Program Highlights for 1/5/08

January 4, 2008

Well, it's the new year and that means diet season! Lempert talks with Gregg McBride who lost more than 250 pounds over 10 years ago and kept it off! Gregg lost the weight without surgery, fads or pills and shares the secrets to his success in his new book, JUST STOP EATING SO MUCH! www.juststopeatingsomuch.com

Dieters, some of whom have tried as many as 20 different diets, reported "tiring of dieting" as a primary reason for stopping a weight loss program, according to a survey conducted by About.com Health and InsightExpress. Dr. Kate Grossman, medical director for About.com Health, joins Lempert to discuss how dieters can stay on track and succeed at weight loss with the help of Calorie Count Plus…a free site that provides guidance and support to dieters. www.about.com

McCormick has tapped the culinary vision of top trendsetting chefs, cookbook authors and TV food personalities to develop its Flavor Forecast - a report that provides the inside track on food and flavor trends that will shape the way America eats in 2008. According to Kevan Vetter, McCormick's Executive Chef, rich, bittersweet cocoa with fiery chile, nuttty poppy seed and delicate floral rose and alluring vanilla bean combined with sweet cardamom are among the hottest flavors for 2008. Vetter joins Lempert to discuss the driving forces behind these flavors and tips for home chefs. www.mccormick.com

According to the results of a national diet confessions survey published in the February 2008 issue of Fitness Magazine, almost 50% of women would rather lose 20 pounds than live to be 100, and 23% would spend a week in jail if it meant reaching their ideal weight! Pam O'Brien, Exec. Editor of Fitness, joins Lempert with the details of this survey, plus tips on how not to gain weight at work and getting fit and slim in the New Year. www.fitnessmagazine.com

This 'stolen' recipe for Maine Lobster and Confit Chicken Caesar Salad with Parmesan Shavings, is a delectably luxurious and intricate offering to start the New Year off right! And we would expect nothing less coming from the kitchen of one of the latest additions to Gordon Ramsay's expanding empire. We've been lucky enough to "nick" this recipe from Josh Emett, Chef de Cuisine at Gordon Ramsay at The London, NYC and at maze; the more casual dining offering at Gordon Ramsay at The London. Chef Emett tells us how to make this dish at home. www.gordonramsay.com/mazeatthelondonnyc

This week's 'stolen' recipe is Risotto Primavera with Lobster, signature dish of Chef Stephanie Sokolove of Stephanie's On Newbury in Boston's Back Bay - the heart of Boston's upscale shopping district. Stephanie's is well known to locals and visitors who love the sophisticated comfort food inspired dishes; upscale American cooking with Californian and Asian influences. www.stephaniesonnewbury.com

According to a recent consumer poll, 85% of U.S. consumers say it is important to know where their food comes from and 70% of food shoppers said they are willing to pay more for some products if they were from the United States of America. When we purchase chicken, we don't know where that chicken has been or what it has been fed…until now. Thanks to Murray's Chicken, a leading family-owned poultry company that has developed the first ever, on-line poultry tracking system - the Farm Source Verification System. From farm to table, consumers will have access to information about the farm where their all-natural poultry was raised. Steve Gold, VP of Marketing for Murray's Chicken, joins Lempert with the details. www.murrayschicken.com

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