What's Cookin' Today on CRN

Wednesday, January 18, 2012

01/18 Larry Lipson, Award-Winning Cook Kristina Vanni, Melissa d'Arabian of the Food Network

01/18 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!

Tuesday, January 17, 2012

01/17 Oregon Pinot Gris Marketing Group, Phoenix Visitors Bureau, 23rd Annual Culinary Evening, Chef Michael McCarty

01/17 What's Cookin' Today

Jo Diaz Of Oregon Pinot Gris Marketing Group Talks To Us About Their Recent Launch

This select few Oregon Pinot Gris wineries have banded together, not to have meetings and decided who, what, when, and where. No siree... This one is solely created with the idea that Oregon needs to be known for more than Pinot Noir. And, since Pinot Gris is the second largest wine grape varietal grown in Oregon, it makes sense to begin with this, the most obvious of varieties. Yes, Oregon grows many fabulous varieties, like Riesling and Gewurztraminer; but they're less likely (due to their eclectic flavors) to cause a popularity swing. Pinot Gris is already on the rise for being more mainstream and already enjoyed by many, many wine consumers. This group's purpose, or mission if you will, is for raising awareness that Oregon grows more than Pinot Noir, as they take on the second most popular grape to be grown in their great state of Oregon... Pinot Gris. They're also about showing the diversity and complexity of what Oregon has to offer. In the next year, we plan to shed a lot of light on this versatile-with-food-friendly variety.

Doug MacKenzie, Director of Communications Of The GREATER PHOENIX CONVENTION & VISITORS BUREAU Talks To Us About What Pheonix has in Store

“Celebrate the Arizona Experience,” has been a year-long commemoration with activities and events culminating with “Happy Birthday Arizona!” on Arizona’s official centennial date. This day long series of events and commemorations will happen on Arizona’s 100th Statehood Day – Tuesday, February 14, 2012. Year-long events include “Centennial Best Fest”- a “Best of Arizona” series of festivals to honor the state’s diverse culture, art and more - as well as signature projects in Phoenix including Arizona Centennial Museum, an interactive museum showcasing the past, present and future of Arizona; and Washington Street being named as Centennial Way highlighting many of the historical elements and buildings along the path. CityScape is now home to the downtown Phoenix central business district’s first electric car charging station with the installation of an NRG Energy eVgosm system in the underground parking garage at One E. Washington Street. The charging station will allow up to two electric vehicles to be charged at once. The 240-volt charging docks can provide an electric vehicle with up to 25 miles of range for every hour of charge. An additional charging station will be installed in the west parking garage in January. CityScape is providing the charging station at no cost to electric vehicle owners. The station is part of the eVgo network which is NRG Energy’s privately funded electric vehicle charging infrastructure. Celebrate Arizona’s 100th anniversary of statehood by getting married by the Chief Justice of the Arizona Supreme Court on the steps of the State Courts Building on Valentine’s Day, February 14, 2012. All Clerks statewide are issuing licenses for this event and several of them will attend the ceremony in Phoenix. For the cost of a marriage license ($72), couples can have a wedding ceremony and be part of AZ’s history. Licenses are available to residents, non-residents and tourists alike who meet the requirements of Title 25 of Arizona’s statutes related to marriage.

Celebrity Chef Celestino Drago Talks With Us About The 23rd Annual Culinary Evening with the California Winemasters

Chef Celestino Drago has played an integral role in the ever-evolving dining scene in Los Angeles for over two decades. Hailing from Sicily, Celestino has become one of the city's and the country's most lauded Italian chefs, with honors ranging from Food & Wine Magazine selecting him as a “Best New Chef” to being an invited guest chef at the James Beard House in New York on multiple occasions. From his affable demeanor to his inventive and delicious takes on Italian fare, Chef Celestino Drago has helped lay the groundwork for Italian cuisine in America today. Before launching his restaurant empire in Southern California, Celestino attended mechanical school in Italy while simultaneously working at a restaurant in the city of Pisa called Pierino. It was there that realized he “loved everything about the restaurant business.” Recognizing his culinary potential, the chef at Pierino worked closely with him and, in just three short years, Celestino took over as chef. In 1979, Celestino was hired as chef at Los Angeles Italian restaurant, Orlando Orsini, prompting him to leave Italy to embark upon a new culinary career in the United States. After working at Orlando Orsini, Celestino worked at Spectrum Foods before opening his first restaurant, Celestino, in Beverly Hills. After receiving high praise, he was encouraged to open another restaurant, Drago, on bustling Wilshire Boulevard in Santa Monica. Drago was met with rave reviews and has consistently been rated in the top 5 Italian restaurants in Los Angeles since its opening. It was Celestino's success at Drago that led to his subsequent ventures which include his artisanal bakery, Dolce Forno, the quintessential neighborhood restaurant, Enoteca Drago, the more upscale eatery, Il Pastaio, in Beverly Hills and most recently, Drago Centro in Downtown Los Angeles. Celestino’s cuisine is deeply rooted in his childhood home in Sicily and since his arrival in Los Angeles, he has been delighting diners with dishes that hearken back to his home country―dishes imbued with the heritage and authenticity of true Italian fare. Celestino has been touted as one of the Best Italian Chefs in the United States by Bon Appétit and Los Angeles Times Restaurant Critic S. Irene Virbila has called Celestino, "one of the best-known Italian restaurateurs in Southern California." Drago Ristorante is located less than one mile from the beautiful Pacific Ocean in Santa Monica and has become known as an epicenter of Italian cuisine in Southern California. Owned and operated by celebrated Chef Celestino Drago, Drago Ristorante opened in 1991 and has been wowing culinary critics, neighborhood foodies and destination travelers ever since. Envisioned by Drago and designed by renowned interior designer Brent Saville, the restaurant exudes understated, casual elegance. With daily specials reflecting seasonal changes, the restaurant has earned its spot as one of the city's favorite dining destinations

Michael McCarty, Owner of "Michael's Santa Monica", Talks About His participation in the month long California Restaurant Month.

Michael McCarty opened Michael's Santa Monica in 1979, at the age of 25. An instant success, it remains one of the most acclaimed and popular restaurants in the United States, as has the New York branch of Michael's which opened in midtown Manhattan in 1989. From the beginning, Michael and his team have dedicated themselves to offering their guests the finest food and wine, presented with casual yet impeccable service in rooms—and, at Santa Monica, a legendary garden patio—filled with modern art treasures. An American restaurant, Michael's is renowned for developing a classic contemporary cuisine that constantly evolves with new ideas and ingredients. Wine aficionados and beginners alike will find a world of outstanding, intriguing selections on the award-winning wine list, which includes more than eight hundred labels from California, France, Italy, and other wine-growing regions—as well as the latest vintages from The Malibu Vineyard, McCarty’s own winery featuring grapes grown on the hillsides surrounding his Pacific-view Malibu home. Michael was raised in Briarcliff Manor, New York and Rockford, Illinois. His parents' frequent parties and array of great friends gave him an early appreciation for stylish hospitality and good American food. He attended the Hill School in Pottstown, Pennsylvania, and lived in Rennes, France for a year as part of the Andover-Exeter School Year Abroad program, during which he experienced for the first time the artistry, quality, and joie de vivre of French dining. He went on to study cooking, wines, and hotel and restaurant management in Paris, earning diplomas from the Ecole Hoteliére de Paris, the Cordon Bleu, and the Academy du Vin. In 1974, he returned to the United States, attended Cornell's Summer Hotel Program, and earned a Bachelor of Arts in the Business and Art of Gastronomy from the University of Colorado at Boulder. Michael is married to the painter Kim McCarty, and they have two grown children, daughter Clancy and son Chas. They split their time between Malibu, California, where they live in a hillside home surrounded by The Malibu Vineyards; and an apartment high above Michael's New York. Devoted followers and patrons of the arts, the McCartys are deeply involved in organizations including the Museum of Contemporary Art (MOCA), Los Angeles; the Los Angeles County Museum of Art; the Santa Monica Museum of Art; the Whitney Museum of Art, New York; the Museum of Modern Art, New York; The Music Center/Disney Hall/Performing Arts Center of Los Angeles County; and the Armory Art Exhibition, New York.

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Monday, January 16, 2012

01/16 Pigs & Pinot, Ranch Restaurant & Saloon, Napa Technology

01/16 What's Cookin' Today

Charlie Palmer, Restauranteur Is Talking With Us About The 7th Annual Celebration "PIGS & PINOT" From March 23-24, 2012 at Hotel Healdsburg

Chef Charlie Palmer invites you to the 7th Annual Celebration of Pigs & Pinot, March 23-24, 2012 at Hotel Healdsburg. The celebratory weekend offers a series of intimate dining and educational events hosted by Chef Palmer. A cast of Master Sommeliers and international celebrity chefs will showcase some of the world’s greatest Pinots with perfect pork pairings. All net proceeds from the Pigs & Pinot benefit Share Our Strength and Here For Them’s “Russ’s Kitchen”.

Exec Chef Of The Newly Opened "Ranch Restaurant & Saloon", Michael Rossi, Is Here To Talk About What Can Be Found On The Menu

THE RANCH Restaurant will feature true American regional cuisine. We’re cooking from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of the farm. We will honor California’s great ranches, farms and dairies, the artisan bread bakers and cheese and wine makers. Our seasonally driven menu will showcase the freshest produce in season- as nature intended. The emphasis will be on farm to table, fresh organically grown fruits and vegetables from local farms and from our own ranch in the Santa Ana Mountains. You can look forward to mountain lamb flown in from Colorado; steaks and beef from the highest quality ranches in the U.S. And seafood sourced from those who ensure the sustainability and the bounty of our oceans. The dining experience will be in an atmosphere of comfort and truly old-fashioned genuine hospitality. THE RANCH’s wine program will feature an extensive and complete cellar and a world class selection of wine served in a friendly "non-intimidating" style. The restaurant's bar will feature a large selection of wines by the glass along with selected hand-crafted draft beers and the latest in mixology with fresh ingredients and great flavors. Don’t fret, there will also be plenty of cold longnecks in THE RANCH Saloon to cool down with after dancing the two-step, line dancing, or learning the California state dance, the “west coast swing” to your favorite country artists! The sixth floor of the 200,000 square foot Extron Electronics corporate headquarters is home to THE RANCH's wine cellar, a world class 18 seat “classroom kitchen” and a 50 seat private dining room complete with its own wine cellar. The sixth floor also features a 200 seat banquet and meeting facility with amazing views of the Disneyland Resort®, Angels Stadium, Honda Center and the city of Anaheim.

Michael Jordan, Master Sommelier, CWE THE RANCH - Vice President Food & Beverage
THE RANCH Saloon will feature the best in live country music on a 40' concert stage with a state of the art Meyer sound system and a custom made 47' x 26' dance floor in a small club venue with an intimate atmosphere. Prime country music entertainers will be in concert on select dates with the best in local country music bands on select nights of the week. A DJ will be providing the best in classic and current country music for dancing nightly. Our guests will have a chance to learn the classic two-step, west coast swing and of course line dancing from top country dance instructors! THE RANCH Saloon will honor my love of dancing to country music and the history of country music in Nashville and California. THE RANCH will pay homage to the old Crazy Horse Steakhouse & Saloon and the old Palomino Club. It will become a tradition as those clubs did with the top country musicians of the day playing small venues "up close and personal." They loved playing so close to the crowd. Some of the best shows ever were in those places. We were inspired by their performances, the great shows and the good times. This will become common place at THE RANCH! We will stay true to our roots giving country music a home in Orange County!

Nick Moezidis Head Of Napa Technology Sales & Marketing Is Talking With Us About The Newest Technology Behind Serving Great Drinks

Nick Moezidis, cultivated his breadth of multi-disciplinary talents and leadership at Fortune 500 companies such as Eastman Kodak, Hewlett Packard Co., and within successful start-ups Brocade Communications and Tasman Networks. Over the course of his sixteen years of Sales, Support and Marketing leadership, Moezidis has led numerous company and industry-leading innovations and new technologies. A graduate from Pepperdine, Moezidis heads the Napa Technology Sales & Marketing endeavors with sharp focus on creativity and results.

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Friday, January 13, 2012

01/13 "Ciao Italia with Mary Ann Esposito", "Heat Seekers",

01/13What's Cookin' Today

Mary Ann Esposito, Host PBS Series "Ciao Italia with Mary Ann Esposito", Shares With Us Everything There Is To Know About Italian Food

As we wind down from the hustle and bustle of the holidays relaxation and spending time at home with loved ones are what’s on the menu… Get-togethers are the perfect time to revisit the classic comfort foods from Grandma’s Italian kitchen! And who knows comfort food better than the “Nona”?! Mary Ann Esposito, that’s who! Mary Ann KNOWS Italian food…, She can show you the easy way to say “Buon Appetito” to great food and a sense of well-being, with simple recipes and a few authentic Italian ingredients.

Station Note: This interview is provided by the “Legends from Europe”—a partnership of associations representing the producers of five regional Italian aged cheeses and hams

Mary Ann Esposito: Authenticity, history, tradition. Those three words define Mary Ann Esposito and the signature cooking style that has made her one of America's most loved television chefs. As the creator and host of the nationally televised PBS series, Ciao Italia with Mary Ann Esposito™, Mary Ann has brought those values to millions of Americans. This year, the series celebrates its milestone 23rd season, making it the longest running cooking series in television history. For Mary Ann, the art of Italian cooking is a way of life. As a little girl growing up in Depew, New York, she watched her two Italian grandmothers create wonderful Italian dishes. Both Nona’s, one Sicilian and one Neapolitan, were Italian natives and professional cooks. This upbringing instilled in Mary Ann a deep appreciation for Italian food and culture. But it was a pivotal trip to Italy that made her ponder hosting a television program to share her love. Thus, Ciao Italia was born. Through Ciao Italia and appearances on other television programs like The Today Show, Regis and Kelly, QVC, the Food Network, Discovery Channel, and FOX (…not to mention Martha Stewart Radio, RAI International, The Victory Garden, Simply Ming, and so many others!), she has been able to share the cooking lessons she learned as a child with audiences around the world. Mary Ann has worked beside world-renowned chefs like Julia Child, Todd English, Daisy Martinez, Sara Moulton, Jacques Pepin, Martin Yan and countless others who share the same passion for cooking.

Countless organizations have recognized Mary Ann for her efforts to preserve the traditions surrounding Italian food and culture. Johnson and Wales University presented Mary Ann with their Distinguished Author Award. St. Anselm College bestowed an honorary doctorate for her dedication to teaching and preserving authentic Italian cuisine. Most recently, the Italian Trade Commission further distinguished Mary Ann by naming her a 2010 Hall of Fame honoree. The Order Sons of Italy in America (OSIA) honored Mary Ann with the 2009 Lifetime Achievement in the Culinary & Cultural Arts of Italy award. To promote the rich history and customs of Italian Americans, Mary Ann is involved with both OSIA and the National Italian American Foundation (NIAF). As a NIAF member, Mary Ann has appeared as a spokesperson for the foundation’s public service announcements. She has filmed other NIAF members as guests on her show, including the late NIAF Chairman Dr. A. Kenneth Ciongoli. Mary Ann’s participation in OSIA and NIAF are part of Mary Ann’s inspiration to create the Mary Ann Esposito Foundation. The goal of the Foundation is to continue the tradition of Italian cooking in the United States by providing scholarships to the next generation of authentic Italian chefs in the United States. Mary Ann has also written 12 cookbooks. Her most recent, Ciao Italia Family Classics

Chefs Roger Mooking and Aarón Sanchez Hosts Of The Food Network Show "HEAT SEEKERS", Are Talking With Us About Their Journey To Find The Best Spicy Foods

For chefs Aarón Sanchez and Roger Mooking, Heat Seekers is a tongue-testing odyssey to discover the most deliciously spicy food across the country — and to figure out why these dishes are so fun to eat. From Los Angeles and Santa Fe to Miami and New Orleans, the dynamic duo discovers the secrets of spicy dishes of all kinds — from Mexican to Korean to Indian cuisine — and then subjects themselves to a test of who can handle the heat. Indulging in spicy ceviche and flaming-hot cocktails, Roger and Aarón put their taste buds to the test, and the results are either tears of laughter or tears of pain — usually both. When it comes to spicy food, people all over the world love to play with fire. Chefs Aaron Sanchez and Roger Mooking sing the joys of the pepper from two distinctly different places in the world: Latin America and Asia. Aaron and Roger will take us on a tour of the hottest foods in the hottest restaurants in the U.S and Canada
Premiering Monday, January 16th at 8pm –“Dallas”

Chefs Aarón Sanchez and Roger Mooking hit Dallas for a tongue-torching challenge of “Hotter than Hell” sliders, but the loser looks like a clown. Plus, the combo taste test Texas-style “wangs” and Creole-style enchiladas with ghost pepper sauce.

Premiering Monday, January 23rdat 8pm –“Las Vegas”

Chefs Roger Mooking and Aarón Sanchez face off to see who can handle the hottest sushi roll on the Vegas strip, the Fire Breathing Dragon. Also, the duo take dive into a Mexican chicken dish called “Cry Today, Cry Tomorrow” and jalapeno-drenched

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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Wednesday, January 11, 2012

01/12 Geoff Edwards, "Heat Seekers", "Big Daddy's House"

01/12 What's Cookin' Today

Legendary Radio & TV Personality, Geoff Edwards, Joins Us to Talk About His New E-BOOK "GOING ALL THE WAY"

Geoff Edwards is a veteran radio and television broadcaster. He has an Emmy for best talk show host, and an Emmy nomination for best Game Show Host. Besides hosting network game shows, he has appeared as an actor in numerous television shows and movies. In radio, he was top rated in Los Angeles on both KMPC and KFI. With all of this, Geoff never lost his thirst for travel. He has been cruising since 1969 and has twice cruised around the world. From Morocco, to the Marshall Islands, and even to Branson, Geoff 's wit adds a special flavor to his travel commentary. Michael, Geoff's wife, travels with him and records all on film

Chefs Roger Mooking and Aarón Sanchez Hosts Of The Food Network Show "HEAT SEEKERS", Are Talking With Us About Their Journey To Find The Best Spicy Foods

For chefs Aarón Sanchez and Roger Mooking, Heat Seekers is a tongue-testing odyssey to discover the most deliciously spicy food across the country — and to figure out why these dishes are so fun to eat. From Los Angeles and Santa Fe to Miami and New Orleans, the dynamic duo discovers the secrets of spicy dishes of all kinds — from Mexican to Korean to Indian cuisine — and then subjects themselves to a test of who can handle the heat. Indulging in spicy ceviche and flaming-hot cocktails, Roger and Aarón put their taste buds to the test, and the results are either tears of laughter or tears of pain — usually both. When it comes to spicy food, people all over the world love to play with fire. Chefs Aaron Sanchez and Roger Mooking sing the joys of the pepper from two distinctly different places in the world: Latin America and Asia. Aaron and Roger will take us on a tour of the hottest foods in the hottest restaurants in the U.S and Canada
Premiering Monday, January 16th at 8pm –“Dallas”

Chefs Aarón Sanchez and Roger Mooking hit Dallas for a tongue-torching challenge of “Hotter than Hell” sliders, but the loser looks like a clown. Plus, the combo taste test Texas-style “wangs” and Creole-style enchiladas with ghost pepper sauce.

Premiering Monday, January 23rdat 8pm –“Las Vegas”

Chefs Roger Mooking and Aarón Sanchez face off to see who can handle the hottest sushi roll on the Vegas strip, the Fire Breathing Dragon. Also, the duo take dive into a Mexican chicken dish called “Cry Today, Cry Tomorrow” and jalapeno-drenched potato twisters.

The Host Of Food Network's "BIG DADDY'S HOUSE", Aaron McCargo, Jr, Is Talking To Us About How Having Chronic Kidney Disease Doesn't Mean You Can't Eat Great Tasting Food

26 MILLION Americans (and millions more at risk) have chronic kidney disease (CKD), which can progress to complete kidney failure. Once diagnosed with kidney failure, people must follow a very restricted diet. Strict diets CAN be bold and flavorful and NOT boring! Just ask “BIG DADDY.”

Food Network Star Aaron McCargo, Jr., host of Food Network’s “Big Daddy’s House,” is cooking up some inspiring eats in a segment that hits home to many Americans who are living with kidney failure, or have a loved one with this illness. Aaron McCargo, Jr. Is a celebrated chef who hosts one of the Food Network's most popular cooking shows, Big Daddy’s House, where he shares his passion for big, bold flavors and fun, family cooking. Aaron whips up mouth-watering recipes inspired by many years of culinary experience and his fun-loving family while bringing a down-to-earth vibe and warm smile to the kitchen. Whether cooking with his children, relatives, friends, or even by himself, big food and big fun reign supreme.

In 2011, Aaron partnered with Fresenius Medical Care North America (FMCNA) to inspire people living with chronic kidney disease to live a better life on dialysis by maintaining a healthy diet. Throughout 2012, he will be developing tasty, satisfying and healthy recipes designed especially for people on dialysis. He also looks forward to visiting FMCNA clinics to help lead education sessions that will show patients how to get creative in the kitchen and cook nutritious, delicious meals. In 2003, Aaron opened his own restaurant in Camden, N.J., called McCargo’s Restaurant. In 2008, Aaron won season four of The Next Food Network Star, beating out thousands of culinary hopefuls to win his own show. Big Daddy’s House premiered in 2008, and since that time Aaron has been featured on numerous national news programs including The Today Show, Regis and Kelly, Nate Berkus, Dr. Oz, The Chew and Rachael Ray.

Born and raised in Camden, N.J., Aaron comes from a large family (he has five brothers and sisters) whose constant support has helped him achieve his goals. He regularly speaks to youth at schools and community events illustrating that they too can succeed despite the odds. He also donates his time and energy to nonprofit groups including Share Our Strength and the Great American Dine Out to help end childhood hunger.

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01/11 Larry Lipson, Westside Tavern, Chef Marcela Valladolid

01/10 What's Cookin' Today

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

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.

Executive Chef Warren Schwartz From Westside Tavern Is Here To Share With Us Some of His Newest Menu Options

Executive Chef Warren Schwartz traces his culinary inventiveness back to his adolescence in Los Angeles, when he volunteered to cook at home for his siblings to avoid the drudgery of clean up. Trained in traditional French cuisine at the California Culinary Academy in San Francisco, upon graduation in 1995 he landed alongside Chef Bradley Ogden at the Lark Creek Inn, a bustling American restaurant in Larkspur, California. It was there that Schwartz garnered a lasting appreciation of truly fresh ingredients. “We had farmers knocking on the back door with zip-lock bags of amazing produce. That’s when I realized you have to start with great products.” Next it was on to Patina, Joachim Splichal’s highly rated Los Angeles restaurant specializing in contemporary Californian and French cuisine, where Schwartz worked from 1996-1998.

From there Schwartz headed the realm at Saddle Peak Lodge in Calabasas from 2000-2004, earning national acclaim from food critics for his inventiveness with wild game. His last place of culinary residence as executive chef prior to joining Westside Tavern was Whist at the Viceroy Hotel during the years of 2004-2008. In July 2008 Schwartz signed on as executive chef and managing partner of Westside Tavern which offers a departure from fine dining by presenting affordable American Brasserie fare. "The food at Westside Tavern can be best described as unpretentious home cooked food with a lot of heart and passion. Urban rustic fare cooked with gusto at a price that everyone can afford, and find great value. This is not a once a year special occasion dining restaurant.. It is meant to be used by everyone, and often."

An expansive, social and urban-minded restaurant, Westside Tavern features chef-driven yet affordable interpretations of California Tavern Cuisine alongside a complimentary selection of fresh cocktails, craftsman beers and thoughtful wines. Encompassing 10,400 square feet and 300 seats, Westside Tavern opens for lunch and dinner daily and is designed to be used as a casually upscale gathering place by a broad cross section of Los Angeles professionals. In addition to a dramatic main dining room and bar, Westside Tavern includes two private dining rooms and the operational capability to successfully host special events of any kind for parties of up to 100 people. Westside Tavern’s California Tavern Cuisine utilizes the ingredients, cooking methods and philosophies of modern California cooking to interpret the established traditions of American comfort food. More specifically, Westside Tavern’s familiar and crave-inducing dishes employ ingredients from local producers renowned for the quality of their products and the integrity of their growing methods; flavors and presentations are clean, bright, fresh, honest and responsibly portioned; and offerings reflect the seasonal rhythms and natural bounty of California agriculture, ranch products and seafood.

As with the cuisine, the beverage program at Westside Tavern is founded on a commitment to California products and strong value. The California-centric wine list canvasses major and minor varietals with a preference for smaller producers of outstanding wines offered at reasonable prices. The beer selection is an anthology of best-of-class California micro and craftsman brews. And the cocktail program is distinguished by the same market-driven and freshness-obsessed philosophy at the heart of the food menu. In keeping with the food, the goal of service at Westside Tavern is to comfort guests, rather than to challenge them, but in a manner that reveals depth and competence.

In style, service at Westside Tavern is warm, relaxed and gracious. In substance, it is knowledgeable, intelligent and intuitive. Above all, service at Westside Tavern communicates a sincere appreciation for the value of every guest and an inherent pleasure and pride in delivering outstanding hospitality. The design-architecture at Westside Tavern reflects the modern sensibilities and iconography of its local marketplace while expressing a strong belief in the appeal of warm materials, durable craftsmanship and essentialist composition. Like its food and service, the physical environment of Westside Tavern celebrates an idealization of West Coast American values in which quality is defined honestly, simply and in terms of durability

Chef, Author and Food Network star, Marcela Valladolid Shares Her Tips On How To Integrate Latin Flavors Into Every Meal

As the Hispanic population continues to grow in the U.S., so does its influence on mainstream American food. From jalapeno to chipotle to dulce de leche, these flavors that are heavily rooted in Latin American culinary traditions are quickly becoming an integral part of American cuisine: from snacks, to breakfast, lunch and dinner dishes. Chef, author and Food Network star, Marcela Valladolid, is available to offer your viewers her tips and recipe ideas on how to spice up your families meals this year. She will also discuss how the brand new Dulce de Leche Cheerios reflect this culinary trend.

Chef Marcela can even provide an idea on how they can be incorporated into a creative dish the whole family will love. Growing up around expert and traditional cooks in Tijuana, Mexico, Marcela was raised to be passionate about food. She jumped straight into a culinary life by working her first job at her aunt’s cooking school in Baja, Mexico. She realized she too wanted to pursue this growing love for food full time and enrolled in the Los Angeles Culinary Institute and graduated from the Ritz Escoffier Cooking School in Paris as a classical French pastry chef. Marcela went on to run a catering company and teaching children about the culinary arts in Tijuana. All the while, collecting recipes and applying her knowledge and skills of her family’s cooking traditions to map out her dreams. Marcela eventually parlayed her classical training and skills to become a food editor at Bon Appétit magazine. She went onto host of her own cooking show Relatos con Sabor on Discovery en Español channel and earned a spot as a contender on The Apprentice: Martha Stewart. In August 2009, Marcela was given the chance to showcase her family recipes with her first cookbook titled “FRESH MEXICO: 100 Simple Recipes for True Mexican Flavor.” She appeared on NBC’s Today Show, The View was featured in Latina, People, People en Español, Wall Street Journal and the New York Daily News around the release. The book reached the #1 cookbook spot on Amazon.com more than once. Soon after her book release, she landed her dream job as host of her own Food Network show, Mexican Made Easy.

The show made its debut early in 2010 and films in San Diego where Marcela currently lives. She’s currently taping her fifth season that will debut in the Spring. This past fall, Marcela released her second cookbook. Mexican Made Easy, which serves as a companion book to her Food Network show with the same name. With all her projects, Marcela hopes to be an advocate for great Mexican food that delivers in freshness and flavor without forcing home cooks to track down hard-to-find ingredients or spend hours at the stove.

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Tuesday, January 10, 2012

12/28 Happy Holidays!!!

12/28 What's Cookin' Today

HAPPY HOLIDAYS!!!

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01/10 Chef Jackie Olden, "Colby's Breakfast, Ty K Sake

01/10 What's Cookin' Today

Chef Jackie Olden, Former Host Of The CBS Food Show, Is Talking With Us To Talk About Some of Her Newest Recipes

Le Cordon Bleu-trained chef Jackie Olden has been entertaining... And feeding... Radio and television audiences from coast-to-coast for decades. She is the former host of a CBS Radio Food show and talks about cooking, food and the culinary arts.

Jeremy Colby, Owner of Colby's Breakfast & Lunch In Portsmouth, New Hampshire Talks About Their Amazing French Toast That Keeps The Local Bakery So Busy

Best place in Portsmouth to get breakfast. They are famous for their cinnamon swirled French toast. They get the bread from Cere's street bakery and make the best French toast I have ever had. They are pretty damn cheap and it doesn't take long for the food either. It gets really busy and there is usual a line, unless you come in their off hours. Like during the week and after normal breakfast hours.. Then you have the place to your self. But the place is really worth the wait. Its a really small, quaint restaurant.

Sake Expert and Director of Marketing For "TY KU (TIE-COO) Sake", Tara Fougner, Cuts Through The Myths To Give Us The Truth About Sake

Sake expert Tara Fougner, who also represents TY KU Sake, can talk about the myths regarding sake – how it’s reserved only for sushi pairings (not true!), can be consumed hot or cold (hot is the bad stuff, cold is the good stuff), and get your listeners to think of it the way they would consider wine. Here’s some more information on the proposed segment:

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Monday, January 9, 2012

01/09 Bistro 45, Christopher Knight

01/09 What's Cookin' Today

Executive Chef Steve Lona of "Bistro 45" In Pasadena, CA, Is Talking With Us About Their Special Collection of Wines

Bistro 45 is proud of its wine purchasing and philosophy to find unique and often rare wines which complement our cuisine and present them at reasonable prices. The Wine Spectator praises Bistro 45 for "...the creative impact of a wine list with so much depth and so many inviting prices." Charming, quaint, cozy restaurant just south of Colorado. It was cold evening, but they had overhead heaters in the patio. Burgundy walls give it a homely feel. Mood lighting lighting throughout the patio area and over-sized novelty wine bottles give it a warm decor on a cold damp LA evening. Enjoyed savory appetizers, such as pork wontons and shrimp and chorizo bites.

Tv-Star and Tech Guru, Christopher Knight, Talks To Us About What We Can Expect At The Consumer Electronic Show In Las Vegas

You know him from “The Brady Bunch” where he played Peter Brady but Christopher Knight is more than his alter-ego on a 70’s sit-com. Christopher is a highly successful businessman who made the transition from TV star to, computer expert. He has served as vice president for several companies over the years, working on million-dollar projects and even co-founded a software company so he knows his way around today’s hi-tech gadgets. Knight will be live on January 9th from the floor of the CES show to showcase the very latest innovations, computers, home entertainment & electronic trends for 2012.
Tablets, smartphones, laptops & more….get a sneak peek at the latest hi-tech gear at this year’s Consumer Electronic Show with high-tech wiz - Christopher talks about: New Technology for 2012 / Why he’s a self described “geek”

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Thursday, January 5, 2012

01/06 "Naples Winter Wine Festival", Glendale Philharmonic Orchestra, Steve Evans

1/06 What's Cookin' Today

Bob Clifford, Co-Chairman of"Naples Winter Wine Festival" Is Sharing With Us Everything We Should Know About This Renowned Event

The Naples Winter Wine Festival is ranked among the top 10 arts and entertainment events for wealthy Americans. This ranking by the Luxury Institute is based on exclusivity, quality and prestige. Since 2004, the festival has earned the distinction of being the most successful charity wine auction in the nation according to Wine Spectator. The event brings many of the world's finest vintners and chefs together with wine collectors and philanthropists for a three-day gala in picturesque Naples, Florida. Naples Winter Wine Festival, a top wine and food charity event, has secured an extravagant lineup of cruise and yacht trips to be offered at its 12th annual auction on Jan. 28, in Naples, Fla.

Festival patrons will have the chance to bid on exclusive excursions through Central America, Croatia, Northern Europe and Burgundy, by sailboat, yacht or cruise. All of the auction's proceeds benefit Naples Children & Education Foundation's mission of supporting charitable programs that improve the physical, emotional and educational lives of underprivileged and at-risk children in Collier County. "Every year people are drawn to Naples Winter Wine Festival for the opportunity to support an important cause, enjoy world-class wine and food, and bid on unique lots and experiences," said Joan Clifford, NCEF trustee and co-chair of the festival with her husband, Bob. "The yacht and cruise lots tend to generate enthusiastic bidding, with couples getting together ahead of the festival to plan their bidding strategies. And best of all, the money raised will have a direct impact on the quality of life for children in need."

Glendale Philharmonic Orchestra Founder And Cellis Ruslan Biryukov is Talking With Us About Their Upcoming Concert On Jan. 8th

Comedian Emo Philips narrates Peter and the Wolf by Sergei Prokofiev and joins Maestro Mikael Avetisyan and the GLENDALE PHILHARMONIC ORCHESTRA who are Celebrating Their 2nd Anniversary With Peter And The Wolf.

Billy’s Deli is baking the Birthday Cake and everyone will get a piece. That's right... There will be cake. Highlights of the evening include Cellist Ruslan Biryukov performing HAYDN Cello Concerto in D and performances of Concerto for Typewriter, holiday songs & arias.

“The newly formed Glendale Philharmonic Orchestra learned something over the weekend: If you play it, they will come. The orchestra made its debut Saturday night (January 9, 2010) to a SOLD-OUT crowd of 750 at the First Baptist Church of Glendale.” – Los Angeles Times

PETER AND THE WOLF:

Peter, a Young Pioneer, lives at his grandfather's home in a forest clearing. One day Peter goes out into the clearing, leaving the garden gate open, and the duck that lives in the yard takes the opportunity to go swimming in a pond nearby. The duck starts arguing with a little bird ("What kind of bird are you if you can't fly?" – "What kind of bird are you if you can't swim?"). Peter's pet cat stalks them quietly, and the bird —warned by Peter— flies to safety in a tall tree while the duck swims to safety in the middle of the pond.

Peter's grandfather scolds Peter for being outside in the meadow ("Suppose a wolf came out of the forest?"), and, when Peter defies him, saying that "Boys like me are not afraid of wolves", his grandfather takes him back into the house and locks the gate. Soon afterwards "a big, grey wolf" does indeed come out of the forest. The cat quickly climbs into a tree, but the duck, who has excitedly jumped out of the pond, is chased, overtaken and swallowed by the wolf.

Peter fetches a rope and climbs over the garden wall into the tree. He asks the bird to fly around the wolf's head to distract it, while he lowers a noose and catches the wolf by its tail. The wolf struggles to get free, but Peter ties the rope to the tree and the noose only gets tighter.

Some hunters, who have been tracking the wolf, come out of the forest ready to shoot, but Peter gets them to help him take the wolf to a zoo in a victory parade (the piece was first performed for an audience of pioneers during May Day celebrations) that includes himself, the bird, the hunters leading the wolf, the cat and grumpy grumbling Grandfather ("What if Peter hadn't caught the wolf? What then?") In the story's ending, the listener is told that "if you listen very carefully, you'd hear the duck quacking inside the wolf's belly, because the wolf in his hurry had swallowed her alive."

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

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