06/17 Alain Coumont, Le Pain Quotidien, Daymond John, Shark Tank, Larry Van Aalst

Alain Coumont founder of Le Pain Quotidien

Alain Coumont is the founder of Le Pain Quotidien and currently serves as the Company's Chief Creative Officer. In this role, he remains the driving force behind the brand's dedication to organic ingredients. Prior to founding Le Pain Quotidien, Alain began his career working as a chef with Michel Guerard, Georges Blanc and Joel Robuchon. He lives with his family near Montpellier, France. Jean-Pierre Gabriel is an award-winning author and photographer.


FAVORITE RECIPES FROM THE LE PAIN QUOTIDIEN KITCHENS, THIS BOOK IS A LITTLE SLICE OF 'OUR DAILY BREAD' TO ENJOY AT HOME LE PAIN QUOTIDIEN COOKBOOK

Best known for its organic bread and signature tartines, Le Pain Quotidien is also about enjoying great food with family and friends- any time of the day. Now Alain Coumont, the founder and driving force behind Le Pain Quotidien and a true pioneer in promoting organic food, presents more than 100 of his recipes for simple, wholesome and healthy fare—everything from handmade breads and breakfast dishes to tartines, soup, salads, sharing dishes for family and friends and desserts—in Le Pain Quotidien Cookbook (Mitchell Beazley, June 2013, $29.99, Hardcover).

First there are the world famous breads from grissini, baguettes and focaccia to the popular nut and raisin flutes and signature sourdough bread, which is the foundation of Le Pain Quotidien tartines. Coumont reveals his secrets for baking great sourdough bread at home: getting the temperature right, helping the dough to rise and creating steam in your oven to get the characteristic dark, chewy crust. He also provides step-by-step instructions for creating the all important sourdough starter. Baking your own bread goes against the very nature of the modern world and demands patience, he explains, but it is ultimately greatly rewarding and embodies Le Pain Quotidien’s embrace of the slow life.

The  book features a wealth of recipes for tartines, the wonderful open-faced sandwiches made on slices of sourdough: Smoked Salmon and Celeriac; Toasted Camembert, Walnut & Fig; Asparagus & Ricotta; Eggplant, Mozzarella & Tomato; Goat Cheese, Pear & Honey; Lamb and Rosemary. Tartines are delicious, easy to prepare, and adaptable to seasonal produce. And they are perfect for lunch, dinner, snacks, and entertaining. Throughout, healthy, fresh recipes prevail, calling for more grains and vegetables and less meat.

For breakfast there is a Chia Seed Banana Muffin, Buckwheat Pancakes with Chestnut Puree and a zesty Thai-inspired Lime & Coconut French Toast. Tantalizing salads include Yellow Beet & Chicken Salad and the classic Belgian Liégeoise Salad. An innovative Brussel Sprouts Carpaccio served with goat cheese offers a summery take on this favorite little vegetable. Mussel Soup with potatoes, saffron and aioli seduces, and main dishes for sharing feature a rich and full flavored Chili Sin Carne and Pearl Barley Paella. Desserts favorites such as Classic Canelés de Bordeaux; a brownie-like Chocolate Tart; and Ines’s Cookies, a fantastic and flavorful cookie with ginger, clove and cinnamon topped with nougat, are sweet notes to end a meal on or delectable on their own anytime.

With Le Pain Quotidien Cookbook, Alain Coumont reveals all, from artisanal baking tricks to delicious slow-fast food recipes that you can now make at home. Le Pain Quotidien began in 1990 as an artisan bakery in Belgium and has evolved into a chain 172 restaurants worldwide serving delicious, slow-fast food that does you good - all handmade with the best organic and local ingredients. With its communal tables where guests can sit and eat together in a tranquil, rustic environment, Le Pain Quotidien transports its customers to a simpler way of life.

Worldwide locations include Belgium, France, Switzerland, the United Kingdom, United States, Kuwait, United Arab Emirates, Turkey, Russia, Qatar, Australia, Spain, Mexico, Bahrain, India, Japan, the Netherlands and Brazil.



Daymond John - ABC's  'SHARK TANK'

A young entrepreneur, industry pioneer, highly regarded marketing expert and a man who has surpassed new heights of commercial and financial success are just a few ways people have described Daymond John. Based on his early success as a young entrepreneur creating tie-top hats for himself and his friends in New York, Daymond recruited neighborhood buddies to create FUBU (For Us By Us), one of the most iconic fashion brands for the once untapped urban apparel space.  Daymondeventually convinced Hip-Hop superstar LL Cool J to wear FUBU for a promotional campaign. The Hip-Hop community began to support the new brand and eventually transcended into mainstream and at its peak recorded annual sales of $350 million.  Many of today’s greatest companies were started by a group of friends with a good idea. TV Star, fashion icon, branding expert, author, and motivational speaker, Daymond John, will talk about the launch of an exciting New Business Competition; “Miller Lite Tap the FutureTM,” where up-and-coming entrepreneurs Compete for a $400K Prize Pool in business grants. Five regional teams can win $20K each, but only one team can win the grand prize of $250K. Additionally, consumers will be able to vote online for their favorite team. The five teams with the most fan votes will be awarded $10,000 each. Competitors will also have a chance to pitch and receive advice from some of the sharpest business minds in the country, including Daymond John, also known as “The Shark” from ABC’s “Shark Tank,” and other inspirational entrepreneurs.


LARRY VAN AALST - SOMMELIER

LARRY HOSTS A WEEKLY PROGRAM ON CRN AND ALSO IS AN EXPERT ON WINE WHO IS SOUGHT AFTER FOR EVENTS, TASTES AND MAJOR SOMMELIER EVENTS IN  THE SAM FRANCISCO AREA. HE COMMENTS ON THE INDUSTRY AND HIS THOUGHTS ABOUT WINE.

06/14 NANCY GARDELLA, MARTHA'S VINEYARD, DR. JOEL FISHER, STEVE EVANS

NANCY GARDELLA -  EXECUTIVE DIRECTOR OF THE MARTHA'S VINEYARD CHAMBER OF COMMERCE           

The Martha’s Vineyard Chamber of Commerce is delighted to welcome you to the beautiful island of Martha’s Vineyard and its rural towns of Aquinnah, Chilmark and West Tisbury, and the more populous towns of Edgartown, Oak Bluffs and Vineyard Haven (also known as Tisbury).

Whether you seek the natural beauties of pristine beaches, clay cliffs and plentiful bird watching, historical and cultural attractions, exquisite  dining and world-class accommodations, diverse outdoor activities or the many artists, handcrafts and one-of-a-kind boutiques, the Vineyard provides these and so much more.

Martha’s Vineyard is the perfect backdrop for a destination wedding and honeymoon, as well as a lovely retreat from the hectic pace of the world.

The Vineyard also welcomes corporate meetings and executive retreats, offering state of the art technologies to accommodate every need.

When contacting any of these listings, please let them know you found them through the Chamber of Commerce.

Whether your visit to Martha’s Vineyard is for a day or more, for business or pleasure, or joining us as a summer or year-round resident, we stand ready to welcome you to this beautiful island.
 Martha’s Vineyard can be reached by sea or by air. Many options exist including: by ferry, by car to the ferries, by bus to the ferries, by plane, by train, by private boat, or by securing concierge and travel services.

 Home to nearly 100 lodging options, Martha’s Vineyard has options to meet any need. Whether you’re planning a corporate meeting, a family vacation, or a romantic dream wedding –  If you’re looking for B&B's, Inns, Guest Houses, Hotels,  Motels, Resorts,  Cottage and House Rentals, or even  Campgrounds – There is a place for you on Martha’s Vineyard.


DR.  JOEL FISHER  

Joel M. Fisher, PhD is the wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel.

Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition.

In 2004 he co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne. In June 2006 he again led a program, "Wine and Cuisine of Iberia," to Spain and Portugal.

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.

06/13 Emilio Estefan, John Emmerich

Emilio Estefan - Grammy Award-winning musician, producer and entrepreneur

In today’s constantly changing world, traditional notions of retirement are being rejeccted by Americans 50+ who don’t see themselves at or near the end of work.  In fact, a recent AARP of 50+ voters revealed that 50 percent of working respondents believe they will never stop working. Driven by either necessity or personal passion, more boomers are pursuing entrepreneurial endeavors with about one-sixth of baby boomers expected to go into business for themselves at some point.


This has led to people creating a new life stage; they are rejecting the notion that their possibilities are shrinking as they get older. They want to use their years of experience not to “wind down,” but to reach even higher for new opportunities in work and business, to take action to overcome fears and achieve their aspirations, and to build a greater sense of community.

In an effort to guide Americans through life transitions and discover new possibilities, AARP is launching Life Reimagined, a free - online and offline – tool in English and Spanish, that helps people in their 40’s, 50’s and 60’s navigate and adapt to this new life stage and achieve their goals and dreams. Combined with insights from the world’s leading experts in health, relationships, career coaching and entrepreneurship, LifeReimagined offers a step-by-step approach that prepares Americans for the change they want, and supports them as they make it happen.

As part of Life Reimagined, AARP announces 19 Grammy Award-winning musician, producer and entrepreneur Emilio Estefan as its newest ambassador. Estefan will draw on his personal experience to share his point of view and expertise on a variety of subjects, including his passion for living, mentoring, entrepreneurship, philanthropy and much more.

Learn more about Life Reimagined at lifereimagined.aarp.org
Or in Spanish at AARP.org/posibilidades



JON EMMERICH – SILVERADO VINEYARDS

Jon is only the second lead winemaker in the history of Silverado Vineyards. During his years at the winery, he has grown Silverado’s reputation for quality and consistency.
Jon has come a long way since his days as a kid in Redwood City, a suburb south of San Francisco. In those days, he remembers his parents drinking Mateus Rosé and Blue Nun, popular wine brands in the 70s. It wasn’t until Jon went away to college at UC Davis where, on a lark, he enrolled in the Fermentation Science program, that he was introduced to the greater world of California wine.

As it turns out, Jon’s lessons took place not only in the classroom, but also in his dorm room. He and a dorm mate, whose family owned a small farm and winery in Lodi, decided to use some of the family fruit to make wine in their dorm room. It was a red blend and, at that point, Jon realized that if he could make decent wine in a dorm room, then he could make really good wine out in the world.

In 1985, Emmerich tested his wings in France for an internship where he augmented his knowledge of the traditional wine making craft. After graduating from The University of California, Davis in 1987 with a BS in Fermentation Science, Emmerich worked a harvest at Stags Leap Wine Cellars. He then spent a year at Conn Creek Winery and Sebastiani before moving to Silverado Vineyards in 1990.

Emmerich is Past President of the Napa Valley Wine Tech Group and Past President of the Winemaking Techniques Committee of the California Enological Research Association. He is currently on the Board of The Trellis Alliance, an advisory committee to The University of California, Davis Viticulture and Enology Department.

Managing winemaking is just one part of what Jon does at Silverado Vineyards. He spends a lot of time on the road, meeting consumers and carrying the Silverado story outside the Napa Valley. He also spends copious amounts of time working in Silverado’s estate vineyards to understand the terroir and communicate its story through the wines. Jon sums it up nicely – “If my staff enjoys their work and our customers enjoy our wines, then I have done my job. In the end, that’s what really matters.”

06/12 LARRY LIPSON, LOU FERRIGNO

LARRY LIPSON - COSTA RICA CORRESPONDENT

LARRY WAS FOOD CRITIC FOR THE LOS ANGELES DAILY NEWS FOR MORE THAN 50 YEARS AND NOW FILES A WEEKLY REPORT DIRECT FROM COSTA RICA AND THE LIPSON INSTITUTE FOR ADVANCED WINE STUDIES.



LOU FERRIGNO - ACTOR

Actor Lou Ferrigno has an iconic roar.  But Lou is now ready to go public and admit that recently, his roar was heard not when in the throes of a particularly intense workout or while becoming a “hulking,” green creature on TV, but when he suffered from a more mundane problem: computer rage.  Many of us suffer the same rage inducers: the blue screen of death, network disruptions, failure to print etc., but admitting that you have a problem is the first step.  And as Lou discovered, there are ways to face this issue head-on, use some easy steps to ease the frustration, and avoid the roar.  

Lou is an American actor, fitness trainer/consultant, and retired professional bodybuilder. As a bodybuilder, Ferrigno won an IFBB Mr. America title and two consecutive IFBB Mr. Universe titles, and appeared in the bodybuildingdocumentary Pumping Iron. As an actor, he is best known for portraying the titular role in the CBS television seriesThe Incredible Hulk and vocally reprising the role in subsequent animated and computer-generated incarnations. He has also appeared in European-produced fantasy-adventures such as Sinbad of the Seven Seas and Hercules, and as himself in the sitcom The King of Queens and the 2009 comedy I Love You, Man.

06/11 Chef Luigi Diotaiuti, Jimena Turner, Alamos Winery, Chef Charlie Palmer

Chef Luigi Diotaiuti

Luigi Diotaiuti was born in a farm near Lagonegro, in the mountains of Southern Italy. He completed his culinary degree at the Culinary School in the seaside town of Maratea. That was the launching of a prestigious career, working in world famous places before choosing to settle in Washington, DC. His training experiences include working in renowned restaurants, such as the ones of Hotel Georges V in Paris, the Grand Hotel Bauer Grunwald in Venice, Il Gourmet restaurant and Hotel Bellavista in Montecatini, Tuscany and Costa Smeralda and Forte Village in Sardinia. Chef Luigi opened Al Tiramisu restaurant in 1996, after having worked in several Italian restaurants in Washington, DC. Chef Luigi's cooking philosophy is and has always been: "Respect the ingredients, the food and the people".

His background, his training and his talent all provide Al Tiramisu patrons a consistently exciting cuisine, allying classical Italian fare with creative techniques. His trademark outfit is a red bandanna around his neck, and bowtie pasta buttons on his jacket. Today, Chef Luigi keeps his inspiration by traveling and training, attending classes at the Istituto Etoile, in Tuscany, the Ritz Escoffier in Paris or recently training in some kitchens, such as Enoteca les Logge in Siena or Ristorante Il Silene with Chef Roberto Rossi, near Grosseto, or even perfecting family recipes from his three sisters Maria, Lina and Giuseppina in Lagonegro.

Chef Luigi is also a certified Sommelier from the Association of Italian Sommeliers. In fact, he is the first certified professional sommelier from the AIS in Washington, DC. Chef Luigi is always in search of a birthday to celebrate or a song to sing along or an occasion to ring the bell: you will come to Al Tiramisu as a customer and leave as a friend.


Jimena Turner - Brand Ambassador of  Alamos Winery in Mendoza

Jimena Turner, director of wine education for Wines of Catena in Mendoza, Argentina, embodies the sophistication and international character of Argentina’s highly developed culture of food and wine.
Born of a Welsh father and Argentine mother, Turner started her professional education in North Wales as an honor roll graduate in hotel and restaurant management from College Menai. She went directly into the top of the trade, working at the Royal Celtic Hotel in North Wales, then for the Mathis properties in St. Moritz, Switzerland.

Her experience with international cuisines spurred her passion in wine, and Turner returned to her native Argentina to focus her energies on the life of wine in Mendoza. She has continued her education in the detailed practices of viticulture and winemaking, working side by side with the vineyard managers and winemakers of Alamos.

Since joining the Catena family enterprise in 2006, Turner has developed innovative wine education and hospitality programs, and she travels the world to present these wines at private dinners and public events.


Master Chef, Charlie Palmer - Rustic Dishes from New Cookbook

From sun up to sundown, meals prepared on a campfire are meant to be simple, but they can still aspire to be more than the typical fare that often goes hand-in-hand with outdoor cooking. 

The meals that come out of these experiences are memorable.  While the setting helps, being away from the fridge and oven, or even the backyard grill, seems to spur cooks to greater achievements and ever-more-clever ways of enjoying the experience of cooking and eating outdoors.

Charlie Palmer is a respected and admired chef, hospitality entrepreneur, author and hotelier.  Over the years, Palmer combined his creative cooking spirit and flair for business to open twelve notable restaurants across the country, award-winning boutique hotels and a growing collection of food-forward wine shops. He’s also the author of four cookbooks, Great American Food (Random House/1996), Charlie Palmer's Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), and Charlie Palmer's Practical Guide to the New American Kitchen (Melcher Media/2006).  His fifth book, a collaborative project, Remington Camp Cooking by Charlie Palmer (Welcome Books/2013) is to be released in early summer 2013.   He is a 20-year board member of City Meals on Wheels and longtime supporter of Share our Strength as well as a member of James Beard "Who's Who of Food & Beverage in America,” and was named Chairman of the Board of Trustees of the Culinary Institute of America in 2012. 

06/10 Kay Plunkett-Hogge, Paul Prudhomme

Kay Plunkett-Hogge – LEON FAMILY & FRIENDS

Among Kay’s many inspired recipes, the book features ‘THINGS ON STICKS!” – Good, Fast, Simple Food. What’s a party without things on sticks?  Almost anything can go on a stick and things on sticks taste better. They’re perfect with cocktails, don’t require forks, allow for great hand-gestures, and can go pool-side.  They can be made in a jiffy, served hot or cold, and be made with friends.  And think of all the great, fun little sticks you can find.

Some favorite things on sticks are:
 Cherry tomatoes, mozzarella, basil and EVO.
Cold Roast beef, Blue Cheese & Grapes
Little Grilled Cheese squares
Fig or Pear and cheese
Porchette on a Stick
Samurai on Horseback – streaky bacon and water chestnuts


Chef Paul Prudhomme - K-PAUL'S RESTAURANT NEW ORLEANS 

Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes.

Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures.

In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling the seating capacity. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!”

As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Koshersupervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries. His blends are popular with both home cooks and professional chefs. In addition, Chef Paul produces his own seasoned and smoked meat s (andouille and tasso). All are available through Magic Seasonings’ Mail-Order catalog, which also features cookbooks, giftpacks and cooking tips (online at
www.chefpaul.com ).

Chef Paul recently added Magic Salt Free Seasoning®, Salmon Magic®, Shrimp Magic® and Sweetie Magic™ to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. He expanded manufacturing capabilities to a 130,000 square-foot plant which now produces custom blends, bulk sizes and contract packing for otherfood companies at Chef Paul’s AIB approved New Orleans area plant. Chef Paul consults with restaurant chains and large food manufacturers around the world to develop complete menus or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones.

As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks’ prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show. In the Summer of 2002, Chef Paul’s life story was featured on A & E Biography.

Chef Prudhomme has been the subject of numerous articles and has penned many himself as well, in such prominent national magazines as Omni, Life, Time, Newsweek, Bon Appetit, Metropolitan Home, Travel and Leisure, Playboy, Food Arts, and National Geographic Traveler.

Among his many accolades and awards, Chef Paul received the “Restaurateur of the Year” award in 1983 from the Louisiana State Restaurant Association . Chef Paul was the first American–born chef to receive the coveted Merite׳ Agricole of the French Republic and was honored in 1986 as “Culinarian of the Year” and also “Culinary Diplomat”- Chef and Child Foundation (1994) by the American Culinary Federation . Chef Paul also took part in America’s Promise , one of the nation’s leading youth development organizations. The National Restaurant Association has bestowed upon Chef Paul both the College of Diplomates Award (1993) and the Thad and Alice Eure Ambassador of Hospitality Award (2001). He was honored as Nation’s Restaurant News “Fine Dining Legend Award” winner and selected as Chairman of the National Food Safety Education Month in 2001. Some of the local awards Chef Paul has received are the 1994 Louisiana Public Broadcasting Legend Award, the WYES Public Television President’s Award (1999-2000), and the Ella Brennan Savior Faire Award from the ACF-New Orleans Chapter. In May of 2003, Nation’s Restaurant News inducted him into the MenuMasters Hall of Fame and he received Bon Appetit’s Humanitarian Award in 2006.

An international presence, Chef Paul has made personal appearances and given lectures and seminars all over Europe and the Orient. He is devoted to feeding the American troops in bases around the world. He served as a consultant to Team USA of the American Culinary Federation, and participates actively at conventions, seminars and food trade shows nationally and internationally as a guest lecturer and in support of his Magic Seasoning Blends® . He spends time at universities and culinary schools around the world, giving educational seminars for students in all walks of life.

Chef Paul has cooked for heads of state as well as members of the U.S. Congress. Charity work is dear to Chef Paul’s heart and he lends his support to many major fundraisers, which benefit charities such as Meals on Wheels, Easter Seals, the March of Dimes, Big Brothers/Big Sisters,and the National Alzheimer’s Association. Prudhomme was the first Chef to participate in the Robert Mondavi “Great Chef of America” series and was one of 12 chefs chosen from around the world to participate in the celebration of Jerusalem 3000th year anniversary where each chef created a Kosher dish to be served at the King David’s Feast in March 1996.

A best-selling author, Chef Paul has written nine diverse cookbooks and produced six cooking videos, two of which were at the top of the Billboard’s chart for fifty-three consecutive weeks. Five of Chef Paul’s cooking series are based on his cookbooks, Fork In The Road, Fiery Foods, Kitchen Expedition, Louisiana Kitchen and Always Cooking and are currently aired on Cable Television and/or The Public Broadcasting System. Chef Paul’s latest book, Always Cooking, was released in the spring of 2007.

06/07 BRUCE KRAIG, STEVE EVANS

BRUCE KRAIG -  FOOD HISTORIAN

Bruce Kraig is a well-known food historian in the United States who can pretty much provide background on a wide variety of foods from their conceptions, word origins, and variations throughout the US or regional importance.  Most importantly, he is frequently asked to speak at numerous events featuring the eponymous hot dog! Given the importance of the Hot Dog in US culture, its numerous variations and limitless toppings and regional variations, the hot dog (wiener, red hot, tube steak, etc) is a fun and exciting food stuff to talk about!  Everyone can partake as there are gluten-free dogs, turkey dogs, vegetarian dogs, and more!  What's more exciting is there is a lot of pride people take in their hot dogs.  Myself?  I love nothing more than a Nathans Frankfurter, with yellow mustard topped with sauerkraut.  I once asked for a hot dog with sauerkraut at Fenway Park in Boston, and got booed...they knew I was from NY! True story!  Patty Carroll is a well-known photographer of Americana and the book MAN BITES DOG features hot dog carts and hot doggeries across the nation.  A few from the NY area are Papaya King and Nathans (of course!).

Important days include:

Memorial Day -- a great time to start BBQing

Father's Day -- BBQs and Hotdogs!

Fourth of July -- just think of the Nathan's Hot dog eating contest!

July 22nd -- National Hot Dog Day

July -- National Hot Dog Month

August -- National Mustard Month

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.

06/05 BILL KURTIS, TALL GRASS BEEF, BEVERLY NICHOLSON-DOTY, COMMISSIONER, U.S. VIRGIN ISLANDS DEPT OF TOURISM

BILL KURTIS - TALL GRASS BEEF

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.



BEVERLY NICHOLSON-DOTY - COMMISSIONER, U.S. VIRGIN ISLANDS DEPT OF TOURISM

Beverly Nicholson-Doty serves as Commissioner of Tourism for the United States Virgin Islands, a cabinet-level position.  She oversees the Department of Tourism’s advertising and marketing strategy, its national and international tourism-related efforts and product development.

Twenty six years ago, while attending the College of the Virgin Islands, Mrs. Nicholson-Doty began her career in the hospitality industry as a reservations clerk at what was then the Virgin Isle Hotel. Quickly rising in the ranks, she served as Front Desk Manager, Front Office Manager, Room’s Division Manager, Hotel Manager, Sales Manager, and Marketing & Sales Director. 

In March 1993, Nicholson-Doty joined the St. Thomas-St. John Hotel & Tourism Association as its Executive Director.  In this position, her responsibilities included spearheading the implementation and development of the Association’s strategic plan, focusing on four integral areas: Education and Training, Community Needs and Programs, Government Relations, and Marketing.  She also formed the Cooperative Marketing Initiative which encouraged tourism-related businesses to actively and collectively promote their products.  

During her tenure with the Association, Nicholson-Doty was responsible for developing the
Student Internship Program, a sustainable tourism initiative that encourages students to consider
available employment options within the tourism industry by combining hands-on experience with exposure to available hospitality careers.  She also oversaw the unification of the St. Thomas-St. John Hotel & Tourism Association with the St. Croix Hotel & Tourism Association to create an integrated Association that strengthens the entire U.S. Virgin Islands hotel product while recognizing the unique offerings of each island.  In 2004, she was appointed President of the USVI Hotel & Tourism Association, a position never held previously by a paid staff member. 

Recognized by the travel industry for her creative vision and marketing insight, Commissioner
Nicholson- Doty was selected as Executive Director of the Year in 2000 by the Caribbean Hotel
Association.  She also served for three consecutive terms as Vice President of the Caribbean Society of Hotel Association Executives (CSHAE), elected by her counterparts in the Caribbean region, and was recently elected as Vice Chair for the U.S. Territories during the 2010 CTO Leadership Strategy Conference in Barbados.  

Commissioner Nicholson-Doty has served on many local community boards including the Small
Business Development Agency, Boys & Girls Club of the Virgin Islands, and the Caribbean Society of Hotel Association Executives.  She is married to Randall Doty and has one son, Paris O. Nicholson IV.

06/04 NOEL BAKER, "BAKED GOODS", HONORE COMFORT, SONOMA COUNTY VINTNERS

NOEL BAKER - "BAKED GOODS"

Actress Noel Baker is known for her recurring role in the CW network's teen drama "One Tree Hill" as well as the upcoming science ficition film "Station 4." But she is also becoming more known for her truffle and baked goods business she started last year (http://www.noelthebaker.com/), thanks to her grandmother's old family recipes.

As the granddaughter of former champion NASCAR race car driver Buddy Baker, Noel has been a big fan of racing as well, but her passion has remained acting and now, running her baking business. Thanks to her friends in the entertainment industry and others, Noel's business is taking off with her now famous truffles leading the way. With her Southern background, Noel creates truffles with some spicy goodness thrown in. The truffles are small, sweet and hot! "My business started with my spicy dark chocolate cayenne truffles. I grow my own chili peppers and make chili powder to infuse with my own homemade dark chocolate ganache. Very delicious, and just enough burn to make you happy!" she said. For those who aren't fans of chocolate or spicy goods, Noel's vanilla cream marshmallow melts are the perfect dessert with its homemade vanilla ganache and creamy marshmallow fluff in the center. Much of Noel's success comes from the size of her baked goods. They are all bite size, or mini versions of the original pies, truffles and cakes."One of the more unique things that I do would be my pie bites. They are very complex," she said. "It depends on your taste, but it's a split between black tie cheesecake bites, chili key lime pie bites and pumpkin pie bites, wrapped in a graham cracker, butter and brown sugar crust, dipped in vanilla or chocolate. Very yummy!"


HONORE COMFORT - EXECUTIVE DIRECTOR OF SONOMA COUNTY VINTNERS

"Sonoma County is a world-class wine region," said Chris Hanna, SCV President, "and Honore Comfort's appointment better positions SCV to significantly increase our visibility in the media, drive more traffic to member wineries, and help augment the perceived value of the wines produced here in Sonoma County." Ms. Comfort, a Sonoma County resident, has worked for over 5 years as a senior strategist on leading domestic and imported wine brands including Penfolds and Rosemount Estate, Australian wines owned by Fosters Wine Estates. Before transitioning to the wine industry she was Director of Print Media for Macy's West in San Francisco. Prior to that position she worked for 4 years as a successful strategic planner and corporate fundraiser for the Art Institute of Chicago and other non-profit museums and institutions around the USA.

Sonoma County is not just a special place to grow world-class grapes and make great wines: It’s one of the most beautiful and resource-rich places on earth! 60 miles of pristine Pacific coastline and many other natural wonders are only the beginning of the story. We are blessed with amazing diversity of foods and produce, along with chefs who take full advantage of Sonoma’s bounty. Add to that our relaxed and friendly vibe and it all converges here. Want to learn more about Sonoma County’s rich wine history, Sonoma’s 13 appellations, and other wine facts? It’s all here waiting for you to discover.

06/03 ROGER MOOKING, “MAN, FIRE, FOOD,” CHEF CHARLIE PALMER

ROGER MOOKING - "MAN, FIRE, FOOD"

ROGER MOOKING RETURNS WITH EVEN MORE HEAT IN NEW SEASON OF MAN FIRE FOOD! The series Premieres on Monday, June 3rd at 9:30pm ET/6:30pm PT. Chef Roger Mooking, returns to Cooking Channel for the second season of Man Fire  Food, premiering Monday, June 3rd at 9:30pm ET/6:30pm PT.  Roger’s fascination with flames continues as he travels across the country in search of the most inventive ways to cook with fire, and this season the heat is hotter and the flavors are bolder. From traditional Hawaiian grub smoked in an underground lava pit to whole ducks on Brazilian skewers cooked on top of an outdoor oven, each stop delivers sizzling recipes and out-of-this-world heat. Over the course of the series, Roger discovers the most innovative smokers, fire pits, and rigs the country has to offer along with chefs and home cooks who are manning the machines and preparing delicious and flavorful dishes.  In one episode, Roger ventures to a farmer’s market in Oahu, Hawaii, where he and a local resident take the art of smoking to a whole new level. They smoke pork, meat and turkey tails with guava and kiawe wood in a smoker crafted from the most unlikely materials – an Air Force cargo container, an airplane food cart, and a computer fan.  Another journey takes Roger to St. Helena in Northern California where Chef Stephen Barber celebrates Argentinian Asado to the fullest at Farmstead Restaurant. Chef Stephen built a cook area complete with an eighty-five gallon cauldron, planchas, and metal crosses for the asado.  The end result is a slow-cooked spring lamb seasoned to perfection with Mediterranean flavors.   Plus, Roger looks back at some of his favorite Man Fire Foodmoments in an hour-long special Man Fire Food: Coolest Cookouts airing Sunday, June 2nd at 8pm ET/5pm PT.  From locations big and small, Roger highlights his most memorable visits and impressive recipes.

Roger Mooking is the host and co-creator of his own internationally broadcast television series Everyday Exoticand host of Man Fire Food on Cooking Channel.  He is the co-host of the hit show Heat Seekers on Food Network.  To add to his growing plate, Roger’s highly anticipated first cookbook Everyday Exotic: The Cookbook hit shelves in 2011. In addition Mooking is the recording artist and creator of Soul Food; a unique food and music project released by Warner Music. For Roger, music and the epicurean world are seamless.  One feeds the body, the other the soul; it is all food in all its various forms. Man Fire Food is produced by IW Productions LLC. COOKING CHANNEL (www.cookingchanneltv.com) is an entertainment brand dedicated to today’s passionate food lover.  For food people, by food people, Cooking Channel is the answer to a growing hunger for more content devoted to food and cooking in every dimension from global cuisines to international travel, history and unconventional how-to’s.  Cooking Channel is part of the media portfolio of Scripps Networks Interactive (NYSE: SNI), which also includes Food Network (www.foodnetwork.com), HGTV (www.hgtv.com), DIY Network (www.diynetwork.com), Great American Country (www.gactv.com) and Travel Channel (www.travelchannel.com).


CHEF CHARLIE PALMER

Charlie Palmer is an American celebrity chef, restaurateur, hotel owner and author. Palmer is known for his progressive American style of cooking and entrepreneurship.

After graduating from the Culinary Institute of America in Hyde Park, Palmer became the head chef at the River Cafe in Brooklyn. In 1988, Palmer opened his first restaurant, Aureole, on the Upper East Side of Manhattan. This was soon followed by the openings of several new ventures, including Metrazur in Grand Central Terminal, a second Aureole in Las Vegas, and Charlie Palmer Steak in Washington, D.C. His culinary empire has continued to expand ever since, with further locations across the country, as well as Next Vintage, his chain of retail wine stores. In 2009, Palmer's flagship restaurant Aureole moved from a townhouse on East 61st Street to the Bank of America Tower at One Bryant Park.

Charlie Palmer has been honored by the James Beard Foundation twice, including being named New York’s Best Chef in 1997. Palmer is also the author of four cookbooks: Charlie Palmer's Casual Cooking (2000), The Art of Aureole (2004), Great American Food (2004), and The Guide to the New American Kitchen (2006). In 2011, Palmer was appointed the Chairman of the Board of the Culinary Institute of America. He currently lives in California with his wife Lisa, and his four sons Courtland, Randall, Eric and Reed.