08/14 CHOBANI'S CHEF TIM REARDON, ALOHA FRIDAY, BRANDON MAEDA, THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS, HAWAII FOOD AND WINE FESTIVAL, MOSCOW MULE MAUI STYLE

BACK TO SCHOOL TIPS WITH CHOBANI'S CHEF TIM REARDON

Just in time for back to school, Chobani Executive Chef Tim Reardon has some exciting news to share! From delicious flavors to fun packaging, there’s something for the whole family.

• As part of the USDA federal school lunch program, authentic Chobani Greek Yogurt will now be available for nutrition professionals to put on school menus nationwide – flavors include strawberry, blueberry and vanilla - allowing children to have healthy and delicious options for their lunch tray.
• Perfect for lunchboxes, NEW Chobani Kids Mixed Berry Tubes are a snack-time essential with 25% less sugar and 5g of protein. 
• Chobani didn’t stop there. Chobani Kids Pouches are the perfect on-the-go snack, providing only natural ingredients like real fruit. The pouches will now feature Disney’s Doc McStuffins on its packaging, marking the brands partnership with The Walt Disney Company's Magic of Healthy Living Initiative. 
• Back to school time isn’t just all about the kids. Moms need to factor in nutritious snacks too! Chobani Flip or Simply 100, are solutions for every busy mom! 
• With Flip, it’s a solution for a better afternoon snack, combining creamy Greek Yogurt with real, delicious, natural ingredients to mix in is available in three new, delicious flavors: Peanut Butter Dream, Coffee Break Bliss and a Limited Batch Strawberry Summer Crisp. 
• Simply 100 is the perfect cup to help fuel mom through the rest of her busy day, especially with the newest flavor: Mango Passion Fruit.

ABOUT CHOBANI EXECUTIVE CHEF TIME REARDON
Tim Reardon is the Executive Chef for Chobani, America's #1 selling yogurt brand. Chef Reardon has published recipes and been featured in numerous publications such as The New York Times, Food and Wine Magazine, Gourmet Magazine, Food Arts, Time Out New York, The Village Voice, and New York Magazine. When he’s not in the kitchen, he enjoys outdoor activities like biking, golfing, boating and snowboarding as well as traveling, even if it’s just a few hours away.

WWW.CHOBANI.COM


IT'S ALOHA FRIDAY WITH BRANDON MAEDA - FOOD & BEVERAGE DIRECTOR AT THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS – HAWAII FOOD AND WINE FESTIVAL

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

MIXOLOGY PAIRING LUNCH - MOSCOW MULE MAUI STYLE

DATE:

Saturday, September 5, 2015

TIME:

11:00am to 1:00pm

LOCATION:

Westin Kā’anapali Ocean Resort Villas

PRICE:

$65

What does Russia, a donkey, and a copper mug have to do with this popular cocktail from the 1940s?  Learn more about the story behind the Moscow Mule in this hands-on cocktail demonstration that will share the anatomy and provide participants the opportunity to build their own signature Mule. Join Southern Wine & Spirits’ director of mixology & spirits education, Chandra Lucariello, who will serve as the cocktail’s ambassador, Jason Vendrell from Monkeypod Kitchen Wailea who will show you how to make your own ginger beer, and master distiller of Ocean Vodka, Bill Scott who will explain the art of distillation.  Enjoy a light lunch prepared by executive chef, Francois Milliet of The Westin Kā‘anapali Ocean Resort Villas, and take home your own copper Mule mug.

ABOUT HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.

WWW.HAWAIIFOODANDWINEFESTIVAL.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.

08/13 DONNA KALEZ, DANA WHARF WHALE WATCHING, BILL YATES, RUTH’S CHRIS STEAKHOUSE, HAPPY NATIONAL FILET MIGNON DAY

DONNA KALEZ - GM OF DANA WHARF WHALE WATCHING 

The Original Whale Watching Company in Orange County
Dana Wharf Whale Watching began in 1971 and was the first whale watching company in Orange County. We are the premier year-round whale watching facility in Southern California if you are coming to Whale Watch you want to do it from Dana Point with Dana Wharf the pioneers of the industry. We interact with over 1000 whales during the Gray whale migration in the winter and view hundreds of 90 feet Blue whales in the summer. In addition to whales, thousands of dolphins, sea lions, sea faring birds and even shark are found year-round in our waters, so we always have plenty of wildlife to see. We are also home to the original Dolphin Stampede video.

Whale watchers off the coast in Dana Point, California are having an absolute blast watching blue whales, humpback whales, minke whales and pods of dolphins this summer. On their daily whale watching excursions, Dana Wharf Whale Watching has treated passengers to some truly amazing sights. The water life has been especially active so far this summer. They’ve even seen humpback whales breaching which is a rare sight in California.

Summer is when the huge blue whales are plentiful off the coast of Dana Point. Between June and October, Dana Point has more blue whales than anywhere on earth. Blue whales are the largest known animal to have ever lived. They are a rare and amazing sight, not to be missed.

 Dana Wharf Whale Watching features special discounts daily after 4pm for 2 hour whale watching trips for $29, half-price Tuesdays for all trips for $22.50,  seniors ( 55+) can whale watch any time for $35 and kids are always discounted at $25 – the lowest price for kids available anywhere.

DANAWHARF.COM


BILL YATES - GM, RUTH’S CHRIS ANAHEIM NATIONAL FILET MIGNON DAY

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.[3] 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.

MENU
The restaurant's signature is serving USDA prime steaks that are seared at 1800° Fahrenheit (982.2 °C) and served on ceramic plates heated to 500° Fahrenheit (260.0 °C). Half an ounce (1 Tbsp) of butter is added just before the plates leave the kitchen in order to create the signature 'sizzle'. Ruth Fertel firmly believed that the success of her steaks was due as much to the sound and smell of the 'sizzle' as well as the taste. "You hear that sizzle, and you think, 'I wonder if that's my steak'", she commented in an interview shortly before her death.

In addition to steaks, the restaurant also serves entrees of chicken, lamb, fish, shrimp and lobster.
Portions generally are large enough to serve two or more diners. Family style side dishes include au gratin potatoes, topped with a bechamel sauce and Cheddar cheese. Some recipes, such as the BBQ shrimp, New Orleans style creamed spinach or the sweet potato casserole, are traditional 19th century Louisiana recipes that originate with Ruth Fertel's family, particularly her great-uncle Martin, a Louisiana Delta farmer from a French-Alsatian family. Some of these recipes have been made publicly available by the family and by the company.

Also available are dessert selections, with the restaurant's signature creme brulee being a staple item throughout the chain.

In 2009, Ruth's Chris introduced their "Ruth's Classics" menu of prix fixe meals where guests choose a three-course meal; starter, entree and side, and dessert. This menu is updated seasonally every three months.

BEVERAGES
The award-winning wine list includes over 200 wines, primarily from leading Californian vineyards such as Mondavi, Beringer and Stag's Leap. 25 or more wines are available by the glass, depending on location.

The seasonal vintage-inspired cocktail selection, introduced in 2011 by Beverage Director Helen Mackey, includes both classic and contemporary hand-crafted cocktails.

WWW.RUTHSCHRIS.COM


HAPPY NATIONAL FILET MIGNON DAY

Filet mignon is the star of the show on August 13 as people across the country annually celebrate National Filet Mignon Day.

• Filet mignon is French for “cute fillet” or “dainty fillet”.
• In French, filet mignon may be called “filet de boeuf”, which translates to beef fillet in English.
• When found on a French menu, filet mignon may also refer to pork rather than beef.

Usually from a steer or heifer, a filet mignon is a steak cut of beef taken from the smaller end of the tenderloin of the beef carcass.

The tenderloin from which the filet mignon comes from, is the most tender cut of beef and is also considered the most desirable and therefore the most expensive.

Filet mignon is commonly cut into 1 inch to 2 inch thick portions, grilled and then served as is.  When found in grocery stores, filet mignon is already cut into bacon wrapped portions.  The usual method for cooking the filet mignon is to cook it on high heat by either grilling, pan frying, broiling or roasting.   Restaurants may sometimes prepare the fillets served in a cognac cream sauce, au poivre with peppercorns or in a red wine reduction.

Due to the low levels of fat found in the fillets, bacon is often used in cooking.  The bacon is wrapped around the fillet and pinned closed with a wooden toothpick.  Flavor is added from the bacon and this process keeps the fillet from drying out during the cooking process.

CELEBRATE
Enjoy a nice evening with a delicious filet mignon meal, together with friends and family. Use #NationalFiletMignonDay to post on social media.

08/12 LARRY LIPSON, KATIE WORKMAN, DINNER SOLVED!

LARRY LIPSON – AFFORDABLE WINE REPORT      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida 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.


KATIE WORKMAN - AWARD-WINNING AUTHOR AND BLOGGER TALKS BACK-TO-SCHOOL FOOD TRENDS AND HER FAVORITE NEW FALL FOODS

Heading into back-to-school season, Katie Workman, author of the popular blog and award-winning cookbook “The Mom 101” just released her newest cookbook, Dinner Solved! She tackles weeknight dinner, in addition to breakfast, lunch, snacks and dessert, and OFFERS THE TIPS SHE CALLS A “FORK IN THE ROAD”, WHERE SHE ADAPTS ONE DISH INTO TWO OR MORE TO SATISFY EVERYONE AT THE DINNER TABLE.

MORE ABOUT KATIE
Katie Workman is a cook, a writer, a mother of two, an enthusiastic advocate for family meals, an activist in hunger issues, and the author of the beloved Mom 100 Cookbook.

Published in 2012, The Mom 100 Cookbook was Katie’s first book. It was nominated for an IACP award and selected by Cooking Light as one of the best 100 books of the past 25 years. This summer (August 2015), she follows up with Dinner Solved! Katie also writes The Mom 100 Blog, which won the BlogHer Voices of the Year award in 2013.

Katie is the Cooking for Kids Expert on About.com. Additionally, she is a regular guest on NPR’s All Things Considered and does a bi-weekly interview on Daybreak USA, a national radio show.  In 2008 she co-founded Cookstr.com, where she acted as editor-in-chief and established the popular Cookstr weekly newsletter.

Her other food writing includes articles for The Wall Street Journal, iVillage, The Daily Beast, AARP.com, The Boston Globe, and New Yorkmagazine. Katie has also done television and radio satellite tours, taught cooking classes and performed cooking demos, participated in and hosted various food panels at conferences, and been has featured in various national and local media, including the Today show, VH1 Big Morning Buzz Live, The Talk, The New York Times, Food & Winemagazine, and Parents magazine. She works selectively with brands as a spokesperson, and the in development of content and recipes.

Katie sits on the board of City Harvest, New York’s leading food rescue nonprofit, and for the past 20 years has been an active supporter of No Kid Hungry/Share Our Strength, an organization dedicated to eradicating childhood hunger. She lives with her pretty great husband and two hungry boys, and a delightful puppy in New York City. Their dining table can fit ten people, which often comes in handy.

WWW.THEMOM100.COM

08/11 TECH EXPERT CAT SCHWARTZ, CHARLOTTE COLLINS, MIMI KOZMA

TECH EXPERT CAT SCHWARTZ HELPS US CREATE SMART PHONE MEMORIES

The Former Host of Tech TV’s ‘Screen Savers’ & ‘Call For Help’ introduces all-in-one mobile photo app solution!

Catherine ‘CAT’ Schwartz is one of the foremost technology and social media experts in the country appearing regularly on The TODAY Show and hundreds of local programs each year to talk tech. The founder of the HiTechMommy blog and former Creative Director at celebrity social network, WhoSay Inc., has become known for educating consumers as well as A-list celebrities on living a digital lifestyle.

On August 5, the former host of TechTV’s “The Screen Savers” and “Call for Help” will share some simple tips and showcase a new all-in-one photo app to help people capture, print and share photos from their smartphones. Studies show that billions of photos are captured and shared every day, but many people struggle with how to turn photos into prints to easily relive those special memories and share emotional connections with family, friends and generations to come. Now, there is a simple and stress-free photo app that not only allows us to capture, edit and share images, but also save, print and relive all of our special moments.

BIO CATHERINE SCHWARTZ:
Catherine Schwartz is one of the foremost technology and social media experts in the country appearing regularly on The TODAY Show and hundreds of local programs each year to talk tech. She has been in the tech space for 12 years thanks to her TV career, start up experience, blogging career as HiTechMommy and most recently being named Creative Director to the celebrity social network, WhoSay Inc,. Through these experiences Schwartz has become known for educating consumers as well as A-list celebrities on the breadth and depth of the electronic lifestyle.

As one of the original tech go-to-girls back in 2000, Schwartz utilized new high-tech ways for distributing TV content over the Web while working at TechTV. In 2003, she produced and hosted TechTV’s “The Screen Savers” followed by the live computer show “Call for Help.” For the next six years, Schwartz gained a dedicated following both on thousands of TV appearances and on her blog, HiTechMommy.com, a catchy mix of tech spiced with Schwartz' personal musings on parenting. Being represented by CAA lead her to her current Creative Director role at the talent agency incubated startup, WhoSay Inc.

Schwartz has worked as a spokesperson for eBay, won 3 major awards in social media around Charlie Sheen’s record breaking Twitter launch, worked as an independent marketing consultant for over 100 tech/gadget companies and, according to the Internet - she invented the Swiffer.

WWW.KODAKMOMENTS.COM 


CHARLOTTE COLLINS - FOUNDATION RELEASES ANNUAL REPORT ASSESSING STATE POLICIES AFFECTING KIDS AND ADULTS WITH ASTHMA AND ALLERGIES IN AMERICA’S SCHOOLS

Foundation Releases Annual Report Assessing State Policies Affecting Kids and Adults with Asthma and Allergies in America’s Schools.

For the 8th year in a row, the Asthma and Allergy Foundation of America (AAFA) is releasing its annual “State Honor Roll” report assessing all 50 states and the District of Columbia on their leadership and progress on policies protecting students and staff with asthma and allergies in more than 100,000 schools across the U.S. Since the first report in 2008, the number of states on AAFA’s “Honor Roll” has more than doubled; and 5 new states made-the-grade this year! States are making great strides to protect the 7 million children with asthma and 6 million with severe food allergies and related diseases, but our work is not yet done. Nearly all states have adopted epinephrine stocking laws and policies, indicating states’ awareness of how important it is to keep emergency allergy medication on hand at school. And now states should also focus on other important issues such as nurse coverage and stronger environment and tobacco policies which still need improvement.

WWW.STATEHONORROLL.ORG


MIMI KOZMA – MASTER HOME CHEF, INTERNATIONAL FOOD CONNOISSEUR AND STAR OF FOOD HERO MIMI KOZMA TV SERIES GIVES US 10 COOKING SECRETS

10 COOKING SECRETS FROM A MASTER HOME CHEF

Even if you're a good cook, sometimes home-cooked food just doesn't taste the same as it does in a restaurant. Of course, there are some utensils and appliances in a professional kitchen that the average person doesn't have access to, but it's not just about the tools.

There are plenty of techniques and "secrets" you can emulate at home to make your own cooking better. What are they?

Mimi Kozma, International Food Connoisseur and Master Chef, can use her expertise to elaborate on tips to make the perfect home meal. She is sharing with the world her story of taking individuals from homebound and hopeless to valiant and valued. The art of cooking is a gift in itself, but using this gift to help others is a true masterpiece.
"Food Hero Mimi Kozma" is a TV Series about a master home chef that 'pays it forward' by bringing awareness to the community about the community. Season 2 of Food Hero Mimi Kozma will focus on families with children who have special needs.

MIMIKOZMA.COM 
USAHOMETOWNHEROES.ORG 

08/10 ALLEN BALIK, CLUB ESSENCE, VOJTECH KACEROVSKY, CZECH TOURISM, ZDENEK CHROMY, R. JELINEK SLIVOVITZ DISTILLERY

ALLEN BALIK – NOTED WINE COLLECTOR, AUTHOR & EDUCATOR | PRESIDENT OF CLUB ESSENCE TALKS SUMMER WINE TRENDS

Allen is a noted wine collector and recognized authority on California and European wines. As a member of numerous tasting groups, Allen samples between 1,200 and 1,500 wines each year, for pleasure and education. He also serves as a consultant for restaurant and retail store buyers and evaluates wine for many panels and publications.

Allen is the Founder and Co-Chairman of A Culinary Evening with the California Winemasters – a Wine Spectator Top Ten Charity Wine Auction – that pairs the talents of 45 international chefs with 70 of California’s finest wineries.

In his travels, Allen has toured wine growing areas around the world and tasted at numerous wineries, chateaux, and domaines throughout the United States, France, Italy, Spain, Australia and Chile.

Allen co-authored Guide to Choosing, Serving and Enjoying Wine. Rather than another wine primer, the Guide demystifies wine, encouraging readers to try the beverage as a normal part of their mealtime enjoyment.

ABOUT CLUB ESSENCE:
Club Essence – Savor Life Through Wine is the first and only club of its kind dedicated to experiencing life’s greatest pleasures through wine.

There’s no cost – just FUN!!

Club Essence will transform your routine business meetings, dinners and personal entertainment into extraordinary occasions through the wonders of wine.

Learn how to enjoy wine to its fullest. Share the experience with your friends, clients, and the ones you love. Wine education is part of each event and is designed for the enjoyment of novices and experts alike within the same group.
Club Essence Co-Founder and President Allen Balik will personally plan, accompany and moderate each event. Click through to sign-up

At Club Essence it is our goal to make the whole wine experience more enjoyable and exciting while enhancing any meeting or meal. You’ll shine as you show your friends and clients how to enjoy life’s greatest pleasures through wine.

Napa Valley alone hosts more than 4 million guests each year. You can experience this region (as well as any other wine destination) in a completely unique style when you are a member of Club Essence!

WWW.SAVORLIFETHROUGHWINE.COM


VOJTECH KACEROVSKY – DIRECTOR, CZECHTOURISM LOS ANGELES

ABOUT CZECH TOURISM:
The Czech Republic is a modern and dynamic destination with a rich history and unique natural beauty.  The CzechTourism agency, along with its offices abroad ,ensures its successful presentation on the domestic and foreign markets. The Czech Tourism Authority - CzechTourism is a contributory organization of the Ministry for Regional Development and was established in 1993. Its significant partner agencies include domestic tourist regions, cities, municipalities and businesses.

WWW.CZECHTOURISM.COM


ZDENEK CHROMY - VICE CHAIRMAN OF THE BOARD, MANAGING PARTNER AND CEO OF R. JELINEK SLIVOVITZ DISTILLERY

RUDOLF JELÍNEK a.s. is a joint stock company concerned with the production of alcoholic drinks, especially spirits which has an established tradition in Vizovice since 16th century. The company itself was founded at the end of the 19th in 1894. The products of our company are known in all corners of the Czech Republic. But they are not determined only for the home market. Our exports have enjoyed a tradition since 1934 and in recent years the volume is ever on the increase.

Our flag ship is Slivovitz, of which we produce a varied assortment (kosher, non-kosher, Gold, White etc.) and furthermore our trademark fruit brandies of the highest quality (e.g. pear brandy, apricot brandy, cherry brandy etc.).

DISTILLERY LAND 
The company RUDOLF JELÍNEK a.s., founded in 1894 is an historic firm, which is famed in particular for its production of fruit spirits (above all Slivovitz) typical for central Europe and of alcoholic drinks. The company RUDOLF JELINEK a.s. holds in high respect the tradition of distilling, whose beginnings hail back to the second half of 16th century, and wishes to make this known to the general public. It has therefore decided to play an active role in tourism and has established the tour and visiting center of Distillery Land.

It is not only wine and beer which help to spread the good name of Moravia, but also plum brandy and starorežná. Archaeological finds have confirmed that spirits were produced here from sometime around the 14th century. Thanks to the suitable climate, over 70,000 plum trees grew in the area around Vizovice. Not only plum brandy, but also pear brandy, cherry brandy and other spirits can be found in the Rudolf Jelínek Distillery Land in Vizovice. Familiarise yourself with the main principles of production of this traditional spirit on the standard (one-hour) or expert (two-hour) excursion. You will be introduced to the process with the aid of a video projection and you will see a distillation column as well as learning about distilling, rectification and equalisation processes. At the end, in the tasting room, you will try three types of high quality spirit free of charge (of course only if you are aged 18 or over).

EN.RJELINEK.CZ

08/07 CHEF CHARLIE PALMER, WINEMAKER CLAY MAURITSON, PROJECT ZIN, THE DOWN SYNDROME ASSOCIATION, MASTER BEER SOMMELIER MARC STROOBANDT, INTERNATIONAL BEER DAY, STEVE EVANS

CHEF CHARLIE PALMER & WINEMAKER CLAY MAURITSON  TALK ABOUT THE UPCOMING PROJECT ZIN BENEFITING THE DOWN SYNDROME ASSOCIATION

Winemaker Clay Mauritson and Chef Charlie Palmer invite you to the Fifth Annual Project Zin  event, Saturday, August 15, 2015 - 6:30-9:30pm at Hotel Healdsburg located in the heart of Sonoma wine country. This preeminent wine event will gather 21 of the most sought-after Zinfandels paired with decadent bites from Chef Palmer and other local Sonoma County chefs. All proceeds will benefit the Down Syndrome Association North Bay.

MINGLE with some of the most elite wine producers, Chef Palmer, and top Sonoma County Chefs.
TASTE special creations from Chef Palmer and Chef de Cuisine Andrew Wilson of Dry Creek Kitchen, as well as many others.

PARTAKE in a silent auction including the chance to obtain rare wines, a Tahoe wine weekend getaway, and other exclusive culinary experiences.

SUPPORT a great local cause. Down Syndrome Association North Bay's mission is to promote self-advocacy, raise awareness, support inclusion and enrich the lives of individuals with Down syndrome and their families.

WWW.PROJECTZIN.ORG

ABOUT CHEF CHARLIE PALMER:

Since the beginning of his celebrated career, master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American Cuisine, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique. Influenced by his childhood experiences working in his family's vegetable garden, Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, once situated in a historic town house off Manhattan's Madison Avenue. Today Palmer's flagship Aureole is strategically located within New York City mid-town's dramatically modern Bank of America Tower at One Bryant Park.

Over the years, Palmer combined his creative cooking spirit and flair for business to open eleven notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. But even today, the chef still steps in the kitchen with reinvention on his mind. "Without a doubt, people eat with their eye long before they put fork to food, so I continue to look for a playful yet respectful way to create excitement on the plate."

A frequent guest on NBC's Today Show, Charlie Palmer is also the author of five cookbooks, Remington Camp Cooking (2013), 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).

WWW.CHARLIEPALMER.COM

ABOUT WINEMAKER CLAY MAURITSON:

Winemaking may have been the logical evolution in our family’s long history of farming in the Dry Creek Valley, however, it took an absence from the valley and attention to those inner voices that led Clay Mauritson back to these same vineyards that he spent planting, tending and picking as a teen. What he came to realize was that he already had a lifetime of understanding about the subtleties and strengths of each micro-climate within the Dry Creek, Rockpile and Alexander Valleys. The only thing left was to DREAM BIG!

Clay is joined in the cellar by Associate Winemaker Emma Kudritzki and Jesus Garcia, Adrian Reyes, Joe Richards, and Nick Mast as cellar hands bringing 40 years of cellar experience. Together, our team has developed a winemaking process that focuses on small vineyard lot separation and fermentation — last year alone we ushered 68 different lots to maturity before the final blending. This gives us enormous flexibilty, enabling us to pinpoint that perfect Mauritson signature with every varietal, every vintage. Fermentation is typically open-top, punchdowns made by hand, native yeasts employed. The resulting wines might be best described as the perfect expression of each vineyard.

With a little over 270 acres of estate vineyards, we are not only able to source the absolute best of each vintage, we are also able to meticulously follow our passions. For example, when we decided to create a wine in the true porto tradition, we planted four of the “big five” authentic Portuguese varietals then mixed in some Tannat, resulting in our signature “Independence,” a wine that refers to a section of our Rockpile property dating back six generations. As the photo at left shows, we choose winemaking techniques that will best exemplify the wine style and the vineyard. The fruit reigns supreme here...and as Clay often tells visitors to the winery "winemaking is 95% fruit and 5% the winemaker not screwing it up!"

WWW.MAURITSONWINES.COM


MASTER BEER SOMMELIER MARC STROOBANDT HIGHLIGHTS HIS EXPERT GLOBAL BEER CULTURE KNOWLEDGE FOR INTERNATIONAL BEER DAY

Belgian Strong Pale Ale and Belgian Blonde
Fun Fact: These beers will often be served with the yeast sediment which is left in the bottle and placed next to your glass of beer. You have the choice to pour the yeast sediment into your beer – it’s a personal preference.

German Bock
Fun Fact: Bock beer was a symbol of better times to come and moving away from winter. Back in medieval Germany, monasteries would brew a strong beer for sustenance during their Lenten fasts.

English Bitters
Fun Fact: The bitter style came from brewers who wanted to differentiate these ales from other mild brews - enter pale malts and more hops.

Czech Pilsner
Fun Fact: The birth of Pilsner beer can be traced back to its namesake, the ancient city of Plzen (or Pilsen) which is situated in the western half of the Czech Republic in what was once Czechoslovakia and previously part of the of Bohemian Kingdom. Pilsner beer was first brewed back in the 1840's when the citizens, brewers and maltsters of Plzen formed a brewer's guild and called it the People's Brewery of Pilsen.

Irish Stout
Fun Fact: The Irish are big fans of ordering “rounds.”

Japanese Rice Lager
Fun Fact: Japanese Rice Lagers use rice in addition to barley in the grain mix during the brewing process, which provide fermentable sugars for the yeast that produce alcohol while keeping the beer light in color and body.

ABOUT MARC STROOBANDT

Marc Stroobandt is a leading authority in the art and science of food and beer pairing as a Master Beer Sommelier, taking his unique and entertaining approach across the globe. Stroobandt provides beer training and education, presentations and activations at various outlets in the U.S., such as Food & Wine, All-Star Chef Classic and Pebble Beach Food & Wine Festival,  and internationally. Stroobandt is an accredited trainer for the BIIAB (British Institute of Innkeeping Awarding Body) and has trained through the Institute of Brewing and Distilling, in affiliation with the Beer Academy. He has been named to the Honorary Knighthood in the Order of the Mashing Staff in recognition of his professional expertise and services for the promotion of beer and beer culture.

LETSGRABA.BEER

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.

08/06 SHERRI SWINGLE, AUCTION OF WASHINGTON WINES, VIC PARRINO, COLOMBO’S ITALIAN STEAKHOUSE AND JAZZ CLUB

SHERRI SWINGLE - EXECUTIVE DIRECTOR, AUCTION OF WASHINGTON WINES

AUCTION OF WASHINGTON WINES

Auction of Washington Wines is a 501 (c) (3) non-profit organization dedicated to promoting Washington wine while producing and hosting one of the most celebrated wine auctions in the country. In the spirit of charity, the Auction of Washington Wines is pleased to provide financial support for Uncompensated Care at Seattle Children’s Hospital and to invest in viticulture and encology research and education in Washington state to help establish Washington as a world-class wine producing region. The Auction of Washington Wines has raised more than $30 million since its inception in 1988.

Picnic & Barrel Auction
August 13th, 2015 at 5PM
Chateau Ste. Michelle Winery, Woodinville
The kickoff to the weekend of events where you’ll have the opportunity to meet and mingle with over 100 Washington winemakers, nosh on gourmet picnic fare and enjoy live entertainment on the lovely concert grounds at Chateau Ste. Michelle winery.

Winemaker Dinner Series
August 14th, 2015 at 6:30PM
Private Estates around the Puget Sound
The 2015 Winemaker Dinner series features some of our best partnerships in wine and food yet.
Our Winemaker Dinner series has been a longtime favorite event for many of our guests. These dinners are held in private homes and wineries around the Puget Sound area where vintners pour library wines and their cellar favorites. Local award-winning Chefs create custom menus while philanthropists and wine lovers gather around the table to share stories. This is truly an intimate evening showcasing the best of Washington in the hope of raising funds for children across the region in need of medical care. This year's dinners will each feature an opportunity to make a difference in the lives of many. We look forward to sharing such an occasion with our guests.

• Chairman's Dinner - (Sold Out) with L'ecole N°41 Winery
• Bainbridge Island Farm to Table with Brian Carter Cellars and Reininger Winery
• Big Night on Bramble Bump with Chinook Wines and JM Cellars
• Fantasy Wine-Land with Betz Family Winery, Gramercy Cellars and WT Vintners
• Houseboat Hullabaloo with Andrew Will and Boudreaux Cellars
• Legends in Wine (Sold Out) with Canvasback by Duckhorn Wine Company and Quilceda Creek Vintners
• Wine and Science with EFESTE, Hamilton Cellars and Sparkman Cellars

Columbia Winery Charity Run and Walk
August 15th, 2015 at 8:30AM Columbia Winery, Woodinville
Join us for a scenic 10k Run & 5K Run/Walk & Kids' Dash in the heart of Woodinville wine country to raise funds for uncompensated care at Seattle Children's Hospital. After the race, enjoy delicious food, wine tasting and live music.
Plus fun activities for the kids!

The Winemaker Gala
August 15th, 2015 at 4:30pm Chateau Ste. Michelle Winery, Woodinville
The Grand Finale and not-to-be-missed wine event of the year! This is where it all Swirls together. Your vintner table host will guide you through the evening with wines as delicious as the auction lots. Come capture your own extraordinary Washington wine experience and make a difference in the lives of children throughout our region while there! $500 per guest, limited Seating, Festive Attire; Seasonal sport coat or blazer for him and lengthy or cocktail dress for her.

2015 Event Packages- SIP, SAVOR, & SWIRL

"SIP" Weekend Package
Includes one ticket to each:
• The Winemaker Gala
• The Chairman's Dinner (or a Winemaker Dinner of your choice based on space available)
• Picnic & Barrel Auction (VIP 4pm access)

"SAVOR" Weekend Plus
 Includes one ticket to each:
• The Winemaker Gala
• Winemaker Dinner of your choice
• Picnic & Barrel Auction (VIP 4pm access)
• A unique Washington Wine experience

"SWIRL" Ultimate Weekend Package
Includes two tickets to each:
• The Winemaker Gala
• The Chairman’s Dinner
• Picnic & Barrel Auction (VIP 4pm access)
• A unique Washington Wine experience
• A commemorative magnum
• Three nights accommodations at a luxury hotel in Kirkland Hotel
• Car service to and from the event

WWW.AUCTIONOFWASHINGTONWINES.ORG


VIC PARRINO – GENERAL MANAGER, COLOMBO’S ITALIAN STEAKHOUSE AND JAZZ CLUB

Serving Los Angeles Since 1954
We have been serving our community since 1954. We serve breakfast, lunch (Monday through Friday, 11 AM to 3 PM) and dinner. Relax with our live Jazz entertainment and legendary drinks. Italian American Cuisine: Prime Rib, Steak, Chicken, Sea Food, Pasta, mouth-watering salads, side dishes and dessert. Founded by Ms. Ann Colombo and her late husband Sam, it’s now run by their nephew Vic Parrino.

Come for family, business and affordable fun and relaxation.

Come for the Food Stay for the Live Music Every Night, Fridays and Saturdays til Closing!

“Some things in our restaurant are more obvious than others. However, the dedication to excellence and elegance is unmistakably expressed in everything we do. In a restaurant committed to the maximum, that while a good meal is simply food; a great meal is an inspiration!” ~ Ann Colombo

1833 Colorado Boulevard
Eagle Rock, CA 90041
Mon, Fri and Sat 8 am – 12 am
Sun, Tue -Thu, Sun 8 am – 10 pm

COLOMBOSRESTAURANT.COM

08/5 LARRY LIPSON, MARTIN DIEDRICH, KEAN COFFEE

LARRY LIPSON – AFFORDABLE WINE REPORT      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida 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.


MARTIN DIEDRICH FROM KEAN COFFEE            

Fine organic and fair trade specialty coffees from around the globe roasted fresh daily. Espresso drinks as culinary works of art. Indulgent chocolate drinks. Virtuous teas. Authentically independent. A true community gathering place. Taking coffeehouse culture to the next level.

About Kéan Coffee
Kéan Coffee™ is the newest, most exciting coffeehouse concept by coffeehouse visionary Martin Diedrich. Our mission is to purvey fresh-roasted artisan coffee the way it is meant to be, in a beautiful, eclectic coffeehouse environment. Martin is craft roasting the finest coffees from around the globe on-site, many organic and fair-trade. This enables us to serve our coffee so fresh, most days it has been roasted within hours of the moment it reaches your cup. Our expertly trained baristas are creating the most innovative, cutting edge coffee beverages to be had.

Martin, local coffeehouse pioneer and founder of the Diedrich Coffee chain, left behind the world of corporate culture to return to his origins as an independent coffeehouse operator in order to stay true to his ideals of what a coffeehouse should be and what coffee culture should be. Along with his wife Karen Varese Diedrich, Martin spent two years putting all of his creativity, inspiration and community and global awareness into bringing Kéan Coffee to reality. Martin and Karen Diedrich aptly named this next generation of coffeehouse after their son, Kean.

Kéan Coffee also features an outstanding selection of organic loose-leaf hot and iced teas from Tao of Tea in Portland, Oregon, as well as non-coffee steamers and a decadent chocolate beverage menu. Our pastries and savories are baked fresh daily by small local artisan bakeries. We also offer scrumptious gluten-free and vegan options. Come and enjoy our warm, community atmosphere in the true coffeehouse tradition!

About Martin Diedrich
Martin Diedrich grew up in Guatemala where his family owned a small coffee farm. In 1983, Martin left behind a blossoming career in Mayan archeology and came to Costa Mesa to help his parents with their small custom coffee roastery. During that year his vision emerged to create community meeting places where folks could gather and enjoy his family's high quality coffee. He founded the first Diedrich Coffee coffeehouse in Costa Mesa in 1984. Under Martin's direction, Diedrich Coffee grew to nearly a dozen locations over the next ten years and earned the reputation as "The Best Coffeehouses in Orange County". These original coffeehouses were exciting, creative hives of activity and the most popular gathering places in their respective neighborhoods.

In September of 1996, Diedrich Coffee went public. Within a few years there were more than 30 Diedrich Coffeehouses in California, Colorado and Texas. Martin Diedrich is now considered one of the pioneers of the coffeehouse phenomenon. Martin has been a Master Roaster for 21 years and is an internationally recognized coffee expert. In 2005 Martin was presented with the Specialty Coffee Association's Lifetime Achievement Award an award only bestowed on a handful of other individuals, including, Alfred Peet the founder of Peet's Coffee, Jerry Baldwin the founder of Starbuck's, George Howell the founder of Coffee Connection in Boston, Dr. Illy the family patriarch of the Illy Coffee.

In June of 2004, Martin resigned his position at Diedrich Coffee, and began to manifest a new vision: a state-of-the-art, cutting edge coffeehouse that would bring back the community feeling, coffee connoisseurship, and cultural atmosphere of his early Diedrich coffeehouses, as well as embrace his ideal that businesses should model community and global responsibility and awareness, both environmental and cultural. In December of 2005, Martin and Karen Varese Diedrich opened the doors of Kéan Coffee in Newport Beach, California. Named for their only son, Kean, Kéan Coffee is just a stones throw from the first location where Martin had originally joined his parents Carl and Inga. Kéan Coffee has already developed a loyal following of customers with its high quality artisan coffees fresh roasted onsite daily by Martin himself, in a world-class roaster built and manufactured by his brother Stephan Diedrich in Sandpoint Idaho. Through Kéan Coffee, Martin Diedrich is taking his community coffeehouse vision to the next level.

WWW.KEANCOFFEE.COM

08/04 JESSICA FISHMAN LEVINSON, SHELLEY KEKUNA, KAANAPALI BEACH RESORT ASSOCIATION, HAWAI’I FOOD & WINE FESTIVAL

JESSICA FISHMAN LEVINSON - BACK-TO-SCHOOL MEAL PLANNING: HEART-HEALTHY, PROTEIN-PACKED LUNCHES

As summer comes to a close and families dive into the hustle and bustle of back-to-school, meal planning for kids is top of mind for parents. When it comes to lunch, sandwiches have always been the go-to favorite for easy-to-pack; protein-rich options that help keep kids full and focused throughout the school day.

Jessica Fishman Levinson, MS, RDN CDN, knows what it means to juggle the busy back-to-school season. As a mother of two twin girls, Levinson has a lot of experience in making quick and easy recipes that are heart healthy and loaded with protein.

Jessica Fishman Levinson, MS, RDN, CDN, is the founder of Nutritioulicious, a nutrition communications and consulting business. Levinson previously served on the advisory board of Scholastic’s Parent & Child Magazine, and has been featured as a nutrition expert for various media outlets. Jessica has an MS in Nutrition and Dietetics and a BA in Psychology, both from New York University. She is an active member of the Academy of Nutrition and Dietetics (AND), the Greater New York Dietetic Association, and various Dietetic Practice Groups of the AND, including Nutrition Entrepreneurs, Food and Culinary Professionals, and Dietitians in Business and Communications. She lives in Westchester, New York with her husband Andrew, her twin daughters Charlotte and Sabrina, and dog Bernie.


SHELLEY KEKUNA - EXECUTIVE DIRECTOR, KAANAPALI BEACH RESORT ASSOCIATION - HAWAI’I FOOD & WINE FESTIVAL

ABOUT KAANAPALI:
Kaanapali is a three-mile stretch of beach that has been touted as one of the best beaches on Maui, and even in America. Long ago, these sands and lush gardens were enjoyed by Hawaiian kings and queens who sought a relaxing, rejuvenating retreat. The land itself was once comprised of green sugar cane and taro, grown with the help of the Maui sun and a freshwater spring. This magical spot is steeped in culture, from when it was used as a training ground for Hawaiian warriors in ancient times, to the romantic days of “Old Hawaii” in the ’30s and ’40s, to the present.

Today, couples, friends, and families still gravitate here for all this renowned beach has to offer, but also for its fabulous resorts and condos. And Kaanapali Beach Resort provides the best of the best, with easy access to everything you want to see and do. For beauty, excitement, convenience, and comfort, it simply can’t be matched.

HAWAI’I FOOD & WINE FESTIVAL:
Ka‘anapali Fresh has evolved into the Hawai‘i Food & Wine Festival Maui! We’re pleased to announce that the Maui event will take place 9/4-9/6, 2015 in the lush paradise of Ka‘anapali Beach Resort and will feature a roster of over 15 internationally renowned master chefs and culinary personalities. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.

08/03 CHRIS KAJANI, BOUCHAINE

CHRIS KAJANI – WINEMAKER AND GM, BOUCHAINE

OUR STORY

Bouchaine is the oldest continuously operating winery in the Carneros District - a winery that began making wine long before the region earned its reputation for producing the great Pinot Noirs and Chardonnays of Carneros today.

The land was first owned by a Missouri native with the rather remarkable name of Boon Fly.  Fly grew grapes and fruit trees on the property in the late 1880s.  In 1927, an Italian winemaker named Johnny Garetto purchased the parcel that is today's Bouchaine.  Beringer bought the estate from Garetto in 1961 and used it as a storage and blending facility until 1981, when a partnership that included the current owners, Gerret and Tatiana Copeland, purchased the winery and surrounding land.  At the time, only a few winemaking pioneers realized the potential for Pinot Noir and Chardonnay in Carneros.  And by appearance, this run-down Carneros property hardly inspired optimism.

ABOUT CHRIS:
Chris Kajani became the Winemaker and General Manager at Bouchaine Vineyards in early 2015, replacing longtime Bouchaine Winemaker and General Manager Michael Richmond. Having an established Carneros winemaker familiar with our soils and microclimate was critical to Bouchaine, as it is the longest continuously operating winery in the region, and valuing the history of crafting balanced and elegant wines was key. The transition was a natural for Chris, who had been making wines from multiple Carneros vineyards for Saintsbury (right up the road) since 2006.

As Chris says,“It takes a village to craft a memorable bottle of wine, and each person who touches the process must bring a ‘no compromises’ mantra to their piece of the puzzle.”

Chris is a proud native of Napa where she learned early in life the pleasures of jumping on neighbors’ horses for vineyard rides and raiding her parents’ wine cellar (not necessarily in that order). The minute she turned 16, she became the designated driver for family outings up and down the valley, planting the seed for her future career. She went on to earn her B.S. in Biological Sciences at UC Davis and began working for biotech giants in the Bay Area.

After extensive travel in the wine regions of France, Spain, and Italy she decided to take in another direction her desire to enhance people’s lives. A chance encounter at a dinner party led her to work a harvest at Testarossa with renowned winemaker and “pinot geek” Ed Kurtzman. Bitten by the winemaking bug, she trekked back to UC Davis where she completed her M.S. in Viticulture and Enology. She was hired by Pahlmeyer in 2004 and was immediately seduced by its newly launched Pinot Noir project. “I put my nose in the tank and the layers of wild strawberry, succulent cherry, cardamom, sandalwood, roses and cinnamon hit me like a wave – after the first harvest of Pinot Noir, I was hooked.”

The Burgundian side of life called to her, and in 2006 she joined Saintsbury. She was quickly promoted to Associate Winemaker and oversaw winemaking and viticulture. In 2013, she was promoted to Winemaker.  “Immersing myself in the nuanced soils and microclimates of Carneros, and having the opportunity to build relationships with our outstanding and dedicated grower community, has been an incredibly rewarding experience. We live and breathe grapes and wine – but also live on this dirt, breathe this air, and drink this water. To work with people who are not only committed to world class wine growing, but also sustainability and the preservation of this land for generations is such an honor.”

Chris Kajani is the sixth winemaker in Bouchaine Vineyards’ 35-year history, and the first woman to hold that position, as well as the post of GM. Chris lives in Napa with her husband and son. When she isn’t hiking, cooking, or traveling, you can still find her jumping on a neighbor’s horse and raiding wine cellars.

WWW.BOUCHAINE.COM