09/15 LAURA KATH, 81ST ANNUAL SOLVANG DANISH DAYS, CAROLINE BELCHER AND EMILY BELCHER, CATHERINE BLADES, AFLAC, NATIONAL CAMPAIGN TO CURE CHILDHOOD CANCER, STEVE EVANS

LAURA KATH - MEDIA RELATIONS DIRECTOR,  SOLVANG VISITORS BUREAU - 81ST ANNUAL SOLVANG DANISH DAYS IS SEPTEMBER 15-17, 2017

81ST ANNUAL SOLVANG DANISH DAYS IS SEPTEMBER 15-17, 2017
Public Invited to “Be a Dane for the Weekend” and Enjoy Free Entertainment & Activities

The public is invited to enjoy the 81st Annual Solvang Danish Days from Friday, September 15 through Sunday, September 17, 2017, a festival honoring the establishment of Solvang 106 years ago by Danish-Americans and helping preserve Solvang’s authentic heritage. This year’s theme is “How Sweet It Is!” Featuring FREE admission, thousands of residents and visitors enjoy the festivities annually with food, dancing and live entertainment throughout the weekend coordinated by volunteers of the charitable Solvang Danish Days Foundation. Solvang was named by USA Today as one of the 10 best historic small towns in America in 2016.

New to Solvang Danish Days this year is a town-wide restaurant promotion; participating Solvang eateries and bars will be “cooking up” special menus and fare. Plus, this year's celebration features new, FREE, live outdoor music starting on Friday, 9/15/17 from 4:00-7:00 p.m. in Solvang Park with The Ruben Lee Dalton Band then on Saturday, 9/16/17, from 4:00-7:00 p.m. at the Midgaard Pavilion Stage (1639 Copenhagen Drive), enjoy Jacob Cole Band and from 7:00-10:00 p.m. are The Rincons. And, there is a free return performance by Danish-American organist James Welch on the Phelps pipe organ at Bethania Lutheran Church, 603 Atterdag Road on Saturday, 9/16/17 at 1:00 p.m.  On Sunday, 9/16/17 at 2:45pm is the Closing Ceremony in Solvang Park with the vaudevillian antics of Comedy Industries and a free, live concert featuring Matt Cermanski and Joey Sykes of HONEY RIVER.

Photo Credit: AaronVilla

 At the Friday night opening ceremonies at 8:00 p.m. at Midgaard Pavilion, 1639 Copenhagen Drive, meet 2017 Danish Days Maid 18-year-old Gabrielle Heron (pictured at left); a fifth-generation Santa Ynez Valley resident whose Solvang roots stretch back to the town’s founding years. In 1961, Gabrielle’s grandmother Ann Nielsen was the first to hold court; Gabrielle’s older sister Angelique Heron was 2014 Danish Maid, and Gabrielle’s cousin Natalya Nielsen served in 2016. Gabrielle’s great-uncle Don Nielsen was 1953 chairman of the Danish Days board and her grandfather Roger was 1971chairman. Also in 1971, Gabrielle’s great-grandparents Axel and Margaret Nielsen and in 2010, her grandparents Roger and Ann Nielsen were the Grand Marshals. Gabrielle’s uncle, Rodney Nielsen, has volunteered for Danish Days for the last thirty-plus years as well as serves on the board and countless committees.

Danish Days boasts three popular parades (Friday night Torchlight; Saturday afternoon Main Parade featuring 2017 Grand Marshal Ms. Petti M. Pfau as well as Sunday afternoon Children’s Parade.)

Traditional Danish Days events including Saturday and Sunday morning aebleskiver (Danish pancake) breakfasts (for $7 or $8 with sausage) followed by free aebleskiver eating contests. The Viking Beer & Wine Garden serves Carlsberg beer, local brews and wines on Friday night and Saturday. Experience “living history” at the nearby Elverhoj Museum on Saturday and Sunday with interactive displays on Viking life, arts, crafts and storytelling. In Solvang Park, check out the free Kids’ Korner featuring a huge LEGOS® make-your-own craft tent and the Viking Encampment.

Guests can also do online advance purchases of Saturday and Sunday Aebleskiver Breakfast tickets and the “Dane For A Day” VIP ticket bundle.

Favorite activities year-round in Solvang include enjoying the authentic restaurants and bakeries featuring delicious Danish cuisine, as well as beer and wine tasting from local vintners. Shopping at more than 150 independent boutiques offers plenty of opportunities for special gifts from “California’s Denmark.”

WWW.SOLVANGUSA.COM
SOLVANGDANISHDAYS.ORG


CAROLINE AND EMILY BELCHER AND CATHERINE BLADES TALK ABOUT A NATIONAL CAMPAIGN TO CURE CHILDHOOD CANCER

THE SEARCH FOR A CURE FOR CHILD CANCER

Learn the Amazing Story of an 8-Year-Old Child’s battle with cancer, Her Mom, Researchers & Why Thousands will Gather in Washington to Push for a Cure

More than 16,000 children will be diagnosed with cancer each year; yet only 4% of federal cancer funding goes toward childhood cancer.

This coming September is CureFest, a grassroots effort to unite childhood cancer organizations into one voice to help raise awareness and to convince regulators of the greater need for funding.  CureFest’s mission is to make childhood cancer research a national priority.  One of the major sponsors of CureFest is Aflac, which is also sponsoring an event in partnership with Atlantic Media called Children and Cancer. This will be held the day after the  special CureFest interviews on September 14th. The event will be a forum in D.C. that includes speakers from the government, researchers and doctors, who will discuss the latest needs and initiatives involving childhood cancer.  Aflac is doing something about this through its $118 million commitment to fighting childhood cancer.

Thanks to the dedication of doctors, brave patients and the work of organizations like the Aflac Cancer and Blood Disorder Center the cure rate for childhood cancer is now almost 90 percent, up from only 20 percent.

Your audience will hear an inspiring message from Caroline Belcher, a brave eight-year-old battling cancer, her mom and a CureFest organizer Emily Belcher and Senior Vice President of Corporate Communications at Aflac, Catherine Blades. Dealing with childhood cancer is a grind and it is emotionally taxing. Caroline and Emily will be able to discuss the realities of dealing with a child who has cancer from both the child and the mother’s perspective. We hope you’ll find time for this inspiring story!

WWW.CUREFESTUSA.ORG
WWW.AFLACCHILDHOODCANCER.ORG




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.

09/13 CHEF DANNY, JACKS MONTEREY, THE PORTOLA HOTEL & SPA

LARRY LIPSON - THE 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.



EXECUTIVE CHEF DANNY ABBRUZZESE TELLS US ALL ABOUT JACKS MONTEREY, THE NEW LOBBY RESTAURANT LOCATED WITHIN THE PORTOLA HOTEL & SPA IN MONTEREY, CA

The Portola Hotel & Spa is located in the heart of downtown Monterey.  Just steps away from historic Fisherman’s Wharf and the Monterey Bay, the hotel offers 379 elegantly appointed residential-style guest rooms and suites, 60,000 square feet of meeting space with the adjacent Monterey Conference Center, a full service spa and a variety of other amenities, perfect for both groups and leisure guests.

DINNING:  

The Club Room
Located inside the Portola Hotel & Spa, offers a daily European style breakfast buffet, featuring made-to-order omelets, house made pastries, bottomless mimosas and more. Dine on the pet friendly, heated patio boasting a fire pit and patio seating and enjoy the fresh coastal breeze from the Monterey Bay. Reservations call (831) 649-2698.

Jacks Monterey
Located under the live trees in the hotel atrium, Jacks Monterey is Portola’s new restaurant offering California Cultural Cuisine. Chef Danny Abbruzzese’s inspiration and passion for creating signature dishes has brought him full circle to highlight different flavor profiles unique to cultures from around the world.  Chef Danny uses traditional techniques from immigrants who call California home, while highlighting our locally sourced, sustainably conscious ingredients found throughout Monterey County. Open 7 days a week Jacks Monterey offers lighter fares at lunch and sharing plates at dinner.  Reservations call (831) 649-7830.

Peter B’s Brewpub
Located behind the Portola Hotel & Spa, Peter B’s Brewpub is Monterey’s original craft brewery that combines innovative pub food with award winning craft beer. Catch all your favorite sports on one of 18 High Definition televisions or relax on the pet friendly patio next to the fire pits.  Reservations call (831) 649-2699. Happy Hour 4pm - 6:30pm daily.

WWW.PORTOLAHOTEL.COM

09/12 RAY KERINS, BAYER ALKA-ROCKET®, VICENTE DEL RIO, FRIDA MEXICAN CUISINE

RAY KERINS - SENIOR VICE PRESIDENT, CORPORATE AFFAIRS, BAYER  - GUINNESS WORLD RECORDS™ TITLE ATTEMPT FOR THE HIGHEST LAUNCH OF AN ALKA-ROCKET® 

Earlier this year, Bayer, a global leader in health care and agriculture, and the Big Ten Conference announced a partnership to advance Science, Technology, Engineering, Mathematics (STEM) education, a subject of great importance to both organizations.

As part of this STEM education partnership, Bayer and the Big Ten are teaming up to launch the Bayer-Big Ten Alka-Rocket® Challenge which will attempt the GUINNESS WORLD RECORDS title for the Highest launch of an Alka-Rocket. An Alka-Rocket is a model rocket often built using a 35mm film canister and propelled by the chemical reaction that occurs when effervescent tablets are mixed with water.  The Bayer–Big Ten Alka-Rocket Challenge is open exclusively to teams of students from each of the 14 universities in the Big Ten Conference.

Teams have until September 29, to submit their design. Dr. Mae C. Jemison, NASA astronaut and the first African-American woman in space and science literacy leader; Cliff Ransom, Executive Editor of Scientific American Custom Media; and Dave Brown, Space Center University Coordinator of Space Center Houston, will judge rockets based on design, execution and creativity. Four teams will be chosen to compete on November 8 at the Space Center Houston in Houston, Texas. The winner of this challenge will win $25,000 and be recognized on December 2 at the Big Ten Football Championship Game in Indianapolis, IN.

Bayer created the Alka-Rocket Challenge and partnered with the Big Ten Conference to further generate awareness around the country's need for more scientists, engineers and innovators.  Science, technology, engineering, and mathematics are the foundations of our modern world, and foster innovation, economic competitiveness, and national security.  The Big Ten leads all athletic conferences in PhD completion in the fields of Mathematics, Engineering and Science.  Additionally, the Big Ten footprint includes six of the nation's top 10 agriculture-producing states.

The Big Ten universities are: the University of Illinois, Indiana University, the University of Iowa, the University of Maryland, the University of Michigan, Michigan State University, the University of Minnesota, the University of Nebraska, Northwestern University, the Ohio State University, the Pennsylvania State University, Purdue University, Rutgers University and the University of Wisconsin.

Moreover, Bayer has been reaching students, teachers and parents through Making Science Make Sense® (MSMS), its company-wide initiative that advances science literacy through hands-on, inquiry-based science education, employee volunteerism and public education, for more than 20 years.  Alka-Rockets are a staple experiment in MSMS presentations, and are often used in science classes throughout the United States to demonstrate principles of chemistry and physics.

WWW.ALKAROCKETCHALLENGE.COM


VICENTE DEL RIO - OWNER, FOUNDER, AND CEO, FRIDA MEXICAN CUISINE 

FRIMEX HOSPITALITY GROUP
The origins of FRIMEX HOSPITALITY GROUP date back several decades, to the cooking and traditions of the central valley of Mexico. It is from here, where its founder, Vicente Del Rio, was born and raised, and where he learned and obtained an appreciation of the spices, sauces and condiments that form the basis of traditional Mexican cuisine.

"Mexican gastronomy is an art", it's the perfect combination of textures, rich flavors, colorfully ingredients and culinary methods. Vicente Del Rio has been working with passion for more than 15 years to transmit this message through his restaurants, adding to these traditional recipes the freshness of the CaliMex culture.

This is how FRIDA RESTAURANT was born, with the influence of the authentic Mexican food to offer the best of this traditional cuisine with a modern, fresh touch. FRIDA RESTAURANT is now considered an ambassador of the Mexican cuisine in southern California with its three locations: its flagship Beverly Hills location, the Westwood location and its all new Del Amo location.

FRIDA TACOS offers a quick and affordable alternative to lovers of authentic Mexican cuisine. FRIDA TACOS has five locations: Westside Pavilion, Brentwood, East Pasadena, Old Town Pasadena and Melrose.

TACO LIBRE is the newest FRIMEX HOSPITALITY GROUP concept. It taps into the pop culture of Mexico, with masked lucha libre warriors and colorful art symbols strewn across the walls. TACO LIBRE offers the same authentic flavors as FRIDA TACOS, with an emphasis on healthy bowls and seafood.

Each one of these establishments is very different in terms of its physical shape and location, but they all share the same concept and goal; to serve high quality, authentic Mexican cuisine, with the best costumer service possible. For FRIMEX HOSPITALITY GROUP, its customers are the top priority, and its commitment is to provide them with a memorable and unique dining experience.

ABOUT VICENTE DEL RIO:
Born and raised in Mexico City, Vicente is a business man and entrepreneur, CPA by profession and chef by heart, since he was young he stated to get involved in the industry by opening taquerias in Mexico City until he got an opportunity to move to LA for his job as an accountant, Vicente left everything behind. Realizing there here no good Mexican food offerings in LA, Vicente decided to open the first Frida Restaurant in Beverly Hills where everything started. One year later The Frimex Group was born and since Vicente has worked in growing this enterprise to what it is today, a fully incorporated hospitality group, nationally and internationally acclaimed.

WWW.FRIDARESTAURANT.COM

09/11 "HAPPY DAYS" ANSON WILLIAMS, NATIONAL DROWSY DRIVER AWARENESS WEEK, FRAN CLOW, SANTA BARBARA VINTNERS, CELEBRATION OF HARVEST "HAPPY DAYS" ANSON WILLIAMS, NATIONAL DROWSY DRIVER AWARENESS WEEK, FRAN CLOW, SANTA BARBARA VINTNERS, CELEBRATION OF HARVEST

"HAPPY DAYS" ANSON WILLIAMS CREATES ‘ALERT DROPS’ INSPIRED BY HIS "UNCLE" DR. HENRY HEIMLICH, IN PREPARATION FOR NATIONAL DROWSY DRIVER AWARENESS WEEK IN NOVEMBER

As we approach National Drowsy Drivers Awareness week in November, we are hoping that you might have interest in an interview opportunity with Anson Williams (Potsie Weber / Happy Days)  on the subject, in which he has been acknowledged as an expert from LAPD, CA Senate and Congress.

In the United States, 250,000 drivers fall asleep at the wheel every day, according to the Division of Sleep Medicine at (Harvard Medical School) and in a national poll by the National Sleep Foundation, 54% of adult drivers said they had driven while drowsy during the past year with 28% saying they had actually fallen asleep while driving. According to the National Highway Traffic Safety Administration, drowsy driving is a factor in more than 100,000 crashes, resulting in 6550 deaths and 80,000 injuries annually in the USA.

Drunk driving is taking a back seat to drowsy driving, as casualty numbers growing, effecting 1 in 5 accidents as well as being responsible for thousands of deaths and billions of dollars in damage each year and climbing during the summer.

DROWSY DRIVING STATS:
*** 30% of people report dozing off behind the wheel
*** 6,400 people dieeach year  as a relt of driving drowsy.
*** Losing 2 hours of sleep is equal to hsving 3 beers
*** False Info: Loud Music and rolling windows down will not protect you from drowsy driving.

"We all die. The goal isn't to live forever; the goal is to create something that will,” has become a motto that has been embraced by Anson Williams, who is continuing the efforts of his famous cousin (whom he called Uncle), Dr. Henry Heimlich (CREATOR OF THE Heimlich Maneuver), by saving lives. Perhaps best known for his role of Potsie Weber on the hit series "Happy Days," Anson is currently in the process of working with numerous organizations in several cities, in an effort to create an ongoing campaign to raise Drowsy Driving Awareness. As a father of five girls, he is concerned with the growing problem. Williams is taking a little known fact that has saved his own life to the public that could do the same for other families across the country.

For many, the first thought is ... Drowsy Driving?  It doesn't sound too serious, does it?  FALSE - It has serious consequences and claims many lives and injuries to thousands of Americans each year.  In fact, it can be just as dangerous as, and happens more often than, drunk driving, according to recent statistics. Since local police departments often report accidents caused by Drowsy Driving as "Driver lost control of vehicle," the numbers are even higher.

It is not surprising that Drowsy Driving has become a leading problem and issue, given the enormous pressure put on people to not only succeed, but support a family in ever changing financial times, while still saving for the future - They are working longer and harder than ever before, and falling asleep at the wheel has become a very unwelcome and dangerous result of modern times - A problem that many police officers have said is a huge problem.

WWW.ALERTDROPS.COM


FRAN CLOW - EXECUTIVE OPERATIONS & MEMBERSHIP RELATIONS, SANTA BARBARA VINTNERS - CELEBRATION OF HARVEST

​The Santa Barbara Vintners Celebration of Harvest is four days of wine and culinary experiences in Santa Barbara Wine Country Friday, September 29th - Monday, October 2nd celebrating the annual wine grape harvest.

CELEBRATION OF HARVEST WEEKEND EVENTS

We are getting into the full swing of the 2017 Celebration of Harvest Weekend schedule. Events and updates are coming in everyday, so make sure you're staying on top of what's happening. Whether it's a Vineyard tour, exclusive dinners, or our Taste of Santa Barbara County the Weekend Schedule on the Celebration of Harvest is your one stop spot for all that's going on. Make sure to keep checking for updates! Harvest is only once a year!

Special Passport Ticket Holder Experiences
As a Passport ticket holder you are able to experience special hospitality offerings just for you. There are 13 unique experiences up on our calendar and more keep coming in. Also, many of the vineyards and tasting rooms will have food trucks, caterers, and in house tasty bites throughout the weekend. Be sure to check out the full list below, and of course get your Passport Ticket ordered today!

Collaborative Winemaker Dinners
Join us at one of the Collaborative Winemaker Dinners ($135 per person) hosted by highly regarded and "favorite" local restaurants featuring fresh regional produce. The perfect way to enjoy the local flavors of food and wine pairings!
East Meets West at The Gathering Table - Saturday at 6:00 P.M.
Surf & Turf at Angel Oak - Saturday at 6:30 P.M.
Los Alamos Cowboy BBQ at Valle Fresh & Babi's Beer Emporium in Los Alamos - Sunday at 4:30 P.M.
Farm to Fork Vine to Glass at Los Olivos Wine Merchant & Cafe - Saturday at 6:00 P.M.

The Taste of Santa Barbara Wine Country
THE OPENING NIGHT WINE & FOOD CELEBRATION
Join us on Friday evening on September 29th from 7:00 - 9:30 p.m. for the new Taste of Santa Barbara Wine Country at The Fess Parker DoubleTree Resort's beautiful, ocean-front outdoor pavilion in downtown Santa Barbara. This new outdoor tasting event will feature 50 Santa Barbara Vintners winery members pouring new fall releases and library wines alongside mouth watering bites from Santa Barbara Wine Country's top restaurants and artisans.
Tickets are $95 per person for General Admission at 7:00 p.m. and $125 per person for Early Entry at 6:00 p.m.
Designated Driver tickets are also available for $40 per person.

WWW.SBCOUNTYWINES.COM
WWW.CELEBRATIONOFHARVEST.COM

09/08 DAVID PAINE & JAY WINUK, 9/11 DAY, STEVE EVANS, THE MOVIE GUY09/08 DAVID PAINE & JAY WINUK, 9/11 DAY, STEVE EVANS, THE MOVIE GUY

FOUNDERS OF 9/11 DAY, DAVID PAINE & JAY WINUK - WILL SHARE WAYS TO TEACH KIDS ABOUT THE TRAGIC DAY AND PROMOTE UNITY, EMPATHY AND SERVICE IN YOUR COMMUNITY 

NEVER FORGET TO GIVE BACK ON 9/11

The nation’s largest day of service:  How you can get involved in giving back on the 16th anniversary

As the 16th anniversary of September 11th approaches it’s hard to believe nearly one third of Americans today aren’t old enough to remember the events of the 9/11 tragedy, half of which were born after September 11, 2001.

Does this mean America is forgetting about 9/11?

Even though many young Americans have little or no memory of 9/11, the anniversary has grown to become the nation’s largest annual day of charitable engagement, transforming a day of evil into a day of good deeds. Nearly 30 million Americans, including children, now take the time to volunteer, support charities and perform simple acts of kindness in tribute to the victims and those who rose in service after the attacks.

WWW.911DAY.ORG


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.

09/07 DR. NAVINDRA SEERAM, HEALTH BENEFITS OF MAPLE SYRUP, HOST OF TLC'S SUNDAY BRUNCH EREKA VETRINI, HOW TO SURVIVE THE ENTIRE SCHOOL SEASON09/07 DR. NAVINDRA SEERAM, HEALTH BENEFITS OF MAPLE SYRUP, HOST OF TLC'S SUNDAY BRUNCH EREKA VETRINI, HOW TO SURVIVE THE ENTIRE SCHOOL SEASON

RENOWNED RESEARCHER FROM THE UNIVERSITY OF RHODE ISLAND, DR. NAVINDRA SEERAM - HEALTH BENEFITS OF PURE MAPLE


Pure Maple syrup is derived directly from the sap of maple trees. Unlike sugar, pure maple syrup is much more natural and unrefined, which makes it a healthier alternative to sugar. Classified as a superfood, pure maple is 100% natural and contains 65 antioxidant compounds which can delay or prevent free radical-induced diseases. Additionally, new research suggests that maple may help reduce chronic inflammation, which has been linked to metabolic syndrome, brain health and liver disease, while helping to maintain a healthy gut.

PURECANADAMAPLE.COM


HOST OF TLC'S SUNDAY BRUNCH AND  LIFESTYLE EXPERT EREKA VETRINI - TIPS AND ADVICE ON "HOW TO SURVIVE THE ENTIRE SCHOOL SEASON"

THE FIRST FEW WEEKS OF BACK TO SCHOOL ARE THE MOST HECTIC. UNFORTUNATELY, NO MORE LAZY SUMMER DAYS – NOW IT’S ALL ABOUT THE EARLY MORNING RUSH, AFTER SCHOOL ACTIVITIES, AND LATE NIGHT HOMEWORK ASSIGNMENTS. THERE ARE WAYS TO MAKE THIS CHALLENGING TIME EASIER. JOINING US WITH SOME HELPFUL TIPS IS TLC HOST, EREKA VETRINI.

EREKAVETRINI.COM 
BEYOUTIFULMOMS.COM

09/06 LARRY LIPSON, AFFORDABLE WINE REPORT, TARA DUGGAN, WAFFLES: SWEET AND SAVORY RECIPES FOR EVERY MEAL

LARRY LIPSON - THE 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.



JAMES BEARD AWARD–WINNING JOURNALIST AND STAFF FOOD WRITER AT THE SAN FRANCISCO CHRONICLE TARA DUGGAN TALKS ABOUT HER BOOK, WAFFLES: SWEET AND SAVORY RECIPES FOR EVERY MEAL

Breakfast isn't the only time to make good use of your waffle iron.  Who can resist the aroma of freshly baked waffles? Morning, noon and night, waffles smell delicious. However there is widespread misconception that waffles can only be eaten for breakfast. Thanks to this revised edition of Waffles you can create and serve up phenomenal waffle dishes all day long.

With 40+ classic as well as creative recipes, such as chicken & waffles, waffle sandwiches, and waffle sundaes, this new, beautifully designed and deliciously photographed book will help you satisfy savory and sweet cravings throughout the day.

A classic never goes out of style. Do you love watching with anticipation as thick pats of butter melt into the indentations, before pouring sticky-sweet maple syrup over the top? Find numerous classic breakfast recipes to start your day off right.

Lunchtime just got less boring. Upgrade your lunch from bland-to-bomb with savory spins on PB&J and BLT sandwiches.

Breakfast for dinner is always a good idea. But you could also try waffles stuffed with cheese and spinach or sweet corn and roasted red peppers.
Satisfy your sweet tooth. With decadent chocolate or fruit-filled waffles topped with scoops of ice cream, toasted nuts and more, your dessert possibilities are endless.

Each recipe includes easy-to-follow instructions for standard or Belgian waffle makers. Some can even be made in a stove top Hong Kong-style waffle maker with delicious results. Customize any meal with lists of batters and toppings to mix and match. You'll have plenty of inspiration for every occasion and any time of day.

WWW.TARABUGGAN.COM

09/05 WORLD PIZZA CHAMPION, CHEF TONY GEMIGNANI, THE PIZZA BIBLE, CHEF ROY YAMAGUCHI, THE HAWAI‘I FOOD & WINE FESTIVAL

12 TIME WORLD PIZZA CHAMPION, CHEF TONY GEMIGNANI IS A RESTAURATEUR, MASTER INSTRUCTOR AND AUTHOR OF THE PIZZA BIBLE

Born and raised on an apricot and cherry orchard farm in Fremont, California … Gemignani’s childhood was filled with boisterous, family dinners. Growing up, he spent much of his time cooking alongside his mother, who would only use the fruits and vegetables that came straight from the family farm. This culinary philosophy of utilizing only the freshest ingredients has stayed with Tony throughout his life and is reflected throughout his menus.

Gemignani has had a passion for the pizza industry since 1991. His humble beginnings began at his brother’s acclaimed Pyzano’s Pizzeria in Castro Valley. Fresh out of high school, Tony took on the task of a pizza thrower and soon began entertaining the restaurant crowds with his wily tricks. A few years later, he entered into his first pizza throwing competition in Las Vegas and quickly became the top pizza thrower in the world.

Since his days at his brother’s pizzeria, Gemignani has received a number of accolades for his impressive pizza making and throwing skills. He is president of the World Pizza Champions; the first and only Triple Crown winner for baking at the International Pizza Championships in Lecce, Italy; and, his most prestigious title to date, the 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, where he was the first American and non-Neapolitan victor. He has appeared on popular shows like The Tonight Show with Jay Leno, Good Morning America, and is a regular on Food Network. Gemignani also received his Master credentials from the Scuola Italiana Pizzaioli and is the proprietor of the International School of Pizza where he certifies chefs from around the world. His most impressive accolade to date is being named the official U.S. Ambassador of Neapolitan Pizza by the city of Naples, a prestigious title only given to three people in the entire world. In 2011 and 2012 Tony won two world titles in cooking, making him an 12-time world champion.

In an effort to share his talent and passion with aspiring connoisseurs, Gemignani collaborated with acclaimed cookbook writer, Diane Morgan, on his first cookbook PIZZA, which was showcased on Emeril Live and The Rachael Ray Show. Following the success of PIZZA, he wrote his first children’s book, Tony and the Pizza Champions, a fictionalized telling of a pizza team’s journey to compete in the International Pizza Lovers’ Competition. In 2014, Tony released The Pizza Bible, the definitive book on pizza.

Tony was also inducted into the Guinness Book of World Records twice for creating the largest pizza, as well as the most consecutive rolls across the shoulders, a unique throwing trick which involves rolling the pizza dough along the back of the shoulders.

In 2009, Gemignani fulfilled his lifelong dream by opening Tony’s Pizza Napoletana in San Francisco’s North Beach neighborhood. At the eponymous restaurant, Tony hand-crafts his award-winning pizzas utilizing the same Cirigliano wood-burning oven used to win in Naples. The pizzeria also offers several styles of pizzas, including Classic American, Italian, Sicilian and Neapolitan pizzas artfully made with artisan flours, an array of authentic sauces, and seasonal ingredients and finished in seven different, regionally-specific ovens. The restaurant was met with immediate success upon opening and was named the best pizzeria by USA Today and top pizza restaurant by the Travel Channel.

In 2010, Tony opened the adjacent Tony’s Coal-Fired Pizza & Slice House next door to his flagship pizzeria, serving an array of authentic pizzas by the slice, in addition to classic sandwiches. The following year, Pizza Rock in Sacramento opened with nightclub entrepreneur George Karpaty, a creative new concept that pairs gourmet pizzas with specialty cocktails.

In November 2012, Tony opened Capo’s, a Chicago-style Italian pizzeria and whiskey bar in the North Beach neighborhood. Starting in 2014 Tony opened up several restaurants across Las Vegas and in AT&T park home of the SF Giants. Tony now owns sixteen pizzerias across the country. He lives with his wife and son in San Francisco.

WWW.TONYGEMIGNANI.COM 
WWW.THEPIZZABIBLE.COM
WWW.INTERNATIONALSCHOOLOFPIZZA.COM


CHEF ROY YAMAGUCHI - CO-FOUNDER OF THE HAWAI‘I FOOD & WINE FESTIVAL - WILL SPOTLIGHT EXCITING EVENTS PLANNED IN KAANAPALI, MAUI FROM OCTOBER 20-22, 2017 TO KICK OFF THE SEVENTH ANNUAL FESTIVAL 

Chef Roy Yamaguchi, Co-Founder of the Hawai‘i Food & Wine Festival, will spotlight exciting events planned in Kaanapali, Maui from October 20-22, 2017 to kick off the Seventh Annual festival.

The celebrity chef is known for his chain of Roy’s Restaurants, Eating House 1849, and new Maui spot Humble Market Kitchin. Roy is a founding member of Hawai‘i Regional Cuisine (HRC). HRC put Hawai‘i on the culinary map 26 years ago with dishes that blended local ingredients with different ethnic cooking styles representing the Islands’ diversity.

Yamaguchi continues to be a driving force in Hawai‘i’s thriving culinary scene as Co-Founder of the Hawai‘i Food & Wine Festival. This year, the Festival will welcome 200 chefs, winemakers, and mixologists to the celebration on Maui, Hawaii Island, and Oahu. The Festival is thrilled to welcome for the first time, coveted French wine producers: Domaine du Vieux Télégraphe of Châteauneuf du Pape and Château Cos d’Estournel, one of the greatest Château Estates in Bordeaux, France. Producers of this caliber rarely participate at wine festivals so it’s a testament to The Festival’s reputation. The festival is a non-profit which has raised $1.7 million dollars for local culinary and agricultural programs in its first six years.

ABOUT HAWAI‘I FOOD & WINE FESTIVAL
The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific. The Festival features a roster of more than 100 internationally renowned master chefs, culinary personalities, and wine and spirit producers. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry. Proceeds support local beneficiaries committed to sustainability and cultural and educational programs in Hawai‘i.

WWW.HAWAIIFOODANDWINEFESTIVAL.COM

09/04 STEVEN RAICHLEN, BUSH'S BBQ BOOTCAMP, BRIAN TALLEY, TALLEY VINEYARDS, GABE GARCIA, TIERRA SUR AT HERZOG WINE CELLARS

HOST OF PROJECT SMOKE ON PBS AND BUSH'S BBQ BOOTCAMP STEVEN RAICHLEN JOINS THE SHOW!

As host of Project Smoke on PBS and Bush’s BBQ Bootcamp, Steven created four grilling personalities/alter egos to help grillers embrace another culinary side when manning the flames: be it a rebel, an aficionado, an adventurer, or a problem solver. Which one do you think you’ll listeners will mostly identify with?

1. The Rebel: breaks from the norm, does food in a bold new way
2. The Aficionado: eager to bring common grilling foods to a new level of classiness
3. The Adventurer: works with international flavor and explores new cultures
4. The Problem Solver: can make meals happen w/ limited resources

By late summer, grillers have exhausted their go-to recipes and Steven can talk through each personality and share tips on how listeners can be more rebellious, classy, adventurous and resourceful (+ a few recipes!).

Steven is also author of 30+ cookbooks including the Barbecue Bible, Project Smoke – and his newest released just this summer, Barbecue Sauces, Rubs, and Marinades.

WWW.BUSHBEANS.COM

BRIAN TALLEY - OWNER/WINEGROWER , TALLEY VINEYARDS - NEW COOKBOOK, OUR CALIFORNIA TABLE: CELEBRATING THE SEASONS WITH THE TALLEY FAMILY

For three generations the Talley family has farmed in Coastal San Luis Obispo County. The tradition began in 1948 when Oliver Talley founded Talley Farms and started growing specialty vegetables in the Arroyo Grande Valley. During the 1970s extensive planting of wine grapes began in the neighboring Edna Valley and Santa Barbara County areas.  After observation and extensive analysis, Oliver's son, Don Talley, was convinced of the potential to grow high quality chardonnay and pinot noir on the steep hillsides above Talley Farms.  Don planted a small test plot in 1982 on the west hillside of the Rincon Vineyard that included chardonnay, pinot noir, riesling, sauvignon blanc and cabernet sauvignon. Over time the varietal and clonal selections were refined and planting expanded to a total of 190 acres in the Arroyo Grande and Edna Valleys.

Talley Vineyards produced its first wine in 1986 with the production of 450 cases. The winery's first five vintages were produced in a small winery adjacent to one of Talley Farms’ vegetable coolers. In the fall of 1991, a winery was completed at the foot of the Rincon Vineyard. A 12,000 square foot barrel and case goods storage building was added in 2000, followed by a new tasting room in 2002. Talley Vineyards currently produces about 36,000 cases annually.  Brian and Johnine Talley own and operate Talley Vineyards, while Brian, Todd, Ryan and Rosemary Talley manage Talley Farms.

OUR CALIFORNIA TABLE: CELEBRATING THE SEASONS WITH THE TALLEY FAMILY

The beautiful coffee table-style book traces the four-generation legacy of the Talley family, one of California’s most notable agricultural families with roots in the Central Coast dating back to the 1940’s.

The inspiring story, written by Brian Talley, president of Talley Vineyards and Talley Farms, features more than 50 of the family’s most beloved recipes accompanied by stunning images from photographer Jeremy Ball. The collectible book tells how the family business grew from humble, Depression-era origins to become one of California’s leading producers of fresh vegetables and the maker of acclaimed estate bottled wines. The recipes are grouped season-to-season to showcase the best bounty of each Talley harvest offering the family’s take on such regional classics as Grilled Chicken with Lemon and Wilted Greens, Rock Cod Veracruz, Honey-Glazed Quail with Grilled Radicchio and Red Onions and Dungeness Crab with Pink Sauce.

Focusing on a wide range of produce, including bell peppers, spinach, Napa cabbage, lemons, avocados and Brussels sprouts, Our California Table emphasizes true farm to table cuisine and wine pairing.

Talley Vineyards established its first plantings in 1982, one of the only wineries in the Arroyo Grande Valley viticultural area, which has some of the coolest temperatures for grape growing in the state. Since its first vintage was released in 1986, Talley Vineyards has won wide acclaim for its estate grown Chardonnay and Pinot Noir and is recognized as a benchmark producer of these varietals.

Profits from the sale of Our California Table benefit the Fund for Vineyard and Farm Workers. Established in 2004 by Talley and his wife, Johnine, the fund provides grants to non-profit organizations that assist San Luis Obispo County agricultural workers and their families. It has raised more than $600,000 since its inception, with a goal to establish a $1 million endowment so the fund can continue in perpetuity.

WWW.TALLEYVINEYARDS.COM
WWW.TALLEYFARMSFRESHHARVEST.COM
WWW.LASVENTANASRANCH.COM


GABE GARCIA - HEAD CHEF OF TIERRA SUR AT HERZOG WINE CELLARS - 10 MISTAKES YOU SHOULD NEVER MAKE WHEN GRILLING

10 MISTAKES YOU SHOULD NEVER MAKE WHEN GRILLING: 

1) Don't overcrowd the grill. Don't make the mistake of favoring quantity over quality. By crowding the meat you are compromising on the best part about cooking over open fire: the crust. Cooking in shifts might take a little bit longer, but your steaks will be grilled perfectly.

2) Don't jump the gun. If you've just turned the fire on and are itching to get going, DON’T! You'll need at least 10 minutes to heat a gas grill and 20 to heat a charcoal grill. We repeat: heat the grill fully before you start cooking, or your food will stick so badly, you'll want to throw your grates out and start over. Be patient.

3) Skip the sauce. We know, it's called barbecue sauce. Ignore that compelling logic and avoid using sugary sauces at all cost. You don't need to hide your meat behind sweet, heavy sauces that coat your grates and cause ugly flare ups. Use spice rubs to flavor your meat, and if you MUST use a sauce, use it only at the very end.

4) Menu Plan.  Do yourself a favor and plan for some non-BBQ items on the menu. It's a good idea to make sure you have some food that can be cooked indoors or prepared in advance, so you don't overwhelm the grill, or the griller. If you're entertaining, having food that's ready to go right away will take a load of pressure off, so you can man the fire, stress free.

 5) Start with a clean machine. Making sure your grates are clean before you get started will help you avoid any fiery accidents or food that sticks to the grill. Invest in a new grill brush whenever you see loose bristles.

6) Leave the lid alone.  By now, you are well on your way to grill mastery, so don't stop now! After searing your food on the hot section of your grill, move it to the cooler section and close the lid. Don't peek, either. A watched steak cooks unevenly!

7) Let your meat rest. Fight all urges to slice into the meat for at least 10 minutes. Yes, ten whole minutes are necessary for your meat or chicken to rest before you start cutting! The juices that got released during cooking need to redistribute in order to give you a juicy, flavorful protein. Skipping this step WILL result in dry meat.

8) Grill beef at room temperature. Ever been to a restaurant or cooked a steak that had a perfectly charred crust, cooked for the right amount of time, but when you cut into it, the interior was a hint away from still mooing? Firing a cold steak will result in meat that's cooked unevenly. Allow your meat to come all the way to room temperature before cooking for best results every time.

9) Cut against the grain. Meat muscle fibers generally run in one direction, and you want to slice the meat across those lines of muscle fibers. Even if you have one of those weird cuts of meat that has a grain that switches direction half way through, do it. The difference between shoe leather and melt in your mouth could literally be the angle that you are holding your knife.

10) Use the right tools. You need BBQ tools that are formulated to keep you safe while grilling, primarily by keeping your hands away from fire. Use long handled tongs and spatulas only, and be on guard to swat away wandering plastic forks attached to people who are itching to get their hands on one of your famous burgers straight off the grill. Pro tip: use a thermometer with a non-contact infrared sensor for perfectly cooked meat.

WWW.TIERRASURATHERZOG.COM
WWW.KOSHER.COM

09/01 HUNGRY FAN DAINA FALK, TAILGATING TIPS, BILL KURTIS, TALLGRASS BEEF, STEVE EVANS, THE MOVIE GUY

‘HUNGRY FAN’ DAINA FALK GIVES US TAILGATING & ‘HOMEGATING’ TIPS

THE HUNGRY FAN'S GAME DAY COOKBOOK: 165 RECIPES FOR EATING, DRINKING & WATCHING SPORTS

The daughter of legendary sports agent David Falk, Daina Falk spent her early years around pro athletes. Today, her love of sports is matched only by her passion for food. As the original Hungry Fan®, Daina celebrates game day cooking at its best, from pulled pork sandwiches at the tailgate to sky-high stadium chili at home.

In The Hungry Fan's Game Day Cookbook, Daina presents more than 100 crowd-pleasing recipes to jazz up your tailgate and score points with any home game-watching guest. Discover fresh takes on classics like Buffalo wings, sliders, and layered dips, alongside delicious dishes inspired by local fan traditions. Daina also enlisted a dream team of athletes including LeBron James, Boomer Esiason, Victoria Azarenka, and Dikembe Mutombo to contribute their signature recipes to the mix.

Featuring tips on planning menus, packing snacks, and finding top stadium eats, plus fun facts, team trivia, and Daina's memories of growing up on the sidelines, this fan-friendly cookbook is an all-access pass to the ultimate game day experience.

WWW.HUNGRYFAN.COM


TELEVISION JOURNALIST, PRODUCER, NARRATOR & NEWS ANCHOR BILL KURTIS, FOUNDER/CHAIRMAN - TALLGRASS BEEF

The growing trend toward natural and organic foods has pervaded every part of the supermarket and America’s menu. Grass-fed beef has emerged as the perfect choice for U.S. consumers looking for a healthy, environmentally friendly source of meat.

At first glance, it’s almost hard to believe—red meat that doctors have taken away from their heart patients can be transformed into a health food that doctors now recommend. Whoever heard a doctor say, “eat more red meat”?

But it’s true, based primarily on the health studies of groups like the Union of Concerned Scientists, a Harvard and Washington-based advocacy group. In a report issued in March, 2006, the UCS analyzed the scientific literature comparing differences in fat content between pasture-raised grass-fed cattle and conventionally-raised beef cattle. It concluded that grass-fed steak and ground beef was almost always lower in total fat than conventionally raised beef. It noted higher levels of omega-3 fatty acids EPA and DHA in grass fed cattle, in addition to higher levels of CLA.

The UCS concluded that “steak from grass-fed cattle can carry the health claim that foods low in total fat may reduce the risk of cancer.”

The result is an animal that fattens quickly on grass and produces beef that is so flavorful it harkens back to the original taste of beef. Restaurants in the test market of Chicago have found excellent reception of this new alternative to prime cuts. Rick Bayless, Sarah Stegner and George Bumbaris are just a few of the chefs who now embrace and use Tallgrass meat.

It’s the combination of attributes however, that make Tallgrass beef so attractive. Small ranchers in prime grazing areas benefit from the compatible alternative to commercial feeding operations.

And the beef industry has finally found an environmentally sustainable model in the pasture-raised system. The Tallgrass method of production is good for the animals, good for the land, and good for you too.

TALLGRASSBEEF.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.