Wednesday, February 25, 2015

02/25 LARRY LIPSON, ANTHONY MARTIGNETTI, PRINCE PASTA


LARRY LIPSON – AFFORDABLE WINES FOR VALENTINES DAY

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.



ANTHONY MARTIGNETTI - PRINCE SPAGHETTI COMMERCIAL

Americans still recall the company's memorable slogan: Wednesday is PRINCE spaghetti day.
Anthony Martignetti was nine years old when his family emigrated from Italy to the United States in 1966. They settled in Massachusetts, in a predominantly Italian neighborhood in Boston's North End. It was there, three years later, that Anthony was hanging out with some friends when the group was approached by a pair of men who obviously didn't live in the area.
They asked for directions to Commercial Street, and Anthony politely guided the gentlemen. Those two men were representatives of Boston's Jerome O'Leary advertising agency, which represented the Prince Macaroni Company (as it was then called). They were scouting locations for a TV commercial, and two weeks later when they were casting it, they recalled the nice little boy named Anthony who'd helped them out.

They tracked him down and asked if he'd like to be in a television commercial. Anthony dashed home and excitedly told his mother that he was going to be on TV. She immediately assumed the worst "“ that he'd gotten into trouble and was going to be on the six o'clock news. A few days later (after she'd calmed down and details were hammered out), contracts were signed and Anthony eventually netted about $25,000 for his mad dash to that apartment building on Powers Court. (By the way, the woman calling for him out the window in the commercial was not his real mother, but a neighborhood resident named Mary Fiumara.)

PRINCE STORY
The story of one of America's most beloved pasta brands was born in 1912 when three immigrants from the same village in Sicily, Italy, started a small spaghetti manufacturing company in Boston's North End. The address of their storefront? 92 Prince Street. It was a perfect partnership. Gaetano LaMarca was the administrator, Guiseppe Seminara was the salesman and Michele Cantella was the pasta maker. These entrepreneurs had no way of knowing that their little company would become one of the largest pasta manufacturers in the country. Eventually PRINCE outgrew its offices and moved to Lowell, Mass. In 1941, Guiseppe Pellegrino, another Sicilian immigrant, joined the company and soon bought a controlling interest. PRINCE remained in the hands of the Pellegrino family until 1987. Generations of Today, PRINCE pasta is part of the New World Pasta family of brands, the leading dry pasta manufacturer in the United States. New World Pasta brands include Ronzoni® Healthy Harvest®, Ronzoni® Smart Taste® and Ronzoni Garden Delight®.

CATCHING UP WITH ANTHONY
Anthony grew up, graduated from high school and got a job working at a Polaroid factory before eventually joining his family's grocery business. When his parents retired and closed down shop in 1987, he got a job at the distribution center for Stop & Shop, an East Coast supermarket chain. Although today the company's website boasts of their commitment to "diversity," Martignetti's supervisor, by many accounts, regularly referred to him as a "spaghetti bender" and "meatball," in additional to a few far more offensive ethnic slurs. After filing complaints through corporate channels with no success, Martignetti sued his employer for discrimination. The suit was settled out of court in 2004 for an undisclosed sum. Today Anthony Martignetti works as an officer of the Dedham District Court. He is married and has a five-year-old son named Anthony Jr. Anthony Senior estimates that his family still dines on Prince spaghetti about four or five times per week.

Tuesday, February 24, 2015

02/24 JONATHAN KNIGHT, NEW KIDS ON THE BLOCK,NKOTB, THE AMAZING RACE, VOJTECH KACEROVSKY, CZECHTOURISM LOS ANGELES, KLARA DYTRYCHOVA, HOTEL YASMIN PRAGUE, NOODLES RESTAURANT

JONATHAN KNIGHT FROM NEW KIDS ON THE BLOCK - “THE AMAZING RACE” 

THE CAST OF THE NEXT EDITION OF “THE AMAZING RACE”

For the First Time Ever, the 10-Time Emmy Award-Winning Series to Feature
All Dating Duos

Racers Include New Kids on the Block Member Jonathan Knight and Olympic Medalists Aly Dudek and Steven Langton

“The Amazing Race” Kicks Off with a Special 90-Minute Premiere on Wednesday, Feb. 25 at 9:30 PM, Following the Season Premiere of “Survivor”

The Race Travels to Its Regular Time Period on Friday, Feb. 27 at 8:00 PM

CBS announced the 11 teams racing around the globe for the opportunity to win the $1 million dollar prize, on a special season of THE AMAZING RACE. This season will feature 11 new teams of all dating duos with a twist: six who are preexisting couples, and five duos who will meet for the very first time at the starting line when they are set up on the most extreme blind date ever. THE AMAZING RACE rounds out a night of reality television when it premieres with a 90-minute episode on Wednesday, Feb. 25 (9:30-11:00 PM, ET/PT), following the premiere of SURVIVOR (8:00-9:30 PM, ET/PT) on the CBS Television Network. The Race moves to its regular time period on Friday, Feb. 27 (8:00-9:00 PM, ET/PT). Phil Keoghan (@philkeoghan) is the host.

The preexisting dating teams traveling around the world include New Kids on the Block member Jonathan Knight and his partner Harley Rodriguez, and Olympic medalists Aly Dudek and Steven Langton. Dudek won bronze at the 2010 Vancouver Olympics in short track speed skating and Langton won two bronze medals at the 2014 Sochi Olympics in bobsledding. Those being set up on the blind dates of a lifetime include a Navy physician and a registered nurse and two lawyers.

The couple’s relationships will be tested right from the starting line as they navigate a muddy obstacle course before jetting off to Tokyo, Japan. The course will continue through Bangkok, Namibia, Monaco, and more, spanning five continents, eight countries and more than 35,000 miles. The dating teams will also have an opportunity throughout the race to win the all-new “Date Night” reward. This allows one lucky couple to enjoy a one-on-one romantic activity, such as a steamy evening at a hot springs resort in Nagano, Japan, or star-gazing at the Bavarian Public Observatory in Munich, Germany.

ABOUT JONATHAN:
Jonathan Rashleigh Knight (born November 29, 1968) is an American singer. Knight is part of the boy band New Kids on the Block. The band also includes Donnie Wahlberg,Joey McIntyre, Danny Wood and Jonathan's younger brother Jordan. He is the oldest member of the group and was the first to leave the group in 1994 prior to their official disbanding.

New Kids on the Block
Between 1984 and 1994, Knight was a member of an award-winning American pop group New Kids on the Block. The group went on to sell over 80 million albums worldwide before disbanding in 1994 after Knight left the group during the tour for their 1994 album Face the Music. The group originally tried to continue the tour claiming Knight had been badly hurt by a horse, but in a press conference a few weeks later, the group revealed that they were actually disbanding. Knight's early departure from the group led to reports that some members were frustrated with the way he departed and that those feelings prevented an earlier reformation of the group.

In the spring of 2008, Knight returned to show business, reuniting with the other four members of New Kids on the Block. The band released their seventh album (and first in 14 years), The Block, on September 2, 2008. To confirm their reunion and announce the new album, the band performed live together on May 16, 2008 for the first time in fifteen years on the Today show.
A world tour was scheduled to follow the new release and began in Toronto on September 18, 2008. The first single from the album, "Summertime", performed well worldwide peaking as #9 in Canada and breaking the top 30 in the U.S. charts (#24 as a digital download). The group released "Single", their second single from The Block in August 2008.



VOJTECH KACEROVSKY, DIRECTOR CZECHTOURISM LOS ANGELES & KLARA DYTRYCHOVA, GENERAL MANAGER OF HOTEL YASMIN PRAGUE

Design Hotel Yasmin Prague, is a 4 star hotel, located in the heart of the city centre of the Old Town of Prague. All main sightseeing points such as Wenceslas Square, Municipal Hall, Old Town Square are within walking distance. Our luxury hotel exudes a fresh and modern design with light shades of green, grey and brown colours, which make for a comfortable and pleasant atmosphere for a unique Prague experience.

NOODLES RESTAURANT:
Yasmin Hotel Prague proposes one the best dining experiences in Prague, near Wenceslas Square.

Restaurant Café Bar “Noodles” is an entirely non-smoking restaurant in the heart of Prague and serves hot and cold breakfast in buffet style, lunch specialties and dinner in an extraordinary atmosphere. Its cuisine is based on a noodle concept, totally unique among Prague restaurants; we serve fantastic pasta – from Italian to Thai, fresh and light salads and other specialties. Our stylish restaurant provides seating for up to 130 people.

The restaurant has also a green oasis - Yasmin summer garden in one of peaceful Prague courtyards that seats 80 people. Refreshing homemade lemonades and desserts taste the best right here.

ABOUT CZECH TOURISM:
The Czech Republic is a modern and dynamic destination with a rich history and unique natural beauty.  The CzechTourism agency, along with its offices abroad ,ensures its successful presentation on the domestic and foreign markets. The Czech Tourism Authority - CzechTourism is a contributory organization of the Ministry for Regional Development and was established in 1993. Its significant partner agencies include domestic tourist regions, cities, municipalities and businesses.

WWW.HOTEL-YASMIN.CZ
WWW.NOODLES.CZ
WWW.CZECHTOURISM.COM

Monday, February 23, 2015

02/23 CHRIS HYDE, HYDE VINEYARDS, CALIFORNIA WINEMASTERS, VIC PARRINO, COLOMBO'S ITALIAN STEAKHOUSE

CHRIS HYDE FROM HYDE VINEYARDS – TALKING CALIFORNIA WINE MASTERS

Christopher obtained a degree in Agricultural Business and Viticulture from the California Polytechnic University at San Luis Obispo, California. After some work experience in Marketing at Wilson Daniels Co. in 2007, Christopher went to work at Merryvale Vineyards, where he gained valuable vineyard and cellar experience at the Starmont winery in Carneros.  Chris is now at Hyde Vineyards managing the family farm.

He will be attending the Save the Date "2015 California Winemasters Kick Off Dinner"

Honoring our Friend and Supporter, José Luis Nazar
CAVATINA at Sunset Marquis Hotel & Villas
1200 Alta Loma Road, West Hollywood, Ca 90069 - (310) 657.1333

Wednesday, MARCH 4, 2015 ~ 6:30pm
Featuring a Menu by Michael Schlow And the wines from California's most venerable producers with fruit sourced from the legendary Hyde Vineyards of Carneros

Tickets - $185 per person
$105 is tax deductible
SEATING IS LIMITED
VALET PARKING AVAILABLE
Watch for your invitation, or, to reserve seats now, call
(323) 939-0758

Welcome to “A Culinary Evening with the California Winemasters”

The California Winemasters is a perennial Wine Spectator Top 10 Charity Wine Auction set for May 16, 2015 at Warner Bros. Studios in Burbank.  This extraordinary event showcases 50 international chefs and 75 of California’s Finest Wineries.  “Winemasters” has raised over $27 million in support of the mission of the Cystic Fibrosis Foundation.

The CF Foundation is a nonprofit donor-supported organization dedicated to attacking cystic fibrosis from every angle.  It’s focus is to support the development of new drugs to fight the disease, improve the quality of life for those with CF and ultimately, to find a cure.

The Foundation’s drug development success has been recognized by Harvard Business School and by publications such asForbes, Discover Magazine and The Wall Street Journal.

Make your reservations NOW for this wine tasting extraordinaire and spectacular hors d’oeuves dinner!

WWW.HYDEVINEYARDS.COM
WWW.CALIFORNIAWINEMASTERS.ORG


VIC PARRINO – GENERAL MANAGER, COLOMBO’S ITALIAN STEAKHOUSE AND JAZZ CLUB

Serving Los Angeles Since 1954! We have been serving our community since 1954. We serve breakfast, lunch (Monday through Friday, 11 AM to 3 PM) and dinner. Relax with our live Jazz entertainment and legendary drinks. Italian American Cuisine: Prime Rib, Steak, Chicken, Sea Food, Pasta, mouth-watering salads, side dishes and dessert. Founded by Ms. Ann Colombo and her late husband Sam, it’s now run by their nephew Vic Parrino.

Come for family, business and affordable fun and relaxation.

Come for the Food Stay for the Live Music Every Night, Fridays and Saturdays til Closing!
“Some things in our restaurant are more obvious than others. However, the dedication to excellence and elegance is unmistakably expressed in everything we do. In a restaurant committed to the maximum, that while a good meal is simply food; a great meal is an inspiration!” ~ Ann Colombo

1833 Colorado Boulevard
Eagle Rock, CA 90041
Mon, Fri and Sat 8 am – 12 am
Sun, Tue -Thu, Sun 8 am – 10 pm

COLOMBOSRESTAURANT.COM

Friday, February 20, 2015

02/20 ROBERT STURM, THE DANIEL PLAN, CHEF MIKE LOFARO, HUMUHUMUNUKUNUKUAPUA'A, GRAND WAILEA RESORT, STEVE EVANS

ROBERT STURM - FOOD DESIGNER SAYS MEN DON'T HAVE TO GIVE UP 'MAN FOOD' TO BE HEALTHY

Food Designer Says Men Don't Have to Give Up 'Man Food' to Be Healthy, Chef Robert Sturm shares about transition into healthy living through 'The Daniel Plan'!

From Outback's "Blooming Onion" to McDonald's "McRib," Chef and Food Designer Robert Sturm has done is it all. But after years of designing food for some of America's most prominent restaurant and fast food establishments, he's decided to help out the everyday man.

In 2011 at Pastor Rick Warren's Saddleback Church, Sturm began to participate in "The Daniel Plan," a 40-day lifestyle movement dedicated to becoming physically, mentally and spiritually healthy, focusing on five key essentials: faith, food, fitness, focus and friends. The plan was such a success that Saddleback's members lost a collective 260,000 pounds, and Chef Sturm has lost over 35.

After personal success with the plan, Sturm's new passion for healthy eating has had a tremendous impact on his life, family and other men at his church. Now a reformed gourmet food-a-holic, Sturm is a contributing chef to "The Daniel Plan Cookbook" and is available to offer assistance in making "manly" food without the health risks.

Robert Sturm is one of California's premier chefs and food designers and has been in the food industry for over 30 years. Sturm was trained at the Culinary Institute of America. He serves as the corporate chef for Rose and Shore and is an independent consultant for the food industry in Southern California.  Sturm is the three-time winner of the U.S. Chef's Open, a past gold medal member of the U.S. Culinary Olympic Team, and represented the United States in the World Cup Ice Sculpting Championships in Asahikawa, Japan, winning a gold and a bronze medal. He has been featured in many publications, appears on television and radio, and has been a featured chef at the United Nations, the White House, and the Kremlin. Sturm is a Daniel Plan Chef and a contributing author to "The Daniel Plan Cookbook."


CHEF MIKE LOFARO OF HUMUHUMUNUKUNUKUAPUA’A AT GRAND WAILEA RESORT 

As chef de cuisine at Grand Wailea’s prized restaurant, Humuhumunukunukuapua’a (Humu,) Chef Mike Lofaro thrives on thrilling diners with delicious and elegant dishes that focus on his love for the water and what he fondly refers to as his “hunting grounds,” the Pacific Ocean.

The waterman chef. Lofaro surfs, paddles outrigger canoe (with a fishing pole perched on the `iako,) stand-up paddles, and spearfishes all before noon when he arrives to his seafood restaurant exhilarated and smelling like the sea. It is this connection with the ocean’s fish, lobster, squid or seaweed that inspires his new menu.

The menu highlights seafood: ahi tartare, shiso leaf, ginger lime vinaigrette and soft herbs on a bed of slivered cucumbers; crispy Hawaiian snapper with coconut fried rice, toasted almonds and Thai American sauce; shrimp, pork and hearts of palm dumplings with fine herbs yuzu kosho and pimenton; carpaccio of hamachi, yuzu, Hawaiian chili and celery ginger shaved ice; and the favorite hand-caught Hawaiian spiny lobster or Hawaii island-raised Kona Maine lobster.

Smartly executed to spotlight the main ingredient with simple and balanced flavors, his signature dishes scream the ocean while introducing locally-grown produce such as the Waipoli greens and garden herb salad mixed with `Aina Lani Farm delectables, Meyer lemon vinaigrette and shaved radish. Proceeds from the sale of the salad also support Maui farmers, and that is a story worth tasting. Lofaro and the other resort chefs meet with farmers year round and buy produce grown locally and sustainably to serve in Grand Wailea restaurants and lounges.

There are plenty of options from the land on the menu as well: hoisin and pear braised Kobe short ribs with ginger braised kale, glazed baby carrots, cinnamon and hearts of palm; and brioche and lemongrass crusted rack of domestic lamb served with Asian ratatouille, black bean oyster sauce and broccolini.

The CIA pedigree. Saltwater born and raised, Lofaro grew up in the East Coast on the water with a big Italian family that treasured family gatherings and savory food, and fishing just as much as he does. His father taught him to fish, and they spent many vacations on the water sailing. He describes his mother as an amazing cook and his early influence.

At 14, Lofaro was peeling shrimp in the kitchen of a local seafood restaurant and went on to graduate from the esteemed Culinary Institute of America in Hyde Park, New York.  He was executive chef at Mill’s Tavern in Providence, Rhode Island where he achieved the distinguished Mobil Four Star Award, and worked with famed chef Michael Mina of Aqua in San Francisco. Mina sent him to Maui to open the first Michael Mina’s at Grand Wailea. When that restaurant did not materialize Lofaro stayed on the island, near the water.

In 2014 The Maui News readers’ poll named Lofaro “Best Maui Chef” and his restaurant “Best Resort Restaurant”.

Lofaro was a private chef and caterer on Maui, shaped custom Hawaiian outrigger canoes, and is raising three sons and a daughter with his wife Elizabeth . . . in the surf.

About Humuhumunukunukuapua’a:
Humuhumunukunukuapua`a is the restaurant that visitors to Hawaii dream about. The romantic thatched-roof, open-air bungalow sits amid a salt water pond teaming with tropical fish swimming near the surface. When you approach, the restaurant seems to be floating and the walk across a suspended plank creates anticipation for an unforgettable experience. Lava rock waterfalls and lit tiki torches create the perfect Hawaiian setting. Situated near the ocean, diners are treated to magical sunsets played out across the Pacific before the night sky is painted with a brilliant celestial show.

GRANDWAILEA.COM



STEVE EVANS - "THE MOVIE GUY"

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.




Thursday, February 19, 2015

02/19 CHEF WILLIAM BLOXSOM CARTER, PASO ROBLES, NEIL COLLINGS, LONE MADRONE, BRISTOLS CIDER

CHEF WILLIAM BLOXSOM CARTER – FOUNDER, BEACON-VATEL HOSPITALITY GROUP / FORMER EXECUTIVE CHEF, PLAYBOY MANSION– THE SEASONS FOOD TRENDS & AND NEW PROJECTS

COMING SOON: BED AND BREAKFAST IN PASO ROBLES!!

Chef William S. Bloxsom-Carter previously worked as the Executive Chef, and Food and Beverage Director for the Playboy Mansion West for over two and half decades. A frequent wine judge he constantly looks for wines to pair with his foods for the multitude of foods he presents. Chef Carter has prepared winery dinners in Sonoma County, Napa Valley, Paso Robles and the Santa Ynez Valley as well as special events for high-profile clients throughout the United States, focusing on the importance of food and wine pairings and extraordinary hospitality service. Additionally, Chef Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods.

ABOUT CATERING SERVICE:
CELEBRATIONS, GATHERINGS & RETREATS - Make your event an unforgettable experience. The natural beauty of your home, the finest wines and some of the most amazing culinary offerings make Beacon Vatel the ideal caterer for your special occasion. Our professional services provide an ideal experience for corporate retreats and business, family and friend gatherings. The Beacon Vatel Culinary team under the leadership of Chef Carter can create the perfect menu for your event, from light passed hors d’oeuvres, a full set buffet, or a multi-course menu, all paired with your wines or wines from Chef Carter’s extensive network of wine purveyors.

WEDDINGS - At Beacon Vatel we take great pride in assisting you in creating a memorable experience for you and your loved ones, with your wedding day a reflection of your personality and life together. Set on your selected venue, Beacon Vatel catering provides the perfect canvas for your event. From fun and romantic to elegant and stylish, the unlimited opportunities for a personalized event. Our staff is highly trained to focus on every detail and assist you with making your dreams come true.

BEACONVATEL.COM


NEIL COLLINS – OWNER & WINEMAKER, LONE MADRONE & BRISTOLS CIDER

ABOUT LONE MADRONE:
A lone Madrone stands atop a hill between the mountain and the sea in west Paso Robles, presiding over the rugged vineyard that started it all for brother and sister duo, Neil Collins and Jackie Meisinger.

The Lone Madrone wine label was founded in 1996 with the premier goal of producing distinctive wines exclusively from vineyards in the rugged limestone hills of west side Paso Robles. Growing slowly yet steadily since, the focus has become largely on vineyards that are dry farmed and head trained, which winemaker Neil Collins believes to be “the purest expression of the unparalleled terroir of west Paso Robles.” Neil also feels that when you begin with grapes from vineyards of this quality, in these outrageous soils, it only makes sense to “let them sing for themselves without being masked by our hands.” To this end, all the wines are fermented with native yeasts and native malolactic bacteria then aged in predominantly neutral oak barrels.

Lone Madrone wines are unique not only because of where the grapes were grown, but due to the influence of Neil’s winemaking style. The winery produces some rare single varietal wines, however the majority of Lone Madrone wines are extraordinary blends where you distinguish Neil’s unique winemaking slant formed over years of tasting and blending west side Paso Robles wines. The wines of Lone Madrone are distinctive and characteristically balanced with structure and finesse.

Lone Madrone wines are available to purchase at the tasting room, on line, at Brisotls Cider House in Atascadero and at many restaurants and stores on the central coast.

ABOUT THE WINEMAKER:
Neil strongly believes that in order to produce wines of the highest caliber you must first start with grapes of exceptional quality. Neil’s technique of marrying old world growing methods and winemaking preferences with new exciting blends of Rhône, Bordeaux and Italian varieties is a result of carefully honing his craft over many harvests. Neil has been working in the wine industry for 21 years, spending time at Wild Horse Winery and then Adelaida where he became winemaker alongside the notorious Mr. Munch. In 1997 he moved his family to the vineyards of Chateauneuf-du-pape in southern France where he spent a year learning the cellars and vineyards of the famed Chateau de Beaucastel, one of the oldest and most highly regarded estates in France. Neil returned to Paso Robles to take up the new role of winemaker and vineyard manager at Tablas Creek Vineyards, the California property of Château de Beaucastel. Since that time, great success has been achieved by Tablas Creek, success in which Neil’s hand has been significant. Neil’s experience in French winemaking complemented his earlier training as a French chef in hometown of Bristol, England.

WWW.LONEMADRONE.COM

BURGER SUNDAY THIS WEEK-END AT THE LONE MADRONE TASTING ROOM
SUNDAY, FEBRUARY 22ND
NOON TO 3 P.M.
Chef Jeffrey Scott will be serving

ABOUT BRISTOLS CIDER:
Bristols cider is a part of the Lone Madrone winery, owned and operated by brother and sister Neil and Jackie and Neil's wife Marci. Jackie and Neil grew up in the West Country of England which is very much cider country. We are not talking murky apple juice here but the fermented version.

When Neil moved to California he was disappointed to find none of the traditional beverage of his home, of which he had been known to partake on occasion. So in 1994 Neil began making small batches of cider from local apples under the Bristols name. Since that time it has evolved into a small line up of ciders. These ciders are all from select varieties of local apples, primarily from See Canyon and Paso Robles, although we have played with fruit from Oregon. All ciders are 100% apple juice and fermented on the native yeasts of the fruit. We ferment different ciders in different casks, some in retired Bourbon casks some in retired white wine barrels but most in stainless steel.

Bristols can be found on draft at a number of the central coast's finest watering holes and select restaurants. The more obscure and quirky bottlings are to be found when available at BRISTOLS CIDER HOUSE only. If you have the passion it will be worth the trip!!

WWW.BRISTOLSCIDER.COM