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On The Radio with Dr. Robert Rey

On The Radio with Dr. Robert Rey

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February 16th 2012:Sizzle up Your Sex Life With Sexy Foods

From oysters to chocolate to a luscious red wine, there’s little in life that’s sexier than food and drink. So why aren’t you using it to your seductive advantage? There’s nothing sexier than experimentation, and on this episode of On the Radio, Dr. Rey, Natalie and their guests teach you how to experiment to your partner’s heart’s delight. As author of Will Cook for Sex, Will Mix for Sex, and Will Cook for Sex - Again, Again...and Again, Chef Rocky Fino draws the map though the stomach to the heart and down to the pants. Philadelphia chef Townsend Wentz, who’s set the mood in some of the

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Featured Guests

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Rocky Fino

Rocky Fino is author of the Will Cook for Sex series (Will Cook for Sex, Will Mix for Sex, and Will Cook for Sex - Again, Again...and Again) and is the host of “Stripped Down Kitchen” on webtalkradio.net. Fino is the resident cooking expert for TV8 in Vail, Colorado, and appears frequently on TV news and cooking shows in Philadelphia, Manhattan and St. Louis. He’s also the featured guest chef for the Atlantic City Beerfest. Will Cook for Sex won ForeWord Magazine’s “Cookbook of the Year” award and has received praise from publications such as Men’s Health Magazine, Maxim, Hooters Magazine. www.willcoookforsex.com; Email: info@willcookforsex.com; Contact
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Townsend Wentz

Chef Townsend Wentz is well-versed in French technique, Spanish influences, and Italian specialties. An alum of Philadelphia’s famed The Fountain at the Four Seasons and Lacroix at The Rittenhouse, Wentz more recently has worked with London-based Chef Yvonnick Lalle in both New York City and Connecticut. Under Wentz’s watch McCrossen’s Tavern in Philadelphia has undergone a slow-cooked metamorphosis with an acclaimed and progressive wine and beer program, and a world-spanning menu. Wentz holds degrees in chemistry, biology and psychology. www.mccrossens.com
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Gordon Weldon

Gordon Weldon molded the seafood fare of many menus, including Philadelphia’s Union Trust Steakhouse, Doc Magrogan’s and Riverstone Café before joining the opening team at Seafood Shanty in Reading, Pennsylvania. Gordon continues to educate himself by visiting oyster farms and seafood shows all around the nation. In 2009, he placed fifth in Boston’s Oyster Shucking Invitational Competition, making him one of the nation’s fastest oyster shuckers. www.seafoodshanty.com
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Angela Ranalli

Angela Ranalli's family has a strong mystical background, given they come from Abruzzo, Italy where legends and superstitions abound. Many of the ancient beliefs have strong ties to food and farming, therefore, the most auspicious time to plant, harvest, can fruits and vegeatbles, or slaughter an animal were calculated according to the stars and phases of the moon. As an adult Angela attended culinary school in Philadelphia, PA and also furthered her studies in the ancient art of astrology and Italian folklore. She has traveled abroad extensively, living in Italy off and on for the past 13 years. She continues to honor tradition by cooking according to the heavens. Currently Angela bridges
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Marnie Old

Sommelier and author Marnie Old is one of the country’s leading wine speakers known for engaging performances and incisive insights. She writes a humorous wine column for the Philadelphia Daily News, is a featured speaker at the annual Food & Wine Classic in Aspen and formerly served as Director of Wine Studies for Manhattan’s French Culinary Institute. Marnie’s latest book Wine Secrets is a collection of concise, practical advice shared by 40 top wine experts. She also co-authored He Said Beer, She Said Wine, an entertaining debate on food pairing with Sam Calagione, founder of Dogfish Head Craft Brewery. www.marnieold.com
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