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