03/30 BLVD 16 Restaurant, Silas Weir Mitchell: NBC's "Grimm", Steve Evans

03/30 What's Cookin' Today

Executive Chef Richard Hodge BLVD 16 RESTAURANT AND LOUNGE AT THE HOTEL PALOMAR IN WESTWOOD

New Executive Chef Richard Hodge Takes the Helm and Launches a Westside Spin to American California Cuisine Re-designed Bar and Lounge Creates Friendly Neighborhood Gathering Spot BLVD 16, the restaurant at Kimpton’s Hotel Palomar located in the heart of the Wilshire Corridor in Westwood, is well positioned for a fresh re-launch. New Executive Chef Richard Hodge is now at the helm of the kitchen, and his introductory fresh and seasonal menu combined with an updated vibrant lounge and bar living room area, makes BLVD 16 the ideal spot for a range of guests seeking a new go-to restaurant in the center of the city, including: the traffic-fatigued commuters idling along Wilshire Blvd, the local neighbors seeking a hideaway within walking distance of their homes or the friends looking for the perfect restaurant in the middle to meet between their eastside and westside locales. With Hodge on board, BLVD 16’s culinary direction has been re-energized. “I’m excited to bring a bit of my Northern California roots to Southern California,” notes Hodge. “The ingredients will change seasonally and I’ll make my selections based on what I find inspiring at the farmers market. We want our guests to think of BLVD 16 as the type of restaurant where they can pop in one night for a burger and bourbon and then come another time and really explore the ‘Land,’ ‘Sea’ and ‘Pasta’ selections. We have designed the restaurant and the menu to feel like a great neighborhood gathering place—whether you live in the neighborhood or not.” Pasta highlights from the new menu include Mushroom Fettuccine with black truffle pasta, mushroom ragout, herb broth, pecorino and House-made Gnocchi with green garlic, mushrooms and spring onions. The Sea selections on the menu include, the Scottish Salmon, which is perched atop caramelized cauliflower, lentils, and served with tomato bread sauce.. From the Land, Hodge features both a Ribeye Steak, grilled to succulent perfection, topped with parsley salsa Verde and thick cut paprika fries, as well as delicate Lamb Chops served with cauliflower “couscous", grilled asparagus and pine nut pesto. Sure to become a BLVD 16 house favorite is the Bourbon** Burger** Beer. Delight in a Rogue Dead Guy Ale, a pour of Bulliet Bourbon and an organic beef burger with bourbon onions, smoked tomato, jack cheese, and black pepper aioli for $20. Atmospherically, BLVD 16 has been designed with an urban, contemporary ambience featuring warm wood accents, deep rich colors, soft lighting and an eclectic music. The cozy lounge now has the look and feel of an inviting living room with its comfortable sofas, sultry suede couches, high-back leather chairs and a view of the shimmering 25 foot long main bar. Guests enter the restaurant from the stylish hotel lobby, which features a central fireplace and lush sectional seating setting the tone for a warm and friendly dining environment. Although just a few feet away from the bustling Wilshire corridor, BLVD 16 provides the perfect serene setting for cocktails or intimate dining.

Silas Weir Mitchell ("Monroe" on NBC's "GRIMM"

Silas Weir Mitchell stars in NBC's new drama series "Grimm" as Monroe, a reformed Grimm-creature, who is Nick's reluctant informant. Mitchell has worked steadily during his time in Los Angeles, making over 100 television appearances, including "My Name is Earl," "The Mentalist," "Numb3rs," "Burn Notice" and "Prison Break." He has also appeared in many feature films. One of Mitchell's enduring passions is the theatre, where he has directed, produced and starred in numerous productions of classical, as well as new, works in Los Angeles and around the country. He has also spent some time behind the camera, helming a short film last year, "Song in a Convenience Store," which appeared in several film festivals around the country including the Athens Film Festival, where it won Best Narrative Short. Mitchell hails from Philadelphia, Pennsylvania. He moved to Los Angeles after graduate studies in theatre arts at the University of California, San Diego. Fridays 9/8c ON NBC

STEVE EVANS - "THE MOVIE GUY"

Latest box office info and news from the world of movies and films.

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03/28 Larry Lipson, Dave Walton: NBC's "Bent"

03/28 What's Cookin' Today

LARRY LIPSON FROM COSTA RICA

Larry Lipson - "Wine Reporter" - For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and not reports from Costa Rica weekly with his thoughts and favorite picks for Food & Wine. 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.

DAVE WALTON "PETE" NBC's "BENT"

David Walton stars as Pete, an easygoing charming contractor with a few skeletons in his closet in NBC's comedy "Bent." Walton a Boston native started acting in high school but began his formal training at Brown University. He studied at The Actor's Center as well as The British American Drama Academy. Shortly after moving to New York CityWalton was quickly cast in a Naked Angel's production of "One Day on Wall Street." His commendable performance caught the attention of an executive who cast him in the series "Cracking Up" starring alongside Jason Schwartzman Molly Shannon and Christopher McDonald. Since then he has starred in several television series including "The Loop" "Heist" as well as "Quarterlife" and "100 Questions." He was last seen starring in the comedy "Perfect Couples."

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03/29 Frank Pellegrino RAO's, AT Toyoran - CDO /Jason Chodash

03/29 What's Cookin' Today

Frank Pellegrino RAO's - NYC and Las Vegas

Rao's is renowned for its jukebox, its quirky decor, its unmatched hospitality and most of all, the spectacular Neapolitan cuisine. It's also notorious for being one of the most difficult restaurants in New York in which to get a reservation. Year-long waits for one of its ten tables are not uncommon. But what is it about this tiny, charming restaurant that makes it the most in-demand spot in the city night after night, year after year? For decades Rao's existed as a neighborhood restaurant. Its local customers would fill the tables with such regularity that eventually they were given standing reservations - bookings that persevere to this day. The Rao's phenomenon exploded in 1977, when New York Times food critic Mimi Sheraton gave Rao's a gushing, half-page, three-star review, splashing the city's best-kept secret in front of millions of readers. Since Rao's NYC location only has ten tables, and only one seating per evening, the resulting demand would have been overwhelming even if the tables weren't already spoken for. That the tables were "owned" like a condominium translated to almost no empty seats In the house, night after night.

AT Toyoran - CDO /Jason Chodash - President "Tossed"

Three determined friends, one unique vision: To be the first to bring a fresh salad concept to NYC. Their hard work paid off when their vision came to life as they opened the first Tossed® location on Park Avenue South. The menu that featured a lineup of chef-designed selections, introduced bored lunchtime crowds to the concept of made-to-order salads and crepe wraps featuring over 50 fresh ingredients and homemade dressings. The customers came … and came. New York Magazine crowned us “New York’s best salad.” The New York Post raved, calling us “The granddaddy of the salad movement.” Who knew that a small salad restaurant would be the center of New York’s attention? We did. It was only a matter of time before an investment group realized the potential of Tossed®.

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03/26 Larry Smyth, Susan Feniger's Street Restaurant, Erin Willet from The Voice

03/26 What's Cookin' Today

LARRY SMYTH - CARRIAGE VINEYARDS BED & BREAKFAST

Located on a 100-acre ranch in the heart of Central Coast Wine Country and near Hearst Castle. Carriage Vineyards Inn is among the Templeton hills adjacent to the Paso Robles Wine Region and near Atascadero in the central coast of California. The rural retreat has 28 acres of vineyards and 850 olive trees with a wonderful Carriage House displaying 18 antique carriages. Carriage rides are available. The tastefully decorated rooms of the bed and breakfast inn are most comfortable with views of the vineyards, hills, stream and woods Stay in one of the beautifully appointed rooms in the main house or the unique Studio apartment at the main house atop the winding vineyard road. The breakfasts are a delight.

Chef/Co-Owner Kajsa Alger "Susan Feniger's Street Restaurant"

Focus will be on the growing demand for more vegetarian and vegan options in the nation as a whole. Susan has been sharing her passion for food and flavor for over 30 years. Anyone who's seen her knows that she genuinely loves talking about food, culture, her garden and life in general. SHARE WITH US! If you send a message we'll get back to you. If you're local, you'll learn about STREET specials and events, if you're global, you'll enjoy hearing about Susan's travels, appearances and recipes. As always, we will keep your information completely confidential. We look forward to hearing from you.

ERIN WILLETT (Advancing to Live Show, NBC's "THE VOICE")
TEAM BLAKE

Erin Willett is a girl that's always on the move. Dancing and taking road trips with her friends are some of her favorite things to do, and she once banged up her face while playing laser tag. Erin's love for music is shared by her father who always encouraged her. She hopes to make him, her number one fan, proud as she takes the stage as part of Blake's team. THE VOICE Mondays (8-10 p.m. ET) on NBC.

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03/27 Easter Food, Larry Van Aalst, Double Energy Diet

03/27 What's Cookin' Today

FOOD EXPERT CECI CARMICHAEL - GETTING READY FOR EASTER

Fresh Ideas From Food Expert Ceci Carmichael.Thinking of throwing an Easter bash or spring celebration this year? Maybe it’s time to freshen up your entertainment ideas in order to throw a fabulous affair! Food and lifestyle expert Ceci Carmichael has creative tips to help get your home ready for the season. From preparing the feast to decorating Easter Eggs, even what treats to include in the bunny baskets, she'll tell you how to whip up a winning celebration the whole family will enjoy. Quick tips on how to reduce stress while planning a great party Fresh and delicious meal ideas Easter Egg decorating techniques that are festive and fun The best treats for your Easter Baskets Ceci Carmichael offers quick cooking ideas on Good Food Fast with Family Circle. She’s also hosted several television shows including Simplify Your Life on the Fine Living Network and Family Circle and Calling All Cooks on the Food Network. As a certified chef who trained at the Institute of Culinary Education in New York City, she specializes in finding quick and easy ways to cook up delicious meals the whole family can enjoy. One of her habits includes barbecuing in winter, preferably, in a foot of snow. She cites Lucille Ball and Julia Child as her childhood heroes. Her other interests include horseback riding, skiing, marathon running, scuba diving, Tennis and Kayaking. She lives outside of New York City with her husband and 2 children. This interview is produced for Hormel Foods and Amana.

LARRY VAN AALST - SOMMELIER (RETIRED) "EQUUS RESTAURANT" FOUNTAIN GROVE INN
CHARLIE PALMER'S "PIGS & PINOT"

Larry Van Aalst is the Sommelier at the beautiful Equus Restaurant and hosts the "What's Cookin on Wine: The Sonoma Wine Report" live from our studios at the Fountain Grove Inn. He attended Charlie Palmer's annual "Pigs & Pinot" event over the weekend and brings us up to date on festivities.


JUDI & SHARI ZUCKER "THE DOUBLE ENERGY DIET"

Authors - Santa Barbara - My twin sister, Shari Zucker, and I have four best selling published books on health and nutrition. Our latest book, "The Double Energy Diet" , gives current, helpful and healthful information on how to live a more vitalized life naturally, and the book includes over 70 sugar free, plant based, easy to make recipes. We are passionate about inspiring other's to lead an energized life and we encourage everyone to view our web site at http://www.doubleenergytwins.com, and check out The Double Energy Diet. At our web site, you can view current features, bio, doctor endorsements, book signing and lecture dates, and receive a free recipe of the month.

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03/23 Christopher McDonald, Rachael Ray, Steve Evans

03/23 What's Cookin' Today

Christopher McDonald Tommy Jefferson "Harry's Law."

Christopher McDonald plays Tommy Jefferson, a flamboyant and cocky attorney on "Harry's Law."McDonald is one of Hollywood's most prolific and versatile actors. Beloved for his comic role as Mr. Stifler in "American Pie," as well as memorable performances in "Thelma and Louise" and "Happy Gilmore," McDonald is a classically-trained stage actor with a broad fan base. His notable dramatic television guest-starring roles include work on "The Sopranos," "The Bronx Is Burning," "61" and Martin Scorsese's critically acclaimed HBO series, "Boardwalk Empire."

Rachael Ray "Grew up with Food"

Rachael will chat about what’s new with her, including her partnership with Ziploc to create The Great American FreshOver, sharing the scoop on what’s ahead for her daytime talk show and a new book that will be released in June. According to Rachael Ray, she grew up in food. "My first vivid memory is watching my mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4," says Rachael, who insists that cooking is a way of life she was simply born into. "Everyone on both sides of my family cooks" Rachael has parlayed that birthright into a wildly successful career as a syndicated television star, an iconic Food Network television personality, bestselling cookbook author, Founder and Editorial Director of her own lifestyle magazine and Founder of the Yum-o! organization.
Steve Evans

STEVE EVANS - "THE MOVIE GUY"

Latest box office info and news from the world of movies and films. Steve talks about the good, the bad and the ugly. His extensive theatrical experience makes him the right guy to talk about movies and their affect on popular cultues

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03/22 Cocoa FAmily Foundation, Meatloaf, "Sweet Genius"

03/22 What's Cookin' Today

Vaagn Arakelyan "Cocoa Family Foundation"

Chocolate and Wine Pairing to Support the Cocoa Family Foundation - Cocoa Family works with farmers to form a sustainable cocoa Cultivation system that allows farmers to increase and maintain farm productivity at levels which are economically viable, ecologically acceptable and in tune with the cultural practices of the local farmers. Making real progress against hunger and poverty starts with small farmers by improving their livelihood, knowledge and productivity, and the quality of the cocoa production. All these can help small farmers boost their yields and incomes so they can improve their lives and also eliminate poverty of child labor.

MEATLOAF - LIVE TALKS ABOUT UPCOMING WORLD TOUR AND "CELEBRITY APPRENTICE" -

"Hell In A Handbasket", the most personal record I've ever made. It's really the first record I've ever put out about how I feel about life and how I feel about what's going on at the moment." - Meat Loaf Some people think big. Some people think huge. And then there's Meat Loaf. For the past 35 years, the man born Marvin Lee Aday has been a towering monument on the musical landscape. His legendary 1977 album Bat Out Of Hell transformed this former high school football player, nightclub bouncer and stage actor into one of the great American rock 'n' roll icons. That record, with its staggering operatic sound and impassioned vocals, has sold more than 43 million albums worldwide - still one of the biggest-selling records ever.

Chef Ron Ben-Israel "SWEET GENIUS"

We are working on the 2ND season of FOOD NETWORK’s hit show, "SWEET GENIUS" . SWEET GENIUS is a sugar-packed competition series that challenges America's premiere pastry chefs to create magical and inventive desserts given inspiration, surprise ingredients and a finite amount of time. The chefs must compete in three unique pastry challenges judge by Ron Ben-Israel - the Sweet Genius himself - who will critique their work and determine who will receive the $10,000 cash prize. Named the “King of Cakes” by Modern Bride, Ron Ben-Israel has been a favorite among celebrities and the style-conscious since 1993. A popular guest on TV, Ron often appears on Martha Stewart, The Late Show with David Letterman, and OPRAH. His cakes have been featured in The New York Times, New York Magazine, In Style, and Vogue, among others. Ron has received numerous gold medals and awards in culinary competitions, and shares his passion, techniques, and secrets with the students of the French Culinary Institute in New York. Ron’s created cakes for Sex and the City 2, Oprah, Martha Stewart, Blake Lively, Carmelo Anthony and LaLa Vazquez, and many many more.

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03/21 Dave Walton, Larry Lipson, Jazz Kitchen, 16 Beer Foods

03/21 What's Cookin' Today

DAVE WALTON "PETE" NBC's "BENT"

David Walton stars as Pete, an easygoing, charming contractor with a few skeletons in his closet in NBC’s comedy “Bent.” Walton, a Boston native, started acting in high school, but began his formal training at Brown University. He studied at The Actor’s Center as well as The British American Drama Academy.

Shortly after moving to New York City, Walton was quickly cast in a Naked Angel’s production of “One Day on Wall Street.” His commendable performance caught the attention of an executive who cast him in the series “Cracking Up,” starring alongside Jason Schwartzman, Molly Shannon and Christopher McDonald. Since then, he has starred in several television series including “The Loop,” “Heist,” as well as “Quarterlife” and “100 Questions.” He was last seen starring in the comedy “Perfect Couples.” On the big screen, Walton’s most recent film successes include “Fired Up,” and Steve Antin’s “Burlesque,” where he played the love interest of Stanley Tucci’s character. During his down time, Walton is a golf, tennis, hockey and backgammon addict, and he currently resides in the Los Angeles area.
BENT - Premieres on TONIGHT (9:9:30, 9:30-10 p.m. ET) on NBC

LARRY LIPSON FROM COSTA RICA

For fifty years Larry was the food critic for the Daily News and now that he has retired to Costa Rica, he checks in every week with tips on dining, wine and the good lifestyle.

DAVE WILLIAMS GM - "RALPH BRENNAN'S JAZZ KITCHEN"

Dave Williams - General Manager -Ralph Brennan's Jazz Kitchen WED 3/21 - Born and raised in Seattle, Dave has been involved in restaurants, catering and event planning his entire career. Earning his first General Manager position at age 21 for the Creative Concept Division of Red Robin International. Relocating to Los Angeles in 1998 as Director of Catering, West Coast Operations for Restaurant Associates, Dave represented Restaurant Associates as the exclusive Food and Beverage operator at Los Angeles Music Center and San Francisco Performing Arts Center while overseeing all on and off premise catering operations in Los Angeles and San Francisco. Dave is now excited to be part of the Ralph Brennan’s Restaurant Group as General Manager and Director of Operations for Ralph Brennan's Jazz Kitchen in Downtown Disney bringing the charming ambience and hospitality of contemporary New Orleans to Southern California. Dave was in charge of Operations at the "Parkway Grill" and Hollywood's "Yamashiro".

Kristen Olson from the Betty Crocker Kitchens is returning with her own March Madness “bracket”

16 beer party foods that are competing for the top party food title. Mario Lopez has a favorite recipe in the running, Beer Queso Nachos. All are easy-to-make and a nice complement to viewing parties at home with friends. Beer is the special ingredient in each recipe because, as I’m sure you know, it’s the hot new trend in the world of food right now. I’ve attached all of the Betty Bracket recipe images here for your reference, and you can learn more online at www.bettycrocker.com/bettybracket

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03/19 CA Winemasters, Kim Yarbrough "The Voice", Bodegas San Alejandro

03/19 What's Cookin' Today

Yolanda Diaz - Director - Bodegas San Alejandro

Founded in 1962 as a growers' co-operative, Bodegas San Alejandro (BSA) is located in the tiny town of Miedes, about 55 miles north of Madrid in the province of Zaragoza. Today, over 350 local growers farm nearly 3,000 acres of vineyard in the Calatayud winegrowing region to supply the grapes we use for Las Rocas®. Led by Yolanda Diaz, Managing Director of Bodegas San Alejandro, our dynamic team of young, passionate winegrowers and winemakers is dedicated to creating wines that show superior quality and style. Our winemakers strive to intervene as little as possible in the winemaking process, remaining faithful to the notion that quality is born in the vineyards.

KIM YARBROUGH Of Team Adam On NBC'S "THE VOICE"

Kim Yarbrough - Memphis, TN/Los Angeles, CA This performer has spent four decades singing, acting and playing the violin and hopes she does not have to shelve the idea of becoming the next Bette Midler. She has continued trying to balance music with making ends meet, while keeping her spirits high by surprising people by talking like an old man! Citing Tina Turner as a musical influence, Kim has decided that "The Voice" is her chance to make it in the business. THE VOICE Mondays (8-10 p.m. ET) on NBC

CHEF TYLER STONE - CA WINEMASTERS

Chef Stone Talks about upcoming CA Winemasters - From the time he was 4 years old, Tyler has had a full-blown passion for the culinary arts and has already accomplished much in his short career. At just thirteen years old he graduated a local culinary academy and has been cooking all over the country ever since. He has also enjoyed numerous TV and radio appearances on local networks and has prepared fabulous dinner parties for local and national celebrities, organizations, and politicians. After graduating high school at age eighteen Tyler published his first cookbook , The Kids Cooking, which shares his love of food. His book can be viewed and purchased on his website along with his gourmet food and cutlery lines. Tyler was the food writer for the Sacramento Union newspaper and is currently the culinary writer for House2Home magazine. One of Tyler's future goals is to have his own syndicated TV cooking show. Many of the notable individuals and celebrities Tyler has cooked for are the Maloofs of the Sacramento Kings and Palms Casino Resort, John Tesh, and The Doobie Brothers. He also prepared a special dinner for Vice President and Mrs. Cheney at the Naval Observatory in D.C. He has worked with the former executive chef of the White House Walter Scheib, the California Culinary Olympic Team and some of the country's great chefs such as Morimoto, Boulud, Trotter, Danko, Richard and Symon. His expertise allows him to prepare a variety of dishes from appetizers to desserts, though he really enjoys multi-course meals best because of the attention to detail and his ability to be extremely creative. Tyler's inspiration comes from great chefs as well from his family, friends, and his local surroundings. Asked why he enjoys cooking, Tyler compares it to creating a multi-course meal, “Even though each course is unique, added together, the whole meal provides a feeling of wholeness, satisfaction, and fulfillment."

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03/16 The Strand House, Smoked Olive, Hangover Cure, Steve Evans

03/16 WHAT'S COOKIN"

NEAL FRASER - Executive Chef, The Strand House

Neal Fraser began his culinary career in Los Angeles at the age of 20, working as a line cook at Eureka Brewery and Restaurant, one of Wolfgang Puck's earliest restaurants. Inspired by this introduction to the life of a professional chef, Fraser entered the Culinary Institute of America in Hyde Park, New York, in the fall of 1990. During his tenure at the CIA, Fraser worked with such luminaries as Thomas Keller at Checkers Hotel in Los Angeles and David Burke at the Park Avenue Café in New York. Upon returning to his native L.A., he continued cooking with the best in the business, including stretches at Joachim Splichal's Pinot Bistro, Wolfgang Puck's Spago and Hans Rockenwagner's Rox. When he was ready to strike out on his own, Fraser opened Boxer in 1995. The time spent as executive chef and part-owner of the intimate, 50-seat restaurant afforded him his first opportunity to learn all the nuances and challenges of running a destination restaurant, earning glowing reviews from local and national media in the process. After three years he moved on to Rix in Santa Monica, continuing to attract media accolades with his weekly 8 to 10-course tasting menus, one of which was a controversial but well-received all-hemp menu! Fraser made another move in the fall of 1999, taking over the kitchens at the legendary Jimmy's in Beverly Hills. This coveted position would be short-lived, however, due to a change in building ownership. Jimmy's closed it doors soon after Fraser's arrival. He spent his down time contemplating his next move: the long awaited Grace. As partner and executive chef, Fraser serves his New American cuisine in an atmosphere perfectly designed to complement the ambitious flavors of one of Los Angeles' most revolutionary culinary talents. Fraser leverages all his abilities in his current role as executive for The Strand House in Manhattan Beach, a contemporary new American restaurant from the Zislis Group.

BRENDA CHATELAIN - SMOKED OLIVE

We never set out to create THE SMOKED OLIVE™, it was more a series of discoveries. People often ask us “what possessed you to smoke olive oil?” It wasn’t us — it was Al. Born into a family of gifted artists and Chefs, cooking and art are entwined in his soul. While his family painted more classically, Al’s style leans toward abstract. I always say he views life through Picasso eyes. How else could one have imagined smoked olive oil? The concept was a flash of inspiration, while the realization required many years of struggle and innovation to perfect. Al’s complex process proved to be so incredibly unique, we have a patent pending. So, how did his smoked olive oil become THE SMOKED OLIVE™? That’s where I enter the picture. Fortunately, in business as well as in our personal lives, we have wildly complementary skills. My small business background and sense of style melded perfectly with his inspired creativity. THE SMOKED OLIVE™ is a mosaic of every talent, skill, passion and dream we’ve ever had. It is the life we imagined. We are enormously grateful for our amazing customers; ranging from well-known Chefs to little 5-year old Leo…who now loves his vegetables. They have offered their most generous and heartfelt support, and remain the best salespeople that money can’t buy!

Dr. Leonard Grossman, M.D - "BYTOX" HANGOVER CURE

St. Patrick’s Day is tomorrow and to help with St. Patrick Day hangovers is Bytox, the latest in hangover prevention remedies, which will make everyone’s St. Patty’s Day a lot less painful the next morning. Bytox is a specially-formulated hangover remedy patch which effectively replenishes the vital levels of vitamins and nutrients your body loses when you consume alcohol. The innovative combination of vitamins, minerals and other essential nutrients help keep your body hydrated, which allows you to enjoy a hangover-free morning. Plus, unlike the alcohol consumed, the patch is zero calories. THE LA TIMES SAID:

"I recently came across an ad for something called the Bytox patch, which claims that it can prevent a hangover if you put it on 45 minutes before consuming large quantities of alcohol. Supposedly the patch delivers a mix of vitamins and minerals that are depleted when you, say, down several martinis and follow it up with a shot of tequila, thus restoring your body's natural balance so you can "party in style. At first I was like, "Wow, awesome! Where's that bottle of Stoli I hid in my desk?" But seconds later, when I really thought about it, I realized that drinking large quantities of alcohol without risking a hangover is a really bad idea. Here are the top three reasons why:

1. There is no way to "party in style" after you've had more than three drinks. By the time you are on No. 4, you are probably slurring to somebody at the bar about that time you saw a Milli Vanilli concert in junior high and didn't know they were lip synching. By the time you've had six you are dribbling mustard from an L.A. Dog down your party dress.

2. Hangovers are the only things that actually make you say, "I will NEVER drink again." Never mind that three hours later you are chugging Bloody Marys, you know, just to regain your balance. But at least for a few hours you really meant it.

3. If you don't wake up with a hangover, how do you excuse yourself from making out with that person who looked like a cross between Ashton Kutcher and Brad Pitt last night but suddenly looks more like Don Rickles? Think about it."

STEVE EVANS - "THE MOVIE GUY"

Latest box office info and news from the world of movies and films.

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