What's Cookin' Today on CRN

02/01 Larry Lipson, Flemings Steak House, Celebrity Chef Richard Blais

webmaster@crntalk.net — Wed, 01 Feb 2012 01:00:00 PST

02/01 What's Cookin' Today

Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds

01/31Naples Winter Wine Festival, "FRESH & EASY KOSHER COOKING"

webmaster@crntalk.net — Mon, 30 Jan 2012 10:39:00 PST

01/ 31 What's Cookin' Today

BOB & JOAN CLIFFORD ARE 2012 CHAIRS FOR "THE NAPLES WINTER WINE FESTIVAL"

Naples Winter Wine Festival, a top wine and food charity event, has secured an extravagant lineup of cruise and yacht trips to be offered at its 12th annual auction on Jan. 28, in Naples, Fla. Festival patrons will have the chance to bid on exclusive excursions through Central America, Croatia, Northern Europe and Burgundy, by sailboat, yacht or cruise. All of the auction's proceeds benefit Naples Children & Education Foundation's mission of supporting charitable programs that improve the physical, emotional and educational lives of underprivileged and at-risk children in Collier County. "Every year people are drawn to Naples Winter Wine Festival for the opportunity to support an important cause, enjoy world-class wine and food, and bid on unique lots and experiences," said Joan Clifford, NCEF trustee and co-chair of the festival with her husband, Bob. "The yacht and cruise lots tend to generate enthusiastic bidding, with couples getting together ahead of the festival to plan their bidding strategies. And best of all, the money raised will have a direct impact on the quality of life for children in need."

GUEST #3 8:30 AM - Rebecca/Peter Work - OWNERS Ampelos Cellars and Vineyard

Distributes Kurt Russell wine. The Ampelos phlosophy "We believe in taking care of and respecting the environment and our vineyard needs to be in balance, therefore we are one of the first vineyards to be certified sustainability in practice, organic and bio dynamic, a milestone we are particularly proud of. One of the best things about being winemakers is our opportunity to meet and share our love for wine with others." We are driven by a deep love and passion for the art of viticulture. We are truly a small boutique winery producing about 3500 cases a year. Our focus is viognier, rosé of syrah, pinot noir, syrah and grenache. Ampelos is a Greek word meaning “vine Ampelos has been a family endeavor from the start. Initially “corporate folks”, we loved getting away to the Sta. Rita Hills on the weekends and dreamt of one day planting our own vineyard and making wines. A cancelled meeting in New York on the morning of September 11, 2001 helped us to realize that someday was today! We purchased 82 acres in 1999 not knowing that one day it would be part of the Sta. Rita Hills appellation. Our son, Don, came out to help get the vineyard underway and soon our dreams became reality. The first 15 acres were planted in 2001 and in 2005 we expanded with another 10 acres so today we have a total of 25 acres planted.

LEAH SCHAPIRA - "FRESH & EASY KOSHER COOKING" Fresh-Easy-Kosher

A recipe doesn't have to be complicated to be delicious, nor exclusive to certain kitchens. Such is the mantra of Leah Schapira, co-founder of the popular culinary website, www.CookKosher.com, and author of the new book, Fresh & Easy Kosher Cooking: Ordinary Ingredients, Extraordinary Meals (Artscroll; November 2011). Inspiring everyone from traditional kosher cooks to everyday working women and moms, Leah shows how to use simple, fresh ingredients to create time-sensitive, tasty meals for all to enjoy. A busy wife and mother, Leah extends her recipes to a wide audience of people who don’t have much time to cook. She includes useful tips, minimal ingredients, and easy-to-follow steps. The book is organized into delicious chapters with sections containing time-saving tips such as menus, freezer-friendly meals and an index of food pairings for weeknight recipes. Her seasonal menus encourage home cooks to take advantage of market-fresh, simple ingredients for even easier recipe planning. “Food preparation shouldn’t be a point of tension,” Leah says. “This cookbook is all about easy, uncomplicated recipes for every day or for any occasion. I like to use ingredients from my pantry, adding new twists and improving on techniques.” Leah’s collection of culinary favorites transcends all food-lovers’ kitchens, non-Jewish and non-kosher alike. While certainly easing the challenges of strict kosher cooking, Leah’s recipes also provide options for even the pickiest of eaters. “You certainly don’t have to keep kosher to benefit from Fresh & Easy Kosher Cooking,” she says. “But if you do happen to be a kosher cook, you’ll find a great deal of help — even relief — from all of the resources I provide in the book.” Recipes are divided into chapters covering Soups, Salads, Dips & Sauces, Sides, Brunch & Lunch, Main Dishes, Traditional, and, of course, Desserts. There is something for everyone in Fresh & Easy Kosher Cooking.

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01/30 Neil Patrick Harris,Chef Fabio, Herb Mesa

webmaster@crntalk.net — Fri, 27 Jan 2012 15:59:00 PST

01/30What's Cookin' Today

Herb Mesa, Celebrity Chef, Finalist on Food Network’s The Next Food Network Star And Fitness Expert Speaks With Us About Plans For National Heart Health Month

Herb Mesa is a restaurant-trained chef, and a self-taught healthy cuisine chef, as well as a certified personal trainer and fitness guru. As a first generation American of Cuban and Puerto Rican parents living in Elizabeth, New Jersey, Herb grew up on the flavors of the Caribbean. But with these richly intense flavors also came saturated fat, calorie-rich food in large portions. Starting his career in the restaurant industry as a dishwasher, Herb worked his way up to chef and, later, executive positions such as Director of Catering and Assistant General Manager at luxury hotels. Managing multi-million dollar budgets, menu planning and numerous staff, Herb excelled in every aspect of the culinary and hospitality industry, Herb eventually became a certified personal trainer and nutrition & wellness consultant and worked at a local family gym. He conquered food without sacrificing the flavors he loved by beginning a business for himself in 2003 called The Energy Chef, with which he taught individual clients, corporate groups and gym members how to make satisfying, nutritious dishes and incorporate exercise into their lives. Now works as a personal chef, restaurant consultant and personal trainer in Atlanta, specializing in preparing innovative and creative meals using distinctive culinary ideas for health-conscious individuals and families; dinner parties and events for celebrity and high-profile clients, and one-on-one fitness and lifestyle coaching.

Most recently, Herb was featured as a finalist on the Food Network's premier reality cooking competition, The Next Food Network Star, where his excitement, enthusiasm and motivation for a healthy lifestyle. According to the American Heart Association, 79 million Americans suffer from vessel and heart diseases. To combat heart disease, Celebrity Chef Herb Mesa is partnering with WomenHeart: The National Coalition for Women with Heart Disease, encouraging Americans to “Set a Healthier Table.” The program asks Americans to pledge to set a healthier table as a simple way to manage their families’ cholesterol and protect overall heart health. For every pledge made at SetAHealthierTable.com, $$1 will be donated to WomenHeart. One of Herb Mesa’s tips for lowering cholesterol is to choose foods containing plant sterols and incorporate them in every meal of the day. Plant sterols are found in certain cooking oils, fruits, vegetables and legumes and help with managing cholesterol levels and improving overall heart health.

CHEF FABIO VIVIANI JOINS US TO TALK ABOUT CALIFORNIA RESTAURANT MONTH

Italian chef Fabio Viviani was born on October 10, 1978 in Florence. After the need to help out the family and get a job presented itself at the young age of 12 Fabio applied to work in a bakery where first he was told he was too young and then later invited to work nights so that no one would know. In 1992 at age 14 Fabio began working at the very busy Il Pallaio, a casual Trattoria in Firenze, Italy with stellar, Italian comfort food and a 120 seat cover. An average night in the restaurant proved to be total mayhem as 700 to 800 guests came through each night. Fabio thrived in this high pressure environment and managed to become sous chef by age 16. Between training in Italian and Mediterranean cuisine at IPSSAR Saffi, working with culinary luminaries such as Simone Mugnaini, Alessandro Panzani and Saverio Carmagini, and managing and/or owning serveral restaurants and nightclubs in Italy Fabio found himself a young, well-respected business man in Italy but he was ready for a change. Fabio moved to Ventura County, California at the age of 27 and now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura Country and Osteria Firenze, a popular Los Angeles Italian eatery. Aside from working in his restaurants Fabio has many projects that he is passionate about– when he’s not busy promoting healthy eating for children, he is also an endorser of Italian mineral water producer San Pellegrino, Bialetti Cookwear, Bertolli Olive Oil, and Santa Margarita Winery. Fabio Viviani has published two successful cookbooks including the Cafe Firenze Cookbook and an e-book Did I Really Make Breakfast which made it onto multiple Amazon bestseller lists within weeks of release. Fabio is perhaps best known in America for appearing on season 5 of Bravo’s reality series Top Chef and earning a place among the final four contestants. Before he was eliminated from the competition, he was named Fan Favorite. Fabio returned to Bravo in 2010 to compete in their Top Chef All Stars edition.

Neil Patrick Harris is an American actor, singer, director, and magician... Seriously That's All That Needs to Be Said

Prominent roles of his career include the title role in Doogie Howser, M.D., the womanizing Barney Stinson in How I Met Your Mother, a fictionalized version of himself in the Harold & Kumar series, and the title role in Joss Whedon's musical web series Dr. Horrible's Sing-Along Blog. He hosted the 63rd Tony Awards on June 7, 2009 and the 61st Primetime Emmy Awards on September 20, 2009. On March 7, 2010, he made a surprise appearance at the 82nd Academy Awards, delivering the opening musical number. On August 21, 2010, he won two Emmy Awards at the Creative Arts Emmy Awards ceremony. On December 11, 2010, Harris hosted Spike's Video Game Awards, before hosting the 65th Tony Awards on June 12, 2011.

He was named as one of TIME magazine's 100 most influential people in 2010. In September 2011, Harris was awarded a star on the Hollywood Walk of Fame.
•On Monday, January, 30th, Neil Patrick Harris will be working with M&M’s to reveal the first public image of M&M’s Ms. Brown •The SWEET reveal will take place at noon PT in The Grove •Another sweet reveal will be hosted concurrently at M&M’S World in New York City •Fans can also follow the events live on Facebook at www.facebook.com/mms. •Since January 24th, Ms. Brown has been hidden behind an oversized 20-foot package of M&M’S Milk Chocolate Candies in both LA and NYC •Ms. Brown will officially be introduced to the world during the first quarter of Super Bowl XLVI. About Ms. Brown •Ms. Brown has spent seven decades working behind the scenes as Chief Chocolate Officer to help make M&M’S the #1 chocolate brand in the world. •As fans seek to learn more about the companies behind the brands, Ms. Brown has chosen this moment in time to step outside of her executive office to remind the world that M&M’S is not your average milk chocolate.

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01/27 Hurley Restaurant, Honig Vineyards, Steve Evans Movie Guy

webmaster@crntalk.net — Fri, 27 Jan 2012 01:00:00 PST

01/27 What's Cookin' Today

BOB HURLEY, EXECUTIVE CHEF & OWNER OF HURLEY'S RESTAURANT TALKS TO US ABOUT THEIR NEWEST EXPANSION TO THE 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.

Stephanie Honig With Public Relations Of Honig Vineyard and Winery Talks To Us About A SPECIAL Charity Event On Feb4

Honig Vineyard & Winery is a small, family owned and operated winery located in Rutherford, the heart of the Napa Valley. We have been making wine since 1980 and focus exclusively on hand-crafted Sauvignon Blanc and Cabernet Sauvignon. Our family is dedicated to preserving the integrity of the Napa Valley, through quality wines, sustainable farming practices and community involvement. Stephanie Honig was born in Havertown, Pennsylvania. When she was six years old, she moved with her family to Buenos Aires, Argentina.

After graduating from high-school, Stephanie moved to Florida in 1994, where she attended Florida International University, graduating in 1997 with a Bachelor’s degree in Hospitality Management and a raging passion for wine. Stephanie moved to Philadelphia and worked as a Sales Manager for Marriott Corporation, and in 2000, moved to New York to pursue a career in the wine industry. She worked as a Sales Manager for Clicquot, Inc., and then at Rudd Winery as the Eastern Regional Sales Manger. In 2005, she earned the WSET (Wine & Spirit Education Trust) Higher Certificate and the WSET Diploma. She left Rudd Winery in 2006 to import her own wine brand from Argentina, while also teaching wine classes at the French Culinary Institute in New York and at Florida International University. In 2006, she moved to the Napa Valley and married Michael Honig. Stephanie works for the family winery teaching wine classes, developing international and national sales, and partnering with Michael in public relations. Stephanie also sits on the board for the American Cancer Society, coordinating a program for Spanish speakers called “Look Good, Feel Better”, and is active in raising funds for mental health research.

She is also the Vice President for an investment club in the Bay Area. She lives on the Honig property in Rutherford with her husband Michael, their daughters Sophia and Lola and son Sebastian, and their dogs Raisin and Kota.

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.

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01/26 Chef Danny Boome, PASO ROBLES WINE COUNTRY ALLIANCE, Chef Fabio Viviano

webmaster@crntalk.net — Thu, 26 Jan 2012 01:00:00 PST

01/26 What's Cookin' Today

Celebrity Chef Danny Boome of “Food Network’s” “Rescue Chef” And Also Correspondent For “The Chew’s” Talks To Us About How A Disability Doesn't Limit You In The Kitchen

Live from a kitchen set, Danny will demonstrate the challenges of cooking with arthritis by preparing an exclusive healthy breakfast recipe and discuss how he manages the condition. Provide viewers with practical tips and solutions to overcome arthritis pain. Showcase cutting-edge tools anyone can use to reduce their pain and keep enjoying the activities they love.

Danny is resident correspondent on the daytime lifestyle television series “The Chew”, providing viewers with the latest news in food from throughout the nation to around the world. In his own “Food Network” series “Rescue Chef”, everyday cooks experiencing personal culinary obstacles welcome Danny into their homes to save the day. Danny offers viewers creative solutions and a true understanding of the basics necessary for success in the kitchen. A former English professional ice hockey player, Danny is also an active sportsman.

MEAGAN CROSS Communications Manager For PASO ROBLES WINE COUNTRY ALLIANCE Share With Us Their Newest Deals On Great Wine

The 20th Annual Paso Robles Zinfandel Festival, March 16 – 18, is one of the most exciting weekends in Paso Robles Wine Country, and Sneak Peek Passes to the Saturday, Zin Tasting & Wine Country Auction are only available until January 31. The Sneak Peek Pass offers a $10 discount on both ZIP and Zin Fan Del ticket levels, available for purchase on www.pasowine.com. This is the perfect opportunity for Zinfandel enthusiasts to grab this steal of a deal for a celebration of Paso’s most influential winegrape. In addition to offering the Sneak Peek Pass, Paso Robles Wine Country is also giving away the “Ultimate Zinfandel Festival Getaway” to one lucky winner. The getaway includes: Two (2) ZIP tickets to the Zin Tasting & Wine Country Auction; hotel accommodations at the Holiday Inn Express & Suites in Paso Robles, sponsored by the Travel Paso Robles Alliance (TPRA); 2 – 4 VIP winery tours and tastings; and a winemaker dinner experience. Those interested should “like” Paso Robles Wine on Facebook by February 29, 2012 to be entered to win. “So many wine enthusiasts have not yet explored Paso Robles Wine Country, let alone the appellation’s heritage winegrape, Zinfandel,” said Jennifer Porter, executive director of the Paso Robles Wine Country Alliance. This ‘ultimate’ getaway allows one lucky winner to discover what makes Paso so special: unique winemaker personalities, its proximity to the ocean and of course, world class wine!” To experience Paso’s world class wine first hand, Zinfandel enthusiasts are encouraged to attend the marquee Zin Tasting & Wine Country Auction on Saturday, March 17. Both ZIP (Entrance at 6 p.m.) and Zin Fan Del (Entrance at 7 p.m.) ticketholders enjoy vast selections of Zinfandel and Zinfandel blends, as well as a Wine Country Auction featuring unique items exclusively available during the Zinfandel Festival. One-of-a-kind wine auction lots feature special large formats, vertical lots and library wines signed by the winemakers themselves. Funds raised through this auction will be gifted back to local organizations that support healthcare, education and greater community services. Visit www.pasowine.com in March for a sneak a preview of auction lots. Zinfandel lovers should be sure to purchase their tickets early to take advantage of the discounted Sneak Peek Pass. Stay tuned on Facebook, Twitter and Foursqaure for a chance to win “The Ultimate Zinfandel Festival Getaway” and other special giveaways. Certain restrictions apply. A winner will be announced on March 1, 2012.

2010 Fan Favorite Of Bravo's Top Chef, Chef Fabio Viviano, Talks With Us About California Restaurant Month

Italian chef Fabio Viviani was born on October 10, 1978 in Florence. After the need to help out the family and get a job presented itself at the young age of 12 Fabio applied to work in a bakery where first he was told he was too young and then later invited to work nights so that no one would know. In 1992 at age 14 Fabio began working at the very busy Il Pallaio, a casual Trattoria in Firenze, Italy with stellar, Italian comfort food and a 120 seat cover. An average night in the restaurant proved to be total mayhem as 700 to 800 guests came through each night. Fabio thrived in this high pressure environment and managed to become sous chef by age 16. Between training in Italian and Mediterranean cuisine at IPSSAR Saffi, working with culinary luminaries such as Simone Mugnaini, Alessandro Panzani and Saverio Carmagini, and managing and/or owning serveral restaurants and nightclubs in Italy Fabio found himself a young, well-respected business man in Italy but he was ready for a change. Fabio moved to Ventura County, California at the age of 27 and now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura Country and Osteria Firenze, a popular Los Angeles Italian eatery.

Aside from working in his restaurants Fabio has many projects that he is passionate about– when he’s not busy promoting healthy eating for children, he is also an endorser of Italian mineral water producer San Pellegrino, Bialetti Cookwear, Bertolli Olive Oil, and Santa Margarita Winery. Fabio Viviani has published two successful cookbooks including the Cafe Firenze Cookbook and an e-book Did I Really Make Breakfast which made it onto multiple Amazon bestseller lists within weeks of release. Fabio is perhaps best known in America for appearing on season 5 of Bravo’s reality series Top Chef and earning a place among the final four contestants. Before he was eliminated from the competition, he was named Fan Favorite. Fabio returned to Bravo in 2010 to compete in their Top Chef All Stars edition.

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01/25 Larry Lipson, "Noir Food & Wine", "Ralph Brennan's Jazz Kitchen"

webmaster@crntalk.net — Wed, 25 Jan 2012 01:00:00 PST

01/25 What's Cookin' Today

Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds

01/24 Burger King's "We Love Bacon", "Pinot Days", ILL Fortune Cookies

webmaster@crntalk.net — Tue, 24 Jan 2012 01:00:00 PST

01/24 What's Cookin' Today

BURGER KING's Executive Chef John Koch Talks To Us About "WE LOVE BACON", BK's Celebration Of America's Comfort Food

We are living in a Bacon Nation. From bacon vodka to bacon mints…from Kevin Bacon to bacon air fresheners…bacon has gone beyond breakfast and infiltrated into almost every aspect of everyday life! Let’s face it…what is America’s comfort food? We think…no, we KNOW…it’s BACON! For generations people have been waking up to the salty, sweet and smoky flavors of bacon on the skillet. Now, people are beginning to look outside of the U.S. As well to find the “bacon” from around the world, such as Spain’s Iberico ham, Chinese lap yuk and British rashers. Bacon is also a “real food,” which is another big trend right now. We are becoming more aware of additives and heavy processing. We’re moving toward clean foods, foods and ingredients we recognize and can pronounce.

Talking With Us About the 3rd Annual Pinot Days SoCal Grand Festival Public Tasting Is Lisa Rigisich The "PINOT DAYS" Organizer

Saturday, January 28, 2012 1:00pm-5:00pm Barker Hangar, Santa Monica - 3021 Airport Avenue, Suite 203, Santa Monica, CA 90405 Cost: $60 Saturday's Grand Tasting will showcase over 80 phenomenal producers of pinot noir. Consumers will be able to sample up to 300 pinots from every important pinot noir region, from the Russian River Valley to the Santa Rita Hills, Oregon to the Anderson Valley, Burgundy to New Zealand to the Sonoma Coast. Come to the Barker Hangar to taste these highly acclaimed wines, meet the gifted and charming winemakers who create them, and experience the passion and romance that the pinot noir industry continues to embody. Discover and celebrate pinot noir in its many diverse styles, ranging from modern to earthy to elegant. Explore new producers, find wines you love, and become a pinot devotee if you are not one already. We call it Serious Fun. Come see for yourself.

Saturday, January 28, 2012 11:00am-1:00pm Barker Hangar, Santa Monica - 3021 Airport Avenue, Suite 203, Santa Monica, CA 90405 Cost: Complimentary Saturday's Trade Tasting will showcase over 80 phenomenal producers of pinot noir from California, Oregon, Burgundy and New Zealand. Trade will be able to sample up to 300 pinots, expand their pinot portfolios, and speak with the winemakers and winery owners before the public enters.

PINOT DAYS SANTA RITA PALOOZA AT WEST RESTAURANT AT HOTEL ANGELENO
Thursday, January 26, 2012 6:00pm-9:00pm West Restaurant at Hotel Angeleno - 170 N. Church Lane, Los Angeles, Penthouse Level, 17th Floor Cost: $35
The Santa Rita Hills is one of pinot noir’s most celebrated growing regions, and the area seems not only to produce some of the most compelling pinot noir on the planet, but to attract some of the most colorful and memorable winemaker personalities as well. Put these wines and winemakers in a room with a view, and you have one night not to miss! Six celebrated SRH winemakers will pour the best pinot in their lineup, including Clos Pepe, Pali, Hitching Post, Sandler, Zotovich Family Vineyards and Arcadian and the Winemakers who put the magic in the bottles. Allow these inspired, charming winemakers to immerse you in this famed pinot region. You will not want to miss one single articulate, inspired word or sip! Angeleno's West will prepare pinot-paired appetizers for you to pair. Come find out what makes the SRH legendary.

PINOT DAYS PINOTS AND GRILLED CHEESE AT WINE HOUSE
Friday, January 27, 2012 8:15pm-10:00pm Wine House - 2311 Cotner Avenue, Los Angeles, CA Cost: $35

David Fenton, Owner Of "ILL FORTUNE", Talks To us About Taking The Opposite Approach to the Fortune Cookie

We all know about fortune cookies, those sweet treats with sappy messages tucked inside. The tradition began in San Francisco around the year 1900, and today the fortune cookie industry creates 3 billion of these sweet treats each year. Now iLLfortune has turned the concept upside down. iLLfortune’s top cookie David Fenton grew tired of the boring drivel spouted by fortune cookie makers, so he took a different tack: “Fortune cookies for the brave.” The iLLfortune cookie’s fortunes are irreverent and often off-color snippets designed to bring about laughter, surprise and the ultimate “gotcha” moment. And, yes, they even create friendships, bringing people together in unpredictable ways. What if your cookie contained the following iLLfortunes?:

• Your pet is planning to eat you.
• Your likeness to a hobbit will not serve you in the dating world.
• Prozac is planning a long term relationship with you.
• Counting sheep is not meant for the purpose of arousal. Get help.
• The voices in your head think you’re an idiot.

The company’s playful website, www.illfortune.net, says it best:
“Cookie meet more people. Prank stranger, make friend. You share with friends. Make you likeable. Finally.” These are the words of Cookie, the schizophrenic mascot who wishes people ill through the fortunes he writes. “There's a back-story to iLLFortune involving a mysterious orphan “Cookie” who appeared on the doorstep of the founder. This orphan possesses an uncanny ability to not only predict the future but also see through people like cellophane”, says Fenton. ILLfortune cookies come in traditional Chinese takeout containers, in orders from 20 cookies (only $12) up to 700. And, while the unfortunate messages may make you cringe, the nutritional label won’t. ILLfortune cookies contain no saturated fat and no cholesterol, and one cookie contains fewer than 30 calories.

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01/23 Invino Unitas So Cal, Palms Restaurant

webmaster@crntalk.net — Mon, 23 Jan 2012 01:00:00 PST

01/23 What's Cookin' Today

Susan Cannon , Owner of Susan G. Cannon Estate Wines Is Telling Us About Her Participation In The INVINO UNITAS SO CAL

Susan Cannon is the owner of Susan G. Cannon Estate Wines in the greater Los Angeles area. Susan's Experience involves her being Regional Sales Manager at Silver Oak Wine Cellars, Regional Sales Manager at Trefethen & Shramsberg Vineyards

Sommilier Jonathan Mitchell Is Giving Us An Update on What We Can Expect When Visiting The Palms Restaurant In West Hollywood, CA

At The Palm, our philosophy is simple: Treat guests like family, serve great food, and always exceed expectations. That philosophy was born in 1926, when Pio Bozzi and John Ganzi opened the first Palm in New York City. From day one, Pio and John shared their commitment to quality and generosity of spirit with every guest who walked through their doors. What began as a restaurant became a legend ? a place to not only enjoy an excellent meal but also catch up with old friends, meet new ones, close business deals, and celebrate family milestones. Still owned and operated by members of the Bozzi and Ganzi families, The Palm continues to serve as a second home for countless patrons, thanks to the exceptional standard of hospitality established by our founders.

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01/19 "The Wine Guy", Cruiseworks, Ronald Reagan Pres. Library

webmaster@crntalk.net — Wed, 18 Jan 2012 16:06:00 PST

01/19 What's Cookin' Today

Nelson Tucker CEO -"THE WINE GUY"

Everyone knows that Nelson Tucker is The Wine Guy. He's not the first and is not the only Wine Guy but he is the only one with the legal right to use the name in California. He has been in the wine business for many years as a retailer, provider of hard-to-find, rare wines, and wine and food critic. Actually, the word "critic" does not fit when it comes to wine since he has rarely met one that he didn't like. His discerning palate does give him the ability to know the difference in good and great wines. He and his wife, Elva, have travelled to most wine producing countries in the world in search of the world's best wines

Dawn Jackson Blatner - The Author of the Popular Book ?The Flexitarian Diet?
and Health and Wellness Writer for?Health?, ?Fitness?, and ?Ladies Home Journal? Reveals How to Makeover Your Eating Habits in 2012 With the Easy-to-Prepare, Balanced, Nutrient-Rich, and Filling

Dawn Jackson Blatner, RD, CSSD, LDN, a registered dietitian and avid advocate of exercise and nutrition, is the nutrition consultant for the Chicago Cubs, ?USA Today? food and nutrition blogger, and nutrition expert on the advisory board of ?Fitness? magazine. Having been featured on ?The Dr. Oz Show,? ?Dateline?, ?Newsweek?, ?USA Today?, ?Cooking Light? and WebMD. In addition, Dawn writes health and wellness articles to magazines such as ?Health?, ?Fitness? and ?Ladies Home Journal?. The author of the popular book ?The Flexitarian Diet?, Dawn is currently working on a new diet book for ?Health? magazine.

Duke Blackwood - Director of the Ronald Reagan Presidential Library and Museum

R. Duke Blackwood was appointed the Director of the Ronald Reagan Presidential Library and Museum effective June 19, 2000. In October 2003, Mr. Blackwood also assumed the position of Executive Director for the Ronald Reagan Presidential Foundation. During his tenure at the Library, Mr. Blackwood has overseen the largest expansion of the Reagan Library campus since its opening in 1991. With the addition of the Presidential Learning Center and the Air Force Pavilion, over 115,000 square feet of program, education, and exhibitry space has been added. Under Mr. Blackwood?s leadership, annual attendance has more than doubled, placing the Reagan Library at the top of the most visited Presidential Libraries in the country. Mr. Blackwood has continued an aggressive programming schedule for the Library?s Center for Public Affairs that include visits by presidents, senior administration officials, United States Supreme Court Justices, Congressional leaders, Governors, as well as business and community leaders. On May 3, 2007 the Library hosted the first Republican Presidential Candidates debate for the 2008 Presidential election. Mr. Blackwood has established a comprehensive education program that reaches across the country with programs such as The Great Communicator Files and Picturing the Presidency. In the fall of 2007, one of the country?s most unique education experiences will be inaugurated when the Air Force One Discovery Center opens. From 1988 to 2000 Mr. Blackwood worked at the University of Southern California in fundraising and program development. From 1981 to 1988, Mr. Blackwood was a marketing and political consultant serving on the 1984 Reagan Bush reelection campaign, the 1982 and 1986 gubernatorial campaigns for George Deukmejian, Pete Wilson?s United States Senate campaign and assisted in fundraising for the George H. W. Bush 1988 Presidential campaign. Mr. Blackwood graduated from California State Polytechnic University in Pomona in 1980, earning a B.A. in Business Administration/Marketing Management. He is married to Anne Blackwood and they have two daughters, Emma and Abby.

DON FENWICK - CRUISEWORKS - CRN "MURDER MYSTERY"; Don's TALKS ABOUT CRN CRUISE AND SAFETY -

"More than a cruise...an experience!" Join us for a variety of unique annual cruises to exciting destinations. With it's private functions, each cruise is specifically designed for each theme. Since 1984, whether it's a murder mystery filled with mirth and mayhem, workshops taught by outstanding dollhouse miniature artisans, or America Philatelic guest speakers and stamp auctions. Cruiseworks, Inc. Provides a relaxing and entertaining experience at sea!

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01/18 Larry Lipson, Award-Winning Cook Kristina Vanni, Melissa d'Arabian of the Food Network

webmaster@crntalk.net — Wed, 18 Jan 2012 01:00:00 PST

01/18 What's Cookin' Today

Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds

01/17 Oregon Pinot Gris Marketing Group, Phoenix Visitors Bureau, 23rd Annual Culinary Evening, Chef Michael McCarty

webmaster@crntalk.net — Tue, 17 Jan 2012 01:00:00 PST

01/17 What's Cookin' Today

Jo Diaz Of Oregon Pinot Gris Marketing Group Talks To Us About Their Recent Launch

This select few Oregon Pinot Gris wineries have banded together, not to have meetings and decided who, what, when, and where. No siree... This one is solely created with the idea that Oregon needs to be known for more than Pinot Noir. And, since Pinot Gris is the second largest wine grape varietal grown in Oregon, it makes sense to begin with this, the most obvious of varieties. Yes, Oregon grows many fabulous varieties, like Riesling and Gewurztraminer; but they're less likely (due to their eclectic flavors) to cause a popularity swing. Pinot Gris is already on the rise for being more mainstream and already enjoyed by many, many wine consumers. This group's purpose, or mission if you will, is for raising awareness that Oregon grows more than Pinot Noir, as they take on the second most popular grape to be grown in their great state of Oregon... Pinot Gris. They're also about showing the diversity and complexity of what Oregon has to offer. In the next year, we plan to shed a lot of light on this versatile-with-food-friendly variety.

Doug MacKenzie, Director of Communications Of The GREATER PHOENIX CONVENTION & VISITORS BUREAU Talks To Us About What Pheonix has in Store

“Celebrate the Arizona Experience,” has been a year-long commemoration with activities and events culminating with “Happy Birthday Arizona!” on Arizona’s official centennial date. This day long series of events and commemorations will happen on Arizona’s 100th Statehood Day – Tuesday, February 14, 2012. Year-long events include “Centennial Best Fest”- a “Best of Arizona” series of festivals to honor the state’s diverse culture, art and more - as well as signature projects in Phoenix including Arizona Centennial Museum, an interactive museum showcasing the past, present and future of Arizona; and Washington Street being named as Centennial Way highlighting many of the historical elements and buildings along the path. CityScape is now home to the downtown Phoenix central business district’s first electric car charging station with the installation of an NRG Energy eVgosm system in the underground parking garage at One E. Washington Street. The charging station will allow up to two electric vehicles to be charged at once. The 240-volt charging docks can provide an electric vehicle with up to 25 miles of range for every hour of charge. An additional charging station will be installed in the west parking garage in January. CityScape is providing the charging station at no cost to electric vehicle owners. The station is part of the eVgo network which is NRG Energy’s privately funded electric vehicle charging infrastructure. Celebrate Arizona’s 100th anniversary of statehood by getting married by the Chief Justice of the Arizona Supreme Court on the steps of the State Courts Building on Valentine’s Day, February 14, 2012. All Clerks statewide are issuing licenses for this event and several of them will attend the ceremony in Phoenix. For the cost of a marriage license ($72), couples can have a wedding ceremony and be part of AZ’s history. Licenses are available to residents, non-residents and tourists alike who meet the requirements of Title 25 of Arizona’s statutes related to marriage.

Celebrity Chef Celestino Drago Talks With Us About The 23rd Annual Culinary Evening with the California Winemasters

Chef Celestino Drago has played an integral role in the ever-evolving dining scene in Los Angeles for over two decades. Hailing from Sicily, Celestino has become one of the city's and the country's most lauded Italian chefs, with honors ranging from Food & Wine Magazine selecting him as a “Best New Chef” to being an invited guest chef at the James Beard House in New York on multiple occasions. From his affable demeanor to his inventive and delicious takes on Italian fare, Chef Celestino Drago has helped lay the groundwork for Italian cuisine in America today. Before launching his restaurant empire in Southern California, Celestino attended mechanical school in Italy while simultaneously working at a restaurant in the city of Pisa called Pierino. It was there that realized he “loved everything about the restaurant business.” Recognizing his culinary potential, the chef at Pierino worked closely with him and, in just three short years, Celestino took over as chef. In 1979, Celestino was hired as chef at Los Angeles Italian restaurant, Orlando Orsini, prompting him to leave Italy to embark upon a new culinary career in the United States. After working at Orlando Orsini, Celestino worked at Spectrum Foods before opening his first restaurant, Celestino, in Beverly Hills. After receiving high praise, he was encouraged to open another restaurant, Drago, on bustling Wilshire Boulevard in Santa Monica. Drago was met with rave reviews and has consistently been rated in the top 5 Italian restaurants in Los Angeles since its opening. It was Celestino's success at Drago that led to his subsequent ventures which include his artisanal bakery, Dolce Forno, the quintessential neighborhood restaurant, Enoteca Drago, the more upscale eatery, Il Pastaio, in Beverly Hills and most recently, Drago Centro in Downtown Los Angeles. Celestino’s cuisine is deeply rooted in his childhood home in Sicily and since his arrival in Los Angeles, he has been delighting diners with dishes that hearken back to his home country―dishes imbued with the heritage and authenticity of true Italian fare. Celestino has been touted as one of the Best Italian Chefs in the United States by Bon Appétit and Los Angeles Times Restaurant Critic S. Irene Virbila has called Celestino, "one of the best-known Italian restaurateurs in Southern California." Drago Ristorante is located less than one mile from the beautiful Pacific Ocean in Santa Monica and has become known as an epicenter of Italian cuisine in Southern California. Owned and operated by celebrated Chef Celestino Drago, Drago Ristorante opened in 1991 and has been wowing culinary critics, neighborhood foodies and destination travelers ever since. Envisioned by Drago and designed by renowned interior designer Brent Saville, the restaurant exudes understated, casual elegance. With daily specials reflecting seasonal changes, the restaurant has earned its spot as one of the city's favorite dining destinations

Michael McCarty, Owner of "Michael's Santa Monica", Talks About His participation in the month long California Restaurant Month.

Michael McCarty opened Michael's Santa Monica in 1979, at the age of 25. An instant success, it remains one of the most acclaimed and popular restaurants in the United States, as has the New York branch of Michael's which opened in midtown Manhattan in 1989. From the beginning, Michael and his team have dedicated themselves to offering their guests the finest food and wine, presented with casual yet impeccable service in rooms—and, at Santa Monica, a legendary garden patio—filled with modern art treasures. An American restaurant, Michael's is renowned for developing a classic contemporary cuisine that constantly evolves with new ideas and ingredients. Wine aficionados and beginners alike will find a world of outstanding, intriguing selections on the award-winning wine list, which includes more than eight hundred labels from California, France, Italy, and other wine-growing regions—as well as the latest vintages from The Malibu Vineyard, McCarty’s own winery featuring grapes grown on the hillsides surrounding his Pacific-view Malibu home. Michael was raised in Briarcliff Manor, New York and Rockford, Illinois. His parents' frequent parties and array of great friends gave him an early appreciation for stylish hospitality and good American food. He attended the Hill School in Pottstown, Pennsylvania, and lived in Rennes, France for a year as part of the Andover-Exeter School Year Abroad program, during which he experienced for the first time the artistry, quality, and joie de vivre of French dining. He went on to study cooking, wines, and hotel and restaurant management in Paris, earning diplomas from the Ecole Hoteliére de Paris, the Cordon Bleu, and the Academy du Vin. In 1974, he returned to the United States, attended Cornell's Summer Hotel Program, and earned a Bachelor of Arts in the Business and Art of Gastronomy from the University of Colorado at Boulder. Michael is married to the painter Kim McCarty, and they have two grown children, daughter Clancy and son Chas. They split their time between Malibu, California, where they live in a hillside home surrounded by The Malibu Vineyards; and an apartment high above Michael's New York. Devoted followers and patrons of the arts, the McCartys are deeply involved in organizations including the Museum of Contemporary Art (MOCA), Los Angeles; the Los Angeles County Museum of Art; the Santa Monica Museum of Art; the Whitney Museum of Art, New York; the Museum of Modern Art, New York; The Music Center/Disney Hall/Performing Arts Center of Los Angeles County; and the Armory Art Exhibition, New York.

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01/16 Pigs & Pinot, Ranch Restaurant & Saloon, Napa Technology

webmaster@crntalk.net — Mon, 16 Jan 2012 01:00:00 PST

01/16 What's Cookin' Today

Charlie Palmer, Restauranteur Is Talking With Us About The 7th Annual Celebration "PIGS & PINOT" From March 23-24, 2012 at Hotel Healdsburg

Chef Charlie Palmer invites you to the 7th Annual Celebration of Pigs & Pinot, March 23-24, 2012 at Hotel Healdsburg. The celebratory weekend offers a series of intimate dining and educational events hosted by Chef Palmer. A cast of Master Sommeliers and international celebrity chefs will showcase some of the world’s greatest Pinots with perfect pork pairings. All net proceeds from the Pigs & Pinot benefit Share Our Strength and Here For Them’s “Russ’s Kitchen”.

Exec Chef Of The Newly Opened "Ranch Restaurant & Saloon", Michael Rossi, Is Here To Talk About What Can Be Found On The Menu

THE RANCH Restaurant will feature true American regional cuisine. We’re cooking from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of the farm. We will honor California’s great ranches, farms and dairies, the artisan bread bakers and cheese and wine makers. Our seasonally driven menu will showcase the freshest produce in season- as nature intended. The emphasis will be on farm to table, fresh organically grown fruits and vegetables from local farms and from our own ranch in the Santa Ana Mountains. You can look forward to mountain lamb flown in from Colorado; steaks and beef from the highest quality ranches in the U.S. And seafood sourced from those who ensure the sustainability and the bounty of our oceans. The dining experience will be in an atmosphere of comfort and truly old-fashioned genuine hospitality. THE RANCH’s wine program will feature an extensive and complete cellar and a world class selection of wine served in a friendly "non-intimidating" style. The restaurant's bar will feature a large selection of wines by the glass along with selected hand-crafted draft beers and the latest in mixology with fresh ingredients and great flavors. Don’t fret, there will also be plenty of cold longnecks in THE RANCH Saloon to cool down with after dancing the two-step, line dancing, or learning the California state dance, the “west coast swing” to your favorite country artists! The sixth floor of the 200,000 square foot Extron Electronics corporate headquarters is home to THE RANCH's wine cellar, a world class 18 seat “classroom kitchen” and a 50 seat private dining room complete with its own wine cellar. The sixth floor also features a 200 seat banquet and meeting facility with amazing views of the Disneyland Resort®, Angels Stadium, Honda Center and the city of Anaheim.

Michael Jordan, Master Sommelier, CWE THE RANCH - Vice President Food & Beverage
THE RANCH Saloon will feature the best in live country music on a 40' concert stage with a state of the art Meyer sound system and a custom made 47' x 26' dance floor in a small club venue with an intimate atmosphere. Prime country music entertainers will be in concert on select dates with the best in local country music bands on select nights of the week. A DJ will be providing the best in classic and current country music for dancing nightly. Our guests will have a chance to learn the classic two-step, west coast swing and of course line dancing from top country dance instructors! THE RANCH Saloon will honor my love of dancing to country music and the history of country music in Nashville and California. THE RANCH will pay homage to the old Crazy Horse Steakhouse & Saloon and the old Palomino Club. It will become a tradition as those clubs did with the top country musicians of the day playing small venues "up close and personal." They loved playing so close to the crowd. Some of the best shows ever were in those places. We were inspired by their performances, the great shows and the good times. This will become common place at THE RANCH! We will stay true to our roots giving country music a home in Orange County!

Nick Moezidis Head Of Napa Technology Sales & Marketing Is Talking With Us About The Newest Technology Behind Serving Great Drinks

Nick Moezidis, cultivated his breadth of multi-disciplinary talents and leadership at Fortune 500 companies such as Eastman Kodak, Hewlett Packard Co., and within successful start-ups Brocade Communications and Tasman Networks. Over the course of his sixteen years of Sales, Support and Marketing leadership, Moezidis has led numerous company and industry-leading innovations and new technologies. A graduate from Pepperdine, Moezidis heads the Napa Technology Sales & Marketing endeavors with sharp focus on creativity and results.

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01/13 "Ciao Italia with Mary Ann Esposito", "Heat Seekers",

webmaster@crntalk.net — Fri, 13 Jan 2012 01:00:00 PST

01/13What's Cookin' Today

Mary Ann Esposito, Host PBS Series "Ciao Italia with Mary Ann Esposito", Shares With Us Everything There Is To Know About Italian Food

As we wind down from the hustle and bustle of the holidays relaxation and spending time at home with loved ones are what’s on the menu… Get-togethers are the perfect time to revisit the classic comfort foods from Grandma’s Italian kitchen! And who knows comfort food better than the “Nona”?! Mary Ann Esposito, that’s who! Mary Ann KNOWS Italian food…, She can show you the easy way to say “Buon Appetito” to great food and a sense of well-being, with simple recipes and a few authentic Italian ingredients.

Station Note: This interview is provided by the “Legends from Europe”—a partnership of associations representing the producers of five regional Italian aged cheeses and hams

Mary Ann Esposito: Authenticity, history, tradition. Those three words define Mary Ann Esposito and the signature cooking style that has made her one of America's most loved television chefs. As the creator and host of the nationally televised PBS series, Ciao Italia with Mary Ann Esposito™, Mary Ann has brought those values to millions of Americans. This year, the series celebrates its milestone 23rd season, making it the longest running cooking series in television history. For Mary Ann, the art of Italian cooking is a way of life. As a little girl growing up in Depew, New York, she watched her two Italian grandmothers create wonderful Italian dishes. Both Nona’s, one Sicilian and one Neapolitan, were Italian natives and professional cooks. This upbringing instilled in Mary Ann a deep appreciation for Italian food and culture. But it was a pivotal trip to Italy that made her ponder hosting a television program to share her love. Thus, Ciao Italia was born. Through Ciao Italia and appearances on other television programs like The Today Show, Regis and Kelly, QVC, the Food Network, Discovery Channel, and FOX (…not to mention Martha Stewart Radio, RAI International, The Victory Garden, Simply Ming, and so many others!), she has been able to share the cooking lessons she learned as a child with audiences around the world. Mary Ann has worked beside world-renowned chefs like Julia Child, Todd English, Daisy Martinez, Sara Moulton, Jacques Pepin, Martin Yan and countless others who share the same passion for cooking.

Countless organizations have recognized Mary Ann for her efforts to preserve the traditions surrounding Italian food and culture. Johnson and Wales University presented Mary Ann with their Distinguished Author Award. St. Anselm College bestowed an honorary doctorate for her dedication to teaching and preserving authentic Italian cuisine. Most recently, the Italian Trade Commission further distinguished Mary Ann by naming her a 2010 Hall of Fame honoree. The Order Sons of Italy in America (OSIA) honored Mary Ann with the 2009 Lifetime Achievement in the Culinary & Cultural Arts of Italy award. To promote the rich history and customs of Italian Americans, Mary Ann is involved with both OSIA and the National Italian American Foundation (NIAF). As a NIAF member, Mary Ann has appeared as a spokesperson for the foundation’s public service announcements. She has filmed other NIAF members as guests on her show, including the late NIAF Chairman Dr. A. Kenneth Ciongoli. Mary Ann’s participation in OSIA and NIAF are part of Mary Ann’s inspiration to create the Mary Ann Esposito Foundation. The goal of the Foundation is to continue the tradition of Italian cooking in the United States by providing scholarships to the next generation of authentic Italian chefs in the United States. Mary Ann has also written 12 cookbooks. Her most recent, Ciao Italia Family Classics

Chefs Roger Mooking and Aarón Sanchez Hosts Of The Food Network Show "HEAT SEEKERS", Are Talking With Us About Their Journey To Find The Best Spicy Foods

For chefs Aarón Sanchez and Roger Mooking, Heat Seekers is a tongue-testing odyssey to discover the most deliciously spicy food across the country — and to figure out why these dishes are so fun to eat. From Los Angeles and Santa Fe to Miami and New Orleans, the dynamic duo discovers the secrets of spicy dishes of all kinds — from Mexican to Korean to Indian cuisine — and then subjects themselves to a test of who can handle the heat. Indulging in spicy ceviche and flaming-hot cocktails, Roger and Aarón put their taste buds to the test, and the results are either tears of laughter or tears of pain — usually both. When it comes to spicy food, people all over the world love to play with fire. Chefs Aaron Sanchez and Roger Mooking sing the joys of the pepper from two distinctly different places in the world: Latin America and Asia. Aaron and Roger will take us on a tour of the hottest foods in the hottest restaurants in the U.S and Canada
Premiering Monday, January 16th at 8pm –“Dallas”

Chefs Aarón Sanchez and Roger Mooking hit Dallas for a tongue-torching challenge of “Hotter than Hell” sliders, but the loser looks like a clown. Plus, the combo taste test Texas-style “wangs” and Creole-style enchiladas with ghost pepper sauce.

Premiering Monday, January 23rdat 8pm –“Las Vegas”

Chefs Roger Mooking and Aarón Sanchez face off to see who can handle the hottest sushi roll on the Vegas strip, the Fire Breathing Dragon. Also, the duo take dive into a Mexican chicken dish called “Cry Today, Cry Tomorrow” and jalapeno-drenched

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

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01/12 Geoff Edwards, "Heat Seekers", "Big Daddy's House"

webmaster@crntalk.net — Wed, 11 Jan 2012 16:32:00 PST

01/12 What's Cookin' Today

Legendary Radio & TV Personality, Geoff Edwards, Joins Us to Talk About His New E-BOOK "GOING ALL THE WAY"

Geoff Edwards is a veteran radio and television broadcaster. He has an Emmy for best talk show host, and an Emmy nomination for best Game Show Host. Besides hosting network game shows, he has appeared as an actor in numerous television shows and movies. In radio, he was top rated in Los Angeles on both KMPC and KFI. With all of this, Geoff never lost his thirst for travel. He has been cruising since 1969 and has twice cruised around the world. From Morocco, to the Marshall Islands, and even to Branson, Geoff 's wit adds a special flavor to his travel commentary. Michael, Geoff's wife, travels with him and records all on film

Chefs Roger Mooking and Aarón Sanchez Hosts Of The Food Network Show "HEAT SEEKERS", Are Talking With Us About Their Journey To Find The Best Spicy Foods

For chefs Aarón Sanchez and Roger Mooking, Heat Seekers is a tongue-testing odyssey to discover the most deliciously spicy food across the country — and to figure out why these dishes are so fun to eat. From Los Angeles and Santa Fe to Miami and New Orleans, the dynamic duo discovers the secrets of spicy dishes of all kinds — from Mexican to Korean to Indian cuisine — and then subjects themselves to a test of who can handle the heat. Indulging in spicy ceviche and flaming-hot cocktails, Roger and Aarón put their taste buds to the test, and the results are either tears of laughter or tears of pain — usually both. When it comes to spicy food, people all over the world love to play with fire. Chefs Aaron Sanchez and Roger Mooking sing the joys of the pepper from two distinctly different places in the world: Latin America and Asia. Aaron and Roger will take us on a tour of the hottest foods in the hottest restaurants in the U.S and Canada
Premiering Monday, January 16th at 8pm –“Dallas”

Chefs Aarón Sanchez and Roger Mooking hit Dallas for a tongue-torching challenge of “Hotter than Hell” sliders, but the loser looks like a clown. Plus, the combo taste test Texas-style “wangs” and Creole-style enchiladas with ghost pepper sauce.

Premiering Monday, January 23rdat 8pm –“Las Vegas”

Chefs Roger Mooking and Aarón Sanchez face off to see who can handle the hottest sushi roll on the Vegas strip, the Fire Breathing Dragon. Also, the duo take dive into a Mexican chicken dish called “Cry Today, Cry Tomorrow” and jalapeno-drenched potato twisters.

The Host Of Food Network's "BIG DADDY'S HOUSE", Aaron McCargo, Jr, Is Talking To Us About How Having Chronic Kidney Disease Doesn't Mean You Can't Eat Great Tasting Food

26 MILLION Americans (and millions more at risk) have chronic kidney disease (CKD), which can progress to complete kidney failure. Once diagnosed with kidney failure, people must follow a very restricted diet. Strict diets CAN be bold and flavorful and NOT boring! Just ask “BIG DADDY.”

Food Network Star Aaron McCargo, Jr., host of Food Network’s “Big Daddy’s House,” is cooking up some inspiring eats in a segment that hits home to many Americans who are living with kidney failure, or have a loved one with this illness. Aaron McCargo, Jr. Is a celebrated chef who hosts one of the Food Network's most popular cooking shows, Big Daddy’s House, where he shares his passion for big, bold flavors and fun, family cooking. Aaron whips up mouth-watering recipes inspired by many years of culinary experience and his fun-loving family while bringing a down-to-earth vibe and warm smile to the kitchen. Whether cooking with his children, relatives, friends, or even by himself, big food and big fun reign supreme.

In 2011, Aaron partnered with Fresenius Medical Care North America (FMCNA) to inspire people living with chronic kidney disease to live a better life on dialysis by maintaining a healthy diet. Throughout 2012, he will be developing tasty, satisfying and healthy recipes designed especially for people on dialysis. He also looks forward to visiting FMCNA clinics to help lead education sessions that will show patients how to get creative in the kitchen and cook nutritious, delicious meals. In 2003, Aaron opened his own restaurant in Camden, N.J., called McCargo’s Restaurant. In 2008, Aaron won season four of The Next Food Network Star, beating out thousands of culinary hopefuls to win his own show. Big Daddy’s House premiered in 2008, and since that time Aaron has been featured on numerous national news programs including The Today Show, Regis and Kelly, Nate Berkus, Dr. Oz, The Chew and Rachael Ray.

Born and raised in Camden, N.J., Aaron comes from a large family (he has five brothers and sisters) whose constant support has helped him achieve his goals. He regularly speaks to youth at schools and community events illustrating that they too can succeed despite the odds. He also donates his time and energy to nonprofit groups including Share Our Strength and the Great American Dine Out to help end childhood hunger.

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01/11 Larry Lipson, Westside Tavern, Chef Marcela Valladolid

webmaster@crntalk.net — Wed, 11 Jan 2012 01:00:00 PST

01/10 What's Cookin' Today

Traveling Time! The Great Larry Lipson Tells Us About His Latest Finds

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.

Executive Chef Warren Schwartz From Westside Tavern Is Here To Share With Us Some of His Newest Menu Options

Executive Chef Warren Schwartz traces his culinary inventiveness back to his adolescence in Los Angeles, when he volunteered to cook at home for his siblings to avoid the drudgery of clean up. Trained in traditional French cuisine at the California Culinary Academy in San Francisco, upon graduation in 1995 he landed alongside Chef Bradley Ogden at the Lark Creek Inn, a bustling American restaurant in Larkspur, California. It was there that Schwartz garnered a lasting appreciation of truly fresh ingredients. “We had farmers knocking on the back door with zip-lock bags of amazing produce. That’s when I realized you have to start with great products.” Next it was on to Patina, Joachim Splichal’s highly rated Los Angeles restaurant specializing in contemporary Californian and French cuisine, where Schwartz worked from 1996-1998.

From there Schwartz headed the realm at Saddle Peak Lodge in Calabasas from 2000-2004, earning national acclaim from food critics for his inventiveness with wild game. His last place of culinary residence as executive chef prior to joining Westside Tavern was Whist at the Viceroy Hotel during the years of 2004-2008. In July 2008 Schwartz signed on as executive chef and managing partner of Westside Tavern which offers a departure from fine dining by presenting affordable American Brasserie fare. "The food at Westside Tavern can be best described as unpretentious home cooked food with a lot of heart and passion. Urban rustic fare cooked with gusto at a price that everyone can afford, and find great value. This is not a once a year special occasion dining restaurant.. It is meant to be used by everyone, and often."

An expansive, social and urban-minded restaurant, Westside Tavern features chef-driven yet affordable interpretations of California Tavern Cuisine alongside a complimentary selection of fresh cocktails, craftsman beers and thoughtful wines. Encompassing 10,400 square feet and 300 seats, Westside Tavern opens for lunch and dinner daily and is designed to be used as a casually upscale gathering place by a broad cross section of Los Angeles professionals. In addition to a dramatic main dining room and bar, Westside Tavern includes two private dining rooms and the operational capability to successfully host special events of any kind for parties of up to 100 people. Westside Tavern’s California Tavern Cuisine utilizes the ingredients, cooking methods and philosophies of modern California cooking to interpret the established traditions of American comfort food. More specifically, Westside Tavern’s familiar and crave-inducing dishes employ ingredients from local producers renowned for the quality of their products and the integrity of their growing methods; flavors and presentations are clean, bright, fresh, honest and responsibly portioned; and offerings reflect the seasonal rhythms and natural bounty of California agriculture, ranch products and seafood.

As with the cuisine, the beverage program at Westside Tavern is founded on a commitment to California products and strong value. The California-centric wine list canvasses major and minor varietals with a preference for smaller producers of outstanding wines offered at reasonable prices. The beer selection is an anthology of best-of-class California micro and craftsman brews. And the cocktail program is distinguished by the same market-driven and freshness-obsessed philosophy at the heart of the food menu. In keeping with the food, the goal of service at Westside Tavern is to comfort guests, rather than to challenge them, but in a manner that reveals depth and competence.

In style, service at Westside Tavern is warm, relaxed and gracious. In substance, it is knowledgeable, intelligent and intuitive. Above all, service at Westside Tavern communicates a sincere appreciation for the value of every guest and an inherent pleasure and pride in delivering outstanding hospitality. The design-architecture at Westside Tavern reflects the modern sensibilities and iconography of its local marketplace while expressing a strong belief in the appeal of warm materials, durable craftsmanship and essentialist composition. Like its food and service, the physical environment of Westside Tavern celebrates an idealization of West Coast American values in which quality is defined honestly, simply and in terms of durability

Chef, Author and Food Network star, Marcela Valladolid Shares Her Tips On How To Integrate Latin Flavors Into Every Meal

As the Hispanic population continues to grow in the U.S., so does its influence on mainstream American food. From jalapeno to chipotle to dulce de leche, these flavors that are heavily rooted in Latin American culinary traditions are quickly becoming an integral part of American cuisine: from snacks, to breakfast, lunch and dinner dishes. Chef, author and Food Network star, Marcela Valladolid, is available to offer your viewers her tips and recipe ideas on how to spice up your families meals this year. She will also discuss how the brand new Dulce de Leche Cheerios reflect this culinary trend.

Chef Marcela can even provide an idea on how they can be incorporated into a creative dish the whole family will love. Growing up around expert and traditional cooks in Tijuana, Mexico, Marcela was raised to be passionate about food. She jumped straight into a culinary life by working her first job at her aunt’s cooking school in Baja, Mexico. She realized she too wanted to pursue this growing love for food full time and enrolled in the Los Angeles Culinary Institute and graduated from the Ritz Escoffier Cooking School in Paris as a classical French pastry chef. Marcela went on to run a catering company and teaching children about the culinary arts in Tijuana. All the while, collecting recipes and applying her knowledge and skills of her family’s cooking traditions to map out her dreams. Marcela eventually parlayed her classical training and skills to become a food editor at Bon Appétit magazine. She went onto host of her own cooking show Relatos con Sabor on Discovery en Español channel and earned a spot as a contender on The Apprentice: Martha Stewart. In August 2009, Marcela was given the chance to showcase her family recipes with her first cookbook titled “FRESH MEXICO: 100 Simple Recipes for True Mexican Flavor.” She appeared on NBC’s Today Show, The View was featured in Latina, People, People en Español, Wall Street Journal and the New York Daily News around the release. The book reached the #1 cookbook spot on Amazon.com more than once. Soon after her book release, she landed her dream job as host of her own Food Network show, Mexican Made Easy.

The show made its debut early in 2010 and films in San Diego where Marcela currently lives. She’s currently taping her fifth season that will debut in the Spring. This past fall, Marcela released her second cookbook. Mexican Made Easy, which serves as a companion book to her Food Network show with the same name. With all her projects, Marcela hopes to be an advocate for great Mexican food that delivers in freshness and flavor without forcing home cooks to track down hard-to-find ingredients or spend hours at the stove.

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12/28 Happy Holidays!!!

webmaster@crntalk.net — Tue, 10 Jan 2012 09:28:00 PST

12/28 What's Cookin' Today

HAPPY HOLIDAYS!!!

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01/10 Chef Jackie Olden, "Colby's Breakfast, Ty K Sake

webmaster@crntalk.net — Tue, 10 Jan 2012 01:00:00 PST

01/10 What's Cookin' Today

Chef Jackie Olden, Former Host Of The CBS Food Show, Is Talking With Us To Talk About Some of Her Newest Recipes

Le Cordon Bleu-trained chef Jackie Olden has been entertaining... And feeding... Radio and television audiences from coast-to-coast for decades. She is the former host of a CBS Radio Food show and talks about cooking, food and the culinary arts.

Jeremy Colby, Owner of Colby's Breakfast & Lunch In Portsmouth, New Hampshire Talks About Their Amazing French Toast That Keeps The Local Bakery So Busy

Best place in Portsmouth to get breakfast. They are famous for their cinnamon swirled French toast. They get the bread from Cere's street bakery and make the best French toast I have ever had. They are pretty damn cheap and it doesn't take long for the food either. It gets really busy and there is usual a line, unless you come in their off hours. Like during the week and after normal breakfast hours.. Then you have the place to your self. But the place is really worth the wait. Its a really small, quaint restaurant.

Sake Expert and Director of Marketing For "TY KU (TIE-COO) Sake", Tara Fougner, Cuts Through The Myths To Give Us The Truth About Sake

Sake expert Tara Fougner, who also represents TY KU Sake, can talk about the myths regarding sake – how it’s reserved only for sushi pairings (not true!), can be consumed hot or cold (hot is the bad stuff, cold is the good stuff), and get your listeners to think of it the way they would consider wine. Here’s some more information on the proposed segment:

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01/09 Bistro 45, Christopher Knight

webmaster@crntalk.net — Mon, 09 Jan 2012 01:00:00 PST

01/09 What's Cookin' Today

Executive Chef Steve Lona of "Bistro 45" In Pasadena, CA, Is Talking With Us About Their Special Collection of Wines

Bistro 45 is proud of its wine purchasing and philosophy to find unique and often rare wines which complement our cuisine and present them at reasonable prices. The Wine Spectator praises Bistro 45 for "...the creative impact of a wine list with so much depth and so many inviting prices." Charming, quaint, cozy restaurant just south of Colorado. It was cold evening, but they had overhead heaters in the patio. Burgundy walls give it a homely feel. Mood lighting lighting throughout the patio area and over-sized novelty wine bottles give it a warm decor on a cold damp LA evening. Enjoyed savory appetizers, such as pork wontons and shrimp and chorizo bites.

Tv-Star and Tech Guru, Christopher Knight, Talks To Us About What We Can Expect At The Consumer Electronic Show In Las Vegas

You know him from “The Brady Bunch” where he played Peter Brady but Christopher Knight is more than his alter-ego on a 70’s sit-com. Christopher is a highly successful businessman who made the transition from TV star to, computer expert. He has served as vice president for several companies over the years, working on million-dollar projects and even co-founded a software company so he knows his way around today’s hi-tech gadgets. Knight will be live on January 9th from the floor of the CES show to showcase the very latest innovations, computers, home entertainment & electronic trends for 2012.
Tablets, smartphones, laptops & more….get a sneak peek at the latest hi-tech gear at this year’s Consumer Electronic Show with high-tech wiz - Christopher talks about: New Technology for 2012 / Why he’s a self described “geek”

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01/06 "Naples Winter Wine Festival", Glendale Philharmonic Orchestra, Steve Evans

webmaster@crntalk.net — Thu, 05 Jan 2012 18:01:00 PST

1/06 What's Cookin' Today

Bob Clifford, Co-Chairman of"Naples Winter Wine Festival" Is Sharing With Us Everything We Should Know About This Renowned Event

The Naples Winter Wine Festival is ranked among the top 10 arts and entertainment events for wealthy Americans. This ranking by the Luxury Institute is based on exclusivity, quality and prestige. Since 2004, the festival has earned the distinction of being the most successful charity wine auction in the nation according to Wine Spectator. The event brings many of the world's finest vintners and chefs together with wine collectors and philanthropists for a three-day gala in picturesque Naples, Florida. Naples Winter Wine Festival, a top wine and food charity event, has secured an extravagant lineup of cruise and yacht trips to be offered at its 12th annual auction on Jan. 28, in Naples, Fla.

Festival patrons will have the chance to bid on exclusive excursions through Central America, Croatia, Northern Europe and Burgundy, by sailboat, yacht or cruise. All of the auction's proceeds benefit Naples Children & Education Foundation's mission of supporting charitable programs that improve the physical, emotional and educational lives of underprivileged and at-risk children in Collier County. "Every year people are drawn to Naples Winter Wine Festival for the opportunity to support an important cause, enjoy world-class wine and food, and bid on unique lots and experiences," said Joan Clifford, NCEF trustee and co-chair of the festival with her husband, Bob. "The yacht and cruise lots tend to generate enthusiastic bidding, with couples getting together ahead of the festival to plan their bidding strategies. And best of all, the money raised will have a direct impact on the quality of life for children in need."

Glendale Philharmonic Orchestra Founder And Cellis Ruslan Biryukov is Talking With Us About Their Upcoming Concert On Jan. 8th

Comedian Emo Philips narrates Peter and the Wolf by Sergei Prokofiev and joins Maestro Mikael Avetisyan and the GLENDALE PHILHARMONIC ORCHESTRA who are Celebrating Their 2nd Anniversary With Peter And The Wolf.

Billy’s Deli is baking the Birthday Cake and everyone will get a piece. That's right... There will be cake. Highlights of the evening include Cellist Ruslan Biryukov performing HAYDN Cello Concerto in D and performances of Concerto for Typewriter, holiday songs & arias.

“The newly formed Glendale Philharmonic Orchestra learned something over the weekend: If you play it, they will come. The orchestra made its debut Saturday night (January 9, 2010) to a SOLD-OUT crowd of 750 at the First Baptist Church of Glendale.” – Los Angeles Times

PETER AND THE WOLF:

Peter, a Young Pioneer, lives at his grandfather's home in a forest clearing. One day Peter goes out into the clearing, leaving the garden gate open, and the duck that lives in the yard takes the opportunity to go swimming in a pond nearby. The duck starts arguing with a little bird ("What kind of bird are you if you can't fly?" – "What kind of bird are you if you can't swim?"). Peter's pet cat stalks them quietly, and the bird —warned by Peter— flies to safety in a tall tree while the duck swims to safety in the middle of the pond.

Peter's grandfather scolds Peter for being outside in the meadow ("Suppose a wolf came out of the forest?"), and, when Peter defies him, saying that "Boys like me are not afraid of wolves", his grandfather takes him back into the house and locks the gate. Soon afterwards "a big, grey wolf" does indeed come out of the forest. The cat quickly climbs into a tree, but the duck, who has excitedly jumped out of the pond, is chased, overtaken and swallowed by the wolf.

Peter fetches a rope and climbs over the garden wall into the tree. He asks the bird to fly around the wolf's head to distract it, while he lowers a noose and catches the wolf by its tail. The wolf struggles to get free, but Peter ties the rope to the tree and the noose only gets tighter.

Some hunters, who have been tracking the wolf, come out of the forest ready to shoot, but Peter gets them to help him take the wolf to a zoo in a victory parade (the piece was first performed for an audience of pioneers during May Day celebrations) that includes himself, the bird, the hunters leading the wolf, the cat and grumpy grumbling Grandfather ("What if Peter hadn't caught the wolf? What then?") In the story's ending, the listener is told that "if you listen very carefully, you'd hear the duck quacking inside the wolf's belly, because the wolf in his hurry had swallowed her alive."

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

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01/05 Chadwicks Restaurants, Winter Wineland

webmaster@crntalk.net — Thu, 05 Jan 2012 01:00:00 PST

01/05 What's Cookin' Today

Talking With Us About His Historic Neighborhood Restaurant Is Tom Russo Owner Of Chadwicks Restaurants In Washington, DC

Maybe Chadwicks was your college bar when it opened in Georgetown in 1967. Maybe it was where you took your first date, had your first legal beer, met your future husband or wife for the first time. Maybe we should stop with the firsts. Maybe Chadwicks was your hangout when it opened in 1979 in Old Town, Alexandria. Maybe you worked at one of the Chadwicks for awhile. Maybe not. Maybe Chadwicks was near where you lived or worked when it opened in Friendship Heights in 1982. Maybe you noticed the big, national chain restaurants coming to town. Maybe you visited them. Maybe that's why you made Chadwicks your neighborhood restaurant. There are no silent partners, no absentee owners, no corporate headquarters in New York, California or Japan, and obviously no copywriter. Just local guys committed to taking care of the customer every day, and with the help of a great staff, we've been able to do that successfully over the years.

Chadwicks is committed to serving great American food at prices you can afford every day. We use the freshest ingredients available - from our seafood, beef and chicken to our salads, vegetables and desserts. And we still have one of the best burgers in town. We're committed to providing friendly, efficient service in a fun, comfortable atmosphere. If we don't achieve these goals, please tell us - we'll do whatever is necessary to make it right. And if we do achieve them please tell us that too, or, better yet - tell your friends. So to you twenty-somethings and you thirty-somethings and to you family-somethings and to the folks we talked about in the first paragraph (and you know who you are) Chadwicks wants to be your neighborhood restaurant.

Beth Costa, Executive Director Of "THE WINE ROAD", Is Talking To Us About The 20th Anniversary of Winter Wineland Wine On January 14 - 15, 2012

This is the 20th anniversary of Winter Wineland and a great opportunity to meet winemakers, taste limited production wines, new releases or library wines. Some wineries will offer food pairings and others will have tours. Each participating winery will either host an artist for the weekend, so you will enjoy their fine-art, or the winery will have an educational display to help you learn about vineyard management or wine making....thus, Wine ~ Art ~ Education. Download the detailed program to see exactly what each winery will offer for the weekend.....then plan your tasting adventure. Ticket price will include wine tasting at all of the participating wineries for the weekend. This event does not take place at one location. You travel from winery to winery, visiting the ones you are interested in exploring.

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01/04 Larry Lipson, Janina Gavankar "True Blood", Ficklin Vineyards

webmaster@crntalk.net — Wed, 04 Jan 2012 01:00:00 PST

01/04 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.

Actress Janina Gavankar, Who Plays "LUNA" From The HBO Original Series "True Blood", Is Here To Talk To Us About Her Own Social Website And The Benefits Of Social Media

How do Men and Women’s resolutions differ? Are privacy concerns preventing how much people share? Have social networks changed the definition of friends? About Janina Gavankar: Janina's fans know her best as Luna, Sam's love interest on True Blood, but Janina also exemplifies the importance Young Hollywood puts on social media. Janina was the first celebrity to sign up for Twitter and she created a theme for actors on Posterous, a website meant to help people share their online presence. So far, thousands of fellow actors are using her site, which Janina believes is integral to helping their career by giving them a place to display their past work. Una is a sexy shapeshifter friend of Sam's. She offers him a shot at romance, but like most of the people in Bon Temps, she has a troubled past.

Peter Ficklin, President & Winemaker of "Ficklin Vineyards" Is Here to Talk To Us About This Year's Harvest

Ficklin Vineyards is primarily a family operation with Peter Ficklin guiding the family's third generation in the production of its highly regarded California port-style wines. Peter once described his duties at the winery with the following comment: "I'm the president, the winemaker and the chief bottle washer as well." The decision to keep the operation small is an important one, as each step receives the personal attention of the family.

His appointment as president in 1991 followed the retirement of his mother, Jean Ficklin. As winemaker at Ficklin Vineyards, a position he was promoted to upon the retirement of his father David Ficklin in 1983, Peter has revived the vintage port program. In over 50 years of Ficklin's history, only eight vintage ports have been released, the most recent being the 1991 Vintage Port, that was released in 2002. From every vintage bottling, Peter holds at least 100 cases for additional cellaring and re-release at a later date. Peter received his Bachelor of Science degree in enology from the University of California at Davis in 1978.

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1/2 Happy New Year!

webmaster@crntalk.net — Fri, 30 Dec 2011 12:23:00 PST

Happy New Year!

Come join Michael Horn, Paul Stern, and Erik Hines as we ring in 2012, by showcasing some of our favorite guests from 2011!

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1/3 Durkin Park, Cruiseworks, and New York Wine & Grape

webmaster@crntalk.net — Fri, 30 Dec 2011 11:59:00 PST

What's Cookin' Today

HAPPY NEW YEAR!

SEANA KELLY - GENERAL MANAGER OF DURKIN PARK IN BOSTON, MA.

Seana (Shawna) is the GM and her parents were owners of Durkin Park until a few years ago. She remained as GM - A legendary historic restaurant, Durgin-Park is a centuries-old restaurant at 340 Faneuil Hall Marketplace in downtown Boston. The Greater Boston Convention and Visitors Bureau states that it has been a "landmark since 1827", and it continues to be a popular tourist destination within Quincy Market. The restaurant has entrances on both of its facades (Faneuil Hall and Clinton Street). In keeping with its long history, the concept of Durgin-Park maintains the tradition of communal seating at long tables. The menu is designed to offer traditional New England-style fare with a concentration on seafoods, chowders, broiled meats, and boiled dinners.The service is also a partial hold-over from the time of its founding as the waitstaff have been encouraged to adopt a "surly" attitude and "backtalk" the clientele. Another sign of it heritage, is that it has only changed head chefs a handful of times in its history. http://www.arkrestaurants.com/durgin_park.html

DON FENWICK FROM CRUISEWORKS STOPS BY TO PROMOTE CRN'S "MURDER MYSTERY" CRUISE

JIM TREZISE, PRESIDENT of NEW YORK WINE & GRAPE FOUNDATION

NAPA IS NOT THE ONLY WINE REGION IN THE US - Welcome to New York! - with a history dating back to the 1860's, is one of America's oldest commercial wine regions New York - home to native, French-American, and vinifera varietals is perhaps the most diverse wine-growing region in the world New York - with a wine industry that is growing and expanding every day and everywhere- among sparkling lakes, along the sea shore, above a rushing river, and just down the road. Wine trails are groups of wineries that are related geographically and work cooperatively to encourage visitors to learn about the fine products they are bringing to the market. Many of the wine trails have special event programs that feature wine and food pairing events throughout the year.

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12/30 Ryan Scott, Dave Williams, Larry Van Aalst, Steve Evans

webmaster@crntalk.net — Thu, 29 Dec 2011 17:58:00 PST

WHAT'S COOKIN - FRIDAY DEC 30, 2011

Welcome to the final What's Cookin Today Show of 2011!

Ryan Scott "SEAMLESS"

Seamless, the nation's leading digital service for ordering delivery and takeout food from thousands of top restaurants in the US and UK, has found that Chinese food is the most popular cuisine ordered on December 25, comprising 16% of all orders placed triple the average for the rest of the year. Seamless serves over 4,000 client companies in dozens of industries throughout 27 cities in the US and UK. Our clients range from Fortune 100 companies with thousands of employees to boutique firms with as few as 5 people. http://www.seamless.com

DAVE WILLIAMS GM "RALPH BRENNAN'S JAZZ KITCHEN"

Jazz on over to the Jazz Kitchen, a savvy representation of New Orleans’ dual legacies – food and music- served up in a whimsical setting depicting the charm, ambience and hospitality of historic and contemporary New Orleans. Located in Downtown Disney® District, our two-story replica of traditional French Quarter architecture includes a ground floor, interior, open-air courtyard flanked by a quick service dining facility (Jazz Kitchen Express) and a New Orleans-style jazz club (Flambeaux’s). Upstairs, you’ll find traditional New Orleans dining rooms and an outdoor ‘Jazz balcony’ with seating that overlooks the revelry of the Downtown Disney® District. For over fifty years, Ralph Brennan and his family have proudly served the finest Louisiana ingredients and our Chef, Darrin Finkel, has peppered those celebrated flavors throughout our menus. The Jazz Kitchen boasts festive, ‘Big Easy theme, private party facilities and comprehensive event planning services. From our mouthwatering Louisiana cuisine to the live jazz played at Flambeaux’s every night, every detail of the Jazz Kitchen delivers on the promise of New Orleans. http://www.rbjazzkitchen.com/

LARRY VAN AALST - SOMMELIER

Equus Restaurant has long maintained a simple culinary charter: provide a stellar dining experience in a contemporary and sophisticated setting. Chef Reilly’s talents match that directive. The restaurant’s seasonal menu will highlight the best of what’s grown and produced locally, and feature full-flavor comfort foods to satisfy the palate of even the most discriminating guest. In every significant restaurant a friendly and knowledgeable Sommelier awaits each guest’s arrival. Larry Van Aalst is the Sommelier you will surely meet while dining at Equus. Larry is a life-long Sonoma County resident with ties to the earth having grown up on a ranch. He was educated in both California and Europe making him a worldly traveler who still calls Sonoma County his home. Larry is a true star within the California wine scene and beyond, winning Wine Spectator’s Award of Excellence seven times for his extraordinary wine lists. His wine list at Equus has won “Best of Show” in several Sonoma County Harvest Fair competitions and Larry is also known as Iron Sommelier in many posh resorts and hotels. He is also a professional wine judge, with the West Coast Wine Competition, Riverside International, El Dorado Wine Competition and the San Francisco Chronicle competition as some of his favorites. Guests of the Restaurant and Loungebar can also catch a live radio show that is broadcast from the restaurant on Wednesday evenings. To tune into one of Larry’s shows, “What’s Cookin’ on Wine – The Sonoma Report,” log on to CRN Digital talk radio, go to hosts, click on his name and you will find the listing of channels and times for his program. For over a decade Equus has been proud to have Larry standing by to choose the perfect wine for any occasion and all menu selections. http://www.fountaingroveinn.com/equus.html

STEVE EVANS - "THE MOVIE GUY"

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

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12/29 Well-Seasoned Kitchen: A Mother-Daughter Culinary Journey", "Il Tiramisu Ristorante & Bar", Holiday gifts

webmaster@crntalk.net — Thu, 29 Dec 2011 01:00:00 PST

12/29 What's Cookin' Today

Author Lee Clayton Roper Writer Of "Well-Seasoned Kitchen: A Mother-Daughter Culinary Journey" Talks To Us About Her Book That Is More Than Just Recipes

The Clayton family, especially Sally, has long been known for effortless style and smart sensibility when it comes to home cooking and entertaining. So, when Sally began to suffer from the effects of early-stage memory loss, her daughter Lee Clayton Roper decided to engage her mother in the kitchen, evoking family memories and collecting cherished recipes. The time they spent together lead them to begin writing the cookbook that would become A Well-Seasoned Kitchen (MLC Publishing, 2009) Sadly, Sally passed away as the cookbook was entering its final phase and Lee completed it in her honor. More than just recipes, A Well Seasoned Kitchen is a memoir and an attempt to capture her mother’s recipes before they would be gone forever. Until now this cookbook, featuring 186 tested recipes, with menus and full-color photos by renowned food photographer Laure Smith, has been available only in Colorado, where Lee Roper resides, but due to the overwhelming success of the elegant recipes and heartwarming stories, A Well Seasoned Kitchen is going national.

The book that was so popular in Denver is now sold nationally and in select retailers in Kansas City, St. Louis, Philadelphia, Washington, DC, Knoxville, Memphis, and Little Rock. A portion of all proceeds are donated to the Alzheimer’s Association Colorado Chapter The delicious, easy, and beautiful dishes like Rack of Lamb with Nut Crust, Green Beans with Lemon-Butter Sauce, Apple Cake (recipe below), and Blueberry Tart helped A Well Seasoned Kitchen win the 2010 Gold Medal for Cookbooks from the Living Now Book Awards. The book features menu suggestions that are perfect for holiday entertaining, from a traditional Thanksgiving meal featuring Oven Roasted Turkey and Apple-Sausage Stuffing to a Snowy Day Dinner featuring Veal Stroganoff and Bourbon Apple Pie. Lee Clayton Roper is currently producing a mother-daughter cooking show that will build on the acclaim of A Well Seasoned Kitchen and air on Rocky Mountain PBS in 2012. The show will feature Lee cooking alongside mother-daughter pairs and sharing cooking stories and kitchen traditions. At the end of each episode, the mother-daughter pair is encouraged to continue cooking together and documenting the process. At the end of the season, the six mother-daughter pairs will reconvene with their home videos and discuss their experiences spending time together in the kitchen.

Sally and Lee are everyday home gourmet cooks who've always been ahead of their time. Sally earned cooking credibility as one of the first to add a food processor and microwave to her gadget repertoire long before most had even heard of them. Originally from Kentucky, Sally was raised in a home with parents who frequently entertained and a mother who loved to cook. Interestingly, Sally didn't start cooking until after she was married. Despite that, she made an effortless leap from meat loaf to Boeuf Bourguignon and quickly earned a reputation as a talented cook and gracious hostess among friends and family. Sally’s culinary courage inspired Lee to hold her first dinner party at the tender age of 16.

Today, Lee regularly finds opportunities to host family and friends for casual dinner parties with beautiful tablescapes, creative menus and scrumptious meals taking center stage. With any cooking-related questions, friends and family often turn to Lee for her unending kitchen inspiration and encouragement.

PETER KASTALAN Owner of "Il Tiramisu Ristorante & Bar" Gives Us The Scoop On Their Additions To The Menu For NEW YEARS EVE

New Year’s Eve Menu 3 Courses $45 Saturday, December 31, 2011 5:00 PM to Midnight
Primi Piatti ~ First Course ~ Choose One
~ Gamberi con Linguini di Limone e Basilico ~
Grilled shrimp, lemon basil linguini, white wine, artichokes, carrots, onions
~ Insalata Victoria ~
Organic baby greens, beets, butternut squash, pine nuts, sherry vinaigrette
~ Zuppa di Funghi ~
Mushroom soup, shiitake, porcini, and cremini mushrooms,
Vegetable and herb broth, fresh arugula garnish
~ Involtini di Melanzane ~
Eggplant rolls filled with fontina & mozzarella cheese, light marinara sauce

Piatti Principale ~ Main Course ~ Choose One
~ Barramundi con Balsamico ~
Australian sea bass, grilled, lemon, rosemary, sage, aged balsamic reduction
~ Salmone Fantasia ~
Atlantic salmon, orange ginger cognac sauce, fresh mango and orange
~ Filetto di Manzo ~
8 ounce filet mignon, marinated in pinot noir with herbs, sliced, served medium rare
~ Osso Buco di Vitello ~
Veal osso buco, braised in Chianti and vegetables
~ Pappardelle Aragosta ~
Homemade wide ribbon pasta, Marsala wine and light cream sauce, lobster
~ Cappallaci ~
Pasta crepes filled with ricotta cheese and spinach, pink sauce

Dolce ~ Dessert ~ Choose One
~ Tiramisu Katerina ~
White and dark chocolate cup, filled with tiramisu cake, strawberries
~ Creme Brulee ~
Vanilla custard, raspberries, caramelized sugar
~ Torta di Cioccolata ~
Chocolate mousse, chocolate cake, chocolate sauce

Candace Cameron From ABC's "MAKE IT OR BREAK IT" Talks About Great Holiday Deals To Make Up For Your Bad Christmas Presents

Candace is best known for her role as DJ Tanner on the hit show “Full House.” After 8 successful seasons on the show, Cameron took a break from Hollywood to start a family. She currently lives in LA with her husband, Russian NHL Hockey Player, Valerie Bure and her three children. In January 2011, she released her first book “Reshaping It All,” a New York Times best seller. She currently stars on the ABC Family series “Make it or Break It.” Fans of “Full House,” all remember what a Tanner Family Christmas was like. Remember when Uncle Jesse surprises Aunt Becky with fake snow? Or when Steve dresses up as Santa to return home from college and surprise DJ? Chances are your Christmas didn’t turn out like a TV sitcom. And it’s more than likely you ended up with a gift you DIDN’T like. With the holidays behind us, now is the time to spoil yourself. Who better than to talk about making the most of holiday misgivings than DJ Tanner herself!

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