8/29 ALEXIS EATON, TRACY MCINTYRE, SPA AT BLACKROCK, LISA DONLON, WHALERS VILLAGE, CHANDRA LUCAREIELLO, SOUTHERN WINE & SPIRITS

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI TALKING ABOUT THE UPCOMING KFRESH WINE & FOOD FESTIVAL!

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KaanapaliResort.com

ALEXIS EATON - SHERATON MAUI RESORT AND SPA

The Sheraton Maui Resort & Spa is the premier location for a dream Hawaiian vacation. Situated on Kaanapali Beach, the Sheraton Maui Resort & Spa is the most romantic escape in all the Hawaiian Islands… the dramatic point at which the legendary Black Rock of Kaanapali meets the ocean. Anchored by the Black Rock itself, this spectacular Maui hotel beckons hopeless romantics, discerning honeymooners, and fun-seeking families.

WWW.SHERATON-MAUI.COM

TRACY MCINTYRE – THE SPA AT BLACK ROCK THE SPA AT BLACK ROCK (SHERATON MAUI RESORT)

Transform as you experience the ancient healing of Pu'u Keka'a. Harmony and well being for the mind, body and spirit, inspired by the culture and traditions of Hawaii, brought to you with Aloha.

- Open daily from 8:30a.m. – 7p.m.

- 7 Indoor Open Air Treatment Rooms

- 2 outdoor treatment areas

- 3 manicure stations

- 3 pedicure stations

- Open Air Relaxation Lounge

- Retail Boutique

The Spa at Black Rock is located in the Sheraton Maui Resort & Spa. It is the premier location for a dream Hawaiian vacation. Situated on Kaanapali Beach, the Sheraton Maui Resort is the most romantic escape in all the Hawaiian Islands … the dramatic point at which the legendary Black Rock of Kaanapali meets the ocean. Anchored by the Black Rock itself, this spectacular Maui hotel beckons hopeless romantics, discerning honeymooners, and fun-seeking families.

WWW.BLACKROCKSPA.COM

LISA DONLON – MARKETING MANAGER, WHALERS VILLAGE

WWW.WHALERSVILLAGE.COM

Whalers Village is located in the Kaanapali Beach Resort on the island of Maui. There are many ways to get to here. Our favorite is by strolling along the turquoise waters of Kaanapali Beach. The beachwalk connects us with most hotels. Simply apply your sunscreen. Ask your concierge to point you in a direction. And go.

CHANDRA LUCARIELLO – DIRECTOR OF MIXOLOGY SOUTHERN WINE & SPIRITS

WWW.SOUTHERNWINE.COM

Chandra Lam Lucariello is the Director of Mixology for Southern Wine & Spirits of Hawaii.  She has been in the restaurant and bar industry for 15 years at various prominent venues in Hawaii such as Kahala Mandarin, Palomino, Sansei, and Pearl Ultra Lounge.  Chandra first started in the hospitality industry to fund her education, gaining an English degree from the University of Hawaii, and a Masters in Business Administration from Hawaii Pacific University.  Following graduation, she soon realized that the business she was truly passionate about was the business of crafting cocktails.  

Chandra is currently working towards her Master accreditation with the USBG and is the Vice President, and one of the founding members of the Hawaii Chapter.  She is based on Oahu, but consults for accounts throughout the state, designing tailor made cocktail programs, and conducting spirits and bar education. 

With the wealth of flavors and ingredients to source from throughout the islands, Chandra hopes to inspire bartenders in Hawaii to utilize fresh ingredients whenever possible, and to never stop learning and growing their craft.  

8/28 BRANDON MAEDA, THE WESTIN KAANAPALI OCEAN RESORT VILLAS, CHEF PARIS NABAVI, SANGRITA GRILL & CANTINA, EXECUTIVE CHEF GREG GROHOWSKI, HYATT REGENCY MAUI, TRACY MCINTYRE, THE SPA AT BLACK ROCK THE SPA AT BLACK ROCK, ALEXIS EATON

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI TALKING ABOUT THE UPCOMING KFRESH WINE & FOOD FESTIVAL!

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BRANDON MAEDA - DIRECTOR OF FOOD & BEVERAGE, THE WESTIN KAANAPALI OCEAN RESORT VILLAS

The Westin Ka'anapali Ocean Resort Villas is an uncommonly luxurious Hawaii vacation ownership opportunity, offering unique residences that embrace both Westin's standard of quality and Maui's most spectacular oceanfront vistas. Sitting on 26 acres of Ka'anapali, the Westin Kaanapali is set along a pristine expanse of Ka'anapali's North Beach (ranked #1 on “America's Best Beaches” list for 2003 & 2013).

Set amidst the sundrenched North Ka’anapali Beach, “The Villas” are Hawaii vacation homes of extraordinary comfort… masterfully designed, richly furnished, and impeccably finished. Add to this an extensive list of amenities, a magnificent recreation lagoon, and an unlimited array of activity options… and it's easy to see why The Westin Ka'anapali Ocean Resort Villas have quickly become one of Maui's premier vacation ownership properties.

WWW.WESTINKAANAPALI.COM

CHEF PARIS NABAVI - OWNER, SANGRITA GRILL & CANTINA

Sangrita Grill and Cantina is the newest restaurant concept from Paris Nabavi, creator and owner of Pizza Paradiso Mediterranean Grill in Honokowai and Cilantro Mexican Grill in Lahaina.

A classically trained chef with a business background, Chef Paris Nabavi has a long track record with successful food and beverage operations.  He held executive-level positions as Director of Food and Beverage for Fairmont Hotels and the Kapalua Bay Hotel prior to launching his private restaurant ventures.

Chef Nabavi is active in the community and takes a special interest in educating young people about healthy eating and sustainable agriculture.  His current initiatives include partnering with Maui School Garden Network to sponsor organic seed for school gardens throughout the island of Maui, Molokai, and Lanai.  He also supports the Maui Food Bank by donating the proceeds from a series of Persian cooking classes held regularly at his home's outdoor kitchen. Chef Nabavi’s Cilantro Mexican Grill was named “Exceptional Small Business” of 2013 for Maui County.

WWW.SANGRITAGRILL.COM

EXECUTIVE CHEF GREG GROHOWSKI - HYATT REGENCY MAUI

Born and raised in the Midwest, Chef Greg worked as a culinarian through high school and college during which time he enrolled in Paragon Restaurants Corporation chef apprentice training program to perfect his international and continental Cuisine. He joined the Hyatt family in 1990, where he began his career as the chef de cuisine of Hyatt Regency Kauai Resort and Spa’s Tidepool’s Restaurant. At Hyatt Regency Maui he oversees the property’s food and beverage initiatives for Japengo, Umalu, Swan Court and the resort’s catering and banquet programs. He returns to the island of Maui where he previously worked as the chef tourant in 1992. He also directs Hyatt Corporate’s new global F&B operating philosophy, “Food. Thoughtfully Sourced, Carefully Served,” which focuses on sourcing and providing healthy food and beverage options for guests. He also serves as one of the Hyatt Corporation’s training chefs and teaches rising culinary specialists in pastry presentation.

WWW.MAUI.HYATT.COM

TRACY MCINTYRE – THE SPA AT BLACK ROCK THE SPA AT BLACK ROCK (SHERATON MAUI RESORT)

Transform as you experience the ancient healing of Pu'u Keka'a. Harmony and well being for the mind, body and spirit, inspired by the culture and traditions of Hawaii, brought to you with Aloha.

- Open daily from 8:30a.m. – 7p.m.

- 7 Indoor Open Air Treatment Rooms

- 2 outdoor treatment areas

- 3 manicure stations

- 3 pedicure stations

- Open Air Relaxation Lounge

- Retail Boutique

The Spa at Black Rock is located in the Sheraton Maui Resort & Spa. It is the premier location for a dream Hawaiian vacation. Situated on Kaanapali Beach, the Sheraton Maui Resort is the most romantic escape in all the Hawaiian Islands … the dramatic point at which the legendary Black Rock of Kaanapali meets the ocean. Anchored by the Black Rock itself, this spectacular Maui hotel beckons hopeless romantics, discerning honeymooners, and fun-seeking families.

WWW.BLACKROCKSPA.COM

ALEXIS EATON - SHERATON MAUI RESORT AND SPA

The Sheraton Maui Resort & Spa is the premier location for a dream Hawaiian vacation. Situated on Kaanapali Beach, the Sheraton Maui Resort & Spa is the most romantic escape in all the Hawaiian Islands… the dramatic point at which the legendary Black Rock of Kaanapali meets the ocean. Anchored by the Black Rock itself, this spectacular Maui hotel beckons hopeless romantics, discerning honeymooners, and fun-seeking families.

WWW.SHERATON-MAUI.COM

8/27 HAL NORDBLOM, ASTON AT THE WHALER ON KA’ANAPALI BEACH, ALEXIS EATON, SUSAN HAVENS, SHERATON MAUI

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI TALKING ABOUT THE UPCOMING KFRESH WINE & FOOD FESTIVAL!

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HAL NORDBLOM - GM, ASTON AT THE WHALER ON KA’ANAPALI BEACH

In the heart of Maui's famous Kaanapali Beach Resort, the 360-room Aston at The Whaler on Kaanapali Beach offers beautiful Pacific views, island-style hospitality and the convenience of luxury condominium living with hotel amenities.

Action abounds with immediate ocean access for year-round snorkeling, swimming and surfing. The resort is also situated across from Kaanapali's championship golf courses, and provides private entry to Whalers Village with its beachfront restaurants and shops.

Ranging from 640 to nearly 2,000 sq. ft., all spacious suites and studios feature complimentary WiFi, fully-equipped kitchens and private lanais - some wrapping around corner suites for even more expansive ocean views. Or upgrade to a Premium Suite. Available in studio, one- and two-bedroom categories, these luxury condominium suites feature designer kitchens, top-of-the-line appliances and contemporary furnishings to provide a truly premium experience. Premium Suite guests are also treated to a selection of luxurious in-room amenities including fresh orchids, rich chocolates, Maui-grown coffee and Malie reed diffuser.

WWW.WHALERKAANAPALI.COM

ALEXIS EATON & SUSAN HAVENS - SHERATON MAUI RESORT AND SPA

The Sheraton Maui Resort & Spa is the premier location for a dream Hawaiian vacation. Situated on Kaanapali Beach, the Sheraton Maui Resort & Spa is the most romantic escape in all the Hawaiian Islands… the dramatic point at which the legendary Black Rock of Kaanapali meets the ocean. Anchored by the Black Rock itself, this spectacular Maui hotel beckons hopeless romantics, discerning honeymooners, and fun-seeking families.

WWW.SHERATON-MAUI.COM

8/26 DAVE WILLIAMS, FRANK FORBES, BEACH ACTIVITIES OF MAUI, FRED TORRES, KAANAPALI ALII RESORT, TOM FAIRBANKS, KAANAPALI BEACH HOTEL, ALEXIS EATON, SHERATON MAUI RESPORT, KFRESH

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE BEAUTIFUL SHERATON MAUI RESORT & SPA TALKING ABOUT THE UPCOMING KAANAPALI FRESH WINE AND FOOD FESTIVAL!

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DAVE WILLIAMS & FRANK FORBES - BEACH ACTIVITIES OF MAUI
Beach Activities of Maui & U.V. Rays Hawaii is your full service beach and pool recreation specialists since 1977, throughout the Hawaiian Islands.

We offer concierge services, beach, ocean and pool rentals with a variety of high end retail and rental products, to include Maui Jim sunglasses, and a total product line of Absolutely Natural Sun Care products.

Our sun-tanning specialist and knowledgeable staff are trained to assist visitors at the beach, and on the pool deck, with the number one goal “service”.

WWW.BAMHAWAII.COM


FRED TORRES - HOTEL OPERATIONS MANAGER, KA’ANAPALI ALI’I RESORT

Directly located on the best stretch of Kaanapali Beach in Lahaina, Maui, Kaanapali Alii offers four times more space than a standard hotel room and walking access to everything Kaanapali Resort has to offer.

The luxurious Maui vacation rentals of Kaanapali Alii are the ideal choice for extended families, friends traveling together, and couple getaways. This idyllic Maui resort is a calm oasis on Kaanapali Beach yet just a short stroll to Whalers Village, ocean activities, shopping and restaurants. There is also a free shuttle within Kaanapali Resort.

The unmatched advantages of Kaanapali Alii Resort include:
Four times more space than a standard hotel room: Compare a Kaanapali Alii one- or two-bedroom luxury condo with 1,500-1,900 square feet to a hotel room of 400 square feet and there’s no contest. Here your Alii Maui vacation rental means a fully furnished home away from home, designed for tropical vacation living. Think about the additional comfort this Maui resort provides with lots of inviting space to gather together as well as ample private space to getaway.

Golf just steps from Kaanapali Alii Resort
Your Maui vacation rental at Kaanapali Alii is close to the Kaanapali Golf Courses which boasts 36 holes of legendary golf rich in history and tradition. Built on the playground of ancient Hawaiian royalty, the two Robert Trent Jones courses offer breathtaking panoramic views of the Pacific Ocean and the scenic West Maui Mountains.

So many ways to save at Kaanapali Alii Resort including:
No resort fee; parking is always free and each of our Maui condos offers complimentary high-speed internet. You will also save by preparing easy meals from your gourmet kitchen; or grilling at our beachfront gas barbeque picnic pavilion; complimentary and unlimited use of our new fitness center & yoga studio and free play on the private lighted Alii tennis courts.

WWW.KAANAPALIALII.COM


TOM FAIRBANKS - FOOD & BEVERAGE DIRECTOR, KAANAPALI BEACH HOTEL

Welcome to our home nestled on eleven acres along Maui’s renowned Kaanapali Beach. While you’re with us, it will be our privilege to show you our island, our Hawaiian Culture and what “Aloha” really feels like. In the way that only locals can.


Kaanapali Beach Hotel is more than just another hotel set amongst tropical gardens. Here, you’ll experience the little touches that you’d only find in any Hawaiian home, like bedspreads of Hawaiian quilt design and tropical furnishings. And always, the warmth of a smile. Because once you’re here, you’re family.

WWW.KBHMAUI.COM

ALEXIS EATON - PUBLIC RELATIONS DIRECTOR, SHERATON MAUI RESORT AND SPA

The Sheraton Maui Resort & Spa is the premier location for a dream Hawaiian vacation. Situated on Kaanapali Beach, the Sheraton Maui Resort & Spa is the most romantic escape in all the Hawaiian Islands… the dramatic point at which the legendary Black Rock of Kaanapali meets the ocean. Anchored by the Black Rock itself, this spectacular Maui hotel beckons hopeless romantics, discerning honeymooners, and fun-seeking families.

WWW.SHERATON-MAUI.COM

8/25 LARRY VAN AALST, SONOMA WINE REPORT, SONOMA WINE COUNTRY WEEKEND

LARRY VAN AALST – HOST, SONOMA WINE REPORT TALKS ABOUT THE UPCOMING SONOMA WINE COUNTRY WEEKEND

The first thing you notice at Sonoma Wine Country Weekend is the decided lack of distance between yourself and the people who grow and make some of the world’s most amazing wine and food. For three delicious, decadent days, you’ll experience, up close and personal, Sonoma’s full bounty of flavors. Rub shoulders with winegrowers and makers from the pioneers to the rising stars. Offer your compliments to the chefs, both acclaimed and up-and-coming.

Sonoma Wine Country Weekend is Sonoma County’s signature, and largest, charity event, bringing together over 200 of Sonoma’s top winemakers and growers, along with a collection of the area’s best chefs. Jointly produced by the Sonoma County Vintners and the Sonoma Valley Vintners & Growers Foundation, all proceeds benefit local charities. Since its inception, Sonoma Wine Country Weekend has raised over $12 million for charities that benefit students, children, farm workers and people in need in Sonoma County communities.

www.sonomawine.com

8/22 HONORE COMFORT, SONOMA COUNTY VINTNERS, SONOMA WINE COUNTRY WEEKEND, SHELLEY KEKUNA, KAANAPALI BEACH RESORT ASSOCIATION, KFRESH, STEVE EVANS

HONORE COMFORT - EXECUTIVE DIRECTOR, SONOMA COUNTY VINTNERS - SONOMA WINE COUNTRY WEEKEND

The first thing you notice at Sonoma Wine Country Weekend is the decided lack of distance between yourself and the people who grow and make some of the world’s most amazing wine and food. For three delicious, decadent days, you’ll experience, up close and personal, Sonoma’s full bounty of flavors. Rub shoulders with winegrowers and makers from the pioneers to the rising stars. Offer your compliments to the chefs, both acclaimed and up-and-coming.

Sonoma Wine Country Weekend is Sonoma County’s signature, and largest, charity event, bringing together over 200 of Sonoma’s top winemakers and growers, along with a collection of the area’s best chefs. Jointly produced by the Sonoma County Vintners and the Sonoma Valley Vintners & Growers Foundation, all proceeds benefit local charities. Since its inception, Sonoma Wine Country Weekend has raised over $12 million for charities that benefit students, children, farm workers and people in need in Sonoma County communities.

BIO
Honore Comfort, joined the Sonoma County Vintners as Executive Director in 2006.  Formerly with Foster’s Wine Estates, Ms. Comfort brings an extensive background in wine marketing, consumer marketing, and not-for profit management to the organization.  As Group Brand Manager for Luxury Imports for Fosters, Ms. Comfort was responsible for marketing major wine brands to the North American market including Penfolds and Wynn’s along with other boutique luxury brands.  Prior to the merger with Foster’s, she managed the Rosemount Estate brand for Southcorp Wines and was responsible for a 2 million case business in the US, Canada, and Latin America. She started her wine career as Director of Marketing for a small, family owned winery in Sonoma County’s Dry Creek Valley.

Ms. Comfort gained her marketing and advertising expertise while working as Director of Print Media for Macy’s West in San Francisco.  Her career also includes four years as a successful strategic planner and corporate fundraiser for the Art Institute of Chicago, and other non-profit museums and institutions around the United States. Honore has a Master of Business Administration and a Master of Arts Administration both from Southern Methodist University in Dallas, and a Bachelor of Arts in Art History from the University of California, Berkeley.  Ms. Comfort lives in Healdsburg with her husband, and together they manage their micro-vineyard of 40 year-old Dry Creek Valley Cabernet.

www.sonomawine.com


SHELLEY KEKUNA - EXECUTIVE DIRECTOR AT KA'ANAPALI BEACH RESORT ASSOCIATION - KFRESH

In two years, Ka‘anapali Fresh has become ‘the most blogged about’ culinary destination event on Maui. Produced and hosted by Ka‘anapali Beach Resort Association, (whose members include resort hotels and condominiums, world-class golf courses, shopping centers, restaurants and ocean activity providers) the three-day festival features Maui-inspired cuisine paired with local farms and international wines and spirits.

It’s our credo that good food brings people together no matter where they’re from … We invite you August 29 – 31, 2014 to explore the bounty of the island with dishes creatively prepared by our resort chefs as well as celebrity chefs from Hawai‘i. Discover new ways to build cocktails with fresh ingredients, explore a Maui farm, and experience authentic Hawaiian culture.

Along the way, indulge in the beauty of Hawai‘i’s legendary master-planned resort at Ka‘anapali: stroll on America’s Best Beach, frolic with marine life in the clear blue sea or simply enjoy the warm sun and lush landscape.

WWW.KAANAPALIFRESH.COM




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.

8/21 ERIC GREENWALD, GRIMALDI’S PIZZERIA, MELODIE HILTON, NAPA RIVER INN

ERIC GREENWALD - PRESIDENT AND COO, GRIMALDI’S PIZZERIA

HISTORY
IN THE WORLD OF PIZZA...Grimaldi's is an institution.
With over 100 years of coal fired brick-oven pizza-making traditions, we continue to ensure that future generations are able to experience our distinctive and truly authentic pizza.

Why coal-fired brick ovens? The tantalizing aroma of pizza and calzones baked to perfection in our signature coal burning oven offers a unique flavor and a crisp crust that is just not possible from gas, convection, or wood burning ovens. Our fresh ingredients, handmade mozzarella, 'secret recipe' dough and pizza sauce make us the most award-winning pizzeria in the United States. It is our passion for pizza that has made us a "must have" for pizza lovers and celebrities alike, including Frank Sinatra and former NYC Mayor, Rudy Giuliani.

PHILOSOPHY
“At Grimaldi's, our key ingredients are three simple things: People, Product and Service. These ingredients are the recipe for our success. “ These are words we live and work by, as we continually strive to be extraordinary. Putting quality first is core to Grimaldi’s Pizzeria’s way of doing business, a strategy that strongly differentiates us from most every other competitor, in the industry.  Above all, we have worked to develop a creative atmosphere that is fun, emphasizes quality and rewards our employees, guests, purveyors, and community. We constantly try to get to the “Yes” and that is what we believes makes our guests keep coming back for more. Our culture-centered philosophy remains the foundation of company operations today.

BIO
Eric J. Greenwald is the President and Chief Operating Officer of Grimaldi’s Pizzeria.  Launched in 2003, Grimaldi’s Pizzeria focuses on building and operating restaurant units that deliver a differentiated, upscale dining experience. Grimaldi's Pizzeria is currently considered one of the fastest growing, pizza brands.

Greenwald leads the company with more than 32 restaurants, 2,000 employees and $60 million in annual sales. With an entrepreneur's energy, vision and passion, Greenwald's sights are set on continuing their national expansion. Grimaldi’s Pizzeria currently has  locations across the US, including Texas, Nevada, Florida, Arizona, and its flagship stores in New York City. They have shown tremendous growth and have promised to continue their expansion plans throughout the country in 2014; including new locations in California, Colorado, Louisiana, Georgia and Texas.

Prior to his current role as President, Eric served as Chief Operating Officer of Grimaldi’s Pizzeria, spearheading, its national expansion since 2003. Greenwald has 20-plus years of restaurant operating experience, including two years as Director of Operations for the Mastro’s Restaurant Group, as well as several management positions, within the restaurant Industry. Greenwald also plays a intergral role on the National Restaurant Association's Pizza Council.

Originally from New Jersey, Greenwald attended school at Arizona State University. He now resides in Scottsdale, Arizona.

WWW.GRIMALDISPIZZERIA.COM


MELODIE HILTON - DIRECTOR OF MARKETING AND PR, NAPA RIVER INN 

Napa River Inn at the Historic Napa Mill, Where History Meets Luxury
Our decadent urban hotel is a mixture of high style and warmth; an unexpected blend of history, art, entertainment, world class food and unforgettable wine. A delightfully unique experience among Napa Valley hotels…

Situated within the Historic Napa Mill, our inn is a member of the prestigious Historic Hotels of America. Start with breakfast on your balcony from Sweetie Pies Bakery, relax with a spa treatment at La Pelle Skin Spa, sample from your choice of thousands of Napa Valley wines, enjoy an indulgent dinner at any of our award winning restaurants, and wrap up your evening with some live music and classic desserts in Silo‘s Jazz Club. Our downtown Napa hotel has everything you could ever want in a hotel stay – without ever having to get back into your car.
Visit downtown; Napa Valley at its finest. We‘ll make sure your stay is wonderfully unforgettable.

BIO
Currently is the Director of Marketing and PR for Napa River Inn, and long-time Napa resident. Was a journalist, writing for numerous local wine and food publications, as well as  regional AND NATIONAL PRINT, ONLINE, AND BROADCAST PUBLICATIONS.

WWW.NAPARIVERINN.COM

8/20 LARRY LIPSON, BARBARA NEWHOUSE, THE ALS ASSOCIATION, ICE BUCKET CHALLENGE

LARRY LIPSON - WINE REPORT FROM FLORIDA

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Costa Rica weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.
                                                 


BARBARA NEWHOUSE - PRESIDENT & CEO OF THE ALS ASSOCIATION - ICE BUCKET CHALLENGE

VIRAL CAMPAIGN RAISES AWARENESS FOR ALS AS UNPRECEDENTED GENEROSITY CONTINUES FROM CHALLENGE PARTICIPANTS

BACKGROUND:
If you’ve logged onto social media or even just turned on the TV in the past couple of weeks, chances are you’ve seen people taking the ice bucket challenge.  This viral campaign has jumpstarted unprecedented generosity and raised awareness for ALS, also known as Lou Gehrig’s Disease.  As of Friday, August 15, 2014, The ALS Association has received $9.5 million in donations compared to $1.6 million during the same time period last year (July 29 to August 15). These donations have come from existing donors and 184,812 new donors to The Association.

ALS is a progressive neurodegenerative disease that affects nerve cells in the brain and the spinal cord. Eventually, people with ALS lose the ability to initiate and control muscle movement, which often leads to total paralysis and death within two to five years of diagnosis. There is no cure and only one drug approved by the U.S. Food and Drug Administration (FDA) that modestly extends survival. Veterans are twice as likely be diagnosed with the disease.

In this satellite interview, Barbara Newhouse, President and CEO of The ALS Association will discuss ALS and how the ice bucket challenge is causing unprecedented momentum and visibility for this degenerative condition.  She’ll discuss how people can get involved and where they can go for more information in learning more about ALS.

MORE ABOUT BARBARA NEWHOUSE:
Barbara Newhouse was recently named president and CEO of the ALS Association.  She has over 35 years of success in leading strategic initiatives resulting in operation growth and market strength.  Her specialties are aligning the needs of a varied group of constituents with the overall mission and working with a grassroots chapter and volunteer network while maintaining a strategic business operations focus.  Barb holds a bachelor degree in social work and a master’s degree in health care administration.  She received a certificate with the Leadership Institute on Aging in 1994 and has attended various continuing education courses with the Kellogg School of Non-Profit. Barb has recently completed a Certificate in Leadership program through the University of Notre Dame on leading transformational organizations. Throughout her career, she has served on numerous non-profit boards of directors including chairing both a community mental health center as well as the Governor’s Conference on Alzheimer’s disease for the state of Iowa.

WWW.ALSA.ORG

8/19 CÉSAR CANAVATI, 2014 MEXICO FOOD FAIR AT THE LOS ANGELES CONVENTION CENTER, HAPPY NATIONAL POTATO DAY

CÉSAR CANAVATI – 2014 MEXICO FOOD FAIR AT THE LOS ANGELES CONVENTION CENTER (AUGUST 21-23)

The 2014 Mexico Food Fair at the Los Angeles Convention Center (August 21-23) is an unprecedented display of the cultural & gastronomical wealth of Mexico and how the producers from Mexico can work together with American businesses. The Mexico Food Fair will be open, free of charge to the general public and will offer a wide array of food tastings, cooking lessons and conferences from award winning Chefs as well as multiple astonishing artistic performances throughout the three days of the event.

The Mexico Food Fair will honor the variety and lavishness of Mexican States such as  Jalisco, which is vast in its gastronomy and will present products including spicy peppers, chocolate, granola, agave syrup, fruit pulp, and, of course: Tequila! Aguascalientes will be represented with its traditional Chile Relleno (stuffed Poblano pepper) and quince jelly and Oaxaca will introduce samples of their iconic Mezcal and Mole Sauces, which are internationally reckoned as unique pieces of cultural identity. Visitors to México Food Fair will also enjoy the demonstrations of the different products that will be displayed, while also learn different cooking techniques from renowned Chefs.

In addition to having over 8,000 members of the public attend last year, the Mexico Food Fair is also a unique gathering place for buyers, intermediaries, distributors and end consumers of Mexican processed foods to meet directly with the top producers and suppliers of goods which range from dehydrated foods, canned goods, cereals, pasts, snacks, sauces and dressings, to every imaginable processed food products. The event is backed by the Mexican of Agriculture and Food (SAGARPA) and is set to strengthen trade relations between the USA and Mexico, increase production volumes, stimulate sales and generate jobs in both countries.

www.mexicofoodfair.com 


HAPPY NATIONAL POTATO DAY 

There are over a thousand different types of potatoes. Potatoes have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat, and maize. In Europe per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. Potato consumption is expanding strongly in developing countries, which now account for more than half of the global harvest and where the potato’s ease of cultivation and high energy content have made it a valuable cash crop for millions of farmers. China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India. The potato continues to be enjoyed in Ireland today. The year 2008 was declared the International Year of the Potato by the United Nations, noting that the potato is a staple food in the diet of the world’s population, and affirming the need to focus world attention on the role that the potato can play in providing food security and eradicating poverty.

SPUD TRIVIA/FACTS

• In October 1995 the potato became the first vegetable to be grown in space! NASA wanted to develop super-nutritious and versatile spuds to feed astronauts on long space voyages.
• Americans eat more potatoes than any other kind of vegetable — on average, each person downs1/3 of a pound per day!
• Potatoes contain more potassium than bananas
• Louis XVI of France wore potato flowers in his buttonhole to stimulate interest in the plant.
• Potatoes were often eaten aboard ship to prevent scurvy, a disease caused by a deficiency of vitamin C.
• The Incas used the potato to treat injuries. They also thought it made childbirth easier.
• The jacket potato contains more vitamin B1 than portion of broccoli or a portion cauliflower
• China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India
• 1801 -  the year  French Fries were first served to America
• 1853 – the year the potato crisp invented in New York
• 2008 was the UN International Year of the Potato
• The world’s fourth most important food crop, after maize, wheat and rice.
• At one time, the Scots refused to eat potatoes. Why? Because potatoes weren’t mentioned in the Bible!
• In the late 1500s, the Spanish thought potatoes were a kind of a truffle; they called them “tartuffo.”
• Eighteenth-century agronomist Antoine-Auguste Parmentier used reverse psychology to convince the French to accept the potato as a safe food. He posted guards around potato fields during the day to prevent people from stealing them—but he left those same fields unguarded at night. Every night, thieves would sneak into the fields and leave with sacks of potatoes!
• The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato.
• The word ‘spud’ comes from spuds, which were used to dig holes for potatoes.
• The world’s biggest potato was grown in Germany in 1997 weighing in at 7.5lb – the same weight as a small dog

NUTRITIONAL INFORMATION
Think of spuds as power on the plate. Rich in carbohydrates, potatoes are a fantastic fuel for our bodies. Unadulterated and unprocessed, they are probably the best and most delicious source of starchy energy in our diets and in a world where many carbohydrates are so processed that they are devoid of essential nutrients, the potato stands head and shoulders above the rest. Aside from the starchy carbohydrate, potatoes also contain some protein, little or no fat and  have almost twice the amount of fibre as the same amount of brown rice.

They are a good source of potassium, important for a healthy blood pressure and contribute a significant amount of vitamin C, a powerful antioxidant and important for immune health. In a world increasingly concerned with carbon footprints and the effects of global warming, this is an opportunity to go back to basics and re-discover the potential of the potato, which, even in the harshest of climates, can more quickly produce nutritious food, on less land, than any other major crop. So let’s get back to our roots and grow them or buy locally. Boil them, bake them, mash them, eat them! Put potatoes back on Irish plates!

http://www.potato.ie/national-potato-day/

8/18 BROOKS PAINTER, CASTELLO DI AMOROSA, CHEF ANDREW PONCE, RUTH'S CHRIS STEAKHOUSE

BROOKS PAINTER, DIRECTOR OF WINEMAKING, CASTELLO DI AMOROSA 

BIO: Brooks Painter has been a winemaker for over 30 years.  He has experience making ultra-premium varietal wines from throughout the many different grape-growing regions of California.  His current position is Director of Winemaking for Castello di Amorosa in Calistoga, California.

His previous position was Winemaking Operations Manager at Robert Mondavi Winery in Oakville, California, and Brooks was formerly with Stag’s Leap Wine Cellars, Leeward Winery and Felton-Empire Vineyards.

Brooks was born in San Francisco and raised in Northern California. He received his Bachelor of Arts in Chemistry and Biology from University of California, Santa Cruz in 1980, during which time he discovered his interest and passion about wine.  His work has been published in The American Journal of Viticulture and Enology, Biochemistry, Practical Winery and Wines & Vines.  Brooks is a professional member of the American Society of Enology and Viticulture and a former chair of the Microbiology Committee for C.E.R.A. (California Enological Research Association).  He is the past Board President for the Napa Valley Wine Technical Group and a technical reviewer for enology research proposals submitted to the American Vineyard Foundation, a non-profit organization funded by the wine industry to provide grant money for research and development projects of importance to the industry. Brooks previously taught classes on wine and grape growing for the California Academy of Sciences, Adult and Family Education, Golden Gate Park, San Francisco, California.

Brooks and his wife Beth have lived in Napa for the past fifteen years. Their two children, Miles and Emily, are presently attending Occidental College in Eagle Rock, California. They are actively involved in the local Napa Valley community and charitable organizations; they participate in long-range public planning issues for local city and county government.

ABOUT: Castello di Amorosa is a castle and a winery located near Calistoga, California. First opening its doors to the public in April 2007, the castle is the pet project of 4th generation vintner, Dario Sattui, who also owns and operates the V. Sattui Winery named after his great-grandfather who originally established a winery in San Francisco in 1885. The winery sits on property that was once part of an estate owned by Edward Turner Bale.

THE CASTLE: The castle interiors, which include 107 rooms on 8 levels above and below ground, cover approximately 121,000 square feet (11,200 m2). Key details and building techniques are architecturally faithful to the 12th and 13th century time period. Among many other features it has: a moat; a drawbridge; defensive towers; an interior courtyard; a torture chamber; a chapel/church; a knights' chamber; and a 72 by 30 feet (9.1 m) great hall with a 22-foot (6.7 m)-high coffered ceiling.

The torture chamber has an authentic 300-year-old iron maiden which Sattui states he bought for $13,000 in Pienza, Italy, a replica rack, prison chambers and other torture devices. The great hall features frescoes painted by two Italian artists who took about a year and a half to complete and showcases a 500 year old fireplace.

The masonry, ironwork and woodwork was fashioned by hand using old world crafting techniques. Building materials included 8,000 tons of locally quarried stone, in addition to paving stones, terra cotta roofing tiles and some 850,000 bricks imported from Europe. Extending into the hillside adjacent to the castle lies a labyrinth of caves some 900 feet (270 m) in length. Beneath the castle are a 2-acre (8,100 m2) barrel cellar and tasting rooms where visitors can sample the wines-all sold only at the Castle.

Due to Napa County restrictions, the castle and grounds cannot be rented for weddings or receptions, but are available to rent for corporate gatherings and fund raisers. In May 2012 the county ordered the winery to cease holding a weekly Catholic Mass in the chapel located on the grounds due to lack of use permits, reviews by county agencies, including traffic and building code compliance. The services were among just a few in the area where Catholics could attend a traditional Latin Mass.

WWW.CASTELLODIAMOROSA.COM


ANDREW PONCE - SOUS CHEF, RUTH'S CHRIS STEAKHOUSE- WOODLAND HILLS – MENU ITEMS

Ruth’s Chris Steak House in Woodland Hills is situated in the Westfield Promenade Shopping Mall, just north of the 101 on Topanga Canyon Blvd. The light woods with copper overtones in our steakhouse create an atmosphere of sophistication and easy elegance, and the numerous private dining rooms of our restaurant offer a variety of settings for 18 to 65 guests. Whether it’s a romantic steak dinner for two, an important business meeting or a private party, Ruth’s Chris Steak House can accommodate your needs. Our Woodland Hills steakhouse provides guests with a warm, comfortable atmosphere.

Ruth's Chris Steak House is a chain of 136 steakhouses across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment, marking a gradual elevation in its status since its founding in the 1960s. Ruth's Chris is currently the largest luxury steak company in number of locations, operating income, and overall profit, larger than The Palm and Morton's. On May 22, 2008, the company underwent rebranding and became part of Ruth's Hospitality Group after its acquisition of Mitchell's Fish Market. The group has its headquarters in Winter Park, Florida.

WWW.RUTHSCHRIS.COM