HOME & TOWNE TALK SHOW

It’s National Peach Month, and this week we talk about topics to make your last few weeks of summer just peachy…Peach Sangria, Low Cost Labor Day Destinations, Food Festivals and more!

Sangria, the typical wine punch of Spain and Portugal is a refreshing and entertaining alcoholic beverage to serve at your end of summer parties.

This week, Liliana and I share a recipe for making Peach Sangria using one of Carmine’s select reds-Tinazzi CA DE ROCCHI Valpolicella Ripasso Classico Superiore (Montere Veneto).  We also discuss tips for arranging the party table and foods to pair with Sangria.

Liliana has a list of food festivals around the country, and I talk about our five (5) top low cost Labor Day vacation destinations.

As a family of six to include four children, we like to stay at hotels that offer a suite with a full kitchen. Today, I called for rates for between August 26 and September 3, 2008 and the price was $139 a night plus taxes.

Whether you plan to finish out your summer at the shore, mountains, at home or outside the United States, this show has many great destination suggestions and tips.

Have a safe holiday…we are on vacation until the first week of September, 2008.

Thanks for listening! 

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This episode features my interview with Major League Baseball champions Garry Maddox and Greg Luzinski who will compete in the 7th Annual Maddox BBQ Challenge on August 23, 2008.

Carmine and I first start off at Ramblewood Country Club to interview the club’s president, John Goodwin about all that Ramblewood offers.

We also speak with Kerry Williams from the Youth Academics Golf Program, the Gary Maddox’ benefiting charity of the BBQ Challenge.

My travel destination this week is Cape May, NJ.

Thanks for listening.

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Patsy’s Italian Restaurant at The Atlantic City Hilton is the First Location Outside of NY for the Famed Restaurant

Nicholas L. Ribis, Partner, Vice Chairman and Chief Executive Officer of Resorts International Holdings, LLC, announced recently that Patsy’s Italian Restaurant, the celebrated New York institution, would open at The Atlantic City Hilton Casino Resort this summer.

Our gang at HOME & TOWNE® decided to interview Executive Chef and co-owner Sal Scognamillo of Patsy’s to get the scoop on the landmark and its plans for Atlantic City prior to its opening.

As another special treat, this Podcast features the interview with Sal on our weekly Gourmet Food, Wine and Travel Talk Show!

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Patsy’s is located on the second level in the space previously occupied by Caruso’s.

“Anyone who knows New York City and authentic Italian cuisine, knows that Patsy’s is where it begins and ends,” said Ribis. “Even though Patsy’s has been a successful restaurant for more than 60 years, they’ve not opened another restaurant until now. We’re honored that the Atlantic City Hilton will be the only other Patsy’s location in the world.” Ribis added: “Patsy’s at the Hilton will continue the storied tradition, first-rate service and top-notch cuisine that the original has been serving up since it opened in 1944. Our guests deserve a restaurant of this caliber and so does all of Atlantic City.”

Specializing in Neapolitan Italian cuisine, Patsy’s Italian Restaurant was founded by Pasquale “Patsy” Scognamillo in 1944. Located in the famed theater district of Manhattan, the restaurant attracts everyone from celebrities to foodies to tourists who know that a visit to New York isn’t quite complete without dining at Patsy’s. Patsy’s Italian Restaurant is widely known to have been Frank Sinatra’s favorite restaurant. Some of the countless stars who have enjoyed the stellar service and authentic Italian cuisine of Patsy’s include Al Pacino, Alec Baldwin, Tom Hanks, Madonna, George Clooney, Sean “P Diddy” Combs, David Letterman, Oprah Winfrey, Jennifer Lopez, Barbara Streisand, Tony Bennett, Robert DeNiro, Don Rickles, Josh Groban, Jacklyn Smith, Phyllis George, Calvin Klein, Meredith Vieira, Jerry Seinfeld, James Gandolfini, Christie Brinkley, Jon Bon Jovi, Liza Minelli, Chris Noth, Tony Danza, Ben Stiller, Farrah Fawcett, Billy Joel, Kate Hudson, Chevy Chase, Cheryl Ladd, and Patty LaBelle, to name several.

Remarkably, the restaurant has had only three chefs in its entire history: founder Patsy, his son Joe, and Joe’s son Sal, who is the current chef. This true family-run restaurant features authentic Italian cuisine driven by fresh ingredients and a respect for tradition. Guests can expect dishes such as succulent Veal Chops, spicy Lobster Fra Diavolo, Steak Pizzaiola Linguine Puttanesca, Penne alla Vodka and countless other tempting choices. “I am so glad to continue the tradition of my grandparents, Pasquale “Patsy” and Concetta Scognamillo, and I look forward to bringing our great food, service, and family traditions to The Atlantic City Hilton Casino Resort,” said Sal Scognamillo. “We are bringing Frank Sinatra’s favorite restaurant to his home state of New Jersey, to the exact place where he used to perform when it was the Golden Nugget.”

Executive Chef and co-owner Sal Scognamillo learned how to cook from the master - his father Joe. Patsy’s was Sal’s second education. His free time was spent in the kitchen or helping out as a waiter or busboy. In 1985 Sal assumed control of the kitchen and the quality and love that comes from a family-owned and operated restaurant continues to this day. It has been under Sal and his cousin Frank DiCola’s leadership that Patsy’s has expanded its presence in the gourmet foods market by releasing award-winning pasta sauces, prepared foods, oils and vinegars, and a best-selling cookbook available at stores nationwide and online at www.patsys.com. Sal has appeared on countless television programs nationally and locally, including The Today Show and Martha Stewart. His Patsy’s experiences are rich with stories. He has cooked for numerous celebrities, including the biggest stars of the screen and stage. “The Patsy’s name is synonymous with family, great food and exceptional service,” said Tony Rodio, Regional President of the Atlantic City Hilton and Resorts Atlantic City. “Having a high-profile brand name like Patsy’s will serve as an attraction for not only our loyal players, but also for others in the area. Patsy’s will appeal to a broad audience, whether it’s players at another casino or guests who simply enjoy first-class restaurants.”

The same staff that served in Caruso’s will serve in the new Patsy’s. “Patsy’s passionate focus on superior customer service will extend to the Hilton,” said Rodio. “We’re proud of the service that our staff provided at Caruso’s. Sal even dined at Caruso’s and was thrilled with the level of service there. As an added benefit, we will have the New York City Patsy’s staff train our Hilton team so they can take their service to the next level and meet Sal’s exacting standards. The Hilton and Patsy’s share an equally deep commitment when it comes to how customers are treated.”

“I think this quote from Tony Bennett captures the sentiment of Patsy’s better than anything else -’I've been going to Patsy’s for more than 50 years, many times with my friend Frank Sinatra,’” said Phil Juliano, Executive Vice President of the Atlantic City Hilton Casino Resort. “From talking with Sal, everyone that comes to Patsy’s gets treated like Frank Sinatra.”

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This week we offer you a unique perspective on style and fashion with this commercial free interview with the Today show style editor, Bobbie Thomas-also Senior Editor of In Touch weekly, and author of the column, “The Buzz.”

“The Buzz” highlights the hottest celebrity trends in lifestyle products. Bobbie arrived in Philadelphia on Tuesday evening July 30, 2008.

Photographer Ed Woods and I met Bobbie Thomas and her public relations team at the Sofitel Hotel, Philadelphia, PA Chez Colette restaurant for an intimate interview.

Bobbie is touring 20 cities around the nation this summer to share her confidence building beauty tips…

Bobbie Thomas is a new breed of talent with her own style, flair and modern-age philosophy. She has been called a walking 411 for a new generation, and has a unique take on every aspect of fashion, beauty and today’s culture. Her versatility, practical how-to-advice and tips, combined with her sincerity and integrity captures the attention of those around her.

Eager to inspire other young women, Bobbie sought a platform to encourage self-esteem and confidence in the best way she knew how- a fusion of fun, fashion, and friendship.

For five years, she shined as the West Coast Editor and ‘Bobbeez Buzz’ advice columnist for top-selling national teen magazines ‘J-14′ and ‘Twist.’ Her assorted experience included style spreads, makeovers, do-it-yourself craft ideas and personal conversations with friends like: Jessica Simpson about body image and the pressure to be picture perfect, heart to heart chats with Britney about boys, Michelle Branch on friendship, and Pink’s idea of girlpower.

Bobbie currently thrives in her role of Senior West Coast Editor of ‘In Touch,’ the fastest growing weekly entertainment magazine in America. As a spokesperson, she literally brings the pages to life on television, and her weekly column ‘The Buzz’ has generated an immense loyal following.

She’s has been the host of several episodes of E! Entertainment Television’s international show FYE and has appeared as a guest correspondent on many E! Entertainment specials, including their annual red-carpet Emmy, Golden Globe, and Oscar coverage. Bobbie presently takes viewers inside celebrity lifestyle as the Style Correspondent for On-Air with Ryan Seacrest.

As a dedicated voice of the modern woman, Bobbie’s blend of female empowerment, refreshing intelligence, and savvy sense of style makes her an unforgettable force in the world of entertainment- and a true “Girl’s girl.” Without a doubt, it won’t be long before BOBBIE THOMAS is a household name.

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Greetings:

This week “The Latin Lover of all Things Cuisine,” Liliana, Carmine and I prepare for Farm to Fork Week in South Jersey by toasting with a 2001 Brunello Di Montalcino.

This wine is pristine, robust with an intense garden nose a ruby red color. Listen as Carmine takes you on a mental tour of the region where the grapes that make this wine flourish.

Liliana talks about culinary events around the country. So! If you are a foodie put a few of these happenings on your traveling and dining itinerary.

We found an old copy of the SJ HOT CHEFS RECIPE BOOK, so I share a recipe and where to find more great information on restaurant events.

Marc Cousins from Northern Ireland is still on holiday, so we pull him in to the action and talk about pairing foods with Brunello…Gourmet Food, Wine and Travel galore!

Here is a tip for those hot summer days when you do not feel like cooking but still need to prepare food for a birthday party or another special occasion. The Latin Lover and I were inspired by our son, who turned 15 years old on July 20, 2008. All our son wanted for food at his birthday bash was hoagies, macaroni salad with shrimp, cake and ice cream! I could not just order hoagies because that would have violated my foodie code of conduct, so I we picked up six-foot hoagie rolls and the deli ingredients-recipe as follows…

(This recipe is for all of our loyal listeners who also take the time to read this blog)

SIX-FOOT ITALIAN HOAGIE

1 six-foot hoagie bread (order ahead from your bread baker)

3 lb. Mortadella (or regular bologna), sliced 3 lb. Genoa salami, sliced 3 lb. Capicola (Italian ham), sliced 2 lb. Provolone cheese, sliced 1 lb. Prosciutto Di Parma, sliced thin

1 head of iceberg lettuce, or better yet romaine leaves, washed and pat dry 1 doz. Roma tomatoes, sliced thin 1 white or yellow onion, sliced in to thin rings

1 jar green olives, crushed

All of the following flavoring and garnishes to taste:

Extra Virgin Olive Oil (EVOO) Italian dressing Mayo (if desired) granulated garlic powder, dried spice Italian seasoning, dried spice fresh ground black pepper grated Pecorino-Romano cheese

ON THE SIDE:

Long hot peppers, seeded and ribs removed or fried chili peppers tossed in olive oil infused with roasted garlic and bay leaf

TO MAKE:

Slice the large hoagie roll lengthwise in half or slice a slit in the side and split open.

Dress the inside of the bread with EVOO and/or mayo.

Fill the hoagie by layering the meats and cheese across the interior of the bread. Top with shredded iceberg or romaine lettuce, tomatoes and onion. Sprinkle the crushed olives throughout the sandwich.

Season the vegetables with the spices and drizzle Italian dressing over the vegetables to your desire.

Place the top on the hoagie or push close the slit and press down, if possible. You can use wooden or metal skewers to hold the gigantic sandwich together and to mark your cutting sections. I prefer just to wrap the six-foot hoagie tight with plastic wrap.

Let the sandwich sit for 20 minutes before carving to allow all the flavors to soak into the bread. Then, using a serrated bread knife, cut the hoagie in to wedges and serve to your guests.

Ironically, instead of the kids playing outside or inside at the party. They wanted to help assemble the gigantic hoagie (where I grew up we called the sandwich a submarine or sub). Regardless, all the kids had fun making the six-foot deli sandwich.

We ended up cutting the hoagie in to three sections and then slicing one section at a time. By night time there were no more leftovers and it was time for cake and ice cream.

Try this recipe at your next party.

Thanks for Listening,

David Johnson Long Jr., Food & Travel Editor

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We are back this week in the studio with a live interview we conducted with Marc Cousins who is here in the U.S. on holiday. Marc is the Bar Man at the Kilmorey Arms Hotel in Northern Ireland. Marc joins Carmine, Lilly and Dave to talk about food, drink and travel.

Liliana shares news about culinary events around the nation and Carmine presents a great summer time wine to go with Dave’s recipe for a New England-style Clambake.

Feel free to email us at editor@homeandtowne.com and share a short story about your food, wine and/or travel experience. Make sure to give us permission to share your story, name and home town on our broadcast.

Thanks for Listening!

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Continuing our series on BBQ, this episode is Part II.

Do you love to cook outdoors? Liliana cooks outdoors the entire year and has become an excellent grill cook. The secret is that she takes her time and puts love into every meal she prepares—marinating, seasoning and slow cooking.

For the next few weeks we are going to focus on details about barbecuing and will share recipes for you to try outdoors.

This week, we talk about handheld outdoor cooking equipment that makes cooking over an open fire both fun and innovative.

We also share recipes for: Grilled Ratatouille and Fire-Roasted Corn on-the-cob. The episode starts off featuring upcoming food and wine events for the first week of June.

Thanks for listening!

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Can you imagine our delight when we discovered farm-raised Queen conch in the frozen seafood section of a local grocery store in south Jersey?

Numerous times, my wife and I have been disapointed when we visited a Caribbean-style restaurant, saw conch fritters listed on the menu and were told that the restaurant “was all out” of the scrumptious and savory fried mollusks.

So, when we got our hands on the conch whole meat, we could not wait to make the fritters and decided to share our recipe in this movie