11/11-Sara Cummings, Shelley Kekuna

Happy Veterans Day!

Sara Cummings- Sonoma County Wine Vintners

Sonoma County Vintners is a non-profit organization committed to promoting the wines and wineries of Sonoma County. Since 1946, the association has focused on building awareness of its diverse appellations and the resulting distinctive wines. With more than 170 members ranging in size from small, family-owned wineries to large-volume corporations, Sonoma County Vintners comes together to educate, invite and entertain the public with our industry, our region and our lifestyle from informal winery tastings to the large-scale Sonoma Wine Country Weekend, featuring Showcase: Taste of Sonoma every Labor Day weekend. We also strive to increase Sonoma County’s presence internationally and maintain a comprehensive media relations program that attracts high-profile journalists. Working closely with other Sonoma County organizations like the Sonoma County Winegrape Commission and the Sonoma County Tourism Bureau, we aim to build the profile of Sonoma County as a premium grape-growing and wine-producing region. Located just one hour north of San Francisco, Sonoma County provides wine lovers with an abundance of vineyards and wineries in a unique geographical setting.  The County fills 1,604 square miles with a varied landscape including a dramatic Pacific coastline, the winding Russian River and beautiful countryside blanketed with vineyards. 

Shelley Kekuna-Executive Director- Kaanapali Beach Resort 

Golden sands as far as the eye can see. Blue ocean with the islands of Lana'i and Moloka'i off in the distance. Pastel colored skies that linger long after sunset. This is Ka'anapali. Where the perfect Maui vacation begins. Choose from five world-class luxury hotels and six condominium and vacation-club resorts, each with its own unique style. Find the one that suits your taste, along with your budget. A paved beach walk connects you from your hotel or condo to the best snorkeling spots, open-air restaurants, even a beachfront shopping complex and museum. Play 36 holes of championship golf. Get a beachside massage. Go body boarding, sailing or kayaking. Everything you want is here on West Maui’s sunniest and most exciting shoreline.

11/10-Bob Craig, Sebastano Ramello, Mark & Byron Vaughn, Emiliano DeLaurentiis,

Bob Craig - Robert Craig Winery

Robert Craig celebrates three decades as a Napa Valley “mountain man,” producing distinctive Cabernet Sauvignons from vineyards in the highest, most remote reaches of the Valley. He has been a pioneer in Napa Valley mountain vineyards and a visionary in creating a new wine style for mountain Cabernets that emphasizes ripe fruit, supple tannins, and early balance and integration.
During the 1980’s, Bob developed over 300 acres of vineyards on Mt. Veeder and served as general manager of the Hess Collection Winery. Along the way, he spearheaded the campaign to have Mt. Veeder designated as a special appellation district in 1990 and consulted on the Spring Mountain Appellation.
The opportunity to start his own winery in 1992 with three long-time friends was the realization of a long-held dream to hand-craft small quantities of Cabernet Sauvignon from great winegrowing appellations of Napa Valley. His first Cabernet debuted in 1995. In 2002, the Craig family completed a state-of- the-art winery located at nearly 2300 feet along the summit of Howell Mountain.



Mark and Byron Vaughn Sante' Magazine - Awards

Santé is pleased to announce that 88 stellar hospitality-industry professionals are winners of 2010 Santé Restaurant Awards. Now in their thirteenth year, the Santé Restaurant Awards were created to recognize excellence in restaurant food, wine, spirits, and service hospitality. The Santé Awards program is the only peer-judged restaurant and hospitality competition in North America.

Sebastano Ramello - Piedmont Wine & Food

Sebastiano Ramello climbs Himalayan peaks, canoes across India, scales volcanos, and crosses deserts on camelback. It’s a certain type of joi de vivre that certain people seem to own. He’s got it. The Unknown Chef’s got. And now you can have it, too.  Welcome to Sebastiano Ramello’s wonderful world of wine. He is a wine consulant from the Langa/Piedmont region (extremely important) and has more than 300 wines in his portfolio. He is something of an expert when it comes to food, too


Emiliano De Laurentiis - isante Magazine

I've developed and published interactive educational content since 1981. Starting with 25 high school courseware, the Arrakis Advantage, that were distributed by Prentice-Hall in the 80s, to the successful Lifelong.com online education for all, and most recently, isantemagazine.com, eKnowledge for restaurant professionals. My training is in cognitive sciences and educational technology.

11/9- Mark Vaughn, Byron Vaughn, Ric Orlando, Paul Shenkman, Bob Hurley,

Mark and Byron Vaughn Sante' Magazine - Awards


Santé is pleased to announce that 88 stellar hospitality-industry professionals are winners of 2010 Santé Restaurant Awards. Now in their thirteenth year, the Santé Restaurant Awards were created to recognize excellence in restaurant food, wine, spirits, and service hospitality. The Santé Awards program is the only peer-judged restaurant and hospitality competition in North America.
 
Chef Owner Ric Orlando - New World Home Cooking Co

Local chef Ric Orlando (New World Home Cooking in Saugerties, New World Bistro Bar in Albany) was on the Food Network show Chopped and we've watched this show a bunch of times and it looks like it can be brutal -- odd mystery ingredients, serious time pressure and picky judges. A lot of professional chefs have melted in the heat of competition

Paul Shenkman - Sam's Chowder House - Half Moon Bay, CA

Sam’s Chowder House in Half Moon Bay, California, is proud to announce that culinary entrepreneur and owner Paul Shenkman has been named National “Restaurateur of the Year” by Santé, the Magazine for Restaurant Professionals. The award honors a lifetime achievement of exceptional work and service, and commitment to the restaurant and hospitality industry from the perspective of entrepreneurship and business management. The award is determined by Sante’s editorial staff and Editorial Advisory Board. In addition to owning and operating Sam’s Chowder House in Half Moon Bay, CA, last year Shenkman launched the nation’s first mobile gourmet seafood truck, Sam’s ChowderMobile recently named top ten “Fab Food Trucks in America” by The Living Channel (TLC). In August of this year, he also opened Osteria Coppa, a farm-to-table concept featuring artisan pasta and artisan pizza in downtown San Mateo, recruiting former Quince pasta king Chanan Kamen as Executive Chef.


Bob Hurley ( Executive Chef / Owner )  - Hurley's Restaurant

We got to Yountville and the first parking spot we saw was one right outside the entrance to Hurley's - in we pulled. It was a gorgeous evening, but rather than waiting 2 hours for a patio table, we took one available at the moment indoors and it was great. Except of course for the party next to us that got progressively louder as the night wore on and their empty wine bottles collected....but that was our own fault. We had a choice of tables and we choice the one closer to them. Lesson learned. Service was excellent and the food was great - I had the salmon with wilted spinach salad and he had the chipotle glazed short ribs. The salmon was a little saltier than I prefer, but it was crusted with a shallot/pancetta mixture...still very good though. The short ribs were an excellent recommendation from the waiter....the meat was tender and very well seasoned....and perfect with the sides served with it. We decided to share a dessert and chose the peach crostada which I think made the entire meal! Served fresh from the oven, with honey gelato and fresh berries.....YUM!

11/8-Gus Tinucci, James Raymond

Gus Tinucci - Owner, Tinuccis Restaurant 

Talking about Randy Moss insulting the restaurant in front of Gus.

    Tinucci's History


    Oreste Tinucci left Asciano, Pisano, Italy, and arrived at Ellis Island in 1909. His eldest son, Louis Sr., followed in 1913; Oreste's wife and their youngest sons, Caesar and Charles, arrived in 1915. Their names are now recorded in the Ellis Island Memorial.


    Louis Sr. and Marie Tinucci, along with Harold and Martha Johnson (Marie's sister) purchased Duke's Cafe in Inver Grove, MN in 1946, beginning the Tinucci tradition of food and hospitality. Louis Sr. and Marie sold the cafe and retired to St. Paul Park in 1955.


    One year later, Louis Jr. and Patricia Tinucci opened the Country View Restaurant in Inver Grove. They purchased the Dairy Way Drive-In in Newport on May 1st, 1958, located on the site of present day Tinucci's Restaurant. Seven months later, they added a small dining room seating 55 people.


    A fire destroyed the restaurant in 1974. Along with sons John, Mark and Greg, Louis and Pat decided to rebuild and the new 165-seat restaurant opened on March 5th, 1975.


    Soon the Tinuccis would have to add on to the building in order to accommodate their growing business. On February 5th, 1986, the restaurant re-opened featuring a 300 seat dining room, a 60 seat private dining room, a new deli and a much larger kitchen.


    In April of 1991, John, Mark and Gus bought the business; the third generation to be involved in the hospitality industry. The deli in Newport was expanded in September of 1994 with seating for 45.


    In January of 2003 Tinucci's Woodbury Deli opended, serving the same great Tinucci's food in a new casual dining atmosphere, with carry-out always an option.


    As a direct result of highway construction in Newport, the main dining room was closed from July 2003 until March 2004. The dining room was remodeled during this time and now serves as a banquet hall for private parties of up to 170 people. Today, the main dining room is also open Thursday, Friday and Saturday for dinner and Sunday for brunch.


    In 2007, the MN Restaurant Association recognized Louie's accomplishments when they inducted him into the Hospitality Hall of Fame.


    Tinucci's Restaurant celebrated 50 years of business in 2008. The anniversary was marked with a celebration at the restaurant in Newport in July, 2008.


    Thank you for the loyal patronage and friendship you have shown to the Tinucci family and employees since 1958. We look forward to serving you in our deli's in Newport and Woodbury, our Newport banquet hall and restaurant and at parties catered off-site!


James Raymond - Executive Dircetor, Napa Valley TV

Napa Public Access Cable Television is a non-profit, membership-based public, education and government access television center offering community members the tools and training to produce their own programs for local cable Channel 28 and education Channel 27.

Napa Valley TV’s mission is to stimulate community dialog, enhance understanding of the diverse and various people of our community, and to encourage civic participation.  We actively seek to include segments of the community in the production, promotion and presentation of programming. We support the First Amendment of the US Constitution, without restrictions of bias or prejudice.

With studios and office located at 1600 Myrtle Avenue, Room #C3, Napa Valley TV provides access to video equipment, training and channel time to individuals and organizations in Napa County on a first-come, first-served, non-discriminatory basis.

We encourage you to navigate through the Napa Valley TV website and learn more about our station, how you can produce your own TV show, and become an active member in our community.

11/5-Tony Thomas, Diane Hart, Steve Evans

Tony Thomas-T's Hot Sauce Company and T's Chili Wagon

T's Hot Sauce® is made with only the finest hand selected organic, peppers, herbs, and Spices. T's hot Sauce is low in sodium and just explodes with flavor.

The reason behind T's Organic Hot Sauce is to create a sauce that combines the right amount of heat for all of those true chili heads like myself with a ton of flavor. So even those who order the mild sauces can still appreciate it. (in the smallest amounts of course)

       I started the T's Hot Sauce company in October 2009 but my love of hot sauce goes back to childhood. In February 2009 I received a hot sauce kit for Valentines Day. I must have been shot with an arrow from the spicy cupid because the first batch came out tasting better than any hot sauce I had ever had. I basically took all of my favorite fresh organic ingredients and tossed them in a bottle. The rest is history.

   I currently hand select organic peppers from local Southern Californian Farmer's Markets. My ultimate goal is to operate a GREEN pepper farm and manufacturing plant. Not only is T's Hot Sauce a delight for your taste buds but it's great for the earth as well.

10% of the net proceeds from the green sauce will go to a green fund!
10% of the net proceeds from the red sauce will go to the Red Cross! And
10% of the net proceeds from the yellow sauce will go to the fight against cancer!


Diane Hart-Executive Editor for Oxygen Magazine

At least one quarter of American adults eat out every day, and obesity has risen to more than 190 million Americans overweight or obese. With two-thirds of all Americans obese, Pick It Kick It proves that grabbing a bite to eat doesn’t have to mean packing on the pounds.


The all-American meal is a hamburger, fries and a coke or a shake, averaging over 1200 calories. McDonald's revolutionized fast food, introducing a way to eat food without knives, forks or plates. Eating out at any restaurant causes problems, not just menus from the drive through. There are hidden calories in every menu, and making simple swaps on dishes can save hundreds of calories. Pick It Kick It shows what simple picks, kick the calories on some of America’s most popular menus. 


“Portion control is key,” says author Diane Hart. “Choose smarter foods (and less of them) and you’ll bust fat without even knowing it.”


Since the 1970’s, portion sizes in restaurants have increased up to five times. And, with the USDA reporting a 22 percent increase of added fats and oils, Americans are getting more than they pay for.
Follow these 10 tips to ‘know the skinny’ at any restaurant:

Stick to restaurants known for their healthy food options
To cut down on fat intake, order low-fat salad dressing on the side, and then dip your fork between bites to get the flavor without the extra fat
To cut calories while keeping taste and nutrition, mix your OJ and other fruit juices with equal amount of mineral water, plain water or seltzer and give the other half to your dining partner
Avoid bagels and muffins: Portion sizes have doubled in size and calories over the years, while muffins contain the bad stuff
Swap artificial sweeteners for honey, a half-teaspoon worth is just the right sweetness
Takes up to 20 minutes for food to digest: chew food thoroughly and slow down
Don’t “save your calories” by skipping meals: Not only will you slow down your metabolism, but you will be famished by the meal and most likely overeat
Anything “creamed,” “scalloped,” “au gratin,” “sautéed” or “breaded” is most likely loaded with fat: Go for “smoked,” “barbecued,” “roasted,” “grilled” or “broiled”
Buffet-Style Dining: Avoid it but tips if you must-Do an initial walk around and find vegetables and other clean etc., next get the small plate and load up on the proteins and other clean foods. Watch out for sauces and fried foods, skip breads and pastas
Portion control: Most people underestimate the calories in a meal by 150 to 400 calories; box off half of your meal for leftovers, less calories and two meals out of one saves money

Diane Hart says, “Eating right doesn’t have to be difficult or expensive – it is a simple matter of making the right choices and that comes from knowing what foods are better than others.”


About Pick It Kick It:
In Pick It Kick It, Hart makes eating right easy by revealing over 1000 simple food substitutions that will help you slim down just by making a better choice.  Breakfast, lunch, dinner and snacks – all meals are represented.  But perhaps most notable are the 100’s of fast-food options from the most popular restaurants, ensuring that even those who suffer from hectic time constraints can reap the benefits of healthy eating.  For those who can make it to their kitchen, Pick It Kick It provides 48 delicious and low-fat recipes that are easy to prepare and pack tons of flavor.  Readers will also get loads of insider information on superfoods that rev metabolism and fight disease, top calorie-cutting tips, how to eat for increased energy and how to avoid marketing traps and decode nutritional labels. 


About the Author:
Diane Hart is the Executive Editor for Oxygen Magazine and is Editor In chief of Oxygen’s Special Issue Publications.  She has worked in the Health & Fitness filed for numerous years and her work has been featured in top magazines and newspapers.  Hart is a certified personal trainer and believes in the lifelong health and weight maintenance benefits of combining clean eating with regular exercise such as weight training. 

Steve Evans - The Movie Guy

Tips on the best & worst this weekend at the Box Office. Steve reviews and comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".  

11/4-Garen Staglin, Becky Gray, Chris Mcguiness

Garen Staglin-Staglin Winery

We Staglins are a family that enjoys wine and cares deeply about philanthropy. Each person in our family, Shari, Garen, Brandon and Shannon, works together to make our motto, “great wines for great causes,” a reality. The wine we make is a not only a passion in itself but also a means to make the world a better place.

Our motto is easy to understand when you look at our family roots, in the farmlands of America and Italy. Shari’s parents, DeEtta Derscheid and Allen King, grew up on farms in South Dakota, and taught Shari and her big sister LeAlyn to give life their best and depend on their own good judgment. Shari, born in 1945, enjoyed exploring the rows of corn on their grandparents’ farm as a little girl and singing at church and other local functions. Shari’s mom encouraged her to sing and to keep music a part of her life—“I was this little girl with this huge voice,” Shari remembers. She was lucky enough to live near the world’s only Corn Palace, where she and her family went to the musical Corn Palace Festival each fall. These traditions helped inspire our first Music Festival for Mental Health at harvest time.

Becky Gray-Executive Director San Luis Obispo Vintners Association

Saturday Nov 6thThis year's big party just got bigger! Help the SLO Vintners blow the roof off the big yellow tent at the beautiful Avila Beach Resort as more than 60 Central Coast's best wineries and restaurants present wine tasting, food, music and more, Included in your ticket is free admission to the SLO Vintners Open House on Sunday. This is one beach party you won't want to miss. Prairie Home Companion favorite, Inga Swearingen, will perform, with special guests the Crush-Tones (our very own winemaker's band). Visit http://www.slowine.com/ for tickets or purchase your tickets at the door in Avila.
Sunday Nov 7th - Open House at Tolosa with crepes from Le Ciel Crepe Cafe 11-4pm






Chris Mcguiness-Best Western Travel Expert

As the World's Largest Hotel Chain, we know it is a big world out there with lots of places to  see and experience. Best Western's You Must Be Trippin' travel blog offers travel tips, ideas and feature destinations to make your next trip a success. We are also interested in where you've been trippin' and invite you to share your travel ideas, tips and destinations with us.

11/3-Larry Lipson

Live Monday through Friday 8-9 AM PT
CRN Digital Talk The Nation's Premiere Food, Wine, Travel, Entertainment Show

Larry Lipson - Live from Costa Rica 

Former LA Daily News Food Columnist (50 Years) Larry Lipson is live and direct from his research Institute in Costa Rica. He will talk about wine food and the good life and will have comments From Frommer's Travel Guide: " Wine: Although some European immigrants have been experimenting with wine grape cultivation in Costa Rica, no one has succeeded. The government did sponsor an experimental effort several years ago, but eventually most of the vines were ripped out. If you see Costa Rican wine for sale, it is almost surely from imported Chilean grape juice that is then processed in Costa Rica--the quality is terrible and it is--at least so far--not worth buying except as a total novelty."

11/2-Iris Carignan, Byron Vaughan

Iris Carignan-Viadorne

The creative concept for the Viadorne Handbag has evolved beautifully since its’ early beginnings in 1989.  As the designer and inventor, Iris Carignan created a novel and convenient way to quickly change the style and color of a handbag to compliment your wardrobe.  Years of frustration in trying to accessorize without all the trouble of changing purses, drove her creative mind to work on a solution.  While she had an abundance of handbags to choose from, the time and inconvenience of changing always seemed to interfere.   A partnership was formed with a friend and after meeting with a patent attorney; they began working together on this endeavor.  At the same time, Iris’ art career was just beginning to blossom and time constraints forced her to make a choice between painting and the handbag invention.  

Twenty-one years later, with a boxful of art awards and experience under her belt, Iris contemplated the idea again.  As she considered the current economic environment, she realized that the invention that was set aside for “awhile” was now an even more valid and viable solution for today’s eco-friendly yet fashion conscious woman.  Applying 30 years of design skill to this product evoked a new and exciting artistic revelation.  With the help of her new business associate Yvonne Parker; Viadorne Handbags was formed in 2010.  The name Viadorne is a new word created that combines that meaning of “Via” = the way to and the word “Adorn” = to embellish or decorate. While at a church function, Iris learned of a little orphan girl in the Philippines who needed a sponsor.  Little Via Rica was found living in a garbage dump.  Touched by this beautiful little girl’s need, Iris vowed to help this child.  Inspired by her name and a realization of this handbag’s true advantages and amenities, the name Viadorne was adopted.  Both Iris and Yvonne believe in giving back to the community.  With every sale of a Viadorne handbag, a portion of the profits goes to a non-profit charity that helps women get back on their feet-no matter what trash-heap life may have dealt them.  As a support to our 
Nation and because they believe that quality and style go hand- in- hand, they determined to manufacture all Viadorne Handbags in the USA.  It is currently being
produced in Ventura, California where quality is a proud investment.  Using quality
leathers and materials is another part of this product as well.  

The combination of convenience, design and eclectic materials makes this beautiful handbag, like no other  you have ever seen.  The Viadorne gives you multiple styles and colors all wrapped on a single handbag. You will never again worry about the time it takes to change your purse to match what you are wearing, because it only takes seconds. You will never have to take anything out of the pockets on the inside or outside in order to change, so there’s no worry about leaving something in the other bag.  It is so easy and quick, you might even change covers two or three times in one day.  Traveling with a Viadorne handbag is a dream.  Packing 5-7 adornments (covers) will take up about the same space as an average size outfit.  New designs, additions and special features are all in constant development to satisfy your fashion cravings too.

Byron Vaughn-Associate Publisher of Santé Magazine

Byron Vaughn is the Associate Publisher of Santé magazine. In addition to an extensive business publishing background he is an accomplished photographer and an avid home chef.
Will discuss the upcoming Sante Magazine Wine Event.

11/1-George Rose

George Rose - PR Director J Vineyards & Winery

Founded by Judy Jordan in 1986, J Vineyards & Winery began as a producer of critically-acclaimed sparkling wines like our J Vintage Brut, J Late-Disgorged Vintage Brut, Brut Rosé, and Cuvée 20 Brut. However, Judy, always curious and innovating, came to the realization that her vineyards would also be ideal for producing site-specific, cool-climate Russian River Valley varietal wines like Pinot Noir, Chardonnay, and Pinot Gris, as well as the highly lauded sparkling wines

Founder and President, Judy Jordan, holds a degree in Earth Sciences/Geology from Stanford University and knows something about rocks and soil. Her passion for the land and understanding of what goes into making world-class wines has no boundaries. Accompanying Judy on this exploration of wine excellence are veteran Winemaker, George Bursick, and Viticulturist, John Erbe. Both have become knowledgeable experts on all aspects of our Russian River Valley terrain, and their dedication shines through in all J wines.

As one of the largest estate vineyards in the Russian River Valley, J Vineyards & Winery has embarked on a journey of exploration of our terroir that while already 25 years in the making has really only just begun. In geologic terms, we are still in the embryonic stage. The wide variety of alluvial soils found in our 254-acres ofRussian River Valley estate vineyards have been forming for millions of years and are continually revealing new nuances to us.

Today we continue to build on Judy's 25 year legacy of excellence to bring you both award-winning sparkling wines as well as higly-lauded varietal wines. We encourage you to explore all our wines and benefit from our team's dedication to the unique Russian River terroir.

10/29-Brad & Barry Klinge, Steve Evans

Brad & Barry Klinge-Discovery Channel, Ghost Lab

Join Brad and Barry Klinge, founders of Everyday Paranormal, as they travel the country using some of the world's most sophisticated equipment to gather powerful supernatural research.

Ghost Lab is a weekly American paranormal documentary television series that premiered on October 6, 2009 on the Discovery Channel. Produced by Paper Route Productions and Go Go Luckey Entertainment, the program is narrated by Mike Rowe and follows and stars ghost-hunting brothers Brad and Barry Klinge, who founded Everyday Paranormal (EP), aparanormal investigation team whose stated mission is to "visit the most haunted places in America, find evidence, and test new theories to probe the existence of the afterlife" using afringe-scientific approach. In addition to Brad and Barry, the team includes members such as Steve Harris, Hector Cisneros, and Katie Burr. Other members include Jason Worden, Ashlee Hillhouse, and Steve Hock. Ghost Lab is also the name of EP's mobile command center.

Steve Evans - The Movie Guy

Tips on the best & worst this weekend at the Box Office. Steve reviews and comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".