04/12 RICHARD SCHLESINGER, 48 HOURS, CHEF TYLER STONE, CALIFORNIA WINEMASTERS, STEVE EVANS

48 HOURS – CORRESPONDENT RICHARD SCHLESINGER

48 HOURS "Power and Passion" airs on Saturday, April 13, 2013 (10:00-11:00 PM, ET/PT) Summary: On May 9, 2010, 45-year-old real estate agent Angel Downs was found dead in the driveway of her Gulf Shores, Alabama townhouse, having died from what appeared to be a self-inflicted gunshot wound to the head.  Her boyfriend, Stephen Nodine, a popular local politician and Baldwin County Commissioner, was charged two weeks later with her murder.

Nodine, who ran in high-profile political circles within the state, had carried on an extramarital affair with Downs for several years.  According to investigators, Downs had a history of severe depression, marked by a suicide attempt in 2006; at the time of her death, a number of drugs were found in her system, ranging from the sleep aid Ambien, to amphetamines, and massive quantities of pain killers.  The gun that killed her was registered in her name; neighbors reported hearing no struggling or commotion – so why the focus on Nodine?  The fallen official gives his account to Richard Schlesinger on this week’s 48 Hours.  


CHEF TYLER STONE  CALIFORNIA WINEMASTERS

Chef Tyler Stone is one of America's rising stars in the next generation of chefs.  From the time he was 4 years old, Tyler has had a full-blown passion for the culinary arts  and has already accomplished much in his short career.   After graduating high school at age eighteen Tyler published his first cookbook, The Kid’s Cooking, which shares his love of food and is available on his website along with his gourmet and cutlery lines.  He has enjoyed numerous TV and radio appearances on local networks and was recently a contestant on Bravo's Top Chef.   He is a culinary writer for a magazine and plans on having his own syndicated TV cooking show.  Tyler is sought out by and has cooked for many notable individuals, organizations, politicians and celebrities and has worked with some of the best chefs in the country.  His inspiration comes from great chefs as well as his family, friends, and local surroundings.  Tyler is "All Things Food".

http://www.ChefTylerStone.com/

http://www.californiawinemasters.org/

STEVE EVANS - "THE MOVIE GUY"

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

04/11 Jamie Deen, Sous Chef Kevin Monahan, Fleming's Steakhouse, Karina Smirnoff, Dancing with the Stars

 
Jamie Deen - Chef and TV personality

Jamie Deen, is a chef, restaurateur, and TV personality. He is widely known as one of the sons of culinary celebrity Paula Deen. With his brother, Bobby, he runs her restaurant, The Lady & Sons, in Savannah, Georgia. He talks with Mike & Paul about Healthy eating and cooking.




Sous Chef Kevin Monahan – Fleming’s Steakhouse 

Fleming’s Steak house in Beverly Hills is having a wine dinner on April 25th with Special Guest, Justin Baldwin. He is the founder of JUSTIN Vineyards & Winery. Please join us for a celebration of handcrafted wines from JUSTIN Vineyards & Winery, paired with an exceptional 5-course dinner menu.

THURSDAY, APRIL 25TH, 6:30PM $125 PER GUEST INCLUDING 5 WINE PAIRINGS CALL 310-278-8710 TO RESERVE


Karina Smirnoff - Dancing With the Stars

Karina is one of the favorites with her partner Jacoby Jones on Dancing with the Stars.

In addition to discussing the current season, Karina is going to discuss a non-profit venture she is taking part in. Next month, Karina and the non-profit Bright Future International is hosting a special evening of classical music and dance as young rising stars take center stage with renowned performers from major theaters around the world, notably the Metropolitan Opera, American Ballet Theatre, the New York City Ballet and Martha Graham Dance Company.

Bright Future International is an international 501 (c) (3) non-profit organization, headquartered in Chicago, Illinois, dedicated to funding educational programs, cultural projects and events that foster positive values such as compassion, kindness, and love and encourage people to share these values with others.

04/10 LARRY LIPSON, GARY CANTER, CANTER'S DELI, TERRY DAVIS, FRISSON WINES

LARRY LIPSON - COSTA RICA

LARRY LIPSON REPORTS LIVE FROM COSTA RICA WITH SUGGESTIONS ON FOOD AND WINE BASED ON HIS FIFTY YEARS OF EXPERIENCE AS FOOD WRITER FOR THE LA TIME. HE AND HIS LOVELY WIFE LILLIANARE LIVE FROM THE LIPSON INSTITUTE FOR ADVANCED WINE STUDIES IN COSTA RICA EACH WEEK AT THIS TIME.


GARY CANTER - OWNER OF CANTER'S DELI

Canter’s Deli has been a Los Angeles landmark since 1931! Canter's Deli offers an authentic deli-style experience unparalleled anywhere on the West Coast. Our endless menu is full of breakfast, lunch and dinner menu items available 24 hours a day. Fresh baked goods are available from our bakery. A full bar and Cocktail Lounge is open 10:30 am-1:40 am
Over the years Canter's has sold over:

2 Million Pounds of Lox
10 Million Pounds of Corned Beef
7 Million Pounds of Pastrami
10 Million Matzo Balls
24 Million Bowls of Chicken Soup


TERRY DAVIS FOUNDER - FRISSON WINES

Aptly named, Frisson means the thrill of excitement and anticipation
St. Helena, CA-- After a lifetime of appreciating fine wines and the travels and fellowship that accompanied, it became time for Terry Davis to fulfill his dream of making highly drinkable wines. “Dreaming about making wine is exciting.

Bringing it to reality can be a bit scary. But when my dream became reality with the release of these wines, it was downright thrilling,” says Davis, founder of Frisson Wines.
Davis first began by sourcing the highest quality grapes from some of Napa and Sonoma’s finest vineyards. He seeks to produce luxurious wines at affordable prices.

The inaugural bottlings of 2009 Diamond Mountain District Cabernet Sauvignon and 2011 Russian River Sauvignon Blanc are the first out of the gate with elegant expressions of their appellations and varieties.  And equally important, they are affordable for the discerning wine drinker.    

Frisson’s 2009 Diamond Mountain Cabernet Sauvignon has a suggested retail price of $60 a bottle with just over 125 cases produced. The vineyard, from the storied hillside district is a small, eight-acre estate with a soil composition that includes white volcanic ash which is rare in Napa Valley. This imparts a lovely, unique flavor character in the finished wine.

The 2011 Russian River Valley Sauvignon Blanc has a suggested retail price of $26 with 240 cases produced. The wine was fermented and aged in stainless steel with no oak to mask the refreshing flavors.

Early on, Davis and his wife Pam knew their dream began in the legendary Napa Valley and today are based in Yountville, recognizing that Napa Valley as the hub of the American wine industry. They met their future partner in winemaking at a dinner party—it was fate all laid out!

Davis brought renowned Winemaker Wayne Donaldson into the project on the ground floor, bringing 26 years of international winemaking experience to the table. “I enjoy working with owners like Terry who are as passionate about creating great wine as I am. The challenge and satisfaction for me is making wine in a style that suits his high expectations,” says Wayne. Together their goal is simple: make wine that is exciting to drink! Frisson has already expanded its fruit sources working with the well-regarded Dutton Ranch making a Wente Clone Chardonnay and Beckstoffer’s Georges III Vineyard for a bottling of Cabernet Sauvignon, both from the 2012 vintage.

Davis said, “We’ve been ‘test marketing’ the wine with our friends and family and now have that same quiver of anticipation as we offer our wines to the world.”

04/09 Victoria Kulinich, Gotham Bar and Grill, Portofino, Richard Crespin, Melissa Rycroft

Victoria Kulinich - Sommelier & Manager of Gotham Bar and Grill

Victoria Kulinich has taken on the role of the Sommelier and Manager for the Gotham Bar and Grill in 2012. In this role, she is responsible for managing and representing the wine program that offers over 2,500 selections to the restaurant’s guests. Overseeing both the off¬site storage, and the in¬house cellar inventory, she is responsible for upholding quality and proper ageing conditions. As the Manager, Victoria is excited to offer support, guidance, and leadership to the staff, overseeing the daily operations and financial processes, while ensuring the high level of service standards is met and surpassed. An experienced educator, she is passionate about empowering the staff with knowledge of wine, beer, and spirits, and holds weekly tastings and classes to build and instill confidence in how the wine list’s selections are to be presented.

Additionally, Victoria has joined the panel tasting board for Wine $ Spirits Magazine in 2013. In this role, she is entrusted with delivering a judgement during weekly region¬explorative tastings, and contributing to the publication’s decision of recommended selections. Prior, Victoria Kulinich was a Wine Educator for New York Vintners. In this role, she was responsible for teaching daily Wine and Beverage classes, and coordinating educational events, intended to help students achieve a better understanding of not only viticulture, viniculture, and the end product, but also aid in comprehension of personal preference and taste. Previously, Victoria led a Building Bridges to Success Grant for CUNY, and was the Executive Chef Instructor, as well as the Certified Instructor for Food Safety programs such as ServSafe, ManageFirst, and New York City Department of Health. In this role, Victoria was responsible for relaying her culinary arts knowledge to her students, while offering hands¬on training, and theory studies on the safe and proper handling of various foods, with the end goal for students attaining certifications through all three agencies.

Additionally, Victoria has worked as the Dining Room team, as well as the Kitchen Staff member in New York City’s award¬ winning restaurant Eleven Madison Park, and highly -acclaimed Thomas Keller Restaurant Group. Currently, Victoria is studying through the Wine and Spirits Education Trust’s Master of Wine Diploma courses, as well as the certifications offered by the Court of Master Sommeliers.

Prior to beginning her career in the Food, Beverage, and Hospitality Industry, Victoria has attained the Grand Diploma at the French Culinary Institute (New York Campus), and studied for the BS/Architecture and Building Construction at the City University of Technology, and was awarded a full¬time scholarship at the New York Institute of Technology.


Portofino Executive Chef – Richard Crespin

BALEEN kitchen, the Oceanfront restaurant at The Portofino Hotel & Marina, was recently awarded a Zagat rating as among the “Top 10 Best Restaurants for Waterside Dining in Los Angeles,” for the second consecutive year. Zagat, the world’s leading provider of consumer survey for restaurants, ranked the restaurant ‘extraordinary to perfect’ in all categories; food, décor, service and cost. Zagat described BALEENkitchen as, “A ‘lovely’, ‘soft’-lit dining room overlooking ‘beautiful’ King Harbor” and that “the marina sets a ‘cozy’ scene for ‘well-prepared,’ seafood- centric dishes."
Heavily focused on seafood, Executive Chef Richard Crespin utilizes quality local ingredients to create authentically Californian cuisine served in a chic, welcoming atmosphere. Weekend guests and diners alike may spice-up their experience with the new ‘Make Your Own – Bloody Mary Bar,’ featuring 40 different satisfying ingredients to make each concoction tailored to specific tastes.
Executive Chef Richard Crespin is a graduate of the French Culinary Institute in New York and has over 19 years of various culinary experience.  He has held leadership roles in New York working as Sous Chef for Jean Georges and also Gordon Ramsay at The London her in LA, as well as Executive Chef at Indochine in Beverly Hills.


ABC's of Being A New Mom with Melissa Rycroft

One week after the most talked about season finale of ABC’s “The Bachelor,” Melissa Rycroft stepped onto the dance floor in heroic fashion on “Dancing with the Stars,” and waltzed her way to a third-place finish on season eight of the hit ABC series. In fall of 2012, Rycroft joined an elite group of celebrities as she was crowned champion of “Dancing with the Stars All Stars.” In June of 2012, Simon and Schuster released Melissa’s autobiography “My Reality” which details the trials and tribulations Melissa experienced in the last several years.  Her latest television project on CMT, “Melissa and Tye” explored the ups and downs of Melissa’s desire to expand her career in Los Angeles while maintaining relationships with her family and friends in Dallas. Rycroft joined ABC News as a special contributor for “Good Morning America” in 2009 and also took on co-hosting duties on ABC’s “Dick Clark’s Rocking New Year’s Eve” in 2010. Rycroft was a member of the Dallas Cowboys Cheerleaders and appeared on two seasons of CMT’s “Dallas Cowboys Cheerleaders: Making the Team.” She was featured among People Magazine’s “100 Most Beautiful People of 2009.” Rycroft has also been named to Maxim’s Hot 100 list.She resides in Dallas, TX and Los Angeles, CA. On February 16, 2011, she gave birth to the couple's first child, daughter Ava Grace Strickland.

Television personality Melissa Rycroft is best known for appearing on “The Bachelor” and winning “Dancing with the Stars.” Now a correspondent for the upcoming season of DWTS, she is busy balancing life and work as a mother to two year-old Ava Grace Strickland, but she wouldn’t have it any other way! 

Available for interviews, she can share her personal experiences and stories when it comes to the ABCs of being a new mom – from having a young toddler, to newborn babies and even trying to conceive. 

When it comes to baby-making, there is no such thing as the perfect formula. But some say it’s all about the timing, and the timing can be tricky!

04/08 CARLTON CUSE, A&E NETWORK, BATES MOTEL, MICHE BACHER, COOKING WITH FLOWERS

CARLTON CUSE - Executive Producer OF A&E Network' s "Bates Motel

“Bates Motel” serves as a contemporary prequel to the genre-defining film Pyscho, and promises to give viewers an intimate portrayal of how Norman Bates’ psyche unravels through his teenage years. Fans will have access to the dark, twisted backstory of Norman Bates and how deeply intricate his relationship with his mother, Norma, truly is. The series stars Vera Farmiga (Up in the Air, The Departed), Freddie Highmore (Charlie and the Chocolate Factory, Finding Neverland), Max Thieriot (Kit Kittredge: An American Girl), Olivia Cooke (Blackout) and Nicola Peltz (The Last Airbender). Season one also co-stars Nestor Carbonell (“Lost,” The Dark Knight Rises) and Mike Vogel (“Pan Am”).

In “Bates Motel,” following the tragic death of her husband, Norma Bates buys a motel on the outskirts of the idyllic coastal town, White Pine Bay, seeking a fresh start. As Norma and Norman get entrenched in their new home, they discover this town isn’t quite what it seems, and the locals aren’t so quick to let them in on their secrets. But the Bates are done being pushed around and will do whatever it takes to survive – and will do whatever it takes to protect their own secrets. Mondays at10PM ET/PT on A&E Network


MICHE BACHER  "COOKING WITH FLOWERS" 

Miche is an herbalist, chef, and owner of the custom confectionery studio Mali B Sweets located in Greenport, NY. Miche really knows her stuff when it comes to cooking with flowers which comes through in her well-organized cookbook, Cooking With Flowers! Bacher discusses:

-How and why she came to cook with flowers.
-The essentials about using flowers in food.
-How to choose and prepare flowers to cook with.
-Ways that flowers can add to desserts, drinks, etc
-The medicinal and cosmetic uses of flowers.

04/05 Richard Blais, Bravo, Top Chef All-Stars, Bob Adler, Deutsch Vineyard, Steve Evans

Richard Blais - Bravo’s “Top Chef All-Stars”

Perhaps most recognizable as the winner of Bravo’s “Top Chef All-Stars,” Richard Blais has played an influential role in hospitality for the last 15 years.

In 2000, Blais relocated to Atlanta to oversee a local seafood concept. His wildly creative approach to cooking and cuisine led to the establishment of Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated some of Atlanta’s most popular eateries including multiple outposts of Flip Burger Boutique and HD-1. He recently launched The Spence, a new restaurant concept in Midtown Atlanta, and his debut cookbook Try This at Home was published on February 26, 2013. In Try This at Home: Recipes from My Head to Your Plate, Richard reveals a simplified approach to adventurous cooking by sharing new flavor combinations and textures to reinvent home cooks’ classic dishes. Each of the 125 recipes is straightforward enough to make at home, but for those who want to try using liquid nitrogen or a sous vide machine, Richard offers fun variations to his recipes that add another level of excitement in the kitchen.

Blais has appeared on “TODAY Show,” “Good Morning America,” “Live with Kelly,” and “Late Night with Jimmy Fallon,” as well as in numerous publications including The New York Times, InStyle, and Food & Wine magazine.


PROPRIETOR BOB ADLER - DEUTSCH VINEYARD 

In 2004 we began our search for a small Napa vineyard that had the potential to yield the highest quality fruit from the best clone and root stock. The terroir had to be just right and so we knew the quest was going to take a while. In 2006, we received a call from our broker who described a parcel of land located in the “Rutherford Dust” that was soon going to be available. We rushed over and when we realized we had found our spot, we signed a purchase contract.

We asked one of Napa’s best vineyard managers, Jim Barbour, to do whatever was necessary to make the vineyard produce the best grapes and he certainly did exactly that. In 2007, Jim called Vineyard 29’s wine consultant, Phillipe Melka, to come over and sample our grapes. He came over, tasted the juice, and immediately asked for them to be part of Vineyard 29’s wine program. Thus began our great relationship with Vineyard 29 and our introduction to Keith Emerson, Director of Winemaking.

Working with a top vineyard, top vineyard manager, and top winemaker, we were able to realize our dream, which has all been expressed in our first estate wine, the 2008 ADV. We hope you enjoy our wine as much as we have producing it.

STEVE EVANS - "THE MOVIE GUY"

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

04/04 ANDY WIEDERHORN, JIM RILEY, KARA FRANKER

ANDY WIEDERHORN - "FATBURGER"

THE CEO OF FATBURGER TAKES DRASTIC MEASURES TO HELP A TROUBLED FRANCHISE, ON AN UNDERCOVER MISSION, ON "UNDERCOVER BOSS," FRIDAY, APRIL 5. Originally from Portland, Oregon, at age 23, Andy started a real estate company. By age 30, his company had gone public with billions of dollars in assets. Since he has taken over Fatburger, the franchise has grown from 40 – 150 restaurants.


JIM RILEY  -  OWNER OF RILEY'S FARM

Nestled in the apple growing foothills of historic Oak Glen, Riley’s Farm is a working apple orchard and living history farm featuring pick-your-own fruit, living history education, dinner theater, group banquet facilities and extended, historically-themed overnight stays. If you’re a teacher or a youth group leader, we have educational day trips of all sorts to meet your needs:     http://rileysfarm.com/




KARA FRANKER -  FREE LANCE JOURNALIST  

Kara Franker is an attorney, entrepreneur and freelance journalist specializing in content for websites, magazines and television. As the Entertainment & Luxury Insider for VISIT FLORIDA, Franker writes articles and hosts travel videos published on VisitFlorida.com, as well as various media outlets such as the Atlanta Journal Constitution, Florida Travel and Life Magazine, and the VISIT FLORIDA Insider Magazine.

04/03 LARRY LIPSON, RICHARD BINDER, JIM HEISER, MICHAEL JAMES WINERY

LARRY LIPSON - COSTA RICA

THE FORMER FOOD WRITER FOR THE LA DAILY NEWS FILES A WEEKLY INTERNATIONAL REPORT. HIS MANY EXPERIENCES AND RECOMMENDATIONS ON FOOD, WINE AND DINING OUT. LIVE FROM THE LIPSON INSTITUTE FOR ADVANCE WINE STUDIES.


 
RICHARD BINDER - OWNER OF PHILIPPE’S -  THE ORIGINAL LOS ANGELES

Philippe The Original is one of the oldest and best known restaurants in Southern California. Philippe's was established in 1908 by Philippe Mathieu, who claimed the distinction of having created the "French Dipped Sandwich." One day in 1918, while making a sandwich, Mathieu inadvertently dropped the sliced french roll into the roasting pan filled with juice still hot from the oven. The patron, a policeman, said he would take the sandwich anyway and returned the next day with some friends asking for more dipped sandwiches. And so was born the "French Dipped Sandwich," so called either because of Mathieu's French heritage, the French roll the sandwich is made on or because the officer's name was French. The answer is lost to history.

Harry, Dave and Frank Martin were in the business of renting horses and wagons from their Jewel stables when they purchased Philippe's from Mathieu in 1927 for around $5000. They operated the restaurant 24 hours a day, 7 days a week until World War II. The business grew steadily through the depression of 1929 and World War II mainly by virtue of the dedication and perseverance to duty of these hardy Kansans.

Philippe's was forced to move to make way for the then new Hollywood-Santa Ana 101 freeway, and in 1951 relocated to the present location, which was a machine shop with a hotel on the second floor. Change does not come rapidly at Philippe's, so most of what we are today is very much what we were and did years ago. We like to say that only the prices have changed.

Philippe's "French Dipped Sandwich" is the specialty of the house and consists of either roast beef, roast pork, leg of lamb, turkey or ham served on a lightly textured, freshly baked French roll which has been dipped in the natural gravy of the roasts. Swiss, American, Monterey Jack or Blue cheese may be added. To accompany your sandwich we offer a tart, tangy cole slaw, homemade potato and macaroni salads, hard boiled eggs pickled in beet juice and spices, large Kosher style, sour dill or sweet pickles, black olives and hot yellow chili peppers. Philippe's still prepares and serves close to 300 pounds of pigs feet every week.

We prepare about 40 gallons of our own hot mustard twice weekly. It is best used sparingly as it is a truly very hot French mustard. However, used with discretion, it compliments the sandwich to perfection. It may be purchased by the jar at the front candy counter.

Delicious beef stew is prepared daily made from choice beef and fresh vegetables; two soup selections are offered each day, as well as our chili and beans.

Lemonade, iced tea, milk, mineral and seltzer waters, and a variety of soft drinks are served. Domestic and imported beers, our house wines and several premium wines by the glass and bottle are offered.

To top off your meal at Philippe's, try one of our desserts. A large variety of cream and fruit pies are offered daily. In addition, we have ice cream, New York style cheese cake, our baked apples, custard, tapioca, and fresh fruit.

Hearty breakfasts are served from 6:00 a.m. to 10:30 a.m. daily. Some of our breakfast items include eggs (any style), bacon, sausage, ham, corned beef hash and our own fried potatoes. Ask for our fresh. homemade salsa for the egg dishes. In addition, omelets, cinnamon French toast, pancakes, and a variety of fruits and juices are offered. Coffee is included with most breakfasts. Featured are our biscuits, cinnamon streusel coffee cake, cinnamon rolls, donuts and muffins, all baked in-house.
The price of a cup of coffee remained a nickel until 1977, when it was increased 100%, to a dime.


JIM HEISER - WINEMAKER - MICHAEL JAMES WINERY

Michael James got its start in 2007 as two friends were sharing an idea of a small, hands-on wine project. We are focused entirely on crafting cabernet sauvignon from the Howell Mountain and Coombsville regions as well as other great vineyard sites from the cooler micro-climates of the Napa Valley. We believe that nature — what the French call terroir — makes the wine and that we, as winemakers and winegrowers, can only steward it along. We also believe that wines should be hand-crafted in small lots, on a human-scale, with minimal intervention and maximum attention. We support and praise our fellow family farmers and winemakers who craft wines in this manner. 

04/02 MICHAEL ZISLIS, SHADE HOTEL, JAMES CUNNINGHAM, EAT STREET, John Graziano, Millbrook Vineyards & Winery

MICHAEL ZISLIS - SHADE HOTEL


Michael Zislis, owner of Shade Hotel talks about a must-attend for foodies and L.A. Kings fans is Shade Hotel’s fifth annual Taste of the South Bay on Wednesday, April 3, from 6 to 9:30 p.m. Only 250 tickets are being sold for this exclusive dining and fundraising affair, presented by Hush Hush and Stanley Cup Champion Los Angeles Kings, which will showcase top local restaurants sampling their food and drink.


JAMES CUNNINGHAM - EAT STREET

Eat Street is back on the Cooking Channel with its Premiere, Monday April 8th!  And here’s the book presented by host and stand-up comedian James Cunningham, host of the hit Cooking Channel TV show Eat St.  He has been featured on Last Comic Standing, Just For Laughs, and Comedy Inc., and is the creator of the award-winning show Funny Money. He has headlined across the Canadian comedy circuit for over fifteen years as a stand-up comedian and has performed with Howie Mandel, Craig Ferguson, Steven Wright, Demetri Martin, Jeff Foxworthy, and John Pine.

The popularity of street food has exploded in the last few years. Across American cities, the largest demographic of food truck customers is 24-34, with customers spending an average of $44 a month on food truck cuisine. One particular food truck – Kogi BBQ in Los Angeles – has 28,000 Twitter followers and 45-minute line-ups. Coinciding with the premiere of Season 4, EAT ST. is packed with recipes from the best food vendors on wheels, from on-the-go snacks to burgers, street sandwiches, tacos, and curbside meals to mobile sweet treats, like:

•         Portland: EuroTrash’s Trashy Chorizo and Chips with Foie Gras
•         San Francisco: Babaloo Cuban Food Truck’s Fred & Ethel Fish Sliders
•         Washington, DC: S.M.O.G. Pie from the Dangerously Delicious Truck
•         New York City: NYC favorite Biryani Cart’s Chicken Tikka
•         Los Angeles: The Notorious R.I.B. from Truck Norris
•         Seattle: Skillet Street Food’s Sockeye Salmon with Succotash

Plus recipes from trucks in other cities such as:  Miami, Houston, Orlando, San Diego, New Orleans, San Jose, Orange County, Austin, Atlanta, Nashville, Irvine, Phoenix, Las Vegas, Charleston, Denver, Providence, Tampa, Baton Rouge, Santa Monica, Philadelphia, Baltimore, Cleveland, Lansing, Hoboken, Boston!


John Graziano - Winemaker and Vice President of Millbrook Vineyards & Winery

John Graziano is the Vice President and Winemaker at Millbrook Vineyards & Winery. Millbrook  Winery has earned recognition for Graziano’s wines in consumer and industry publications such as Wine Spectator, Robert Parker's Wine Advocate, Hugh Johnson's Pocket Wine Encyclopedia of Wine, Kevin Zraly's Windows on the World-Complete Wine Course and Bon Appetit Magazine. Graziano is responsible for the Millbrook Vineyards & Winery education program, which is highly regarded among all New York wineries for its approach to educating visitors about wine during their on-site experience. He produced more than 14,000 cases of wine annually.

Graziano has been the sole winemaker at Millbrook Vineyards & Winery since he joined John
Dyson and David Bova in 1983. At the time, there were only a few small wineries on the west
and east side of the Hudson River and none of them dedicated to vinifera based wines.

Graziano graduted from Cornell University where he studied Fruit Crop production, including
courses in viticulture - an educational experience complemented by the campus’ proximity to
the Finger Lakes wine region. After receiving his Cornell degrees in Plant Pathology and
Entomology, Graziano worked as manager and winemaker at another Hudson Valley vineyard
where he gained experience as a winemaker and with the local terroir. Being able to work with
John Dyson growing vinifera grapes and using innovative viticultural techniques was a rare and
priceless opportunity for the young and aspiring winemaker. In 1985, Millbrook released their
first commercial vintage with Graziano as its winemaker. In 1987, Graziano toured France
where he had the opportunity to study with winemakers in Bordeaux and Burgundy.

Graziano produces wine from fruit across New York State and California. Millbrook Vineyards & Winery now consists of 32 acres of vines include plantings of Tocai Friulano, Chardonnay, Pinot Noir, Cabernet Franc and Riesling. He hopes to continue to improve and make a mark on the New York wine trail with the Millbrook Vineyards & Winery Hudson River Region Estate bottled wines. Graziano sees evergreen potential in Millbrook Vineyards and after more than 25 years of producing wine on the grounds, he still loves the view.

04/01 BOB HURLEY, HURLEY'S RESTAURANT, MIA MARTINEZ, PaQui

BOB HURLEY -  HURLEY'S RESTAURANT 

In the summer of 1988 Chef Bob Hurley planted his roots firmly in the California Wine Country, first as a chef at Domaine Chandon, then later as Executive Chef at the Napa Valley Grille.

In November 2002 he opened his own restaurant, Hurley's Restaurant, in Yountville, California.  Chef Hurley describes his menu as local California cuisine high in flavor and influenced by the Mediterranean so that it fits very well with wine. The regular menu offers a wide array of options.  The “Wine Country” theme allows diversity so that it is not tied down to a particular style or ethnicity.  It is creative food done simply and he always has two or three wild game selections as well. The menus are revised about three times each year to take advantage of seasonal changes, particularly with produce and seafood.  Fall brings on wonderful risottos with wild mushrooms and squashes, and in the chilly winter it’s time for the deep rich braises with root vegetables and hearty potato based soups.  His summer menu lightens up again with fresh vine ripened heirloom tomatoes, sweet corn, and wonderful summer stone fruit.

Chef Bob Hurley is a world traveler and a devotee of the culture, cuisine and lifestyle of many other countries. His years of trekking and working around the world provide the basis for his theory that Napa Valley is no longer a melting pot of cuisines from the rest of the world; but they have come together to create a Napa Valley regional cuisine.  Chef Hurley says that concurrent with the development of the Napa Valley’s prestigious wine industry, the origins and methods of local cooking have changed.  Prior to the wine industry’s rise to prominence, cuisine of the Napa Valley was often prepared using methods defined by the limitations of experience.  Then with the success of the wine industry, its corresponding tourism and the plethora of cooking schools, the food of the region has become influenced and includes the tastes of Asia, Europe and Mexico, as well as other regional and ethnic areas of the United States.

Since Chef Hurley began cooking professionally more than 30 years ago, he has always had a strong belief that the use of regional, seasonal ingredients is important on many different levels.  It promotes sustainability, showcases local producers and provides the finest dining experience to the customer.  He says that the Napa Valley is particularly blessed with a wide range of such products, from produce and meats to fish and fruits, as well as artisanal breads, cheeses, oils and much more.  This philosophy is a guiding light behind the menu development at Hurley’s Restaurant.

The wine program at Hurley’s Restaurant also closely follows his local ingredient philosophy.  Chef Hurley likes to regard the town of Yountville as the epicenter of his restaurant, first by using wine and other products of the distinct Yountville appellation, then working out into other parts of the Napa Valley and beyond.  Given the fact that Hurley’s Restaurant is literally the center of Yountville and Yountville is the center of the Napa Valley, Chef Hurley feels an extra responsibility to expand his diner’s horizons when it comes to wine selections, and the response has been gratifying.  Many area winemakers and winery owners have chosen to make Hurley’s Restaurant their neighborhood watering hole.  As such, he gets to try and offer wines that are in short supply.  While the restaurant does not employ a sommelier, each of the managers is extremely wine and beverage knowledgeable and they, in turn, guide the entire wait staff in a continual program of tastings and education.  Just as Chef Hurley looks for strong classic cooking skills, and a consistent work ethic and attention to detail in the kitchen staff, he has also been able to hire managers that have solid food and beverage skills plus a considerable depth of local knowledge.

Always the first to respond to the needs of the non-profit sector, Chef Hurley has been a regular participant in charitable events including Guide Dogs for the Blind,  the Veterans Home of Yountville Luncheon and Pathway Home Programs,  Napa Valley Wine Auction,  Copia: American Center for Wine, Food and the Arts, the Napa Valley Academy Awards AIDS benefit, the Napa Valley Mustard Festival, VIP chef for Hands Across the Valley food bank, the Staglin Family Vineyard Music Festival for Mental Health and many others.  Other Napa Valley community events he actively participates in are the Napa Valley Film Festival, Sense Yountville, Flavor! Napa Valley, Yountville Festival of Lights and is an active board member of the Lincoln Theater Center For the Arts located at the historic Yountville Veterans Home.  He also finds time to do a large number of food and wine demonstrations.

Chef Hurley has brought his Napa Valley cuisine to the famous James Beard House in New York City several times and was also named a Shining Star Chef by Cooking Light Magazine.  He has been a regular on San Francisco’s Bay TV and has appeared several times on the award-winning California food show, Bringing it Home with Laura McIntosh.  Chef Hurley is a featured chef on the nationally syndicated PBS special “The Great Chefs of Napa Valley”.

In addition to special events throughout the year, such as his Dungeness Crab Festival in December,  Robert Burns Scottish Supper in January and Mardi Gras in February, he also prepares custom menus for Valentine’s Day, St. Patrick’s Day, Mother’s Day, Thanksgiving, Christmas Eve and New Year’s Eve.  But his personal favorite is Wild Game Week, which is normally the second week every November.  For almost 20 years, Chef Hurley has been matching the grape harvest with the autumn hunt and for six days prepares a changing all-day menu of exotic game dishes and invites all adventurous diners to come and sample the delicacies from around the world.

Hurley’s Restaurant is a white tablecloth, full service establishment that is focused on quality food and service.  The dining room, highlighted by a stone fireplace, is a favorite among locals and winemakers.  The ambiance is casual and friendly without losing the special feeling you get when you come to a well-run establishment that is serious about what it does.  The expansive bar opens up to a large wrought iron and stone-enclosed patio right in the center of town where you can watch the world go by.  It’s the perfect place to meet friends, or make friends, where you can enjoy the late night menu every night.  When there is a chill in the air, they light up the patio fireplace and turn on the outdoor heaters which enable even large groups of friends to gather for a casual drink, good conversation and a late-night snacks well into the evening.


MIA MARTINEZ - PaQui Tequila     

PaQui Tequila is made by Tequila lovers for Tequila lovers. It combines the most flavorful and drinkable characteristics of any Tequila we know. It has a distinct agave flavor that encompasses a variety of complex and extremely pleasing notes that dance on the palate. Like the finest of wines, PaQui Tequila has a beautiful spectrum of flavors that emerge throughout the entire tasting experience. Remarkably, given all the full bodied flavor, PaQui Tequila has one of the smoothest and cleanest finishes that we have ever tasted in any Tequila, at any price.

PaQui Tequila is the only Tequila made with our own process of "Selective Distillation". We actually separate the heart of the distillation into many different components as it is being distilled off the pot still. Our Master Distiller then analyzes each component for superior taste, aroma, and smoothness, and only uses the components that will produce the most superior Tequila, while discarding the rest. This is a very expensive and time consuming process, but it is one that we feel any knowledgeable and enthusiastic Tequila lover will appreciate!