Patrick Farrell, one of the country’s only 26 Masters of Wine and creator of the BevWizard magnetic wine and spirits smoother (www.bevwizard.com), finds summertime the best time to experiment with new wines from all over the world and showcase fun cocktails with friends at home. His mixing of tastes and textures that compliment lighter seasonal summer fare, don’t follow traditional rules and help when guests have varied taste preferences.
Great tastes come from mixing flavors that together are better than apart. Food and beverage pairing can be daunting to some, but needn’t be an intimidating. “The true joy of entertaining is the combination of friends and flavors that compliment one another,” says Farrell, “The same is true about food, wine and spirits.”
Because warm summer temperatures usually dictate a lighter fare to be paired with lighter beverages, some white wines can taste “grassy” or overly “oaky.” Oaky wines may make for good cocktails; though tend to get in the way of many foods. The hearty red wines that worked with winter fare seem heavier and more tannic during summer. The same goes for the scotch, cognac or Jack Daniels, but they all seem harsher during the dog days of summer. These are problems that the BevWizard Wine or Spirits Smoother and a good food pairing can cure; some examples include:
New Zealand Sauvignon BlancA crisp, chilled New Zealand sauvignon blanc can be a delight on hot days. The grassy, citrus flavors pair well with blanched asparagus, goat cheese or seafood. Farrell, who likes the aggressive, herbaceous flavors of these sauvignon blancs acknowledges that some don’t share that passion. He’s found that he can usually please all guests by using the Bevwizard Wine Smoother to cut the herbaceous edge for those with less wild taste preferences.
Oaky ChardonnaySome love it, others less so. Bitter tannins get in the way for many guests Surprisingly, these heavier white wines can go well with a burger off the grill. Using the BevWizard Wine Smoother will tone down the oak a little while taming the bitter tannins, making for a better poolside drink. To charm your oaky chardonnay loving friends, Farrell suggests grilling some fish over an oak fire. The toasty oak flavors from the grill harmonize with similar flavors in the chardonnay.
Chilean RedsChilean cabernet, merlot and carmenere offer very good value though can have some weedy flavors and hard tannins that can get in the way of summertime dining. The Bevwizard Wine Smoother will cut down the weedy notes, enhance the fruit and smooth out the tannins, making these budget friendly wines more summer friendly. Try them with a burger, a hot dog or ribs.
Zinfandel and SyrahThese wines can be pretty “big”, big in color, big in alcohol, big in flavor and big in tannins, getting in the way of lighter summertime fare. Farrell gives a couple of suggestions. One is temperature: serve at cooler temperatures during the summer, which will make higher alcohol wines seem lighter. Also, use the BevWizard Wine Smoother to round the edges off the young tannic zinfandel or syrah that you find at the table. Both these varieties have plenty of berry flavors that go wonderfully with barbecue.
Pink Wines:“These are fantastic summer wines” Farrell explains. They go well with most summer foods and can be good values. “Some wine aficionados have a problem with pink wine, though I don’t, especially some of the wonderful, dry rose wines coming out of Provence and Languedoc,” says Farrell. From fish to salads to burgers to barbecue, pink wines are summertime captured in the glass using the Bevwizard Wine Smoother.
Brown Whiskies: Some delight in sipping scotch, cognac or Jack Daniels by the fireplace after skiing, though many found the harsh tannins just too strong. “When the temperature drops at night, the BevWizard Spirits Smoother markedly smoothes out the cognac, or Scotch, or Jack so that all may enjoy,” says Farrell. “Using the Bevwizard Spirits Smoother with mixers is a way to make them more summer friendly; even when mixed with coke, or soda, or water your Jack will be much smoother when you pour it through the Spirits Smoother.”
About BevWizard: Founded in 2004 by two seasoned executives Mac Lindsey and Tom Thompson and world-renowned wine expert, master of wine Patrick Farrell, Inventive Technologies, Inc. brings smoothness to many young wines and wood matured spirits using the BevWizard’s patented aerating, magnetic technology that softens bitter tannins and mellows astringent wines and spirits. Many wines are made with cellaring in mind. The problem is that approximately 90% of purchased wines are consumed within 72 hours of purchase. Most brown whiskies have harsh tannins that scare away a majority of drinkers. The BevWizard pourers smooth out these tannins, especially for those drinkers who shy away from bitterness. Just as a host or hostess will offer coffee black or customized using cream and sugar, the BevWizard Wine Smoother and Spirits Smoother gives the thoughtful host a way of providing customized drinks for all their guests.
Friday, June 29, 2007
Thursday, June 28, 2007
Switzerland's Lavaux Vineyard Region Named A UNESCO World Heritage Site
The Lake Geneva Region of Switzerland announced today that the UNESCO World Heritage Committee named the Lavaux Vineyards a registered World Heritage site. The Committee met in Christchurch, New Zealand, yesterday and announced the decision this morning.
Lavaux is in the heart of the Lake Geneva Region, or canton of Vaud, on the shore of Lac Léman (Lake Geneva), in the French-speaking part of Western Switzerland. It is one of Vaud's five centuries-old vineyard regions. While not the largest producer, Lavaux is by far the best-known. Distinguished by its light, crisp white wines as much as for the picturesque landscape, the region is characterized by steeply terraced vineyards dotted with medieval villages and panoramic views across the lake to the French Alps.
Lavaux produces world renowned wines such as Epesses, Dézaley, Lutry, Villette, Chardonne and Montreux-Vevey, many of which are found in some of the best restaurants in the U.S. Chasselas is the predominant grape. The terraced growing conditions in Lavaux are distinguished by the "three suns"; the light refracted and warmed by the sky; the lake; and reflected light off the pudding stone walls.
On September 22, the Association for the Registration of Lavaux, the local committee that worked on the bid for the UNESCO registration, will celebrate the prestigious designation with a special Lavaux Festival, a celebration of the region's traditional Vaudoise wine and food organized around the theme of "5 Senses, 5 Appellations." The Festival will take place in villages throughout the Lavaux region. For more information, go to www.lavauxenfete.ch.
The Lavaux villages and vineyards date back to the Romans who first planted grape vines in the area. The vineyards of Dézaley still bear the stone foundations that were laid out in the Middle Ages by the Monks of Montheron. Lausanne, Montreux and Vevey are the gateway cities where some of Switzerland's grand palace hotels still reign among the world's most luxurious accommodations. A wide range of affordable hotels throughout the region offer remarkable value, while retaining all of the traditional hallmarks of Swiss quality, including a hearty breakfast and a warm goose down duvet. The region is the leading producer of exceptional artisan cheeses and one of the highest concentrations of Michelin-star restaurants in Europe. It is no surprise that the Lake Geneva Region has attracted a long list of celebrated authors, artists and composers, including Lord Byron, Nabokov, Hemingway, Charlie Chaplin, Isadora Duncan, Noel Coward, Audrey Hepburn and countless others. For more on the Lake Geneva Region hotels and attractions, click here.
In September, Switzerland Tourism will launch an international campaign under the theme of "Gastronomy and Wine." Anticipating increased interest as a result of the UNESCO announcement, The Lake Geneva Region Tourist Office has produced a new brochure on the same theme, which features the specialties of the Lake Geneva Region. Unusual products, AOC labels, activities, events, useful addresses and portraits will be included. An English language version of the publication will be released in August.
Lavaux is in the heart of the Lake Geneva Region, or canton of Vaud, on the shore of Lac Léman (Lake Geneva), in the French-speaking part of Western Switzerland. It is one of Vaud's five centuries-old vineyard regions. While not the largest producer, Lavaux is by far the best-known. Distinguished by its light, crisp white wines as much as for the picturesque landscape, the region is characterized by steeply terraced vineyards dotted with medieval villages and panoramic views across the lake to the French Alps.
Lavaux produces world renowned wines such as Epesses, Dézaley, Lutry, Villette, Chardonne and Montreux-Vevey, many of which are found in some of the best restaurants in the U.S. Chasselas is the predominant grape. The terraced growing conditions in Lavaux are distinguished by the "three suns"; the light refracted and warmed by the sky; the lake; and reflected light off the pudding stone walls.
On September 22, the Association for the Registration of Lavaux, the local committee that worked on the bid for the UNESCO registration, will celebrate the prestigious designation with a special Lavaux Festival, a celebration of the region's traditional Vaudoise wine and food organized around the theme of "5 Senses, 5 Appellations." The Festival will take place in villages throughout the Lavaux region. For more information, go to www.lavauxenfete.ch.
The Lavaux villages and vineyards date back to the Romans who first planted grape vines in the area. The vineyards of Dézaley still bear the stone foundations that were laid out in the Middle Ages by the Monks of Montheron. Lausanne, Montreux and Vevey are the gateway cities where some of Switzerland's grand palace hotels still reign among the world's most luxurious accommodations. A wide range of affordable hotels throughout the region offer remarkable value, while retaining all of the traditional hallmarks of Swiss quality, including a hearty breakfast and a warm goose down duvet. The region is the leading producer of exceptional artisan cheeses and one of the highest concentrations of Michelin-star restaurants in Europe. It is no surprise that the Lake Geneva Region has attracted a long list of celebrated authors, artists and composers, including Lord Byron, Nabokov, Hemingway, Charlie Chaplin, Isadora Duncan, Noel Coward, Audrey Hepburn and countless others. For more on the Lake Geneva Region hotels and attractions, click here.
In September, Switzerland Tourism will launch an international campaign under the theme of "Gastronomy and Wine." Anticipating increased interest as a result of the UNESCO announcement, The Lake Geneva Region Tourist Office has produced a new brochure on the same theme, which features the specialties of the Lake Geneva Region. Unusual products, AOC labels, activities, events, useful addresses and portraits will be included. An English language version of the publication will be released in August.
Mr. Krispers® Baked Rice Krisps bring great taste and fun back into gluten-free cooking!
For anyone suffering from Celiac’s Disease, or severe intolerance to foods containing wheat and gluten, preparing creative and delicious meals the whole family can enjoy is often a challenge. But with the versatility of wheat and gluten free Mr. Krispers® Baked Rice Krisps, a wholesome meal, perfect for even the most wheat sensitive family members is just mere minutes away!
According to the National Digestive Disease Clearinghouse, an estimated 1 in 133 Americans are currently suffering from Celiac’s Disease and among people with a first-degree relative with Celiac’s Disease, nearly 1 in 22 people live with a severe intolerance to wheat.[1] There is no known cure for Celiac’s Disease sufferers other than adhering to a completely gluten free diet which includes avoiding all wheat breads, pastas, rye, barley and many manufactured snack and convenience foods that use wheat as thickeners, stabilizers and flavor enhancers.
Because of the strict dietary considerations, many people afflicted with Celiac’s Disease stick to a diet of plain food for fear that creative dishes may trigger a severe allergic reaction…until now! With Mr. Krispers® Baked Rice Krisps, every gluten free diet can be loaded with flavors so fresh and delicious no one will miss the wheat!
Mr. Krispers® Baked Rice Krisps are made with a unique blend of organic California brown rice and corn, resulting in a light, crispy chip that packs extreme crunch and flavor. Mr. Krispers® Baked Rice Krisps are all natural, low sugar and low fat, with 37 chips for under 120 calories. With six delicious flavors of: Sea Salt and Pepper, Sour Cream and Onion, BBQ, Nacho, White Cheddar Herb and Sundried Tomato Basil, Mr. Krispers® Baked Rice Krisps are perfect as a cooking ingredient or a tasty snack right out of the bag!
Mr. Krispers® Baked Rice Krisps were the winning gluten free product during the March 2007 Gluten Free Cooking Spree hosted by the National Foundation for Celiac Awareness in New York City. The Gluten Free Cooking Spree paired culinary art students with prominent physicians to produce award winning, Celiac’s Disease approved meals that anyone can create. Mr. Krispers® Baked Rice Krisps were featured in the winning recipe, Nachos Krispers™ Crusted Free Range Chicken, created by Brett Reichler of BR Guest and Dr. Robert Mangione of St. John’s University School of Pharmacy.
According to the National Digestive Disease Clearinghouse, an estimated 1 in 133 Americans are currently suffering from Celiac’s Disease and among people with a first-degree relative with Celiac’s Disease, nearly 1 in 22 people live with a severe intolerance to wheat.[1] There is no known cure for Celiac’s Disease sufferers other than adhering to a completely gluten free diet which includes avoiding all wheat breads, pastas, rye, barley and many manufactured snack and convenience foods that use wheat as thickeners, stabilizers and flavor enhancers.
Because of the strict dietary considerations, many people afflicted with Celiac’s Disease stick to a diet of plain food for fear that creative dishes may trigger a severe allergic reaction…until now! With Mr. Krispers® Baked Rice Krisps, every gluten free diet can be loaded with flavors so fresh and delicious no one will miss the wheat!
Mr. Krispers® Baked Rice Krisps are made with a unique blend of organic California brown rice and corn, resulting in a light, crispy chip that packs extreme crunch and flavor. Mr. Krispers® Baked Rice Krisps are all natural, low sugar and low fat, with 37 chips for under 120 calories. With six delicious flavors of: Sea Salt and Pepper, Sour Cream and Onion, BBQ, Nacho, White Cheddar Herb and Sundried Tomato Basil, Mr. Krispers® Baked Rice Krisps are perfect as a cooking ingredient or a tasty snack right out of the bag!
Mr. Krispers® Baked Rice Krisps were the winning gluten free product during the March 2007 Gluten Free Cooking Spree hosted by the National Foundation for Celiac Awareness in New York City. The Gluten Free Cooking Spree paired culinary art students with prominent physicians to produce award winning, Celiac’s Disease approved meals that anyone can create. Mr. Krispers® Baked Rice Krisps were featured in the winning recipe, Nachos Krispers™ Crusted Free Range Chicken, created by Brett Reichler of BR Guest and Dr. Robert Mangione of St. John’s University School of Pharmacy.
Artisan style crackers with inviting flavors
Who knew crackers could be so fabulous? Partners Crackers features all natural artisan style flat brads, crackers and granola. Cracker flavors include roasted garlic, spicy pepper, original sesame, poblano chile and sweet onion and more. Hearty and heart friendly, these crackers are great for appetizers, snacks or part of a whole meal. Sold At: nation wide specialty groceryRetail Price: $2.99 - $3.89
All natural delectable soups by MariaMaria's Style all natural condensed soups come in delicious flavors to tempt your palette: minestrone, pumpkin, Italian wedding soup, wild mushroom and tomato basil. All homemade with the freshest ingredients.Maria's Style all natural condensed soups offer that excellent addition to your everyday meals. Made from the highest all natural quality ingredients, they are sure to please your palette. On that cold day or just for a change of pace, these condensed soups will "hit the spot"! Ready in 5 minutes! Sold At: www.reidfoods.com Retail Price: From $6.50
Wednesday, June 27, 2007
Kosher TV?
Long the global leader in kosher certification, the Orthodox Union is now not only cooking up some tasteful programming on its website, http://www.ouradio.org/, but is planning to launch a kosher cooking channel of its own. Negotiations are currently in progress with major networks to make OU's innovative kosher programming available to television audiences in North America and around the world.
Later this summer, the OU will debut its cooking program, Simply Kosher, which will feature noted chefs. The first in the series of shows will be sponsored by Gold's: Gold Pure Food Products Co., Inc. A long-time OU certified company, Gold's is famous for manufacturing horseradish, and is well known for its humorous commercials around Passover. It also makes other condiments and products; its affiliate production lines are Nathan's Products, Uncle Dave's products and Chef Allen's products.
According to Barry Mase, OU Media Sales Director, "We expect that this new exciting broadcast initiative will really take off with our partner food companies. For the first time we will now be able to offer to our OU certified food companies a whole new level of exposure and brand marketing to reach the Kosher consumer – the first of its kind"
"This is very exciting and we know that this is going to take off in a big way with our audience," he said.
The cooking program will feature kosher experts on a rotating basis. The first eight episodes will be hosted by Jamie Geller, a former HBO producer and a freelance producer for the Food Network, whose new book may be found on bookshelves across the country later this summer, The 15-Minute Kosher Cookbook: Fast and Easy Recipes from the Bride Who Knew Nothing. The idea for the cookbook developed shortly after she traded in her career for homemaking. On her website, Mrs. Geller writes that as a newlywed she soon realized that she didn't know her "way to the kitchen" much less the "difference between a spatula and a saucepan," which is when she set out to learn anything and everything about cooking, the kosher way.
Beginning in August, she will host the first in the series of kosher cooking videos, featuring Quick and Easy recipes. Products to be used on the show will be OU certified. Ricky Magder, the show's creator and producer, is currently working with other chefs to provide innovative and exciting programming to the Jewish audience.
"It's an opportunity to bring world class chefs together with great products in a way that speaks directly to the kosher consumer," Mr. Magder said.
The show will be a part of a larger kosher cooking channel on the OU website, which will also include noted personalities in the world of food such as Ashley Farnell, Norene Gilletz and Harvey Pearlman. They are already known on the OU website for their contribution to Shabbat Shalom, OU's weekly newsletter.
Chef Ashley Farnell trained in Leeds, England and traveled extensively through Europe before working in the famous Toronto hotel, The King Edward. Mr. Farnell served as a personal chef to the Royal Family; the former Prime Minister of Great Britain, Margaret Thatcher; the former Prime Minister of Canada, Jean Chretien; Bill Clinton; Mayor of Jerusalem; Sir Elton John; Eric Clapton, Phil Collins; Tina Turner; The Rolling Stones; and European soccer teams as well as professional hockey teams.
On the OU website, the self-described "culinary magician" shares with kosher consumers his food journeys from around the world. On a monthly basis he offers tantalizing recipes ranging from Yorkshire pudding to Kwarezimal - Almond Cakes, a Mediterranean delicacy.
Joining him is a well-known cookbook writer from Canada, Norene Gilletz, who founded Gourmania, Inc., which provides nutrient analysis and food labels for the food industry. As she declares, her "life simply revolves around recipes!" She will share her food memories, stories and delicious recipes in The Flavor of Memory weekly column.
Her book publications include The Low Iodine Diet Cookbook; Healthy Helpings!; The Food Processor Bible; Second Helpings, Please!; MicroWays; and Pleasures of Your Food Processor. They're treasured in homes around the world including Australia, New Zealand, Hong Kong, United Arab Emirates, Israel, South Africa, England, Mexico.
Also, in the team is OU's very own Kitchener "Rebbe," Harvey Pearlman, a dynamic personality whose career has spanned teaching classmates how to make marinara sauce as part of his science project; to singing in a popular choir; to working for the legendary Zabar's on Broadway in Manhattan; to opening his own restaurants in Brooklyn -- the Garden of Eat In and Gourmet. His roles shift daily from being a chef, restaurateur, gourmet food and equipment expert, to now answering kitchen questions on the OU website.
Later this summer, the OU will debut its cooking program, Simply Kosher, which will feature noted chefs. The first in the series of shows will be sponsored by Gold's: Gold Pure Food Products Co., Inc. A long-time OU certified company, Gold's is famous for manufacturing horseradish, and is well known for its humorous commercials around Passover. It also makes other condiments and products; its affiliate production lines are Nathan's Products, Uncle Dave's products and Chef Allen's products.
According to Barry Mase, OU Media Sales Director, "We expect that this new exciting broadcast initiative will really take off with our partner food companies. For the first time we will now be able to offer to our OU certified food companies a whole new level of exposure and brand marketing to reach the Kosher consumer – the first of its kind"
"This is very exciting and we know that this is going to take off in a big way with our audience," he said.
The cooking program will feature kosher experts on a rotating basis. The first eight episodes will be hosted by Jamie Geller, a former HBO producer and a freelance producer for the Food Network, whose new book may be found on bookshelves across the country later this summer, The 15-Minute Kosher Cookbook: Fast and Easy Recipes from the Bride Who Knew Nothing. The idea for the cookbook developed shortly after she traded in her career for homemaking. On her website, Mrs. Geller writes that as a newlywed she soon realized that she didn't know her "way to the kitchen" much less the "difference between a spatula and a saucepan," which is when she set out to learn anything and everything about cooking, the kosher way.
Beginning in August, she will host the first in the series of kosher cooking videos, featuring Quick and Easy recipes. Products to be used on the show will be OU certified. Ricky Magder, the show's creator and producer, is currently working with other chefs to provide innovative and exciting programming to the Jewish audience.
"It's an opportunity to bring world class chefs together with great products in a way that speaks directly to the kosher consumer," Mr. Magder said.
The show will be a part of a larger kosher cooking channel on the OU website, which will also include noted personalities in the world of food such as Ashley Farnell, Norene Gilletz and Harvey Pearlman. They are already known on the OU website for their contribution to Shabbat Shalom, OU's weekly newsletter.
Chef Ashley Farnell trained in Leeds, England and traveled extensively through Europe before working in the famous Toronto hotel, The King Edward. Mr. Farnell served as a personal chef to the Royal Family; the former Prime Minister of Great Britain, Margaret Thatcher; the former Prime Minister of Canada, Jean Chretien; Bill Clinton; Mayor of Jerusalem; Sir Elton John; Eric Clapton, Phil Collins; Tina Turner; The Rolling Stones; and European soccer teams as well as professional hockey teams.
On the OU website, the self-described "culinary magician" shares with kosher consumers his food journeys from around the world. On a monthly basis he offers tantalizing recipes ranging from Yorkshire pudding to Kwarezimal - Almond Cakes, a Mediterranean delicacy.
Joining him is a well-known cookbook writer from Canada, Norene Gilletz, who founded Gourmania, Inc., which provides nutrient analysis and food labels for the food industry. As she declares, her "life simply revolves around recipes!" She will share her food memories, stories and delicious recipes in The Flavor of Memory weekly column.
Her book publications include The Low Iodine Diet Cookbook; Healthy Helpings!; The Food Processor Bible; Second Helpings, Please!; MicroWays; and Pleasures of Your Food Processor. They're treasured in homes around the world including Australia, New Zealand, Hong Kong, United Arab Emirates, Israel, South Africa, England, Mexico.
Also, in the team is OU's very own Kitchener "Rebbe," Harvey Pearlman, a dynamic personality whose career has spanned teaching classmates how to make marinara sauce as part of his science project; to singing in a popular choir; to working for the legendary Zabar's on Broadway in Manhattan; to opening his own restaurants in Brooklyn -- the Garden of Eat In and Gourmet. His roles shift daily from being a chef, restaurateur, gourmet food and equipment expert, to now answering kitchen questions on the OU website.
July 4 Recipes from Ciao Italia
With July 4th preparations beginning in earnest this weekend, Mary Ann Esposito, host of Ciao Italia™, television's longest running cooking show, is offering two classic Independence Day recipes - grilled chicken and potato salad - with a delicious Italian twist.
"Ever since Christopher Columbus set sail in 1492, Italians have played an integral role in the history of the United States," observed Esposito. "Even the name 'America' comes from the great Italian explorer, Amerigo Vespucci. It only makes sense that this 4th of July we add some authentic Italian flavor to two American favorites. Whether you're celebrating with a back yard barbecue or packing a picnic to go watch the fireworks, these simple, flavorful recipes will make your day."
Click here for more information about Mary Ann Esposito and Ciao Italia™
Pollo Sulla Brace (Grilled Chicken)
Mary Ann on This Dish: "This recipe reminds me of the 4th of July when I was growing up. On Independence Day, my parents always took us to Main Street early in the day to get a good view of the parade with music, floats, and a sea of flags waving in the air My dad then hauled us into the station wagon for the annual trek to Lockport, NY for the annual 4th of July cherry picking event. We picked bushels for everyone in the family! We watched the fire works on returning home, never wanting to see another cherry again."
Ingredients:
3 1/2 pounds free-range chicken pieces
1 tablespoon fresh rosemary leaves
1 tablespoon fresh sage leaves
1 teaspoon fresh oregano leaves
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
Fine sea salt to taste
1 teaspoon coarsely ground black pepper
Directions:
Wash and dry the chicken.
Mince the rosemary, sage, and oregano together.
In a dish large enough to hold the chicken in a single layer, mix the olive oil and lemon juice. Add the herbs, salt, and pepper. Add the chicken pieces and turn to coat. Cover and let the chicken marinate in the refrigerator for at least 3 hours.
Prepare the grill. When it is hot, grill the chicken, basting 5 to 6 times with the marinade, until just cooked through.
Insalata di Patata alla Menta (Grandma Galasso's Minted Potato Salad)
Mary Ann on This Dish: "I loved to eat Grandma Galasso's potato salad on a hot and steamy summer day. Mint was her favorite herb; she put it in everything because it grew wild in her backyard. To her it was like getting free fresh herbs! I make this refreshing salad to this day with a few embellishments like the addition of arugola and crumbed feta cheese over the top. It goes great with grilled meats, fish, and poultry."
Ingredients:
2 cloves garlic, peeled
1/2 cup whole mint leaves, stems removed
8 whole arugola leaves (optional)
Coarse sea salt to taste
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar or rice wine vinegar
3 medium red skin potatoes, cooked, peeled, cooled, and cut into cubes
1 pound cooked green beans, cut into thirds
1/2 cup crumbled feta cheese (optional)
Directions:
Mince the garlic, mint, arugola, and salt together by hand or in a small food processor. Transfer the mixture to a 9 x 12 glass dish. Stir in the olive oil and vinegar.
Add the potatoes and green beans and mix to coat well with the marinade. Cover and allow to stand at room temperature for several hours before serving, or make the day before and refrigerate. Bring to room temperature 2 hours before serving.
If desired sprinkle the top with feta cheese just before serving.
"Ever since Christopher Columbus set sail in 1492, Italians have played an integral role in the history of the United States," observed Esposito. "Even the name 'America' comes from the great Italian explorer, Amerigo Vespucci. It only makes sense that this 4th of July we add some authentic Italian flavor to two American favorites. Whether you're celebrating with a back yard barbecue or packing a picnic to go watch the fireworks, these simple, flavorful recipes will make your day."
Click here for more information about Mary Ann Esposito and Ciao Italia™
Pollo Sulla Brace (Grilled Chicken)
Mary Ann on This Dish: "This recipe reminds me of the 4th of July when I was growing up. On Independence Day, my parents always took us to Main Street early in the day to get a good view of the parade with music, floats, and a sea of flags waving in the air My dad then hauled us into the station wagon for the annual trek to Lockport, NY for the annual 4th of July cherry picking event. We picked bushels for everyone in the family! We watched the fire works on returning home, never wanting to see another cherry again."
Ingredients:
3 1/2 pounds free-range chicken pieces
1 tablespoon fresh rosemary leaves
1 tablespoon fresh sage leaves
1 teaspoon fresh oregano leaves
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
Fine sea salt to taste
1 teaspoon coarsely ground black pepper
Directions:
Wash and dry the chicken.
Mince the rosemary, sage, and oregano together.
In a dish large enough to hold the chicken in a single layer, mix the olive oil and lemon juice. Add the herbs, salt, and pepper. Add the chicken pieces and turn to coat. Cover and let the chicken marinate in the refrigerator for at least 3 hours.
Prepare the grill. When it is hot, grill the chicken, basting 5 to 6 times with the marinade, until just cooked through.
Insalata di Patata alla Menta (Grandma Galasso's Minted Potato Salad)
Mary Ann on This Dish: "I loved to eat Grandma Galasso's potato salad on a hot and steamy summer day. Mint was her favorite herb; she put it in everything because it grew wild in her backyard. To her it was like getting free fresh herbs! I make this refreshing salad to this day with a few embellishments like the addition of arugola and crumbed feta cheese over the top. It goes great with grilled meats, fish, and poultry."
Ingredients:
2 cloves garlic, peeled
1/2 cup whole mint leaves, stems removed
8 whole arugola leaves (optional)
Coarse sea salt to taste
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar or rice wine vinegar
3 medium red skin potatoes, cooked, peeled, cooled, and cut into cubes
1 pound cooked green beans, cut into thirds
1/2 cup crumbled feta cheese (optional)
Directions:
Mince the garlic, mint, arugola, and salt together by hand or in a small food processor. Transfer the mixture to a 9 x 12 glass dish. Stir in the olive oil and vinegar.
Add the potatoes and green beans and mix to coat well with the marinade. Cover and allow to stand at room temperature for several hours before serving, or make the day before and refrigerate. Bring to room temperature 2 hours before serving.
If desired sprinkle the top with feta cheese just before serving.
Lost Recipes Come Home for the Holidays
Seeking to recapture fond holiday memories, many Americans turn to vintage and out-of-print cookbooks for holiday recipes that are a long standing family tradition.
Every year comments like "For twenty years my Mom made a recipe from an old Crisco cookbook -- I have to have this book by Christmas!" send the experts at OldCookbooks.com scurrying to identify cookbooks and get them to their customers on time.
Cookbooks and recipes are lost to "fires, floods, and family feuds", says OldCookbooks.com owner, Eddie Edwards. Family feuds (usually friendly) over cookbooks are a common theme. "My daughter-in-law lost it; my husband got it in the divorce; my sister got it in the will..." are reasons commonly sited for missing recipes. Floods and fires are another reason given for a missing treasure. Edwards offers this advice "add your family cookbook and your recipe cards to your list of things to grab in the event of a disaster."
"The holidays are our busiest season, not just for gifts, but for locating a misplaced family cookbook or a recipe that just HAS to made every year." says Peter Peckham, who along with his wife "Eddie" Edwards, co-founded OldCookbooks.com.
The couple's hobby turned business relies on their extensive knowledge of 20th century cookbooks and their constantly changing stock of 15,000 cookbooks and recipe booklets. "If the customer can describe the book, I sometimes know immediately what cookbook they are searching for" says Edwards, "because nearly every cookbook that comes in the store crosses my desk." Other requests may mean years of searching. "Recollections are not always accurate and sometimes I'm off on a wild goose chase. Right now I'm trying to locate a particular Spry cookbook for a customer who fondly remembers a "Fresh Apple Cake". But I've had no luck despite months of searching."
Sometimes the requests are urgent, bordering on desperate, indicating the power of a food tradition. Edwards recalls, "Last year, a customer asked me to call her cell phone on Christmas Eve if we were able to locate her cookbook." While you can probably find just about any recipe on the internet, owning and using the actual cookbook continues to be a meaningful ingredient of a holiday tradition.
Start a new family tradition with this old recipe offered by OldCookbooks.com.
Every year comments like "For twenty years my Mom made a recipe from an old Crisco cookbook -- I have to have this book by Christmas!" send the experts at OldCookbooks.com scurrying to identify cookbooks and get them to their customers on time.
Cookbooks and recipes are lost to "fires, floods, and family feuds", says OldCookbooks.com owner, Eddie Edwards. Family feuds (usually friendly) over cookbooks are a common theme. "My daughter-in-law lost it; my husband got it in the divorce; my sister got it in the will..." are reasons commonly sited for missing recipes. Floods and fires are another reason given for a missing treasure. Edwards offers this advice "add your family cookbook and your recipe cards to your list of things to grab in the event of a disaster."
"The holidays are our busiest season, not just for gifts, but for locating a misplaced family cookbook or a recipe that just HAS to made every year." says Peter Peckham, who along with his wife "Eddie" Edwards, co-founded OldCookbooks.com.
The couple's hobby turned business relies on their extensive knowledge of 20th century cookbooks and their constantly changing stock of 15,000 cookbooks and recipe booklets. "If the customer can describe the book, I sometimes know immediately what cookbook they are searching for" says Edwards, "because nearly every cookbook that comes in the store crosses my desk." Other requests may mean years of searching. "Recollections are not always accurate and sometimes I'm off on a wild goose chase. Right now I'm trying to locate a particular Spry cookbook for a customer who fondly remembers a "Fresh Apple Cake". But I've had no luck despite months of searching."
Sometimes the requests are urgent, bordering on desperate, indicating the power of a food tradition. Edwards recalls, "Last year, a customer asked me to call her cell phone on Christmas Eve if we were able to locate her cookbook." While you can probably find just about any recipe on the internet, owning and using the actual cookbook continues to be a meaningful ingredient of a holiday tradition.
Start a new family tradition with this old recipe offered by OldCookbooks.com.
Tuesday, June 26, 2007
After Hours with Daniel on the HD network MOJO Renewed
Where do chefs go for a great meal? And when can they find the time? Award winning celebrity chef/restaurateur/author Daniel Boulud of Daniel, Café Boulud, DB Bistro Moderne and Daniel Boulud Brasserie reveals the answers on the just-renewed After Hours with Daniel on the HD network MOJO. This behind-the-scenes series is a window into the tradition of great chefs gathering after work to cook for each other and wind down with spectacular late-night meals. The ten episode series will premiere in October, 2007 on MOJO.
Season two of After Hours with Daniel is being shot in ten Los Angeles restaurants well loved by the city’s chefs. Each half-hour episode takes place in a different restaurant and culminates in a sumptuous feast prepared by Daniel and his chef friends. Each show begins with Daniel visiting the chosen restaurant and “conspiring” with the head chef for the surprise meal to come. Extremely spirited, sometimes competitive, and often funny, After Hours with Daniel provides viewers with a rare, hi-def look into the world of top chefs that is usually hidden behind locked restaurant doors.
Daniel Boulud was raised on his family’s farm outside of Lyon, a region known as France’s culinary capital. However, it is in New York City that he has made his mark. He trained with some of the great French chefs of the era, and now continues this tradition of apprenticeship by training countless young chefs in his kitchens here in the US.
Daniel has been one of the elite culinary trendsetters in New York City where he has lived and worked for over 25 years. In 1993 Daniel opened his first restaurant, called Daniel. This was followed by Café Boulud in 1998, an expanded and relocated Restaurant Daniel in 1999, and DB Bistro Moderne in 2001. Daniel ventured outside New York City in 2003 with a Café Boulud in the Brazilian Court Hotel in Palm Beach FL and Daniel Boulud Brasserie which opened in the Wynn Resort in Las Vegas in 2005. He is scheduled to open BAR BOULUD, a casual bistro and wine bar in fall 2008 directly across from Manhattan’s Lincoln Center. Further afield, he will open Maison Boulud in Beijing’s Legation Quarter in early 2008.
After Hours with Daniel’s first season on MOJO was filmed at eight of New York City’s restaurants especially well loved by the community of chefs. Boulud has made many television and radio appearances including on The Today Show, CBS Sunday Morning, The Late Show with David Letterman, Emeril Live as well as additional appearances on NBC, CNN, CNBC, PBS, the WB and NPR. He was named “Outstanding Restaurateur” in May 2006 by the James Beard Foundation.
After Hours with Daniel is produced by Tiara Blu Films. The first season aired in the fall of 2006. It was created by Diane Nabatoff and Daniel Boulud. Nabatoff serves as executive producer. Jodi Hurwitz is Executive Producer. Tony Faske is producer. Ivan Dudynsky is Director. Emilio Nunez is executive producer for iN DEMAND. Siobhan Graham is supervising producer.
Season two of After Hours with Daniel is being shot in ten Los Angeles restaurants well loved by the city’s chefs. Each half-hour episode takes place in a different restaurant and culminates in a sumptuous feast prepared by Daniel and his chef friends. Each show begins with Daniel visiting the chosen restaurant and “conspiring” with the head chef for the surprise meal to come. Extremely spirited, sometimes competitive, and often funny, After Hours with Daniel provides viewers with a rare, hi-def look into the world of top chefs that is usually hidden behind locked restaurant doors.
Daniel Boulud was raised on his family’s farm outside of Lyon, a region known as France’s culinary capital. However, it is in New York City that he has made his mark. He trained with some of the great French chefs of the era, and now continues this tradition of apprenticeship by training countless young chefs in his kitchens here in the US.
Daniel has been one of the elite culinary trendsetters in New York City where he has lived and worked for over 25 years. In 1993 Daniel opened his first restaurant, called Daniel. This was followed by Café Boulud in 1998, an expanded and relocated Restaurant Daniel in 1999, and DB Bistro Moderne in 2001. Daniel ventured outside New York City in 2003 with a Café Boulud in the Brazilian Court Hotel in Palm Beach FL and Daniel Boulud Brasserie which opened in the Wynn Resort in Las Vegas in 2005. He is scheduled to open BAR BOULUD, a casual bistro and wine bar in fall 2008 directly across from Manhattan’s Lincoln Center. Further afield, he will open Maison Boulud in Beijing’s Legation Quarter in early 2008.
After Hours with Daniel’s first season on MOJO was filmed at eight of New York City’s restaurants especially well loved by the community of chefs. Boulud has made many television and radio appearances including on The Today Show, CBS Sunday Morning, The Late Show with David Letterman, Emeril Live as well as additional appearances on NBC, CNN, CNBC, PBS, the WB and NPR. He was named “Outstanding Restaurateur” in May 2006 by the James Beard Foundation.
After Hours with Daniel is produced by Tiara Blu Films. The first season aired in the fall of 2006. It was created by Diane Nabatoff and Daniel Boulud. Nabatoff serves as executive producer. Jodi Hurwitz is Executive Producer. Tony Faske is producer. Ivan Dudynsky is Director. Emilio Nunez is executive producer for iN DEMAND. Siobhan Graham is supervising producer.
Wolfgang Puck, Emeril Lagasse and Ming Tsai offer recipes on the go
Imagine the thrill of cooking alongside a world famous chef like Wolfgang Puck! Now, with the help of your mobile device, you can! Today, podcastGO announced a new partnership and series of video podcasts with AMEX Publishing—distributing the company’s FOOD&WINE shows filmed at their annual Aspen Classic event.
In the first installment, Wolfgang Puck makes a grilled summer vegetable salad, Emeril Lagasse makes chocolate strawberry crêpes, and Ming Tsai makes shrimp mousse. Through podcastGO, each show can be downloaded for free through the internet or any video-capable mobile device. So if you’re shopping in the grocery store, simply download or stream the episode and check what you need. When you get home, play it again, and you’ll have the step-by-step cooking instructions. It’s just that simple!
Making waves in educational podcasting, or as podcastGO calls it, “edutainment,” podcastGO is quickly becoming a favorite resource for people who seek free and easy-to-access information when and where they might need it. “Mobile instruction is perfect for cooking – simply pause the video after each step and work at your own pace,” enthuses podcastGO founder and CCO Andrea Mitchell. “Want to see something again? Just rewind the video and play it back. It couldn’t be any easier.”
About podcastGO:
Bringing the core components of Cable TV programming to the video podcasting world, podcastGO is the global, mobile network dedicated to lifestyle-based edutainment. With a platform agnostic approach, podcastGO provides consumers with easily accessible and informative content when, where and how they want it. Multiple channels, ranging from health to cooking, fashion, money management and beyond, provides consumers with valuable information and entertainment in short format video with added features such as text summary/support. On the podcastGO network, the “podsibilities” are endless! Get it. Got it. GO!
In the first installment, Wolfgang Puck makes a grilled summer vegetable salad, Emeril Lagasse makes chocolate strawberry crêpes, and Ming Tsai makes shrimp mousse. Through podcastGO, each show can be downloaded for free through the internet or any video-capable mobile device. So if you’re shopping in the grocery store, simply download or stream the episode and check what you need. When you get home, play it again, and you’ll have the step-by-step cooking instructions. It’s just that simple!
Making waves in educational podcasting, or as podcastGO calls it, “edutainment,” podcastGO is quickly becoming a favorite resource for people who seek free and easy-to-access information when and where they might need it. “Mobile instruction is perfect for cooking – simply pause the video after each step and work at your own pace,” enthuses podcastGO founder and CCO Andrea Mitchell. “Want to see something again? Just rewind the video and play it back. It couldn’t be any easier.”
About podcastGO:
Bringing the core components of Cable TV programming to the video podcasting world, podcastGO is the global, mobile network dedicated to lifestyle-based edutainment. With a platform agnostic approach, podcastGO provides consumers with easily accessible and informative content when, where and how they want it. Multiple channels, ranging from health to cooking, fashion, money management and beyond, provides consumers with valuable information and entertainment in short format video with added features such as text summary/support. On the podcastGO network, the “podsibilities” are endless! Get it. Got it. GO!
Pizza Cakes
There is a new bakery in Maineville, OH that specializes in bakingcakes that look like pizzas. We were recently featured in the Cincinnati Enquirer and something unusual and fun. They are extremely realistic and have been purchased for birthdays, holidays and even groom's cakes.
Ok, so what are Pizza Cakes? Well, they are just as the name implies, cakes that look exactly like pizzas: sweet “deep dish crust” cakes topped with all the trimmings. These birthday pizza cakes are one party necessity that you can totally customize without breaking the bank. And your child will adore you for getting them something no one else, not even the local party tsar, has ever offered. You want pepperoni and mushrooms? No problem. Their toppings look just like the real thing. All you have to do is choose what toppings you want and they’ll put it on top of their basic “cheese pizza”. If you don’t have the time, or the brainpower, left to make a rational choice, relax. They also offer five pre-fixed “specialty pizzas” that come with all the toppings your little moppet loves on her pizza. They may even get your child to like veggies. Too bad they’re made of chocolates… and a few other secret sweets.
For something yummy not normally found in a white cardboard pizza box, call: 513-227-9224 or visit their website at www.mypizzacake.com.
Ok, so what are Pizza Cakes? Well, they are just as the name implies, cakes that look exactly like pizzas: sweet “deep dish crust” cakes topped with all the trimmings. These birthday pizza cakes are one party necessity that you can totally customize without breaking the bank. And your child will adore you for getting them something no one else, not even the local party tsar, has ever offered. You want pepperoni and mushrooms? No problem. Their toppings look just like the real thing. All you have to do is choose what toppings you want and they’ll put it on top of their basic “cheese pizza”. If you don’t have the time, or the brainpower, left to make a rational choice, relax. They also offer five pre-fixed “specialty pizzas” that come with all the toppings your little moppet loves on her pizza. They may even get your child to like veggies. Too bad they’re made of chocolates… and a few other secret sweets.
For something yummy not normally found in a white cardboard pizza box, call: 513-227-9224 or visit their website at www.mypizzacake.com.
Organic Goes To The Dogs
Pet Botanica, LLC offers a full line of all-natural spa and home products that contain certified organic aloe vera. These luxurious shampoos, aromatherapy mists, household cleaners and laundry washes are hypoallergenic-there are no sulfates, no parabens and no harshingredients! The dog mists are made with food-grade corn ethanol, so they're gentle on your pet's skin. Prices range from $7-$13. To see the Pet Botanica selection and all the different scents, check out www.petbotanica.com.
Dogswell produces all-natural fortified jerky treats in fantastic flavors like chicken breast, beef liver, duck breast and lamb. These treats are packed with vitamins and supplements, designed to provide functional benefits for dogs. You'll find special formulas to tackle common ailments like Happy Heart, Happy Hips and Mellow Mut. Plus, these treats contain no hormones, antibiotics, byproducts, flour, wheat, corn or added salt! Your dogs will love every nutritious, great-tasting bite! Dogswell treats cost $6.99. To learn more, check out www.dogswell.com.
Dogswell produces all-natural fortified jerky treats in fantastic flavors like chicken breast, beef liver, duck breast and lamb. These treats are packed with vitamins and supplements, designed to provide functional benefits for dogs. You'll find special formulas to tackle common ailments like Happy Heart, Happy Hips and Mellow Mut. Plus, these treats contain no hormones, antibiotics, byproducts, flour, wheat, corn or added salt! Your dogs will love every nutritious, great-tasting bite! Dogswell treats cost $6.99. To learn more, check out www.dogswell.com.
Before You Explore In the Kitchen You Have To Know THE BASICS
“Guaranteed to inspire the novice and reinvigorate the expert, this pleasing, award-winning volume serves up an appetizing postmodern twist on The Joy of Cooking.” ―ReadyMade Magazine
“This little gem of a book beautifully illustrates – and explains – cooking techniques and classic recipes, from bouquet garnis to the best mashed potatoes.” ―InStyle Magazine
Every cook or home chef reaches that defining moment when he or she puts away the cookbook and begins to experiment ‘off the page’ with flavors and ingredients. But without a full understanding of the rudiments of cooking, these explorations can be leaps of faith at best, and dishes from the simplest to most complex and ambitious risk failure.
This is the principle behind the indispensable and stylish cooking primer THE BASICS (Melville House, June 15, 2007, $29.95), with recipes by Filip Verheyden and photography by Tony Le Duc, which reveals simple recipes and instructions for 150 of the most vital building blocks of great cuisine, from principles of blanching, roasting, frying, smoking, and grilling, to how to make key sauces, gravies, stocks, soups, breads and much more.
Beginning with a chapter on techniques, THE BASICS explains and illustrates with gorgeous photographs essential cooking techniques, such as how to bard, marinate, poach, caramelize, and lard. Following chapters explain cutting techniques and both savory and sweet recipes for stocks, thickeners, light and hearty soups, potato preparations, rice preparations, cold, hot and sweet sauce preparations, mousses, pastries, spreads, sweet egg dishes and ice creams. And an Ingredients Index makes cross-referencing a snap.
Each page in THE BASICS is like a homily on the principles of great food. Learn the difference between a brunoise, julienne and a chiffonade cut. Follow simple instructions for preparing chicken, white, dark and game stocks. Make more than 30 of your own sauces, including mayonnaise, garlic butter, vinaigrette, pesto, white wine, and hollandaise. Prepare dazzling soups, breads, breakfasts, and desserts, using your own creative imagination and THE BASICS at your fingertips.
THE BASICS also includes innovative preparations and techniques which have only just been developed, but which are starting to claim their place in 21st-century cooking. These include foie gras foam, spinach jelly, pike mouse and light praline.
“Although we live in an ultramodern society where information on every subject is up for grabs, this information isn’t always reliable or even thorough. And that goes for cooking, too,” writes Verheyden. “There’s a lot of experimenting going on, with new ingredients and techniques. But basic recipes for chicken stock or tartare sauce are forgotten.”
Jonathan Hayes of The New York Times Magazine calls THE BASICS “a stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive.”
Bound in black fabric with gold-embossed lettering, gilded-edged pages, and a red ribbon book mark for easy reference, THE BASICS is equal parts bible and hymnal for the kitchen, teaching the important principals of cooking and encouraging cooks to celebrate with their own explorations and creations.
“Our philosophy is simple: if you want to start cooking, you have to learn the basics. Only then can you build up a solid cooking repertoire,” says Verheyden.
About the Authors:
Filip Verheyden studied cooking at PIVA in Antwerp and has been a freelance food writer since 1998, contributing to many magazines and newspapers.
Tony Le Duc has been a food photographer since 1984, producing images for some twenty books, including The House of Books.
TITLE: THE BASICS
AUTHOR: FILIP VERHEYDEN AND TONY LE DUC
PUBLISHER: MELVILLE HOUSE
PUBLICATION DATE: MAY 2007
PAGES: 320
PRICE: $29.95 Hardcover
ISBN: 9781933633183
“This little gem of a book beautifully illustrates – and explains – cooking techniques and classic recipes, from bouquet garnis to the best mashed potatoes.” ―InStyle Magazine
Every cook or home chef reaches that defining moment when he or she puts away the cookbook and begins to experiment ‘off the page’ with flavors and ingredients. But without a full understanding of the rudiments of cooking, these explorations can be leaps of faith at best, and dishes from the simplest to most complex and ambitious risk failure.
This is the principle behind the indispensable and stylish cooking primer THE BASICS (Melville House, June 15, 2007, $29.95), with recipes by Filip Verheyden and photography by Tony Le Duc, which reveals simple recipes and instructions for 150 of the most vital building blocks of great cuisine, from principles of blanching, roasting, frying, smoking, and grilling, to how to make key sauces, gravies, stocks, soups, breads and much more.
Beginning with a chapter on techniques, THE BASICS explains and illustrates with gorgeous photographs essential cooking techniques, such as how to bard, marinate, poach, caramelize, and lard. Following chapters explain cutting techniques and both savory and sweet recipes for stocks, thickeners, light and hearty soups, potato preparations, rice preparations, cold, hot and sweet sauce preparations, mousses, pastries, spreads, sweet egg dishes and ice creams. And an Ingredients Index makes cross-referencing a snap.
Each page in THE BASICS is like a homily on the principles of great food. Learn the difference between a brunoise, julienne and a chiffonade cut. Follow simple instructions for preparing chicken, white, dark and game stocks. Make more than 30 of your own sauces, including mayonnaise, garlic butter, vinaigrette, pesto, white wine, and hollandaise. Prepare dazzling soups, breads, breakfasts, and desserts, using your own creative imagination and THE BASICS at your fingertips.
THE BASICS also includes innovative preparations and techniques which have only just been developed, but which are starting to claim their place in 21st-century cooking. These include foie gras foam, spinach jelly, pike mouse and light praline.
“Although we live in an ultramodern society where information on every subject is up for grabs, this information isn’t always reliable or even thorough. And that goes for cooking, too,” writes Verheyden. “There’s a lot of experimenting going on, with new ingredients and techniques. But basic recipes for chicken stock or tartare sauce are forgotten.”
Jonathan Hayes of The New York Times Magazine calls THE BASICS “a stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive.”
Bound in black fabric with gold-embossed lettering, gilded-edged pages, and a red ribbon book mark for easy reference, THE BASICS is equal parts bible and hymnal for the kitchen, teaching the important principals of cooking and encouraging cooks to celebrate with their own explorations and creations.
“Our philosophy is simple: if you want to start cooking, you have to learn the basics. Only then can you build up a solid cooking repertoire,” says Verheyden.
About the Authors:
Filip Verheyden studied cooking at PIVA in Antwerp and has been a freelance food writer since 1998, contributing to many magazines and newspapers.
Tony Le Duc has been a food photographer since 1984, producing images for some twenty books, including The House of Books.
TITLE: THE BASICS
AUTHOR: FILIP VERHEYDEN AND TONY LE DUC
PUBLISHER: MELVILLE HOUSE
PUBLICATION DATE: MAY 2007
PAGES: 320
PRICE: $29.95 Hardcover
ISBN: 9781933633183
Monday, June 25, 2007
Jelly Belly Goes O.U. Kosher
JELLY BELLY CANDY COMPANY ANNOUNCES ITS GOURMET CONFECTIONERY PRODUCT LINES TO BECOME OU KOSHER, EFFECTIVE LATER THIS SUMMER
In the confectionery world, a few names stand out in the minds of consumers. Jelly Belly® jelly beans, are among those confections that enjoy worldwide brand name recognition and loyal consumer following. The manufacturer, Jelly Belly Candy Company headquartered in Fairfield, Calif., has switched from another kosher certification to make Jelly Belly jelly beans and all of its confectionery products OU Kosher effective later this summer. This support can only increase with the decision to become OU Kosher.
The company manufacturers more than 100 gourmet confectionery delights and recently acquired the licensed brands Sunkist® Fruit Gems, Sunkist® Fruit Slices and other Sunkist branded confections. All Sunkist licensed brands carried the Orthodox Union’s kosher certification prior to the acquisition.
“When we made the acquisition we felt the OU certification was important to maintain for these really terrific Sunkist licensed candies,” said Robert Simpson, President, Jelly Belly Candy Company. “It was a good match for our company -- many people are surprised to learn we make more than one hundred confections in additional to Jelly Belly jelly beans, our flagship brand.”
“Our company had used another kosher certification for two decades for Jelly Belly jelly beans, but in the consolidation of manufacturing for the Sunkist licensed confections, it seemed to be the ideal opportunity to seek OU certification for Jelly Belly beans as well,” Mr. Simpson said.
The company’s gourmet Jelly Belly jelly beans with the OU certification will begin to appear in retail stores later this summer, as will the broad range of quality confections that includes chocolates, licorice, mellocremes, sour candies and confections for the seasons.
"We produce such a large variety of confections and use so many different ingredients that seeing the process through to certification is a significant undertaking. Working together with the Orthodox Union to certify the two manufacturing facilities has been a cooperative effort," said Michael Bianco, vice president of manufacturing.
“The commitment by Jelly Belly Candy Company to the OU’s highest standards has been evident throughout the certification process, involving cooperation and involvement of all key company officials,” said Rabbi Dr. Eliyahu Safran, OU Kosher’s Vice President of Communications & Marketing and Senior Rabbinic Coordinator.
The company is also rapidly expanding distribution, especially in the international arena. The market for kosher certified products outside the U.S. is growing 15 percent a year. Many consumers choose kosher for religious requirements, while others choose kosher for the higher quality or for a variety of dietary reasons such as allergies, dairy free and vegetarian concerns.
“There is robust international appeal for kosher foods. The acceptance of the OU mark is strong, and we expect to see new opportunities to build our international distribution with the presence of this mark,” said Sharon Duncan, Vice President, Sales, International Division at Jelly Belly.
“Seeing how much time and manpower it takes to produce a single jelly bean has been amazing. The company’s emphasis on quality standards for thousands of ingredients that are needed to produce such a range of flavors is impressive,” said Rabbi Zalman Thaler, the local Orthodox Union representative on the West Coast.
About Jelly Belly Candy Company
The family owned candy manufacturer has been in operation since 1898 and is currently run by the fourth and fifth generations of the candy empire. Known for decades for making Candy Corn, with the creation of Jelly Belly jelly beans in 1976, the company came into worldwide prominence after Ronald Reagan was seen eating them on the presidential campaign trail in 1980. Jelly Belly beans were soon being given to international diplomats and became the first jelly bean in space when they were sent up with the space shuttle Challenger. The company currently makes 50 Official Flavors, the largest selection on the market, plus 100 other gourmet candies including jells, gummies, chocolate covered treats, and seasonal sweets for the major holidays. Headquartered in Fairfield, Calif., the company operates two plants in California and Illinois.
* * *
The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA, and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification mark, the , is the world’s most recognizedkosher symbol and can be found on over 400,000 products manufactured in 80 countries around the globe.
http://www.ou.org/
http://www.oukosher.org/
In the confectionery world, a few names stand out in the minds of consumers. Jelly Belly® jelly beans, are among those confections that enjoy worldwide brand name recognition and loyal consumer following. The manufacturer, Jelly Belly Candy Company headquartered in Fairfield, Calif., has switched from another kosher certification to make Jelly Belly jelly beans and all of its confectionery products OU Kosher effective later this summer. This support can only increase with the decision to become OU Kosher.
The company manufacturers more than 100 gourmet confectionery delights and recently acquired the licensed brands Sunkist® Fruit Gems, Sunkist® Fruit Slices and other Sunkist branded confections. All Sunkist licensed brands carried the Orthodox Union’s kosher certification prior to the acquisition.
“When we made the acquisition we felt the OU certification was important to maintain for these really terrific Sunkist licensed candies,” said Robert Simpson, President, Jelly Belly Candy Company. “It was a good match for our company -- many people are surprised to learn we make more than one hundred confections in additional to Jelly Belly jelly beans, our flagship brand.”
“Our company had used another kosher certification for two decades for Jelly Belly jelly beans, but in the consolidation of manufacturing for the Sunkist licensed confections, it seemed to be the ideal opportunity to seek OU certification for Jelly Belly beans as well,” Mr. Simpson said.
The company’s gourmet Jelly Belly jelly beans with the OU certification will begin to appear in retail stores later this summer, as will the broad range of quality confections that includes chocolates, licorice, mellocremes, sour candies and confections for the seasons.
"We produce such a large variety of confections and use so many different ingredients that seeing the process through to certification is a significant undertaking. Working together with the Orthodox Union to certify the two manufacturing facilities has been a cooperative effort," said Michael Bianco, vice president of manufacturing.
“The commitment by Jelly Belly Candy Company to the OU’s highest standards has been evident throughout the certification process, involving cooperation and involvement of all key company officials,” said Rabbi Dr. Eliyahu Safran, OU Kosher’s Vice President of Communications & Marketing and Senior Rabbinic Coordinator.
The company is also rapidly expanding distribution, especially in the international arena. The market for kosher certified products outside the U.S. is growing 15 percent a year. Many consumers choose kosher for religious requirements, while others choose kosher for the higher quality or for a variety of dietary reasons such as allergies, dairy free and vegetarian concerns.
“There is robust international appeal for kosher foods. The acceptance of the OU mark is strong, and we expect to see new opportunities to build our international distribution with the presence of this mark,” said Sharon Duncan, Vice President, Sales, International Division at Jelly Belly.
“Seeing how much time and manpower it takes to produce a single jelly bean has been amazing. The company’s emphasis on quality standards for thousands of ingredients that are needed to produce such a range of flavors is impressive,” said Rabbi Zalman Thaler, the local Orthodox Union representative on the West Coast.
About Jelly Belly Candy Company
The family owned candy manufacturer has been in operation since 1898 and is currently run by the fourth and fifth generations of the candy empire. Known for decades for making Candy Corn, with the creation of Jelly Belly jelly beans in 1976, the company came into worldwide prominence after Ronald Reagan was seen eating them on the presidential campaign trail in 1980. Jelly Belly beans were soon being given to international diplomats and became the first jelly bean in space when they were sent up with the space shuttle Challenger. The company currently makes 50 Official Flavors, the largest selection on the market, plus 100 other gourmet candies including jells, gummies, chocolate covered treats, and seasonal sweets for the major holidays. Headquartered in Fairfield, Calif., the company operates two plants in California and Illinois.
* * *
The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA, and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification mark, the , is the world’s most recognizedkosher symbol and can be found on over 400,000 products manufactured in 80 countries around the globe.
http://www.ou.org/
http://www.oukosher.org/
Holiday Ideas from Felix Doolittle
Please take a look at these gift ideas from Felix Doolittle, who makes a complete line of stationery for men, women and kids. With themes like food and wine, sports, books, travel, animals, coastal and country living, there is likely to be something for everyone on the list. Price points range from $25 to $100.
Felix Doolittle also offers charming and colorful holiday cards http://www.felixdoolittle.com/web/product_hc4.aspx and gift tags http://www.felixdoolittle.com/web/product_gt.aspx.
You can see (almost) the entire line at www.felixdoolittle.com.
Felix Doolittle also offers charming and colorful holiday cards http://www.felixdoolittle.com/web/product_hc4.aspx and gift tags http://www.felixdoolittle.com/web/product_gt.aspx.
You can see (almost) the entire line at www.felixdoolittle.com.
Thursday, June 21, 2007
Crisp weather sauces
Perfect for crisp weather and cozy nights!
Napa ValleyChocolate Pear Cabernet Sauce
Italian Smore'sCabernet Poached Pears
Chocolate Pear Cabernet Cup Cakes
White Chocolate Pear Chardonnay Sauce
White Chocolate Coconut Cake
Chardonnay Poached Pears
Cinnamon Pear Maple Syrup
Vanilla Ice Cream with Cinnamon Pear Maple Syrup
Maple Pear Cobblers
Pear-tiniPear
Dressings, Marinades & PreservesA Perfect Pear from Napa Valley offers extraordinary gourmet food products that assist the home cook look like a 5 star chef to family and friends. Products are all natural, made with organic ingredients and most are Kosher certified. A Perfect Pear is steadily receiving peer recognition and is the winner of many awards for their fine foods.Sold At: more than 4,000 stores throughout the US and Canada and online at www.aperfectpear.netRetail Price: $7.99 - $24.99
Wednesday, June 20, 2007
1/2 Cup of Soy Nuts Can Reduce Blood Pressure In Women, According to a New Study
Dear Stephen,
Did you know that half a cup of soy nuts a day may work as well as anti-hypertension medication to lower blood pressure, according to a new study in postmenopausal women published in the Archives of Internal Medicine? Should you be interested in pursuing the health benefits of soy nuts further, please keep in mind Soy Nuts from Genisoy, one of the largest and most innovative providers of soy protein products in the United States.
Genisoy Soy Nuts:
- Are the only line of seasoned heart-healthy soy nuts on the market
- Contain 60% less fat and 60% more protein per serving than peanuts
- Are roasted without oil, providing a healthy alternative to snacking
- Each re-sealable, stand-up pouch is now available as a bonus pack with 40% more free!
Available in Unsalted, Deep Sea Salted, Old Hickory Smoke and Zesty Barbeque flavors via the Genisoy.com website and at leading grocery, health food and specialty stores nationwide, for an SRP of $1.58 for each 3.5oz pouch.
Did you know that half a cup of soy nuts a day may work as well as anti-hypertension medication to lower blood pressure, according to a new study in postmenopausal women published in the Archives of Internal Medicine? Should you be interested in pursuing the health benefits of soy nuts further, please keep in mind Soy Nuts from Genisoy, one of the largest and most innovative providers of soy protein products in the United States.
Genisoy Soy Nuts:
- Are the only line of seasoned heart-healthy soy nuts on the market
- Contain 60% less fat and 60% more protein per serving than peanuts
- Are roasted without oil, providing a healthy alternative to snacking
- Each re-sealable, stand-up pouch is now available as a bonus pack with 40% more free!
Available in Unsalted, Deep Sea Salted, Old Hickory Smoke and Zesty Barbeque flavors via the Genisoy.com website and at leading grocery, health food and specialty stores nationwide, for an SRP of $1.58 for each 3.5oz pouch.
Monday, June 18, 2007
Healthy Holiday Treats
Nana’s Cookie Bites
This holiday season don’t forget to stock up on the latest offering from Nana’s Cookies, Cookie Bites! Nana’s Cookie Bites come in a tub containing one of 6 delicious flavors, Chocolate Chip, Peanut Butter, Oatmeal, No Gluten Fudge, No Gluten Lemon Dreams and No Gluten Ginger Spice. Created using only the best ingredients, Nana’s Cookie Bites will quickly become a favorite holiday treat. Whether they are for Halloween, Thanksgiving, Christmas or Hanukah, Nana’s Cookie bites are sure to please. They are also the perfect size for stockings and with 6 different flavors to choose from, stock up, these will go quick!
Nana’s Temptations
Nana’s Temptation’s Chocolate Confection Bars are all natural, completely vegan, and absolutely delicious. Nana has accomplished what other all natural, vegan companies have tried to do, and that is to create a mouthwatering, luscious and savory, temptation if you will. Temptations are available in 4 delectable flavors all of which are made with European chocolate. Not to worry! Nana has not forgotten about her gluten free consumers, Temptations are available in two no-gluten flavors, Chocolate Rush and Chocolate Mint.
All of Nana’s products are available at Wild Oats, Whole Foods and online at
www.healthycrowd.com
This holiday season don’t forget to stock up on the latest offering from Nana’s Cookies, Cookie Bites! Nana’s Cookie Bites come in a tub containing one of 6 delicious flavors, Chocolate Chip, Peanut Butter, Oatmeal, No Gluten Fudge, No Gluten Lemon Dreams and No Gluten Ginger Spice. Created using only the best ingredients, Nana’s Cookie Bites will quickly become a favorite holiday treat. Whether they are for Halloween, Thanksgiving, Christmas or Hanukah, Nana’s Cookie bites are sure to please. They are also the perfect size for stockings and with 6 different flavors to choose from, stock up, these will go quick!
Nana’s Temptations
Nana’s Temptation’s Chocolate Confection Bars are all natural, completely vegan, and absolutely delicious. Nana has accomplished what other all natural, vegan companies have tried to do, and that is to create a mouthwatering, luscious and savory, temptation if you will. Temptations are available in 4 delectable flavors all of which are made with European chocolate. Not to worry! Nana has not forgotten about her gluten free consumers, Temptations are available in two no-gluten flavors, Chocolate Rush and Chocolate Mint.
All of Nana’s products are available at Wild Oats, Whole Foods and online at
www.healthycrowd.com
Blueberries May Prevent Colon Cancer
Researchers from Rutgers University and the US Department of Agriculture suggest that a compound in blueberries may be good for preventing colon cancer. The key ingredient found in blueberries, pterostilbene, is a natural antioxidant and mops up highly reactive molecules called free radicals that can trigger cancer growth.
Another USDA study ranks blueberries as #1 in antioxidants when compared to 40 other fruits and vegetables. In addition to fighting cancers and heart disease, studies have shown that blueberries also lower cholesterol, slow down the aging process and improve eyesight, coordination and balance.
Since you can’t always get fresh blueberries, Leading Brands, a premium beverage company developed TrueBlue® blueberry juice so you and your family can receive all the health benefits of blueberries year round.
TrueBlue® Blueberry Juice is an all natural product that is lightly sweetened with cane sugar. With 25% fewer calories per serving than most cranberry-based products, TrueBlue® is also a preferred dietary choice for health-conscious consumers. Each 16oz bottle of TrueBlue Blueberry juice has as much juice as a full serving of fresh blueberries.
TrueBlue® is available in six flavors including Blueberry, Blueberry-Blackberry, Blueberry-Cranberry, Blueberry-Iced Green Tea, Blueberry-Pomegranate and Blueberry-Raspberry in 64oz PET bottles. For more details on TrueBlue® and blueberries please visit http://www.trueblueberry.com/
Another USDA study ranks blueberries as #1 in antioxidants when compared to 40 other fruits and vegetables. In addition to fighting cancers and heart disease, studies have shown that blueberries also lower cholesterol, slow down the aging process and improve eyesight, coordination and balance.
Since you can’t always get fresh blueberries, Leading Brands, a premium beverage company developed TrueBlue® blueberry juice so you and your family can receive all the health benefits of blueberries year round.
TrueBlue® Blueberry Juice is an all natural product that is lightly sweetened with cane sugar. With 25% fewer calories per serving than most cranberry-based products, TrueBlue® is also a preferred dietary choice for health-conscious consumers. Each 16oz bottle of TrueBlue Blueberry juice has as much juice as a full serving of fresh blueberries.
TrueBlue® is available in six flavors including Blueberry, Blueberry-Blackberry, Blueberry-Cranberry, Blueberry-Iced Green Tea, Blueberry-Pomegranate and Blueberry-Raspberry in 64oz PET bottles. For more details on TrueBlue® and blueberries please visit http://www.trueblueberry.com/
Ecstasy
At upscale bars and in fine spirits outlets across the US, more and more people are buying Ecstasy—and the government isn’t doing anything about it.
That’s because Ecstasy is perfectly legal: it’s the “enhanced spirit” from Encore Brands. Ecstasy has the predominant flavors of pomegranate and citrus. It is seventy-proof, clear in color and is the world’s first super-premium spirit to be enhanced with ginseng, taurine, guarana and a boost of caffeine. Following its launch late last year by Southern Wines & Spirits in Florida and Illinois, Ecstasy has grown quickly. From the Sagamore in South Beach Miami to the Sound Bar in Chicago, Ecstasy has penetrated more than 1200 on-premise locations in Florida and Illinois alone. The brand launched in California, Colorado, Kentucky, New York (all Southern), and Wisconsin (Edison) in the first quarter of this year. New Jersey (distributed by Fedway) and Arizona (Southern) will join the fold this quarter, with more states to come.
According to Patrick Aroff, CEO of Encore Brands which owns Ecstasy Liqueur, “today’s sophisticated consumers are tired of being bombarded by retreads of the same old spirits such as vodkas, tequilas and rums; they are looking for something truly unique that they can enjoy.”
“Ecstasy is the first new spirit that is literally in a class by itself,” Aroff continues. “It has a flavor, texture and smoothness that you won’t find in any of today’s pedestrian lower-proof liqueurs--or in any of those ‘500 times’ distilled, overly-hyped vodkas, tequilas, etc.”
Ecstasy is eminently mixable, yet smooth enough to be consumed straight up. Bartenders have enjoyed being playful and creative with the brand. Some of the more unique recipes include: Ecstasy Champeaux (pronounced “shampoo”) with dry champagne; All Thai’d Up with Ecstasy, champagne, strawberry puree and Thai basil, Morning Ecstasy with fresh grapefruit juice, and Ecstasy In The City with soda, a splash of Chambord and a wedge of lemon. Users can visit www.drinkecstasy.com for more information and recipes.
As arresting in appearance as it is in flavor and characteristics, Ecstasy comes in a deep red, high-shouldered, soaring frosted glass bottle. The sexy red bottle is easily recognizable on the back bar with its distinctive X logo and is beautiful enough to keep as a decanter.
Founded in 2003, Encore Brands LLC is a marketing company focused on building unique brands in the beverage industry. Headquartered in Santa Monica, California, Encore has offices in Illinois, Florida and affiliates worldwide.
That’s because Ecstasy is perfectly legal: it’s the “enhanced spirit” from Encore Brands. Ecstasy has the predominant flavors of pomegranate and citrus. It is seventy-proof, clear in color and is the world’s first super-premium spirit to be enhanced with ginseng, taurine, guarana and a boost of caffeine. Following its launch late last year by Southern Wines & Spirits in Florida and Illinois, Ecstasy has grown quickly. From the Sagamore in South Beach Miami to the Sound Bar in Chicago, Ecstasy has penetrated more than 1200 on-premise locations in Florida and Illinois alone. The brand launched in California, Colorado, Kentucky, New York (all Southern), and Wisconsin (Edison) in the first quarter of this year. New Jersey (distributed by Fedway) and Arizona (Southern) will join the fold this quarter, with more states to come.
According to Patrick Aroff, CEO of Encore Brands which owns Ecstasy Liqueur, “today’s sophisticated consumers are tired of being bombarded by retreads of the same old spirits such as vodkas, tequilas and rums; they are looking for something truly unique that they can enjoy.”
“Ecstasy is the first new spirit that is literally in a class by itself,” Aroff continues. “It has a flavor, texture and smoothness that you won’t find in any of today’s pedestrian lower-proof liqueurs--or in any of those ‘500 times’ distilled, overly-hyped vodkas, tequilas, etc.”
Ecstasy is eminently mixable, yet smooth enough to be consumed straight up. Bartenders have enjoyed being playful and creative with the brand. Some of the more unique recipes include: Ecstasy Champeaux (pronounced “shampoo”) with dry champagne; All Thai’d Up with Ecstasy, champagne, strawberry puree and Thai basil, Morning Ecstasy with fresh grapefruit juice, and Ecstasy In The City with soda, a splash of Chambord and a wedge of lemon. Users can visit www.drinkecstasy.com for more information and recipes.
As arresting in appearance as it is in flavor and characteristics, Ecstasy comes in a deep red, high-shouldered, soaring frosted glass bottle. The sexy red bottle is easily recognizable on the back bar with its distinctive X logo and is beautiful enough to keep as a decanter.
Founded in 2003, Encore Brands LLC is a marketing company focused on building unique brands in the beverage industry. Headquartered in Santa Monica, California, Encore has offices in Illinois, Florida and affiliates worldwide.
Limoncello: Homemade Summer Apertif Cocktail
With summer months in the distance at that time consumers are putting on their fall coats, but still wanting things that will let them feel as if it were still summer. The revitalizing and refreshing Italian drink Limoncello will always bring the memory of sunny days and sunny dining back to mind. The fresh, taste of lemon has always been the perfect partner as a reminder of those summer days.
Although a lemon’s tart taste may not be what many would choose for an afternoon snack, they can be considered as powerhouses to great refreshing drinks. And, since it was recently reported that California’s January freeze may effect the supply from the nation’s largest producer of lemons come winter, now’s the time to snap them up. Chef Angelo of Cucina D’Angelo has a homemade idea for your readers that will help them figure out what to do with them.
One way to benefit from this cool refreshing fruit is using it to make the delicious, lemony-sweet, cold drink Limoncello. Originating in southern Italy, Limoncello is usually served as a refreshing and strong post-meal digestive on lovely hot days. Chef Angelo of the Italian restaurant Cucina D'Angelo in Boca Raton, FL makes his homemade Limoncello every summer and this one is no exception. It is very light, very refreshing, and the perfect aperitif summer cocktail. Angelo’s Limoncello is 100% homemade and in fact quite easy.
He is offering his recipe to your readers and in the hopes they may use it to “WOW” guests at summertime fetes, try a new beverage for their own after dinner needs or to indulge the DIY spirit of those readers who like to experiment at home.
Cucina D'Angelo is located in The Shops at Boca Center on Military Trail One Mile north of Palmetto Park Rd. in front of the Marriott. For more information on Cucina D'Angelo please visit www.cucinadangelo.com.
National Cancer Institute New Research May Prevent Breast Cancer
National Cancer Institute New Research May Prevent Breast Cancer
Des Moines, IA……. Breast cancer is the second most common cancer among women (lung cancer is first). One in eight women will develop breast cancer at some point in her life.
To date it has been difficult to conclusively identify those lifestyle measures that can make a difference in the one in eight odds of getting breast cancer. Scientists are increasingly coming to believe that life events before the age of 20 can largely determine whether a woman will develop breast cancer as an adult.
New research from cancer experts at the National Cancer Institute, suggests that eating soyfoods as a child and teenager – specifically, before a girl enters puberty, may be a way to prevent breast cancer.
Dr. Mark Messina, PhD, Adjunct Professor in Nutrition at Loma Linda University, former National Cancer Institute researcher and expert on the role of soy in diets explains that, “In this study, Asian women in California who consumed higher amounts of soy between the ages of five and 11 were 58% less likely to develop breast cancer, as compared to women who consumed less soy during this period of their lives.”
“These exciting results,” Messina continues,” are similar to those from a Chinese study, which found that girls who had high soy intake between the ages of 13 and 15 were half as likely to develop breast cancer later in life The amount of soy consumed as adults was not protective against breast cancer, although soyfoods’ overall benefits in reducing cholesterol and providing high quality protein are well proven.”
In the November, 2006 issue of Time magazine, Dr. Andrew Weil recommended that “women who have a family history of breast cancer ought to be introducing their kids to soyfoods as early as possible. Substituting soy milk for cow’s milk is one way to start. I believe,” Weil continues, “the same thing will be shown to hold true for boys: a similar diet may lower their future risk of prostate cancer.”
Two other human studies, one from Canada and another from California support the benefit of eating soyfoods during childhood and adolescence. In addition, animal studies suggest that the phytoestrogens in soybeans and soyfoods change the cells in the developing breast, permanently making them less likely to become cancer cells.
“These studies suggest that consuming modest amounts of soy – as little as one or two servings a day - is enough to provide this valuable benefit,” Messina concludes.
“Adding soyfoods to the diets of young and adolescent girls is really quite easy, thanks to the amazing array of soy-based foods,” reports Linda Funk, Executive Director of The Soyfoods Council. “Let your teenager make her own morning or afternoon smoothie with soy milk and fresh fruit such as a banana, berries or mango. Or use frozen fruit to make the smoothie icy and refreshing - try blueberries, peaches or other berries.”
Funk suggests Wildwood Organics soy yogurts and soy smoothies (see attached Wildwood), now available in a rainbow of flavors, as the perfect breakfast centerpiece or snack for girls of any age. Stir in some granola for breakfast, or use the yogurt as a dip for fresh fruit slices. Drink smoothies as for a refreshing treat before or after a sporting event for extra energy! For more information on Wildwood Organics products go to: http://www.thesoyfoodscouncil.com/sfcpr.html
Edamame, sweet green soybeans, so important as appetizers on Asian menus, is another great snack for girls and all other family members. Use edamame as a substitute for your favorite hummus recipe or add to your favorite salad. Or try roasted soynuts. Crunchy and satisfying, they come in an assortment of flavors. Serve them as a snack, toss into salads and baked goods or chop to top casseroles. Soynut butter offers soy benefits in place of peanut butter.
One to two servings of fortified soy milk daily helps provide the calcium necessary for growing bones, in addition to possible cancer prevention. Cubes of tofu are perfect finger food for toddlers – easy to handle and digest and mild in flavor and are an excellent source of protein. Soy yogurt is another easy and delicious way to get important nutrients and calcium into children’s diets.
Girls aren’t the only ones who benefit from soyfoods. Messina emphasizes that soyfoods can make important contributions to a healthy diet for people of all ages (and genders).
For more information on soyfoods and nutrition, as well as easy recipes, please go to www.thesoyfoodscouncil.com
Des Moines, IA……. Breast cancer is the second most common cancer among women (lung cancer is first). One in eight women will develop breast cancer at some point in her life.
To date it has been difficult to conclusively identify those lifestyle measures that can make a difference in the one in eight odds of getting breast cancer. Scientists are increasingly coming to believe that life events before the age of 20 can largely determine whether a woman will develop breast cancer as an adult.
New research from cancer experts at the National Cancer Institute, suggests that eating soyfoods as a child and teenager – specifically, before a girl enters puberty, may be a way to prevent breast cancer.
Dr. Mark Messina, PhD, Adjunct Professor in Nutrition at Loma Linda University, former National Cancer Institute researcher and expert on the role of soy in diets explains that, “In this study, Asian women in California who consumed higher amounts of soy between the ages of five and 11 were 58% less likely to develop breast cancer, as compared to women who consumed less soy during this period of their lives.”
“These exciting results,” Messina continues,” are similar to those from a Chinese study, which found that girls who had high soy intake between the ages of 13 and 15 were half as likely to develop breast cancer later in life The amount of soy consumed as adults was not protective against breast cancer, although soyfoods’ overall benefits in reducing cholesterol and providing high quality protein are well proven.”
In the November, 2006 issue of Time magazine, Dr. Andrew Weil recommended that “women who have a family history of breast cancer ought to be introducing their kids to soyfoods as early as possible. Substituting soy milk for cow’s milk is one way to start. I believe,” Weil continues, “the same thing will be shown to hold true for boys: a similar diet may lower their future risk of prostate cancer.”
Two other human studies, one from Canada and another from California support the benefit of eating soyfoods during childhood and adolescence. In addition, animal studies suggest that the phytoestrogens in soybeans and soyfoods change the cells in the developing breast, permanently making them less likely to become cancer cells.
“These studies suggest that consuming modest amounts of soy – as little as one or two servings a day - is enough to provide this valuable benefit,” Messina concludes.
“Adding soyfoods to the diets of young and adolescent girls is really quite easy, thanks to the amazing array of soy-based foods,” reports Linda Funk, Executive Director of The Soyfoods Council. “Let your teenager make her own morning or afternoon smoothie with soy milk and fresh fruit such as a banana, berries or mango. Or use frozen fruit to make the smoothie icy and refreshing - try blueberries, peaches or other berries.”
Funk suggests Wildwood Organics soy yogurts and soy smoothies (see attached Wildwood), now available in a rainbow of flavors, as the perfect breakfast centerpiece or snack for girls of any age. Stir in some granola for breakfast, or use the yogurt as a dip for fresh fruit slices. Drink smoothies as for a refreshing treat before or after a sporting event for extra energy! For more information on Wildwood Organics products go to: http://www.thesoyfoodscouncil.com/sfcpr.html
Edamame, sweet green soybeans, so important as appetizers on Asian menus, is another great snack for girls and all other family members. Use edamame as a substitute for your favorite hummus recipe or add to your favorite salad. Or try roasted soynuts. Crunchy and satisfying, they come in an assortment of flavors. Serve them as a snack, toss into salads and baked goods or chop to top casseroles. Soynut butter offers soy benefits in place of peanut butter.
One to two servings of fortified soy milk daily helps provide the calcium necessary for growing bones, in addition to possible cancer prevention. Cubes of tofu are perfect finger food for toddlers – easy to handle and digest and mild in flavor and are an excellent source of protein. Soy yogurt is another easy and delicious way to get important nutrients and calcium into children’s diets.
Girls aren’t the only ones who benefit from soyfoods. Messina emphasizes that soyfoods can make important contributions to a healthy diet for people of all ages (and genders).
For more information on soyfoods and nutrition, as well as easy recipes, please go to www.thesoyfoodscouncil.com
Cooking Club of America Awards Watkins Organic Black Pepper Seal of Approval
Watkins USDA Certified 100% Organic Black Pepper has received the Cooking Club of America's Member Tested and Recommended Seal of Approval. Over 600 Cooking Club members tested the pepper in October and November and rated it on the following criteria: quality, appearance, ease of use/preparation, clarity of instructions, effectiveness, performance, versatility, uniqueness and, rated against similar products, food flavor.
Black pepper is the world's most important spice, being vital to cuisines throughout the world. Watkins Organic Black Pepper is created from specifically-selected organic peppercorns with high essential oil content from Sri Lanka.
Watkins Incorporated, known around the world for its quality spices and flavorings, has a line of USDA certified 100% organic spices available at Wal-Mart stores nationwide.
Cooking Club of America members added Watkins Organic Black Pepper to their favorite recipes including steak, chicken, ribs, pork chops, salads, vegetables, gravy, marinades, eggs, sandwiches, casseroles, soups and even on cottage cheese!
Many of the respondents indicated that its distinctive packaging, delicate and unique flavor, taste and fragrant aroma, in addition to the Watkins name, made it superior to others they have used in the past. Here is a sample of the rave reviews:
"The first powder black pepper I've tried that has a great taste and aroma."
"I love this pepper. It smells absolutely wonderful and tastes great."
"Great flavor. Crisp and well-blended. Not overpowering."
"I don't know how they do it! It's organic!"
"I was so impressed with the Watkins Organic Black Pepper. When I tasted it I thought I was tasting fresh ground pepper straight from my pepper mill."
Following is an example of a tasty recipe that can be made with Watkins Organic Black Pepper called Watkins Peppered Fish Filets.
Watkins Peppered Fish Filets Recipe
Ingredients:
1/2 tbsp Watkins Organic Black Pepper
1 1/4 tsp Watkins Organic Ginger1 tsp seasoning salt
2 lbs fish filets (any white fish, thaw if frozen)
1/4 cup melted butter
Lemon slices and fresh parsley for garnish
Tin Foil Cooking Spray
Grilling Directions:
Preheat grill. Lightly spray tin foil with cooking spray. In a small bowl, combine pepper, ginger and seasoning salt. Press lightly into both sides of fish filets. Arrange filets in a single layer on tin foil. Drizzle with butter. Grill until fish is opaque, about 15 minutes. Garnish with lemon slices and parsley. Drizzle with juices.
J.R. Watkins 100% USDA Approved Organic Spices Available at Wal-Mart
The American consumer's demand for organic products is on the rise. Mainstream supermarkets are expanding their organic selections to include fruits, vegetables, meat, and poultry. And while many Americans will spend extra money to buy organic products, when they cook them, they add spices that are not. Watkins Incorporated, known around the world for its quality spices and flavorings, has a line of USDA certified 100% organic spices available at Wal-Mart stores nationwide.
The first organic line of spices to be launched nationally in their trademark gold medal tin, Watkins organic spices don't contain fillers like sugar, synthetic anti-caking agents, artificial colors, flavors or preservatives that may be found in conventional spices. The 19 organic spices available at retailare: Black Pepper, Nutmeg, Chili Powder, Cumin, Paprika, Oregano, Ginger, Dry Mustard, Cinnamon, Garlic Powder, Onion Powder, Thyme, Basil, Rosemary, Curry Powder, Sage, Ground Cloves, Parsley, and Dill. The colorful, old- fashioned tins increase the shelf life of the spices and are decorative enough to leave on the kitchen counter. The suggested retail price ranges from$4.99 - $6.49.
In 1868, entrepreneur J.R. Watkins founded the J.R. Watkins Medical Company in Plainview, Minnesota, giving birth to one of America's first natural apothecary companies. Since then, Watkins has gained a reputation around the world for its quality spices and flavorings. Vanilla, the crown jewel of Watkins' popular line of extracts, has made the company a household name for decades. Watkins was the first company ever to give a money back guarantee on its products. For more information, visit www.JRWatkins.com.
Black pepper is the world's most important spice, being vital to cuisines throughout the world. Watkins Organic Black Pepper is created from specifically-selected organic peppercorns with high essential oil content from Sri Lanka.
Watkins Incorporated, known around the world for its quality spices and flavorings, has a line of USDA certified 100% organic spices available at Wal-Mart stores nationwide.
Cooking Club of America members added Watkins Organic Black Pepper to their favorite recipes including steak, chicken, ribs, pork chops, salads, vegetables, gravy, marinades, eggs, sandwiches, casseroles, soups and even on cottage cheese!
Many of the respondents indicated that its distinctive packaging, delicate and unique flavor, taste and fragrant aroma, in addition to the Watkins name, made it superior to others they have used in the past. Here is a sample of the rave reviews:
"The first powder black pepper I've tried that has a great taste and aroma."
"I love this pepper. It smells absolutely wonderful and tastes great."
"Great flavor. Crisp and well-blended. Not overpowering."
"I don't know how they do it! It's organic!"
"I was so impressed with the Watkins Organic Black Pepper. When I tasted it I thought I was tasting fresh ground pepper straight from my pepper mill."
Following is an example of a tasty recipe that can be made with Watkins Organic Black Pepper called Watkins Peppered Fish Filets.
Watkins Peppered Fish Filets Recipe
Ingredients:
1/2 tbsp Watkins Organic Black Pepper
1 1/4 tsp Watkins Organic Ginger1 tsp seasoning salt
2 lbs fish filets (any white fish, thaw if frozen)
1/4 cup melted butter
Lemon slices and fresh parsley for garnish
Tin Foil Cooking Spray
Grilling Directions:
Preheat grill. Lightly spray tin foil with cooking spray. In a small bowl, combine pepper, ginger and seasoning salt. Press lightly into both sides of fish filets. Arrange filets in a single layer on tin foil. Drizzle with butter. Grill until fish is opaque, about 15 minutes. Garnish with lemon slices and parsley. Drizzle with juices.
J.R. Watkins 100% USDA Approved Organic Spices Available at Wal-Mart
The American consumer's demand for organic products is on the rise. Mainstream supermarkets are expanding their organic selections to include fruits, vegetables, meat, and poultry. And while many Americans will spend extra money to buy organic products, when they cook them, they add spices that are not. Watkins Incorporated, known around the world for its quality spices and flavorings, has a line of USDA certified 100% organic spices available at Wal-Mart stores nationwide.
The first organic line of spices to be launched nationally in their trademark gold medal tin, Watkins organic spices don't contain fillers like sugar, synthetic anti-caking agents, artificial colors, flavors or preservatives that may be found in conventional spices. The 19 organic spices available at retailare: Black Pepper, Nutmeg, Chili Powder, Cumin, Paprika, Oregano, Ginger, Dry Mustard, Cinnamon, Garlic Powder, Onion Powder, Thyme, Basil, Rosemary, Curry Powder, Sage, Ground Cloves, Parsley, and Dill. The colorful, old- fashioned tins increase the shelf life of the spices and are decorative enough to leave on the kitchen counter. The suggested retail price ranges from$4.99 - $6.49.
In 1868, entrepreneur J.R. Watkins founded the J.R. Watkins Medical Company in Plainview, Minnesota, giving birth to one of America's first natural apothecary companies. Since then, Watkins has gained a reputation around the world for its quality spices and flavorings. Vanilla, the crown jewel of Watkins' popular line of extracts, has made the company a household name for decades. Watkins was the first company ever to give a money back guarantee on its products. For more information, visit www.JRWatkins.com.
YoCrunch, the crunchy yogurt mix-in pioneer, is releasing a new all-natural, smooth, lowfat yogurt topped with all-natural toppings such as Back to Nature® Granola, Grape-Nuts® Cereal and SunSpire® baking chips.
The new Naturals line comes available in Vanilla, Strawberry, Blueberry, Mixed Berry and Strawberry Banana flavors, and is:
-Preservative free
-Produced with milk that does not have synthetic growth hormones
-Sweetened with natural sugar
-Has billions of beneficial probiotics per serving.
-Good source of vitamins A & D; calcium and protein
NOTE: Successfully marketed! We received samples of YoCruch and I found four cups in the bags of groceries brought home by my wife!
The new Naturals line comes available in Vanilla, Strawberry, Blueberry, Mixed Berry and Strawberry Banana flavors, and is:
-Preservative free
-Produced with milk that does not have synthetic growth hormones
-Sweetened with natural sugar
-Has billions of beneficial probiotics per serving.
-Good source of vitamins A & D; calcium and protein
NOTE: Successfully marketed! We received samples of YoCruch and I found four cups in the bags of groceries brought home by my wife!
A Bar of Coffee?
Coffee lovers rejoice! Hand selected coffee beans make pure coffee bars that are one of a kind. They taste amazing and contain NO chocolate!
Caffe AcapellaSold At: Fine gourmet stores, wineries, coffee and gift shops on the east coast and online at www.acapellafoods.comRetail Price: $2.99 - $3.99 per bar
Caffe AcapellaSold At: Fine gourmet stores, wineries, coffee and gift shops on the east coast and online at www.acapellafoods.comRetail Price: $2.99 - $3.99 per bar
Food by the fire
Cuddle up by the fire with these new comfort foods that combine highest quality soups with artisan style crackers. These new companies are making winter a warmer season!
All natural delectable soups by Maria
Maria's Style all natural condensed soups come in delicious flavors to tempt your palette: minestrone, pumpkin, Italian wedding soup, wild mushroom and tomato basil. All homemade with the freshest ingredients.
Maria's Style all natural condensed soups offer that excellent addition to your everyday meals.
Made from the highest all natural quality ingredients, they are sure to please your palette. On that cold day or just for a change of pace, these condensed soups will "hit the spot"! Ready in 5 minutes!
Sold At: www.reidfoods.com (call or email for wholesale inquiries) Retail Price: From $6.50
Artisan style crackers with inviting flavors
Who knew crackers could be so fabulous?
Partners Crackers features all natural artisan style flat brads, crackers and granola. Cracker flavors include roasted garlic, spicy pepper, original sesame, poblano chile and sweet onion and more. Hearty and heart friendly, these crackers are great for appetizers, snacks or part of a whole meal. Sold At: nation wide specialty groceryRetail Price: $2.99 - $3.89
All natural delectable soups by Maria
Maria's Style all natural condensed soups come in delicious flavors to tempt your palette: minestrone, pumpkin, Italian wedding soup, wild mushroom and tomato basil. All homemade with the freshest ingredients.
Maria's Style all natural condensed soups offer that excellent addition to your everyday meals.
Made from the highest all natural quality ingredients, they are sure to please your palette. On that cold day or just for a change of pace, these condensed soups will "hit the spot"! Ready in 5 minutes!
Sold At: www.reidfoods.com (call or email for wholesale inquiries) Retail Price: From $6.50
Artisan style crackers with inviting flavors
Who knew crackers could be so fabulous?
Partners Crackers features all natural artisan style flat brads, crackers and granola. Cracker flavors include roasted garlic, spicy pepper, original sesame, poblano chile and sweet onion and more. Hearty and heart friendly, these crackers are great for appetizers, snacks or part of a whole meal. Sold At: nation wide specialty groceryRetail Price: $2.99 - $3.89
Saxon Chocolates Offering the Highest Quality Chocolates for the Coming Season
Saxon Chocolates, makers of highest-quality Belgian chocolates in sophisticated and elegant packaging, is pleased to introduce the following new pieces to its fall and holiday lines.
Holiday Jazz – for holiday gift giving
Highlights include the Let It Snow collection with a Drinking Chocolate and Mugs Gift Set, a set of two white porcelain mugs, four servings of ‘Real Dark’ and four servings of ‘Cinnamon’ drinking chocolate ($24.95); Drinking Chocolate – Single Mug, a porcelain mug with four servings of ‘Real Dark’ drinking chocolate ($7.50); and Chocolate and Marshmallow Stir Sticks, all natural Belgian marshmallows that are covered in dark chocolate chips ($1.95). All are made with all natural ingredients. ►
Dark Collection – healthy and delicious
Popular for their unique flavors and exceptional health benefits, single origin chocolates are featured in the Dark collection with the 72% Venezuela Chocolate Bar ($6.95), the 70% Santo Domingo Chocolate Bar ($6.95), and the Dark Bark Box – 70% Dark Hazelnut Cherry Bark ($17.95). ◄
Signature Chocolate Bars – delicious treat
Saxon’s first-ever premium Bars include 40% Ghana, a milk chocolate with a naturally smooth, creamy texture; Smooth Dark 56%; Dark Chocolate with Fruits and Nuts, rich Belgian Chocolate with bites of almonds, hazelnuts and dried cranberries; Milk Chocolate with Roasted Almonds; Dark Chocolate with Matcha Tea, a finely ground Japanese green tea; and Dark Chocolate with Cocoa Nibs. All bars come in Large ($4.95), and small ($2.25). ►
Dessert Collection – easy to prepare and all natural Saxon’s new Dessert collection of baking mixes includes super-rich Chocolate Brownies, Molten Cake which bakes in a ramekin and oozes dark chocolate inside, and decadent Chocolate Bread. All contain packages of 70% dark Belgian chocolate, baking mix and easy instructions. ($12.95).
Inspire Kids to Cook
Parents are always looking for fresh, fun, educational and engaging activities to do with their kids and I have a fantastic suggestion for you to cover in an upcoming product review or parent/child "Activities in the Kitchen" story. Cooking Up Fun! is a wonderful product invented with the young, aspiring chefs of the household in mind. It is an imaginative way for parents to combine art and cooking in an activity that will surely hold their child's attention, all while helping to inspire and shape their creative skills. Simply put, Cooking Up Fun! is the perfect recipe for fun between parents and young cooks! This kit also would make a fabulous holiday gift for the young food connoisseur.
In the constant pursuit of heroism in the eyes of their own kids, dad inventors Eric and Chris Ryan started Noodlehead Fun, Inc., a company that creates and sells artistic, educational crafts and toys for kids and teens. Activities that pull them away from sitting in front of the TV or computer! In this pursuit, Cooking Up Fun! was born.
The Cooking Up Fun! kit comes with all the trimmings any little chef would want, such as a high-quality cooking apron that can be personalized and decorated with the color fabric markers included, a wooden rolling pin and cooking spoon that can also be decorated to their liking and then used to create kid-friendly recipes for food, play clay and goo! Also, great recipes printed on a set of plasticized cards so they can be wiped clean and re-used. So if a mess is made, no big deal!
Please feel free to visit the website too: www.noodleheadfun.com. Cooking Up Fun! can be found under the "Products" section
In the constant pursuit of heroism in the eyes of their own kids, dad inventors Eric and Chris Ryan started Noodlehead Fun, Inc., a company that creates and sells artistic, educational crafts and toys for kids and teens. Activities that pull them away from sitting in front of the TV or computer! In this pursuit, Cooking Up Fun! was born.
The Cooking Up Fun! kit comes with all the trimmings any little chef would want, such as a high-quality cooking apron that can be personalized and decorated with the color fabric markers included, a wooden rolling pin and cooking spoon that can also be decorated to their liking and then used to create kid-friendly recipes for food, play clay and goo! Also, great recipes printed on a set of plasticized cards so they can be wiped clean and re-used. So if a mess is made, no big deal!
Please feel free to visit the website too: www.noodleheadfun.com. Cooking Up Fun! can be found under the "Products" section
Newman's Own
Summer's Here and Some Are Hot!Newman's Own® New Products Expand Brand with Delicious, Better-for-You AlternativesPerfect for Summer Grilling with Tasty, All-Natural Marinades, Tangy Lighten Up!® Salad Dressings, and Organic Lemonade and Salsa
Westport, CT - The food company that started out as a joke and got out of control is expanding with an array of new all-natural products to meet consumer demands for full-flavored, "better-for-you" alternatives, organic options, meal solutions, and snack portion control.
Newman's Own® popular lemonade and salsa are now available in organic versions. Several of Newman's Own new products also tap into the popular southwestern cuisine trend, with lime and cilantro as featured ingredients."Yet another crop of concoctions unleashed on the unsuspecting public.
If variety is indeed the spice of life, we might be onto something here - even marinades to dress up dinner. But how did I ever agree to these get-ups they've got me in on the labels?" said Newman's Own founder and owner Paul Newman.New Lighten Up!® Salad Dressing FlavorsResponding to consumer requests for additional varieties of fruit vinaigrettes, Newman's Own® has added two new flavors to its best-selling line of reduced-calorie dressings:
• Bask in the Limelight with Lighten Up!® Lime Vinaigrette, made with lime juice concentrate and honey for a light and refreshing dressing that's perfect for summer salads.
• Lighten Up!® Cranberry Walnut Vinaigrette combines the healthy zest of cranberries with a nutty flavor that is so great, we can't believe we didn't come up with it sooner! [Both flavors available nationally; avg. retail price $3.69, 16 oz.]
Sweet Onion Pasta Sauce - It Brings Tears of JoyOur new Sweet Onion and Garlic pasta sauce is made with diced tomatoes, onions, garlic, and Cabernet wine. Delicious! Newman's Own® pasta sauces work great on top of pasta or as a meal solution with fish or poultry. [Available nationally; avg. retail price $2.79, 24 oz.]
Dress Up Dinner with Newman's Own® New MarinadesFire up the grill! Newman's Own® new marinades prove that great tasting marinades don't have to be loaded with sodium. Our new all-natural marinades offer convenient and interesting meal solutions that are perfect for summer grilling or anytime you want flavorful fish, meat, or poultry. Try them all: Lemon Pepper, Mesquite Lime, Herb Roasted Garlic, and Teriyaki. [These products are currently available in the North East, South, and West Coast; avg. retail price $3.19, 12.25 oz.]
Newman's Own® Lemonade and Salsas Go Organic!Now the fresh taste of Newman's Own® Old Fashioned Roadside Virgin Lemonade is available in an organic option sweetened with organic cane sugar and no high fructose corn syrup.
Newman's Own® is the first national brand to deliver USDA organic refrigerated lemonade to market. It is the perfect beverage along side one of our new delicious, chunky salsas in organic varieties: Organic Medium and Organic Cilantro. [Organic Lemonade available in New England; avg. retail price $2.19, 50.9 oz. carton; Organic salsas available in Albany, NY, Charlotte, NC, and Seattle, WA; avg. retail price $2.99, 16 oz.]
Since You Can't Stop Eating Our Popcorn, We'll Help You!To provide consumers with portion-controlled snacking, Newman's Own® is launching 100 Calorie Natural Popcorn, the first all-natural/no transfat product in a 100 calorie snack size. We understand that this will probably reduce the number of people willing to share their Newman's Own® popcorn. Sorry. [Available in New England; avg. retail price $2.49, 100-calorie, 4 oz. pack]
Brrrr…Introducing Refrigerated Salad Dressings from Newman's Own®Everything else in the produce aisle is all natural, and now so is a salad dressing. The #1 all-natural dressing brand is introducing Newman's Own® refrigerated dressings in the produce section. This new location allows our fresh new Ranch, Blue Cheese, Raspberry Balsamic, and Creamy Caesar flavors to "size up" the greens they like to dress. [These products are currently available only in Southern California; avg. retail price $3.69]
Own®, Inc., founded on a lark by Paul Newman and his buddy A.E. Hotchner in 1982, is now a leading premium food company that offers over 100 varieties of all-natural food and beverage products. Based in Westport, CT, the charitable mission of Newman's Own® is expressed in its Company motto: "Shameless exploitation in pursuit of the Common Good." Paul Newman and the Newman's Own Foundation donate all profits and royalties after taxes for educational and charitable purposes. Paul Newman and the Newman's Own Foundation have given over $200 Million to thousands of charities worldwide since 1982. www.newmansown.com (they said we had to have a website…who knew?) Newman's Own Organics®, founded by Paul's daughter Nell Newman, offers a wide array of delicious organic products www.newmansownorganics.com.
Westport, CT - The food company that started out as a joke and got out of control is expanding with an array of new all-natural products to meet consumer demands for full-flavored, "better-for-you" alternatives, organic options, meal solutions, and snack portion control.
Newman's Own® popular lemonade and salsa are now available in organic versions. Several of Newman's Own new products also tap into the popular southwestern cuisine trend, with lime and cilantro as featured ingredients."Yet another crop of concoctions unleashed on the unsuspecting public.
If variety is indeed the spice of life, we might be onto something here - even marinades to dress up dinner. But how did I ever agree to these get-ups they've got me in on the labels?" said Newman's Own founder and owner Paul Newman.New Lighten Up!® Salad Dressing FlavorsResponding to consumer requests for additional varieties of fruit vinaigrettes, Newman's Own® has added two new flavors to its best-selling line of reduced-calorie dressings:
• Bask in the Limelight with Lighten Up!® Lime Vinaigrette, made with lime juice concentrate and honey for a light and refreshing dressing that's perfect for summer salads.
• Lighten Up!® Cranberry Walnut Vinaigrette combines the healthy zest of cranberries with a nutty flavor that is so great, we can't believe we didn't come up with it sooner! [Both flavors available nationally; avg. retail price $3.69, 16 oz.]
Sweet Onion Pasta Sauce - It Brings Tears of JoyOur new Sweet Onion and Garlic pasta sauce is made with diced tomatoes, onions, garlic, and Cabernet wine. Delicious! Newman's Own® pasta sauces work great on top of pasta or as a meal solution with fish or poultry. [Available nationally; avg. retail price $2.79, 24 oz.]
Dress Up Dinner with Newman's Own® New MarinadesFire up the grill! Newman's Own® new marinades prove that great tasting marinades don't have to be loaded with sodium. Our new all-natural marinades offer convenient and interesting meal solutions that are perfect for summer grilling or anytime you want flavorful fish, meat, or poultry. Try them all: Lemon Pepper, Mesquite Lime, Herb Roasted Garlic, and Teriyaki. [These products are currently available in the North East, South, and West Coast; avg. retail price $3.19, 12.25 oz.]
Newman's Own® Lemonade and Salsas Go Organic!Now the fresh taste of Newman's Own® Old Fashioned Roadside Virgin Lemonade is available in an organic option sweetened with organic cane sugar and no high fructose corn syrup.
Newman's Own® is the first national brand to deliver USDA organic refrigerated lemonade to market. It is the perfect beverage along side one of our new delicious, chunky salsas in organic varieties: Organic Medium and Organic Cilantro. [Organic Lemonade available in New England; avg. retail price $2.19, 50.9 oz. carton; Organic salsas available in Albany, NY, Charlotte, NC, and Seattle, WA; avg. retail price $2.99, 16 oz.]
Since You Can't Stop Eating Our Popcorn, We'll Help You!To provide consumers with portion-controlled snacking, Newman's Own® is launching 100 Calorie Natural Popcorn, the first all-natural/no transfat product in a 100 calorie snack size. We understand that this will probably reduce the number of people willing to share their Newman's Own® popcorn. Sorry. [Available in New England; avg. retail price $2.49, 100-calorie, 4 oz. pack]
Brrrr…Introducing Refrigerated Salad Dressings from Newman's Own®Everything else in the produce aisle is all natural, and now so is a salad dressing. The #1 all-natural dressing brand is introducing Newman's Own® refrigerated dressings in the produce section. This new location allows our fresh new Ranch, Blue Cheese, Raspberry Balsamic, and Creamy Caesar flavors to "size up" the greens they like to dress. [These products are currently available only in Southern California; avg. retail price $3.69]
Own®, Inc., founded on a lark by Paul Newman and his buddy A.E. Hotchner in 1982, is now a leading premium food company that offers over 100 varieties of all-natural food and beverage products. Based in Westport, CT, the charitable mission of Newman's Own® is expressed in its Company motto: "Shameless exploitation in pursuit of the Common Good." Paul Newman and the Newman's Own Foundation donate all profits and royalties after taxes for educational and charitable purposes. Paul Newman and the Newman's Own Foundation have given over $200 Million to thousands of charities worldwide since 1982. www.newmansown.com (they said we had to have a website…who knew?) Newman's Own Organics®, founded by Paul's daughter Nell Newman, offers a wide array of delicious organic products www.newmansownorganics.com.
Sunday, June 17, 2007
World’s First Super Premium “Enhanced Spirit” Rolls Out Across US
SANTA MONICA, CA – April 4, 2007– At upscale bars and in fine spirits outlets across the US, more and more people are buying Ecstasy—and the government isn’t doing anything about it.
That’s because Ecstasy is perfectly legal: it’s the “enhanced spirit” from Encore Brands. Ecstasy has the predominant flavors of pomegranate and citrus. It is seventy-proof, clear in color and is the world’s first super-premium spirit to be enhanced with ginseng, taurine, guarana and a boost of caffeine. Following its launch late last year by Southern Wines & Spirits in Florida and Illinois, Ecstasy has grown quickly. From the Sagamore in South Beach Miami to the Sound Bar in Chicago, Ecstasy has penetrated more than 1200 on-premise locations in Florida and Illinois alone. The brand launched in California, Colorado, Kentucky, New York (all Southern), and Wisconsin (Edison) in the first quarter of this year. New Jersey (distributed by Fedway) and Arizona (Southern) will join the fold this quarter, with more states to come.
According to Patrick Aroff, CEO of Encore Brands which owns Ecstasy Liqueur, “today’s sophisticated consumers are tired of being bombarded by retreads of the same old spirits such as vodkas, tequilas and rums; they are looking for something truly unique that they can enjoy.”
“Ecstasy is the first new spirit that is literally in a class by itself,” Aroff continues. “It has a flavor, texture and smoothness that you won’t find in any of today’s pedestrian lower-proof liqueurs--or in any of those ‘500 times’ distilled, overly-hyped vodkas, tequilas, etc.”
Ecstasy is eminently mixable, yet smooth enough to be consumed straight up. Bartenders have enjoyed being playful and creative with the brand. Some of the more unique recipes include: Ecstasy Champeaux (pronounced “shampoo”) with dry champagne; All Thai’d Up with Ecstasy, champagne, strawberry puree and Thai basil, Morning Ecstasy with fresh grapefruit juice, and Ecstasy In The City with soda, a splash of Chambord and a wedge of lemon. Users can visit www.drinkecstasy.com for more information and recipes.
--more--
As arresting in appearance as it is in flavor and characteristics, Ecstasy comes in a deep red, high-shouldered, soaring frosted glass bottle. The sexy red bottle is easily recognizable on the back bar with its distinctive X logo and is beautiful enough to keep as a decanter.
Founded in 2003, Encore Brands LLC is a marketing company focused on building unique brands in the beverage industry. Headquartered in Santa Monica, California, Encore has offices in Illinois, Florida and affiliates worldwide.
That’s because Ecstasy is perfectly legal: it’s the “enhanced spirit” from Encore Brands. Ecstasy has the predominant flavors of pomegranate and citrus. It is seventy-proof, clear in color and is the world’s first super-premium spirit to be enhanced with ginseng, taurine, guarana and a boost of caffeine. Following its launch late last year by Southern Wines & Spirits in Florida and Illinois, Ecstasy has grown quickly. From the Sagamore in South Beach Miami to the Sound Bar in Chicago, Ecstasy has penetrated more than 1200 on-premise locations in Florida and Illinois alone. The brand launched in California, Colorado, Kentucky, New York (all Southern), and Wisconsin (Edison) in the first quarter of this year. New Jersey (distributed by Fedway) and Arizona (Southern) will join the fold this quarter, with more states to come.
According to Patrick Aroff, CEO of Encore Brands which owns Ecstasy Liqueur, “today’s sophisticated consumers are tired of being bombarded by retreads of the same old spirits such as vodkas, tequilas and rums; they are looking for something truly unique that they can enjoy.”
“Ecstasy is the first new spirit that is literally in a class by itself,” Aroff continues. “It has a flavor, texture and smoothness that you won’t find in any of today’s pedestrian lower-proof liqueurs--or in any of those ‘500 times’ distilled, overly-hyped vodkas, tequilas, etc.”
Ecstasy is eminently mixable, yet smooth enough to be consumed straight up. Bartenders have enjoyed being playful and creative with the brand. Some of the more unique recipes include: Ecstasy Champeaux (pronounced “shampoo”) with dry champagne; All Thai’d Up with Ecstasy, champagne, strawberry puree and Thai basil, Morning Ecstasy with fresh grapefruit juice, and Ecstasy In The City with soda, a splash of Chambord and a wedge of lemon. Users can visit www.drinkecstasy.com for more information and recipes.
--more--
As arresting in appearance as it is in flavor and characteristics, Ecstasy comes in a deep red, high-shouldered, soaring frosted glass bottle. The sexy red bottle is easily recognizable on the back bar with its distinctive X logo and is beautiful enough to keep as a decanter.
Founded in 2003, Encore Brands LLC is a marketing company focused on building unique brands in the beverage industry. Headquartered in Santa Monica, California, Encore has offices in Illinois, Florida and affiliates worldwide.
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