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