Volunteer Travel, Carnival Cruises, Greek Cuisine, Chef Jonathan Waxman, America by Rail

This Sunday on
Americas Dining and Travel Guide

Sunday September 21 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET
Sheryl Kane, founder of Immersion Travel USA, details the vast opportunities available to those who want to integrate opportunities to help, work, learn, care, and play into travel experiences.

3:20 PM ET

Carnival Cruises' Ms. Edie Bornstein. In 30 short years, Carnival Cruises went from one ship that ran aground on it's maiden voyage to the largest company in the cruise business. People from all walks of life and ages 3-93 enjoy Carnival!

3:40 PM ET
George Kyrtatas, author of: My Big Fat Greek Feast - Enjoy Greek cuisine with its flavors from the Mediterranean.

4:00 PM ET
Jonathan Waxman star chef and author of A Great American Cook - The evangelists of American food hung out at his restaurants: James Beard, Julia Child, Wolfgang Puck, Bobby Flay and many more.

4:20 PM ET
Manette Richardson, with EggLand's Best--rated America's Best Tasting Egg-- joining us with recipes and more. Be sure to check out the Eggland's best recipes featured at www.pierrewolfe.com/egglandsbest.htm.

4:40 PM

Vern Howen will discuss traveling America by rail, visiting Branson MO, the Rocky Mountains, Donner Lake and much more in between.

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Recipe of the Week
"Saganaki" Fiery Fried Cheese

1/3 lb kasseri cheese, available at Greek Delis

1 Tsp. butter

1 Tsp. vegetable oil

1 Tsp. Brandy

1 lemon

Cut cheese into slices or cubes, as you prefer. Melt butter and oil in a frying pan. Place cheese into pan and cook until golden brown and crusty on all sides. Remove from panand pour brandy over cheese and ignite, squeeze lemon juice over cheese, at once. Upah!!

Bon Appetit
- Pierre

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

find a station --download previous shows

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

The Catch Restaurant, Hyatt Tamaya NM, Andrew Skurka, The Spice Merchants Daughter

This Sunday on
Americas Dining and Travel Guide

Sunday August 31, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET
Chris Parsons is the Chef of the Catch Restaurant in Winchester, MA and Catch at the Terrace in The Charlotte Inn, Edgartown MA. These restaurants are exquisite settings for Chef Parson's award winning cuisine. Fresh local produce accompanies the day's fresh catch. It is seafood, "par exellance."

3:40 PM ET
Ed Perkins is a nationally syndicated travel writer for major newspapers in the USA. Today he will be addressing the continued airline problems as they affect the traveler.

4:00 PM ET
Chef Mark Chin, of the Hyatt Regency Tamaya Resort New Mexico , celebrating the harvest season with a series of festivities and special events.

4:40 PM ET
Andrew Skurka was named 2007 “Adventurer of the Year” by National Geographic Adventure Magazine. He is the Walking Man-- he spent seven months walking the wild lands, a total of 6,875 miles. This was an epic first of it's kind, a journey thru 12 National Parks and 75 Wilderness areas.

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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 #65: Christina Arokiasamy is the author of The Spice Merchants Daughter, a Southeast Asian cookbook that combines with memoirs of her multicultural background.

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Recipe of the Week
Skillet-Seared Salmon

Four 5 oz. skinless salmon fillets, about 1 inch thick

1 Tsp olive oil

4 large roma tomatoes, seeded and coarsely chopped

1 jalapeno pepper seeded and thinly sliced

1 Tsp butter

1/4 cup fresh cilantro

Lightly season salmon with salt and pepper. Heat olive oil in a large, nonstick skillet over moderate heat. Add salmon; cook 8-10 minutes until salmon flakes easily, turn once halfway through cooking. Transfer salmon to service platter, add tomatoes, jalapeno and butter to skillet, cook and stir 1 minute. Spoon over salmon and sprinkle with cilantro.

Bon Appetit
- Pierre