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Trina Johnson-Finn: Queen of the Night! Remembering Whitney Houston”

July 3rd, 2017 • by Sandy Zimmerman

By Sandy Zimmerman
(Photos by Whitney Houston archives & Trina Johnson-Finn PR)

Just watching Whitney Houston’s videos, television and film performances, you feel the power of her golden voice and thrill to her unique style. Few could forget experiencing Whitney sing “I Will Always Love You”, once they heard her the music was indelible in their minds as with some of her other hits.

Whitney, one of the greatest singers of our time, gave happiness to millions and will truly be missed. Is it possible for anyone to replicate the excitement of a Whitney Houston concert? Her fans deserve the best interpretation, a voice that is able to hit the high notes and a woman who is dedicated to her

One of the few woman who can step into this role, Trina Johnson-Finn stars in “Queen of the Night! Remembering Whitney Houston”, appearing I decided to see “Queen of the Night” after watching Trina’s and Whitney’s videos, seeing the differences and similarities. Of course, there is no comparison to seeing a live performance and to judge for yourself.

This is a chance to hear Whitney’s hits, the classic songs you love including “I’m Every Woman,” “Queen of the Night,” “How Will I Know,” “I Will Always Love You,” “I Have Nothing,” “My Name Is Not Susan” and

WHITNEY HOUSTON

One night only, July 8, see for yourself “Queen of the Night, Remembering Whitney Houston” at the Access Showroom, in the Aliante Hotel, at the Aliante Casino + Hotel + Spa, 7300 N. Aliante Parkway, North Las Vegas. http://www.trinajohnsonfinn.com/ http://whitneyhouston.com/

Tickets start at $25 plus tax and fees, and luxury booths are also available. Guests 21 and over may purchase tickets by calling 702.692.7777 or visitingticketing.aliantegaming.com.

BIO: Trina Johnson-Finn appeared on the Grammys, Oprah, MTV Music Video Awards, BET Awards and the American Music Awards. Trina opened for Barbara Streisand, Smokey Robinson, Michael Bolton, MC Hammer and many more.

As a producer, Trina recently co-founded Gemini Twin Productions comprised of independent writers, Film, TV, publishing and live performances. Trina self-produced and stars in the “Queen of the Night! Remembering Whitney.

Appearing in films, television and the theater and projects Anchorman starring Will Ferrell, Breakin’ All The Rules starring Jamie Foxx, Bringing Down The House starring Queen Latifah and Steve Martin, and the Off-Broadway theater productions of Dreamgirls, Ain’t Misbehaving, Vegas! The Show, and The Wiz.

Award-winning syndicated columnist Sandy Zimmerman is a Show and Dining reviewer as well as travel, health, luxury and more. Sandy is talk show host of Sandy Zimmerman’s Las Vegas TV. If you wish information, have questions about any of Sandy’s articles, wish to recommend subjects, call (702)-731-6491. www.sandyzimm2003@yahoo.com

SUGGESTIONS: Do you have a fave comedian, singer, musician, hypnotist, ventriloquist, specialty act, production show or any other entertainer? Let Sandy know your fave, the reasons for your choice, your name/ email and you may win a prize.
sandyzimm2003@yahoo.com


Murray SawChuck’s Shrunken Head Party”

June 19th, 2017 • by Sandy Zimmerman

Now Murray Has His Own Shrunken Head

By Sandy Zimmerman

Murray SawChuck Celebrity Magician, at the Planet Hollywood, has always been ready to have a party but this one was really different!

The Golden Tiki Bar’s classic south Pacific look is the perfect place to see shrunken heads. They opened the curtain and the Shrunken Head ceremony began with The Baron of the Universe, The Golden Tiki’s managing partner Branden Powers and celebrity magician Murray SawChuck. Brandon opened the box and the shrunken head was presented to Murray.

Murray’s head looked like him complete with his swept-up hair and glasses. Glasses on a shrunken head? Well the Smithsonian artist Terry Barr wanted to be as accurate as possible.

There is really a method for making shrunken heads, not many people know how but being with the Smithsonian Museum, Terry Barr creates those on display at The Golden Tiki Bar.

Murray SawChuck Celebrity Magician (Planet Hollywood) and Douglas "Lefty" Leferovich Magician (Planet Hollywood)

He takes over four weeks with each of these special celebrity heads. There are now seven shrunken heads for you to compare with the “real” celebrities- Murray SawChuck, Vinnie Paul, Marky Ramone of The Ramones, Carrot Top, Frank Marino, Robin Leach and Norm Clarke.

Besides making shrunken heads, The Golden Tiki Bar offers dining and events.

Murray is known as a magician, comedian, actor, host, humanitarian (charity events) and maybe more. His show at the Planet Hollywood offers fun for the whole family.

Murray dubbed himself “The ‘Dennis the Menace’ of Magic,” and his shows often consist of a blend of “comical mishaps” that result in illusions and magic tricks. He was featured in the fifth season of America’s Got Talent, and is the resident magic historian on Pawn Stars. He has also appeared as a magic coach on five episodes of the VH1 series Celebracadabra, and has been a guest star on shows such as Reno 911! Last Comic Standing Celebrity Blind Date, War of the Worlds 2: The Next Wave, Ring of Darkness and on tour worldwide.  For information about Murray SawChuck celebrity magician, see him at the Sin City Theater, Planet Hollywood, 4 pm, SUN, MON, THURS. & SAT. Call: (702) 777-6737.  www.murraysawchuck.com

https://www.caesars.com/planet-hollywood/shows/murray-celebrity-magician#.WUL-2em1vcc

Murray SawChuck Celebrity Magician and Chris Phillips AKA Zowie Bowie

The Golden Tiki is the vision of hospitality veteran Branden Powers, in collaboration with Seth Schorr, Jeff Fine and Joe Cain, The Golden Tiki has spared no expense in recreating the classic mid-century Tiki bar, reminiscent of Don the Beachcomber and Trader Vic’s storied establishments. The cocktail menu features nostalgic classics and new creations, as well as a traditional Martinique TI service and a special treasure chest VIP experience.

For more information about The Golden Tiki Bar, visit thegoldentiki.com or call 702-222-3196. Located in Chinatown, 3939 Spring Mountain Road.

Award-winning syndicated columnist Sandy Zimmerman is a Show and Dining reviewer as well as travel, health, luxury and more. Sandy is talk show host of Sandy Zimmerman’s Las Vegas TV. If you wish information, have questions about any of Sandy’s articles, wish to recommend subjects, call (702)-731-6491.  www.sandyzimm2003@yahoo.com

SUGGESTIONS: Do you have a fave comedian, singer, musician, hypnotist, ventriloquist, specialty act, production show or any other entertainer? Let Sandy know your fave, the reasons for your choice, your name/ email and you may win a prize.
sandyzimm2003@yahoo.com


“Dine around the World at SUGARCANE Raw Bar & Grill”

December 4th, 2016 • by Sandy Zimmerman

RESTAURANT REVIEW

By Sandy Zimmerman

(Photos by SUGARCANE Raw Bar & Grill unless indicated)

I received an invitation to the opening of the SUGARCANE Raw Bar Grill to taste their globally-inspired chef’s small and large plates as well as inventive cocktails.

SUGARCANE’S special dinner menu enticed us with 16 exciting courses, an opportunity to savor so many of their specialties.

The dinner was unbelievable, so pleasing to the palate, EACH dish offered their own masterpiece of flavors.

The First Four Courses were from the CRUDOS (Raw) menu:

Kombu marinated Fluke- I love when the chef brings out the bold full-flavor of marinated fish, steak and pork. This thinly sliced, marinated white fish sits on a bed of sea kelp, the longer you leave the fish on the kelp the longer it marinates. The Fluke is topped with charred onions, sliced red grapes and sesame seed oil.

Wagyu Beef Carpaccio- I usually prefer Wagyu Beef because the cattle are considered “happy” with massages and special care. This beef originally from Japan, now bred in the United States is so tender and juicy. The Wagyu Beef is served with Kimchi Pickles and Black garlic aioli.

A sweet Japanese Hokkaido Scallop- the Scallop was a triple treat- tender, light and spicy. The Scallop was served with infused compressed Fuji apples, black truffle oil, lime and sliced jalapeno.

Kinilaw Kampachi, Pilipino-inspired sliced fish, sliced Serrano Peppers, Coconut Cane Vinaigrette, citrus and Puffed Rice. The hot Serrano Peppers added a zing to the meal.

This evening was filled with so many delightful surprises, a continuation of my SUGARCANE review will appear in another article.

Award winning Executive Chef & Partner Timon Balloo’s French-trained background and globally inspired menu, guests choose from Asian, Latin American, North African, Middle Eastern and the United States.

This cuisine represents three kitchen concepts- open fire grill, raw bar and traditional kitchen for a “shared experience”.

He celebrates the simple pleasures in life-eating well and celebrating with friends.

SUGARCANE raw bar grill is located in The Grand Canal Shoppes in the Venetian, a AAA Five Diamond luxury resort on the Las Vegas Strip.

The new 6,376-square-foot space is located on restaurant row of the resort’s casino level and will offer an all-day menu, Monday through Sunday, as well as lunch Monday through Friday, and brunch Saturday and Sunday.


For more information, please visit     www.sugarcanerawbargrill.com

The SUGARCANE Raw Bar Grill, inside the Venetian® 3355 Las Vegas Blvd. South, Las Vegas. For information, call 702-414-2263.

Samba Brands Management (SBM) brought their James Beard Award nominated Miami eatery, SUGARCANE Raw Bar Grill, to the Grand Canal Shoppes at The Venetian & The Palazzo Las Vegas in spring 2016, marking the brand’s inaugural expansion.

Award winning Sandy Zimmerman is a syndicated columnist, Show and Dining reviews, travel, cars, health, luxury and more. Sandy is talk show host of the Las Vegas Today Show programs and Discover the Ultimate Vacation. If you want to suggest topics for articles or have SUGGESTIONS, call 702-731-6491. sandyzimm2003@yahoo.com


The Heritage Turkeys Dating from the Original Thanksgiving

November 4th, 2016 • by Sandy Zimmerman


Thanksgiving will be arriving soon, more than just a time to get together with friends and family. What does Thanksgiving really mean? In 1621, the first Thanksgiving celebrated giving thanks for the blessing of the harvest traced to the Pilgrims in Plymouth, Massachusetts.

The Thanksgiving meal usually is welcomed with a feast of turkey, warm gravy, cranberry sauce and all of the fixings. Many people don’t realize that some of the breeds of those historic turkeys have been protected and preserved from the 1920’s!

Known as Heirloom Turkeys, rare and unique breeds like the Auburn, Black and American Bronze Turkey Heirloom breeds, the best of both worlds, the old world Heritage turkeys and the modern healthy Organic Heritage Turkeys.
The Diestel Turkey Farm is one of a few farms today dedicated to breeding a variety of strains of historic Heirloom Turkey breeds. The Diestel family keeps up the tradition of preserving the Heirloom by handling them the old fashioned way of the 20th century with a natural foothills environment and methods.
Diestel Heirloom turkeys are slow grown in Northern California, where the deep well water and fresh mountain air complements the Heirloom turkey’s diet of certified organic grains. Our birds are fed a vegetarian diet that’s 100% free of GMOs, animal by-products, antibiotics, growth enhancers and hormones.
Diestel has organic oven roasted whole turkey, pasture raised turkey and American Heirloom turkeys by
The heritage turkeys are still a tiny minority, around 25,000 raised annually compared to more than 200,000,000 industrial turkeys and 7,000,000 turkeys in the wild.
Despite increasing interest in heritage turkeys, they are still a tiny minority, perhaps 25,000 raised annually compared to more than 200,000,000 industrial turkeys and 7,000,000 turkeys in the wild.
Some of the different breeds- Diestel’s Naturally Oven Roasted Turkey, Organic Oven Roasted Turkey, The American Heirloom Collection Turkey and Fra ’Mani Brined & Seasoned Young Turkey; http://diestelturkey.com/organic-oven-roasted-whole-turkey/
http://diestelturkey.com/naturally-oven-roasted-whole-turkey/ https://store.diestelturkey.com/brined-and-seasoned-whole-turkey-p9.aspx https://store.diestelturkey.com/storefront.aspx


COOKED Historic & Modern Turkeys-A Piece of History

November 4th, 2016 • by Sandy Zimmerman

DELIVERED TO YOUR HOME/OFFICE.

By Sandy Zimmerman

Thanksgiving will be arriving soon, more than just a time to get together with friends and family. What does Thanksgiving really mean? In 1621, the first Thanksgiving celebrated giving thanks for the blessing of the harvest traced to the Pilgrims in Plymouth, Massachusetts.

The Thanksgiving meal usually is welcomed with a feast of turkey, warm gravy, cranberry sauce and all of the fixings. Many people don’t realize that some of the breeds of those historic turkeys have been protected and preserved from the 1920’s!

Known as Heirloom Turkeys, rare and unique breeds like the Auburn, Black and American Bronze Turkey Heirloom breeds, the best of both worlds, the old world Heritage turkeys and the modern healthy Organic Heritage Turkeys.

The Diestel Turkey Farm is one of a few farms today dedicated to breeding a variety of strains of historic Heirloom Turkey breeds. The Diestel family keeps up the tradition of preserving the Heirloom by handling them the old fashioned way of the 20th century with a natural foothills environment and methods.

Diestel Heirloom turkeys are slow grown in Northern California, where the deep well water and fresh mountain air complements the Heirloom turkey’s diet of certified organic grains. Our birds are fed a vegetarian diet that’s 100% free of GMOs, animal by-products, antibiotics, growth enhancers and hormones.

Diestel has organic oven roasted whole turkey, pasture raised turkey and American Heirloom turkeys by
The heritage turkeys are still a tiny minority, around 25,000 raised annually compared to more than 200,000,000 industrial turkeys and 7,000,000 turkeys in the wild.

Despite increasing interest in heritage turkeys, they are still a tiny minority, perhaps 25,000 raised annually compared to more than 200,000,000 industrial turkeys and 7,000,000 turkeys in the wild.

Some of the different breeds- Diestel’s Naturally Oven Roasted Turkey, Organic Oven Roasted Turkey, The American Heirloom Collection Turkey and Fra ’Mani Brined & Seasoned Young Turkey; http://diestelturkey.com/organic-oven-roasted-whole-turkey

http://diestelturkey.com/naturally-oven-roasted-whole-turkey/

https://store.diestelturkey.com/brined-and-seasoned-whole-turkey-p9.aspx https://store.diestelturkey.com/storefront.aspx



ANNOUNCEMENT

December 2nd, 2015 • by Sandy Zimmerman

SEEKING SPECIAL GUESTS, INVITATIONS
& INFORMATION FOR THE FOLLOWING . . .
SANDY’S CELEBRITY INTERVIEWS ALONG THE RED CARPET,
Show & Dining Reviews, Cars, Medicine, Film Reviews, Classic Films,
“STARS OF LAS VEGAS”- Today’s Stars Make Las Vegas Great,
TV, Travel, Luxury Living, Hotels, Beauty, ACADEMY AWARDS,
“Show Your Talent” on Television, “Host Your Own Show”,
Weddings Around the World, New Products;
“STREAMING LIVE SHOWS “On Location” Around Las Vegas;
“Come Streaming with Us”
Sandy Zimmerman, CEO,
WEBSITE: http://sandyzimmermanslasvegastv.com
(702)-731-6491
P.O. Box #750211, Las Vegas, NV. 89136,
Email: sandyzimmermanslasvegastv@yahoo.com


French Cheese- Fromagerie Guilloteau Recipes

November 22nd, 2015 • by Sandy Zimmerman

Pélussin, FRANCE – Fromagerie Guilloteau (www.fromagerdaffinois.com), one of France’s finest specialty cheese producers, is beloved amongst turophiles worldwide for their unique cheese making process that produces ultra-creamy and delicious cheeses. A top-seller worldwide, the Fromager d’Affinois brand has expanded to include a number of flavors beyond the popular Fromager d’Affinois plain flavor.

“We debuted the original Fromager d’Affinois in 1995, and American consumers fell in love with this cheese, which is a double cream that tastes like a triple cream,” states Pierre Stéphane Leyrat, Vice President of Marketing and Sales for Fromagerie Guilloteau. “It was only natural that we introduce additional flavors to this line of cheeses, which are all produced using ultrafiltration, an ingenious process which retains a higher concentration of nutrients and ensures creamier and richer cheeses.”

Fromagerie Guilloteau produces a selection of different cheeses to satisfy every palate. Fromager d’Affinois is a smooth double cream cheese that expresses the cheese maker’s expertise and delicacy in the cheese maturing process. The high fat-content of this cheese positions it halfway between a traditional Brie and a triple-cream cheese. Its bloomy white rind surrounds a seductively soft interior and its mild & buttery flavor features a hint of sweetness. It is the perfect addition to any cheese plate, and can also be incorporated into many traditional recipes in order to elevate the flavor.

In addition to the original Fromager d’Affinois, this cheese also comes in flavors of Pepper, Garlic & Mixed Herbs, and Blue.

The Fromager d’Affinois Pepper combines the bite of peppercorns (black, green, white, pink and Jamaican) with the smoothness of a double-cream cheese. The Fromager d’Affinois Garlic & Herbs pairs the zip of fresh garlic with mixed herbs (parsley, chives and chervil).

The Fromager d’Affinois Bleu combines the tang of blue cheese with the smoothness of the Fromager d’Affinois Plain. Its mild edible rind surrounds a delicious yellow paste that is speckled with beautiful blue veins. Its luscious velvety texture is similar to buttercream icing — soft and easily spreadable. It is the ideal “starter” cheese for those looking to explore the world of blue cheeses.

Fromagerie Guilloteau recently introduced a new logo for the brand as well. Some of the new components introduced to the logo include: a round line (characteristics of the round and soft taste of the products); a simple, natural, slate color; a smile reminiscent of a friendly brand; and a pointed shape similar to the shape of a piece of cheese.

About Fromagerie Guilloteau

Fromagerie Guilloteau is a family-owned business with two production sites located in the southeast part of France, near the Alps. Fromagerie Guilloteau was created in 1981 with the production of the first Pavé d’Affinois cheese, using ultra-filtration methods. This process retains all the nutrients of the milk in the cheese, which gives a unique taste and texture to the cheese.

Fromagerie Guilloteau works with over 100 local milk producers, most with an average herd of around 50 cows. Fromagerie Guilloteau collects nearly 25 million liters of milk per year from Montbéliardes and Prim’Holsteins Montbéliardes breeds, found mostly in mountainous regions of France. Both of these breeds are known to produce high-quality milk, particularly rich in proteins, which makes for the smooth, creamy, textured cheese Fromagerie Guilloteau has become known for.

Fromagerie Guilloteau best sellers are Fromager d’Affinois Plain, Fromager d’Affinois Garlic and Herbs, Fromager d’Affinois Pepper, Fromager d’Affinois Truffle, Fromager d’Affinois Blue, Saint Angel, Florette, and Campagnier.

You can find these cheeses in many stores throughout the United States, from Whole Foods to specialty cheese shops.

For information on Fromagerie Guilloteau and its cheeses, please visit: www.fromagerdaffinois.com

RECIPES

1.) For a unique twist on the standard dinner roll-

delight your guests with Blue Cheese Gougères, light and airy puffs of pure deliciousness (you can use Fromager d’Affinois Blue or Saint Géric in this dish).

2.) For those who wish to forgo the usual pumpkin pie dessert, serve Roasted Pears with Spices and Saint Géric alongside a bottle of Viogner or Grenache, and you’ll be sure to impress. (RECIPE BELOW)

Roasted Pears with Spices and Saint Géric

Serves: 4; Prep time: 30 min

Ingredients:

  • 3 oz. Saint Géric (can substitute Fromager d’Affinois Blue if Saint Geric is not available)
  • 4 ripe pears
  • 1 tbs. curry seasoning
  • 4 tbs. butter
  • 1 tbs. honey
  • 1 tbs. flour

Directions:

Peel pears, cut in half, and remove center. Melt 1 oz. butter in a frying pan, add pears face down and brown. Once browned, add honey and curry seasoning, and continue to cook until caramelized, approx. 2 min.

Place the pears into gratin dish with the caramel. Mix the rest of the butter with the flour in a bowl to obtain a slightly crumbly paste and spread over the pears. Bake the pears in a preheated oven at 350°F for 10 minutes. Remove the pears from the oven and top with finely sliced Saint Géric. Place back in the oven and cook until cheese melts, approx 4 to 5 minutes. Serve hot.


Diestel Turkey Ranch Sets Standards for Sustainability

November 15th, 2015 • by Sandy Zimmerman


Family Farm Founded in 1949 Embraces Traditional Methods with Innovative Techniques

turkey-dietsel-tky-readytoet-In an industry so often ruled by volume & efficiency; where quicker and cheaper is “better,” and where flavor, nutrition and quality are often overlooked, there is thankfully an exception to this norm. In the case of turkey, the anomaly is called the Diestel difference.

Diestsel Turkey Ranch is one of the last small, family-owned turkey grower-processors in the United States. On their beautiful ranch in the Sierra Foothills, the traditions of Great-Uncle Ernest, who started the farm, are continued. Each day, the Diestel family demonstrates new ways to sustain old-fashioned values, striving at the same time to maintain a small carbon footprint while producing high-quality product. With every choice made and technique used, the Diestel family hopes to lay a foundation for future farmers.

The popularity of the Diestel holiday birds is a direct result of the careful farming practices turkey-Diestelfamtkyrnch-ltwhttkys-

the family employs: Allowing the birds to roam free, giving them plenty of time to grow, offering the birds the highest-quality, all-natural food sources, and being meticulous about the finished product’s quality.

In fact, Diestel farmers walk the turkeys every day and pay close attention to their health, removing the need for antibiotics. The birds are fed a wholesome vegetarian diet of grains milled and mixed daily on the ranch. Diestel is proud to be one of the last turkey producers in the Western U.S. to mill its own feed. In addition, Diestel birds are raised almost twice as long and given three times as much space as conventional birds. Recognizing this effort, the Global Animal Partnership (GAP) awarded Diestel’s pasture raised birds its highest 5+ rating.

These are just a few of the Diestel “family secrets,” which have been passed down over four generations and are used as the basis for the entire Diestel farming system. The family keeps to the same high standards set in place when the ranch was founded in 1949, while simultaneously embracing innovation.

turkey-fam-lt-One of the progressive initiatives the Diestel family has implemented, is their use of composting. Composting eliminates the use of toxic chemicals, fertilizers, and inorganic substances and allows resources to be reused. The Organic Diestel Structured Compost created by Jason Diestel, director of sustainability, improves the farm’s soil fertility and reduces the greenhouse gas emissions of products that would normally be land-filled by approximately 70 percent. Diestel’s goal is not just to limit their footprint on the environment, but to eliminate it completely. For more information on Diestel’s sustainability plan, click here.

Shared Heidi Diestel, turkey farmer, “Most producers in our industry are dedicated to getting pounds to market as quickly as possible. Our approach is just the opposite. We have no desire to grow all the turkeys in the world; we just want to grow the best.”

The Diestel Turkey Ranch produces both holiday turkeys and year-round products. Visit www.diestelturkey.com for more information, and find the brand on Facebook.

How the Diestel family does Thanksgiving –
a Q&A with Heidi Diestel

Who attends the Diestel family dinner?
turkey-heirloom-heritage-m-hldg2tkys-LGR-The Diestel Thanksgiving is an intimate gathering, typically with just our immediate family. It’s simple that way and always wonderful to share time with the family. We’re very close.

What’s the Diestel Thanksgiving turkey of choice?
Each year, the bird we choose is different. Usually our family picks a large Diestel original turkey. Even though we typically only have about 10 to 15 people at our Thanksgiving table, we always roast a 30+ pound turkey. Only once a year do we roast a bird that big. That’s because our family loves to cook and loves Thanksgiving leftovers. They’re always gobbled up!

What’s the Diestel Thanksgiving meal look like? What accompanies the turkey?
Our family’s Thanksgiving meal is usually quite traditional. The turkey dressing and stuffing is our great-great grandmother’s famous recipe. While for some, stuffing the turkey has fallen out of favor, we find it to be the best way to have the most flavorful dressing around.

Our gravy is a long-time family favorite. We always say that the secret to a fabulous gravy is basting the bird with a hearty white wine about .5 – 3/4 of the way through the roasting time. The wine gives  turkey-Diestel Heirloom Birds P2-blk-lt- the gravy a fantastic base flavor. It is also a Diestel must to roast the neck in the pan with the whole bird for the gravy. The neck rarely makes it past cooking time onto anyone’s plate for dinner. It is one of the tastiest parts of the bird!

While the sides – garlic mashed potatoes, a fresh mixed green salad, and delicious homemade rolls – are a family-wide effort, Grandpa Jack, 88-years young, is no doubt the head chef on Thanksgiving. He preps the turkey, creates the stuffing, roasts the turkey, and make the gravy. Though we help him as sous chefs, Grandpa Jack is definitely the one running the show. After the turkey is pulled from the oven and rested, one of the Diestel boy’s, Tim, Jason or Garrett, begin the carving process. Then, everyone grabs a plate and the turkey is served straight off the bird. Gravy is on the stove and the rest of the sides are lined up buffet style. Our Aunt’s whiskey bread pudding, complete with creme fresh and whiskey sauce, is always one of the many tasty dessert options, and it’s soooo good the next day for breakfast!

What’s the Diestel family’s turkey roasting technique?
We use the same roasting technique every year for Thanksgiving. Create a paste of paprika, salt and olive oil or butter. Rub the entire bird with this paste, pour some water in the bottom of the roasting pan and place the turkey in the oven. We send these same roasting instructions home with every single turkey we sell. Though we try all sorts of roasting methods throughout the year, many of which are quite wonderful, at Thanksgiving, we always use this simple roasting style. We feel it puts the taste of the turkey front and center, and that’s what we want to taste on the big day. Maybe that’s our Italian heritage in full swing! Here’s a link to a video I made sharing our roasting tips: https://www.youtube.com/watch?v=iIMySktu7SE

What does Thanksgiving Day look like for the Diestel family?
A traditional Thanksgiving Day on the Diestel Family Turkey Ranch is very simple, but the festivities start on Thanksgiving Eve. Thanksgiving Eve is very busy because many local folks are still coming out to pick up their turkey. We prepare for Thanksgiving all year long and take pride in producing the centerpiece of many family’s holiday celebrations. Turkey is a big part of what the holiday is about, and we want our birds to be perfect, every one of them.

We close the ranch at 4:30pm, toast our fantastic team to a job well done, and then close up the ranch’s salesroom. At this point, we head up to our Grandpa’s house, which is just up the road, and make sure the turkey is all soft and oven ready for the next day. After that, we head back to my parent’s house to spend time with family and some close friends. We gather to toast another wonderful Thanksgiving season at the Diestel Family Turkey Ranch. This “wild turkey” celebration is potluck style when it comes to the food. One of our close friends is a master gardener, so she usually brings over amazing vegetables we incorporate into the meal. She is a big fan of Diestel compost! It is a night filled with laughs, joy and giving thanks. At around 8pm, I jump on the phone and Diestel email to field any turkey hotline questions.

Thanksgiving morning starts bright and early, typically around 5AM. Joan and I get up and begin to field any turkey questions. While we are on the phone, the boys head up to Grandpa’s to get our large turkey in the oven. At about 8AM, we take a little break and head out for a family run through the apple orchards in our neighborhood. When we get back, we have a very casual breakfast, turn on the Thanksgiving Day parade, and head back to the phones and email. At this point, the boys usually head out to check on the ranch. They can be found working on their dirt bikes, welding, or just having guy time. At about 2pm, the turkey hotline callers are winding down, and we all get ready to head to Grandpa Jack’s house for dinner. From 3-8pm, we eat, we laugh, and then we eat some more. Thanksgiving Day with the Diestel family is simply wonderful. It’s always quality time shared with family I love and delicious food we enjoy together. By far, it’s one of my favorite days of the year!

- Heidi Diestel, turkey farmer

turkey-diestel-heidi-LGR-turkey-heirloom-heritage-COMPOST-LGR-

ADDING COMPOST

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banner-1-yloau-long-760x210-entrs-msns-artsts-tv-onm-pprd-use--

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THE FABIO VIVIANI WINE COLLECTION DEBUTS IN LAS VEGAS

November 15th, 2015 • by Sandy Zimmerman

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RECIPES WITH FABIO VIVIANI WINE

Chef Fabio Viviani is excited to continue spreading his passion quality wines at an affordable price for all types of wine drinkers with West Coast distribution for the Fabio Viviani Wine Collection. In September, Chef Viviani’s wines began their journey to the West Coast at Haggen Food & Pharmacy stores in Southern California, Arizona and Nevada as part of a new distribution partnership. _Q3A0406 - 2014-08-05 at 17-13-01.jpg“One of the main goals since the launch has been to bring the wines out west as California is my adopted home” states co-owner Fabio Viviani, “We are ready to share our wines with a wider audience and show Haggen shoppers on this coast that good, quality wine can be fairly priced and approachable.” Haggen stores will be among the first in the country to offer the newly released collection. Shoppers will be able to purchase and enjoy two wines — the 2013 vintages of Fabio’s flagship Chardonnay and Cabernet Sauvignon. “Haggen’s core values of supporting local producers and suppliers aligns perfectly with the Fabio Viviaini Wine Collection” explains Richard Wherry, Haggen’s Director of Liquor. “Fabio’s wines are made with California grapes, produced on a small scale with meticulous attention to detail. Combine all of these factors with the extremely reasonable price point, and it’s an ideal wine collection for Haggen to share with its West Coast consumers.” Fabio Viviani Wines retail at $15 per bottle, but Haggen shoppers will be treated to a special promotional price of $10.99 for the Chardonnay and $12.99 for the Cabernet when wines appear on shelves at all Haggen locations in Arizona, Nevada and Southern California stores. For more information and recipes, visit www.fabiovivianiwines.com Fabio Viviani Wine Collection is a creative collaboration between friends, rooted in a common passion for good food and wine. Chef Fabio’s years as an admired chef and well-known wine aficionado has led him to expand his expertise into the wine arena. Together, Chef Fabio and Sipp Brands partners Carlos Quimbo and Sean Thomas have developed an entrepreneurial wine brand that combines charisma and years of industry experience.


Gift Guide- Holland House Books-

December 11th, 2014 • by Sandy Zimmerman

Some people inherit the strangest things… A dark, unsettling story of family, obsession, and the choices people make in life: a story about difference. Holland House Publishing.

A CRASH COURSE in social skills for teens to ensure success in school, work and life. The solution to get your teens to put down the electronics (and feel good about it!), make eye contact, and have a conversation! Get A Good Job. Make More Money. Make A Difference.


HOLIDAY CELEBRATION SUGGESTIONS

November 9th, 2014 • by Sandy Zimmerman

“Wines for Gifts and for your Parties”  DOWNTON ABBEY® WINES LAUNCH BORDEAUX COLLECTIONVintage Red and White Wines Bring the Downton Abbey Experience Home  The British period television series Downton Abbey® has fast become a cultural phenomenon, with hundreds of millions of viewers worldwide. Now, it’s possible for fans everywhere to bring a taste of Downton Abbey® home with a collection of wines inspired by the award-winning television series.  The Downton Abbey Wine Collection features two enticing blends from the Bordeaux region of France: a “Blanc” white wine and a “Claret” red wine.In creating this unique collection, Downton Abbey Wines looked to Grands Vins de Bordeaux, a family-owned Winery with more than 130 years of winemaking experience in the prized Entre-Deux-Mers region of Bordeaux, France. Winemaker Jean-Marc Dulong enlisted time-honored winemaking practices, as well as modern techniques to create a collection of finely balanced, elegant wines that are eminently drinkable: Downton Abbey Blanc is a light and crisp white blend, while Downton Abbey Claret is medium-bodied red with bright fruit and a silky finish.“We are excited to launch the Downton Abbey Wine Collection, made in the finest Bordeaux winemaking tradition,” said William Zysblat, co-creator of the wines. “Our collaboration with the Dulong family made perfect sense, as we wanted the same vines, soil and region used to produce wines from the Downton Era. Having Dulong as our winemaker allows us to produce accessible wines that we truly believe the Crawley Family would have been proud to serve at their table. These wines will please both Downton Abbey® fans and everyday wine drinkers alike.”


DINING SPECIALS

April 13th, 2014 • by Sandy Zimmerman







AWARD WINNING Sandy Zimmerman Productions: AMAZING COMPUTER GRAPHICS, T.V. Commercials, Documentaries, Infomercials, Television Programs, Demonstration Videos, Travel Specials, Video Slide Shows and Photography Services. For information or questions, please contact: sandyzimm2003@yahoo.com The Palm Restaurant’s FOUR POUND LOBSTER split for TWO;

Also a NINE OUNCE FILET and TEN OUNCE LOBSTER TAIL Dinner-$54.90;
Summer Specials. The Palm Restaurant is in the Forum Shops at Caesars Palace. (Produced by Sandy Zimmerman):

http://youtu.be/A6PzZjopg50 1.) “Where Am I?” Seafood Galley TV Commercial- Starring Frankie Carr, former headliner in the Stardust Hotel’s Lounge: http://youtu.be/hzGAiYKqv38


AQUAKNOX Serves Fish from Around the World

September 23rd, 2013 • by Sandy Zimmerman

VENETIAN RESORT-

INSIDE THE WINE TOWER-

The Wine Tower from Above









RED CARPET Ready

September 13th, 2013 • by Sandy Zimmerman

Talk Show Host/ Syndicated Columnist,

Show & Restaurant Reviewer, Travel &

Fashions Writer Sandy Zimmerman feels,

“METROSTYLE is

Great for the RED CARPET, OFFICE

or NIGHT OUT!

SANDY ZIMMERMAN IS REVIEWING THE AQUAKNOX RESTAURANT (Venetian Resort).

METROSTYLE BLOUSE.

SANDY is INTERVIEWING CELEBRITIES along the RED CARPET (Tropicana)!

METROSTYLE BLOUSE.

MOSAIC OPENING (Las Vegas Hotel)- Sandy interviewed hypnotist ANTHONY COOLS (PARIS HOTEL). METROSTYLE BLOUSE.

Reviewing the

HOFBRAUHAUS OKTOBERFEST-

METROSTYLE blouse.

Wherever you go, METROSTYLE

has the perfect

outfit.

METROSTYLE Fashions for the Modern Woman.

I chose METROSTYLE

because they stand out from all of the others.

Earth, WIND & FIRE Red Carpet (Venetian resort)-

METROSTYLE SHEER ANIMAL PRINT

blouse.









The Unique AquaKnox Experience

August 30th, 2013 • by Sandy Zimmerman

Executive Chef Steve Aguglia-WILD ALASKAN HALIBUT

Executive Chef Steve Aguglia- NEW ZEALAND ORA KING SALMON

Sandy Zimmerman is standing at the entrance to the AQUAKNOX Restaurant

MELODY TORRES, OPERATIONS MANAGER
MUSSELS









Change the Way You Eat- the J. J. VIRGIN DIET- 7 Foods that Cause Food Intolerance- Drop 7 Foods to Lose 7 Pounds in 7 Days-

April 1st, 2013 • by Sandy Zimmerman

Pasta-Bad Foods

Milk-BAD FOODS

BAD FOODS


Peanuts-BAD FOODS


Eggs- BAD FOODS

Many people try one diet after another. There are so many diets but which one will really help you lose weight?

J. J. Virgin has found food intolerance is the real cause of weight gain. The seven foods most likely to cause food intolerance (or high-FI foods) are components of traditional “healthy” weight-loss programs: Gluten, Soy, Dairy, Eggs, Corn, Peanuts, Sugar and Artificial Sweeteners.

This is another theory contradictory to the traditionally accepted theories. You don’t have to count calories anymore with J. J. Virgin’s 21 day diet to reset your metabolism.

J. J. Virgin, CNS, CHFS, nutrition and fitness expert, feels, “Your body is a chemistry lab. Symptoms of corn sensitivities are similar to other food intolerance reactions including rashes and hives, migraines, joint pain, mood disorders, temporary depression, insomnia, eczema, fatigue, joint pain, hyper-activity in children.”

J. J. is a fan of grass-fed beef. She feels that Grass-fed beef is harder to find and more expensive than corn-fed beef. But the health value of Grass-fed beef is very important as it is lower in total fat, higher in vitamin E, vitamin B thiamin and riboflavin, calcium, magnesium and potassium. Grass-fed beef is also 2-3 times higher in anti-inflammatory omega-3s, lower in calories and leaner.

There are some very interesting food facts in J. J.’s diet plan, eg., dairy is bad for your bones. The Nurses’ Health Study showed those people who consumed the highest amount of milk had the highest risk of bone fractures.

Many people will be unhappy to know popcorn is not a healthy snack because it is made from damaged fats and it is high-glycemic which makes your blood sugar spike. Popcorn is a trigger food which makes you crave for more salt, starch and fat. Microwave popcorn may have toxins in the bag liners.

The Virgin Diet is divided into a three-cycle plan including elimination, reintroduction, and the Virgin Diet for life. Learning which foods cause reactions is very important.

J. J. Virgin has compiled her diet plan into a book- The Virgin Diet, drop 7 foods to lose 7 pounds in just 7 days. For more information, please see J. J. Virgin’s website: www.thevirgindiet.com






SHe by Mortons Red Carpet Opening

February 17th, 2013 • by Sandy Zimmerman

Eva Longoria and Tilman Fertitta (President, CEO of Landry’s, Inc.)

Masquerade Ball during the She by Morton's Opening

Gabriele Giffords (former US House of Representatives), retired Astronaut Mark Kelly


Canonita’s Tequila and Food Pairing Party!

February 17th, 2013 • by Sandy Zimmerman

Canonita Mexican Restaurant, on the Grand Canal, Venetian Resort

Executive Chef Donna Willey

This looks like dessert but it's AHI TUNA!

Geoff Gljiva- Regional Manager

TACOS

Brazilian entree- the Seafood Mocequa (stew)


The Planet Hollywood Restaurant Experience

June 15th, 2012 • by Sandy Zimmerman
VIP PLATTER

 

Executive Chef Christen Butler

 


Everything is special at the Waverly Restaurant- Cannery Casino

November 26th, 2011 • by Sandy Zimmerman

 (Photos by Cannery Casino)

I stopped at the entrance to the Waverly Restaurant and was immediately impressed by the dark wood around the wide doorway.

Inside their elegant setting gave me the feeling this was going to be a meal to remember.

 

 

 

 

 

 

 

 

 

 

With extra large booths, life-sized paintings across the walls and perfect lighting for atmosphere yet not too dark, I had a chance to look at the menu. What a selection! Waverly’s menu offered many original surprises that are not found anywhere else.

Traditional Turkey Dinners in Victory's Cafe & Cannery Row Buffet

 

 

 

 

 

 

 

 

 

 

 Even the bread was special! As Executive Chef Steve Bacchetta, in charge of all five of the West Side Cannery’s restaurants, explained, “Our trio basket of breads include  White Chocolate Bread prepared with real white chocolate, a rustic almost country, almost sour dough bread and a spicy thin lavash. These complement each other because of the combination of the sweet, sour and spicy flavors.”

 

 

 

 

 

 

 

 

 

 



The James Bond Wine Table

May 15th, 2010 • by admin
When you visit Del Friscos, do not miss seeing the most amazing $1.2 million dollar James Bond table. Looking like a normal table at first, Jacque touched her remote control pad and the table suddenly opened to present the James Bond OO7 Films Wine Collection. Eighteen magnums of Cabernet wine from Napa Valley wineries each represent different Bond films. These one- of-a kind bottles are each laser-edged.

Information & Reservations
Telephone: 796-0063.
Address: 3925 Paradise Road, Las Vegas, NV
Hours: Mon. - Sat. 5-10:30 pm; Sun. 5-10 pm