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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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01/30What'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 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!

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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 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.

CLAUD BELTRAN, EXECUTIVE CHEF AND PARTNER WITH "NOIR FOOD & WINE" IN PASADENA TALKS WITH US ABOUT THEIR MENU

"A Restaurant, Cafe, Bistro or Wine Bar has a Soul, you can feel it when you enter a room! People create that energy and we have brought together a group of dedicated individuals to create and fulfill that vision" .

It's time for the annual Pasadena PinotFest (the fourth, actually) which kicks off Jan. 15 with a five-course dinner at Altadena Town & Country Club. Each course is cooked by a local chef and paired with a Pinot Noir producer. Chefs involved include AKA Bistro and Bistro 45’s James Labrinus, the Raymond’s Tim Guiltinan, and Noir Food & Wine’s Claud Beltran. And Pinot producers pouring their juice include Hartley Ostini Hitching Post Winery, Clos Pepe Vineyards, and Williams Selyem. Part of the proceeds for the $149 dinner ticket help Los Angeles County families in need. But the dinner isn't the only event. Weekly Pinot tasting events at $15 per person follow for a month, and Saturday afternoon, Feb. 11, a grand public tasting at the Altadena Town & Country Club will feature up to 100 wines. That tasting costs $89 per person, a bit more for those who fancy hanging around the "VIP" lounge. If learning more about Pinot Noir happens to feature on your new year’s resolutions, this event is for you. For more information and tickets, call (626) 795-7199 or go to pasadenapinotfest.com.

TALKING WITH US IS DAVE WILLIAMS GM OF "RALPH BRENNAN'S JAZZ KITCHEN" ABOUT WHAT'S NEW FOR THE NEW YEAR

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.

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