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03/23 What's Cookin' Today

Christopher McDonald Tommy Jefferson "Harry's Law."

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

Rachael Ray "Grew up with Food"

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

STEVE EVANS - "THE MOVIE GUY"

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

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03/22 What's Cookin' Today

Vaagn Arakelyan "Cocoa Family Foundation"

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

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

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

Chef Ron Ben-Israel "SWEET GENIUS"

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

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03/21 What's Cookin' Today

DAVE WALTON "PETE" NBC's "BENT"

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

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

LARRY LIPSON FROM COSTA RICA

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

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

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

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

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

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03/19 What's Cookin' Today

Yolanda Diaz - Director - Bodegas San Alejandro

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

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

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

CHEF TYLER STONE - CA WINEMASTERS

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

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03/16 WHAT'S COOKIN"

NEAL FRASER - Executive Chef, The Strand House

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

BRENDA CHATELAIN - SMOKED OLIVE

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

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

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

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

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

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

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

STEVE EVANS - "THE MOVIE GUY"

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

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03/15 What's Cookin' Today

TODD SICOLO - EXECUTIVE CHEF - ARIZONA BILTMORE

Whether it’s a romantic dinner at Wright's at the Biltmore or simply a quick snack at The Café, guests of the Arizona Biltmore have many dining options from which to choose. A skilled team of chefs, inventive cuisine and a variety of culinary experiences has earned Arizona Biltmore a reputation of excellence for dining in Phoenix. Heading the team is award-winning Executive Chef Todd Sicolo. My family owned two Italian restaurants in New York. I started out by peeling potatoes Uncle Jim – 50 cents a potato. What is your favorite dish? Right now, my favorite is our Queen Creek Olive Oil Poached Rocky Point Grouper.What is the most memorable meal you’ve ever had? Christmas dinners with my family. If you could have anyone visit your restaurant, who would it be? Michael Simon – he’s the new Iron Chef – his food style is edgy, bold flavors and he thinks outside the box. I’d love to cook with him. Name three ingredients that you have at all times. Garlic, thyme & butter. What is your favorite cocktail? Wild turkey on the rocks. What do you like to do in your free time? I love the Phoenix area I love hiking with my girlfriend & our dog.

EXECUTIVE CHEF DAN COUDREAUT - "McDONALDS"

Chef Dan Coudreaut is the Executive Chef and Director of Culinary Innovation at McDonald’s. Chef Dan graduated at the top of his class from the Culinary Institute of America and became the Executive Sous Chef at Dallas' Café Pacific and Chef de Cuisine at The Four Seasons before joining McDonald's in August of 2004. His key responsibility is to help the creative team of chefs develop new menus for McDonald's approximately 14,000 restaurants. Executive Chef Dan Coudreaut is available to share with your listeners his tips and tricks on how to make mealtime and nutritious eating fun for the whole family, including everything from planting a garden to grow your own, fresh ingredients to instituting a family cooking day.

PATRICK TAYLOR - "NEW YORK TIMES BEST SELLING AUTHOR"
FACTS ABOUT ST. PATRICK'S DAY YOU MAY NOT KNOW

NewYork Times best selling author Patrick Taylor writes about the impact of Irish immigrant life in the United States and Canada. Patrick Taylor will be available to share little known facts (did you know there are 11 US and 1 Canadian city all named Dublin?) and long-held myths (GASP…corned beef isn’t really Irish!) to help usher in the annual celebration referred to globally as the “wearing of the green.”

RUBEN STUDDARD - FORMER AMERICAN IDOL WINNER
"The Velvet Teddy Bear" Upcoming Album "Letters from Birmingham"

Ruben, will be happy to chime in with his insight on the former and latest group of Idol contestants and the Idol elimination!)…along with some background on his upcoming album, Letters from Birmingham. The eleven-song set was produced by Elvis "Blac Elvis" Williams (Beyoncé, Fergie, T.I., Ludacris, Ciara) and Studdard's longtime collaborator, Harold Lilly (who co-wrote Alicia Keys' classic "You Don't Know My Name" and who has collaborated with Luther Vandross, Fantasia and Angie Stone among others).

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What's Cookin Wed March 14, 2012

8:10 AM PT - Caryl M. Stern Pres/CEO UNICEF "When You Take Water, Give Water"

Before coming to the U.S. Fund for UNICEF, she served as Chief Operating Officer of the Anti-Defamation League following many years as Education Director and Director of the A World of Difference Institute. Stern has served as an advisor to education and anti-bias initiatives around the globe. In 2001, she was honored as one of "25 Moms We Love" by Working Mother Magazine. She currently serves on the Martin Luther King Memorial foundation Board and the Board of Governors of the We Are Family Foundation. Since its inception, the Tap Project has raised more than $3 million in the U.S. And has helped provide clean water for children across the globe. UNICEF works in more than 100 countries around the world to improve access to safe water and sanitation facilities in schools and communities, and to promote safe hygiene practices. Since 1990, more than 2 billion people have gained access to improved drinking water sources, and 1.8 billion people have gained access to improved sanitation facilities.

8:20 AM PT - Allen Balik - Napa Wine executive and Columnist

One of the top people in Wine Country talks about Coombsville and the Annual Cyctic Fibrosis event that is the hottest ticket in town. His bi-weekly column in the Napa Valley Register's Friday "On Wine" section is the only interactive column in the Register and has been going quite well for the last year since its inception in Feb 2011


8:30 AM PT - Jim Fiolek - Exec Dir Santa Barbara County Vintners Assoc -

- Santa Barbara County Vintners' Festival Weekend - April 20, 21,22, 23. The annual Santa Barbara County Vintners' Festival Weekend attracts wine lovers from near and far for an opportunity to meet member vintnerstaste their winesand enjoy great food and music over a long spring weekend. The highlight of the weekend is the Festival itselfwhere every one of our 110+ member wineries gather to present their winesoften poured by the winemakers themselves. The Festival also presents some of the best local food from restaurantscatering companies and gourmet food creators. The Festival takes place on SaturdayApril 21stfrom 1 to 4pm at The Carranzajust outside Los Olivos. This weekendwineries also present their own eventsranging from Winemaker's Dinners through library tastings and sales to new wine releases and barrel tastings. Check back here to see a full listing of events as they are finalized. A favorite feature of the weekend is the Vintners' Visa - your passport to twelve winery tasting rooms - use the Vintners' Visa to explore new wineries - or revisit old friends.

8:40 AM PT - Sara Kate Gillingham-Ryan

The Founding Editor of the popular TheKitchn.com (the culinary arts site of the webs leading destination for design, "Apartment Therapy"), Sara Kate Gillingham-Ryan is the author of the recently released entertaining book "Good Food to Share". Sara's work has appeared in such top gourmet, design, and lifestyle publications as "Food & Wine", "Bon Appetit", "O Magazine", and "House Beautiful".

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