Live from the Mediterranean, plus Maison Louis Latour and Food Historian Francine Segan

This Week on
Americas Dining and Travel Guide
Sunday, May 4
live on Business Talk Radio Network
find a station --download previous shows

3 PM EST
A live hour-long broadcast from the Regatta cruise ship in the Mediterranean, featuring many interesting officers of the ship as guests. We have been enjoying the very pleasant passengers and crew, and delicious food and wine both on and off the ship. You may call and participate by dialing 1-866-606-8255.

Our topics this hour may include our recent visit to Venice or Corfu. No visit to Venice would be complete without a romantic evening gondola ride under the stars. Listen to the passionate voices of the musicians as you glide through this beautiful city. Highlights include a Bellini and lunch at Harry`s Bar, a visit to the most famous St. Mark`s square, and strolling over and under the many bridges.

This will be our first visit to the Greek island of Corfu, the playground fop Europe's aristocracy. A visit to Corfu Town includes touring its Parisian arcades, Italian architecture and English cricket square. Perhaps the most picturesque part of the island is the northwest coast and the Monastary of Paleokastritsa.

4 PM EST
Visiting us from Beaune, France is Monsieur Louis Frabrizi Latour, of the world famous Burgundy Winery Maison Louis Latour. The Latour family have been viticulteurs since the 17th century. Their highly respected white and red wines are readily available in the U.S.

4:30 PM EST
Francine Segan, from New York City, a noted culinary historian and food writer who has appeared on many national TV and radio shows. Her books include The Philosopher's Kitchen, Shakespeare's Kitchen, and The Opera Lover's Cookbook. Francine recently returned from Italy, where she researched Italian chocolates and visited chocolate factories.

Recipe of the Week

Leftover Roast Beef with Burgundy

1 can of onion soup
1 can mushrooms (stems and pieces)
1/2 each red, green and yellow pepper

some leftover Maison Louis Latour Burgundy
a small amount of heavy cream

Dice or cut leftover beef into strips. Saute peppers lightly in butter, add mushrooms and onion soup, add cream and simmer briefly, add wine, beef and peppers. Adjust taste, and Voila! Bon Appetit.

From the Wolfe Den,
Pierre Wolfe

Capitol Hill Mansion, Jacques Haeringer, Blue Eggs and Yellow Tomatoes, The House of Mondavi

This Week's Guests on
Americas Dining and Travel Guide
Sunday, April 20
live on Business Talk Radio Network
find a station --download previous shows

3pm EST

Today we will discover a gem of a Bed and Breakfast in my home town, Denver, Colorado. B&Bs have been very popular with the traveling public in Europe for years. It was in England, Scotland and Ireland that the term "bed and breakfast" first came into use. But you might not find this term use in other countries. Instead, they are called paradors, pensions, gasthaus and many other terms. Today, some Bed and Breakfasts offer amenities not unlike those found at the most upscale hotels around the world. The hospitality in private homes, mansions, and castles--with many well appointed rooms--gives the traveler the opportunity of sharing their stay with a family of innkeepers who provides services and information, as well as activities beyond the breakfast. I found such a jewel in Denver, The Capitol Hill Mansion, one of Denver's premier urban inns since 1904. Carl Schmidt II of the Capitol HIll Mansion will join me in the Wolfe Den.

3:40 PM EST
Chef Jacques Haeringer of the award winning 4 Dimond AAA L`Auberge Chez Francois, will be discussing his cookbook, Two for Tonight.
4 PM EST
Jeanne Kelly, author of Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden. Inside this magnificently stylish cookbook, with stunning food photography, Jeanne Kelly shares more than 150 recipes about local and seasonal foods, incorporating exotic flavors, the simple joy of growing your own produce. And a lot more. Jeanne Kelly attended the prestigious La Varenne Ecole de Cuisine in Paris.

4:40 PM EST
Julia Flynn Siler, author of The House of Mondavi: The Rise and Fall of an American Wine Dynasty. I had the pleasure of getting acquainted with Robert Modavi, age 95, a founder of America`s Wine History.

Recipe of the Week
From the Capitol Hill Mansion, Denver, Colorado

Smoked Jalapeno Cheddar Egg Souffle

8-10 slices of jalapeno cheddar bread, cubed
8-9 Colorado grown green onions chopped (minced scallions)
12 ounces or 1 1/2 cup grated cheddar cheese or smoked jalapeno Edam
12 large Eggs
2- 1/4 cup milk or half and half
1 tsp. onion salt or powdered
Chopped fresh Cilantro
2 jalapeno's chopped
Smoked Spanish Sweet Paprika
1 tsp salt

Preheat oven to 420 degrees. Spray 8-10 ounce casserole dishes with cooking spray. Divide bread cubes scallions, jalapenos, cheddar cheese among ramekins. Add onion salt. Mix eggs, milk, salt, pepper cilantro, pour into ramekins (small dishes). Sprinkle with Paprika, and jalapeno jack cheese. Bake in oven for about 15-20 minutes until puffed and golden brown. Center should be set.

Feel free to make suggestions and comments for this newsletter, and please encourage friends to sign up for delivery at Pierrewolfe.com.

Till we meet again, best to you all,
From the Wolfe Den,
Pierre Wolfe

Passover by Design, Alsace, and more

This Week's Guests on
Americas Dining and Travel Guide
Sunday, April 13
live on Business Talk Radio Network
find a station --download previous shows

3pm EST

Susie Fishbein, author of Passover by Design. As some of you may know, Passover begins April 19th after sundown, attending the synagogue, then getting ready for the Seder. Passover, the spring holiday of freedom and renewal, commemorates the exodus of the Jews from Egypt, and their release from bondage.

If you are gentile and invited to Seder evening, accept with pleasure, and you will enjoy. The Seder Plate holds all traditional symbols of Passover, including karpas (a bit of parsley greens), z`roa (roasted lamb shank), charoset (a mixture of chopped apples and nuts), maror (bitter herbs), beitzah (hard boiled egg), and matzo (only unleavened bread is eaten by orthodox Jews during Passover).

3:40 PM EST
A little about Alsace, a narrow sliver of land bordered on the west by the Vosges mountains and the east by the Rhine. In the capital of Alsace is a statue that explains everything about this region in northeastern France. The statue is a kind of pieta, a mother holding two dead sons, one in a WWII French uniform the other a German. My favorite Alsatian white wines are Gewuertztraminer, Pinot Gris, Riesling and Tokay.

4:00 PM EST
Associate host Jacques Haeringer, of Alsatian decent, is Chef de Cuisine of L`Auberge Chez Francois in Great Falls, VA. We will be discussing farm fresh products used in his recipes.

Helge Klausen of Caviart seaweed-based artificial caviar, a unique and versatile product. Get a sample by calling the show.

The World A La Carte
A free travel and dining podcast

Last week's podcast on The World A La Carte featured an interview with Dean Karayanis, author of Regional Greek Cooking. This new cookbook contains authentic recipes from the breadth of the Greek mainland and islands. All episodes of The World A La Carte are available free for download on Talkshoe, iTunes, or other podcast directories. Please leave a comment for us on iTunes if you enjoy the program!

Recipe of the Week

Alsatian Tapenade

1 cup of Kalamata Olives, coarsely chopped
1 Tsp rinsed, drained, chopped capers
1 tsp lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional, but I like it!!)

fresh cracked pepper
Mix all ingredients; keeps for 2 weeks

Coming up: On April 25, my wife Jean and I are joining the Regatta Cruise ship of Oceania in Venice for a 14 day voyage to Barcelona. I will be broadcasting live from the ship on Sundays April 27 th and May 4th; more on this in next week's newsletter.

Again, please email pierre@pierrewolfe.com with suggestions for this blog, and thank you for encouraging others to sign up for delivery at Pierrewolfe.com.

Best to you all and thanks for subscribing,
Pierre Wolfe