On Today's Show: CRNtalk.com
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. Reservations are recommended and the dress code is usually a range from business/dressy to business casual.
Keith Snow "The Harvest Eating Cookbook"
Armed with a complete set of resources to make the locavore movement inviting, accessible and easy for the home cook, Chef Keith Snow has spent the last three years using web 2.0 to propel his mission. In 2006, Keith developed and launched Harvest Eating, a unique social network dedicated to seasonal cooking. Subscribers receive weekly newsletters and visitors to the website gain access to an ever-growing library of over 325 cooking demonstration videos and over 800 categorized recipes. In the fall of 2009, Keith's audience will expand when he debuts a new PBS television show and cookbook, both aptly titled Harvest Eating. Raised in suburban New Jersey, Keith's family appreciated and valued the importance of fine cooking. Together, they frequented local farmers' markets, but he found his true calling on his uncles' farms: one owned a dairy farm in Goshen, New York and another raised horses and had a wild hatchery where grouse, partridges and other game birds could be found. There Keith was exposed at an early age to healthy, seasonal eating; he remembers a salad made straight from vegetables picked in his uncle's garden as the best he's ever consumed. Keith's career as a chef began almost accidentally. At 14, he filled in for a friend as a dishwasher at a local Italian restaurant and found himself increasingly drawn to cooking. He eventually trained under the direction of the restaurant's disciplined former Navy chef. Keith's talent as a chef evolved into a career and took him all over the country including California, Florida, North Carolina, Massachusetts, and Colorado. Keith was ahead of his time, thinking about fresh, unprocessed foods, long before organic and seasonal held much meaning for consumers. While still entrenched in the restaurant industry, Keith decided to combine his entrepreneurial spirit with his passion for natural foods and in 1992, at 25, he created Capone's All-Natural Pasta Sauces. Unlike other jarred sauces, these were made without artificial ingredients or preservatives. Originally sold from the back of his car, his product quickly became available on shelves nationwide. In 1998, Keith accepted a position at a small restaurant in North Carolina, where he and his wife were drawn to the serene quality of life. However, in 2000, he became Executive Chef at Colorado's premiere Copper Mountain Resort, overseeing a staff of 12 chefs, 250 employees, and nearly10 million dollars in food & beverage sales. It was at this point in his career that Keith discovered his affinity for food media, making appearances as a guest chef on several local programs. Working long hours and dreading the harsh winters, Keith longed for the comfort of the North Carolina country lifestyle. He and his wife welcomed their first child, Olivia, and a few months later, Keith flew to the east coast and purchased a farm in western North Carolina on the spot. In 2003, Keith relocated his family into an 800-square foot apartment in a barn on the property. Keith currently resides in North Carolina with his wife, two daughters and has a new baby son
Chef Alexandra Guarnaschelli - "Alex's Day Off" (Food Network)
Alexandra Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to share her down-to-earth recipes in Alex’s Day Off premiering Sunday, October 18th at 9:30am ET/PT. Alex shows how cooking her personal and playful style of American, French and Italian fare can be elegant and approachable, with a side of sass. Viewers will enjoy mouth-watering dishes like Mussels on the Grill; Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic; Bibb, Radish and Grape Salad with Bacon Dressing; and Homemade Doughnuts with Cinnamon Sugar and Hot Blueberry Jam. Premieres: Sunday, October 18th at 9:30am ET/PT – SERIES PREMIERE! “Early Morning Breakfast” Alex transforms favorite morning dishes as she prepares Spice-Rubbed Bacon with Fried Eggs and Toast “Soldiers” paired with Cheese Fondue Hashbrowns and Homemade Doughnuts with Cinnamon Sugar and Hot Blueberry Jam. For drinks, Alex’s Muddled Screwdrivers complete the perfect early-morning menu. There are few American chefs, much less female chefs who can boast staying power in Michelin-starred restaurants. Chef Alexandra Guarnaschelli can boast indeed — she embarked on a culinary journey in France and ended up working in some of the country’s top restaurants including esteemed chef Guy Savoy’s eponymous three-star kitchen. Not surprising for the daughter of esteemed cookbook editor Maria Guarnaschelli, who spent her childhood surrounded by food. Guarnaschelli learned to eat according to whatever book her mother was working on at the time: one year was devoted to Indian with Classic Indian Cooking by Julie Sahni; another year was devoted to Italian with The Splendid Table by Lynne Rossetto Kasper.
"My mother was always coaxing me from my ‘Barbie land’ under the dining room table to peel potatoes, knead bread or assemble a trifle,” says Guarnaschelli, who jokingly continues, "what else could a seven-year-old have wanted from life?" This early emphasis on her palate truly shaped her future in food. On the day of Guarnaschelli’s graduation from Barnard College in 1991, she decided to explore her culinary interests and began working under the tutelage of the acclaimed American chef and restaurateur Larry Forgione.
Kenneth Janso - Senior Brand Manager The Manischewitz Company
The Manischewitz Company is a specialty food company that includes the Manischewitz®, Season®, Guiltless Gourmet®, Asian Harvest®, Rokeach®, Mispacha®, Horowitz Margareten®, Jason®, Mother’s®, Carmel®, Croyden House®, Mrs. Adler’s® and Goodman’s® brands. The company offers a diversified line of premium kosher food products that covers over 60 different categories. The Manischewitz Company announces the launch of the 4th Annual Man-O-Manischewitz Cook-Off, a cooking contest designed to encourage home cooks to challenge themselves in preparing a meal that is kosher, simple and delicious and to reach both mainstream and kosher consumers. The contest encourages home chefs to experiment with different ethnic foods and to think of preparing a Kosher inspired meal as part of that experience, in the same way people enjoy preparing Japanese, Italian, Mexican, Chinese and other popular ethnic cuisine. Kosher is on the rise as more people are seeking products that are better and purer. Entrants will compete for a chance to be crowned the “King or Queen of Kosher” and win the $25,000 grand prize package including GE Profile kitchen appliances, cash and more. Five finalists will win an all-expense paid trip to NYC to compete live on March 18th at the Jewish Community Center of Manhattan. Contest Deadline is January 31, 2010. This year the cook-off will feature legendary acclaimed chef, Jacques Pépin as the celebrity guest of honor who will act as MC, head judge and award prizes. Pépin is one of America’s best-known chefs, widelyrecognized as the host of eleven acclaimed public television cooking series and the author and publisher of twenty-six cookbooks. Also to coincide with the Cook-Off, The Manischewitz Company has added a new line of ready-to-serve broths to its extensive portfolio of kosher products, giving you additional items to add to your creative recipe! New Manischewitz Broth contains all natural ingredients and real kosher chicken and beef stock to deliver that homemade taste and is available in Chicken, Reduced Sodium Chicken and Beef. It is a required ingredient in this years cook-off. And this year’s event will benefit Jewish American Heritage Month (JAHM), a national month of recognition of the more than 350-year history of Jewish contributions to American culture. The Manischewitz Company is the official corporate sponsor and will support JAHM from now through May 2010 to drive awareness of events and programs.
Steve Evans "The Movie Guy"
Tips on the best & worst this weekend at the Box Office. Steve reviews and comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".
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.
Friday, October 16, 2009
Tuesday, October 13, 2009
Tue Oct 13, 2009
On Today's Show: CRNtalk.com
Exec Chef John Kuropatwa Spigola Ristorante Hamilton Township , NJ
Pumpkins – which are members of the gourd family, along with watermelon and squash – are an American pastime each fall. In fact, according to the U.S. Census Bureau, 1.1 billion pounds of pumpkins were produced in this country in 2008, at a value around $141 million. While most families plan on getting a pumpkin this season, they are not always sure how to select a good one, or what to do once they have it home. “Pumpkins are a sign that we are heading into the holiday season,” says John Kuropatwa, executive chef of Spigola Ristorante, located in Hamilton Township , New Jersey . “But what is so exciting is that they provide so many opportunities to create great dishes that we don’t have year-round. It’s really a special time of year.” If you are in the market for a pumpkin, this season, keep the following shopping, usage and disposal tips in mind: Selecting. To pick a good pumpkin, opt for one that is mature, feels firm, and has a rich orange color. Avoid ones that have scars and cracks. You can check the firmness by pushing on it with your fingernail. If it is mature, it should not scratch with the pressure. Storing. Once you get the pumpkin home, you can store it for at least a month in a cool, dry place. If you want it to keep longer, you can take the pumpkin flesh out of its skin; it can then be frozen, dried or canned. Using. There are a variety of uses for pumpkins. Many people opt to carve them into jack-o-lanterns. Others may decide to cook with them, which is a good option because they are loaded with antioxidants, beta-carotene, and vitamin A. They also provide fiber, potassium, and calcium. Pumpkins can be baked whole in the oven (set at 325 degrees, cooking time varies by size). Just be sure to poke holes in it first and then, when it’s finished, remove the skin, seeds and membrane. The seeds can be roasted in the oven by tossing with some oil and laying a single layer on a baking sheet for about 12-15 minutes at 250 degrees. Pumpkin can also be used to make pies, pancakes, muffins, soups, and variety of other tasty recipes. A quick online search can net a wide array of pumpkin recipes. If you want to carve your pumpkin but still get some nutritional benefits, either carve it and toast the seeds, or opt to decorate it with non-toxic paint so you can still bake it afterward. Discarding. If you go the route of creating a jack-o-lantern, this season, you may be wondering what to do with it once the festivities have moved on. Composting it makes a great option if you or someone you know has a garden. You can also check into donating it to local animal farms, or see if your city is collecting them for recycling purposes. “No autumn would be complete without the great pumpkin,” adds Kuropatwa. “They are so versatile and fun to work with. Even the kids can get in on selecting and using them. It’s truly a family activity.”
Anne Byrne "The Cake Mix Doctor"
Anne Byrn is a nationally award-winning newspaper and magazine food writer with 20 years of experience. She is the former food editor of the Atlanta Journal-Constitution and is also the author of Cooking in the New South and Food Gifts for All Seasons. She hosts a weekly radio show, Food Bites, on WNAH-AM in Nashville, Tennessee, where she lives with her family in the heart of the Cake Belt. The Cake Mix Doctor is in! And the prescription is simple: By doctoring up packaged cake mix with just the right extras--a touch of sweet butter here, cocoa powder there, or poppy seeds, vanilla yogurt, sherry, eggs, and grated lemon zest for the Charleston Poppy Seed Cake--even the least experienced baker can turn out luscious signature desserts, time after time. The proof is in the taste, and the taste never stops--from Toasted Coconut Sour Cream Cake to Devilishly Good Chocolate Cake; from a to-die-for Caramel Cake and a Holiday Yule Log to cheesecakes, coffee cakes, sheet cakes, pound cakes, bars, brownies, and those all-important frostings, here are 175 fast, foolproof recipes that will transform the art of home baking in America. Who could believe these cakes came out of a box? Moist, tender, rich, deep, and complexly flavored, without a hint of artificiality, each cake stand up and delivers. But without any of the fuss of baking from scratch. Anne Byrn, an award-wining food writer and self-described purist, creates recipes that employ a cake mix's strengths---convenience, ease-of-use, dependability, and almost imperviousness to overbeating, underbeating, overbaking, and underbaking. In addition to the recipes are the Cake Mix Doctor's Q&A's, extensive "Doctor Says" tips, lists--15 Beautiful Birthday Cakes, 15 Cakes That Will Cash in at a Bake Sale--and more, all illustrated in a full-color photographic insert.
Kerri - Event Coordinator "The Naughty Kitchen with Chef Blythe Beck"
She has been the Event Coordinator at Central 214 for a year. She has no interest in cooking and doesn’t eat vegetables. Her favorite meal is pot roast, potatoes, mac-n-cheese, and a dinner roll. The cameras will follow Blythe, a 29-year old Texas native who is plus-sized in stature and personality, as she starts her new venture as the new executive chef at Central 214 restaurant inside the Hotel Palomar, a luxury boutique hotel in the heart of Dallas. The saucy, outspoken chef is revamping the menu, taking over the kitchen, and determined to turn every night at Central 214 into a sold-out Saturday night. "The Naughty Kitchen with Chef Blythe Beck” also tracks the lives of the colorful cast of supporting characters and their relationships and drama in and out of Central 214. This unparalleled restaurant staff is made up of Megan, the general manager of Central 214; Eric “Jimmy,” Central 214’s sous chef; Emily, the “door whore;” Curtis the “spatial arrangement coordinator;” Kerri, the event coordinator; Sam, Central 214’s only male cocktail server and Robyn, the queen cocktail server. Blythe also ventures outside of the restaurant, where she can be seen interacting with the Dallas elite, and performing cooking demos at various charity events and chef showcases warning audiences, “I hope you wore your stretchy pants!” During the course of the show, we also catch up with two of Blythe’s closest confidantes: Cruz, Blythe’s hairstylist, and Cory, Blythe’s best friend and chef buddy. As Blythe’s quest for Total World Culinary Domination is documented, viewers see her spread her naughty food philosophy beyond the hotel – sharing her culinary secrets with her celebrity clients, educating audiences about how to sex up their mashed potatoes, and showing a group of privileged Dallas housewives how to rub their meat and touch it in all the naughty spots.
Greg La Follette - Winemaker Tandem Winery
Tandem is a small, artisan winery in Sonoma County that produces small-lot Chardonnays and Pinot Noirs from some of the finest vineyards in the Russian River Valley, Sonoma Coast and other appellations. Tandem was co-founded in 2001 by Greg La Follette. A skilled viticulturist and winegrower as well as noted winemaker, Greg had achieved considerable acclaim throughout his career, crafting wine for high-end wineries in California and abroad. He had long yearned for a small winery of his own where he could freely practice his own unique brand of "on the edge" winemaking, taking the kind of risks he felt were necessary to make truly extraordinary wine. Drawing on decades-old friendships with some of the region’s most respected growers, Greg has built Tandem into a boutique winery known for producing some of California’s most intriguing Chardonnay and elegant Pinot Noir. The name "Tandem" was chosen as a tribute to Greg’s two lifelong passions: cycling and friendship. The name also highlights Greg’s fervent belief that exceptional wines are made in partnership with the land. In 2009 Tandem Winery was purchased by Pete Kight, proprietor of Quivira Vineyards & Winery in Dry Creek Valley and Torbreck Vintners in Australia. Introduced by a mutual friend, the pair quickly discovered a kinship; each man believed in finding the best way to produce a desired outcome, not necessarily the easiest way. Greg’s risky, road-less-traveled approach to winemaking and his deeply-held belief that the land be allowed to speak through his wines mirrored Kight’s own philosophy. Forming a relationship with Greg La Follette and Tandem was in sync with Pete’s desire to form partnerships with world-class, independently minded winemakers who espouse a "vineyard first" approach to winemaking. One of the country’s leading authorities on Pinot Noir and Chardonnay, Greg La Follette has crafted some of California’s most acclaimed wines. While studying ancient Burgundian techniques at Davis, Greg’s passion in winemaking became clear: seek out the best possible winemaking methods and uncover the mysteries of why they worked. As a cellar worker in the student winery at Davis, Greg sought to identify the scientific components of mouth feel. His interest in the Burgundian techniques of aging sur lies and battonage was on the crest of the wave of interest in new production techniques in California. His studies, funded by the Napa Valley Vintners Association, gained the attention of winemaking icons such as Dick Graff, and paved the way for Greg’s future success. Throughout his career, Greg has continued to rely on age-old Burgundian practices not commonly used in this country. Having studied winemaking at UC Davis, Greg gained on-the-job training at Beaulieu Vineyard as research viticulturalist/enologist with wine master André Tchelistcheff. From BV, Greg went to work as a consultant for Kendall-Jackson where he was responsible for discovering and disseminating the best and latest thoughts on vine and wine quality. He was later winemaker and general manager for Flowers, where he launched its successful Pinot Noir program. While his expertise in viticulture is often cited, Greg is perhaps best known for his in-depth work in the area of mouth feel, a subject he has focused on throughout his career through scientific studies and winemaking experiments. Greg’s unparalleled understanding of yeast – specifically, how different yeasts affect the mouth feel and flavors of the finished wine – is a unique aspect of his winemaking talent. It is a subject he has returned to again and again throughout his career through experiments with native/feral yeast and malolactic fermentations. His discoveries have contributed to the greatness of his wine and the value of his role as mentor to many young winemakers. As Greg says, "The language of wine is understanding what makes yeasts tick." A viticulturist and winegrower first and foremost, Greg crafts wines outside of the "safe zone," taking whatever risks he feels necessary to bring forth the truest expression of a vineyard’s voice. It is not an approach to winemaking that seeks out the easiest or most efficient path; rather, it is one that takes risks and has faith that the harder the work the better the outcome. For Greg, winemaking as the ultimate act of faith: a winemaker must listen to the land and trust the grapes to reveal their true character in the finished wine. He frequently uses raising children as a metaphor for his winemaking (something that he is well qualified to speak about given he has six kids!) It is an analogy that appeals to Pete Kight, himself the father of two. As Greg describes it, both parenting and winemaking require one to give up a measure of control and simply have faith in the outcome. For Greg, being a winemaker means forgetting about ego, preconceived notions and imposing oneself upon the winemaking process. The key instead is listening closely to what the vineyard wants to express and trusting that you can help to gently guide that process. Tandem Winery’s vineyard sources are among the finest in the Sonoma Coast and Russian River regions. Tandem’s growers employ sustainable agricultural practices through balanced vine management and work to foster the dialogue between vine and wine. Greg’s ties to the people who expertly farm these vineyards go back years and even decades in some cases. These unique relationships grew out of shared visions and undertakings such as vineyard sites replanted with new clones or vine management practices overhauled. Often, a joint effort between Greg and a grower to realize the full potential of a particular site has resulted in a lasting friendship. Greg first worked with Bazzano’s Lorenzo Vineyard Chardonnay with the 1993 vintage when the forward, lime and pineapple statements of fruit left a lasing impression upon him. A dozen years and a few producers later, the two men were reunited. Tandem’s Lorenzo Chardonnay is a profound expression of terroir that only old-vine Russian River Chardonnay such as Lorenzo Vineyard can bring to the bottle. Greg began sourcing from noted grower Kent Ritchie years before his vineyard became synonymous with the region’s best Chardonnay. Tandem makes both a Chardonnay and a Pinot Noir with fruit from Sangiacomo Vineyard where tiny yields of both varietals have resulted in consistently concentrated fruit year after year. Tandem’s plush, exquisite Van der Kamp Pinot Noir comes from that family’s 1400 foot high vineyard on Sonoma Mountain, a site the Van der Kamps have farmed for over four decades. Tandem is best known for producing small-lot Chardonnays and Pinot Noirs from some of the finest vineyards in the Russian River Valley, Sonoma Coast and other appellations. In his winemaking, Greg experiments with wild fermenting, hand plunging, smaller tanks and unconventional winery equipment, most of it built by hand with pieces from the salvage yard. Each Tandem vineyard designate wine offers different flavor and aroma profiles, but the thread of continuity is the rich, powerful yet elegant texture. "Pushing the envelope" means Greg does not practice safe winemaking techniques—rather he strives to craft exciting wines that are unfiltered and un-fined. Tandem wines may form sediment or may not be brilliantly clear, but they are clearly alive and will evolve over time in both glass and bottle. In addition to vineyard designate Pinot Noir and Chardonnay the winery also produces Peloton, a blend of Pinot Noir, Zinfandel, Carignane, Sangiovese and Syrah with a touch of Chardonnay and Gewurztraminer thrown in for good measure. Though his reputation and expertise might suggest otherwise, throughout his career, Greg’s focus has been on collaboration and partnership. At every juncture, he has sought to build a sense of community, with fellow workers, friends, winemakers and growers. Whether in his role as a mentor to young winemakers, advisor to his growers, father to his children or partner to his wife, Greg’s life is an enviable collection of relationships and bonds that extend back through the years. The by-product of those human relationships – wisdom, camaraderie and expertise – pedals Tandem forward and brings a higher purpose to Greg’s life.
Exec Chef John Kuropatwa Spigola Ristorante Hamilton Township , NJ
Pumpkins – which are members of the gourd family, along with watermelon and squash – are an American pastime each fall. In fact, according to the U.S. Census Bureau, 1.1 billion pounds of pumpkins were produced in this country in 2008, at a value around $141 million. While most families plan on getting a pumpkin this season, they are not always sure how to select a good one, or what to do once they have it home. “Pumpkins are a sign that we are heading into the holiday season,” says John Kuropatwa, executive chef of Spigola Ristorante, located in Hamilton Township , New Jersey . “But what is so exciting is that they provide so many opportunities to create great dishes that we don’t have year-round. It’s really a special time of year.” If you are in the market for a pumpkin, this season, keep the following shopping, usage and disposal tips in mind: Selecting. To pick a good pumpkin, opt for one that is mature, feels firm, and has a rich orange color. Avoid ones that have scars and cracks. You can check the firmness by pushing on it with your fingernail. If it is mature, it should not scratch with the pressure. Storing. Once you get the pumpkin home, you can store it for at least a month in a cool, dry place. If you want it to keep longer, you can take the pumpkin flesh out of its skin; it can then be frozen, dried or canned. Using. There are a variety of uses for pumpkins. Many people opt to carve them into jack-o-lanterns. Others may decide to cook with them, which is a good option because they are loaded with antioxidants, beta-carotene, and vitamin A. They also provide fiber, potassium, and calcium. Pumpkins can be baked whole in the oven (set at 325 degrees, cooking time varies by size). Just be sure to poke holes in it first and then, when it’s finished, remove the skin, seeds and membrane. The seeds can be roasted in the oven by tossing with some oil and laying a single layer on a baking sheet for about 12-15 minutes at 250 degrees. Pumpkin can also be used to make pies, pancakes, muffins, soups, and variety of other tasty recipes. A quick online search can net a wide array of pumpkin recipes. If you want to carve your pumpkin but still get some nutritional benefits, either carve it and toast the seeds, or opt to decorate it with non-toxic paint so you can still bake it afterward. Discarding. If you go the route of creating a jack-o-lantern, this season, you may be wondering what to do with it once the festivities have moved on. Composting it makes a great option if you or someone you know has a garden. You can also check into donating it to local animal farms, or see if your city is collecting them for recycling purposes. “No autumn would be complete without the great pumpkin,” adds Kuropatwa. “They are so versatile and fun to work with. Even the kids can get in on selecting and using them. It’s truly a family activity.”
Anne Byrne "The Cake Mix Doctor"
Anne Byrn is a nationally award-winning newspaper and magazine food writer with 20 years of experience. She is the former food editor of the Atlanta Journal-Constitution and is also the author of Cooking in the New South and Food Gifts for All Seasons. She hosts a weekly radio show, Food Bites, on WNAH-AM in Nashville, Tennessee, where she lives with her family in the heart of the Cake Belt. The Cake Mix Doctor is in! And the prescription is simple: By doctoring up packaged cake mix with just the right extras--a touch of sweet butter here, cocoa powder there, or poppy seeds, vanilla yogurt, sherry, eggs, and grated lemon zest for the Charleston Poppy Seed Cake--even the least experienced baker can turn out luscious signature desserts, time after time. The proof is in the taste, and the taste never stops--from Toasted Coconut Sour Cream Cake to Devilishly Good Chocolate Cake; from a to-die-for Caramel Cake and a Holiday Yule Log to cheesecakes, coffee cakes, sheet cakes, pound cakes, bars, brownies, and those all-important frostings, here are 175 fast, foolproof recipes that will transform the art of home baking in America. Who could believe these cakes came out of a box? Moist, tender, rich, deep, and complexly flavored, without a hint of artificiality, each cake stand up and delivers. But without any of the fuss of baking from scratch. Anne Byrn, an award-wining food writer and self-described purist, creates recipes that employ a cake mix's strengths---convenience, ease-of-use, dependability, and almost imperviousness to overbeating, underbeating, overbaking, and underbaking. In addition to the recipes are the Cake Mix Doctor's Q&A's, extensive "Doctor Says" tips, lists--15 Beautiful Birthday Cakes, 15 Cakes That Will Cash in at a Bake Sale--and more, all illustrated in a full-color photographic insert.
Kerri - Event Coordinator "The Naughty Kitchen with Chef Blythe Beck"
She has been the Event Coordinator at Central 214 for a year. She has no interest in cooking and doesn’t eat vegetables. Her favorite meal is pot roast, potatoes, mac-n-cheese, and a dinner roll. The cameras will follow Blythe, a 29-year old Texas native who is plus-sized in stature and personality, as she starts her new venture as the new executive chef at Central 214 restaurant inside the Hotel Palomar, a luxury boutique hotel in the heart of Dallas. The saucy, outspoken chef is revamping the menu, taking over the kitchen, and determined to turn every night at Central 214 into a sold-out Saturday night. "The Naughty Kitchen with Chef Blythe Beck” also tracks the lives of the colorful cast of supporting characters and their relationships and drama in and out of Central 214. This unparalleled restaurant staff is made up of Megan, the general manager of Central 214; Eric “Jimmy,” Central 214’s sous chef; Emily, the “door whore;” Curtis the “spatial arrangement coordinator;” Kerri, the event coordinator; Sam, Central 214’s only male cocktail server and Robyn, the queen cocktail server. Blythe also ventures outside of the restaurant, where she can be seen interacting with the Dallas elite, and performing cooking demos at various charity events and chef showcases warning audiences, “I hope you wore your stretchy pants!” During the course of the show, we also catch up with two of Blythe’s closest confidantes: Cruz, Blythe’s hairstylist, and Cory, Blythe’s best friend and chef buddy. As Blythe’s quest for Total World Culinary Domination is documented, viewers see her spread her naughty food philosophy beyond the hotel – sharing her culinary secrets with her celebrity clients, educating audiences about how to sex up their mashed potatoes, and showing a group of privileged Dallas housewives how to rub their meat and touch it in all the naughty spots.
Greg La Follette - Winemaker Tandem Winery
Tandem is a small, artisan winery in Sonoma County that produces small-lot Chardonnays and Pinot Noirs from some of the finest vineyards in the Russian River Valley, Sonoma Coast and other appellations. Tandem was co-founded in 2001 by Greg La Follette. A skilled viticulturist and winegrower as well as noted winemaker, Greg had achieved considerable acclaim throughout his career, crafting wine for high-end wineries in California and abroad. He had long yearned for a small winery of his own where he could freely practice his own unique brand of "on the edge" winemaking, taking the kind of risks he felt were necessary to make truly extraordinary wine. Drawing on decades-old friendships with some of the region’s most respected growers, Greg has built Tandem into a boutique winery known for producing some of California’s most intriguing Chardonnay and elegant Pinot Noir. The name "Tandem" was chosen as a tribute to Greg’s two lifelong passions: cycling and friendship. The name also highlights Greg’s fervent belief that exceptional wines are made in partnership with the land. In 2009 Tandem Winery was purchased by Pete Kight, proprietor of Quivira Vineyards & Winery in Dry Creek Valley and Torbreck Vintners in Australia. Introduced by a mutual friend, the pair quickly discovered a kinship; each man believed in finding the best way to produce a desired outcome, not necessarily the easiest way. Greg’s risky, road-less-traveled approach to winemaking and his deeply-held belief that the land be allowed to speak through his wines mirrored Kight’s own philosophy. Forming a relationship with Greg La Follette and Tandem was in sync with Pete’s desire to form partnerships with world-class, independently minded winemakers who espouse a "vineyard first" approach to winemaking. One of the country’s leading authorities on Pinot Noir and Chardonnay, Greg La Follette has crafted some of California’s most acclaimed wines. While studying ancient Burgundian techniques at Davis, Greg’s passion in winemaking became clear: seek out the best possible winemaking methods and uncover the mysteries of why they worked. As a cellar worker in the student winery at Davis, Greg sought to identify the scientific components of mouth feel. His interest in the Burgundian techniques of aging sur lies and battonage was on the crest of the wave of interest in new production techniques in California. His studies, funded by the Napa Valley Vintners Association, gained the attention of winemaking icons such as Dick Graff, and paved the way for Greg’s future success. Throughout his career, Greg has continued to rely on age-old Burgundian practices not commonly used in this country. Having studied winemaking at UC Davis, Greg gained on-the-job training at Beaulieu Vineyard as research viticulturalist/enologist with wine master André Tchelistcheff. From BV, Greg went to work as a consultant for Kendall-Jackson where he was responsible for discovering and disseminating the best and latest thoughts on vine and wine quality. He was later winemaker and general manager for Flowers, where he launched its successful Pinot Noir program. While his expertise in viticulture is often cited, Greg is perhaps best known for his in-depth work in the area of mouth feel, a subject he has focused on throughout his career through scientific studies and winemaking experiments. Greg’s unparalleled understanding of yeast – specifically, how different yeasts affect the mouth feel and flavors of the finished wine – is a unique aspect of his winemaking talent. It is a subject he has returned to again and again throughout his career through experiments with native/feral yeast and malolactic fermentations. His discoveries have contributed to the greatness of his wine and the value of his role as mentor to many young winemakers. As Greg says, "The language of wine is understanding what makes yeasts tick." A viticulturist and winegrower first and foremost, Greg crafts wines outside of the "safe zone," taking whatever risks he feels necessary to bring forth the truest expression of a vineyard’s voice. It is not an approach to winemaking that seeks out the easiest or most efficient path; rather, it is one that takes risks and has faith that the harder the work the better the outcome. For Greg, winemaking as the ultimate act of faith: a winemaker must listen to the land and trust the grapes to reveal their true character in the finished wine. He frequently uses raising children as a metaphor for his winemaking (something that he is well qualified to speak about given he has six kids!) It is an analogy that appeals to Pete Kight, himself the father of two. As Greg describes it, both parenting and winemaking require one to give up a measure of control and simply have faith in the outcome. For Greg, being a winemaker means forgetting about ego, preconceived notions and imposing oneself upon the winemaking process. The key instead is listening closely to what the vineyard wants to express and trusting that you can help to gently guide that process. Tandem Winery’s vineyard sources are among the finest in the Sonoma Coast and Russian River regions. Tandem’s growers employ sustainable agricultural practices through balanced vine management and work to foster the dialogue between vine and wine. Greg’s ties to the people who expertly farm these vineyards go back years and even decades in some cases. These unique relationships grew out of shared visions and undertakings such as vineyard sites replanted with new clones or vine management practices overhauled. Often, a joint effort between Greg and a grower to realize the full potential of a particular site has resulted in a lasting friendship. Greg first worked with Bazzano’s Lorenzo Vineyard Chardonnay with the 1993 vintage when the forward, lime and pineapple statements of fruit left a lasing impression upon him. A dozen years and a few producers later, the two men were reunited. Tandem’s Lorenzo Chardonnay is a profound expression of terroir that only old-vine Russian River Chardonnay such as Lorenzo Vineyard can bring to the bottle. Greg began sourcing from noted grower Kent Ritchie years before his vineyard became synonymous with the region’s best Chardonnay. Tandem makes both a Chardonnay and a Pinot Noir with fruit from Sangiacomo Vineyard where tiny yields of both varietals have resulted in consistently concentrated fruit year after year. Tandem’s plush, exquisite Van der Kamp Pinot Noir comes from that family’s 1400 foot high vineyard on Sonoma Mountain, a site the Van der Kamps have farmed for over four decades. Tandem is best known for producing small-lot Chardonnays and Pinot Noirs from some of the finest vineyards in the Russian River Valley, Sonoma Coast and other appellations. In his winemaking, Greg experiments with wild fermenting, hand plunging, smaller tanks and unconventional winery equipment, most of it built by hand with pieces from the salvage yard. Each Tandem vineyard designate wine offers different flavor and aroma profiles, but the thread of continuity is the rich, powerful yet elegant texture. "Pushing the envelope" means Greg does not practice safe winemaking techniques—rather he strives to craft exciting wines that are unfiltered and un-fined. Tandem wines may form sediment or may not be brilliantly clear, but they are clearly alive and will evolve over time in both glass and bottle. In addition to vineyard designate Pinot Noir and Chardonnay the winery also produces Peloton, a blend of Pinot Noir, Zinfandel, Carignane, Sangiovese and Syrah with a touch of Chardonnay and Gewurztraminer thrown in for good measure. Though his reputation and expertise might suggest otherwise, throughout his career, Greg’s focus has been on collaboration and partnership. At every juncture, he has sought to build a sense of community, with fellow workers, friends, winemakers and growers. Whether in his role as a mentor to young winemakers, advisor to his growers, father to his children or partner to his wife, Greg’s life is an enviable collection of relationships and bonds that extend back through the years. The by-product of those human relationships – wisdom, camaraderie and expertise – pedals Tandem forward and brings a higher purpose to Greg’s life.
Thursday, October 8, 2009
Fri Oct 9, 2009
On Today's Show: CRNtalk.com
Jewel" - Recording Artist "Lullabye"
Singer-songwriter Jewel has become an unwitting ambassador for yodeling, introducing the art to her audiences in the U.S. and the world-over. Closing many of her concerts with a signature yodel, Jewel first learned the singing style as a youngster in Alaska, admitting it didn’t make her a very popular first-grader. But the response from her audiences to her personal interpretation of the art has made up for the strange looks and laughs she got as a kid. So if you’ve secretly had a hankering to try your hand (or vocal chords) at yodeling, there couldn’t be a better time to pursue your dream. Yahoo!, the web giant widely known for its own famous yodel, is inviting everyone – including your viewers – to participate in a worldwide hunt for the best new twist on Yahoo!’s traditional yodel. And Jewel, arguably the most beautiful superstar yodeler, will show your viewers how to perfect their technique and win this “Global Yodel Idol” title! This is no small deal. Your viewers at home can enter online by using a webcam to mix their yodel with pre-recorded original music tracks by famous musicians at yodel.yahoo.com. Professional Yahoo! yodel recording studios will also be set up street-side in New York, London and Mumbai on Oct 13. Musicians including Jewel, Pete Wentz, Leann Rimes, Kimberly Caldwell, and others, together with a stellar live backup band, will be on hand to help coach participants as they record their unique yodels. The winner with the most-viewed yodel will be headlined on the world’s biggest stage, the Yahoo! homepage and have the chance to be featured in its new advertising campaign. Jewel will be your personal yodel coach in an interview, where you can discuss the first ever global yodeling extravaganza. She can discuss how would-be yodelers can take on the signature Yahoo! yodel, a longstanding mark of the brand, and make it their own alongside star music artists. The three-time Grammy nominated artist will be available on October 9, 2009. Jewel is an acclaimed singer, songwriter, actress, poet, painter, philanthropist and daughter to an Alaskan cowboy singer-songwriter. From the remote ranch of her Alaskan youth to the triumph of international stardom, the three-time Grammy nominee, hailed by the New York Times as a “songwriter bursting with talents” has enjoyed career longevity rare among her generation of artists. Whether alone with her guitar or fronting a band of ace musicians, Jewel has always been a charismatic live performer. Her singular style and beauty continuously land her on the covers of such diverse magazines as Time, People, Entertainment Weekly, Vanity Fair, In Style, Glamour and Seventeen. Stuff listed her among its '102 Sexiest Women in the World’ while Blender went further, crowning her 'rock’s sexiest poet.‘ Her latest album Lullaby was released in May 2009.
Maureen Gonzaga - US Business Development Mgr - Vroom Vroom Vroom
Here, at VroomVroomVroom.com, we are like the "Food Court" of car rental and hire. From one easy-to-use website you can pick, choose and compare car rental types and prices. Many of our discounts are not available anywhere else. We focus on car rental, unlike others that use cheap airline tickets or hotel packages to sell expensive car rental deals. By comparing and buying directly with VroomVroomVroom.com you can avoid any mark ups and middlement, and save those pennies! Airports Across the USA! The car rental suppliers for Vroom Vroom Vroom are available at most domestic and international airports.This is to give you easy access to car rental pick up and return locations. As well as airports, our supplier car rental companies provide a nation-wide network. This enables popularly-demanded "one way" car rentals. Combine country wide locations with airport pick up and or drop off and you have a winning combination for the total rental experience and great prices with our guaranteed price promise. Compare for yourself, and you will see that our suppliers - Alamo, Avis, Thrifty, Budget, Europcar, Hertz and National - really do offer the best value for money deals .country wide and year round. Vroom goes Green! Vroom Vroom Vroom is paying for all of the carbon offsets for all car rentals reserved through VroomVroomVroom.com. For more information, see our green car rental page. Help the environment by renting a car with VroomVroom Vroom.com. The average contribution to offset carbon emissions for each car rental is $3.32. (See below for details.) You can continue to be "environmentally responsible" and drive your rental car from Vroom Vroom Vroom.com straight to a "Green Hotel" available in every price range in almost every city. Journalists have been contacting us for information today, so we've put together a Press Kit for them. Pick up Car Rentals in the US from Avis, Alamo , Budget, Enterprise, Hertz, National and Thrifty, at the lowest price possible. We deal with over 2,000 car rental depots throughout the USA all with discounted rates. Boston and Boston Airport Car Rental at the cheapest price possible.
Janet Andreas - French’s Foods
Organize your pantry - keep a good supply of basics on hand for last minute cooking. Items such as canned soup and broth, diced tomatoes, beans, veggies, pasta, rice, spices and herbs can help put together a quick meal at the last minute. Don't forget to stock up on flavorful condiments such as French's mustard, French Fried Onions and Worcestershire Sauce.
While you're shopping - don't forget the freezer. Purchase family packs of boneless chicken breasts and ground beef or turkey, chops and steaks. These are usually on sale. When you get home, divide the meat into 1 lb. portions and package in freezer bags. Thaw meat overnight in the refrigerator or quickly in the microwave. A tasty meal is only moments away.
One day early in the twentieth century, Francis French decided that America needed a better mustard. "I want a new kind of pure, prepared mustard," he told his elder brother George, then President of the R.T. French Company. "There is no condiment like I have in mind on the market, and I'm sure that such a mustard, even if it costs $10 a gallon, would have a ready and wide sale." This was 1904. Teddy Roosevelt had just started working on the Panama Canal. Radio and film were still brand new forms of entertainment. The few automobile owners out there were limited to twenty miles per hour. In fact, the ice cream cone had hardly even been invented yet! If Americans wanted mustard, they had to make it themselves. Needless to say, Francis and George were on to something. Since 1880, their father's brand represented excellence in the spice market. Now the founder's sons were starting fresh and reinventing mustard. As the story goes, French's Cream Salad Mustard debuted at the St. Louis World's Fair, where more than twenty million people—about a quarter of the population at the time—discovered French's natural flavor. And when paired with the hot dog—another American classic that came out of the World's Fair—French's mustard became an instant success! When French's Cream Salad Brand was first introduced at a price of ten cents, each 9 ounce jar came in its own carton with a wooden paddle for serving. Prior to 1921, there was no national advertising and 1921 sales totaled less than $2.5 million. During this early period, French's Cream Salad Brand literally sold itself as sales grew exclusively through word of mouth. By 1926, after a national advertising campaign had been introduced, sales jumped to $5.3 million.
Where did French's go from there?
1926. The French's brothers sell the business for $3.8 million dollars to J & J Colman of the United Kingdom, a major mustard manufacturer.
1938. J & J Colman merge with Reckitt & Sons, a maker of starch and flour founded in 1840, forming Reckitt & Colman.
2000. Reckitt & Colman merge with Benckiser to form Reckitt Benckiser.
Despite all of the changes in corporate names and structures, however, the people behind French's continue to expand the mustard category through an ongoing commitment to innovation and new product development. In 1974, French's introduced the squeeze bottle, and soon after a family of specialty vartieties. Today, the French's brand and pennant remain and French's is still America's Favorite® mustard.
Steve Evans "The Movie Guy"
Tips on the best & worst this weekend at the Box Office. Steve reviews and comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".
Jewel" - Recording Artist "Lullabye"
Singer-songwriter Jewel has become an unwitting ambassador for yodeling, introducing the art to her audiences in the U.S. and the world-over. Closing many of her concerts with a signature yodel, Jewel first learned the singing style as a youngster in Alaska, admitting it didn’t make her a very popular first-grader. But the response from her audiences to her personal interpretation of the art has made up for the strange looks and laughs she got as a kid. So if you’ve secretly had a hankering to try your hand (or vocal chords) at yodeling, there couldn’t be a better time to pursue your dream. Yahoo!, the web giant widely known for its own famous yodel, is inviting everyone – including your viewers – to participate in a worldwide hunt for the best new twist on Yahoo!’s traditional yodel. And Jewel, arguably the most beautiful superstar yodeler, will show your viewers how to perfect their technique and win this “Global Yodel Idol” title! This is no small deal. Your viewers at home can enter online by using a webcam to mix their yodel with pre-recorded original music tracks by famous musicians at yodel.yahoo.com. Professional Yahoo! yodel recording studios will also be set up street-side in New York, London and Mumbai on Oct 13. Musicians including Jewel, Pete Wentz, Leann Rimes, Kimberly Caldwell, and others, together with a stellar live backup band, will be on hand to help coach participants as they record their unique yodels. The winner with the most-viewed yodel will be headlined on the world’s biggest stage, the Yahoo! homepage and have the chance to be featured in its new advertising campaign. Jewel will be your personal yodel coach in an interview, where you can discuss the first ever global yodeling extravaganza. She can discuss how would-be yodelers can take on the signature Yahoo! yodel, a longstanding mark of the brand, and make it their own alongside star music artists. The three-time Grammy nominated artist will be available on October 9, 2009. Jewel is an acclaimed singer, songwriter, actress, poet, painter, philanthropist and daughter to an Alaskan cowboy singer-songwriter. From the remote ranch of her Alaskan youth to the triumph of international stardom, the three-time Grammy nominee, hailed by the New York Times as a “songwriter bursting with talents” has enjoyed career longevity rare among her generation of artists. Whether alone with her guitar or fronting a band of ace musicians, Jewel has always been a charismatic live performer. Her singular style and beauty continuously land her on the covers of such diverse magazines as Time, People, Entertainment Weekly, Vanity Fair, In Style, Glamour and Seventeen. Stuff listed her among its '102 Sexiest Women in the World’ while Blender went further, crowning her 'rock’s sexiest poet.‘ Her latest album Lullaby was released in May 2009.
Maureen Gonzaga - US Business Development Mgr - Vroom Vroom Vroom
Here, at VroomVroomVroom.com, we are like the "Food Court" of car rental and hire. From one easy-to-use website you can pick, choose and compare car rental types and prices. Many of our discounts are not available anywhere else. We focus on car rental, unlike others that use cheap airline tickets or hotel packages to sell expensive car rental deals. By comparing and buying directly with VroomVroomVroom.com you can avoid any mark ups and middlement, and save those pennies! Airports Across the USA! The car rental suppliers for Vroom Vroom Vroom are available at most domestic and international airports.This is to give you easy access to car rental pick up and return locations. As well as airports, our supplier car rental companies provide a nation-wide network. This enables popularly-demanded "one way" car rentals. Combine country wide locations with airport pick up and or drop off and you have a winning combination for the total rental experience and great prices with our guaranteed price promise. Compare for yourself, and you will see that our suppliers - Alamo, Avis, Thrifty, Budget, Europcar, Hertz and National - really do offer the best value for money deals .country wide and year round. Vroom goes Green! Vroom Vroom Vroom is paying for all of the carbon offsets for all car rentals reserved through VroomVroomVroom.com. For more information, see our green car rental page. Help the environment by renting a car with VroomVroom Vroom.com. The average contribution to offset carbon emissions for each car rental is $3.32. (See below for details.) You can continue to be "environmentally responsible" and drive your rental car from Vroom Vroom Vroom.com straight to a "Green Hotel" available in every price range in almost every city. Journalists have been contacting us for information today, so we've put together a Press Kit for them. Pick up Car Rentals in the US from Avis, Alamo , Budget, Enterprise, Hertz, National and Thrifty, at the lowest price possible. We deal with over 2,000 car rental depots throughout the USA all with discounted rates. Boston and Boston Airport Car Rental at the cheapest price possible.
Janet Andreas - French’s Foods
Organize your pantry - keep a good supply of basics on hand for last minute cooking. Items such as canned soup and broth, diced tomatoes, beans, veggies, pasta, rice, spices and herbs can help put together a quick meal at the last minute. Don't forget to stock up on flavorful condiments such as French's mustard, French Fried Onions and Worcestershire Sauce.
While you're shopping - don't forget the freezer. Purchase family packs of boneless chicken breasts and ground beef or turkey, chops and steaks. These are usually on sale. When you get home, divide the meat into 1 lb. portions and package in freezer bags. Thaw meat overnight in the refrigerator or quickly in the microwave. A tasty meal is only moments away.
One day early in the twentieth century, Francis French decided that America needed a better mustard. "I want a new kind of pure, prepared mustard," he told his elder brother George, then President of the R.T. French Company. "There is no condiment like I have in mind on the market, and I'm sure that such a mustard, even if it costs $10 a gallon, would have a ready and wide sale." This was 1904. Teddy Roosevelt had just started working on the Panama Canal. Radio and film were still brand new forms of entertainment. The few automobile owners out there were limited to twenty miles per hour. In fact, the ice cream cone had hardly even been invented yet! If Americans wanted mustard, they had to make it themselves. Needless to say, Francis and George were on to something. Since 1880, their father's brand represented excellence in the spice market. Now the founder's sons were starting fresh and reinventing mustard. As the story goes, French's Cream Salad Mustard debuted at the St. Louis World's Fair, where more than twenty million people—about a quarter of the population at the time—discovered French's natural flavor. And when paired with the hot dog—another American classic that came out of the World's Fair—French's mustard became an instant success! When French's Cream Salad Brand was first introduced at a price of ten cents, each 9 ounce jar came in its own carton with a wooden paddle for serving. Prior to 1921, there was no national advertising and 1921 sales totaled less than $2.5 million. During this early period, French's Cream Salad Brand literally sold itself as sales grew exclusively through word of mouth. By 1926, after a national advertising campaign had been introduced, sales jumped to $5.3 million.
Where did French's go from there?
1926. The French's brothers sell the business for $3.8 million dollars to J & J Colman of the United Kingdom, a major mustard manufacturer.
1938. J & J Colman merge with Reckitt & Sons, a maker of starch and flour founded in 1840, forming Reckitt & Colman.
2000. Reckitt & Colman merge with Benckiser to form Reckitt Benckiser.
Despite all of the changes in corporate names and structures, however, the people behind French's continue to expand the mustard category through an ongoing commitment to innovation and new product development. In 1974, French's introduced the squeeze bottle, and soon after a family of specialty vartieties. Today, the French's brand and pennant remain and French's is still America's Favorite® mustard.
Steve Evans "The Movie Guy"
Tips on the best & worst this weekend at the Box Office. Steve reviews and comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".
Thu Oct 8, 2009
On Today's Show: CRNtalk.com
Lindsay Gifford - VP Marketing - Gifford's Ice Cream Skowhegan, ME
A passion for ice cream five generations strong - The history of Gifford’s Ice Cream goes back to an earlier century when our dad, Randall Gifford, first learned the art of ice cream making from his father-in-law Chester Main. Both Randall and his wife Audrey, our mom, grew up in the dairy business in Connecticut, steeped in a tradition of super-rich, old-fashioned ice cream––the kind you could only get at the ice cream stand. Naturally, when our parents moved to Maine, to begin operating a small dairy in Skowhegan, they brought their passion for “ice cream stand ice cream” right along with them. In 1980, we began creating small batches of super-rich ice cream, using original family recipes handed down through the generations. At first, ice cream was just a sideline to the family milk-processing business. However, demand grew steadily and soon it became clear that Gifford’s Ice Cream was something special. Made from fresh cream and top-quality ingredients, it had that old-fashioned, super-rich “ice cream stand” flavor––just like it has today. In 1983, we made a full-time commitment to ice cream. With a core of six determined employees, it was "all hands on deck” for the extended Gifford’s family. We started gradually in small towns in rural Maine; soon, the Gifford’s name was known throughout the state and beyond. Everyone pitched in then and they still do today. We opened our first, family-operated Gifford’s ice cream stand in our hometown of Skowhegan, Maine, in 1980. Today, we operate five ice cream stands throughout the great state of Maine that serve over one million cones each summer! Our ice cream is also available at more than 400 independent ice cream stands in Maine, and throughout New England and is even served as far south as Cape May, New Jersey! Through the years we’ve grown and modernized, and in 1983 we began selling Gifford's Ice Cream in retail supermarkets. However we have never lost sight of our passion for ice cream, or our family heritage. Maybe that is why we still produce ice cream that would make Granddad Chester proud. Gifford’s Ice Cream is “ice cream stand good!”
Lola Whalen - "PILLSBURY BEST OF THE BAKE-OFF 1959"
Lola Whalen, former senior food editor for Pillsbury cookbooks and recipe magazines, oversaw all of the food content for Pillsbury’s wide range of cookbooks and topic-driven monthly magazines. She was responsible for the testing of recipes, wrote recipe tips and copy as well as managed and educated the staff on food safety. Lola also managed the Kitchens through the selection of the 100 recipe finalists for four Pillsbury Bake-Off® Contests. In her over 30 years of working in the food industry, she has developed some new food products as well as hundreds of new recipes that appear on Pillsbury.com and in cookbooks. For years, Lola has judged food exhibits at Minnesota county fairs and the Minnesota State Fair. Just in time for the 60th anniversary of Pillsbury's Bake-Off®-the historic contest's first 1,000 recipes. The year was 1959. People watched Leave It to Beaver on TV and listened to Elvis on the radio. When they baked, they turned to Pillsbury. And everyone wondered who would be the next big winner of the Pillsbury Bake-Off® Contest. Now you can rediscover Pillsbury's secrets for great baking. This authentic reproduction of the beloved 1959 book gives you a nostalgic snapshot of an earlier era-and a mother lode of tips and recipes that have stood the test of time. IOne finalist with a simple recipe idea will become a millionaire at the Bake-Off® Contest in April, 2010. It could be a new twist on a family favorite or a variation of a dish enjoyed at a restaurant. Maybe it’s a recipe inspired by leftovers in the refrigerator or the desire to try a new product. As finalists created their original recipes, they considered not only tas Ite, but appearance, creativity and how the recipe will appeal to families across America. Inside this charming book, you'll find:
An authentic facsimile of the 1959 edition of the Pillsbury Best of the Bake-Off® Collection, featuring 1,000 of the recipes from the first ten years of the Bake-Off® Contest
Classic and much beloved recipes that have delighted American families for 50 years, such as California Casserole, Peanut Blossoms, and Orange Kiss-Me Cake
Detailed baking and cooking tips and techniques, including the importance of proper measuring, a glossary of useful baking terms, and step-by-step instructions and photos that teach how to make yeast bread from scratch
Whimsical illustrations and color and black and white photos throughout
Complete with delightful recipes that generations of home cooks have cherished, this is a must-have cookbook for every fan of the Bake-Off® Contest or for anyone who wants to bake delicious memories for their family. Who knows? You might even get the inspiration you need to develop your own million-dollar recipe!
BOB GREENE, Co-Author of "Make the Connection" with OPRAH, Author of "THE BEST LIFE DIET" for which OPRAH Wrote the Forward, and Regular Contributor to "O MAGAZINE"! The author of seven bestselling books, including “Make the Connection” with Oprah and “The Best Life Diet” as well as such hugely popular books as “Bob Greene’s Total Body Makeover” and “Get with the Program,” and regular contributor to “O Magazine,” the nation’s most revered fitness expert Bob Greene is involved with a new tailored exercise program to help patients with osteoarthritis (OA) manage and overcome pain and stay active as part of The MOVE Campaign~a national initiative which Bob is spearheading to help the 27 million Americans who suffer from OA. Some of you may already know me from the books I've written. My first book, published in 1996 and co-authored with Oprah Winfrey, was Make the Connection: Ten Steps To A Better Body — And A Better Life. It is about how to live a healthier life, and also about how I met Oprah and began working with her in her lifelong battle against weight.Oprah and I were thrilled when the book became #1 on The New York Times Best Sellers list, and we went on to write another, A Journal of Daily Renewal: The Companion to Make the Connection. More recently, you may have seen my articles in O Magazine-I'm a regular contributor-- and hopefully you've seen and read my other books, among them Keep the Connection: Choices for a Better Body and a Healthier Life; Get With the Program!; and Get With the Program!: Guide to Good Eating. To my delight, both Get With the Program! books have been The New York Times and Amazon.com best sellers. Anyone whose books have been popular would be overjoyed, but I am particularly happy about their successes because it means my message is getting out. It's my goal to help as many people as possible commit to a healthier—and happier—lifestyle. I don't want to say I'm a fanatic on the subject, but I do truly believe that exercising and eating healthfully can change your life for the better. I want you to know that making health-conscious choices can ultimately make you look and feel absolutely wonderful.
Joan Wrede - Event Coordinator American Wine & Food Festival
The 27th American Wine & Food FestivalSupporting Meals On Wheels Programs of Los AngelesWelcome to the 2009 edition of one of America’s premier culinary events. Once again, many of the world's top chefs and wine and spirit purveyors will gather on the beautifully lighted back lot of Universal Studios, Los Angeles, to raise a celebratory glass in support of the Meals On Wheels programs of Los Angeles.On the evening of October 3, 2009, a pantheon of food and beverage stars will exercise their considerable talents for the enjoyment of over 2,700 food and wine enthusiasts. The opportunity to sample exceptional dishes prepared by an internationally acclaimed group of chefs will be accompanied by live music, dancing, and a silent auction. Since its inception in 1982, this Puck-Lazaroff Charitable Foundation event has raised more than $15 million for Meals On Wheels programs of Los Angeles , which serve thousands of meals each day to Los Angeles’ homebound, senior and disabled citizens. Staged against the backdrop of movie sets, the signature Saturday night event returns, once again, to Universal Studios Backlot. 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. Cap the night off in “The Lounge” – an after-hours retreat featuring sparkling wines from the Loire Valley Region of France and whimsical desserts by Pastry Chefs Francois Payard and Spago's Sherry Yard. Kick back in cozy niches under the stars or dance the night away to live bands.
Lorenzo & Shayne Lamas "Leave it To Lamas"
Part of a family only Hollywood could create, SHAYNE LAMAS is no stranger to the spotlight and feels right at home on the red carpet. The daughter of famed “Renegade” and “Falcon Crest” actor LORENZO LAMAS and granddaugher of Hollywood icon Arlene Dahl, Shayne recently appeared on ABC’s “The Bachelor: London Calling” where she won the heart and marriage proposal of British bachelor Matt Grant. (She got her first break with a multi-episode arc on “General Hospital” and has since appeared in a variety of films and television shows including “Fanboys,” “Endless Bummer,” and “Deep in the Valley.”) Shayne will now be the focus of a new unscripted reality series, “LEAVE IT TO LAMAS” which will follow the antics of the gorgeous and fun-loving up-and-coming starlet as she works, plays and navigates life in Los Angeles with her close-knit blended family by her side. Shayne’s famous father Lorenzo Lamas is often the voice of reason in the Lamas family which also includes meddling mother Michele Smith, and trouble-causing siblings A. J. and Dakota. Son of the famed Hollywood icons Fernando lamas and Arlene Dahl, Lorenzo won the role of “Tom” in the blockbuster musical “Grease” at the age of 19 and got his lucky break when he was cast in the popular night-time soap opera “Falcon Crest.” After that series ended, Lorenzo helped develop the action series “Renegade” and has recently taken to the road and headlined the musicals “Dracula,” “The Fantastiks” and “The King and I” to rave reviews. "This is a perfect family for reality TV," said the show's producer, Mike Fleiss ("The Bachelor," "High School Reunion"). "They are fun, funny and damn are they good looking!" Shayne with dad Lorenzo, and accompanied by her crazy, blended family welcomes viewers into her hectic world on “Leave it to Lamas” premiering Sunday, October 11, 2009 at 10:30PM ET/PT on E! Entertainment TV.
Lindsay Gifford - VP Marketing - Gifford's Ice Cream Skowhegan, ME
A passion for ice cream five generations strong - The history of Gifford’s Ice Cream goes back to an earlier century when our dad, Randall Gifford, first learned the art of ice cream making from his father-in-law Chester Main. Both Randall and his wife Audrey, our mom, grew up in the dairy business in Connecticut, steeped in a tradition of super-rich, old-fashioned ice cream––the kind you could only get at the ice cream stand. Naturally, when our parents moved to Maine, to begin operating a small dairy in Skowhegan, they brought their passion for “ice cream stand ice cream” right along with them. In 1980, we began creating small batches of super-rich ice cream, using original family recipes handed down through the generations. At first, ice cream was just a sideline to the family milk-processing business. However, demand grew steadily and soon it became clear that Gifford’s Ice Cream was something special. Made from fresh cream and top-quality ingredients, it had that old-fashioned, super-rich “ice cream stand” flavor––just like it has today. In 1983, we made a full-time commitment to ice cream. With a core of six determined employees, it was "all hands on deck” for the extended Gifford’s family. We started gradually in small towns in rural Maine; soon, the Gifford’s name was known throughout the state and beyond. Everyone pitched in then and they still do today. We opened our first, family-operated Gifford’s ice cream stand in our hometown of Skowhegan, Maine, in 1980. Today, we operate five ice cream stands throughout the great state of Maine that serve over one million cones each summer! Our ice cream is also available at more than 400 independent ice cream stands in Maine, and throughout New England and is even served as far south as Cape May, New Jersey! Through the years we’ve grown and modernized, and in 1983 we began selling Gifford's Ice Cream in retail supermarkets. However we have never lost sight of our passion for ice cream, or our family heritage. Maybe that is why we still produce ice cream that would make Granddad Chester proud. Gifford’s Ice Cream is “ice cream stand good!”
Lola Whalen - "PILLSBURY BEST OF THE BAKE-OFF 1959"
Lola Whalen, former senior food editor for Pillsbury cookbooks and recipe magazines, oversaw all of the food content for Pillsbury’s wide range of cookbooks and topic-driven monthly magazines. She was responsible for the testing of recipes, wrote recipe tips and copy as well as managed and educated the staff on food safety. Lola also managed the Kitchens through the selection of the 100 recipe finalists for four Pillsbury Bake-Off® Contests. In her over 30 years of working in the food industry, she has developed some new food products as well as hundreds of new recipes that appear on Pillsbury.com and in cookbooks. For years, Lola has judged food exhibits at Minnesota county fairs and the Minnesota State Fair. Just in time for the 60th anniversary of Pillsbury's Bake-Off®-the historic contest's first 1,000 recipes. The year was 1959. People watched Leave It to Beaver on TV and listened to Elvis on the radio. When they baked, they turned to Pillsbury. And everyone wondered who would be the next big winner of the Pillsbury Bake-Off® Contest. Now you can rediscover Pillsbury's secrets for great baking. This authentic reproduction of the beloved 1959 book gives you a nostalgic snapshot of an earlier era-and a mother lode of tips and recipes that have stood the test of time. IOne finalist with a simple recipe idea will become a millionaire at the Bake-Off® Contest in April, 2010. It could be a new twist on a family favorite or a variation of a dish enjoyed at a restaurant. Maybe it’s a recipe inspired by leftovers in the refrigerator or the desire to try a new product. As finalists created their original recipes, they considered not only tas Ite, but appearance, creativity and how the recipe will appeal to families across America. Inside this charming book, you'll find:
An authentic facsimile of the 1959 edition of the Pillsbury Best of the Bake-Off® Collection, featuring 1,000 of the recipes from the first ten years of the Bake-Off® Contest
Classic and much beloved recipes that have delighted American families for 50 years, such as California Casserole, Peanut Blossoms, and Orange Kiss-Me Cake
Detailed baking and cooking tips and techniques, including the importance of proper measuring, a glossary of useful baking terms, and step-by-step instructions and photos that teach how to make yeast bread from scratch
Whimsical illustrations and color and black and white photos throughout
Complete with delightful recipes that generations of home cooks have cherished, this is a must-have cookbook for every fan of the Bake-Off® Contest or for anyone who wants to bake delicious memories for their family. Who knows? You might even get the inspiration you need to develop your own million-dollar recipe!
BOB GREENE, Co-Author of "Make the Connection" with OPRAH, Author of "THE BEST LIFE DIET" for which OPRAH Wrote the Forward, and Regular Contributor to "O MAGAZINE"! The author of seven bestselling books, including “Make the Connection” with Oprah and “The Best Life Diet” as well as such hugely popular books as “Bob Greene’s Total Body Makeover” and “Get with the Program,” and regular contributor to “O Magazine,” the nation’s most revered fitness expert Bob Greene is involved with a new tailored exercise program to help patients with osteoarthritis (OA) manage and overcome pain and stay active as part of The MOVE Campaign~a national initiative which Bob is spearheading to help the 27 million Americans who suffer from OA. Some of you may already know me from the books I've written. My first book, published in 1996 and co-authored with Oprah Winfrey, was Make the Connection: Ten Steps To A Better Body — And A Better Life. It is about how to live a healthier life, and also about how I met Oprah and began working with her in her lifelong battle against weight.Oprah and I were thrilled when the book became #1 on The New York Times Best Sellers list, and we went on to write another, A Journal of Daily Renewal: The Companion to Make the Connection. More recently, you may have seen my articles in O Magazine-I'm a regular contributor-- and hopefully you've seen and read my other books, among them Keep the Connection: Choices for a Better Body and a Healthier Life; Get With the Program!; and Get With the Program!: Guide to Good Eating. To my delight, both Get With the Program! books have been The New York Times and Amazon.com best sellers. Anyone whose books have been popular would be overjoyed, but I am particularly happy about their successes because it means my message is getting out. It's my goal to help as many people as possible commit to a healthier—and happier—lifestyle. I don't want to say I'm a fanatic on the subject, but I do truly believe that exercising and eating healthfully can change your life for the better. I want you to know that making health-conscious choices can ultimately make you look and feel absolutely wonderful.
Joan Wrede - Event Coordinator American Wine & Food Festival
The 27th American Wine & Food FestivalSupporting Meals On Wheels Programs of Los AngelesWelcome to the 2009 edition of one of America’s premier culinary events. Once again, many of the world's top chefs and wine and spirit purveyors will gather on the beautifully lighted back lot of Universal Studios, Los Angeles, to raise a celebratory glass in support of the Meals On Wheels programs of Los Angeles.On the evening of October 3, 2009, a pantheon of food and beverage stars will exercise their considerable talents for the enjoyment of over 2,700 food and wine enthusiasts. The opportunity to sample exceptional dishes prepared by an internationally acclaimed group of chefs will be accompanied by live music, dancing, and a silent auction. Since its inception in 1982, this Puck-Lazaroff Charitable Foundation event has raised more than $15 million for Meals On Wheels programs of Los Angeles , which serve thousands of meals each day to Los Angeles’ homebound, senior and disabled citizens. Staged against the backdrop of movie sets, the signature Saturday night event returns, once again, to Universal Studios Backlot. 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. Cap the night off in “The Lounge” – an after-hours retreat featuring sparkling wines from the Loire Valley Region of France and whimsical desserts by Pastry Chefs Francois Payard and Spago's Sherry Yard. Kick back in cozy niches under the stars or dance the night away to live bands.
Lorenzo & Shayne Lamas "Leave it To Lamas"
Part of a family only Hollywood could create, SHAYNE LAMAS is no stranger to the spotlight and feels right at home on the red carpet. The daughter of famed “Renegade” and “Falcon Crest” actor LORENZO LAMAS and granddaugher of Hollywood icon Arlene Dahl, Shayne recently appeared on ABC’s “The Bachelor: London Calling” where she won the heart and marriage proposal of British bachelor Matt Grant. (She got her first break with a multi-episode arc on “General Hospital” and has since appeared in a variety of films and television shows including “Fanboys,” “Endless Bummer,” and “Deep in the Valley.”) Shayne will now be the focus of a new unscripted reality series, “LEAVE IT TO LAMAS” which will follow the antics of the gorgeous and fun-loving up-and-coming starlet as she works, plays and navigates life in Los Angeles with her close-knit blended family by her side. Shayne’s famous father Lorenzo Lamas is often the voice of reason in the Lamas family which also includes meddling mother Michele Smith, and trouble-causing siblings A. J. and Dakota. Son of the famed Hollywood icons Fernando lamas and Arlene Dahl, Lorenzo won the role of “Tom” in the blockbuster musical “Grease” at the age of 19 and got his lucky break when he was cast in the popular night-time soap opera “Falcon Crest.” After that series ended, Lorenzo helped develop the action series “Renegade” and has recently taken to the road and headlined the musicals “Dracula,” “The Fantastiks” and “The King and I” to rave reviews. "This is a perfect family for reality TV," said the show's producer, Mike Fleiss ("The Bachelor," "High School Reunion"). "They are fun, funny and damn are they good looking!" Shayne with dad Lorenzo, and accompanied by her crazy, blended family welcomes viewers into her hectic world on “Leave it to Lamas” premiering Sunday, October 11, 2009 at 10:30PM ET/PT on E! Entertainment TV.
Wednesday, October 7, 2009
Wed Oct 7, 2009
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
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
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..
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