12/06 What's Cookin' Today
Winmaker For Cassa Dumetz Winery, Sonja Magdevski is opening up a new tasting room in Los Alamos And She's Giving Us All Of The Details
Malibu Grange is a nourishing community highlighting the people, places and things that feed and inspire us. A “grange” is an association of farmers who share ideas, swap knowledge and, of course, gossip about the local happenings in their communities. Malibu Grange is designed around these principles. If it wasn’t for my family’s annual trips back to their Macedonian homeland, a small country brimming with orchards, vineyards, fields of vegetables and livestock, I would have believed that food was something perfectly packaged by elves arranged on supermarket shelves. Farmer’s Markets were not common in the suburbs of Detroit, when I grew up there, even though the Great Lakes State ranks as the third largest agricultural producer in the country.
Neither farming nor gardening was taught in schools. All we learned in Home Economics was how to sew buttons and make cinnamon rolls, which is more than most kids get today. I am embarrassed to say that the first time I truly thought about modern farming and food production was in graduate school when I wrote for an agricultural magazine more than a decade ago. I was shocked to learn about the disconnect between grower and consumer, particularly my own ignorance for a supposedly “educated” person. I was even more surprised to learn about the intensive research that went into food production. Whole Foods had not yet become a household name and more scientists were beginning to seriously study organic farming practices, particularly in the area of sustainability as the conventional production model that benefited many farmers for decades with its addiction to artificial chemicals had crashed. Scientists were now studying the practices farmers intuitively understood long before mono-cropping and massive feedlots to learn why they worked and how to make them more efficient to meet the demands of modern agriculture.
It was during this time that I developed a dedication to understanding the origins of our food, which evolved into a deep appreciation for the people who produce, create and share the bounty we have the great fortune to enjoy today. Fifteen years later, Malibu Grange is an expression of this dedication on all levels, large and small. In our global world, Malibu is the home base through which we connect and make it local, hopefully encouraging readers to grow some…carrots, chickens, relationships, knowledge and understanding. Sonja Magdevski
Expert Bakers Linda Stahl From Hershey's Kitchen And Kristen Olson Of Betty Crocker Kitchens Are Talking To Us About Great Baking Ideas For The Holidays
A place to go for bakers to get personalized tips and advice, and to learn about making your next holiday party a sweet success. Inside Cookie HQ as Linda and Kristen share their expert baking advice!
They talk about Holiday Classic and easy recipes that are sure to sweeten any occasion; How to avoid the #1 mistake of holiday baking; Where to go for online help, the latest recipe ideas and a guide to create your own unforgettable cookie exchange.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Tuesday, December 6, 2011
Monday, December 5, 2011
12/05 KFC Scholarship, Marc Silverstein, "Big Book Of Home Cooking"
11/05 What's Cookin' Today
Rick Maynard Communication Director of KFC, Is Back To Tell Us About KFC Giving College Hopefuls A Chance To Get A $20,000 Scholarship
Students: put the smart phones and digital cameras you use every day to good use. The brand behind last year’s wildly popular Twitter scholarship has announced it’s reinvigorating the application process for its KFC Colonel’s Scholars® scholarship program by increasing the value of a single picture to $20,000 – and a college education. Starting today and through December 8, high school seniors can try to win a $20,000 Colonel’s Scholars scholarship by tweeting a single image and including the hashtag #KFCScholar. KFC is asking college hopefuls to tweet a photo that illustrates why they exemplify Colonel Sanders’ commitment to education and enriching their communities, and why they are deserving of a college scholarship.
The scholarship winner, announced on December 15, will receive up to $5,000 per year for the next four years to pursue a bachelor’s degree at an accredited public university within his or her home state. “As an extension of Colonel Sanders’ vision, the Kentucky Fried Chicken Foundation awards more than 75 scholarships to college hopefuls each year,” said John Cywinski, President of KFC. “Last year, KFC broke new ground with the first-ever Twitter scholarship, and now, we’re challenging students to snap a photo that literally shows us why they deserve a college education. We’re excited to see their creativity.”
Last year, California high school senior Amanda Russell won KFC’s inaugural Twitter scholarship with this tweet: “#KFCScholar Hey Colonel! Your scholarship's the secret ingredient missing from my recipe for success! Got the grades, drive, just need cash!” Russell, who’s now a freshman at UCLA, offered some advice to students hoping to follow her lead this year. “A single tweet changed my life when I won last year’s KFC scholarship,” she said. “My advice? Be creative, true to yourself and put your best foot forward.” From December 1 – December 8, follow KFC on Twitter (@KFC_Colonel) and submit your application in the form of a tweeted photo, including #KFCScholar in the tweet. Applicants do not have to include @KFC_Colonel in the message that accompanies the image, but are required to include #KFCScholar, which can be included as part of the message; e.g., “A picture’s worth 1,000 words! I’m applying to win a $20K KFC Colonel’s Scholars scholarship with a single photo #KFCScholar.” Applications will be judged solely on the photos.
Tweets will be reviewed after December 8 to determine that applicants comply with proper eligibility requirements*, and the winner will be announced on or about December 15. KFC Colonel’s Scholars, now in its sixth year, is an annual program of the Kentucky Fried Chicken Foundation, an independent charity supported by KFC, its employees and franchisees, and KFC patrons. The KFC Colonel’s Scholars’ mission is to empower students to improve their lives with scholarship resources. The program has awarded more than $5 million in scholarships since its inception.
Food Network Celebrity Marc Silverstein Is Telling Us Everyone We Should Know To Check Everything Off Of Our Holiday Entertaining Checklist
Marc Silverstein is the nationally known host of The Best Of on Food Network and Go Ahead, Make My Dinner on The Discovery Channel. An Emmy and Telly Award Winner (for Cable Excellence), Marc is also the author of Food Network Best Of The Best Of, from Penguin Putnam, a popular-selling cookbook and restaurant guide. He is also a contributor to both Philadelphia and DC Style Magazines, where his At The Table column profiles local celebrities at their favorite restaurants. His articles have featured such luminaries as George Stephanopoulos of ABC News, Chris Matthews of MSNBC, James Brown of CBS Sports and Baseball Hall of Fame announcer Harry Kalas. Marc also hosts and produces a regular restaurant feature on WBAL radio in Baltimore. In addition, Marc has served as a spokesperson for Safeway's Rancher's Reserve Steaks, Cuisinart, Sara Lee and other national products. He's a sought after public speaker and event emcee. Marc has hosted events featuring Food Network's Rachael Ray and Paula Dean, FOX Sports' Howie Long and Ted Allen from Bravo's Queer Eye.
Before his stints on national television, Marc was a hard-hitting television news reporter in local markets such as Baltimore, Maryland and Washington, DC. Marc's dynamic personality often attracts as much attention as his broadcasting skills. The Washington Post says Silverstein "serves up one-liners like a Catskills comedian." The Baltimore Sun describes him as "irreverent and good natured." The Columbus Dispatch newspaper called his style "the freshest and liveliest on any local newscast...a dazzling display of chutzpah and helpfulness." The Other Paper, a local Ohio weekly, described him as one of the "cool cats (who) make Columbus better" and went on to label him "local TV's last ornery man."
We're Talking With A Member Of The Gooseberry Patch Family Who Is Sharing Their "BIG BOOK OF HOME COOKING" AndThe Great Recipes Written Inside
Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born. We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasn't long before we began receiving letters, photos and recipes from these new friends.
In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history. Hard to believe it's been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, we've grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, we're best known for our home style, family-friendly cookbooks, now recognized as national bestsellers. One thing's for sure, we couldn't have done it without our friends all across the country. Each year, we're honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether you've been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family!
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Rick Maynard Communication Director of KFC, Is Back To Tell Us About KFC Giving College Hopefuls A Chance To Get A $20,000 Scholarship
Students: put the smart phones and digital cameras you use every day to good use. The brand behind last year’s wildly popular Twitter scholarship has announced it’s reinvigorating the application process for its KFC Colonel’s Scholars® scholarship program by increasing the value of a single picture to $20,000 – and a college education. Starting today and through December 8, high school seniors can try to win a $20,000 Colonel’s Scholars scholarship by tweeting a single image and including the hashtag #KFCScholar. KFC is asking college hopefuls to tweet a photo that illustrates why they exemplify Colonel Sanders’ commitment to education and enriching their communities, and why they are deserving of a college scholarship.
The scholarship winner, announced on December 15, will receive up to $5,000 per year for the next four years to pursue a bachelor’s degree at an accredited public university within his or her home state. “As an extension of Colonel Sanders’ vision, the Kentucky Fried Chicken Foundation awards more than 75 scholarships to college hopefuls each year,” said John Cywinski, President of KFC. “Last year, KFC broke new ground with the first-ever Twitter scholarship, and now, we’re challenging students to snap a photo that literally shows us why they deserve a college education. We’re excited to see their creativity.”
Last year, California high school senior Amanda Russell won KFC’s inaugural Twitter scholarship with this tweet: “#KFCScholar Hey Colonel! Your scholarship's the secret ingredient missing from my recipe for success! Got the grades, drive, just need cash!” Russell, who’s now a freshman at UCLA, offered some advice to students hoping to follow her lead this year. “A single tweet changed my life when I won last year’s KFC scholarship,” she said. “My advice? Be creative, true to yourself and put your best foot forward.” From December 1 – December 8, follow KFC on Twitter (@KFC_Colonel) and submit your application in the form of a tweeted photo, including #KFCScholar in the tweet. Applicants do not have to include @KFC_Colonel in the message that accompanies the image, but are required to include #KFCScholar, which can be included as part of the message; e.g., “A picture’s worth 1,000 words! I’m applying to win a $20K KFC Colonel’s Scholars scholarship with a single photo #KFCScholar.” Applications will be judged solely on the photos.
Tweets will be reviewed after December 8 to determine that applicants comply with proper eligibility requirements*, and the winner will be announced on or about December 15. KFC Colonel’s Scholars, now in its sixth year, is an annual program of the Kentucky Fried Chicken Foundation, an independent charity supported by KFC, its employees and franchisees, and KFC patrons. The KFC Colonel’s Scholars’ mission is to empower students to improve their lives with scholarship resources. The program has awarded more than $5 million in scholarships since its inception.
Food Network Celebrity Marc Silverstein Is Telling Us Everyone We Should Know To Check Everything Off Of Our Holiday Entertaining Checklist
Marc Silverstein is the nationally known host of The Best Of on Food Network and Go Ahead, Make My Dinner on The Discovery Channel. An Emmy and Telly Award Winner (for Cable Excellence), Marc is also the author of Food Network Best Of The Best Of, from Penguin Putnam, a popular-selling cookbook and restaurant guide. He is also a contributor to both Philadelphia and DC Style Magazines, where his At The Table column profiles local celebrities at their favorite restaurants. His articles have featured such luminaries as George Stephanopoulos of ABC News, Chris Matthews of MSNBC, James Brown of CBS Sports and Baseball Hall of Fame announcer Harry Kalas. Marc also hosts and produces a regular restaurant feature on WBAL radio in Baltimore. In addition, Marc has served as a spokesperson for Safeway's Rancher's Reserve Steaks, Cuisinart, Sara Lee and other national products. He's a sought after public speaker and event emcee. Marc has hosted events featuring Food Network's Rachael Ray and Paula Dean, FOX Sports' Howie Long and Ted Allen from Bravo's Queer Eye.
Before his stints on national television, Marc was a hard-hitting television news reporter in local markets such as Baltimore, Maryland and Washington, DC. Marc's dynamic personality often attracts as much attention as his broadcasting skills. The Washington Post says Silverstein "serves up one-liners like a Catskills comedian." The Baltimore Sun describes him as "irreverent and good natured." The Columbus Dispatch newspaper called his style "the freshest and liveliest on any local newscast...a dazzling display of chutzpah and helpfulness." The Other Paper, a local Ohio weekly, described him as one of the "cool cats (who) make Columbus better" and went on to label him "local TV's last ornery man."
We're Talking With A Member Of The Gooseberry Patch Family Who Is Sharing Their "BIG BOOK OF HOME COOKING" AndThe Great Recipes Written Inside
Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born. We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasn't long before we began receiving letters, photos and recipes from these new friends.
In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history. Hard to believe it's been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, we've grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, we're best known for our home style, family-friendly cookbooks, now recognized as national bestsellers. One thing's for sure, we couldn't have done it without our friends all across the country. Each year, we're honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether you've been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family!
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Friday, December 2, 2011
12/02 Chef Bobby Fay, "Kosher Revolution", Steve Evens
12/02 What's Cookin' Today
Talk With Us About The National "Healthy Food Fight" Is Celebrity Chef Bobby Flay Who Will Also Tell About Crowning The Healthiest Chef
This is all part of a national “Healthy Food Fight” campaign that Aetna launched in the fall, encouraging consumers from around the country to eat and prepare healthy foods. As part of the campaign, four finalists from around the country are traveling to New York City to prepare their recipe for Flay on Friday, in hopes of being crowned the healthiest chef.
Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt Joe Allen's. The job had been arranged by his father, who was a partner in the restaurant. After a short time, Joe Allen himself became so impressed by Bobby's talents that he paid the young cook's tuition to the French Culinary Institute.
Since debuting on Food Network in 1994, Bobby has continuously hosted programs that bring cooking tips and information on American regional fare to a national audience. His first show, Grillin' & Chillin', premiered in 1996, followed by Hot Off the Grill in 1998 and Boy Meets Grill in 2003. Along with participating in many holiday and seasonal Food Network specials over the years, Bobby currently stars on Iron Chef America (premiered 2005), Throwdown with Bobby Flay (premiered 2006), Grill It! with Bobby Flay and Food Network Star (both premiered 2008). In fall 2010, Bobby expanded his television presence to Food Network's sister network Cooking Channel with the debut of Brunch @ Bobby's.
Geila Hocherman, author of "Kosher Revolution", Is Talking To Us About How Her Newest Kosher Recipes and How Not Being Kosher For A Time Improved Her Recipes
Geila has the sure-fire way to make almost any dish kosher; what she learned from working in the Food Network's test kitchen; how not being kosher for several years revolutionized her cooking when she became kosher again; and even walk you through one of her delicious recipes that will surely change the face of kosher cooking.
Geila Hocherman attended La Varenne and has received certificates from Paris's Cordon Bleu and Manhattan's Peter Kump's Cooking School, now the Institute of Culinary Education. She was gourmet food buyer for Bloomingdales, worked as a private kosher caterer, and was a prep-cook at the Food Network. She has also contributed to the former kosher-cooking site, bfruitfull.com.
Movie Guy Steve Evans Gives us the Movie Hits and Misses!
Steve Evans, the Movie Guy, is going to tell us what we need to run out and see and what we can avoid in the movie theaters, this week
So, grab your popcorn, folks! Get your movie news and reviews right here on the What's Cookin' Today show! Steve “The Movie Guy” will take a look at what’s hot at the box office and the new films being released this weekend.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Talk With Us About The National "Healthy Food Fight" Is Celebrity Chef Bobby Flay Who Will Also Tell About Crowning The Healthiest Chef
This is all part of a national “Healthy Food Fight” campaign that Aetna launched in the fall, encouraging consumers from around the country to eat and prepare healthy foods. As part of the campaign, four finalists from around the country are traveling to New York City to prepare their recipe for Flay on Friday, in hopes of being crowned the healthiest chef.Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt Joe Allen's. The job had been arranged by his father, who was a partner in the restaurant. After a short time, Joe Allen himself became so impressed by Bobby's talents that he paid the young cook's tuition to the French Culinary Institute.
Since debuting on Food Network in 1994, Bobby has continuously hosted programs that bring cooking tips and information on American regional fare to a national audience. His first show, Grillin' & Chillin', premiered in 1996, followed by Hot Off the Grill in 1998 and Boy Meets Grill in 2003. Along with participating in many holiday and seasonal Food Network specials over the years, Bobby currently stars on Iron Chef America (premiered 2005), Throwdown with Bobby Flay (premiered 2006), Grill It! with Bobby Flay and Food Network Star (both premiered 2008). In fall 2010, Bobby expanded his television presence to Food Network's sister network Cooking Channel with the debut of Brunch @ Bobby's.
Geila Hocherman, author of "Kosher Revolution", Is Talking To Us About How Her Newest Kosher Recipes and How Not Being Kosher For A Time Improved Her Recipes
Geila has the sure-fire way to make almost any dish kosher; what she learned from working in the Food Network's test kitchen; how not being kosher for several years revolutionized her cooking when she became kosher again; and even walk you through one of her delicious recipes that will surely change the face of kosher cooking.
Geila Hocherman attended La Varenne and has received certificates from Paris's Cordon Bleu and Manhattan's Peter Kump's Cooking School, now the Institute of Culinary Education. She was gourmet food buyer for Bloomingdales, worked as a private kosher caterer, and was a prep-cook at the Food Network. She has also contributed to the former kosher-cooking site, bfruitfull.com.
Movie Guy Steve Evans Gives us the Movie Hits and Misses!
Steve Evans, the Movie Guy, is going to tell us what we need to run out and see and what we can avoid in the movie theaters, this week
So, grab your popcorn, folks! Get your movie news and reviews right here on the What's Cookin' Today show! Steve “The Movie Guy” will take a look at what’s hot at the box office and the new films being released this weekend.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Wednesday, November 30, 2011
11/01 Cathleen Newman, Jimmy Hawkins, Addison Restaurant
11/01 What's Cookin' Today
Cathleen Newman Is Joining Us To Talk About The Parlour Wine Bar And Her New Additions To The Menu
Cathleen has over 6 years experience in business ownership and management. As a Glendora resident for nearly 20 years, she understands the needs and trends of the community. A love for food and wine is the driving behind The Parlour. "I am so excited to introduce The Parlour to the community, the food menu and wine menu are something Glendora hasn't seen before in this area, now everyone won't have to drive out of the city to get this quality of food and wine, I'm bringing it to you"
Jimmy Hawkins Shares With Us Stories From His Legendary Career Before The 65th Anniversary Of "It's A Wonderful Life"Set To Air On NBC Dec 3rd
Portraying the son of some of Hollywood's most popular movie stars of the 40's (Spencer Tracy, Katherine Hepburn, Greer Garson, and Lana Turner), Jimmy also has the distinction of playing Donna Reed and Jimmy Stewart's son, Tommy Bailey, in the film classic… “It's A Wonderful Life”. Jimmy was reunited with Donna Reed when he was signed to play Shelley Fabares' boyfriend for eight seasons on “The Donna Reed Show” (abc'58-'66). Jimmy is an actor and producer with over 40 motion picture credits. In television, he starred as a regular in “The Charlie Ruggles Show” (abc'49-'52), Tagg Oakley on The Annie Oakley Series (cbs'53-'58), four seasons on The Adventures of Ozzie & Harriet, two years on Petticoat Junction, and “Ichabod and Me”. He also appeared on “Leave It to Beaver”, “Dennis The Menace”, “Gidget”, “My Three Sons”, “Hitchcock Presents”, “Red Skelton”, and “Lux Video Theatre”. He played Elvis Presley's sidekick in two MGM musicals, “Girl Happy” and “Spinout”. As a producer of motion pictures, some of Jimmy's credits include “Evel Knievel”Majoe Motion Picture), “The Satchel Paige Story”(ABC) “Scouts Honor” (NBC) and Disney's “Love Leads The Way”. He created the 3 hour NBC Emmy Award winning television special “The 50th Anniversary Motown Returns to the Apollo”. Jimmy produced the PBS Television special all-star radio version of It's A Wonderful Life. He is the author of five popular It's A Wonderful Life books and serves on the Board of Directors of The Jimmy Stewart Museum and has served on the Board of Directors of the Donna Reed Foundation for the Performing Arts. Jimmy is celebrating 50 years as a member of THE ACADEMY of MOTION PICTURE ARTS and SCIENCES.
Chef William Bradley Talks To Us About His New Holiday Menu For "ADDISON RESTAURANT"
The Grand Del Mar’s signature restaurant, Addison, features Relais & Châteaux Grand Chef William Bradley’s artisanal approach to cooking, combining local ingredients with contemporary French influences. A seasonal menu offers an inspired evening of culinary expertise. The wine room, strategically located in the center of the main dining room, punctuates the importance of Addison's world-class wine tasting environment, replete with ideal glassware, perfect
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Cathleen Newman Is Joining Us To Talk About The Parlour Wine Bar And Her New Additions To The Menu
Cathleen has over 6 years experience in business ownership and management. As a Glendora resident for nearly 20 years, she understands the needs and trends of the community. A love for food and wine is the driving behind The Parlour. "I am so excited to introduce The Parlour to the community, the food menu and wine menu are something Glendora hasn't seen before in this area, now everyone won't have to drive out of the city to get this quality of food and wine, I'm bringing it to you"Jimmy Hawkins Shares With Us Stories From His Legendary Career Before The 65th Anniversary Of "It's A Wonderful Life"Set To Air On NBC Dec 3rd
Portraying the son of some of Hollywood's most popular movie stars of the 40's (Spencer Tracy, Katherine Hepburn, Greer Garson, and Lana Turner), Jimmy also has the distinction of playing Donna Reed and Jimmy Stewart's son, Tommy Bailey, in the film classic… “It's A Wonderful Life”. Jimmy was reunited with Donna Reed when he was signed to play Shelley Fabares' boyfriend for eight seasons on “The Donna Reed Show” (abc'58-'66). Jimmy is an actor and producer with over 40 motion picture credits. In television, he starred as a regular in “The Charlie Ruggles Show” (abc'49-'52), Tagg Oakley on The Annie Oakley Series (cbs'53-'58), four seasons on The Adventures of Ozzie & Harriet, two years on Petticoat Junction, and “Ichabod and Me”. He also appeared on “Leave It to Beaver”, “Dennis The Menace”, “Gidget”, “My Three Sons”, “Hitchcock Presents”, “Red Skelton”, and “Lux Video Theatre”. He played Elvis Presley's sidekick in two MGM musicals, “Girl Happy” and “Spinout”. As a producer of motion pictures, some of Jimmy's credits include “Evel Knievel”Majoe Motion Picture), “The Satchel Paige Story”(ABC) “Scouts Honor” (NBC) and Disney's “Love Leads The Way”. He created the 3 hour NBC Emmy Award winning television special “The 50th Anniversary Motown Returns to the Apollo”. Jimmy produced the PBS Television special all-star radio version of It's A Wonderful Life. He is the author of five popular It's A Wonderful Life books and serves on the Board of Directors of The Jimmy Stewart Museum and has served on the Board of Directors of the Donna Reed Foundation for the Performing Arts. Jimmy is celebrating 50 years as a member of THE ACADEMY of MOTION PICTURE ARTS and SCIENCES.Chef William Bradley Talks To Us About His New Holiday Menu For "ADDISON RESTAURANT"
The Grand Del Mar’s signature restaurant, Addison, features Relais & Châteaux Grand Chef William Bradley’s artisanal approach to cooking, combining local ingredients with contemporary French influences. A seasonal menu offers an inspired evening of culinary expertise. The wine room, strategically located in the center of the main dining room, punctuates the importance of Addison's world-class wine tasting environment, replete with ideal glassware, perfectDon't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
11/30 Larry Lipson, Dandy Don, Expedia
11/30 What's Cookin' Today
Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds
Reporting from Costa Rica, CRN's international wine correspondent Larry Lipson will tell us about his latest Wine finds, including wines UNDER $10!Larry always has something cooking up at the Lipson Institute of Advanced Wine Studies!
Larry forages all of Costa Rica for the absolute best wines. No region is spared from his intense search. No mountain or range or valley is safe from his reach. He leaves no grape unturned, this man of passion. Wine is his life. His love for wine is only paralleled with his love for his lovely partner in wine, Lillian Lipson.Be fully prepared for this master of vino as he shares his food and wine pairing techniques and experiences with you on this great day in America - and the world.
Scott Durchslag President of Expedia Is Talking To Us About How Expedia Can Save Us Money and Hassle When Traveling This Holiday Season
Scott is going to talk about not only tips for Holiday travel and great deals for people, but also provide stats on where people in are going to the most and avoiding during the holidays.
Welcome to Expedia—your online travel agency. As one of the world's leading online travel companies, they make it easy to plan your next business or leisure trip. Explore there site, mobile apps, and Facebook page to discover destination ideas, get information about flights, hotels, car rentals, cruises and more, then book and purchase your trip. They specialize in vacation packages—simply book your flight + hotel together to get the biggest discounts available. Wherever you go, we're with you every step of the way!
We help everyone, everywhere, plan and purchase everything in travel. Our North America site provides travelers with the best deals and offers in the U.S. and abroad. We're constantly sourcing new hotels, flights, car, and cruise promotions to provide the best deals available. We do all the heavy lifting to make your trip planning easier.
We also have 20+ sites across the globe—from the UK to Singapore—that provide localized offers for our customers throughout Asia, Australia, Canada, Europe, and Mexico.
Ice Cream Maker Dandy Don Of Dandy Don's Ice Cream Tells About Some Of His Newest Creations
A music biz whiz who promoted (and garnered gold records for) artists such as The Beatles, Elvis, David Bowie, Cat Stevens and John Denver, Don Whittemore established Dandy Don’s HomeMade Ice Cream in 1981. Specializing in sundae bar catering and serving fine restaurants and markets in Southern California, Dandy Don’s HomeMade Ice Cream has been winning gold medals at the Los Angeles County Fair since 1996.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds
Reporting from Costa Rica, CRN's international wine correspondent Larry Lipson will tell us about his latest Wine finds, including wines UNDER $10!Larry always has something cooking up at the Lipson Institute of Advanced Wine Studies!
Larry forages all of Costa Rica for the absolute best wines. No region is spared from his intense search. No mountain or range or valley is safe from his reach. He leaves no grape unturned, this man of passion. Wine is his life. His love for wine is only paralleled with his love for his lovely partner in wine, Lillian Lipson.Be fully prepared for this master of vino as he shares his food and wine pairing techniques and experiences with you on this great day in America - and the world.
Scott Durchslag President of Expedia Is Talking To Us About How Expedia Can Save Us Money and Hassle When Traveling This Holiday Season
Scott is going to talk about not only tips for Holiday travel and great deals for people, but also provide stats on where people in are going to the most and avoiding during the holidays.
Welcome to Expedia—your online travel agency. As one of the world's leading online travel companies, they make it easy to plan your next business or leisure trip. Explore there site, mobile apps, and Facebook page to discover destination ideas, get information about flights, hotels, car rentals, cruises and more, then book and purchase your trip. They specialize in vacation packages—simply book your flight + hotel together to get the biggest discounts available. Wherever you go, we're with you every step of the way!
We help everyone, everywhere, plan and purchase everything in travel. Our North America site provides travelers with the best deals and offers in the U.S. and abroad. We're constantly sourcing new hotels, flights, car, and cruise promotions to provide the best deals available. We do all the heavy lifting to make your trip planning easier.
We also have 20+ sites across the globe—from the UK to Singapore—that provide localized offers for our customers throughout Asia, Australia, Canada, Europe, and Mexico.
Ice Cream Maker Dandy Don Of Dandy Don's Ice Cream Tells About Some Of His Newest Creations
A music biz whiz who promoted (and garnered gold records for) artists such as The Beatles, Elvis, David Bowie, Cat Stevens and John Denver, Don Whittemore established Dandy Don’s HomeMade Ice Cream in 1981. Specializing in sundae bar catering and serving fine restaurants and markets in Southern California, Dandy Don’s HomeMade Ice Cream has been winning gold medals at the Los Angeles County Fair since 1996.
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Tuesday, November 29, 2011
11/29 Hurley's Restaurant & Bar, 20th Anniversary of Winter Wineland
11/29 What's Cookin' Today
Bob Hurley, Owner Hurley's Restaurant & Bar, Is Sharing With Us His New Additions To Their Already Great Menu
Hurley's Restaurant & Bar is in the town of Yountville located in the heart of Napa Valley. The restaurant has a welcoming atmosphere where great food, wine and service come together. Executive Chef/owner, Bob Hurley combines fresh ingredients with a little Mediterranean flair to create a local California cuisine high in flavor. Wrought iron fencing encloses a large, heated patio for casual dining. Relax and enjoy a drink at the lively bar that is graced by warm mahogany and amber lighting. The Dining Room, highlighted by a stone fireplace, is a favorite among locals and winemakers. Bob Hurley has expanded his popular all-day menu to include late night dining . The menu can be enjoyed nightly from 9pm to midnight on the heated patio and also in the bar. Hurley's has the perfect dining areas for groups of varying sizes. The hospitality staff will be happy to assist you with your next party.
Beth Costa As The Executive Director Of "Wine Road" The 20th Anniversary Of Winter Wineland, Talks To Us About Enjoying Art & Wine
Winding through some of the most picturesque wine country in California, Wine Road, Northern Sonoma County, takes visitors on a sensually gratifying journey of natural beauty, sublime tasting experiences and memorable personal encounters with the state’s most devoted and individualistic winemakers. Even for veteran wine travelers already well acquainted with California wine country, Wine Road is likely to be uncharted territory, sure to imbue a fresh sense of discovery. Along the way are some of California’s oldest wineries, run by vintners whose commitment to tending the vines and producing world-class wines, true to the appellation, runs back generations.
Founded more than 30 years ago, Wine Road is an association of wineries and lodgings in the Alexander, Dry Creek, and Russian River Valleys of Northern Sonoma County. From its modest beginning as an organization of nine wineries, it has grown into a spirited constellation of more than 150 wineries and 50 lodgings. It’s not actually a “road” in the sense of a single, continuous stretch of paved highway, but more of a treasure map to the many jewels nestled among the hills and valleys of a region where fresh air, fine wine and exquisite cuisine await those who traverse it.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Bob Hurley, Owner Hurley's Restaurant & Bar, Is Sharing With Us His New Additions To Their Already Great Menu
Hurley's Restaurant & Bar is in the town of Yountville located in the heart of Napa Valley. The restaurant has a welcoming atmosphere where great food, wine and service come together. Executive Chef/owner, Bob Hurley combines fresh ingredients with a little Mediterranean flair to create a local California cuisine high in flavor. Wrought iron fencing encloses a large, heated patio for casual dining. Relax and enjoy a drink at the lively bar that is graced by warm mahogany and amber lighting. The Dining Room, highlighted by a stone fireplace, is a favorite among locals and winemakers. Bob Hurley has expanded his popular all-day menu to include late night dining . The menu can be enjoyed nightly from 9pm to midnight on the heated patio and also in the bar. Hurley's has the perfect dining areas for groups of varying sizes. The hospitality staff will be happy to assist you with your next party.Beth Costa As The Executive Director Of "Wine Road" The 20th Anniversary Of Winter Wineland, Talks To Us About Enjoying Art & Wine
Winding through some of the most picturesque wine country in California, Wine Road, Northern Sonoma County, takes visitors on a sensually gratifying journey of natural beauty, sublime tasting experiences and memorable personal encounters with the state’s most devoted and individualistic winemakers. Even for veteran wine travelers already well acquainted with California wine country, Wine Road is likely to be uncharted territory, sure to imbue a fresh sense of discovery. Along the way are some of California’s oldest wineries, run by vintners whose commitment to tending the vines and producing world-class wines, true to the appellation, runs back generations.Founded more than 30 years ago, Wine Road is an association of wineries and lodgings in the Alexander, Dry Creek, and Russian River Valleys of Northern Sonoma County. From its modest beginning as an organization of nine wineries, it has grown into a spirited constellation of more than 150 wineries and 50 lodgings. It’s not actually a “road” in the sense of a single, continuous stretch of paved highway, but more of a treasure map to the many jewels nestled among the hills and valleys of a region where fresh air, fine wine and exquisite cuisine await those who traverse it.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Monday, November 28, 2011
11/28 Brown's Tree Farm, Bob's Big Boy Monday Night Football
11/28 What's Cookin' Today
Wes Brown, Owner Of Brown's Tree Farm Is Giving Us The Best Tips On Finding That Perfect Christmas Tree
Our family has been in the Christmas Tree business for over 35 years. Earl bought the family farm that was owned by the Brown family since 1927. Earl and Bonnie's three children started working in the Christmas Trees when they were about ten years old, they pruned and helped load trailers. The two girls Carrie and Christa worked until they went away to college. Wes chose to go to a community college so he could still work in the Christmas Trees. Wes is now 30 and still works side by side with his dad. Earl’s wife Bonnie keeps the books. All of the children and grandchildren live within a 15 mile radius of Earl and Bonnie on property with Brown Tree Farm Christmas Trees. This works well, if Earl needs the irrigation turned on or off he can call his son in laws and they do it. This is truly a family operation with everyone pitching in when needed. Earl and Bonnie’s oldest grandson is now eight so in a couple of years he will probably start the third generation of working on the tree farm. Over the years Earl and Wes have kept up with current methods of growing, therefore improving the quality of the Christmas Trees. We produce a hands on product, grown with knowledge and love of what we do. Brown's Tree Farm has been selling Christmas Trees through both Wholesale and Retail for over 35 years. We are proud to now be selling Fresh Real Christmas Trees Online. We offer only the highest quality Christmas Trees and Christmas Wreaths online. When combined with what we feel is the easiest ordering process and tree setup available online, we are sure you will enjoy doing business with our family.
President Of Bob's Big Boy In Sun Valley, Yanni Koutsoukos, Is Telling Us About Bob's Monday Night Football Special
Reminds me of being a kid again....My husband surprised me and brought me here for dinner where we both greeted by a waiter and was very cool when I asked to sit in a particular area and he told us we could sit anywhere in that area and he would bring us our menus. indulged in the Super Big Boy with fries, except he ordered a salad too. I was debating on ordering the smaller burger or the bigger burger, but I was HUNGRY and the waiter said he thought I could handle it and I did! day when I would beg for one of those rubber bob banks and drink form one of those cold silver canisters that they would bring the malts out in. I wonder if they still have them. This location has a bar and a couple of big screen TV's, college football was playing so my husband was happy too. The waiters were extremely friendly, the owner even came over to our table and said hello to us. Awesome experience, even has the BIG BOY statue to take a picture with.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Wes Brown, Owner Of Brown's Tree Farm Is Giving Us The Best Tips On Finding That Perfect Christmas Tree
Our family has been in the Christmas Tree business for over 35 years. Earl bought the family farm that was owned by the Brown family since 1927. Earl and Bonnie's three children started working in the Christmas Trees when they were about ten years old, they pruned and helped load trailers. The two girls Carrie and Christa worked until they went away to college. Wes chose to go to a community college so he could still work in the Christmas Trees. Wes is now 30 and still works side by side with his dad. Earl’s wife Bonnie keeps the books. All of the children and grandchildren live within a 15 mile radius of Earl and Bonnie on property with Brown Tree Farm Christmas Trees. This works well, if Earl needs the irrigation turned on or off he can call his son in laws and they do it. This is truly a family operation with everyone pitching in when needed. Earl and Bonnie’s oldest grandson is now eight so in a couple of years he will probably start the third generation of working on the tree farm. Over the years Earl and Wes have kept up with current methods of growing, therefore improving the quality of the Christmas Trees. We produce a hands on product, grown with knowledge and love of what we do. Brown's Tree Farm has been selling Christmas Trees through both Wholesale and Retail for over 35 years. We are proud to now be selling Fresh Real Christmas Trees Online. We offer only the highest quality Christmas Trees and Christmas Wreaths online. When combined with what we feel is the easiest ordering process and tree setup available online, we are sure you will enjoy doing business with our family.
President Of Bob's Big Boy In Sun Valley, Yanni Koutsoukos, Is Telling Us About Bob's Monday Night Football Special
Reminds me of being a kid again....My husband surprised me and brought me here for dinner where we both greeted by a waiter and was very cool when I asked to sit in a particular area and he told us we could sit anywhere in that area and he would bring us our menus. indulged in the Super Big Boy with fries, except he ordered a salad too. I was debating on ordering the smaller burger or the bigger burger, but I was HUNGRY and the waiter said he thought I could handle it and I did! day when I would beg for one of those rubber bob banks and drink form one of those cold silver canisters that they would bring the malts out in. I wonder if they still have them. This location has a bar and a couple of big screen TV's, college football was playing so my husband was happy too. The waiters were extremely friendly, the owner even came over to our table and said hello to us. Awesome experience, even has the BIG BOY statue to take a picture with.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Thursday, November 24, 2011
11/24 Chef Michelle Berstein, Chef John Besh
11/24 What's Cookin' Today
Author of “CUISINE A LATINA”, Guest Judge on “Top Chef” And Celebrity Chef Michelle Bernstein Is Sharing With Us Her New Latin Inspired Recipes
Author of “CUISINE A LATINA”, Guest Judge on “Top Chef”, “THE FOOD NETWORK’S” “Iron Chef America” Contestant, and Former Co-Host of “The FOOD NETWORK’S” “THE MELTING POT” Praised by “Gourmet” Magazine, “Bon Appetit” Magazine, “Food and Wine” Magazine,” “The New York Times,” and “The Washington Post,” celebrity chef and James Beard Award-winner (“The Best Chefs in America” category~the nation’s premiere honor for culinary professionals) Michelle Bernstein is the former two-year co-host of “The Food Network’s” “The Melting Pot” who has been featured in many PBS television series, has appeared regularly on “The Food Network”, has been a frequent guest on “The Today Show”, and has been a guest judge on “Top Chef” and “The Food Network’s” “Iron Chef America”. Gives Your Listeners a Passport to Taste This Holiday Season and Serves Up Affordable, Easy-to-Prepare, Family-Friendly, Mouth-Watering Latin Recipes!
Michelle, whom herself is of Latin descent and has had a life-long love of Latin cooking, has created her own recipes for Mexican, Cuban, and Argentinian main dishes, side dishes, and desserts celebrating the flavors of each region. Michelle will be on a kitchen set, sharing each of these recipes with your listeners. In addition, Michelle, will reveal nutritious ways to add flavor without sacrificing taste and will share her tantalizing tips for staying true to the recipes of your heritage while using seasonal and affordable ingredients. As Michelle has stated, “You don’t need heavy-handed technique and over-the-top presentations to make a dish work. It’s about amazing ingredients, layered flavors, and simplicity.”
Celebrity New Orleans Chef John Besh Talks To Us About His New Orleans Book Tour For "My Family Table: A Passionate Plea for Home Cooking" sponsored by Zatarain
New Orleans Celebrity Chef John Besh - Chef John Besh is dedicated to the culinary riches of southern Louisiana. Food & Wine named him one of the “Top 10 Best New Chefs in America” and his flagship restaurant August has been featured on Gourmet magazine’s “Guide to America’s Best Restaurants,” and “America’s Top 50 Restaurants.” Chef Besh just released his latest cookbook, My Family Table: A Passionate Plea for Home Cooking this month. In his new book, he promotes the importance of home-cooked meals and preparing meals in advance that can feed a crowd and provide leftovers to use throughout the week.
JAZZ UP YOUR HOLIDAY PARTIES Create Easy New Orleans-Style Dishes to Amp Up Your Holiday Menus Interview Opportunity with Celebrity Chef John Besh Are you already debating what you’re going to serve at your holiday party this year? Worried about spending all your time in the kitchen preparing a feast for a large group of family and friends? You don’t have to be a gourmet chef to host a great holiday party for family and friends. There are lots of easy ways to jazz up your holiday menus that still leave you time to enjoy the party. “Holiday meals should focus on memorable, easy-to-prepare dishes that amp up the flavors on your table,” says New Orleans Chef John Besh. “Zatarain’s is always in my pantry and on my holiday menu because they know the secret to holiday entertaining
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Author of “CUISINE A LATINA”, Guest Judge on “Top Chef” And Celebrity Chef Michelle Bernstein Is Sharing With Us Her New Latin Inspired Recipes
Author of “CUISINE A LATINA”, Guest Judge on “Top Chef”, “THE FOOD NETWORK’S” “Iron Chef America” Contestant, and Former Co-Host of “The FOOD NETWORK’S” “THE MELTING POT” Praised by “Gourmet” Magazine, “Bon Appetit” Magazine, “Food and Wine” Magazine,” “The New York Times,” and “The Washington Post,” celebrity chef and James Beard Award-winner (“The Best Chefs in America” category~the nation’s premiere honor for culinary professionals) Michelle Bernstein is the former two-year co-host of “The Food Network’s” “The Melting Pot” who has been featured in many PBS television series, has appeared regularly on “The Food Network”, has been a frequent guest on “The Today Show”, and has been a guest judge on “Top Chef” and “The Food Network’s” “Iron Chef America”. Gives Your Listeners a Passport to Taste This Holiday Season and Serves Up Affordable, Easy-to-Prepare, Family-Friendly, Mouth-Watering Latin Recipes!Michelle, whom herself is of Latin descent and has had a life-long love of Latin cooking, has created her own recipes for Mexican, Cuban, and Argentinian main dishes, side dishes, and desserts celebrating the flavors of each region. Michelle will be on a kitchen set, sharing each of these recipes with your listeners. In addition, Michelle, will reveal nutritious ways to add flavor without sacrificing taste and will share her tantalizing tips for staying true to the recipes of your heritage while using seasonal and affordable ingredients. As Michelle has stated, “You don’t need heavy-handed technique and over-the-top presentations to make a dish work. It’s about amazing ingredients, layered flavors, and simplicity.”
Celebrity New Orleans Chef John Besh Talks To Us About His New Orleans Book Tour For "My Family Table: A Passionate Plea for Home Cooking" sponsored by Zatarain
New Orleans Celebrity Chef John Besh - Chef John Besh is dedicated to the culinary riches of southern Louisiana. Food & Wine named him one of the “Top 10 Best New Chefs in America” and his flagship restaurant August has been featured on Gourmet magazine’s “Guide to America’s Best Restaurants,” and “America’s Top 50 Restaurants.” Chef Besh just released his latest cookbook, My Family Table: A Passionate Plea for Home Cooking this month. In his new book, he promotes the importance of home-cooked meals and preparing meals in advance that can feed a crowd and provide leftovers to use throughout the week.JAZZ UP YOUR HOLIDAY PARTIES Create Easy New Orleans-Style Dishes to Amp Up Your Holiday Menus Interview Opportunity with Celebrity Chef John Besh Are you already debating what you’re going to serve at your holiday party this year? Worried about spending all your time in the kitchen preparing a feast for a large group of family and friends? You don’t have to be a gourmet chef to host a great holiday party for family and friends. There are lots of easy ways to jazz up your holiday menus that still leave you time to enjoy the party. “Holiday meals should focus on memorable, easy-to-prepare dishes that amp up the flavors on your table,” says New Orleans Chef John Besh. “Zatarain’s is always in my pantry and on my holiday menu because they know the secret to holiday entertaining
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Wednesday, November 23, 2011
11/23 Larry Lipson, Mini Gourmet
11/23 What's Cookin' Today
Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds
Reporting from Costa Rica, CRN's international wine correspondent Larry Lipson will tell us about his latest Wine finds, including wines UNDER $10!Larry always has something cooking up at the Lipson Institute of Advanced Wine Studies!
Larry forages all of Costa Rica for the absolute best wines. No region is spared from his intense search. No mountain or range or valley is safe from his reach. He leaves no grape unturned, this man of passion. Wine is his life. His love for wine is only paralleled with his love for his lovely partner in wine, Lillian Lipson.Be fully prepared for this master of vino as he shares his food and wine pairing techniques and experiences with you on this great day in America - and the world.
Former Dodger Pitcher, Jimmy Campanis Co-Owner Of Mini Gourmet Restaurant in Placentia, CA Is Talking With Us About Getting A Chance to Taste The Best Omelettes In Town
You can also try delicious french toast. Breakfast is served all day.
Mini Gourmet serves fresh sandwiches and homemade soups. We have different specials everyday. Like the Burger Basket for $4.99 including fries & drink. We also have dinner on Fridays nites. With different dish special that are not in the menu. For example: Carne Asada, BBQ Ribs,Grilled Salmon, Chicken Cordon Bleu.
Come & see our Baseball Memorabilia. Cozy and relax atmosphere. Children are welcome.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds
Reporting from Costa Rica, CRN's international wine correspondent Larry Lipson will tell us about his latest Wine finds, including wines UNDER $10!Larry always has something cooking up at the Lipson Institute of Advanced Wine Studies!
Larry forages all of Costa Rica for the absolute best wines. No region is spared from his intense search. No mountain or range or valley is safe from his reach. He leaves no grape unturned, this man of passion. Wine is his life. His love for wine is only paralleled with his love for his lovely partner in wine, Lillian Lipson.Be fully prepared for this master of vino as he shares his food and wine pairing techniques and experiences with you on this great day in America - and the world.
Former Dodger Pitcher, Jimmy Campanis Co-Owner Of Mini Gourmet Restaurant in Placentia, CA Is Talking With Us About Getting A Chance to Taste The Best Omelettes In Town
You can also try delicious french toast. Breakfast is served all day.
Mini Gourmet serves fresh sandwiches and homemade soups. We have different specials everyday. Like the Burger Basket for $4.99 including fries & drink. We also have dinner on Fridays nites. With different dish special that are not in the menu. For example: Carne Asada, BBQ Ribs,Grilled Salmon, Chicken Cordon Bleu.
Come & see our Baseball Memorabilia. Cozy and relax atmosphere. Children are welcome.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Tuesday, November 22, 2011
11/22 Napa Valley Vintners, Soyfood Council
11/22 What's Cookin' Today
Talking With Us About This Years Grape Harvest Is Terry Hall, Communications Director of Napa Valley Vintners
Although it may be stretching to compare our harvest with one of the greatest ever games in the history of baseball...but like the 2011 World Series, we had our ups and downs, and finally pulled it out. This was one of our most exciting harvests ever!" said Cain Vineyards' Winemaker and General Manager Chris Howell. And once again the excitement of the finale of the American baseball season seems to parallel that of the vintage at harvest from America's premier winegrowing region, the legendary Napa Valley.
Today the Napa Valley Vintners (NVV) non-profit trade association of more than 420 wineries representing 98% of the appellation's wine production offers its annual report on harvest. "2011 was a challenging and as well as what I am calling 'an educational vintage,' the third in a row," said Oakville Ranch Winery General Manager Paula Kornell who was born and raised in the Napa Valley wine industry. "What we found this vintage were flavors that developed at lower brix, giving us an opportunity to make truly elegant wines at lower alcohol levels." "Harvest 2011--from tears to glory!" is how renowned vintner Tim Mondavi, owner of Continuum capsulized the year and winemakers appellation-wide are in agreement.
Executive Director Linda Funk From The Soyfoods Council Shares With Us Some Great Ideas on How To Incorporate Tofu In Our Holiday Meals
Add a touch of tofu to Thanksgiving this year with recipe ideas from The Soyfoods Council. Soyfoods aren’t just for the vegetarian guests, either. They add taste, rich texture and a healthful nutrition profile to traditional Thanksgiving recipes. Soyfoods are low in saturated fat, high in polyunsaturated fat and provide essential omega-3 fatty acids. Visit the website at www.thesoyfoodscouncil.com for creative recipes such as Rolled Turkey with Tofu Stuffing. Soyfoods can be your go-to ingredient for a variety of holiday side dishes.
For a simply satisfying baked stuffing casserole, add water-packed tofu to your choice of stuffing mix, along with a can of mushroom soup and milk or soymilk. First, drain and cube the tofu, then add it to a skillet with a small amount of vegetable oil and cook until it begins to crumble and becomes lightly browned. Then, add tofu to the stuffing mix along with the other ingredients in a casserole dish and bake it in the oven. You’ll also appreciate what soft silken tofu can do for your favorite stuffing or green bean casserole recipe. Tofu Mashed Potatoes feature the light texture you and your family love. Just add soymilk and pureed soft silken tofu along with the butter, butter substitute or olive oil called for in your recipe.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
Talking With Us About This Years Grape Harvest Is Terry Hall, Communications Director of Napa Valley Vintners
Although it may be stretching to compare our harvest with one of the greatest ever games in the history of baseball...but like the 2011 World Series, we had our ups and downs, and finally pulled it out. This was one of our most exciting harvests ever!" said Cain Vineyards' Winemaker and General Manager Chris Howell. And once again the excitement of the finale of the American baseball season seems to parallel that of the vintage at harvest from America's premier winegrowing region, the legendary Napa Valley.Today the Napa Valley Vintners (NVV) non-profit trade association of more than 420 wineries representing 98% of the appellation's wine production offers its annual report on harvest. "2011 was a challenging and as well as what I am calling 'an educational vintage,' the third in a row," said Oakville Ranch Winery General Manager Paula Kornell who was born and raised in the Napa Valley wine industry. "What we found this vintage were flavors that developed at lower brix, giving us an opportunity to make truly elegant wines at lower alcohol levels." "Harvest 2011--from tears to glory!" is how renowned vintner Tim Mondavi, owner of Continuum capsulized the year and winemakers appellation-wide are in agreement.
Executive Director Linda Funk From The Soyfoods Council Shares With Us Some Great Ideas on How To Incorporate Tofu In Our Holiday Meals
Add a touch of tofu to Thanksgiving this year with recipe ideas from The Soyfoods Council. Soyfoods aren’t just for the vegetarian guests, either. They add taste, rich texture and a healthful nutrition profile to traditional Thanksgiving recipes. Soyfoods are low in saturated fat, high in polyunsaturated fat and provide essential omega-3 fatty acids. Visit the website at www.thesoyfoodscouncil.com for creative recipes such as Rolled Turkey with Tofu Stuffing. Soyfoods can be your go-to ingredient for a variety of holiday side dishes.For a simply satisfying baked stuffing casserole, add water-packed tofu to your choice of stuffing mix, along with a can of mushroom soup and milk or soymilk. First, drain and cube the tofu, then add it to a skillet with a small amount of vegetable oil and cook until it begins to crumble and becomes lightly browned. Then, add tofu to the stuffing mix along with the other ingredients in a casserole dish and bake it in the oven. You’ll also appreciate what soft silken tofu can do for your favorite stuffing or green bean casserole recipe. Tofu Mashed Potatoes feature the light texture you and your family love. Just add soymilk and pureed soft silken tofu along with the butter, butter substitute or olive oil called for in your recipe.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday
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