Poster Art for the New Rock Stars of the Kitchen

After a recent write up on his posters for chefs in the New York Times Diner’s Journal led to an invitation to draw quirky murals on the walls of Lafayette Restaurant, Andrew Carmellini's new temple to French Cuisine in Manhattan, Silverlake-based artist Eric Junker has created a new category of culinary art that celebrates the distinct artistic vision of the chef and their restaurants. Since the idea was conceived, Junker has been cranking-out inspired, hand-printed limited-edition posters and murals for some of New York and Los Angeles� most respected and forward-thinking chefs. In addition to the Lafayette murals, Junker has also created posters for Suzanne Goin (AOC), David Lentz (Hungry Cat), Eric Greenspan (The Foundry), Corina Wiebel (Canale), and the Alex's Lemonade Stand Foundation, Southern California's premier culinary benefit for pediatric cancer.

Projects in the works include poster editions for Eric Park and Jonathan Kim’s Black Hogg, Daniel Shemtob (TLT), and the foodie fundraiser, Concern Foundation. Interest in Junker’s culinary posters recently took off after a New York Times Diner’s Journal article called chefs the new rock stars, and highlighted the connection between Junker’s graphics and the classic rock-inspired posters of The Grateful Dead, Jefferson Airplane, Superchunk, and Soundgarden. (http://dinersjournal.blogs.nytimes.com/2013/03/19/posters-for-chefs-the-new-rock-stars/?smid=pl-share).

Now referred to as “the artist that makes those rock-style posters for chefs and restaurants,” dining has proven a fertile breeding ground for Junker’s graphic work. “Eating out is one of my absolute favorite things to do,” says Junker. ��I have so much respect for what these chefs are doing, and this is a way for me to honor their craft. I think that the chefs appreciate that these posters are hand-made in very small editions; it’s a connection with their way of thinking and working.”

The editions are hand-printed in collaboration with master fine-art printer Tim Dickson, and the chefs are usually given about 30-40 signed and numbered posters. Junker creates the posters for chefs he admires. “It’s been about having fun and connecting with the chef and their culture. Making these posters combines my love of food and art, and puts me back in touch with a passion for making posters that I’ve had since I was a kid.” After his recent gig at Lafayette, Junker also admits that there are other fringe benefits to this pursuit, “Four days in Manhattan eating decadently, drinking great wine and drawing on the walls of Chef Carmellini’s epic new restaurant, was an amazing experience.”

Ice Cream News: Jeni's new line of toppings!

After 10 years of making ice cream, frozen yogurt and sorbet, Jeni's Splendid Ice Creams of Columbus, OH, is launching a brand-new line of sundae toppings, or "condiments."

Available starting today in scoop shops and for shipping throughout the US on jenis.com, Jeni's will be releasing two sauces: Salty Caramel and Honey Butterscotch and six "gravels": Chocolate Blackout, Everything Bagel, Donut, Salty Graham, Hot Benneseed and Shagbark, made with corn tortilla chips and a touch of sugar.

All of these condiments pair especially well with Jeni's new "one-note" summer flavors: Chamomile, Double-Toasted Coconut, Cloverton and Banana + Honey.

Jeni's is encouraging customers to share their sundae creations by tagging photos on Twitter and Instagram with #jenisgravel. The sundae photos are then be compiled and documented on gravel.jenis.com, where other customers can find sundae inspiration.

12 Hidden Meanings of Popular Food Phrases

If you’re like us, you know how to bring home the bacon, (it’s pretty easy when you can order food online), but do you know what it actually means, or where the phrase comes from? Every day we say certain words and phrases that involve some of our favorite foods, and take them for granted. Some of your favorite sayings have incredibly rich and interesting beginnings. So join us on this adventure as we go through the hidden meanings of some of your favorite food phrases.

12. “It’s All Gravy”
Meaning: It’s all good

What’s the point of mashed potatoes, turkey, or poutine without a rich dolloping of gravy. This phrase originated from an Old English saying that explained, life is meat and potatoes, and the luxuries are gravy. So essentially when you say it’s all gravy, you’re saying it’s all the awesome, saucy goodness in the world.

11. “Cool As A Cucumber”
Meaning: You’re super totally cool

Cucumbers don’t seem to be all that cool. I mean they don’t have BMX bikes, Kanye West glasses, or even know how to do the robot. But this expression is taken from a literal characteristic of cucs. The inside of a cucumber is actually 20 degrees cooler than their outsides. So even without some Ed Hardy gear, cucumbers are pretty cool.

10. “Chew The Fat”
Meaning: To engage in frivolous conversation

This slightly gross tradition comes from Inuit eskimos who used to chew whale blubber like bubble gum. It took a long time for the blubber to dissolve, so it really helped pass the time. There’s another theory that believes the origin came from sailors who were forced to chew salt pork when supplies were low. Either way, to chew the fat means to engage in conversation to just pass the time. Our advice? If you can find yourself in a really boring conversation, find yourself some whale blubber and give it a chew.

9. “He’s A Bad Egg”
Meaning: He may look normal, but he’s no good.

There is nothing worse than getting ready to enjoy some scrambly eggs, then cracking it open to find something has gone horribly wrong. That’s the basis for this saying. Even though on the outside everything seems normal, a “bad egg” will reveal their inner rottenness soon enough.

8. “The Big Cheese”
Meaning: The best of the best.

Sure it might be an endearing name for the boss, or just literally a really, really big cheese wheel, but this phrase’s origin has nothing to do with dairy’s best magic trick. Since the earliest 19thcentury, cheese was used as a noun to describe something wealthy or top-rate. Cheese originated from the Persian use “the chiz”. We’re gonna go ahead and bring that term back. Believe us it’ll be da chiz.

7. “That’s The Way The Cookie Crumbles”/”Don’t Cry Over Spilt Milk”
Meaning: Stuff happens

Yes, it stinks when you have a delicious cookie and it just crumbles away with the first bite. It’s even worse when you have a tall delicious glass of milk with that cookie and it spills all over the place. But hey, there’s nothing you could have done. There’s no hidden meaning behind this one. It’s pretty straightforward. Bad things sometimes happen and you just got to stay calm and carry on.

6. “Piece Of Cake”
Meaning: Easy, requires little effort

You might think, wait baking a cake? I can’t bake a cake; there’s nothing easy about that, but this meaning goes all the way back to the 1870s. Cakes were given out as prizes during competitions where people would circle around a cake. The person who walked with the most “grace” was given the prize. Since the prize was relatively easy (I mean all you had to do was walk) the term “piece of cake” was coined. Sidenote: can we bring back cake circling as an official sport? We’d kick ass at that.

5. “Butter Someone Up”
Meaning: Lay on the flattery thick.

You’d think this one was pretty easy, because adding a bunch of butter to something makes it more delicious, obviously. Well you’re right with the sentiment, but the origin traces its roots all the way back to ancient Indian customs. When trying to seek favor from Higher Powers, natives would throw little balls of butter called ghee at statues of the Gods. There’s also an even older Tibetan tradition of making sculptures for the New Year out of butter to bring peace and happiness. Sounds like something Paula Deen could get behind.

4. “Spill The Beans”
Meaning: Give away a secret

While also one of the best Preschool-themed games ever, spilling the beans is believed to have originated in ancient Greece. Back then when there was an issue that needed to be decided (e.g. is tonight a taco or sloppy joe night?) a vote was held. White beans were a yes and black beans were a no. If the vote collector dropped the jar and a black bean was seen, the vote was ruined.

3. “Use your noodle”
Meaning: Use your brain, dummy

While you might think that noodles don’t really look like heads, they do kinda look like brains. Originally “using your noodle” was an insult, comparing a simpleton wagging his head around while thinking, to a wet, floppy noodle. Nowadays, it’s no longer an insult and simply means, think about it.

2. “Go bananas”
Meaning: Let’s get crazy.

This one makes a lot of sense. When zoologists fed monkeys bananas, the apes went insane from their deliciously tasty treat. This is also where we get the phrase, to “go ape.” Another origin may come from the drunken, bewildered behavior of Indonisian natives who got totally blackout drunk off of a fermented banana drink called Tonto.

1. “Bring Home The Bacon”
Meaning: Get that money, son.

This one has many interpretations. Some believe it started in a tradition in Dunmow England where the Dunmow Flitch was given every four years to a couple who impressed the town through their strength of fidelity. The prize? A big ol’ side of bacon.

However most believe the term derives from a 1906 boxing bout with Joe Gan. His mother told his son before the fight, “Joe the eyes of the world are on you. Everybody says you ought to win. Peter Jackson will tell me the news and you bring home the bacon.” This quote was published in the New York Times, and caught on, creating one of the tastiest expressions ever.

Tacos in the Limelight

Dishcrawl Cincinnati will take on the quest May 28-29 to find the best tacos this side of the Ohio River. But this isn't your typical dishcrawl: the taco territory is so large, it can't be walked. Don't put away your Tabasco sauce yet; Dishcrawl Cincinnati has teamed up with Pedal Wagon, the 15-seater pedal-powered ride. The full on fiesta starts Downtown at 7pm both nights. The pedal party can't stay put downtown though as local blogger "Food Hussy" recently coined Northside as the 'Taco District." The blogger aptly named it for the three new taco joints within two blocks.

Will Northside be able to defend its new title? Find out when Dishcrawl Cincinnati puts the pedal to the metal to find out whose tacos deserve the limelight! Purchase tickets by visiting https://www.dishcrawl.com/tcpw.

Dishcrawl is traditionally a walking tour of three to four restaurants in one night. However, walking to the better taco digs is not possible in three ho urs so that's why the Pedal Wagons have teamed up with us. The last two events received r ave reviews from participants, especially the new food at The Blue Wisp. One participant, self-nicknamed 'Adventure Mom', wrote, "Great ending to the #dishcrawlcincy at the Blue Wisp Jazz Club. Enjoyed our meal adventure downtown."

Sucre Artisan Confections now in Cincinnati

New Orleans, LA – Sucré Sweet Boutique and Confection Studio in New Orleans is pleased to announce the arrival of our exceptional confections at Hyde Park Gourmet in Cincinnati. We invite you to try a taste of Chef Tariq’s nationally acclaimed confectionary experience from the legendary food capital New Orleans, now available for your tasting pleasure in Ohio.

Our confectionary offerings at Hyde Park Gourmet include Sucré Artisan Bars and Drinking Chocolates. Sucré’s desserts and sweet treats are handmade in our New Orleans confection studio. Always made in small batches under the watchful eyes of a Sucré Chocolatier, Sucré Artisan Bars consist of only the finest ingredients in an assortment of exotic flavors infused in your choice of creamy milk chocolate, decadent dark, or white chocolate. Our Drinking Chocolate is 65% pure drinking chocolate made from our single bean exclusive bittersweet chocolate. Try one of our delicious confections and discover why legendary cooking show host and author Paula Deen raved about Sucré for Best Desserts magazine. Deen said, "My sweet tooth always gets the best of me, but at Sucré, it's well worth every calorie in each delicious bite!"

A unique addition to the Cincinnati area, Hyde Park Gourmet Food & Wine has been voted Best Gourmet Shop in Cincinnati and Best Place to Shop for the Holidays by CitySearch.com. Our delicious confections complement Hyde Park Gourmet’s delectable selection of wines and artisanal goods. Carrying a full assortment of our Artisan Bars and drinking chocolates, Hyde Park Gourmet has allowed Cincinnati a taste of New Orleans’ finest chocolates and sweets.

Sucré’s Chef Tariq was named the Best Pastry Chef in New Orleans in 2007 by New Orleans Magazine. Chef Tariq has since been named by Dessert Professional Magazine as one of the Top Ten Best Pastry Chefs in America in 2010, and one of the Top Ten Chocolatiers in North America in 2012. Sucré invites Cincinnati to take part in its confectionary offerings at Hyde Park Gourmet and have a taste of the sweet life.

For more information on Sucré, Chef Tariq Hanna or our award-winning confections, please visit www.shopsucre.com or email info@shopsucre.com.

Iron Chef Masaharu Morimoto Set to Open New Restaurant at The Mirage in Las Vegas

Masaharu Morimoto, renowned Japanese chef and star of Food Network’s “Iron Chef America,” will bring his passion for cooking to the Las Vegas Strip with the opening of Morimoto Las Vegas, a new Japanese restaurant at The Mirage. Slated to open in early 2014, Morimoto Las Vegas will feature the contemporary Japanese cuisine and signature sushi that has earned Chef Morimoto worldwide acclaim. The restaurant will take the location currently occupied by Japonais.

“Chef Morimoto is a world-renowned culinary icon and the unparalleled talent he brings with his restaurant concepts will be directly reflected in his venue at The Mirage,” said President and COO of The Mirage Trevor Scherrer. “This partnership will continue to elevate our dining offerings, presenting our guests with an exclusive experience from the most-recognized and respected Iron Chef in the world.”

Chef Morimoto said, “I am excited to work with The Mirage on this new restaurant and to bring my cuisine to Las Vegas. With many new features to present at Morimoto Las Vegas, from select menu items to unique design elements, I am passionate about delivering a culinary destination for all guests and visitors of the resort.”

Cookies & Milk 2.0

When butter, sugar, flour and eggs converge, magic happens. Add a splash of vanilla, a dusting of cinnamon, or morsels of semisweet chocolate, and things get even better. Now, imagine all that goodness condensed into a svelte, crispy coin of a cookie.

Cookie Chips marry the satisfying crunch of a chip with the irresistible flavor and aroma of a classic cookie. Made with only the finest, all-natural ingredients – milled cane sugar, rBST hormone-free butter, cage-free eggs, and pure Bourbon vanilla to name a few - this snack/dessert hybrid brings homemade quality to supermarket shelves. But just as important is what’s left out of the recipe. Cookie Chips never contain trans fats, artificial flavors or colors, preservatives or GMOs.

With so much sensory appeal, it’s hard to envision eating just one of these delicious discs. The good news is that a serving of five Cookie Chips is a reasonable indulgence at only 120 – 130 calories, depending on your choice of four flavors: Original, Chocolate Chip, Cinnamon Sugar, or Sea Salted Peanut Butter.

Since their debut less than a year ago, Cookie Chips have built a cultish following among consumers who were already “crazy for crispy” as well as fans of soft and chewy cookies looking to branch out.

Their genesis was the result of a sweet idea, sparked by her kids’ love of potato chips: Joanne Adirim, Founder, CEO & Pastry Chef at HannahMax Baking, a supplier of artisan crafted gourmet desserts to restaurants, hotels and grocery stores, was baking chocolate chip cookies at home with her children. She set out to try something a little different, a thin cookie that crunched with every bite. When her creation cooled, serendipity happened. The cookies tantalized with their flavor, aroma, texture, and even their crunchy sounds – and the kids were sold.

Cookie Chips became Adirim’s first branded product line. Today they are produced in HannahMax Baking’s state-of-the-art facility in Gardena, California, adhering to the strictest food safety and quality standards. Each year, the company has earned coveted “Superior” ratings from third party auditing organizations including SQF, the American Institute of Baking, and the National Safety Foundation.

In less than a year of its launch, Cookie Chips has hit store shelves like Whole Foods, Gelson’s, Vons, Pavillions and more. Although skinny and crunchy, the flavor is packed with the best ingredients. There are no artificial flavors, no colors, no preservatives and no trans fats or GMOs. Cookie Chips are available at Whole Foods, Tom Thumb, Piggly Wiggly, Fairway, Gelson’s, Safeway, Vons, Pavilions, Dominick’s and New York City’s iconic Zabars, and at specialty grocers and gourmet stores across the U.S. To find a location near you or to purchase online, visit www.crunchycookiechips.com.

Just $5.99 a bag, Cookie Chips is a sweet treat for all.

PERSONAL NOTE: I was a bit skeptical when I first heard the concept, but these things are GOOD. Retailing at $1/oz. they are probably more expensive than what you can buy at your typical mega-mart, but if you're looking for something unique (in a good way) and delicious, these are it. Packaging is great coming in a sturdy 6 oz. re-sealable bag that keeps them super fresh. Several great flavors and more on the way!

Dei Fratelli announces 90th edition version of Pin It to Win It!

Hirzel Canning Company & Farms, a fourth-generation, family-owned and operated company, manufacturer of Dei Fratelli tomato products, will be celebrating its 90th Anniversary with Pin It To Win It contest on Pinterest and Twitter. This nationwide contest will take place from May 1 through May 31, and asks participants to vote for their favorite tomato recipes, photos and share their love of tomatoes on Pinterest for a weekly chance of winning Dei Fratelli prize packs. Dei Fratelli is creating this contest to promote their 90th Anniversary as well as healthy eating habits, delicious, nostalgic recipes, and rewards for consumers who love tomatoes.

To participate in the contest, tomato enthusiasts are urged to follow Dei Fratelli’s Pin It To Win It 90th Anniversary board on Pinterest and interact regularly. The board will display tomato recipes through the decades. Various tomato recipes will be shared each week from as far back as the 1920s to as recent as 2013.

Participants are asked to share the board with their followers each week for the four weeks of the contest. They can do this by following the board, re-pinning and liking Dei Fratelli’s pins, in addition to adding their own comments. To earn additional points, participants can share pins on the “Pin It To Win It” board using the hashtags #DeiFratelli and #TomatoChat on Pinterest and on Twitter by tweeting at @DeiFratelli. The participant who garners the most points will win a Dei Fratelli prize pack. Winners will be announced each Monday of the contest, and the final winner during the first week of June.

“Pin It To Win It is another great opportunity for us to interact with our consumers across the country,” says Steve Hirzel, President of Hirzel Canning Company & Farms. “We realize that recipe sharing is a big component of Pinterest and we are pleased that Dei Fratelli can be a part of it. It’s great to see our Pinterest followers’ recipes that include Dei Fratelli products and the general enthusiasm for our extensive line of tomato products. This is a terrific opportunity to share recipes and celebrate our 90th anniversary.”

Chuao Chocolatier's NEW Orange-A-Go-Go Bar

Chuao Chocolatier mixes rich dark chocolate with zesty bits of candied orange and soulful bergamot to create the new Orange-A-Go-Go bar. The newest Chuao chocolate bar has a delicate flavor that evolves into a lively citrusy zing and ends with orange bergamot that will captivate any chocolate lover’s palate. It also is available in a 50-calorie ChocoPod mini bar.

Chuao Chocolatier, best known for its award-winning confections, creates culinary-inspired delights by blending all-natural ingredients with its own premium blend of ethically sourced chocolate, featuring cacao from its founders’ native Venezuela. Master Chef Michael Antonorsi and his brother Richard started Chuao Chocolatier in 2002 with the intention of arousing the senses with unusual, unexpected and delicious chocolate experiences. The company continues to delight with award-winning products, including the best-selling Firecracker bar and truffle, Potato Chip bar and Spicy Maya hot chocolate.

The Orange-A-Go-Go bar and ChocoPod is available nationwide at REI, select Whole Foods locations and online at www.chuaochocolatier.com for an MSRP of $4.99 and $1 respectively.

One-of-a-Kind Communal Dining Experience for Owners AND DOGS

WHAT: Pull up a chair, Cincinnati! Chef Michael’s is giving dedicated owners and their dogs an opportunity to spend some quality time together, get a delicious meal during Food Trucks for Fido at Dogtown Cincinnati and meet some new, like-minded friends in a communal dining setting. The first 100 people and their dogs to visit the Chef Michael’s Food Truck for Dogs will receive a thoughtful meal experience for their dog as well as a complimentary dinner (up to $10) the day of the event from a participating food truck including C'est Cheese and Sugarsnap!.

Follow the Chef Michael’s Food Truck for Dogs while it’s in the Cincinnati area via Twitter @thefoodfordogs and www.facebook.com/foodfordogs for additional chances to visit the truck while it’s in town.

WHY: In 2012, Chef Michael’s noticed that dogs were underserved at the curb, so they deployed a food truck for dogs to treat dog-owners and their four-legged friends to a food truck experience unlike any other. In response to fans’ overwhelming requests, the Food Truck for Dogs will be visiting 14 additional cities in 2013, including the Cincinnati area.

Since Chef Michael’s knows as much about food as they do about dogs, they understand that dedicated dog-owners want to take their dogs with them everywhere; it’s only natural to make mealtime another opportunity for quality time with your dog. We understand that mealtime is more than just a time of day – it’s a moment worth sharing. That’s what it’s all about! So Chef Michael’s is incorporating another current culinary trend with its 2013 food truck tour: communal dining.

Visitors and their dogs will be able to pull up a chair and make new friends through the tour’s communal dining experience. After all, food trends aren’t just for people – they’re for dogs too! If you’re a pet-owner and you agree, join us! Go to Facebook.com/foodfordogs and sign the Paw-tition.

WHERE: Food Trucks for Fido Dogtown Cincinnati 2519 Burnet Ave

Cincinnati, OH 45219 WHEN: Thursday, May 16 5:00 – 7:00 p.m.

American Craft Beer Week® 2013 Toasts the Red, White and Brew

From May 13-19, craft beer connoisseurs and beginners alike will come together for the eighth annual celebration of American Craft Beer Week (ACBW). With the tagline “Big Week, Small Breweries,” ACBW is an opportunity to toast the more than 2,400 small and independent American craft brewers who continue to make the U.S. the world’s most diverse brewing destination. Once again, ACBW celebrations are expected to be held across all 50 states.

“The popularity of American Craft Beer Week is indicative of the craft beer renaissance that continues to captivate the U.S.,” said Julia Herz, publisher of CraftBeer.com and craft beer program director at the Brewers Association. “This week is about uniting for a common cause: support and celebration of our nation’s small and independent brewers and the millions of beer lovers who have helped evolve an industry and put the U.S. on the brewing map.”

New for 2013 is the American Craft Beer Week Coast to Coast Toast. For the first time ever, ACBW will be commemorated by a simultaneous toast. At 8:00 p.m. ET/5:00 p.m. PT on Thursday, May 16, small brewers and craft beer lovers nationwide will raise a glass of their favorite craft brewed beer to toast ACBW and the delicious beer that it celebrates. To find a toast location near you, visit the official American Craft Beer Week events page, hosted by CraftBeer.com.

Untappd, the mobile-based social network that connects breweries with craft beer lovers, is also offering an American Craft Beer Week Badge for users who check-in during ACBW events.

Additionally, craft beer fans from across the country can sign the American Craft Beer Week Manifesto, pledging their support to craft beer and their love for “the artisans who approach their craft with originality, dedication and passion.” From tap takeovers and tasting tours to food pairings and festivals, ACBW will be celebrated in many ways across the U.S. To find a local celebration, event or promotion, visit the above-mentioned ACBW events page. A selection of scheduled 2013 celebrations includes:

American Craft Beer Week National Toast
Coast to Coast Toast to Craft Beer w/Stone Brewing Co.; Westerly, RI
ACBW Coast to Coast Toast at Iron Horse Taproom; Washington, D.C.
American Craft Beer Week Toast at Howells & Hood; Chicago, IL
Coast to Coast Toast to Boulder’s Craft Beer Phenomenon; Boulder, CO

Craft Breweries Gritty McDuff’s Brewpub 25th Anniversary Celebration; Portland, ME
Mayflower Brewing Company 4th Annual Open House; Plymouth, MA
Anaheim Brewery Founder’s Day; Anaheim, CA
5th Annual Short’s to Short’s Paddle; Bellaire, MI
Meet the Brewers of the San Francisco Brewers Guild; San Francisco, CA
Rahr & Sons Summertime Wheat Glass Night; Dallas, TX
Right Brain Brewery - ACBW Firkin’ Friday; Traverse City, MI

Craft Beer Festivals 3rd Annual Ameri-CAN Canned Craft Beer Festival; Scottsdale, AZ
HopFest Kansas City 2013; Kansas City, MO
Brewers Association of MD "Maryland Craft Beer Festival"; Frederick, MD
2013 Wort Transformation Awards Ceremony; Papillion, NE
Third Annual Brews with Attitude Craft Beer Festival; Tampa, FL
Third EVER Mother’s Day Festival; Springfield, MO Wheatstock; Lincoln Park, MI

Food and Beer Events American Craft Beer Week - Spokane Style!; Spokane, WA
4 Course Dinner and Pairing Featuring Uinta Brewing Co.; Salt Lake City, UT
Elevation Beer Co. - Chef vs. Chef; Louisville, CO
Knee Deep Beer Dinner at 775 Gastropub; Reno, NV
Beer & Cheese Tasting with Teton Valley Creamery and 460 Bread; Victor, ID

Craft Beer Tastings and Tours Brewery Rickoli American Craft Beer Week Releases; Wheat Ridge, CO
Crow Peak Night at the Ale House; Rapid City, SD
Old Chicago Tap Takeover featuring Odell Brewing Co.; All Colorado Locations
Roughtail Oaked Imperial Black Rye Ale Release at Tapwerks; Oklahoma City, OK
Shmaltz Brewing Media Ribbon Cutting Ceremony; Clifton Park, NY
Portsmouth Brewery – Brewing with Botanicals; Portsmouth, NH

Free food and fundraisers for children's hospitals at Bruegger's April 25

Bruegger’s Bagels, known for its authentic New York-style bagels baked fresh all day, is celebrating its 30th year with Three Free Bagel Day as a thank-you to its loyal guests and as a fundraiser for Children’s Miracle Network Hospitals, which also turns 30 this year.

On Thursday, April 25, from open until 2 p.m., guests can visit any participating Bruegger's Bagels bakery, present a coupon and receive three free bagels of their choice. In return, guests are encouraged to donate to their local Children’s Miracle Network hospital and help kids and families in need.

“The shared 30th anniversary with our national charity partner, Children’s Miracle Network, inspired us to create another opportunity to work together,” said Bruegger’s Bagels Director of Marketing Judy Kadylak. “Inviting our guests to enjoy three of their favorite bagels while helping the kids makes this an extra special celebration for us all."

To get their free bagels, Bruegger’s Bagels guests can visit the brand’s Facebook page and click on the “3 Free Bagel” tab to print a coupon or display it on their smartphone at the register of their local bakery. The brand’s email club members will receive the coupon via email. (Bagel fans interested in receiving coupons all year long can register at www.brueggers.com.)

Specially marked collection canisters will be placed in each Bruegger’s Bagels bakery so guests can donate to Children’s Miracle Network Hospitals when they come in to get their free bagels.

Also as part of the ongoing 30th anniversary celebration, Bruegger’s Bagels is giving away 30 Bagel Box Parties, which include 18 bagels and three tubs of 100 percent made-in-Vermont cream cheese. From April 19 through April 25, guests can enter for a chance to win on the company’s Facebook page.

Stealth Pacific Northwest Pizza Brand Outranks Big Boys!

Cinderella stories don’t only happen on the basketball court these days. Papa Murphy’s, the under-the-radar take ‘n’ bake pizza concept unknown in some parts of the country, scored an upset victory in the food world, ranking #1 with consumers in two recently-released, prestigious consumer surveys. The big surprise: This underdog brand beat out full-service brands without having ovens, table service, delivery drivers, or bars! Instead, they relied on their dough made fresh daily in stores, 100% real mozzarella cheese, fresh veggies cut by hand and the premium meats that amply top every pie.

Just like Starbucks, Nike, and Costco, Papa Murphy’s is a cult brand that started in the Pacific Northwest and is quickly sweeping the nation as take ‘n’ bake becomes customers’ preferred pizza.

“Just like other 1st Choice brands out of the Pacific Northwest, as we expand our national footprint and more people try our fresh, high-quality pizza served hot out of their home oven, they get hooked and become fans for life,” says Ken Calwell, CEO of Papa Murphy’s, the world’s largest take ‘n’ bake pizza chain with 1,350 locations.

Technomic Survey:

• Consumers rate Papa Murphy’s the #1 food chain over all full-service and limited-service chains in the just-released 2013 Consumer Restaurant Brand Metrics ranking by Technomic, the most recognized and experienced food industry consulting and research firm.

• The surprising results come from a two-year study, polling 80,000 people. By a wide margin, Papa Murphy’s ranked first - rated the highest in service, hospitality, convenience, takeout and value among all of the chains studied.

• Papa Murphy’s beat out well-known top chains scoring well ahead of second place Cracker Barrel Old Country Store, and topping Chick-fil-A, McAlister’s Deli and Firehouse Subs.

2013 Consumer Picks Survey:

• Papa Murphy’s also ranked #1 pizza chain in the 2013 Consumer Picks survey by Nation’s Restaurant News and WD Partners, a global strategy firm.

• Papa Murphy’s ranked #3 overall, way ahead of all other pizza franchises, including Papa John’s (ranked 46), Pizza Hut (ranked 65), Domino’s (ranked 76) and Little Caesars (ranked 88).

• The survey asked consumers to rank brands on atmosphere, cleanliness, craveability, food quality, likely to recommend, likely to return, menu variety, reputation, service and value.

“Pacific Northwest brands have a very loyal following because they give customers a product or an experience they can’t get anywhere else,” explains Calwell. “In all of our stores, we come in early to make the pizza dough by hand, grate the 100% mozzarella cheese and slice our fresh vegetables. We help our customers create the highest-quality pizza to take home, bake and serve to their families fresh out of the oven. That difference is what makes us the best kept secret in restaurants. We are very thankful to be named #1 and proud that our owners invest in these extra steps so families can enjoy their perfect pizza.”

Recipe for Success – one slice at a time!
Papa Murphy’s has been steadily winning consumer-confidence polls because of unique offerings and brand positioning.

Customer’s #1 Choice: For the third straight year, customers ranked Papa Murphy’s #1 Rated Pizza Chain in Zagat’s Fast Food Surveys.

Unique Target Customer and Offering: While competitors battle it out for the young male customer who may switch brands for the lowest price or the value customer on-the-go, Papa Murphy’s core customer is the mom looking for fresh, high-quality ingredients she can be proud to bake in her own oven and feed to her family, bubbly and hot. Unique Pizza Offerings: Papa Murphy’s has a variety of products on its menu, even a pizza for the health-conscious. The thin and crispy delite® line of pizzas is packed full of flavor, with toppings like grilled chicken, sun-dried tomatoes, artichoke hearts and even bacon. But with 40% less fat and 30% fewer calories than their usual Signature pizzas, consumers love that they can enjoy this pizza without any of the guilt and without giving up amazing taste. High Quality /Low Overhead: The company can offer higher quality pizzas without high prices because of the unique business model with low overhead. Stores close by 10 p.m. and there are no delivery drivers, freezers or ovens. Plus, square footage is smaller than most competitors because there’s no in-store dining. “We put all our money into our food,” says Calwell. “We may be the underdog in size, but not in flavor and customer satisfaction. We create our pizzas right in front of customers with the freshest ingredients to take home and bake in their ovens. We bring families together with food people love.”

Downtown Cincinnati Dishcrawl May 7 & 8

We invite you to experience a walk to remember!

Cincinnati, voted by Walk Score as one of the most walkable cities in Ohio, houses a plethora of unique and delectable restaurants: All within a 10-minute-walk of one another! On May 7 & 8 we are strolling to FOUR different restaurants in Downtown, meeting the chefs and savoring a tri-tasting of their culinary masterpieces. Chef Michael Belanger, Cincinnati Dishcrawl Ambassador, shares his passion for food by guiding both first-time diners and regulars through the experience of tasting the best courses at some of Greater Cincinnati's top restaurants. Participants soon find there are many advantages to having a chef along, as they may get rare glimpses of the behind-the-scenes of restaurants or more insight to what it really takes to prepare the food you eat. Chef Michael said Dishcrawls wouldn't just be benefiting the diners who directly experience them but will benefit area businesses as a result. "More people out means more exposure to other businesses, not just restaurants," he said. "Dishcrawls are about building communities and helping small businesses." The next Dishcrawl is Four Of the Best In Downtown Cincy, Wednesday May 8 tickets are almost sold out, and so Tuesday May 7 has been added to accommodate more Dishcrawlers. To ensure an intimate dining experience, exact restaurants selected will be revealed a day before to the event's date to ticket holders.

Chef Michael Belanger CEC Cincinnati Dishcrawl Ambassador 513-470-4055 direct michaelb@dishcrawl.com dishcrawl.com

Noodles & Company Celebrates the Tastes of Spring with New Dishes

The first signs of spring are budding at Noodles & Company, where the world's most popular, classic noodle and pasta dishes come together under one roof to create Your World Kitchen. The brand announced today that it is offering three new seasonal items highlighting the peak freshness of asparagus, including an entrée made with a gluten-free fusilli noodle*.

The new dishes include:

Garden Pesto Sauté: Also referred to as “spring in a bowl,” this dish has fresh asparagus in a light, lemon Genovese pesto combined with red bell peppers, mushrooms, onions, pecans, feta and spinach atop a new gluten-free fusilli noodle. A regular-sized portion includes three servings of vegetables, is packed with 15g of protein and has just 590 calories.

Springtime Flatbread: A crispy flatbread topped with fresh asparagus, mushrooms, melted Parmesan cheese and crispy bacon – perfect for sharing.

Asparagus Stack: A side of asparagus spears topped with feta cheese and bacon crumbles accompanied with a wedge of lemon.

The springtime dishes bring many firsts for Noodles & Company. The Garden Pesto Sauté features a new gluten-free fusilli noodle. The Springtime Flatbread introduces a new way for groups to share a bite before their entrée. And the Asparagus Stack is the brand’s first composed side dish.

“The fresh, light flavor and hearty texture of asparagus is perfect for these new spring dishes,” said Tessa Stamper, R.D., Director of Culinary. “Customization is the cornerstone of our menu, so we encourage guests to add asparagus and substitute our new gluten-free noodle to any dish.”

The Garden Pesto Sauté is $8.50 for a regular-sized dish; the Springtime Flatbread appetizer and the Asparagus Stack are $2.99 each.

All three asparagus dishes are available at all Noodles & Company restaurants for a limited time. For more information, including nutritionals and a complete list of ingredients, please visit www.noodles.com/springasparagus.

Noodles and Company is also inviting their Facebook Fans to celebrate their favorite spring veggies by asking them to post photos of their “Fresh Vegetable Masterpieces” to the company’s Facebook page, starting April 22, for a chance to win a Noodles and Company gift pack valued at $250. For official rules, please visit www.facebook.com/noodlesandcompany.

Cool Creamy Coffee Drinks Your Waistline Will Love

Coolatas, Frappuccinos, Javakulas, oh my! Cooling off on a hot day with a blended or iced coffee beverage is a sweet joy of summertime for coffee lovers. It satisfies your coffee fix and your sweet tooth. But, we all know the calories are the downside – a standard Vanilla Frappuccino has upwards of 300 calories and 66 grams of carbs!

For an equally refreshing, great-tasting, healthier sip, check out the 5 Sparrows® line of sugar-free, stevia-sweetened café mixes and Skinny Coffee™ Vanilla Latté and Skinny Coffee™ Creamy Cappuccino from Genesis Today. Here’s the scoop on both:

Skinny Coffee™ by Genesis Today (www.genesistoday.com) is available at Wal-Mart nationwide and comes in two great flavors: Vanilla Latté and Creamy Cappuccino. It’s a unique blend of light-roast coffee, steamed milk, and a hint of natural flavor with 825 mg per serving of nature’s powerful antioxidant Green Coffee Bean extract. The result is a perfectly sweet, smooth perk you won’t believe supports weight loss, metabolism, and cardiovascular function. They taste delicious chilled. No mixing required – just open and pour. Skinny Coffee has absolutely nothing artificial and is plant-based, gluten and soy free.

5 Sparrows® Sugar Free White Chocolate, Chocolate, Vanilla Frappe, and Monumental Spiced Chai are premium gluten free powders sweetened with a purified form of stevia and xylitol, the plant-based sweeteners. They contain no artificial sweeteners and no sugar. One taste and you’ll be shocked they’re sugar free! Mix them effortlessly into your homemade iced coffee (or warm milk). Or, for a deliciously lower cal whipped coffee drink, try their recipes for a Sugar Free Coffee Shake or a Sugar Free White Chocolate Float. Learn more and purchase stylish 10oz bags at www.5sparrowsbrand.com

May is Mediterranean Diet Month - Celebrate the 20th Anniversary ofthe Med Diet & Pyramid with Oldways

May is International Mediterranean Diet Month and marks the 20th anniversary of the food and nutrition nonprofit Oldways’ introduction of the Mediterranean Diet here in the U.S. along with the Med Diet Pyramid. There is no better time to discover the delicious foods and proven health benefits associated with this vibrant lifestyle.

The traditional Mediterranean Diet came to the U.S. back in January 1993, when Oldways and the Harvard School of Public Health convened the International Conference on the Diets of the Mediterranean in Cambridge, Massachusetts. It was there that the Mediterranean Diet Pyramid was unveiled, representing visually the traditional foodways of the Mediterranean region. Since its introduction, consumers, educators, and health professionals have used the Pyramid to understand and implement healthier eating habits. Products inspired by the region, such as hummus, olive oil, olives and Greek yogurt, are now best sellers.

“Even 20 years later, the beauty of the traditional Mediterranean Diet is that, unlike restrictive fad diets, it celebrates cooking and eating simple, wholesome, minimally processed foods as well as being active, enjoying delicious meals with friends and family, and drinking wine in moderation with those meals,” said Sara Baer-Sinnott, president, Oldways “With more and more research pointing to the health advantages of the Mediterranean Diet, including a first-of-its-kind clinical study showing its impressive cardiovascular benefits, it is the perfect time to celebrate International Mediterranean Diet Month.”

To celebrate this milestone year, Oldways and its Mediterranean Foods Alliance have published a new book, The Oldways 4-Week Mediterranean Diet Menu Plan. The 80-page, full-color book offers a month’s worth of simple, tempting and affordable meal menus with recipes such as Six-Minute Shrimp, and Cherry Tomato and Olive Pizza and is available through Oldways’ website store (www.oldwayspt.org/store) and is being offered for 10% off for the month of May.

Additionally, each day of May, friends of Oldways – leading scientists, journalists, health professionals, cookbook authors and others – will contribute “A Mediterranean Memory A Day” postings on the Oldways Table blog to mark the 20th Anniversary. The month will also be filled with giveaways, sampling opportunities and more. As always, consumers will have access to Oldways’ expansive digital resources on the Oldways website, including links to health studies revealing the overwhelming health benefits of the Mediterranean Diet, practical cooking tips and a vast collection of delicious and easy to prepare recipes.

The Mediterranean Diet consistently draws praise. Recently, US News & World The Mediterranean Diet consistently draws praise. Recently, US News & World Report named the Med Diet the Best Plant Based Diet as part of its 2013 Best Diets Report and The New England Journal of Medicine published findings from a new clinical study showing the Mediterranean Diet may reduce the risk of cardiovascular disease and stroke by as much as 30%. The benefits of the Mediterranean Diet and lifestyle have also been validated by The 2010 Dietary Guidelines for Americans as one of the most thoroughly researched models for healthy living. And it doesn’t hurt that celebs like Jennifer Garner, Penelope Cruz, Elizabeth Hurley, Catherine Zeta-Jones, Isla Fisher and Heidi Klum have all extolled the Med way of eating.

Hundreds of scientific studies report that the healthy Mediterranean Diet and its lifestyle practices reduce the risk of chronic diseases and, while the Med Diet isn’t a “go on a diet” type diet, it can lead to weight loss and overall wellbeing.

The eight basic tenets of the Mediterranean Diet, outlined in The Oldways 4-Week Mediterranean Diet Menu Plan (a bestseller in Amazon.com’s Mediterranean cookbooks category), show it is convenient and affordable. promoting vibrant, fresh flavors, not deprivation. The eight basics are:

1. Eat lots of vegetables. From a simple plate of sliced fresh tomatoes topped with crumbled feta cheese to healthy pizzas, vegetables are vitally important to the fresh tastes of the Mediterranean Diet. The recommendation is to fill half your plate with them.

2. Change the way you think about meat. If you eat meat, add small strips of sirloin to a vegetable sauté, or garnish a dish of pasta with diced prosciutto. As a main course, eat 3 ounces or less of chicken or lean meat.

3. Always eat breakfast. Start your day with fiber-rich foods such as fruit and whole grains that can keep you feeling pleasantly full for hours Layer granola, yogurt, and fruit, or mash half an avocado with a fork and spread it on a slice of whole grain toast.

4. Eat seafood twice a week. Fish such as tuna, herring, salmon, and sardines are rich in heart-healthy omega-3 fatty acids, and shellfish including mussels, oysters, and clams have similar benefits for brain and heart health.

5. Cook a vegetarian meal one night a week. Build these meals around beans, whole grains, and vegetables, and heighten the flavor with fragrant herbs and spices. Now, try two nights per week.

6. Use good fats. Include sources of healthy fats in daily meals, especially extra-virgin olive oil, nuts, peanuts, sunflower seeds, olives, and avocados.

7. Enjoy some dairy products. Eat Greek or plain yogurt, and try small amounts of a variety of cheeses.

8. For dessert, eat fresh fruit. Choose from a wide range of delicious fresh fruits — from fresh figs and oranges to pomegranates, grapes and apples. Save sweets like cookies and ice cream for a special treat.

Everyone is encouraged to join in the conversation on Twitter, share your recipes and thoughts about the Mediterranean by using the hashtag #MedMonth.

Summer Cooking and Entertaining Tips from "Cooking Planit"

1. PLAN & SAVE
When planning how much food to prepare, consider how many guests you have invited and how many courses or dishes you plan to serve. The more dishes you have, the less you need to make of each. Cutting back on leftover food saves on waste, time and money.

2. MAKE AN APP FOR THAT
It’s eating season, so guests will arrive hungry! Have a few appetizers prepared and ready to serve. Apps should be easy to make and serve at room temperature. Dips, shrimp cocktail, and veggie platters are simple, but they do the trick.

3. ASK & ACCOMMODATE
Ask guests ahead of time if they have any dietary restrictions. You don’t have to accommodate every request with each dish, but provide something substantial for people with restrictions. They will appreciate it, and you will be at ease knowing you accommodated everyone.

4. KIDZONE
Do kids and their parents a favor by having food ready for them when they arrive. This way, parents can feed the kids when necessary and enjoy dinner themselves once adults are served.

5. BUILD THE BUFFET
For buffet-style dinners, take out serving platters a few days early. Use post-it notes to assign each recipe a serving dish, then arrange the platters on the buffet to make sure it all fits.

6. EXPECT THE UNEXPECTED
Unless you’ve hosted big parties before, everything you plan to do will likely take longer than expected. Build a cushion of time into your schedule, including time to get ready and aim to be ready at least one hour ahead of time to allow for last minute details and early bird guests!

Cooking Planit is the first-ever solution that leverages the power of the Internet and our iPhones/iPads to help home cooks simplify and master the art of producing the perfectly timed meal.

Consider Cooking Planit “turn by turn GPS for cooking” or even Siri’s cousin in the kitchen, guiding users through each step, prompting, for example, when to prep the salad and start the green beans, in context to when the chicken will be ready. Executive Culinary Chef at Cooking Planit, Emily Wilson, actually test ALL recipes in her own kitchen before uploading them to the app, which is different from any other cooking app.

Beyond the actual cooking, Cooking Planit also:
· Automatically builds grocery lists, including ingredient totals, and synchs them across user devices
· Enables easy meal planning according to ingredient preference and dietary needs
· Offers an extensive selection of pre-built complete meals from which to choose, while also empowering users to select the dishes and courses they wish to prepare

See more at www.CookingPlanit.com

The Southern Food Writing Conference 2013 Announces White Lily as Presenting Sponsor

The International Biscuit Festival today announced that White Lily® will be the presenting sponsor for the Southern Food Writing Conference , to be held May 16th and 17th, 2013 in Knoxville, TN. The Conference celebrates the tradition of Southern food writing and its important connection to the culture of the South.

The Conference attracts professional food writers, food bloggers, publishers, publicists and lovers of all things Southern. The Conference sessions mix educational, artistic and vocational topics that examine various facets of Southern food and culture.

“We are excited to have White Lily® as a partner in the growth of the Southern Food Writing Conference,” said John Craig, Biscuit Boss and lead organizer of the Conference. “Our goal is to provide a fun and informative gathering for professionals and amateurs alike,” added Craig. “Some of the most noted food and culture writers from across the nation will delve into a variety of topics that any Southern food lover will find entertaining.”

White Lily® flour has been preferred by generations of Southern bakers for light and fluffy Biscuits. Since the brand began back in 1883, White Lily® has been a symbol of Southern culture. White Lily® flour has also been named the Official Flour of the International Biscuit Festival.

White Lily® will be represented at the Conference by baking expert Linda Carman.

Confirmed speakers also include:
Julia Reed – Contributing Editor Garden & Gun, Elle Decor
Kat Kinsman – Managing Editor CNN Eatocracy
Hugh Acheson – Chef/Author “A New Turn in the South”
Francis Lam – Editor Random House
Hunter Lewis – Executive Editor Southern Living
Todd Fisher – Chef/Host United States of Bacon
Liz Thorpe – Author “The Cheese Chronicles”
Sheri Castle – Author “The New Southern Garden Cookbook”
Nancy Wall Hopkins – Deputy Editor Better Homes and Gardens
Cynthia Graubart – Author “Mastering the Art of Southern Cooking”
Regina Charboneau – Author “Regina’s Table at Twin Oaks”
Sara Camp Arnold – Editor Gravy – Southern Foodways Alliance
Jennifer Davick – Photographer

Session topics will range from an overview of current trends in Southern food writing, to a tutorial on short form food writing and blogging, to a conversation about the intersection of Southern food and Southern culture. Attendees will learn about Southern cheeses, and a panel of bacon experts will discuss America’s penchant for pigs.

Registration for the Southern Food Writing Conference is available for just $450. The registration fee covers all Conference sessions and all meals, including a special dinner at Blackberry Farm, voted the #1 Resort in North America and Canada by Travel + Leisure magazine. There will be a special Biscuit Bash and Book Signing event on Friday evening that will include celebrity recipes and a screening of the Southern Foodways Alliance film Pride and Joy.

Space is limited and on a first come, first served basis. The Crowne Plaza Knoxville and the Hilton Knoxville are the partner hotels for the Conference and offer special rates for Conference attendees.

The Southern Food Writing Conference is a production of the International Biscuit Festival.

For more information about the Southern Food Writing Conference, go to biscuitfest.com.

Winner of the "So You Want to Write a Cookbook" Contest

Can a cookbook author be chosen based only on a series of tweets? Is there untapped talent on Twitter? The Lisa Ekus Group, LLC, a 31-year-old literary agency that focuses on promoting a world of culinary talent launched a Twitter contest to find out.

The “So You Want to Write a Cookbook” contest (#signmesal) was inspired by the March Madness basketball tournament, and was conceived and orchestrated by Literary Agent Sally Ekus. Participants were asked to pitch their best culinary non-fiction ideas to the agency via Twitter and the contest was judged by the entire agency staff. Literary agent Sally Ekus believes, “The Tweet is the new elevator pitch. As social media has changed the way companies, especially publishers, look to conduct business and identify new talent, it made perfect sense to identify potential new writers through this medium.”

Over 100 contestants were narrowed down to sixteen, then eight, four, and two, before choosing one winner who was signed by Sally Ekus at The Lisa Ekus Group on March 27, 2013 at 4 pm. “The Twitter contest was a huge success,” said Sally Ekus on Wednesday. “Not only did it challenge the participants to pitch quickly and effectively, it helped The Lisa Ekus Group take a fresh look at how we review projects. The conversations were lively and occasionally heated. In the end, we were all 100% in agreement on the winner. Publishers are already expressing interest in the project.” said Sally Ekus.

The winner, twenty-five year old Ashley Blom of Greenfield, Massachusetts, writes and manages the blog Quarter Life (Crisis) Cuisine, cooking and blogging after her day job as a Marketing Assistant at The Sandri Companies. She has been blogging on and off since age thirteen and her cookbook concept was “life advice for lost twenty-somethings with recipes designed to save your sanity while you're trying to figure it all out.” The book will discuss which recipes are best for breakups, layoffs, and zero bank account balances. Ashley’s ideas included recipes like crappy liquor upgrades (vodka infusions), bad lay mac’n'cheese, got-the-job chocolate cake, breakup nachos, and fancy-on-the-cheap party appetizers.

“We feel confident that in Ashley’s voice and vision we have found emerging talent. I am excited to see her concept develop, from tweet to proposal to published book. Ashley’s sense of humor and her self-awareness are a natural fit for our generation of cooks and writers,” said Sally Ekus.