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Source Nation!! We have another great episode planned for Healthy Cooking with Chef Oliver. Take a look at the dish Chef Oliver will create tomorrow night. Eggplant, Mozzarella, Prosciutto, Asparagus, Basil, in Roasted Tomato Sauce.
In the second hour Dr. Julissa and I will discuss parasites being found in the human body. Take a look down below at this startling fact.
It’s been found that humans can be hosts to OVER 130 types of parasites. A staggering close to 90% of people in the US have had parasites at some point in their lives. And over 52 million children in the US are infected. As many as close to 25% of parents become infected by parasites by catching it from their own children.
Premier Chef Mary Moran and wine expert Duane Pemberton will be talking about the best in picnic foods as well as The Do's and Don'ts of Successful Picnics. Mary will be sharing her recipes for Prosciutto & Buffalo Mozzarella Baguette, Buttermilk boneless fried chicken, asparagus and lemon orzo and the best of wines from Duane's cellar.
Chef Mary: Chef Mary graduated from the Le Cordon Bleu, studied in Tuscany and is a certified nutritionist from American Fitness Professionals and Associates. She is the go-to chef for questions about food, health and kitchen organization.
Duane Pemberton: Duane Pemberton is a food and wine writer who is also the owner of WineFoot.com. Pemberton is also a well read automobile reviewer and critic, all of which incorporates into his travel, wine and food reviews.
Let's Do Lunch! visits Max's Restaurant where guests and locals alike are welcome to dine at Snowvillage Inn in Snowville, New Hampshire. A wood-burning stove sits in the middle of the dining room to warm up diners from the snowy cold. Chef Ben Frieden looks more like a rock star with his tattoos and long hair but his skills are evident, enthusiastically serving a delicious tasting menu starting with Flatbread topped with blueberry infused sauce and pulled pork. Thai influenced, Ben creatively substitutes coconut water for veg stock. The main course was pan-roasted snapper with Tom Kha inspired flavors of jalapeno, lime and coconut over basmati rice. Green-lipped mussels are Ben's favorite with roasted garlic and tomato, and a beautiful split caesar with half a head of romaine, lightly seared on the grill topped with homemade dressing, sweet and sour pickled onions, white anchovies and oh so thin and crispy prosciutto. Dessert was a sinful hot brownie sundae and maple ginger brulee.
Owners Kevin Flynn and Jen Kovach met saving the Eaton Village Country store. The Inn which dates back to 1902 has been welcoming guests since 1948 by Max & Greta Pluss. Kevin tells Robin there is talk that Greta has haunted the Inn, but in a friendly way of course! Ghosts aside, Kevin and Jen make their guests feel right at home, decorating it with family photos. Disconnecting from the hustle and bustle is what it's about at The Snowvillage Inn so there are no TVs but you can snuggle up with a good book hand picked by Jen's mother, 'the book whisperer.' The Presidential mountain range including Mt. Washington which you can see on a very clear day make for gorgeous views. It is a perfect getaway from New York City but also ideal for country weddings, and parents visiting their kids in nearby summer camps.
The amazing culinary history and culture of Emilia Romagna is discovered during this delicious segment. If you love Prosciutto di Parma, Parmigiano Reggiano, Balsamic Vinegar, lots of variations of Tortellini (called by different names throughout the region), Shrimp you can’t find anywhere, but the Adriatic coast of Emilia Romagna, the delicious regional white and red wine, grilled tomatoes with breadcrumbs this segment will delight the chef and food lover in you.
You’ll salivate from the beginning to the end.
Vanessa of www.globalepicurean.com and www.italyinsf.com who hails from Emilia Romagna delights us her region’s cuisine and you can hear her passion with every word.
#61 Iowa may be known for ham but La Quercia is probably not what some would have in mind. In this interview we “sample” prosciutto that’s receiving accolades near and far for its superior quality. Based in Norwalk, Iowa Herb Eckhouse and his family have mastered the art of cured meats and gained the attention of national and international restaurateurs, food critiques, and media. www.laquercia.us
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