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Eat like a world traveler "In the Kitchen" with our Chefs on Sunnie Syde Up™ On today's episode we're sipping a cup of Ginger Lemon Tea as we review the latest in world and culinary news.
Then later, put your apron on as our Chef prepares a savory herb stir-fry shrimp over Jasmine infused rice and fresh steamed green beans. Whoa!
Break bread with us and join the discussion by dialing (646) 652-4558. You may also visit our website for other programs and showtimes at www.talkfanaticsradio.com
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Your Host, Chef Jazzi, is Certified and Licensed in the areas of Food Safety Management, Cooking and Education, she's also a Home Decor Consultant and soon-to-be restaurateur. Stay tuned for awesome tips!
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*This show is for Entertainment Purposes Only! All comments of the hosts, guest speakers and callers are not those of Talk Fanatics Network, its management or sponsors. If you have existing issues please seek the advice of a licensed health professional. The information heard on this show is not intended to replace the advice of a physician. Listener discr
Here’s how "The Flute Enthusiast" goes: our Bubbly Talk Radio Champagne Sister & Bubbly Enthusiast Kiron, along with her Champagne loving partner in bubbles Amanda, POP the corks on 3 bottles of Grower Champagne & share descriptions, insight, flavor profiles, look of the bubbles, sparkle, scent, food pairings & more with us! Today they will taste Blanc de Noir Champagne!
The Balkan Peninsula is one of the richest in Biodiversity on the Planet. This program will feature an interview with Slow Food Kyustendil Chapter Leader Casey Angelova. Anelova farms in Bulgaria with her husband, and reports on a recent joint meeting between leaders in the Bulgarian and Macedonian Slow Food communities, academics and food producers to help preserve this unique bio-region and the delicious heirloom food products that are the life blood of their rural economies. We will also introduce the ESSEDRA project, an inspiring internationa cooperation between eight Balkan countries to preserve their unique shared gastronomic heritage. Make sure to check out the Real Food Empire Blog for more details and links to the projects presented in this program. http://realfoodempire.blogspot.com/
Executive Chef, Restaurants
The Breakers Palm Beach
“We know our customers are extremely knowledgeable, educated and sophisticated,” says Sicignano, “and that requires us to do nothing less than the exceptional.”
Going back to the days of his grandparents, Sicignano possesses an extraordinary heritage and a cadre of fond family memories, in which food always played a big part. “When I was growing up, everyone got excited about the way food tasted,” he recalls. “Even before I got started in our family-run restaurants, meals were always a big part of our lives – as were the ingredients that traveled from garden to market to table. We would spend the whole day grilling, eating, drinking and conversing, with the men of our family doing the cooking, while playing cards and telling jokes.”
Chef Sicignano earned his stripes with an Associates Degree in Culinary Arts from the renowned Culinary Institute of America. He has been involved with that school’s mentorship program as well as being honored by Johnson and Wales University as a “Distinguished Visiting Chef.” Since the young age of 14, he has been working in his family-owned restaurants. With a culinary career that spans more than 20 years, Chef Sicignano has held various positions, including the banquet chef at the famed Waldorf Astoria Hotel in New York City and restaurant chef positions in East Hampton and Long Island, New York.
His affiliations and honors are vast and include: Member of ACF, Penn State University Continuing Education Program, Hilton Supervisory Development program, Dale Carnegie “High Impact Presentation,” Johnson and Wales University “Distinguished Visiting Chef,” Culinary Institute of America mentorship program, Head of The Breakers culinary externship program, The Breakers Manager of the Quarter recognition. Participated in the following various culinary events: “Taste of the Nation” Palm Beach and Miami, The International Wine and Food Society of Boca
Join the Bougie Girl as she discusses her adventures in re-purposing jewelry, hand me down furniture, and storage options on the cheap.
We weave architecture, education, food, and youth mentoring together to bring a picture to the diet challenges of our American kids. What is the cost, what is the difference between the generations of the yuppies and the millennials in terms of culture and eating.
Palm oil originated in Ghana, Africa, unrefined palm oil was a part of the diet of indigenous and it is the main oil use all over Africa today. Today it is cultivated In South America as well as in Asia.
Most of the palm oil production from Asia is problematic due to the killing of Orangutans to grow more palm trees. The good news is that palm oil from Africa, and South America is produced ethically.
Click here to read more! http://EzineArticles.com/expert/J_Assina/1283548
Jolie Assina, Founder of CoconutCow www.CoconutCow.net
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