Food & Wine with Jamie Gwen on KFWB NEWS TALK 980
May 16th, 2010 In the 8:00am Hour... DO YOU KNOW YOUR SALT? Kirk Butterfield of REAL SALT guides us on a Salt Tasting of All Natural Salts Long before the earth knew pollutants of any kind, a huge, ancient sea covered what is now North America. Pure, natural salt was the main ingredient of this sea, and over millions of years, the water in the sea evaporated,leaving the salt in undisturbed deposits. Natural salt, without any additives, chemicals, or heat processing is full of flavor and natural goodness – the way salt was meant to be savored! Pump up the flavor of your dishes and be enlightened by an in depth discussion on Salt. Mireille Guiliano, Author of the much-anticipated "FRENCH WOMEN DON'T GET FAT COOKBOOK" shares her Secrets With "French Women Don't Get Fat", Mireille Guiliano wrote the ultimate non-diet book on how to enjoy food and stay slim, sparking a worldwide publishing phenomenon. Now, in her first-ever cookbook, she provides the recipes that are the cornerstone of her philosophy – mouthwatering, simply prepared dishes that favor fresh, seasonal ingredients and yield high satisfaction. Mireille's "Breakfast of Champions" recipe will be shared too...Don't miss it! In the 9:00am Hour... One of the World's Youngest Master Sommeliers, KEITH GOLDSTON brings Bordeaux to Life for Us Lovers of wine, food and celebration are cordially invited to gain knowledge and an introduction to Bordeaux Wines. The ultimate combination of elegance and strength, Keith will lead a tutorial on the virtues of Bordeaux, the regions, and how you can prep your palate for the ultimate wine-tasting experience. Affordable Bordeaux picks will be divulged. FINE COOKING MAGAZINE Editor Laurie Buckle on the new Issue and how to make SUMMER'S BEST RIBS! Get your Grill on with Fine Cooking's Summer Party Menu that includes finger-licking-good recipes for sticky, sweet and spicy Root Beer-Glazed Baby Backs and savory Cornmeal and Peppercorn -Crusted Spareribs. Plus, we'll eat our Greens and bake Fudgy Brownies for a delectable dessert. Get a sneak preview of the NEW issue of Fine Cooking, before it hits the Newsstand.