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"The Ceslie Show" guests Chef Michael Cimarusti, Divya Gugnani, Kenneth McClure

By Ceslie Armstrong 30 August, 2009 02:25:00

Home | Live + On-Demand Radio | "The Ceslie Show" | "The Ceslie Show" guests Chef Michael Cimarusti, Divya Gugnani, Kenneth McClure

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Published 30 August, 2009 02:25:00

by Ceslie Armstrong

Chef Michael Cimarusti of Providence in LA; Kenneth McClure of Hospitality Holdings NYC; Divya Gugnani of BehindTheBurner.com

CULINARY WEEK on THE CESLIE SHOW featuring Chef of LA's "Providence" Restaurant and "Top Chef Masters" Michael Cimarusti; NYC's Restaurateur and night life nabob of "Hospitality Holdings" Kenneth McClure; C.E.O. of BehindTheBurner.com, Divya Gugnani. Live on "The Ceslie Show"

segment one

MICHAEL CIMARUSTI
chef, restaurateur, TV personality
MORE HERE
Michael Cimarusti is chef and owner of critically acclaimed Providence, in Los Angeles, where his cooking celebrates his love and passion for all things seafood.

Cimarusti's credits include: Michelin Two Star “Americas Best Restaurants,” Gourmet magazine 2005 “Best New Restaurant” nominee, James Beard Foundation Winner of Iron Chef America Contestant on Top Chef Masters

5955 Melrose Avenue Los Angeles (Cross Streets: Wilcox and Cole) Phone: 323-460-4170

segment two

KENNETH MC CLURE
VP Operations, General Manager
MORE HERE
Known as "New York's Most Refreshingly Civilized Places To Meet,"Hospitality Holdings venues include The Campbell Apartment in Grand Central Station; The World Bar at Trump World Tower across from the United Nations; The Carnegie Club; Bookmarks atop the Library Hotel and Madison & Vine restaurant on the lobby street level. Opening soon, The Empire Room in the Empire State Building.

segment three

DIVYA GUGNANI
CEO, culinary expert
MORE HERE
Divya Gugnani acquired a taste for her future in culinary arts while building a career in finance. In addition to a B.S. from Cornell University and an M.B.A. from Harvard Business School, Divya holds a degree from the French Culinary Institute, where she discovered her inner chef. Divya started her career at Goldman Sachs and then worked at Investcorp International and Millennium Technolgy Ventures. Most recently, as a venture capitalist and Principal at FirstMark Capital, Divya provided companies with strategic and operational guidance to achieve their visions. Divya has also catered events and worked in restaurant kitchens while managing her corporate boardroom responsibilities. With the creation of Behind the Burner, Divya blends her long-time passion for culinary arts with her expertise in business.

MY POST-SHOW BLOG:

31 August 2009/NYC:

I had so much fun on today's show kicking off a special week of programming dedicated to Culinary and Entertaining. One of my favorite regular guest experts with CESLIE: The Women's Network™ is the CEO and founder of BehindTheBurner.com, Divya Gugnani. Here are her six tips that she mentioned on today's show:

"Divya's Six Tips for Cocktail Success"

--The 15-Minute Tip: Take the white wine out of the fridge 15 minutes before serving, and put the red wine in the fridge 15-miuntes before serving

--Try garnishing your cocktail with a cinnamon stick, edible flowers or fresh pineapple.

--If you don’t have an ice crusher, put some cubes in a towel and break them with a mallet.

--Soften lemons/limes by rolling them in your hands and on your countertops, this will help get the most juice out.

--Match the weight of the food to the weight of the wine. Lighter foods tend to pair well with lighter wines. A light fish dish, or a simple salad paired with a light crisp white such as Pinot Grigio or Muscadet usually works well. Conversely, full-bodied dishes such as veal stew or a New York Strip steak work well with richer wines such as Zinfandel and Cabernet Sauvignon.

--Planning wine for a party? For cocktail parties - Figure on 1 - 1 /2 glasses of wine per person, per hour. For Dinners: Depending on length of dinner, number of courses and day of the week, figure on 1/2 - 1 bottle of wine per person. One case of wine yields approximately 75 drinks

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