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Great food from Austin, Texas at the Driskill Hotel with exec chef Josh Watkins, also interviews with the "Cowgirl Chef", Paula Diesbrow from Hart and Hind Ranch, and taste treats with music from the Hilltop Cafe in Fredericksburg, Texas owned by Johnny Nicolas of "Asleep at the Wheel" fame. Jim also talks with Daniel Boulud at his new "Bar Boulud" near Lincoln Center, NYC.

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Jim visits New York's Fancy Food Show and dicovers some new and delicious tastes

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Now that summer is over, we can look back and reminisce about the beach, picnics, barbeques we had, trips we took and friends with whom we spent quality time enjoying great food. For me, this last category was fulfilled in Paris. June, from the Plaza Athenee, Le Meurice Hotel, Le Louvre, the new Parisian hot restaurant "Spring", to the street market on Rue Cler in the 7th Arondissement for morning croissants, coffee and fresh fruit. And thanks to the comfort, efficiency and speed of the TGV(Trans Grande Vitesse) arranged through the always dependable RailEurope, we were able to enjoy the best Moules(mussels) en France in Belle-Ile, the small island off the coast of Bretagne, an easy and scenic three hour ride from Gare Montparnasse in downtown Paris. Come and share with me this gastronomic week where great chefs and great food were part of it all. Today's Recipe: Brittany Crepes with creamy eggs, smoked ham and roasted peppers.

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Chef Jondreau managed to cover the Great South Bay Music Festival this summer along with the Ole Hippie and some of the great musicians who performed. "The Ole Hippie" introduced a number of these guest artists at the festival, and while Podarama was making its mark, Jim talked with several of the food purveyors providing the great tastes at this great festival. Listen in to some sizzling sounds of hamburgers on the grill, preparation of pulled pork sandwiches and tasty Zeppolis fresh from the fryer. Today's Recipe: Indoor Barbeque Pork

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Ben Pollinger, Executive Chef at Oceana Restaurant, NYC. Jim also serves up a tasty recipe for Block Island Clam Chowder.

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The Four Seasons Hotel, New York City, famed for its elegance, quality of service and culinary leadership, has brought in Executive Chef Lynn Crawford from Toronto, Canada where she headed the kitchen at the famed Hotel's Canadian establishment. Jim discusses with Lynn her rise not only to culinary fame but as a food media personality and an early student of the master chefs Alice Waters & Barbara Tropp. Lynn also shares with Jim her scrumptious recipe for Banana Chocolate French Toast. A must treat for any special occasion!

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One of the finest Mexican Restaurants in New York City, and a neighborhood favorite, is Zarela's, owned by Zarela Martinez. Orignally from the Vera Cruz area of Mexico, Zarela began learning to cook at home and then came to New York to study at the CIA--Culinary Institute of America. Her mentor, Paul Prudhomme, encouraged her to focus on her authentic cuisine and in 1987 she opened her namesake restaurant which is still going strong. She has catereed to President Reagan, cooked for actress Lauren Bacall and finds time for TV and radio shows. In her new book, Zarela's VeraCruz one can find many of these delicious recipes. Have a listen as Jim speaks with her about her origins and development of this terrific Mexican cuisine. Today's Recipe: Traditional Spanish Rice.

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Renowned Chinese cooking authority Eileen Yin Fei-Lo, Radio and TV personality, talks with Jim about growing up in Sun Tak, China, an agricultural region where cooking is the way of life. Eileen also teaches at the New School and the China Institute in New York City, where her students learn about preparation and how to shop for just the right ingredients. Her new Cookbook, "My Grandmother's Chinese Kitchen" is a fascinating chronicle of her early life and journey to America. A must read! Today's Recipe: Traditional Glutinous Rice, Cantonese style.

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In the newly restored space in The Helmsley Palace, New York City, Gilt Restaurant now occupies what used to be Le Cirque. Executive Chef Christopher Lee and his highly respected staff present what could be considered one of the top new restaurants of the year. The food and the service are impeccable wine sommelier Jason Ferris and Pastry Chef Nick Morgenstern complete one of the best menus in town. Listen in as Jim speaks with these very talented professionals. Today's Recipe: Port & Raspberry Sauce

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Judiaann Woo, proprietor of The Pastry Scoop, discusses Sticky Toffee Pudding, the ice cream flavor she invented for Haagen Daz.

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Before we start to cook, we must prep. And what do we need to prep? Why, the ingredients, of course! And Chef, Consultant and Author Aliza Green has provided us with just the book to get us going. Starting with Ingredients is Ms. Green's seventh cookbook and all one needs to know to get started is provided for in this tome of 100 chapters. Ms Green has written food columns for the Inquirer, Daily News and other publications in Philadelphia and worked as a chef at Ristorante DiLullo, Apropos and the White Dog Cafe. Listen in as she chronicles her journey through the world of cuisine.

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Bringing home the bacon. Jim spends time talking with author/journalist/culinary artist and gourmand Joanna Pruess, as she discusses her new book "Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence". Listen in as she reveals how her early years cooking at home with her family lead her to the development of delectable and creative dishes.

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In the Heart of the Theatre District, at 44th Street (between 6th & 7th Ave) is one of the finest Italian Restaurants in NYC: " Il Dopo Teatro". Owned by two members of the same family from the Piedmont region of Italy, the food is authentic and the wine some of the finest Italian. Jim gets to visit with them and discusses the menu and fine vintages...Also, in this show, Jim goes downtown New York to one of the oldest markets in the city, the Essex & Delancey Street market...listen in...as we walk through a piece of New York history..." Todays Recipe: Penne with Roasted Cauliflower & Parmesan.

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At the 9th Annual Chocolate Show in NYC, Jim manages to talk with some of the top people in the Chocolate World, while tasting and sampling truffles, ganaches, cookies, chocolate chunks &, the Hippie Crunch, a delectable tidbit from the West Coast...Join in and listen to lusciousness... Also, Jim gets a surprise visit from some "special" guests??

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After sampling the Yucatecan cuisine of the Mayan Riviera, Jim heads west to the city of Merida to stay and eat at Hacienda Xcanatun, certainly the most elegant of the restored plantations of the western Peninsula. Come into the kitchen and listen in as Jim makes the traditional Hanal Pixan tamale, the celebrated food on the "Day of the Dead" event in Mexico. On the way, we are given a slice of Mayan history as we stop with our guide Umberto at some of the great Mayan ruins.

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Everyone knows of the French Riviera.....But have you heard of the Mayan Riviera? on the eastern shore of the Yucatan Peninsula? At least as beautiful and surely more pristine and romantic. And the food? La Mejor! Listen in as Jim spends time in the kitchen with executive chef Guillermo Gomez at the Maroma Resort and exec chef Alejandro Rojas at Essencia south of Cancun. Today's recipe: The Yucatan Mole king, Felipe, talks about his award winning recipe.

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Food Arts Magazine gives the Silver Spoon award to individuals in the culinary world who have shown in their work exemplary commitment, accomplishment, creativity and who have earned great respect from their peers and others. Clara Maria Gonzalez de Amezua of Spain is one such person who was recently honored in New York. A 70 plus year old "madrilena", whose influence has helped create a new awareness of cocina nueva espanola, one of the world's most innovative cooking movements, has sometimes been referred to as the "Julia Child" of Spain..Jim speaks here with Clara Maria at the Queen Sofia Institute in New York City on the night of her award reception...Today's Menu: One of the best Tapas dishes of Barcelona--Omelette de potate.

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In Union Square, NYC, at the OLIVE Restaurant in the W Hotel last month Food Arts Magazine awarded several young chefs and culinary artists ceritificates of recognition for their contribution to, well, the art of Food! Jim spent some time with several of them at the restaurant getting to know what inspires them....Most notably, Todd English, Alexandra Guarnaschelli, David Chang, Colin Devlin and Pete Gagen from Cargill Meats.. Listen in as each expresses his or her creativity and experience in this ever growing world of cuisine... Today's Recipe: Sweet Potato Ravioli with sundried tomato/parmesan cream sauce.

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Jim shares an afternoon luncheon with Katy Sparks, VP of Culinary Research and Development for Great Performances at one of their Midtown Cafes, the Cafe Opaline at the Dahesh Museum on Madison Ave, NYC. Katy, former owner of Quiltys downtown discusses her early experiences at The Quilted Giraffe, Bobby Flay's Mesa Grill and her current role as she prepares for Gourmet Magazine's Bermuda Getaway at the end of October. Also, Tony May's daughter, Marisa, has a new role as Director Hostess GM of her father's famous Central Park South Restaurant, San Domenico. Tune in to hear her describe the traditional and contemporary menu now offered.

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One of the finest views of NYC can be seen while dining at the Terrace In The Sky restaurant in Morningside Heights, Manhattan, just next to Columbia University. Listen in as Jim talks with the exec chef, Jason Potanevich and the owner/manager Chris Bernic as they discuss the evolution of this 30 year old classic dining establishment from its roots in Croation creations to the elegance of modern cuisine and decor. Today's Recipe: Good Company Eggs, for that special brunch occasion.

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The first Winemaker of Long Island. On a bright, warm, clear blue August day, under a wisteria arbor on the North Fork of Long Island, Louisa shares with Jim her transformation from college student to viniculturist, who, along with her husband, decided to grow wine where none grew before. This decision, in 1973, led to the now prolific North Fork Winemaking region of Long Island, which boasts more than 30 Wineries, producing some of the best in the USA. Louisa's energy seems to be endless and one can hear her enthusiasm as she discusses her book, The Vineyard as well as the work she is presently doing as director for the Stony Brook University Center for Food, Wine & Culture. *Today's Recipe:* Parmesan Crab Cakes with Lobster Slaw.

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Author, Food Columnist, Chef and Bon Vivant, Janeen exudes a flare for the "good life" in this candid interview with Jim. Listen in as she discusses her early years on a Minnesota farm, and her appreciation of all things artistic, not the least of which is locally grown, fresh food from produce to poultry.

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Jim talks with Barton G., Owner/Operator of Barton G. the Restaurant one of Miami's trendiest restaurants in South Beach, about his life and journey to the forefront of today's Culinary world. From Figure Skater to Theatrical Producer to Gown Designer(Liza Minelli and Cher) to one of Miami's busiest Caterers and Restauranteurs, Barton G seems to have done it all and is still going. Today he is considered one of the leading Corporate Events Producers in the country. His food alone is viewed as orgiinal and over-the-Top: Mini Hot Dogs with Caviar?

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At the Annual Fundraiser for The James Beard Foundation at the Wolffer Estate Vineyards in the Hamptons, Jim catches up with this year's guest of honor Thomas Keller(The French Laundry-San Francisco, Per Se- New York) and others. Listen in to the voices of this 20 year old event which brings together some of the leading wine makers, chefs and other culinarians, including the newly appointed President of the Foundation Susan Ungaro. Today's Recipe: The Basic Souffle. Simple and delicious.

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Dorothy Cann Hamilton, founder and CEO of the French Culinary Institute in New York City, shares her thoughts and new direction for FCI with Jim. She also talks about her early years in England and Thailand as inspiration for founding and operating one of the finest cooking schools in the USA. Todays Recipe: The best Creme Brulee you'll ever serve.

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One of Spain's leading chefs and personalities, Jose Andres, talks with Jim about Iberico black-footed Ham, soon coming to America, and his plans for expanding his famous restaurants, Cafe Atlantico and Jaleo in Wash, D.C. Jose also discusses his early years with Ferran Adria at El Bulli. And the International Fancy Food Show at the Javits Center in NYC Jim catches up with Chris Nathan, owner of Olivado, the New Zealand company responsible for the best Avocado Oil around.

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America's favorite Italian chef and TV host Lidia Bastianich talks candidly with Jim at her restaurant Felidia in New York. Lidia discusses how she came to America as a young woman and how she built a veritable Italian food empire which is now enjoyed by millions through her show, cookbooks and restaurants.

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Jim sits and talks with internationally known British author, actor and chef Ian Kelly backstage at the E 59th St Theatre in NYC. Kelly has transformed his award winning novel "Cooking for Kings" into a one-man show about the original celebrity chef, Antonin Careme, who was private chef to Napoleon, the Tsar of Russia and the King of England in the 19th century.

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Jim interviews the top BBQ Pitmasters in the USA at the 4th annual Block Party BBQ in Madison Square Park, NYC. Hear Mike Mills talk about his famous baby back ribs from the 17th St Cafe in southern Illinois. Ricky Parker from Lexington, Tennesee lets us know why he is the last Whole Smoked Hog pitmaster in the country and Ken Callaghan, executive chef and owner of Blue Smoke Restaurant in NYC and founder of the BBQ Block Party tantalizes us with his succulent menu.

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At the Food Arts BBQ in Chicago Jim catches up with two of the most famous and instrumental chefs of the Southwest: Robert Del Grande, chef/owner of Cafe Annie in Houston, TX and Dean Fearing, former executive chef at The Mansion on Turtle Creek, Dallas, TX- they discuss their recipe for success in bringing one of America's great regional culinary treasures to the forefront of contemporary cuisine and Jim gives us two of their most famous recipes.

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Jim talks to rising star chef and partner of Osteria via Stato, one of the top Italian restaurants in Chicago. David talks about his trips to Italy to find authentic Italian dishes and gives listener's the recipe for his famed Vidalia onions baked in cream.

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Jim interviews Cat Cora, the first female Iron Chef, at the National Restaurant Assoc show in Chicago. Tune in and listen to what she, as co-founder of Chefs for Humanity, is doing with her colleagues for rebuilding Gulfport, Mississippi in the aftermath of Katrina. Cat also discusses her background growing up and learning to cook in Jackson, Mississippi.

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Interview with Steven C. Anderson, President of the National Restaurant Association Jim files his first report from Chicago.

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Ms. Daquin, a founder of D'Artagnan Foods, purveyor of the very best organic chickens and poultry, discuss Foie Gras. Today's Recipe - Redfish with Sizzling Crabmeat and Herbs.

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Publisher of Food Arts Magazine and Founder of Food & Wine Magazine

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Jim talks with Iron Chef Morimoto at his restaurant in NYC. Listen to Chef Morimoto talk about growing up in Japan and how he transformed his early experiences into becoming today one ot the world's leading culinary artists. Sponsored by The French Culinary Institute.

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Author, Restauranteur, Entrepreneur and Creator of Chef Paul's Magic Seasoning Blends, Chef Paul Prudhomme talks with Jim about the current state of New Orleans and ways to help.

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Author, New York Magazine contributor and gourmande, Gael Greene is always interesting, especially with a new book coming.

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Interview with Fernando Domezain owner of RIOFRIO, the world's only certified organic caviar in Granada, Spain and Michael McNicholas of Sustainable Seafoods.

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A fascinating conversation with Rose Levy Beranbaum, "The Dessert Diva", author of The Cake Bible, The Pie and Pastry Bible and The Bread Bible.

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A fascinating conversation with Rose Levy Beranbaum, "The Dessert Diva", author of The Cake Bible, The Pie and Pastry Bible and The Bread Bible.

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Join Jim onboard Royal Caribbean's Splendour of the Seas as it cruises the Mediterranean. Jim tours the galley with Executive Chef Josef Lisner.

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Jim talks with Judiann Woo, of PastryScoop.Com, one of New York City's premier pastry chefs.

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Jim talks to Jim Joseph, Marketing Director for the French Culinary Institute, NYC.

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Jim talks about healthful foods like black beans, walnuts, cranberries and why to avoid soda pop.

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Lots of good common sense tips to improve your cuisine in a healthy and delicious way.

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Jim serves up some holiday treats plus Food as Medicine: Recommended diet to help those suffering from Diabetes.

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Healthful Herbs and a further report on his gourmet trip to Spain.

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Jim reports back on a gourmet vacation to Spain.

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Jim has an interesting conversation with author David Rosengarten and gets lots of interesting tips.

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Talkin' Scotch with Spike McClure of Johnny Walker Distillers.

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Talkin' Scotch with Spike McClure of Johnny Walker Distillers.

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