06/16 JASON WISHENGRAD, THE STAND, TARYN MANNING, ORANGE IS THE NEW BLACK SEASON 4

JASON WISHENGRAD – EXECUTIVE VICE PRESIDENT/DESIGNER/CULINARY DIRECTOR OF THE STAND 

Redefining today’s casual dining scene, The Stand delivers quality, speed and a diverse menu designed to meet everyone’s needs. With locations in Encino, Century City, Woodland Hills, Northridge, and soon to be Irvine, The Stand breaks fast casual stereotypes by catering to both families and young millennials looking for unique, high quality classic American food, at an affordable price. The menu consists of a variety of custom made-to-order original burgers and grilled chicken sandwiches, such as The Stand Burger and Southwest Chicken, as well as sausages and hotdogs, all that can be enriched by a selection of more than twenty loaded toppings including Bacon Tomato Jam, Stand Chili, Chimichurri Slaw, Crispy Onion Strings and Fried Egg. A wide variety of salads, sides and veggies are also offered, including Chili Fries and Chimichurri Slaw. Priced to satisfy a wide range of needs and dining occasions, The Stand brings the comfort of early century American diners to Southern California with a unique, modern twist, offering American classics redefined.

ABOUT MURRAY WISHENGRAD - CEO-President
With more than 40 years of experience as a multi-unit operator, Murray Wishengrad opened The Stand in 2003 in Encino, CA, before expanding to additional locations in Woodland Hills, Century City and Northridge, CA. Beginning his business career by developing rental car franchises, Budget Rent a car and Dollar Rent a Car, he sold all business shares in 2003, before opening The Stand alongside former Budget partner, Richard Shapiro.  Since 2003, Murray has grown The Stand to a multi-location business, with future expansion planned. As CEO-President/Co-Managing Member, his duties include handling all major business decisions, in addition to strategic planning and coordination of all other activities with his operating partners, his sons Jason and Zachary.

ABOUT JASON WISHENGRAD - Executive Vice President  
Jason Wishengrad was born and raised in Newport Beach, CA, before heading east to attend Boston University. Graduating with a degree in Advertising & Communication, Jason immediately began working for his father’s restaurant, The Stand, focusing on business development. As Executive Vice President, Jason oversees daily operations, culinary development, business development, and construction projects. Responsible for the creation of the menu at The Stand and all culinary movements, Jason is also behind the process of design, handling all design aspects of the restaurant, including graphics, menus, menu boards, metal work and advertisements.

MENU
The Stand’s menu features American classics with innovative spins and unique ingredients. Offering a large selection of burgers, highlights include The Stand Burger  with Grilled Onions, Lettuce, Tomato, Pickles & Stand Burger Sauce; The Business with Beef Burger, Porchetta, Bacon, Pickled Peppers & Onions, Garlic Mushrooms, & Sweet Chili Aioli; Ultimate Egg with American Cheese, Fried Egg, Bacon, Pickled Peppers & Onions, & Sweet Chili Aioli; Apple Slaw Turkey, Turkey Burger with Apple Slaw, Butternut Squash, Cheddar Cheese, Lettuce, & BBQ Sauce.

In addition to burgers, The Stand offers a large range of “standwiches” and salads, such as Spicy Beef Short Rib with Chipotle & Beer Braised Short Rib, Green Chile Aioli, Arugula, Swiss Cheese, Garlic Mushrooms, Parmesan, Red Onion & Ciabatta; Seared Ahi Tuna with Sesame Slaw, Fresh Pickled Jalapeno, Crispy Onion Strings, Orange Sesame Dressing & Ciabatta; and Sesame Kale Salad with Kale, Heirloom Tomatoes, Roasted Tomatoes, Chickpeas, Sunflower Seeds, Diced Bacon, Feta Cheese, & Lemon Sesame Vinaigrette.

Stand Dogs and Sausages can be custom made or selected from the menu offerings, including Big Red Chili Dog with 1/4lb Big Red, Stand Chili, Cheddar Cheese, Tomato, and Yellow Onion; Guac-On-Fire Dog with 1/4lb Big Red, Guacamole, Pickled Pepper & Onions, Cilantro Lime Aioli, & Tortilla Strips; and Three Pigs Sausage with Bratwurst, Bacon Tomato Jam, Porchetta, Swiss Cheese, Chimichurri, Green Apple & Red Onion Slaw.

Also offered are Fries, Sides and Veggies including Porchetta Fries, Stand Gourmet Chili, Chimichurri Slaw, Brussels Sprouts, Sweet Potato Fries, and Mac N’ Cheese.  All in addition to decadent desserts such as the Stand Cobbler a Seasonal Cobbler with Vanilla Wafer Crust and Hand Scooped Vanilla Ice Cream and the Brownie Sundae with Vanilla Ice Cream, Hot Fudge, & Whipped Cream.

BEVERAGES
The Stand serves a variety of featured draft & bottled beers as well as Stand House Wine. Also served is Stand Blonde Ale, a large 20oz. brewed special by Golden Road Brewing.  Additionally, The Stand offers bottled water, bottled sodas, fountain sodas and iced tea.

HOURS:
Encino, Woodland Hills & Northridge: 11 a.m. – 9 p.m. Daily
Century City: Monday – Friday 8 a.m. – 4 p.m.

WWW.THESTANDLINK.COM


ACTRESS TARYN MANNING – PROMOTING ORANGE IS THE NEW BLACK SEASON 4 PREMIER - FRIDAY JUNE 17TH ON NETFLIX   

The 4th season of Orange is the New Black premiers on Friday June 17th!

You’ve seen TARYN MANNING in Crossroads, 8 Mile, Hustle & Flow and much more! Taryn plays the controversial religious zealot Tiffany "Pennsatucky" Doggett,  in ORANGE IS THE NEW BLACK.

Orange Is the New Black  is an American comedy-drama series created by Jenji Kohan. The series is based on Piper Kerman's memoir, Orange Is the New Black: My Year in a Women's Prison (2010), about her experiences at FCI Danbury, a minimum-security federal prison. Orange Is the New Black is streamed on Netflix, and premiered on July 11, 2013.

Orange Is the New Black has become Netflix's most-watched original series. It has received critical acclaim and many accolades. For its first season, the series garnered 12 Primetime Emmy Award nominations  winning three. A new Emmy rule in 2015 forced the series to change categories from comedy to drama. For its second season, the series received four Emmy nominations. Orange Is the New Black is the first series to score Emmy nominations in both comedy and drama categories. The series has also received six Golden Globe Award nominations, six Writers Guild of America Award nominations, two Producers Guild of America Awards, an American Film Institute award, and a Peabody Award.

SERIES PLOT:
The series revolves around Piper Chapman (Taylor Schilling), a woman in her 30s living in New York City, who is sentenced to 15 months in Litchfield Penitentiary, a minimum-security women's federal prison in upstate New York. Piper has been convicted of transporting a suitcase full of drug money for her then girlfriend Alex Vause(Laura Prepon), an international drug smuggler. The offense had occurred 10 years prior to the start of the series, and in that time, Piper had moved on to a quiet, law-abiding life among New York's upper middle class, so her sudden and unexpected indictment seriously disrupts her relationships with her fiancé, family, and friends.

In prison, Piper is reunited with Alex (who named Piper in her trial, resulting in Piper's arrest), and they re-examine their relationship and deal with their fellow prisoners. The show often shows flashbacks of significant events from various inmates and prison guards' pasts. These flashbacks typically explain how the inmate came to be in prison or otherwise further develop the character's backstory. The majority of the characters featured are in prison for offences related to narcotics, fraud, and larceny, while some are in prison for organized crime, homicide, and aggravated assault charges. Most are from lower- and middle-income backgrounds, although some are from wealthy backgrounds, and others are from broken or dysfunctional families. The show also depicts corruption and inadequacies of the U.S prison system and the abuse of power by some correctional officers upon female inmates. As the series has progressed, the focus on Piper as the lead character has lessened and shifted to the ensemble and concurrent plot themes.

06/15 AMERICA’S JAMES BEARD AWARD–WINNING GRILLING EXPERT STEVEN RAICHLEN, PROJECT SMOKE, LARRY LIPSON, AFFORDABLE WINE EXPERT

AMERICA’S GLOBAL GRILLING AND SMOKING AUTHORITY, STEVEN RAICHLEN - AUTHOR, PROJECT SMOKE:  SEVEN STEPS TO SMOKED FOOD NIRVANA

PROJECT SMOKE:  SEVEN STEPS TO SMOKED FOOD NIRVANA

The practice of smoking food has been part of the American culinary DNA since colonial times (in 1769, George Washington famously attended a three-day barbecue in Alexandria, VA). It used to be that smoked cuisine was only available at smokehouses or barbecue joints, where an experienced pitmaster smoked heirloom family recipes over hardwood fires in custom-built pits. But now, thanks to new fuels, new tools, new techniques, and a dazzling array of smokers, a new generation of home cooks can turn out competition-quality smoked foods in their own backyards and kitchens.

Award-winning and bestselling author, PBS TV host, and Barbecue Hall of Famer, Steven Raichlen has revolutionized the art of smoking food and adapting it to modern tastes. At a time when smoking is quickly becoming the new grilling (over 18 million smokers and grills were sold in the United States in 2014 alone!), Raichlen demystifies the classics, such as brisket and smoked salmon, but also shows how to smoke vegetables, cocktails, and even desserts on his PBS show and in his cookbook of the same name PROJECT SMOKE.

7 Surprising Facts from PROJECT SMOKE

1. Smoke results when you burn wood, but not all wood smokes or tastes the same. Hardwoods (from deciduous trees like hickory and apple—which shed their leaves once a year) produce the best-tasting smoke.
2. Moisture is an essential component of successful smoking. A 600-pound load of meat puts out roughly 200 pounds of water. To keep the smoking environment moist, try using soaked wood chips, placing a bowl of water in the smoke chamber, spraying the food with apple cider or wine, or mopping the food with a mop sauce.
3. Want to introduce smoke flavor without using a smoker? Add one of the following ingredients to your dish: bacon, chipotle chiles, Virginia ham, liquid smoke, mezcal, pimentón (smoked paprika from Spain), Scotch whiskey, smoked cheese, or lapsang souchon (smoked black tea from the Wuyi region in Fujian, China, that imparts a distinctive smoke flavor to brines and marinades).
4. You can smoke what?!? Yes, you really can smoke the following (with delicious results!): butter, cream, ricotta cheese, salt, sugar, honey, maple syrup, mayonnaise, mustard, ketchup, hot sauce, olive oil, tomato sauce, capers, olives, lemons, garlic, vanilla beans, bologna, and ice.
5. Today, Americans consume over two million pounds of jerky annually, a derivative of smoke-drying, one of the first methods our prehistoric ancestors used to preserve meat and seafood. Native peoples in both North and South America dried thinly sliced strips of meat next to a smoky fire. Our word jerky likely comes from charqui, the Quecha Incan tribe’s term for dried meat.
6. Widely considered the red badge of honor of great barbecue, a smoke ring is a pinkish-red band found just below the surface of barbecued meats that’s produced when the gas created by burning wood dissolves into the meat. But, since hackers have been known to fake the ring by lightly rubbing their meat with sodiumnitrite-based curing salt prior to smoking it, the Kansas City Barbecue Society ceased making a smoke ring one of the criteria for professional judges in barbecue competitions.
7. All barbecue is smoked, but not all smoked foods are barbecue. Texas brisket, Carolina pork shoulder, and Kansas City ribs are barbecue. Virginia ham, Scandinavian smoked salmon, and Italian smoked mozzarella are smoked, but they’re not barbecue.

Ambitious and comprehensive, PROJECT SMOKE includes everything you need to know to smoke delectable meats, vegetables, seafood, poultry, beverages, and, yes, desserts at home. It delivers both a complete step-by-step handbook to mastering the techniques—including how to add smoke flavor if you don’t own a smoker—and a collection of 100 innovative, hunger-inducing recipes for smoking every food imaginable. Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its complex flavors into food.

PROJECT SMOKE reveals how to make the alchemy happen with Raichlen’s seven steps to smoking nirvana:
1. Choose Your Smoker
2. Source Your Fuel
3. Assemble Your Tools
4. Flavor Your Food
5. Select Your Smoking Method
6. Light Your Fire
7. Know When Your Food Is Done

An in-depth rundown introduces you to all the smokers; the essential brines, rubs, marinades, and barbecue sauces; and the complete roster of smoking fuels. And ingenious ways to smoke—from traditional cold-smoking and barbecuing, to smoke-roasting and smoke-braising, to smoking with hay, tea, spices, and of course, a multitude of woods. The recipes are adaptable to the smoker or grill that you have, and some can be made on a stove-top. Appearing throughout are lively boxes, such as The Ten Steps to Brisket Nirvana, Jerky, and How to Infuse Smoke into a Cocktail.

Raichlen has pursued an enduring fascination with live-fire cooking, visiting over six continents and 60 countries to research the flavors and techniques of smoked cuisine across cultures and translate them into replicable recipes for the American home cook. A magnificent and timely achievement, PROJECT SMOKE shares over 100 recipes distilled from Raichlen’s extensive travels and research.

Raichlen’s enticing, succulent, boldly flavored recipes run the gamut from starters like Smoked Nachos and Smoked Fish Chowder to classics like Home-Smoked Pastrami, Made-from-Scratch Bacon, Honey-Cured Ham Ribs, and Big Bad Beef Ribs, to creative dishes like Tea-Smoked Duck and Smoked Black Cod with Fennel-Coriander Rub. For sides, try Raichlen’s Smoked Potato Salad or Smoked Vegetable Cassoulet, all washed down with a Mezcalini and rounded out by Smoked Chocolate Bread Pudding or Smoked Flan.

PROJECT SMOKE is incredibly versatile—it’s a great resource for people who are ready to graduate from grilling to smoking, and for competition smoke masters seeking creative ideas and new techniques. It provides a wealth of information for those looking to take the traditional route of low and slow, and also for those who want to infuse a dish with smoke flavor in 10 minutes or less.

ABOUT THE AUTHOR
Steven Raichlen is the author of The Barbecue! Bible®, How to Grill, Planet Barbecue!,  and six more live-fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Esquire, Food & Wine, and Bon Appétit, and he teaches Barbecue University classes at the Broadmoor resort in Colorado Springs. His TV shows include the PBS series Steven Raichlen’s Project Smoke; Primal Grill; and Barbecue University and the French language show Le Maitre du Grill. Raichlen has lectured on the history and culture of barbecue at the Smithsonian Institution, the Library of Congress, and Harvard University. In 1975, Raichlen received a Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris.

BARBECUEBIBLE.COM


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.

06/14 AUSTIN HOPE, HOPE FAMILY WINES, DANNY LIPFORD, YOUR HOME TO-DO LIST

AUSTIN HOPE – WINEMAKER, HOPE FAMILY WINES 

The philosophy behind the Austin Hope Wines is simple: make spectacular estate-grown, Rhone varietal wines. Using native clones, high-density vineyard planting in our Estate Vineyard located in the Templeton Gap,  one of the coolest sub-AVAs of Paso Robles, the Austin Hope wines are bold, flamboyant and expressive.

THE STORY
Austin Hope brings years of formal and informal education and experience to the Austin Hope Label. Between his time at Cal Poly, and his apprenticeships under Chuck Wagner and in the Rhône Valley, he has an intimate knowledge of the winemaking process, from vine to bottle. Austin Hope wine combines Austin’s zest for life with his determination to make exceptional wine. The estate brand is an artisanal wine of small production. Oftentimes only available to the wine club and in the tasting room, there is rarely any left for our local, fine-wine shops.

While Austin’s specialty is getting this exceptional wine into the bottle, he knows a fair bit about getting it out of the bottle too. He’s the kind of guy you want have a drink with and his wine is the kind of wine you want to share with a friend. In an era when wine has become a business, Austin’s still making it because he likes to drink it. He loves how it flavors the events and memories of our lives.

From tableside to fireside, Austin Hope wine represents the passion we hope you get out of every bottle of our wine. We love being a part of your experiences and memories and hope you’re having just as much fun drinking our wine as we’re having making it.

THE ESTATE
The Austin Hope label sources its fruit from the Hope family estate vineyard. Located 20 miles from the ocean in the Templeton Gap district of Paso Robles, the Hope Family Vineyard is nestled in the coolest region of Paso Robles and is characterized by rich, rocky soil of clay and limestone. These characteristics produce the finest Rhône varietals in the region.

Upon returning from his studies in the Rhône Valley of France, Austin Hope replanted the Hope Family Vineyard to varieties best suited to the unique microclimate. He planted close and prunes aggressively, asking very little of each plant. This technique produces elegant and refined wines with true Rhône characteristics. Maintaining our commitment to sustainability, the Hope Family Vineyard has been SIP certified (sustainability in practice) since 2009.

VISIT
Our Tasting cellar offers a distinctive blend of eclectic decor, spacious atmosphere and cozy lounge-style seating. In the words of proprietor Austin Hope, “The goal was to give Treana a more vivid sense of place, and to also let a bit of my personality come through.”

The result isn’t just another tasting room that you simply pass through—it’s a destination where we invite you to hang out and enjoy our wines at your own pace. Feel free to enjoy our picnic area among the vineyards.

Hours: 10am-4pm Thursday – Monday, open Tuesday and Wednesday by appointment only.
805.238.4112
1585 Live Oak Road
Paso Robles, CA 93446

WWW.HOPEFAMILYWINES.COM


DANNY LIPFORD - YOUR HOME TO-DO LIST: DONE IN A DAY!

SUMMER MAINTENANCE CHECKLIST:
Your Home To-Do List Done in a Day with Today’s Homeowner Danny Lipford
Summer is here! Now is the time to prepare your home and yard for the onslaught of summer heat. Yes, homeownership can be overwhelming. However, the smart homeowner knows that seasonal maintenance is a must to preserve their largest investment.

This is the Summer Edition of “4 Seasons of Home Ownership”, from the Today’s Homeowner team. From, "Top Ten Must Do Tasks", to “If Time and Budget Allows” and “A Little Something Extra”, this fast paced look at homeownership really puts things in prospective ….in a good way!

ABOUT DANNY:
Danny Lipford is a veteran remodeling contractor and television personality known to audiences as Host of the Emmy-Nominated and nationally-syndicated home improvement TV and radio shows: Today’s Homeowner with Danny Lipford. Danny served as the home improvement expert for CBS’s The Early Show and The Weather Channel for more than a decade, and has made more than 160 national television appearances. Danny has been a longtime contributor to Better Homes & Gardens Magazine and BHG.com, and is a source for hundreds of other popular magazines and websites each year.

AMONG THE TOPICS DANNY WILL DISCUSS:
- Low cost summer chores that pay off in the long run
- Easy exterior fix ups any homeowner can do
- DIY tips and solutions from the expert
- The essential tasks to tackle this summer to keep your home running smoothly
- And more!

WWW.HYDETOOLS.COM
WWWPAVESTONE.COM

06/13 MOMTRENDS' FOUNDER NICOLE FELICIANO, HOW TO KEEP YOUR PRODUCE FRESH LONGER, THE THINSULIN PROGRAM, CHARLES NGUYEN, M.D

MOMTRENDS' FOUNDER NICOLE FELICIANO - FARM FRESH: HOW TO KEEP YOUR PRODUCE FRESHER, LONGER

FARM FRESH: HOW TO KEEP YOUR PRODUCE FRESHER, LONGER
Summer is the premium season for buying the best in fresh produce. However, as we all know, the shelf life of produce lasts only days! Add to that a busy life and all the fresh seasonal produce that you bought earlier in the week will lose its freshness after a day or two. Serving our families meals with the freshest seasonal ingredients can sometimes be wishful thinking. But it doesn’t have to be!

Here to help us keep our produce fresher, longer is founder and CEO of Momtrends Nicole Feliciano!

ABOUT NICOLE:
Nicole Feliciano, is Founder and CEO of Momtrends. After graduating from Vanderbilt with a degree in English Literature, Nicole ventured into the (sometimes) glamorous world of advertising. In 1997, she switched gears and went to work for Ralph Lauren–combining her business acumen with her love of fashion. In her seven year career with the luxury brand, Nicole managed retail stores and eventually landed a coveted position at the corporate headquarters in NYC. Soon after that Nicole became a freelance writer and began contributing to Babble.com, Time Out New York Kids, and many more online and paper publications. Momtrends launched in 2007 and continues to provide the latest news on things trendy and cool for moms. Momtrends is packed with fashion tips and trend reports aimed to help busy, style-starved women keep in touch with what’s hip and cool. When she’s not scoping out fads and fashions, you can find Nicole in NYC with her two young daughters and extremely patient husband.

WWW.RUBBERMAID.COM/EN-US/FRESH-WORKS 
MOMTRENDS.COM



CO-AUTHOR OF THE THINSULIN PROGRAM, CHARLES NGUYEN, M.D - PROMINENT WEIGHT LOSS EXPERT EXPLAINS WHY WINE WILL HELP YOU BURN FAT - WHILE BEER WILL ADD TO YOUR BELLY!

PROMINENT WEIGHT LOSS EXPERT EXPLAINS WHY WINE WILL HELP YOU BURN FAT - WHILE BEER WILL ADD TO YOUR BELLY!

Ahh, summer. Lazy days at the beach, coolers stocked with wine and beer, shorts, swimsuits and --That belly. Those hips. Those thighs. If you’re hoping to trim those fat spots and feel more comfortable in warm weather attire, one simple step will help keep the extra weight off: When reaching for the cooler, choose wine, not beer.

Why?  The real culprit in weight loss is insulin, not calories says Charles Nguyen, MD, co-author with bariatric internist Tu Song Anh Nguyen and health journalist Mary Ann Marshall of The Thinsulin Program: The Breakthrough Solution To Help You Lose Weight And Stay Thin.

Insulin, he explains, causes the body to store fat.  And certain carbs cause your body’s insulin level to rise. These include anything made of grains -- such as beer.

So even if you reason that a light beer has only 96 calories, it doesn’t matter. The grains in that cold one will still spike your insulin level, triggering your body to store fat -- where else? You guessed it. Right in your gut.

In contrast, wine is made from fermented grapes, a fruit that does not cause insulin levels to spike.
Ever see somebody with a wine belly? If you have just one glass a day, you can keep the spare tire off and flaunt your beach bod.

ABOUT CHATLES NGUYEN
Charles Nguyen, M.D., medical director of the Lorphen Medical Weight Loss Clinic in Riverside, CA, is co-author with Tu Song-Anh Nguyen and Mary Ann Marshall of The Thinsulin Program (Da Capo Press, 2016). He earned his M.D. from the University of California at Irvine, where he completed his psychiatry residency training and, as a faculty member, won excellence in teaching awards for seven consecutive years. He also won the Thomas F. Riley Community Service Award, the NAMI Bridge Builder Award, and the 2010 Orange County Physicians of Excellence Award. The same year, Orange Coast Magazine recognized him as best physician.

THINSULINPROGRAM.COM

06/13 BILL NYE THE SCIENCE GUY, THE 2016 TOSHIBA EXPLORAVISION AWARDS, PATRICK HICKEY, RAO'S HOLLYWOOD SUMMER CONCERT SERIES, STEVE EVANS THE MOVIE GUY

BILL NYE THE SCIENCE GUY IS AT THE NATIONAL PRESS CLUB IN WASHINGTON, DC TO HONOR SOME VERY SPECIAL STUDENTS, THE WINNERS OF THE 2016 TOSHIBA EXPLORAVISION AWARDS

DISCOVER WHY SCIENCE IS COOL, FROM THE TV HOST WHO PUTS THE FUN INTO SCIENCE

Toshiba & National Science Teachers Association Honor National Student Science Winners with Prizes & a Trip to Washington, D.C.

Making science entertaining is something Bill Nye “THE SCIENCE GUY” has been doing most of his life. On June 10th, this nationally renowned scientist, engineer, comedian, author and inventor will be joined by winners of the 24th annual ExploraVision program, the world’s largest K-12 science competition. This amazing program honors the best and brightest students our nation has to offer, and is sponsored by Toshiba and administrated by the National Science Teachers Association.  Nye will be live from the National Press Club in Washington, D.C., and some interviews will include LOCAL student winners. We hope you’ll allow Mr. Nye to explain the importance of science and to give these amazing students some recognition in their hometowns!

For a complete list of winners, visit: www.exploravision.org.

AMAZING STUDENT INVENTIONS YOU CAN LEARN ABOUT:

• TICK DETECTIVE–3RD graders use electronics & chemicals to detect deer ticks
• BIONIC EYE–High schoolers create a visual implant comprised of a solar panel
• OUT OF THE WORLD–5TH graders create a way to dispose of space trash

ABOUT BILL:
Nye has won seven national Emmy Awards for writing, performing, and producing “The Science Guy” Show. He has written five kids’ books about science, including his latest title, “Bill Nye’s Great Big Book of Tiny Germs.” Nye is the host of three currently-running television series. “The 100 Greatest Discoveries” airs on the Science Channel. “The Eyes of Nye” airs on PBS stations across the country. Bill’s latest project is hosting a show on Planet Green called “Stuff Happens.”

WWW.EXPLORAVISION.ORG
WWW.FACEBOOK.COM/TOSHIBAINNOVATION


PATRICK HICKEY - GENERAL MANAGER, RAO'S HOLLYWOOD – SUMMER CONCERT SERIES

RAO'S LOS ANGELES
1006 SEWARD ST., LOS ANGELES, CA 90038
MONDAY – THURSDAY: 6:00PM – 10:00PM
FRIDAY – SATURDAY: 6:00PM – 10:30PM
SUNDAY: 5:00PM – 9:00PM

OUR STORY
TRADITION AND RITUAL ARE THE HEART AND SOUL OF ITALIAN CUISINE. SINCE 1896 THE RAO'S FAMILY HAS BELIEVED IN SHARING THOSE TRADITIONS. WE INVITE YOU TO TAKE PART IN SHARING- WITH US AND WITH EACH OTHER—THE RAO'S FAMILY WAY OF FEASTING. IF YOU FOLLOW ALONG WITH OUR MENU, YOU WILL EXPERIENCE RITUALS VINCENT RAO AND ANNE PELLEGRINO HAVE PASSED TO OUR GENERATION. WITH THE HELP OF YOUR SERVER, ENJOY THE MOST IMPORTANT INGREDIENTS IN YOUR DINING EXPERIENCE: FOOD, FRIENDS, AND FAMILY. WE PROMISE THAT YOU WILL NOT ONLY LEAVE FULL BUT FULFILLED.

THE HISTORY
RAO'S NEW YORK IS A CULINARY NATIONAL TREASURE. WIDELY ACCLAIMED FOR ITS AUTHENTIC, SOUTHERN NEAPOLITAN ITALIAN COOKING AND ITS HOME-STYLE FAMILY AMBIANCE, RAO'S WAS HONORED WITH A PINNACLE THREE STARS FROM NEW YORK TIMES RESTAURANT CRITIC MIMI SHERATON DESCRIBING THE CUISINE AS "EXQUISITELY SIMPLE ITALIAN COOKING."

OPENED IN 1896, THE RESTAURANT IS CELEBRATED AS ONE OF THE COUNTRIES' OLDEST FAMILY OWNED AND OPERATED RESTAURANTS RUNNING IN ITS ORIGINAL LOCATION. HANDING DOWN CHERISHED PELLEGRINO AND RAO TRADITIONS AS ITS MAIN INGREDIENTS, THE RAO'S MENU PAIRS GENERATIONS OF AUTHENTICITY AND LOVE WITH FRESHNESS AND FLAVOR.

ALL LOCATIONS, NEW YORK, LAS VEGAS AND LOS ANGELES, SERVE AND SATIATE SOME OF THE MOST POWERFUL APPETITES IN THE WORLD. AT THE NEW YORK LOCATION, THE LIST OF REGULARS READS LIKE THE "WHO'S WHO" OF NEW YORK COGNOSCENTI, INCLUDING WOODY ALLEN, BILLY CRYSTAL, ROB REINER, NICHOLAS PILEGGI AND DANNY AIELLO. LEGIONS OF POLITICIANS, SPORTS FIGURES AND MATINEE IDOLS HAVE JOCKEYED FOR A RESERVATION. THERE, DINING AT RAO'S IS A LEGENDARY EXPERIENCE SO BELOVED THAT GETTING A SEAT IS ONLY POSSIBLE IF YOU ARE A REGULAR AND HAVE, "TABLE RIGHTS," OR IF YOU'RE LUCKY ENOUGH TO BE INVITED AS A GUEST BY SOMEONE WHO DOES. IN LAS VEGAS, YOU ARE LUCKY ENOUGH TO BE OUR GUEST. FROM OUR FAMILY TO YOURS, WE INVITE YOU TO SIT BACK AND RELAX WHILE FILLING YOURSELF WITH MORE THAN FOOD. CHEERS!

RAOSRESTAURANTS.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.

06/09 SARA FISHER CHAPIN, LA WINEFEST, ANN MARIE O’BRIEN, UNITED HEALTHCARE, “SHARK TANK” VETERAN KEVIN HARRINGTON

SARA FISHER CHAPIN - LA WINEFEST (JUNE 25-26, 2016)

WHAT?
The LAWineFest brings wines and brews from around the world to your doorstep in a fun, relaxed environment. (Yes, we’re the WineFest. But turns out even wine lovers need a break to sip something else new and noteworthy too.)  The Fest also serves up LA’s most popular food trucks, boutiques to browse, artisan merchandise to buy, music and more!

WHERE?
5901 Sunset Blvd. Los Angeles, Ca. 90028 | operated by Sunset Gower Studios

WHY?
To explore the exciting world of wine – along with some seriously artisan brews – in a great setting that is all about you finding what you like. Forget the rules! Even better, your good time is a good deed. The 11th Annual LAWineFest is proud to benefit Sunshine Kids, an amazing organization providing positive group activities and emotional support for young cancer patients

WHEN?
June 25-26, 2016 |  Saturday 3:00 – 7:00PM & Sunday 2:00-6PM

ABOUT SARA FISHER CHAPIN - HEAD OF PROGRAM DEVELOPMENT & STRATEGIC RELATIONSHIPS:
Sara Fisher Chapin is pleased to have joined the family business in 2012. She has an extensive history as a senior leader in small business development and brand marketing.

ABOUT THE FOUNDER, DR. JOEL M. FISHER:
Joel M. Fisher, PhD writes or has written for the Culinary Connection of the Chefs de Cuisine Association of California, for the Beverly Hills Courier, and since 2010 for the Underground Wine Letter. From 2007-2009 he taught at Cordon Bleu in Pasadena. Prior to that, he was the wine instructor for the Culinary Arts Department of the Art Institute of California — Los Angeles for seven years and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California and Wine Discoveries. Net. A Sommelier for the Escoffier Association of Southern California, he is also a member of The Tasting Panel (formerly the Bon Appetit Tasting Panel) and is a Wine Host for CRN’s What’s Cooking Show.

Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK), and the International Federation of Wine and Spirits Writers. 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.

Dr. Fisher co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne in 2005. In June 2006 he again led a program, “Wine and Cuisine of Iberia,” to Spain and Portugal. Future programs to wine regions are in the works.

LAWINEFEST.COM


ANN MARIE O’BRIEN, R.N. - NATIONAL DIRECTOR OF HEALTH STRATEGIES FOR UNITED HEALTHCARE - THE FUTURE OF WORKPLACE WELLNESS PROGRAMS
THE FUTURE OF WORKPLACE WELLNESS PROGRAMS 

How People Can Improve Their Health and Earn Financial Incentives Through Employer-Sponsored Wellness Programs

Worksite wellness programs are becoming increasingly common and sophisticated, with some initiatives featuring mobile apps, social networks and wearable devices. The goal of these programs is to help improve employees’ health and productivity and reduce medical costs for individuals and the company.

June is National Employee Wellbeing Month – an opportunity for employees to learn about and take advantage of wellness programs available to them at work. An estimated 70 percent of employers already offer wellness programs and 8 percent more plan to do so during the next year, according to the Society for Human Resource Management.

As part of this trend, more employers are providing employees with free wearable fitness trackers to encourage walking and help people hold themselves accountable for their physical activity. That’s important, considering people overestimate how much exercise they get each week by more than 50 minutes, and they underestimate sedentary time by more than two hours, according to a study in Science & Medicine.

Ann Marie O’Brien, R.N., national director of health strategies Society for Human Resource Management & UnitedHealthcare, can share with your listeners tips to help people make the most of wellness programs, improve their health and earn financial incentives in the process.


“SHARK TANK” VETERAN KEVIN HARRINGTON TALKS SMALL BUSINESS & HIS NEW CROWD-SOURCED BOOK

As one of the original cast members of “Shark Tank” and the inventor of the infomercial, Kevin Harrington is renowned for his business innovations and acumen. Kevin will share his tips for small and mid-sized businesses to transition into the e-commerce space.

As E-Commerce is experiencing tremendous growth in the United States, it presents an opportunity for businesses to take advantage of online retail trends. In fact, E-commerce grew by $43.5 billion last year alone, which means that online sales accounted for more than 36% retail sales growth.

KEVIN WILL GUIDE US THROUGH THE BASIC TOOLS OF BUSINESS GROWTH, INCLUDING: 
•        Background and tips on Multi-channel retailing
•        Tips to boost the home shopping industry trends
•        Information on how to be a consistently reliable resource for customers

Kevin will also be available to share his new venture, which is truly innovative – a crowd sourced book called “Put a Shark In Your Tank: Actionable Steps to Snag Success”.  The book will be all about mentorship and making smart actionable business decisions. One smart decision Mr. Harrington is a big advocate for is working with USPS. The United States Postal Service works with thousands of small and medium sized businesses to make sure business owners from all over the country have a reliable and affordable way to send and receive packages.

ABOUT KEVIN:
Kevin Harrington has been a successful entrepreneur over the last 40 years. He is an Original Shark on the ABC hit, Emmy winning TV show, “Shark Tank.” He is also the Inventor of the Infomercial, As Seen On TV Pioneer, Co- Founder of the Electronic Retailers Association (ERA) and Co- Founder of the Entrepreneurs’ Organization (EO). Kevin has launched over 20 businesses that have grown to over $100 million in sales each, has been involved in more than a dozen public companies, and has launched over 500 products generating more than $5 billion in sales worldwide with iconic brands and celebrities such as Jack Lalanne, Tony Little, George Foreman, and the new I-Grow hair restoration product on QVC.

WWW.USPS.COM
WWW.KEVINHARRINGTON.TV

06/08 AFFORDABLE WINE EXPERT LARRY LIPSON, MICHAEL BILTZ TALKS NEW TECH TRENDS, PATTI WUKOVITS AND RICHARD CHUNG INFORM US ABOUT MENINGOCOCCAL DISEASE

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.


MICHAEL BILTZ – MANAGING DIRECTOR, ACCENTURE TECHNOLOGY VISION - NEW TECH TRENDS FOR 2016

ACCENTURE’S TECHNOLOGY VISION PREDICTS SHIFT IN HOW BUSINESSES APPLY KEY INNOVATIONS: THEME OF THIS YEAR’S REPORT IS PEOPLE FIRST

According to the latest global technology trends report from Accenture, companies can often feel overwhelmed by the pace of technology change, experiencing “digital culture shock” at the prospect of keeping up with the competition. As technology advancements accelerate at an unprecedented rate - dramatically disrupting the workforce - companies that equip employees, partners, and consumers with new skills can fully capitalize on these innovations.

In a companion survey of more than 3,100 business and IT executives worldwide, Accenture found that 33 percent of the global economy is already impacted by digital. Even further, 86 percent of survey respondents anticipate the pace of technology change will increase at a rapid or unprecedented rate over the next three years. However, businesses can begin to implement a People First approach to equip employees, partners and consumers with new skills to fully capitalize on innovations.

On Wednesday, June 8, Michael Biltz is available to discuss the technology report and give tips on how companies can embrace digital to empower their workforce to continuously do more with technology and also generate bigger and better business results.

WWW.ACCENTURE.COM


PATTI WUKOVITS FROM THE KIMBERLY COFFEY FOUNDATION & RICHARD CHUNG, M.D. FROM  DUKE UNIVERSITY DISCUSS THE RESULTS OF NATIONWIDE POLL REGARDING MENINGOCOCCAL DISEASE

MOTHER SHARES HOW MENINGITIS B IMPACTED HER FAMILY

Patti Wukovits lost her daughter, Kimberly Coffey, to group B meningococcal disease, also known as MenB, at age 17, just three days before her senior prom and high school graduation. As a nurse, Patti was vigilant in having Kimberly vaccinated. She had the common misconception that the meningococcal vaccine (MCV4) available at that time fully protected her daughter, when, in fact, it didn’t protect her against MenB. One day Kim was healthy, the next day she was in the ICU fighting for her life, despite a quick diagnosis and aggressive treatment.

Following the tragic loss of her daughter, Patti founded The Kimberly Coffey Foundation to educate parents about the dangers of MenB and the importance of vaccination against it. She wants to ensure that no parent or person ever has to go through what she and her daughter did.

The Kimberly Coffey Foundation partnered with Pfizer to sponsor the National Meningococcal Disease Awareness Survey conducted online by Harris Poll to evaluate parents’* knowledge of meningococcal disease, including MenB. The survey found 81 percent of parents did not know or were not sure if there is one type of meningococcal vaccine that protects against A, C, W, Y and a different vaccine that protects against group B prior to taking the survey.[i] As teens and young adults head home for summer break, now is the time for parents to talk to their teen or young adult’s healthcare provider about the MenB vaccine. Visit StopMenB.com for more information about MenB and the survey.

STOPMENB.COM

06/07 MASTER SOMMELIER GEORGE SKORKA, TROMBETTA FAMILY WINES, GRAZIANO FAMILY OF WINES, AUDREY ROWE FROM FOOD AND NUTRITION SERVICES, STEVE COX FROM SODEXO INC., NICOLE FELICIANO, MOM TRENDS

MASTER SOMMELIER GEORGE SKORKA - WINE CONSULTANT TALKS ABOUT TROMBETTA FAMILY WINES AND GRAZIANO FAMILY OF WINES 

Forty years in the Hospitality Business. Hands on skills in all aspects of Restaurant Business including front of the house, kitchen and beverage management.  International Wine competitions/Sommelier Challenge and San Francisco International Wine Competition/Judge.  Advisory Board Member of the Culinary Institute for 8 years.

TROMBETTA FAMILY WINES 
A lifelong thrill for backyard harvest-to-table farming, discovering fine Burgundies, and joining with family and friends for long meals around the table kept us satisfied until we could no longer look away from the unique potential of our greater backyard, which nurtures some of the most prized Pinot Noir vineyards in the New World.

Winemaking came to us naturally, as a deep expression of our unique time and place.

Pinot Noir & Chardonnay From The Sonoma Coast
Our limited production wines by mother-and-daughter duo Rickey Trombetta Stancliff and Erica Stancliff hail from the region of Sonoma referred to as the Petaluma Gap.

We select clones of Pinot Noir that exemplify the rich minerality, soils and cool weather of the Sonoma Coast, resulting in a beautifully balanced wine, enhancing every meal.

Each and every bottle has been hand-harvested, fermented with native yeast, and allowed to develop with native malolactic fermentation in barrels.

WWW.TROMBETTAWINES.COM

GRAZIANO FAMILY OF WINES
Welcome to Graziano Family of Wines. Our wines are handcrafted with history, heritage and care in Mendocino County. They are consistently full-bodied, uniquely flavored and finely balanced. Specializing in classic Italian and unique old world varietals, our wines are being recognized at pinnacles in America winemaking. Discover our passion in every bottle.

Current labels for the Graziano Family of Wines are Saint Gregory, Monte Volpe, Enotria and Graziano. The four labels are crafted to preserve each variety's integrity by employing time honored Old World cellar practices perfected by the gentle application of modern technology.

The intensity of the fruit flavors and the balance of natural acidity of Mendocino hillside grown grapes, allow great flexibility at every level of wine making. Each variety's character is preserved and highlighted because we are blessed with fruit that need little manipulation or intrusive intervention.
Our wines are proudly distributed nationally and internationally.

Our wide variety of award winning wines will pair beautifully with all of your favorite recipes, with versatility to go from your private dining table to an elegant affair.

WWW.GRAZIANOFAMILYOFWINES.COM


USDA ADMINISTRATOR AUDREY ROWE & STEVE COX FROM SODEXO INC. DISCUSS CHALLENGES, VIABLE SOLUTIONS & HOW TO FIND SUMMER MEAL PROGRAMS FOR CHILDREN IN YOUR LOCAL AREA 

SUMMER VACATION… SUMMER CAMP… SOME ARE SIMPLY HUNGRY

The end of the school year often means the end of a reliable source of regular meals, putting more than 18 million kids at risk of hunger

According to the United States Department of Agriculture (USDA,) during the school year, more than 22 million kids receive free and reduced-price meals through the National School Lunch Program. But when school lets out for the summer, only 3.8 million participate in USDA’s summer meals programs. Providing these extra meals at home can be difficult for parents. It becomes harder to make ends meet during the summer months, when grocery expenses alone can increase by more $300 per month.

Several public and private efforts work to bridge the meal gap. Feeding Our Future is one example. This summer meal program was created by Sodexo and partners with clients, suppliers and local hunger-relief organizations. It has programs in 23 cities around the U.S. Since 1997, Feeding Our Future has provided more than 4.5 million free meals to children nationwide. Sodexo also partners with the USDA to promote and implement its summer meals programs, which aim to ensure that children continue to receive nutritious meals when school is not in session. Last year, USDA’s summer meals programs served nearly 191 million meals at more than 66,000 sites, and, in many areas of the country, the programs have already kicked-off for summer 2016, fueling children and teens to reach their highest potential.

On Thursday June 2nd, Steve Cox from Sodexo and Audrey Rowe of USDA are available to discuss challenges, viable solutions and how to find summer meal programs for children in your local area.

MORE ABOUT AUDREY ROWE
USDA Administrator, Audrey Rowe, has principal responsibilities to provide children and needy families with better access to food and a more healthful diet through the USDA’s 15 nutrition assistance programs and nutrition education efforts.

MORE ABOUT STEVE COX
Steve Cox leads public relations for Sodexo in North America. The Fortune Global 500 company has operations at 9,000 sites across North America and touches 15 million consumers daily. Steve oversees external communications for all lines of business, corporate social responsibility and the Sodexo Stop Hunger Foundation.

WWW.SODEXO.COM 


CEO AND FOUNDER OF MOMTRENDS NICOLE FELICIANO - MOM TRENDS: MUST HAVES FOR EVERY MOM

MOM TRENDS: MUST HAVES FOR EVERY MOM
One thing all Moms have in common? We want the absolute best for our families- but let’s not forget about taking care of ourselves! You may not wear a mask or cape-but you are real life superhero! From responsibilities outside the home to cooking meals and cleaning rooms to refereeing squabbles and soccer-practice chauffeuring- we know you do it all!

The challenges of modern day mother hood can be overwhelming but it doesn’t have to be. If you’re looking for innovative solutions to your every day problems Founder and CEO of Momtrends Nicole Feliciano has all the answers!

ABOUT NICOLE:
Nicole Feliciano, is Founder and CEO of Momtrends. After graduating from Vanderbilt with a degree in English Literature, Nicole ventured into the (sometimes) glamorous world of advertising. In 1997, she switched gears and went to work for Ralph Lauren–combining her business acumen with her love of fashion. In her seven year career with the luxury brand, Nicole managed retail stores and eventually landed a coveted position at the corporate headquarters in NYC. Soon after that Nicole became a freelance writer and began contributing to Babble.com, Time Out New York Kids, and many more online and paper publications. Momtrends launched in 2007 and continues to provide the latest news on things trendy and cool for moms. Momtrends is packed with fashion tips and trend reports aimed to help busy, style-starved women keep in touch with what’s hip and cool. When she’s not scoping out fads and fashions, you can find Nicole in NYC with her two young daughters and extremely patient husband.

NICOLE WILL DISCUSS:
• The best in appliances
• The latest in Momtrends
• The coolest beauty trends
• Making tasks less tedious
• And much more…

WWW.MAYTAG.COM 
WWW.TIDE.COM 
WWW.GOODY.COM

06/06 SOMMELIER HOWARD PRICE, FATHER'S DAY GIFT IDEAS WITH GEOFF NATHANSON, TANNER GERS TALKS ABOUT UNHEALTHY AMERICA

SOMMELIER HOWARD PRICE

Howard Price joins the show to chat wine trends, re-cap the William Shatner Charity Horseshow and his recent Sommelier certification.




FATHER'S DAY GIFT IDEAS WITH GEOFF NATHANSON              

FATHER’S DAY IS COMING UP, AND MANY OF US WILL ONCE AGAIN FACE THE CHALLENGE OF FINDING THE PERFECT WAY TO HONOR OUR DADS.

HERE TO HELP IS GEOFF NATHANSON, AN EMMY-AWARD WINNING SPORTSCASTER AND WORKING ACTOR WHO YOU HAVE PROBABLY SEEN PLAYING A SPORTSCASTER ON T-V.  

NATHANSON HAS HAD ROLES IN MOVIES LIKE ‘GLORY ROAD’ OR YOU MAY HAVE SEEN HIM ON THE POWERADE AD WHERE LEBRON JAMES HITS BACK-TO-BACK FULL COURT SHOTS.

ABOUT GEOFF:
Geoff may be best known for his recurring role on the ABC Family channel drama, Make it or Break it. Geoff played the ESPN announcer in 4 episodes. Recently, Geoff hosted the LA Marathon live radio broadcast on KLAC-AM in Los Angeles. In 2003, Geoff received a Los Angeles EMMY award for his role in hosting the Academic Decathlon. Additionally, he has been nominated three other times for the award. On the radio, Geoff is currently a sports anchor at NBC Sports Radio and previously anchored at Fox Sports Radio, and Los Angeles radio stations KNX-AM and KLSX-FM. Some of Geoff’s classic TV commercials include Powerade with LeBron James, Nike with Lance Armstrong, IBM with NHL legends Gordie Howe and Stan Mikita and Del Taco with former World Series MVP David Eckstein.

WWW.LEUPOLD.COM/SLASH-GOLF  
AMTRAK.COM/DEALS


TANNER GERS TALKS ABOUT UNHEALTHY AMERICA - FITNESS NUTRITION SPECIALIST AND TOP SELLING AUTHOR OF MANY BOOKS INCLUDING "BECOMING ABSOLUTELY LEAN: THE FIRST STEPS TO OPTIMAL HEALTH, HORMONES AND A LEAN BODY" 

So you’re ready to change your life and try to maintain a healthier lifestyle? If you think it’s going to happen by hitting the treadmill and cutting calories you’re wrong! Sure, you may lose a couple pounds in the beginning, but you’re unknowingly setting yourself up for an epic fail!

Years ago you rarely seen obesity unless it was through a motion picture film or on TV. Nowadays these visions could very well be seen in a local supermarket or even our own home. But, is it entirely your fault?

With the emersion of food manufacturing and government dietary regulations, obesity and health condition have skyrocketed. It is your fault you were given the perfect formula for bodily distress? Why does the government continue to pass out regulations that knowingly are hurting the population?

Fitness Nutrition Specialist Tanner Gers uses his book to elaborate on the pitfalls of dietary regulations and give you the right formula to make you feel healthy again.

ABOUT TANNER GERS:

• Founder of ABSolutelyLean.com, TheAthleteSummit.com and CreativeSuccessShow.com. 
• Top Selling Author of many books including “Becoming ABSolutely Lean: The First Steps to Optimal Health, Hormones and a Lean Body (Kindle Edition) 
• Professional Athlete and Certified Personal Trainer  
• Fitness Nutrition Specialist  
• Innovative Entrepreneur and Strategic Speaker 
• Elite Multi-Sport Athlete in Track & Field & Track Cycling
• Accolades include: National Champion and Trials Gold Medalist, 2012 Paralympian, 2011 Para Pan American Gold Medalist, and 2013 World Championship Team Member in Track & Field.

06/03 CLAY MAURITSON, MAURITSON WINES, CATE CONNIFF, NAPA VALLEY VINTNERS, ALYCIA MONDAVI, THE AUCTION NAPA VALLEY E-AUCTION, STEVE EVANS

CLAY MAURITSON – OWNER/WINEMAKER, MAURITSON WINES.

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!"

ABOUT CLAY MAURITSON OWNER / WINEMAKER:
Clay Mauritson is the sixth generation in a family of grape growers. Born and raised in the Dry Creek Valley, Clay was destined for the wine business.

In college Clay exhibited his prowess on the gridiron, playing outside linebacker for the University of Oregon Ducks in the 1995 Rose Bowl and the 1996 Cotton Bowl. Clay graduated in 1997 with a degree in Business Administration, with an emphasis in Marketing and a minor in Economics. Armed with his new degree he came back to Sonoma County to officially enter the wine industry.

Clay worked for 5 years at Kenwood Vineyards in the Sales & Marketing Department (starting even before he graduated from college), spending much of his time traveling and making sales contacts as Assistant National Sales Manager. After leaving Kenwood, Clay had the opportunity to work with the winemakers at Taft Street Vineyards and Dry Creek Vineyards, allowing him to hone his winemaking skills and gain additional knowledge of winery operations.

In 1998, Clay produced his first bottling of Dry Creek Zinfandel under the Mauritson label and, in 2002, he began devoting his efforts full-time to the Mauritson Family Winery project.

Clay's winemaking philosophy is simple: You need exceptional fruit to make exceptional wine. This is where the advantage of having a family heritage of grape growers becomes obvious: About 300  acres of Sonoma County family vineyards and strong relationships built over the years with other growers have given Clay access to some of the best fruit that Sonoma County, Dry Creek Valley and Rockpile have to offer. Devoted to making exceptional wines, Clay is on his way to becoming one of California's foremost young winemakers.

Clay lives in Healdsburg with his wife Carrie-Anne, sons Brady and Davis, daughter Ella, and the family's gentle yellow lab, Chelsea.

WWW.MAURITSONWINES.COM


CATE CONNIFF - COMMUNICATIONS MANAGER, NAPA VALLEY VINTNERS & ALYCIA MONDAVI  WHO IS CHAIR OF THE AUCTION NAPA VALLEY E-AUCTION



BID ON COLLECTIBLE NAPA VALLEY WINES AND INSIDER EXPERIENCES

Auction Napa Valley’s E-Auction open to anyone, anywhere

Wine lovers around the world can procure unique collections of Napa Valley wine and insider experiences by bidding in the Auction Napa Valley E-Auction, open now and featuring nearly 170 lots of extraordinary wines and unique experiences. The global online E-Auction is part of the Napa Valley Vintners’ (NVV) 36th annual Auction Napa Valley, the world’s most celebrated charity wine event benefitting community health and children’s education.

Lucky winning bidders in the NVV’s E-Auction will come away with collectible verticals of Napa Valley wine; rare hand-etched, large-format bottles; instant cellars; access to secluded winery guest houses; intimate, gourmet meals made just for two; or elegant, special occasion celebrations for small groups of close friends.

“The NVV’s E-Auction is the perfect platform to bring together wine enthusiasts from around the world. Most of the lots include unique wine experiences that can be enjoyed with friends or family,” said Alycia Mondavi, chair of the 2016 E-Auction and general manager of Aloft Wines. “With proceeds benefitting tens of thousands of people in our community, every winning bid matters. As my family always says, it is the best of both worlds – living life and giving back.”

Depending upon a person’s particular interest in wine, food and travel, Auction Napa Valley E-Auction lots can be searched by:
• Instant Cellars (24 or more bottles of wine)
• Verticals (some quite rare and many older vintages)
• Insider Experiences (often meals with vintners in private Napa Valley locations)
• Sleepovers (Wine Country overnight accommodations)
• Big Bottles (large format bottles, many of which are not commercially available)
• Collaboration (where multiple wineries are involved, often with a common theme)
Wine enthusiasts are encouraged to visit auctionnapavalley.org, peruse the E-Auction lots and comment on their favorites using #ANV16. Following are a few highlights:

Instant Cellars
There are more than 30 auction packages offering 16 or more bottles of Napa Valley wine, creating an instant cellar for collectors enthusiastic about the region, including packages from Charthia Cellars (Lot #329); Havens Winery (Lot #360); Franciscan Estate (Lot #354); Jamieson Ranch (Lot #367); Joseph Carr (Lot #371); Pope Valley (Lot #405); and Rutherford Hill (Lot #418).

Napa Valley Classic Brands
Several of Napa’s most renowned wineries are participating in the E-Auction with outstanding wine dinners and culinary experiences, rare bottles and other compelling offerings, including Beringer Vineyards (Lot #137); Cain Vineyards & Winery (Lot #322); Cakebread Cellars (Lot #324); Caymus (Lot #328); Clos du Val (Lot #336); and Shafer Vineyards (Lot #424).

Wine and Food Experiences
More than 70 of the lot offerings feature a special meal or culinary experience, including a partnership lot with the NVV and The Culinary Institute of America, where you’ll become a chef for a day (Lot #393); a private dinner at your home anywhere in the U.S., courtesy of Round Pond Estate (Lot #416) or Pine Ridge Vineyards (Lot #404), which also includes an appearance by the winemaker; a 40th anniversary celebration of the famous Judgment of Paris tasting with Mike Grgich (Lot #358); and four different lots that feature a private dinner followed by a live music concert at the City Winery venue of your choice, paired with wines from St. Supéry Estate Vineyards & Winery (Lots #463-466).

Napa Valley’s Diverse Nested Appellations
Some lots even take you on a virtual tour of Napa’s diverse American Viticultural Areas (AVAs) of which there are 16 within Napa Valley. Lots worth taking note of that explore the AVAs include: Atlas Peak Appellation Association (Lot #309); Appellation St. Helena (Lot #307); Calistoga Wine Growers (Lot #326); Howell Mountain Vintners & Growers (Lot #365); Mt. Veeder Appellation Council (Lot #390); and Stags Leap District Winegrowers (Lot #430). Many of these lots include magnums from wineries throughout the AVAs, signed bottles and VIP tours.

The Auction Napa Valley E-Auction is now open and closes in waves beginning Sunday, June 5 at noon PDT. Proceeds benefit community health and children’s education nonprofit organizations in Napa County. View the lots and bid at eauction.auctionnapavalley.org.

About Auction Napa Valley 
Auction Napa Valley is the NVV's annual community fundraiser that for more than 35 years has utilized the worldwide reputation of Napa Valley wines and the scenic beauty of the region to raise funds to enhance the health and wellbeing of the Napa Valley community. To date, the NVV has invested more than $150 million from Auction Napa Valley proceeds in Napa County nonprofit organizations. Learn more at auctionnapavalley.org.

About the Napa Valley Vintners 
The Napa Valley Vintners nonprofit trade association has been cultivating excellence since 1944 by inspiring its more than 525 members to consistently produce wines of the highest quality, to provide environmental leadership and to care for the extraordinary place they call home. Learn more at napavintners.com.

AUCTIONNAPAVALLEY.ORG
NAPAVINTNERS.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.