LARRY LIPSON - COSTA RICA
LARRY LIPSON REPORTS LIVE FROM COSTA RICA WITH SUGGESTIONS ON FOOD AND WINE BASED ON HIS FIFTY YEARS OF EXPERIENCE AS FOOD WRITER FOR THE LA TIME. HE AND HIS LOVELY WIFE LILLIANARE LIVE FROM THE LIPSON INSTITUTE FOR ADVANCED WINE STUDIES IN COSTA RICA EACH WEEK AT THIS TIME.
Canter’s Deli has been a Los Angeles landmark since 1931! Canter's Deli offers an authentic deli-style experience unparalleled anywhere on the West Coast. Our endless menu is full of breakfast, lunch and dinner menu items available 24 hours a day. Fresh baked goods are available from our bakery. A full bar and Cocktail Lounge is open 10:30 am-1:40 am
Over the years Canter's has sold over:
2 Million Pounds of Lox
10 Million Pounds of Corned Beef
7 Million Pounds of Pastrami
10 Million Matzo Balls
24 Million Bowls of Chicken Soup
TERRY DAVIS FOUNDER - FRISSON WINES
St. Helena, CA-- After a lifetime of appreciating fine wines and the travels and fellowship that accompanied, it became time for Terry Davis to fulfill his dream of making highly drinkable wines. “Dreaming about making wine is exciting.
Bringing it to reality can be a bit scary. But when my dream became reality with the release of these wines, it was downright thrilling,” says Davis, founder of Frisson Wines.
Davis first began by sourcing the highest quality grapes from some of Napa and Sonoma’s finest vineyards. He seeks to produce luxurious wines at affordable prices.
The inaugural bottlings of 2009 Diamond Mountain District Cabernet Sauvignon and 2011 Russian River Sauvignon Blanc are the first out of the gate with elegant expressions of their appellations and varieties. And equally important, they are affordable for the discerning wine drinker.
Frisson’s 2009 Diamond Mountain Cabernet Sauvignon has a suggested retail price of $60 a bottle with just over 125 cases produced. The vineyard, from the storied hillside district is a small, eight-acre estate with a soil composition that includes white volcanic ash which is rare in Napa Valley. This imparts a lovely, unique flavor character in the finished wine.
The 2011 Russian River Valley Sauvignon Blanc has a suggested retail price of $26 with 240 cases produced. The wine was fermented and aged in stainless steel with no oak to mask the refreshing flavors.
Early on, Davis and his wife Pam knew their dream began in the legendary Napa Valley and today are based in Yountville, recognizing that Napa Valley as the hub of the American wine industry. They met their future partner in winemaking at a dinner party—it was fate all laid out!
Davis brought renowned Winemaker Wayne Donaldson into the project on the ground floor, bringing 26 years of international winemaking experience to the table. “I enjoy working with owners like Terry who are as passionate about creating great wine as I am. The challenge and satisfaction for me is making wine in a style that suits his high expectations,” says Wayne. Together their goal is simple: make wine that is exciting to drink! Frisson has already expanded its fruit sources working with the well-regarded Dutton Ranch making a Wente Clone Chardonnay and Beckstoffer’s Georges III Vineyard for a bottling of Cabernet Sauvignon, both from the 2012 vintage.
Davis said, “We’ve been ‘test marketing’ the wine with our friends and family and now have that same quiver of anticipation as we offer our wines to the world.”
04/10 LARRY LIPSON, GARY CANTER, CANTER'S DELI, TERRY DAVIS, FRISSON WINES
04/09 Victoria Kulinich, Gotham Bar and Grill, Portofino, Richard Crespin, Melissa Rycroft
Victoria Kulinich - Sommelier & Manager of Gotham Bar and Grill
Additionally, Victoria has joined the panel tasting board for Wine $ Spirits Magazine in 2013. In this role, she is entrusted with delivering a judgement during weekly region¬explorative tastings, and contributing to the publication’s decision of recommended selections. Prior, Victoria Kulinich was a Wine Educator for New York Vintners. In this role, she was responsible for teaching daily Wine and Beverage classes, and coordinating educational events, intended to help students achieve a better understanding of not only viticulture, viniculture, and the end product, but also aid in comprehension of personal preference and taste. Previously, Victoria led a Building Bridges to Success Grant for CUNY, and was the Executive Chef Instructor, as well as the Certified Instructor for Food Safety programs such as ServSafe, ManageFirst, and New York City Department of Health. In this role, Victoria was responsible for relaying her culinary arts knowledge to her students, while offering hands¬on training, and theory studies on the safe and proper handling of various foods, with the end goal for students attaining certifications through all three agencies.
Additionally, Victoria has worked as the Dining Room team, as well as the Kitchen Staff member in New York City’s award¬ winning restaurant Eleven Madison Park, and highly -acclaimed Thomas Keller Restaurant Group. Currently, Victoria is studying through the Wine and Spirits Education Trust’s Master of Wine Diploma courses, as well as the certifications offered by the Court of Master Sommeliers.
Prior to beginning her career in the Food, Beverage, and Hospitality Industry, Victoria has attained the Grand Diploma at the French Culinary Institute (New York Campus), and studied for the BS/Architecture and Building Construction at the City University of Technology, and was awarded a full¬time scholarship at the New York Institute of Technology.
Portofino Executive Chef – Richard Crespin
Heavily focused on seafood, Executive Chef Richard Crespin utilizes quality local ingredients to create authentically Californian cuisine served in a chic, welcoming atmosphere. Weekend guests and diners alike may spice-up their experience with the new ‘Make Your Own – Bloody Mary Bar,’ featuring 40 different satisfying ingredients to make each concoction tailored to specific tastes.
Executive Chef Richard Crespin is a graduate of the French Culinary Institute in New York and has over 19 years of various culinary experience. He has held leadership roles in New York working as Sous Chef for Jean Georges and also Gordon Ramsay at The London her in LA, as well as Executive Chef at Indochine in Beverly Hills.
ABC's of Being A New Mom with Melissa Rycroft
Television personality Melissa Rycroft is best known for appearing on “The Bachelor” and winning “Dancing with the Stars.” Now a correspondent for the upcoming season of DWTS, she is busy balancing life and work as a mother to two year-old Ava Grace Strickland, but she wouldn’t have it any other way!
Available for interviews, she can share her personal experiences and stories when it comes to the ABCs of being a new mom – from having a young toddler, to newborn babies and even trying to conceive.
When it comes to baby-making, there is no such thing as the perfect formula. But some say it’s all about the timing, and the timing can be tricky!
04/08 CARLTON CUSE, A&E NETWORK, BATES MOTEL, MICHE BACHER, COOKING WITH FLOWERS
CARLTON CUSE - Executive Producer OF A&E Network' s "Bates Motel
In “Bates Motel,” following the tragic death of her husband, Norma Bates buys a motel on the outskirts of the idyllic coastal town, White Pine Bay, seeking a fresh start. As Norma and Norman get entrenched in their new home, they discover this town isn’t quite what it seems, and the locals aren’t so quick to let them in on their secrets. But the Bates are done being pushed around and will do whatever it takes to survive – and will do whatever it takes to protect their own secrets. Mondays at10PM ET/PT on A&E Network
MICHE BACHER "COOKING WITH FLOWERS" Miche is an herbalist, chef, and owner of the custom confectionery studio Mali B Sweets located in Greenport, NY. Miche really knows her stuff when it comes to cooking with flowers which comes through in her well-organized cookbook, Cooking With Flowers! Bacher discusses:
-How and why she came to cook with flowers.
-The essentials about using flowers in food.
-How to choose and prepare flowers to cook with.
-Ways that flowers can add to desserts, drinks, etc
-The medicinal and cosmetic uses of flowers.
04/05 Richard Blais, Bravo, Top Chef All-Stars, Bob Adler, Deutsch Vineyard, Steve Evans
Richard Blais - Bravo’s “Top Chef All-Stars”
In 2000, Blais relocated to Atlanta to oversee a local seafood concept. His wildly creative approach to cooking and cuisine led to the establishment of Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated some of Atlanta’s most popular eateries including multiple outposts of Flip Burger Boutique and HD-1. He recently launched The Spence, a new restaurant concept in Midtown Atlanta, and his debut cookbook Try This at Home was published on February 26, 2013. In Try This at Home: Recipes from My Head to Your Plate, Richard reveals a simplified approach to adventurous cooking by sharing new flavor combinations and textures to reinvent home cooks’ classic dishes. Each of the 125 recipes is straightforward enough to make at home, but for those who want to try using liquid nitrogen or a sous vide machine, Richard offers fun variations to his recipes that add another level of excitement in the kitchen.
Blais has appeared on “TODAY Show,” “Good Morning America,” “Live with Kelly,” and “Late Night with Jimmy Fallon,” as well as in numerous publications including The New York Times, InStyle, and Food & Wine magazine.
PROPRIETOR BOB ADLER - DEUTSCH VINEYARD
In 2004 we began our search for a small Napa vineyard that had the potential to yield the highest quality fruit from the best clone and root stock. The terroir had to be just right and so we knew the quest was going to take a while. In 2006, we received a call from our broker who described a parcel of land located in the “Rutherford Dust” that was soon going to be available. We rushed over and when we realized we had found our spot, we signed a purchase contract.We asked one of Napa’s best vineyard managers, Jim Barbour, to do whatever was necessary to make the vineyard produce the best grapes and he certainly did exactly that. In 2007, Jim called Vineyard 29’s wine consultant, Phillipe Melka, to come over and sample our grapes. He came over, tasted the juice, and immediately asked for them to be part of Vineyard 29’s wine program. Thus began our great relationship with Vineyard 29 and our introduction to Keith Emerson, Director of Winemaking.
Working with a top vineyard, top vineyard manager, and top winemaker, we were able to realize our dream, which has all been expressed in our first estate wine, the 2008 ADV. We hope you enjoy our wine as much as we have producing it.
GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.
04/04 ANDY WIEDERHORN, JIM RILEY, KARA FRANKER
THE CEO OF FATBURGER TAKES DRASTIC MEASURES TO HELP A TROUBLED FRANCHISE, ON AN UNDERCOVER MISSION, ON "UNDERCOVER BOSS," FRIDAY, APRIL 5. Originally from Portland, Oregon, at age 23, Andy started a real estate company. By age 30, his company had gone public with billions of dollars in assets. Since he has taken over Fatburger, the franchise has grown from 40 – 150 restaurants.
JIM RILEY - OWNER OF RILEY'S FARM
KARA FRANKER - FREE LANCE JOURNALIST
04/03 LARRY LIPSON, RICHARD BINDER, JIM HEISER, MICHAEL JAMES WINERY
LARRY LIPSON - COSTA RICA
THE FORMER FOOD WRITER FOR THE LA DAILY NEWS FILES A WEEKLY INTERNATIONAL REPORT. HIS MANY EXPERIENCES AND RECOMMENDATIONS ON FOOD, WINE AND DINING OUT. LIVE FROM THE LIPSON INSTITUTE FOR ADVANCE WINE STUDIES.
RICHARD BINDER - OWNER OF PHILIPPE’S - THE ORIGINAL LOS ANGELES
Philippe The Original is one of the oldest and best known restaurants in Southern California. Philippe's was established in 1908 by Philippe Mathieu, who claimed the distinction of having created the "French Dipped Sandwich." One day in 1918, while making a sandwich, Mathieu inadvertently dropped the sliced french roll into the roasting pan filled with juice still hot from the oven. The patron, a policeman, said he would take the sandwich anyway and returned the next day with some friends asking for more dipped sandwiches. And so was born the "French Dipped Sandwich," so called either because of Mathieu's French heritage, the French roll the sandwich is made on or because the officer's name was French. The answer is lost to history.
Harry, Dave and Frank Martin were in the business of renting horses and wagons from their Jewel stables when they purchased Philippe's from Mathieu in 1927 for around $5000. They operated the restaurant 24 hours a day, 7 days a week until World War II. The business grew steadily through the depression of 1929 and World War II mainly by virtue of the dedication and perseverance to duty of these hardy Kansans.
Philippe's was forced to move to make way for the then new Hollywood-Santa Ana 101 freeway, and in 1951 relocated to the present location, which was a machine shop with a hotel on the second floor. Change does not come rapidly at Philippe's, so most of what we are today is very much what we were and did years ago. We like to say that only the prices have changed.
Philippe's "French Dipped Sandwich" is the specialty of the house and consists of either roast beef, roast pork, leg of lamb, turkey or ham served on a lightly textured, freshly baked French roll which has been dipped in the natural gravy of the roasts. Swiss, American, Monterey Jack or Blue cheese may be added. To accompany your sandwich we offer a tart, tangy cole slaw, homemade potato and macaroni salads, hard boiled eggs pickled in beet juice and spices, large Kosher style, sour dill or sweet pickles, black olives and hot yellow chili peppers. Philippe's still prepares and serves close to 300 pounds of pigs feet every week.
We prepare about 40 gallons of our own hot mustard twice weekly. It is best used sparingly as it is a truly very hot French mustard. However, used with discretion, it compliments the sandwich to perfection. It may be purchased by the jar at the front candy counter.
Delicious beef stew is prepared daily made from choice beef and fresh vegetables; two soup selections are offered each day, as well as our chili and beans.
Lemonade, iced tea, milk, mineral and seltzer waters, and a variety of soft drinks are served. Domestic and imported beers, our house wines and several premium wines by the glass and bottle are offered.
To top off your meal at Philippe's, try one of our desserts. A large variety of cream and fruit pies are offered daily. In addition, we have ice cream, New York style cheese cake, our baked apples, custard, tapioca, and fresh fruit.
Hearty breakfasts are served from 6:00 a.m. to 10:30 a.m. daily. Some of our breakfast items include eggs (any style), bacon, sausage, ham, corned beef hash and our own fried potatoes. Ask for our fresh. homemade salsa for the egg dishes. In addition, omelets, cinnamon French toast, pancakes, and a variety of fruits and juices are offered. Coffee is included with most breakfasts. Featured are our biscuits, cinnamon streusel coffee cake, cinnamon rolls, donuts and muffins, all baked in-house.
The price of a cup of coffee remained a nickel until 1977, when it was increased 100%, to a dime.
JIM HEISER - WINEMAKER - MICHAEL JAMES WINERY
04/02 MICHAEL ZISLIS, SHADE HOTEL, JAMES CUNNINGHAM, EAT STREET, John Graziano, Millbrook Vineyards & Winery
Michael Zislis, owner of Shade Hotel talks about a must-attend for foodies and L.A. Kings fans is Shade Hotel’s fifth annual Taste of the South Bay on Wednesday, April 3, from 6 to 9:30 p.m. Only 250 tickets are being sold for this exclusive dining and fundraising affair, presented by Hush Hush and Stanley Cup Champion Los Angeles Kings, which will showcase top local restaurants sampling their food and drink.
JAMES CUNNINGHAM - EAT STREET
The popularity of street food has exploded in the last few years. Across American cities, the largest demographic of food truck customers is 24-34, with customers spending an average of $44 a month on food truck cuisine. One particular food truck – Kogi BBQ in Los Angeles – has 28,000 Twitter followers and 45-minute line-ups. Coinciding with the premiere of Season 4, EAT ST. is packed with recipes from the best food vendors on wheels, from on-the-go snacks to burgers, street sandwiches, tacos, and curbside meals to mobile sweet treats, like:
• Portland: EuroTrash’s Trashy Chorizo and Chips with Foie Gras
• San Francisco: Babaloo Cuban Food Truck’s Fred & Ethel Fish Sliders
• Washington, DC: S.M.O.G. Pie from the Dangerously Delicious Truck
• New York City: NYC favorite Biryani Cart’s Chicken Tikka
• Los Angeles: The Notorious R.I.B. from Truck Norris
• Seattle: Skillet Street Food’s Sockeye Salmon with Succotash
Plus recipes from trucks in other cities such as: Miami, Houston, Orlando, San Diego, New Orleans, San Jose, Orange County, Austin, Atlanta, Nashville, Irvine, Phoenix, Las Vegas, Charleston, Denver, Providence, Tampa, Baton Rouge, Santa Monica, Philadelphia, Baltimore, Cleveland, Lansing, Hoboken, Boston!
John Graziano - Winemaker and Vice President of Millbrook Vineyards & Winery
Graziano has been the sole winemaker at Millbrook Vineyards & Winery since he joined John
Dyson and David Bova in 1983. At the time, there were only a few small wineries on the west
and east side of the Hudson River and none of them dedicated to vinifera based wines.
Graziano graduted from Cornell University where he studied Fruit Crop production, including
courses in viticulture - an educational experience complemented by the campus’ proximity to
the Finger Lakes wine region. After receiving his Cornell degrees in Plant Pathology and
Entomology, Graziano worked as manager and winemaker at another Hudson Valley vineyard
where he gained experience as a winemaker and with the local terroir. Being able to work with
John Dyson growing vinifera grapes and using innovative viticultural techniques was a rare and
priceless opportunity for the young and aspiring winemaker. In 1985, Millbrook released their
first commercial vintage with Graziano as its winemaker. In 1987, Graziano toured France
where he had the opportunity to study with winemakers in Bordeaux and Burgundy.
Graziano produces wine from fruit across New York State and California. Millbrook Vineyards & Winery now consists of 32 acres of vines include plantings of Tocai Friulano, Chardonnay, Pinot Noir, Cabernet Franc and Riesling. He hopes to continue to improve and make a mark on the New York wine trail with the Millbrook Vineyards & Winery Hudson River Region Estate bottled wines. Graziano sees evergreen potential in Millbrook Vineyards and after more than 25 years of producing wine on the grounds, he still loves the view.