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

Live from the Mediterranian, Luke Mangan, Ed Perkins

This Week on

Americas Dining and Travel Guide

Sunday, April 20

live on Business Talk Radio Network

find a station --download previous shows

My bags are packed and my wife Jean is still pondering what to take on this 14 day trip on the Regatta liner of Oceania Cruises. This trip will start in Venice, and include visits to Dubrovnik (Croatia), the island of Corfu (Greece), through the straits of Messina, Sorrento (on the isle of Capri, Italy), Amalfi to Positano (Italy), Rome, the Island of Elba (Italy, where Napoleon escaped from), Florence, Portofino (Italy), Monte Carlo (Monaco), Provence (France), Palma De Mallorca (Spain), and on to our final port, Barcelona. The Regatta is sold out, which is no wonder with such an interesting itinerary. I will post pictures after our return.

3pm EST
I will be broadcasting live from the ship. My guests will be officers of the ship and of course the Executive Chef.

4pm EST
Luke Mangan, one of Australia's best known and most talented chefs. Luke specializes in Asian cuisine. I have had the great pleasure to dine with Luke at his Sidney Restaurant, Salt, and watch his television series Appetizing Adventures on Dish Network. We will talk about his best selling cookbook, Luke Mangan Classics.

Ed Perkins, syndicated travel writer will share interesting tidbits of travel news to round out the second hour of the show.

Recipe of the Week

Smoked Salmon & Jerusalem Artichoke Salad

For the salad, mix:

6 oz Jerusalem Artichokes, grated (look for Sun chokes in your market)
1/2 bunch watercress

6 oz. smoked Salmon

For the dressing, whisk together:

2 tsp. red wine or sherry vinegar
4 tsp extra virgin olive oil
a squeeze of lemon juice

sea salt

freshly ground pepper

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

Pierre Wolfe's Travel and Dining Newsletter

Welcome to the premier edition of my weekly travel and dining newsletter. This blog will introduce you to the guests on my upcoming shows, including my nationally syndicated radio broadcast Americas Dining and Travel Guide, and my podcast The World A La Carte. On these shows you can expect topics of travel, food and wine, with nationally renowned authors, writers, restaurateurs, and wine experts. Cohosting with me are P.J. Parmar, author of 101 Countries, as well as Jacques Haeringer. Jacques is Chef de Cuisine of the legendary L`Auberge Chez Francois in Great Falls VA, the author of two cookbooks, a radio and television personality, and a teacher of gourmet cooking classes. For more information on where to find the shows, or for background information on myself or my associates, please see my website, Pierrewolfe.com.

This Week's Guests on

Americas Dining and Travel Guide

Sunday, April 6

live on Business Talk Radio Network

find a station --download previous shows

3pm EST
Frank del Rio, Chairman of Oceania and Regent (Radisson) cruise lines. What is fascinating is that the three ships of Oceania--Regatta, Insignia and Nautica--were previously part of the R series of Renaissance Cruise Line, which went bankrupt. How then would the former CEO of Renaissance, Mr. Frank del Rio, become Chairman of the highly successful Cruise Lines Oceania and Regent (also known as Radisson Cruises)?? By working with Joe Watters, former president of Crystal Cruises, they carved out a niche in high demand, namely medium size ships with exotic destinations and outstanding cuisine by consulting Chef Jacques Pepin.

Bill Kurtis, author of The Prairie Table Cookbook (with Michelle M. Martin) will help us take a look at food and life on the American western frontier. This book has lush color photography and great recipes.

4pm EST

Taking a break from travel, Scott Henke of Onsite Denver will help us with our computer problems.

Patrick Clark, managing director of Avalon Waterways, makes artful travel out of river cruising. I will be traveling with Avalon from Amsterdam to Basel, Moselle and Rhine later this year, and I have already enjoyed a cruise with Avalon from Prague to Budapest. Avalon also sails on the Nile and Yangtze rivers.

The World A La Carte

A free travel and dining podcast

We are up to almost 50 episodes on The World A La Carte, where we have featured destinations ranging from Antarctica to Bhutan, as well as renowned culinary experts. All episodes are available free for download on Talkshoe, iTunes, or other podcast directories. The most recent episode featured Carol Mueller of Travel Guard Insurance discussing how to protect yourself while away from home. Please leave a comment for us on iTunes if you enjoy the program!

Recipe of the Week

Garlic Bread

Each week in this newsletter I hope to feature a new recipe, and I would like to start with my famous Garlic Bread: One French Baguette cut lengthwise, then into 2 inch pieces. Previously prepared garlic olive oil : smash peeled garlic cloves by hand, place into oil and let seep over night. Place 1 cup of classic breadcrumbs into a soup plate, mix in a 1/2 cup parmesan cheese, add a table spoon of chopped fresh parsley. Moisten cut side of bread ever so lightly with garlic oil, then into the breadcrumb mixture, toast till golden brown, and go to heaven ----

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