Pierre Wolfe is the host of Americas Dining and Travel Guide, nationally syndicated radio show.
Click here for Pierre's website

Thursday, July 10, 2008

Sicily, Niagra Falls, Free Attractions, Egglands Best, BestFares.com


This Week on
Americas Dining and Travel Guide
Sunday, July 13, 2008

Live on Business Talk Radio Network
find a station --download previous shows

3 PM ET
Giovanna Bellia La Marca, author of Language and Travel Guide to Sicily, with 2 Audio CDs of Scilian and Italian phrases. Sicily in an ideal choice for a beautiful and quiet Mediterranean getaway. Sicily remains culturally and geographically fresh territory for many visitors. The book contains 16 full color photo inserts that shows more that 30 celebrated attractions.

3:40 PM ET Ginger Strand, author of Inventing Niagara. Iconic symbol of both scenic majesty and man's ability to harness the power of nature, Niagara Falls is an indelible piece of the American landscape, both visually and psychically. Ginger Strand details this absorbing new history of the Falls.

4 PM ET
Ed Perkins, nationally syndicated newspaper travel writer, will tell us about 10 free attractions here in the states and in Europe.

4: 40 PM ET
Manette Richardson of Eggland's Best joins us with recipes and techniques.

*************************************

This week on
The World A La Carte
A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com

Episode #59: Tom Parsons, founder of BestFares.com, describes his decades of experience in the travel industry, along with current and upcoming travel trends.

*************************************

Recipe of the Week
Charred Zucchini with Mint & Vinegar

Ingredients: 6 small zucchini ( courgettes); 2 Tsp. virgin olive oil; 4 cloves of garlic chopped fine; 2 Tsp. finely chopped mint; 3 Tsp. red wine vinegar; salt and fresh ground pepper.

Trim zucchini and slice in half lengthwise. Rub zucchini with olive oil and garlic. Grill or saute for a few minutes. Place zucchini into a shallow serving platter and splash with vinegar, salt, pepper and mint. Serve at room temperature

Bon Appetit-

Pierre

No comments: