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Mojava Black, The Joy of Java

I first discovered Made in China, the stunning Chinese restaurant at the Grand Hyatt in Beijin,g when it first opened in 2004. It s STILL one of the BEST restaurants in China.. It s four open kitchen areas captivate diners!! You can watch your Peking Duck bake to a lustrous golden brown in a massive, brick wood-burning oven. At a neighboring station, foods are tossed in woks over roaring fires and nearby a group of white-jacketed chefs roll out paper-thin dumpling skins and cook freshly made noodles. Surrounding walls are lined top-to-bottom with shelves full of wooden moon cake molds, tea pots, woks, clay pots, and an eclectic assortment of kitchen objects all made in China , underlining the restaurant s theme. It is one of the MOST STUNNING restaurants anywhere!! It s also pretty neat in a country where customers are usually barred from seeing ANY Chinese restaurant kitchen. The ingenious d cor is the creation of Super Potato, an innovative design firm that has established an international reputation. The menu stresses classic Chinese dishes with an emphasis on northern regional cooking. Peking Duck skin is memorably crisp; pot stickers have a dramatic crusty top hat; and dumplings are generously stuffed with beef and leeks. A must have dish is the tonghao vegetables (edible chrysanthemum greens) which are tossed with chopped garlic and clear rice vinegar. The details are: Beijing Grand Hyatt, 1 East Chang An Avenue, (86 10 8518 1234) Another Insider Beijing Dining Tip For carnivores, who long to nosh on mouth-watering kebabs of tender lamb and rustic breads, seek out the Xinjiang Provincial Restaurant located at Beijing s Xinjiang Municipal offices. On your way out, you can pick up some of the famous Hami melons, grapes and other seasonal fruits at bargain prices. They are all flown in daily from Urumqi, Xinjiang s capital city, along with sides of fresh lamb. Xinjiang Fanzhuang, #7 Sanlihe, Haidian district 86- 10 8836 5363, 6835 1820.

John Allen, fitness expert and founder of www.MyTrainer.com, shares his favorite recipe for Green Smoothies. Marie makes this fabulous smoothie in her Vita-Mix blender.

Quickie Griller #8 ?Shirazamataz New York Strip Loin Steak?. Grill Guru Ted Reader, cooks up a quick grill recipe using some of his World Famous BBQ sauces and rubs. In this segment he uses ?Shirazamataz balsamic Steak Marinade? & ?Top Secret Steak Spice?. For more on Ted Reader visit: www.tedreader.com For more food Videos visit: www.legourmet.tv

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Quickie Griller #6 ?Fig?n Delicious Wings?? Grill Guru Ted Reader cooks up a quick grill recipe using his ?Honey Garlic & Fig BBQ Sauce?, Prime Chicken Wings, and some Gorgonzola Blue Cheese. Grilled, hot & sticky, oooey & goooey, nothing gets better than this! For more on Ted Reader & recipes visit: www.tedreader.com For more food Videos & recipes visit: www.legourmet.tv

Luke from Rosenborg cheese meets up with an LCBO product consultant - they talk about all the possibilities for pairing Danish Blue with wine & beer.

Velvety, rich-tasting, and delicious Broccoli "Cheese" Soup blends and cooks right in the Vita-Mix blender in FOUR MINUTES!

The official opening of La Barbera

Hear about the epiphany that got Eddie started in the wine business, eventually making him America's first Master Sommelier. Hint: It was a German Wine :-)

Find out from Eddie Osterland, America's first Master Sommelier, what makes German Riesling a true insider's tip among wine connoisseurs.

Find out how Eddie Osterland, America's first Master Sommelier, got going in the wine business.

Don't know what a dry German Riesling is? Hear Eddie Osterland, America's first Master Sommelier, talk about why they are some of the best food wines in the world.

The conclusion of our 3 part series. Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He finishes his Shrimp in Green Mole Sauce, an teaches us about chayote. www.rickbayless.com A production of The Culinary Media Network. www.culinarymedianetwork.com

Juliana teaches you to make a delicious tomato sauce that doesn't need to be cooked! This sauce can be made with any pasta to create a gourmet Italian dish. This Mediterranean Diet recipe is quick and easy to make and good for you. Visit http://www.MediterraneanMeals.com for more recipes and a copy of the Mediterranean Diet food pyramid.

Hear Eddie Osterland, America's first Master Sommelier, talk about the food pairing capabilities of Riesling.

Juliana teaches you how to make fresh sword fish with olives, capers, and mint leaves. This Mediterranean Diet recipe is delicious and easy to make for your healthy meal plan. Go to http://www.MediterraneanMeals.com for more recipes and a copy of the Mediterranean Diet food pyramid.

Juliana shows you how to make delicious tomato bruschetta from fresh vine tomatoes, basil, garlic, and the Mediterranean Diet staple, olive oil. This Italian recipe is simple and easy and fits in any Mediterranean Diet meal plan. Visit http://www.MediterraneanMeals.com.com for more recipes and a copy of the Mediterranean Diet food pyramid.

For more information, visit our website at: Espresso Machines

Roland and guest German show us how to cook mexican carne guisada, which is like beef stew, without the veggies. Part 1. This clip was for San Antonio Public Access TV. Saturdays, 10:30pm.

Two of wine's biggest personalities continue their head to head food and wine pairing competition in this segment of the Sommelier Smackdown, hosted by The Wine School of Philadelphia. Gary Vaynerchuk of Wine Library TV and Brian Freedman of Classic Wines put up an Alta Vista 2006 Torrontes against a Masi Masianco Pinot Grigio. Join us for this episode and let us know what you would pick. For more Classic Wines wine videos go to ClassicWines.com/wine-videos.

De la poblaci n malague a de Antequera nos llega un plato refrescante y completo , ideal para el verano. Si te gusta el gazpacho seguro que te encantar esta crema fr a. Elisa nos explica paso a paso como prepararla. M s informaci n en http://www.verycocinar.com/receta/la_porra_antequerana_de_elisa

Roland and guest German show us how to cook mexican carne guisada, which is like beef stew, without the veggies. Part 2. This clip was for San Antonio Public Access TV. Saturdays, 10:30pm.

BAD GIRL AND IZZY IS MAKING OTHER CONCOXITY WITH THE CARIBBEAN WATER

Ange from iYellow wine club takes some time with Gurth Pretty - Canada?s cheese guru - to talk about sustainable organic cheese, and pairing Canadian wine with that cheese.

Le Gourmet TV recently went to the launch of sailor Jerry Rum in Toronto, where we learned about the brands history, and had a little taste. Tattoos, rum, loud music, and a fashion show? Good times.

A crazy last Saturday of the month night at The Buddha Club - Mauritius

Alook at henty of pleham and Angel's Gate Estae Winery Niagara peninsula plus some intersting facts and events

Today we're rocking the genmai cha a second time, with Upton's Gen-Mai Cha (3 minutes, 180 degrees) and Choice Organic Genmaicha (3 minutes, 180 degrees). Joe and Brandice each enjoyed one more than the other, but as usually, disagreed on which one. You can see which one might be a cha-cha-liscious option for you by watching the episode.For photos from this episode, visit our Flickr pool, and for more episodes and other tea tidbits, visit STeaPtv.com. Contact Joe and Brandice via steap@steaptv.com.