Always travel with your camera. You never know who you’ll run into…

…Like Samantha Brown, my ol’ pal from the Travel Channel.

We were both performing at the record-setting Adventure Travel Show in Washington DC, and got to talking about our communal cameraman, Brian “Briny Boo” Miller:

THIS is why you should never travel without your camera. The key is to get a good camera- small enough to always have in your pocket, big enough so that it takes quality images. I’m always testing out new cameras, looking for that perfect balance. Ideally, you want a model that takes good stills – 14MP – with a fast flash, and built in video is always good… just in case your friends start talking.

One big problem I always have is running out of room on my memory cards, ESPECIALLY when I’m shooting video. Any decent resolution of video eats up Gigabytes – and when you shoot HD, 4 GB’s fills up with only 9 minutes of footage.

And when you leave home without your dubbing cables – which I often do – once your card is full, ITS FULL… and you’re stuck the rest of the trip, not being able to shoot more pics or video. Which is how I missed that shot of Big Foot and Santa making out at the Waffle House in Macon, GA.

Luckily, I discovered a great new gadget. It’s called the Eye Fi – an 8GB SD Memory card with WI-FI BUILT RIGHT IN.

Yep. You shoot photos or video with your camera, then from any Wi-Fi hot spot, you can wirelessly upload your content to your computer or to a variety of social media sites like; Facebook, Picassa, Mobile Me… whatever you use. Just zap your pics to the cloud, wirelessly. Somehow they’ve built in a Wi-Fi transmitter INTO the SD card. You can get more info and see the tutorial at

Shoot all you want, zap it to the clouds, then keep on shooting. You’ll never run out of space – which is great for those times when you run into a sweetheart like Samantha Brown! Or the newly slender Brian Miller.


Steak Tartare in Playa del Carmen

I just got back from Washington DC where I hosted two food & Fun filled days on the Fiery Foods stage.

I shared the stage with chefs from 7 of the foreign embassies in DC – it was like taking a tour of the world without going outside.  At my show, we made my favorite snack – yucatan guacamole. A bunch of you asked where the recipe came from – so here it is —

Playa Del Carmen’s TASTE OF PLAYA! I hosted the event and food stage down there in Mexico in November and had a blast – as you’ll see:


Korean Food in a Limelight of International Attention


[This is an actual article from last week’s Adventure Travel show in DC – And you thought I was just a gastro-god in the good ol’ US of A!]

Korean food is removing some-more and some-more general attention. In Washington D.C., many Americans got their initial ambience during a Travel Adventure Show hold during a Washington Convention Center on Mar 12, 2011, pleasantness of a Korean Cultural Center during a Embassy of a Republic of Korea.


The Travel Adventure Show, one of a many renouned expos in a United States for transport and informative exhibits, featured an Embassy Chef Demonstrations in that chefs from 7 embassies presented their country’s normal food. Actor and comedian Mark DeCarlo of a Travel Channel’s strike uncover Taste of America hosted a three-hour program, including introducing duck soups from Belgium, Korea and Norway.

Chef Young A Lee presented a program’s Korean cuisine. The initial Korean to accept an Associate of Occupational Studies grade from a Culinary Institute of America, one of a tip cooking schools in a world, Lee specializes in her local Korean cuisine and now runs Café Recess on Capital Hill, after years of knowledge during Hyatt Regency, Grand Hyatt, and Cuisine America.

Crowds collected to take in a sight, sound, and delicious smell as Lee prepared normal Korean colourless barbecue, or bulgogi. She also presented and explained several forms of kimchi, Korea’s iconic spicy, preserved unfeeling sidedish, and a preference of Korean stately cuisine that stays renouned today.

As Korean food becomes some-more and some-more informed in a United States as a healthy, juicy choice for bland meals, this eventuality was a possibility to reconfirm a flourishing recognition during home and abroad.

By Jintaek Lim, Jihye Goo, and Myounghwa Lucy Lee


FROZEN Minnesota Guac

Last week in Minnepolis, MN it was 10.

Back when I lived in Chicago, 10F was no big deal. I laughed at 10, chortled at 5 and spit in the face of Wind Chill… until I learned you don’t spit when its that cold unless you want to wear it.  I’d poke fun at all the people around me who shivered, who wore 5 layers of clothes and whined about the weather. I didn’t mind leaving the house an extra 45 minutes early to warm up the car, scrape the windshield, dig out the tires, re-scrape the windshield, then slide off to work. I felt strong – like a Frontiersman… like Lincoln, even, taming the elements with my vigor, might… and little scrapy/broomy thing from behind the passenger seat. That’s how it is when you grow up in Chicago…

But last week taught me i’ve been living in LA toooooo long. I’ve become my own object of ridicule – a wimp who cries when the skies turn gray and sleet rules the road.

Minneapolis was FREEZING cold. Everything was gray and salted over as I made my way out to the US FOODS distribution warehouse. USF supplies some of the best restaurants in the country with top notch produce — receiving millions of pounds of limes and lettuce, meat and milk through their huge elephant doors, and then systematically disgorging them onto one of 90 semitrucks PER DAY that roll out and deliver precise grocery orders to restaurants all over the country. $400 Million dollars of food pass through their giant doors every year – and its US Food’s job to make sure every piece – every pear – every slice of cheese – meets stringent US Government standards so that the restaurants that USE these groceries can whip up great meals – so that YOU are happy and satisfied when you unhook your belt and sigh contentedly after your meal.  Sound difficult? It is… way more than you probably know.

Most folks don’t know – or probably care – how their food gets from the field to their table.  But I gotta say, its an amazing journey. One that USF Sales guru John Mueller explained in great detail during my Grand Tour:

All of which turned out to be VERY important to me, when  KARE-11 TV wanted me to do a cooking segment on their midday show.

I decided to re-create a delicious Shrimp Yucatan Guacamole recipe I learned at Taste of Playa in Playa del Carmen in November. We were staying at the Hacienda Tres Rios – the All Inclusive Spa resort I give away vacations to during my live shows – and had this great dish down the road at the Iberostar:

Now you see why I thought it would be great to introduce it to the stoic Germans and Norsk up in the Frozen North. The only problem::: where do I find fresh avocados and veggies when its 10 below?  After my Grand Tour, I knew exactly who to call.

John and his team brought all the fresh, delicious food I needed for the recipe to the station, and enabled what turned out to be a pretty funny cooking demo. Click on the picture below to take a look and get a copy of the recipe.  Chances are the next time you eat a great meal in a restaurant near you, the food came from the same place as my guac!

Washington DC Adventure Travel Show SAT & SUN

Hosting the WASHINGTON DC Adventure Travel show this weekend.I’ll be doing shows Sat & Sun, signing books and giving away a $10,000 8 Day All Inclusive Spa vacation to Hacienda Tres Rios in Playa del Carmen.  If you’re in the area, come by my booth and the Culinary Stage  and have some fun.