This Sunday on
Americas Dining and Travel Guide
Americas Dining and Travel Guide
Sunday August 31, 2008
Live on Business Talk Radio Network
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.
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
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
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