HOLIDAY TRAVEL SPECIALS

Topic of Interview:  Holiday Travel Specials   Southwest Cruise www.southwest.com (Click on Special Offers and Cruises)   Norwegian Cruise Line NCL - Norwegian Spirit 7-night Western Caribbean $43 a night $299 inside cabin                                             $50 a night $349 ocean view cabin   New Orleans; Costa Maya, MX; Santo Tomas de Castilla, Guatemala; Belize City; New Orleans   Departure Nov. 22 Thanksgiving                  Dec. 20 Christmas Other dates are available.

NOVEMBER RADIO SHOWS

Saturday, November 7, 2009   Hour 1 Kristin Mitchell, www.visitpittsburgh.com   Jeff Pritts, GM, Marriott Hotel and Conference Center Bloomington/Normal, IL New 4 Diamond Hotel Opened on Oct. 30th   Exec Chef  Roger Li Restaurant Mgr Tom Mastacuza Tamari Restaurant Lawrenceville, PA Neighborhood   Kevin and Sue Travel News and Tips   Tom Parsons, BestFares.com   Janeen Aggen, CVB Independence, MO Holiday Kickoff and new $68 mill Events Ctr www.visitindependence.com   Kristin Rockwell O'Bannons Oriental Carpets Lawrenceville, PA Neighborhood 16:62 Design Zone

OCTOBER RADIO INTERVIEWS

Saturday, October 31, 2009   HOUR 1 National WWI Museum, New Orleans www.nationalww2museum.org Kacey Hill PR Officer   Robert A Tino Gallery Sevierville, TN www.robertatinogallery.com   Churchhill Memorial/Westminster College Fulton, MO Freedom Without Walls Celebration of Fall of Berlin Wall Rob Havers   Kevin Travel News/Sue Travel Tips   HOUR 2 Michelle Newman, Regular Contributor Alaska Celebrity Millenium Cruise www.celebritycruises.com   Kevin and Sue talk about upcoming Pittsburgh, PA trip   Saturday, October 24, 2009 HOUR 1   Tracey Teo, Regular Contributor Mediterranean Cruise Holland American MS Oosterdam Onboard Exec Chef Lee Hillson Italian and Greek ports (Rome and Santorini) www.hollandamerica.com   Dan McGinnity, Travel Guard Insurance H1N1 Flu and Travel www.travelguard.com   Kevin Travel News/Sue Travel Tips   HOUR 2 Tom Parsons, Regular Contributor www.BestFares.com   Amanda Maples Marr, Chamber of Commerce Sevierville, TN Tanger Outlet Mall, Wilderness Resort Water Park and Golf, Appalchian Trail, Super Scrapbook Store, KT's Grill, Mimi Golf www.visitsevierville.com www.yourscrapbooksuperstore.com   Saturday, October 10, 2009 HOUR 1 Martin Armes Raleigh, NC BOO - Carolina Inn Ghost Tours   George Gill, www.rentabikenow.com Rails to Trails Conservancy     Chris Jay Robinson Film Center Shreveport, LA   Kevin Travel Talk/Sue Travel Tips   SHREVEPORT, LA LIVE BROADCAST  Saturday, October 3, 2009 Hour 1 Brandy Evans, VP Communications Shreveport-Bossier CVB   Kip Holloway, Exec Dir Red River Revel Arts Festival   Julia Foley, Mktg Dir. Shreveport Regional Arts Council   HOUR 2  Big O's Restaurant Shreveport, LA   Chef Michael Brady Wine Country Bistro and Bottle Shop   Panderina Soumas Heritage Creole Cottage

SEPTEMBER TRAVEL RADIO SHOW

Saturday, September 26, 2009   HOUR 1 Kelly Schulz, VP & PR New Orleans New Tourist Attractions   Audrey Firth, GM Authentic Seacoast Resort Nova Scotia www.authenticseacoast.com     HOUR 2  Tom Parsons www.bestfares.com   Mika Doyle, CVB Dinosaurs to Sock Monkeys Discovery Center Museum Rockville, IL   Scott Nagel, Producer Regional Chamber of Commerce Dungeness Crab & Seafood Festival Olympic Peninsula and Port Angeles, WA

Southern Eats Louisiana Style

On our recent trip to Louisiana we had the good fortune to be taken to two of Shreveport's more unique family owned restaurants. Our first night found us at Big O's A Taste With Class.   Odis and Drenette Johnson, along with their children, opened Big O's just one year ago and have already become the talk of the town. Their menu combines the best of Southern cooking and Soul Food specialties served with a friendly family smile.   Sue had the Catfish Platter with Hush Puppies, Fries and Corn Bread. Big O's Famous Louisiana Homemade Tarter Sauce was a perfect accompaniment for her dinner. "Big O" said the recipe for this fantastic condiment came to him in a dream. It is the best tartar sauce I've ever tasted and there was no way I could talk him out of the recipe.   I chose the Thursday night special, Barbequed Baby Back Ribs, with green beans, yellow rice, purple hulled peas (black eyed peas to us Yankees) and hot water corn bread. I also ordered a small portion of Big O's Southern Style Beans with smoked sausage and rice.   I told Mr. Johnson that I had only one complaint "I like to gnaw on the bones of barbequed ribs and his ribs were so tender that they literally fell off the bone" I tried to pick up a rib by the bone and all I got was the bone. We all got a laugh out that one.   Dessert was Chocolate Cake or Apple Pie with Caramel Ice Cream. These homemade specialties, along with a cup of fresh brewed coffee made us feel right at home.   Big O's is located at 1327 Captain Shreve Drive, Shreveport, LA 71105. Their phone # is 318-828-2271. Their web site is www.bigosatastewithclass.com   The next day's lunch found us at A National Historic Landmark, Fertitta's Italian Deli, "The Home of the Muffy", a patented sandwich.   Fertitta's started out as a neighborhood Italian grocery store. Papa Fertitta's regular customers always asked him to fix them his favorite sandwich, a version of a New Orleans muffaletto. The Muffy contains slice ham, bologna, turkey, three cheeses, mustard and a house special olive mix. This huge round sandwich is then toasted to perfection. A bag of chips and a cold beer, or better yet, Italian mint iced tea and your day is bound to get better!    Over the years this sandwich has become a Shreveport legend and is truly a must have meal in Shreveport. A Muffy is more than enough for two people and if you are not too hungry, perhaps four.   Agatha McCall, Papa Fertitta's only daughter, and her husband continue the historic tradition in the grocery's original location. The interior is truly a step  back in time with oiled wood floors, vintage photographs and advertising along with an old butchers scale and cutting board.  Tables are set with red and white oilcloth table clothes and a roll of paper towels in a large olive can and the obligatory salt and peppershaker. I suggest you plan an extra half hour or so to enjoy the ambience of this National landmark.   If you can't make it to Shreveport you can order fresh frozen Muffys sent to your door from Fertittas web site. www.papafertitta.com. You can also read more about the history of this great restaurant, view photos and get the recipe for a Muffy and many other great Italian dishes at their website. If you want to order by phone call toll free 866-293-5032. Fertitta's Muffys would be a great addition to your Holiday party.

DesBarres Manor Gourmet Dining

Tomorrow morning, 9/26/09, we will interview Audrey Firth, the GM of DesBarres Manor Authentic Seacoast Resort. In preparation for the show I looked at their website. I had an instant recognition with one of my favorite gastronomic specialties; Bread Pudding!   If you have followed our show, print articles or conversations you know that I have a fondness for bread pudding. At the DesBarres Manor website I found a recipe for a savory Smoked Salmon Bread Pudding that sent my mind into cartwheels of delight.   I decided to try it for dinner tonight and it was FANTASTIC!  It was quick and easy to prepare and oh, so tasty. Rather than making individual ramekins, I baked the bread pudding in a paella dish.   I served it with a field green salad served on herb toasted slices of french bread with chick peas, julienned carrots, artichoke hearts, anise stalks and herbed chevres topped with porcini olive oil.   a chilled Italian Pinot Grisio was a perfect paring for this light, yet filling evening meal.   This recipe would be great for "covered dish" dinner or a "Sunday Brunch" In fact, I think we will have this for breakfast with a Bearnaise Sauce and a Mimosa. I'm in Heaven!!   I have included a photo of our dinner as well as posting the recipe below.   The other photo is of Sue, the Party Animal, at a recent outdoor concert. Being the true gourmand that she is, she is chowing down on Cheese Wizz, Corn Curls and Caviar on a toasted wheat cracker (that makes it healthy?). It was served with a chilled Bud Light! Now that's livin' large!!!   DesBarres Manor Atlantic Smoked Salmon Bread Pudding Serves 6 as a first course Ingredients ½ pound diced Atlantic smoked salmon 8 cups cubed bread* 2 eggs ½ cup whipping cream 2 tsp wasabi mustard 1 tsp chopped chives 1 tsp chopped fennel Salt & pepper to taste Olive oil for greasing ramekins To Prepare Combine all ingredients in a bowl until well mixed.  Divide ingredients evenly among six greased ramekins.  Bake in a pre-heated, 400° oven for 15 to 20 minutes. *DesBarres Manor Executive Chef Shaun Zwarun likes to use a light rye bread with this recipe as the flavour of the rye combines well with the smoked salmon.  An oatmeal bread or French loaf would also work well. Wine Pairing General Manager Audrey Firth enjoys a Gewurztraminer with anything smoked and recommends the Pelee Island Gewurztraminer from Ontario.  Audrey's other choice is the Pinot Gris from Argentina's J. & F. Lurton Winery.  Well-rounded, this full bodied Pinot Gris will stand up well with smoked fish.

Funjet Travel Show

President Mike Going with Kevin and Sue McCarthy of Travel Planners Radio Shows and Dennis Klautzer of KRMS/WENG

SEPTEMBER TRAVEL RADIO SHOWS

Saturday, September 19, 2009   Max Hartshorne of GoNomad.com and one of our regular contributors spoke about the Connecticut Shores and New England.   Greg Ludwig, Sales Manager for FUNJET   Carlos Canino, Director of Excellence Resorts   Michael Going, President of FUNJET   We attended a FUNJET travel show that was held in St. Louis at Renaissance Hotel.   Tom Parsons of BestFares.com, Kevin's Travel News and Sue Travel Tips are also part of the weekly show.

TRAVEL RADIO SHOW

Our September 5th travel radio show was from a previously pre-recorded show while we were in Montgomery, AL for TMS - Travel Media Showcase.  This is an annual event held at different U.S. locations and provides travel writers, photojournalists and broadcast media the opportunity to meet with 45 Tourism Representatives from the U.S., Canada and Domenican Republic.

Hotel Rip-Offs

On a recent trip we stayed at an upscale National hotel chain in a room that cost $159.00 a night. This hotel felt compelled to charge us $10.00/day for Internet service and they count it down to the second! When I tried to buy the second day of service my room was "Blocked Out" and it took three phone calls to the front desk before I could give them another $10 to check our E-Mails. The worst part about it was the fact that it wasn't even wireless Internet service!   Regal 8, Motel 6 and other budget motel/hotels offer FREE wireless Internet and their room rates run from $45 - $75, so what am I missing? It is certainly not the hotel's cost of the Internet service.   I finally asked a manager of one of these pricey hotels why they choose to charge their guests so much for Internet service. His response was.."because we can"!   They assume that most of their guests are traveling on business, with an expense account,  and their employers don't seemed to mind paying extra for Internet service.   The Manager said if enough people complained about it, they might consider lowering or eliminating these ridiculous fees. Needless to say, my campaign has begun.   In the meantime I have found that it never hurts to search for other wireless networks in the area. Sometimes you just get lucky.

UNCLAIMED BAGGAGE CENTER

Photos from our trip in September to Scottsboro, AL Unclaimed Baggage Ctr

UNCLAIMED BAGGAGE SCOTTSBORO AL

We just did a driving trip south for a Travel Conference in Montgomery AL and took a side trip to the UNCLAIMED BAGGAGE STORE.  We always find great bargains here and this time was no exception.  I bought a woman's Navy Blazer for $7.50, clothes for the grandkids for $4 and $7.50, Kevin got an IPOD for $65!!!  We bought a 4-wheeled large luggage that we needed.  Great Deals and you can check them out on the website too for Unclaimed Baggage.

TRAVEL NEWS

Southwest Airlines announced passengers could pay $10 each way and reserve a spot in the boarding line behind elite flyers and ahead of families and other travels.  The advantage would be the passenger could choose a better seat selection. Southwest recently added additional fees for pets and minors traveling alone.  Good news is there still isn't a charge for those Carry on or Extra Bags.

CHANNEL 2

CRUISE SPECIALS

Sue McCarthy "Travel Expert"

If you like my TV segments on Travel, let Channel 2 know.  Thanks.

FOX NEWS CHANNEL 2

APPEARANCE #10   Sue will be on as Channel 2's "Travel Expert", Wednesday, September 2 at 8:40am. The topic will be Cruise Specials and Repositioning Cruises. Check out www.Southwest.com - Cruises www.bestfares.com and www.carnival.com/cms/fun/earlysaver/specials   My favorites are the Mediterranean Repositioning Cruises from Barcelona to NY (NCL)or Malaga to Miami (Royal Caribbean)

TRAVEL TIP OF THE WEEK

Sue's Travel Tip of the Week is to place your valuables inside one of your shoes and place it in your safe in your hotel room.  That way you won't leave something behind when checking out.

TRAVEL PLANNERS RADIO SHOWS

We had some great guests and topics on our show in August:   8/29  Kathy Quandt, CVB          Albany, NY          "First Heritage Weekend - 400 yrs"          www.albany.org           Angelica Garcia         Crown Paradise Resort         Puerta Vallarta, Mexico         www.crownparadise.com           Paul Motter, Editor         Cruise Mates         Carnival Dream, Oasis of the Seas,         Norwegian Epic Culinary Cruise 2010         www.cruisemates.com           Tom Parsons, BestFares.com             Kevin - Travel News, Sue - Travel Tips   8/22  Bob Titley, Wales Tourism          "Welsh Ghosts Welcome in Castles,          Manor Houses and Hotels"          www.visitwales.com            Farmer Lee Jones          Chef's Garden and Culinary Vegetable          Institute in Cleveland          www.chefs-garden.com            Allen Nyhuis, Co-Author         "America's Best Zoos"                   Mary Beth Bond, Author          Natl Geographics "Girlfriends          Getaway Guide"           www.gutsytraveler.com             Tom Parsons, BestFares.com             Kevin - Travel News  Sue - Travel Tips   8/15   Chuck Coon,           Wyoming             Pappilon Airways           Grand Canyon and Las Vegas Flights             Michelle Newman - TravelWriter           Destination to Chautauqua, NY           I Love Lucy Tour             Tom Parsons, BestFares.com             Kevin - Travel News  Sue - Travel Tips

Greek Seafood Restaurant AVRA

The Restaurant Gods and Goddesses are Greek!   On a recent trip to New York City Sue and I found a room at The Radisson Hotel in Mid-town Manhattan for $169.00 a night. PriceLine really works! I asked the Bellman where he would recommend for dinner that night. He immediately said the "Greek seafood place across the street". I often take this type of recommendation with a jaundiced eye as the bellman could easily be on the restaurant's payroll. But since it was raining and we both were hungry, we decided to give it a try.   Restaurant AVRA was a rare find! We arrived a little before six and found they were totally booked with the exception of two tables saved for walk-in customers.  This, and the fact that the ambience was very European/Mediterranean made me feel comfortable that this would be a great evening of fine dining.  We were not disappointed.   Our waitress, Salma, was very pleasant and very knowledgeable of the menu. She immediately made us feel like we were the only customers in the restaurant. She brought us an amuse bouche of humus, mixed olives and quartered radishes. The radishes were marinated in honey water, which brought out the rich buttery taste of these root vegetables. A basket of home made bread with a crusty shell and a light, melt-in-your-mouth center set the stage for what was going to be a wonderful dining experience.   We first ordered an appetizer of three spreads with Pita bread and toast points. The spreads were the traditional Tzatziki. This combination of yogurt, garlic, cucumber and dill was accompanied by Skor Dalia, an almond/garlic spread and Tarama, a carp roe spread served with capers. This $18.95 trio could have easily been a meal unto itself.   We also tried the Yemista Kalamarakia; grilled calamari stuffed with four Greek cheeses and herbs. We found out, all too soon, that all of AVRA's portions are large enough for two persons.   Salma insisted we try the house Greek salad. We convinced her to only bring us a small portion and it was still enough for both of us. I was astounded to find that in the center of Manhattan, all of the ingredients were amazingly fresh! The yellow and red tomatoes were especially good. They must have their own garden in the back of the restaurant!   Sues' entrée was a grilled halibut steak served with dill, fennel, spinach and rice. I chose the Youvetsi; shrimp, scallops, and mussels in an herbed tomato sauce with orzo and feta cheese. Each meal was perfectly spiced and prepared.   On Salma's suggestion we tried a Sigalas Santorini Cyclades 2007 white wine. It comes from the island of Cycladic. The island's volcanic soil makes this wine a perfect match for seafood. Remind me to tip that bellman when we get back to the hotel.   These items were so good we decided that they had to be someone's family recipes. Salma said that "Anna" was responsible for all of the authentic Greek items on the menu. Salma said that Anna arrives by six am every morning and prepares the items for that day's service.  Our mental picture of an elderly Greek lady with a passion for her homeland's culinary delights was shattered by restaurant manager, Stelios Tsappas, who explained that Anna is actually a young woman who is the Chef de Cuisine for AVRA. I am convinced that Anna does have that passion for fine Greek dining. Everything we experienced at AVRA was perfection.     We were ready to crawl across the street to our hotel when Stelios convinced us to try some dessert. This turned out to be a house made yogurt with honey and marinated black cherries. The yogurt was more like whipped cream than yogurt, it was fantastic. We were also "forced" to try the rum soaked walnut cake with home made vanilla ice cream AND the baklava served with home made fig ice cream! So much for the diet! Once again, the portions were huge.   We tried to settle all of this with a cup of coffee. Stelios took us to the back of the restaurant where Turkish type coffee was prepared in copper canisters and boiled in super-heated sand. I've never seen anything like this before and I must say it was a great cup of Joe.   AVRA is owned by a restaurant group that also owns Rue 57 and TAO in New York. I'd like to try one of those on our next trip to New York, but There are too many more items at AVRA that I want to try first.   AVRA turned out to be a perfect place to celebrate Sue's birthday. It was a memorable meal in a fantastic restaurant.   AVRA is located at 141 East 48th Street, New York, NY 10017 Telephone # (212) 759 - 8550                FAX  (212) 307 – 9056 www.AvraNY.com   AVRA is open seven days a week with brunch on Saturday and Sunday.   Reservations are highly recommended.

ARUBA RADISSON SPA

Kevin and I had our first "Couples Massage" at the Radisson Resort & Spa.

RADISSON RESORT & SPA ARUBA

We enjoyed our stay at the Radisson Resort & Spa.  Even the Queen of the Netherlands stays there.

BEAUTIFUL ARUBA

After our radio broadcast from the Radisson Hotel in Aruba Kevin and I had a chance to tour this beautiful island 19 miles off the coast of Venezuela.

Fine Dining in Aruba

"Let's Go Down To The Sunset Grille"   Those words are part of the lyrics of a 1984 Eagles song and give you my thoughts on the Radisson Hotel, Resort and Spa's signature restaurant on the island nation of Aruba. The Sunset Grille is a AAA Four Diamond, Wine Spectator 2008 Award of Excellence restaurant that has also been named Caribbean Travel & Life magazine's  "Best Restaurant in the Caribbean". These pedigrees certainly got my attention, but the food and service truly won my heart.   Our recent trip to the "One Happy Island" of Aruba (that phrase is stamped on their license plates) was an incredible vacation. The weather is perfect, very little rain, a constant 10 to 12 mph breeze and the fact that they are outside of the hurricane zone makes Aruba a fantastic destination. Aruba is a mixture of Dutch tradition and architecture with the easygoing lifestyle of the Caribbean. This eclectic mixture also carries over to Aruba's cuisine.   The Radisson's Sunset Grille appeals to the eye as well as the palette. The Art Deco interior is reminiscent Miami's South Beach sector. Earth colors and hardwood floors are accented by hammered brass, glass dividers and mosaic covered pillars. When you enter the Sunset Grille you will be greeted by the genuinely friendly staff who will show you a display case featuring the evening specials and a climate controlled wine cellar. Your choice of seating includes the main dining room or the covered balcony that overlooks a waterfall, garden and beach. There is not a bad seat in the house.   Realizing that all food products served on Aruba are imported, I was amazed at the number and types of items on the menu. I was also pleasantly surprised at the reasonable pricing.  I began my meal with the "Chop House" Martini Salad, Chopped romaine lettuce, hearts of palm, sliced egg, tomatoes, blue cheese, bacon and sweet pepper with creamy Chopin vodka dressing. This salad came to the table in a large stainless steel martini shaker and was served "shaken not stirred" into a large martini glass. A very unique presentation. Sue started out with the Lobster Bisque served with a puff pastry shell. This was another unique presentation and an extremely tasty example of this traditional soup. The Sunset Grille specializes in Angus Steaks so I decided on a Roasted loin veal chop topped with thinly sliced onion rings served with apple chutney, maple balsamic glaze with a garlic and spinach custard. This was a remarkable combination of flavors and textures. Sue chose a petite fillet, which came with baby corn and an edible flower. Once again, a beautiful presentation.  We also tried the sautéed mushrooms and Gorgonzola scallop potatoes. We highly recommend these items! They were sooo…good!!     The Sunset Grille's wine list includes more than 100 different wines of all styles and prices. We had a Chilean Merlot that was a perfect match and very reasonably priced. Somewhere along the evening our wait-staff said we looked like we were on our honeymoon, and at the end of the meal we were presented with our "honeymoon" cake. This warm chocolate lava cake was a perfect end to a perfect dining experience. There are also many other incredible desserts on the menu. The staff took our lead of a casual fine dining experience and were truly our friends by the end of the night. The ambience was upscale and the food was fantastic. While we went for the USDA Prime Angus beef, the Sunset Grille's menu also includes lamb, chicken and a huge number of fresh seafood items. There are also many healthy "Spa Cuisine" items. There is definitely something for everyone at the Sunset Grille. Reservations are recommended, call: 297.526.6612 or 297.526.6613. You can also make reservations and review the menu at www.sunsetgrillearuba.com  Located in the Radisson Aruba Resort, Casino & Spa, J.E. Irausquin Boulevard 81, Palm Beach, Aruba

TRAVEL PILLOW

A+ Rating Kevin, Sue and Grandson Nathan

TRAVEL PRODUCT REVIEW

One of our favorite travel products Kevin and I have tested is the inflatable Travel Pillow by Travel Rest.  This ergonomic pillow gives you support from your head to waist.  We have used it on a plane, train and car.  Our 8 year old grandson, Nathan Pritts, loved it on his Amtrak birthday trip to Chicago. Deflates easily Soft, washable material Hooks over seat or snaps to seatbelt www.travelrest.net

TODAY'S SHOW

Today's Travel Planners Show Guests were: Mark Shea, Australia www.Overlander.tv   Ira Freedman, GM Myrtle Beach, SC www.traviniaitaliankitchen.com   Tom Parsons www.bestfares.com   Kevin - Travel News Sue - Travel Tips   Joe Sonderman, Author Rt 66 in Missouri and Ozarks Annual Drive   Patrice Raplee, TravelWriter Colorado Paleontology Dinosaurs and Wineries   Patty Savant, Chamber of Commerce Bellaire, MI Annual Duck Race (2,000 ducks) info@bellairechamber.org

TODAY's GUEST

Patrice Raplee (www.offbeattravel.com) Talked her trip to Colorado for a Dino-Wino trip near Grand Junction, CO www.visitgrandjunction.com www.museumofwesternco.com/dino-digs www.dinosaurjourney.org www.tworiverswinery.com www.reedermesawines.com www.gatewaycanyons.com If you have questions, email Patrice directly at patrice@travel-excursion.com

LAST MINUTE VACATIONS

My subject on Channel 2 News this morning was about those Last Minute Vacations.  I suggested Amtrak to Chicago, Cleveland's Rock n Roll Hall of Fame or Cedar Point Amusement Park, St. Louis - stay in your own hometown at a hotel, visit the FREE zoo and last Washington, D.C. where the Smithsonian Museums are FREE.  I recently walked 4 mi. from the Capitol Building to Lincoln Memorial, visited the American History Museum and American Indian Museum.  If you plan to visit the Air and Space Museum go early...the line was very long later in the day. DEALS - www.bestfares.com Airfare and Hotel - $339pp/$678 per couple STL to Las Vegas 4-STAR LUXURY PLANET HOLLYWOOD EVERY NIGHT YOU WILL RECEIVE A FREE BOTTLE OF WINE, CHAMPAGNE OR SPIRITS.   WEEKEND VACATION TRAVEL DEAL STL to NY CITY AIRFARE & HOTEL - $389pp 3 NIGHTS 4-STAR HOTELS NEAR TIMES SQUARE, BROADWAY THEATER DISTRICT and EMPIRE STATE BUILDING.

FOX NEWS CHANNEL 2

Sue will be on Thursday morning between 8-8:15am as their "Travel Expert" talking about "Last Minute Vacations."  This is appearance #9.

August 1 Radio Show

The August 1 show was a previously recorded show.   Kevin's mom passed away and we attended the burial in Springfield, IL and then drove 1,430 miles to Western Pennsylvania for Sue's class reunion. Thanks to all who sent condolences and prayers during her illness.

St. Augustine FL Chef Poinard

I had the great pleasure to interview Chef Jean Stephane Poinard of Bistro de Leon in St. Augustine, FL. I will start by saying the Menu of this restaurant took me back to the time I lived and worked in Paris. The best thing is that Chef Poinard's creations are truly French and Reasonably priced.

Chef Poinard is a 5th generation Chef from the Lyon area of France. His latest effort is his contribution of 18 recipes to a new Art/Culinary/Spirits book titled "ABSENTE".

We discussed the history of the "Green Fairy", Absinthe and the re-invention of Grande Absente. This Anise flavored liquor is the basis of Chef Poinard's fantastic recipes. one of which he has shared with us today.

Please enjoy our podcast of this interview.


Tomato Stuffed with Escargots

To prepare the tomato:

4 large, vine-ripened tomatoes

Bring 2 quarts water to a boil. Cut a cross into the bud end of each tomato. Plunge the tomatoes into the water for 15 seconds. Remove and plunge directly into ice water. Peel the tomatoes, pulling the skin back from the cut cross. Cut the stem end of the tomato off, carefully scoop out the seeds with a spoon or melon baller. Set aside the tomatoes and the tops.

For the garlic cream:

6 cloves garlic, finely diced

1 cup heavy cream

Salt and pepper to taste

Mix the garlic, cream, salt and pepper in a saucepan.

Reduce slowly over low heat, stirring until thickened.

For the escargot:

2 tbsp. butter

1/2 cup carrot, peeled and julienne cut

1/2 cup turnip, peeled and julienne cut

3 cloves garlic, finely diced

4 dozen snails

3 tbsp. Grande Absente

Slowly saute the carrot, turnip, garlic and snails in butter over low heat until the vegetables have caramelized. Quickly deglaze the pan with the Grande Absente. Flame the Grande Absente by touching a lit match to the edge of the pan.

To serve:

Sprinkle salt and pepper into the tomatoes. Place the tomatoes in a 250 F oven for several minutes. The tomatoes should be just warm, not cooked. Place each tomato on an individual plate. Fill each tomato with one quarter of the snail mixture. Place the tops on the tomatoes.

Garnish with 2 or 3 tablespoons garlic cream sauce around each tomato.