Thursday, November 6, 2014

Revolutionary Fridge Freshener Reduces Food Waste, Maximizes Nutrients, and Benefits the Environment

Finally, scientists lead fresh foods to their “fountain of youth” with BerryBreeze, a revolutionary new product putting an end to premature aging in fruits, veggies, and meats. Via the timed release of chemical-free activated oxygen, BerryBreeze is able to naturally kill molds, yeasts, and fungi known to spoil refrigerated fresh foods, which means less waste, more nutrients, and a happier planet for all.

According to statistics, Americans waste 33 million tons of food every year, with discarded food being the single largest contributor to methane emission pollution in the country. However, BerryBreeze’s advanced, yet simple, technology tackles the root of the issue by not only extending the lifespan of refrigerated fresh foods, but by also significantly reducing the need for plastic packaging once and for all.

“Our mission is one of preservation--for our food, our planet, and our health,” says Kevin Brooks, CEO of BerryBreeze. “In BerryBreeze’s unique ability to extend the freshness and nutritional value of foods, we are removing the burdens associated with buying fresh produce. Longer shelf-life of fresh foods requires less driving back and forth to the market, which means less plastic packaging, receipts, and gas used to drive to the store…and that is only the beginning.”

Studies suggest Americans could feed more than 25 million more people each year if they could cut food waste by just 15 percent. BerryBreeze won’t only stop food spoilage by sanitizing the air, but its safe and effective elimination of pollutants will also work to deodorize refrigerators too.

“BerryBreeze is well, a breeze to use,” says Brooks. “Unlike products claiming similar benefits, BerryBreeze is a chemical-free, filter-free, and absorption pack-free solution. Simply pop in a fresh set of batteries—believe me, they’ll last a long while—and set your BerryBreeze on the top shelf of the refrigerator. Enjoying fresh and healthful foods has never been so easy.”

Stocking the fridge no longer need be a “fruitless” endeavor. BerryBreeze’s patented timed release of activated oxygen neutralizes bacteria and mold, eliminates pollutants, and keeps foods fresh for up to ten days longer. The only thing it doesn’t do is prep, cook, and plate dinner.

BerryBreeze is available online and at select retailers nationwide. For more information, please visit http://www.berrybreeze.com/.

Tuesday, October 21, 2014

Max & Erma’s To Offer Free Veterans Day Meal

United States Veteran, Max Visocnik was proud of his family, his country and his restaurant. Everyone who visited his restaurant in the German Village area of Columbus, Ohio left with a memorable experience.

More than 40 years later, Max’s spirit lives on at Max & Erma’s restaurants across the country. On Veterans Day, Tuesday, November 11, Max & Erma’s will combine two of its most popular traditions.

First, participating restaurants will salute veterans and active military personnel with a free, Three-course Combo featuring the Best Cheeseburger in America, hand-crushed from fresh, never frozen beef; Max & Erma’s signature Tortilla Soup or side house salad; endless seasoned fries; and one of Erma’s fresh baked cookies.

Secondly, Max & Erma’s will also offer Kids Eat Free Tuesday. Those under 12 will eat free from the Kids Menu with the purchase of an adult entrée at participating locations.

“We take pride in being a neighborhood gathering spot,” said Andy Swingley, Vice President of Operations for Max & Erma’s Restaurants. “Offering this free Veterans Day meal, the Best Cheeseburger in America, and a chance for kids to eat free will help families come together and share stories that span generations.”

To take advantage of the offer, veterans and active personnel must show their military I.D. to their server. The offer does not apply to carry-out orders.

Wednesday, October 15, 2014

McCormick & Schmick's Recognizes U.S. Military Veterans on November 9

McCormick & Schmick’s Seafood Restaurants is proud to thank U.S. military veterans by offering a complimentary lunch or dinner entrée to those who have served our country on Sunday, November 9 in recognition of Veteran’s Day. McCormick & Schmick’s will treat veterans for the 15th consecutive year to a special menu at participating locations across the country.

“We are proud to honor the brave service men and women who commit their lives to defend our country’s freedom,” said Tilman Fertitta, sole owner, chairman and CEO of Landry’s, Inc. “This is McCormick & Schmick’s 15th year to treat our nation’s heroes with a well-deserved meal and look forward to continuing this tradition for many more years to come.”

McCormick & Schmick’s prides itself on the fresh seafood selection available daily and this special menu will be no exception. On November 9, veterans can choose a single complimentary lunch or dinner entrée, including options such as Buttermilk Fried Shrimp, Cedar Planked or Grilled Salmon, Parmesan Crusted Chicken, Tender Beef Medallions, Beer Battered Fish and Chips, Romano Chicken Chopped Salad, and McCormick’s Cheeseburger, among others.

McCormick & Schmick’s has recognized military veterans with a special event every year since 1999. The program has been praised by former President George W. Bush and the U.S. Department of Veterans Affairs, as well as a number of state veterans departments and the National Restaurant Association.

The special menu will be available to those who have been honorably discharged from the Army, Air Force, Marines, Navy or Coast Guard. Verification of service is required.

Reservations are highly encouraged, as tables fill up quickly. Guests can visit www.McCormickandSchmicks.com to find a location near them and to book their reservations today.

Thursday, August 7, 2014

Morton’s Steakhouse Offers $1 Filet Sandwiches for National Filet Mignon Day August 13

On Wednesday, August 13, Morton’s The Steakhouse locations nationwide will celebrate National Filet Mignon Day with $1 filet mignon sandwiches in the bar area all day.

“We look forward to commemorating this day with diners at any of our over seventy locations across the country,” said Tim Whitlock, Sr. Vice President of Operations for Morton’s The Steakhouse. “We hope our customers will enjoy this special discount and share the experience with family and friends.”

Patrons can enjoy various bar bites with their sandwiches, including Morton’s crowd-favorite parmesan truffle matchstick fries or crisp iceberg wedge bites.

Morton’s The Steakhouse opened its first location in Chicago in 1978 and now boasts 73 locations worldwide. Morton’s strives to exceed guests’ expectations through its food, award-winning wine list, atmosphere, genuine hospitality and unparalleled service.

Morton’s offers diners “The Best Steak… Anywhere,” serving only USDA prime-aged beef. Besides its exceptional steaks, Morton’s offers diners fresh fish and seafood, and hand-picked produce. Morton’s commitment to excellence is unwavering and is showcased in each menu item through the careful preparation and quality ingredients. Whether gathering with friends or enjoying a business dinner, Morton’s guests have come to expect remarkable service and reliable experiences that keep them coming back from more. For more information on Morton’s The Steakhouse, please visit www.mortons.com.

Tuesday, August 5, 2014

Coffee Production Near Record Levels, Sustainable Share Rising

Although fluctuating from year to year, coffee production has been on an overall steady upward trend, writes Worldwatch Institute Senior Researcher Michael Renner. World coffee production during the 2013/14 crop year was just slightly over 9 million tons, according to the U.S. Department of Agriculture.

The vast majority of coffee production-more than 3 tons for every 4 tons grown-is exported, flowing from developing countries (like Brazil, Vietnam, and Colombia) principally to industrial ones. The largest consumers in 2013/14 are the European Union (consuming nearly a third of the world's total), the United States, and Brazil.

Coffee experiences tremendous price volatility. World market prices are set in New York and London, far from the places where coffee is grown. Because a number of developing countries depend heavily on commodities like coffee for the bulk of their export earnings, extreme price fluctuations have destabilizing impacts on their economies.

"Extreme price volatility also threatens the livelihoods of many small producers," writes Renner. "An estimated 25 million people worldwide cultivate this labor-intensive crop, but many are small-scale producers who derive limited economic benefit compared with the traders, roasters, distributors, retailers, and investors."

The social and environmental conditions under which coffee is produced differ widely among countries. Concerns are far-ranging, including workers' rights and child labor, as well as the use of agrochemicals, deforestation, and impacts on biodiversity.

Co-operatives play an important role in empowering rural communities-improving their access to knowledge, inputs, and finance, as well as providing fair market access. In Ethiopia, the Oromia Coffee Farmers Cooperative Union provides important educational and health benefits for its members and has a bank providing pre-harvest financing and insurance against crop loss. In Costa Rica and India, co-operatives have become leaders in the production of carbon-neutral coffee.

Multiple initiatives have emerged that seek to define and implement more sustainable practices. The key standards are fair trade (guaranteeing a minimum price for smallholders), organic (replacing inorganic fertilizers, pesticides, and fungicides with organic ones, and often requiring coffee to be shade-grown), Utz Certified (incorporating a set of social and environmental criteria), and Rainforest Alliance (based on integrated pest management principles and including provisions for worker welfare).

In 2009, it was estimated that coffees certified as sustainable under these various initiatives represented 8% of worldwide coffee exports. Certified coffee is growing rapidly, however, and at recent growth rates could reach 20-25% of global coffee trade by 2015.

Growers will need to pay increasing attention to climate change. Rising temperatures, altered rainfall patterns, and rising pest incidence will increasingly affect future coffee production, requiring adaptation measures.

Regional Highlights from the Report:
• South America is the dominant producer of coffee and accounted for 45% of global output in 2012/13, followed by Asia (30%), Central America (13%), and Africa (11%). Asia's share has risen dramatically from a half-century ago, when it was just 5%.
• There are two main types of coffee. Arabica beans are a sweeter and milder type grown in higher altitudes (cultivated mostly in South and Central America), whereas Robustas have a more bitter flavor and are grown in lowlands (mostly in Africa and Asia). Arabica's once-dominant role has diminished as Asian producers have risen in importance.
• In the Netherlands, 40% of all coffee is certified sustainable; in the United States the figure is 16%.

Monday, July 21, 2014

Einstein Bros. Bagels Opens First Cincinnati Location

Einstein Bros.® Bagels is pleased to announce the grand opening of its first location in Cincinnati, OH, on Wednesday, July 30. The new store, located at 271 Calhoun Street, is the first store for franchisee group Marty, Murray & Randy, LLC. To celebrate, Einstein Bros. will serve up free coffee to the first 300 customers on opening day, as well as provide a key fob that will allow each of these guests to receive a free small coffee* with any purchase everyday through August 31, 2014.

In addition to the celebration on July 30, the new Einstein Bros. restaurant will also offer a week of deals to celebrate with the local community with the following promotions:

Monday, August 4: Free Coffee with purchase to start the week off right
Tuesday, August 5: $2 Off Egg Sandwich to satisfy that morning hunger
Wednesday, August 6: Free Espresso with purchase to help you kick through the mid-week
Thursday, August 7: $2 Off Lunch Sandwich for the lunch fans
Friday, August 8: $4 Off a Bagel Bucket for the Office Hero
Saturday, August 9: Meet Melvyn and Elmo and Spin the Wheel for great prizes all day long

“We are pleased to introduce Einstein Bros. to the residents of Cincinnati and look forward to sharing our fresh baked bagels, artisan roasted coffee and other great menu items with the community,” commented franchise operating partner Marty Anderson. “It is a great feeling to be able to debut this friendly brand in a new city, and we look forward to greeting local faces that come by to join us for celebratory events and promotions.”

Einstein Bros. Bagels is a fast casual bagel café offering traditional and gourmet fresh-baked bagels, topped with a variety of 12 one-of-a-kind, double-whipped shmear choices. Together there are more than 400 possible flavor combinations of bagels and shmear. Einstein Bros. also offers a selection of signature lunch sandwiches and paninis, all prepared on fresh-baked bagels, ciabatta or artisan multi-grain bread, plus a variety of soups and salads and tempting sweets. For guests looking for lighter options, Einstein Bros. offers its satisfying Smart Choices menu offerings, all under 385 calories and less than 15g of fat. Additionally, Einstein Bros. serves bottomless, freshly brewed artisan roasted Darn Good Coffee®, including Vanilla Hazelnut, specialty lattes and espresso drinks. For all of your catering needs and to learn more about the complete menu; call 1(800) BAGELME or visit www.einsteinbros.com.

Hours of operation for the location are Monday through Friday 5 a.m. to 5 p.m. and Saturday and Sunday 6 a.m. to 4 p.m.

*The free coffee giveaway is good for one small drip coffee per day. Specialty beverages not included.

Wednesday, July 16, 2014

Two Cincinnati restaurants made OpenTable’s 2014 Diners’ Choice Award winners for the Top 30 BBQ Restaurants in America!

2014 Diners’ Choice Award Winners for the Top 30 Best Barbecue Restaurants in America

Annapolis Smokehouse – Annapolis, Maryland
Bluebird Barbecue – Burlington, Vermont
Bobby Q – Phoenix, Arizona
Boneyard Bistro – Sherman Oaks, California
Carson’s Prime Steaks & Famous Barbecue – Chicago, Illinois
Carson’s Prime Steaks & Famous Barbecue – Milwaukee, Wisconsin
Chicago q – Chicago, Illinois
Chuck’s Southern Comforts Café – Burbank, Illinois
Chuck’s Southern Comforts Café – Darien, Illinois
Dinosaur Bar-B-Que – Brooklyn, New York
Dinosaur Bar-B-Que – Buffalo, New York
Dinosaur Bar-B-Que – Harlem, New York
Dinosaur Bar-B-Que – Rochester, New York
Dinosaur Bar-B-Que – Troy, New York
Freedmen’s – Austin, Texas
The Granary `Cue & Brew – San Antonio, Texas
Gus’s BBQ – South Pasadena, California
Hill Country Barbecue Market – Washington, D.C.
Iron Starr Urban Barbecue-OKC – Oklahoma City, Oklahoma
Kenny’s Smoke House – Plano, Texas
Lambert’s Downtown BBQ – Austin, Texas
Montgomery Inn-At the Boathouse – Cincinnati, Ohio
The Montgomery Inn-Original – Cincinnati, Ohio
Naples Rib Company – Long Beach, California
Percy Street Barbecue – Philadelphia, Pennsylvania
Piggyback Tavern – Forest Park, Illinois
Russell’s Smokehouse – Denver, Colorado
Southpaw BBQ – San Francisco, California
Sweet T’s Restaurant + Bar – Santa Rosa, California
Wexler’s – San Francisco, California

Tuesday, July 15, 2014

Mellow Mushroom Introduces Up in Smoke Summer Menu

Mellow Mushroom Pizza Bakers is turning up the heat and has introduced the Up In Smoke menu for the summer season. A selection of new, limited-edition signature dishes and specialty cocktails draws inspiration from the bold, smoky flavors of chipotle and poblano peppers. The Up In Smoke menu will be available nationwide from now through July 27th.

New menu items include:
Fully Blazed Chicken Mole Pie — Signature Mellow Dough with an authentic Mexican mole sauce as a base. Topped with all-natural grilled chicken, caramelized onions, the signature mushroom trio, and mozzarella, and feta cheese

Mel’s Fattie — A giant flour tortilla filled with all-natural grilled chicken, mozzarella cheese, and caramelized onions, floating on top of a tomato, black bean, and corn base

Smokin’ Shrimp Calzone — Signature Mellow dough filled with roasted peppers, caramelized onions, the signature mushroom trio, all-natural shrimp, Mexican chorizo sausage, and mozzarella cheese

Holy Mole Hoagie — All-natural grilled chicken tossed in Mexican mole sauce. Topped with roasted poblano peppers, caramelized onions, the roasted mushroom trio, mozzarella, and feta cheese on a fresh hoagie roll

Shrimp Rajas Salad — Fresh field greens and romaine topped with sautéed all-natural shrimp, roasted poblano peppers, caramelized onions, sprouts, sunflower seeds and fresh Roma tomatoes, all tossed in a chili lime vinaigrette

Chicken Poblano Bowl — All-natural chicken tossed in Mexican mole sauce topped with melted mozzarella and served on spinach with roasted poblano peppers, caramelized onions, mushroom trio, sprouts, feta cheese and Roma tomatoes

Tortilla Soup — A vegetarian-based soup made with hearty onions, black beans, and corn. Garnished with avocado and chipotle cream.

Psychadelic Cookie Sundae – A giant house baked cookie served with all natural vanilla bean ice cream, chocolate syrup and whipped cream

As a featured accompaniment to the Up In Smoke menu, Mellow Mushroom will offer Samuel Adams Rebel IPA, a refreshing, flavorful West Coast–style IPA with hop-forward flavors and subtle notes of pine and grapefruit that pair perfectly with the smoked jalapeño flavors of the new signature dishes.

The Up In Smoke menu also features new house cocktails, including the El Diablo margarita, infused with fresh jalapeño and served with a half rim of chile lime salt, and the Hot Mama, a blood orange margarita, made with Solerno blood orange liqueur, Milargo Silver, agave sour, Mellow Meringue, and fresh ginger, served with a half rim of orange cayenne salt.

Greater Cincinnati locations include West Chester, OH and Wilder, KY.

Wednesday, July 9, 2014

Copper & Kings nears completion on Louisville brandy distillery, invites community for preview event

Owners Joe and Leslie Heron of Copper & Kings American Brandy Co. are ready to introduce brandy to Louisville. The veteran beverage entrepreneurs have been producing pure American brandy for several months at the Butchertown distillery while completing construction on the cutting-edge facility which includes a copper-pot still distillery, basement maturation cellar, art gallery event space, modern office suite and third floor tasting room with sky deck.

An informal preview event will be held Friday, July 11 from 5 to 11 p.m. as an unofficial sneak peek for the Louisville community. Live local music from JK Mabry & the Maybes, food trucks and a craft cocktail bar will set up in the courtyard throughout the night. In addition to the free outdoor event, guided distillery tours that include a rooftop tasting are available for $5 per person. For more information or to buy a ticket, visit copperandkings.eventbrite.com.

“We field numerous inquiries daily about when we’ll be open for touring and tasting so we decided to just do it,” said owner Joe Heron. “We’ll invite Louisville in a little early to see what we’ve been up to and share some of our enthusiasm. Above all, we want this to be a community asset and not just a tourist attraction.”

The final phase of construction, which will outfit the outdoor courtyard with a fire pit, pig roast, catering prep kitchen and lush landscaping, will finish later this summer. Copper & Kings brandy products are already available in many Kentucky liquor stores and cocktail bars.

About Copper & Kings American Brandy Co.:
Copper & Kings uses traditional copper pot-distillation to forge untraditional, craft-distilled, natural pot-still brandies that are non-chill filtered with no added flavors or synthetic chemicals. Distilled at a low distillation temperature just twice, Copper & Kings spirits span the spectrum from un-aged and aged offerings to various expressions of apple and grape brandy. Copper & Kings, located at 1111 E. Washington St., is owned by Joe and Leslie Heron. For more information, visit www.copperandkings.com

Monday, June 16, 2014

Noodles & Co. Opening of Western Cincinnati Location June 23

Noodles & Company, serving classic noodle and pasta dishes from around the world, today announced that it will open a new location in the Western Hills area of Cincinnati, OH on Monday, June 23. The restaurant will open at 11:00AM and is located at 6475 Glenway Ave.

"We are excited to bring our world of flavors to Western Hills. From healthy to indulgent, spicy to comforting, we have something for everyone, from kids to adults," said Erin Murphy, Senior Manager of Communications at Noodles & Company. “With a broad menu of noodles, salads, soups and sandwiches, you can get a different taste every day, in lots of different ways. It is flavors from around the world, right down the street. That’s why we’re called Your World Kitchen.”

Noodles & Company has more than 400 restaurant locations across the United States and delivers its globally inspired, cooked-to-order menu in a real bowl, delivered to the table with a smile. Its menu consists of more than 25 fresh, customizable dishes that are prepared quickly with quality ingredients. Favorites include the sweet and spicy Japanese Pan Noodles, zesty Pesto Cavatappi and the popular Wisconsin Mac & Cheese.

For a limited time only, Noodles & Company will be featuring four fresh new dishes as part of their springtime menu. The Margherita Flatbread includes fresh whole leaf basil, Roma tomato, a custom blend of Italian seasonings, feta and Parmesan cheese toasted atop delectable flatbread. The Backyard Barbecue Chicken Salad consists of pulled chicken breast tossed in barbecue sauce, fresh-cut corn, Roma tomato and red cabbage over mixed greens with tangy coleslaw dressing. Asparagus di Parm is made with fresh asparagus, white wine butter sauce, mushrooms and tomato tossed with spaghetti noodles. And finally the Rustic Hummus is served with fresh cucumber, red bell pepper, pita chips and topped with a Kalamata olive.

The 3,400 square-foot Western Hills Noodles & Company, which has seating for 66 guests inside the dining room and 34 guests on the outside patio, will be the 3rd location in the city of Cincinnati. Regular restaurant hours will be Sunday through Wednesday, 11:00AM – 9:00PM, Thursday through Saturday from 11:00AM to 10:00PM. For holiday hours, please call the restaurant directly at (513) 514-1180.

Top Nutrition Bar Company Rolls Out New Name, Design and Flavors

Today’s health conscious consumers seek quality ingredients that are as close to natural as possible. Organic products, gluten free, and labels that don’t mask artificial ingredients and preservatives are of utmost importance. Perfect Bar (formerly Perfect Foods Bar) a leading super food company announced their new packaging, design and two new flavors one being their first vegan bar.

“Our name and wrapper may have recently changed, but our bars are still packed full of super healthy ingredients,” said President Bill Keith. Who went on to say, “The rebrand of our company and our two new flavors couldn’t have come at a more perfect time.”

Perfect Bars are gluten free, high in protein, packed with vitamins, contain 20+ organic superfoods and boast an ingredient label that is easy to pronounce and understand. Plus, they are sweetened with honey and contain NO refined sugars, artificial ingredients or preservatives ever. Perfect Bars wide selection includes 5 original flavors: Peanut Butter, Almond Butter, Cranberry Crunch Lite (200 calories or less) Carob Chip and Fruit and Nut. In March, they will release their first ever Vegan Almond Coconut and Almond Acai Lite.

Perfect Bars are not only for athletes and exercise enthusiasts, but are a nutritious snack for anyone, anytime – anywhere! They are great for children’s school lunches, after school snacks or recovery from a big game. Perfect Bars are a great companion at the beach, on road trips or simply wherever life takes you!

About: Perfect Bar was created out of a love for health, fitness and nutrition. Pioneer Dr. Bud Keith (a.k.a. Dad) created an organic mixture of peanut butter, honey, whole food supplements and announced, “It’s Perfect!” In 2005, the eldest Keith siblings shared their father’s recipe and launched Perfect Foods Bar. As these bars have reached perfection in the nutrition world, they have since shortened the name to Perfect Bar because it’s well…perfect!

For more information visit www.perfectfoodsbar.com

Thursday, June 12, 2014

The Best Burgers to Represent Each State, from Taste of Home

America’s Burger Nation:

1. Alabama: George Washington Carver (peanut butter topped with bacon)
2. Alaska: Surf & Turf (topped with crabmeat, a squeeze of lemon and a dollop of cocktail sauce)
3. Arizona: Chipotle (chopped chipotles in adobo sauce, red onion and queso fresco)
4. Arkansas: Arkansas Sin (mix together softened cream cheese, shredded cheddar, chopped onions, diced ham and jalapenos)
5. California: Caesar (romaine lettuce, Caesar dressing and parmesan cheese on a sourdough roll)
6. Colorado: Denver Omelet (cover with fried egg and sautéed green pepper and onions)
7. Connecticut: New Haven-Style Pizza (spoon on tomato sauce with chopped garlic, dried oregano and grated Romano cheese)
8. Delaware: Holiday Burger (a turkey burger, topped with mayo, stuffing and cranberry sauce)
9. Florida: Cuba Libre (stir lime juice, a pinch of zest, a dash of Coca-Cola and a little rum into your bbq sauce. Then douse your burger)
10. Georgia: Peach & Vidalia (dressed with mayo, fresh sliced peaches and sautéed Vidalia onions)
11. Hawaii: Plate Lunch (spread a scoop or two of macaroni salad on your burger)
12. Idaho: Yo Potato (kettle-style potato chips and onion dip sandwiched between a potato roll)
13. Illinois: Italian Beef (load on the giardiniera and serve on an Italian roll)
14. Indiana: Breadbasket (two slices of wonder bread, potato salad and Sechler’s pickles)
15. Iowa: Corn & Blue (sprinkle fresh corn kernels, maytag blue cheese and pickle relish on your burger)
16. Kansas: Yellow Brick Road (slather a whole-wheat bun with yellow mustard and add lots of melted yellow brick cheese)
17. Kentucky: Hot Brown (Layer on crispy bacon, thick slices of tomato and grated Pecorino)
18. Louisiana: Hot Burger (slap on some mayo mixed with creole seasoning and a bit of tabasco)
19. Maine: Lobster Roll (top your burger with chunks of lobster mixed with mayo, celery seed, and salt and pepper. Don’t forget to butter and grill your bun!)
20. Maryland: By the Bay (a dash of old bay seasoning and a splash of vinegar based hot sauce mixed into coleslaw)
21. Massachusetts: Baked Beans & Onion (Ladle hot baked beans and caramelized onions between toasted slices of Boston brown bread)
22. Michigan: Cherry Cheddar (topped with Pinconning cheddar and a spoonful of tart cherry jam)
23. Minnesota: Juicy Lucy (stuff American cheese between two thin patties before grilling)
24. Mississippi: Slugburger (replace bread crumbs with potato flakes, then deep-fry the patty—this burger cost a nickel, or “slug”, in the 1900’s)
25. Missouri: Toasted Ravioli (serve with plenty of the toasted ravioli famous in the Hill area of St. Louis, finished with plenty of marinara)
26. Montana: Double Burger (stack two patties between three cheeses)
27. Nebraska: The Reuben (Swiss cheese, thousand island dressing and sauerkraut. Rye bread for bonus points)
28. Nevada: Vegas Martini Burger (mix a touch of vodka into mayonnaise, then spread on buns with a dotting of green olives)
29. New Hampshire: Poutine (topped with French fries, cheese curds and brown gravy)
30. New Jersey: Italian Sub (sprinkle with lettuce, tomato, onions, oil and vinegar, and oregano. Lay it all on quartered, foot-long rolls)
31. New Mexico: Green Chile (topped with smoky cheese and chopped green chiles)
32. New York: Deli (horseradish cream sauce, pastrami and mustard)
33. North Carolina: Carolina BBQ (douse with a vinegar-based BBQ sauce, slaw and pickles)
34. North Dakota: Flying Style Pizza Burger (smother with mozzarella, pizza sauce a
nd Italian seasoning, all on toasted white bread) 35. Ohio: Chili (spoon on Cincinnati chili and cheddar cheese)
36. Oklahoma: Onion (load sautéed onions and American cheese, all on an onion bun)
37. Oregon: Jam & Cheddar (first a spoonful of marionberry jam, blanketed in Tillamook cheddar)
38. Pennsylvania: Primanti’s Style (thick-sliced Italian bread, with fries, oil-and-vinegar coleslaw and tomatoes)
39. Rhode Island: Hot Wiener (sprinkle with celery salt, yellow mustard, chopped onions, and hot wiener, best served on a steamed bun)
40. South Carolina: Fried Green Tomato & Pimento (cover with fried green tomatoes and pimento cheese, layered on a big biscuit)
41. South Dakota: Fry Bread (load up all the toppings you want, just serve it open-faced on fry bread, the state’s official bread)
42. Tennessee: Jack D (mound burger with pulled pork and a little Jack Daniels whiskey, with just a little cayenne pepper)
43. Texas: Big Brisket (Pile on the brisket and go big with Texas toast)
44. Utah: Crown Burger (add pastrami, cheese, tomato, lettuce and thousand island dressing)
45. Vermont: The Vermonter (thinly sliced Granny Smith apples and Vermont cheddar cheese)
46. Virginia: Virginia Ham (stack on salty, smoky ham slices and a smear of honey mustard BBQ sauce)
47. Washington: Toppings & Tots (spoon a mix of mayo, mustard, relish and salad dressing on your burger. Include a side of tater tots)
48. West Virginia: Chow-Chow (dollop burger with your favorite jarred chow-chow, the crunchy vegetable relish)
49. Wisconsin: Pretzel & PBR (slather a pretzel bun with butter and top your burger Widmer’s cheddar and onions sautéed in Pabst Blue Ribbon)
50. Wyoming: Bison (swap in bison burger and top with hash browns, sour cream, cheddar cheese and thinly sliced green onions)

Tuesday, April 8, 2014

Mind of a Chef Announces Season 3 on PBS

Narrated by Executive Producer Anthony Bourdain, THE MIND OF A CHEF is that rare and beautiful thing: an intelligent television show about cooking. Season Three of the James Beard Award-winning series from Zero Point Zero Production and presented by WGBH Boston on PBS goes into the minds of chefs Edward Lee and Magnus Nilsson, and will follow these two great culinary figures from the kitchens they call home to their travels around the world in search of ingredients, inspiration, and the perfect meal.

"Season Three of The Mind of a Chef gives us yet another opportunity to push the boundaries of food television even further," said Executive Producer Joe Caterini. "We’ve got two great minds this year. Ed Lee blends big city and international experience with small town heart and focus in his food. On the other hand, Magnus Nilsson takes us in a completely different direction – we head to the northern reaches of Sweden for a rare all-access look at what it takes to maintain his extremely high standards at what could be the most creative and surprising restaurant on the planet. It’s going to be an extremely exciting season.”

As in Seasons One and Two, which featured chefs David Chang, Sean Brock, and April Bloomfield, THE MIND OF A CHEF Season Three will continue to combine cooking, travel, history, humor, art, and science into a cinematic-style journey, each episode going deep into inspirations and the creative drive behind the culinary industries greatest minds.

Season Three will be comprised of 16 half-hour episodes featuring on what it truly means to cook, think, create and live in the food-obsessed world that is THE MIND OF A CHEF. Alongside domestic locations like New York, Kentucky, and the Gulf Coast, Season Three will feature far-flung destinations such as France, Argentina, Northern Sweden, and the remote and pristine Faroe Islands. In their respective travels, Ed Lee and Magnus Nilsson meet up with their friends and colleagues such as Ramen master Ivan Orkin, Pok Pok’s Andy Ricker, Top Chef Paul Qui, Actress and Comedienne Aisha Tyler, legendary Parisian chef Pascal Barbot of Astrance, and more.

"This season we are especially privileged to have the two incredible chefs who open their minds and their kitchens to us,” said Laurie Donnelly, WGBH Executive Producer of Lifestyle Productions. “Ed Lee brings history and heritage to the table in unexpected new ways, and Magnus Nilsson grants our cameras unprecedented access to film at his world-ranked Fäviken, which will give American viewers a rare dining experience of this remote Swedish gem and the unusual experience he has created there.”

Following its first season, THE MIND OF A CHEF was awarded a prestigious James Beard Foundation Award in 2013 for Best Television Program on Location. Season Two is currently nominated for a 2014 James Beard Foundation Award, with the winners to be announced in May 2014. THE MIND OF A CHEF Season Three kicks off brand-new episodes beginning Saturday, September 6, 2014 on PBS (check local listings).

Tuesday, March 18, 2014

Parkers Blue Ash Grill Madtree Beer Dinner

After a long winter, we welcome spring and the boys of summer back to Cincinnati Enjoy a five-course dinner prepared by Executive Chef Josh House and paired with five equally delicious beers from Cincinnati's own Madtree Brewing Company. Let's go Reds!

First Course
Pork Belly Skewers
Paired with Madtree Lift

Second Course
Cincinnati Charcuterie
Paired with Madtree Rounding Third

Third Course
Cracker Jack Crusted Bass
Paired with Madtree Ruck Stop

Fourth Course
Ohio Proud Ribeye
Paired with Madtree Identity Crisis

Fifth Course
Madtree Beer Float
Paired with Madtree Gnarley Brown

Seating is limited for this special dinner. Call us today to make your reservations! $50 per person all inclusive

Wednesday, March 5, 2014

Lobster Madness at Eddie Merlot's

Banish winter woes and celebrate the arrival of spring with the return of Eddie Merlot’s (10808 Montgomery Rd.; 513.489.1212) Lobster Madness event. The premier steakhouse, known for its exceptional prime-aged beef, fresh seafood, and an extensive collection of wines; invites diners to enjoy a number of specialty seafood menu options, available for a limited time during the months of March and April.

Concepted by Executive Chef Bryan Hopping, the Lobster Madness menu features a number of indulgent offerings, including Lobster with Pappardelle Pasta ($26) in a buttery cream sauce, housemade Lobster Bisque ($8), and individual servings of the Eddie Merlot’s signature Lobster Macaroni & Cheese ($12).

“Lobster Madness is one of our favorite events of the year,” says Hopping. “To our guests and our culinary team, it signifies the beginning of spring and return of seasonal dishes that incorporate fresh produce and ingredients.”

The Lobster Madness celebration goes into overdrive every Friday with Eddie Merlot’s twin lobster special, when guests can enjoy two 1.25 pound lobsters for $39.95. The weekly special will be offered from March 8 through April 18.

With a reputation for memorable service and exceptional USDA Prime aged steaks, Eddie Merlot’s offers a modern steakhouse experience utilizing from-scratch processes and hand-cut beef. The 9-unit Midwestern brand, founded in 2001 by President Bill Humphries, celebrates the heart of hospitality and a commitment to the highest quality, freshest ingredients in a comfortable atmosphere. For additional information on each location, or to make reservations, please visit www.eddiemerlots.com.

Summer Celebration Season - Amoretti Gourmet Icing

Summer "holiday" season is upon us, which means baked goods become the star of the party! From cookies and cakes to macaroons and truffles, there's not one get together that goes by without something sweet And since we eat with our eyes first, dessert must both look and taste the part. New Amoretti Gourmet Icings – now available at Williams-Sonoma this – deliver on both accounts.

Amoretti's Gourmet Icings, first designed to meet the standards of professional pastry chefs, equip the at-home culinary connoisseur with an arsenal of never-ending creative ideas. Icing isn't just used for cakes and cupcakes anymore. Spread, piped, or whipped, use Amoretti's Gourmet Icings to delicately flavor buttercream, ganache, cream cheese, and whipping cream to fill beignets, truffles, cream puffs, and pastry shells . Or, heat them up for a glaze or drizzle on bundt cakes, cake pops, cinnamon rolls, doughnuts, and waffles.

Choose from salty-sweet flavors, like Maple Bacon (online only) and Salted Caramel, or classics like Fudge Brownie, Vanilla, Lemon, Strawberry, and Orange Cream to add layers of flavor to your homemade desserts. All Amoretti Gourmet Icings are shelf stable, and made with the finest, freshest ingredients and natural flavors.

Amoretti Gourmet Icings come in 12oz jars and retail for $9.99 at Williams-Sonoma's nationwide or on amoretti.com.

Friday, February 28, 2014

10TH Annual Mardi Gras at Findlay Market

WHAT: Get ready for a hot time when Findlay Market puts on its best French Quarter imitation!

Merchant Spirit contest for best stand decorations and staff costumes. Our panel of judges: Stephanie Cappel, Cappel’s Inc.; Julie Smith-Morrow, Dress for Success; and Kim Starbuck, Crown OTR. (Winner announced at 11:45)

People’s Choice Award – Shoppers can spend a buck to vote for their choice for best decorated stand and staff. Ballots will be available at merchant stands and at event table. All proceeds will benefit Music in the Market program.

Mardi Gras King and Queen, Bob Schwartz and Bryn Mooth will be crowned before leading revelers on a Parade throughout the Market to the music of Lagniappe. (King and Queesn crowned 11:45am; Parade begins at Noon))

Great Line-up of Local Music:
Lagniappe – 10:30 to 11:30
Cincy Brass – 12:30 to 1:30
Robin Lacy & DeZydeco – 1:45 to 2:45
Ricky Nye – 3:00 to 4:00

OTR Biergarten open in the Music tent.

Corporation for Findlay Market and the Merchant Association serve free samples of a traditional lowland seafood boil beginning at 12:30 until it’s gone.

Friends of Findlay Market will pass out free beads and baubles all-event long.

WHERE: 1801 Race Street, Cincinnati, OH 45202. Festivities will take place on south side of historic markethouse

WHEN: Sunday, March 2nd from 10a to 4p

WHY: Because it's been one long winter and we could all use a New Orleans-style good time!

Thursday, February 20, 2014

TCBY and Mrs. Fields Unite To Offer – And Celebrate – The Sweetest Pair

Famous Brands, the parent company to TCBY™ and Mrs. Fields™, is bringing together its renowned brands in the first ever joint consumer offering. On February 20, 2014 – for a limited time – TCBY will feature Mrs. Fields Chocolate Chip Cookie and Peanut Butter Dream Bar flavored yogurts with Mrs. Fields Nibblers bite sized cookie toppings.

To celebrate the delectable pairing, TCBY will host an online contest to find America’s sweetest couple. From now until April 20, 2014, soon-to-be-betrothed couples can enter to win a Mrs. Fields and TCBY dessert bar at their upcoming wedding reception or engagement party. During the nine-week campaign, followers on TCBY’s Facebook page will participate in the unfolding courtship between cartoon yogurts and toppings while they are encouraged to submit for, or nominate, real-life sweetest couples.

Mrs. Fields, America’s most beloved cookie, and TCBY, the first and largest frozen yogurt brand, came under the same umbrella company in 2000. This is the first time the two brands are combining their talents with TCBY treats that showcase the harmonious pairing.

“It just made sense that these two brands come together with a unique product offering,” says Dustin Finkel, Vice President of Marketing & Strategy at Famous Brands International. “The TBCY and Mrs. Fields pairing offers the best of the fro-yo and cookie worlds. We look forward to celebrating the union – and sharing the love – with America’s sweethearts.”

The Sweetest Pair social media contest will begin on February 20, 2014, with the final couple to be announced on April 25, 2014. TCBY and Mrs. Fields will provide a delicious catered dessert bar to ensure a sweet experience for the couple and their guests.

Thursday, February 13, 2014

Wholly Wholesome Pie Facts to Celebrate National Pie Month!

General Pie Facts:

o Approx. $700 million in pies (approx. 186 million units) are sold in grocery stores every year. This does not include restaurants, food service or price clubs, only grocery stores.
o Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623.
o 90% Americans who believe a slice of pie represents one of the simple pleasures in life

Pie By the Numbers

o 36 million Number of Americans who identify apple pie as their favorite
o 47% Americans for whom the word “comforting” comes to mind when they think of pie
o 6 million Number of American men ages 35-54 who have eaten the last slice of pie and denied it
o 27% Americans who believe chocolate pie is the most romantic to share with someone special
o 1 in 5 Proportion of Americans who have eaten an entire pie by themselves
o 113 million Number of Americans who have eaten pie for breakfast
o 75 million Number of Americans who prefer to drink milk with their pie
o 32% Americans who prefer no crust on top of their pie
o 90% Americans who agree that a slice of pie represents one of the simple pleasures in life
o 9% Americans who prefer to eat their pie crust-first
o 7% Americans who have passed off a store-bought pie as homemade
o 18% Men who say their wife makes the best homemade pie
o 2% Women who say their husband makes the best homemade pie

Pie Personalities

o If you love… You are likely to describe yourself as…
o Apple Pie Independent, realistic and compassionate
o Pecan Pie Thoughtful and analytical
o Chocolate Pie Loving
o Pumpkin Pie Funny and independent

Pie Preferences

o More than one-third of Americans have eaten pie in bed
o Nearly one in four women believe that they make the best pie – better than Mom or Grandma
o More than one-third of Americans have craved pie in the middle of the night

Tuesday, February 4, 2014

Summit February Wine Dinner Highlights Fess Parker Wines

Bob Campbell is a wine author, educator and international wine judge. He will visit the Summit Restaurant February 20 for a dinner featuring a wonderful selection of wine from Fess Parker Winery of Los Olivos, California.

Fess Parker Winery - family owned and operated - is celebrating its 25th anniversary this year. Bob will bring a sample of these fine wines, chosen to complement the five-course dinner prepared by Summit Executive Chef Sean Kagy and his team of Midwest Culinary Institute students.

The festivities begin at 6:30 p.m. No need to rush as we provide free valet parking. The cost is $60 per person plus tax & gratuity.

Greeting
Fess Parker Viognier with Apple, Citrus, Mozzarella, Cream, Butter & Puff Pastry.

First Course
2012 Fess Parker Santa Barbara Chardonnay with Crab, Avocado, Haricots Verts, Endive & Frisee.

Second Course
2010 Fess Parker Santa Rita Pinot Noir with Duck, White Bean Cassoulet & Swiss Chard.

Third Course
2010 Fess Parker Big Easy and 2009 Epiphany Revelation Red with Filet Mignon, Yukon Gold Hash, Prosciutto & Creamed Spinach.

Fourth Course
Lot 90 Fess Parker Frontier Red with Chocolate & Cherry.