Pierre Wolfe's Travel & Dining Newsletter

Volunteer Travel, Carnival Cruises, Greek Cuisine, Chef Jonathan Waxman, America by Rail

noreply@blogger.com (P.J! Parmar) — Fri, 19 Sep 2008 01:47:00 +0000

This Sunday on
Americas Dining and Travel Guide

Sunday September 21 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET
Sheryl Kane, founder of Immersion Travel USA, details the vast opportunities available to those who want to integrate opportunities to help, work, learn, care, and play into travel experiences.

3:20 PM ET

Carnival Cruises' Ms. Edie Bornstein. In 30 short years, Carnival Cruises went from one ship that ran aground on it's maiden voyage to the largest company in the cruise business. People from all walks of life and ages 3-93 enjoy Carnival!

3:40 PM ET
George Kyrtatas, author of: My Big Fat Greek Feast - Enjoy Greek cuisine with its flavors from the Mediterranean.

4:00 PM ET
Jonathan Waxman star chef and author of A Great American Cook - The evangelists of American food hung out at his restaurants: James Beard, Julia Child, Wolfgang Puck, Bobby Flay and many more.

4:20 PM ET
Manette Richardson, with EggLand's Best--rated America's Best Tasting Egg-- joining us with recipes and more. Be sure to check out the Eggland's best recipes featured at www.pierrewolfe.com/egglandsbest.htm.

4:40 PM

Vern Howen will discuss traveling America by rail, visiting Branson MO, the Rocky Mountains, Donner Lake and much more in between.

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Recipe of the Week
"Saganaki" Fiery Fried Cheese

1/3 lb kasseri cheese, available at Greek Delis

1 Tsp. butter

1 Tsp. vegetable oil

1 Tsp. Brandy

1 lemon

Cut cheese into slices or cubes, as you prefer. Melt butter and oil in a frying pan. Place cheese into pan and cook until golden brown and crusty on all sides. Remove from panand pour brandy over cheese and ignite, squeeze lemon juice over cheese, at once. Upah!!

Bon Appetit
- Pierre

The Wine Diva, Carol Herdegen, Next Trip Radio, Frequent Flier Miles

noreply@blogger.com (Pierre Wolfe) — Fri, 12 Sep 2008 03:14:00 +0000

This Sunday on
Americas Dining and Travel Guide

Live on Business Talk Radio Network

Sunday September 14, 2008

find a station --download previous shows

Today I have the great pleasure of having co-host PJ Parmar in the "Wolfe Den."

3:00 PM ET
Christine Ansbacher, author of Secrets from The Wine Diva. Chritine is the Wine Diva, an entertaining wine expert who hosts wine tastings for Fortune 500 Companies. Her credentials are daunting, including that she is one of 180 American Certified Wine Educators. "A meal without wine, is called breakfast!"

3:40 PM ET
Carole Herdegen, award winning photographer and travel writer. She has escorted many groups to the Himalayan Kingdom of Bhutan. She was our travel companion on a press trip to The Kingdom of Jordan.

4:00 PM ET
Join "Power Traveler" Ben Horne and P.J. Parmar to learn how to creatively earn and use frequent flier miles. Free world travel? Learn how frequent flier free trips are not only still alive, they are thriving, and attainable by everyone.

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My latest project: I am a host on http://www.nexttripradio.com a brand new, live internet travel broadcast. 24-7 with many different hosts and subjects. "Flavors of the World" with Pierre Wolfe is Monday-Friday 11 AM ET to noon. A work in process---

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This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #66: Free Travel! Earning & Using Airline Miles Creatively. "Power Traveler" Ben Horne joins Pierre and P.J. in discussing creative means to earn and use airline frequent flier miles. Learn secret tips to acquiring free travel, and discuss the pros and cons of doing so.

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Recipe of the Week
Roasted Ratatouille with Tuna and Capers

1 medium to large onion

1 medium zucchini

2 medium eggplants

1 yellow bell pepper

1 pint cherry tomatoes

1/4 cup of olive oil

Three 6 ounce cans tuna packed in water, un-drained

1/4 cup of capers

one tsp. of dried thyme

Salt and pepper to taste

All vegetables cut into large bite sized chunks. Saute vegetables till caramel brown. Stir in Tuna and capers, heat thru and serve.

Bon Appetit
- Pierre

The Catch Restaurant, Hyatt Tamaya NM, Andrew Skurka, The Spice Merchants Daughter

noreply@blogger.com (Pierre Wolfe) — Fri, 05 Sep 2008 02:50:00 +0000

This Sunday on
Americas Dining and Travel Guide

Sunday August 31, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET
Chris Parsons is the Chef of the Catch Restaurant in Winchester, MA and Catch at the Terrace in The Charlotte Inn, Edgartown MA. These restaurants are exquisite settings for Chef Parson's award winning cuisine. Fresh local produce accompanies the day's fresh catch. It is seafood, "par exellance."

3:40 PM ET
Ed Perkins is a nationally syndicated travel writer for major newspapers in the USA. Today he will be addressing the continued airline problems as they affect the traveler.

4:00 PM ET
Chef Mark Chin, of the Hyatt Regency Tamaya Resort New Mexico , celebrating the harvest season with a series of festivities and special events.

4:40 PM ET
Andrew Skurka was named 2007 “Adventurer of the Year” by National Geographic Adventure Magazine. He is the Walking Man-- he spent seven months walking the wild lands, a total of 6,875 miles. This was an epic first of it's kind, a journey thru 12 National Parks and 75 Wilderness areas.

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This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #65: Christina Arokiasamy is the author of The Spice Merchants Daughter, a Southeast Asian cookbook that combines with memoirs of her multicultural background.

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Recipe of the Week
Skillet-Seared Salmon

Four 5 oz. skinless salmon fillets, about 1 inch thick

1 Tsp olive oil

4 large roma tomatoes, seeded and coarsely chopped

1 jalapeno pepper seeded and thinly sliced

1 Tsp butter

1/4 cup fresh cilantro

Lightly season salmon with salt and pepper. Heat olive oil in a large, nonstick skillet over moderate heat. Add salmon; cook 8-10 minutes until salmon flakes easily, turn once halfway through cooking. Transfer salmon to service platter, add tomatoes, jalapeno and butter to skillet, cook and stir 1 minute. Spoon over salmon and sprinkle with cilantro.

Bon Appetit
- Pierre

Chez Francois, Royal Caribbean Cruises, Travel Insurance, Brassfield Wines

noreply@blogger.com (Pierre Wolfe) — Tue, 19 Aug 2008 22:40:00 +0000

This Week on
Americas Dining and Travel Guide

Sunday, August 24, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET

Chef Jacques Haeringer and his book: The Chez Francois Cookbook. Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delicious ingredients. Jacques and his father Francois Haeringer have captured the flavors of Alsace in the hills outside Washington DC, home of his restaurant, L`Auberge Chez Francois . Join us to taste some of these delicacies..

3:40 PM ET

Keith Jorgensen, Customer Business Development Manager of The Royal Caribbean Cruise Line . Almost anyone taking their first cruise will love these large ships, which are ideal for families, particularly several generations traveling together. Freedom of the Seas is currently the largest cruise ship afloat. Alternative dining and great shows assure you of a fine experience.

4:00 PM ET
Chris Harvey CEO of Squaremouth.com: Demystifying Travel Insurance. There are so many options, so "Don't Leave Home Without it!"

4:40 PM ET
Kevin Robison Winemaker for Brassfield Estate Wineries . Everybody loves a winner--within the last two years, Brassfield Estate Wines won an amazing 250 awards at our country's most prestigious wine competitions. Harvest is right around the corner; get an advanced taste of some of the finest.

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This week on
The World A La Carte
A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #64: Join Pierre in interviewing the Food and Beverage Director of Oceania's Regatta Cruise Ship--en route from Venice to Barcelona.

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Recipe of the Week

Kalamata Olive Tapanade

1 cup of pitted kalamata olives
1 cup sun-died tomatoes
3/4 cup virgin olive oil
one tsp. chopped garlic
1/4 cup drained capers
1/4 cup anchovies

Finish by chopping ingredients very fine and mix together.

Bon Appetit
- Pierre

The White House Pastry Chef, Immersion Travel, Studying Chinese, Egglands Best

noreply@blogger.com (Pierre Wolfe) — Thu, 14 Aug 2008 17:32:00 +0000

This Week on
Americas Dining and Travel Guide

Sunday, August 17, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET

Roland Mesnier former White House Pastry Chef for 25 years, author of Dessert University, All the Presidents Pastries, and his new book: Basic to Beautiful Cakes. Praise for Roland Mesnier "What is so wonderful about Roland is that his fantastic pastry and confections always look so beautiful and taste divine." Quote by Senator Hillary Rodham Clinton

3:40 PM ET
Sheryl Kane, founder of Immersion Travel USA, details the vast opportunities available to those who want to integrate opportunities to help, work, learn, care, and play into travel experiences.

4:00 PM ET
Barbara E. Burton Ph D, International Education Coordinator, Illinois Central College-- Why Study Chinese?

4:40 PM ET
Manette Richardson Eggland's Best -- Back to school recipes, and gift certificates to callers, with good recipes of their own.

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This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #63: Join Chen Qun, photographer for National Geographic Traveler China edition, in describing his work and adventures in China and around the world.

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Recipe of the Week
Toffee Banana Brownies

from Eggland's Best Eggs

An original recipe by Gwen Beauchamp, Lancaster, TX, “America’s Favorite Recipe” award winner at 43rd Pillsbury Bake-Off Contest. Her recipe beat out 99 other recipes when consumers logged onto http://www.bakeoff.com/ and voted for their favorite recipe in the contest. Gwen used Eggland’s Best eggs, one of the eligible contest ingredients, to make her recipe.

Prep Time: 20 Minutes
Start to Finish: 3 Hours 10 Minutes
Servings: 24 Brownies

Ingredients
1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
1/2 cup CRISCO® Pure Vegetable Oil
1/4 cup water
3 Eggland's Best Eggs
1 1/2 cups toffee bits
1 cup Fisher® Macadamia Nuts, chopped
2 firm ripe medium bananas, cut into ¼-inch pieces (2 cups)
1/3 cup SMUCKER’S® Caramel Ice Cream Topping

Directions
1. Heat oven to 350ºF. Generously spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.
2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Add 1 cup of the toffee bits, the nuts and bananas; stir just until blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.
3. Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. To serve, drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies.

*High Altitude (3500-6500 ft): Increase water to 1/3 cup. Add 1/2 cup all-purpose flour to dry brownie mix.

Bon Appetit
- Pierre

The Spice Merchant's Daughter, Fast Travel, Norwill, James Beard House, Working on a Cruise Ship, Chop Suey

noreply@blogger.com (Pierre Wolfe) — Fri, 08 Aug 2008 03:00:00 +0000

This Week on
Americas Dining and Travel Guide

Sunday, July 20, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET

P.J. Parmar and his book: 101 Countries: Discovering the World through Fast Travel. Quoting from P.J.'s book: "There is a breed of people who are unable to sit still; people who need constant mental and physical stimulation to survive. They express themselves in every endeavor from sports to art to science to politics. My friends and I were born into this group, and for me, travel became the method of expression."
3:20 PM ET
Lars Matre of Norwill. Fresh seafood from all parts of the world, their nutrional values, and recipes.

4:00 PM ET
Christina Arokiasamy, author of The Spice Merchant's Daughter. Cooking with spices is Chritina's passion, and her love for spices goes back through generations. Her great-great-grandfather was a captain of a merchant ship owned by the English East India Company, transporting spices to and from India, Malaysia and the Indonesian archipelago. Hence her passion.

4:40 PM ET
Beau Simmons, a young Denver culinarian, who cooked at the James Beard House and traveled the world with his parents beginning at the age of five. His interest in cooking began with tortillas and a blender. Stay tuned--

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This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

World A La Carte #62: Working on a Cruise Ship. Join the Cruise Director of the Regatta, of Oceania Lines, in describing life working on a cruise ship.

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Recipe of the Week

in honor of the Olympics in Beijing, China
Chop Suey-A Chinese- American Creation

1/4 cup of shortening
1 1/2 cups diced Pork Loin
1 cup diced onions
1 cup diced celery
1 cup hot water
1 can of bean sprouts (14.5 ounces)
1/3 cup cold water( for cornstarch
2 tsp. cornstarch
2 tsp. soy sauce
1 tsp. white sugar
salt and pepper as needed
Optional: bok choy, water chestnuts, green peppers and snow peas

Direction: Heat shortening in a large skillet and sear pork until it turns white, then add onions and saute for 5 minutes. Add sprouts and heat to boiling. In a small bowl combine cold water and cornstarch, soy sauce and sugar. Mix together, cook for 5 minutes until thickened. Season with salt and pepper to taste.

Bon Appetit
- Pierre

The New Steak, Singles Travel, National Geographic China, Germany

noreply@blogger.com (Pierre Wolfe) — Wed, 30 Jul 2008 23:46:00 +0000

This Week on
Americas Dining and Travel Guide

Sunday, August 3, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET
Cree LeFavour, author of The New Steak: Recipes for a Range of Cuts plus Savory Sides. This is steak for the way people cook and eat, going beyond the T-bone. Cree LeFavour concentrates on often overlooked cuts, such as skirt, flat iron, hangar and flank. She also pays homage to great sauces, and unabashedly celebrates side dishes that are innovative.

3:40 PM
Tammy Weiler of Singles Travel International: If your are a single traveler you won't want to miss this segment. When traveling with a group, online social networking is a great way to meet fellow travelers before the trip and keep in touch after. It's also a great way to find a roommate to save on single supplements.

4:00 PM ET
Qun Chen, Photographer/Writer for National Geographic Traveler Magazine. We will discuss China today. Some of the remote regions, culture, and changes as they have occured recently, plus the astounding rise of China's trade.

4:40 PM
Victoria Larson, of the German National Tourism Board, discusses quintessential Germany: The land of castles and beer, medieval towns, the arts, German food and wines, Octoberfest, Jazz Fest in Berlin, the Rhine and Moselle Rivers for cruising, and astonishing diversity.

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This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #61: Round-The-World Travel, with Cliff Williams. Join Cliff in describing his recent 5 month trip through 24 countries, including destinations as varied as Madagascar, Israel and Estonia.

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Recipe of the Week
Any Steak with Herb Butter

2 lb. of any steak
1 tsp. Kosher salt
Olive oil for rubbing
2 tsp. peanut oil
Grill or saute steak to desired donness.

Herb Butter
4 tsp. unsalted butter
1 shallot, minced
3 tsp. herbs, chopped (tarragon, thyme, parsley, basil, chives)
1/2 tsp. kosher salt
freshly ground pepper

Mash the butter, shallots, herbs and pepper till smooth. Apply to steak when ready to serve.

Bon Appetit
- Pierre

Bistros, Omega 3's, Austrian Wine, Running a Restaurant, Kuwait

noreply@blogger.com (Pierre Wolfe) — Fri, 25 Jul 2008 00:38:00 +0000

This Week on
Americas Dining and Travel Guide

Sunday, July 20, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM EST
Bistros and Brasseries, Recipes and Reflections on Classic Cafe Cooking. Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspiring salads, such as salade nicoise, rabbit stew, and cassoulet to cherry clafouti. Written by two chef-instructors of The Culinary Institute of America.

3:40 PM
Alan Roettinger, author of Omega 3 Cuisine. Allan, private chef to the stars for 25 years, was introduced to Udo’s Oil 3-6-9 blend by his doctor for cardiovascular benifits. If you like to improve your health, join us on the air.

4:00 PM EST
Klaus Wittauer and Jacques Haeringer introduce us to some of finest Austrian wines.

4:40 PM
Andy Dismore, co-author of Running a Restaurant for Dummies, is helping respond to America’s love affair with breakfast anytime-anywhere as introduced by Dennys.

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This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #60: A Texan living in Kuwait, with trips to Dubai and Qatar. Join Jeff, an American who is teaching school for a couple years in Kuwait. His humorous observations of Middle East life through the filter of his Texan background extend to his side trips to Dubai, Qatar, and Egypt.

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Recipe of the Week
Sauce Tartare

1/4 cup capers, rinsed and dried, finely chopped
1/4 cup of cornichons, finely chopped
chives, parsley, tarragon for flavor
2 cups of mayonnaise
2 tsp. Dijon mustard
Worcestershire sauce as needed
1 tsp. lemon juice
salt and pepper as needed

Mix these ingredients together in a bowl with the mayonnaise and mustard and season as needed. Makes 2 1/2 cups

Bon Appetit
- Pierre

French Wines, The Travel Planners, BestFares.com, Travel Insurance,

noreply@blogger.com (Pierre Wolfe) — Wed, 16 Jul 2008 21:56:00 +0000

This Week on

Americas Dining and Travel Guide
Sunday, July 20, 2008
Live on Business Talk Radio Network
find a station --download previous shows

3 PM ET
Jacques Haeringer and David Jenkins "French Wines" The rising interest in the world's wine by an increasingly wider audience dictates that those who sip regularly wish to know more about what they are buying and tasting.

3:40 PM
Kevin and Sue Mc Carthy, The Travel Planners: Their fabulous culinary experience in Chicago.

4:00 PM EST
Tom Parsons of BestFares.com : Discussing how air Travel is more restricted then ever: reducing the weight of aircrafts, no food, no entertainment, charging for soft drinks, and making the cashing-in of frequent flyer miles more and more difficult.
4:40 PM
Dan McGinnity of Travel Guard Insurance . Missed connections, flight cancellations, and medical emergencies: Don`t Leave Home Without It!

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Recipe of the Week
Indonesian Chili Tomato Sauce

3 medium shallots, peeled and chopped
2 Tsp of dark soy sauce
2 Tsp water
1 Tsp lime juice
1 small hot red chili, sliced
1/2 tsp. sugar

Place all ingredients in the bowl of a food processor or in a blender and process until smooth. Can be stored in the refrigerator for 3 days.

Bon Appetit--

Pierre Wolfe

Sicily, Niagra Falls, Free Attractions, Egglands Best, BestFares.com

noreply@blogger.com (Pierre Wolfe) — Thu, 10 Jul 2008 20:12:00 +0000

This Week on

Americas Dining and Travel Guide
Sunday, July 13, 2008
Live on Business Talk Radio Network
find a station --download previous shows

3 PM ET
Giovanna Bellia La Marca, author of Language and Travel Guide to Sicily, with 2 Audio CDs of Scilian and Italian phrases. Sicily in an ideal choice for a beautiful and quiet Mediterranean getaway. Sicily remains culturally and geographically fresh territory for many visitors. The book contains 16 full color photo inserts that shows more that 30 celebrated attractions.

3:40 PM ET Ginger Strand, author of Inventing Niagara. Iconic symbol of both scenic majesty and man's ability to harness the power of nature, Niagara Falls is an indelible piece of the American landscape, both visually and psychically. Ginger Strand details this absorbing new history of the Falls.

4 PM ET
Ed Perkins, nationally syndicated newspaper travel writer, will tell us about 10 free attractions here in the states and in Europe.

4: 40 PM ET
Manette Richardson of Eggland's Best joins us with recipes and techniques.

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This week on
The World A La Carte
A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #59: Tom Parsons, founder of BestFares.com, describes his decades of experience in the travel industry, along with current and upcoming travel trends.

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Recipe of the Week
Charred Zucchini with Mint & Vinegar

Ingredients: 6 small zucchini ( courgettes); 2 Tsp. virgin olive oil; 4 cloves of garlic chopped fine; 2 Tsp. finely chopped mint; 3 Tsp. red wine vinegar; salt and fresh ground pepper.

Trim zucchini and slice in half lengthwise. Rub zucchini with olive oil and garlic. Grill or saute for a few minutes. Place zucchini into a shallow serving platter and splash with vinegar, salt, pepper and mint. Serve at room temperature

Bon Appetit-

Pierre

Tim Leffel's World's Cheapest Destinations, Maupintour Vacations, Roy Lowey Talking Travel, Jacques Haeringer

noreply@blogger.com (Pierre Wolfe) — Thu, 03 Jul 2008 18:06:00 +0000

This Week on
Americas Dining and Travel Guide

Sunday, July 6, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3 PM ET

Pierre and Jacques Haeringer on Alsace, cooking classes, summer dishes and of course wine. This poem says it all:

Know you the land where the vines and the vineyards
Mingle together with wavering hops
Know you a place where the elegant foie gras
is eaten along with peasant pork chops?
Where savoury kraut and tart of the onion
Is heaped on your plate with quiche of Lorraine
And you drink and you eat till your belly is bursting
And then in the evening you do it again?
--T.A. Layton

3:40 PM ET
Roy Lowey, Host of Talking Travel. Roy and I met last year in Jordan and rode a one-eyed horse and buggy together to Petra. Roy Lowey is a well-known, experienced veteran of the travel and tourism industry.

4:00 PM ET
Tim Leffel is author of The World's Cheapest Destinations, Make Your Travel Dollars Worth a Fortune, and co-author along with Rob Sangster of Traveler's Tool Kit: Mexico and Central America. Tim is editor of Perceptive Travel, an online narrative travel magazine with articles from book authors, and he also reviews travel gadgets, clothing, and bags at the Practical Travel Gear blog.

4:40 PM ET
Sherie Fenn with Maupintour Extraordinary Vacations. We will discuss customized private tours, a 5 day city stay, exotic villas and a lot more.

*************************************

This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #58: Pack up everything and move to New Zealand. Join Americans Mary and Phil Van Zale in discussing their couple years spent working on the South Island of New Zealand.

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Recipe of the Week

Eggland's Best Egg salad for a crowd
Serving Size: 1/3 cup, Preparation Time 0:30, Yield: 50 servings

3 dozen Eggland's Best eggs -- hard cooked, chopped
6 celery ribs -- chopped
3 large carrots -- chopped
3 red and green bell peppers -- finely chopped
1 bunch scallions -- finely chopped
3 cans ripe olives (2 ¼ ounces each) -- sliced and drained
2 cups light mayonnaise
1 cup plain low-fat yogurt
3/4 cup milk, 1% lowfat
1 tablespoon Dijon-style mustard
1 teaspoon salt
1 teaspoon pepper

In a large bowl, combine eggs, vegetables and olives. Whisk mayonnaise, yogurt, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Time saver- use EB Hard Cooked eggs. Serving Ideas : Picnic, holiday parties. Serve as a salad or make egg salad sandwiches using whole wheat bread.

Per Serving (excluding unknown items): 70 Calories; 4g Fat (49.2% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 134mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Until Next Time,

Pierre

White House Pastries, Richard's Bangs Adventures, Chinese Cooking, Extraordinary Vacations, Globus Travel

noreply@blogger.com (Pierre Wolfe) — Thu, 26 Jun 2008 00:02:00 +0000

This Week on
Americas Dining and Travel Guide
Sunday, June 29, 2008
Live on Business Talk Radio Network
find a station --download previous shows

3:00 PM EST
Richard Bangs, author of Adventures with a Purpose and Quest for KAITIAKITANGA. Richard Bangs has often been called the father of modern adventure travel, and the pioneer in travel that makes a difference-travel with a purpose. Running wild rivers such as the crocodile-infested Tekaze in Ethiopia, he lives for adrenaline, side stepping death around every bend. Richards makes a fascinating interview, not to be missed.

3:40 PM
Shawn Tubman, Chief Marketing Officer of Extraordinary Vacations Group. We will discuss Shawn's experience working on cruise ships, his favorite destinations, and answer what expectations might you have taking an escorted tour. With all the economic concerns, are cruises and tours still good values?

4:00 PM EST
Naomi Duguid, author of Beyond the Great Wall: Recipes and Travel in the Other China. Magnificent photos and unforgettable stories--when it comes to food and cooking, China is a remarkable place!

4:20 PM
Jacques Haeringer and Roland Mesnier former White House Pastry Chef for 25 years, author of Dessert University, All the Presidents Pastries, and his new book: Basic to Beautiful Cakes.

4:40 PM

Jennifer Halboth, Director of Marketing for Globus Family Brands, discussing river cruising and more. My wife Jean and I are cruising on Avalon Waterways "Tapestry," Sept. 27-Oct. 12th. This cruise is 16 days from Amsterdam to Basel, returning from Zurich, Switzerland. Please call your travel agent for details and join us!! I will lecture on the wines, foods and culture of the region.

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This week on
The World A La Carte
A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #57: An interview with Rob Sangster, author of the Traveler's Toolkit series, most recently featuring Mexico and Central America. This episode features his insights gathered from travels in over 100 countries on seven continents.

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Recipe of the Week

Silk Road Tomato-Bell Pepper Salad

1 medium-large bell pepper, yellow or orange

2 medium size ripe tomatoes

1/4 cup coriander

mint or dill

salt, fresh ground pepper

Remove seeds from pepper, cut lenghtwise and then into 1 inch chunks. Place tomatoes and peppers in a bowl, toss, add herbs, toss again, and add 2 tablespoons of yogurt, mix well.

Bon Appetit-
Pierre

Recipes from Colorado, New England Soup, Southern cooking, Recipes for Success

noreply@blogger.com (Pierre Wolfe) — Fri, 20 Jun 2008 01:47:00 +0000

This Week on

Americas Dining and Travel Guide

Sunday, June 22, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM EST
Linda and Steve Bauer are the authors of Recipes from Historic Colorado. Some of the best cuisine in Colorado can be enjoyed at diverse historic locals, including classic diners, dude ranches, old hotels and even former filling stations. Linda Bauer is a prolific cookbook author and has appeared on many national TV shows. Steve Bauer, is retired from the U.S. Army and has served as military aide to five presidents. Both are extremely well traveled.

3:40 PM EST

Marjorie Druker, author of New England Soup Factory Cookbook. ----inspired simply by a love and desire to feed customers the way they feed their family. Marjorie and her husband Paul Brophy have a passion for soup making, including chicken soup-- still the best medicine ??

4:00 PM EST

Jacques Haeringer and Paul Rosenberg will describe the Recipes for Success program . Jacques will mention the To Your Health program, Paul will introduce the Recipes for Success, and both will describe Panama City.

4:20 PM EST

Author Martha Hall Foose joins us with her new book Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook. The book passes down Southern classics and contemporary riffs on deep South staples.

Recipe of the Week
Shrimp Boats -- Pirogue Pistolles

1/2 cup butter

1/2 cup chili sauce

1/4 cup chopped onions

1/4 cup chopped celery

1/2 tsp. minced garlic

1 pound peeled and deveined shrimp

1/4 cup white wine

chopped parsley

2 green onions: white and green, finely chopped

6 crusty French rolls, split down center of the tops, toasted.

In a large skillet melt butter, add chili sauce, onions and celery. Cook till vegetables are tender, 3-5 minutes. Add the shrimp and wine, cook until shrimp turn slightly pink, about 4 minutes. Stir in parsley and green onions. Spoon over toasted rolls. This dish is similar to an Etouffee-smothered shrimp.

Bon Appetit-

Pierre

Fodor's USA Travel, Chocolate Epiphany, Singles Travel, The Salad Man, Waldorf Salad

noreply@blogger.com (Pierre Wolfe) — Thu, 12 Jun 2008 15:14:00 +0000

This Week on
Americas Dining and Travel Guide
Sunday, June 15, 2008
Live on Business Talk Radio Network
find a station --download previous shows

3:00 PM EST

Fodor's Essential USA, a brand -new guide to traversing the US--despite the high cost of fuel-- avoiding the hassles brought by Airline bankruptcies, checking luggage and more. My guest, editor Michael Nalepa, is an authority on best domestic travel destinations. Nalepa also picks best cities for foodies, history buffs, and top road trips along America's most iconic roads.

3:40 PM EST
Singles Travel Expert, Tammy Weiler, has more than 30 years of travel experience, and she truly understands the frustrations of traveling alone. She may also offer tips as to how to beat single supplements, and 10 ways to travel safely as a single traveler. Tammy is the founder of Singles Travel International.

4:00 PM EST
We sweeten things up by inviting Francois Payard with his new book: Chocolate Epiphany. Exceptional Cookies, Cakes and Confections for everyone. Francois Payard is a third generation French pastry chef and James Beard Award winner. Payard owns Payard Patisserie & Bistro in NewYork City, Las Vegas, Rio de Janeiro, Tokyo and Yokohama.

4:20 PM EST

Pierre invites you to join his wife Jean and himself on a river cruise on Avalon River Cruises from Amsterdam to Basel, on the Rhine and Moselle rivers.

4:40 PM EST
Wiley Mullins, the Salad Man, will inspire you with 150 simple recepies that you will love, including Fried Green Tomato Salad, Squash Salad with Salmon Teriyaki, and a lot more. His book is Salad Makes the Meal.

*************************************

This week on

The World A La Carte

A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #56: An interview with the Executive Chef of the Regatta ship of Oceania Cruise Lines http://www.oceaniacruises.com/.

*************************************

Recipe of the week:

Waldorf Salad

4 Apples, such as Granny Smith, Gala, or Empire, well washed

Juice of one lemon

1 cup chopped celery

1 cup toasted pecans

1/2 cup dried cranberries

1/2 plain yogurt

1Tsp honey

Here is the classic Waldorf Salad from the Hotel Waldorf-Astoria in New York City. Peel and core the apples and chop into small pieces. Place apples into mixing bowl, sprinkle with the lemon juice, add celery, pecans and cranberries, stir together with yogurt and honey. Taste, and serve on a lettuce cup.

Bon Appetit!
Pierre

Flavorful India, Grill Every Day, Travel Planners Radio Show, Ed Perkins, Corinne Trang

noreply@blogger.com (P.J! Parmar) — Wed, 04 Jun 2008 20:30:00 +0000

This Week on

Americas Dining and Travel Guide

Sunday, June 8, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM EST
Kevin and Sue McCarthy, hosts of their own Travel Planners Radio Show, are based in St. Louis MO. Kevin and Sue bring their travel experience to you in a fun and entertaining way, informative and based on personal experiences. Don`t miss this one!!

3:40 PM EST
Priti Chitnis Gress with Flavorful India. The featured cuisine is of Gujarat, a state in northwestern India, famous for its delicately flavored vegetarian dishes. From street food like bhel puri (a snack mix), to bhaja (vegetable fritters), to many local vegetable and spices. More than a hundred recipes adapted for the North American kitchen.

4:00 PM EST
Diane Morgan, author of Grill Every Day. With this new cookbook, author Diane Morgan offers families a quick, easy option for getting fresh, delicious dinners on the table. Diane Morgan is an award winning teacher, cookbook author and freelance food writer.

4:20 PM EST
Ed Perkins is a nationally syndicated travel writer for many of the most prestigious newspapers in the USA. How are we going to cope with the airline mess? Alternative forms of travel because of high cost of gas? Have you ever thought of buying your own airplane, or a scooter?

*************************************

This week on
The World A La Carte
A free travel and dining podcast
Download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #55: Corinne Trang , award winning food writer and cookbook author, is the Julia Child of Asian Cuisine. Born in France's Loire Valley of a French mother and a Cambodian father, Trang was raised in Paris, and currently lives in New York. Corinne has appeared on many National Radio and TV shows, and is our East Coast correspondent for "America's Dining and Travel Guide." Her book, Essentials of Asian Cuisine gives you her favorite recipes. This podcast features Pierre Wolfe and P.J. Parmar interviewing Corinne Trang on Americas Dining and Travel radio show.

*************************************

Recipe of the week:
Orange and Chipotle Chicken Breasts

1/4 cup of orange juice

3 Tsp. olive oil

1 Tsp. minced canned Chipotle

Chiles in Adobo sauce

2 large cloves of garlic, minced

fresh ground pepper, salt
6 boneless Skin-on Chicken Breasts halves

Combine all ingredients, stir and mix, and let chicken breasts marinate while the grill heats. Turn and sear for about 3-4 minutes until juices run clear. Total cooking time 8-10 minutes.

Bon Appetit!
Pierre

Argentina Wine, Ravioli, Brassfield Winery, Eggland's Best, Panama, Mahi-Mahi

noreply@blogger.com (Pierre Wolfe) — Thu, 29 May 2008 00:02:00 +0000

This Week on
Americas Dining and Travel Guide
Sunday, June 1, 2008
Live on Business Talk Radio Network
find a station --download previous shows

3:00 PM EST
Joining us Live from Argentina, Jacques Haeringer, tasting wines and hunting birds. If you ever had the chance to visit Argentina, you must have been delighted with the beautiful city of Buenos Aires--reminiscent of the European Style--the fantastic landscape of Patagonia, the Pampas and the majestic Andes. Among those attractions we find wines, and to the great surprise of many, Argentinean wines are making a move! They are comparable in some instances to the famous Argentinean beef. These wines are a great value.

3:40 EST
Laura Schenone, author of The Lost Ravioli Recipes of Hoboken. On her quest for the Holy Grail of ravioli recipes, Laura is an ardent traveler. In this book she serves the reader a memorable feast of ravioli. Laura is also the author of many other cookbooks, and writes about food and other topics for major newspapers.

4:00 PM
Kevin Robinson, acclaimed winemaker for Brassfield Estate Winery. Brassfield Estates offers an amazing array of award winning wines, including Italian Pinot Grigio, California Zinfandel, Gewurtztraminer (my favorite), Syrah, Zinfandel, Cabernet Sauvignon and Pinot Noir. This high valley appelation in California is a unique find for wine lovers.

4:40 PM
Manette Richardson, with EggLand's Best--rated America's Best Tasting Egg-- joining us with recipes and more. Be sure to check out the Eggland's best recipes featured at www.pierrewolfe.com/egglandsbest.htm.

This week on

The World A La Carte
A free travel and dining podcast: download, stream, or subscribe from the iTunes store or at Talkshoe.com

Episode #54: Three Years in Panama, with Meegan March. Join Meegan as she describes her three years living and working with Peace Corps in the fascinating country of Panama

Recipe of the Week

Rosemary Skewered Mahi-Mahi

1 1/2 pound of Mahi-Mahi
1 pint grape tomatoes

2 zucchini, cut into 1 inch rounds
2 tsp. olive oil

salt
freshly ground pepper

4 fresh rosemary sprigs

Place mahi, tomatoes and zucchini into a large bowl. Toss with oil, salt and pepper. Spear fish, tomatoes, and zucchini onto wooden skewers alternating each item. Stick rosemary sprig into side of fish. Grill for three to four minutes. Bon Appetit.

See you Sunday on the radio,
So long,
Pierre

Diabetic Cooking, Mexico and Central America, Jacques Haeringer, Maison Louis Latour

noreply@blogger.com (Pierre Wolfe) — Tue, 20 May 2008 03:44:00 +0000

This Week on

Americas Dining and Travel Guide

Sunday, May 25

Live on Business Talk Radio Network

find a station --download previous shows

First of, let me wish you a fun filled Memorial Day weekend, and give thanks to those who serve our nation and to our fallen soldiers.

3:00 PM EST
Once again, meet my associate host Jacques Haeringer, Chef de Cuisine at the legendary L'Auberge Chez Francois in Great Falls, Virginia. Jacques is one of America's most respected and innovative culinary personalities. Continuing in his father's footsteps, Jacques specializes in reinterpreting Alsatian and French cuisine for American palates. Joining Jacques is Mr. Ducker, representing the world famous wines of Maison Louis Latour from Burgundy, France. Maison Louis Latour is the producer of some some of the finest Burgundian wines. The Latour family themselves have been viticulteurs since the 17th century.

3:40 PM EST
Robyn Webb, Author of You Can Eat That. Robyn Webb is an award winning nutritionist and is nationally recognized in diabetes management, plus is the author of 11 cookbooks for diabetics.

4:00 PM EST
Rob Sangster and Tim Leffel, authors of Traveler's Tool Kit: Mexico and Central America. This book contains valuable information on the aforementioned areas and is essential to enjoyable travel. Rob Sangster is a remarkable individual, who after many successful undertakings, came to the conclusion that living fully is infinitely more important to him than earning the last dollar. I had the great pleasure of meeting Rob personally, broadcasting America's Dining and Travel Guide while laying on his bed in Nova Scotia. Don't get the wrong idea--it was the only place where two phones were available to us. Joining Rob Sangster is co-author Tim Leffel, who lives in Nashville, Tennessee, and is author of two books: The World`s Cheapest Destinations, and Make Your Dollars Worth a Fortune. You cannot afford to miss Sunday's broadcasts...

The World A La Carte

A free travel and dining podcast

Last week's podcast on The World A La Carte featured an interview with the Captain of the Regatta Cruise Ship, live in the Mediterranean Sea. The Regatta is part of Oceania Lines.

Recipe of the Week
Gazpacho- Spanish Soup

3 medium size tomatoes, halved, seeded, diced
1 cup cucumber, peeled, seeded, diced
1/2 red bell pepper and 1/2 green bell pepper, seeded, diced
1 small red onion, peeled, diced
1 large garlic clove
1 slice of bread
2 1/2 cups of tomato juice
1/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar

salt and pepper to taste

Summer is almost here; this a great, cold Spanish soup. Directions: Tear bread into small pieces, place all veggies in food processor and process till smooth, add all remaining ingredients, process again till smooth and chill.

Bon Appetit and so long

-Pierre

Hungry for Paris, Avalon Waterways, Capitol Hill B&B, Great American Roadtrip

noreply@blogger.com (Pierre Wolfe) — Wed, 14 May 2008 02:07:00 +0000

As I mentioned, my wife Jean and I had a very enjoyable cruise on the Regatta, Oceania Cruise, from Venice to Barcelona for 14 days. Venice was totally overcrowded, including St. Marks Square and Dog's Palace. We also watched glass making on the Islands of Murano and Burano. Of course we snuck in a Bellini at Harry's Bar, where we said hello to Harry himself, who remembered us. In Dubrovnik, Croatia, we strolled the main street known as Stradun, and walked the walls. On the Greek Island of Corfu we enjoyed the most spectacular views, as we did on the Island of Capri and all along the Amalfi coast. The Vatican had out-of-control crowds, and so did Rome, due to the May Day Holiday. We learned about Napoleon on the Island of Elba, loved charming St. Paul de Vence, and envied the yachts in Monaco. To visit my favorite restaurant in Les Baux, L'Ousto de Beaumaniere, we took an empty motor coach, having bribed the drivers with a $550 lunch for four! Now we are planning our next cruise: 16 days on the Rhine and Moselle Rivers on Avalon River Cruises, most likely in September. Come along!!

This Week on
Americas Dining and Travel Guide
Sunday, May 18
Live on Business Talk Radio Network
find a station --download previous shows

3:00 PM EST

Carl Schmidt II, speaking about his magnificent Capitol Hill Mansion Bed and Breakfast in Denver, Colorado, plus others around the world.

3:40 PM EST

Live from Paris, France: Alexander Lobrano, author of Hungry for Paris, which describes 102 Best Restaurants in that beautiful city. Part memoir and part insider guide, this is a new book from Gourmet Magazin's European correspondent.
4:00 PM EST

Joshua Keeler of The Great American Road Trip, a fantastic achievement involving driving to all 48 states in the continental U.S. in just over four days, a record time!

4:40 PM EST

Patrick Clark, President of Avalon Waterways, on which we will experience our Rhine and Moselle River Cruise. This will be 16 days of great wine tastings, food and sights--not to be forgotten. If you would like to know more about this cruise please e-mail me at pierrre@pierrewolfe.com.

Recipe of the Week

Honoring our new sponsor Egglands Best
Pierre's Favorite Deviled Eggs

6 hard boiled eggs

4 tablespoons of fine mayonnaise

2 teaspoons of dijon mustard

finely chopped parsley

a dash of paprika

Peel eggs and slice in half lengthwise. Scoop out yolks and mash them with mayonnaise, mustard and parsley; add salt if needed. Beat with fork until mixture is smooth and fluffy. Place egg whites on a plate and spoon yolk mixture into egg whites. Sprinkle with paprika.

So long, and thanks for signing on,

Pierre

Dana Jacobi's Essential Best Foods, Corrine Trang's Asian Cuisine, P.J. Parmar

noreply@blogger.com (Pierre Wolfe) — Wed, 07 May 2008 18:35:00 +0000

This Week on

Americas Dining and Travel Guide

Sunday, May 4

Live on Business Talk Radio Network

find a station --download previous shows

My wife Jean and I had a very enjoyable cruise on Oceana's Regatta, sailing from Venice to Barcelona. The port selections were fabulous, my cooking demos and lectures were very well received, the broadcasts were flawless, and fellow passengers were very pleasant...all in all a great cruise!!

3 PM EST
Dana Jacobi, author of The Essential Best Foods Cookbook; a delightful book with full color photos. Delectable smart food that is rich in micronutrients, essential protein, fiber, the right carbohydrates and more. Dana Jacobi has authored six cookbooks, and her work has earned her the Gourmand World Cookbook Award. Her motto: "Make every dish delicious, or it won't be eaten."

3:30 PM EST
Cohost PJ Parmar will be joining me to discuss our recent travels--including my cruise in the Mediterranean and his domestic adventures. P.J. is the author of 101 Countries: Discovering the World Through Fast Travel. His website contains pictures from his travels, and his blog features tales from his recent jaunt across Central Asia.

4:00 PM EST
Corrine Trang, Award winning food writer and cookbook author, is the Julia Child of Asian Cuisine. Born in France's Loire Valley of a French mother and a Cambodian father, Trang was raised in Paris, and currently lives in New York. Corinne has appeared on many National Radio and TV shows, and is our East Coast correspondent for "Americ's Dining and Travel Guide." Her book, Essentials of Asian Cuisine gives you her favorite recipes.

4:30 PM EST
PJ Parmar and I will continue our discussion of our distinctly different styles of travel.

Recipe of the Week

Almond Crepes a la Quorum

8 store-bought french pancakes

1.5 cups store-bought Melba sauce

1/2 cup of peeled almonds, lightly browned

1 jigger almond liqueur

1/2 jigger brandy

Pour the Melba sauce in a shallow pan, and mix in the almonds, almond liqueur, and brandy. Roll pancakes one at a time and place in the pan. Serve two per person, flaming with high-alcohol rum as an option. Serves 4.

Yours Truly,
From the Wolfe Den,
Pierre Wolfe

Live from the Mediterranean, plus Maison Louis Latour and Food Historian Francine Segan

noreply@blogger.com (Pierre Wolfe) — Wed, 30 Apr 2008 17:58:00 +0000

This Week on
Americas Dining and Travel Guide
Sunday, May 4
live on Business Talk Radio Network
find a station --download previous shows

3 PM EST
A live hour-long broadcast from the Regatta cruise ship in the Mediterranean, featuring many interesting officers of the ship as guests. We have been enjoying the very pleasant passengers and crew, and delicious food and wine both on and off the ship. You may call and participate by dialing 1-866-606-8255.

Our topics this hour may include our recent visit to Venice or Corfu. No visit to Venice would be complete without a romantic evening gondola ride under the stars. Listen to the passionate voices of the musicians as you glide through this beautiful city. Highlights include a Bellini and lunch at Harry`s Bar, a visit to the most famous St. Mark`s square, and strolling over and under the many bridges.

This will be our first visit to the Greek island of Corfu, the playground fop Europe's aristocracy. A visit to Corfu Town includes touring its Parisian arcades, Italian architecture and English cricket square. Perhaps the most picturesque part of the island is the northwest coast and the Monastary of Paleokastritsa.

4 PM EST
Visiting us from Beaune, France is Monsieur Louis Frabrizi Latour, of the world famous Burgundy Winery Maison Louis Latour. The Latour family have been viticulteurs since the 17th century. Their highly respected white and red wines are readily available in the U.S.

4:30 PM EST
Francine Segan, from New York City, a noted culinary historian and food writer who has appeared on many national TV and radio shows. Her books include The Philosopher's Kitchen, Shakespeare's Kitchen, and The Opera Lover's Cookbook. Francine recently returned from Italy, where she researched Italian chocolates and visited chocolate factories.

Recipe of the Week

Leftover Roast Beef with Burgundy

1 can of onion soup
1 can mushrooms (stems and pieces)
1/2 each red, green and yellow pepper

some leftover Maison Louis Latour Burgundy
a small amount of heavy cream

Dice or cut leftover beef into strips. Saute peppers lightly in butter, add mushrooms and onion soup, add cream and simmer briefly, add wine, beef and peppers. Adjust taste, and Voila! Bon Appetit.

From the Wolfe Den,
Pierre Wolfe

Live from the Mediterranian, Luke Mangan, Ed Perkins

noreply@blogger.com (P.J! Parmar) — Thu, 24 Apr 2008 18:00:00 +0000

This Week on

Americas Dining and Travel Guide

Sunday, April 20

live on Business Talk Radio Network

find a station --download previous shows

My bags are packed and my wife Jean is still pondering what to take on this 14 day trip on the Regatta liner of Oceania Cruises. This trip will start in Venice, and include visits to Dubrovnik (Croatia), the island of Corfu (Greece), through the straits of Messina, Sorrento (on the isle of Capri, Italy), Amalfi to Positano (Italy), Rome, the Island of Elba (Italy, where Napoleon escaped from), Florence, Portofino (Italy), Monte Carlo (Monaco), Provence (France), Palma De Mallorca (Spain), and on to our final port, Barcelona. The Regatta is sold out, which is no wonder with such an interesting itinerary. I will post pictures after our return.

3pm EST
I will be broadcasting live from the ship. My guests will be officers of the ship and of course the Executive Chef.

4pm EST
Luke Mangan, one of Australia's best known and most talented chefs. Luke specializes in Asian cuisine. I have had the great pleasure to dine with Luke at his Sidney Restaurant, Salt, and watch his television series Appetizing Adventures on Dish Network. We will talk about his best selling cookbook, Luke Mangan Classics.

Ed Perkins, syndicated travel writer will share interesting tidbits of travel news to round out the second hour of the show.

Recipe of the Week

Smoked Salmon & Jerusalem Artichoke Salad

For the salad, mix:

6 oz Jerusalem Artichokes, grated (look for Sun chokes in your market)
1/2 bunch watercress

6 oz. smoked Salmon

For the dressing, whisk together:

2 tsp. red wine or sherry vinegar
4 tsp extra virgin olive oil
a squeeze of lemon juice

sea salt

freshly ground pepper

Bon Appetit!

From the Wolfe Den,

Pierre Wolfe

Capitol Hill Mansion, Jacques Haeringer, Blue Eggs and Yellow Tomatoes, The House of Mondavi

noreply@blogger.com (Pierre Wolfe) — Thu, 17 Apr 2008 14:47:00 +0000

This Week's Guests on
Americas Dining and Travel Guide
Sunday, April 20
live on Business Talk Radio Network
find a station --download previous shows

3pm EST

Today we will discover a gem of a Bed and Breakfast in my home town, Denver, Colorado. B&Bs have been very popular with the traveling public in Europe for years. It was in England, Scotland and Ireland that the term "bed and breakfast" first came into use. But you might not find this term use in other countries. Instead, they are called paradors, pensions, gasthaus and many other terms. Today, some Bed and Breakfasts offer amenities not unlike those found at the most upscale hotels around the world. The hospitality in private homes, mansions, and castles--with many well appointed rooms--gives the traveler the opportunity of sharing their stay with a family of innkeepers who provides services and information, as well as activities beyond the breakfast. I found such a jewel in Denver, The Capitol Hill Mansion, one of Denver's premier urban inns since 1904. Carl Schmidt II of the Capitol HIll Mansion will join me in the Wolfe Den.

3:40 PM EST
Chef Jacques Haeringer of the award winning 4 Dimond AAA L`Auberge Chez Francois, will be discussing his cookbook, Two for Tonight.
4 PM EST
Jeanne Kelly, author of Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden. Inside this magnificently stylish cookbook, with stunning food photography, Jeanne Kelly shares more than 150 recipes about local and seasonal foods, incorporating exotic flavors, the simple joy of growing your own produce. And a lot more. Jeanne Kelly attended the prestigious La Varenne Ecole de Cuisine in Paris.

4:40 PM EST
Julia Flynn Siler, author of The House of Mondavi: The Rise and Fall of an American Wine Dynasty. I had the pleasure of getting acquainted with Robert Modavi, age 95, a founder of America`s Wine History.

Recipe of the Week
From the Capitol Hill Mansion, Denver, Colorado

Smoked Jalapeno Cheddar Egg Souffle

8-10 slices of jalapeno cheddar bread, cubed
8-9 Colorado grown green onions chopped (minced scallions)
12 ounces or 1 1/2 cup grated cheddar cheese or smoked jalapeno Edam
12 large Eggs
2- 1/4 cup milk or half and half
1 tsp. onion salt or powdered
Chopped fresh Cilantro
2 jalapeno's chopped
Smoked Spanish Sweet Paprika
1 tsp salt

Preheat oven to 420 degrees. Spray 8-10 ounce casserole dishes with cooking spray. Divide bread cubes scallions, jalapenos, cheddar cheese among ramekins. Add onion salt. Mix eggs, milk, salt, pepper cilantro, pour into ramekins (small dishes). Sprinkle with Paprika, and jalapeno jack cheese. Bake in oven for about 15-20 minutes until puffed and golden brown. Center should be set.

Feel free to make suggestions and comments for this newsletter, and please encourage friends to sign up for delivery at Pierrewolfe.com.

Till we meet again, best to you all,
From the Wolfe Den,
Pierre Wolfe

Passover by Design, Alsace, and more

noreply@blogger.com (Pierre Wolfe) — Sun, 06 Apr 2008 18:49:00 +0000

This Week's Guests on
Americas Dining and Travel Guide
Sunday, April 13
live on Business Talk Radio Network
find a station --download previous shows

3pm EST

Susie Fishbein, author of Passover by Design. As some of you may know, Passover begins April 19th after sundown, attending the synagogue, then getting ready for the Seder. Passover, the spring holiday of freedom and renewal, commemorates the exodus of the Jews from Egypt, and their release from bondage.

If you are gentile and invited to Seder evening, accept with pleasure, and you will enjoy. The Seder Plate holds all traditional symbols of Passover, including karpas (a bit of parsley greens), z`roa (roasted lamb shank), charoset (a mixture of chopped apples and nuts), maror (bitter herbs), beitzah (hard boiled egg), and matzo (only unleavened bread is eaten by orthodox Jews during Passover).

3:40 PM EST
A little about Alsace, a narrow sliver of land bordered on the west by the Vosges mountains and the east by the Rhine. In the capital of Alsace is a statue that explains everything about this region in northeastern France. The statue is a kind of pieta, a mother holding two dead sons, one in a WWII French uniform the other a German. My favorite Alsatian white wines are Gewuertztraminer, Pinot Gris, Riesling and Tokay.

4:00 PM EST
Associate host Jacques Haeringer, of Alsatian decent, is Chef de Cuisine of L`Auberge Chez Francois in Great Falls, VA. We will be discussing farm fresh products used in his recipes.

Helge Klausen of Caviart seaweed-based artificial caviar, a unique and versatile product. Get a sample by calling the show.

The World A La Carte
A free travel and dining podcast

Last week's podcast on The World A La Carte featured an interview with Dean Karayanis, author of Regional Greek Cooking. This new cookbook contains authentic recipes from the breadth of the Greek mainland and islands. All episodes of The World A La Carte are available free for download on Talkshoe, iTunes, or other podcast directories. Please leave a comment for us on iTunes if you enjoy the program!

Recipe of the Week

Alsatian Tapenade

1 cup of Kalamata Olives, coarsely chopped
1 Tsp rinsed, drained, chopped capers
1 tsp lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional, but I like it!!)

fresh cracked pepper
Mix all ingredients; keeps for 2 weeks

Coming up: On April 25, my wife Jean and I are joining the Regatta Cruise ship of Oceania in Venice for a 14 day voyage to Barcelona. I will be broadcasting live from the ship on Sundays April 27 th and May 4th; more on this in next week's newsletter.

Again, please email pierre@pierrewolfe.com with suggestions for this blog, and thank you for encouraging others to sign up for delivery at Pierrewolfe.com.

Best to you all and thanks for subscribing,
Pierre Wolfe

Pierre Wolfe's Travel and Dining Newsletter

noreply@blogger.com (Pierre Wolfe) — Wed, 02 Apr 2008 15:13:00 +0000

Welcome to the premier edition of my weekly travel and dining newsletter. This blog will introduce you to the guests on my upcoming shows, including my nationally syndicated radio broadcast Americas Dining and Travel Guide, and my podcast The World A La Carte. On these shows you can expect topics of travel, food and wine, with nationally renowned authors, writers, restaurateurs, and wine experts. Cohosting with me are P.J. Parmar, author of 101 Countries, as well as Jacques Haeringer. Jacques is Chef de Cuisine of the legendary L`Auberge Chez Francois in Great Falls VA, the author of two cookbooks, a radio and television personality, and a teacher of gourmet cooking classes. For more information on where to find the shows, or for background information on myself or my associates, please see my website, Pierrewolfe.com.

This Week's Guests on

Americas Dining and Travel Guide

Sunday, April 6

live on Business Talk Radio Network

find a station --download previous shows

3pm EST
Frank del Rio, Chairman of Oceania and Regent (Radisson) cruise lines. What is fascinating is that the three ships of Oceania--Regatta, Insignia and Nautica--were previously part of the R series of Renaissance Cruise Line, which went bankrupt. How then would the former CEO of Renaissance, Mr. Frank del Rio, become Chairman of the highly successful Cruise Lines Oceania and Regent (also known as Radisson Cruises)?? By working with Joe Watters, former president of Crystal Cruises, they carved out a niche in high demand, namely medium size ships with exotic destinations and outstanding cuisine by consulting Chef Jacques Pepin.

Bill Kurtis, author of The Prairie Table Cookbook (with Michelle M. Martin) will help us take a look at food and life on the American western frontier. This book has lush color photography and great recipes.

4pm EST

Taking a break from travel, Scott Henke of Onsite Denver will help us with our computer problems.

Patrick Clark, managing director of Avalon Waterways, makes artful travel out of river cruising. I will be traveling with Avalon from Amsterdam to Basel, Moselle and Rhine later this year, and I have already enjoyed a cruise with Avalon from Prague to Budapest. Avalon also sails on the Nile and Yangtze rivers.

The World A La Carte

A free travel and dining podcast

We are up to almost 50 episodes on The World A La Carte, where we have featured destinations ranging from Antarctica to Bhutan, as well as renowned culinary experts. All episodes are available free for download on Talkshoe, iTunes, or other podcast directories. The most recent episode featured Carol Mueller of Travel Guard Insurance discussing how to protect yourself while away from home. Please leave a comment for us on iTunes if you enjoy the program!

Recipe of the Week

Garlic Bread

Each week in this newsletter I hope to feature a new recipe, and I would like to start with my famous Garlic Bread: One French Baguette cut lengthwise, then into 2 inch pieces. Previously prepared garlic olive oil : smash peeled garlic cloves by hand, place into oil and let seep over night. Place 1 cup of classic breadcrumbs into a soup plate, mix in a 1/2 cup parmesan cheese, add a table spoon of chopped fresh parsley. Moisten cut side of bread ever so lightly with garlic oil, then into the breadcrumb mixture, toast till golden brown, and go to heaven ----

Feel free to make suggestions and comments for this newsletter, and please encourage friends to sign up for delivery at Pierrewolfe.com.

Till we meet again, best to you all,
From the Wolfe Den,
Pierre Wolfe

test blog

noreply@blogger.com (Pierre Wolfe) — Sat, 29 Mar 2008 17:25:00 +0000

Test Blog #1!

OMG, Sweet deal for Yahoo! users/friends: Get A Month of Blockbuster Total Access, No Cost. W00t