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

Thursday, September 11, 2008

The Wine Diva, Carol Herdegen, Next Trip Radio, Frequent Flier Miles

This Sunday on
Americas Dining and Travel Guide

Live on Business Talk Radio Network
Sunday September 14, 2008

Today I have the great pleasure of having co-host PJ Parmar in the "Wolfe Den."

3:00 PM ET
Christine Ansbacher, author of Secrets from The Wine Diva. Chritine is the Wine Diva, an entertaining wine expert who hosts wine tastings for Fortune 500 Companies. Her credentials are daunting, including that she is one of 180 American Certified Wine Educators. "A meal without wine, is called breakfast!"


3:40 PM ET
Carole Herdegen, award winning photographer and travel writer. She has escorted many groups to the Himalayan Kingdom of Bhutan. She was our travel companion on a press trip to The Kingdom of Jordan.

4:00 PM ET
Join "Power Traveler" Ben Horne and P.J. Parmar to learn how to creatively earn and use frequent flier miles. Free world travel? Learn how frequent flier free trips are not only still alive, they are thriving, and attainable by everyone.

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My latest project: I am a host on http://www.nexttripradio.com a brand new, live internet travel broadcast. 24-7 with many different hosts and subjects. "Flavors of the World" with Pierre Wolfe is Monday-Friday 11 AM ET to noon. A work in process---



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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 #66: Free Travel! Earning & Using Airline Miles Creatively. "Power Traveler" Ben Horne joins Pierre and P.J. in discussing creative means to earn and use airline frequent flier miles. Learn secret tips to acquiring free travel, and discuss the pros and cons of doing so.



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Recipe of the Week
Roasted Ratatouille with Tuna and Capers

1 medium to large onion
1 medium zucchini
2 medium eggplants
1 yellow bell pepper
1 pint cherry tomatoes
1/4 cup of olive oil
Three 6 ounce cans tuna packed in water, un-drained
1/4 cup of capers
one tsp. of dried thyme
Salt and pepper to taste


All vegetables cut into large bite sized chunks. Saute vegetables till caramel brown. Stir in Tuna and capers, heat thru and serve.

Bon Appetit
- Pierre

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