer's number one goal is to produce world-class goat milk products while providing a satisfying and sustainable life-style for the farm, all of Redwood Hill's employees and of course Redwood Hill’s precious dairy goats.
Linda Jordan - GM Ruth's Chris Steak House - Pasadena CA
From our humble beginnings on Broad Street in New Orleans to our current position as the world's largest fine dining company, Ruth's Chris Steak House has come quite a long way in its first four decades. In 2005, we celebrated our 40th anniversary, and we consider it a celebration of the life of a woman who broke the mold - our founder, Ruth Fertel. Ruth's Chris Steak House (NASDAQ: RUTH) is a chain of over 120 steakhouses across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment, marking a gradual elevation in its status since its founding in the 1960s. Ruth's Chris is currently the largest luxury steak company, larger than other restaurants such as The Palm and Morton's chains in number of locations, operating income, and overall profit. On March 22, 2008 the company announced it would be seeking stockholder approval to change its name to Ruth's Hospitality Group to better represent the business after the acquisition of Mitchell's Fish Market . The chain was founded by the late Ruth Fertel, a single mother of two, in 1965, after she bought the existing Chris Steak House in New Orleans. In buying the restaurant, Fertel had to agree that the restaurant keep the "Chris" name for a specified period of time. After the original location sustained a kitchen fire, she relocated the restaurant about one-half mile (0.9 km) to the west on Broad Street and renamed the rebuilt establishment "Ruth's Chris." Under the purchase agreement, the name "Chris Steak House" could not be used at any other location, and she did not want to lose customers already familiar with the Chris name. Fertel started to franchise the restaurant in the 1970s to locations throughout the United States and throughout the world. Advertising efforts are primarily focused in the talk radio market and its male demographic. The chain has cultivated paid endorsements from several radio celebrities, including Rush Limbaugh and Sean Hannity, with the latter proclaiming Ruth's to be his favorite restaurant. Ruth's won the 2006–2007 Golden Icon Award for "Best Steak House Chain"; the Golden Icon Awards are presented annually by Travolta Family Entertainment. In 2005 Hurricane Katrina devastated Greater New Orleans and the chain moved its corporate headquarters to Heathrow, Florida. Like most businesses in the city, two of the chain's locations in the Greater New Orleans area were forced to close because of the storm. The Metairie, Louisiana location has since reopened. Amid much criticism of local officials and media, and on the heels of Morton's steakhouse announcement it would reopen its own New Orleans branch, the corporate offices announced that, due to extensive damage, the old flagship Ruth's Chris on Broad Street would be permanently closed and donated to charity. In May 2008, Ruth's Chris re-opened in New Orleans and is centrally located downtown in the Harrah's hotel at 525 Fulton Street. The restaurant's signature is serving USDA prime steaks that are seared at 1800°Fahrenheit (982.2°C) and served on plates heated to 500°Fahrenheit (260°C). Half an ounce (1 Tbsp) of butter is added just before the plates leave the kitchen in order to cause the meat to sizzle. In addition to steaks, the restaurant also serves entrees of chicken, lamb, fish and shellfish. Portions are generally large enough to serve two or more diners. Side dishes include au gratin potatoes, topped with a bechamel sauce and cheddar cheese. Also available are dessert selections, with the restaurant's signature pecan pie being a staple item throughout the chain. All locations offer smaller, separate rooms for private dining as well as a gift card program.[14] Reservations are recommended and the dress code is usually a range from business/dressy to business casual.
Larry Van Aalst - Sommelier Equus Restaurant
Stylish, classic and modern…the Equus Restaurant and Loungebar has been transformed into an inviting casual dining experience. The California fusion menu highlights local ingredients and emphasizes classic flavors with Mediterranean, Spanish and French influences. The Loungebar features Friday evening wine tasting and Saturday entertainment. Equus Restaurant and Loungebar…make it your next stop. Reverse Happy Hour Monday-Friday from 9:00pm-10:00pm Happy Hour Monday-Thursday from 4:30pm to 6:30pm Wine tasting on Fridays - Back by popular demand and better than ever. Join us for a complimentary wine tasting in the Equus Wine Bar every Friday from 5:30pm to 6:30pm
Aimee Garcia- "Marisa Benez" "Trauma" (NBC Mondays 9 PM PT/ET)
Aimee Garcia stars as tough young helicopter pilot Marisa Benez in NBC's new ensemble medical drama series, "Trauma." Best known for her role as Andy Garcia's daughter and George Lopez's niece, Veronica Palmero, on "The George Lopez Show," she is currently the only Latina in her generation to be on syndicated television. In 2007, she was nominated for both an Alma and Imagen Award for "Best Supporting Actress in a Television Series." Garcia is an actress of Mexican and Puerto Rican descent, born and raised in Chicago, Illinois. She began at age seven as a professional dancer in Paul Mejia's "Cinderella" at the Auditorium Theater, and by age 12 was dancing 20 shows a month as Clara in "The Nutcracker" which led to her first commercial as a dancer. She then began taking acting lessons at the Piven Theater Workshop, whose alumni include John Cusack, Joan Cusack and Jeremy Piven. In high school, she won the Chicago Tribune's Best Actress Award for her portrayal of Maria, in the immigrant saga "Journey of the Sparrows." She also starred in "Island of the Blue Dolphins," which was nominated for seven Joseph Jefferson Awards. Garcia's success in Chicago theater gave her the opportunity to land screen tests for roles in Baz Luhrmann's "Romeo and Juliet" and the biopic "Selena." Garcia graduated as a triple major in economics, journalism and French from Northwestern University. There, she built her own summer theater curriculum, and combined her singing and dancing talents to nab the lead role of Diana Morales in "A Chorus Line" for Broadway choreographer Mitzi Hamilton.After Northwestern, Garcia moved to Los Angeles, getting her first official Hollywood break as a series regular in the WB's "Greetings From Tucson." The short-lived series established her as a TV regular, and since then she's filmed various TV pilots and appeared in episodes of shows such as "Gary Unmarried," "Family Guy," "Bones" and "My Boys." Other recent projects include "Private Valentine" opposite Jessica Simpson, "Spanglish," "Lies & Alibis" starring John Leguizamo, "Dirty" opposite Cuba Gooding Jr., and "Dragon Wars." Garcia also makes time to give back to the community through various philanthropic and charity endeavors, including the National Hispanic Foundation for the Arts and the National Kidney Foundation. What she enjoys most, however, is regularly visiting East L.A. schools to remind students about the importance of education.
Victor Boutier Owner/Winemaker Boutier Winery Danielsville, GA
What began as a hobby grew into a fully licensed and bonded enterprise now located in beautiful historic Acworth, Georgia. Boutier wines are crafted from the highest quality grapes, carefully selected from the finest vineyards, including the grapes from the Boutier Vineyards. Each of our wines are crafted and aged to perfection. Boutier Vineyards is situated in the temperate Piedmont Region of Georgia. The long growing season and constant breezes help keep fruit and foliage dry and encourage rich, ripe fruit and healthy vines. The nearly 32 acres are planted in Vinifera and French American grape varietals, with our oldest vines at about 15 years of age. The current crop includes Chardonnay, Cabernet Sauvignon, Cabernet Franc, Viognier, Syrah, Corot Noir and Cynthiana and will be expanded to include Blanc du Bois and Lenoir. Boutier Winery is dedicated to providing high quality traditional and custom wines, personally labeled for your special occasions or for use as promotional tools. These exclusive gifts are sure to make a lasting impression with family, friends, and business associates. At Boutier Winery, we emphasize "quality" rather than "quantity." Our wines are exclusive, unique, and produced in limited quantities. Boutier wines have earned national and international awards, including:
Gold, silver, and bronze awards for its French American Hybrid Varietals, DeChaunac and Baco Noir, and its Chardonnay.
Silver and bronze for its Peach Chardonnay and Chambourcin.
Whether you drop in for an impromptu visit or set up a private wine - tasting session with a group of friends, the camaraderie and conversation will ensure a pleasant and memorable experience. It is our sincere desire that Boutier wines:
Increase your enjoyment of life.
Enhance communication and build relationships with others.
Instill within you a great appreciation for the culture of fine wines.
Jennifer Bice Redwood Hill Farm & Creamery (Goat Cheese)
Sebastopol, CA - In this day and age of advancing technology and mass production there is a unique dairy that is different from the rest. Located among the picturesque redwoods of western Sonoma County, about sixty miles north of San Francisco, Redwood Hill Farm is a small family farm that has been producing delicious, award-winning goat milk products for over thirty five years. Many people consider our goat milk products to be the best tasting that they have ever tried. The year 2009 marks the 41st year Jennifer Lynn Bice has been milking, breeding, and loving dairy goats at Redwood Hill Farm. Beginning in 1968 when her parents decided to build their grade A goat dairy in Sonoma County, California; as the eldest of ten children Jennifer was an integral part of this family business launched to provide fresh goat milk to the public. Ten years later Jennifer assumed ownership of Redwood Hill Farm with partner Steven Schack and began to expand the business, both in the diversity of goat milk products and the dairy goat breeding program. From the beginning, promoting the benefits of goat milk products while developing a genetics program of excellence has been a top priority and has positioned Redwood Hill Farm at the forefront of the industry. The herd continues to be exhibited at major shows and fairs and continues to win awards at the national level, holding National Champions in four of the five breeds. As well as furnish stock to dairy goat breeders across North and South America, for the past 31 years Jennifer has served as a dairy goat judge throughout the United States and Canada. In addition Jennifer holds the distinct honor of being selected to judge the American Dairy Goat Association National Show six times. Our creamery is certified organic and we use organic practices at our farm: no sprays, insecticides, pesticides, etc. are ever used. We use biological insects and trapping for fly control. However, our goat farm is not certified organic at this time. The grain mix that we feed the goats contains NO hormones, antibiotics, animal by-products, or preservatives. The grain is not genetically modified. Hay is 70% of our goats’ diet and we are able to obtain hay at times that is organically grown. Our goats’ feed source is the one stumbling block to being organic at this time. We do not believe in using hormones such as BST to increase milk production. We use medication only if necessary to save an animal's life; and if ever used, the milk from the treated doe is discarded for a long period of time to insure that no drugs ever enter the human food chain. We believe in a natural approach to animal husbandry and our dairy goats are raised "free range" and humanely. Jennifer Bice and the entire Redwood Hill team, continues to carry on the vision of establishing Redwood Hill Farm as a premium goat dairy and creamery. Jennifer's number one goal is to produce world-class goat milk products while providing a satisfying and sustainable life-style for the farm, all of Redwood Hill's employees and of course Redwood Hill’s precious dairy goats.
Linda Jordan - GM Ruth's Chris Steak House - Pasadena CA
From our humble beginnings on Broad Street in New Orleans to our current position as the world's largest fine dining company, Ruth's Chris Steak House has come quite a long way in its first four decades. In 2005, we celebrated our 40th anniversary, and we consider it a celebration of the life of a woman who broke the mold - our founder, Ruth Fertel. Ruth's Chris Steak House (NASDAQ: RUTH) is a chain of over 120 steakhouses across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment, marking a gradual elevation in its status since its founding in the 1960s. Ruth's Chris is currently the largest luxury steak company, larger than other restaurants such as The Palm and Morton's chains in number of locations, operating income, and overall profit. On March 22, 2008 the company announced it would be seeking stockholder approval to change its name to Ruth's Hospitality Group to better represent the business after the acquisition of Mitchell's Fish Market . The chain was founded by the late Ruth Fertel, a single mother of two, in 1965, after she bought the existing Chris Steak House in New Orleans. In buying the restaurant, Fertel had to agree that the restaurant keep the "Chris" name for a specified period of time. After the original location sustained a kitchen fire, she relocated the restaurant about one-half mile (0.9 km) to the west on Broad Street and renamed the rebuilt establishment "Ruth's Chris." Under the purchase agreement, the name "Chris Steak House" could not be used at any other location, and she did not want to lose customers already familiar with the Chris name. Fertel started to franchise the restaurant in the 1970s to locations throughout the United States and throughout the world. Advertising efforts are primarily focused in the talk radio market and its male demographic. The chain has cultivated paid endorsements from several radio celebrities, including Rush Limbaugh and Sean Hannity, with the latter proclaiming Ruth's to be his favorite restaurant. Ruth's won the 2006–2007 Golden Icon Award for "Best Steak House Chain"; the Golden Icon Awards are presented annually by Travolta Family Entertainment. In 2005 Hurricane Katrina devastated Greater New Orleans and the chain moved its corporate headquarters to Heathrow, Florida. Like most businesses in the city, two of the chain's locations in the Greater New Orleans area were forced to close because of the storm. The Metairie, Louisiana location has since reopened. Amid much criticism of local officials and media, and on the heels of Morton's steakhouse announcement it would reopen its own New Orleans branch, the corporate offices announced that, due to extensive damage, the old flagship Ruth's Chris on Broad Street would be permanently closed and donated to charity. In May 2008, Ruth's Chris re-opened in New Orleans and is centrally located downtown in the Harrah's hotel at 525 Fulton Street. The restaurant's signature is serving USDA prime steaks that are seared at 1800°Fahrenheit (982.2°C) and served on plates heated to 500°Fahrenheit (260°C). Half an ounce (1 Tbsp) of butter is added just before the plates leave the kitchen in order to cause the meat to sizzle. In addition to steaks, the restaurant also serves entrees of chicken, lamb, fish and shellfish. Portions are generally large enough to serve two or more diners. Side dishes include au gratin potatoes, topped with a bechamel sauce and cheddar cheese. Also available are dessert selections, with the restaurant's signature pecan pie being a staple item throughout the chain. All locations offer smaller, separate rooms for private dining as well as a gift card program.[14] Reservations are recommended and the dress code is usually a range from business/dressy to business casual.
Larry Van Aalst - Sommelier Equus Restaurant
Stylish, classic and modern…the Equus Restaurant and Loungebar has been transformed into an inviting casual dining experience. The California fusion menu highlights local ingredients and emphasizes classic flavors with Mediterranean, Spanish and French influences. The Loungebar features Friday evening wine tasting and Saturday entertainment. Equus Restaurant and Loungebar…make it your next stop. Reverse Happy Hour Monday-Friday from 9:00pm-10:00pm Happy Hour Monday-Thursday from 4:30pm to 6:30pm Wine tasting on Fridays - Back by popular demand and better than ever. Join us for a complimentary wine tasting in the Equus Wine Bar every Friday from 5:30pm to 6:30pm
Thursday, October 1, 2009
Thu Oct 01, 2009
On Today's Show: CRNtalk.com
Larry Lipson - Costa Rica Wine Correspondent
Larry Lipson co-hosts "What's Cooking?"a restaurant, wine and food talk show that airs from 8 to 9 a.m. Wednesdays nationally on Cable Radio Network (CRN) and National Radio Network (NRN), heard locally on KPXN-TV (ITV) Channel 30 SAP; Time Warner Santa Monica on C 74 SAP; Time Warner San Fernando Valley on Channel 1/97 SAP and 25; Time Warner West Valley on Channel 6 SAP and 960; AT&T on Channel 6 in the Valley and Channel 44 SAP in Los Angeles; Charter Communications on Channel 33 SAP; Time Warner Lancaster on Channel 37; Time Warner Simi Valley on Channel 8; Charter in Hidden Hills/Malibu/Agoura on cable FM 97.5; Avenue TV Cable Ventura on Channel 83; Charter San Gabriel Valley on Channel 34 SAP and Channel 56; Time Warner Canyon Country on Channel 960; Time Warner South Pasadena on Channel 6 and 960.
Aziz Ansari - "Parks & Recreation"
Thursdays on NBC (8:30-9 p.m. ET) Stars as Tom Haverford, the self-serving colleague of Leslie Knope (series star Amy Poehler) in the new NBC comedy "Parks and Recreation." The new series is a half-hour mockumentary that looks at the exciting world of local government. Ansari is poised for 2009 to be his breakout year with a new television series, a trio of films, and a headlining comedy tour. Before the new series premieres, Ansari will appear in a handful of features. He recently began production on Judd Apatow’s upcoming comedy "Funny People," opposite Adam Sandler, Seth Rogen and Jonah Hill, and also has roles in "I Love You, Man" with Paul Rudd, and opposite Rogen and Anna Faris in "Observe and Report." Ansari is best known for his role on MTV’s hit sketch comedy series, "Human Giant." The series is based around comedy sketches performed by Ansari, along with Rob Huebel and Paul Scheer. Many of their sketches have become Internet sensations and have popularized the trio with young people all across the U.S. Last year, Ansari also had a memorable guest-starring role on "Flight of the Conchords," in which he portrayed a racist fruit vendor. He can also be seen in a multi-episode arc on "Scrubs." Ansari recently announced his "Glow in the Dark" Comedy Standup Tour which will see him criss-cross the country performing his buzzed about standup act. In 2005, Rolling Stone named him their choice for Hot Standup on their annual "Hot List," and he was also awarded the Jury Award for Best Standup at the U.S. Comedy Arts Festival in Aspen in 2006. Ansari currently resides in Los Angeles.
Elizabeth Falkner Executive Chef ,Famed Restaurateur, Author
Food Network/Bravo - Elizabeth Falkner is the executive pastry chef and owner of Citizen Cake and executive chef and co-owner of Orson, both restaurants located in San Francisco, California, U.S. Just as wine connoisseurs enjoy pairing wine and food, chocoholics are having a field day pairing chocolate with unusual ingredients. Even the chocolatiers are doing their own pairings: Gourmet Magazine calls it a sort of “chocolate arms race, with chocolatiers trying to one-up each other in outrageousness." (2/11/09). But today’s chocolate makers are experimenting with ingredients far beyond the norm to shake up taste buds. The trend is pairing chocolate with what was considered exotic. Today you might find high end chocolatiers using chili, paprika, and fennel; banana leaf, cauliflower and olives...even bacon and smoked sea salt! And with the economic trend of entertaining at home, hosting a chocolate pairing party is another way to have fun with friends in much the same way you’d host a wine tasting party! When you talk with Elizabeth, she will share some of the hottest trends in chocolate pairing and share a delectable recipe you can whip up in your own kitchen. She’ll also explain how you can try your own hand at a creative chocolate pairing and enter it into the Chocolate Adventure Contest, sponsored by Scharffen Berger® chocolate and TuttieFoodie. “I look forward to seeing how imaginative the entries are this year,” says Elizabeth, who currently has serves as a judge of the contest. “This contest is all about being adventurous and exploring flavor combinations.” Elizabeth Falkner is one of the most recognizable faces of the culinary world, and has been named by Bon Appétit magazine as one of America’s 10 top pastry chefs, including, in 2006, “Pastry Chef of the Year.” Her first cookbook, Demolition Desserts, lays out the elements of many of her contemporary desserts in inventive combinations that are easily accessible to home chefs. With her spiky platinum hair and unstoppable creativity, Elizabeth Falkner has become one of the most recognizable faces of the culinary world on the Food Network, Bravo and beyond. She has been a frequent contestant, judge, and guest on Iron Chef America, Top Chef Masters, Sugar Rush, Tyler’s Ultimate with Tyler Florence, Martha Stewart Living and more. Orson, her second restaurant in San Francisco, follows her original hit, the restaurant/patisserie Citizen Cake. Awarded a recommendation by Michelin in 2007, Citizen Cake has scooped up numerous commendations from media nationwide. Elizabeth herself has received many awards and accolades over the course of her career, including being named by Bon Appétit magazine as one of America’s 10 top pastry chefs and, in 2006, “Pastry Chef of the Year.” San Francisco Magazine hailed her “Best Pastry Chef” several years ago and the San Francisco Chronicle awarded her the moniker of Rising Star Chef in its culinary star-studded city. Her dramatically architectural “cakescapes” and whimsically deconstructed dessert have been featured in dozens of magazines, including Conde Nast Traveler, Gourmet, Food & Wine and Travel + Leisure. In 2007, Elizabeth’s first cookbook, Demolition Desserts, was published. It lays out the elements of many of her contemporary desserts in inventive combinations that are easily accessible to home chefs.
Becky Sue Epstein/Ed Jackson "The American Lighthouse Cookbook"
A lifestyle writer specializing in food, wine, and travel. Currently based in New England , Epstein is the Senior Editor, Wine and Spirits, for the national lifestyle publication Intermezzo Magazine. Epstein began her food career as a restaurant reviewer for the Los Angeles Times and has written for many publications from Art & Antiques and Food & Wine to Wine Spectator and Yankee Magazine. Ed Jackson is a graduate of the prestigious Culinary Institute of America and has done stages at Charlie Trotter’s in Chicago, Bradley Ogden at Caesar’s Palace in Las Vegas and Clio Restaurant in Boston . Currently, Jackson is in production on a video cooking series called “Chef Ed Cooks.” He also does private catering and cooking demonstrations at Williams Sonoma. Start with coastal cuisine from all over the U.S. , add a dash of history and legend, mix in the “eat local” movement, and voila! - you have The American Lighthouse Cookbook by Becky Sue Epstein, a veteran food and wine writer, and Ed Jackson, a seasoned chef, available now in bookstores nationwideThe American Lighthouse Cookbook celebrates the local cuisines that have long been the staples of lighthouse keepers and their families. Arranged geographically in eight regions of America, the lighthouses were chosen for their interesting backgrounds and stories. Following the story of each lighthouse is a menu for a modern-day lighthouse meal. Each of the approximately 300 recipes captures the essence of the local foods available to lighthouse keepers from the 1700s through today. Some of the recipes have been contributed by lighthouse societies, inns, and individuals. The rest have been developed by Chef Ed Jackson..
Larry Lipson - Costa Rica Wine Correspondent
Larry Lipson co-hosts "What's Cooking?"a restaurant, wine and food talk show that airs from 8 to 9 a.m. Wednesdays nationally on Cable Radio Network (CRN) and National Radio Network (NRN), heard locally on KPXN-TV (ITV) Channel 30 SAP; Time Warner Santa Monica on C 74 SAP; Time Warner San Fernando Valley on Channel 1/97 SAP and 25; Time Warner West Valley on Channel 6 SAP and 960; AT&T on Channel 6 in the Valley and Channel 44 SAP in Los Angeles; Charter Communications on Channel 33 SAP; Time Warner Lancaster on Channel 37; Time Warner Simi Valley on Channel 8; Charter in Hidden Hills/Malibu/Agoura on cable FM 97.5; Avenue TV Cable Ventura on Channel 83; Charter San Gabriel Valley on Channel 34 SAP and Channel 56; Time Warner Canyon Country on Channel 960; Time Warner South Pasadena on Channel 6 and 960.
Aziz Ansari - "Parks & Recreation"
Thursdays on NBC (8:30-9 p.m. ET) Stars as Tom Haverford, the self-serving colleague of Leslie Knope (series star Amy Poehler) in the new NBC comedy "Parks and Recreation." The new series is a half-hour mockumentary that looks at the exciting world of local government. Ansari is poised for 2009 to be his breakout year with a new television series, a trio of films, and a headlining comedy tour. Before the new series premieres, Ansari will appear in a handful of features. He recently began production on Judd Apatow’s upcoming comedy "Funny People," opposite Adam Sandler, Seth Rogen and Jonah Hill, and also has roles in "I Love You, Man" with Paul Rudd, and opposite Rogen and Anna Faris in "Observe and Report." Ansari is best known for his role on MTV’s hit sketch comedy series, "Human Giant." The series is based around comedy sketches performed by Ansari, along with Rob Huebel and Paul Scheer. Many of their sketches have become Internet sensations and have popularized the trio with young people all across the U.S. Last year, Ansari also had a memorable guest-starring role on "Flight of the Conchords," in which he portrayed a racist fruit vendor. He can also be seen in a multi-episode arc on "Scrubs." Ansari recently announced his "Glow in the Dark" Comedy Standup Tour which will see him criss-cross the country performing his buzzed about standup act. In 2005, Rolling Stone named him their choice for Hot Standup on their annual "Hot List," and he was also awarded the Jury Award for Best Standup at the U.S. Comedy Arts Festival in Aspen in 2006. Ansari currently resides in Los Angeles.
Elizabeth Falkner Executive Chef ,Famed Restaurateur, Author
Food Network/Bravo - Elizabeth Falkner is the executive pastry chef and owner of Citizen Cake and executive chef and co-owner of Orson, both restaurants located in San Francisco, California, U.S. Just as wine connoisseurs enjoy pairing wine and food, chocoholics are having a field day pairing chocolate with unusual ingredients. Even the chocolatiers are doing their own pairings: Gourmet Magazine calls it a sort of “chocolate arms race, with chocolatiers trying to one-up each other in outrageousness." (2/11/09). But today’s chocolate makers are experimenting with ingredients far beyond the norm to shake up taste buds. The trend is pairing chocolate with what was considered exotic. Today you might find high end chocolatiers using chili, paprika, and fennel; banana leaf, cauliflower and olives...even bacon and smoked sea salt! And with the economic trend of entertaining at home, hosting a chocolate pairing party is another way to have fun with friends in much the same way you’d host a wine tasting party! When you talk with Elizabeth, she will share some of the hottest trends in chocolate pairing and share a delectable recipe you can whip up in your own kitchen. She’ll also explain how you can try your own hand at a creative chocolate pairing and enter it into the Chocolate Adventure Contest, sponsored by Scharffen Berger® chocolate and TuttieFoodie. “I look forward to seeing how imaginative the entries are this year,” says Elizabeth, who currently has serves as a judge of the contest. “This contest is all about being adventurous and exploring flavor combinations.” Elizabeth Falkner is one of the most recognizable faces of the culinary world, and has been named by Bon Appétit magazine as one of America’s 10 top pastry chefs, including, in 2006, “Pastry Chef of the Year.” Her first cookbook, Demolition Desserts, lays out the elements of many of her contemporary desserts in inventive combinations that are easily accessible to home chefs. With her spiky platinum hair and unstoppable creativity, Elizabeth Falkner has become one of the most recognizable faces of the culinary world on the Food Network, Bravo and beyond. She has been a frequent contestant, judge, and guest on Iron Chef America, Top Chef Masters, Sugar Rush, Tyler’s Ultimate with Tyler Florence, Martha Stewart Living and more. Orson, her second restaurant in San Francisco, follows her original hit, the restaurant/patisserie Citizen Cake. Awarded a recommendation by Michelin in 2007, Citizen Cake has scooped up numerous commendations from media nationwide. Elizabeth herself has received many awards and accolades over the course of her career, including being named by Bon Appétit magazine as one of America’s 10 top pastry chefs and, in 2006, “Pastry Chef of the Year.” San Francisco Magazine hailed her “Best Pastry Chef” several years ago and the San Francisco Chronicle awarded her the moniker of Rising Star Chef in its culinary star-studded city. Her dramatically architectural “cakescapes” and whimsically deconstructed dessert have been featured in dozens of magazines, including Conde Nast Traveler, Gourmet, Food & Wine and Travel + Leisure. In 2007, Elizabeth’s first cookbook, Demolition Desserts, was published. It lays out the elements of many of her contemporary desserts in inventive combinations that are easily accessible to home chefs.
Becky Sue Epstein/Ed Jackson "The American Lighthouse Cookbook"
A lifestyle writer specializing in food, wine, and travel. Currently based in New England , Epstein is the Senior Editor, Wine and Spirits, for the national lifestyle publication Intermezzo Magazine. Epstein began her food career as a restaurant reviewer for the Los Angeles Times and has written for many publications from Art & Antiques and Food & Wine to Wine Spectator and Yankee Magazine. Ed Jackson is a graduate of the prestigious Culinary Institute of America and has done stages at Charlie Trotter’s in Chicago, Bradley Ogden at Caesar’s Palace in Las Vegas and Clio Restaurant in Boston . Currently, Jackson is in production on a video cooking series called “Chef Ed Cooks.” He also does private catering and cooking demonstrations at Williams Sonoma. Start with coastal cuisine from all over the U.S. , add a dash of history and legend, mix in the “eat local” movement, and voila! - you have The American Lighthouse Cookbook by Becky Sue Epstein, a veteran food and wine writer, and Ed Jackson, a seasoned chef, available now in bookstores nationwideThe American Lighthouse Cookbook celebrates the local cuisines that have long been the staples of lighthouse keepers and their families. Arranged geographically in eight regions of America, the lighthouses were chosen for their interesting backgrounds and stories. Following the story of each lighthouse is a menu for a modern-day lighthouse meal. Each of the approximately 300 recipes captures the essence of the local foods available to lighthouse keepers from the 1700s through today. Some of the recipes have been contributed by lighthouse societies, inns, and individuals. The rest have been developed by Chef Ed Jackson..
Tuesday, September 29, 2009
Wed Sep 30, 2009
On Today's Show: CRNtalk.com
Josh Gates - Host "Destination Truth"
Explorer, adventurer, and photographer Josh Gates hails from the small town of Manchester-by-the-Sea, Massachusetts. A graduate of Boston's renowned Tufts University, Josh holds degrees in archaeology and drama. His work and travels have taken him to more than 75 countries around the world An avid scuba diver, he has participated in sub-sea archaeological excavations in the Mediterranean, and his work as a photographer has taken him from sweltering African villages to the icy heights of the Himalayas. In addition, he has scaled "the roof of Africa" on Mt. Kilimanjaro and climbed Aconcagua, the tallest mountain in the Americas. Josh holds degrees from Tufts University in archaeology and drama, and was recently inducted into The Explorers Club, a prestigious global organization dedicated to the advancement of exploration and field research. Josh currently resides in Los Angeles. RATINGS ALERT SYFY’S DESTINATION TRUTH SCORES IN WEEK TWO! New York, NY – September 17, 2009 – Last night, Syfy’s hit reality series Destination Truth, hosted by adventurer Josh Gates, broke ratings records for the second week in a row despite formidable competition. The all-new episode, airing from 10-11pm, delivered a 1.6 Household rating, 1.201 million Adults 18-49, 1.317 million Adults 25-54 (all series highs) and 2.021 million total viewers.
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.
Barbara Lazaroff - " American Wine & Food Festival"
LOS ANGELES, CA, August, 2009 - For its 27th year, the American Wine & Food Festival, hosted by the Puck-Lazaroff Charitable Foundation, is serving up a world-class culinary celebration benefiting Los Angeles Chapters of Meals On Wheels. With generous contributions from our returning top sponsors Audi and MasterCard®, AWFF is delighted to deliver a weekend of feasting and fundraising.This star-studded food Festival taking place October 2 - 4, 2009, in Los Angeles, features world-renowned chefs, vintners and spirit purveyors at the most anticipated epicurean event of the year. The Festival features a spectacular spread of delectable dishes, superb libations, fantasy auction items and amazing entertainment in three events - each offering a different level of participation for culinary connoisseurs to contribute to the cause.
Red Hot Kickoff CelebrationDate: Friday, October 2, 2009 - 7 p.m.Location: Please call (310) 777-3707 for location and directions after September 4.Designed to whet the appetites of Festival first-timers and alums alike, this party offers chic eats and innovative libations in an intimate lounge setting. Mingle with philanthropists and foodies who are newcomers and well-knowns on the Los Angeles scene.
Red Hot Kickoff Celebration tickets are available for $150 per person. For more information and to purchase tickets, visit www.AWFF.org.
American Wine & Food FestivalDate: Saturday, October 3, 2009 - 5-11 p.m.*5:00 PM Wolfgang Puck VIP Cooking Demonstration*VIP entrance available only with tickets purchased through Festival Patron and MasterCard promotions. 6:00 PM Festival OpensLocation: Universal Studios BacklotStaged against the backdrop of movie sets, the signature Saturday night event returns, once again, to Universal Studios Back Lot. As dusk falls, a spectacularly lit movie set provides the stage for a culinary scene like none other: An unrivaled epicurean feast prepared by world-renowned chefs, superb libations including fine wines and smooth spirits, and a silent auction filled with luxury items - all set to swinging sounds of live bands.
American Wine & Food Festival tickets are available for $300 per person online or $350 at the door. Table reservations are available from $3,500. For more information and to purchase tickets, visit www.AWFF.org.
Chefs Grand Tasting DinnerDate: Sunday, October 4, 2009 - 6:00 p.m.Location: Spago Beverly HillsWolfgang Puck, Lee Hefter & Barbara Lazaroff with Chef de Cuisine Thomas Boyce & Executive Pastry Chef Sherry Yard welcome several of the world’s finest chefs to prepare an elegant six-course dinner at the 10th Annual Chefs Grand Tasting Dinner. This limited-seating event at Spago Beverly Hills is filled with exquisite dishes paired with select wines and a live auction featuring one-of-a-kind items and experiences. Celebrity chefs Gina DePalma of Ristorante Babbo; Dean Fearing of Fearing’s at The Ritz-Carlton, Dallas; Laurent Gras of L2O; Thomas Keller of Bouchon; Jereme Leung of Jereme Leung Creative Concepts Pte Ltd; and Nobu Matsuhisa of Matsuhisa & Nobu LA pair up, each preparing one course, for the grand gala dinner.
Reservations for the Chefs Grand Tasting Dinner are available for $750 per person or $7,000 per table. Please contact Ellen Farentino, Spago, at (310) 385-0880.
Thanks to our generous donors Audi, MasterCard, Fiji Water, Southern California Gas, CIGNA and many more, AWFF is pleased to announce special perks to this year’s Festival.
We are honored to have MasterCard® return for a third year as the preferred card of the American Wine & Food Festival. In addition to its philanthropic presence making for a memorable weekend, MasterCard® is serving up palate-pleasing perks to its cardholders. World and World Elite MasterCard® cardholders can savor the full weekend of festivities with VIP packages and ticket purchase perks customized for the culinary connoisseur. Please contact MasterCard at 1-800-964-4742 or offers@octagon.com to purchase special packages and tickets. Reservations are limited in number and subject to availability, and are only valid if purchased via MasterCard using your World and World Elite MasterCard®.
Luxury hotel group Wynn Resorts is also rewarding Festival Patrons and Sponsor-a-Chef contributors for their generous donations with a complimentary two night’s stay in a Parlor Suite at the Wynn or Encore hotel in Las Vegas - the perfect way to pamper yourself after the weekend of festivities. Please call (310) 574-3663 to enjoy these perks.
Saturday Participating Chefs & Restaurants (to date):Alan Wong of Alan Wong’s; Alex Stratta of ALEX, Wynn Las Vegas; Mark Gaier and Clark Frasier of Arrows Restaurant; Jonathan Waxman of Barbuto; Paul Bartolotta of BARTOLOTTA Ristorante di Mare; Laurent Tourondel of BLT; Thomas Keller of Bouchon; Robert Del Grande of Café Annie; Mark Peel of Campanile; Rene Mata of Chinois; Walter Manzke of Church & State; Mark Miller of Coyote Café; Ken Oringer of Clio; Tom Colicchio of Craftsteak Restaurants; Ari Rosenson & Matt Hurley of CUT Las Vegas and Beverly Hills; Roger Stettler of Four Seasons Resort Maui, Hawaii; Ilan Hall of Gorbals; Frank Ostini of The Hitching Post; Joe Miller of Joe’s Restaurant, Venice; Richard Sandoval of Ketsi, Four Seasons Resort Punta Mita; Lydia Shire, Mario Capone & Simon Restrepo of Scampo; Traci Des Jardins of Manzanita Lake Tahoe; Cal Stamenov of Marinus Restaurant at Bernardus Lodge; Nobu Matsuhisa of Matsuhisa & Nobu LA; Gino Angelini of Minestraio Trattoria; John Cuevas of Montage Beverly Hills; Nancy Silverton of Mozza; Norman Van Aken of NORMAN’S; Octavio Becerra of Palate Food + Wine; Joachim Splichal of Patina; Francois Payard of Payard Patisserie & Bistro; Julian Serrano of Picasso; Jimmy Schmidt of Rattlesnake Club; Richard Reddington of Redd; Sam Choy of Sam Choy’s; Charles Phan of Slanted Door; Kerry Heffernan of South Gate; Mark Ferguson of Spago Bachelor Gulch; Wolfgang Puck of Spago Beverly Hills; Sherry Yard of Spago Beverly Hills; Lee Hefter and Thomas Boyce of Spago Beverly Hills; David Robins and Eric Klein of Spago Las Vegas;
Jamie Militello "Third Generation Welch’s grower-owner"
Jamie Militello is the third generation in his family to be a Welch’s grower-owner. Today, Militello Farm in Forestville New York is 260 acres, and Jamie grows and harvests approximately 2,000 tons of Concord and Niagara grapes for Welch’s each year. He employs five people full time, and up to twelve people during busy times such as the harvest and pruning season. Jamie lives on the farm with his wife Jeannine, five-year older daughter Faith, and two-year old twins Libby and Avery. Grape farmers from California to Massachusetts begin their harvest they also help to nourish families across the country. Many families l need help when it comes to be putting food on the table everyday. So as part of a plan to help feed families, Welch’s has developed Harvest of Help. Through Harvest of Help, Welch’s is partnering with Feeding America and will donate one million servings of fruit juice to the domestic hunger relief charity. Welch’s is calling on families across America to join the Harvest of Help by logging on to www.welchs.com/harvest to make a free product donation. For each click between August 15 and December 31 2009, Welch’s will donate eight 8 ounce servings of 100 percent juice to Feeding America, with the aim of donating one million servings in total. Jamie Millitello is a third generation Welch’s Grape Grower and owner. He will be on hand to discuss the Harvest for Help Program and why they decided to give back to the people.
Josh Gates - Host "Destination Truth"
Explorer, adventurer, and photographer Josh Gates hails from the small town of Manchester-by-the-Sea, Massachusetts. A graduate of Boston's renowned Tufts University, Josh holds degrees in archaeology and drama. His work and travels have taken him to more than 75 countries around the world An avid scuba diver, he has participated in sub-sea archaeological excavations in the Mediterranean, and his work as a photographer has taken him from sweltering African villages to the icy heights of the Himalayas. In addition, he has scaled "the roof of Africa" on Mt. Kilimanjaro and climbed Aconcagua, the tallest mountain in the Americas. Josh holds degrees from Tufts University in archaeology and drama, and was recently inducted into The Explorers Club, a prestigious global organization dedicated to the advancement of exploration and field research. Josh currently resides in Los Angeles. RATINGS ALERT SYFY’S DESTINATION TRUTH SCORES IN WEEK TWO! New York, NY – September 17, 2009 – Last night, Syfy’s hit reality series Destination Truth, hosted by adventurer Josh Gates, broke ratings records for the second week in a row despite formidable competition. The all-new episode, airing from 10-11pm, delivered a 1.6 Household rating, 1.201 million Adults 18-49, 1.317 million Adults 25-54 (all series highs) and 2.021 million total viewers.
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.
Barbara Lazaroff - " American Wine & Food Festival"
LOS ANGELES, CA, August, 2009 - For its 27th year, the American Wine & Food Festival, hosted by the Puck-Lazaroff Charitable Foundation, is serving up a world-class culinary celebration benefiting Los Angeles Chapters of Meals On Wheels. With generous contributions from our returning top sponsors Audi and MasterCard®, AWFF is delighted to deliver a weekend of feasting and fundraising.This star-studded food Festival taking place October 2 - 4, 2009, in Los Angeles, features world-renowned chefs, vintners and spirit purveyors at the most anticipated epicurean event of the year. The Festival features a spectacular spread of delectable dishes, superb libations, fantasy auction items and amazing entertainment in three events - each offering a different level of participation for culinary connoisseurs to contribute to the cause.
Red Hot Kickoff CelebrationDate: Friday, October 2, 2009 - 7 p.m.Location: Please call (310) 777-3707 for location and directions after September 4.Designed to whet the appetites of Festival first-timers and alums alike, this party offers chic eats and innovative libations in an intimate lounge setting. Mingle with philanthropists and foodies who are newcomers and well-knowns on the Los Angeles scene.
Red Hot Kickoff Celebration tickets are available for $150 per person. For more information and to purchase tickets, visit www.AWFF.org.
American Wine & Food FestivalDate: Saturday, October 3, 2009 - 5-11 p.m.*5:00 PM Wolfgang Puck VIP Cooking Demonstration*VIP entrance available only with tickets purchased through Festival Patron and MasterCard promotions. 6:00 PM Festival OpensLocation: Universal Studios BacklotStaged against the backdrop of movie sets, the signature Saturday night event returns, once again, to Universal Studios Back Lot. As dusk falls, a spectacularly lit movie set provides the stage for a culinary scene like none other: An unrivaled epicurean feast prepared by world-renowned chefs, superb libations including fine wines and smooth spirits, and a silent auction filled with luxury items - all set to swinging sounds of live bands.
American Wine & Food Festival tickets are available for $300 per person online or $350 at the door. Table reservations are available from $3,500. For more information and to purchase tickets, visit www.AWFF.org.
Chefs Grand Tasting DinnerDate: Sunday, October 4, 2009 - 6:00 p.m.Location: Spago Beverly HillsWolfgang Puck, Lee Hefter & Barbara Lazaroff with Chef de Cuisine Thomas Boyce & Executive Pastry Chef Sherry Yard welcome several of the world’s finest chefs to prepare an elegant six-course dinner at the 10th Annual Chefs Grand Tasting Dinner. This limited-seating event at Spago Beverly Hills is filled with exquisite dishes paired with select wines and a live auction featuring one-of-a-kind items and experiences. Celebrity chefs Gina DePalma of Ristorante Babbo; Dean Fearing of Fearing’s at The Ritz-Carlton, Dallas; Laurent Gras of L2O; Thomas Keller of Bouchon; Jereme Leung of Jereme Leung Creative Concepts Pte Ltd; and Nobu Matsuhisa of Matsuhisa & Nobu LA pair up, each preparing one course, for the grand gala dinner.
Reservations for the Chefs Grand Tasting Dinner are available for $750 per person or $7,000 per table. Please contact Ellen Farentino, Spago, at (310) 385-0880.
Thanks to our generous donors Audi, MasterCard, Fiji Water, Southern California Gas, CIGNA and many more, AWFF is pleased to announce special perks to this year’s Festival.
We are honored to have MasterCard® return for a third year as the preferred card of the American Wine & Food Festival. In addition to its philanthropic presence making for a memorable weekend, MasterCard® is serving up palate-pleasing perks to its cardholders. World and World Elite MasterCard® cardholders can savor the full weekend of festivities with VIP packages and ticket purchase perks customized for the culinary connoisseur. Please contact MasterCard at 1-800-964-4742 or offers@octagon.com to purchase special packages and tickets. Reservations are limited in number and subject to availability, and are only valid if purchased via MasterCard using your World and World Elite MasterCard®.
Luxury hotel group Wynn Resorts is also rewarding Festival Patrons and Sponsor-a-Chef contributors for their generous donations with a complimentary two night’s stay in a Parlor Suite at the Wynn or Encore hotel in Las Vegas - the perfect way to pamper yourself after the weekend of festivities. Please call (310) 574-3663 to enjoy these perks.
Saturday Participating Chefs & Restaurants (to date):Alan Wong of Alan Wong’s; Alex Stratta of ALEX, Wynn Las Vegas; Mark Gaier and Clark Frasier of Arrows Restaurant; Jonathan Waxman of Barbuto; Paul Bartolotta of BARTOLOTTA Ristorante di Mare; Laurent Tourondel of BLT; Thomas Keller of Bouchon; Robert Del Grande of Café Annie; Mark Peel of Campanile; Rene Mata of Chinois; Walter Manzke of Church & State; Mark Miller of Coyote Café; Ken Oringer of Clio; Tom Colicchio of Craftsteak Restaurants; Ari Rosenson & Matt Hurley of CUT Las Vegas and Beverly Hills; Roger Stettler of Four Seasons Resort Maui, Hawaii; Ilan Hall of Gorbals; Frank Ostini of The Hitching Post; Joe Miller of Joe’s Restaurant, Venice; Richard Sandoval of Ketsi, Four Seasons Resort Punta Mita; Lydia Shire, Mario Capone & Simon Restrepo of Scampo; Traci Des Jardins of Manzanita Lake Tahoe; Cal Stamenov of Marinus Restaurant at Bernardus Lodge; Nobu Matsuhisa of Matsuhisa & Nobu LA; Gino Angelini of Minestraio Trattoria; John Cuevas of Montage Beverly Hills; Nancy Silverton of Mozza; Norman Van Aken of NORMAN’S; Octavio Becerra of Palate Food + Wine; Joachim Splichal of Patina; Francois Payard of Payard Patisserie & Bistro; Julian Serrano of Picasso; Jimmy Schmidt of Rattlesnake Club; Richard Reddington of Redd; Sam Choy of Sam Choy’s; Charles Phan of Slanted Door; Kerry Heffernan of South Gate; Mark Ferguson of Spago Bachelor Gulch; Wolfgang Puck of Spago Beverly Hills; Sherry Yard of Spago Beverly Hills; Lee Hefter and Thomas Boyce of Spago Beverly Hills; David Robins and Eric Klein of Spago Las Vegas;
Jamie Militello "Third Generation Welch’s grower-owner"
Jamie Militello is the third generation in his family to be a Welch’s grower-owner. Today, Militello Farm in Forestville New York is 260 acres, and Jamie grows and harvests approximately 2,000 tons of Concord and Niagara grapes for Welch’s each year. He employs five people full time, and up to twelve people during busy times such as the harvest and pruning season. Jamie lives on the farm with his wife Jeannine, five-year older daughter Faith, and two-year old twins Libby and Avery. Grape farmers from California to Massachusetts begin their harvest they also help to nourish families across the country. Many families l need help when it comes to be putting food on the table everyday. So as part of a plan to help feed families, Welch’s has developed Harvest of Help. Through Harvest of Help, Welch’s is partnering with Feeding America and will donate one million servings of fruit juice to the domestic hunger relief charity. Welch’s is calling on families across America to join the Harvest of Help by logging on to www.welchs.com/harvest to make a free product donation. For each click between August 15 and December 31 2009, Welch’s will donate eight 8 ounce servings of 100 percent juice to Feeding America, with the aim of donating one million servings in total. Jamie Millitello is a third generation Welch’s Grape Grower and owner. He will be on hand to discuss the Harvest for Help Program and why they decided to give back to the people.
Monday, September 28, 2009
Tue Sep 29, 2009
On Today's Show: CRNtalk.com
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. Wolfgang Puck recently introduced his new line of 11" thin crust, all-natural frozen pizzas that are available in all Los Angeles-area Albertson's. With them, Wolfgang has provided families with an economical, healthy and delicious way to feed a family- something that is important to all of us today. Through products like this and his additional incentives, like developing healthy school meals for elementary schools, Wolfgang is leading the charge to affect the way we eat- be it in our homes or in his restaurants. Through his program WELL (Wolfgang's Eat Love Live) he is a pioneer for bringing natural food products into grocery stores nationwide. Varieties of his new 11” pizzas include premium ingredients like additive-free pepperoni, fresh basil and premium cheeses. Selections include Cheese, Uncured Pepperoni, Tuscan Style (with pepperoni, sausage and salami) and Four Cheese, Tomato, and Pesto for the foodie child in training. This October, Celebrity Chef Wolfgang Puck is launching an exciting new line of product, Wolfgang Puck Culinary Iced Coffee. Wolfgang Puck Culinary Iced coffees are organic, kosher and only 120 calories. Flavors include Café au Lait, Crème Caramel, Double Blend Mocha and Vanilla Fusion. Wolfgang Puck is celebrating the 27th anniversary of his American Wine & food Festival on Saturday October 3rd. Over the years, he has raised over 15 million dollars for the Los Angeles chapter of Meals on Wheels guaranteeing the needy a way to receive their daily nutrition. Wolfgang has been instrumental in bringing acclaimed national chefs to LA for the event, yielding a sell-out attendance every year, which makes this event the most charitably profitable culinary event in Los Angeles every year. Wolfgang was actually the first to institute the notion of chefs and restaurants donating their time to worthy causes when he introduced the event in the Spago Hollywood parking lot many years ago. This original event inspired the current environment of food & wine events that are prevalent in many markets today making his reach into the non-profit world even greater. This year, chefs with LA restaurants like Laurent Tourondel, Nancy Silverton and Joachim Splichal will join chefs from national markets like Laurent Gras, Thomas Keller and Jonathan Waxman to celebrate and raise money for Meals on Wheels. To buy a ticket, please visit www.awff.org 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.
D. Major Cohen - Starbucks Coffee Master
Major began his career with Starbucks in 1995 as a part-time barista and soon became inspired to learn more about the world of coffee. After spending eight years in the Boston market with customers and partners (Starbucks employees), Major transferred his obsession and knowledge for coffee and moved to Seattle to join the Coffee department in 2003. Since then, Major has become known throughout the company as the “man with the passion for Coffee”, he has created programs and spoken with baristas around the world that generate enthusiasm, instill pride and lead education for Starbucks coffee and quality. Coffee In An Instant – Major will demonstrate the easy experience of the latest innovation from Starbucks – a transformational instant coffee that has full body and flavor, like the fresh-brewed. It’s quick and convenient, and comes in portable packets that create the perfect cup of fresh brewed coffee fast! The Starbucks VIA Taste Challenge – Viewers can participate in their own Taste Challenge in their neighborhood Starbucks location from Oct. 2 – Oct. 5. Taste Challenge participants will experience the full flavor they know and love and will receive $1 off the purchase of a 3 or 12 pack of Starbucks VIA Ready Brew as well as an offer for a free Tall (12 oz) cup of coffee on their next visit.
Ruth Carey - Nutrition Consultant, RD
Nutrition Consultant in private practice. Extensive experience with print and broadcast media, public speaking and writing, public relations. Expertise in the areas of sports nutrition, nutrition for fitness, cardiovascular nutrition and weight control. Counsels children and adults. Culinary consulting includes recipe development for restaurants and organizations. Ruth Carey is a nutritionist with over 20 years in the healthy living industry tackling everything from sports nutrition to eating disorders to everyday healthy habits. She runs a private practice as well as is the official sports nutritionist for the Portland Trail Blazers. Ruth is also a consultant to the Portland State athletics and the Lewis and Clark track and field teams in Oregon . Ruth is often sought after for her expertise, speaking at national health conferences and writing articles for many well-known publications including Muscle and Fitness Hers, Shape, ADVANCE for Nurse Practitioners and the Gatorade Sports Science Institute. She is also frequently featured on television and radio programs including FOX 12 in Portland as well as appearances on Good Morning America, Weekend Today Show, CNN and The Food Network. Antioxidants are a big deal and they can be found in many fruits and vegetables we eat daily. They are known to help fight off cancer, lower the risk of heart disease and even slow down the aging process. Yet, most people don’t realize that not all vegetables and fruits are created equal. With all the conflicting information out there today, how can someone build a better salad and enjoy the amazing array of health benefits behind every bite? Ruth Carey, renowned nutritionist, knows the road to healthy, flavorful eating and is here to help listeners learn to heap the fruits and vegetables onto their plate. She will discuss research that shows the hidden benefits of salads and why eating a rainbow of colored fruits and veggies can help ensure you get the vitamins and minerals you need. Ruth will also detail how the healthy oils in salad dressings play a vital role in the absorption of key nutrients such as lycopene and alpha-and beta-carotene, which aid in the fight against cancer and heart disease.
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. Wolfgang Puck recently introduced his new line of 11" thin crust, all-natural frozen pizzas that are available in all Los Angeles-area Albertson's. With them, Wolfgang has provided families with an economical, healthy and delicious way to feed a family- something that is important to all of us today. Through products like this and his additional incentives, like developing healthy school meals for elementary schools, Wolfgang is leading the charge to affect the way we eat- be it in our homes or in his restaurants. Through his program WELL (Wolfgang's Eat Love Live) he is a pioneer for bringing natural food products into grocery stores nationwide. Varieties of his new 11” pizzas include premium ingredients like additive-free pepperoni, fresh basil and premium cheeses. Selections include Cheese, Uncured Pepperoni, Tuscan Style (with pepperoni, sausage and salami) and Four Cheese, Tomato, and Pesto for the foodie child in training. This October, Celebrity Chef Wolfgang Puck is launching an exciting new line of product, Wolfgang Puck Culinary Iced Coffee. Wolfgang Puck Culinary Iced coffees are organic, kosher and only 120 calories. Flavors include Café au Lait, Crème Caramel, Double Blend Mocha and Vanilla Fusion. Wolfgang Puck is celebrating the 27th anniversary of his American Wine & food Festival on Saturday October 3rd. Over the years, he has raised over 15 million dollars for the Los Angeles chapter of Meals on Wheels guaranteeing the needy a way to receive their daily nutrition. Wolfgang has been instrumental in bringing acclaimed national chefs to LA for the event, yielding a sell-out attendance every year, which makes this event the most charitably profitable culinary event in Los Angeles every year. Wolfgang was actually the first to institute the notion of chefs and restaurants donating their time to worthy causes when he introduced the event in the Spago Hollywood parking lot many years ago. This original event inspired the current environment of food & wine events that are prevalent in many markets today making his reach into the non-profit world even greater. This year, chefs with LA restaurants like Laurent Tourondel, Nancy Silverton and Joachim Splichal will join chefs from national markets like Laurent Gras, Thomas Keller and Jonathan Waxman to celebrate and raise money for Meals on Wheels. To buy a ticket, please visit www.awff.org 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.
D. Major Cohen - Starbucks Coffee Master
Major began his career with Starbucks in 1995 as a part-time barista and soon became inspired to learn more about the world of coffee. After spending eight years in the Boston market with customers and partners (Starbucks employees), Major transferred his obsession and knowledge for coffee and moved to Seattle to join the Coffee department in 2003. Since then, Major has become known throughout the company as the “man with the passion for Coffee”, he has created programs and spoken with baristas around the world that generate enthusiasm, instill pride and lead education for Starbucks coffee and quality. Coffee In An Instant – Major will demonstrate the easy experience of the latest innovation from Starbucks – a transformational instant coffee that has full body and flavor, like the fresh-brewed. It’s quick and convenient, and comes in portable packets that create the perfect cup of fresh brewed coffee fast! The Starbucks VIA Taste Challenge – Viewers can participate in their own Taste Challenge in their neighborhood Starbucks location from Oct. 2 – Oct. 5. Taste Challenge participants will experience the full flavor they know and love and will receive $1 off the purchase of a 3 or 12 pack of Starbucks VIA Ready Brew as well as an offer for a free Tall (12 oz) cup of coffee on their next visit.
Ruth Carey - Nutrition Consultant, RD
Nutrition Consultant in private practice. Extensive experience with print and broadcast media, public speaking and writing, public relations. Expertise in the areas of sports nutrition, nutrition for fitness, cardiovascular nutrition and weight control. Counsels children and adults. Culinary consulting includes recipe development for restaurants and organizations. Ruth Carey is a nutritionist with over 20 years in the healthy living industry tackling everything from sports nutrition to eating disorders to everyday healthy habits. She runs a private practice as well as is the official sports nutritionist for the Portland Trail Blazers. Ruth is also a consultant to the Portland State athletics and the Lewis and Clark track and field teams in Oregon . Ruth is often sought after for her expertise, speaking at national health conferences and writing articles for many well-known publications including Muscle and Fitness Hers, Shape, ADVANCE for Nurse Practitioners and the Gatorade Sports Science Institute. She is also frequently featured on television and radio programs including FOX 12 in Portland as well as appearances on Good Morning America, Weekend Today Show, CNN and The Food Network. Antioxidants are a big deal and they can be found in many fruits and vegetables we eat daily. They are known to help fight off cancer, lower the risk of heart disease and even slow down the aging process. Yet, most people don’t realize that not all vegetables and fruits are created equal. With all the conflicting information out there today, how can someone build a better salad and enjoy the amazing array of health benefits behind every bite? Ruth Carey, renowned nutritionist, knows the road to healthy, flavorful eating and is here to help listeners learn to heap the fruits and vegetables onto their plate. She will discuss research that shows the hidden benefits of salads and why eating a rainbow of colored fruits and veggies can help ensure you get the vitamins and minerals you need. Ruth will also detail how the healthy oils in salad dressings play a vital role in the absorption of key nutrients such as lycopene and alpha-and beta-carotene, which aid in the fight against cancer and heart disease.
Saturday, September 26, 2009
Mon Sep 28, 2009
On Today's Show: CRNtalk.com
Trey Sims - President of Sims Foods, Inc
Wickles Pickles is definitely not one of the “big box” brands that you’ll traditionally find at most major retailers, but in just a short 10-year timeframe, Wickles Pickles can now be found at retailers in almost every state and more than 9,000 locations, including H-E-B, Fiesta Mart, The Fresh Market, Central Market, Fred’s, limited Wal-Mart stores, Meijer’s, Cracker Barrel, Albertson’s, Vons, Trader Joe’s, Publix, Tom Thumb, Safeway, Winn Dixie, Piggly Wiggly, Randalls, Hannaford, Bi-Lo, etc. However, what often makes Wickles Pickles unique is the fact that you can walk into a local hardware store, gourmet food store or gift shop, and find the Wickles Pickles brand. The Wickles Pickles recipes is 80 + years old, and before being packaged and sold under the Wickles Pickles brand name, jars were simply given away to friends and family during the holidays. In 1998, brothers Trey and Will Sims, and family friend, Andy Anderson, rented some space in Dadeville, Alabama and began making jars in a commercial kitchen. During that time, the three could make 27 cases a day, and beat the streets, selling Wickles Pickles locally and regionally. The Wickles Pickles recipe, short for “wickedly delicious” pickles, originally consisted of Wickles Pickles (slices) and Wickles Relish, but now includes Wickles Sub & Hoagie Relish, Wickles Pepper Strips, Wicked Banana Pepper Rings and the recently introduced Wickles Okra. What makes the product unique from other jarred pickles products is that Wickles Pickles are packed in a sugary cider vinegar with spicy peppers and garlic, providing a balance of sweetness with a touch of heat. Wickles Pickles are kosher, gluten-free, and are not processed with high-fructose corn syrup. With the introduction of Wickles Okra, the company is venturing into the spirits industry, and expects this product to be a favorite garnish for any Bloody Mary recipe. But, our Wickles Okra is not the only product currently being used by mixologists. Our Wickles Pickles are perfect for a martini, “Dirty Pickle,” or as we like to call it, the “Wickletini.” We continue to get feedback from customers, bars, restaurants and clubs who use Wickles Pickles in martini recipes, while Georgia-based Victory Motorcycle Club likes a splash of Wickles Pickles brine with Crown Royal Whisky.
Karen Brees "The CIG to Preserving Food"
Karen K. Brees, Ph.D., has been preserving food for nearly 40 years. During that time, she has won numerous ribbons at county fairs for her canned fruits, vegetables, preserves, pickles, and dried foods. She has a Ph.D. in Adult Education from the University of Idaho and is a Food Safety Advisor/Master Food Preserver for the University of Idaho Extension Service. Food contamination scandals, the rising cost of food, organic eating, and better nutrition-all these factors contribute to the upsurge in interest in food preservation. While there are many books on canning, freezing, and pickling foods, few are as comprehensive as The Complete Idiot's Guide(r) to Preserving Food, in which readers learn how easy and beneficial food preservation can be with detailed, step-by-step instructions.
Chef Blythe Beck "The Naughty Kitchen with Chef Blythe Beck"
Tuesdays on Oxygen (10-11 p.m. ET) - Acclaimed chef Blythe Beck is known for both her passion for food and passion for life. The executive chef of Central 214 restaurant and star of the upcoming Oxygen reality show, "The Naughty Kitchen with Chef Blythe Beck" creates rich, inviting "sexy new American cuisine" that she describes as "the food you grew up on…only I make it naughty." With her engaging wit, earthy zest, and cayenne-red hair, Beck's recognizable dishes not only please the eye and the palate, but also warm the heart. For Beck, every meal is a life-sharing event and she takes care to ensure diners feel both welcomed and "loved on," with her food celebrating the good times and bringing comfort when times are sad. Among her signature modern takes on classic dishes at Central 214: shrimp and cayenne deviled eggs; crispy fried prosciutto-wrapped cheddar cheese with spicy avocado and apple barbeque sauce; herb-stuffed pork chops with apple sweet potato hash mustard sauce; chicken fried kobe steak with buttered whipped potatoes with slow braised mustard greens and red-eye gravy; mini house-smoked dry-rubbed ribs; and Central 214 sticky buns with naughty nuts and maple bourbon ice cream. The feisty native Texan launched her career in Dallas restaurants, including the famed Mansion on Turtle Creek. Beck first became interested in the culinary arts while pursuing a public relations degree at Xavier University in Cincinnati, Ohio, and a part-time job at the Cooker restaurant changed the direction of her life. She took a leave of absence from Xavier, and after extended stays in England, Switzerland, France, and Italy, found she was more committed than ever to her new career goal. She returned to complete a degree in Hotel Restaurant Management at the University of North Texas (UNT). While studying at UNT, Beck completed an internship at the Mansion on Turtle Creek. Upon graduation, she accepted the coveted position of Apprentice to renowned chef Dean Fearing. During her four-year tenure at the Mansion, she moved quickly through the ranks, developing her skill and determination to produce unique dishes of the finest quality. In October 2004, restaurateur Hector Garcia tapped Beck to become sous chef at his new restaurant, Hector's on Henderson. In January 2006, she was promoted to executive chef, a position from which she stepped to the forefront of modern cuisine. Beck accepted the position as executive chef at the four-star Central 214 restaurant at Hotel Palomar Dallas in early 2009. Beck participates regularly in events for the Texas State Fair, as well as Savor Dallas, A Taste of Dallas and the Farmer's Market Hoedown. She is also a member of the prestigious Dallas Morning News Wine Panel.
JAMES KYSON LEE ("Ando" on NBC's "Heroes")
Mondays (8-9 p.m. ET) on NBC - James Kyson Lee stars in NBC's award-winning ensemble drama series "Heroes" as Ando Masahashi, a boisterous Tokyo executive who embarks on wild adventures with his time-traveling friend Hiro Nakamura. “Heroes” follows the lives of ordinary people who discover they possess extraordinary abilities. Most recently, Lee starred in the Sci-Fi Channel’s TV movie “Termination Shock,” as well as the romantic comedy “White on Rice,” which hits theaters in 2010. At his first television audition, Lee landed a guest-starring role on “J.A.G.” He has since appeared on NBC's “Las Vegas,” “The West Wing” and “Heist,” as well as “Threat Matrix” and “All About the Andersons.” In film, Lee recently starred in the 2008 horror feature, “Shutter.” Born in Seoul, South Korea, Lee moved with his family to New York City at the age of 10. He graduated from Bronx High School of Science and continued his education at Boston University and New England Institute of the Arts, where he studied communications. While in New England Lee enrolled in music, dance, and improvisation courses. Inspired by his newly discovered passion for performing, he sold his used car for $1,800 in the summer of 2001 and purchased a one-way ticket to Los Angeles. Lee began training as a jazz singer, and eventually made the transition from music to acting. A student of improvisation and sketch comedy at I.O. West and the Upright Citizens Brigade, Lee also enjoys playing basketball in the NBA celebrity league and the piano, as well as reading and watching documentaries. Lee currently resides in Los Angeles. His birthday is December 13.
KEVIN RANKIN ("Tyler Briggs" on NBC's "TRAUMA")
Mondays (9-10 p.m. ET) on NBC - Kevin Rankin stars as edgy EMT Tyler Briggs in NBC’s new ensemble medical drama series, “Trauma.” Rankin was born in Baton Rouge, La., and after the age of eleven, was raised outside of Houston, Texas. Before moving to Los Angeles in 2000, Kevin worked with Robert Duvall in the Academy Award-nominated film, "The Apostle." One of his most memorable characters was that of Lucien on the cult-hit "Undeclared," from creator Judd Apatow. Most recently, he had a recurring role on NBC’s critically-acclaimed drama “Friday Night Lights,” playing Herc, a quadriplegic Rugby player with an attitude. His other television credits include guest- starring roles on NBC’s “Law and Order,” “In Plain Sight,” “Grey's Anatomy,” “NCIS,” and “Lost.” Other highlights for Rankin include working with such notables as Ang Lee (2003’s “Hulk”), Joss Whedon (“Buffy the Vampire Slayer”), David Milch (“NYPD Blue”), John Riggi (“My Guide to Becoming a Rock Star”) and Mary Harron (“Six Feet Under”), among others. Rankin currently resides in Los Angeles.
Trey Sims - President of Sims Foods, Inc
Wickles Pickles is definitely not one of the “big box” brands that you’ll traditionally find at most major retailers, but in just a short 10-year timeframe, Wickles Pickles can now be found at retailers in almost every state and more than 9,000 locations, including H-E-B, Fiesta Mart, The Fresh Market, Central Market, Fred’s, limited Wal-Mart stores, Meijer’s, Cracker Barrel, Albertson’s, Vons, Trader Joe’s, Publix, Tom Thumb, Safeway, Winn Dixie, Piggly Wiggly, Randalls, Hannaford, Bi-Lo, etc. However, what often makes Wickles Pickles unique is the fact that you can walk into a local hardware store, gourmet food store or gift shop, and find the Wickles Pickles brand. The Wickles Pickles recipes is 80 + years old, and before being packaged and sold under the Wickles Pickles brand name, jars were simply given away to friends and family during the holidays. In 1998, brothers Trey and Will Sims, and family friend, Andy Anderson, rented some space in Dadeville, Alabama and began making jars in a commercial kitchen. During that time, the three could make 27 cases a day, and beat the streets, selling Wickles Pickles locally and regionally. The Wickles Pickles recipe, short for “wickedly delicious” pickles, originally consisted of Wickles Pickles (slices) and Wickles Relish, but now includes Wickles Sub & Hoagie Relish, Wickles Pepper Strips, Wicked Banana Pepper Rings and the recently introduced Wickles Okra. What makes the product unique from other jarred pickles products is that Wickles Pickles are packed in a sugary cider vinegar with spicy peppers and garlic, providing a balance of sweetness with a touch of heat. Wickles Pickles are kosher, gluten-free, and are not processed with high-fructose corn syrup. With the introduction of Wickles Okra, the company is venturing into the spirits industry, and expects this product to be a favorite garnish for any Bloody Mary recipe. But, our Wickles Okra is not the only product currently being used by mixologists. Our Wickles Pickles are perfect for a martini, “Dirty Pickle,” or as we like to call it, the “Wickletini.” We continue to get feedback from customers, bars, restaurants and clubs who use Wickles Pickles in martini recipes, while Georgia-based Victory Motorcycle Club likes a splash of Wickles Pickles brine with Crown Royal Whisky.
Karen Brees "The CIG to Preserving Food"
Karen K. Brees, Ph.D., has been preserving food for nearly 40 years. During that time, she has won numerous ribbons at county fairs for her canned fruits, vegetables, preserves, pickles, and dried foods. She has a Ph.D. in Adult Education from the University of Idaho and is a Food Safety Advisor/Master Food Preserver for the University of Idaho Extension Service. Food contamination scandals, the rising cost of food, organic eating, and better nutrition-all these factors contribute to the upsurge in interest in food preservation. While there are many books on canning, freezing, and pickling foods, few are as comprehensive as The Complete Idiot's Guide(r) to Preserving Food, in which readers learn how easy and beneficial food preservation can be with detailed, step-by-step instructions.
Chef Blythe Beck "The Naughty Kitchen with Chef Blythe Beck"
Tuesdays on Oxygen (10-11 p.m. ET) - Acclaimed chef Blythe Beck is known for both her passion for food and passion for life. The executive chef of Central 214 restaurant and star of the upcoming Oxygen reality show, "The Naughty Kitchen with Chef Blythe Beck" creates rich, inviting "sexy new American cuisine" that she describes as "the food you grew up on…only I make it naughty." With her engaging wit, earthy zest, and cayenne-red hair, Beck's recognizable dishes not only please the eye and the palate, but also warm the heart. For Beck, every meal is a life-sharing event and she takes care to ensure diners feel both welcomed and "loved on," with her food celebrating the good times and bringing comfort when times are sad. Among her signature modern takes on classic dishes at Central 214: shrimp and cayenne deviled eggs; crispy fried prosciutto-wrapped cheddar cheese with spicy avocado and apple barbeque sauce; herb-stuffed pork chops with apple sweet potato hash mustard sauce; chicken fried kobe steak with buttered whipped potatoes with slow braised mustard greens and red-eye gravy; mini house-smoked dry-rubbed ribs; and Central 214 sticky buns with naughty nuts and maple bourbon ice cream. The feisty native Texan launched her career in Dallas restaurants, including the famed Mansion on Turtle Creek. Beck first became interested in the culinary arts while pursuing a public relations degree at Xavier University in Cincinnati, Ohio, and a part-time job at the Cooker restaurant changed the direction of her life. She took a leave of absence from Xavier, and after extended stays in England, Switzerland, France, and Italy, found she was more committed than ever to her new career goal. She returned to complete a degree in Hotel Restaurant Management at the University of North Texas (UNT). While studying at UNT, Beck completed an internship at the Mansion on Turtle Creek. Upon graduation, she accepted the coveted position of Apprentice to renowned chef Dean Fearing. During her four-year tenure at the Mansion, she moved quickly through the ranks, developing her skill and determination to produce unique dishes of the finest quality. In October 2004, restaurateur Hector Garcia tapped Beck to become sous chef at his new restaurant, Hector's on Henderson. In January 2006, she was promoted to executive chef, a position from which she stepped to the forefront of modern cuisine. Beck accepted the position as executive chef at the four-star Central 214 restaurant at Hotel Palomar Dallas in early 2009. Beck participates regularly in events for the Texas State Fair, as well as Savor Dallas, A Taste of Dallas and the Farmer's Market Hoedown. She is also a member of the prestigious Dallas Morning News Wine Panel.
JAMES KYSON LEE ("Ando" on NBC's "Heroes")
Mondays (8-9 p.m. ET) on NBC - James Kyson Lee stars in NBC's award-winning ensemble drama series "Heroes" as Ando Masahashi, a boisterous Tokyo executive who embarks on wild adventures with his time-traveling friend Hiro Nakamura. “Heroes” follows the lives of ordinary people who discover they possess extraordinary abilities. Most recently, Lee starred in the Sci-Fi Channel’s TV movie “Termination Shock,” as well as the romantic comedy “White on Rice,” which hits theaters in 2010. At his first television audition, Lee landed a guest-starring role on “J.A.G.” He has since appeared on NBC's “Las Vegas,” “The West Wing” and “Heist,” as well as “Threat Matrix” and “All About the Andersons.” In film, Lee recently starred in the 2008 horror feature, “Shutter.” Born in Seoul, South Korea, Lee moved with his family to New York City at the age of 10. He graduated from Bronx High School of Science and continued his education at Boston University and New England Institute of the Arts, where he studied communications. While in New England Lee enrolled in music, dance, and improvisation courses. Inspired by his newly discovered passion for performing, he sold his used car for $1,800 in the summer of 2001 and purchased a one-way ticket to Los Angeles. Lee began training as a jazz singer, and eventually made the transition from music to acting. A student of improvisation and sketch comedy at I.O. West and the Upright Citizens Brigade, Lee also enjoys playing basketball in the NBA celebrity league and the piano, as well as reading and watching documentaries. Lee currently resides in Los Angeles. His birthday is December 13.
KEVIN RANKIN ("Tyler Briggs" on NBC's "TRAUMA")
Mondays (9-10 p.m. ET) on NBC - Kevin Rankin stars as edgy EMT Tyler Briggs in NBC’s new ensemble medical drama series, “Trauma.” Rankin was born in Baton Rouge, La., and after the age of eleven, was raised outside of Houston, Texas. Before moving to Los Angeles in 2000, Kevin worked with Robert Duvall in the Academy Award-nominated film, "The Apostle." One of his most memorable characters was that of Lucien on the cult-hit "Undeclared," from creator Judd Apatow. Most recently, he had a recurring role on NBC’s critically-acclaimed drama “Friday Night Lights,” playing Herc, a quadriplegic Rugby player with an attitude. His other television credits include guest- starring roles on NBC’s “Law and Order,” “In Plain Sight,” “Grey's Anatomy,” “NCIS,” and “Lost.” Other highlights for Rankin include working with such notables as Ang Lee (2003’s “Hulk”), Joss Whedon (“Buffy the Vampire Slayer”), David Milch (“NYPD Blue”), John Riggi (“My Guide to Becoming a Rock Star”) and Mary Harron (“Six Feet Under”), among others. Rankin currently resides in Los Angeles.
Tuesday, September 22, 2009
Tue Sep 22, 2009
On Today's Show: CRNtalk.com
Blythe Beck "The Naughty Kitchen With Chef Blythe Beck"
Blythe Beck, the fiery young chef and star of Oxygen's upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. “The Naughty Kitchen With Chef Blythe Beck” is certain to cook up the drama both in and out of the kitchen. In The Naughty Kitchen With Chef Blythe Beck, Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.You can also expect to see naughty times and nice times. You can expect to see great food and great fun on "The Naughty Kitchen with Chef Blythe Beck"! You can also expect to see naughty times, nice times, and me getting everybody fired up! Well, that and my quest for total world culinary domination, and my undying love for NKOTB and Nick Lachey! Heart you! Keep it naughty!
Andrew Ford Johnnie Walker Master Blender, Scotland
holds the esteemed title of Master Blender for the House of Walker’s portfolio ofblended Scotch whiskies. As a Master Blender, Andrew practices his craft at the Diageo Technical Centre Europe in Scotland alongside an award‐winning blending team, led by Master Blender Jim Beveridge. Each Master Blender contributes to the composition of the Johnnie Walker blends to insure that the Walker produced today is blended to the same style as it has been since its inception. It is this commitment to consistency and quality that has positioned Johnnie Walker as the global leader in blended Scotch whisky. For the thirty‐three years that Andrew has been in the whisky industry, he has worked on behalf of Johnnie Walker’ parent company. Andrew began work as an analyst with Distillers Company Limited at Glenochil Research Station, Scotland in 1977. His work at Glenochil involved investigating wood chemistry and whisky maturation. He soon became a member of the Research Station nosing panel, developing a passion for whisky flavour that continues through the present day. During the 1980’ and early 1990’, Andrew researched the influence of cask maturation on Scotch whisky flavour. His work led to the creation of cask treatment facilities at United Distillers cooperages to insure the casks produced a product of consistent quality, whether to sell as astandalone single malt or for use in a blend. In the mid 1990’ Andrew worked with United Distillers and Vintners Liquid Development Group contributing to the development of a range of Scotch whiskies. It was during this time that he began developing the time‐honoured craft of whisky blending that now affords him the title of Master Blender. Andrew is married with two daughters and lives near the historic town of Stirling, situated between Edinburgh and Glasgow.
Patrick Blangy Director of Sales & Marketing - Taj Boston
The Crown Jewel of Boston Hotels, renowned for its cherished traditions, classic style and award-winning service, has welcomed guests from around the world since it first opened its doors in 1927. Located at the corner of the fashionable Arlington and Newbury streets Taj Boston overlooks the charming Public Garden acclaimed for its lagoon used for swan boat rides and ice-skating frog pond. Taj Boston is only 4.8 miles from Logan International Airport and is also close to major highways and railroad stations. The hotel underwent a complete restoration in 2002 to celebrate its 75th anniversary. New services and amenities were added and a prized collection of original art and antiques is now on display throughout the hotel. Surrounded by art galleries, boutiques and restaurants, Taj Boston is in the heart of it all. The hotel is close to the Theatre District, historic sites and shopping at Copley Place and the Hynes Convention Center.
Niki Taylor - Supermodel & Mom
Niki Taylor has become one of the most successful international models of all time. At 16, she became the youngest woman to appear on the cover of VOGUE and has been featured on over 320 magazine covers worldwide. Niki enthusiastically embraces the new challenge of balancing her professional career with the responsibilities of her personal life. Wife to NASCAR driver Burney Lamar and mother to twin boys Hunter and Jake, and new baby girl Ciel, beyond her working life, taking care of the family is a top priority for Niki. Every Mom knows that getting the family to eat dinner together is a great way to keep everyone connected and provide much needed family support. But it’s one thing to know it and another think to actually make it happen. And during the back-to-school season with schedule changes and activities starting, families can barely find time to exchange friendly greetings let alone sit down and eat an evening meal together. So last year the National Pork Board renamed their popular National Eat Dinner Together Week program National Eat Together Week in order encourage families to enjoy a family meal together…at any time of day. And one superbusy supermodel/supermom is Niki Taylor. As the mother of teenage sons and a new baby girl, Niki knows just how hard it can be to get everyone together for a meal. But despite a crazy work-life she still makes time to prepare family meals. And she’s not alone. According to a recent study, 85 percent of consumers say they’re eating a home-cooked meal three or more times a week and families everywhere are returning to home cooking.
Blythe Beck "The Naughty Kitchen With Chef Blythe Beck"
Blythe Beck, the fiery young chef and star of Oxygen's upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. “The Naughty Kitchen With Chef Blythe Beck” is certain to cook up the drama both in and out of the kitchen. In The Naughty Kitchen With Chef Blythe Beck, Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.You can also expect to see naughty times and nice times. You can expect to see great food and great fun on "The Naughty Kitchen with Chef Blythe Beck"! You can also expect to see naughty times, nice times, and me getting everybody fired up! Well, that and my quest for total world culinary domination, and my undying love for NKOTB and Nick Lachey! Heart you! Keep it naughty!
Andrew Ford Johnnie Walker Master Blender, Scotland
holds the esteemed title of Master Blender for the House of Walker’s portfolio ofblended Scotch whiskies. As a Master Blender, Andrew practices his craft at the Diageo Technical Centre Europe in Scotland alongside an award‐winning blending team, led by Master Blender Jim Beveridge. Each Master Blender contributes to the composition of the Johnnie Walker blends to insure that the Walker produced today is blended to the same style as it has been since its inception. It is this commitment to consistency and quality that has positioned Johnnie Walker as the global leader in blended Scotch whisky. For the thirty‐three years that Andrew has been in the whisky industry, he has worked on behalf of Johnnie Walker’ parent company. Andrew began work as an analyst with Distillers Company Limited at Glenochil Research Station, Scotland in 1977. His work at Glenochil involved investigating wood chemistry and whisky maturation. He soon became a member of the Research Station nosing panel, developing a passion for whisky flavour that continues through the present day. During the 1980’ and early 1990’, Andrew researched the influence of cask maturation on Scotch whisky flavour. His work led to the creation of cask treatment facilities at United Distillers cooperages to insure the casks produced a product of consistent quality, whether to sell as astandalone single malt or for use in a blend. In the mid 1990’ Andrew worked with United Distillers and Vintners Liquid Development Group contributing to the development of a range of Scotch whiskies. It was during this time that he began developing the time‐honoured craft of whisky blending that now affords him the title of Master Blender. Andrew is married with two daughters and lives near the historic town of Stirling, situated between Edinburgh and Glasgow.
Patrick Blangy Director of Sales & Marketing - Taj Boston
The Crown Jewel of Boston Hotels, renowned for its cherished traditions, classic style and award-winning service, has welcomed guests from around the world since it first opened its doors in 1927. Located at the corner of the fashionable Arlington and Newbury streets Taj Boston overlooks the charming Public Garden acclaimed for its lagoon used for swan boat rides and ice-skating frog pond. Taj Boston is only 4.8 miles from Logan International Airport and is also close to major highways and railroad stations. The hotel underwent a complete restoration in 2002 to celebrate its 75th anniversary. New services and amenities were added and a prized collection of original art and antiques is now on display throughout the hotel. Surrounded by art galleries, boutiques and restaurants, Taj Boston is in the heart of it all. The hotel is close to the Theatre District, historic sites and shopping at Copley Place and the Hynes Convention Center.
Niki Taylor - Supermodel & Mom
Niki Taylor has become one of the most successful international models of all time. At 16, she became the youngest woman to appear on the cover of VOGUE and has been featured on over 320 magazine covers worldwide. Niki enthusiastically embraces the new challenge of balancing her professional career with the responsibilities of her personal life. Wife to NASCAR driver Burney Lamar and mother to twin boys Hunter and Jake, and new baby girl Ciel, beyond her working life, taking care of the family is a top priority for Niki. Every Mom knows that getting the family to eat dinner together is a great way to keep everyone connected and provide much needed family support. But it’s one thing to know it and another think to actually make it happen. And during the back-to-school season with schedule changes and activities starting, families can barely find time to exchange friendly greetings let alone sit down and eat an evening meal together. So last year the National Pork Board renamed their popular National Eat Dinner Together Week program National Eat Together Week in order encourage families to enjoy a family meal together…at any time of day. And one superbusy supermodel/supermom is Niki Taylor. As the mother of teenage sons and a new baby girl, Niki knows just how hard it can be to get everyone together for a meal. But despite a crazy work-life she still makes time to prepare family meals. And she’s not alone. According to a recent study, 85 percent of consumers say they’re eating a home-cooked meal three or more times a week and families everywhere are returning to home cooking.
Saturday, September 19, 2009
Mon Sep 21, 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.
Tom Donahue- General Manage Manager- Olio Ristorante
Located in The Riverside Marriott, this dining destination features Italian cuisine with a California twist. We feature fresh Northern and Southern Italian specialties with a strong emphasis on steak and seafood, along with an award- winning wine menu, a spectacular breakfast buffet and omelet station. Riverside Downtown Restaurant Week September 28 - October 10, 2009 Fine Dining Riverside, an organization comprised of Riverside’s leading fine dining establishments, presents Riverside’s 2nd Annual Downtown Restaurant Week fundraiser to benefit the local arts community and provide culinary scholarships. This year Restaurant Week will offer its specialty fixed-price three-course lunch and dinner menus for two weeks, starting September 28 and lasting through October 10, 2009. Lunch will be $20 per person. Dinner will be $35 per person. There will be an additional charge for wine pairing. Restaurant Week is brought to you by Fine Dining Riverside and sponsored by The Press-Enterprise, KOLA 99.9 FM, City of Riverside, Riverside Magazine and Sysco. Guests can obtain a Restaurant Week Passport to collect stamps at each of the seven Fine Dining Riverside Restaurants. Those that receive a stamp from all seven restaurants during Restaurant Week will be invited to an exclusive wine reception at the Catacombs of The Mission Inn. At the reception, there will be a chance to win a Progressive Dinner for eight, along with two rooms at the Marriott Hotel Riverside for one night. The Progressive Dinner is an exquisite experience, where guests will enjoy a taste of each Fine Dining Riverside restaurant, along with wine pairing. Transportation will be provided. Restaurants participating in Restaurant Week include Ciao Bella Ristorante, Mario’s Place, Mission Inn Restaurant, Restaurant Omakase, Olio Ristorante, Café Sevilla, and Saffron. Restaurant Week will commence on Sunday, September 27 with a grand gala fundraiser for the arts to be held at the Riverside Municipal Auditorium. The gala features music, local performers, wine and fine cuisine. The gala will take place from 5p.m. to 8p.m. Tickets for the gala are $50 in advance and $60 at the door. More information can be found online at www.finediningriverside.com.
Laura Frankel "Jewish Slow Cooker Recipes: 120 Holiday and Everyday Dishes Made Easy"
When chef Laura Frankel's family decided to keep kosher, they agreed to give up pork, shellfish, and the combination of milk and meat. But they didn't agree to give up taste. So Frankel focused her culinary talents on creating kosher food that is every bit as refined as its nonkosher counterpart. The restaurant she opened, Shallots, was soon acclaimed nationwide as a premier example of fine kosher cooking. While Frankel's passion for ingredients and exciting cooking was successful at work, her meals at home were not nearly as inspired. How could the chef-mother cook great meals at home without the elaborate prep of restaurant meals? The answer was sitting in her kitchen: the slow cooker. That "Shabbat miracle machine," as Frankel calls it, was already getting a weekly workout as a way to provide a warm, satisfying lunch while observing the Sabbath ban on cooking. Once she realized the slow cooker could produce satisfying, creative meals all week long, Frankel's culinary imagination was off and running. Soon she was delighting her family with sophisticated yet simple new dishes, all using ingredients she found in her local market. In Jewish Slow Cooker Recipes, Frankel shares more than 120 easy, enticing recipes for everyday meals and holiday favorites that make amazing use of the humble, ever-reliable slow cooker.
SCHEDULE:Premieres Sept. 22 10/9c
Blythe Beck "The Naughty Kitchen With Chef Blythe Beck"
Blythe Beck, the fiery young chef and star of Oxygen's upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. “The Naughty Kitchen With Chef Blythe Beck” is certain to cook up the drama both in and out of the kitchen. In The Naughty Kitchen With Chef Blythe Beck, Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.You can also expect to see naughty times and nice times. You can expect to see great food and great fun on "The Naughty Kitchen with Chef Blythe Beck"! You can also expect to see naughty times, nice times, and me getting everybody fired up! Well, that and my quest for total world culinary domination, and my undying love for NKOTB and Nick Lachey! Heart you! Keep it naughty!
Phillip Lemarque "Best Eatz"
Restaurant consultant and current producer of "Webisodes", Phil writes a daily blog at www.besteatz.com about the industry and various dining experiences around southern California. His revies allow readers to determine the status and features of various restaurants before they experience the location. Phil and his wife also worked for Michael Jackson for a few years at the Neverland Ranch and he was a witness for the prosecution in Jackson's molestation trial.
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.
Tom Donahue- General Manage Manager- Olio Ristorante
Located in The Riverside Marriott, this dining destination features Italian cuisine with a California twist. We feature fresh Northern and Southern Italian specialties with a strong emphasis on steak and seafood, along with an award- winning wine menu, a spectacular breakfast buffet and omelet station. Riverside Downtown Restaurant Week September 28 - October 10, 2009 Fine Dining Riverside, an organization comprised of Riverside’s leading fine dining establishments, presents Riverside’s 2nd Annual Downtown Restaurant Week fundraiser to benefit the local arts community and provide culinary scholarships. This year Restaurant Week will offer its specialty fixed-price three-course lunch and dinner menus for two weeks, starting September 28 and lasting through October 10, 2009. Lunch will be $20 per person. Dinner will be $35 per person. There will be an additional charge for wine pairing. Restaurant Week is brought to you by Fine Dining Riverside and sponsored by The Press-Enterprise, KOLA 99.9 FM, City of Riverside, Riverside Magazine and Sysco. Guests can obtain a Restaurant Week Passport to collect stamps at each of the seven Fine Dining Riverside Restaurants. Those that receive a stamp from all seven restaurants during Restaurant Week will be invited to an exclusive wine reception at the Catacombs of The Mission Inn. At the reception, there will be a chance to win a Progressive Dinner for eight, along with two rooms at the Marriott Hotel Riverside for one night. The Progressive Dinner is an exquisite experience, where guests will enjoy a taste of each Fine Dining Riverside restaurant, along with wine pairing. Transportation will be provided. Restaurants participating in Restaurant Week include Ciao Bella Ristorante, Mario’s Place, Mission Inn Restaurant, Restaurant Omakase, Olio Ristorante, Café Sevilla, and Saffron. Restaurant Week will commence on Sunday, September 27 with a grand gala fundraiser for the arts to be held at the Riverside Municipal Auditorium. The gala features music, local performers, wine and fine cuisine. The gala will take place from 5p.m. to 8p.m. Tickets for the gala are $50 in advance and $60 at the door. More information can be found online at www.finediningriverside.com.
Laura Frankel "Jewish Slow Cooker Recipes: 120 Holiday and Everyday Dishes Made Easy"
When chef Laura Frankel's family decided to keep kosher, they agreed to give up pork, shellfish, and the combination of milk and meat. But they didn't agree to give up taste. So Frankel focused her culinary talents on creating kosher food that is every bit as refined as its nonkosher counterpart. The restaurant she opened, Shallots, was soon acclaimed nationwide as a premier example of fine kosher cooking. While Frankel's passion for ingredients and exciting cooking was successful at work, her meals at home were not nearly as inspired. How could the chef-mother cook great meals at home without the elaborate prep of restaurant meals? The answer was sitting in her kitchen: the slow cooker. That "Shabbat miracle machine," as Frankel calls it, was already getting a weekly workout as a way to provide a warm, satisfying lunch while observing the Sabbath ban on cooking. Once she realized the slow cooker could produce satisfying, creative meals all week long, Frankel's culinary imagination was off and running. Soon she was delighting her family with sophisticated yet simple new dishes, all using ingredients she found in her local market. In Jewish Slow Cooker Recipes, Frankel shares more than 120 easy, enticing recipes for everyday meals and holiday favorites that make amazing use of the humble, ever-reliable slow cooker.
SCHEDULE:Premieres Sept. 22 10/9c
Blythe Beck "The Naughty Kitchen With Chef Blythe Beck"
Blythe Beck, the fiery young chef and star of Oxygen's upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. “The Naughty Kitchen With Chef Blythe Beck” is certain to cook up the drama both in and out of the kitchen. In The Naughty Kitchen With Chef Blythe Beck, Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.You can also expect to see naughty times and nice times. You can expect to see great food and great fun on "The Naughty Kitchen with Chef Blythe Beck"! You can also expect to see naughty times, nice times, and me getting everybody fired up! Well, that and my quest for total world culinary domination, and my undying love for NKOTB and Nick Lachey! Heart you! Keep it naughty!
Phillip Lemarque "Best Eatz"
Restaurant consultant and current producer of "Webisodes", Phil writes a daily blog at www.besteatz.com about the industry and various dining experiences around southern California. His revies allow readers to determine the status and features of various restaurants before they experience the location. Phil and his wife also worked for Michael Jackson for a few years at the Neverland Ranch and he was a witness for the prosecution in Jackson's molestation trial.
Wednesday, September 16, 2009
Wed Sep 16, 2009
On Today's Show: CRNtalk.com
Larry Lipson - Costa Rica Wine Correspondent
Larry Lipson co-hosts "What's Cooking?"a restaurant, wine and food talk show that airs from 8 to 9 a.m. Wednesdays nationally on Cable Radio Network (CRN) and National Radio Network (NRN), heard locally on KPXN-TV (ITV) Channel 30 SAP; Time Warner Santa Monica on C 74 SAP; Time Warner San Fernando Valley on Channel 1/97 SAP and 25; Time Warner West Valley on Channel 6 SAP and 960; AT&T on Channel 6 in the Valley and Channel 44 SAP in Los Angeles; Charter Communications on Channel 33 SAP; Time Warner Lancaster on Channel 37; Time Warner Simi Valley on Channel 8; Charter in Hidden Hills/Malibu/Agoura on cable FM 97.5; Avenue TV Cable Ventura on Channel 83; Charter San Gabriel Valley on Channel 34 SAP and Channel 56; Time Warner Canyon Country on Channel 960; Time Warner South Pasadena on Channel 6 and 960.
Eric Lamond - Director of Marketing - C3 Entertainment, Inc.
Eric M. Lamond, is the Director of Marketing for C3 Entertainment, Inc. Eric brings 25 years of corporate marketing management experience to C3 from the financial services and high tech fields including work with TGI, a global provider of high-speed satellite services, Transamerica and served as President of the California Health Maintenance Association’s Administration subsidiary. His association with The Three Stooges is both personal and professional, as he is Larry Fine’s eldest grandchild. His first screen credit was in 1955 in the Andy Clyde two reeler SCRATCH SCRATCH SCRATCH , directed by Jules White, and starring Dorothy Granger (who appeared in The Three Stooges short Punch Drunks). Eric worked with The Three Stooges throughout his youth, appearing in their feature films and in several of the live action filmed wrap arounds used in the 1965 animated Three Stooges cartoon series. His acting work mainly focused on television commercials until his mid teens. There were also several appearances with the Stooges on The Three Stooges Show Starring Don Lamond on KTTV in Los Angeles. Don Lamond is Eric’s father and was married to Larry’s daughter Phyllis. Mr. Lamond received Journalism and English degrees from the UC system and also studied at the University of Vichy in France.
Chef John Greeley - "21 Club" New York City
John Greeley’s sumptuous creations stem from a love of fine art, exceptional culinary skill and a passion for local ingredients. John’s formal training was conducted at New York City’s School of Visual Arts and Savannah (GA) College of Art and Design. John’s culinary career spanned the east coast from Nantucket Island to 45 South in Savanna before he found his home at ‘21’. Joining ‘21’ in 1995, he was quickly promoted to sous-chef. In 2002, he became opening sous-chef of The Upstairs at ‘21’, and is currently executive chef of ‘21’. John’s know-how with new American cuisine combined with his training in the fine arts provides a unique platform for his creations by using the freshest ingredients in tasty and visually exciting new ways. John’s wild game and fish dishes have wowed ‘21’ patrons for nearly 10 years. John is the media’s go-to-guy for holiday help: his untraditional wild turkey and breadless squash stuffing was syndicated in 2004 and 2005 by the Associated Press. When NBC’s TODAY Show needed a new twist on Christmas, John ably demonstrated his effortless “goof-proof” goose. He has appeared three times on CBS’s Saturday Early Show “Chef on a Shoestring” and has made chili with David Tutera on Discovery’s The Party Planner.
Becky Edwards - Public Relations State of Montana
Montana has become a major destination for food and wine enthusiasts, thanks to a rustic bonanza of organic growers and sophisticated bistros. A culture of burgers, ribeyes, t-bones and porterhouses is also alive and kicking. And nothing about your trip will say more to folks back home than a pair of split britches. For travelers seeking to recharge in the great outdoors, Montana is the promised land. The challenge is where to start. Raft, canoe or kayak on Montana’s storied rivers and lakes. Cast a caddis fly to wily rainbow trout or ply the depths for lunker walleye. Maybe you want to get in touch with your inner-cowboy so saddle up, dude. Anyone up for backpacking in the Bob Marshall Wilderness or Beartooth-Absaroka? How about a road bike spin on a lonely scenic byway or some deep forest single track on your fat tire steed? Like we said, the choices are as vast as our spectacular landscape. If the closest you've come to a cow is the milk in your latte, consider a Montana agricultural tour or Farmers' Market. Montana is a virtual barnyard - with vineyards, dairies, ranches and, well, cows. Whether you're looking to sharpen your culinary skills or just muddy up the boots, here's ample opportunity for both. Montana is well known for our huge mountains, exceptional snow, friendly faces and uncrowded slopes. And yet we also offer plenty of fine lodging, dining and shopping to please any traveler. But if that's not enough, take a look at these great offers from Montana's ski areas.
Las Vegas Monorail is a state-of-the-art, automated, driverless rail system that runs above the streets along the east-side of the Las Vegas Strip. It opened in 2004 and has become a popular way for commuters, tourists, and convention-goers to quickly travel the Strip in air-conditioned comfort and without traffic worries. Along a 3.9-mile route from the Sahara Hotel to the MGM Grand. There are seven stations: MGM Grand, Bally's/Paris Las Vegas, Flamingo/Caesars Palace, Harrah's/Imperial Palace, Las Vegas Convention Center, Las Vegas Hilton and Sahara. The original one-mile monorail between the MGM Grand and Bally's was built in 1993. The expansion to the current system was completed in 2004. The Las Vegas Monorail Company owns the Las Vegas Monorail. Bombardier Transportation, Inc. is contracted to operate and maintain the system. For your convenience there are several ticketing options to meet your needs. You can see a full list of ticket types on our Ticket Info page. Online in advance; at automated, touch-screen ticket vending machines (TVMs); and at TVMs at various locations within the station resort properties
It is the first driverless public monorail system in the world.
It is the first privately owned public transportation system in the nation to be funded only by fares and advertising.
It features one of the most entertaining, immersive advertising environments of any public transportation systems, elevating marketing to entertainment.
It boasts one of the smallest footprints of any elevated transit system.The Monorail travels the 3.9-mile, seven-station route in 15 minutes or less.
It reaches speeds of up to 50 miles per hour.
It is capable of moving 3,200 passengers per hour in each direction.
It operates 365 days a year,19 hours a day during the week and 20 hours a day Friday through Sunday.
Each train seats 72 passengers and offers standing room capacity for over 150 persons.
It has carried more than 30 million passengers.
In 2008, the Monorail aided in the annual removal of an estimated 3.4 million vehicle miles from Southern Nevada major roadways and reduced emissions by more than 61 tons of carbon monoxide (CO), volatile organic compounds (VOC) and nitrogen oxides (NOx) over the course of the year.
Larry Lipson - Costa Rica Wine Correspondent
Larry Lipson co-hosts "What's Cooking?"a restaurant, wine and food talk show that airs from 8 to 9 a.m. Wednesdays nationally on Cable Radio Network (CRN) and National Radio Network (NRN), heard locally on KPXN-TV (ITV) Channel 30 SAP; Time Warner Santa Monica on C 74 SAP; Time Warner San Fernando Valley on Channel 1/97 SAP and 25; Time Warner West Valley on Channel 6 SAP and 960; AT&T on Channel 6 in the Valley and Channel 44 SAP in Los Angeles; Charter Communications on Channel 33 SAP; Time Warner Lancaster on Channel 37; Time Warner Simi Valley on Channel 8; Charter in Hidden Hills/Malibu/Agoura on cable FM 97.5; Avenue TV Cable Ventura on Channel 83; Charter San Gabriel Valley on Channel 34 SAP and Channel 56; Time Warner Canyon Country on Channel 960; Time Warner South Pasadena on Channel 6 and 960.
Eric Lamond - Director of Marketing - C3 Entertainment, Inc.
Eric M. Lamond, is the Director of Marketing for C3 Entertainment, Inc. Eric brings 25 years of corporate marketing management experience to C3 from the financial services and high tech fields including work with TGI, a global provider of high-speed satellite services, Transamerica and served as President of the California Health Maintenance Association’s Administration subsidiary. His association with The Three Stooges is both personal and professional, as he is Larry Fine’s eldest grandchild. His first screen credit was in 1955 in the Andy Clyde two reeler SCRATCH SCRATCH SCRATCH , directed by Jules White, and starring Dorothy Granger (who appeared in The Three Stooges short Punch Drunks). Eric worked with The Three Stooges throughout his youth, appearing in their feature films and in several of the live action filmed wrap arounds used in the 1965 animated Three Stooges cartoon series. His acting work mainly focused on television commercials until his mid teens. There were also several appearances with the Stooges on The Three Stooges Show Starring Don Lamond on KTTV in Los Angeles. Don Lamond is Eric’s father and was married to Larry’s daughter Phyllis. Mr. Lamond received Journalism and English degrees from the UC system and also studied at the University of Vichy in France.
Chef John Greeley - "21 Club" New York City
John Greeley’s sumptuous creations stem from a love of fine art, exceptional culinary skill and a passion for local ingredients. John’s formal training was conducted at New York City’s School of Visual Arts and Savannah (GA) College of Art and Design. John’s culinary career spanned the east coast from Nantucket Island to 45 South in Savanna before he found his home at ‘21’. Joining ‘21’ in 1995, he was quickly promoted to sous-chef. In 2002, he became opening sous-chef of The Upstairs at ‘21’, and is currently executive chef of ‘21’. John’s know-how with new American cuisine combined with his training in the fine arts provides a unique platform for his creations by using the freshest ingredients in tasty and visually exciting new ways. John’s wild game and fish dishes have wowed ‘21’ patrons for nearly 10 years. John is the media’s go-to-guy for holiday help: his untraditional wild turkey and breadless squash stuffing was syndicated in 2004 and 2005 by the Associated Press. When NBC’s TODAY Show needed a new twist on Christmas, John ably demonstrated his effortless “goof-proof” goose. He has appeared three times on CBS’s Saturday Early Show “Chef on a Shoestring” and has made chili with David Tutera on Discovery’s The Party Planner.
Becky Edwards - Public Relations State of Montana
Montana has become a major destination for food and wine enthusiasts, thanks to a rustic bonanza of organic growers and sophisticated bistros. A culture of burgers, ribeyes, t-bones and porterhouses is also alive and kicking. And nothing about your trip will say more to folks back home than a pair of split britches. For travelers seeking to recharge in the great outdoors, Montana is the promised land. The challenge is where to start. Raft, canoe or kayak on Montana’s storied rivers and lakes. Cast a caddis fly to wily rainbow trout or ply the depths for lunker walleye. Maybe you want to get in touch with your inner-cowboy so saddle up, dude. Anyone up for backpacking in the Bob Marshall Wilderness or Beartooth-Absaroka? How about a road bike spin on a lonely scenic byway or some deep forest single track on your fat tire steed? Like we said, the choices are as vast as our spectacular landscape. If the closest you've come to a cow is the milk in your latte, consider a Montana agricultural tour or Farmers' Market. Montana is a virtual barnyard - with vineyards, dairies, ranches and, well, cows. Whether you're looking to sharpen your culinary skills or just muddy up the boots, here's ample opportunity for both. Montana is well known for our huge mountains, exceptional snow, friendly faces and uncrowded slopes. And yet we also offer plenty of fine lodging, dining and shopping to please any traveler. But if that's not enough, take a look at these great offers from Montana's ski areas.
Las Vegas Monorail is a state-of-the-art, automated, driverless rail system that runs above the streets along the east-side of the Las Vegas Strip. It opened in 2004 and has become a popular way for commuters, tourists, and convention-goers to quickly travel the Strip in air-conditioned comfort and without traffic worries. Along a 3.9-mile route from the Sahara Hotel to the MGM Grand. There are seven stations: MGM Grand, Bally's/Paris Las Vegas, Flamingo/Caesars Palace, Harrah's/Imperial Palace, Las Vegas Convention Center, Las Vegas Hilton and Sahara. The original one-mile monorail between the MGM Grand and Bally's was built in 1993. The expansion to the current system was completed in 2004. The Las Vegas Monorail Company owns the Las Vegas Monorail. Bombardier Transportation, Inc. is contracted to operate and maintain the system. For your convenience there are several ticketing options to meet your needs. You can see a full list of ticket types on our Ticket Info page. Online in advance; at automated, touch-screen ticket vending machines (TVMs); and at TVMs at various locations within the station resort properties
It is the first driverless public monorail system in the world.
It is the first privately owned public transportation system in the nation to be funded only by fares and advertising.
It features one of the most entertaining, immersive advertising environments of any public transportation systems, elevating marketing to entertainment.
It boasts one of the smallest footprints of any elevated transit system.The Monorail travels the 3.9-mile, seven-station route in 15 minutes or less.
It reaches speeds of up to 50 miles per hour.
It is capable of moving 3,200 passengers per hour in each direction.
It operates 365 days a year,19 hours a day during the week and 20 hours a day Friday through Sunday.
Each train seats 72 passengers and offers standing room capacity for over 150 persons.
It has carried more than 30 million passengers.
In 2008, the Monorail aided in the annual removal of an estimated 3.4 million vehicle miles from Southern Nevada major roadways and reduced emissions by more than 61 tons of carbon monoxide (CO), volatile organic compounds (VOC) and nitrogen oxides (NOx) over the course of the year.
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