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

Chez Francois, Royal Caribbean Cruises, Travel Insurance, Brassfield Wines

This Week on
Americas Dining and Travel Guide

Sunday, August 24, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET

Chef Jacques Haeringer and his book: The Chez Francois Cookbook. Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delicious ingredients. Jacques and his father Francois Haeringer have captured the flavors of Alsace in the hills outside Washington DC, home of his restaurant, L`Auberge Chez Francois . Join us to taste some of these delicacies..

3:40 PM ET

Keith Jorgensen, Customer Business Development Manager of The Royal Caribbean Cruise Line . Almost anyone taking their first cruise will love these large ships, which are ideal for families, particularly several generations traveling together. Freedom of the Seas is currently the largest cruise ship afloat. Alternative dining and great shows assure you of a fine experience.

4:00 PM ET
Chris Harvey CEO of Squaremouth.com: Demystifying Travel Insurance. There are so many options, so "Don't Leave Home Without it!"

4:40 PM ET
Kevin Robison Winemaker for Brassfield Estate Wineries . Everybody loves a winner--within the last two years, Brassfield Estate Wines won an amazing 250 awards at our country's most prestigious wine competitions. Harvest is right around the corner; get an advanced taste of some of the finest.

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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 #64: Join Pierre in interviewing the Food and Beverage Director of Oceania's Regatta Cruise Ship--en route from Venice to Barcelona.

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Recipe of the Week

Kalamata Olive Tapanade

1 cup of pitted kalamata olives
1 cup sun-died tomatoes
3/4 cup virgin olive oil
one tsp. chopped garlic
1/4 cup drained capers
1/4 cup anchovies

Finish by chopping ingredients very fine and mix together.

Bon Appetit
- Pierre

The White House Pastry Chef, Immersion Travel, Studying Chinese, Egglands Best

This Week on
Americas Dining and Travel Guide

Sunday, August 17, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET

Roland Mesnier former White House Pastry Chef for 25 years, author of Dessert University, All the Presidents Pastries, and his new book: Basic to Beautiful Cakes. Praise for Roland Mesnier "What is so wonderful about Roland is that his fantastic pastry and confections always look so beautiful and taste divine." Quote by Senator Hillary Rodham Clinton

3:40 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.

4:00 PM ET
Barbara E. Burton Ph D, International Education Coordinator, Illinois Central College-- Why Study Chinese?

4:40 PM ET
Manette Richardson Eggland's Best -- Back to school recipes, and gift certificates to callers, with good recipes of their own.

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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 #63: Join Chen Qun, photographer for National Geographic Traveler China edition, in describing his work and adventures in China and around the world.

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Recipe of the Week
Toffee Banana Brownies

from Eggland's Best Eggs

An original recipe by Gwen Beauchamp, Lancaster, TX, “America’s Favorite Recipe” award winner at 43rd Pillsbury Bake-Off Contest. Her recipe beat out 99 other recipes when consumers logged onto http://www.bakeoff.com/ and voted for their favorite recipe in the contest. Gwen used Eggland’s Best eggs, one of the eligible contest ingredients, to make her recipe.

Prep Time: 20 Minutes
Start to Finish: 3 Hours 10 Minutes
Servings: 24 Brownies

Ingredients
1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
1/2 cup CRISCO® Pure Vegetable Oil
1/4 cup water
3 Eggland's Best Eggs
1 1/2 cups toffee bits
1 cup Fisher® Macadamia Nuts, chopped
2 firm ripe medium bananas, cut into ¼-inch pieces (2 cups)
1/3 cup SMUCKER’S® Caramel Ice Cream Topping

Directions
1. Heat oven to 350ºF. Generously spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.
2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Add 1 cup of the toffee bits, the nuts and bananas; stir just until blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.
3. Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. To serve, drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies.

*High Altitude (3500-6500 ft): Increase water to 1/3 cup. Add 1/2 cup all-purpose flour to dry brownie mix.

Bon Appetit
- Pierre

The New Steak, Singles Travel, National Geographic China, Germany

This Week on
Americas Dining and Travel Guide

Sunday, August 3, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM ET
Cree LeFavour, author of The New Steak: Recipes for a Range of Cuts plus Savory Sides. This is steak for the way people cook and eat, going beyond the T-bone. Cree LeFavour concentrates on often overlooked cuts, such as skirt, flat iron, hangar and flank. She also pays homage to great sauces, and unabashedly celebrates side dishes that are innovative.

3:40 PM
Tammy Weiler of Singles Travel International: If your are a single traveler you won't want to miss this segment. When traveling with a group, online social networking is a great way to meet fellow travelers before the trip and keep in touch after. It's also a great way to find a roommate to save on single supplements.

4:00 PM ET
Qun Chen, Photographer/Writer for National Geographic Traveler Magazine. We will discuss China today. Some of the remote regions, culture, and changes as they have occured recently, plus the astounding rise of China's trade.

4:40 PM
Victoria Larson, of the German National Tourism Board, discusses quintessential Germany: The land of castles and beer, medieval towns, the arts, German food and wines, Octoberfest, Jazz Fest in Berlin, the Rhine and Moselle Rivers for cruising, and astonishing diversity.

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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 #61: Round-The-World Travel, with Cliff Williams. Join Cliff in describing his recent 5 month trip through 24 countries, including destinations as varied as Madagascar, Israel and Estonia.

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Recipe of the Week
Any Steak with Herb Butter

2 lb. of any steak
1 tsp. Kosher salt
Olive oil for rubbing
2 tsp. peanut oil
Grill or saute steak to desired donness.

Herb Butter
4 tsp. unsalted butter
1 shallot, minced
3 tsp. herbs, chopped (tarragon, thyme, parsley, basil, chives)
1/2 tsp. kosher salt
freshly ground pepper

Mash the butter, shallots, herbs and pepper till smooth. Apply to steak when ready to serve.

Bon Appetit
- Pierre

Bistros, Omega 3's, Austrian Wine, Running a Restaurant, Kuwait

This Week on
Americas Dining and Travel Guide

Sunday, July 20, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM EST
Bistros and Brasseries, Recipes and Reflections on Classic Cafe Cooking. Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspiring salads, such as salade nicoise, rabbit stew, and cassoulet to cherry clafouti. Written by two chef-instructors of The Culinary Institute of America.

3:40 PM
Alan Roettinger, author of Omega 3 Cuisine. Allan, private chef to the stars for 25 years, was introduced to Udo’s Oil 3-6-9 blend by his doctor for cardiovascular benifits. If you like to improve your health, join us on the air.

4:00 PM EST
Klaus Wittauer and Jacques Haeringer introduce us to some of finest Austrian wines.

4:40 PM
Andy Dismore, co-author of Running a Restaurant for Dummies, is helping respond to America’s love affair with breakfast anytime-anywhere as introduced by Dennys.

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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 #60: A Texan living in Kuwait, with trips to Dubai and Qatar. Join Jeff, an American who is teaching school for a couple years in Kuwait. His humorous observations of Middle East life through the filter of his Texan background extend to his side trips to Dubai, Qatar, and Egypt.

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Recipe of the Week
Sauce Tartare

1/4 cup capers, rinsed and dried, finely chopped
1/4 cup of cornichons, finely chopped
chives, parsley, tarragon for flavor
2 cups of mayonnaise
2 tsp. Dijon mustard
Worcestershire sauce as needed
1 tsp. lemon juice
salt and pepper as needed

Mix these ingredients together in a bowl with the mayonnaise and mustard and season as needed. Makes 2 1/2 cups

Bon Appetit
- Pierre

French Wines, The Travel Planners, BestFares.com, Travel Insurance,

This Week on

Americas Dining and Travel Guide
Sunday, July 20, 2008
Live on Business Talk Radio Network
find a station --download previous shows

3 PM ET
Jacques Haeringer and David Jenkins "French Wines" The rising interest in the world's wine by an increasingly wider audience dictates that those who sip regularly wish to know more about what they are buying and tasting.

3:40 PM
Kevin and Sue Mc Carthy, The Travel Planners: Their fabulous culinary experience in Chicago.

4:00 PM EST
Tom Parsons of BestFares.com : Discussing how air Travel is more restricted then ever: reducing the weight of aircrafts, no food, no entertainment, charging for soft drinks, and making the cashing-in of frequent flyer miles more and more difficult.
4:40 PM
Dan McGinnity of Travel Guard Insurance . Missed connections, flight cancellations, and medical emergencies: Don`t Leave Home Without It!

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Recipe of the Week
Indonesian Chili Tomato Sauce

3 medium shallots, peeled and chopped
2 Tsp of dark soy sauce
2 Tsp water
1 Tsp lime juice
1 small hot red chili, sliced
1/2 tsp. sugar

Place all ingredients in the bowl of a food processor or in a blender and process until smooth. Can be stored in the refrigerator for 3 days.

Bon Appetit--

Pierre Wolfe

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.

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

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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

Tim Leffel's World's Cheapest Destinations, Maupintour Vacations, Roy Lowey Talking Travel, Jacques Haeringer

This Week on
Americas Dining and Travel Guide

Sunday, July 6, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3 PM ET

Pierre and Jacques Haeringer on Alsace, cooking classes, summer dishes and of course wine. This poem says it all:

Know you the land where the vines and the vineyards
Mingle together with wavering hops
Know you a place where the elegant foie gras
is eaten along with peasant pork chops?
Where savoury kraut and tart of the onion
Is heaped on your plate with quiche of Lorraine
And you drink and you eat till your belly is bursting
And then in the evening you do it again?
--T.A. Layton

3:40 PM ET
Roy Lowey, Host of Talking Travel. Roy and I met last year in Jordan and rode a one-eyed horse and buggy together to Petra. Roy Lowey is a well-known, experienced veteran of the travel and tourism industry.



4:00 PM ET
Tim Leffel is author of The World's Cheapest Destinations, Make Your Travel Dollars Worth a Fortune, and co-author along with Rob Sangster of Traveler's Tool Kit: Mexico and Central America. Tim is editor of Perceptive Travel, an online narrative travel magazine with articles from book authors, and he also reviews travel gadgets, clothing, and bags at the Practical Travel Gear blog.


4:40 PM ET
Sherie Fenn with Maupintour Extraordinary Vacations. We will discuss customized private tours, a 5 day city stay, exotic villas and a lot more.

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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 #58: Pack up everything and move to New Zealand. Join Americans Mary and Phil Van Zale in discussing their couple years spent working on the South Island of New Zealand.

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Recipe of the Week

Eggland's Best Egg salad for a crowd
Serving Size: 1/3 cup, Preparation Time 0:30, Yield: 50 servings

3 dozen Eggland's Best eggs -- hard cooked, chopped
6 celery ribs -- chopped
3 large carrots -- chopped
3 red and green bell peppers -- finely chopped
1 bunch scallions -- finely chopped
3 cans ripe olives (2 ¼ ounces each) -- sliced and drained
2 cups light mayonnaise
1 cup plain low-fat yogurt
3/4 cup milk, 1% lowfat
1 tablespoon Dijon-style mustard
1 teaspoon salt
1 teaspoon pepper

In a large bowl, combine eggs, vegetables and olives. Whisk mayonnaise, yogurt, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Time saver- use EB Hard Cooked eggs. Serving Ideas : Picnic, holiday parties. Serve as a salad or make egg salad sandwiches using whole wheat bread.

Per Serving (excluding unknown items): 70 Calories; 4g Fat (49.2% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 134mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Until Next Time,

Pierre

White House Pastries, Richard's Bangs Adventures, Chinese Cooking, Extraordinary Vacations, Globus Travel

This Week on
Americas Dining and Travel Guide
Sunday, June 29, 2008
Live on Business Talk Radio Network
find a station --download previous shows

3:00 PM EST
Richard Bangs, author of Adventures with a Purpose and Quest for KAITIAKITANGA. Richard Bangs has often been called the father of modern adventure travel, and the pioneer in travel that makes a difference-travel with a purpose. Running wild rivers such as the crocodile-infested Tekaze in Ethiopia, he lives for adrenaline, side stepping death around every bend. Richards makes a fascinating interview, not to be missed.



3:40 PM
Shawn Tubman, Chief Marketing Officer of Extraordinary Vacations Group. We will discuss Shawn's experience working on cruise ships, his favorite destinations, and answer what expectations might you have taking an escorted tour. With all the economic concerns, are cruises and tours still good values?

4:00 PM EST
Naomi Duguid, author of Beyond the Great Wall: Recipes and Travel in the Other China. Magnificent photos and unforgettable stories--when it comes to food and cooking, China is a remarkable place!

4:20 PM
Jacques Haeringer and Roland Mesnier former White House Pastry Chef for 25 years, author of Dessert University, All the Presidents Pastries, and his new book: Basic to Beautiful Cakes.

4:40 PM

Jennifer Halboth, Director of Marketing for Globus Family Brands, discussing river cruising and more. My wife Jean and I are cruising on Avalon Waterways "Tapestry," Sept. 27-Oct. 12th. This cruise is 16 days from Amsterdam to Basel, returning from Zurich, Switzerland. Please call your travel agent for details and join us!! I will lecture on the wines, foods and culture of the region.

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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 #57: An interview with Rob Sangster, author of the Traveler's Toolkit series, most recently featuring Mexico and Central America. This episode features his insights gathered from travels in over 100 countries on seven continents.

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Recipe of the Week

Silk Road Tomato-Bell Pepper Salad

1 medium-large bell pepper, yellow or orange

2 medium size ripe tomatoes

1/4 cup coriander

mint or dill

salt, fresh ground pepper

Remove seeds from pepper, cut lenghtwise and then into 1 inch chunks. Place tomatoes and peppers in a bowl, toss, add herbs, toss again, and add 2 tablespoons of yogurt, mix well.

Bon Appetit-
Pierre

Recipes from Colorado, New England Soup, Southern cooking, Recipes for Success

This Week on

Americas Dining and Travel Guide

Sunday, June 22, 2008

Live on Business Talk Radio Network

find a station --download previous shows

3:00 PM EST
Linda and Steve Bauer are the authors of Recipes from Historic Colorado. Some of the best cuisine in Colorado can be enjoyed at diverse historic locals, including classic diners, dude ranches, old hotels and even former filling stations. Linda Bauer is a prolific cookbook author and has appeared on many national TV shows. Steve Bauer, is retired from the U.S. Army and has served as military aide to five presidents. Both are extremely well traveled.

3:40 PM EST

Marjorie Druker, author of New England Soup Factory Cookbook. ----inspired simply by a love and desire to feed customers the way they feed their family. Marjorie and her husband Paul Brophy have a passion for soup making, including chicken soup-- still the best medicine ??

4:00 PM EST

Jacques Haeringer and Paul Rosenberg will describe the Recipes for Success program . Jacques will mention the To Your Health program, Paul will introduce the Recipes for Success, and both will describe Panama City.

4:20 PM EST

Author Martha Hall Foose joins us with her new book Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook. The book passes down Southern classics and contemporary riffs on deep South staples.

Recipe of the Week
Shrimp Boats -- Pirogue Pistolles

1/2 cup butter

1/2 cup chili sauce

1/4 cup chopped onions

1/4 cup chopped celery

1/2 tsp. minced garlic

1 pound peeled and deveined shrimp

1/4 cup white wine

chopped parsley

2 green onions: white and green, finely chopped

6 crusty French rolls, split down center of the tops, toasted.

In a large skillet melt butter, add chili sauce, onions and celery. Cook till vegetables are tender, 3-5 minutes. Add the shrimp and wine, cook until shrimp turn slightly pink, about 4 minutes. Stir in parsley and green onions. Spoon over toasted rolls. This dish is similar to an Etouffee-smothered shrimp.

Bon Appetit-

Pierre

Fodor's USA Travel, Chocolate Epiphany, Singles Travel, The Salad Man, Waldorf Salad

This Week on
Americas Dining and Travel Guide
Sunday, June 15, 2008
Live on Business Talk Radio Network
find a station --download previous shows

3:00 PM EST

Fodor's Essential USA, a brand -new guide to traversing the US--despite the high cost of fuel-- avoiding the hassles brought by Airline bankruptcies, checking luggage and more. My guest, editor Michael Nalepa, is an authority on best domestic travel destinations. Nalepa also picks best cities for foodies, history buffs, and top road trips along America's most iconic roads.



3:40 PM EST
Singles Travel Expert, Tammy Weiler, has more than 30 years of travel experience, and she truly understands the frustrations of traveling alone. She may also offer tips as to how to beat single supplements, and 10 ways to travel safely as a single traveler. Tammy is the founder of Singles Travel International.

4:00 PM EST
We sweeten things up by inviting Francois Payard with his new book: Chocolate Epiphany. Exceptional Cookies, Cakes and Confections for everyone. Francois Payard is a third generation French pastry chef and James Beard Award winner. Payard owns Payard Patisserie & Bistro in NewYork City, Las Vegas, Rio de Janeiro, Tokyo and Yokohama.

4:20 PM EST

Pierre invites you to join his wife Jean and himself on a river cruise on Avalon River Cruises from Amsterdam to Basel, on the Rhine and Moselle rivers.

4:40 PM EST
Wiley Mullins, the Salad Man, will inspire you with 150 simple recepies that you will love, including Fried Green Tomato Salad, Squash Salad with Salmon Teriyaki, and a lot more. His book is Salad Makes the Meal.

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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 #56: An interview with the Executive Chef of the Regatta ship of Oceania Cruise Lines http://www.oceaniacruises.com/.

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Recipe of the week:

Waldorf Salad

4 Apples, such as Granny Smith, Gala, or Empire, well washed

Juice of one lemon

1 cup chopped celery

1 cup toasted pecans

1/2 cup dried cranberries

1/2 plain yogurt

1Tsp honey

Here is the classic Waldorf Salad from the Hotel Waldorf-Astoria in New York City. Peel and core the apples and chop into small pieces. Place apples into mixing bowl, sprinkle with the lemon juice, add celery, pecans and cranberries, stir together with yogurt and honey. Taste, and serve on a lettuce cup.

Bon Appetit!
Pierre