11/15 Sonoma County Wine, Back Door Bakery

11/15 What's Cookin' Today

President Nick Frey of the Sonoma County Winegrape Commission Is Talking With Us About This Years Harvest Report

The Sonoma County Winegrape Commission was established in 2006 as a non-profit marketing and educational organization dedicated to the promotion and preservation of Sonoma County as one of the world’s premier grape growing regions. With more than 1,800 growers, SCWC’s goal is to increase awareness and recognition of the quality and diversity of Sonoma County’s grapes and wines through dynamic marketing and educational programs targeted to wine consumers around the world.

Reno Goodale Is In Studio To Introduce Us To The Recently Opened Back Door Bakery In Sunland California

This is a hidden gem. Seek it out. Plenty of free parking in the lot shared by the Burrito Factory and the Chicken place. Outstanding ham and cheese croissants, especially when they are fresh from the oven. Great coffee. Fresh made lemonade. Yummy pastries and breads. Loved the onion mini bagel and the greek salad. Friendly service. Every Sunday at 2 pm there is a great Ukelele Jam. All levels are welcome, and the selection of songs were fun to sing and play along. They are closed on Mondays and are not open for dinner. Make a point to stop by earlier in the day for great eats in Sunland.

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11/14 Carnegie Deli New York, Tall Grass Beef Company

11/14 What's Cookin' Today

Sandy Levine Is The Owner Of Carnegie Deli Of New York And He's Sharing With Us The History and New Creations Of the Famous New York Deli

The Carnegie Deli, one of NYC's culinary landmarks, opened in 1937 in midtown Manhattan across from Carnegie Hall as a 40 seat restaurant. When the original owners retired in 1976, the deli was taken over by a new restaurant group, specifically Milton Parker, who was known as the CPM - Corned Beef and Pastrami Maven. Now in its third generation of owners, the deli is still family owned and operated by Marian Levine, Milton Parker's daughter and her husband Sandy Levine, affectionately known as MBD. (Married Boss's Daughter). Popular New York Times critic Mimi Sheraton really put Carnegie Deli on the map when on March 2, 1979; she named the Carnegie Deli's Pastrami Sandwich the #1 pastrami in New York City against 22 other delis. Thirty years later, in September 2009, Dr. Phil said on his show, "The Carnegie Deli makes the best sandwiches in the world. If you come to New York, you NEED to go to the Carnegie Deli....the food is SPECTACULAR!"

The lines that began that day are still formed today and we still pride ourselves on having the best cured meats in town! The Carnegie Deli cures, pickles and smokes our own meat at our factory in Carlstadt, New Jersey. This sets us apart from the OTHER delis. Our world famous cheesecake is also baked on premises and shipped from coast to coast. We have been featured in countless television and film productions and are proud that we are still acknowledged for having the best pastrami in town. This year we celebrated our 72nd birthday or the equivalent of 5.54 bar mitzvah's! From our humble beginnings as a 40-seat deli, we have tripled in size to the thriving operation we are today, The Carnegie Deli is an authentic New York deli that others often try to imitate, but can never duplicate!

Bill Kurtis, Veteran CBS Newsman Turned Meat Man and Owner of The Tall Grass Beef Company, Is Talking To Us About How We Can Get The Best Beef Around

Founded in 2005 by broadcast journalist Bill Kurtis, Tallgrass Beef Company is the industry leader in the production of grass-fed, grass-finished beef in the United States. After purchasing his 10,000 acre ranch near the town of Sedan, Kansas, Kurtis was compelled to find a sustainable method of raising cattle that was not only good for the environment, but also the animals themselves and the American food consumer. This was the genesis of Tallgrass Beef Company. Today Tallgrass Beef Company is comprised of a network of family farmers and ranchers across the United States that produce grass-fed, grass-finished cattle according to a strict set of protocols. These stringent standards ensure that food consumers are buying the safest, healthiest, most nutritious beef possible.

Tallgrass Beef is a favorite among consumers seeking a healthy, humane source of beef. In addition to being available for purchase by consumers online, Tallgrass Beef became the first grass-fed, grass-finished product served in many of Chicago's finest restaurants, with a roster of clients featuring James Beard Award Winning chefs Rick Bayless (owner of Chicago's Frontera Grill, Topolobampo, and XOCO restaurants), Charlie Trotter, George Bumbaris and Sarah Stegner. Harry Carays, Praire Grass Café, Frontera Grill, and Topolobombo serve Tallgrass. The brand has expanded to the west coast where Tallgrass Beef is available in San Diego, Los Angeles, San Francisco and Seattle.

Tallgrass Beef products are also available in select grocery stores, including Sunset Foods and Fox and Obel in Chicago; Fairway Markets in New York; and Sendik's Markets in Milwaukee. Much like the cattlemen of the old west, Bill Kurtis started Tallgrass Beef with a vision of a healthy, sustainable, delicious beef source for the American consumer. With a steady annual growth rate and a loyal customer following, Tallgrass Beef Company provides customers with a sustainable alternative to traditionally raised and processed beef.

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11/11 Pinks Hotdogs, Top Chef: Chef Dale Levitski, Steve Evans

11/11 What's Cookin' Today

Gloria & Richard Pink, Owners of the famous Pinks Hot Dogs In Los Angeles California Is Talking To Us About The History of Their Beloved Hot Dogs

Pink's is probably the most famous hot dog stand in the country... certainly in Los Angeles! Located near the corner of Melrose and La Brea, Pink's can be found by looking for a crowd of people and following the aroma of fresh meaty chili and soft hot dog buns. Pink's is unlike any other hot dog stand in America. For example, it has its own parking lot attendant (parking is free). It has been in the same location for 71 years. It is not unusual to see a Rolls Royce pull up to Pink's (the chili dog ordered will be for the occupant, not the chauffeur!). Movie stars, well-known dignitaries, struggling musicians, businessmen, housewives, school children... all have savored Pink's Famous Chili Dogs. Paul Pink started his hot dog stand in 1939. It was only a large-wheeled pushcart in those days. The depression was on and money was scarce. Pink's chili dogs, complete with a large warm bun, oversized hot dog, mustard, onions and thick chili sold for 10 cents each. His hot dog wagon was located in "the country", rolling hills of weeds and open spaces. That was the corner of La Brea and Melrose seventy-one years ago! Times have changed, but not Pink's. Oh, in 1946 Paul Pink did trade his hot dog wagon in for a small building (constructed on the vary same spot where the wagon had stood). But the stand hasn't changed since those days. Today, Pink's chili dogs sell for $3.30 each (with inflation and the shrinking dollar, they are a better bargain now than in 1939!). Pink's still gives that very same quality now as then... mouth-watering chili, generously topping an all-beef hot dog with mustard and onions. Quality and service (an average Pink's chili dog can be ordered, prepared and delivered to the customer in less than 30 seconds!) have been the two reasons Pink's has not only survived, but become famous. Pink's Hot Dog Stand is a quick lunch, a nostalgic trip into the past, and a delicious experience. It is definitely a landmark in Hollywood! Do you take phone orders? No, but when you come in, our service is pretty fast, and you'll know the food is fresh (and hot) because you can watch us make it.

Runner-Up On Season Three Of Top Chef, Chef Dale Levistki Is Here To Share With Us His New Food Ideas As The Executive Chef Of "Sprouts" In Chicago

You watch your favorite TV chefs chop, slice and sauté with ease. Meals that would take you hours are prepared in minutes – and they do so without any burnt food or mishaps. Will there ever be a way for you to create those simply delicious restaurant style meals you ooh and ahh over? Top Chef All Star, Dale Levistki is ready to help all families on the go and share his secrets for making those mealtime favorites! Already panicked about the holidays? Time in the kitchen can be even more overwhelming when there are added mouths to feed and in-laws to keep happy. Good food and simple recipes are key, no matter the season! Dale is ready to help get the creative cooking juices flowing and help you create delicious food with fall flavors, all in the comfort of your own home! Dale Levistki is best known as the runner-up on season three of Top Chef. The Chicago native has since made his way back to the Windy City as the Executive Chef of Sprout. Dale got his start in the restaurant business as a Fry Cook in college and fell in love with food. The self-proclaimed meat-and-potatoes” guy loves to focus on a single ingredient and is obsessed with a good sauce.

Movie Guy Steve Evans Gives us the Movie Hits and Misses!

Steve Evans, the Movie Guy, is going to tell us what we need to run out and see and what we can avoid in the movie theaters, this week

So, grab your popcorn, folks! Get your movie news and reviews right here on the What's Cookin' Today show! Steve “The Movie Guy” will take a look at what’s hot at the box office and the new films being released this weekend.

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11/10 Maureen Petrosky, Safeway Culinary Center

11/10 What's Cookin' Today

Maureen Petrosky, Chef And Guest Judge on Food Network’s Iron Chef America Is Here To Give Us Some Tips That Will Help Wtih Preparing For Thanksgiving

When it comes to the holidays, most families feel like they have a lot on their plate, but planning for a turkey feast doesn’t have to be stressful. To help you celebrate and prepare a stress free Thanksgiving feast, our nationally recognized chef and entertaining expert Maureen Petrosky comes to the rescue. She will provide helpful ideas on everything from planning the menu and shopping for deals to presentation, décor and quick clean up tips.

Maureen is a professional chef, author and Lifestyle expert. Maureen has made regular television appearances as a food and wine expert conducting segments relating to hot topics in the culinary industry. Maureen has appeared numerous times on NBC’s The TODAY Show, CNN, CNN Headline News, FOX News Channel, the Food Network, and the broadcast network affiliates across the country, representing her own projects as well as appearing as an on-air spokesperson for Better Homes and Gardens, and as a Contributing Editor for Bon Appétit magazine. Most recently Maureen has appeared as a judge for Food Network’s Iron Chef America. In addition, Maureen appears on many webisodes for different television networks and magazines and has hosted DVD series for both PBS and Cuisinart. Maureen is also featured on numerous radio programs and is the featured Wine Expert for “A Chef’s Table” on National Public Radio. Maureen authored her first solo lifestyle book, The Wine Club, A Month-by-Month Guide to Learning About Wine with Friends. The book includes her best recipes as well as wine and entertainment tips. She has contributed as a freelance writer covering food, wine, travel, and the restaurant scene for CNN Interactive, Bon Appétit, Better Homes and Gardens, Wiesner Publications, vinesugar.com, vino.com, Newcomer Magazine, and The Wine Report. Currently, she has a regular wine column in NJ Life Magazine and most recently has been writing for Scripps Networks Inc.’s FoodNetwork.com and FineLiving.com.

Executive Chef Jeff Anderson Safeway’s Culinary Center Tells Us About The New Products From Safeway And Great Ideas On How To Use Them The Best

Chef Jeff Anderson is a graduate of the prestigious Culinary Institute of America in Hyde Park, NY, and is always eager to share his extensive culinary knowledge. He participates in many consumer culinary events offering cooking tips and easy recipes to help consumers create better home-cooked meals. As the Executive Chef of Safeway's Culinary Center, Jeff is responsible for developing new recipes and product ideas. In his role, he educates consumers about Safeway's newest products shows how to use them in fresh and creative ways. The father of two, Chef Jeff is passionate about creating recipes that are delicious, affordable and simple for busy families to prepare.

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11/08 Somerdale English Cheese, Chef Hugh Acheson

11/08 What's Cookin' Today

Somerdale English Cheese's West Coast Sales Manager April DeWinter Is Talking With Us About There Newest Flavors

The Barber family are the sole guardians of the last traditional pint starter culture. This pint starter culture comes from the local area in the south west of England, meaning you have a cheddar that is made in the home of cheddar with a culture that has been developed in the local area, it does not get more original than that!

The attention to detail is the secret that drives the Barber family to make the best cheese; and is unrivalled by any other producer in the world.With this attention to detail and the use of the traditional pint starter cultures you will not find any unsavory ‘farmy’ flavours and the complexity of structure and taste is the best there is. As well as cheese makers the Barber family are also farmers, looking after 2000 cows over 2500 acres producing milk for the dairy.You will not find a better more authentic cheddar anywhere in the world. SOMERDALE INTERNATIONAL Unit 3H,Westpark 26, Chelston,Wellington, Somerset TA21 9AD


Chef Hugh Acheson Owner of four Restaurants, of Five & Ten, the National, Gosford Wine and Empire State South, Talks About His New Menu

Hugh Acheson is the chef/partner of Five & Ten, the National, Gosford Wine and Empire State South (opening June 2010). Born and raised in Ottawa, Canada he started cooking at a young age and decided to make it his career after taking a very long time to realize that academics weren’t his thing. At age 15, he began working in restaurants after school and learning as much as possible. Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa, and in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant, where he found a love of the simple, pure and disciplined.

Taking these experiences, Hugh developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant Five & Ten in March of 2000.

Since 2000, Hugh has gone on to open Gosford Wine in 2004 with sommelier Ben Giacchino and The National in 2007 with fellow chef Peter Dale. Adding to his list of dining establishments, Hugh will open an Atlanta based restaurant, named Empire State South in the summer of 2010.

Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the AJC Restaurant of the Year (2007), a four time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010) and a 2007 Rising Star from StarChefs.com. Chef Mario Batali chose Hugh as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World Leading Master Choose 100 Contemporary Chefs.

In addition to running two restaurants, a wine shop, and opening a new restaurant Hugh is writing a cookbook titled A New Turn in the South: The Cuisine of Hugh Acheson. This book is to be published by Clarkson Potter in the fall 0f 2011.

But that is to everyone outside of Athens. To Athens he is a guy who owns those restaurants, has one eyebrow, a wife far better looking than he is and two young children who are the apple of his eye.

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11/07 Rued Winery, Chef Tyler Florence, Chuck Hughes: CHUCK'S WEEK OFF: Mexico

11/07 What's Cookin' Today

Steve Rued The Winemaker At Rued Winery Talks With Us About Their Newest Releases

Steve Rued is the fifth generation of his grape-growing family, and the first generation to make wines from the grapes his family farms in Dry Creek Valley and Russian River Valley. Raised on his family’s vineyard in Dry Creek Valley, Steve graduated with a degree in fermentation science from UC Davis. He learned to make wine from a master winemaker, Mike Lee, formerly of Kenwood Vineyard. Steve worked with Mike from 1995 until 2005, first as enologist, and from 2000 as winemaker. “During my tenure, Kenwood also bought grapes from our vineyards, giving me the opportunity to have full-size production trials of our grapes made into wine before beginning our own commercial venture in 2000,” said Steve. The Rued Winery in Dry Creek Valley was completed in 2006. Concurrently, he also works as winemaker for a prominent winery in Napa Valley. Rued Family Growing Grapes in Sonoma County Since 1882 Wines produced by the Rued family begin with the land, first planted to vines by Steve’s great, great grandfather in the Russian River Valley in 1882. The Dry Creek Valley estate vineyard was first planted in the 1930s and has been farmed by Steve’s father, Richard, since 1957. Richard replanted and expanded the vineyard in 1965.

Food Network Personality Chef Tyler Florence Talks With Us About Joining Up With Alexia Foods To Create Quick And Healthy Family Meals

Tyler Florence is regarded as one of America's most important culinary voices. Most recently, he hosted season two of Food Networks The Great Food Truck Race, and has starred in television programs including How to Boil Water, Food 911, Tyler's Ultimate and numerous other shows and specials. He is also a regular guest on CNN, NBCs TODAY Show, Good Morning America, The View and more. Tyler Florence knows it can be difficult to find time to enjoy a flavorful and nutritious meal together as a family. This celebrity chef and TV host has teamed up with Alexia Foods to help viewers prepare quick, gourmet-inspired meals with the help of all-natural side dishes that go from freezer to table in less than 20 minutes.


Chuck Hughes Is The Host Of COOKING CHANNEL'S CHUCK'S WEEK OFF: Mexico And He Shares With Us What He Has Planned This Season

The multi-talented and always entertaining Chuck Hughes, returns to the Cooking Channel this November in his new series Chuck’s Week Off: Mexico, premiering Tuesday, November 8th at 10:30pm ET/7:30pm PT. Chuck, taking a break from the daily grind of running his two restaurants, trades in his black t-shirt and apron for a pair of shades and sunscreen as he travels to Mexico, making his way across the country in search of culinary adventures and authentic Mexican food. Cruising around in an open-air jeep, Chuck will drive coast to coast living out once in a lifetime experiences and eating amazing food. Each episode Chuck visits a different part of Mexico as he dives into three food-related adventures, from whipping up his own ice cream, to hunting for grasshoppers to eat as a snack. Unable to merely be a visitor, Chuck rolls up his sleeves and works with talented, passionate locals at every turn as he discovers and tastes local foods that leave him buzzing with excitement and hungry for more. In the season premiere, Chuck heads to the alluring backdrop of Cabo San Lucas, where he makes a mouth-watering lobster omelet and builds a traditional Baja cooking tool made from old farming equipment.

Chuck’s journeys in Mexico also take him to Guadalajara where he sinks his teeth into the city’s famous torta ahogadhas, pork sandwiches that are drowned in chili sauce. Then, he visits the town of Loreto, where he figures out what goes into El Rey Del Taco’s famous fish tacos. During his stay in Loreto, Chuck also receives a lesson from Mexican cowboys on how to make ranchero cheese and their authentic beef jerky, and all of this before he dives for chocolate clams and takes part in a traditional Mexican clam bake. Finally, in Mexico City, Chuck meets the legendary tattoo artist Indio Reyes at his favorite lunch spot, where he reveals his plans for Chuck’s latest tattoo. Chuck Hughes is the multi-talented star of Cooking Channel’s Chuck’s Day Off and the owner and chef of Montreal hot-spot Garde Manger. His unbridled passion for entertaining translates into both unforgettable food and captivating television. Chuck loves food. So much that his favorites are tattooed on his arms: bacon, lemon meringue pie, lobster and arugula just to name a few. After going to culinary school and working in some of the hottest restaurants in town he partnered with his two best friends and opened Garde Manger to rave reviews and packed seating. This summer Chuck and his partners opened their second restaurant in Montreal – Le Bremner.

Chuck can also be seen on the current season of The Next Iron Chef: Super Chefs, as he joins an all-star caliber group of chefs battling it out for the title of Next Iron Chef, including Alex Guarnaschelli, Anne Burrell, Marcus Samuelsson and Geoffrey Zakarian, among others.

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11/04 Monterey Chocolate, Chef Tyler Florence, Colm Meaney

11/04 What's Cookin' Today

Chris Bickel, Owner Of Monterey Chocolate Is Joining Us To Talk About Their Newest Line Of Chocolates

All of our chocolates begin with the finest, 100% organic, fair-trade and sustainable ingredients available. We source the majority of our fruits and nuts from local farms, insuring the freshest product possible. No preservatives or extracts are ever used within our products. We seek to provide the ultimate chocolate experience for our customers. As the weather begins to cool, we have added the option to have your order shipped with FedEx Ground service. If you are having your order shipped where the weather is still warm, please select Next Day or 2 Day as the shipping option and we will gladly pack your order in an insulated shipping container with frozen gel packs. For us to guarantee our product against melting, Next day shipping is required.

Food Network Personality Chef Tyler Florence Talks With Us About Joining Up With Alexia Foods To Create Quick And Healthy Family Meals
Tyler Florence is regarded as one of America's most important culinary voices. Most recently, he hosted season two of Food Networks The Great Food Truck Race, and has starred in television programs including How to Boil Water, Food 911, Tyler's Ultimate and numerous other shows and specials. He is also a regular guest on CNN, NBCs TODAY Show, Good Morning America, The View and more. Tyler Florence knows it can be difficult to find time to enjoy a flavorful and nutritious meal together as a family. This celebrity chef and TV host has teamed up with Alexia Foods to help viewers prepare quick, gourmet-inspired meals with the help of all-natural side dishes that go from freezer to table in less than 20 minutes.


Actor Colm Meaney Is Starring In The New AMC Original Western Series “HELL ON WHEELS” and He's Telling Us All About It

A Western About Rebuilding A Post Civil War America From The Network That Brings You “Mad Men,” “Breaking Bad,” And “The Walking Dead,” “Hell on Wheels” captures the intensity and inspiration of the American West at a time when nothing less than the future of the nation was at stake. It is the story of Confederate soldier Cullen Bohannon (Anson Mount) and his quest for revenge over the wartime death of his wife. It chronicles a potent turning point in our nation's history; the hardships of reconstructing the post-Civil War North and South and the simultaneous construction of the transcontinental railroad in an effort to connect the East and West. “Hell on Wheels,” premiering Sunday, November 6, 2011 at 10PM ET/PT, transports audiences back to post Civil War America and examines the struggles and hardships of rebuilding and repairing our country after the bloodiest war on American soil. The series examines the railroad's institutionalized greed and corruption, the immigrant experience, the plight of the newly emancipated African-Americans during Reconstruction, and the ravaging of the Native American land and people, in the name of progress.

Movie Guy Steve Evans Gives us the Movie Hits and Misses!

Steve Evans, the Movie Guy, is going to tell us what we need to run out and see and what we can avoid in the movie theaters, this week

So, grab your popcorn, folks! Get your movie news and reviews right here on the What's Cookin' Today show! Steve “The Movie Guy” will take a look at what’s hot at the box office and the new films being released this weekend.

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11/03 Marine Toys for Tots, Food Network Chef Robin Miller

11/03 What's Cookin' Today

Pete Osman, President and Chief Executive Officer for the Marine Toys for Tots Foundation Is Talking With Us About How We Can Help Make A Child's Christmas

The holidays offer a time of hope and excitement for children across America. Unfortunately, with the economy still struggling and unemployment and foreclosures running rampant, millions of American children risk disappointment Christmas morning. Their parents are increasingly turning to the Marine Toys for Tots Foundation, who is receiving an increased number of requests for gifts this year. But while requests are rising, donations are declining because fewer families have the extra resources to purchase toys for donation.


Here To Give Us 500 Quick Meal Options Is Author Of Robin Takes 5 And Celebrity Chef Robin Miller

Robin Takes 5: 500 Recipes, 5 Ingredients or Less, 500 Calories or Less, 5 Nights a Week at 5:00 PM. Everyone’s hungry and it’s takeout or fakeout, meaning grabbing a processed meal from the fridge or freezer and giving it a zap in the microwave. She offers a third option—actually 500 of them, in Robin Takes 5. Robin has fifteen years of experience as a food writer and nutritionist and is the author of the bestselling cookbook Quick Fix Meals. She is the host of Quick Fix Meals with Robin Miller.
Robin's recipes and nutrition features can be seen regularly in Cooking Light, Health, Shape, Men's Fitness, and Toddler magazines. She also provides recipes to the American Heart Association, The American Institute for Cancer Research, and Weight Watchers.
Robin has been a guest on hundreds of local and national television and radio programs. She has hosted home videos (for Jane Fonda), cable television vignettes (for Food Network and a variety of food companies) and spoken at media events in various markets nationwide. Currently, she appears on local, network and cable television. Programs of particular interest include: The Early Show) (CBS), Regis & Kelly, The View, The Today Show (NBC), Good Morning America (ABC), CNN, ABC's Eyewitness News, CBS Evening News, Fox News Channel, Food Network, Discovery Channel, Health Network, and Joan Lunden's Women's Supermarket Network.
She has written eight books: Robin to the Rescue (Taunton, 2008), Quick Fix Meals with Robin Miller (Taunton, 2007), Picnics (Clarkson Potter, 2005), Verdure (Clarkson Potter, June 2001), The Newlywed Cookbook< (Sourcebooks, 1999), The Daily Soup (Hyperion, 1999), Jane Fonda, Cooking for Healthy Living (Turner, 1996), and The Newlywed Cookbook (R&E Publishers, 1991).

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11/02 Larry Lipson, Bugatta Restaurant & Bar, KFC Fights World Hunger

11/02 What's Cookin' Today

Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds

Reporting from Costa Rica, CRN's international wine correspondent Larry Lipson will tell us about his latest Wine finds, including wines UNDER $10!Larry always has something cooking up at the Lipson Institute of Advanced Wine Studies!

Larry forages all of Costa Rica for the absolute best wines. No region is spared from his intense search. No mountain or range or valley is safe from his reach. He leaves no grape unturned, this man of passion. Wine is his life. His love for wine is only paralleled with his love for his lovely partner in wine, Lillian Lipson.Be fully prepared for this master of vino as he shares his food and wine pairing techniques and experiences with you on this great day in America - and the world.

Anat Escher, Owner of Bugatta Restaurant & Bar, Is Talking To Us About The New Re-Opening of Her Restaurant

Melrose Avenue gets a sophisticated new nightlife destination with the opening of Bugatta Restaurant & Bar. Previously The Bungalow Club, owner Anat Escher decided to close her flagship establishment (Escher also owns Barbarella Neighborhood Bar & Kitchen in Silverlake) after 10 successful years. Now, after several months of renovation, Ms. Escher and TBC Management are ready to introduce an exciting new restaurant and bar.

“The neighborhood has changed and the timing seemed right to start a new adventure,” explains Ms. Escher. “I felt after 10 years, it was time to head in a new direction—to create something relaxed and contemporary yet urbane and sophisticated. Bugatta captures the essence of what locals want, a great bar and lounge, amazing outdoor patio and a restaurant that’s elegant yet casual.” Ms. Escher designed the interiors herself. Expansive doors now open up to the bustling corner of Melrose and Formosa giving an immediate urban feel, while intimate patio seating welcomes patrons in. Upon entering the chic lounge area, a spacious bar seats up to 20 and is flanked by dark metallic leather booth seating with custom made tables -- a perfect gathering place for after work cocktails or dinner with friends. The atmospheric outdoor restaurant & lounge contrasts with its airy, lofty feel. Intimate cabanas are swanked with light fabrics and mood lighting. White washed floors, custom made tables, casual bamboo chairs and white leather booths fill the middle of the open-air lounge. A white sheer canopy above allows in the shimmering moonlight. The menu is designed to be a shared and social experience. Bugatta offers a wide array of tapas style choices; highlights include sushi grade Ahi Poke and the refreshing Corn Mango Salsa Atop the Jumbo Lump Crab Cake. There are 4 different bruschetta options; the stand-out is the Fig Pistachio with Red Wine Pomegranate Figs & Pistachio Butter. Savory Skewers are featured with 4 different selections as well, the most popular being the Fillet Mignon with Cherry Tomatoes and a Red Wine Demi Sauce. The menu also offers generous sushi rolls, ranging from Spicy Tuna to Shrimp Tempura and the exceptional Tropical Roll. Large dish options include Pan Roasted Chicken Breast; sweet potato puree, sauté spinach, caramelized onions & arugula chips, and the King Salmon; roasted mushroom risotto, chardonnay bur blanc. Various grilled steaks are available as well as the Thai Noodle Fillet Mignon.

Manager Of Public Relations With KFC, Rick Maynard, Shares With Us The Details On KFC Fights World Hunger

It’s a slam dunk for the fight against world hunger. Former sportscaster and broadcasting legend Billy Packer helped “tip off” KFC’s World Hunger Relief Campaign at a local fundraiser in Charlotte, N.C. last week. The event, which featured an autograph and photo session with Packer and other celebrities, is one of many planned at KFC restaurants around the world, each with the goal of raising money to feed the hungry.

Through November 20, 2011, consumers coast to coast are encouraged to make a donation at participating KFC® restaurants (no purchase necessary). Every dollar raised will go directly to fighting hunger around the world. The world’s largest chicken restaurant chain has been a part of Yum! Brands’ annual campaign since 2007, with a goal of raising awareness, volunteerism and funds for the United Nation’s World Food Programme (WFP) and other hunger relief agencies. The effort spans 110 countries, 38,000 KFC, Pizza Hut and Taco Bell restaurants and over one million employees.

“Ensuring that everyone has the opportunity to have a good meal each day has been a big part of our mission since the launch of World Hunger Relief in 2007,” said KFC General Manager John Cywinski. “Knowing that nearly one billion people around the world go hungry daily is unacceptable, and we’re proud to be involved in this global effort to move people from hunger to hope.”

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11/01 Lucas & Lewellan, Campbell's Culinary Institute, Actor Patrick Muldoon

11/01 What's Cookin' Today

Grape Grower Louie Lucas Talks To Us About His Newest Releases From Lucas & Lewellan

Originally from the Central Valley of California, Louis Lucas is one of California's premier grape growers. He literally grew up in the business. His father, son of Croatian immigrants, was a leading table grape grower in California for decades. Louis is best described as an innovator and a master at utilizing a variety growing practices and techniques. His vast knowledge and viticulture expertise span over 35 years, making him a sought after speaker, consultant, Louis has sold wine grapes to many wineries over the years including: Sebastiani, Korbel, Chateau Montelena, ZD, Wente Brothers, Ridge, Callaway, Bargetto, Kendall-Jackson, Robert Mondavi, Steele, Rusack, Fess Parker, Sunstone, Dan Gehrs, Austin Cellars, Foxen, Sanford, Viansa, Fiddlehead, McKeon-Phillips, Rideau and Bonny Doon.

Chef Thomas Griffiths Is Senior Executive Chef Dir of Campbell's Culinary Institute And He's Sharing With Us How The New Institute Came To Be And He Has Planned



Campbell Soup Co. (CPB: News ) appointed Thomas Griffiths as Senior Executive Chef and Director of Campbell's Culinary Institute, effective February 16. Griffiths joins Campbell from the Culinary Institute of America, where he served as Associate Dean of Global Cuisines and is one of approximately 60 Certified Master Chefs in the United States. Griffiths will be responsible for heading Campbell's Culinary Institute—the company's global culinary organization. The chefs in the Culinary Institute provide the inspirational culinary voice for Campbell and use their expertise to create recipes for new products, develop menu concepts for foodservice operators and generate other product innovations.

Actor Patrick Muldoon, Who Plays "Austin Reed" on NBC's "Days of Our Lives", Is Here To Talk With Us About The Show

Born and raised in San Pedro, California, Patrick Muldoon attended the University of Southern California and played football for the Trojans. He started his career in the entertainment business as a model for Calvin Klein. Soon thereafter, he tried acting, and it became his life-long passion. He made his small screen debut as Matt on Who's the Boss? with Tony Danza, and went on to play Jeffrey Hunter, who famously broke up Kelly and Zack in NBC's Saved By the Bell. Patrick's career took off when he originated the role of Austin Reed on NBC's Days of our Lives and won the Soap Opera Digest award for best new comer. After leaving Days, he became a series regular on Fox's Melrose Place and then received his first big screen break, playing Zander Barkalow in Paul Verhoven's Starship Troopers .

While doing a decade of movies and television, Patrick also turned his attention to song writing. He is the lead singer of the band, The Sleeping Masses, as well as a solo artist and writer for other musical acts. Many films and television programs have featured Patrick's songs, most notably The Hills and Jessica Biel's Powder Blue. Patrick is also VP of development for the production company Eclectic Pictures (Playing the Field, Trust, Lovelace), and plays the lead in Millennium Picture's big screen release of Spider's 3-D, coming out in 2012. But, most importantly, he has reprised his role as Austin Reed on NBC's Days of our Lives returning to the part that first put him on the map.

DAYS OF OUR LIVES: "Like sands through the hourglass, so are the days of our lives." For over one-third of a century, those words have introduced and underscored one of daytime drama’s rare mainstays. NBC’s "Days of our Lives" first premiered as a half-hour drama in 1965 and expanded to an hour 10 years later. Today, it remains a favorite among viewers of daytime television serials.

In its 46 years, "Days of our Lives" has garnered numerous Emmy Awards and nominations, as well as multiple Soap Opera Digest and People’s Choice Awards. The show’s success derives from its consistent commitment to excellence in writing and storytelling - supported by a diverse ensemble of performers - and an uncanny knack for anticipating viewer interests. With its mix of classic genre traditions and groundbreaking narratives reflecting modern life, "Days of our Lives" remains a perennial favorite among viewers of all ages.

"Days of our Lives" is set in the fictitious midwestern town of Salem. The core families are the Bradys, the Hortons, and the DiMeras, and the multi-layered storylines involve elements of romance, adventure, mystery, comedy and drama. “Days of our Lives” is produced by Corday Productions Inc. in association with Sony Pictures Television. Ken Corday is Executive Producer, and Greg Meng and Noel Maxam are Co-Executive Producers. Marlene McPherson and Darrell Ray Thomas are the Head Writing team.


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