What's Cookin' Today on CRN

CECILE SANDRAL - BRAND PROJECT MANAGER, SOFITEL LOS ANGELES AT BEVERLY HILLS - SOFITEL WINE DAYS SOFITEL LOS ANGELES AT BEVERLY HILLS AND HILLSIDE WINE & SPIRITS CELEBRATE FRENCH ELEGANCE, WINE & FOOD WITH SOFITEL WINE DAYS INITIATIVE Both hotel guests and the public are invited to experience the best of French wines through multiple events taking place through October 31, 2016 In celebration of the traditional wine harvesting in France, Sofitel Los Angeles at Beverly Hills, in partnership with Hillside Wine and Spirits, will host Sofitel Wine Days, a six week-long series through October 31, 2016. Throughout the series, both the public as well as hotel guests can partake in several wine-focused events and experience elegant flavors from abroad. The wine festivities will discover the secrets of wine with pairing menus, great tasting sessions and more. The series of initiatives will celebrate French wine with two distinct tasting events highlighting each of France’s six wine regions. Throughout the duration of the month-long festivities, Sofitel Los Angeles’ Wine Days can be enjoyed at the hotel’s restaurant, Estérel and garden patio, Le Jardin, with an excellent menu and great regional pairing of wines such as Montmatre, Moillard, Chateau Haut, Child Playand Hoopla vineyards. The curated wine pairing menu, priced at $39, includes: Roasted Scallops, braised baby leek, peanut potato, smoked pancetta, pluot gastriqueMain Course: Grass fed New York ,grilled broccolini, royal trumpet mushroom, heirloom cherry tomato relishDesserts: Chocolate Mousse Pyramid, gianduja, chocolate sponge, white chocolate dropsWine tasting: additional $15 for 2 tasting of wine  Moillard Bourgogne Chardonnay 2014Moillard Bourgogne Pinot Noir 2014 ABOUT SOFITEL  Sofitel, AccorHotels’ authentic luxury brand, blends local culture and French art de vivre to create magnificent moments for international travellers seeking a uniquely elegant experience. Guests staying at one of Sofitel’s 121 addresses will enjoy design, culture, gastronomy and wellness. All over the world, Sofitel promises travelers looking for contemporary accommodation, a skillful blend of local culture and French art de vivre. Each address is distinctive, with its own “cousu-main” service, stylish interior, and inspired and creative gastronomy. The brand’s hotels are located in large cities like Paris, London, Berlin, New York, Rio de Janeiro, Dubai, Bangkok, Singapore and Shanghai, or set against wonderful landscapes in destinations like Morocco, Egypt, Thailand and even French Polynesia. AccorHotels, the world’s leading hotel operator, is present in 92 countries with 3,900 hotels and. WWW.SOFITEL.COM ADRIENNE O’HARA - TOYS“R”US SPOKESMOM - IT’S TOY SEASON! WHAT’S HOT THIS YEAR? IT’S TOY SEASON! WHAT’S HOT THIS YEAR? The #TRUHotToyList is considered a go-to guide for the season’s hottest toys  It’s serious business creating a list of must-haves that helps parents and gift-givers stay ahead of their kids’ holiday requests for toys.  Whether scoring deals in-store or online, parents want to make wishes come true.  With an emphasis on play value, how do parents pick toys that will create outstanding play experiences for their kids?. Toys“R”Us® recently debuted its 2016 Holiday Hot Toy List, the company’s annual go-to holiday shopping resource for parents and gift-givers – straight from the toy experts. Comprised of 40 items categorized by age from Baby’s First Christmas to Big Kids, the Toys“R”Us team spent the last year narrowing down thousands of new toy introductions and selecting the items sure to top kids’ wish lists this holiday season. On Wednesday, October 26th, Adrienne O’Hara is available to you and your listeners to talk about the hot toy list for the holidays, the fabulous 15 and what you should know when shopping for the kids (and kids-at-heart) in your life. WWW.TOYSRUS.COM/HOTTOYS

MIKE ISRAETEL, FOUNDER OF RENAISSANCE PERIODIZATION - THE TOP FIVE MYTHS ABOUT HEALTHY EATING             The world of diet and health is saturated with many myths, often leaving us confused of what to believe or not.  Some of these myths are so pervasive and widespread that to most people they have become fact. And of course while some myths require a bit of a leap of faith on the part of the believers, the most widespread and, for the health of the general public, the most damaging myths are often propagated because they do have at least a small grain of truth. To help discover the real truth about healthy eating, the doctors, professors and registered dietitians  at RP, a leading health, fitness and nutrition company that takes a scientific approach to training and eating  have just released a new book - Understanding Healthy Eating.  The authors (bios at bottom of document) have also created a list of “The Top Five Myths About Healthy Eating.”  These are the myths that they believe are a combination of the most pervasive, least substantive, and most damaging to the public health. ABOUT MIKE Mike has a PhD in Sport Physiology and is currently a professor of Exercise and Sport Science in the School of Public Health at Temple University in Philadelphia where he teaches several courses, including Nutrition for Public Health, Advanced Sports Nutrition, and Exercise, Nutrition and Behavior; Jen, holds a PhD in Human Nutrition and is a Registered Dietitian (RD). She is also an accredited Athletic Trainer and Certified Strength and Conditioning Specialist, plus she’s the former MMA Fatal Femmes World Champion, the 2014 IBJJF Master World Champion in the Purple Belt division, both for her weight class and absolute, and the 2014 Brown Belt Absolute Pan Am champion in the sport of Jiu Jitsu; and Trevor is a family medicine physician in Chicago, IL with an educational background that includes a BS in Movement Science from the University of Michigan and Doctorate of Osteopathic Medicine from Nova Southeastern University. RENAISSANCEPERIODIZATION.COM AARON GLASSMAN – FOUNDER OF SOL NATURAL FOODS – HERE TO TALK ABOUT MACACCINO               MACACCINO: AMERICA’S NEW #1 COFFEE SUBSTITUTE A clean, organic superfood energy drink from Mother Nature Our roasted Macaccino blends are delicious drinks that invoke the flavors of coffee and hot chocolate. Enjoy them in place of your sugar- and caffeine-based energy drinks and benefit from a delicious organic energy drink. POWER YOUR DAY WITHOUT CAFFEINE Roasted Macaccino Blends are our nutrient-rich, superfood-based beverages that will redefine how you see energy drinks. We have perfected the art of mixing hand-roasted Peruvian maca root with other organic superfood ingredients to create the world’s most delectable maca-based energy drinks. Join the many and see what switching to maca-based superfood energy can do for your life. Theenergy-boosting qualities of maca root fuel every powerful cup of Macaccino. Try a Macaccino and experience all-day-long energy without the jitters and crashes of coffee. ABOUT FOUNDER, AARON GLASSMAN Aaron Glassman is an entrepreneur, visionary, writer, teacher, musician, and humanitarian. Science of Living Natural Foods is Aaron’s newest business venture, designed to bring the world’s healthiest foods to market in ways that not only fit people’s lifestyles, but improve upon them. Aaron’s greatest joy is to fuse creativity with his love of nature into thriving companies that inspire and promote an elevated state of being. Aaron is commited to water preservation and conservation and is part of the White Spring Project in Glastonbury, U.K. Aaron believes life is long-so live healthy and fill it with adventure and joy! WWW.MACACCINO.COM

MILT LARSEN - LYRICIST, ACTOR, AUTHOR, ENTREPRENEUR AND CREATOR OF THE WORLD FAMOUS MAGIC CASTLE PRIVATE CLUB IN HOLLYWOOD - IT’S MAGIC! SPECIAL 60TH ANNIVERSARY SHOW THIS FRIDAY! Milt Larsen is a writer, actor, performer, lyricist, magician, entrepreneur, speaker and the creator of The Magic Castle, a private club for magicians and enthusiasts. IT’S MAGIC! It’s Magic! presents it’s annual magic revue featuring six to  seven of the top magic and variety acts from Las Vegas, Europe, Asia and Hollywood’s Magic Castle. It's Magic has been presented in intimate theatres to large arenas. Larger dates have been the Dolby Theatre in Hollywood before over 2,500 fans and the Mohegan Sun Resort in Connecticut with over 5,000 in attendance. The Los Angeles Times calls It’s Magic!  “A must for magic buffs of all ages.”   The show lineup changes each season and it has been seen regularly throughout the USA including Hawaii, Washington, California, Arizona and Connecticut. SPECIAL 60th ANNIVERSARY GALA SATURDAY, OCTOBER 29, 2016 AT  8:00 PM WILSHIRE EBELL THEATRE LOS ANGELES Prices starting at $30.  Special VIP seats are available. MILTLARSEN.COM WWW.MAGICCASTLE.COM WWW.ITSMAGICSHOW.COM DAVID TEIG – DIRECTOR OF FOOD AND BEVERAGE, SHERATON FAIRPLEX HOTEL AND CONFERENCE CENTER THE FARM AT FAIRPLEX The Farm at Fairplex is a five-acre organic working farm located on the campus of Fairplex, home of the LA County Fair and more than 300 year-round events. With more than 150 California specialty crops, The Farm serves as a community educational component of The Learning Centers at Fairplex and as an abundant garden whose seasonal bounty is used in the delicious cuisine of McKinley's Grille and the Sheraton Fairplex Hotel & Conference Center's catering menu. The Farm at Fairplex also features al fresco dining at its finest. Farm events feature custom menus inspired by in-season herbs, fruits and vegetables harvested from our organically grown five acres of plantings. JOIN US FOR AN INTIMATE, UNFORGETTABLE EVENING OF FARM-TO-TABLE DINING Enjoy al fresco dining on the Fairplex farm grounds, and treat yourself to a true farm-to-table culinary experience that is sure to excite your palate.  Once a month, Executive Chef Vincent Cavalli will indulge you by creating a a five-course dinner using local, sustainable ingredients hand picked from the hotel's own five-acre organic farm. Enjoy the natural surroundings as the Sheraton Fairplex culinary team prepare your dinner and brings the table to the farm. Each course is specially crafted to highlight the farm's seasonal, flourishing produce and is paired with award-winning California wines or local craft beer.  Chef Cavalli collaborates closely on menu design with the featured winemaker or brewer to ensure that each course compliments the next and there is a natural progression of flavors 1z8x13131v2592670307throughout the meal. From the moment you arrive at the farm, you'll be guided through your experience by the featured local winemaker or brewer, Chef Cavalli and occasionally a Master Sommelier. WWW.SHERATONFAIRPLEX.COM WWW.FAIRPLEX.COM

DIGITAL ENTERTAINMENT NEWS WITH BEN LYONS HALLOWEEN/HORROR/SCARY TITLES ON BLU-RAY AND DIGITAL MOVIE & HOME ENTERTAINMENT EXPERT HIGHLIGHTS  THE LATEST 4K/BLU-RAY/DIGITAL HD RELEASES  & THE BEST WAYS TO WATCH THEM Ben Lyons is a Television, Radio, and Online host and producer who covers pop culture like nobody else. Each month with his DEN (Digital Entertainment News) segment, Ben highlights the latest 4K/Blu-ray and Digital HD releases and the best ways to watch them. Ben will highlight some great Halloween, horror and scary movie and television titles avaiable on 4K/Blu-ray and Digital.  Ben will also discuss other recent 4K/Blu-ray Digital HD releases and how to best enjoy them right in the comfort of your own home. Ben Lyons is the lead host of IMDb’s Golden Globes and Academy Awards coverage.   Over the years Ben has worked as the film correspondent for E!, EXTRA, Oscar.com, and Yahoo!, covering every major awards show and film release.   He can be heard on ESPN radio in Los Angeles and is the chief correspondent and “voice of the fans” at Derek Jeter’s theplayerstribune.com.  Ben is the Executive producer of the film Spaceman starring Josh Duhamel. Born and raised in New York City, Ben is the grandson of legendary New York Post columnist Leonard Lyons, and is the son of film and theater critic Jeffrey Lyons. The Lyons family has been covering pop culture in American media for more than 80 years. KERI GLASSMAN - CELEBRITY NUTRITIONIST, HEALTHY COOKING EXPERT & FOUNDER OF THE NUTRITION SCHOOL IS HERE TO HELP US SEPARATE FOOD FACT FROM FICTION, AND PROVIDE SOME TIPS FOR STAYING HEALTHY THIS HOLIDAY SEASON! TALKING CHOCOLATE AND DEBUNKING COMMON FOOD MYTHS  Be it a brownie, a cookie or candy bar, who can resist indulging in a decadent chocolate treat? Chocolate is the beloved modern confection created more than 400 years ago in Europe. But, there are many myths and misconceptions about the amounts of cocoa flavanols in chocolate. Despite the chocolate-y rumors, cocoa flavanols, the real “good stuff,” is locked inside the cocoa bean - and you won’t find many flavanols in most chocolate, even dark chocolate. Registered Nutritionist and Registered Dietitian, Keri Glassman has dedicated most of her career to teaching people about health and wellness. She can give your viewers a reality check by separating food fact from fiction, especially when it comes to chocolate. ABOUT KERI: Keri is the founder and president of Keri Glassman, “Nutritious Life,” a nutrition practice and wellness brand based in New York City. She was the Lead Nutritionist for Turner Broadcasting’s new effort to create health and wellness content for TV and digital media across its networks under the brand name “Upwave,” and the nutritionist and judge on their healthy cooking competition show, “Cook Your Ass Off.” Keri has authored four books. The most recent, “The New You and Improved Diet,” gives readers the only eight rules they’ll ever need to know to lose weight and positively change their life forever. She is a member of the “Women’s Health” magazine advisory board and has a popular weekly column in “People” magazine. NUTRITIOUSLIFE.COM/TNS STEVE EVANS – THE MOVIE GUY GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

AMERICAN IDOL® WINNER AND RESTAURATEUR, TAYLOR HICKS NOW HOSTS STATE PLATE PREMIERES ON THE FAMILY-ENTERTAINMENT NETWORK THIS FRIDAY, OCTOBER 21ST Platinum Selling Artist and American Idol® Winner Taylor Hicks Tastes His Way Across America! Join musician and restaurateur, Taylor Hicks for the tastiest, most delicious tour of the United States! We love our landmarks and monuments, but on this road trip it’s all about sightseeing and tasting some of the states’ most symbolic and popular foods. From appetizers to main course to dessert, Taylor piles his plate high with delectable delights. He samples crab cakes in Maryland, peaches in Georgia, chili in Texas, potatoes in Idaho, and all manner of dishes as he makes his way from coast to coast. And the people he meets take pride in their state’s foods. In his travels, Taylor visits farms, ranches, markets, and festivals, uncovering the stories and legends behind each state’s unique food traditions. It’s a heaping helping of America’s most beloved cuisine, rich in history, folklore, and flavor. Watch the series premiere October 21st at 9p ET. Some of the states featured in the series include: • Arizona • Illinois • Wisconsin • Maine • Florida • Texas • Louisiana • Massachusetts • Georgia As one of the most beloved and celebrated American Idol winners, Taylor Hicks is an ideal choice to host State Plate. Over 200 million viewers worldwide tuned in to see him crowned as the season 5 winner, making it one of the most-watched television events of the last decade. Aside from his music career, Taylor has a deep passion for food. He is co-owner of Saw’s Juke Joint, a barbeque and blues bar in his hometown of Birmingham, Alabama. WWW.TAYLORHICKS.COM CEO OF MOMTRENDS NICOLE FELICIANO SHARES HER SPOOKY SECRETS FOR THE SPOOKTASTIC HALLOWEEN! “MOMS’ GUIDE TO HALLOWEEN”   Halloween! It’s time for dressing up as ghouls, goblins and heading out for spooky (and not so spooky) adventures. Planning a spooky night of fun and getting your home decked out for ghoulish glee isn’t as scary as you think. To get us in the spirit for yummy treats and playing delightful (lighthearted) tricks is CEO of Mom Trends Nicole Feliciano! AMONG THE TOPICS NICOLE WILL DISCUSS: - *Tricks for every treat! - *Halloween Safety - *Taking the FRIGHT out of entertaining ABOUT NICOLE: Nicole Feliciano, is Founder and CEO of Momtrends. After graduating from Vanderbilt with a degree in English Literature, Nicole ventured into the (sometimes) glamorous world of advertising. In 1997, she switched gears and went to work for Ralph Lauren–combining her business acumen with her love of fashion. In her seven year career with the luxury brand, Nicole managed retail stores and eventually landed a coveted position at the corporate headquarters in NYC. Soon after that Nicole became a freelance writer and began contributing to Babble.com, Time Out New York Kids, and many more online and paper publications. Momtrends launched in 2007 and continues to provide the latest news on things trendy and cool for moms. Momtrends is packed with fashion tips and trend reports aimed to help busy, style-starved women keep in touch with what’s hip and cool. When she’s not scoping out fads and fashions, you can find Nicole in NYC with her two young daughters and extremely patient husband. WWW.TARGET.COM  WWW.CHESTERONTHEDRESSER.COM  WWW.NET10WIRELESS.COM

AMERICA'S HEALTH & WELLNESS EXPERT FELICIA STOLER - YOUR BRAIN MAY BE MAKING YOU FAT / HOW TO RESET YOUR BRAIN WEIGHT MIND OVER MATTER  Your Brain Weight May Be To Blame For Making You Fat -- Science Shows How You Can Reset It    Chances are you are not lazy, greedy or woefully lacking willpower. Recent research reveals the real reason 41 percent of dieters gain back more weight than they’d lost in five years is due to a power play by the brain.  No matter what the scale says your weight is today, what scientists are learning is that the brain also has a set body weight range that it will fiercely defend to avoid the perils of potential imminent starvation. This range varies from person to person but is determined by genes and life experiences. Felicia Stoler, author of “Living Skinny in Fat Genes” says if your weight has fluctuated through the years, at a higher level than you desire, chances are your brain weight is higher than you imagine.  Stoler says dieting can cause your brain weight to rise and it’s hard for your body to argue with your brain. She says the best way to reset your brain weight is to stop dieting and eat intuitively by allowing your brain to be your calorie tracker. This means eating only when you are hungry (not starving) and stopping when you are full. Within six to 12 months your ideal body weight should stabilize to your brain’s desired range. Stoler will share with your audience four “mind over matter” tips to help get your brain focus in the right direction such as catering to cravings and swapping bad habits.  She will also discuss how big a role your genes play in predetermining your weight.  A recent study published in the journal Nature says there are 49 genes that determine abdominal fat, and you can inherit abdominal-fat-risk gene variations from your parents.  Stoler will explain how to manually override this predestination of your body type. ABOUT THE EXPERT   Felicia Stoler, DCN, MS, RDN, FACSM, FAND, know as America's Health & Wellness Expert™ is a registered dietitian nutritionist, exercise physiologist and expert consultant in disease prevention, wellness and healthful living. She earned her Master of Science degree in Applied Physiology and Nutrition from Columbia University and her Doctorate in Clinical Nutrition from Rutgers School of Health Professions. She completed her residencies at Rutgers University Athletics and ABC News Medical Unit. Stoler has served as a part-time lecturer at Rutgers University where she teaches exercise physiology, nutrition and communications courses. Stoler has extensive media experience and hosted the second season of TLC's groundbreaking series, “Honey, We're Killing the Kids!” which targeted unhealthy lifestyles of families, across the country, in an effort to motivate them to make positive changes. She is the author of, “Living Skinny in Fat Genes™: The Healthy Way to Lose Weight and Feel Great” (Pegasus, 2010), featured as a “must have” book in USA Weekend. Stoler authored the American College of Sports Medicine’s “Current Comment on Childhood Obesity.” WWW.FELICIASTOLER.COM BOB GORDON - PROJECT DIRECTOR FOR THE CALIFORNIA LGBT TOBACCO EDUCATION PARTNERSHIP - WHY CALIFORNIA IS LAUNCHING AN IMPORTANT TOBACCO CESSATION CAMPAIGN WHY CALIFORNIA IS LAUNCHING AN IMPORTANT TOBACCO CESSATION CAMPAIGN Find out about a Statewide Campaign to get out the FACTS about Smoking & Why One Group of Consumers Smokes at Twice, the Rate of other Californians October is LGBT History Month.  As we reflect and celebrate the advancements in LGBT equality over the years, one organization is mounting a statewide public service health campaign to tackle a serious smoking problem in California.  Bob Gordon of the LGBT Tobacco Education Partnership will explain the serious health issues with smoking, and how tobacco companies are targeting specific populations.   Learn why the tobacco industry has been target

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!Sixth Annual – October 14-30, 2016 The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers.  EXECUTIVE CHEF GREG GASPAR - SHERATON MAUI RESORT & SPA DINING• Black Rock Kitchen • Cliff Dive Grill• Mai Tai Bar• Black Rock Lounge• Maui Nui Luau at Black Rock Executive Chef Greg Gaspar joined the Sheraton Maui Resort & Spa in 2010 and created the distinguished dining program at the resort that includes two signature restaurants, Teppan-yaki Dan and Black Rock Kitchen, as well as two poolside bars – The Cliff Dive Bar and Mai Tai Bar.  Chef Gaspar is also responsible for catering and banquet operations along with the creation of specialized menus for large groups. He has practiced his craft in the Hawaii hospitality industry for over 25 years. Originally from California and classically trained in French and Italian cuisine, Chef Gaspar found himself at home as a chef in Hawaii creating menus emphasizing locally sourced products to create colorful presentations with Asian flavors.  His culinary talents have been honed from his experiences in celebrated restaurants in Los Angeles, San Francisco, Atlanta, Boston, and New York.  Chef Gaspar was selected as one of six local chefs for Hawaii Visitors and Convention Bureau’s “Master Chefs Cuisine”.  He also was amongst Hawaii’s talented chefs chosen to represent “Chefs of Aloha – Hawaii’s Cuisine on Tour” promoting Hawaii as a food destination.  Chef Gaspar has been recognized for his award winning menus and has been featured in Food Arts, Spa Magazine, Bon Appétit, Restaurant News, Gourmet Magazine, and Hawaii Magazine. CHEF GREG GROHOWSKI - EXECUTIVE CHEF, HYATT REGENCY MAUI  Gregory P. Grohowski was born and raised in the Michiana (Southern Michigan and Northern Indiana) area of the Great Lakes Region, Midwest United States.  While working as a culinarian through high school and college, Gregory enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant (National Historical Landmark). After successfully completing his apprentice program at age 23, Gregory was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division.  During this period, Gregory earned third place in the professional division at the annual “Grand Rapids Chocolate Lover’s Festival”.After two seasons in the Mackinac Island, Gregory was offered the position of Assistant Banquet Chef at the Grand Hyatt Kauai Resort and Spa.  A few years later hurricane Iniki blew Gregory to the Five Diamond Hyatt Regency Maui Resort and Spa.  With the addition of Hyatt Regency Maui, Hawaii, he was awarded the position of Executive Chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation.  During his employment, Gregory worked with nationally recognized Chef/Owner of Los Angeles’ Patina Restaurant Group, Joachim Splichal to impletment a new food program for Wind Star Cruises. This opportunity took him to some thirty Islands of the Caribbean and the South Pacific Islands of Tahiti, French Polynesia. Working throughout the Caribbean and Tahiti, French Polynesia, with Wind Star Cruises, Gregory returned to the Grand

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!Sixth Annual – October 14-30, 2016 The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers.  MARKETING MANAGER KARLI SULLIVAN & GENERAL MANAGER ALLAN FARWELL - HYATT REGENCY MAUI RESORT & SPA Situated on 40 spectacular oceanfront acres along the famed Ka’anapali Beach, Hyatt Regency Maui Resort and Spa offers unlimited activities and amenities in a setting of tropical luxury. The resort is just three miles north of historic Lahaina town and a short walk from Whaler’s Village for shopping, dining, art, boating excursions and night life. With unparalleled panoramic views of the magnificent Pacific Ocean, the resort puts you close enough to hear the waves from your guestroom while enjoying the gentle breezes of paradise. RESTAURANTS & BARS • Japengo—steaks, seafood, sushi; modern pacific rim • 'Umalu—contemporary Hawaiian cuisine, poolside bar • Honolulu Coffee—coffee, espresso, breakfast, snacks • Son’z Steakhouse—fine dining, classic cuisine • Sunset Terrace—Drums of the Pacific Luau • Swan Court Breakfast—buffet or a la carte • Grotto Bar—cocktails Hawaiian Airlines Presents Soaring Palates Sun. Oct 16, 6pm-9:30pmHyatt Regency Maui Resort and Spa, Maui | Tickets: $250 - $500 Soar through a heavenly dining experience with six chefs. From the East Coast to the West Coast, and across the Pacific to Japan, buckle your seatbelts and fly with us on this epicurean journey of culinary delights. This six-course dinner will feature six first class chefs to keep your palate soaring from course to course. Fine wine pairings by Southern Glazer's Wine & Spirits Hawaii ensure a night full of culinary highs at the Hyatt Regency Maui Resort and Spa. PGA GOLF PRO, SUTEE NITTAKORN - KAANAPALI GOLF COURSE From the mainland to Maui this native Cincinnatian has found a home here on the gorgeous Valley Isle. Sutee started his career with Billy Casper Golf in 2003 and hasn’t looked back since. As a proud graduate of Ohio University this Bobcat shares golf experience from the Midwest to the Pacific Islands. Whether it’s working for the legends of golf during the Ka'anapali Champions Skins Game or helping the ladies of Big Break Kaanapali, Sutee is adverse to all kinds of tournament atmospheres. One of his highlights includes caddying for Big Break Ka'anapali runner-up, Sophie Sandolo in the season finale. Sutee’s teaching philosophy is to fit the swing to the student. All good things start with sound golf fundamentals and from there is a fun ride with good communication. Sutee encourages everybody to enjoy the beautiful surroundings of learning golf on Maui. His experience includes a trip to the 2008 Kapalua Teaching Summit studying under the likes of Jim Flick, Mike Malaska, and Mike Adams to name a few. Sutee has also had the privilege of teaching in workshops for golfers with adaptive disabilities and children with special needs. Sutee continues to help the growth of the game as swing coach for Maui’s Lahainaluna High School Golf Team as well as heading up the Junior Golf Program at Ka'anapali Golf Courses. He is an enthusiast for the growth of women’s golf as host for Ka'anapali’s Ladies League played on the third Thursday of every month. Sutee was awarded the Junior Leader Award by the &n

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!Sixth Annual – October 14-30, 2016 The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers.  TRACY MCINTYRE – THE SPA AT BLACK ROCK AT THE SHERATON MAUI RESORT & SPA ABOUT THE SPA AT BLACK ROCK Transform as you experience the ancient healing of Pu'u Keka'a. Harmony and well being for the mind, body and spirit, inspired by the culture and traditions of Hawaii, brought to you with Aloha. - Open daily from 8:30a.m. – 7p.m.- 7 Indoor Open Air Treatment Rooms- 2 outdoor treatment areas- 3 manicure stations- 3 pedicure stations- Open Air Relaxation Lounge- Retail Boutique The Spa at Black Rock is located in the Sheraton Maui Resort & Spa. It is the premier location for a dream Hawaiian vacation. Situated on Kaanapali Beach, the Sheraton Maui Resort is the most romantic escape in all the Hawaiian Islands … the dramatic point at which the legendary Black Rock of Kaanapali meets the ocean. Anchored by the Black Rock itself, this spectacular Maui hotel beckons hopeless romantics, discerning honeymooners, and fun-seeking families. CHEF RYAN LUCKEY - LEILANI’S ON THE BEACH  ON KA’ANAPALI BEACH AT WHALERS VILLAGEOur passion for quality starts with our relationships with local farmers, ranchers and fishermen. We source produce from over 40 family owned Maui farmers. We receive fresh Hawaiian caught fish daily. We only use socially conscious free range Jidori chicken and all natural Duroc pork. Enjoy your meal with our family. Hawaiian traditions respect the sea  by only fishing for specific fish during certain seasons. We honor these traditions. The fresh Hawaiian fish we serve are available according to their season. Chef Ryan Luckey began his career in the culinary industry as a line cook 20 years ago at the Red Lobster on Front Street in Lahaina Town on the island of Maui, Hawai’i. From that first experience in the kitchen, he developed and grew at the old Kapalua Grill & Bar, Plantation House at Kapalua and the Bay Club on Kapalua Bay, further refining his skill, creativity and personal style within some of Maui’s finest hotels and resorts including the Kapalua Bay Hotel, the Sheraton Maui Resort & Spa and The Westin Maui.  Chef Luckey also spent 6 years as Exec Chef at Pineapple Grill in Kapalua, which he evolved in to an award winning restaurant & lounge, has truly allowed him to embrace the Spirit of Aloha & sense of ‘ohana through the creation of an exemplary culinary experience unique to Maui for both local residents and visitors alike. Chef Luckey’s commitment to sustainable local agriculture & Hawai’i raised & produced livestock has placed him at the forefront of the local Farm to Table movement of Maui Nui.  Most recently, Luckey served as Exec Sous Chef at the Hula Grill on Kaanapali Beach, & now serves as Chef and leader of the culinary team at Leilani’s on the Beach. Grown on Maui Farmers Market Oct 15, 7:30am-12pm | FREE ADMISSIONMeet Maui’s farmers and food producers at the open-air market by the Kā‘anapali beachwalk in Whalers Village. A friendly, island-style way to meet the folks behind the food, shop for colorful root vegetables and field greens, tropical fruits, free-range eggs, and crisp micro-greens. Taste samples of coffee from the Maui Coffee Growers A

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE SHERATON MAUI RESORT AND SPA TALKING ABOUT THE UPCOMING HAWAII FOOD & WINE FESTIVAL!Sixth Annual – October 14-30, 2016 The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers.  CHEF BOBBY MASTERS - HULA GRILL KA’ANAPALI Executive Chef Bobby Masters and the Hula Grill, what more can you say.  Chef Bobby has presided over the Hula Grill dining room for the past 17 years, providing high level cuisine in a high volume environment, and pleasing the masses with his “Masterful” cuisine.  Born in Texas, Bobby was well on his way to a career in the medical field, when he found his true passion was in the restaurant industry.  Starting in the front of the house, Bobby soon found that his true talents were on the culinary side, and with a little help from Chef Robert Del Grande, pursued an opportunity at the CIA in Hyde Park, New York.  From there, Bobby found his way to our beautiful islands, and hooked up with Chef Roy Yamaguchi to open Roy’s in Kahana.  After a successful run with Roy’s, Chef Peter Merriman reeled Bobby in to be the driving force in the new concept of the Hula Grill.  Bobby has delighted countless people over the years in his exhibition style kitchen, and has become synonymous with Ka’anapali Beach and the Hula Grill. Hula Grill celebrates Hawaiian culture, architecture and cuisine. Relax in the ambiance reminiscent of a plantation era beach house and enjoy Chef Peter Merriman’s regional specialties prepared using traditional island cooking techniques. BRANDON MAEDA - DIRECTOR OF FOOD & BEVERAGE, THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS – HAWAII FOOD AND WINE FESTIVAL The Westin Ka'anapali Ocean Resort Villas is an uncommonly luxurious Hawaii vacation ownership opportunity, offering unique residences that embrace both Westin's standard of quality and Maui's most spectacular oceanfront vistas. Sitting on 26 acres of Ka'anapali, the Westin Kaanapali is set along a pristine expanse of Ka'anapali's North Beach (ranked #1 on “America's Best Beaches” list for 2003 & 2013). Set amidst the sundrenched North Ka’anapali Beach, “The Villas” are Hawaii vacation homes of extraordinary comfort… masterfully designed, richly furnished, and impeccably finished. Add to this an extensive list of amenities, a magnificent recreation lagoon, and an unlimited array of activity options… and it's easy to see why The Westin Ka'anapali Ocean Resort Villas have quickly become one of Maui's premier vacation ownership properties. NELLANI RODRIGUEZ FROM WHALERS VILLAGE Visitor Information Whalers Village is located in the Kaanapali Beach Resort on the island of Maui. There are many ways to get to here. Our favorite is by strolling along the turquoise waters of Kaanapali Beach. The beachwalk connects us with most hotels. Simply apply your sunscreen. Ask your concierge to point you in a direction. And go. If you prefer to drive, we're at 2435 Kaanapali Parkway between the Westin Maui and The Whaler Condominiums. Shuttle service Catch the free Kaanapali Resort Shuttle between your hotel and Whalers Village. Or take the Lahaina shuttle for just $2. See your hotel concierge for details.