8/16 - Missy Chase Lapine , Radio City Rockettes, Mel Allen,

Missy Chase Lapine  - "The Sneaky Chef"

The author of the hugely popular “Sneaky Chef” series of books , Missy Chase Lapine has inspired millions of parents and families throughout the nation with her coveted stealth secrets for sneaking healthy foods and ingredients into families’ meals without them even knowing it! A member of “Parenting Magazine’s” “Mom Squad” (a team of high-profile experts who are featured regularly in the magazine) and former publisher of “Eating Well” magazine, “The Sneaky Chef” has also contributed to and been featured in many national magazines and websites such as “Parenting”, “SELF”, “Family Fun”, “Scholastic Magazine”, “First”,   In addition to being a cooking instructor at New York’s finest culinary schools, “The Sneaky Chef” and her work have been featured on “The Today Show”, “FOX & Friends”, “National Public Radio”, and “Martha Stewart Radio”.  “The Sneaky Chef” lives with her husband and two daughters in Westchester County, New York.

 Radio City Rockettes  - "Kicking Across America" 
"Kick-off" the 2010 Radio City Christmas Spectacular with "Kicking Across America!"

Join in the celebration with the world-famous Rockettes. From coast to coast, Americans are kicking up their heels, either online or in person. At 1 million kicks, Radio City will donate thousands of tickets to the Garden of Dreams Foundation, which will provide children from local charities with the unforgettable opportunity to see the Christmas Spectacular. In New York, Capital One Bank presented $10,000 by Manhattan market president, James Covington, to the Garden of Dreams Foundation to kick off the season of giving.  Spread the Christmas spirit early this year, and KICK!



Mel Allen - Yankee Magazine - Fall Foliage

Say the word foliage and what comes to mind? Trees? Autumn colors? Falling leaves? Hot cocoa? The change of seasons? Travel? Football? Vermont?  It  is about trees and leaves on trees. It is also about change. It is about family and travel. It is about readying for winter whilst enjoying the last day of Indian Summer.  How about the beauty of life in motion and transition. Come travel with us through the colors, sights, smells, tastes, sounds and feelings.  We encourage and invite your contributions.  If your business serves the needs and interests of those who enjoy the experiences associated with autumn and Fall foliage please come back soon.

8/13 - Ivano Toscani, John Selman, Steve Evans, Brent Sonnek-Schmelz,

Brent Sonnek-Schmelz  - founder and Chief Zen Officer -   RelaxZen 

Successful weight loss efforts are a proven combination of diet, exercise and sleep to balance the body and focus the mind towards the fitness goals at hand. RelaxZen, Inc., the leading brand of relaxation products is more than a periodic shot of stress relief. When used regularly RelaxZen can be a healthy part of weight loss by relieving the stress of dieting and a restorative and restful night’s sleep.  Brent Sonnek-Schmelz – Brent Sonnek-Schmelz a founder and Chief Zen Officer of RelaxZen relaxation supplement beverages, in addition to also being a college professor, serial entrepreneur and recent contestant on "Who Wants to be a Millionaire."   

 Ivano Toscani - GM  Anchor Bar - Buffalo, NY
The phenomenon created in 1964 by Teressa Bellissimo has spread across the globe. Although many have tried to duplicate Buffalo Wings, the closely guarded secret recipe is what makes Frank & Teressa's the proclaimed "Best Wings in the World."  This is officially the origin of the "Buffalo Wing" - Since 1964

John Selman - Malibu Village Wines 
We stock over 1000 wines from $4 to $3000, and have tasted every wine several times, before deciding to carry it. Our customers take advantage of our mixed case discount to get the same savings as warehouses on everyday wine, and even better savings on boutique wines not offered to less exclusive stores. Our wine bargains are inexpensive, exceptionally crafted small production wines you won’t find on grocery store shelves. Our superb collection of allocated and hard-to-find wines far surpasses any other in the area. Our cellar-aged cult wines are ready to drink, at prices that beat internet auction sites. We also carry an extensive tequila selection, top Champagnes, hard-to-find premium liquor, wine accessories, Holiday caviar, cheese & pate (at lower prices than Beverly Hills- without the drive), and seasonal items!

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".

8/12 - Larry Lipson, Felipe Esparza, Dick Calafato,

 Larry Lipson - Live from Costa Rica

 
Former LA Daily News Food Columnist (50 Years) Larry Lipson is live and direct from his research Institute in Costa Rica. He will talk about wine food and the good life and will have comments From Frommer's Travel Guide: " Wine: Although some European immigrants have been experimenting with wine grape cultivation in Costa Rica, no one has succeeded. The government did sponsor an experimental effort several years ago, but eventually most of the vines were ripped out. If you see Costa Rican wine for sale, it is almost surely from imported Chilean grape juice that is then processed in Costa Rica--the quality is terrible and it is--at least so far--not worth buying except as a total novelty."
 
 
Felipe Esparza - WINNER  -  NBC's "Last Comic Standing" 

 
Felipe  Esparza, a Los Angeles-based comic who has been doing stand-up comedy  for ten years, became the  " Last Comic Standing " in NBC ' s  season seven finale .  " I am so happy that America loved  me, said Esparza.  " Now I am America ' s new homeboy. " Esparza was one of five comics left in the competition, along  with Mike Destefano (Bronx, NY), Tommy Johnagin (Benton, IL), Myq Kaplan  (Boston, MA) and Roy Wood, Jr. (Birmingham, AL). Johnagin was the  runner-up, securing the second highest number of Amercia' s votes.  
 
 
Dick Calafato  - Partner/General Manager -  Pyrenees Vineyard & Cellars 

Apodaca family’s commitment to the superb quality of their wines is evident in its excellent quality and distinction. Pyrenees Vineyard and Winery pulls many of its influences from the Basque country of northern Spain where the Apodaca’s Heritage was originated. Pyrenees Vineyard and Cellars brings to you their many varietals of wines from the finest Oregon grapes influenced by the textures of the rich soil, the abundant vegetation and mild climate of the Umpqua Valley.  Pyrenees Vineyard and Cellars sets along the South Umpqua River surrounded by 30 acres of lush grapes and rolling hillside. You will find sitting out on the vineyard’s deck overlooking the river extraordinary, while you take pleasure in one of our indescribable wines. Come walk through our long rows of beautifully intertwined grape vines and smell the aromas in the earth and wind that you find as welcoming on your palate as you take each sip of our Vino.  At Pyrenees Vineyard and Cellars we have a wonderful group of people who will welcome you as old friends and take you through our majestic wine selection. A place where relationships are created that last life times and memories will be made that last through-out countless generations!

8/11 - Larry Lipson, Lisa Ling, Tony Thomas,

 Larry Lipson - Live from Costa Rica

Former LA Daily News Food Columnist (50 Years) Larry Lipson is live and direct from his research Institute in Costa Rica. He will talk about wine food and the good life and will have comments From Frommer's Travel Guide: " Wine: Although some European immigrants have been experimenting with wine grape cultivation in Costa Rica, no one has succeeded. The government did sponsor an experimental effort several years ago, but eventually most of the vines were ripped out. If you see Costa Rican wine for sale, it is almost surely from imported Chilean grape juice that is then processed in Costa Rica--the quality is terrible and it is--at least so far--not worth buying except as a total novelty."
 

Lisa Ling -  National TV correspondent
Lisa J. Ling (Chinese: 凌志慧; pinyin: Líng Zhìhuì; born August 30, 1973) is an American journalist, best known for her role as a co-host of ABC's The View (from 1999–2002), host of National Geographic Explorer, reporter on Channel One News, and special correspondent for the Oprah Winfrey Show and CNN. She is the older sister of Laura Ling, a journalist who was detained and released in 2009 by North Korea. National TV correspondent Lisa Ling will bring inspiration to your listeners and discuss what is visually inspiring to her! Lisa will help kick off the “Inspiration in Your Eyes Contest,” encouraging your listeners to submit a short story and photo about powerful images and scenery that visually inspire and motivate them.  Lisa Ling and Bausch + Lomb are giving your listeners (thousands of Americans across the country) FREE admission to some of the top visually inspiring U.S. sites (Seattle Space Needle, San Francisco’s Aquarium by the Bay, Chicago’s John Hancock Observatory among many others nationwide). Winners will receive all-expenses paid trip for two to one of the top 10 visually inspirational places in the continental United States.
 
Tony Thomas -  T's Hot Sauce Company 

T's Hot Sauce® is made with only the finest hand selected organic, peppers, herbs, and Spices. T's hot Sauce is low in sodium and just explodes with flavor.  The reason behind T's Organic Hot Sauce is to create a sauce that combines the right amount of heat for all of those true chili heads like myself with a ton of flavor. So even those who order the mild sauces can still appreciate it. (in the smallest amounts of course)   The ingredients include but are not limited to:  Cider Vinegar, Hot and Mild Peppers, Spices, Garlic, Turmeric, Paprika, and Sea Salt.  I started the T's Hot Sauce company in February 2009 but my love of hot sauce goes back to childhood. I recieved a hot sauce kit for Valentines Day and I must have been shot with an arrow from the spicy cupid because the first batch came out tasting better than any hot sauce I had ever had. I basically took all of my favorite fresh organic ingredients and tossed them in a bottle. The rest is history.  I currently hand select organic peppers from local Southern Californian Farmer's Markets. My ultimate goal is to operate a GREEN pepper farm and manufacturing plant. Not only is T's Hot Sauce a delight for your taste buds but it's great for the earth as well. If you would like to donate $1 to the T's Hot Sauce green fund, All of the donated money will go towards creating a 100% green product as well as research into further bettering our planets enviornment.

8/10 - Jessica Denay , Andrew Sutton. Chris O'Donnell,

Jessica Denay - Hot Mom Handbook

Jessica is a single mom of an 10 year old boy, Gabriel, she is the author of The Hot Mom’s Handbook series (HarperCollins re-release in 2010) Jessica is regarded as a leading ‘mom’ expert and has been featured and quoted in dozens of national magazine and has appeared on over 100 television shows including The Today’s Show, CNN, The Insider, ET, iVillage Live, Fox, ABC, NBC, E! and The Tyra Banks Show. She is OK magazine’s weekly celebrity mom and baby expert, the editor at large for MOM magazine and the Ambassador for Youth for the National PTA, she’s on the advisory board for classwish.organd Pregnancy Awareness Month (PAM).  The Hot Moms Club and Jessica have coordinated nurseries, baby showers and events for top celebrity parents including, Jenny McCarthy, Mariska Hargitay, Lauren Holly, Kelly Rutherford, Brooke and Charlie Sheen, Ana Ortiz, Trista Sutter, Alison Sweeney, Judy Reyes, Angie Everhart, and Joey Lawrence to name a few.  On a personal note Jessica grew up in New Jersey, she was a high school teacher and counselor for troubled teens. When the school was closed for lack of funding she went into Manhattan and began teaching privately for teen performers on Broadway and young professional athletes. She started working with Keely and Pierce Brosnan’s son in 1998 during the filming of Thomas Crown Affair, an incredible experience, with them she traveled the world and met some legendary people. They cultivated her passion for art, the environment, and healthy eating. She relocated to Los Angeles and continued working for the family until 2005 when Hot Moms Club was born. She was married briefly to actor Bryan Dattilo, (Lucas, Days of our Lives). She loves the beach, avocados, photography, acoustic music, English accents, high heels, NYC at Christmas time, the smell of Sandalwood, her son’s laugh, the Daily Show with Jon Stewart, and the number 3.  Jessica is passionate about traveling and adventure-(she has climbed to the top of Machu Picchu, Spent 2 months backpacking in Sicily, took a helicopter up the coast of Ireland after spending a week at Ashford Castle, she’s explored the Volcanoes in Hawaii, jumped out of an airplane and been snorkeling just about everywhere the water is warm-Bora Bora being her favorite). -But she is absolutely her happiest at home or walking on the beach with her son.

Chef Andrew Sutton - Napa Rose Restaurant

Sutton accepted the medal for his lifetime of achievements including his involvement in creating an award-winning menu, featuring hand-selected ingredients from throughout California’s diverse regions for Napa Rose, the five-star restaurant he helped launched when he joined the Disneyland Resort nine years ago. “This medal means so much to me,” Sutton said. “It is truly humbling to be recognized for outstanding and lasting contributions. For me, what it’s really about are the people I work with and the guests we serve.” Sutton graduated from the Culinary Institute of America in 1987 but his passion for cooking was established years before. Learning from parents who he deemed “great cooks,” Sutton took his familial knowledge and worked in various casual eateries in his hometown of Dallas. The flavorful road between those first jobs and his first 10 years as a chef was filled with learning various culinary techniques including French, California, and Southwest cuisine.  In 1993, Sutton was recruited to the internationally acclaimed boutique property, Napa Valley’s Auberge du Soleil. In 2000, he joined the Disneyland Resort. Since then, his contributions to the profession have been demonstrated in his ability to bring Napa Valley’s “earth to table” cuisine to Disneyland Resort guests.  “We are extremely proud of Chef Sutton for this achievement. It is a tribute to his culinary excellence and his good character,” said Tony Bruno, vice president, Resort hotels and Downtown Disney. “His influence has been instrumental in shaping Napa Rose into an award-winning dining experience.”

Chris O'Donnell -  NCIS - Los Angeles

Actor Chris O’Donnell has teamed up with Trident to help their effort to provide dental care to children in need. This year’s funding by Trident to the Smiles Across America program will more than double the number of children in need who will receive oral care and education in school-linked or school-based settings.  Chris O’Donnell is currently starring in the hit CBS drama NCIS: Los Angeles. He recently starred in Twentieth Century Fox’s Max Payne, New Line’s Kitt Kittridge: An American Girl, the TNT Miniseries entitled The Company, and the hit series Grey’s Anatomy. He can currently be seen in Warner Bros’ Cats & Dogs: The Revenge Of Kitty Galore and will next be seen in the independent film A Little Help alongside Jenna Fischer.  O’ Donnell made his motion picture debut with a critically acclaimed performance in Men Don’t Leave, followed by a memorable cameo in Fried Green Tomatoes. In 1993, O’ Donnell was nominated for a Golden Globe and won the Chicago Film Critics Award for his starring role in Scent Of A Woman. O’Donnell’s other film credits include The Three Musketeers, Vertical Limit, The Bachelor, Circle Of Friends, and the highest grossing film of 1995, Batman Forever.   He went on to star in The Chamber, and In Love And War, Cookies Fortune, Kinsey and reprised his role as Robin in the 1997 hit, Batman And Robin. In 2002, O’Donnell made his Broadway stage debut in Arthur Miller’s play “The Man Who Had All the Luck” opposite Samantha Mathis. O’Donnell resides in Los Angeles with his wife and children.

8/9 - William Carter, Terry Hall, Larry Van Aalst,

Terry Hall -  Communications Director  - Napa Valley Vintners 

The Napa Valley is a  collection of small towns &  villages. Each unique community  is a perfect home base to explore  The Napa Valley.    Today the Napa Valley Vintners (NVV) non-profit trade association presented its annual harvest report at Waterbar in San Francisco to both media and top wine trade. In Napa Valley, Mother Nature is once again a super-hero, providing winemakers lush, beautiful grapes for great wine. The news all year has been so focused on the woes of the world, that many outside of Napa Valley didn't realize that the 2009 vintage in America's most renowned wine growing region is producing outstanding fruit that looks and tastes to be a spectacular vintage. Initial reports all the way around are finding vintners and growers delighted with 2009--from Albarino to Zinfandel to everything in between, as presented by the Napa Valley Vintners (NVV) non-profit trade association representing 370 wineries in the appellation. "We are rocking and rolling, having a great time making wine in the Napa Valley," said Doug Shafer of Shafer Vineyards to the group, continuing, "The pace of the 2009 harvest has been terrific--even, steady, time for you and your crew to spend time with family--this has been a phenomenal year in the vineyard and in the cellar." The report was presented as the kick-off to the annual week-long Napa Valley Harvest Celebration in San Francisco where wineries will pour their wines at winemaker dinners, in-store tastings and more. Trade were attending as part of the industry program known as Battle of the Palates.  Judd Finkelstein of Judd's Hill also presented and said, "From our freshly pressed wines and the many winemakers I talk to each week, we are unanimous in our tasting of exceptionally bright flavors across all varieties this year. Neither the grapes nor the vines experienced any stress--no raisining, no sunburn--just great hang time, balanced sugars to acid all around. We got to make wine this year with a lot less stress and lot more love in the air. The pace was so even and relaxed I even got to take my daughter to the circus." One challenge of a mild season is that there has been nothing forcing the picking decision...not too hot, there are tanks available...so it just means lots of sampling and mulling things over, checking out the moon phase or my horoscope," said Honig Vineyards Winemaker Kristin Belair. "This harvest was drama free--I even got to see the Giants beat the Dodgers in person," she added with a smile as she rounded out the presenters today at the event. Overwhelmingly, comments from winemakers note the presence of forward, bright fruit with pure varietal character and the much-favored extended hang time has not come with excessive ripeness. Finkelstein says, "Because we had no real heat spikes, we are seeing phenolic maturity and ripeness without excessive sugar."  A blind tasting of red varieties in various stages of juice to fermentation were included in today's presentation. Attendees were challenged to identify grapes and grapevine leaves, as well. The top scorer was Gillian Balance from the Plump Jack Restaurant Group.

Exec Chef William Carter -  "Rock n Roll Chef '  Playboy Mansion LA

The Midsummer Night's Dream Party, also known as the Midsummer's party, is an annual event held at the Playboy Mansion on the first Saturday in August   In 2007, the party was thrown on August 4. The theme was Arabian Nights. Some of the guests were Christopher Knight and wife Adrianne Curry, Alfonso Ribeiro, Bambi Lashell and many more. This show was taped by E! cable television channel and aired on The Girls Next Door episode "Unveilings". For the first time in the history of the mansion, the event took place twice in one year (2007). The event started off at the mansion then headed to the Palms Casino Resort in Las Vegas, Nevada, home to the world's only Playboy Club two weeks later.

Larry Van Aalst - Sommelier - Equus Restaurant - Fountaingrove Inn

Stylish, classic and modern.the Equus Restaurant and Loungebar has been transformed into an inviting casual dining experience.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.

8/6 - Octavio Becerra, Frank Glaser, Steve Evans,

 Octavio Becerra  Chef / Principal  "Palate Restaurant"

Octavio’s culinary career was inspired by a chance meeting with chef Joachim Splichal during the summer of 1984. After that profound encounter, Splichal mentored his young protégé, first in the kitchen of Max Au Triangle restaurant in Beverly Hills, and then in France and Spain, where Splichal arranged for Becerra to work for two years in some of Europe’s two and three star Michelin restaurants. Shortly after Becerra’s return to the US, Splichal opened Patina Restaurant and Becerra again joined his mentor. Just one year later, he was named executive chef of the renowned restaurant. Together, they then opened the first of the Pinot restaurants, Pinot Bistro in Studio City, with Becerra as the executive chef and partner. Since then, Becerra has been instrumental in the success and growth of The Patina Group, playing a major part in the launches of each new restaurant. As Vice President, Chef and Co Founder of The Patina Group, Becerra supervised the daily operations of 12 of the 30 plus Patina Group restaurants. Becerra’s fingerprint on the culinary identity and brand of The Patina Group played a vital role in the evolution of The Patina Group.Becerra has also accumulated accolades from the critics. The James Beard Foundation nominated him twice for “Rising Star Chef Of The Year”, he has been featured in Bon Appetit magazine, and Nations Restaurant News featured him as one of the nations “50 New Taste Makers.” After sixteen years, Becerra departed The Patina Group to pursue his own venture.


Frank Glaser - Owner -  James Candy & Fralinger's Salt Water Taffy

Legend has it that Salt Water Taffy received its name by accident. A young candy merchant, opened a taffy stand on the first Atlantic City Boardwalk - then just two steps above sea level. One night a generous tide brought in a lively surf which sprayed sea foam over his establishment and dampened his stock of candy. The next morning, the merchant was dismayed to find his merchandise wet and responded to a girl's request for taffy with a sarcastic but witty, "you mean Salt Water Taffy." The name, stuck! At the same time Joseph Fralinger, a former glassblower and fish merchant, opened a retail store on the Boardwalk. Within a year, Fralinger had added a taffy concession and spent the winter perfecting the Salt Water Taffy formula, first using molasses, then chocolate and vanilla, eventually reaching 25 flavors As Fralinger's grew to six locations, he decided that Salt Water Taffy should return home with resort visitors. Using experience from his fish merchant days, he packed one pound oyster boxes with Salt Water Taffy, making it the first "Atlantic City Souvenir." The one pound box still remains the most popular souvenir almost 125 years later. By 1899 Salt Water Taffy had become a household word across America!  Meanwhile, confectioner Enoch James and his sons claim to have been making Salt Water Taffy before they introduced it on the Atlantic City Boardwalk in the 1880's. After many years of working for large candy companies throughout the country, Mr. James brought his family to Atlantic City to sell their "original" Salt Water Taffy.  Enoch James developed a high quality recipe that would not pull out one's teeth. He also eliminated the stickiness that made the taffy and its wrapper inseparable. The result was a smooth, rich, wholesome taffy available in a variety of flavors and a new "Cut-to-fit-the-mouth" shape. The James' product line soon extended to chocolate dipped Salt Water Taffy, filled centers, chocolate taffy pops, macaroons and boardwalk fudge. Enoch James' packaged his confections in seashore novelties such as the "barrel" and "satchel" that are still popular today.  In the 1880's, Salt Water Taffy was cooked in copper kettles over open coal fires, cooled on marble slabs, and pulled on a large hook on the wall. Pulling the taffy was designed to add air to the corn syrup and sugar confection. By draping 10 to 25 pounds of cooled taffy over the hook and then pulling it away from the hook, the taffy stretched. When the taffy reached five or six feet in length, the puller looped the taffy back over the hook, folding it onto itself and trapping air between the two lengths. An accomplished taffy puller would work quickly and listen for the familiar swish sound, then the smack or slap sound of the two lengths as they joined as one. This process of aeration helped to keep the taffy soft and prevented stickiness. The pulled taffy was then shaped by hand rolling it on a marble or wooden table into ¼ inch diameter snake. It was then cut to the proper length with scissors. And finally, the taffy was wrapped in a pre-cut piece of paper with a twist at both ends. All of this was done by hand and usually within the sight of Boardwalk strollers who were eager for entertainment.  By 1907, the James' family had updated the manufacturing process to include taffy wrapping machines, the first candy pulling machines, electric tempering ovens, and vacuum cooking kettles. These machines made great strides for the taffy manufacturing process and are the basis of how taffy is still made today. Whoever was the originator of Salt Water Taffy, Enoch James' and Joseph Fralinger's original recipes and excellence in candy making have been preserved through the sands of time. Although Salt Water Taffy may have gotten its name by "accident," the millions who enjoy Salt Water Taffy from James' and Fralinger's, can attest that our quality is no accident!   We still make all of our candy the old-fashioned way using the original recipes and finest ingredients. As a fifth generation family-owned business, we're proud to continue the candy making tradition began by James' and Fralinger's.

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".

8/5 - Clay Brock, Dave Williams, Sam The Cooking Guy,

 Clay Brock - Wine Maker of the Year - Wildhorse Winery & Vineyard

Clay Brock, Director of Winemaking, joined Wild Horse Winery & Vineyards in 2008, after spending seven years as the Vice President of Winemaking at Zaca Mesa. His tenure in the industry includes winemaking positions at Edna Valley Vineyards and Byron Vineyards in Santa Maria after graduation from Cal Poly. The 2010 San Luis Obispo County's most respected wine industry's Wine Maker of the year was won by Clay Brock, Wild Horse Winery and Vineyards. Clay was chosen by his peers  for his leadership in Ca's. 3rd largest wine region.

Dave Williams - GM  "Ralph Brennan's Jazz Kitchen"

Jazz on over to the Jazz Kitchen, a savvy representation of New Orleans’ dual legacies – food and music- served up in a whimsical setting depicting the charm, ambience and hospitality of historic and contemporary New Orleans.  Located in Downtown Disney® District, our two-story replica of traditional French Quarter architecture includes a ground floor, interior, open-air courtyard flanked by a quick service dining facility (Jazz Kitchen Express) and a New Orleans-style jazz club (Flambeaux’s). Upstairs, you’ll find traditional New Orleans dining rooms and an outdoor ‘Jazz balcony’ with seating that overlooks the revelry of the Downtown Disney® District.  For over fifty years, Ralph Brennan and his family have proudly served the finest Louisiana ingredients and our Chef, Darrin Finkel, has peppered those celebrated flavors throughout our menus. The Jazz Kitchen boasts festive, ‘Big Easy themed’ private party facilities and comprehensive event planning services. From our mouthwatering Louisiana cuisine to the live jazz played at Flambeaux’s every night, every detail of the Jazz Kitchen delivers on the promise of New Orleans.

"Sam the Cooking Guy"

Sam the Cooking Guy is about an everyday guy - me (ok, so I have 12 Emmys) who has found a way to make cooking casually understandable. With no fancy equipment and by speaking English instead of ‘chef-speak,' I'm sort of the everyman of television cooking. The show is shot right in my house – and I cook with my kids, dogs and neighbors occasionally around – just like we all do. There's no fois gras... no white truffle oil, no ‘Peruvian mountain-raised squab in sesame-lime-soy marinade stuffed with braised forest turnips and wild inoki mushrooms in a hand pressed plum and raspberry glaze'. I'm just a regular guy, using regular words showing how to cook easy, great food... Food that's ‘big in taste and small in effort'. It's a handful of ingredients and a few steps – that's it. This is a cooking show "for the rest of us," I like to say. And now it's on several networks and stations.  But in the beginning it was going to be about travel, not cooking. I quit a job at a drug development company to do ‘travel for the regular person' – sort of the opposite of The "Lifestyle of the Rich and Famous." I was going to model it after a trip I had taken to Tokyo. I spent a week there discovering cool neighborhoods, traveling the subway, eating in little yakitori shops sometimes communicating only by pointing at O.P.F. (other people's food) to be able to order. The trip was a ball and I felt a show that encouraged people to travel afar by showing them they could have a great time in seemingly complicated places made sense. So I quit my job to become a traveling TV guy. But a month before I was to leave for a demo shoot in Tokyo and Hong Kong - September 11th happened. And while it changed thousands of other people's lives much more significantly than mine – I needed to figure out what to do. So I decided to hang on to the TV idea, and just change the concept for the show - I would demystify something else. The something else happened to be cooking – not because I was a fantastic cook but because I believed it needed simplification. For too long now TV chefs have tried to ‘impress' with their food & style. But a ton of ingredients and a ton of steps just winds up with people saying they can't cook. And it's not that they can't cook – it's that they don't because they think it's too hard. So isn't it time someone made cooking easy?  And so with no culinary training or television experience, I made a demo and sent it to a handful of industry ‘experts' and waited for their opinion. And I got it – but comments like "you don't have a @#$%+ chance", "you don't know what you're doing" and "get a better kitchen" – just pissed me off. So with nothing to lose, I sent the tape to two local television stations, and the reaction was different - "Sam the Cooking Guy" became a regular 2-minute cooking segment twice a week on a morning news show in San Diego.  But since then, it's grown to a regular half hour show (in fact we're about to shoot our 100th episode) we've won 12 Emmys, it's become a national series on Discovery's Health channel, and my 3rd book is due out in February 2011. Who knows what's next? It's a big country... someone's gotta cook for it.

8/4 - Cynthia Peck, Larry Lipson, Marcia Gay Harden,

Cynthia Peck - Angelo's & Vinci's Ristorante

Thirty-nine years ago, our restaurant was built with tradition and has since continued with tradition. At our home in the old marketplace, we tribute our ancestors who came to America in the late 1800’s – their spirit and their recipes! Originally built as an L-shaped marketplace in the days when Fullerton was an orchard (early 1900’s), the local farmers would bring their produce in from the fields by horse and wagon to sell to the townspeople. The original wood trusses of the old roof system may still be seen in the Venetian Room. Approximately twenty years later, renovation of the building changed it from its original L-shape to a square. This was accomplished by the large wood barrel trusses (an unusual truss!), which can be seen in the Sicilian Room and the Piazza Fantasia. During our renovation in 1992, the old wood, terra cotta tiles and brick was salvaged and re-used to keep alive the feeling and memories of those days long ago. Be prepared when you walk into Angelo’s and Vinci’s Ristorante to be overwhelmed! With surprises in every corner, you won’t know where to look first! You will sit amidst the art of the great masters, in an Italian town square complete with the storefronts of old Italian butcher and cheese mongers, fruit and wine vendors, seamstresses showing their wares, and more. Fairy lights abound under cathedral ceilings as our ancestors smile down at you from the Family Love Altar. Explore and you will be surrounded by colorful Sicilian puppets, the carnival masks and canals of Venice, and the romance of Romeo & Juliet. Find our mystical Room of the Moon…and don’t forget King Kong, Dracula, Frankenstein, witches, ghosts and who-knows-what that await you in the Monster Wine Cellar!  Founder, Steven Peck, renowned Hollywood dancer, choreographer and veteran actor of over 100 movies and television performances, has delightful photographs of over 40 years of famous stars, directors and dancers. Frank Sinatra, Dean Martin, Gary Cooper, Robert Taylor, Broderick Crawford, Kirk Douglas, Walter Winchell, Sam Wanamaker, Vincent Minnelli, Sylvester Stallone, Ted Danson, David Hasselhof, Ray Sharkey, Shirley MacLaine, Cyd Charisse, Dolly Parton, Joan Collins, Raquel Welch, Olympia Dukakis, Shelly Winters and so many more. Films from Paramount, Twentieth Century Fox, Warner Bros., MGM, Desilu, United Artists, Universal Studios, to name a few.

Marcia Gay Harden - OSCAR-WINNING ACTRESS  ("Contact Lenses")

Marcia Gay Harden has twice been nominated for Academy Awards, winning for her role in Pollock. She won a 2010 Tony Award for her performance in God of Carnage on Broadway. She has appeared in films such as Sinatra, Mystic River, Millers Crossing, The First Wives Club, Meet Joe Black, Mona Lisa Smile, The Hoax, Used People, and Whip It, which also featured her daughter Eulala Grace Scheel. She was nominated for two Emmy® Awards, one for her role in The Courageous Heart of Irena Sendler and another for her guest star role on Law and Order. And she co-starred in the critically acclaimed FX drama Damages.  Just in time for Back-to-School, award-winning actress and mother of three, Marcia Gay Harden, is available to discuss the importance of proper vision care for academics, sports, and overall performance. Harden’s daughter – Eulala Grace Scheel, 11 years old, also an actress – recently navigated the transition to contact lenses. A recent survey revealed that 50% of parents know their child would rather be wearing contact lenses over glasses[1] and studies indicate that kids with glasses sometimes choose not to wear them because they don’t like the way they look. Parents are then left wondering what they can do to help overcome this challenge because, when kids don’t their wear glasses, it can negatively affect their performance in academics, sports and other areas. However many parents feel the everyday maintenance, responsibility, and hygiene associated with contacts is too much for their kids to manage.  "Seeing Eye to Eye".

Larry Lipson - Live from Costa Rica

Former LA Daily News Food Columnist (50 Years) Larry Lipson is live and direct from his research Institute in Costa Rica. He will talk about wine food and the good life and will have comments  From Frommer's Travel Guide: " Wine: Although some European immigrants have been experimenting with wine grape cultivation in Costa Rica, no one has succeeded. The government did sponsor an experimental effort several years ago, but eventually most of the vines were ripped out.  If you see Costa Rican wine for sale, it is almost surely from imported Chilean grape juice that is then processed in Costa Rica--the quality is terrible and it is--at least so far--not worth buying except as a total novelty."

8/3 - Sandra Lee, Mike "Bogey" Boguslawski, Chelsea Chinery,

Sandra Lee -  Semi-Homemade®

Marble Slab Creamery is pleased to be working with Sandra Lee and Share our Strength® in an effort to end childhood hunger in America. The ice cream giant has titled the program, Sandra Lee’s Taste of Summer, as Sandra will debut 16 new ice cream Tasty Creations combining the company’s freshly made ice cream with delicious mixins. Lee shares her Semi-Homemade® 70/30 culinary philosophy of combining 70% ready-made products with 30% fresh ingredients to celebrate the different tastes of summer.  Marble Slab Creamery and Sandra Lee will donate $25,000 to Share Our Strength® and customers are invited to visit www.marbleslab.com to make their own contributions throughout the summer. Share Our Strength® is the leading organization working to ensure that no child goes hungry in America. The combination chosen from the following list that receives the most online votes will be featured in a forthcoming cookbook by Sandra Lee.

 “Sandra Lee’s Taste of Summer allows Marble Slab Creamery to connect with its chef-driven roots, while also bringing attention to an important cause and the wonderful organization, Share Our Strength®,” stated Jenn Johnston, senior vice president of brand marketing for NexCen Franchise Management, Inc. “We are thrilled to work with Sandra Lee, whose sensibility and taste for fresh ingredients align directly with Marble Slab Creamery’s commitment to ice cream excellence.” About Marble Slab Creamery (http://www.marbleslab.com/ )
Marble Slab Creamery®, a leading purveyor of super-premium hand-mixed ice cream and the innovator of the frozen slab technique, was founded in 1983. Every batch of Marble Slab Creamery ice cream is made on location using ingredients from around the world and fresh dairy from local farms. Marble Slab Creamery’s famous mix-ins include fresh fruits, fine nuts, candies and cookies that can be blended into all ice cream flavors. Today, Marble Slab Creamery has an international presence with locations in the United States, Canada, Mexico, Scotland, Lebanon, Bahrain, Kuwait, Oman, and the United Arab Emirates.   Sandra Lee has a passion for simple solutions that create dramatic results in all areas of home life. She is editor-in-chief of Sandra Lee Semi-Homemade magazine, the host of Sandra Lee Celebrates, a series of primetime specials on HGTV and two highly rated television shows on Food Network, the multi-Emmy-nominated Semi-Homemade Cooking and Sandra’s Money Saving Meals. Sandra Lee is also The New York Times bestselling author with twenty books including the much anticipated 2010 fall releases Semi-Homemade The Complete Cookbook and Semi-Homemade Comfort Food. Sandra was awarded the President’s Volunteer Service Award for her involvement with many charitable and philanthropic organizations, as well as the Ellis Island Medal of Honor in 2009 by the U.S. House of Representatives and the Senate for contributions made to society. Sandra is the national spokesperson for Share our Strength’s Great American Bake Sale, a groundbreaking program focused on ending childhood hunger in America.


CHELSEA CHINERY ( NBC' s "Minute To Win It")

All-American chef and television personality, Guy Fieri, hosts NBC's new game show, "Minute to Win It," which features everyday people in the most unlikely competition.  In 2006, Fieri premiered his first show, "Guy's Big Bite," on Food Network. Today, this culinary rock star hosts three popular shows and can barely walk down the street without being recognized. In "Guy's Big Bite," he teaches viewers how to make fun, fearless food with bold flavors. The tables turn in "Ultimate Recipe Showdown," where Fieri steps out from behind the kitchen counter and hosts this competition between home cooks. His culinary adventures continue as he travels across America to find the most unique "Diners, Drive-Ins and Dives."  Contestants  Nathan Moon, Chelsea Chinery ($5000)  Perfect strangers Nathan and Chelsea get acquainted over $5K.


Mike "Bogey" Boguslawski -  Veteran consumer reporter

"The people of Los Angeles and Southern California know who Bogey is," the self-appointed freedom fighter said, talking about himself in the third person. "They know his reputation, his honesty and integrity, so I decided I don't need to scream anymore." He may not have been screaming -- but he wasn't exactly whispering either -- as he talked about a segment on his upcoming show involving a woman whose house burned down. "This lady was not being given what she was entitled to. She was living out of her car. It's crazy, it's stupid," he said emphatically. "So I got on the phone and got her $181,000. That's what her house was worth, and they were draggin' this on. But I got the case settled. Yup!"