What's Cookin' Today on CRN

PARKER WALLACE – AUTHOR, EAT RICH, STAY SKINNY: A GIRL’S GUIDE TO HOLIDAY FEASTING - FIND OUT HOW TO CREATE A GREAT SUMMER PARTY & STILL FIT INTO THOSE SKINNY JEANS MAKING INDEPENDENCE DAY SPECIAL WITH THE FOUNDER OF WHAT’S ON PARKER’S PLATE Find Out How to Create a Great Summer Party & Still Fit Into Those Skinny Jeans If you’re looking for the ingredients for a fantastic Fourth of July party – or any summer party for that matter – then you’ll love this interview with Parker Wallace, founder of What’s on Parker’s Plate. Parker is also the author of a best-selling cookbook, called: Eat Rich, Stay Skinny: A Girls’ Guide to Holiday Feasting.” On June 27th the super chef will provide your viewers and listeners with a guide for Independence Day holiday eating that will inspire them to try some new and innovative products. Parker is ready to show your audience how to turn their regular July 4th celebration into a super party that all their neighbors, friends and relatives will remember for years. Parker will also share some recipes that will still allow you to fit into those skinny jeans, even after the holidays. AWARD WINNING COUNTRY VOCALIST CASSADEE POPE – WILL PERFORM AT THIS YEARS “A CAPITOL FOURTH ON PBS” This July 4th, America’s national Independence Day celebration kicks off our country’s 240th birthday as A CAPITOL FOURTH on PBS welcomes back  Emmy Award-winning  television personality  Tom Bergeron (DANCING WITH THE STARS)  to host festivities. Broadcast live from the West Lawn of the U.S. Capitol, “A Capitol Fourth” this year will also feature performances by: legendary Grammy Award-winning singer/songwriter Smokey Robinson; platinum selling recording star and Grammy Award-winner Kenny Loggins; multi-platinum selling singer-songwriter Gavin DeGraw; Award-winning country vocalist Cassadee Pope; actress and singer Amber Riley (GLEE), who is set to star in DREAMGIRLS THE MUSICAL on London’s West End; musical prodigy and classical crossover star Jackie Evancho; Tony Award-winning Broadway and television star Sutton Foster (YOUNGER, GILMORE GIRLS); and the cast of the smash hit Broadway musical “On Your Feet!” the inspiring true story of Gloria and Emilio Estefan; with the National Symphony Orchestra under the direction of top pops conductor Jack Everly.  Alisan Porter, the Season 10 winner of THE VOICE, will open the show with a special performance of the “National Anthem.” The concert will also feature special segments in celebration of the 75th anniversary of the USO and the 100th anniversary of the National Park Service (more details to come). The 36th annual broadcast of A CAPITOL FOURTH airs on PBS Monday, July 4, 2016 from 8:00 to 9:30 p.m. ETbefore a concert audience of hundreds of thousands, millions more at home, as well as to our troops serving around the world on the American Forces Network.  The program can also be heard live in stereo over NPR member stations nationwide. WWW.PBS.ORG/A-CAPITOL-FOURTH MIRIAM CROSS – STAFF WRITER, KIPLINGER’S PERSONAL FINANCE MAGAZINE - SUMMER TRAVEL–IS IT BETTER TO BOOK DIRECT OR USE AN ONLINE TRAVEL AGENCY? HOW TO GET THE BEST DEALS ON ALL YOUR SUMMER TRAVEL NEEDS Is it Better to Book Travel Directly or Use an Online Travel Agency? Each has its merits, but what's the better way to pay? It’s hard to beat the convenience of online travel agencies, such as Expedia and Priceline, when shopping for the cheapest airfare or choosing a hotel. OTAs not only aggregate flights, accommodations, rental cars and vacation packages but also let you compare options by price, user rating and other criteria. Sometimes they offer discounts and attractive package deals, too. But it doesn’t always make sense to book with an OTA. When direct is better. For domestic travel, prices are similar when you book directly or through a third-party site, says Douglas Quinby, vice president of research at Phocuswright, a travel-industry research firm. But going to the source

B.J. FAZELI – OWNER OF FAZELI CELLARS TALKS TRAVEL, FOOD AND WINE IN TEMECULA  A pioneer in the direct response industry, B.J. has made a second career out of his dream of owning his own winery. After turning over his successful infomercial business to his daughters, B.J. moved to Temecula – and succeeded, growing his new endeavor with a roster of wine that is produced from 45 estate vineyard acres and select local growers. Careful consideration is made when it comes to selecting the unique names of the wines, each of which bears a meaningful connection to Fazeli’s Persian heritage.   In addition to the winery, B.J. also owns a restaurant in Temecula. With the goal of merging ancient Persia with contemporary California, Baba Joon's Kitchen provides a unique – and extensive – Mediterranean Persian fusion menu that results in a perfect wine pairing experience.  Many of the menu items were created by B.J., reflecting his singular passion for the art of cooking and wine-pairing that gives traditional Persian ingredients and dishes an original twist and modern feel. ABOUT FAZELI CELLARS: Nestled in the picturesque rolling hills of the De Portola Wine Trail – the famed ‘Wine Row” of Southern California’s spectacular Temecula Valley wine country – Fazeli Cellars soars as a state-of-the-art winery offering a combination of stunning architecture, breathtaking scenic beauty and the finest selection of boutique wines the region has to offer. Owner Bizhan “BJ” Fazeli fulfilled a life-long passion in the acquisition and development of his Temecula vineyards/winery.   Since its first vintage in 2006, Fazeli Cellars today boasts more than 20 varietals of boutique wines from Cabernet Sauvignon to Sauvginon Blanc, Petit Sirah to Mourvedre, and Viogner to Chardonnay that have earned numerous prestigious festival competition awards – and the loyalty of enthusiasts across the region.   BJ built Fazeli Cellars to reflect pride for his own rich cultural heritage.  The result is a unique combination of Modern Moorish architecture and ambiance that honors ancient Persian traditions, while paying tribute to the contemporary character of California as is reflected on the back label of all his wines “Ancient traditions of Persia rooted in the modern expression of California.” Wine tasting and dining are enjoyed in a luxurious setting where panoramic windows overlook Temecula’s spectacular vistas. Grand-scale events are presented with exquisite flair in Fazeli Cellars’ extraordinary banquet facilities.  And wedding ceremonies – a Fazeli Cellars and Winery mainstay – are lovingly conducted in magnificent park-like surroundings against a backdrop of Temecula Valley’s dazzling splendor.  The winery also houses Baba Joon’s kitchen – Fazeli Cellars’ A-rated dining destination for lunch and wine pairing. Visitors can experience wine tasting at the De Portela Trail winery or at Fazeli Cellars’ lavish tasting room located in historic Old Town Temecula. Exquisite, award-winning world-class boutique wines…superb dining in an airy atmosphere…luxurious settings for an unforgettable wine-tasting experience… unparalleled wedding grounds and wedding event facilities…and a state-of-the-art banquet hall for large-scale private or corporate events to public concerts – Fazeli Cellars is a valley jewel located in one of Southern California’s most majestic travel getaway destinations. ABOUT FAZELI CELLARS WINES Exquisite towering structures, majestic grounds and extraordinary dining make Fazeli Cellars a popular and memorable getaway, but it’s the wines that make Fazeli Cellars a world-class winery. Our Roots Run Deep is the motto of Fazeli’ Cellars where its acclaimed wine offerings celebrate rich ancient Persian traditions. Describing himself as a ‘blender,’ the wines reflect his discriminating palate.  Because all extraordinary wines start in the vineyard, Fazeli vineyards are tenderly and lovingly cared for.  Fazeli wine

CHAMPION BBQ PITMASTER MIKE PETERS GIVES GRILLING TIPS FOR A 4TH OF JULY MENU EXPLODING WITH FLAVOR   The 4th of July is the biggest grilling day of the year and the perfect opportunity to show off your skills at the grill. Grab your apron and treat your guests to a flavorful menu they will enjoy more than the fireworks display! To help backyard chefs prepare an epic menu, Great American BBQ tour host Mike Peters will share his grilling expertise with tips and recipes for upgrading your grilled chicken game and how to add smoky flavor to your grilled goods like a pro pit master – no smoker required! Mike knows a thing or two about making magic on the grill. Peters has been a member of the Kansas City Barbeque Society since 2008. He and his wife Christine travel the country preaching the “Gospel of Q” as the hosts of the Great American BBQ tour and KCBS ambassadors to the world.  How to get smoky pit master-quality flavor in your backyard: • Upgrade your classic grilled chicken with an extra layer of bold flavor • Make ribs on the grill that your guests will swear came straight from a smoker • Add high-flavor seasonings to seafood like salmon for quick summer weeknight dinners ABOUT MIKE PETERS: Mike Peters’ competition roots began in 2003 at the “Rock’n Ribs BBQ Festival” in Springfield, Missouri. Since then, he has built a resume that includes numerous category and event championships, including qualifying and competing in the prestigious “Jack Daniel’s World Championship Invitational.” Since 2008, Mike and his wife Christine have been traveling the country teaching festival attendees and fans about the “Gospel of Q” as the charming and affable hosts of the “Great American BBQ” tour. As tour hosts, they are the Kansas City Barbeque Society’s ambassadors to the world. During the past five years, the Peters’ have journeyed tens of thousands of miles across the nation and back, acting as the voice of KCBS and promoting BBQ while teaching professional grilling tips and tricks to millions of festival attendees. This is now their ninth year touring. Mike Peters has served on the KCBS board for four years and last year he was President. HEATHER MURAN – EXECUTIVE DIRECTOR, SAN LUIS OBISPO WINE COUNTRY – ROLL OUT THE BARRELS WEEKEND (THURS-SUN, JUNE 23-26) The wineries of SLO Wine Country boast an average distance of just five miles from the Pacific Ocean, resulting in prevailing marine conditions that are among the most pronounced of any wine region in California. SLO Wine Country includes two small adjoining American Viticultural Areas—the Edna Valley and Arroyo Grande Valley—and other nearby winegrowing areas.  Each of these areas shares a unifying proximity to the ocean, as well as to each other. Collectively, these growing conditions forge a unifying wine quality that is native to SLO Wine Country: Cool The reliable cooling effect of the nearby Pacific Ocean ensures a long growing season, enabling the grapes to achieve physiological ripeness and natural balance. Cool-climate varietals such as Chardonnay and Pinot Noir excel in the heart of SLO Wine Country, and even the warmest areas benefit from considerable marine influence.   Consistent The ocean proximity also exerts a moderating effect on the climate, minimizing temperature swings so that growing conditions are rarely hot or cold. The result is an extraordinarily steady growing season that fosters balanced ripening and consistent quality from vintage to vintage. Complex The imprint of the ocean is also evident in SLO Wine Country's uncommonly complex soils, which are frequently riddled with ancient sea fossils. Soil variation enables the winegrower to mix and match varietals to specific soil profiles, or to add more "colors" to the palette of a single varietal, heightening overall quality and complexity. ROLL OUT THE BARRELS WEEKEND Come Roll Out the Barrels with us all weekend long!  Thursday, June 23rd, 2016 Barrels in the Plaza Downtown San Luis O

LARRY LIPSON – AFFORDABLE WINE REPORT For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies. HEALTH EXPERT JIM MORELLI SHARES TIPS ON  STAYING FIT, ACTIVE AND HEALTHY THROUGH THE SUMMER SWELTER With summer finally here, many of us are anxious to bask in the glow of the sunshine and head out to get active! But with the allure of summer comes the bummers- We’ve got Health Expert Jim Morelli here to help us stay healthy and safe for all your summer activities! SUMMER HEALTH  & FITNESS Could it be true? Is summer weather FINALLY on the horizon?! The winter has been ROUGH for most of us, no matter where we live, and many of us are anxious to bask in the glow of the sunshine and head out to enjoy the joys of the warmer weather. You may find your desire to get out of the gym and into the fresh air growing stronger and hopefully you’re inspired to set goals for fitness, health and activity. Don’t forget, though, that with the allure of summer comes the bummers- Dehydration, exhaustion, injuries, bug Bites, sunburn… But don’t sweat it! Health Expert Jim Morelli is here to help you stay healthy and safe for all your summer activities. Jim Morelli worked as a pharmacist and poison control specialist before switching to print and eventually television journalism. His publication credits include numerous magazine and newspaper articles, as well as two books, Poison: How to Handle The Hazardous Substances in Your Home and Working Out on the Road. He has worked as a writer for WebMD and as a reporter and anchor for CNN and CNN Headline News. JIM WILL TALK ABOUT: • Making health a priority during our busy summer schedules • The importance of hydration and nutrition • How to keep active on sweltering summer days • Health advice for every member of the family BOIRONCALENDULA.COM  POMWONDERFUL.COM

LARRY VAN AALST – HOST, SONOMA WINE REPORT – CELEBRATING EQUUS AT THE FOUNTAINGROVE INN AND SPA'S 30TH ANNIVERSARY LARRY HOSTS A WEEKLY PROGRAM LIVE FROM THE FOUNTAIN GROVE INNA AND SPA ON CRN. HE IS ALSO AN EXPERT ON WINE WHO IS SOUGHT AFTER FOR EVENTS, TASTINGS AND MAJOR SOMMELIER EVENTS IN THE SAN FRANCISCO AREA. HE COMMENTS ON THE INDUSTRY AND HIS THOUGHTS ABOUT WINE. EQUUS AT THE FOUNTAINGROVE INN AND SPA FIRST OPENED THIRTY YEARS AGO TODAY! The Steakhouse @ Equus offers a warm and inviting dining experience. Executive chef Doug Mahoney presents an enticing menu of the highest quality steaks, seafood, and sides which highlight fresh, local ingredients. WWW.FOUNTAINGROVEINN.COM DR. ROBERT SMALL – DR. BOB’S HAND CRAFTED ICE CREAMS Small-batch, hand-mixed and hand-packed premium ice cream noted for its unique flavors,quality ingredients and richness. ABOUT DR. BOB’S HAND CRAFTED ICE CREAMS: Dr. Bob's HandCrafted IceCreams is a high butterfat, intensely flavored ice cream created in 1999 by Dr. Robert Small, a professor at Cal Poly University in Pomona, California. A lover of ice cream since early childhood, Bob wanted to produce a premium ice cream using only the finest ingredients available worldwide offering an alternative to major brands. Dr. Bob won so many gold medals at the Los Angeles County Fair that they asked him “If we build an ice cream plant for you will you come?” The answer was yes and this is where Dr. Bob’s IceCreams resides today. In addition to his success at the Los Angeles County Fair, Dr. Bob's has received widespread recognition for its ice cream from national, state and local media including featured segments on the Food Network and The Today Show. Dr. Bob currently sells his ice cream to specialty retail stores, restaurants, hotels and clubs throughout California and the US, developing unique flavors in the wholesale market and has 6-Packs available for purchase online. Just wait until you sample the best ice cream you've ever tasted. ABOUT DR. BOB Dr. Bob Small is the general partner of Dr. Bob’s Handcrafted Ice Creams, manufacturing premium ice cream sold at gourmet markets and food stores, restaurants, clubs and hotels throughout California, over the Internet, and at the Los Angeles County Fair. Dr. Bob’s Ice Creams was most recently highlighted on the Today Show and has been reviewed by a number of national and California magazines and newspapers. Bob is professor emeritus and former dean (twice) of Cal Poly Pomona’s Collins College of Hospitality Management where he most recently taught wine and beverage courses. He completed a university textbook, Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits, released by John Wiley in fall 2011. He also judges at several international wine competitions throughout the country and leads trips on wine, food and culture to Europe for alumni and friends of the College and University. His favorite flavor of ice cream is Scharffen Berger Really Dark Chocolate. PREMIUM ICE CREAM MADE THE DR. BOB'S WAY Unique Flavors Strawberries with Sour Cream and Brown Sugar, Brown Sugar Pecan, Vanilla Peanut Butter Chunk Quality Ingredients Tahitian and Madagascar vanilla, Southern roasted pecans, Argentinean caramels Intense Flavors Created by using more flavorings and key ingredients Richness 16 percent butter-fat content WWW.DRBOBSICECREAM.COM

IAN BLACKBURN – WINE LA – UPCOMING EVENTS  ZIN&OUT: IN'N'OUT VS. SHAKE SHACK - JUNE 25, 2016 In-N-Out & Shake Shack: the West Coast's and East Coast's favorite burger joints.  We're pairing up the burgers with the best Zinfandels currently on the market to find out how they compare! This amazing event is being hosted at the brand new Leica Flagship location in West Hollywood. We will be featuring over 14 Zinfandel producers and look forward to having you join us!!  WineLA is Los Angeles’ most trusted source for wine education and events.  What started as LearnAboutWine.com in 1995 is now wineLA and the new LearnAboutWine.com is on the way….  Our events are upscale, intimate, in great locations, and feature top quality wines. This is what a Cheeseburger is all about…. ZIN & OUT ! OTHER UPCOMING CLASSES & TASTINGS Sun, June 26 - Wine Camp - Eat.Drink.Americano Sun, July 10 - LAW School - 4 Week Credential Program Sun, July 10 - Wine Camp - Eat.Drink.Americano Mon, July 11 - LAW School - 4 Week Credential Program Sat, July 16 - Wine Business 101 - wineLA Loft Sat, July 16 - Exploring Champagne - Eat.Drink.Americano Wed, July 26 - STARS of Pinot - Sofitel Los Angeles at Beverly Hills Thurs, July 27 - Cult Dinner ft. Screaming Eagle v. Bordeaux - BOA Restaurant ABOUT WINELA wineLA is about enhancing the wine culture of Los Angeles. To do so, wine must be in rhythm with fashion, music, food and other beverages.  It must take advantage of the geography, the architecture and the centers of interest. Los Angeles is a giant playground with an amazing array of venues, spaces, wine bars, restaurants, beaches, roof tops, gardens, and magical views. We want to be a part of the LA lifestyle, the wine lifestyle, and celebrate the people, the place and the passion. wineLA will promote significant events, occasional classes, and tastings of merit. This is phase two of what we started 20 years ago at LearnAboutWine.com - America’s first wine education website and first in wine event creation. LearnAboutWine will now evolve onto a digital platform; the transformation will take some time; so we will slowly rebrand our event efforts onto wineLA, reduce the number of activities we focus on, and elevate our efforts to focus on the next big thing… Doing what is best for the wine industry and the communities we serve.  Edicts:  innovate, evolve and excite. We thank you for joining our newsletter, we will be sending fewer emails and packing them with amazing content. We want to be your wine content provider and would love to hear about your favorite places, your music, your locations - we want to be under the influence of what ignites your passion for Los Angeles. WWW.WINELA.COM DONNA VIEIRA, CMO OF CHASE CONSUMER BANKING - DIGITAL ADOPTION AND HOW TECHNOLOGY IS CHANGING THE BANKING INDUSTRY U.S. CONSUMERS RELY ON MOBILE PHONE AS MOST PRIZED POSSESSION  It’s no secret that mobile banking is the way of the future, and Americans are more attached to their cell phones than ever. A recent Chase survey found that people would rather lose their wedding ring (19%) or a family heirloom (18%) than their cell phone (32%). And to keep up with busy schedules, consumers are taking advantage of banking-on-the-go. Mobile phone users tap into their bank accounts via an app at work (51%), on a coffee or smoking break (35%) or while eating at a restaurant (31%). Consumers also want to feel more empowered to leave their wallets at home. Half of Americans (51%) have either lost or forgotten their card when they needed it,, prefer to pay using their phone vs. credit card or cash (48%) and plan to make payments with mobile phones more in the next five years (46%). Donna Vieira, CMO of Chase Consumer Bank, wants to help us make the most of our mobile banking experience. She will discuss: Results and key findings from a recent study on mobile banking and digital adoptionAdvancements being developed for banking apps,

LOUIS DE FAUTEREAU, GLOBAL BRAND DIRECTOR FOR GH MUMM CHAMPAGNE - THE BOLDER, THE BETTER. THE NEW MUMM BOTTLE IS MAKING ITS DEBUT AT A STORE NEAR YOU 1827 - AT THE HEART OF CHAMPAGNE SINCE 1827 The first pages of the Maison MUMM fabled winemaking history were written long before 1827, its official founding date; the Mumm family, whose lineage includes barons and knights, dates back to the 12th century. Already in 1761, the family had launched a business as wine producers and merchants based in Cologne, Germany under the name “P.A.Mumm”, after its owner Peter Arnold Mumm. The company owned large vineyards in the Rhine valley, where it created its own wines. In the early years of the 19th century, Peter Arnold Mumm's three sons, Gottlieb, Jacobus and Philipp, recognised the sales potential of the outstanding sparkling wines produced in the Champagne region of France. As Germany and France enjoyed good relations at the time, the Mumm brothers made the bold decision to establish a new branch of the family company in the Champagne region, creating a branch office in Reims with the assistance of a local representative, G.Heuser. From the outset, quality was the key watchword for the partners in this new entity formed in 1827, and it has remained so for all of their successors. This approach would be encapsulated in the motto penned by Georges Hermann Mumm: "Only the best". THE BOLDER, THE BETTER. THE NEW MUMM BOTTLE IS MAKING ITS DEBUT AT A STORE NEAR YOU. Actor Kellan Lutz attempts the most DARING DELIVERY of the new Mumm champagne bottle to New York City (film to premiere on the 14th)   The House of Mumm dared him and now Actor Kellan Lutz will see if he can win. Lutz attempts the most daring delivery of the new Mumm champagne bottle to New York City when he endeavors to share the first new Mumm Grand Cordon with an engaged and eagerly-waiting crowd. A high-speed, all-action movie, which epitomizes the House values of passion and daring, was also created with acting star Kellan Lutz, who attracted international attention in The Twilight Saga. In the film, he is joined by Maison Mumm Cellar Master Didier Mariotti on a mission to deliver the Mumm Grand Cordon bottle from the cellars in Reims to the launch party in New York in a limited time and in the most daring way possible. The film uses cutting-edge techniques – in particular first-person POV –to create an immersive experience that engrosses the audience in the action from the beginning. Viewers become a “third character” within the movie, actually feeling what it is like to be Didier Mariotti as he makes a daredevil skydive to land next to the New-York skyline, or as he and Kellan Lutz race through the streets of Manhattan on a motorcycle. All the emotions and sensations of this daring adventure are captured with exceptional intensity. WWW.MUMM.COM/EN NINA TYLER - GOOGLE SEARCH TRENDS EXPERT - WEEKLY TOP SEARCH TRENDS Google’s Top Search Trends program provides a revealing — and sometimes surprising — look at the people, places and topics that send the country searching for answers each week. Topics That Fascinated the U.S. Selected from Millions of INTERNET Searches! Hear the hottest content on the web each week directly from the source! Become part of Google’s weekly Top Search Trends program to find out what news makers and trends are capturing the imagination of the country each week. Encompassing searches from across pop culture, sports, music, politics, news, and more Nina will discuss five of the hottest trending queries on the web. TOP TRENDS: • Orlando, Florida • Alligator • NBA Finals • Finding Dory • World Health Organization TOP YOUTUBE VIDEO: Battlefield 1 Official Gameplay Trailer https://www.youtube.com/watch?v=4pY3hlQEOc0 GOOGLE.COM/TRENDS 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.

JASON WISHENGRAD – EXECUTIVE VICE PRESIDENT/DESIGNER/CULINARY DIRECTOR OF THE STAND  Redefining today’s casual dining scene, The Stand delivers quality, speed and a diverse menu designed to meet everyone’s needs. With locations in Encino, Century City, Woodland Hills, Northridge, and soon to be Irvine, The Stand breaks fast casual stereotypes by catering to both families and young millennials looking for unique, high quality classic American food, at an affordable price. The menu consists of a variety of custom made-to-order original burgers and grilled chicken sandwiches, such as The Stand Burger and Southwest Chicken, as well as sausages and hotdogs, all that can be enriched by a selection of more than twenty loaded toppings including Bacon Tomato Jam, Stand Chili, Chimichurri Slaw, Crispy Onion Strings and Fried Egg. A wide variety of salads, sides and veggies are also offered, including Chili Fries and Chimichurri Slaw. Priced to satisfy a wide range of needs and dining occasions, The Stand brings the comfort of early century American diners to Southern California with a unique, modern twist, offering American classics redefined. ABOUT MURRAY WISHENGRAD - CEO-President With more than 40 years of experience as a multi-unit operator, Murray Wishengrad opened The Stand in 2003 in Encino, CA, before expanding to additional locations in Woodland Hills, Century City and Northridge, CA. Beginning his business career by developing rental car franchises, Budget Rent a car and Dollar Rent a Car, he sold all business shares in 2003, before opening The Stand alongside former Budget partner, Richard Shapiro.  Since 2003, Murray has grown The Stand to a multi-location business, with future expansion planned. As CEO-President/Co-Managing Member, his duties include handling all major business decisions, in addition to strategic planning and coordination of all other activities with his operating partners, his sons Jason and Zachary. ABOUT JASON WISHENGRAD - Executive Vice President   Jason Wishengrad was born and raised in Newport Beach, CA, before heading east to attend Boston University. Graduating with a degree in Advertising & Communication, Jason immediately began working for his father’s restaurant, The Stand, focusing on business development. As Executive Vice President, Jason oversees daily operations, culinary development, business development, and construction projects. Responsible for the creation of the menu at The Stand and all culinary movements, Jason is also behind the process of design, handling all design aspects of the restaurant, including graphics, menus, menu boards, metal work and advertisements. MENU The Stand’s menu features American classics with innovative spins and unique ingredients. Offering a large selection of burgers, highlights include The Stand Burger  with Grilled Onions, Lettuce, Tomato, Pickles & Stand Burger Sauce; The Business with Beef Burger, Porchetta, Bacon, Pickled Peppers & Onions, Garlic Mushrooms, & Sweet Chili Aioli; Ultimate Egg with American Cheese, Fried Egg, Bacon, Pickled Peppers & Onions, & Sweet Chili Aioli; Apple Slaw Turkey, Turkey Burger with Apple Slaw, Butternut Squash, Cheddar Cheese, Lettuce, & BBQ Sauce. In addition to burgers, The Stand offers a large range of “standwiches” and salads, such as Spicy Beef Short Rib with Chipotle & Beer Braised Short Rib, Green Chile Aioli, Arugula, Swiss Cheese, Garlic Mushrooms, Parmesan, Red Onion & Ciabatta; Seared Ahi Tuna with Sesame Slaw, Fresh Pickled Jalapeno, Crispy Onion Strings, Orange Sesame Dressing & Ciabatta; and Sesame Kale Salad with Kale, Heirloom Tomatoes, Roasted Tomatoes, Chickpeas, Sunflower Seeds, Diced Bacon, Feta Cheese, & Lemon Sesame Vinaigrette. Stand Dogs and Sausages can be custom made or selected from the menu offerings, including Big Red Chili Dog with 1/4lb Big Red, Stand Chili, Cheddar Cheese, Tomato, and Yellow Onion; Guac-On-Fire Dog with 1/4lb

AMERICA’S GLOBAL GRILLING AND SMOKING AUTHORITY, STEVEN RAICHLEN - AUTHOR, PROJECT SMOKE:  SEVEN STEPS TO SMOKED FOOD NIRVANA PROJECT SMOKE:  SEVEN STEPS TO SMOKED FOOD NIRVANA The practice of smoking food has been part of the American culinary DNA since colonial times (in 1769, George Washington famously attended a three-day barbecue in Alexandria, VA). It used to be that smoked cuisine was only available at smokehouses or barbecue joints, where an experienced pitmaster smoked heirloom family recipes over hardwood fires in custom-built pits. But now, thanks to new fuels, new tools, new techniques, and a dazzling array of smokers, a new generation of home cooks can turn out competition-quality smoked foods in their own backyards and kitchens. Award-winning and bestselling author, PBS TV host, and Barbecue Hall of Famer, Steven Raichlen has revolutionized the art of smoking food and adapting it to modern tastes. At a time when smoking is quickly becoming the new grilling (over 18 million smokers and grills were sold in the United States in 2014 alone!), Raichlen demystifies the classics, such as brisket and smoked salmon, but also shows how to smoke vegetables, cocktails, and even desserts on his PBS show and in his cookbook of the same name PROJECT SMOKE. 7 Surprising Facts from PROJECT SMOKE Smoke results when you burn wood, but not all wood smokes or tastes the same. Hardwoods (from deciduous trees like hickory and apple—which shed their leaves once a year) produce the best-tasting smoke.Moisture is an essential component of successful smoking. A 600-pound load of meat puts out roughly 200 pounds of water. To keep the smoking environment moist, try using soaked wood chips, placing a bowl of water in the smoke chamber, spraying the food with apple cider or wine, or mopping the food with a mop sauce.Want to introduce smoke flavor without using a smoker? Add one of the following ingredients to your dish: bacon, chipotle chiles, Virginia ham, liquid smoke, mezcal, pimentón (smoked paprika from Spain), Scotch whiskey, smoked cheese, or lapsang souchon (smoked black tea from the Wuyi region in Fujian, China, that imparts a distinctive smoke flavor to brines and marinades).You can smoke what?!? Yes, you really can smoke the following (with delicious results!): butter, cream, ricotta cheese, salt, sugar, honey, maple syrup, mayonnaise, mustard, ketchup, hot sauce, olive oil, tomato sauce, capers, olives, lemons, garlic, vanilla beans, bologna, and ice.Today, Americans consume over two million pounds of jerky annually, a derivative of smoke-drying, one of the first methods our prehistoric ancestors used to preserve meat and seafood. Native peoples in both North and South America dried thinly sliced strips of meat next to a smoky fire. Our word jerky likely comes from charqui, the Quecha Incan tribe’s term for dried meat.Widely considered the red badge of honor of great barbecue, a smoke ring is a pinkish-red band found just below the surface of barbecued meats that’s produced when the gas created by burning wood dissolves into the meat. But, since hackers have been known to fake the ring by lightly rubbing their meat with sodiumnitrite-based curing salt prior to smoking it, the Kansas City Barbecue Society ceased making a smoke ring one of the criteria for professional judges in barbecue competitions.All barbecue is smoked, but not all smoked foods are barbecue. Texas brisket, Carolina pork shoulder, and Kansas City ribs are barbecue. Virginia ham, Scandinavian smoked salmon, and Italian smoked mozzarella are smoked, but they’re not barbecue. Ambitious and comprehensive, PROJECT SMOKE includes everything you need to know to smoke delectable meats, vegetables, seafood, poultry, beverages, and, yes, desserts at home. It delivers both a complete step-by-step handbook to mastering the techniques—including how to add smoke flavor if you don’t own a smoker—and a collection of 100 innovative, hunger-inducing recipes for smoking ev

AUSTIN HOPE – WINEMAKER, HOPE FAMILY WINES  The philosophy behind the Austin Hope Wines is simple: make spectacular estate-grown, Rhone varietal wines. Using native clones, high-density vineyard planting in our Estate Vineyard located in the Templeton Gap,  one of the coolest sub-AVAs of Paso Robles, the Austin Hope wines are bold, flamboyant and expressive. THE STORY Austin Hope brings years of formal and informal education and experience to the Austin Hope Label. Between his time at Cal Poly, and his apprenticeships under Chuck Wagner and in the Rhône Valley, he has an intimate knowledge of the winemaking process, from vine to bottle. Austin Hope wine combines Austin’s zest for life with his determination to make exceptional wine. The estate brand is an artisanal wine of small production. Oftentimes only available to the wine club and in the tasting room, there is rarely any left for our local, fine-wine shops. While Austin’s specialty is getting this exceptional wine into the bottle, he knows a fair bit about getting it out of the bottle too. He’s the kind of guy you want have a drink with and his wine is the kind of wine you want to share with a friend. In an era when wine has become a business, Austin’s still making it because he likes to drink it. He loves how it flavors the events and memories of our lives. From tableside to fireside, Austin Hope wine represents the passion we hope you get out of every bottle of our wine. We love being a part of your experiences and memories and hope you’re having just as much fun drinking our wine as we’re having making it. THE ESTATE The Austin Hope label sources its fruit from the Hope family estate vineyard. Located 20 miles from the ocean in the Templeton Gap district of Paso Robles, the Hope Family Vineyard is nestled in the coolest region of Paso Robles and is characterized by rich, rocky soil of clay and limestone. These characteristics produce the finest Rhône varietals in the region. Upon returning from his studies in the Rhône Valley of France, Austin Hope replanted the Hope Family Vineyard to varieties best suited to the unique microclimate. He planted close and prunes aggressively, asking very little of each plant. This technique produces elegant and refined wines with true Rhône characteristics. Maintaining our commitment to sustainability, the Hope Family Vineyard has been SIP certified (sustainability in practice) since 2009. VISIT Our Tasting cellar offers a distinctive blend of eclectic decor, spacious atmosphere and cozy lounge-style seating. In the words of proprietor Austin Hope, “The goal was to give Treana a more vivid sense of place, and to also let a bit of my personality come through.” The result isn’t just another tasting room that you simply pass through—it’s a destination where we invite you to hang out and enjoy our wines at your own pace. Feel free to enjoy our picnic area among the vineyards. Hours: 10am-4pm Thursday – Monday, open Tuesday and Wednesday by appointment only. 805.238.4112 1585 Live Oak Road Paso Robles, CA 93446 WWW.HOPEFAMILYWINES.COM DANNY LIPFORD - YOUR HOME TO-DO LIST: DONE IN A DAY! SUMMER MAINTENANCE CHECKLIST: Your Home To-Do List Done in a Day with Today’s Homeowner Danny Lipford Summer is here! Now is the time to prepare your home and yard for the onslaught of summer heat. Yes, homeownership can be overwhelming. However, the smart homeowner knows that seasonal maintenance is a must to preserve their largest investment. This is the Summer Edition of “4 Seasons of Home Ownership”, from the Today’s Homeowner team. From, "Top Ten Must Do Tasks", to “If Time and Budget Allows” and “A Little Something Extra”, this fast paced look at homeownership really puts things in prospective ….in a good way! ABOUT DANNY: Danny Lipford is a veteran remodeling contractor and television personality known to audiences as Host of the Emmy-Nominated and nationally-syndicated home improvement TV and radio shows: Today’s Homeowner with Danny Lipfo