If you like the energy that caffeine gives you but worry about the calories and carbs contained in coffee drinks and energy drinks loaded with sugar, you’ll enjoy this new all natural high energy chewable snack.
KickBrix Energy Chews are a bold fresh flavored low carb no sugar chewable snack.
KickBrix contain a powerful blend of vitamin B-12, ginseng, and taurine, with zero sugar and only 25 calories. There are five chews in a bag. KickBrix Energy Chews are currently available in two flavors – Citrus Blast and Berry Blast, each with a fresh menthol boost.
Pow! Whenever you need to boost your energy or concentration chew a KickBrix Energy Chew.
Suffering some serious mental and physical drain right before the big test at school? Getting tired and sleepy on the road? Falling a sleep at work? Need to wake up to get going at exercise class? Just pop ‘em in your mouth about 5 minutes before you need that burst of energy. You don’t need to wait 30 minutes like those “energy” (yawn) drinks … With KickBrix you get kickin’ right away!
Each KickBrix Energy Chew contains 90 mg of caffeine … which is way less than a small cup of Starbuck’s coffee. The company recommends that you take no more than 5 KickBrix Energy Chews per day until you see how kickin’ the effects are for you personally. Remember there’s caffeine in there so make sure you’re not sensitive to it, as sensitivity varies from person to person. Take caffeine responsibly!
KickBrix Energy Chews retail for $3.99 per bag (5 chews). A box of KickBrix with ten bags (50 chews) is $24.99. A jar with 100 chews is $44.99. KickBrix Energy Chews are currently available in two flavors – Citrus Blast and Berry Blast.
KickBrix Energy Chews are 100% Gluten Free 100% Vegetarian and Vegan. The FDA categorizes KickBrix Energy Chews as a dietary supplement.
Available online at www.kickbrix.com and at selected stores nationwide.
Tuesday, December 30, 2008
G. Bailey's Open In Loveland
Stevens Hospitality announced today the opening of its latest restaurant in Loveland, OH. The Blue Ash based company that operates The Golden Lamb Restaurant and Inn has opened G Bailey’s, a family centric restaurant offering quality menu items at family friendly prices.
“G Bailey’s was created with families and the current economy in mind,” said Steven D Mullinger, President of Stevens Hospitality. “We have a large, busy family and we find it convenient to eat out, just like many families do. With G Bailey’s our goal was to create a causal dining experience that offered diners top quality food that was also affordable for families watching their budgets.”
The menu for G Bailey’s was developed by Chef Aaron Gardner, Corporate Executive Chef for Steven’s Hospitality. Menu items at the restaurant include traditional American fare such as burgers, club sandwiches and also brick oven pizzas. G Bailey’s features rotisserie prepared entrées (beef tenderloin, chicken and pork loin), pastas, steaks, sandwiches and entrée style salads. For additional value, all entrées are served with G Bailey’s 3-tier salad and mashed potatoes a-la-you. Entrées start as low as $5.95.
The restaurant features a fully stocked bar and an outdoor patio which is slated to open spring 2009.
G Bailey’s is located at 9521 Fields Ertel Road in Loveland. The restaurant is open Monday-Saturday from 11am-9pm (closed Sunday) and the bar is open until 10pm, serving appetizers and brick oven pizzas. For more information, call (513) 683-2011.
“G Bailey’s was created with families and the current economy in mind,” said Steven D Mullinger, President of Stevens Hospitality. “We have a large, busy family and we find it convenient to eat out, just like many families do. With G Bailey’s our goal was to create a causal dining experience that offered diners top quality food that was also affordable for families watching their budgets.”
The menu for G Bailey’s was developed by Chef Aaron Gardner, Corporate Executive Chef for Steven’s Hospitality. Menu items at the restaurant include traditional American fare such as burgers, club sandwiches and also brick oven pizzas. G Bailey’s features rotisserie prepared entrées (beef tenderloin, chicken and pork loin), pastas, steaks, sandwiches and entrée style salads. For additional value, all entrées are served with G Bailey’s 3-tier salad and mashed potatoes a-la-you. Entrées start as low as $5.95.
The restaurant features a fully stocked bar and an outdoor patio which is slated to open spring 2009.
G Bailey’s is located at 9521 Fields Ertel Road in Loveland. The restaurant is open Monday-Saturday from 11am-9pm (closed Sunday) and the bar is open until 10pm, serving appetizers and brick oven pizzas. For more information, call (513) 683-2011.
Monday, December 29, 2008
Eat Your Colors
"Eat your colors!" we're told by nutrition scientists. And that means lots of fruits and vegetables, in a wide range of color (reds, purples, blues, golden yellows, oranges) that when added to the diet provide not only essential nutrients, but also powerful antioxidants which help prevent and repair oxidative stress
Fruits and vegetables come in terrific colors and flavors, but their real beauty lies in what's inside. Colorful produce isn't just a feast for the eyes, it's also really medicine. For more variety, try new fruits and vegetables regularly.
How much is enough? NCI recommends that adults eat between 7 and 11 servings of fruits and vegetables daily. Some people may be daunted by the number of recommended servings but a serving is smaller than most people think. A serving can be ¼ cup (dried fruit), ½ cup (fresh fruit or vegetable) or 1 cup (leafy salad greens).
We frequently eat more than one serving at a time. For example, a large salad with 2 cups of leafy veggies, some onion, bell pepper and tomato can offer up to 5 or 6 servings. A breakfast including a small glass of juice and raisins in your oatmeal could mean you've started your day with at least 2 servings.
Radicchio, Spinach & Pear Salad
Makes 8 servings
1/2 head Royal Rose™ radicchio, cored and chopped
1 10-oz. bag fresh spinach leaves, chopped
3 ripe Bartlett pears, cored and sliced
1/4 red onion, thinly sliced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Salt and pepper, to taste
6 ounces crumbled Gorgonzola (or other creamy blue cheese)
1/2 cup caramelized pecans* (or chopped pecans)
Combine chopped radicchio, spinach leaves, sliced Bartlett pear and red onion in a bowl. In small saucepan, heat vinegar and oil gently over medium heat until hot; immediately pour dressing over salad and toss until evenly dressed. Season with salt and pepper, top with crumbled Gorgonzola and caramelized pecans and serve at once.
Caramelized Pecans:
1/2 cup sugar
2 tablespoons water
1 cup pecan halves, lightly toasted*
Lightly grease a rimmed cookie sheet. Set aside. In a small saucepan bring sugar and water to a boil. Increase heat to medium-high and cook syrup without stirring until mixture turns golden, about 10 minutes. Remove from heat. Stir in pecans, and then spread pecans in a single layer on prepared sheet. Let stand until cool, then break into small pieces. Makes 1 cup. Store covered at room temperature.
*To toast nuts, place on a shallow baking sheet and bake at 350 degrees F for 10 minutes, until fragrant.
Fruits and vegetables come in terrific colors and flavors, but their real beauty lies in what's inside. Colorful produce isn't just a feast for the eyes, it's also really medicine. For more variety, try new fruits and vegetables regularly.
How much is enough? NCI recommends that adults eat between 7 and 11 servings of fruits and vegetables daily. Some people may be daunted by the number of recommended servings but a serving is smaller than most people think. A serving can be ¼ cup (dried fruit), ½ cup (fresh fruit or vegetable) or 1 cup (leafy salad greens).
We frequently eat more than one serving at a time. For example, a large salad with 2 cups of leafy veggies, some onion, bell pepper and tomato can offer up to 5 or 6 servings. A breakfast including a small glass of juice and raisins in your oatmeal could mean you've started your day with at least 2 servings.
Radicchio, Spinach & Pear Salad
Makes 8 servings
1/2 head Royal Rose™ radicchio, cored and chopped
1 10-oz. bag fresh spinach leaves, chopped
3 ripe Bartlett pears, cored and sliced
1/4 red onion, thinly sliced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Salt and pepper, to taste
6 ounces crumbled Gorgonzola (or other creamy blue cheese)
1/2 cup caramelized pecans* (or chopped pecans)
Combine chopped radicchio, spinach leaves, sliced Bartlett pear and red onion in a bowl. In small saucepan, heat vinegar and oil gently over medium heat until hot; immediately pour dressing over salad and toss until evenly dressed. Season with salt and pepper, top with crumbled Gorgonzola and caramelized pecans and serve at once.
Caramelized Pecans:
1/2 cup sugar
2 tablespoons water
1 cup pecan halves, lightly toasted*
Lightly grease a rimmed cookie sheet. Set aside. In a small saucepan bring sugar and water to a boil. Increase heat to medium-high and cook syrup without stirring until mixture turns golden, about 10 minutes. Remove from heat. Stir in pecans, and then spread pecans in a single layer on prepared sheet. Let stand until cool, then break into small pieces. Makes 1 cup. Store covered at room temperature.
*To toast nuts, place on a shallow baking sheet and bake at 350 degrees F for 10 minutes, until fragrant.
Tuesday, December 23, 2008
Cincinnati Area CiCi's Stores Offer "Recession Relief"
CiCi’s Pizza has always been known for selling good food at a great price with their “all you can eat pizza, pasta, salad and dessert buffet.” Now, Cincinnati franchisees will come together to offer even better value on their buffet menu pricing for a two-month period. Six CiCi’s Pizza stores will offer customers a discounted buffet at $4.99, normally $5.49, from Dec. 29, 2008 to Feb. 28, 2009.
“During this economic downturn, we all wanted to encourage patrons to continue dining out by providing a concession on our buffet pricing,” says Bryan Jones, franchise owner. “We like to consider it a small recession-relief incentive.”
The participating stores are:
Tri-County /459 East Kemper Road, Springdale, Ohio - 513-671-0771
Eastgate/ 830 Eastgate Drive South, Cincinnati, Ohio – 513-753-7593
Florence/ 4989 Houston Road, Florence, KY,- 859-525-6380
Norwood/ 4410 Montgomery Road, Norwood Ohio- 513-376-8842
West Chester/ 7645- Voice of America Drive, West Chester Ohio - 513-463-2424
Fairfield/ 5478 Dixie Hwy, Fairfield, Ohio – 513-858-2225
CiCi’s serves a variety of specialty pizzas including Tangy BBQ and Macaroni and Cheese Pizza. The dough, pasta and sauces are made fresh daily, as are the desserts. There is also a Salad Bar and soup available on the buffet. If guests don’t have time to dine in the store, 15” large one-topping pizzas are available for pick-up for only $5.99.
Founded in 1985, CiCi's Pizza is a family-oriented restaurant serving guests fresh pizza, pasta, salad and dessert, all you want for an unbelievable value. CiCi’s mission then and now is to exceed each guest's expectation in food, service and cleanliness at an affordable price. Since opening its first restaurant in Plano, Texas, CiCi’s has grown to almost 650 restaurants in 30 states. For more information visit www.cicispizza.com.
“During this economic downturn, we all wanted to encourage patrons to continue dining out by providing a concession on our buffet pricing,” says Bryan Jones, franchise owner. “We like to consider it a small recession-relief incentive.”
The participating stores are:
Tri-County /459 East Kemper Road, Springdale, Ohio - 513-671-0771
Eastgate/ 830 Eastgate Drive South, Cincinnati, Ohio – 513-753-7593
Florence/ 4989 Houston Road, Florence, KY,- 859-525-6380
Norwood/ 4410 Montgomery Road, Norwood Ohio- 513-376-8842
West Chester/ 7645- Voice of America Drive, West Chester Ohio - 513-463-2424
Fairfield/ 5478 Dixie Hwy, Fairfield, Ohio – 513-858-2225
CiCi’s serves a variety of specialty pizzas including Tangy BBQ and Macaroni and Cheese Pizza. The dough, pasta and sauces are made fresh daily, as are the desserts. There is also a Salad Bar and soup available on the buffet. If guests don’t have time to dine in the store, 15” large one-topping pizzas are available for pick-up for only $5.99.
Founded in 1985, CiCi's Pizza is a family-oriented restaurant serving guests fresh pizza, pasta, salad and dessert, all you want for an unbelievable value. CiCi’s mission then and now is to exceed each guest's expectation in food, service and cleanliness at an affordable price. Since opening its first restaurant in Plano, Texas, CiCi’s has grown to almost 650 restaurants in 30 states. For more information visit www.cicispizza.com.
Daveed's Hosts Four-Course Capriole Cheese and Wine Dinner
On Friday, January 16, just “Say Cheese” at Daveed’s Restaurant. Chef-owner David Cook will offer a four-course wine and cheese dinner that showcases Capriole cheeses from Indiana. Capriole’s owner and cheese maker Judy Schad will be in attendance to talk about her award-winning cheeses. Chef David has incorporated a variety of her cheeses into his dinner menu recipes and paired a wine with each course. The dinner begins at 7 p.m. and is $50 per person, plus tax and 20 % gratuity. (A $25 credit card deposit is required with the reservation and the deposit is deducted off the final bill.) Reservations are necessary and can be made by calling (513) 721-2665.
Said chef David, “It was wonderful to be able to cook with so many wonderful artisanal cheeses. I’m pleased that Judy will be here to talk with our guests that evening about how she creates her cheeses.”
The menu for the Daveed’s Capriole Wine and Cheese Dinner incorporates a variety of cheeses from this Indiana company. The menu includes:
Amuse Bouche
Truffle Petite Soup with Chevre
Wine Pairing: Gruet Sparkling, New Mexico
Baby Arugula with Chantal, Olives, Garlic, Olive Oil, Grilled Bread
Wine Pairing: Vernacchia
Roasted Root Vegetables with Sofia Goat Cheese, Medjool Date Puree
and Rosemary Tuile
Wine Pairing: Martin Codax Albarino
Kentucky Tomme “Fonduta” with Apple Bourbon Shooter,
Wild Mushroom Bread Crisp
Wine Pairing: Burgundy
Prime NY Strip Slices
With Caramelized Onion, Brussels Sprouts, Mont St. Francis, Sweet Potato Pomme Frites
Wine Pairing: Côtes du Rhône
Capriole, Inc. is a producer of artisan goat cheeses located in Greenville, Indiana. Capriole offers a line of fresh, ripened and aged cheeses made the farmstead way-by hand using only the milk from the farm’s own herd. Coveted favorites among regional farmers’ markets and gourmet retail stores, Capriole cheeses have been recognized with several national awards from the American Cheese Society and have been featured in such national publications as Saveur, People Magazine and Fine Cooking. For more information, visit www.capriolegoatcheese.com.
Daveed’s is located at 934 Hatch St. in Cincinnati, Ohio. Chef-owner David Cook offers his guests “contemporary, eclectic” cuisine with ethnic touches and French techniques. For reservations please call (513) 721-2665. More information can be found at www.daveeds.net.
Said chef David, “It was wonderful to be able to cook with so many wonderful artisanal cheeses. I’m pleased that Judy will be here to talk with our guests that evening about how she creates her cheeses.”
The menu for the Daveed’s Capriole Wine and Cheese Dinner incorporates a variety of cheeses from this Indiana company. The menu includes:
Amuse Bouche
Truffle Petite Soup with Chevre
Wine Pairing: Gruet Sparkling, New Mexico
Baby Arugula with Chantal, Olives, Garlic, Olive Oil, Grilled Bread
Wine Pairing: Vernacchia
Roasted Root Vegetables with Sofia Goat Cheese, Medjool Date Puree
and Rosemary Tuile
Wine Pairing: Martin Codax Albarino
Kentucky Tomme “Fonduta” with Apple Bourbon Shooter,
Wild Mushroom Bread Crisp
Wine Pairing: Burgundy
Prime NY Strip Slices
With Caramelized Onion, Brussels Sprouts, Mont St. Francis, Sweet Potato Pomme Frites
Wine Pairing: Côtes du Rhône
Capriole, Inc. is a producer of artisan goat cheeses located in Greenville, Indiana. Capriole offers a line of fresh, ripened and aged cheeses made the farmstead way-by hand using only the milk from the farm’s own herd. Coveted favorites among regional farmers’ markets and gourmet retail stores, Capriole cheeses have been recognized with several national awards from the American Cheese Society and have been featured in such national publications as Saveur, People Magazine and Fine Cooking. For more information, visit www.capriolegoatcheese.com.
Daveed’s is located at 934 Hatch St. in Cincinnati, Ohio. Chef-owner David Cook offers his guests “contemporary, eclectic” cuisine with ethnic touches and French techniques. For reservations please call (513) 721-2665. More information can be found at www.daveeds.net.
Monday, December 22, 2008
Bluegrass Ball and Bourbon Trail
The Kentucky Distillers' Association announced today that the Bluegrass Ball will showcase the Commonwealth's signature bourbon industry at a "Walk Along the Kentucky Bourbon Trail" reception as part of the prestigious inaugural event.
The Kentucky Bluegrass Ball is the first of the black-tie celebrations for the Presidential Inauguration and historically sets the standard for the 2009 inaugural ball season. It was named an "Editor's Pick" by the Washington Post in 2005.
"Bourbon is America's official native spirit and it's uniquely Kentucky," said KDA President Eric Gregory. "Bourbon’s heritage and legacy is deep-rooted in the history of the United States, so it's an honor to be featured as part of this extraordinary event."
Seven of Kentucky's landmark distillers will feature their premium bourbons: Beam Global Spirits and Wine, Brown-Forman's Woodford Reserve Distillery, Buffalo Trace Distillery, Bulleit Bourbon, Four Roses Bourbon, Maker's Mark Distillery and Wild Turkey Bourbon.
Kentucky produces more than 95 percent of the world's bourbon, following a time-honored tradition that dates back 200 years. The Kentucky Bourbon Trail links eight distilleries and is one of the Commonwealth's most famous and fastest-growing tourism attractions.
The Bluegrass Ball, sponsored by the Kentucky Society of Washington, will start at 6 p.m. on Monday, January 19, 2009, at the Marriott Wardman Park Hotel in Washington D.C.
The evening’s Kentucky inspired menu was designed by renowned Louisville Chef Michael Paley of Proof on Main, who will be the guest chef at the event. The menu will feature items made with Kentucky bourbon, as well Kentucky bison, cheeses and Ale-8-One.
Flowers will be provided by the University of Kentucky. Churchill Downs' bugler will sound the call to dinner. Other Kentucky entertainment will be provided and hosted by Kentucky celebrities.
Guests will receive gift bags of Kentucky souvenirs and products, including a special Kentucky Bourbon Trail rocks glass to commemorate the event.
Over 1,400 people are expected to attend, with more than 75 percent of the guests coming from Kentucky. Attending dignitaries will include the Kentucky Governor and the entire Kentucky congressional delegation, according to the Kentucky Society.
The Kentucky Society of Washington, a not-for-profit organization, was founded in 1912 with a purpose to promote goodwill, fellowship and amicable relations among Kentuckians in the nation’s Capital region.
It is one of the oldest state societies in the nation’s capital and one of the four largest state societies in Washington with 400 current members, both resident and non-resident.
The first Bluegrass Ball was held in 1949, when Vice-President Alben W. Barkley was honored by the Society.
The public may obtain information on the event from Anne-Marie Kelley, Chair of the Bluegrass Ball at 202-399-2032 or inauguralballchair@kentuckysociety.org
Sponsorship information can be obtained from Brandon Kirkham, President of the Kentucky Society, at president@kentuckysociety.org
Contact KDA President Eric Gregory for information about Kentucky bourbon or the Kentucky Bourbon Trail at eric@kybourbon.com, or (502) 875-9351
The Kentucky Bluegrass Ball is the first of the black-tie celebrations for the Presidential Inauguration and historically sets the standard for the 2009 inaugural ball season. It was named an "Editor's Pick" by the Washington Post in 2005.
"Bourbon is America's official native spirit and it's uniquely Kentucky," said KDA President Eric Gregory. "Bourbon’s heritage and legacy is deep-rooted in the history of the United States, so it's an honor to be featured as part of this extraordinary event."
Seven of Kentucky's landmark distillers will feature their premium bourbons: Beam Global Spirits and Wine, Brown-Forman's Woodford Reserve Distillery, Buffalo Trace Distillery, Bulleit Bourbon, Four Roses Bourbon, Maker's Mark Distillery and Wild Turkey Bourbon.
Kentucky produces more than 95 percent of the world's bourbon, following a time-honored tradition that dates back 200 years. The Kentucky Bourbon Trail links eight distilleries and is one of the Commonwealth's most famous and fastest-growing tourism attractions.
The Bluegrass Ball, sponsored by the Kentucky Society of Washington, will start at 6 p.m. on Monday, January 19, 2009, at the Marriott Wardman Park Hotel in Washington D.C.
The evening’s Kentucky inspired menu was designed by renowned Louisville Chef Michael Paley of Proof on Main, who will be the guest chef at the event. The menu will feature items made with Kentucky bourbon, as well Kentucky bison, cheeses and Ale-8-One.
Flowers will be provided by the University of Kentucky. Churchill Downs' bugler will sound the call to dinner. Other Kentucky entertainment will be provided and hosted by Kentucky celebrities.
Guests will receive gift bags of Kentucky souvenirs and products, including a special Kentucky Bourbon Trail rocks glass to commemorate the event.
Over 1,400 people are expected to attend, with more than 75 percent of the guests coming from Kentucky. Attending dignitaries will include the Kentucky Governor and the entire Kentucky congressional delegation, according to the Kentucky Society.
The Kentucky Society of Washington, a not-for-profit organization, was founded in 1912 with a purpose to promote goodwill, fellowship and amicable relations among Kentuckians in the nation’s Capital region.
It is one of the oldest state societies in the nation’s capital and one of the four largest state societies in Washington with 400 current members, both resident and non-resident.
The first Bluegrass Ball was held in 1949, when Vice-President Alben W. Barkley was honored by the Society.
The public may obtain information on the event from Anne-Marie Kelley, Chair of the Bluegrass Ball at 202-399-2032 or inauguralballchair@kentuckysociety.org
Sponsorship information can be obtained from Brandon Kirkham, President of the Kentucky Society, at president@kentuckysociety.org
Contact KDA President Eric Gregory for information about Kentucky bourbon or the Kentucky Bourbon Trail at eric@kybourbon.com, or (502) 875-9351
National Chicken Council Showcases McDonald's
The National Chicken Council (NCC)
gives consumers a glimpse of how successful recipes are developed at
McDonald's in a new section of its consumer-oriented web site,
EatChicken.com. The National Chicken Council represents America's chicken
producers and spotlights a different restaurant group each quarter, looking
for operators that create new and innovative uses of chicken for their
menus.
The result is a window into the complex world of creating recipes that satisfy
a broad audience while offering a unique, strong appeal. George Watts,
National Chicken Council president says, "We are proud to have McDonald's
as our next Showcase of Chicken partner. McDonald's continues to come up
with new chicken menu items that meet today's consumer demand for health,
convenience and bold flavor."
McDonald's chicken innovations date back to 1983 when they first introduced
the McNugget. The Showcase features an homage to the McNugget and its
25th anniversary celebration. Over the years, McDonald's has added a variety
of chicken items including Chicken Selects®, Premium Chicken Sandwiches®,
Premium Salads and Snack Wraps™.
Perhaps McDonald's boldest chicken innovation was launched just earlier this
year, with its first-ever, chicken-for-breakfast offering. "Since its
introduction in May, the Southern Style Chicken Biscuit has been a huge
success for McDonald's," said Neil Golden, senior vice president and chief
marketing officer for McDonald's USA, LLC. "Our customers are clearly
embracing the concept of chicken-for-breakfast."
The Showcase also includes an interview with McDonald's Executive Chef and
Director of Culinary Innovation, Dan Coudreaut and Director of U.S. Menu
Management Tracy Stockard. They give insights into the process McDonald's
goes through to bring new recipes to consumers. Stockard says that
MacDonald's explores over 1500 new recipe concepts each year as part of
their constant development and testing process. Coudreaut says, "Currently
we are seeing a lot of adventurous palates and bold flavors." He cites
the "Zesty flavors of the Premium Southwest Salad," and the "Worldly
ingredients of the Premium Asian Salad," as two of McDonald's answers to
this trend.
Beyond the Showcase of Chicken, EatChicken.com features hundreds of
recipes, nutritional information, dietary news, and advice on the safe handling
of chicken products.
About The National Chicken Council
The National Chicken Council is the trade association based in Washington,
D.C., for the broiler chicken production, processing and marketing industry.
The association represents companies with approximately 95 percent of
chicken production in the United States.
About McDonald's
McDonald's USA, LLC is the leading foodservice provider in the United States
serving a variety of wholesome foods made from quality ingredients to millions
of customers every day. More than 80 percent of McDonald's 13,700 U.S.
restaurants are independently owned and operated by local franchisees. For
more information about McDonald's visit www.mcdonalds.com.
gives consumers a glimpse of how successful recipes are developed at
McDonald's in a new section of its consumer-oriented web site,
EatChicken.com. The National Chicken Council represents America's chicken
producers and spotlights a different restaurant group each quarter, looking
for operators that create new and innovative uses of chicken for their
menus.
The result is a window into the complex world of creating recipes that satisfy
a broad audience while offering a unique, strong appeal. George Watts,
National Chicken Council president says, "We are proud to have McDonald's
as our next Showcase of Chicken partner. McDonald's continues to come up
with new chicken menu items that meet today's consumer demand for health,
convenience and bold flavor."
McDonald's chicken innovations date back to 1983 when they first introduced
the McNugget. The Showcase features an homage to the McNugget and its
25th anniversary celebration. Over the years, McDonald's has added a variety
of chicken items including Chicken Selects®, Premium Chicken Sandwiches®,
Premium Salads and Snack Wraps™.
Perhaps McDonald's boldest chicken innovation was launched just earlier this
year, with its first-ever, chicken-for-breakfast offering. "Since its
introduction in May, the Southern Style Chicken Biscuit has been a huge
success for McDonald's," said Neil Golden, senior vice president and chief
marketing officer for McDonald's USA, LLC. "Our customers are clearly
embracing the concept of chicken-for-breakfast."
The Showcase also includes an interview with McDonald's Executive Chef and
Director of Culinary Innovation, Dan Coudreaut and Director of U.S. Menu
Management Tracy Stockard. They give insights into the process McDonald's
goes through to bring new recipes to consumers. Stockard says that
MacDonald's explores over 1500 new recipe concepts each year as part of
their constant development and testing process. Coudreaut says, "Currently
we are seeing a lot of adventurous palates and bold flavors." He cites
the "Zesty flavors of the Premium Southwest Salad," and the "Worldly
ingredients of the Premium Asian Salad," as two of McDonald's answers to
this trend.
Beyond the Showcase of Chicken, EatChicken.com features hundreds of
recipes, nutritional information, dietary news, and advice on the safe handling
of chicken products.
About The National Chicken Council
The National Chicken Council is the trade association based in Washington,
D.C., for the broiler chicken production, processing and marketing industry.
The association represents companies with approximately 95 percent of
chicken production in the United States.
About McDonald's
McDonald's USA, LLC is the leading foodservice provider in the United States
serving a variety of wholesome foods made from quality ingredients to millions
of customers every day. More than 80 percent of McDonald's 13,700 U.S.
restaurants are independently owned and operated by local franchisees. For
more information about McDonald's visit www.mcdonalds.com.
Friday, December 19, 2008
nuun - or "Only in New York"
The New York Times has reported that New York’s Governor David Paterson is proposing a 18% sales tax on regular soft drinks in order to reduce obesity across the state where nearly one in four of young people under the age of 18 are obese. If adopted, this tax could save the health service US $539m annually by 2010-2011 by reducing obesity and the incidents of diabetes and heart disease that go along with it.
nuun, a portable electrolyte replacement drink without sugar and with fewer than 5 calories, is emerging as a healthy alternative to soft drinks, especially now that the fiscal, health and environmental consequences of soft drink consumption are being brought to the nation’s attention.
“While it gets the headlines, taxing soft drinks is only one option. Awareness of alternatives let’s people choose – there are great low calorie options out there right now, but the marketing dollars of the major companies can often hide them. We’ve been making a name with athletes for several years and as people understand the negatives of too many calories, they’ve turned to products like ours” said Tim Moxey, CEO of nuun.
nuun contains four essential electrolytes: sodium, potassium, magnesium and calcium and is easy-to-use. Just drop a nuun tablet in a water bottle and portable hydration is ready to go. Adding nuun’s refreshing flavor to water encourages you to drink 40% more than normal. Used by cyclists, triathletes, runners, hikers, yogis and travelers around the world, as well as Team Ericsson who leads the Volvo round the world yacht race. nuun hydrates better than water alone because each sip brings a consistently balanced ratio of water to electrolytes.
A small, lightweight recyclable tube of nuun makes 1.5 gallons of electrolyte hydration. There are twelve nuun tablets per tube and one nuun tablet creates a 16oz electrolyte drink. A tube of nuun saves 12 plastic bottles into landfills. The nuun tube weighs less than 2oz. - just the right size for a jersey pocket or pack.
About nuun:
nuun & Co is based in Seattle, WA and has created a new category of tablets that turn water into electrolyte drinks without the sugars and plastic waste profile of traditional ‘sports’ drinks. Founded in 2004 and used by the worlds best professional athletes and enthusiasts everywhere, nuun is in 2,000 stores in the US and available in 9 countries.
nuun, a portable electrolyte replacement drink without sugar and with fewer than 5 calories, is emerging as a healthy alternative to soft drinks, especially now that the fiscal, health and environmental consequences of soft drink consumption are being brought to the nation’s attention.
“While it gets the headlines, taxing soft drinks is only one option. Awareness of alternatives let’s people choose – there are great low calorie options out there right now, but the marketing dollars of the major companies can often hide them. We’ve been making a name with athletes for several years and as people understand the negatives of too many calories, they’ve turned to products like ours” said Tim Moxey, CEO of nuun.
nuun contains four essential electrolytes: sodium, potassium, magnesium and calcium and is easy-to-use. Just drop a nuun tablet in a water bottle and portable hydration is ready to go. Adding nuun’s refreshing flavor to water encourages you to drink 40% more than normal. Used by cyclists, triathletes, runners, hikers, yogis and travelers around the world, as well as Team Ericsson who leads the Volvo round the world yacht race. nuun hydrates better than water alone because each sip brings a consistently balanced ratio of water to electrolytes.
A small, lightweight recyclable tube of nuun makes 1.5 gallons of electrolyte hydration. There are twelve nuun tablets per tube and one nuun tablet creates a 16oz electrolyte drink. A tube of nuun saves 12 plastic bottles into landfills. The nuun tube weighs less than 2oz. - just the right size for a jersey pocket or pack.
About nuun:
nuun & Co is based in Seattle, WA and has created a new category of tablets that turn water into electrolyte drinks without the sugars and plastic waste profile of traditional ‘sports’ drinks. Founded in 2004 and used by the worlds best professional athletes and enthusiasts everywhere, nuun is in 2,000 stores in the US and available in 9 countries.
Healthy Holiday Cocktails
Since it’s the sugary mixers and not the alcohol that make cocktails a diet disaster, these healthy holiday recipes will definitely please the health-conscious drinkers. All are made with healthy ingredients including different flavors of HINT Essence Water, a naturally-flavored water with 0 carbs, 0 sugars, 0 calories and 0 artificial flavors.
“Hint of Mint”
Mint, a good source of vitamins A and C, and a great reliever of stomach discomfort, is the base of this drink.
Ingredients:
¼ cup of ice
3 whole mint leaves
1 lime wedge
2 ounces of vodka
4 ounces Peppermint HINT Essence Water
Instructions: Fill cocktail shaker with ice, add vodka and Peppermint HINT Essence Water, shake for 10 seconds, and pour into glass. Garnish with mint leaves and lime wedge.
Nutrition Content: 130 calories, 0g carbohydrates
“Pom-Pom”
Pomegranate juice is a great source of antioxidants and contains high amounts of Potassium, which helps lower blood pressure.
Ingredients:
¼ cup ice
2 ounces vodka
2 ounces Pomegranate Tangerine POM
3 ounces Pomegranate Tangerine HINT Essence Water
Instructions: Fill cocktail shaker with ice, add vodka, HINT Water, and POM Juice, shake for ten seconds, pour into a glass and serve.
Nutrition content: 165 calories, 8 g carbohydrates
“Raspberry-Lime Hintini”
This refreshing drink has only one gram of carbs but tons of flavor!
Ingredients:
¼ cup ice
2 ounces raspberry vodka
3 ounces Raspberry Lime HINT Essence Water
¼ slice of lime
1 fresh raspberry
Instructions: Fill cocktail shaker with ice, add vodka and HINT Water, shake for ten seconds, pour into glass, drop in raspberry and garnish with lime.
Nutrition Content: 120 calories, 1 g carbohydrates
“Hint of Mint”
Mint, a good source of vitamins A and C, and a great reliever of stomach discomfort, is the base of this drink.
Ingredients:
¼ cup of ice
3 whole mint leaves
1 lime wedge
2 ounces of vodka
4 ounces Peppermint HINT Essence Water
Instructions: Fill cocktail shaker with ice, add vodka and Peppermint HINT Essence Water, shake for 10 seconds, and pour into glass. Garnish with mint leaves and lime wedge.
Nutrition Content: 130 calories, 0g carbohydrates
“Pom-Pom”
Pomegranate juice is a great source of antioxidants and contains high amounts of Potassium, which helps lower blood pressure.
Ingredients:
¼ cup ice
2 ounces vodka
2 ounces Pomegranate Tangerine POM
3 ounces Pomegranate Tangerine HINT Essence Water
Instructions: Fill cocktail shaker with ice, add vodka, HINT Water, and POM Juice, shake for ten seconds, pour into a glass and serve.
Nutrition content: 165 calories, 8 g carbohydrates
“Raspberry-Lime Hintini”
This refreshing drink has only one gram of carbs but tons of flavor!
Ingredients:
¼ cup ice
2 ounces raspberry vodka
3 ounces Raspberry Lime HINT Essence Water
¼ slice of lime
1 fresh raspberry
Instructions: Fill cocktail shaker with ice, add vodka and HINT Water, shake for ten seconds, pour into glass, drop in raspberry and garnish with lime.
Nutrition Content: 120 calories, 1 g carbohydrates
Thursday, December 18, 2008
Organic Agave Nectar & Other Natural Sweeteners are Finding Sweet Success
It wasn’t long ago that high fructose corn syrup (HFCS) and artificial low-calorie sweeteners were riding a wave of popularity, especially with the food and drink manufacturers whom found them to be convenient to transport, easy to process and inexpensive. Consumers didn’t really know any better, and as long as something tasted sweet, was “low calorie” and cheap they were happy. Now, for many reasons including health concerns associated with those sweeteners, the landscape is rapidly shifting toward natural alternative sweeteners. Agave, yacon, palm sugar, brown rice syrup and maple syrup are some of the hot alternative sweeteners that offer unique gourmet flavor profiles, potential health benefits, as well as fair trade and organic status.
The diabetes epidemic in North America has created a robust market for sweeteners that score low on the Glycemic Index (GI). One in five Americans is at high risk of developing diabetes. According to a recent report by Packaged Facts, sales of low-GI foods could reach $1.8 billion by 2011. Many of the new natural sweeteners that are experiencing rapid growth have a low GI.
Agave nectar is one of the most popular new natural sweeteners in the marketplace, both as a stand alone product, as well as a sweetener ingredient in a wide variety of foods and drinks. There were at least 176 new products with agave launched in 2007, compared to 56 in 2003, according to DataMonitor’s ProductScan online. Agave has several positive attributes that appeal to a variety of consumer types: it is comprised of simple sugars that are easy to digest and has a low glycemic index (a GI of 32); provides a sweet mild flavor and consistent smooth texture; has a solid reputation as a natural and organic product that is sustainably harvested; pours evenly and dissolves easily into foods without dominating the flavor of the recipe; and it is economical because it has approximately 1.4 times the sweetening power of white sugar –so less is needed.
The food science “magic” of agave nectar is that it is comprised primarily of fructose. Therefore, it is sweeter to the taste buds – yet it does not adversely impact blood glucose and insulin. So, while it is a delightful sweetener for everyone, it is ideal for the millions of diabetics in America and parents of hyperactive children that have concerns regarding the glycemic levels in their food. An example of a hot new packaged consumer product that is sweetened with agave is Wholemato Organic Agave Ketchup (www.wholemato.com). “Our ketchup is a fresh gourmet version of an old classic and one of its key selling points is that it has been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute, due to its remarkable low score on the glycemic index of only 7 per tablespoon,” says Wholemato President and founder Jason Kessler. “People are really starting to connect agave with healthy and delicious, and they are checking product labels for it,” he adds.
Agave producers are experiencing rapid sales growth. At Madhava, sales of agave nectar doubled from 2006 to 2007. Some of the other popular food and drink brands that are using agave as a sweetener include Rudi’s Bread, Earth Balance, Stash Tea, RawRevolution Bars, Robert Rothchild Blackberry Spread, Vida Tea, and Amazing Grass Whole Food Energy Bars. For more information about agave, please visit www.madhavasagave.com and www.wholemato.com.
The diabetes epidemic in North America has created a robust market for sweeteners that score low on the Glycemic Index (GI). One in five Americans is at high risk of developing diabetes. According to a recent report by Packaged Facts, sales of low-GI foods could reach $1.8 billion by 2011. Many of the new natural sweeteners that are experiencing rapid growth have a low GI.
Agave nectar is one of the most popular new natural sweeteners in the marketplace, both as a stand alone product, as well as a sweetener ingredient in a wide variety of foods and drinks. There were at least 176 new products with agave launched in 2007, compared to 56 in 2003, according to DataMonitor’s ProductScan online. Agave has several positive attributes that appeal to a variety of consumer types: it is comprised of simple sugars that are easy to digest and has a low glycemic index (a GI of 32); provides a sweet mild flavor and consistent smooth texture; has a solid reputation as a natural and organic product that is sustainably harvested; pours evenly and dissolves easily into foods without dominating the flavor of the recipe; and it is economical because it has approximately 1.4 times the sweetening power of white sugar –so less is needed.
The food science “magic” of agave nectar is that it is comprised primarily of fructose. Therefore, it is sweeter to the taste buds – yet it does not adversely impact blood glucose and insulin. So, while it is a delightful sweetener for everyone, it is ideal for the millions of diabetics in America and parents of hyperactive children that have concerns regarding the glycemic levels in their food. An example of a hot new packaged consumer product that is sweetened with agave is Wholemato Organic Agave Ketchup (www.wholemato.com). “Our ketchup is a fresh gourmet version of an old classic and one of its key selling points is that it has been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute, due to its remarkable low score on the glycemic index of only 7 per tablespoon,” says Wholemato President and founder Jason Kessler. “People are really starting to connect agave with healthy and delicious, and they are checking product labels for it,” he adds.
Agave producers are experiencing rapid sales growth. At Madhava, sales of agave nectar doubled from 2006 to 2007. Some of the other popular food and drink brands that are using agave as a sweetener include Rudi’s Bread, Earth Balance, Stash Tea, RawRevolution Bars, Robert Rothchild Blackberry Spread, Vida Tea, and Amazing Grass Whole Food Energy Bars. For more information about agave, please visit www.madhavasagave.com and www.wholemato.com.
Wednesday, December 17, 2008
Amazing Grass Introduces New Organic Berry Green SuperFood Drink Powder
By offering the antioxidant equivalent of 7 servings of fruits and vegetables, the new Berry Green SuperFood drink powder from Amazing Grass provides health-conscious consumers with a delicious and convenient means to achieve the recommended 5 to 9 daily servings of fruits and vegetables. Berry Green SuperFood unites a full spectrum of alkalizing green SuperFoods, antioxidant-rich fruits including acai and goji berries, support herbs, and Maca to provide a powerful dose of whole food nutrition. This powdered SuperFood drink mix has a robust berry flavor and is gluten-free, soy-free, vegan, low in calories and fat, and has no added sugar.
Berry Green SuperFood is a complete raw food powder that has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, this Amazing Grass product contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to obtain nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Berry Green SuperFood and quickly convert them into fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of the Berry Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It is also known to promote improved circulation, digestion and regular elimination.
Berry Green SuperFood features powerful antioxidants including those derived from organic acai, a purple berry sustainably sourced in the Amazon Rainforest by acai industry leader Sambazon (www.sambazon.com). Acai is also a great source of healthy omega fats, fiber and protein. Maca is a nutritious root grown at high altitudes in Peru. It is known to offer adaptogen-like properties that boost the immune and adrenal systems, and maca provides sustained energy, vitality and mental clarity. The Goji berry is a superfruit that has been celebrated in Chinese culture for thousands of years due to its robust flavor and ability to enhance well-being. The Goji is a nutritional powerhouse that provides 18 amino acids, abundant antioxidants and 21 vitamins and minerals.
The Berry Green SuperFood drink powder contains over 70% organic ingredients and provides more organic whole leaf greens per gram than any other green SuperFood brand. All natural and organic ingredients include organic wheat grass, organic barley grass, organic alfalfa, organic spirulina, organic spinach, organic chlorella, organic broccoli, organic acai from Sambazon, organic maca, organic carrot, organic beet, raspberry, organic rose hips, pineapple, organic goji berries, green tea, acerola cherry, organic flax seed powder, apple pectin fiber, F.O.S. (from chicory root), L.acidophilus, alpha and beta amylase, protease, lipase, lactase, cellulase, siberian eleuthero root, peppermint and other natural flavors. Unlike other green drink mixes, Berry Green SuperFood does not contain soy lecithin fillers, and it is nitrogen-packed for freshness.
Berry Green SuperFood is sold in an 8.5 ounce canister that includes 30 eight-gram servings (scoop provided) and a 15-count box of individual serving packets. Amazing Grass recommends that customers enjoy 1 to 3 servings a day by mixing 1 scoop with 6 or more ounces of water, juice or smoothie. It can be taken first thing in the morning to jump-start the day and whenever hunger occurs. Amazing Grass products are widely available at stores around the country and at www.AmazingGrass.com. The company’s popular GrassHeads program offers auto shipping along with discounts and other cool swag.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of lifederived from healthy eating habits. In addition to the new Berry Green SuperFood, Amazing Grass also offers Green SuperFood, Chocolate Green SuperFood and Kidz SuperFood Chocolate Drink Powders, and Organic Wheat Grass in drink powder and tablet forms. The nutrition convenience pioneer also recently expanded its line to include organic Whole Food Energy Bars.
Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green SuperFoods to help families thrive.
Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says President Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
Berry Green SuperFood is a complete raw food powder that has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, this Amazing Grass product contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to obtain nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Berry Green SuperFood and quickly convert them into fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of the Berry Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It is also known to promote improved circulation, digestion and regular elimination.
Berry Green SuperFood features powerful antioxidants including those derived from organic acai, a purple berry sustainably sourced in the Amazon Rainforest by acai industry leader Sambazon (www.sambazon.com). Acai is also a great source of healthy omega fats, fiber and protein. Maca is a nutritious root grown at high altitudes in Peru. It is known to offer adaptogen-like properties that boost the immune and adrenal systems, and maca provides sustained energy, vitality and mental clarity. The Goji berry is a superfruit that has been celebrated in Chinese culture for thousands of years due to its robust flavor and ability to enhance well-being. The Goji is a nutritional powerhouse that provides 18 amino acids, abundant antioxidants and 21 vitamins and minerals.
The Berry Green SuperFood drink powder contains over 70% organic ingredients and provides more organic whole leaf greens per gram than any other green SuperFood brand. All natural and organic ingredients include organic wheat grass, organic barley grass, organic alfalfa, organic spirulina, organic spinach, organic chlorella, organic broccoli, organic acai from Sambazon, organic maca, organic carrot, organic beet, raspberry, organic rose hips, pineapple, organic goji berries, green tea, acerola cherry, organic flax seed powder, apple pectin fiber, F.O.S. (from chicory root), L.acidophilus, alpha and beta amylase, protease, lipase, lactase, cellulase, siberian eleuthero root, peppermint and other natural flavors. Unlike other green drink mixes, Berry Green SuperFood does not contain soy lecithin fillers, and it is nitrogen-packed for freshness.
Berry Green SuperFood is sold in an 8.5 ounce canister that includes 30 eight-gram servings (scoop provided) and a 15-count box of individual serving packets. Amazing Grass recommends that customers enjoy 1 to 3 servings a day by mixing 1 scoop with 6 or more ounces of water, juice or smoothie. It can be taken first thing in the morning to jump-start the day and whenever hunger occurs. Amazing Grass products are widely available at stores around the country and at www.AmazingGrass.com. The company’s popular GrassHeads program offers auto shipping along with discounts and other cool swag.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of lifederived from healthy eating habits. In addition to the new Berry Green SuperFood, Amazing Grass also offers Green SuperFood, Chocolate Green SuperFood and Kidz SuperFood Chocolate Drink Powders, and Organic Wheat Grass in drink powder and tablet forms. The nutrition convenience pioneer also recently expanded its line to include organic Whole Food Energy Bars.
Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green SuperFoods to help families thrive.
Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says President Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
Tuesday, December 16, 2008
Top Ten Food Trends for 2009
The Food Channel® (www.foodchannel.com) has released its Top Ten Food Trends for 2009. Based on research conducted by The Food Channel in conjunction with the World Thought Bank (www.neemee.com) and the International Food Futurists™, the list identifies the significant food movements consumers, foodservice professionals and manufacturers should watch for in the coming year.
“For more than 20 years, the chefs and editors at The Food Channel have tracked emerging and mainstreaming food trends for our work developing food products, ideas and recipes for some of the world’s largest food companies,” said Kay Logsdon, editor of The Food Channel. “In our new role as consumers’ one-stop-shop for all things food, we have decided to share this insider information for the first time.”
Top Ten Food Trends for 2009
Home on the Range—Downsized economy breeds new generation of home chefs, more food-savvy than their predecessors
Foodie 2.0—Growth of virtual and non-virtual food communities
Going, Going Green—Kitchens go eco-conscious
Living La Vida Locavore—Eating locally and seasonally, both at home and in restaurants
TMI?—Is seeing the calorie count on the menu Too Much Information (TMI), or will it lead to healthier choices?
FrankenFood—The rise of bioengineering and genetically modified food; the next evolution of last year’s Functional Food trend
Food Philanthropy—Individuals and companies address world hunger
Food Insecurity—The call for tighter food controls, after the tomato and jalapeño scares of 2008
Brewing Business—Striking a balance when cost is an issue; the divide widens between the exotic and day-to-day food needs
Where in the World…—is the next flavor trend coming from? It’s all about globalization and variety
“Not surprisingly, the majority of the 2009 trends have a ‘value’ message, reflecting the downturn in the economy and how the lifestyle around food is affected,” said Logsdon. “We live this daily; food is a constant even in a bad economy. Identifying these trends will help us all do a better job of adjusting and even thriving.”
“For more than 20 years, the chefs and editors at The Food Channel have tracked emerging and mainstreaming food trends for our work developing food products, ideas and recipes for some of the world’s largest food companies,” said Kay Logsdon, editor of The Food Channel. “In our new role as consumers’ one-stop-shop for all things food, we have decided to share this insider information for the first time.”
Top Ten Food Trends for 2009
Home on the Range—Downsized economy breeds new generation of home chefs, more food-savvy than their predecessors
Foodie 2.0—Growth of virtual and non-virtual food communities
Going, Going Green—Kitchens go eco-conscious
Living La Vida Locavore—Eating locally and seasonally, both at home and in restaurants
TMI?—Is seeing the calorie count on the menu Too Much Information (TMI), or will it lead to healthier choices?
FrankenFood—The rise of bioengineering and genetically modified food; the next evolution of last year’s Functional Food trend
Food Philanthropy—Individuals and companies address world hunger
Food Insecurity—The call for tighter food controls, after the tomato and jalapeño scares of 2008
Brewing Business—Striking a balance when cost is an issue; the divide widens between the exotic and day-to-day food needs
Where in the World…—is the next flavor trend coming from? It’s all about globalization and variety
“Not surprisingly, the majority of the 2009 trends have a ‘value’ message, reflecting the downturn in the economy and how the lifestyle around food is affected,” said Logsdon. “We live this daily; food is a constant even in a bad economy. Identifying these trends will help us all do a better job of adjusting and even thriving.”
Flu Season is Tea Time: January is National Hot Tea Month
January is National Hot Tea Month and is also the height of the dreaded “cold and flu season”. The CDC estimates that there will be more than 200,000 Americans affected by the cold and flu this year, which leads to missing work, school and even social gatherings. So what can one do to avoid the cold and flu?
The CDC strongly recommends an annual flu vaccine as the best way to reduce the chances that you will get the flu. In addition, drinking hot tea may also help you stay healthy during the cold and flu season.
Published research from Brigham and Women’s Hospital and Harvard University indicates that theanine, an ingredient found naturally in tea, supports the immune system. A cup of tea contains an average of 20-25 mg of theanine. Drinking tea throughout the day may strengthen the immune system which is something important to do during the cold and flu season.
Drinking five cups of Black Tea a day for two to four weeks boosted the body’s immune defense system by four times, according to the results of a human clinical trial. According to this study, the data suggests that drinking Black Tea boost’s the body’s natural resistance to infection.1
Tea also contains flavonoids, which are naturally occurring compounds known for their antioxidant properties. Antioxidants work to neutralize free radicals, which scientists believe damage elements in the body, such as genetic material and lipids, and contribute to many chronic diseases.
The CDC states that healthy adults have a 30% chance of contracting the flu even with an annual flu vaccination, and the vaccine may be somewhat less effective for children and the elderly. And while drinking tea may not keep you from getting sick this season, it can help your odds of staying healthy.
So why not do something good for your body while having a hot beverage…help stay healthy this cold and flu season and drink your tea every day! For more information about the role of tea in a healthy diet and lifestyle, please visit www.TeaUSA.org.
The CDC strongly recommends an annual flu vaccine as the best way to reduce the chances that you will get the flu. In addition, drinking hot tea may also help you stay healthy during the cold and flu season.
Published research from Brigham and Women’s Hospital and Harvard University indicates that theanine, an ingredient found naturally in tea, supports the immune system. A cup of tea contains an average of 20-25 mg of theanine. Drinking tea throughout the day may strengthen the immune system which is something important to do during the cold and flu season.
Drinking five cups of Black Tea a day for two to four weeks boosted the body’s immune defense system by four times, according to the results of a human clinical trial. According to this study, the data suggests that drinking Black Tea boost’s the body’s natural resistance to infection.1
Tea also contains flavonoids, which are naturally occurring compounds known for their antioxidant properties. Antioxidants work to neutralize free radicals, which scientists believe damage elements in the body, such as genetic material and lipids, and contribute to many chronic diseases.
The CDC states that healthy adults have a 30% chance of contracting the flu even with an annual flu vaccination, and the vaccine may be somewhat less effective for children and the elderly. And while drinking tea may not keep you from getting sick this season, it can help your odds of staying healthy.
So why not do something good for your body while having a hot beverage…help stay healthy this cold and flu season and drink your tea every day! For more information about the role of tea in a healthy diet and lifestyle, please visit www.TeaUSA.org.
Entertaining is Easy with Villa Manodori
This winter, skip the restaurants and toss those take-out menus! Cooking a great meal at home is not as hard as you think! Entertaining is easy when you use Villa Manodori Dark Cherry Balsamico and Villa Manodori Essenziale Oils! This luxurious, yet affordable, line is stylish and very easy to use. Created by two-star Italian Michelin chef Massimo (Max) Bottura, Villa Manodori Dark Cherry Balsamico and Villa Manodori Essenziale Oils were made for professionals but are loved by home chefs.
Chef Bottura created the succulent products to prepare dishes in the kitchen of his world-renowned restaurant, Osteria La Francescana of Modena. The famous Modense chef emphasizes quality and versatality in his line by putting a spin on traditional ingredients. The Villa Manodori Dark Cherry Balsamico is a combination of traditional Modense aceto balsamico and sour cherry production in Vignola with aging in dark cherry wood. The Essenziale Oils are a collection of 100% natural oils that are blended with extra virgin olive oil. The oil collection includes black pepper, garlic, ginger, lemon, red pepper and rosemary. Magnifico!
Villa Manodori turns your everyday dishes into culinary delights. Recipes are deceptively simple when you incorporate the light, flavorful products into your list of ingredients. Simply pour over your favorite meat, veggies or fish for your own homemade masterpiece!
Chef Bottura created the succulent products to prepare dishes in the kitchen of his world-renowned restaurant, Osteria La Francescana of Modena. The famous Modense chef emphasizes quality and versatality in his line by putting a spin on traditional ingredients. The Villa Manodori Dark Cherry Balsamico is a combination of traditional Modense aceto balsamico and sour cherry production in Vignola with aging in dark cherry wood. The Essenziale Oils are a collection of 100% natural oils that are blended with extra virgin olive oil. The oil collection includes black pepper, garlic, ginger, lemon, red pepper and rosemary. Magnifico!
Villa Manodori turns your everyday dishes into culinary delights. Recipes are deceptively simple when you incorporate the light, flavorful products into your list of ingredients. Simply pour over your favorite meat, veggies or fish for your own homemade masterpiece!
Official Chef of the Kentucky Society of Washington's 2009 Bluegrass Ball
On Monday, Jan. 19, Kentuckians will celebrate the 2009 Presidential Inauguration in Washington, D.C. at the Kentucky Society of Washington’s quadrennial Bluegrass Ball in the Marriott Wardman Park Hotel. The event is the ultimate celebration of Kentucky hospitality, and representing the rich culinary traditions of the state will be chef Michael Paley of Proof on Main in Louisville. Chef Paley has designed a menu that features the finest ingredients of the Bluegrass state, including grilled Kentucky bison tenderloin and warm vanilla pudding cake with cherries marinated in Kentucky bourbon. During the weeks leading up to the Bluegrass Ball, chef Paley’s kitchen will be a hotbed of activity as he seeks out the best products of the region and prepares to serve the black-tie crowd on the eve of one of the country’s most historic inaugurations
Chef Paley was chosen to preside over the menu at the Bluegrass Ball because of his commitment to supporting Kentucky agriculture and the national notoriety he has brought to the regional dining scene. In the Oct. 2008 issue, Bon Appétit mentioned Paley as the most notable chef in Louisville as part of a feature on America’s foodiest small towns. In November of the same year, chef Paley traveled to Italy as an official Kentucky delegate for the Slow Food International Terra Madre gathering, where he gave many culinary enthusiasts their first taste of Kentucky bison. Proof is an official attraction on Louisville’s Urban Bourbon Trail and is renowned for their selection of over 50 fine bourbons.
The Kentucky Society of Washington was established in 1912 and is one of the oldest state societies in our nation’s capital. The Society was organized for the promotion of goodwill and fellowship among Kentuckians in the Washington area, for the preservation and perpetuation of the history and traditions of Kentucky, for the stimulation of state pride and for the cultivation of the best of Kentucky spirit and hospitality. For more information, visit www.kentuckysociety.org or email inauguralballchair@kentuckysociety.org.
To make reservations at Proof on Main, call (502) 217-6360. Proof on Main is located at 702 West Main Street. For more information visit www.proofonmain.com.
Lunch: 11 a.m. to 2 p.m. Monday through Friday
Dinner: 5:30 to 10 p.m. Sunday through Thursday
5:30 to 11 p.m. Friday and Saturday
Bar Menu: 2 p.m. to midnight Monday through Thursday
2 p.m. to 1 a.m. Friday
5 p.m. to 1 a.m. Saturday
5 p.m. to midnight Sunday
Bar: 11 a.m. to 1 a.m. Monday through Thursday
11 a.m. to 2 a.m. Friday
5 p.m. to 2 a.m. Saturday
5 p.m. to midnight Sunday
Chef Paley was chosen to preside over the menu at the Bluegrass Ball because of his commitment to supporting Kentucky agriculture and the national notoriety he has brought to the regional dining scene. In the Oct. 2008 issue, Bon Appétit mentioned Paley as the most notable chef in Louisville as part of a feature on America’s foodiest small towns. In November of the same year, chef Paley traveled to Italy as an official Kentucky delegate for the Slow Food International Terra Madre gathering, where he gave many culinary enthusiasts their first taste of Kentucky bison. Proof is an official attraction on Louisville’s Urban Bourbon Trail and is renowned for their selection of over 50 fine bourbons.
The Kentucky Society of Washington was established in 1912 and is one of the oldest state societies in our nation’s capital. The Society was organized for the promotion of goodwill and fellowship among Kentuckians in the Washington area, for the preservation and perpetuation of the history and traditions of Kentucky, for the stimulation of state pride and for the cultivation of the best of Kentucky spirit and hospitality. For more information, visit www.kentuckysociety.org or email inauguralballchair@kentuckysociety.org.
To make reservations at Proof on Main, call (502) 217-6360. Proof on Main is located at 702 West Main Street. For more information visit www.proofonmain.com.
Lunch: 11 a.m. to 2 p.m. Monday through Friday
Dinner: 5:30 to 10 p.m. Sunday through Thursday
5:30 to 11 p.m. Friday and Saturday
Bar Menu: 2 p.m. to midnight Monday through Thursday
2 p.m. to 1 a.m. Friday
5 p.m. to 1 a.m. Saturday
5 p.m. to midnight Sunday
Bar: 11 a.m. to 1 a.m. Monday through Thursday
11 a.m. to 2 a.m. Friday
5 p.m. to 2 a.m. Saturday
5 p.m. to midnight Sunday
Monday, December 15, 2008
Idaho Potato Commission Releases How-To Video Shorts
The Idaho Potato Commission (IPC) releases six new recipe and instructional videos just in time for one of the busiest entertaining seasons all year. The collection of videos is themed “Imagination” and is aimed to push expectations while remaining simple and affordable.
“The IPC works with a lot of innovative celebrity chefs and we challenged them to use their ‘imagination’ to develop some stunning potato preparations that would be easy for the home chef to replicate,” said Frank Muir, President IPC. “Not only are the dishes amazing, they also demonstrate interesting ways to repurpose leftover mashed potatoes or do clever substitutions; tricks that are valuable in our current economy.”
The six short video recipe demonstrations are packed with informative preparation tips and tricks. Recipes include Idaho Potato Knishes, Idaho Potato and Squash Hash, a Baked Idaho Potato Casserole, Idaho Potato Bread Pudding with Crème Anglaise, Idaho Potato Lasagna and a colorful Trio of Idaho Mashed Potatoes. To view all six short and fun video demonstrations (plus view full recipes and downloadable photography) featured as Imagination Recipes devised for entertaining, visit http://www.idahopotato.com/videos/cat_id-8/.
Idaho Potato Knishes are the perfect bite-size, festive appetizer to get you through the holidays and New Year’s.
Idaho® Potato Knishes
Recipe Courtesy of Sherry Yard, Executive Pastry Chef,Spago Beverly Hills
Ingredients:
1/2 Sheet Puff Pastry
3 Idaho® Yukon Gold Potatoes, cooked, peeled, gently mashed
4 oz Onions, sauteed
2 oz Cheddar Cheese
2 oz Maytag Blue Cheese
1 oz Reggiano Cheese
1 oz Goat Cheese
2 oz Heavy Cream
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Nutmeg
Egg Wash (1 egg and 1 egg yolk)
Directions:
• In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given.
• Do not over mix. Cut the puff pastry into 3 1/2-inch squares.
• Lightly brush egg wash around edges.
• Fill the center of each square with 2 tablespoons of potato base.
• Gather up and overlap the sides, firmly pressing them together to seal the pastry completely closed. Brush the top with egg wash.
• Freeze for a minimum of 30 minutes so that the Knishes seal closed completely. Bake in a 365ºF oven for 15 minutes, until the Knishes are a deep golden brown.
• Serve immediately.
“The IPC works with a lot of innovative celebrity chefs and we challenged them to use their ‘imagination’ to develop some stunning potato preparations that would be easy for the home chef to replicate,” said Frank Muir, President IPC. “Not only are the dishes amazing, they also demonstrate interesting ways to repurpose leftover mashed potatoes or do clever substitutions; tricks that are valuable in our current economy.”
The six short video recipe demonstrations are packed with informative preparation tips and tricks. Recipes include Idaho Potato Knishes, Idaho Potato and Squash Hash, a Baked Idaho Potato Casserole, Idaho Potato Bread Pudding with Crème Anglaise, Idaho Potato Lasagna and a colorful Trio of Idaho Mashed Potatoes. To view all six short and fun video demonstrations (plus view full recipes and downloadable photography) featured as Imagination Recipes devised for entertaining, visit http://www.idahopotato.com/videos/cat_id-8/.
Idaho Potato Knishes are the perfect bite-size, festive appetizer to get you through the holidays and New Year’s.
Idaho® Potato Knishes
Recipe Courtesy of Sherry Yard, Executive Pastry Chef,Spago Beverly Hills
Ingredients:
1/2 Sheet Puff Pastry
3 Idaho® Yukon Gold Potatoes, cooked, peeled, gently mashed
4 oz Onions, sauteed
2 oz Cheddar Cheese
2 oz Maytag Blue Cheese
1 oz Reggiano Cheese
1 oz Goat Cheese
2 oz Heavy Cream
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Nutmeg
Egg Wash (1 egg and 1 egg yolk)
Directions:
• In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given.
• Do not over mix. Cut the puff pastry into 3 1/2-inch squares.
• Lightly brush egg wash around edges.
• Fill the center of each square with 2 tablespoons of potato base.
• Gather up and overlap the sides, firmly pressing them together to seal the pastry completely closed. Brush the top with egg wash.
• Freeze for a minimum of 30 minutes so that the Knishes seal closed completely. Bake in a 365ºF oven for 15 minutes, until the Knishes are a deep golden brown.
• Serve immediately.
Wolfgang Puck Names New Dallas Restaurant
This winter, Dallas’ horizon will brighten with the debut of world-renowned Chef Wolfgang Puck’s restaurant, Five-Sixty, atop Reunion Tower. The skyline’s distinguishing 560-foot landmark tower with the distinctive glowing ball will house the master chef’s first fine dining restaurant in the city.
“It is an honor to open my first restaurant in Dallas in the city’s most memorable and iconic location," said Chef Puck. “We are eager to create an unforgettable dining experience for the community and to be a part of downtown Dallas’ rejuvenation.”
A newly designed, street-level glass pavilion entrance kicks off the surreal dining experience. Upon ascending 50 stories, diners depart from the elevator at the center of the restaurant. From the moment guests enter the 200-seat dining room, they are greeted by floor-to-ceiling windows that line the restaurant, offering 360-degree views of Dallas as the room revolves. Designers EDG and McCall Design Group have created a Zen-like balance by merging the restaurant’s hard structural materials with a sensuous, modern interior, presenting a warm, sophisticated ambiance.
“The renovation of Reunion Tower, the unofficial symbol of the city, and our partnership with Wolfgang Puck, unites Dallas’ historic past with our bright future,” says John Scovell, CEO of Woodbine Development Corporation. “We know this prominent building will continue to hold great significance for our city."
Five-Sixty’s menu will feature Chef Puck’s signature Asian-influenced cuisine. Guests can enjoy fine dining in the main room as well as a more casual experience at the restaurant’s two bars: a stylish rotating bar facing outwards so patrons can enjoy the view, and a stationary, ultra-contemporary illuminated glass bar as patrons enter the restaurant 560 feet above ground.
Wine aficionados will appreciate an extensive list of more than 400 labels featuring a majority of American producers with a strong selection of wines from Austria, Argentina, France, Germany, Italy, Spain and New Zealand. In addition, the list will include nearly one dozen brands of sake plus by-the-glass selections, as well.
“We welcome the opportunity to offer guests our award-winning service with Wolfgang’s passion for creating incomparable cuisine at this extraordinary location,” said Tom Kaplan, senior managing partner of the Wolfgang Puck Fine Dining Group. “We're eager to create an unforgettable experience for the Dallas community and for visitors to the city.”
Five-Sixty by Wolfgang Puck will open in late January for dinner service; lunch service will begin in February.
Reunion Tower and Union Station, both landmark buildings in downtown Dallas, recently underwent a $46-million renovation managed by Woodbine Development Corporation. Union Station reopened for event business in late November 2008. Along with Chef Puck’s restaurant, Wolfgang Puck Catering will operate a banquet space on Reunion Tower’s middle floor as well as handle all catering at Union Station.
Reunion Tower and the adjoining Hyatt Regency Dallas are owned by an entity affiliated with Hunt-Woodbine Realty Corporation of Dallas. Union Station is owned by the City of Dallas and managed under a long-term lease by Hunt-Woodbine Realty.
“It is an honor to open my first restaurant in Dallas in the city’s most memorable and iconic location," said Chef Puck. “We are eager to create an unforgettable dining experience for the community and to be a part of downtown Dallas’ rejuvenation.”
A newly designed, street-level glass pavilion entrance kicks off the surreal dining experience. Upon ascending 50 stories, diners depart from the elevator at the center of the restaurant. From the moment guests enter the 200-seat dining room, they are greeted by floor-to-ceiling windows that line the restaurant, offering 360-degree views of Dallas as the room revolves. Designers EDG and McCall Design Group have created a Zen-like balance by merging the restaurant’s hard structural materials with a sensuous, modern interior, presenting a warm, sophisticated ambiance.
“The renovation of Reunion Tower, the unofficial symbol of the city, and our partnership with Wolfgang Puck, unites Dallas’ historic past with our bright future,” says John Scovell, CEO of Woodbine Development Corporation. “We know this prominent building will continue to hold great significance for our city."
Five-Sixty’s menu will feature Chef Puck’s signature Asian-influenced cuisine. Guests can enjoy fine dining in the main room as well as a more casual experience at the restaurant’s two bars: a stylish rotating bar facing outwards so patrons can enjoy the view, and a stationary, ultra-contemporary illuminated glass bar as patrons enter the restaurant 560 feet above ground.
Wine aficionados will appreciate an extensive list of more than 400 labels featuring a majority of American producers with a strong selection of wines from Austria, Argentina, France, Germany, Italy, Spain and New Zealand. In addition, the list will include nearly one dozen brands of sake plus by-the-glass selections, as well.
“We welcome the opportunity to offer guests our award-winning service with Wolfgang’s passion for creating incomparable cuisine at this extraordinary location,” said Tom Kaplan, senior managing partner of the Wolfgang Puck Fine Dining Group. “We're eager to create an unforgettable experience for the Dallas community and for visitors to the city.”
Five-Sixty by Wolfgang Puck will open in late January for dinner service; lunch service will begin in February.
Reunion Tower and Union Station, both landmark buildings in downtown Dallas, recently underwent a $46-million renovation managed by Woodbine Development Corporation. Union Station reopened for event business in late November 2008. Along with Chef Puck’s restaurant, Wolfgang Puck Catering will operate a banquet space on Reunion Tower’s middle floor as well as handle all catering at Union Station.
Reunion Tower and the adjoining Hyatt Regency Dallas are owned by an entity affiliated with Hunt-Woodbine Realty Corporation of Dallas. Union Station is owned by the City of Dallas and managed under a long-term lease by Hunt-Woodbine Realty.
SAVOR: An American Craft Beer & Food Experience
WHAT: Following its successful, sold-out inaugural event in 2008, the Brewers Association (presenters of the Great American Beer Festival) is returning to Washington D.C. for the second SAVOR: An American Craft Beer & Food Experience. SAVOR, the quintessential beer and food event, is a must-attend happening for fermented beverage lovers and foodies alike. Attendees will enjoy craft beers from 65 small, independent and traditional craft brewers who will personally pair their offerings with sweet and savory appetizers. Educational salons and workshops will provide additional opportunities to interact with some of America’s most celebrated craft brewers.
WHEN: Saturday, May 30, 2009 7:30 – 11:00 PM
WHERE: National Building Museum 401 F Street NW Washington, D.C. 20001
WHY: As American palates continue to become more sophisticated, many have discovered what other beer countries have known for centuries: beer is the perfect complement with food. NBC’s “The Today Show” stated, “Beer is the new wine and can go with just about any food.” SAVOR delivers a world-class beer and food pairing experience in celebration of today’s small, independent and traditional craft brewers and all they do for beer, our culture and their local communities.
WHEN: Saturday, May 30, 2009 7:30 – 11:00 PM
WHERE: National Building Museum 401 F Street NW Washington, D.C. 20001
WHY: As American palates continue to become more sophisticated, many have discovered what other beer countries have known for centuries: beer is the perfect complement with food. NBC’s “The Today Show” stated, “Beer is the new wine and can go with just about any food.” SAVOR delivers a world-class beer and food pairing experience in celebration of today’s small, independent and traditional craft brewers and all they do for beer, our culture and their local communities.
Distinguished Restaurants of North America Names Class of 2009
Distinguished Restaurants of North America (DiRōNA) is pleased to announce 22 inductees into the Class of 2009. This new class represents 13 states and also one region in Mexico.
To be eligible, restaurant applicants had to be in operation, under the same ownership and theme, for a minimum of three years A rigorous, anonymous inspection process scrutinized every aspect of the dining experience - food, wine, service, physical property and décor. The DiRōNA distinction is bestowed upon establishments that represent top quality in distinguished dining.
DiRōNA Class of 2009
Alexander's Steakhouse - Cupertino, CA
Bacco - New Orleans, LA
Bateaux Restaurant - Beaufort, SC
Bourbon House - New Orleans, LA
Bravo - Boston, MA
C2 Steak Seafood - Brooks, CA
FishBones - Lake Mary, FL
Jasper's - Plano, TX
Michael's Restaurant - Santa Monica, CA
Rainbow Ranch Restaurant - Gallatin Gateway, MT
Restaurant 213 - Fruitland, MD
Restaurant Mazzi at the Inn of Leola Village - Leola, PA
Rick Stein's Steakhouse - Dallas, TX
Superiors Steakhouse - Shreveport, LA
The Boathouse at Sunday Park - Midlothian, VA
The Circular Dining Room - Hershey, PA
The Oceanaire Seafood Room - San Diego, CA
The Oceanaire Seafood Room - Indianapolis, IN
Tulalip Bay - Tulalip, WA
Vallozzi's Restaurant - Greensburg, PA
Winston's Restaurant - Louisville, KY
Yaxche Maya Cuisine - Playa del Carmen, Mexico
DiRōNA, a non-profit organization, serves as an independent authority for recognizing and promoting excellence in dining. DiRōNA's independent inspectors explore nominated restaurants across the United States, Canada, and Mexico to find those worthy of the DiRōNA distinction.
To be eligible, restaurant applicants had to be in operation, under the same ownership and theme, for a minimum of three years A rigorous, anonymous inspection process scrutinized every aspect of the dining experience - food, wine, service, physical property and décor. The DiRōNA distinction is bestowed upon establishments that represent top quality in distinguished dining.
DiRōNA Class of 2009
Alexander's Steakhouse - Cupertino, CA
Bacco - New Orleans, LA
Bateaux Restaurant - Beaufort, SC
Bourbon House - New Orleans, LA
Bravo - Boston, MA
C2 Steak Seafood - Brooks, CA
FishBones - Lake Mary, FL
Jasper's - Plano, TX
Michael's Restaurant - Santa Monica, CA
Rainbow Ranch Restaurant - Gallatin Gateway, MT
Restaurant 213 - Fruitland, MD
Restaurant Mazzi at the Inn of Leola Village - Leola, PA
Rick Stein's Steakhouse - Dallas, TX
Superiors Steakhouse - Shreveport, LA
The Boathouse at Sunday Park - Midlothian, VA
The Circular Dining Room - Hershey, PA
The Oceanaire Seafood Room - San Diego, CA
The Oceanaire Seafood Room - Indianapolis, IN
Tulalip Bay - Tulalip, WA
Vallozzi's Restaurant - Greensburg, PA
Winston's Restaurant - Louisville, KY
Yaxche Maya Cuisine - Playa del Carmen, Mexico
DiRōNA, a non-profit organization, serves as an independent authority for recognizing and promoting excellence in dining. DiRōNA's independent inspectors explore nominated restaurants across the United States, Canada, and Mexico to find those worthy of the DiRōNA distinction.
Thursday, December 11, 2008
Grand Teton Brewing Co. wins at the USBTC!
In its 20th year, Grand Teton Brewing Company, known throughout the West for their exceptional microbrews, has won again with their legendary Bitch Creek ESB. The 2008 summer results for the United States Beer Tasting Championships are in and Bitch Creek ESB was announced as their overall Grand Champion in the Bitter/ESB category.
Bitch Creek ESB was also recognized as the Best of the Northwest/Pacific in the same category. Grand Teton Brewing’s XX Mountainberry Double Wheat Ale was recognized as Best of the Northwest/Pacific for the Fruit Beer category. XX Mountainberry was the 2008 summer release from Grand Teton Brewing’s renowned Cellar Reserve series.
Over the last few years, Bitch Creek ESB has become dominant at the highest level of beer competitions. This year alone, it has been awarded and recognized at the World Beer Cup, North American Brewers Awards and the most prestigious Great American Beer Festival. To win consistently at this level requires a truly superior brew.
Bitch Creek ESB perfectly balances big malt sweetness and robust hop flavor for a full-bodied, satisfying mahogany ale. Like the creek for which it’s named, Bitch Creek ESB is complex, full of character and not for the timid.
The success of Bitch Creek has not gone unnoticed. Record numbers of beer drinkers have been calling, visiting and emailing the brewery wanting more distribution. Many have gotten their wish fulfilled this year! This summer alone Grand Teton Brewing Co. has added distributors in New York, Idaho, Wisconsin, Washington, Oregon, Arizona, Missouri and Kansas. Grand Teton Brewing has even released a Double Bitch Creek in its renowned Cellar Reserve Series of beers.
Celebrating 20 years this year, Grand Teton Brewing Company was founded in 1988 as the first modern “micro” brewery in the state of Wyoming. Today, founder Charlie Otto and his company are in the top 100 craft breweries in North America. Premium microbrews include the award-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse Wheat and the favorites of the Yellowstone and Grand Teton National Parks, Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton Ale (amber). From their production facility in Victor, Idaho, Grand Teton Brewing Company beers are hand-crafted from only the finest ingredients, including locally-grown grains and pure Teton mountain spring water. GTBC is a green company utilizing bio-diesel and feeding local farmer’s cattle with spent grain from the brew kettle. Discriminating beer drinkers can find their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming, Montana, Utah, California, Colorado, Wisconsin, Arizona, Kansas, Missouri, Washington and Oregon, with limited distribution in New York and Minnesota!
Bitch Creek ESB was also recognized as the Best of the Northwest/Pacific in the same category. Grand Teton Brewing’s XX Mountainberry Double Wheat Ale was recognized as Best of the Northwest/Pacific for the Fruit Beer category. XX Mountainberry was the 2008 summer release from Grand Teton Brewing’s renowned Cellar Reserve series.
Over the last few years, Bitch Creek ESB has become dominant at the highest level of beer competitions. This year alone, it has been awarded and recognized at the World Beer Cup, North American Brewers Awards and the most prestigious Great American Beer Festival. To win consistently at this level requires a truly superior brew.
Bitch Creek ESB perfectly balances big malt sweetness and robust hop flavor for a full-bodied, satisfying mahogany ale. Like the creek for which it’s named, Bitch Creek ESB is complex, full of character and not for the timid.
The success of Bitch Creek has not gone unnoticed. Record numbers of beer drinkers have been calling, visiting and emailing the brewery wanting more distribution. Many have gotten their wish fulfilled this year! This summer alone Grand Teton Brewing Co. has added distributors in New York, Idaho, Wisconsin, Washington, Oregon, Arizona, Missouri and Kansas. Grand Teton Brewing has even released a Double Bitch Creek in its renowned Cellar Reserve Series of beers.
Celebrating 20 years this year, Grand Teton Brewing Company was founded in 1988 as the first modern “micro” brewery in the state of Wyoming. Today, founder Charlie Otto and his company are in the top 100 craft breweries in North America. Premium microbrews include the award-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse Wheat and the favorites of the Yellowstone and Grand Teton National Parks, Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton Ale (amber). From their production facility in Victor, Idaho, Grand Teton Brewing Company beers are hand-crafted from only the finest ingredients, including locally-grown grains and pure Teton mountain spring water. GTBC is a green company utilizing bio-diesel and feeding local farmer’s cattle with spent grain from the brew kettle. Discriminating beer drinkers can find their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming, Montana, Utah, California, Colorado, Wisconsin, Arizona, Kansas, Missouri, Washington and Oregon, with limited distribution in New York and Minnesota!
Brain TonIQ
Brain Toniq is the world's first organic, botanical-based, non-caffeinated think drink specifically designed for those who need more mental focus and clarity.
Formulated out of plant extracts and natural compounds, the ingredients in Brain Toniq have a long, proven history for their effects on increasing brain power and cognition.
A truly functional drink that helps you focus.
Brain Toniq has no added no chemical preservatives. There’s no caffeine. No processed sugar. No fake anything. Just effective herbs, natural compounds, and organic agave syrup. Brain Toniq is the only kosher-certified drink of its kind.
Available in stores nationwide. For more information visit www.BrainToniq.com
Functional News: Science, epidemiological studies, empirical results:
http://www.braintoniq.com/news.php
What People Are Saying:
"It was like I could feel the blood flowing to my brain. It feels as if your thinking is occurring much faster..."
The Energy Drink Reviews
"I was as surprised as those reading this, but I felt a massive boost with no jitters..."
The Energy Fiend
"...I felt as if the parietal lobes in my brain were being jump started. As if your brain is trying to focus. Almost a warming stimulation up there. A whole different feeling then what caffeine gives."
Drink Addict
What’s Inside: Ingredients in Braintoniq
Eleuthero Root extract
Also known as Siberian Ginseng, eleuthero (eleutherococcus senticosus) is a classic adaptogen (any plant that helps normalize body functions) that has been shown to help with adrenal fatigue and improve oxygenation to the brain, with reported enhancement to vision and hearing. Soviet cosmonauts and athletes have used it to boost stamina
Rhodiola root powder
Used in traditional medicine for centuries, rhodiola rosea root is one of the best herbs for enhancing mitochondrial energy production. Studied extensively by Russian researchers, rhodiola has shown to improve the capacity to perform mentally demanding tasks under conditions of extreme stress and fatigue. It is recommended as an energy booster and treatment for depression, chronic fatigue, and anxiety.
Choline
Choline is an organic compound classified as an essential nutrient and usually grouped with the B Vitamin complex. Choline is considered one of the true 'smart drugs' or nootropics, because it is a chemical precursor needed to produce the main memory neurotransmitter of our brains, called acetylcholine (ace'•ah•ti•koleen). Memory, intelligence and mood are mediated by acetylcholine metabolism. The boost of choline and release of acetylcholine as a result of Brain Toniq's Alpha-Glyceryl Phophoryl Choline can dramatically stimulate cognitive functioning, which includes memory, learning, concentration, and focus.
Wild-crafted Blue Green Algae extract
Harvested from a mountain lake in Oregon, this wild algae (aphanizomenon flos-aquae) is rich in a vast array of easily assimilated essential fatty acids, vitamins, amino acids, minerals, protein, and phytonutrients. This single-cell plant is a powerful anti-depressant, as well as a cognition booster.
DMAE is a natural-occurring substance produced by the human brain through two cholesterol enzymes, and works primarily by speeding the production of acetylcholine, that crucial neurotransmitter responsible for carrying messages between brain cells. In the past few years DMAE increasingly has been favored by medical scientists for its role in boosting short-term as well as long-term memory, concentration, and reduction of anxiety. Dr. Perricone, author of many books on brain health and the diet/disease connection, shows that DMAE has significant impact on both the brain and the skin. It has also shown positive results in a variety of cognitive disorders, including improved memory, the ability to think clearer, greater problem solving ability, and issues with attention deficit (ADD and ADHD). As with all ingredients in Brain Toniq, our DMAE is from plant sources, making Brain Toniq a vegan-safe drink.
Organic Agave nectar
Carefully harvested from the same cactus that is used for tequila, organic agave is the Lexus of all natural syrups. The only sweetener ever given the "diabetic friendly" status, agave is also the most expensive—six times the cost of organic cane sugar—which is why no one normally uses it in their drinks. But as a slow-absorbing, mineral-rich complex carbohydrate, it doesn't "spike and crash" like corn syrup, fructose, and cane sugar, and it certainly doesn't have the mind-numbing chemical toxicity of sucralose, Aspartame, and other fake sugars found in so many misnamed "diet" drinks. For those who want to avoid putting junk into their brain and wide fluctuations in their blood sugar, nothing beats organic agave nectar.
Natural Citrus Extracts
We add extracts from lemons, limes, orange, passion fruit and grapefruit. That's it. One of the most common compliments we get is how delicious Brain Toniq is.
Certified by The Glycemic Research Institute as ‘Low Glycemic Diabetic Friendly’.
Formulated out of plant extracts and natural compounds, the ingredients in Brain Toniq have a long, proven history for their effects on increasing brain power and cognition.
A truly functional drink that helps you focus.
Brain Toniq has no added no chemical preservatives. There’s no caffeine. No processed sugar. No fake anything. Just effective herbs, natural compounds, and organic agave syrup. Brain Toniq is the only kosher-certified drink of its kind.
Available in stores nationwide. For more information visit www.BrainToniq.com
Functional News: Science, epidemiological studies, empirical results:
http://www.braintoniq.com/news.php
What People Are Saying:
"It was like I could feel the blood flowing to my brain. It feels as if your thinking is occurring much faster..."
The Energy Drink Reviews
"I was as surprised as those reading this, but I felt a massive boost with no jitters..."
The Energy Fiend
"...I felt as if the parietal lobes in my brain were being jump started. As if your brain is trying to focus. Almost a warming stimulation up there. A whole different feeling then what caffeine gives."
Drink Addict
What’s Inside: Ingredients in Braintoniq
Eleuthero Root extract
Also known as Siberian Ginseng, eleuthero (eleutherococcus senticosus) is a classic adaptogen (any plant that helps normalize body functions) that has been shown to help with adrenal fatigue and improve oxygenation to the brain, with reported enhancement to vision and hearing. Soviet cosmonauts and athletes have used it to boost stamina
Rhodiola root powder
Used in traditional medicine for centuries, rhodiola rosea root is one of the best herbs for enhancing mitochondrial energy production. Studied extensively by Russian researchers, rhodiola has shown to improve the capacity to perform mentally demanding tasks under conditions of extreme stress and fatigue. It is recommended as an energy booster and treatment for depression, chronic fatigue, and anxiety.
Choline
Choline is an organic compound classified as an essential nutrient and usually grouped with the B Vitamin complex. Choline is considered one of the true 'smart drugs' or nootropics, because it is a chemical precursor needed to produce the main memory neurotransmitter of our brains, called acetylcholine (ace'•ah•ti•koleen). Memory, intelligence and mood are mediated by acetylcholine metabolism. The boost of choline and release of acetylcholine as a result of Brain Toniq's Alpha-Glyceryl Phophoryl Choline can dramatically stimulate cognitive functioning, which includes memory, learning, concentration, and focus.
Wild-crafted Blue Green Algae extract
Harvested from a mountain lake in Oregon, this wild algae (aphanizomenon flos-aquae) is rich in a vast array of easily assimilated essential fatty acids, vitamins, amino acids, minerals, protein, and phytonutrients. This single-cell plant is a powerful anti-depressant, as well as a cognition booster.
DMAE is a natural-occurring substance produced by the human brain through two cholesterol enzymes, and works primarily by speeding the production of acetylcholine, that crucial neurotransmitter responsible for carrying messages between brain cells. In the past few years DMAE increasingly has been favored by medical scientists for its role in boosting short-term as well as long-term memory, concentration, and reduction of anxiety. Dr. Perricone, author of many books on brain health and the diet/disease connection, shows that DMAE has significant impact on both the brain and the skin. It has also shown positive results in a variety of cognitive disorders, including improved memory, the ability to think clearer, greater problem solving ability, and issues with attention deficit (ADD and ADHD). As with all ingredients in Brain Toniq, our DMAE is from plant sources, making Brain Toniq a vegan-safe drink.
Organic Agave nectar
Carefully harvested from the same cactus that is used for tequila, organic agave is the Lexus of all natural syrups. The only sweetener ever given the "diabetic friendly" status, agave is also the most expensive—six times the cost of organic cane sugar—which is why no one normally uses it in their drinks. But as a slow-absorbing, mineral-rich complex carbohydrate, it doesn't "spike and crash" like corn syrup, fructose, and cane sugar, and it certainly doesn't have the mind-numbing chemical toxicity of sucralose, Aspartame, and other fake sugars found in so many misnamed "diet" drinks. For those who want to avoid putting junk into their brain and wide fluctuations in their blood sugar, nothing beats organic agave nectar.
Natural Citrus Extracts
We add extracts from lemons, limes, orange, passion fruit and grapefruit. That's it. One of the most common compliments we get is how delicious Brain Toniq is.
Certified by The Glycemic Research Institute as ‘Low Glycemic Diabetic Friendly’.
Virtual Cookie Exchange
The Food Channel® (foodchannel.com) is hosting a Virtual Cookie Exchange in celebration of the holiday season.
“Our Virtual Cookie Exchange works much like an actual exchange, allowing users to swap and share their favorite cookies online rather than on plates or baking sheets,” said Kay Logsdon, editor of The Food Channel . “It’s our way of acknowledging the busy lifestyle of our site users, and it gives them the chance to connect without leaving home.”
The guidelines include preparing a cookie recipe, photographing the finished product and sending the recipe and image via e-mail to recipes@foodchannel.com. Stories may also be included—select stories will be placed on The Food Channel Web site.
“It’s been particularly popular with our Twitter followers who enjoy the interaction and the chance to have a recipe featured on The Food Channel,” Logsdon said.
Recipes will be accepted through December 19 and will be featured at www.foodchannel.com.
“Our Virtual Cookie Exchange works much like an actual exchange, allowing users to swap and share their favorite cookies online rather than on plates or baking sheets,” said Kay Logsdon, editor of The Food Channel . “It’s our way of acknowledging the busy lifestyle of our site users, and it gives them the chance to connect without leaving home.”
The guidelines include preparing a cookie recipe, photographing the finished product and sending the recipe and image via e-mail to recipes@foodchannel.com. Stories may also be included—select stories will be placed on The Food Channel Web site.
“It’s been particularly popular with our Twitter followers who enjoy the interaction and the chance to have a recipe featured on The Food Channel,” Logsdon said.
Recipes will be accepted through December 19 and will be featured at www.foodchannel.com.
Wednesday, December 10, 2008
Holiday Offerings At mesh
We’re meshing all the way this season with our 3rd annual Holiday Happy Hour at mesh restaurant. Join us Friday, December 19th, 5:00 – 7:00 pm in the mesh lounge. Guests can enjoy their favorite libations at reduced prices and half price appetizers from our small plates menu. The full dinner menu is also available at the bar. We are featuring live entertainment that will continue beyond happy hour. Lots of fun prizes will be given away throughout the evening by Santa Sturkey, including Dinner for 2 every month for 1 year (a $1200 value),$20 gift cards toward lunch for 2, Chef Pam Sturkey’s award-winning Bailey’s Chocolate Cheesecake Cake, mesh gift cards, and much more!
Chefs Paul and Pam Sturkey are offering two celebration packages to fit perfectly with your New Year’s Eve plans. Choose between ...
“We’d love to stay but have other plans” Package featuring a three course menu at $75 per guest (wine pairing additional $30) and early seating (5 – 6:30 PM) for those who prefer to dine early due to other commitments for their evening festivities; OR
“Lets ring in the new year at mesh” Package featuring a 4 course dinner at $115 per guest (wine pairing additional $40); followed by dancing and celebrating in the chic mesh lounge with live entertainment by the Groove Crew as we await the countdown to 2009. Ring in the New Year with party favors and a champagne toast at midnight.
Both menus can be viewed online at www.meshrestaurant.com.
Guests can arrive in style in the mesh limousine but availability is limited so make your reservations early. Contact Gary at 513-470-9778 for rates and reservations.
Mesh is open for lunch and dinner on Christmas Eve.
Hours:
Lunch: 11:00 AM – 2:30 PM
Small Plates: 2:30 – 4:00 PM
Dinner: 4:00 – 8:00 PM
Located at 6200 Muhlhauser Road, near the corner of Union Centre Blvd., mesh features
a large sleek dining room with a temperature controlled “wall of wine” showcasing nearly 2,000 bottles of some of the finest wine selections in the region. The chic mesh lounge offers happy hour prices, shaken and stirred martinis, small plates for late dining, and live music Wednesday through Saturday.
mesh is open for LUNCH Monday through Friday and DINNER Monday through Saturday. Valet Parking is available or arrive in style in the mesh limousine. All major credit cards are accepted. Reservations are recommended. 513.777.7177. Please visit us at www.meshrestaurant.com for current menus, entertainment schedule and other restaurant information
Chefs Paul and Pam Sturkey are offering two celebration packages to fit perfectly with your New Year’s Eve plans. Choose between ...
“We’d love to stay but have other plans” Package featuring a three course menu at $75 per guest (wine pairing additional $30) and early seating (5 – 6:30 PM) for those who prefer to dine early due to other commitments for their evening festivities; OR
“Lets ring in the new year at mesh” Package featuring a 4 course dinner at $115 per guest (wine pairing additional $40); followed by dancing and celebrating in the chic mesh lounge with live entertainment by the Groove Crew as we await the countdown to 2009. Ring in the New Year with party favors and a champagne toast at midnight.
Both menus can be viewed online at www.meshrestaurant.com.
Guests can arrive in style in the mesh limousine but availability is limited so make your reservations early. Contact Gary at 513-470-9778 for rates and reservations.
Mesh is open for lunch and dinner on Christmas Eve.
Hours:
Lunch: 11:00 AM – 2:30 PM
Small Plates: 2:30 – 4:00 PM
Dinner: 4:00 – 8:00 PM
Located at 6200 Muhlhauser Road, near the corner of Union Centre Blvd., mesh features
a large sleek dining room with a temperature controlled “wall of wine” showcasing nearly 2,000 bottles of some of the finest wine selections in the region. The chic mesh lounge offers happy hour prices, shaken and stirred martinis, small plates for late dining, and live music Wednesday through Saturday.
mesh is open for LUNCH Monday through Friday and DINNER Monday through Saturday. Valet Parking is available or arrive in style in the mesh limousine. All major credit cards are accepted. Reservations are recommended. 513.777.7177. Please visit us at www.meshrestaurant.com for current menus, entertainment schedule and other restaurant information
Hummingbird Bakery Cookbook
“The Hummingbird Bakery is a sweet tooth’s delight. The cupcakes are legendary and our special occasions are always chock full of Hummingbird goodies.” Gwyneth Paltrow
Tarek Malouf opened the first Hummingbird Bakery in 2004 on Portobello Road in London’s Notting Hill District and this is their first cookbook. The Hummingbird Bakery is the number one destination for cake-loving Londoners and it has also attracted a glamorous celebrity clientele who enjoy the retro charm of their sweet treats. The bakery is famous for its cupcakes, of which they sell more than 20,000 every week. Everything is freshly baked on site using only the finest ingredients.
In this beautifully photographed book are simple, unfussy recipes for cupcakes, muffins, brownies and bars, ring, layer and loaf cakes, cookies, pies and cheesecakes. Who can resist an adorable Vanilla Cupcake topped with a decadent swirl of candy-colored buttercream frosting and sprinkled with hundreds and thousands or a gooey Chocolate and Banana Cupcake?
Carrot Cake and New York Cheesecake are both favorites at Hummingbird, and the eponymous Hummingbird Cake is a sweet, sticky triumph of banana and pineapple, layered with cream cheese frosting. There are open pies, pies with tops, delicate pies and no-holds-barred pies – options abound! There are also recipes for brownies and bars, popular with children and adults alike, plus classic American-style muffins. And finally there’s a wealth of cookies to delight any cookie fiend. Dive in and experience the sweet delights of The Hummingbird Bakery.
ABOUT THE HUMMINGBIRD CREATOR
Tarek Malouf grew up in London and attended The American School in St John’s Wood. It was there he was introduced to, and grew to love, American desserts and cupcakes. After college in London and Los Angeles, he worked for ABC News (American Broadcasting) in their London Bureau for several years. In 2002 he decided to leave journalism and start the Hummingbird Bakery The Bakery has branches in Portobello Road in Notting Hill and Chelsea, with a new branch to open in Soho soon. Visit the website at www.hummingbirdbakery.com
Tarek Malouf opened the first Hummingbird Bakery in 2004 on Portobello Road in London’s Notting Hill District and this is their first cookbook. The Hummingbird Bakery is the number one destination for cake-loving Londoners and it has also attracted a glamorous celebrity clientele who enjoy the retro charm of their sweet treats. The bakery is famous for its cupcakes, of which they sell more than 20,000 every week. Everything is freshly baked on site using only the finest ingredients.
In this beautifully photographed book are simple, unfussy recipes for cupcakes, muffins, brownies and bars, ring, layer and loaf cakes, cookies, pies and cheesecakes. Who can resist an adorable Vanilla Cupcake topped with a decadent swirl of candy-colored buttercream frosting and sprinkled with hundreds and thousands or a gooey Chocolate and Banana Cupcake?
Carrot Cake and New York Cheesecake are both favorites at Hummingbird, and the eponymous Hummingbird Cake is a sweet, sticky triumph of banana and pineapple, layered with cream cheese frosting. There are open pies, pies with tops, delicate pies and no-holds-barred pies – options abound! There are also recipes for brownies and bars, popular with children and adults alike, plus classic American-style muffins. And finally there’s a wealth of cookies to delight any cookie fiend. Dive in and experience the sweet delights of The Hummingbird Bakery.
ABOUT THE HUMMINGBIRD CREATOR
Tarek Malouf grew up in London and attended The American School in St John’s Wood. It was there he was introduced to, and grew to love, American desserts and cupcakes. After college in London and Los Angeles, he worked for ABC News (American Broadcasting) in their London Bureau for several years. In 2002 he decided to leave journalism and start the Hummingbird Bakery The Bakery has branches in Portobello Road in Notting Hill and Chelsea, with a new branch to open in Soho soon. Visit the website at www.hummingbirdbakery.com
Gift Genius
When it comes to gift giving, there’s a difference between a need and a must-have, and GiftGenius.com is in the business of linking people up with life’s must-haves. As the ultimate online gift guide, GiftGenius’ talented editors, writers, and stylists curate the best and coolest products for all different interest and types of people. The result is a combination of entertaining editorial content and sophisticated search tools making GiftGenius unlike any site on the web right now. Search by price (under $20 to over $500), shop by personality (single guy w/ travel on the brain, teen girl who vies for varsity letters, etc.), browse by occasion (Groomsman, New Baby, etc.) or customize a search to obtain the perfect gift suggestions for any event, holiday or “just because” to surprise that special—or not so special—someone.
Additional features include the gifting spotlight “Trust Me, I’m Famous,” a platform where a notable celebrity, like TLC’s Stacy London and Ivanka Trump (soon to launch), offers their own personal gifting guidelines and suggestions. If a user is looking for more specific items, they can check out the “Tastemaker 10” section, which highlights an insider’s tips in the form of a Top 10 list. Recent “Tastemaker 10” features include the “10 Best Gifts Ever under $100” in which GiftGenius teamed up with EXTRA.
As a GiftGenius member (FREE!), in addition to having access to personally tailored gift ideas for any recipient (like a Bacon of the Month Club for the meat lover!) users can create their own wish lists and send them to their friends and family members, request wish lists from others, and create a calendar that will make sure they never forget their wife’s birthday, sister’s recital, Father’s Day or that housewarming party they RSVP’d to three months ago. By offering a suite of features to help users become the most adept gift givers on the planet, or look like they are, GiftGenius is poised to lead the pack as the modern guru of gift giving.
Additional features include the gifting spotlight “Trust Me, I’m Famous,” a platform where a notable celebrity, like TLC’s Stacy London and Ivanka Trump (soon to launch), offers their own personal gifting guidelines and suggestions. If a user is looking for more specific items, they can check out the “Tastemaker 10” section, which highlights an insider’s tips in the form of a Top 10 list. Recent “Tastemaker 10” features include the “10 Best Gifts Ever under $100” in which GiftGenius teamed up with EXTRA.
As a GiftGenius member (FREE!), in addition to having access to personally tailored gift ideas for any recipient (like a Bacon of the Month Club for the meat lover!) users can create their own wish lists and send them to their friends and family members, request wish lists from others, and create a calendar that will make sure they never forget their wife’s birthday, sister’s recital, Father’s Day or that housewarming party they RSVP’d to three months ago. By offering a suite of features to help users become the most adept gift givers on the planet, or look like they are, GiftGenius is poised to lead the pack as the modern guru of gift giving.
Hot Buttered Apple & Rum
Traditional Hot Buttered Rum is a great winter warmer and never fails to get one in the mood of the season. However, I do have a small problem with the classic recipe; its largest volume ingredient is water. I don’t know what comes out of your tap but my water is rather lacking in the flavor department. Luckily, there is a logical addition to this warming cocktail that has an affinity with both the season and Rum, apple cider.
Ingredients:
1 stick of quality, unsalted butter - softened
2 cups of brown sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of grated nutmeg
1/2 teaspoon of ground allspice
pinch of ground cloves
Apple cider
Dark Rum
Method
This cocktail does require a bit of kitchen work but it’s simple work and it can done well in advance. Cream together the softened butter with the sugar and spices. (Creaming simply means that you whisk the ingredients together until uniform with the sugar dissolved into the butter.) Refrigerate the butter mixture until firm.
When it’s time to enjoy be sure to have your apple cider warmed. Cut or spoon two teaspoons of your spiced butter in to a mug. Add two ounces of Dark Rum and top with four ounces of hot cider. Stir and serve.
Courtesy of BevX
Ingredients:
1 stick of quality, unsalted butter - softened
2 cups of brown sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of grated nutmeg
1/2 teaspoon of ground allspice
pinch of ground cloves
Apple cider
Dark Rum
Method
This cocktail does require a bit of kitchen work but it’s simple work and it can done well in advance. Cream together the softened butter with the sugar and spices. (Creaming simply means that you whisk the ingredients together until uniform with the sugar dissolved into the butter.) Refrigerate the butter mixture until firm.
When it’s time to enjoy be sure to have your apple cider warmed. Cut or spoon two teaspoons of your spiced butter in to a mug. Add two ounces of Dark Rum and top with four ounces of hot cider. Stir and serve.
Courtesy of BevX
Maxine Clark's Italian Kitchen
In this definitive book, best-selling author and cookery teacher Maxine Clark offers expert guidance on all the main techniques and ingredients of Italian cooking. Beginning with the basic principles and moving on to more sophisticated recipes, the master classes included cover everyday food and well as more ambitious dishes, with mini step-by-steps throughout to provide professional tips on preparing key Italian ingredients.
Each chapter deals with a different aspect of Italian food and within each you’ll find recipes for familiar classics alongside more contemporary dishes, all written with the home cook in mind. Antipasti features simple recipes for Traditional Peasant Tomato and Garlic Bruschetta and Pear, Pecorino and Pea Crostini. Hearty Soups are a big favorite in Italy and the authentic recipes for the classic Tuscan bean and vegetable soup ‘La Ribollita’ or Creamy Tomato and Bread Soup with Basil Oil will not disappoint.
Techniques for making the best-known of all Italian dishes -- Pasta, Gnocchi and Polenta are shown in clear step-by-steps. Make Little Potato Gnocchi with Sage Butter, or Soft Polenta with Sausage Ragù. Fool-proof recipes for creamy and comforting Risotto should be cooked with care and patience to be enjoyed at their best and include Saffron Risotto and Wild Mushroom Risotto.
Nothing beats home-made Pizza and Bread and Maxine’s no-fuss recipes for a classic Pizza Margarita and Rosemary Focaccia ensure a good result every time. Fish and Seafood recipes can be easily mastered and include Fish Baked in Salt Crust and Grilled Sardines in Salmoriglio Sauce. A chapter devoted to Meat and Poultry includes Meatballs with Porcini Mushrooms and Pecorino and Grilled Chicken ‘Al Diavolo’.
The Italians excel at creating mouth-watering Sweet Things. With Maxine’s help, you too can make trattoria desserts such as Tiramisù with Raspberries, Lemon Sorbet and Soft Almond Biscotti. The perfect way to round off any Italian meal.
THE AUTHOR
Maxine Clark is a leading food stylist, writer and gifted teacher who specializes in Italian cooking. She learned Italian cooking techniques under three leading Italian chefs in Italy – a Roman, a Venetian and a Tuscan. She has been teaching gourmet cookery holidays for Alistair Little’s Tasting Places for almost 20 years in both Sicily and Tuscany and is a guest chef at the Nick Nairn Cook School in Scotland. Maxine speaks fluent Italian and her work appears regularly in magazines and newspapers, among them BBC Good Food and Food and Travel. Her many books for Ryland Peters & Small include Flavors of Tuscany and Risotto.
Each chapter deals with a different aspect of Italian food and within each you’ll find recipes for familiar classics alongside more contemporary dishes, all written with the home cook in mind. Antipasti features simple recipes for Traditional Peasant Tomato and Garlic Bruschetta and Pear, Pecorino and Pea Crostini. Hearty Soups are a big favorite in Italy and the authentic recipes for the classic Tuscan bean and vegetable soup ‘La Ribollita’ or Creamy Tomato and Bread Soup with Basil Oil will not disappoint.
Techniques for making the best-known of all Italian dishes -- Pasta, Gnocchi and Polenta are shown in clear step-by-steps. Make Little Potato Gnocchi with Sage Butter, or Soft Polenta with Sausage Ragù. Fool-proof recipes for creamy and comforting Risotto should be cooked with care and patience to be enjoyed at their best and include Saffron Risotto and Wild Mushroom Risotto.
Nothing beats home-made Pizza and Bread and Maxine’s no-fuss recipes for a classic Pizza Margarita and Rosemary Focaccia ensure a good result every time. Fish and Seafood recipes can be easily mastered and include Fish Baked in Salt Crust and Grilled Sardines in Salmoriglio Sauce. A chapter devoted to Meat and Poultry includes Meatballs with Porcini Mushrooms and Pecorino and Grilled Chicken ‘Al Diavolo’.
The Italians excel at creating mouth-watering Sweet Things. With Maxine’s help, you too can make trattoria desserts such as Tiramisù with Raspberries, Lemon Sorbet and Soft Almond Biscotti. The perfect way to round off any Italian meal.
THE AUTHOR
Maxine Clark is a leading food stylist, writer and gifted teacher who specializes in Italian cooking. She learned Italian cooking techniques under three leading Italian chefs in Italy – a Roman, a Venetian and a Tuscan. She has been teaching gourmet cookery holidays for Alistair Little’s Tasting Places for almost 20 years in both Sicily and Tuscany and is a guest chef at the Nick Nairn Cook School in Scotland. Maxine speaks fluent Italian and her work appears regularly in magazines and newspapers, among them BBC Good Food and Food and Travel. Her many books for Ryland Peters & Small include Flavors of Tuscany and Risotto.
Radio Show with host Dave Grotto
WYLL, AM 1160, Chicagoland’s most powerful radio station for holistic health programming and advice, and host Dave Grotto, RD, LDN are pleased to announce the launch of 101 Foods That Could Save Your Life, the radio program and companion to Dave’s innovative encyclopedia of powerhouse foods 101 Foods That Could Save Your Life (Bantam; 2008), and 101FoodsThatCouldSaveYourLife.com the video-centric website.
Launching on Saturday, December 20, 2008, from 8:30am – 9:00am Central, Dave and his guests can be heard each and every Saturday morning in the Chicago area at WYLL, AM 1160 and streaming worldwide at http://www.WYLL.com. Podcasts of the shows will be available any time at
101FoodsThat Could SaveYourLife.com.
Dave Grotto, RD, a nationally known and respected registered dietitian, hosted his own successful radio show, Let’s Talk Health, CHICAGO! on WYLL for over 10 years. Dave knows radio and he certainly knows his audience. And what he’s heard from his audience is exactly what he’s heard from his patients – stop telling me what NOT to eat and start telling me what TO eat!
Now more than ever, people are looking for positive health benefits for their food dollar and delicious and practical ways to add in what Dave calls his powerhouse foods. The 101 Foods That Could Your Life radio program is the perfect venue to provide people with what they crave – compelling food and nutrition solutions in Dave’s famous edu-taining format.
Each show will focus on one or more of the 101 foods featured in Dave’s book. Celebrity and expert guests will join Dave to clearly and simply explain the truth about good nutrition, finding a balanced and healthy diet, special diets, tips and tricks, recipes and the latest nutrition research available. A sampling of Dave’s upcoming guests includes:
Mollie Katzen – cookbook author and illustrator of the legendary Moosewood Cookbook
Michael Roizen, MD – author of YOU: The Owner’s Manual and YOU: on a Diet
John Lapuma, MD – author of ChefMD’s Big Book of Culinary Medicine
Cynthia Sass, MPH, RD – co-author of Flat Belly Diet!
Lisa Hark, PhD, RD – former host of Discovery TLC’s Honey We’re Killing the Kids and co-author of Nutrition for Life
Steve Petusevsky, chef and cookbook author of The Whole Foods Market Cookbook.
Launching on Saturday, December 20, 2008, from 8:30am – 9:00am Central, Dave and his guests can be heard each and every Saturday morning in the Chicago area at WYLL, AM 1160 and streaming worldwide at http://www.WYLL.com. Podcasts of the shows will be available any time at
101FoodsThat Could SaveYourLife.com.
Dave Grotto, RD, a nationally known and respected registered dietitian, hosted his own successful radio show, Let’s Talk Health, CHICAGO! on WYLL for over 10 years. Dave knows radio and he certainly knows his audience. And what he’s heard from his audience is exactly what he’s heard from his patients – stop telling me what NOT to eat and start telling me what TO eat!
Now more than ever, people are looking for positive health benefits for their food dollar and delicious and practical ways to add in what Dave calls his powerhouse foods. The 101 Foods That Could Your Life radio program is the perfect venue to provide people with what they crave – compelling food and nutrition solutions in Dave’s famous edu-taining format.
Each show will focus on one or more of the 101 foods featured in Dave’s book. Celebrity and expert guests will join Dave to clearly and simply explain the truth about good nutrition, finding a balanced and healthy diet, special diets, tips and tricks, recipes and the latest nutrition research available. A sampling of Dave’s upcoming guests includes:
Mollie Katzen – cookbook author and illustrator of the legendary Moosewood Cookbook
Michael Roizen, MD – author of YOU: The Owner’s Manual and YOU: on a Diet
John Lapuma, MD – author of ChefMD’s Big Book of Culinary Medicine
Cynthia Sass, MPH, RD – co-author of Flat Belly Diet!
Lisa Hark, PhD, RD – former host of Discovery TLC’s Honey We’re Killing the Kids and co-author of Nutrition for Life
Steve Petusevsky, chef and cookbook author of The Whole Foods Market Cookbook.
Tuesday, December 9, 2008
Totally Bamboo
Getting Into "Tropical Shape" In The Kitchen:
Whimsy & Quality Combine For Uniquely Shaped
Tropical Totally Bamboo Cutting Boards
www.totallybamboo.com
In recent years, the uniqueness and beauty of
bamboo cutting boards have prompted many consumers to take notice and bring
them into their kitchens. But now a new development in the Totally Bamboo
line is "shaping up" to raise that interest to an even higher level of
innovation. Totally Bamboo's Tropical Series Cutting & Serving Boards sport
a creative, fun tropical in-lay design on shapes like surf boards,
pineapples and Ukuleles. These fanciful designs are great for parties or
everyday use.
Bamboo products in the Totally Bamboo line are not only beautiful, they are
durable and long-lasting as well. Bamboo is a renewable resource and is
harder than traditional hardwoods. Designed with earth friendly living in
mind, the Tropical series of cutting boards are made from organically
cultivated bamboo and is free from formaldehyde adhesives, dyes or stains.
Prices for the Tropical line range from $12.99 - $24.99 for these unique
boards
and are available at www.totallybamboo.com
# # #
Getting The "GreenLite" For Easier Maintenance Of Popular Bamboo Cutting Boards
New Line Of Eco-Friendly Dishwasher Safe Totally Bamboo
Cutting Boards Can Go Straight Into The Dishwasher.
www.totallybamboo.com
Up to now, it was recommended that traditional
hardwood cutting boards like those made from bamboo be washed by hand due to
the nature of the adhesives used in them. But now the new GreenLite series
of bamboo cutting boards from Totally Bamboo saves water, time and effort in
the kitchen, because they are the first bamboo boards that are safe to be
cleaned in a dishwasher.
Designed with earth friendly living in mind, the GreenLite series of cutting
boards are made from organically cultivated bamboo and is free from
formaldehyde adhesives, dyes or stains. Totally Bamboo's innovative "TriPly"
construction uses a proprietary food-grade adhesive that withstands the high
temperature of the dishwasher without compromising the durability or quality
of the board. Bamboo is a natural choice for cutting boards, with its
inherent anti-bacterial qualities and scratch resistant surface.
While its impressive durability stands up well to the rigors of daily use,
the thickness of the old style boards made the bamboo boards heavy. With
that in mind Totally Bamboo designed the GreenLite series to be ultra
lightweight. The new products are a mere 3/8 inch thick and are said to be
"light as a feather but tough as nails." Innovations in the manufacturing
process have created a thinner board that maintains its superior strength
without sacrificing quality or durability.
The GreenLite series comes in a wide variety of shapes & sizes and range in
price from $10 - $35.
For more information go to: www.totallybamboo.com
Whimsy & Quality Combine For Uniquely Shaped
Tropical Totally Bamboo Cutting Boards
www.totallybamboo.com
In recent years, the uniqueness and beauty of
bamboo cutting boards have prompted many consumers to take notice and bring
them into their kitchens. But now a new development in the Totally Bamboo
line is "shaping up" to raise that interest to an even higher level of
innovation. Totally Bamboo's Tropical Series Cutting & Serving Boards sport
a creative, fun tropical in-lay design on shapes like surf boards,
pineapples and Ukuleles. These fanciful designs are great for parties or
everyday use.
Bamboo products in the Totally Bamboo line are not only beautiful, they are
durable and long-lasting as well. Bamboo is a renewable resource and is
harder than traditional hardwoods. Designed with earth friendly living in
mind, the Tropical series of cutting boards are made from organically
cultivated bamboo and is free from formaldehyde adhesives, dyes or stains.
Prices for the Tropical line range from $12.99 - $24.99 for these unique
boards
and are available at www.totallybamboo.com
# # #
Getting The "GreenLite" For Easier Maintenance Of Popular Bamboo Cutting Boards
New Line Of Eco-Friendly Dishwasher Safe Totally Bamboo
Cutting Boards Can Go Straight Into The Dishwasher.
www.totallybamboo.com
Up to now, it was recommended that traditional
hardwood cutting boards like those made from bamboo be washed by hand due to
the nature of the adhesives used in them. But now the new GreenLite series
of bamboo cutting boards from Totally Bamboo saves water, time and effort in
the kitchen, because they are the first bamboo boards that are safe to be
cleaned in a dishwasher.
Designed with earth friendly living in mind, the GreenLite series of cutting
boards are made from organically cultivated bamboo and is free from
formaldehyde adhesives, dyes or stains. Totally Bamboo's innovative "TriPly"
construction uses a proprietary food-grade adhesive that withstands the high
temperature of the dishwasher without compromising the durability or quality
of the board. Bamboo is a natural choice for cutting boards, with its
inherent anti-bacterial qualities and scratch resistant surface.
While its impressive durability stands up well to the rigors of daily use,
the thickness of the old style boards made the bamboo boards heavy. With
that in mind Totally Bamboo designed the GreenLite series to be ultra
lightweight. The new products are a mere 3/8 inch thick and are said to be
"light as a feather but tough as nails." Innovations in the manufacturing
process have created a thinner board that maintains its superior strength
without sacrificing quality or durability.
The GreenLite series comes in a wide variety of shapes & sizes and range in
price from $10 - $35.
For more information go to: www.totallybamboo.com
Zen Green Tea Cocktails
Warm up by the fire with a ZEN CHAI TODDY, an Invigorating hot spiced tea with a rich green soul.
ZEN CHAI TODDY
3 parts ZEN GREEN TEA LIQUEUR
4 parts prepared Gold-Tipped Assam Black Tea
1 part Heavy Cream
Chai Spices
Combine hot Assam Tea, Cream, and ZEN.
Pour into mug.
Garnish with Cinnamon Stick.
Assam, the malty, deep, and strong black tea varietal named for its Indian home state, where it was discovered growing wild in the 1800's. The comfort food of the tea world.
Liberated by white tea and emboldened by berries, the ZEN, WHITE & BLUE is ideal for spring time sipping. Try it with a midday brunch.
ZEN, WHITE & BLUE
1½ parts ZEN GREEN TEA LIQUEUR
4 parts prepared Jasmine Pearl Green Tea
1½ parts FLOR DE CANA WHITE RUM®
1 part Coconut Cream
Combine and stir ingredients.
Serve on the rocks.
Garnish with Fresh Mint.
Silver Needle is the classic Chinese white tea, consisting only of the youngest single leaf bud plucked from each branch. Flavor notes of straw and melon are common, light in color but very full-bodied, a perfect complement to fresh fruit.
Relaxing jasmine lingers amidst soft tropical flavors, in the ZEN BLOSSOM, a refreshing summertime sipper.
ZEN BLOSSOM
1½ parts ZEN GREEN TEA LIQUEUR
4 parts prepared Jasmine Pearl Green Tea
1½ parts FLOR DE CANA WHITE RUM®
1 part Coconut Cream
Pour ingredients into a shaker with ice.
Shake and strain into glass.
Garnish with edible flower.
Jasmine Pearl is fresh green tea tips from China individually hand-rolled into pearls, dried, then repeatedly exposed overnight to fresh jasmine buds as they blossom and infuse the cool night air with their serene fragrance.
Additional Recipes ZEN Tea Cocktail Recipes
ZEN – Cha
1½ parts ZEN Green Tea Liqueur
4 parts prepared Genmaicha Green Tea
1½ parts SKYY Vodka®
Pour ingredients into a shaker with ice.
Shake and strain into glass over lemon slice.
ZEN Dew
1½ parts ZEN Green Tea Liqueur
4 parts prepared Gyokuro Green Tea
1½ parts Tullamore Dew Irish Whiskey®
Lime Zest
Combine and stir ingredients.
Garnish with Lime Wedge.
ZEN Goddess
1½ parts ZEN Green Tea Liqueur
3 parts prepared Iron Goddess of Mercy Oolong Tea
1 part Passion Fruit Juice
1 part Cabo Wabo Tequila
Pour ingredients into a shaker with ice.
Shake and strain into glass.
Garnish with large, thin Grapefruit Slice.
ZEN Beauty
1 part ZEN Green Tea Liqueur
2 parts prepared Oriental Beauty Oolong Tea
3 Medium Slices Candied Ginger
Splash of Fresh Lime Juice
Pour liquid ingredients into a shaker with ice.
Shake and strain.
Serve with ginger pieces in glass.
ZEN Awakening
1½ parts ZEN Green Tea Liqueur
4 parts prepared Earl Grey Black Tea
1½ parts FLOR DE CANA GOLD RUM
2 parts Pineapple Juice
Pour ingredients into a shaker with ice.
Shake and strain into glass.
Garnish with Orange Slice.
ZEN CHAI TODDY
3 parts ZEN GREEN TEA LIQUEUR
4 parts prepared Gold-Tipped Assam Black Tea
1 part Heavy Cream
Chai Spices
Combine hot Assam Tea, Cream, and ZEN.
Pour into mug.
Garnish with Cinnamon Stick.
Assam, the malty, deep, and strong black tea varietal named for its Indian home state, where it was discovered growing wild in the 1800's. The comfort food of the tea world.
Liberated by white tea and emboldened by berries, the ZEN, WHITE & BLUE is ideal for spring time sipping. Try it with a midday brunch.
ZEN, WHITE & BLUE
1½ parts ZEN GREEN TEA LIQUEUR
4 parts prepared Jasmine Pearl Green Tea
1½ parts FLOR DE CANA WHITE RUM®
1 part Coconut Cream
Combine and stir ingredients.
Serve on the rocks.
Garnish with Fresh Mint.
Silver Needle is the classic Chinese white tea, consisting only of the youngest single leaf bud plucked from each branch. Flavor notes of straw and melon are common, light in color but very full-bodied, a perfect complement to fresh fruit.
Relaxing jasmine lingers amidst soft tropical flavors, in the ZEN BLOSSOM, a refreshing summertime sipper.
ZEN BLOSSOM
1½ parts ZEN GREEN TEA LIQUEUR
4 parts prepared Jasmine Pearl Green Tea
1½ parts FLOR DE CANA WHITE RUM®
1 part Coconut Cream
Pour ingredients into a shaker with ice.
Shake and strain into glass.
Garnish with edible flower.
Jasmine Pearl is fresh green tea tips from China individually hand-rolled into pearls, dried, then repeatedly exposed overnight to fresh jasmine buds as they blossom and infuse the cool night air with their serene fragrance.
Additional Recipes ZEN Tea Cocktail Recipes
ZEN – Cha
1½ parts ZEN Green Tea Liqueur
4 parts prepared Genmaicha Green Tea
1½ parts SKYY Vodka®
Pour ingredients into a shaker with ice.
Shake and strain into glass over lemon slice.
ZEN Dew
1½ parts ZEN Green Tea Liqueur
4 parts prepared Gyokuro Green Tea
1½ parts Tullamore Dew Irish Whiskey®
Lime Zest
Combine and stir ingredients.
Garnish with Lime Wedge.
ZEN Goddess
1½ parts ZEN Green Tea Liqueur
3 parts prepared Iron Goddess of Mercy Oolong Tea
1 part Passion Fruit Juice
1 part Cabo Wabo Tequila
Pour ingredients into a shaker with ice.
Shake and strain into glass.
Garnish with large, thin Grapefruit Slice.
ZEN Beauty
1 part ZEN Green Tea Liqueur
2 parts prepared Oriental Beauty Oolong Tea
3 Medium Slices Candied Ginger
Splash of Fresh Lime Juice
Pour liquid ingredients into a shaker with ice.
Shake and strain.
Serve with ginger pieces in glass.
ZEN Awakening
1½ parts ZEN Green Tea Liqueur
4 parts prepared Earl Grey Black Tea
1½ parts FLOR DE CANA GOLD RUM
2 parts Pineapple Juice
Pour ingredients into a shaker with ice.
Shake and strain into glass.
Garnish with Orange Slice.
Monday, December 8, 2008
Iowa Restaurant Awarded Best Breakfast
The Machine Shed Restaurant in Davenport, Iowa, was chosen as "The
Best Breakfast in America" by the Travel Channel's Food Paradise
series.
The Machine Shed will be featured on the Food Paradise episode airing
Wednesday, December 17 at 8 pm. The host travels the country in
search of the best food in America by mealtime.
Highlights and discussions on the 30-year history, secrets behind the
delectable dishes, and interesting facts and stories about the Machine
Shed will be included. Guests, staff, managers, and the owner, Mike
Whalen, were interviewed for this segment.
The Machine Shed Restaurant is very high volume and in one week
averages 14,400 eggs, 450 lbs. of bacon, 350 lbs. of sausage, 500
cinnamon rolls, and 15,000 orders of bread. The most popular
breakfast dishes are "The Hired Man's Breakfast" and the "Farmer's
Daughter." The heartiest Breakfast is "The Hungry Man's Breakfast."
The Hired Man's breakfast features two cooked-to-order eggs, choice of
meat, choice of hash brown casserole, home fries, or shredded hash
browns and choice of toast, English muffin, biscuit and gravy, or
buttermilk pancake.
The Farmer's Daughter breakfast features one cooked-to-order eggs,
choice of meat, choice of hash brown casserole, home fries, or
shredded hash browns and choice of toast, English muffin, biscuit and
gravy, or buttermilk pancake.
The Hungry Man's breakfast features three cooked-to-order eggs,
American fries, country sausage, thick-cut bacon, slice of ham, two
buttermilk pancakes, choice of potato, and choice of toast, English
muffin, biscuit and gravy, or buttermilk pancake.
Bringing food from the farm to the table, The Machine Shed restaurant,
7250 Northwest Boulevard (Exit 292, Northwest Boulevard, Interstate
80), in Davenport has been dedicated to the American farmer. Since it
opened in 1978, their dedication to the farmer means that they began
by and continue to use only the best beef, pork, and poultry. They
cook from scratch using fresh ingredients that continues to win
numerous awards.
The Machine Shed can also cater your event and can easily
accommodate motorcoaches, group tours, and private functions in their
banquet room.
Please check your local schedule for airtime.
For more information about The Machine Shed and their entire
breakfast menu, visit http://www.machineshed.com. Davenport, Iowa,
was the original location. Currently, there are five other Machine Shed
restaurants in the Midwest. The Machine Shed is part of Heart of
America Restaurant and Inns.
Located on the Mississippi River in the Midwest, the Quad Cities is
comprised of Davenport and Bettendorf, Iowa; Rock Island and
Moline/East Moline, Illinois; and surrounding communities. For more
information, visit http://www.visitquadcities.com.
Best Breakfast in America" by the Travel Channel's Food Paradise
series.
The Machine Shed will be featured on the Food Paradise episode airing
Wednesday, December 17 at 8 pm. The host travels the country in
search of the best food in America by mealtime.
Highlights and discussions on the 30-year history, secrets behind the
delectable dishes, and interesting facts and stories about the Machine
Shed will be included. Guests, staff, managers, and the owner, Mike
Whalen, were interviewed for this segment.
The Machine Shed Restaurant is very high volume and in one week
averages 14,400 eggs, 450 lbs. of bacon, 350 lbs. of sausage, 500
cinnamon rolls, and 15,000 orders of bread. The most popular
breakfast dishes are "The Hired Man's Breakfast" and the "Farmer's
Daughter." The heartiest Breakfast is "The Hungry Man's Breakfast."
The Hired Man's breakfast features two cooked-to-order eggs, choice of
meat, choice of hash brown casserole, home fries, or shredded hash
browns and choice of toast, English muffin, biscuit and gravy, or
buttermilk pancake.
The Farmer's Daughter breakfast features one cooked-to-order eggs,
choice of meat, choice of hash brown casserole, home fries, or
shredded hash browns and choice of toast, English muffin, biscuit and
gravy, or buttermilk pancake.
The Hungry Man's breakfast features three cooked-to-order eggs,
American fries, country sausage, thick-cut bacon, slice of ham, two
buttermilk pancakes, choice of potato, and choice of toast, English
muffin, biscuit and gravy, or buttermilk pancake.
Bringing food from the farm to the table, The Machine Shed restaurant,
7250 Northwest Boulevard (Exit 292, Northwest Boulevard, Interstate
80), in Davenport has been dedicated to the American farmer. Since it
opened in 1978, their dedication to the farmer means that they began
by and continue to use only the best beef, pork, and poultry. They
cook from scratch using fresh ingredients that continues to win
numerous awards.
The Machine Shed can also cater your event and can easily
accommodate motorcoaches, group tours, and private functions in their
banquet room.
Please check your local schedule for airtime.
For more information about The Machine Shed and their entire
breakfast menu, visit http://www.machineshed.com. Davenport, Iowa,
was the original location. Currently, there are five other Machine Shed
restaurants in the Midwest. The Machine Shed is part of Heart of
America Restaurant and Inns.
Located on the Mississippi River in the Midwest, the Quad Cities is
comprised of Davenport and Bettendorf, Iowa; Rock Island and
Moline/East Moline, Illinois; and surrounding communities. For more
information, visit http://www.visitquadcities.com.
New coffee with protein
Espresso Protein Drink by CLICKco, LLC
With only 120 calories, 7 grams of sugar and the staying power of protein and espresso coffee, CLICK provides the energy support adults crave without the high calories, sugar and fat. Perfect for weight management, a mid day pick me up, or to supplement a work out; CLICK boosts your energy, curbs your appetite, and burns fat so you can perform! Best of all, CLICK
Sold At: www.drinkclick.com Online, Grocery and Nutrition Stores in U.S. and Canada email info@drinkclick.com for location near you!
Retail Price: $24.99 for 14 serving canister
With only 120 calories, 7 grams of sugar and the staying power of protein and espresso coffee, CLICK provides the energy support adults crave without the high calories, sugar and fat. Perfect for weight management, a mid day pick me up, or to supplement a work out; CLICK boosts your energy, curbs your appetite, and burns fat so you can perform! Best of all, CLICK
Sold At: www.drinkclick.com Online, Grocery and Nutrition Stores in U.S. and Canada email info@drinkclick.com for location near you!
Retail Price: $24.99 for 14 serving canister
Tasteful Holiday Gifts
Along with bright copper kettles, crisp apple streudels, and schnitzel with noodles, these are a two of our favorite holiday gift ideas for food lovers:
For starters, spice up the holidays with the perfect gift for the food enthusiast in your life with Crowning Cuisine, the Women Chefs and Restaurateurs (WCR) 2009 Calendar and Recipe Collection! More than just a calendar, it features 23 women chefs, restaurateurs and sommeliers, along with an exclusive collection of more than two dozen of their favorite recipes and preparation tips.
The collection of signature recipes features favorites including: scallop margaritas with tequila ice, watermelon gazpacho with lime and mint, parsnip vanilla crème brûlée, strawberry lemon napoleons, caramelized onion and goat cheese tart, and more.
With recipes from, and whimsical food-crowned photographs of chefs such as Bonnie Moore of L’Academie de Cuisine, Nora Pouillon or Restaurant Nora, and Odessa Piper, the calendar is an ideal holiday gift for any chef or home cook. It can be purchased for $12 (plus $4 shipping & handling) at www.womenchefs.org. Proceeds from the calendar support WCR’s scholarship and internship programs for women in every stage of their culinary arts career.
And then, tour the world though salt, from the Celtic saline estuaries of France to the deep pure seas off Japan, from the ancient mines of Pakistan to the warm mineral springs of Peru.
The Meadow’s Around the World Collector Salt Set includes 50 salts from around the world, each chosen as the finest example of salt making from its region and culinary tradition.
The set comes with our starter set guide to accompany you in your exploration of the powerful and intriguing ways finishing salts behaves on food to evoke new depths of flavor. Fifty salts will be hand-chosen from our collection of gourmet salts, ranging from daily-use salts from every continent to super-rare and exotic salts. Every effort is made to assure that the Around the World Collector Set of 50 Salts includes some of the most distinctive, interesting, and delicious salt in the world. See the full list of salts and more information here.
The Meadow’s World Salt Tour ($298) is available exclusively from The Meadow at www.atthemeadow.com. Also, look for owners Mark and Jennifer Bitterman’s book, Salt to Taste, to be published fall 2010 by Running Press.
For starters, spice up the holidays with the perfect gift for the food enthusiast in your life with Crowning Cuisine, the Women Chefs and Restaurateurs (WCR) 2009 Calendar and Recipe Collection! More than just a calendar, it features 23 women chefs, restaurateurs and sommeliers, along with an exclusive collection of more than two dozen of their favorite recipes and preparation tips.
The collection of signature recipes features favorites including: scallop margaritas with tequila ice, watermelon gazpacho with lime and mint, parsnip vanilla crème brûlée, strawberry lemon napoleons, caramelized onion and goat cheese tart, and more.
With recipes from, and whimsical food-crowned photographs of chefs such as Bonnie Moore of L’Academie de Cuisine, Nora Pouillon or Restaurant Nora, and Odessa Piper, the calendar is an ideal holiday gift for any chef or home cook. It can be purchased for $12 (plus $4 shipping & handling) at www.womenchefs.org. Proceeds from the calendar support WCR’s scholarship and internship programs for women in every stage of their culinary arts career.
And then, tour the world though salt, from the Celtic saline estuaries of France to the deep pure seas off Japan, from the ancient mines of Pakistan to the warm mineral springs of Peru.
The Meadow’s Around the World Collector Salt Set includes 50 salts from around the world, each chosen as the finest example of salt making from its region and culinary tradition.
The set comes with our starter set guide to accompany you in your exploration of the powerful and intriguing ways finishing salts behaves on food to evoke new depths of flavor. Fifty salts will be hand-chosen from our collection of gourmet salts, ranging from daily-use salts from every continent to super-rare and exotic salts. Every effort is made to assure that the Around the World Collector Set of 50 Salts includes some of the most distinctive, interesting, and delicious salt in the world. See the full list of salts and more information here.
The Meadow’s World Salt Tour ($298) is available exclusively from The Meadow at www.atthemeadow.com. Also, look for owners Mark and Jennifer Bitterman’s book, Salt to Taste, to be published fall 2010 by Running Press.
The Bakery at Sullivan University Makes it Easy to Enjoy the Gingerbread House Tradition
Decorating a gingerbread house is a holiday tradition that calls to mind the old-fashioned values of Christmases past, and the Bakery at Sullivan University is making it easy to share in the family friendly fun. Pre-baked gingerbread houses ready for decoration will be available for $22.50 at the Bakery at 3100 Bardstown Road through Dec. 23. The houses come with instructions for making the decorative icing, and sample houses will be on display to inspire ideas. For those wishing to purchase a fully-decorated house, masterpieces by the Sullivan University chefs will be available for $35.
“My young nieces and nephews are always captivated by the fun of getting creative with candies and icing,” said general manager Rob Henry. “I thought other families would enjoy the tradition as well, and by picking up a house at the Bakery, they can skip the baking time and get right to the fun part!”
The Bakery at Sullivan University is open Monday-Saturday, 7:30 a.m. – 4:30 p.m. In addition to being a world-class facility for baking and pastry arts education, The Bakery offers a menu of artisan breads, sandwiches, pastries and candies. Wedding cakes and bridal services are a specialty. For more information, please call 502-452-1210.
The National Center for Hospitality Studies at Sullivan University prepares students for careers in the hospitality field by offering five Associate of Science (A.S.) degrees majors and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking & Pastry Arts; Professional Catering; Hotel & Restaurant Management; and a Bachelor of Science degree in Business Administration concentration in Hospitality Management. The University also offers Professional Cook, Professional Baker and Travel & Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
“My young nieces and nephews are always captivated by the fun of getting creative with candies and icing,” said general manager Rob Henry. “I thought other families would enjoy the tradition as well, and by picking up a house at the Bakery, they can skip the baking time and get right to the fun part!”
The Bakery at Sullivan University is open Monday-Saturday, 7:30 a.m. – 4:30 p.m. In addition to being a world-class facility for baking and pastry arts education, The Bakery offers a menu of artisan breads, sandwiches, pastries and candies. Wedding cakes and bridal services are a specialty. For more information, please call 502-452-1210.
The National Center for Hospitality Studies at Sullivan University prepares students for careers in the hospitality field by offering five Associate of Science (A.S.) degrees majors and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking & Pastry Arts; Professional Catering; Hotel & Restaurant Management; and a Bachelor of Science degree in Business Administration concentration in Hospitality Management. The University also offers Professional Cook, Professional Baker and Travel & Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
Friday, December 5, 2008
Old Cookbooks: Trash or Treasure?
When Krause Publications contacted OldCookbooks.com entrepreneurs Peter Peckham and Eddie Edwards to compile and write their Collectible Cookbooks Price Guide, the husband/wife team were thrilled. “We liked the idea of being able to catalog and present some of the years of information we have accumulated.”
Krause chose Peckham and Edwards for their in-depth knowledge of the collectible cookbook market. Four years earlier the couple turned their cookbook collecting hobby into a full-time venture with OldCookbooks.com, an online store specializing in used, out-of-print, vintage and rare cookbooks. The Antique Trader Collectible Cookbooks Price Guide catalogs over 600 cookbooks and recipe booklets from the turn-of-the century through about the 1970s, complete with color photos. “The hardest part wasn’t deciding what to put in it, it was deciding what to leave out. We narrowed our choices from an inventory of about 15,000 cookbooks to about 600 entries,” says Peckham. "Eventually we picked cookbooks that were that were fun or funny, famous or extraordinary, or just plain appealing,” adds Peckham. “There are many undiscovered treasures – cookbooks that are forgotten, but valuable or desirable for their historical or regional significance.”
Organized by author, the guide features many biographies, collecting tidbits and historical information valuable not only to the collector but to the foodies as well.
What makes a cookbook collectible?
“It’s a question often asked, and not so easily answered,” says Edwards. “A few years ago, a New York Times article asked famous chefs what cookbooks they collect. The answers ranged from the irreverent Mrs. Rasmussen’s One-Armed Cookery – a 1940’s comic guide to cooking with one hand while drinking beer with the other – to Fernand Point’s French gastronomic masterpiece Ma Gastronomie. After years of experience, we just encourage people to buy what they find interesting, try to find cookbooks with dust jackets (which often contain hard-to-find information about the author or edition) and buy the best condition they can afford.”
How much is it worth?
Each listing in the guide offers an estimated current value for the cookbook and presents salient points about the edition or other details. “Values in the collectibles market are subjective and always changing,” says Edwards, “but the guide will give you an idea of what collectors find interesting and help you hone your sense of what kinds of cookbooks to hunt for.”
Historical tidbits offer deeper look
Using dust jackets, cookbooks themselves and other resources, Edwards and Peckham researched many authors and cookbook history to round-out their guide. The biographical info helps put the cookbooks in context and fosters a deeper appreciation. “It was an opportunity to learn even more about cookbooks and cooking history and to capture some of the information that is hard-to-find,” said Peckham.
Whether researching the value of Grandma’s cookbooks or searching for historical tidbits and collecting hints, you’ll find the Antique Trader’s Collectible Cookbooks Price Guide, an engaging, informative and fun read.
The Antique Trader’s Collectible Cookbooks Price Guide is published by Krause Publications and available for $21.99 at OldCookbooks.com and bookstores nationwide.
For more information or to talk to a knowledgeable cookbook seller visit them at www.OldCookbooks.com.
Krause chose Peckham and Edwards for their in-depth knowledge of the collectible cookbook market. Four years earlier the couple turned their cookbook collecting hobby into a full-time venture with OldCookbooks.com, an online store specializing in used, out-of-print, vintage and rare cookbooks. The Antique Trader Collectible Cookbooks Price Guide catalogs over 600 cookbooks and recipe booklets from the turn-of-the century through about the 1970s, complete with color photos. “The hardest part wasn’t deciding what to put in it, it was deciding what to leave out. We narrowed our choices from an inventory of about 15,000 cookbooks to about 600 entries,” says Peckham. "Eventually we picked cookbooks that were that were fun or funny, famous or extraordinary, or just plain appealing,” adds Peckham. “There are many undiscovered treasures – cookbooks that are forgotten, but valuable or desirable for their historical or regional significance.”
Organized by author, the guide features many biographies, collecting tidbits and historical information valuable not only to the collector but to the foodies as well.
What makes a cookbook collectible?
“It’s a question often asked, and not so easily answered,” says Edwards. “A few years ago, a New York Times article asked famous chefs what cookbooks they collect. The answers ranged from the irreverent Mrs. Rasmussen’s One-Armed Cookery – a 1940’s comic guide to cooking with one hand while drinking beer with the other – to Fernand Point’s French gastronomic masterpiece Ma Gastronomie. After years of experience, we just encourage people to buy what they find interesting, try to find cookbooks with dust jackets (which often contain hard-to-find information about the author or edition) and buy the best condition they can afford.”
How much is it worth?
Each listing in the guide offers an estimated current value for the cookbook and presents salient points about the edition or other details. “Values in the collectibles market are subjective and always changing,” says Edwards, “but the guide will give you an idea of what collectors find interesting and help you hone your sense of what kinds of cookbooks to hunt for.”
Historical tidbits offer deeper look
Using dust jackets, cookbooks themselves and other resources, Edwards and Peckham researched many authors and cookbook history to round-out their guide. The biographical info helps put the cookbooks in context and fosters a deeper appreciation. “It was an opportunity to learn even more about cookbooks and cooking history and to capture some of the information that is hard-to-find,” said Peckham.
Whether researching the value of Grandma’s cookbooks or searching for historical tidbits and collecting hints, you’ll find the Antique Trader’s Collectible Cookbooks Price Guide, an engaging, informative and fun read.
The Antique Trader’s Collectible Cookbooks Price Guide is published by Krause Publications and available for $21.99 at OldCookbooks.com and bookstores nationwide.
For more information or to talk to a knowledgeable cookbook seller visit them at www.OldCookbooks.com.
Thursday, December 4, 2008
Shaman Chocolates Launches New Organic Flavors
Shaman Chocolates is pleased to announce it has expanded its collection of gourmet, organic chocolate bars to include two new flavors. All profits from the sale of the certified organic and Fair Trade Shaman Chocolates help support the Huichol Indians, a tribe living in central western Mexico in the Sierra Madre Mountains, who are said to be the last Indigenous Tribe in North America to have maintained their pre-Columbian traditions.
Shaman Chocolates blends only the purest certified organic and Fair Trade chocolate with the finest organic ingredients available. The two new flavors are Organic Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt and Organic Extra Dark Chocolate which features 82% cacao.
The socially responsible chocolate bars are also available in five other delicious, rich flavors: Shaman's Secret (Dark Chocolate), Shaman's Heart (Dark Chocolate with Raspberries), Shaman's Vision (Dark Chocolate with Coconut), Shaman's Dream (Milk Chocolate) and Shaman's Song (Milk Chocolate with Hazelnuts). The chocolate bars, which are adorned with amazing Huichol artwork and imagery, are available at hundreds of retailers nationwide and also can be purchased online at www.shamanchocolates.com. The suggested retail price is $3.00 for a 2-ounce bar and $36.00 for a 12-pack.
Shaman Chocolates (www.shamanchocolates.com) was created by Brant Secunda, shaman, healer and ceremonial leader in the Huichol (pronounced we-chul) Indian tradition. He started the business as an economic vehicle to help the Huichol Indians preserve their ancient ceremonial and healing traditions, vibrant mythology and visionary artwork. Secunda realized that chocolate would be a way to help support the Huichols economic and cultural survival after having a visionary dream that people were eating chocolate and it was filling their bodies with love.
"The Huichol Indians consider chocolate a sacred gift from paradise and have used it in ceremonies since time immemorial, leaving it as offerings to show their love for Mother Earth," says Secunda. "The Huichols know that gifts of chocolate help people develop and strengthen a mutual love with the earth and with each other," adds Secunda.
The Huichols, who were recognized by former Mexican President Vicente Fox as a national treasure of Mexico, are under tremendous economic and social pressure to assimilate with modern society, to leave their traditional villages and go to work in cities or on tobacco plantations where they are often exposed to harmful pesticides. By providing an outlet for their visionary yarn paintings and beaded artwork, by donating a portion of the tuition from each seminar and pilgrimage he leads, and donating all profits from the sale of Shaman Chocolates, Secunda provides continuing economic support that enables the Huichols to continue to live in their traditional ways and to continue being Indian. Three villages and approximately 500 people are directly helped through these efforts.
Currently, Secunda is sending the first Huichol to college - a young woman who plans to become a lawyer so she can help protect her people and their lands from encroachment. He would also like to fund a Shaman School to help the Huichol elders keep their sacred shamanic traditions alive by passing them on to their youth. Secunda envisions other future projects such as building a high school so that these same youth can receive an education in their native tongue, helping to empower the youth and to keep the Huichol language a living language. He also wants to build a bead factory for the Huichols so that they can make beads to use in their art and be free from the high tariffs imposed on imported glass beads.
As the adopted grandson and close companion of the renowned Huichol Shaman don Jose Matsuwa, Brant Secunda completed a 12-year Shaman's apprenticeship with don Jose. In 1979, don Jose announced that he was leaving Brant in his place to carry on the Huichol traditions here in America and Europe. Together they started the Dance of the Deer Foundation Center for Shamanic Studies. Secunda leads seminars and pilgrimages worldwide, and teaches three ongoing study groups in the U.S. and Europe.
Shamanism is an ancient healing tradition, and a way of life. Shamanism involves healing and empowerment through personal transformation and direct experience as well as the healing of families, communities and the environment. By following the shaman's path people can truly learn to inhabit the earth and their being with gentleness and respect.
"Shamanism pervades every aspect of Huichol life, from the way they plant their corn to the way they raise their children," says Secunda. "Their joyful way of life reflects a dynamic shamanic tradition that we are proud to be supporting," adds Secunda.
Ceremony, sacred dance, vision quest, and pilgrimages to places of power in nature are all essential aspects of Shamanism. Through these techniques the shamanic circle embraces people, unifying their lives with strength, healing and love. To learn more, about shamanism, the Dance of the Deer Foundation and the Huichol Indians, please visit www.shamanism.com.
Shaman Chocolates blends only the purest certified organic and Fair Trade chocolate with the finest organic ingredients available. The two new flavors are Organic Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt and Organic Extra Dark Chocolate which features 82% cacao.
The socially responsible chocolate bars are also available in five other delicious, rich flavors: Shaman's Secret (Dark Chocolate), Shaman's Heart (Dark Chocolate with Raspberries), Shaman's Vision (Dark Chocolate with Coconut), Shaman's Dream (Milk Chocolate) and Shaman's Song (Milk Chocolate with Hazelnuts). The chocolate bars, which are adorned with amazing Huichol artwork and imagery, are available at hundreds of retailers nationwide and also can be purchased online at www.shamanchocolates.com. The suggested retail price is $3.00 for a 2-ounce bar and $36.00 for a 12-pack.
Shaman Chocolates (www.shamanchocolates.com) was created by Brant Secunda, shaman, healer and ceremonial leader in the Huichol (pronounced we-chul) Indian tradition. He started the business as an economic vehicle to help the Huichol Indians preserve their ancient ceremonial and healing traditions, vibrant mythology and visionary artwork. Secunda realized that chocolate would be a way to help support the Huichols economic and cultural survival after having a visionary dream that people were eating chocolate and it was filling their bodies with love.
"The Huichol Indians consider chocolate a sacred gift from paradise and have used it in ceremonies since time immemorial, leaving it as offerings to show their love for Mother Earth," says Secunda. "The Huichols know that gifts of chocolate help people develop and strengthen a mutual love with the earth and with each other," adds Secunda.
The Huichols, who were recognized by former Mexican President Vicente Fox as a national treasure of Mexico, are under tremendous economic and social pressure to assimilate with modern society, to leave their traditional villages and go to work in cities or on tobacco plantations where they are often exposed to harmful pesticides. By providing an outlet for their visionary yarn paintings and beaded artwork, by donating a portion of the tuition from each seminar and pilgrimage he leads, and donating all profits from the sale of Shaman Chocolates, Secunda provides continuing economic support that enables the Huichols to continue to live in their traditional ways and to continue being Indian. Three villages and approximately 500 people are directly helped through these efforts.
Currently, Secunda is sending the first Huichol to college - a young woman who plans to become a lawyer so she can help protect her people and their lands from encroachment. He would also like to fund a Shaman School to help the Huichol elders keep their sacred shamanic traditions alive by passing them on to their youth. Secunda envisions other future projects such as building a high school so that these same youth can receive an education in their native tongue, helping to empower the youth and to keep the Huichol language a living language. He also wants to build a bead factory for the Huichols so that they can make beads to use in their art and be free from the high tariffs imposed on imported glass beads.
As the adopted grandson and close companion of the renowned Huichol Shaman don Jose Matsuwa, Brant Secunda completed a 12-year Shaman's apprenticeship with don Jose. In 1979, don Jose announced that he was leaving Brant in his place to carry on the Huichol traditions here in America and Europe. Together they started the Dance of the Deer Foundation Center for Shamanic Studies. Secunda leads seminars and pilgrimages worldwide, and teaches three ongoing study groups in the U.S. and Europe.
Shamanism is an ancient healing tradition, and a way of life. Shamanism involves healing and empowerment through personal transformation and direct experience as well as the healing of families, communities and the environment. By following the shaman's path people can truly learn to inhabit the earth and their being with gentleness and respect.
"Shamanism pervades every aspect of Huichol life, from the way they plant their corn to the way they raise their children," says Secunda. "Their joyful way of life reflects a dynamic shamanic tradition that we are proud to be supporting," adds Secunda.
Ceremony, sacred dance, vision quest, and pilgrimages to places of power in nature are all essential aspects of Shamanism. Through these techniques the shamanic circle embraces people, unifying their lives with strength, healing and love. To learn more, about shamanism, the Dance of the Deer Foundation and the Huichol Indians, please visit www.shamanism.com.
Mixer Bible Second Edition
A stand mixer is an indispensable kitchen tool that many cooks, especially bakers, can't live without. With today's wide array of impressive optional attachments and accessories, its functions extend far beyond baking, making it the quintessential food preparation machine. With the right attachments, a stand mixer can be used for everything from grinding meat and slicing vegetables to stuffing sausages and making pasta. THE MIXER BIBLE, SECOND EDITION (Robert Rose; October 2008; $27.95/softcover; ISBN: 0-7788-0203-5), featuring 40 new recipes, contains more than 300 recipes designed exclusively for the stand mixer and its attachments.
“As cooking teachers we are always surprised to find that so many of our students don’t own a stand mixer, and if they do, they are often unaware of all that it can do,” say Deeds and Snyder. “The evolution of the stand mixer makes a book like this a must. Our goal is to help home cooks understand this marvelous piece of culinary equipment and ease into a comfortable working relationship with it and all its attachments.”
THE MIXER BIBLE, SECOND EDITION has a vast assortment of delicious recipes, everything from Hearty Harvest Roasted Vegetable Soup to Mocha Almond Ice Cream. Deeds and Snyder developed unique recipes that cover the globe in flavors and textures such as:
§ Moroccan-Style Lamb Turnovers
§ New England Clam Chowder
§ Tomatillo Chicken Tamales
§ Ginger-Spiked Tuna Burgers
§ Asian Coleslaw
§ Thai Beef Meatballs with Peanut Dipping Sauce
There is also an assortment of traditional favorites like:
§ Beef Wellington
§ Turkey Pot Pie with Cheddar Biscuit Crust
§ Ham and Pork Roast with Apricot Glaze
§ Corn Fritters with Sausage
§ Ultimate Steak Burgers
§ Roasted Garlic Mashed Potatoes
§ Winter Vegetable Gratin
§ Potato Latkes
Fresh breads and pastas are also easily whipped up in stand mixers as are an array of delicious desserts such as Holiday Sugar Cookies, The Ultimate Chocolate Chip Cookie, Russian Wedding Cakes, Plum Upside-Down Cake, Chocolate Napoleon with Berries and Raspberry Coulis, and Rustic Pear Frangipane Tart.
While whipping, kneading, and slicing your way through this book, cooks will gain valuable insight into basic cooking techniques and tips on how to achieve success in the kitchen. So pull out your stand mixer, dust it off and dive in. Cooking was never so fun and easy. THE MIXER BIBLE, SECOND EDITION is a wonderful way to compliment the chef this holiday season or gift inspiration to a new cook.
About the Authors
After growing up in the restaurant business and spending two years at California State Polytechnic University’s Restaurant School, Meredith Deeds set out on a career that, 20 years later, has allowed her to cook, teach, and write (all over the country) in all places big and small. Meredith’s passion for fresh, seasonal cooking combined with her fun, energetic, “you can do it!” approach to teaching, writing, speaking and culinary event planning has helped hundreds of people feel good about cooking, and given them the confidence they need to express their own creativity in the kitchen. With “pen-pal” Carla Snyder, Meredith is the author of several cookbooks, including The Mixer Bible, The Take-Out Menu Cookbook, and The Big Book of Appetizers, a nominee for the 2007 James Beard Awards. Meredith lives in Minneapolis, MN.
After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn’t eat to live, but lived to eat. With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. Carla’s passion for all cuisines has helped thousands to get delicious food on the dinner table with more ease, fun and style. With “pen-pal” Meredith Deeds, Carla is the author of 4 cookbooks. The duo is presently busy at work on The Little Black Dress Cookbook (2009). Carla lives in Hudson, Ohio.
“As cooking teachers we are always surprised to find that so many of our students don’t own a stand mixer, and if they do, they are often unaware of all that it can do,” say Deeds and Snyder. “The evolution of the stand mixer makes a book like this a must. Our goal is to help home cooks understand this marvelous piece of culinary equipment and ease into a comfortable working relationship with it and all its attachments.”
THE MIXER BIBLE, SECOND EDITION has a vast assortment of delicious recipes, everything from Hearty Harvest Roasted Vegetable Soup to Mocha Almond Ice Cream. Deeds and Snyder developed unique recipes that cover the globe in flavors and textures such as:
§ Moroccan-Style Lamb Turnovers
§ New England Clam Chowder
§ Tomatillo Chicken Tamales
§ Ginger-Spiked Tuna Burgers
§ Asian Coleslaw
§ Thai Beef Meatballs with Peanut Dipping Sauce
There is also an assortment of traditional favorites like:
§ Beef Wellington
§ Turkey Pot Pie with Cheddar Biscuit Crust
§ Ham and Pork Roast with Apricot Glaze
§ Corn Fritters with Sausage
§ Ultimate Steak Burgers
§ Roasted Garlic Mashed Potatoes
§ Winter Vegetable Gratin
§ Potato Latkes
Fresh breads and pastas are also easily whipped up in stand mixers as are an array of delicious desserts such as Holiday Sugar Cookies, The Ultimate Chocolate Chip Cookie, Russian Wedding Cakes, Plum Upside-Down Cake, Chocolate Napoleon with Berries and Raspberry Coulis, and Rustic Pear Frangipane Tart.
While whipping, kneading, and slicing your way through this book, cooks will gain valuable insight into basic cooking techniques and tips on how to achieve success in the kitchen. So pull out your stand mixer, dust it off and dive in. Cooking was never so fun and easy. THE MIXER BIBLE, SECOND EDITION is a wonderful way to compliment the chef this holiday season or gift inspiration to a new cook.
About the Authors
After growing up in the restaurant business and spending two years at California State Polytechnic University’s Restaurant School, Meredith Deeds set out on a career that, 20 years later, has allowed her to cook, teach, and write (all over the country) in all places big and small. Meredith’s passion for fresh, seasonal cooking combined with her fun, energetic, “you can do it!” approach to teaching, writing, speaking and culinary event planning has helped hundreds of people feel good about cooking, and given them the confidence they need to express their own creativity in the kitchen. With “pen-pal” Carla Snyder, Meredith is the author of several cookbooks, including The Mixer Bible, The Take-Out Menu Cookbook, and The Big Book of Appetizers, a nominee for the 2007 James Beard Awards. Meredith lives in Minneapolis, MN.
After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn’t eat to live, but lived to eat. With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. Carla’s passion for all cuisines has helped thousands to get delicious food on the dinner table with more ease, fun and style. With “pen-pal” Meredith Deeds, Carla is the author of 4 cookbooks. The duo is presently busy at work on The Little Black Dress Cookbook (2009). Carla lives in Hudson, Ohio.
Wednesday, December 3, 2008
New ‘Masters Series’ Highlights Kroger Creations Community Cooking Classes for 2009
The Creations Community Cooking Classes schedule for Winter 2009 has just been finalized. It has the array of choices that Cincinnati food enthusiasts have come to expect – along with a new feature, the “Masters Series,’’ for those who wish to hone their standing as bona fide gourmet cooks.
The Creations Community Cooking Classes are presented by Kroger at the Midwest Culinary Institute on the Clifton campus of Cincinnati State Technical and Community College.
They’re a great opportunity for the general public to gain hands-on cooking experience in the Midwest Culinary Institute’s state-of-the art kitchens with some of the best chefs in Greater Cincinnati.
The lineup for January and February 2009 boasts a menu of 18 one-session courses. Class topics range from how to pull off a four-course dinner party to vegetarian Indian meals to “Sweet and Savory Baking for Teens.’’ And for all you romantics, there’s the Feb. 13 “Valentine’s Dinner’’ with Chef Joanne Drilling, complete with wine and a discount for couples.
Pricing for these classes ranges from $29 to $65 per person. Even in a tight economy, that will fit the budget for most holiday gift lists this year (especially since, for all but the Master’s Series, patrons may buy two classes and get a third for free.)
But the big news concerning the Kroger Creations Community Cooking Classes for 2009 is the introduction of the Masters Series.
“The Masters Series, a six week sequence of classes taught by our very own Certified Master Chef John Kinsella and Robert Coltrane, is in response to the high demand we had from our guests,” says Joe Moss, Director of the Midwest Culinary Institute. “We have had tremendous response from people who want to improve the level of their at home cooking and entertaining and Chef Kinsella developed the Masters Series for them.”
The Masters Series is designed for intermediate and advanced cooks. In fact, registration is restricted to those who have previously completed the “Back to the Basics Boot Camp’’ offered by the Creations Community Cooking Class program.
The Masters Series will prepare students to cook a variety of gourmet dinners. Here’s the organizational plan:
• Course 1: Fine soups and sauces.
• Course 2: Appetizers
• Course 3: Fish and Veal Entrees
• Course 4: Meat Entrees
• Course 5: Desserts
• Course 6: Putting it all together – class members will create a menu and prepare a meal, including wine with each course.
The Masters Series will be offered on Saturdays from 9 a.m. to 4 p.m. beginning Jan. 24. The cost is $650 for the entire sequence, $120 for individual classes.
For more information, or to register for the Masters Series or any of the Kroger Creations Community Cooking Classes at the Midwest Culinary Institute, call 513-569-1643 or visit http://culinary.cincinnatistate.edu/Events/Events.htm
Here is the complete lineup of classes for January and February, 2009:
• Introducing The Masters Series with John Kinsella, Certified Master Chef and Robert Coltrane, MCI alumnus
Saturdays, January 24, 31, February 7, 28 and March 14 and 21, 9 a.m. to 4 p.m.
For Intermediate and Advanced levels
These classes are designed for the budding chef to enhance their skills so that they can truly cook a gourmet dinner. The student must take six classes to be given the title of gourmet cook. Back to Basics Boot Camp a prerequisite. Menu items subject to change.
Course 1: Fine soups and sauces: lobster bisque, Consommé Mock turtle soup and more, plus Hollandaise sauce and three variations.
Course 2: Appetizers: the art of classic starters as Coquille St Jacques, Sushi, Seasonal tomato and Portobello mushroom with warm herb vinaigrette, Pan seared Diver scallops with grilled pineapple salsa. Lamb Carpaccio with infused mint oil and Melba toast.
Course 3: Fish and Veal Entrees: Sautéed sole bon femme, Osso Bucco, Lobster Newberg, Saltimbocca Romano, Roast Duck Sauce Bigerade and more.
Course 4: Meat Entrée: Tournedos Rossini, Lamb chops vert, Pre Entrecote, Bordelaise Sauté, Chicken Chasseur and roast loin of venison
Course 5: Dessert: The student will learn the art of making such dishes as Cold Hazelnut Soufflé with Frangelica, Crème Vienniose, Apple strudel, and more.
Course 6: Let’s do Dinner: From the previous 5 classes, create a menu and cook dinner. Pair wine selections with each course. Additional guests: $18.
$650; $120 individual classes. Buy two get one free offer does not apply.
Single Session Courses:
• Friday, Jan. 9, 10 a.m. to 1 p.m.
Breads Sweet and Savory (home schooled kids ages 8-12)
Catrina Leatherwood, Chef/Culinologist and owner, Taste the World in Cincy Catering
Home school kids can join Chef Leatherwood in this class that showcases how to make yummy breads. Baking bread includes math, science and much more.
Beginners, $49, additional siblings $39
• Saturday, Jan. 10, 10 a.m. to 1 p.m.
Introduction to Sushi
Robert Coltrane, MCI Alumnus
Learn how to make some of the healthiest and most delicious foods around, from nigiri to maki and in-between.
Beginners, $59
• Saturday, Jan. 10, 10 a.m. to 1 p.m.
Sweet and Savory Baking for Teens, ages 12 and up
Lisa Kindle, the BonBonerie
Teens can go beyond the basics in this great class with Chef Kindle. Beginners/Intermediate, $49, additional siblings $39
• Monday, Jan. 12, 6 p.m. to 9 p.m.
Tableside Dinner Party
Sarah Wagner, Chef/Owner, Barresi’s
Don’t be stuck in the kitchen all night while your guests are not around! Join Chef Wagner for this tableside cooking class so you can cook for your friends and give a show in your own kitchen!
Beginners, $59
• Tuesday, Jan. 13, 6 p.m. to 9 p.m.
Winter Dinner Party
Paul Dagenbach, executive chef, deSha’s American Tavern
Chase the winter blahs away with this fabulous four course menu of southwest tomato broth, seared scallops with grits, espresso pork tenderloin and warm chocolate cake! Beginners, $59
• Wednesday, Jan. 14, 10 a.m. to 1 p.m.
Rustic Country French
Anne Kearney Sand, Chef/Owner, Rue Dumaine
Join Chef Kearney Sand in this class that will include butchering, braising and a lot of hearty winter goodness!
Intermediate/advanced, $59
• Friday, Jan. 16, 10 a.m. to 1 p.m.
Universal Sauces
Catrina Leatherwood Chef/Culinologist and owner, Taste the World in Cincy Catering
With the right skills and know how, learn how to make any sauce that will liven up a weeknight dinner or be the centerpiece of a dinner party.
Beginners, $59
• Wednesday, Jan. 21, 6 p.m. to 9 p.m.
Warm Your Heart: Soups and Stews
Brian Whisman, Kroger Division Chef Coordinator
Chef Whisman takes the chill off of winter in this class on easy, delicious, hearty soups and stews!
Beginners, $59
• Saturday, Jan. 24, 10 a.m. to 1 p.m.
Pastry Decorating 101: Cakes, Cupcakes and Cookies
Moe Thie, MCI Faculty Chef
Back by popular demand! Get some great basic skills on delicious and beautiful cakes, cupcakes and cookies to impress friends and guests all year round. Beginners/Intermediate $59
Purchase Pastry 101 and 201 for $99!
• Monday, Jan. 26, 6 p.m. to 9 p.m.
From Aloo to Ghee: Vegetarian Indian
Yajan Upadhyaya, chef/owner, Cumin Indian Fusion Cuisine and Chris Keegan, MCI adjunct faculty
India has the most varied vegetarian cooking in the world, and it has been thousands of years in the making. Join Chef Yajan and Chef Keegan for this delicious and informative class. For omnivores, too!
Intermediate/advanced $59
• Friday, Feb. 6, 10 a.m. to 1 p.m.
Wine Country: American Wines the Dishes to Match
Kyle Goebel, Executive Chef, Bell Event Centre
Join Chef Goebel for this fascinating tour of the USA by wine regions. Explore domestic wines and learn fabulous dishes to pair with them!
Intermediate/advanced, $59
• Saturday, Feb. 7, 10 a.m. to 1 p.m.
Pizza! Pizza! For kids ages 8 - 12
Thom Milliken, executive chef, the Polo Grille
Thom Milliken presents this class on everyone’s favorite—pizza! Pizza for lunch, dinner and dessert!
Beginners, $49, additional siblings $39
• Monday, Feb. 9, 6 p.m. to 9 p.m.
Effortless Winter Entertaining
Renee Schuler, Eat Well Catering
Join Chef Schuler in this class on do-ahead food for a fantastic winter party. Intermediate/advanced, $59
• Friday, Feb. 13, 6 p.m. to 9 p.m.
Valentine’s Dinner
Joanne Drilling, Chef/locavore
Celebrate V-Day one night early with Chef Drilling, (a former caterer, late of the Maisonette and Lavomatic) Three courses for an easy and fun night out.
Beginners, $65 or $120/couple (includes wine)
• Wednesday, Feb. 18, 6 p.m. to 9 p.m.
Quick and Easy Meals
Brian Whisman Kroger Division Chef Coordinator
With Spring just around the corner, this class is a great way to bone up on some fast and simple meals that will satisfy the whole family!
Beginners, $59
• Saturday, Feb. 21, 10 a.m. to 1 p.m.
Pastry Decorating 201
Moe Thie, MCI Faculty Chef
The fabulous follow up to Pastry Decorating 101.
Beginners/Intermediate $59
Purchase Pastry 101 and 201 for $99!
• Monday, Feb. 24, 6 p.m. to 9 p.m.
Karneval! Dinner and Beer Pairing
Kyle Goebel, Executive Chef, Bell Event Centre and Greg Hardman, owner, Christian Moerlein
Celebrate Karneval Cincinnati German style in this fantastic and informative class on pairing foods with beer. Also get a little history on Cincinnati’s beer heritage.
Beginners, $59
• Saturday, Feb. 28, 10 a.m. to 1 p.m.
I Can Do It Myself! (With Your Help)
Lisa Kindle, the BonBonerie
Kids ages 5 - 8 and their grownups can learn some easy dessert treats with Chef Kindle. Class will also include safety and nutrition tips.
Beginners, $39, additional siblings: $29
The Creations Community Cooking Classes are presented by Kroger at the Midwest Culinary Institute on the Clifton campus of Cincinnati State Technical and Community College.
They’re a great opportunity for the general public to gain hands-on cooking experience in the Midwest Culinary Institute’s state-of-the art kitchens with some of the best chefs in Greater Cincinnati.
The lineup for January and February 2009 boasts a menu of 18 one-session courses. Class topics range from how to pull off a four-course dinner party to vegetarian Indian meals to “Sweet and Savory Baking for Teens.’’ And for all you romantics, there’s the Feb. 13 “Valentine’s Dinner’’ with Chef Joanne Drilling, complete with wine and a discount for couples.
Pricing for these classes ranges from $29 to $65 per person. Even in a tight economy, that will fit the budget for most holiday gift lists this year (especially since, for all but the Master’s Series, patrons may buy two classes and get a third for free.)
But the big news concerning the Kroger Creations Community Cooking Classes for 2009 is the introduction of the Masters Series.
“The Masters Series, a six week sequence of classes taught by our very own Certified Master Chef John Kinsella and Robert Coltrane, is in response to the high demand we had from our guests,” says Joe Moss, Director of the Midwest Culinary Institute. “We have had tremendous response from people who want to improve the level of their at home cooking and entertaining and Chef Kinsella developed the Masters Series for them.”
The Masters Series is designed for intermediate and advanced cooks. In fact, registration is restricted to those who have previously completed the “Back to the Basics Boot Camp’’ offered by the Creations Community Cooking Class program.
The Masters Series will prepare students to cook a variety of gourmet dinners. Here’s the organizational plan:
• Course 1: Fine soups and sauces.
• Course 2: Appetizers
• Course 3: Fish and Veal Entrees
• Course 4: Meat Entrees
• Course 5: Desserts
• Course 6: Putting it all together – class members will create a menu and prepare a meal, including wine with each course.
The Masters Series will be offered on Saturdays from 9 a.m. to 4 p.m. beginning Jan. 24. The cost is $650 for the entire sequence, $120 for individual classes.
For more information, or to register for the Masters Series or any of the Kroger Creations Community Cooking Classes at the Midwest Culinary Institute, call 513-569-1643 or visit http://culinary.cincinnatistate.edu/Events/Events.htm
Here is the complete lineup of classes for January and February, 2009:
• Introducing The Masters Series with John Kinsella, Certified Master Chef and Robert Coltrane, MCI alumnus
Saturdays, January 24, 31, February 7, 28 and March 14 and 21, 9 a.m. to 4 p.m.
For Intermediate and Advanced levels
These classes are designed for the budding chef to enhance their skills so that they can truly cook a gourmet dinner. The student must take six classes to be given the title of gourmet cook. Back to Basics Boot Camp a prerequisite. Menu items subject to change.
Course 1: Fine soups and sauces: lobster bisque, Consommé Mock turtle soup and more, plus Hollandaise sauce and three variations.
Course 2: Appetizers: the art of classic starters as Coquille St Jacques, Sushi, Seasonal tomato and Portobello mushroom with warm herb vinaigrette, Pan seared Diver scallops with grilled pineapple salsa. Lamb Carpaccio with infused mint oil and Melba toast.
Course 3: Fish and Veal Entrees: Sautéed sole bon femme, Osso Bucco, Lobster Newberg, Saltimbocca Romano, Roast Duck Sauce Bigerade and more.
Course 4: Meat Entrée: Tournedos Rossini, Lamb chops vert, Pre Entrecote, Bordelaise Sauté, Chicken Chasseur and roast loin of venison
Course 5: Dessert: The student will learn the art of making such dishes as Cold Hazelnut Soufflé with Frangelica, Crème Vienniose, Apple strudel, and more.
Course 6: Let’s do Dinner: From the previous 5 classes, create a menu and cook dinner. Pair wine selections with each course. Additional guests: $18.
$650; $120 individual classes. Buy two get one free offer does not apply.
Single Session Courses:
• Friday, Jan. 9, 10 a.m. to 1 p.m.
Breads Sweet and Savory (home schooled kids ages 8-12)
Catrina Leatherwood, Chef/Culinologist and owner, Taste the World in Cincy Catering
Home school kids can join Chef Leatherwood in this class that showcases how to make yummy breads. Baking bread includes math, science and much more.
Beginners, $49, additional siblings $39
• Saturday, Jan. 10, 10 a.m. to 1 p.m.
Introduction to Sushi
Robert Coltrane, MCI Alumnus
Learn how to make some of the healthiest and most delicious foods around, from nigiri to maki and in-between.
Beginners, $59
• Saturday, Jan. 10, 10 a.m. to 1 p.m.
Sweet and Savory Baking for Teens, ages 12 and up
Lisa Kindle, the BonBonerie
Teens can go beyond the basics in this great class with Chef Kindle. Beginners/Intermediate, $49, additional siblings $39
• Monday, Jan. 12, 6 p.m. to 9 p.m.
Tableside Dinner Party
Sarah Wagner, Chef/Owner, Barresi’s
Don’t be stuck in the kitchen all night while your guests are not around! Join Chef Wagner for this tableside cooking class so you can cook for your friends and give a show in your own kitchen!
Beginners, $59
• Tuesday, Jan. 13, 6 p.m. to 9 p.m.
Winter Dinner Party
Paul Dagenbach, executive chef, deSha’s American Tavern
Chase the winter blahs away with this fabulous four course menu of southwest tomato broth, seared scallops with grits, espresso pork tenderloin and warm chocolate cake! Beginners, $59
• Wednesday, Jan. 14, 10 a.m. to 1 p.m.
Rustic Country French
Anne Kearney Sand, Chef/Owner, Rue Dumaine
Join Chef Kearney Sand in this class that will include butchering, braising and a lot of hearty winter goodness!
Intermediate/advanced, $59
• Friday, Jan. 16, 10 a.m. to 1 p.m.
Universal Sauces
Catrina Leatherwood Chef/Culinologist and owner, Taste the World in Cincy Catering
With the right skills and know how, learn how to make any sauce that will liven up a weeknight dinner or be the centerpiece of a dinner party.
Beginners, $59
• Wednesday, Jan. 21, 6 p.m. to 9 p.m.
Warm Your Heart: Soups and Stews
Brian Whisman, Kroger Division Chef Coordinator
Chef Whisman takes the chill off of winter in this class on easy, delicious, hearty soups and stews!
Beginners, $59
• Saturday, Jan. 24, 10 a.m. to 1 p.m.
Pastry Decorating 101: Cakes, Cupcakes and Cookies
Moe Thie, MCI Faculty Chef
Back by popular demand! Get some great basic skills on delicious and beautiful cakes, cupcakes and cookies to impress friends and guests all year round. Beginners/Intermediate $59
Purchase Pastry 101 and 201 for $99!
• Monday, Jan. 26, 6 p.m. to 9 p.m.
From Aloo to Ghee: Vegetarian Indian
Yajan Upadhyaya, chef/owner, Cumin Indian Fusion Cuisine and Chris Keegan, MCI adjunct faculty
India has the most varied vegetarian cooking in the world, and it has been thousands of years in the making. Join Chef Yajan and Chef Keegan for this delicious and informative class. For omnivores, too!
Intermediate/advanced $59
• Friday, Feb. 6, 10 a.m. to 1 p.m.
Wine Country: American Wines the Dishes to Match
Kyle Goebel, Executive Chef, Bell Event Centre
Join Chef Goebel for this fascinating tour of the USA by wine regions. Explore domestic wines and learn fabulous dishes to pair with them!
Intermediate/advanced, $59
• Saturday, Feb. 7, 10 a.m. to 1 p.m.
Pizza! Pizza! For kids ages 8 - 12
Thom Milliken, executive chef, the Polo Grille
Thom Milliken presents this class on everyone’s favorite—pizza! Pizza for lunch, dinner and dessert!
Beginners, $49, additional siblings $39
• Monday, Feb. 9, 6 p.m. to 9 p.m.
Effortless Winter Entertaining
Renee Schuler, Eat Well Catering
Join Chef Schuler in this class on do-ahead food for a fantastic winter party. Intermediate/advanced, $59
• Friday, Feb. 13, 6 p.m. to 9 p.m.
Valentine’s Dinner
Joanne Drilling, Chef/locavore
Celebrate V-Day one night early with Chef Drilling, (a former caterer, late of the Maisonette and Lavomatic) Three courses for an easy and fun night out.
Beginners, $65 or $120/couple (includes wine)
• Wednesday, Feb. 18, 6 p.m. to 9 p.m.
Quick and Easy Meals
Brian Whisman Kroger Division Chef Coordinator
With Spring just around the corner, this class is a great way to bone up on some fast and simple meals that will satisfy the whole family!
Beginners, $59
• Saturday, Feb. 21, 10 a.m. to 1 p.m.
Pastry Decorating 201
Moe Thie, MCI Faculty Chef
The fabulous follow up to Pastry Decorating 101.
Beginners/Intermediate $59
Purchase Pastry 101 and 201 for $99!
• Monday, Feb. 24, 6 p.m. to 9 p.m.
Karneval! Dinner and Beer Pairing
Kyle Goebel, Executive Chef, Bell Event Centre and Greg Hardman, owner, Christian Moerlein
Celebrate Karneval Cincinnati German style in this fantastic and informative class on pairing foods with beer. Also get a little history on Cincinnati’s beer heritage.
Beginners, $59
• Saturday, Feb. 28, 10 a.m. to 1 p.m.
I Can Do It Myself! (With Your Help)
Lisa Kindle, the BonBonerie
Kids ages 5 - 8 and their grownups can learn some easy dessert treats with Chef Kindle. Class will also include safety and nutrition tips.
Beginners, $39, additional siblings: $29
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