Chef Luca Paris joins Dr. Mike to share his recipe for Spring Time Rack of Lamb with Minted Pea Puree & Pea Shoot Salad.
Additional Info
- Segment Number 3
- Audio File code_delicious/1612cd3c.mp3
- Featured Speaker Luca Paris, Chef
- Organization Luca's Cafe
- Guest Website Luca Paris
- Guest Facebook Account www.facebook.com/luca.paris
- Guest Twitter Account @chefluca
-
Guest Bio
Gianluca Paris is the Executive Chef and owner of Luca’s Mediterranean Café, a fine dining restaurant, The Market at Luca’s, offering light bistro style fare and gourmet take out and Luca's Culinary Journey Catering in Keene, New Hampshire, where he lives with his wife Lindy and his two children. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant,” “Best Fine Dining Restaurant,” “Best Caterer in New Hampshire,” and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine.
Luca, as he is known to everyone, had a dream of opening his own restaurant since starting as a busboy at a family style Irish pub in New York at the age of 14. Having been born in Italy, it would have to be a Mediterranean style restaurant and he never lost sight of his dream. He graduated from Johnson & Wales University 1989, where he met his wife of 22 years.
He began his professional career at Doral Arrowwood, a hotel and conference center in Westchester County, New York, but his first experience with his own culinary business began at the age of 22 opening a gourmet store in New York City called Gianluca’s Salumeria. This business flourished and spun off a very successful catering business. While owning his own businesses, he honed his restaurant skills as the Manager of a fine dining Italian restaurant in Westchester County, New York before moving to Keene, New Hampshire, in the heart of New England where his wife Lindy grew up, to pursue his dream of a Mediterranean style restaurant.
Luca has always had a love for entertaining through his food so Luca has his own weekly talk radio show, What’s Cooking with Luca Paris, and has had such notable guests as Mary Ann Esposito, host of Ciao Italia and will be a featured chef on an upcoming episode of Ciao Italia. Luca has been a featured chef in the national culinary magazine Culinary Trends. He is a monthly guest on “Cook’s Corner” segment on ABC's WMUR Channel 9 in New England. Luca is also the host of his own cooking show, also titled A Culinary Journey with Luca Paris, locally produced for Cheshire TV, the local cable access station for Keene and surrounding towns and can be seen in the Manchester, New Hampshire area and around the country on cable access stations. His show is one of the most downloaded shows by cable access stations around the nation. Luca has created his own Culinary Journey You Tube Channel, where all the episodes from his TV show can be seen. Luca was also a featured chef on the Resort Network in 2008 and 2009 and is a Chef Ambassador and spokesman for Roland Foods, doing live cooking demonstrations and cooking features on the Roland Foods You Tube channel. Most recently, Chef Luca was selected to compete on the new Food Network show, Guy's Grocery Games, which aired in December 2013 and he won! In 2011 Luca was selected as a New Hampshire Celebrity Chef and nominated for Restaurateur of the year. Luca loves to entertain while teaching about culinary arts. His philosophy is that food should be fun and entertaining and some of the best dishes come from the mistakes! He begins filming his new show, Kids in the Kitchen with Luca Paris, in January 2014.
In addition to his culinary accomplishments, Luca is a serious community supporter and an advocate for charitable organizations. He was on the board of directors of the Keene Chamber of Commerce, and was instrumental in promoting several local restaurants in a special week-long television segments on the local ABC affiliate. He was a founder of the “Keene Snow and Ice Festival” and the reinvented “Taste of Keene” event which supported Meals on Wheels for the elderly. In 2011 and 2012, Luca organized Keene Restaurant week, bringing local restaurants together. Luca has also taught adult culinary courses and has been a guest lecturer at Keene State College. He supports a culinary scholarship that he created, “The Culinary Journey Scholarship Fund,” to help a local high school student going to hospitality or culinary school. He will be teaching classes at the famed Stonewall Kitchen in Maine in the summer of 2014.
Luca was awarded the top honor of New Hampshire Chef of the Year from the New Hampshire Lodging & Restaurant Association for 2013.
Luca feels he has just begun his culinary journey and enjoys sharing it with guests and audiences everywhere and is looking forward to his next adventure. - Waiver Received No
- Host Dr. Mike Fenster
The advent of farm chemicals in 1949 has changed the food we eat today.
Additional Info
- Segment Number 2
- Audio File code_delicious/1612cd3b.mp3
- Featured Speaker Ray Nielsen
-
Guest Bio
A leader in the new science of sustainable, non-toxic and organic farming, Ray Nielsen was born into the world of agriculture. The son of a Michigan farmer, Nielsen spent his early life helping his father farm the land without chemicals. After earning an Associate degree from Michigan State University in soil science, he returned to show his father how to farm the modern chemical way. Within a few years, Nielsen began to see that his university training was not always the better way, and thus began the quest in which he would spend the rest of his life.
After serving in the U.S. Army, Nielsen began building what was to become a very modern dairy farm. The operation was such a success that the Nielsens spent part of their time as tour guides due to the daily visitation from other farmers, leaders and educators wanting to see the modern facilities and reasons for the high production and low cost. They visited from Canada and all parts of America to personally inspect the farm that was in the top 10 in the nation for production, animal health and profits. The innovative methods and designs that Nielsen developed were taught and promoted at Michigan State during special events.
The large dairy operation propelled Nielsen into an instrumental position in helping to build a national farmer organization providing farmers nationwide with a structure through which they could market their own livestock, grains and produce at a price that covered cost plus a reasonable profit. Nielsen’s position in this organization thrusted him into the world of big business. Nielsen was responsible for setting up and reloading stations, contracting with major buyers, coordinating large farmer meetings and speaking to small and large groups.
Throughout the years, Nielsen began researching and developing safe alternatives to non-sustainable agriculture. He began selling products and finally in the 1980s began in earnest to develop all the products necessary for complete plant and soil nutrition plus non-toxic insect control. Nielsen formed Circle One International, Inc., Brooksville, Florida, to produce and market an ever-growing range of sought after products for the sustainable, non-toxic, and organic farming market. He has now completed a full line of products that will do everything for today’s farmer from seed and soil inoculants, plant nutrients, growth stimulants, vitamins, minerals, including a full range of trace minerals, carbons and enzymes – to plant protectors, nematode-devouring fungi, nitrogen fixing bacteria, non-toxic insect control and now a newly engineered fungi to control potato beetles. His research and product development continues at a rapid pace.
Nielsen’s non-toxic, sustainable products and specially developed fermentation methods not only add nutrition, energy and shelf-life to fruits and vegetables, but increase yields for healthy, high energy crops thus increasing profits for the farmer. This all means high mineralized, better tasting food and fiber for healthier people and animals.
Nielsen and Circle One International, Inc. is positioned as the world’s largest producer of sustainable agriculture products. Mr. Nielsen is a sought after speaker, teaching sustainable and profitable agriculture to an ever increasing worldwide audience. Nielsen crossed the pages of many business and farm magazines including Reader’s Digest and USA Today. More recently, Nielsen was featured in articles published by the Wall Street Journal, the St. Petersburg Times and Florida Trend Magazine. He has received numerous awards for his work both as a farmer and as an innovative leader in sustainable agriculture. Nielsen serves as a consultant to governments and growers in the United States and abroad. He states, “I am in this business because I have a great concern for the farmer and I want to show them how to work with the earth, not against it.”
- Waiver Received No
- Internal Notes no website
- Host Dr. Mike Fenster
Dr. Mike dishes on how obesity may result from gut inflammation and infection.
Additional Info
- Segment Number 1
- Audio File code_delicious/1612cd3a.mp3
- Featured Speaker Mike Fenster, MD
- Guest Website http://www.cardiochef.com
- Waiver Received No
- Host Dr. Mike Fenster
Chef Ted Dorsey joins Dr. Mike to share his recipe for Sweet Pea Hummus.
Additional Info
- Segment Number 3
- Audio File code_delicious/1611cd3c.mp3
- Featured Speaker Ted Dorsey, Chef
- Guest Website The Mill
- Guest Facebook Account www.facebook.com/themilldtsp
-
Guest Bio
Ted Dorsey was raised in the kitchens of family-owned restaurants. After graduating from Le Cordon Blue, he launched his career at Mise en Place. He moved up to Executive Sous Chef at Chez Bryce and eventually went on to develop menus for Ciro’s Speakeasy & Supper Club, Boca Kitchen Bar & Market and Copperfish Seafood Grill & Oyster Bar. Prior to striking out on his own, Chef Ted oversaw all dining and bar facilities at Hotel Zamora including the revered Castile Restaurant. In 2015 he partnered with Jason Griffin and brought to life The Mill.
- Waiver Received No
- Host Dr. Mike Fenster
How does food influence the mind and body?
Additional Info
- Segment Number 2
- Audio File code_delicious/1611cd3b.mp3
- Featured Speaker Robert Silverman, DC
- Guest Website Dr. Robert Silverman
- Guest Facebook Account www.facebook.com/DrRobertSilverman
- Guest Twitter Account @YourSportsDoc
-
Guest Bio
Dr. Robert Silverman graduated Magna cum Laude from the University of Bridgeport College of Chiropractic and has a Masters of Science in human nutrition. His extensive list of educational accomplishments includes his designations as a certified nutrition specialist, certified clinical nutritionist, certified strength and conditioning specialist, certified Kinesio® taping practitioner, NASM-certified corrective exercise specialist, and a certified sports nutritionist from The International Society of Sports Nutrition.
Dr. Silverman is a diplomate with the American Clinical Board of Nutrition and diplomate with the Chiropractic Board of Clinical Nutrition. Dr. Silverman is also HardStyle Kettlebell Certified instructor, a certified RockTape – Fascial Movement Taping (levels 1 & 2) provider, and also a CrossFit Level 1 trainer. He has a full-time successful private practice in White Plains, NY, where he specializes in the treatment of joint pain with innovative, science-based, non-surgical approaches and functional medicine.
He is a nationally and internationally known speaker and author, contributing to articles published in Dynamic Chiropractic, JACA, ACA News, Chiropractic Economics, The Original Internist, Holistic Primary Care. Dr. Silverman is also on the advisory board for the Functional Medicine University, a health contributor to Fox News Radio and has appeared on Fox & Friends and CBS News as a health expert.
Dr. Silverman is awarded the “2015 Sports Chiropractor of the Year” by the ACA Sports Council. - Waiver Received No
- Host Dr. Mike Fenster
Dr. Mike dishes on how your gut influences chronic disease, mainly due to the Western diet.
Additional Info
- Segment Number 1
- Audio File code_delicious/1611cd3a.mp3
- Featured Speaker Mike Fenster, MD
- Guest Website http://www.cardiochef.com
- Waiver Received No
- Host Dr. Mike Fenster
Chef Luca Paris joins Dr. Mike to share his recipe for Lettuce Chicken Thigh Wrap "Satay" with Peanut Sauce.
Additional Info
- Segment Number 3
- Audio File code_delicious/1610cd3c.mp3
- Featured Speaker Luca Paris, Chef
- Organization Luca's Cafe
- Guest Website Luca Paris
- Guest Facebook Account www.facebook.com/luca.paris
- Guest Twitter Account @chefluca
-
Guest Bio
Gianluca Paris is the Executive Chef and owner of Luca’s Mediterranean Café, a fine dining restaurant, The Market at Luca’s, offering light bistro style fare and gourmet take out and Luca's Culinary Journey Catering in Keene, New Hampshire, where he lives with his wife Lindy and his two children. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant,” “Best Fine Dining Restaurant,” “Best Caterer in New Hampshire,” and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine.
Luca, as he is known to everyone, had a dream of opening his own restaurant since starting as a busboy at a family style Irish pub in New York at the age of 14. Having been born in Italy, it would have to be a Mediterranean style restaurant and he never lost sight of his dream. He graduated from Johnson & Wales University 1989, where he met his wife of 22 years.
He began his professional career at Doral Arrowwood, a hotel and conference center in Westchester County, New York, but his first experience with his own culinary business began at the age of 22 opening a gourmet store in New York City called Gianluca’s Salumeria. This business flourished and spun off a very successful catering business. While owning his own businesses, he honed his restaurant skills as the Manager of a fine dining Italian restaurant in Westchester County, New York before moving to Keene, New Hampshire, in the heart of New England where his wife Lindy grew up, to pursue his dream of a Mediterranean style restaurant.
Luca has always had a love for entertaining through his food so Luca has his own weekly talk radio show, What’s Cooking with Luca Paris, and has had such notable guests as Mary Ann Esposito, host of Ciao Italia and will be a featured chef on an upcoming episode of Ciao Italia. Luca has been a featured chef in the national culinary magazine Culinary Trends. He is a monthly guest on “Cook’s Corner” segment on ABC's WMUR Channel 9 in New England. Luca is also the host of his own cooking show, also titled A Culinary Journey with Luca Paris, locally produced for Cheshire TV, the local cable access station for Keene and surrounding towns and can be seen in the Manchester, New Hampshire area and around the country on cable access stations. His show is one of the most downloaded shows by cable access stations around the nation. Luca has created his own Culinary Journey You Tube Channel, where all the episodes from his TV show can be seen. Luca was also a featured chef on the Resort Network in 2008 and 2009 and is a Chef Ambassador and spokesman for Roland Foods, doing live cooking demonstrations and cooking features on the Roland Foods You Tube channel. Most recently, Chef Luca was selected to compete on the new Food Network show, Guy's Grocery Games, which aired in December 2013 and he won! In 2011 Luca was selected as a New Hampshire Celebrity Chef and nominated for Restaurateur of the year. Luca loves to entertain while teaching about culinary arts. His philosophy is that food should be fun and entertaining and some of the best dishes come from the mistakes! He begins filming his new show, Kids in the Kitchen with Luca Paris, in January 2014.
In addition to his culinary accomplishments, Luca is a serious community supporter and an advocate for charitable organizations. He was on the board of directors of the Keene Chamber of Commerce, and was instrumental in promoting several local restaurants in a special week-long television segments on the local ABC affiliate. He was a founder of the “Keene Snow and Ice Festival” and the reinvented “Taste of Keene” event which supported Meals on Wheels for the elderly. In 2011 and 2012, Luca organized Keene Restaurant week, bringing local restaurants together. Luca has also taught adult culinary courses and has been a guest lecturer at Keene State College. He supports a culinary scholarship that he created, “The Culinary Journey Scholarship Fund,” to help a local high school student going to hospitality or culinary school. He will be teaching classes at the famed Stonewall Kitchen in Maine in the summer of 2014.
Luca was awarded the top honor of New Hampshire Chef of the Year from the New Hampshire Lodging & Restaurant Association for 2013.
Luca feels he has just begun his culinary journey and enjoys sharing it with guests and audiences everywhere and is looking forward to his next adventure. - Waiver Received No
- Host Dr. Mike Fenster
What are the differences between table salt and sea salt?
Additional Info
- Segment Number 2
- Audio File code_delicious/1610cd3b.mp3
- Featured Speaker Darryl Bosshardt, Redmond Trading Company
- Guest Website Real Salt
- Guest Facebook Account www.facebook.com/realsalt
-
Guest Bio
Darryl Bosshardt is a dynamic and exciting speaker who is passionate about healthily living, healthy eating, and life-long learning. Darryl is currently employed by Redmond Trading Company which is a manufacturer and distributor for natural, healthy, sustainable products. Darryl grew up working for the family mineral business in Redmond, UT and then earned a Bachelors of Science degree at Southern Utah University followed by an MBA at Western Governor's University.
- Waiver Received No
Dr. Mike dishes on the five reasons you need organics in your diet.
Additional Info
- Segment Number 1
- Audio File code_delicious/1610cd3a.mp3
- Featured Speaker Mike Fenster, MD
- Guest Website http://www.cardiochef.com
- Waiver Received No
Chef Luca Paris joins Dr. Mike to share his recipe for Eggs in Avocado with Cilantro, Yellow & Red Pepper Salad.
Additional Info
- Segment Number 3
- Audio File code_delicious/1609cd3c.mp3
- Featured Speaker Luca Paris, Chef
- Organization Luca's Cafe
- Guest Website Luca Paris
- Guest Facebook Account www.facebook.com/luca.paris
- Guest Twitter Account @chefluca twitter
-
Guest Bio
Gianluca Paris is the Executive Chef and owner of Luca’s Mediterranean Café, a fine dining restaurant, The Market at Luca’s, offering light bistro style fare and gourmet take out and Luca's Culinary Journey Catering in Keene, New Hampshire, where he lives with his wife Lindy and his two children. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant,” “Best Fine Dining Restaurant,” “Best Caterer in New Hampshire,” and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine.
Luca, as he is known to everyone, had a dream of opening his own restaurant since starting as a busboy at a family style Irish pub in New York at the age of 14. Having been born in Italy, it would have to be a Mediterranean style restaurant and he never lost sight of his dream. He graduated from Johnson & Wales University 1989, where he met his wife of 22 years.
He began his professional career at Doral Arrowwood, a hotel and conference center in Westchester County, New York, but his first experience with his own culinary business began at the age of 22 opening a gourmet store in New York City called Gianluca’s Salumeria. This business flourished and spun off a very successful catering business. While owning his own businesses, he honed his restaurant skills as the Manager of a fine dining Italian restaurant in Westchester County, New York before moving to Keene, New Hampshire, in the heart of New England where his wife Lindy grew up, to pursue his dream of a Mediterranean style restaurant.
Luca has always had a love for entertaining through his food so Luca has his own weekly talk radio show, What’s Cooking with Luca Paris, and has had such notable guests as Mary Ann Esposito, host of Ciao Italia and will be a featured chef on an upcoming episode of Ciao Italia. Luca has been a featured chef in the national culinary magazine Culinary Trends. He is a monthly guest on “Cook’s Corner” segment on ABC's WMUR Channel 9 in New England. Luca is also the host of his own cooking show, also titled A Culinary Journey with Luca Paris, locally produced for Cheshire TV, the local cable access station for Keene and surrounding towns and can be seen in the Manchester, New Hampshire area and around the country on cable access stations. His show is one of the most downloaded shows by cable access stations around the nation. Luca has created his own Culinary Journey You Tube Channel, where all the episodes from his TV show can be seen. Luca was also a featured chef on the Resort Network in 2008 and 2009 and is a Chef Ambassador and spokesman for Roland Foods, doing live cooking demonstrations and cooking features on the Roland Foods You Tube channel. Most recently, Chef Luca was selected to compete on the new Food Network show, Guy's Grocery Games, which aired in December 2013 and he won! In 2011 Luca was selected as a New Hampshire Celebrity Chef and nominated for Restaurateur of the year. Luca loves to entertain while teaching about culinary arts. His philosophy is that food should be fun and entertaining and some of the best dishes come from the mistakes! He begins filming his new show, Kids in the Kitchen with Luca Paris, in January 2014.
In addition to his culinary accomplishments, Luca is a serious community supporter and an advocate for charitable organizations. He was on the board of directors of the Keene Chamber of Commerce, and was instrumental in promoting several local restaurants in a special week-long television segments on the local ABC affiliate. He was a founder of the “Keene Snow and Ice Festival” and the reinvented “Taste of Keene” event which supported Meals on Wheels for the elderly. In 2011 and 2012, Luca organized Keene Restaurant week, bringing local restaurants together. Luca has also taught adult culinary courses and has been a guest lecturer at Keene State College. He supports a culinary scholarship that he created, “The Culinary Journey Scholarship Fund,” to help a local high school student going to hospitality or culinary school. He will be teaching classes at the famed Stonewall Kitchen in Maine in the summer of 2014.
Luca was awarded the top honor of New Hampshire Chef of the Year from the New Hampshire Lodging & Restaurant Association for 2013.
Luca feels he has just begun his culinary journey and enjoys sharing it with guests and audiences everywhere and is looking forward to his next adventure. - Waiver Received No
- Host Dr. Mike Fenster
