This week, Ira spoke with Taya Parker . To listen to the interview click below.

Taya Parker, 2009 Penthouse “Pet of the Year” and eight times Penthouse Magazine Covergirl, is hosting and performing in “Centerfolds of Magic” with four female entertainers/illusionists in the Plaza Hotel & Casino’s Showroom at 11 p.m.

The ensemble performs such magical feats as legendary illusionist Doug Henning’s “Bumps In the Night,” sawing a lady in two in a clear box, a wild and crazy performance with Jekyll and Hyde in Bondage, sexy Zombies disappearing and reappearing on stage, and famed magician Harry Houdini’s frightening water substitution.

Parker has served as “Celebrity Ring Girl” for for MTV2 and Spike TV’s “Bellator MMA.” She has appeared and been a guest on various national television and radio shows, including Larry King Live, VH1, MTV2, Spike TV, The Howard Stern Show, Danny Bonaduce, The Soup, Extra, The Insider, Late Night with Conan O’Brien, FOX News, Fuse TV, Opie and Anthony, Lex and Terry, VH1 Behind the Music, and Bubba The Love Sponge.

http://www.plazahotelcasino.com

http://www.tayaparker.com

To download the interview in its entirety, right click on the following link and select “save target as” or “save link as” INTERVIEW LINK.

This week, Ira spoke with Chef Rick Moonen . To listen to the interview click below.

Chef Rick Moonen has devoted his career to being the country’s top culinary advocate for sustainable seafood.

A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in Hyde Park, New York in 1978.  He apprenticed at L’Hostellerie Bressane in Hillsdale, New York where he built both his confidence and experience working side by side with Chef Jean Morel.

From there, Moonen assumed the position of saucier at Manhattan’s La Cote Basque.  This experience was followed by two years at Le Cirque working with the legendary Alain Sailhac.  In the ensuing years, Moonen continued his career in New York, becoming executive chef at some of New York’s most iconic restaurants, including Le Relais, Century Café and Chelsea Central before joining Buzzy O’Keefe at The Water Club.

After six years, Moonen left to become executive chef and partner at Oceana where he helped garner the restaurant national recognition and three stars from The New York Times.  His next step was partnering to create Molyvos, a Greek fish house, further demonstrating the range of his culinary skills.  Here he brought Greek cuisine to another level, and Molyvos was the first Greek restaurant to earn three stars from The New York Times.

After five years Moonen decided to develop his own restaurant.  As executive chef and owner of New York City’s rm, Moonen earned critical acclaim and, once again, received three stars from The New York Times.  In 2005, he was drawn to the rapidly developing culinary scene in Las Vegas and closed his doors in New York City to bring his unique flavor and specialties of the seafood world to the West Coast with his  multi-level restaurant Rick Moonen’s rm seafood at Mandalay Bay.

http://www.rmseafood.com

http://www.rickmoonen.com

To download the interview in its entirety, right click on the following link and select “save target as” or “save link as” INTERVIEW LINK.