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
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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.

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Till we meet again, best to you all,
From the Wolfe Den,
Pierre Wolfe