Monday, November 14, 2016

11/14 CHEF CARLA HALL, LAUREN MAKK, AFFORDABLE LUXURY

CHEF & RESTAURATEUR CARLA HALL OFFERS TIPS FOR AN EASY, SIMPLE AND AFFORDABLE HOLIDAY SEASON

The holiday season can really put a strain on your wallet. Between finding that perfect gift and preparing delicious meals for family and friends, expenses can add up quickly. But there are ways to spend less and reduce stress… and it starts with your weekly trip to the grocery store.

Today chef and TV host Carla Hall is on hand to share her tips and tricks to help make this year’s celebrations memorable, affordable and stress-free. In partnership with ALDI, Carla will introduce us to her delicious new holiday recipes and her tips for hosting a feast without breaking the bank.


FABLife CO-HOST AND LIFESTYLE EXPERT LAUREN MAKK SHARES TIPS AND TRICKS FOR CREATING SIMPLY ‘AFFORDABLE LUXURY’

AWESOME HOLIDAY HACKS WITH LAUREN MAKK

One of the Nation’s Top Designers Shares Tips and Tricks for Creating Simply ‘Affordable Luxury’

Lauren Makk has spent a lifetime perfecting her “Affordable Luxury” signature approach to design. That’s why the popular television host, interior design professional, home and Lifestylist, has been featured on numerous television series, including TLC’s “Trading Spaces” and “Drill Team” for A&E, and as a regular host on the nationally syndicated show, FABLife.  

On November 14th, just in time for the holidays, Makk will share some timely holiday hacks to help you survive and enjoy the holiday!  Of course, a Life Hack is one of those chic new millennial sayings that have become ingrained in our language. It means “a strategy or technique adopted in order to manage one's time and daily activities in a more efficient way,” which makes perfect sense during the holiday season when we’re all trying to fit more in our busy lives. With that in mind, the holiday party season is here. Lauren will share some unique and interesting trips and tricks to help your viewers and listeners can avoid letting holiday entertaining stress them out.  

WWW.TIPSONTV.COM

Friday, November 11, 2016

11/11 SUSAN ZIRINSKY, 48 HOURS, VOJTECH KACEROVSKY, ST. MARTIN'S DAY IN THE CZECH REPUBLIC, STEVE EVANS THE MOVIE GUY

SUSAN ZIRINSKY – EXECUTIVE PRODUCER, 48 HOURS

SATURDAY AT 10 PM ET/PT

Susan Zirinsky is the senior executive producer of the award-winning crime and justice series "48 Hours."

Zirinsky's work and programs have earned virtually every major journalism honor including multiple Emmy Awards, a George Foster Peabody award, the Edward R. Murrow Award for Excellence, the Christopher Award, The Writers Guild of America award and the Alfred I. duPont-Columbia University Award. And in 2013, she was presented the Lifetime Achievement Award by the New York Festivals International Television & Film Awards.

In addition to "48 Hours," Zirinsky was the executive producer of the critically acclaimed Showtime documentary "The Spymasters - CIA in the Crosshairs," which featured the only interviews with all 12 of the living former and current heads of the CIA.

Zirinsky was also the senior executive producer of the 2013 documentary series, "Brooklyn DA," and serves as the senior executive producer for breaking news specials for CBS News, such as those done in the aftermath of the Paris terrorist attacks, the movie theater shooting in Aurora Colo., the elementary school shooting in Newtown, Conn., and the Boston Marathon bombings.

Since joining CBS News as a part-time production clerk in 1972, Zirinsky has worked for a variety of CBS News broadcasts and covered national and global news, several presidents, wars, international conflicts, the Olympics and the world of fashion. She also is responsible for the oversight ofCBSNews.com's crime blog, "Crimesider."

In her current position, Zirinsky also served as the co-executive producer of two "Person to Person" interview specials; she executive produced "David Letterman: A Life on Television";she produced "The Grammys Will Go On: A Death in The Family", a documentary about the Grammys and the night Whitney Houston died, and "Vanity Fair's Hollywood."

Previously, she was an executive producer of CBS News' award-winning broadcast "9/11" - a documentary on the Sept. 11, 2001 terrorist attacks that included the only footage of the first plane going into the north tower of the World Trade Center and of activity inside the Trade Center before the towers fell. The documentary has been updated for the first, fifth and 10th anniversaries.

Zirinsky has also produced such primetime specials as "The Royal Wedding: Modern Majesty;" "Fashion's Night Out" with Vogue and Editor Anna Wintour; "That's The Way It Was - Remembering Walter Cronkite;" "Ted Kennedy: The Last Brother;" "Change and Challenge: The Inauguration of Barack Obama" and "Katie Couric's 'All Access' Grammy Special." She also produced the documentary series "The Injustice Files" for ID Discovery; and the CBS News documentaries "The Lord's Bootcamp," "In God's Name" and "Flashpoint."

Zirinsky also produced for Showtime the critically acclaimed documentary, "Three Days in September," which told the story of a school taken hostage in Beslan, Russia. The film was also featured at the Tribeca Film Festival.

She also produced for CBS Entertainment an online companion to the series "Jericho." She was the executive producer of "Elvis by the Presleys," for CBS Entertainment and was the executive producer of two specials for Tyra Banks' "America's Next Top Model."

Before joining "48 Hours" in 1996, she was executive producer of Campaign '96 (1995-96), managing the daily operations of CBS News' election-year political coverage, and of the primetime CBS News magazine, "Eye to Eye" (1994-95), after having served as the broadcast's senior broadcast producer and senior producer (1993-94).

Zirinsky was the director of CBS News' 1992 political reporting, responsible for coordinating coverage of candidates, issues and events for all CBS News broadcasts, including the presidential election. During that period, she was CBS News' senior producer at the 1992 Olympic Winter Games in Albertville, France, where she oversaw the CBS News and Sports news desk for the network.

Earlier, Zirinsky served in several capacities for the "CBS Evening News with Dan Rather" in New York and Washington, D.C. In New York, she was its senior broadcast producer (1991-92) and senior producer (1989-91). In Washington, she managed all feature stories and oversaw editorial content of daily hard-news events (1986-89). Zirinsky was CBS' White House producer for more than a decade. She first joined the "CBS Evening News" as a producer in 1979.

She also worked on other CBS News broadcasts, including the "CBS Morning News" and "CBS Evening News" weekend editions. Zirinsky worked the Democratic and Republican National Conventions from 1976 through 1988 as a floor producer for Dan Rather, Lesley Stahl, Ed Bradley and Mike Wallace. In 1992 she was senior producer for all coverage at both conventions.

Zirinsky's international news experience is extensive. She traveled overseas with presidents Carter and Reagan. Her assignments have taken her to Russia, China, Japan, Europe, Central and South America, the Middle East and Eastern Europe. In 1989, Zirinsky ran CBS News' operations out of Panama during the United States invasion of that country and was in charge of CBS News' operation in Beijing during the Tiananmen Square student uprising and military crackdown. Earlier that year, she was lead producer for CBS News' coverage from Japan of Emperor Hirohito's funeral. She was the senior producer responsible for setting up and overseeing the Network's news operation in Kuwait while covering the first Persian Gulf War, and it was under her stewardship that CBS News was the first network to enter Kuwait, just behind the Allied forces.

Zirinsky was technical advisor/associate producer for writer/director James L. Brooks on the film "Broadcast News," starring Holly Hunter as a Washington network news producer.
Zirinsky was graduated cum laude from American University in Washington, D.C.

WWW.CBSNEWS.COM/48-HOURS


VOJTECH KACEROVSKY – ST. MARTIN'S DAY IN THE CZECH REPUBLIC

The Czech Republic, in Central Europe, is a country that's known for its ornate castles, native beers and long history. Prague, the capital, is home to grand 9th-century Prague Castle, a preserved medieval old town and statue-lined Charles Bridge. Český Krumlov, a small town in the South Bohemia region, is notable for its wealth of Gothic, Renaissance and Baroque buildings, many of which house restaurants and shops.

Enjoy young wine and fragrant goose with St. Martin!

St. Martin’s Day, or Martinmas (11 November) is synonymous in the Czech Republic with the sampling of young wines and goose feasts. Come and join in the fun!

According to folk tradition, St. Martin arrives in November atop a white horse. This means that this is the time when snow begins to fall, not just on the mountains, but also in the lowlands, and the occasion is marked by a traditional feast and young wine. You, too, can honour St. Martin’s Day by sampling young wines and fragrant, golden-roasted goose!

The Martinmas tradition goes back to the 18th century, during the reign of Emperor Joseph II, when vineyard owners would visit their winemakers on St. Martin’s Day to sample the new wine and decide whether to extend their contract with the winemaker for another year. Legend has it that St. Martin was originally a Roman soldier who later accepted the Christian faith, becoming a missionary and eventually a bishop. And why are gooses roasted on St. Martin’s Day? According to the legend, gooses interrupted St. Martin while he was preaching and they are now being punished on the roasting-pan. This traditional seasonal dish is now offered in all good restaurants, and is typically served with stewed red lettuce with autumn apples and bread dumplings or fine semolina dumplings.
Svatomartinské wine at Prague vineyards

In Prague you can sample svatomartinské wine at, for example, the wine shop in the St. Clare’s Vineyard, a traditional spot for the celebration of wine from the new vintage. Come and sample young wine and test for yourself the quality of the latest vintage this year, too. The first young wines from Moravia and Bohemia will be sampled from 11 o’clock on 11 November in the vineyard cottage at the St. Clare’s Vineyard.

You can enjoy St. Martin’s wine and various culinary delights even aboard ship while sailing on the Vltava River. You can try wines from South Moravia and a special menu put together just for the occasion of the feast of St. Martin while admiring views of the famous panorama of Prague. There will also be fun on the banks of the Vltava – specifically at Náplavka. A section of Rašínova Riverbank, just above the surface of the Vltava, is a place well known to every inhabitant of Prague and to some who don’t live there.

The cycling and inline trail is where the action is today, where locals and students meet for a beer that often goes on until daybreak. The atmosphere of Náplavka attracts many foreigners as well, who come to Prague for an excursion or who live here steadily. And you will certainly meet them here on the feast of St. Martin. Naturally St. Martin’s wine and succulent goose can be enjoyed here as well.

The smell of roast goose permeates the Czech Republic on 11 November
St. Martin is also coming to Český Krumlov. He will be there for the local wine festival, which organizers have adapted for his benefit to include tasting the first bottles of wine and roast goose. Traditional dulcimer musicwill accompany the occasion. This feast day will also see the underground in Brno come to life. First, the young wine of the season will be blessed in the local cathedral of St. Peter and Paul, where a parade will commence with Martin in the lead atop a white horse. As throughout the rest of the Czech Republic, the first bottle will be opened at precisely 11:00 AM. The traditional feast then begins. Concerts, events, culinary and wine-tasting actions are being prepared for St. Martin all over the country.


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.

Thursday, November 10, 2016

11/10 HANDY THANKSGIVING TIPS WITH LEO PEARLSTEIN, LARRY VAN AALST TALKS WINE TRENDS AND SONOMA HAPPENINGS

PUBLICITY PIONEER & AUTHOR OF ADVENTURES IN PR LEO PEARLSTEIN JOINS US WITH SOME HANDY THANKSGIVING TIPS 

HANDY HINTS FOR THE PREPARATION FOR THE THANKSGIVING DINNER QUICK AND EASY, STRESS LESS AND DELICIOUS!

When Leo Pearlstein founded Lee & Associates back in 1950, he had no idea he would one day be referred to as a "Legend of Food PR," as part of a feature in the Public Relations News publication, or be named a "PR superstar" in the Public Relations Quarterly magazine. TV Guide has even featured Leo and cited his ability and professionalism in getting his clients' products placed on television shows and in movies. Over the years, Leo, who personally supervised all phases of the agency's operations and members of his highly respected firm, have won numerous awards for outstanding accomplishments in food industry public relations, marketing and merchandising from many organizations. Pharmaceutical manufacturers, food conglomerates and major corporations have called on Leo's expertise in corporate communications. He pioneered in California agricultural commodity and generic promotions and has created and supervised successful programs for over 40 different food advisory boards, trade associations and co-ops, as well as state and federally-funded marketing groups. This includes industries such as almonds, apples, artichokes, asparagus, boysenberries, chives, corn, eggs, figs, grapefruit, papayas, peaches, pineapples, plums, prunes, seafood, tomatoes and turkeys. Some of the commodity groups he has handled range from the Danish Dairy Board and the English Cheese Association to the Mexican shrimp industry. Beverage clients he has worked with range from Pepsico and the milk industry to Suntory International (a billion-dollar conglomerate which produces over a hundred whiskey, wine and soft drink products). And because of his great knowledge of food, Leo was invited to participate in the first President's Council on Nutrition at the White House. In this book, Leo shares some of his favorite adventures in Public Relations.

ADVENTURESINPR.COM


LARRY VAN AALST – WINE TRENDS AND SONOMA HAPPENINGS

LARRY HOSTS A WEEKLY PROGRAM ON CRN AND IS AN EXPERT ON WINE WHO IS SOUGHT AFTER FOR, TASTING AND MAJOR SOMMELIER EVENTS IN THE SAN FRANCISCO AREA. HE COMMENTS ON THE INDUSTRY, WHATS GOING ON IN THE SOMNOMA AREA AND HIS THOUGHTS ABOUT WINE.

Wednesday, November 9, 2016

11/9 LARRY LIPSON'S AFFORDABLE WINE REPORT

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.

Tuesday, November 8, 2016

10/8 CHASE AND MARY BAILEY, BOB KNEBEL, ROMBAUER VINEYARDS

CHASE BAILEY AND HIS MOTHER MARY BAILEY - AUTISTIC TEEN LAUNCHES HIS FIRST COOKBOOK TO FUND HIS AUTISM FOUNDATION

AUTISTIC TEEN CHEF LAUNCHES COOKBOOK AT LA RESTAURANT TO RAISE MONEY TO SET UP AUTISM SUPPORT CHARITY (10TH OF NOVEMBER AT 7PM)

Autistic teen chef Chase Bailey from Orange County, CA, who hosts his own hit cooking show www.chasenyurface.com launches his first cookbook this autumn to raise money to enable other people with autism to follow their dreams.

The official launch takes place at Santa Monica’s popular and award-winning Upper West restaurant in Santa Monica, Ca. on 10th November. Executive Chef Nick Shipp has been a huge fan of Chase since they cooked together at Autism Speaks’ Hollywood Celebrity Chef Gala in 2015. Between them they will be creating a five-course tasting menu based on The Official Chase ‘N Yur Face Cookbook. On hand to film the event will be Joey Travolta with a crew from his Inclusion Films company. The company teaches adults with developmental disabilities the practicalities to film making and many go on to work in major entertainment organizations.

Featuring over 75 recipes 15-year old Chase has developed, supported by mouthwatering photography, fun facts and anecdotes, The Official Chase ‘N Yur Face Cookbook (Chase ‘N Yur Face Media LLC, $24.95) includes an endorsement from Chef Mario Batali, who Chase appeared with on ABC’s top cooking program The Chew.

Using part of the book’s proceeds, Chase has decided to set up his own foundation, the www.chaseyurdreams.org, to assist people with autism who are working towards their dreams of living independently.

Tickets for the event, which starts at 7pm, cost $70 (plus tax & tip), and includes a signed copy of Chase’s cookbook plus a gastronomic goody bag. Tickets are available from www.upperwest.com or by calling the restaurant direct on 310-586-1111

ABOUT CHASE:
15-year old Chase Bailey is an aspiring chef who also happens to be autistic.  Chase has been hosting Chase ‘N Yur Face, his hugely successful YouTube cooking show, for over two years.  He’s cooked with Roy Choi, Mario Batali, Becky Reams, and Choc-Chick Founder, Galia Orme.  Restauranteur and Food Network personality, Guy Fieri, is also one of Chase’s many fans!

Available November 10th on amazon.com, barnesandnoble.com and in bookstores across the country, The Official Chase ‘N Yur Face Cookbook combines delightful recipes, uplifting anecdotes and fun facts.  

WWW.CHASENYURFACE.COM
WWW.CHASEYURDREAMS.ORG


BOB KNEBEL - COO, ROMBAUER VINEYARDS

When founders Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley in 1972, they arrived armed with an appreciation for the intimate relationship between food and wine. Their appreciation stemmed from Koerner’s great aunt Irma Rombauer having authored internationally renowned cookbook the Joy of Cooking and his ancestors originating from the winegrowing region of Rheingau, Germany, where wine is considered an essential complement to a meal.

Appreciation bred passion, and Rombauer Vineyards was established in 1980. Thirty-five years later, the winery remains owned and operated by first- and second-generation members of the family.

WINEMAKING
The Rombauer philosophy hasn’t changed since our founding in 1980: We believe in doing everything in our power to produce the best wines possible.

With just three head winemakers in our 35-year history, we’ve achieved consistency of style — distinctive, fruit-driven wines — while continually refining and improving our winemaking practices. Richie Allen, our Director of Viticulture and Winemaking, embraces traditional and cutting-edge practices in the vineyard and cellar to make certain each wine gets the customized attention it needs.

This marriage of old and new begins with optical sorters, ensuring only the best fruit makes it into our wines. All lots are separated, no matter how small, allowing Richie to determine the best fermentation and aging option for each. For reserve red wines, barrel fermentation is used to produce a more textured palate and silky tannins, and up to 25 types of French oak barrels are used for fermentation and/or aging. For all wines, a basket press and peristaltic pumps — larger versions of those used to move blood during surgery — provide for gentle handling every step of the way. Our caves provide ideal conditions for aging red wines.

Along with Richie, Associate Winemaker Luke Clayton and Assistant Winemaker Andrew Holloway round out our winemaking team. Each started out as a harvest intern at Rombauer, working their way up to their current roles. They have a combined experience of more than 30 years producing Rombauer wines.

Guided by their passion and expertise, Rombauer spares no effort or expense to produce the finest wines each vintage offers.

WWW.ROMBAUER.COM

Monday, November 7, 2016

10/7 JAMES ULCICKAS, BLUEWATER GRILL, KRISTY CHARLE, FOURSIGHT WINE

JAMES ULCICKAS - CO-FOUNDER AND PROPRIETOR, BLUEWATER GRILL

Celebrating our 20th year in business, we were established in Newport Beach, California in 1996, by partners Rick Staunton and Jim Ulcickas. Bluewater Grill has grown into a family of seafood restaurants, located in resort communities, committed to serving guests pristine quality seafood, sustainably caught, and prepared classically or with a modern twist.

We operate our own swordfish harpoon boat, Pilikia (shown in slideshow), and serve the finest quality locally harpooned swordfish in season. Our fish is always the most pristine quality available, and we purchase directly from fisherman, in season, at the peak of quality and freshness. We pride ourselves on having built a team of professional, caring and fun staff that will do what it takes to provide a great dining experience and keep you coming back time and time again.

We are fishermen at heart and want to insure the future availability of seafood and make responsible seafood purchasing a core value of our operation.

Bluewater Grill offers more than 40 varieties of seafood annually, with oysters on the half shell, award winning chowder, a kid’s menu approved by the Kids LiveWell program of the National Restaurant Association, patio dining, full bar and wine list, brunch, and happy hour. We even have a boat dock and bike racks at our locations! Bluewater Grill’s mission is to serve great food in a casual, relaxed environment, by friendly and knowledgeable people at a fair price. You will love us for our food, our amazing people and our beautiful locations!

WWW.BLUEWATERGRILL.COM


KRISTY CHARLES – FOURSIGHT WINE

Foursight Wines was founded in 2006 by Kristy Charles, Joe Webb and Bill & Nancy Charles. Our goal is to produce 100% estate wines in the French monopole model, with our grapes sourced only from our own Charles Vineyard. Our wines are produced using traditional, old-world techniques, including 100% wild yeast fermentation and wild malolactic fermentation. Our Pinot Noirs employ whole cluster fermentation and are never fined or filtered. Every grape and bottle of wine produced in our vineyard or small winery has been shepherded through the process by a member of the family, making the final product we sell direct to our wine club or through or Web site or tasting room all that much more special.

ABOUT KRISTY
BORN IN ANDERSON VALLEY IN SEPTEMBER 1981, KRISTY IS THE FOURTH GENERATION OF THE CHARLES FAMILY TO LIVE ON THE FAMILY LAND OUTSIDE OF THE TOWN OF BOONVILLE. FROM EARLY CHILDHOOD, SHE TOOK EVERY ADVANTAGE OF LIVING IN THE COUNTRY, RAISING 4-H ANIMALS FOR THE COUNTY FAIR, RIDING AND SHOWING HORSES, AND ENJOYING THE COMPANY OF PET CHICKENS, RABBITS, AND THE FAMILY DOGS. WORKING ON THE FAMILY'S RANCH WAS JUST A PART OF LIFE - WORKING VINEYARD HARVESTS WOULD COME IN LATER YEARS.

After graduating from Anderson Valley Jr./Sr. High School in ‘99, Kristy left the valley to attend college at Cal Poly, SLO, where she majored in journalism and graduated with a BS, as well as minors in Spanish and agriculture communications.

During Kristy's first week at Cal Poly, she met Joe Webb. (They married in 2009.) During her time at Cal Poly, she and Joe explored the local wine country, building on knowledge learned from wine courses taken at the university and training their palates for careers in the wine industry.

After college, Kristy worked as a freelance writer for publications such as Wine Business Monthly and the Sonoma Index-Tribune. She soon transitioned into wine and food public relations when she started working at The MacKenzie Agency in Sonoma County, working with brands such as Cheeses from Spain and Lindemans Wines. Most recently, she worked in the public relations department at Wilson Daniels Ltd. in St. Helena, Calif., representing some of the world's most prestigious wine brands.

In 2006, the call of family and cool-climate Pinot Noir lured her back to Anderson Valley, where she launched Foursight Wines with husband, Joe Webb, and parents, Bill and Nancy Charles.

Since moving back to Anderson Valley, Kristy has served as the executive director, then president of the Anderson Valley Winegrowers Association - a group dedicated to supporting local winegrowers and wineries and promoting the region's wines. She now works on new evets and as the Association's press liaison.

WWW.FOURSIGHTWINES.COM

Friday, November 4, 2016

10/04 GOOGLE TRENDS EXPERT SUSAN CADRECHA, AUTHOR AND MASTERCHEF WINNER WHITNEY MILLER STEVE EVANS THE MOVIE GUY

GOOGLE TRENDS EXPERT SUSAN CADRECHA - THIS WEEKS TOP SEARCH TRENDS

Google’s Top Search Trends program provides a revealing — and sometimes surprising — look at the people, places and topics that send the country searching for answers each week. Topics That Fascinated the U.S. Selected from Millions of INTERNET Searches!

Hear the hottest content on the web each week directly from the source! Become part of Google’s weekly Top Search Trends program to find out what news makers and trends are capturing the imagination of the country each week. Encompassing searches from across pop culture, sports, music, politics, news, and more a Roya will discuss five of the hottest trending queries on the web.

TOP TRENDS:
Chicago Cubs
Standing Rock, North Dakota
2016 presidential election
Meghan Markle
Beyonce/CMAs

TRENDING YOUTUBE VIDEO:
EPIC SILVER SURFER HALLOWEEN COSTUME NYC!

GOOGLE.COM/TRENDS


MASTERCHEF WHITNEY MILLER GETS US READY TO PARTY WITH TASTY RECIPES & TIPS

SEASON 1 MASTERCHEF WINNER WHITNEY MILLER SHARES HER RECIPES FOR ENTERTAINING SUCCESS

Whitney Miller was only 22 when she defied the odds to become the winner of Season One MasterChef. Her energy and personality impressed the judges, but it was her creativity and knowledge in the kitchen that made her a winner. Now, just in time for the holidays, the MasterChef winner is available to share her recipes for a successful holiday party or meal with some timely and tasty tips.  Whitney is the author of two popular cookbooks: Modern Hospitality: Simple Recipes with Southern Charm, with foreword by Gordon Ramsay, and her newest: Whitney Miller’s New Southern Table: My Favorite Family Recipes with a Modern Twist.

Whitney’s recipes have been featured in the MasterChef and Ultimate MasterChef cookbooks. She is a food writer of magazine articles for Flavors (Atlanta), Taste of Home, Southern Living, and Eat. Drink. Mississippi. Her recipes, articles, and/or book promotions have appeared in People, Women’s Health, Masterchef, Clean Eating, and Cooking Light magazines as well as online at Self, California Olive Ranch, and SousVide Supreme.com.

WWW.TIPSONTV.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.

Thursday, November 3, 2016

11/3 HANK SHAW, BUCK, BUCK, MOOSE: RECIPES & TECHNIQUES FOR COOKING DEER, ELK, MOOSE, ANTELOPE AND OTHER ANTLERED THINGS, LUKE SALISBURY, WORLD SERIES 2016 RECAP, TIA MOWRY

COOKBOOK AUTHOR & JAMES BEARD AWARD-WINNING WRITER HANK SHAW -  NEW BOOK: BUCK, BUCK, MOOSE: RECIPES & TECHNIQUES FOR COOKING DEER, ELK, MOOSE, ANTELOPE AND OTHER ANTLERED THINGS

Tired of the same old venison recipes? Make room on the cookbook shelf for Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things  by noted cookbook author and James Beard award-winning writer Hank Shaw.

More than a cookbook, Buck, Buck, Moose is the first and only comprehensive guide to working with and cooking all forms of venison – and it’s available just in time for hunting season and the holidays. In addition to more than 100 recipes, the book includes:

  • Stories of the hunt and essays on why venison holds such a special place in society
  • Instructions for butchering, aging and storing your venison and how to handle all parts of the carcass (including the odd bits)
  • Extensive section on curing venison and how to make sausages, dry-cured salami and jerky
  • And… venison beer and wine pairings

Shaw takes the cook/reader around the world from nose to tail, with recipes from six continents for every part of the animal. From the simple – Country Fried Venison, to the classic – Steak Diane, to the unexpected –Venison Tripe Neapolitan.
Released in September, this essential guide already has sold more than 10,000 copies and has received 100 percent “5 star reviews” (148) on Amazon.

HONEST-FOOD.NET


SPORTS EXPERT PROFESSOR LUKE SALISBURY - WORLD SERIES 2016 RECAP 


WORLD SERIES 2016 RECAP

Professor Luke Salisbury is a Baseball Historian, Sports Expert, & Author of several sports related books including: The Answer Is Baseball & The Cleveland Indian.  Mr. Salisbury contributed to several other books including: Fall Classics: The Best Writing About The WorldSeries' First Hundred Years. His work has appeared in the Boston Globe, Ploughshares, Stories Magazine, Pulpsmith, Fan, Elysian Fields, Spitball, Nine, SABR Review of Books, Cooperstown Review, and more. He is a past vice president and national secretary of the Society For American Baseball Research(SABR).  Luke was also featured in AMC's "Diamonds On the Silver Screen," HBO's Curse of the Bambino and wrote the Krank column for Boston Baseball.

LUKESALISBURYBOOKS.COM


ACTRESS, WRITER, SINGER & HOST OF THE COOKING CHANNEL’S AT HOME WITH TIA MOWRY - TIA’S TIPS TO MAKE THE MOST OF THE FLAVORFUL FALL SEASON!

At Home with Tia Mowry
Tia’s tips to make the most of the flavorful fall season!

Whether you are planning a family affair for twelve or a small, intimate dinner for four, hosting family and friends and treating yourself doesn’t have to be stressful!  All it takes is some creativity and a couple of great staple items to be the perfect home entertaining host - easy breezy! Tia Mowry, actress, writer, singer and host of the Cooking Channel’s At Home with Tia Mowry, will share her simple tips for great home entertaining… and how to include fun flavors you love in surprising ways.

Tia will also be discussing:
Decadent, flavorful pleasures sure to please anyone
Fun entertaining shortcuts and time savers
Getting the kids involved!
Easy, affordable tips and tricks
And more!

DUNCANATHOME.COM

Wednesday, November 2, 2016

11/2 LARRY LIPSON, AFFORDABLE WINE REPORT, SOMMELIER NICOLE NEILSEN, RUTH’S CHRIS STEAKHOUSE

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.


SOMMELIER NICOLE NEILSEN JOINS US TO CHAT RUTH’S CHRIS HAPPY HOUR AND UPCOMING EVENTS

ABOUT RUTH’S CHRIS STEAKHOUSE:
Ruth's Chris Steak House is a chain of 136 steakhouses across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment, marking a gradual elevation in its status since its founding in the 1960s. Ruth's Chris is currently the largest luxury steak company in number of locations, operating income, and overall profit, larger than The Palm and Morton's.

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

Tuesday, November 1, 2016

11/1 PHYSICIAN & CHEF, DR. JULIA NORDGREN - HOW TO GET ON TRACK, THE HEALTHIEST FALL FOOD SWAPS VOJTECH KACEROVSKY – TALKS TRAVEL, FOOD AND BEVERAGE IN THE CZECH REPUBLIC

PHYSICIAN & CHEF, DR. JULIA NORDGREN - HOW TO GET ON TRACK, THE HEALTHIEST FALL FOOD SWAPS

FALL BACK INTO YOUR HEALTHY ROUTINES

Too much candy corn? Or did you eat too many caramel apples? No? Was it the fun size candy bars that got you? Pull. It. Together. It’s not too late to turn it around before the holidays.

Dr. Julia Nordgren has the unique distinction of being a physician and a trained chef and she can help us all take the first step in making healthier food choices this holiday season. Just a few simple ingredient swaps can make your tried and true holiday favorites heart health friendly. Whether it’s swapping cauliflower rice for white rice, using avocados instead of butter or shortening, or bulking up dishes with fruits and vegetables, there are plenty of changes you can make without sacrificing flavor.

DR. JULIA NORDGREN WILL EXPLAIN:

  • Why November 2, National Eating Healthy Day is the perfect time to get your diet back on track before the holidays
  • Healthy fall recipe swaps using fresh ingredients
  • How to up the nutrition factor in your favorite holiday recipes using unexpected ingredients like avocados
  • How to incorporate the right nutrients into your diet, including good fats

DRJULIACOOKS.COM


VOJTECH KACEROVSKY – TALKS TRAVEL, FOOD AND BEVERAGE IN THE CZECH REPUBLIC

The Czech Republic, in Central Europe, is a country that's known for its ornate castles, native beers and long history. Prague, the capital, is home to grand 9th-century Prague Castle, a preserved medieval old town and statue-lined Charles Bridge. Ceský Krumlov, a small town in the South Bohemia region, is notable for its wealth of Gothic, Renaissance and Baroque buildings, many of which house restaurants and shops.