Divine Chocolate, the pioneering Fair Trade chocolate brand, proudly introduces Divine Cocoa to the US marketplace. An exquisite 100% pure cocoa powder, Divine Cocoa is made with only the finest quality Fair Trade cocoa beans from Kuapa Kokoo, a cooperative of smallholder farmers in Ghana who also co-own the company.
The cocoa beans used in the production of Divine Cocoa are grown in the shade of the tropical rainforest, and slowly fermented and dried in the sun by the farmers of Kuapa Kokoo, who take great pride in the chocolate company that they co-own.
Available in a decorative 4.4 oz canister ($4.99 suggested retail price), Divine Cocoa can be used for baking or mixed with milk and sugar to make decadent hot chocolate.
The benefits farmers receive from the Fair Trade premiums and from owning their own chocolate brand allow them to invest in community development projects such as schools, clean water, and mobile medical clinics.
By enjoying rich Divine Cocoa, consumers ensure that, in return for their hard work, these farmers get a guaranteed fair price for their beans and the security of a long term trading relationship.
Divine Cocoa is available at select retail accounts -- as well as online by ordering from www.agreatergift.com.
In addition to cocoa, Divine Chocolate boasts a compete line of irresistible chocolate bars -- including 70% Dark Chocolate, Mint Dark Chocolate, Milk Chocolate, Hazelnut Milk Chocolate and White Chocolate.
Wednesday, February 27, 2008
Purple Announces Mix It Up Contest
Purple Beverage Company, Inc
(OTCBB: PPBV) is inviting professional and amateur bartenders nationwide to
submit their best Purple-based cocktails for a chance to win a free swanky
weekend for two on Miami's fabulous South Beach.
Purple is a unique blend of seven antioxidant-rich juices, including the exotic
acai berry, black cherry, pomegranate, black currant, purple plum, cranberry
and blueberry. Because adding alcohol to antioxidant-rich berries increases
their antioxidant power – a fact confirmed by researchers from the United
States Department of Agriculture and by a study at Kasetsart University in
Thailand – PURPLE is destined to become one of the hottest cocktail trends in
nightclubs and lounges.
Purple has already created a "healthy cocktail" craze in New York City, where
the legendary Palm Restaurant on the City's West Side has been mixing the
Palm Purple Martini for customers since August of last year. The flavor of
Purple is a perfect addition to your favorite cocktail. Purple blends especially
well to make a great-tasting berry-flavored martini.
"In locations like the Palm Restaurants in New York, customers have already
given their enthusiastic stamp of approval to Purple as the perfect cocktail
partner. The 'Mix It Up' contest will allow bartenders nationwide to have fun
and become a part of a hot new trend by creating their own antioxidant-rich,
Purple-based cocktails," said Purple Beverage Company Chief Executive
Officer Ted Farnsworth. "We have already heard about bars in New York, Los
Angeles, Miami and Philadelphia coming up with their own signature cocktails
featuring Purple and we are excited to see the unique creations that
bartenders across the country will concoct."
Bartenders are invited to submit their original cocktail recipes for an array of
Purple-themed cocktails in various categories: "Purple Summer," for tropical-
themed thirst quenchers; "Purple Elegance," for martini-style or high-end
cocktails; and "Purple Breeze," for non-alcoholic Purple concoctions.
The contest, which was announced today at the 2008 Nightclub & Bar
Convention and Trade Show in Las Vegas, will run through May 31, 2008. The
drinks will be reviewed by an independent panel of judges; the cocktail maker
who receives the highest score will win a weekend for two at the famous
Delano Hotel on Miami's beautiful South Beach plus a weekend full of activities
and entertainment, including dinner for two at renowned Nobu Restaurant and
a night on the town at the well-known hotspot, Mansion.
Full contest details and rules are available at www.drinkpurple.com/mixitup.
# # #
About Purple:
Since bursting on the beverage scene in 2007, Purple has developed a loyal
following of health and taste-conscious fans from coast to coast. Purple
carries a suggested retail price of $2.99 for a 10 oz bottle and can be found
in health food stores, restaurants, delis, drug stores, supermarkets and
convenience stores in select locations, including New York, Los Angeles,
Miami and Hawaii. In February, it became available in select GNC stores and
look for it nationwide in early 2008. For more information, visit
www.drinkpurple.com.
(OTCBB: PPBV) is inviting professional and amateur bartenders nationwide to
submit their best Purple-based cocktails for a chance to win a free swanky
weekend for two on Miami's fabulous South Beach.
Purple is a unique blend of seven antioxidant-rich juices, including the exotic
acai berry, black cherry, pomegranate, black currant, purple plum, cranberry
and blueberry. Because adding alcohol to antioxidant-rich berries increases
their antioxidant power – a fact confirmed by researchers from the United
States Department of Agriculture and by a study at Kasetsart University in
Thailand – PURPLE is destined to become one of the hottest cocktail trends in
nightclubs and lounges.
Purple has already created a "healthy cocktail" craze in New York City, where
the legendary Palm Restaurant on the City's West Side has been mixing the
Palm Purple Martini for customers since August of last year. The flavor of
Purple is a perfect addition to your favorite cocktail. Purple blends especially
well to make a great-tasting berry-flavored martini.
"In locations like the Palm Restaurants in New York, customers have already
given their enthusiastic stamp of approval to Purple as the perfect cocktail
partner. The 'Mix It Up' contest will allow bartenders nationwide to have fun
and become a part of a hot new trend by creating their own antioxidant-rich,
Purple-based cocktails," said Purple Beverage Company Chief Executive
Officer Ted Farnsworth. "We have already heard about bars in New York, Los
Angeles, Miami and Philadelphia coming up with their own signature cocktails
featuring Purple and we are excited to see the unique creations that
bartenders across the country will concoct."
Bartenders are invited to submit their original cocktail recipes for an array of
Purple-themed cocktails in various categories: "Purple Summer," for tropical-
themed thirst quenchers; "Purple Elegance," for martini-style or high-end
cocktails; and "Purple Breeze," for non-alcoholic Purple concoctions.
The contest, which was announced today at the 2008 Nightclub & Bar
Convention and Trade Show in Las Vegas, will run through May 31, 2008. The
drinks will be reviewed by an independent panel of judges; the cocktail maker
who receives the highest score will win a weekend for two at the famous
Delano Hotel on Miami's beautiful South Beach plus a weekend full of activities
and entertainment, including dinner for two at renowned Nobu Restaurant and
a night on the town at the well-known hotspot, Mansion.
Full contest details and rules are available at www.drinkpurple.com/mixitup.
# # #
About Purple:
Since bursting on the beverage scene in 2007, Purple has developed a loyal
following of health and taste-conscious fans from coast to coast. Purple
carries a suggested retail price of $2.99 for a 10 oz bottle and can be found
in health food stores, restaurants, delis, drug stores, supermarkets and
convenience stores in select locations, including New York, Los Angeles,
Miami and Hawaii. In February, it became available in select GNC stores and
look for it nationwide in early 2008. For more information, visit
www.drinkpurple.com.
Monday, February 25, 2008
Sarah Kaufmann: "The Cheese Lady"Carves a Special Niche in the Culinary Arts
n the creative world of culinary arts, Sarah Kaufmann has carved a unique niche: This former graphic artist has focused her talents on cheese. Not making it, not painting it, not photographing it. No, she carves cheese. Her work has ranged from an artful violin to a six-foot long aircraft carrier, a 120-pound Mickey Mouse to a 300-pound gorilla and, as she sculpts, an audience gathers to watch in amazement as she magically transforms familiar, taste-tempting cheese into colorful works of art.
Kaufmann’s singular carving career evolved from her extensive experience in food marketing and promotion. As Creative Director for the Wisconsin Milk Marketing Board for 15 years, Kaufmann created advertising, public relations and educational programs to promote Wisconsin cheese and dairy products to the consumer, retail and foodservice markets. Next, she joined Jungle Jim’s International Market near Cincinnati – a six-acre mega-supermarket – where her assignment was to “sell more stuff.” She supervised advertising and public relations and, as head of creative services, she designed giant displays, created special events, and tackled all sorts of crazy projects to attract consumers to the giant store and engage them as they shop.
As a seasoned food marketer, Kaufmann knows that a special event is a powerful catalyst for drawing media attention and building retail sales. And she knows that cheese is a familiar specialty food that is widely popular with all ages and all areas of the country. Her decision to become a cheese carver combines her considerable artistic talents and marketing skills to entertain and educate consumers, the media, retailers and chefs.
Kaufmann, nationally known as “The Cheese Lady,” has received hundreds of commissions for her cheese creations, which have captured countless media impressions in print, on radio, and on television newscasts, talk shows, food shows and sportscasts. Kaufmann creates some sculptures in her studio and also appears in person to sculpt cheese at a variety of venues: food & wine festivals, supermarkets, tradeshows, state fairs, sporting events, civic celebrations and other special occasions.
Although Kaufmann loves to incorporate a number of cheese varieties into a sculpture, she most often works with mild golden or white Cheddar, in a range of shapes and sizes. She has carved from ten and forty-pound blocks to 500-pound wheels and a whopping 12,500-pound cheddar mammoth!
Sarah has created many memorable sculptures: corporate and college logos, bigger-than-life trophies, popular cartoon characters, still-life vignettes, detailed city skylines, and life-size busts of celebrities. For example, she has carved likenesses of television personalities (including Jay Leno, Matt Lauer, Katie Couric, Al Roker and Ann Curry, and Marc Sommers), sports stars (Bret Favre and Mario Andretti), and a menagerie of sports mascots (for instance, an amazing six-foot-long Cheddar Gator for the University of Florida football team, many snarling Bucky Badgers, Notre Dame’s Fighting Irish and the Chicago Bears). Her carvings have been featured on NBC’s The Today Show and Food Network’s “Unwrapped,” among others.
Kaufmann’s unmatched ability to create excitement with her cheese carving has proved to be an effective publicity and education tool for clients of all types and sizes. She enjoys working with small private parties, but she also loves to appear at major public events. In fact, talking with the public as she carves her imaginative cheese creations is part of the fun for the energetic and outgoing artist.
Traditionally, if you want someone to smile, you ask them to “say cheese!” Another sure way to get a crowd to smile: Show Sarah Kaufmann at work. When people see the sensational cheese carvings created by “The Cheese Lady,” smiles just naturally occur.
For information on Sarah Kaufmann Sculptures: www.sarahcheeselady.com
Kaufmann’s singular carving career evolved from her extensive experience in food marketing and promotion. As Creative Director for the Wisconsin Milk Marketing Board for 15 years, Kaufmann created advertising, public relations and educational programs to promote Wisconsin cheese and dairy products to the consumer, retail and foodservice markets. Next, she joined Jungle Jim’s International Market near Cincinnati – a six-acre mega-supermarket – where her assignment was to “sell more stuff.” She supervised advertising and public relations and, as head of creative services, she designed giant displays, created special events, and tackled all sorts of crazy projects to attract consumers to the giant store and engage them as they shop.
As a seasoned food marketer, Kaufmann knows that a special event is a powerful catalyst for drawing media attention and building retail sales. And she knows that cheese is a familiar specialty food that is widely popular with all ages and all areas of the country. Her decision to become a cheese carver combines her considerable artistic talents and marketing skills to entertain and educate consumers, the media, retailers and chefs.
Kaufmann, nationally known as “The Cheese Lady,” has received hundreds of commissions for her cheese creations, which have captured countless media impressions in print, on radio, and on television newscasts, talk shows, food shows and sportscasts. Kaufmann creates some sculptures in her studio and also appears in person to sculpt cheese at a variety of venues: food & wine festivals, supermarkets, tradeshows, state fairs, sporting events, civic celebrations and other special occasions.
Although Kaufmann loves to incorporate a number of cheese varieties into a sculpture, she most often works with mild golden or white Cheddar, in a range of shapes and sizes. She has carved from ten and forty-pound blocks to 500-pound wheels and a whopping 12,500-pound cheddar mammoth!
Sarah has created many memorable sculptures: corporate and college logos, bigger-than-life trophies, popular cartoon characters, still-life vignettes, detailed city skylines, and life-size busts of celebrities. For example, she has carved likenesses of television personalities (including Jay Leno, Matt Lauer, Katie Couric, Al Roker and Ann Curry, and Marc Sommers), sports stars (Bret Favre and Mario Andretti), and a menagerie of sports mascots (for instance, an amazing six-foot-long Cheddar Gator for the University of Florida football team, many snarling Bucky Badgers, Notre Dame’s Fighting Irish and the Chicago Bears). Her carvings have been featured on NBC’s The Today Show and Food Network’s “Unwrapped,” among others.
Kaufmann’s unmatched ability to create excitement with her cheese carving has proved to be an effective publicity and education tool for clients of all types and sizes. She enjoys working with small private parties, but she also loves to appear at major public events. In fact, talking with the public as she carves her imaginative cheese creations is part of the fun for the energetic and outgoing artist.
Traditionally, if you want someone to smile, you ask them to “say cheese!” Another sure way to get a crowd to smile: Show Sarah Kaufmann at work. When people see the sensational cheese carvings created by “The Cheese Lady,” smiles just naturally occur.
For information on Sarah Kaufmann Sculptures: www.sarahcheeselady.com
Wednesday, February 20, 2008
Indian Cuisine Invades America’s Kitchens
In the 1980’s with everyone eating Italian, the nation’s shirts and blouses were splattered with spaghetti sauce. Then came nouvelle cuisine; visually striking but hardly filling. More recently, sushi became the fashionable dining ticket, but that too has waned in the public’s affection.
Following a couple of boring seasons, a new food trend is emerging to fill the void – Indian cuisine.
Indian fare, which dates back thousands of years on the sub-continent, has grown to be fabulously popular in Europe during the last half-century. Now, it is finally set to take America by storm.
India is the seventh largest country with the second highest population, making it the most populous democracy in the world. The country is also geographically diverse; from the forbidding Himalayan Mountains of the north to the bustling city of Mumbai (née Bombay) in the west. Having to cater to such a large, free-thinking society has resulted in the development of a cuisine that is extremely diverse.
Indian dishes are guaranteed to tantalize everyone’s taste buds; from the sweet and creamy korma, to the fiery and piquant vindaloo, Indian food comes in limitless variations and combinations. Even the pickiest of eaters can find something to enjoy, and one could enjoy Indian for a month without ever being served the same dish twice.
Indian food also tends to be healthy. Grains and pulses are featured in most meals, as are richly-flavored vegetables. Because most Hindus don’t eat beef, the Indian kitchen favors other meats -- chicken, lamb, or fish. (portion about unhealthy meats deleted here.)
But if it is so popular in Europe, Asia and Australia, why has it taken so long for Indian cuisine to be recognized on these shores?
“Indian cuisine is served with naan – a traditional flatbread,” explains respected food critic Jim White. “Until now, naan has not commercially been available in North America because it’s baked in a particular, small clay oven – called a tandoor.”
White explains that the availability of naan in the supermarket was the missing piece of the puzzle, “Obviously you can eat Indian food without flatbread, but to us it would be like having a hamburger without the bun.”
“Most Indian restaurants have a tandoor oven but only make a few dozen naan each night. Until we figured out how to make authentic naan on a commercial scale, supermarkets have been unable to offer consumers real, tandor-baked naan for home use,” explains White.
A few years ago, White teamed up with an entrepreneurial baker-friend, Sam Ajmera, to found FGF Brands. They invented and built an industrial-size tandoor oven capable of baking one million naan a week. The advent of the commercial tandoor means that hand-stretched, preservative-free, traditionally-made naan are now available for home consumption. The brand they have brought to market is Fabulous Flats, now available in supermarkets across the country and in specialty food stores.
“At last, anyone can prepare authentic Indian meals in their own home and take pleasure in what millions around the world have been enjoying for centuries,” White proclaims.
Indian cuisine is now on track to explode as the hottest new food trend because of the unlimited menu and recent home accessibility. As White notes, “We love trying the flavors of the world without having to leave our own kitchen.”
White also notes that naan are extremely versatile – can be served with appetizer dips, can be lined and rolled and served as wraps, can even be used as the base for a tasty pizza. “We find Fabulous Flats Naan are being served across all sorts of cuisines, not just Indian,” notes White.
###
About Jim White
Jim White is an official spokesperson for Fabulous Flats Naan. A respected food critic with over 30 years of experience, Jim has written for, directed and appeared on countless TV shows and radio broadcasts throughout his career. He has produced and directed films for the National Film Board of Canada and been a columnist in Canada’s largest newspapers. Jim White’s website can be found at www.fgfbrands.com
Following a couple of boring seasons, a new food trend is emerging to fill the void – Indian cuisine.
Indian fare, which dates back thousands of years on the sub-continent, has grown to be fabulously popular in Europe during the last half-century. Now, it is finally set to take America by storm.
India is the seventh largest country with the second highest population, making it the most populous democracy in the world. The country is also geographically diverse; from the forbidding Himalayan Mountains of the north to the bustling city of Mumbai (née Bombay) in the west. Having to cater to such a large, free-thinking society has resulted in the development of a cuisine that is extremely diverse.
Indian dishes are guaranteed to tantalize everyone’s taste buds; from the sweet and creamy korma, to the fiery and piquant vindaloo, Indian food comes in limitless variations and combinations. Even the pickiest of eaters can find something to enjoy, and one could enjoy Indian for a month without ever being served the same dish twice.
Indian food also tends to be healthy. Grains and pulses are featured in most meals, as are richly-flavored vegetables. Because most Hindus don’t eat beef, the Indian kitchen favors other meats -- chicken, lamb, or fish. (portion about unhealthy meats deleted here.)
But if it is so popular in Europe, Asia and Australia, why has it taken so long for Indian cuisine to be recognized on these shores?
“Indian cuisine is served with naan – a traditional flatbread,” explains respected food critic Jim White. “Until now, naan has not commercially been available in North America because it’s baked in a particular, small clay oven – called a tandoor.”
White explains that the availability of naan in the supermarket was the missing piece of the puzzle, “Obviously you can eat Indian food without flatbread, but to us it would be like having a hamburger without the bun.”
“Most Indian restaurants have a tandoor oven but only make a few dozen naan each night. Until we figured out how to make authentic naan on a commercial scale, supermarkets have been unable to offer consumers real, tandor-baked naan for home use,” explains White.
A few years ago, White teamed up with an entrepreneurial baker-friend, Sam Ajmera, to found FGF Brands. They invented and built an industrial-size tandoor oven capable of baking one million naan a week. The advent of the commercial tandoor means that hand-stretched, preservative-free, traditionally-made naan are now available for home consumption. The brand they have brought to market is Fabulous Flats, now available in supermarkets across the country and in specialty food stores.
“At last, anyone can prepare authentic Indian meals in their own home and take pleasure in what millions around the world have been enjoying for centuries,” White proclaims.
Indian cuisine is now on track to explode as the hottest new food trend because of the unlimited menu and recent home accessibility. As White notes, “We love trying the flavors of the world without having to leave our own kitchen.”
White also notes that naan are extremely versatile – can be served with appetizer dips, can be lined and rolled and served as wraps, can even be used as the base for a tasty pizza. “We find Fabulous Flats Naan are being served across all sorts of cuisines, not just Indian,” notes White.
###
About Jim White
Jim White is an official spokesperson for Fabulous Flats Naan. A respected food critic with over 30 years of experience, Jim has written for, directed and appeared on countless TV shows and radio broadcasts throughout his career. He has produced and directed films for the National Film Board of Canada and been a columnist in Canada’s largest newspapers. Jim White’s website can be found at www.fgfbrands.com
Tuesday, February 19, 2008
Ardmore Traditional Cask Debuts
Beam Global Spirits & Wine, Inc., a global leader in premium spirits, announces the U.S. launch of Ardmore™ Traditional Cask, the first single malt Scotch whisky from the Ardmore distillery to be widely available in the United States. Ardmore Traditional Cask offers whisky aficionados a Highland malt flavor with a twist, as it is the only Highland single malt whisky to be 100% peated since its inception in 1898. With its rarity, only 3,000 cases (9L cases) of Ardmore Traditional Cask have been produced for the U.S. market and will be available beginning in March 2008.
“The fully-peated Ardmore Traditional Cask offers the rich, sweet signature flavor profile of traditional Highland malts, but with smoky peat undertones typically reserved for Islay whiskies,” said Alistair Longwell, distillery manager, Ardmore distillery. “TThe careful quarter cask production process – which the Ardmore Distillery is only the second to employ – results in a whisky that beautifully combines the unique flavors of smoke, vanilla and sweet, ripe fruit.”
Ardmore Traditional Cask is produced in Aberdeenshire, Scotland, at the Ardmore distillery, which was first established in 1898 by Adam Teacher. Today, the facility is best known for its contributions to the internationally renowned Teacher’s® Highland Cream Blended Scotch whisky, for which Ardmore serves as the fingerprint malt.
Peated at 12-15 parts per million, Ardmore Traditional Cask is considered lightly peated compared to many of the malts from Islay. Mainland Scottish peating also creates a different flavor than that found on Islay; it is less salty and softer. Ardmore is then double matured adding to its unique flavor profile. First matured in ex-bourbon barrels, the spirit receives its second maturation in handmade 110L quarter casks, and is one of only two single malt brands to use quarter casks in the maturation stage. When combined with Ardmore’s full, but relatively light peating, this second maturation creates an extraordinary malt whisky, having a well-rounded flavor with a unique peat-smoke richness, softened by a delicate sweetness.
“The taste and flavor created by the unique quarter cask maturation process are sensational,” said Simon Brooking, Scotch Malt Master Ambassador. “Ardmore captivates the senses and delivers a refined, one-of-a-kind taste that Scotch connoisseurs will cherish and spirits explorers need to discover.”
At bottle strength, the intense flavors burst and fill the mouth with a creamy peat tang and a touch of vanilla’s gentleness. The full-bodied smoothness of Ardmore can be appreciated best at a bottling strength of 92 proof, but also is enjoyed with water or over ice. The finish is full, succulent and long. Ardmore Traditional Cask has a definitive character and flavor profile making it an ideal step up for those seeking to break away from the taste of traditional Scotch whiskies.
Priced at approximately $45-50 per 750ml bottle (varies by market), Ardmore Traditional Cask is a luxury spirit for those who appreciate the qualities of extraordinary whisky.
About Beam Global Spirits and Wine
Inspiring conversations around the world, Beam Global Spirits & Wine, Inc., is building brands people want to talk about. Consumers from all corners of the globe call for our brands, including Jim Beam® Bourbon, Sauza® Tequila, Canadian Club® Whisky, Courvoisier® Cognac, Maker’s Mark® Bourbon, Laphroaig® Scotch Whisky, Larios® Gin, Whisky DYC®, Teacher’s® Scotch Whisky, DeKuyper® Cordials and Liqueurs, Knob Creek® Bourbon and Starbucks™ Liqueurs. Beam Global Spirits & Wine is part of Fortune Brands, Inc. (NYSE:FO), a leading consumer brands company with annual sales exceeding $8 billion. For more information on Beam Global Spirits & Wine, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com.
“The fully-peated Ardmore Traditional Cask offers the rich, sweet signature flavor profile of traditional Highland malts, but with smoky peat undertones typically reserved for Islay whiskies,” said Alistair Longwell, distillery manager, Ardmore distillery. “TThe careful quarter cask production process – which the Ardmore Distillery is only the second to employ – results in a whisky that beautifully combines the unique flavors of smoke, vanilla and sweet, ripe fruit.”
Ardmore Traditional Cask is produced in Aberdeenshire, Scotland, at the Ardmore distillery, which was first established in 1898 by Adam Teacher. Today, the facility is best known for its contributions to the internationally renowned Teacher’s® Highland Cream Blended Scotch whisky, for which Ardmore serves as the fingerprint malt.
Peated at 12-15 parts per million, Ardmore Traditional Cask is considered lightly peated compared to many of the malts from Islay. Mainland Scottish peating also creates a different flavor than that found on Islay; it is less salty and softer. Ardmore is then double matured adding to its unique flavor profile. First matured in ex-bourbon barrels, the spirit receives its second maturation in handmade 110L quarter casks, and is one of only two single malt brands to use quarter casks in the maturation stage. When combined with Ardmore’s full, but relatively light peating, this second maturation creates an extraordinary malt whisky, having a well-rounded flavor with a unique peat-smoke richness, softened by a delicate sweetness.
“The taste and flavor created by the unique quarter cask maturation process are sensational,” said Simon Brooking, Scotch Malt Master Ambassador. “Ardmore captivates the senses and delivers a refined, one-of-a-kind taste that Scotch connoisseurs will cherish and spirits explorers need to discover.”
At bottle strength, the intense flavors burst and fill the mouth with a creamy peat tang and a touch of vanilla’s gentleness. The full-bodied smoothness of Ardmore can be appreciated best at a bottling strength of 92 proof, but also is enjoyed with water or over ice. The finish is full, succulent and long. Ardmore Traditional Cask has a definitive character and flavor profile making it an ideal step up for those seeking to break away from the taste of traditional Scotch whiskies.
Priced at approximately $45-50 per 750ml bottle (varies by market), Ardmore Traditional Cask is a luxury spirit for those who appreciate the qualities of extraordinary whisky.
About Beam Global Spirits and Wine
Inspiring conversations around the world, Beam Global Spirits & Wine, Inc., is building brands people want to talk about. Consumers from all corners of the globe call for our brands, including Jim Beam® Bourbon, Sauza® Tequila, Canadian Club® Whisky, Courvoisier® Cognac, Maker’s Mark® Bourbon, Laphroaig® Scotch Whisky, Larios® Gin, Whisky DYC®, Teacher’s® Scotch Whisky, DeKuyper® Cordials and Liqueurs, Knob Creek® Bourbon and Starbucks™ Liqueurs. Beam Global Spirits & Wine is part of Fortune Brands, Inc. (NYSE:FO), a leading consumer brands company with annual sales exceeding $8 billion. For more information on Beam Global Spirits & Wine, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com.
When Coffee Dreams, It Dreams of Chocolate
Starbucks Coffee Company invites coffee, tea and chocolate enthusiasts to discover new Starbucks® Chocolate products. Debuting nationwide March 2008, Starbucks Chocolate is artisan-style chocolate inspired by Starbucks® coffee, tea and classic coffeehouse flavors. The portfolio reflects the artistry of the bean-to-bar chocolate-making process and is crafted with high quality, flavorful cacao from around the world. Each chocolate is then thoughtfully blended with the authentic flavors of the Starbucks coffeehouse. The result is an inspired collection of delicious and intriguing truffles, tasting squares, signature bars and chocolate covered coffee beans that melds the Starbucks Experience with the premium chocolate expertise of Artisan Confections Company, a wholly owned subsidiary of The Hershey Company. The collection offers coffee, tea and chocolate lovers a delicious new way to enjoy the flavors and taste sensations they love.
To create Starbucks Chocolate, the master chocolatiers of the Artisan Confections Company start with all-natural ingredients, authentic Starbucks coffee, Tazo® tea and other classic flavors of the coffeehouse. The ingredients are thoughtfully blended and infused with artisan chocolate to create tastes, shapes and aromas that are uniquely Starbucks. The artistic portfolio of fine chocolate includes: signature dark, mocha, and milk chocolate bars and tasting squares; Tazo Chai, Passion and Citron tea-infused chocolate tasting squares; Caffè Mocha, Chai, Espresso and Vanilla Bean Truffles; and Milk Chocolate Covered Caffè Verona Coffee Beans.
“The craftsmanship and artistry of Starbucks Chocolate brings the Starbucks Experience outside of the coffeehouse setting,” said Wendy Piñero, vice president, consumer products, Starbucks Coffee Company. “Starbucks Chocolate is a delicious new way to enjoy and explore the world of premium chocolates.”
Inspired by Starbucks coffee, tea and coffeehouse flavors, the Starbucks Chocolate portfolio is crafted using the same artistry, commitment to community and socially responsible approach Starbucks is known for worldwide. Together, Starbucks Coffee Company and The Hershey Company are committed to making a positive difference in the world’s cacao growing regions by sourcing and purchasing cacao that is economically viable, ecologically sustainable and meets the high-quality standards required to craft Starbucks Chocolate.
Available nationwide beginning March 2008, Starbucks Chocolate retails for $2.99 and up and will be sold at mass retailers, grocery and drug stores. The Starbucks Chocolate portfolio will not be available in Starbucks coffeehouses at this time.
About Starbucks
Starbucks Coffee Company provides an uplifting experience that enriches people’s lives one moment, one human being, one extraordinary cup of coffee at a time. To share in the experience, visit www.starbucks.com.
About The Hershey Company
The Hershey Company (NYSE: HSY) is the largest North American manufacturer of quality chocolate and sugar confectionery products. With revenues of nearly $5 billion and more than 13,000 employees worldwide, The Hershey Company markets such iconic brands as Hershey’s, Reese’s, Hershey’s Kisses, and Ice Breakers. Hershey is the leader in the fast-growing dark and premium chocolate segment, with such brands as Hershey’s Special Dark, Hershey’s Extra Dark and Cacao Reserve by Hershey’s. In addition, Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger, known for its high-cacao dark chocolate products, Joseph Schmidt, recognized for its fine, handcrafted chocolate gifts, and Dagoba, known for its high-quality natural and organic chocolate bars. Visit us at www.hersheynewsroom.com.
To create Starbucks Chocolate, the master chocolatiers of the Artisan Confections Company start with all-natural ingredients, authentic Starbucks coffee, Tazo® tea and other classic flavors of the coffeehouse. The ingredients are thoughtfully blended and infused with artisan chocolate to create tastes, shapes and aromas that are uniquely Starbucks. The artistic portfolio of fine chocolate includes: signature dark, mocha, and milk chocolate bars and tasting squares; Tazo Chai, Passion and Citron tea-infused chocolate tasting squares; Caffè Mocha, Chai, Espresso and Vanilla Bean Truffles; and Milk Chocolate Covered Caffè Verona Coffee Beans.
“The craftsmanship and artistry of Starbucks Chocolate brings the Starbucks Experience outside of the coffeehouse setting,” said Wendy Piñero, vice president, consumer products, Starbucks Coffee Company. “Starbucks Chocolate is a delicious new way to enjoy and explore the world of premium chocolates.”
Inspired by Starbucks coffee, tea and coffeehouse flavors, the Starbucks Chocolate portfolio is crafted using the same artistry, commitment to community and socially responsible approach Starbucks is known for worldwide. Together, Starbucks Coffee Company and The Hershey Company are committed to making a positive difference in the world’s cacao growing regions by sourcing and purchasing cacao that is economically viable, ecologically sustainable and meets the high-quality standards required to craft Starbucks Chocolate.
Available nationwide beginning March 2008, Starbucks Chocolate retails for $2.99 and up and will be sold at mass retailers, grocery and drug stores. The Starbucks Chocolate portfolio will not be available in Starbucks coffeehouses at this time.
About Starbucks
Starbucks Coffee Company provides an uplifting experience that enriches people’s lives one moment, one human being, one extraordinary cup of coffee at a time. To share in the experience, visit www.starbucks.com.
About The Hershey Company
The Hershey Company (NYSE: HSY) is the largest North American manufacturer of quality chocolate and sugar confectionery products. With revenues of nearly $5 billion and more than 13,000 employees worldwide, The Hershey Company markets such iconic brands as Hershey’s, Reese’s, Hershey’s Kisses, and Ice Breakers. Hershey is the leader in the fast-growing dark and premium chocolate segment, with such brands as Hershey’s Special Dark, Hershey’s Extra Dark and Cacao Reserve by Hershey’s. In addition, Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger, known for its high-cacao dark chocolate products, Joseph Schmidt, recognized for its fine, handcrafted chocolate gifts, and Dagoba, known for its high-quality natural and organic chocolate bars. Visit us at www.hersheynewsroom.com.
Monday, February 18, 2008
Downtown Bristol Teams Up With PYRO Gallery for an Artistic Facelif
Louisville’s premier casual dining restaurant The Bristol Bar and Grille Downtown is collaborating with the neighboring PYRO Gallery to present diners with an ongoing fine art exhibition, a great opportunity to enjoy the creativity of local artists during a night out. Gracing the walls of Bristol’s Terrace Room through March will be art from such celebrated local artists as Ann Stewart Anderson, Keith Auerbach, Kim Huber, John McCarthy, Corie Neumayer, C.J. Pressma and Marilyn Whitesell. Bristol’s display of PYRO artwork will rotate though the year, with fresh works making their debut every three months. All work on view at Bristol will be for sale.
Adding to the new gallery feel of Bristol’s Terrace Room is the specially priced wine list in honor of Bristol’s 30th anniversary. The excellent wine list, carefully selected by wine director Scott Harper, is currently available at wine store prices with no additional markup. The incredible offer is a gesture of gratitude for Bristol’s loyal patrons.
PYRO Gallery is Louisville's newest co-operative gallery representing many established artists from the area. With a focus on diverse creations, PYRO has examples of fine art from fiber to photography and all other categories in between and is one of the top contemporary art galleries in the city. PYRO Gallery is an artists’ co-op and is located at 624 West Main. Gallery hours are 11 am - 6 pm Thursday, Friday and Saturday. Additional information can be found at www.PYROgallerycom.
The Bristol Bar and Grille has been one of Louisville’s finest dining traditions since 1977. The downtown Bristol is location at 614 West Main Street. All four locations are open for lunch and dinner daily. Locations and phone numbers are: Downtown (502) 582-1995; Highlands (502) 456-1702; Hurstbourne Pkwy. (502) 426-0627; and Prospect (502) 292-2585. For more information, visit www.bristolbarandgrille.com.
Adding to the new gallery feel of Bristol’s Terrace Room is the specially priced wine list in honor of Bristol’s 30th anniversary. The excellent wine list, carefully selected by wine director Scott Harper, is currently available at wine store prices with no additional markup. The incredible offer is a gesture of gratitude for Bristol’s loyal patrons.
PYRO Gallery is Louisville's newest co-operative gallery representing many established artists from the area. With a focus on diverse creations, PYRO has examples of fine art from fiber to photography and all other categories in between and is one of the top contemporary art galleries in the city. PYRO Gallery is an artists’ co-op and is located at 624 West Main. Gallery hours are 11 am - 6 pm Thursday, Friday and Saturday. Additional information can be found at www.PYROgallerycom.
The Bristol Bar and Grille has been one of Louisville’s finest dining traditions since 1977. The downtown Bristol is location at 614 West Main Street. All four locations are open for lunch and dinner daily. Locations and phone numbers are: Downtown (502) 582-1995; Highlands (502) 456-1702; Hurstbourne Pkwy. (502) 426-0627; and Prospect (502) 292-2585. For more information, visit www.bristolbarandgrille.com.
Friday, February 15, 2008
Wisconsin Cheese Marketer Buys Tennessee "Cannabis Cave" To Create Agri-Tourism Opportunities
Fermo Jaeckle is well-known in the dairy industry as a co-founder of the Monroe, Wisconsin-based Roth Käse USA, which has gained fame and many awards for its artisan cheeses. So it’s not surprising that some people were taken aback recently when Jaeckle purchased a Tennessee cave that was at the center of an infamous marijuana growing operation.
The cave, located 40 miles from Nashville, made headlines in 2005 after a Drug Enforcement Task Force researched and built a case over a five year period of time prior to moving in to shut down the illicit pot growing operation. It turns out that, concealed under a million dollar vacation home, was the entrance to an ancient, natural cave, housing a massive marijuana farm, with high-tech lighting and climate-control systems to nurture over 1,000 hydroponically grown pot plants. Besides a massive growing room, parts of which are 20 ft. high, the cave was also outfitted with offices, a kitchen, bedrooms and restrooms. The Drug Enforcement authorities say the owners of the cannabis cave had made millions of dollars selling the pot over several years.
The area Drug Task Force arrested the pot farmers and seized the property. The house burned down some time later, under mysterious circumstances. The house fire caused little damage to the complex 150 feet under it, however, and in December the Drug Task Force auctioned off the property with the unique cave improvements intact.
That’s where Fermo Jaeckle came in. He heard about the auction from his attorney, Rowland Lucid. Because Fermo’s brother Andre lives in Tennessee they decided it might be great property for legitimate agricultural use.
Jaeckle admits that he was surprised to hear that he had made the winning bid. Now that he, his brother Andre, along with their cousins Ulrich and Felix Roth, and long time business associates, Steve McKeon and Nella DiManno own the property, they are eager to utilize the amazing improvements made to the cave by the previous owners, and are evaluating multiple options. While some high-tech scenarios are possible, other potential uses reflect time-honored agricultural practices.
Caves, with their constant temperature and absence of natural light, have long been used in food production such as aging wine and growing mushrooms. And, in the industry closest to Jaeckle’s heart, caves have traditionally been used to age cheese. For example, the classic Gruyere cheese made by Roth Käse USA in Wisconsin is aged to perfection in temperature- and humidity-controlled curing cellars. For centuries this process was often best done in caves.
While Jaeckle and the other owners intend to form a partnership with Roth Käse to distribute products grown or processed at the Tennessee property, Roth Käse does not own the cave property and will not move any of its production to Tennessee.
The owners are exploring how they might work with local Tennessee agricultural concerns to create products for the marketplace at this property. This approach reflects how Jaeckle and others worked with a team of skilled cheesmakers, managers and marketers to develop Roth Käse into a leading maker of authentic cheeses. In addition, Roth Käse’s Wisconsin plant has become a tourist destination, with a gift shop and self-guided tours through a specially constructed observation gallery in the cheese production facility.
Jaeckle and his partners see exciting possibilities for converting the notorious pot cave into an agricultural and agri-tourism facility. With the money they paid for the cave property going to support drug enforcement programs, and with the prospect of creating a productive agricultural enterprise, the owners are on their way to transforming this former enterprise for “potheads” into one for, ------ you guessed it.----- “Cheeseheads.”
The cave, located 40 miles from Nashville, made headlines in 2005 after a Drug Enforcement Task Force researched and built a case over a five year period of time prior to moving in to shut down the illicit pot growing operation. It turns out that, concealed under a million dollar vacation home, was the entrance to an ancient, natural cave, housing a massive marijuana farm, with high-tech lighting and climate-control systems to nurture over 1,000 hydroponically grown pot plants. Besides a massive growing room, parts of which are 20 ft. high, the cave was also outfitted with offices, a kitchen, bedrooms and restrooms. The Drug Enforcement authorities say the owners of the cannabis cave had made millions of dollars selling the pot over several years.
The area Drug Task Force arrested the pot farmers and seized the property. The house burned down some time later, under mysterious circumstances. The house fire caused little damage to the complex 150 feet under it, however, and in December the Drug Task Force auctioned off the property with the unique cave improvements intact.
That’s where Fermo Jaeckle came in. He heard about the auction from his attorney, Rowland Lucid. Because Fermo’s brother Andre lives in Tennessee they decided it might be great property for legitimate agricultural use.
Jaeckle admits that he was surprised to hear that he had made the winning bid. Now that he, his brother Andre, along with their cousins Ulrich and Felix Roth, and long time business associates, Steve McKeon and Nella DiManno own the property, they are eager to utilize the amazing improvements made to the cave by the previous owners, and are evaluating multiple options. While some high-tech scenarios are possible, other potential uses reflect time-honored agricultural practices.
Caves, with their constant temperature and absence of natural light, have long been used in food production such as aging wine and growing mushrooms. And, in the industry closest to Jaeckle’s heart, caves have traditionally been used to age cheese. For example, the classic Gruyere cheese made by Roth Käse USA in Wisconsin is aged to perfection in temperature- and humidity-controlled curing cellars. For centuries this process was often best done in caves.
While Jaeckle and the other owners intend to form a partnership with Roth Käse to distribute products grown or processed at the Tennessee property, Roth Käse does not own the cave property and will not move any of its production to Tennessee.
The owners are exploring how they might work with local Tennessee agricultural concerns to create products for the marketplace at this property. This approach reflects how Jaeckle and others worked with a team of skilled cheesmakers, managers and marketers to develop Roth Käse into a leading maker of authentic cheeses. In addition, Roth Käse’s Wisconsin plant has become a tourist destination, with a gift shop and self-guided tours through a specially constructed observation gallery in the cheese production facility.
Jaeckle and his partners see exciting possibilities for converting the notorious pot cave into an agricultural and agri-tourism facility. With the money they paid for the cave property going to support drug enforcement programs, and with the prospect of creating a productive agricultural enterprise, the owners are on their way to transforming this former enterprise for “potheads” into one for, ------ you guessed it.----- “Cheeseheads.”
Virginia's Live A Little Introduces Crostini
Virginia’s Live A Little, the San Francisco Bay Area-based company specializing in gourmet salad dressings and croutons, adds a unique crunch to its line-up of homemade recipes with three new varieties of Crostini.
In Italian, “crostini” means “little toasts,” and that’s a great description for Virginia’s new Crostini, available in Garlic and Herb, Blue Cheese and Honey, and Roasted Tomato These crispy rounds are made by rubbing sliced Italian baguette with fresh garlic, tangy cheeses and other goodies, then baked to a golden brown. Virginia’s Crostini makes for a fabulous bed for cheese, fruit or vegetable tapenade. They are also great for snacking. Try them right out of the bag, or for true indulgence, dip into Virginia’s Very Blue Cheese dressing.
“I’ve learned from years as a professional chef that fine cooking is as much about managing time as managing flavor,” said Virginia’s Executive Chef, President and Founder Virginia Davis. “With my Crostini and all of Virginia’s Live a Little Gourmet Foods, I want to offer the finest ingredients, years of experience, and a little extra time to enjoy some of my favorite foods exactly as I serve them in my own home.”
Live A Little was launched with the mouth-watering garlicky croutons that friends and family couldn’t get enough of. Soon after Perfect Croutons were put on the market, the fledgling company expanded into making premium fresh chilled salad dressings, launching Real Caesar Dressing, the company’s first, in 1997.
Virginia Davis has continuously expanded her offerings and currently produces two gourmet product lines —Perfect Croutons and Fresh Dressings. She offers a line of ten fabulous, flavorful dressings, including Real Caesar, Lemon Caesar, Thousand Island, Very Blue Cheese, Naturally Blue Cheese, Ginger Sesame, Bold Balsamic Vinaigrette, Red Wine Vinaigrette, Champagne Wine Vinaigrette, and Mango Lime dressings.
Virginia’s Live A Little products are available at select grocery markets in the greater San Francisco Bay Area and New York City. Virginia’s is also available online at www.livealittle.com. For more information, or to find the most convenient retail location, call 888-744-2300.
In Italian, “crostini” means “little toasts,” and that’s a great description for Virginia’s new Crostini, available in Garlic and Herb, Blue Cheese and Honey, and Roasted Tomato These crispy rounds are made by rubbing sliced Italian baguette with fresh garlic, tangy cheeses and other goodies, then baked to a golden brown. Virginia’s Crostini makes for a fabulous bed for cheese, fruit or vegetable tapenade. They are also great for snacking. Try them right out of the bag, or for true indulgence, dip into Virginia’s Very Blue Cheese dressing.
“I’ve learned from years as a professional chef that fine cooking is as much about managing time as managing flavor,” said Virginia’s Executive Chef, President and Founder Virginia Davis. “With my Crostini and all of Virginia’s Live a Little Gourmet Foods, I want to offer the finest ingredients, years of experience, and a little extra time to enjoy some of my favorite foods exactly as I serve them in my own home.”
Live A Little was launched with the mouth-watering garlicky croutons that friends and family couldn’t get enough of. Soon after Perfect Croutons were put on the market, the fledgling company expanded into making premium fresh chilled salad dressings, launching Real Caesar Dressing, the company’s first, in 1997.
Virginia Davis has continuously expanded her offerings and currently produces two gourmet product lines —Perfect Croutons and Fresh Dressings. She offers a line of ten fabulous, flavorful dressings, including Real Caesar, Lemon Caesar, Thousand Island, Very Blue Cheese, Naturally Blue Cheese, Ginger Sesame, Bold Balsamic Vinaigrette, Red Wine Vinaigrette, Champagne Wine Vinaigrette, and Mango Lime dressings.
Virginia’s Live A Little products are available at select grocery markets in the greater San Francisco Bay Area and New York City. Virginia’s is also available online at www.livealittle.com. For more information, or to find the most convenient retail location, call 888-744-2300.
Thursday, February 14, 2008
Star-Studded 2008 Food Network South Beach Wine & Food Festival
When the top stars of the culinary world converge at the 2008 Food Network
South Beach Wine & Food Festival on Feb. 21-24, Roth Käse USA and Emmi
(USA), Inc., will be there to welcome them in their roles as the exclusive
cheese sponsors of this annual mecca for food and wine enthusiasts.
The Food Network South Beach Wine & Food Festival, sponsored by Food Network
and Food & Wine magazine, showcases the talents of world-renowned chefs and
famed culinary personalities, along with the products of the world's top
manufacturers and distributors of fine foods, wine and spirits. Over 40,000
wine-and-food-loving guests are expected to attend the festival in venues
across South Beach, an ocean-front area of Miami known for its great
restaurants and lively nightlife.
As the sole cheese sponsors of the 2008 Festival, Roth Käse and Emmi will
join other sponsors in showcasing their finest products to the culinarians
at the newsmaking event, which features an extensive schedule of food and
wine tastings, demonstrations, exhibitions, competitions, and parties held
at leading South Beach restaurants and hotels.
Roth Käse and Emmi will have an array of their signature cheeses on hand at
the Publix Grand Tasting Village as well as for chefs to use in several
high-profile demonstrations and tastings, including the official Hospitality
Suite, the Winemakers' Gift Basket, Wine Spectator magazine's "Best of the
Best," an extravagant food and wine tasting event, and "The Burger Bash," a
competition hosted by popular television personality and author Rachel Ray,
in which celebrity chefs battle to create the tastiest burger.
Roth Käse will showcase selected varieties of their specialty and artisan
cheeses to the culinary luminaries at the Food Network South Beach Wine &
Food Festival - including Grand Cru Gruyère (their flagship cheese), Roth's
Private Reserve (a much-lauded raw milk Alpine-style original) GranQueso
(another Roth Käse original, inspired by the bold flavor of Spanish
Manchego), Buttermilk Blue (a bodacious raw milk blue), Vintage Van Gogh
(reminiscent of aged Gouda, with a buttery flavor and undertones of caramel)
and Fontiago (a perfect blend of the best characteristics of creamy Fontina
and tangy Asiago) - all hand-crafted in their chalet-style plant and
affinage facility in the heart of south-central Wisconsin dairy country.
Emmi will entice Festival-goers with a selection of premium cheeses from
Switzerland, including Cave-Aged Emmentaler and Gruyère, which are cured in
sandstone caves near the village of Kaltbach and aged over 12 months. Emmi
will also feature two unique Winzer (wine maker) cheeses that are cured in
wine instead of the traditional brine - Delice, a fruity hard cheese cured
with sweet white wine, and Classic, an aromatic semi-soft cheese cured with
red wine. In addition, Emmi will showcase two cheeses made with herbs
picked from Alpine meadows and pressed into the cheese as it matures, giving
the edible rinds a subtle yet distinctive herbaceous flavor and aroma.
SwissAlp Panorama is a smoothly tangy semi-soft cheese, while SwissAlp
Bellevue is a full-bodied hard cheese.
Roth Käse USA is a Monroe, Wisconsin-based manufacturer and marketer of
specialty cheeses. The company is known for the skill of its master
cheesemakers, who handcraft and cure specialty cheeses that are distributed
by the company throughout the U.S. to the specialty retail and foodservice
markets. Roth Käse cheeses have won scores of awards in regional, national
and international competitions.
South Beach Wine & Food Festival on Feb. 21-24, Roth Käse USA and Emmi
(USA), Inc., will be there to welcome them in their roles as the exclusive
cheese sponsors of this annual mecca for food and wine enthusiasts.
The Food Network South Beach Wine & Food Festival, sponsored by Food Network
and Food & Wine magazine, showcases the talents of world-renowned chefs and
famed culinary personalities, along with the products of the world's top
manufacturers and distributors of fine foods, wine and spirits. Over 40,000
wine-and-food-loving guests are expected to attend the festival in venues
across South Beach, an ocean-front area of Miami known for its great
restaurants and lively nightlife.
As the sole cheese sponsors of the 2008 Festival, Roth Käse and Emmi will
join other sponsors in showcasing their finest products to the culinarians
at the newsmaking event, which features an extensive schedule of food and
wine tastings, demonstrations, exhibitions, competitions, and parties held
at leading South Beach restaurants and hotels.
Roth Käse and Emmi will have an array of their signature cheeses on hand at
the Publix Grand Tasting Village as well as for chefs to use in several
high-profile demonstrations and tastings, including the official Hospitality
Suite, the Winemakers' Gift Basket, Wine Spectator magazine's "Best of the
Best," an extravagant food and wine tasting event, and "The Burger Bash," a
competition hosted by popular television personality and author Rachel Ray,
in which celebrity chefs battle to create the tastiest burger.
Roth Käse will showcase selected varieties of their specialty and artisan
cheeses to the culinary luminaries at the Food Network South Beach Wine &
Food Festival - including Grand Cru Gruyère (their flagship cheese), Roth's
Private Reserve (a much-lauded raw milk Alpine-style original) GranQueso
(another Roth Käse original, inspired by the bold flavor of Spanish
Manchego), Buttermilk Blue (a bodacious raw milk blue), Vintage Van Gogh
(reminiscent of aged Gouda, with a buttery flavor and undertones of caramel)
and Fontiago (a perfect blend of the best characteristics of creamy Fontina
and tangy Asiago) - all hand-crafted in their chalet-style plant and
affinage facility in the heart of south-central Wisconsin dairy country.
Emmi will entice Festival-goers with a selection of premium cheeses from
Switzerland, including Cave-Aged Emmentaler and Gruyère, which are cured in
sandstone caves near the village of Kaltbach and aged over 12 months. Emmi
will also feature two unique Winzer (wine maker) cheeses that are cured in
wine instead of the traditional brine - Delice, a fruity hard cheese cured
with sweet white wine, and Classic, an aromatic semi-soft cheese cured with
red wine. In addition, Emmi will showcase two cheeses made with herbs
picked from Alpine meadows and pressed into the cheese as it matures, giving
the edible rinds a subtle yet distinctive herbaceous flavor and aroma.
SwissAlp Panorama is a smoothly tangy semi-soft cheese, while SwissAlp
Bellevue is a full-bodied hard cheese.
Roth Käse USA is a Monroe, Wisconsin-based manufacturer and marketer of
specialty cheeses. The company is known for the skill of its master
cheesemakers, who handcraft and cure specialty cheeses that are distributed
by the company throughout the U.S. to the specialty retail and foodservice
markets. Roth Käse cheeses have won scores of awards in regional, national
and international competitions.
Wednesday, February 13, 2008
Fine Greek Eatery, Persephone, Opens in Manhattan
Persephone, a comfortable fine dining Greek restaurant by the owners of Periyali, Steve Tzolis and Nicola Kotsoni officially opened on the Upper East Side of Manhattan.
The executive chef of Periyali, James Henderson, oversees the kitchen. When creating the menu for Persephone, the owners invited Sophia Gerasimidu, a home chef in her native Greece, to fly to New York and work with Mr. Henderson on making the cuisine authentic and true to the traditional food served in Greek homes.
The menu features side dishes of such time honored Greek recipes as Chick Pea Eggplant Stew or Stewed Okra, generally served as main courses. One of the signature menu plates, Yiouvetsi, adapts a lamb preparation to cook seafood and is served in a broth incorporating saffron, a spice widely used across Greece and the Mediterranean. Fresh fish selections: organic Scottish Salmon, Mediterranean Sea Bass and three daily specials offering whole or filleted fish are central to the simple, uncomplicated light fare at Persephone. Popular entrée selections include the Braised Beef Frikase with dill and lemon sauce and Kouneli Stifado, a tender and succulent rabbit stew with pearl onions.
Delicious starters range from Fava, a spread made from split yellow peas, Spiced Meat Balls, garnished with tomato and strained yogurt and Grilled Sardines lightly flavored with cilantro and mint. For dessert, Persephone delights with classic Greek cakes and cookies, Greek yogurt, rich with a thick velvety texture, and an amazing sumptuous flowerless chocolate cake along with a wide selection of Greek wines sure to satisfy the most demanding palate.
The restaurant’s elegant interior is a masterful mix of materials and decoration found in native Greece. Famous Matisse woodblock prints based on a Greek goddess are hung throughout the restaurant. A unique design choice and a welcomed change, are the hand-made wall scones imported from Greece, suggesting the bow and sail of a sailboat and that make it all the easier to imagine the Mediterranean. At the entrance to the restaurant is a restored hand-painted bar decorated with a pattern inspired by a popular Greek motif and repeated in variations on the beams. By the terrace doors in the front are two quiet tables that would be ideal for a small private party or anyone wishing to enjoy the garden and sunlight.
Persephone will be open for dinner Monday-Thursday 5:30-11:00 p.m., Friday-Saturday 5:30-11:30 p.m., and Sunday 2:00-9:00 p.m. Starting on Monday, February 11th, Persephone will be open for lunch from 12:00-3:00 p.m. Persephone is located at115 East 60th Street between Park and Lexington Avenue and can be reached at (212) 339-8363.
The executive chef of Periyali, James Henderson, oversees the kitchen. When creating the menu for Persephone, the owners invited Sophia Gerasimidu, a home chef in her native Greece, to fly to New York and work with Mr. Henderson on making the cuisine authentic and true to the traditional food served in Greek homes.
The menu features side dishes of such time honored Greek recipes as Chick Pea Eggplant Stew or Stewed Okra, generally served as main courses. One of the signature menu plates, Yiouvetsi, adapts a lamb preparation to cook seafood and is served in a broth incorporating saffron, a spice widely used across Greece and the Mediterranean. Fresh fish selections: organic Scottish Salmon, Mediterranean Sea Bass and three daily specials offering whole or filleted fish are central to the simple, uncomplicated light fare at Persephone. Popular entrée selections include the Braised Beef Frikase with dill and lemon sauce and Kouneli Stifado, a tender and succulent rabbit stew with pearl onions.
Delicious starters range from Fava, a spread made from split yellow peas, Spiced Meat Balls, garnished with tomato and strained yogurt and Grilled Sardines lightly flavored with cilantro and mint. For dessert, Persephone delights with classic Greek cakes and cookies, Greek yogurt, rich with a thick velvety texture, and an amazing sumptuous flowerless chocolate cake along with a wide selection of Greek wines sure to satisfy the most demanding palate.
The restaurant’s elegant interior is a masterful mix of materials and decoration found in native Greece. Famous Matisse woodblock prints based on a Greek goddess are hung throughout the restaurant. A unique design choice and a welcomed change, are the hand-made wall scones imported from Greece, suggesting the bow and sail of a sailboat and that make it all the easier to imagine the Mediterranean. At the entrance to the restaurant is a restored hand-painted bar decorated with a pattern inspired by a popular Greek motif and repeated in variations on the beams. By the terrace doors in the front are two quiet tables that would be ideal for a small private party or anyone wishing to enjoy the garden and sunlight.
Persephone will be open for dinner Monday-Thursday 5:30-11:00 p.m., Friday-Saturday 5:30-11:30 p.m., and Sunday 2:00-9:00 p.m. Starting on Monday, February 11th, Persephone will be open for lunch from 12:00-3:00 p.m. Persephone is located at115 East 60th Street between Park and Lexington Avenue and can be reached at (212) 339-8363.
The Sunset Grill
Grilling—casual, low-fuss, and delicious—is the ultimate modern cooking method, perfect for both easy backyard parties and weeknight meals. Here at Sunset, we’ve known about the pleasures of grilling since 1938, when we published our ¬first recipe collection for the grill. Ever since, we’ve been honing techniques for cooking and entertaining with the method’s distinctive flavors and flair. When you’re ready to fire up the coals this grilling season, we give you THE SUNSET GRILL, 125 Tasty Recipes for Casual Get-Togethers and Weeknight Cookouts by The Editors of Sunset Magazine (Sunset Books; March 2008; $21.95/softcover; ISBN-10: 0-376-02722-3).
THE SUNSET GRILL is filled with mouth-watering recipes that are both easy and delicious. Break away from the grill standard fare, and explore the taste sensations beyond burgers and grilled chicken with bottled sauce! Don’t take a chance at the grill…trust Sunset to take the guesswork out of firing up the coals (or turning on the gas). These recipes are tested, trusted and terrific. Full-color photographs, and grilling how-to’s will have you going from flame to plate in no time.
THE SUNSET GRILL is full of new twists on old classics and new dishes, sides, and libations destined to be classics! Some of our favorites include:
Chipotle Pepper Rub for Pork & Beef
Roasted Beet Salad with Oranges and Queso Freso
Grilled Artichokes with Green Olive Dip
Chipotle Coleslaw
Santa Fe Corn Pudding
Spicy Baked Beans
Planked Salmon
Garlic-Butterflied Shrimp
Grilled Chicken Sandwiches with Fig Relish
Fijian-Style Barbecued Ribs
Grilled Pork Tenderloin with Rosemary Pesto
Fennel-Brined Pork Chops
Hot Flank Steak Salad with Chinese Black Bean Dressing
Gin & Spice Flank Steak
Mixed Grill with Glazed Nectarines
Mediterranean Lamb Burgers
Lamb Chops with Mint Chutney & Moroccan Barbecue Sauce
Blackberry-Black Tea Sorbet
Fresh Apricot Crisp
Pimm's Cup
The book is chock-full of great ideas for entertaining – easily and without the kitchen mess! Some themes to consider include:
- Father’s Day (why should he stand over the grill? Make him a Pimm’s Cup and grab the tongs)
- Mother’s Day (Dad’s got this covered)
- Easter (substitute the traditional ham with our Chipotle Pork Roast)
- Cinco de Mayo (complete menu with entertaining tips)
- Family and friends get-togethers
- Memorial Day (what would that be without a grill, and maybe some Orange-Soy Skirt Steaks?)
- Fourth of July (Gold Nugget Burgers anyone?)
- Or any night of the week…
Fire up the grill and toss out your old standbys… THE SUNSET GRILL makes every night a grilling adventure.
ABOUT THE SPOKESPERSONS
ABOUT THE AUTHORS: Cheryl and Bill Jamison are the authors of more than a dozen cookbooks and travel guides, and have five James Beard awards and numerous other honors to their credit. Their most recent books are The Big Book of Outdoor Cooking and Entertaining, Good Times, Good Grilling, Chicken on the Grill, A Real American Breakfast, and a revised and expanded version of their landmark Smoke & Spice, one of the best-selling cookbooks of the last decade. The Jamisons appear regularly on TV, and are frequent contributors to magazines like Cooking Light and Bon Appetit. They live just outside of Santa Fe, New Mexico.
THE SUNSET GRILL is filled with mouth-watering recipes that are both easy and delicious. Break away from the grill standard fare, and explore the taste sensations beyond burgers and grilled chicken with bottled sauce! Don’t take a chance at the grill…trust Sunset to take the guesswork out of firing up the coals (or turning on the gas). These recipes are tested, trusted and terrific. Full-color photographs, and grilling how-to’s will have you going from flame to plate in no time.
THE SUNSET GRILL is full of new twists on old classics and new dishes, sides, and libations destined to be classics! Some of our favorites include:
Chipotle Pepper Rub for Pork & Beef
Roasted Beet Salad with Oranges and Queso Freso
Grilled Artichokes with Green Olive Dip
Chipotle Coleslaw
Santa Fe Corn Pudding
Spicy Baked Beans
Planked Salmon
Garlic-Butterflied Shrimp
Grilled Chicken Sandwiches with Fig Relish
Fijian-Style Barbecued Ribs
Grilled Pork Tenderloin with Rosemary Pesto
Fennel-Brined Pork Chops
Hot Flank Steak Salad with Chinese Black Bean Dressing
Gin & Spice Flank Steak
Mixed Grill with Glazed Nectarines
Mediterranean Lamb Burgers
Lamb Chops with Mint Chutney & Moroccan Barbecue Sauce
Blackberry-Black Tea Sorbet
Fresh Apricot Crisp
Pimm's Cup
The book is chock-full of great ideas for entertaining – easily and without the kitchen mess! Some themes to consider include:
- Father’s Day (why should he stand over the grill? Make him a Pimm’s Cup and grab the tongs)
- Mother’s Day (Dad’s got this covered)
- Easter (substitute the traditional ham with our Chipotle Pork Roast)
- Cinco de Mayo (complete menu with entertaining tips)
- Family and friends get-togethers
- Memorial Day (what would that be without a grill, and maybe some Orange-Soy Skirt Steaks?)
- Fourth of July (Gold Nugget Burgers anyone?)
- Or any night of the week…
Fire up the grill and toss out your old standbys… THE SUNSET GRILL makes every night a grilling adventure.
ABOUT THE SPOKESPERSONS
ABOUT THE AUTHORS: Cheryl and Bill Jamison are the authors of more than a dozen cookbooks and travel guides, and have five James Beard awards and numerous other honors to their credit. Their most recent books are The Big Book of Outdoor Cooking and Entertaining, Good Times, Good Grilling, Chicken on the Grill, A Real American Breakfast, and a revised and expanded version of their landmark Smoke & Spice, one of the best-selling cookbooks of the last decade. The Jamisons appear regularly on TV, and are frequent contributors to magazines like Cooking Light and Bon Appetit. They live just outside of Santa Fe, New Mexico.
Tuesday, February 12, 2008
Announcing Smaller-Size lotus® Sanitizing System™
Tersano, a company dedicated to changing the way we think about cleaning chemicals, today announced a new, smaller version of its breakthrough lotus® Sanitizing System™ appliance for home use. The new Model LSR100 delivers the same capacity as the original Model LBU100, but in a unit with a 30% smaller footprint for better use of precious counter space.
Tersano’s lotus Sanitizing System is revolutionizing the household cleaning products industry through its patented Oxyshield™ process which turns ordinary tap water into a powerfully effective, yet harmless sanitizing agent. Water that is oxygenated with the lotus system is 50% stronger and 3,000 times faster than bleach as a cleaner, yet is safe enough for contact with a baby’s skin. It removes 99.99% of all toxins, germs, and bacteria; on fruits and vegetables it removes virtually all traces of pesticides—something that rinsing in ordinary water won’t do.
“By nearly any measure, the lotus Sanitizing System is a better alternative to expensive, wasteful and potentially harmful household cleaning chemicals,” said Steve Hengsperger, president of Tersano. “The new LSR100 even goes one better. It’s small enough and attractive enough to be a permanent addition to a home kitchen alongside the toaster and coffeemaker, as well as the laundry room or workshop. Anywhere you need to cut grease, remove stains, deodorize, sanitize or simply clean, is the right place for a lotus Sanitizing System.”
Environmentally Pure
Tersano, recently named one of Canada’s Top 10 “Cleantech” Companies by the Ottawa Centre for Research and Innovation, developed its innovative Oxyshield process over a five year period. The process adds a third oxygen atom to water, turning it into a super-oxygenated cleaner suitable for sanitizing and deodorizing cutting boards, kitchen counters, stovetops, utensils, sinks, toilets, garbage cans, diaper pails and more. Active for about an hour, the water eventually sheds its extra oxygen atom and reverts to ordinary water. Nothing is left afterward except clean surfaces and food.
“Most people comment that water from the lotus system smells like rain. It’s nature’s cleaning agent,” Hengsperger stated. “The soaking bowl for the lotus unit is perfect for all types of fruits and vegetables; in fact, lettuce sanitized with the system stays fresh for weeks, without wilting or turning brown. The bowl is also great for sanitizing baby bottles, pacifiers, tooth brushes, even kitchen gadgets.”
More User-Friendly
In addition to being 30% smaller, the Model LSR100 unit offers several user-friendly new features. The spray bottle has been given a sleeker, more stylish design, while the base unit control panel automatically notifies the user when to change the filter. The system’s electronics have been revamped as well to ensure more reliable, continuous operation.
Like the larger LBU100 model, the UL-approved LSR100 has been certified by the U.S. FDA and Occupational Health and Safety Administration (OSHA), and registered with the U.S. EPA.
Availability
The lotus® Sanitizing System™ Model LSR100 comes with a base unit, an all-purpose sanitizing bowl, a spray bottle, booster cartridge and two microfiber cloths. The product will begin shipping in Spring 2008 exclusively to kitchenware retailer Sur La Table. For more information about the lotus® Sanitizing System™, log on to www.tersano.com.
Tersano’s lotus Sanitizing System is revolutionizing the household cleaning products industry through its patented Oxyshield™ process which turns ordinary tap water into a powerfully effective, yet harmless sanitizing agent. Water that is oxygenated with the lotus system is 50% stronger and 3,000 times faster than bleach as a cleaner, yet is safe enough for contact with a baby’s skin. It removes 99.99% of all toxins, germs, and bacteria; on fruits and vegetables it removes virtually all traces of pesticides—something that rinsing in ordinary water won’t do.
“By nearly any measure, the lotus Sanitizing System is a better alternative to expensive, wasteful and potentially harmful household cleaning chemicals,” said Steve Hengsperger, president of Tersano. “The new LSR100 even goes one better. It’s small enough and attractive enough to be a permanent addition to a home kitchen alongside the toaster and coffeemaker, as well as the laundry room or workshop. Anywhere you need to cut grease, remove stains, deodorize, sanitize or simply clean, is the right place for a lotus Sanitizing System.”
Environmentally Pure
Tersano, recently named one of Canada’s Top 10 “Cleantech” Companies by the Ottawa Centre for Research and Innovation, developed its innovative Oxyshield process over a five year period. The process adds a third oxygen atom to water, turning it into a super-oxygenated cleaner suitable for sanitizing and deodorizing cutting boards, kitchen counters, stovetops, utensils, sinks, toilets, garbage cans, diaper pails and more. Active for about an hour, the water eventually sheds its extra oxygen atom and reverts to ordinary water. Nothing is left afterward except clean surfaces and food.
“Most people comment that water from the lotus system smells like rain. It’s nature’s cleaning agent,” Hengsperger stated. “The soaking bowl for the lotus unit is perfect for all types of fruits and vegetables; in fact, lettuce sanitized with the system stays fresh for weeks, without wilting or turning brown. The bowl is also great for sanitizing baby bottles, pacifiers, tooth brushes, even kitchen gadgets.”
More User-Friendly
In addition to being 30% smaller, the Model LSR100 unit offers several user-friendly new features. The spray bottle has been given a sleeker, more stylish design, while the base unit control panel automatically notifies the user when to change the filter. The system’s electronics have been revamped as well to ensure more reliable, continuous operation.
Like the larger LBU100 model, the UL-approved LSR100 has been certified by the U.S. FDA and Occupational Health and Safety Administration (OSHA), and registered with the U.S. EPA.
Availability
The lotus® Sanitizing System™ Model LSR100 comes with a base unit, an all-purpose sanitizing bowl, a spray bottle, booster cartridge and two microfiber cloths. The product will begin shipping in Spring 2008 exclusively to kitchenware retailer Sur La Table. For more information about the lotus® Sanitizing System™, log on to www.tersano.com.
Monday, February 11, 2008
Mollie Ahlstrand to Host Fall Culinary Cruise on Silversea
Top rated Silversea, has slated Ethiopian-born, Italian-trained culinary expert Mollie Ahlstrand to sail as guest chef aboard the ultra-luxurious Silver Wind this fall. Ahlstrand will tantalize gourmands with the secrets of her award-winning Italian cuisine during the vessel's September 29, 2008 Mediterranean cruise from Barcelona to Rome with calls in the south of France, Monaco, Sicily, and Italy's
Amalfi Coast.
Recipient of the prestigious 2007 International Star Diamond Award by the American Academy of Hospitality Sciences, Mollie is the chef-owner of the acclaimed Trattoria Mollie in Montecito, California. Trattoria Mollie is
recognized by National Geographic as one of the "Ten Best Destination & Special Restaurants in the World" in their book, "Ten Best of Everything." She has been profiled in 'O', the Oprah Magazine, and her restaurant is a favorite with local Hollywood celebrities including Oprah Winfrey, Michael Douglas and Catherine Zeta-Jones.
During the nine-day cruise aboard the intimate 296-passenger Silver Wind, Chef Mollie will host cooking classes and demonstrations, discussions on food and wine pairings, and walking tours highlighting her specialty, the cuisine of Italy. Ports of call include Vendres and Cassis, France; Monte Carlo, Monaco; Portofino, Livorno, and Sorrento, Italy; Palermo, Sicily; and Rome. Guests may extend their stay in Rome with an optional, three-night post-cruise luxury hotel program with the chance to join Chef Mollie on a walking exploration of her favorite Roman sights, restaurants, shops and more.
"My approach to cooking is similar to my approach to life. Keep it simple, eat only fresh foods, and balance the diet with an emphasis on fresh, organic vegetables, and the freshest line caught seafood," said Mollie.
"Italian cuisine is well rounded. Bordered on three sides by the sea, it has many nouvelle and tasty ways to prepare fish. Pasta is a staple in the Italian diet, but is rarely eaten as the sole dish in the meal. There are numerous varieties of pasta and sauces to accompany it, but is the start of a great meal. Small portions, fresh foods, and simple preparation are my guide to good eating-and we will explore that on this voyage."
Guests will find their epicurean adventure enriched by the Silver Wind's state-of-the art culinary theater equipped with professional-caliber appliances and cookware custom designed by Viking Range. The six-star, all-inclusive vessel offers discerning diners a choice of four top class restaurants, The Restaurant, La Terrazza, Poolside Grill or the intimate Wine Restaurant by Relais & Châteaux designed to celebrate the rich heritage of some of the world's most distinguished wine regions. Silversea is a member cruise line of the exclusive Relais & Châteaux - Relais & Gourmand international association.
Prices for this exciting culinary cruise begin at $6,236 per person including a 20% savings. For more information and a Silversea brochure contact Michael Mastrocola at msmastrocola@sbcglobal.net, 831-659-0151, 800-304-6838 access code 00, or visit www.mmtravel.net.
About Mollie Ahlstrand
Ethiopian born Mollie Ahlstrand mastered her culinary skills in Rome at Arturo's (a favorite of the late Pope John Paul II) and in Bologna and Umbria, Italy, before relocating to Montecito, CA (near Santa Barbara) to open Trattoria Mollie in 1992. Since then it has become a favorite of many Hollywood celebrities and internationally known personalities including Michael Douglas, Catherine Zeta-Jones, Troy Aikman, and Oprah Winfrey, who loved her turkey meatballs so much she featured them on her show. In 2007 The American Academy of Hospitality Sciences honored Mollie with its coveted International Star Diamond Award. Trattoria Mollie is recognized by National Geographic as one of the "Ten Best Destination & Special Restaurants in the World" in their book, "Ten Best of Everything." Mollie was also profiled in the May 2002 issue of O, the Oprah Magazine, and has been a guest chef for Grand Hyatt Hotels in Hong Kong, in Dubai, UAE; and in West Palm Beach, Florida at the 2007 International Polo Convention.
Amalfi Coast.
Recipient of the prestigious 2007 International Star Diamond Award by the American Academy of Hospitality Sciences, Mollie is the chef-owner of the acclaimed Trattoria Mollie in Montecito, California. Trattoria Mollie is
recognized by National Geographic as one of the "Ten Best Destination & Special Restaurants in the World" in their book, "Ten Best of Everything." She has been profiled in 'O', the Oprah Magazine, and her restaurant is a favorite with local Hollywood celebrities including Oprah Winfrey, Michael Douglas and Catherine Zeta-Jones.
During the nine-day cruise aboard the intimate 296-passenger Silver Wind, Chef Mollie will host cooking classes and demonstrations, discussions on food and wine pairings, and walking tours highlighting her specialty, the cuisine of Italy. Ports of call include Vendres and Cassis, France; Monte Carlo, Monaco; Portofino, Livorno, and Sorrento, Italy; Palermo, Sicily; and Rome. Guests may extend their stay in Rome with an optional, three-night post-cruise luxury hotel program with the chance to join Chef Mollie on a walking exploration of her favorite Roman sights, restaurants, shops and more.
"My approach to cooking is similar to my approach to life. Keep it simple, eat only fresh foods, and balance the diet with an emphasis on fresh, organic vegetables, and the freshest line caught seafood," said Mollie.
"Italian cuisine is well rounded. Bordered on three sides by the sea, it has many nouvelle and tasty ways to prepare fish. Pasta is a staple in the Italian diet, but is rarely eaten as the sole dish in the meal. There are numerous varieties of pasta and sauces to accompany it, but is the start of a great meal. Small portions, fresh foods, and simple preparation are my guide to good eating-and we will explore that on this voyage."
Guests will find their epicurean adventure enriched by the Silver Wind's state-of-the art culinary theater equipped with professional-caliber appliances and cookware custom designed by Viking Range. The six-star, all-inclusive vessel offers discerning diners a choice of four top class restaurants, The Restaurant, La Terrazza, Poolside Grill or the intimate Wine Restaurant by Relais & Châteaux designed to celebrate the rich heritage of some of the world's most distinguished wine regions. Silversea is a member cruise line of the exclusive Relais & Châteaux - Relais & Gourmand international association.
Prices for this exciting culinary cruise begin at $6,236 per person including a 20% savings. For more information and a Silversea brochure contact Michael Mastrocola at msmastrocola@sbcglobal.net, 831-659-0151, 800-304-6838 access code 00, or visit www.mmtravel.net.
About Mollie Ahlstrand
Ethiopian born Mollie Ahlstrand mastered her culinary skills in Rome at Arturo's (a favorite of the late Pope John Paul II) and in Bologna and Umbria, Italy, before relocating to Montecito, CA (near Santa Barbara) to open Trattoria Mollie in 1992. Since then it has become a favorite of many Hollywood celebrities and internationally known personalities including Michael Douglas, Catherine Zeta-Jones, Troy Aikman, and Oprah Winfrey, who loved her turkey meatballs so much she featured them on her show. In 2007 The American Academy of Hospitality Sciences honored Mollie with its coveted International Star Diamond Award. Trattoria Mollie is recognized by National Geographic as one of the "Ten Best Destination & Special Restaurants in the World" in their book, "Ten Best of Everything." Mollie was also profiled in the May 2002 issue of O, the Oprah Magazine, and has been a guest chef for Grand Hyatt Hotels in Hong Kong, in Dubai, UAE; and in West Palm Beach, Florida at the 2007 International Polo Convention.
Friday, February 8, 2008
Tin Duck Tavern Adds Romance to Valentine's Day
The Tin Duck Tavern will make hearts happy this Valentine’s Day with its special Dinner for Two featuring soup or salad, one of two entrée choices, a glass of bubbly, dessert and a beautiful rose for the ladies. The $39.95 tab will make wallets happy, too.
For the entrée, guests can choose either a tender, grilled-to-perfection 10 oz. top sirloin steak accompanied with shrimp, a choice of potato and a vegetable; or lemon caper salmon served over linguine. A glass of champagne and a piece of scrumptious cheesecake will make the experience special if not romantic. Non-alcohol versions of champagne will be available for underage guests.
The Tin Duck Tavern is a friendly neighborhood tavern offering an assortment of familiar favorites, such as fish and chips, specialty burgers, flat iron steak, and “Mom’s Meatloaf,” as well as a fully stocked bar and large screen televisions for entertainment.
The Tin Duck Tavern is owned by Sunrise Management, Inc., whose corporate offices are in Columbus, Ohio. Hours are Sunday through Thursday 11 a.m.–10 p.m., Friday and Saturday 11 a.m.–11 p.m. Bar is open until last call. Visit www.tinducktavern.com for more information.
For the entrée, guests can choose either a tender, grilled-to-perfection 10 oz. top sirloin steak accompanied with shrimp, a choice of potato and a vegetable; or lemon caper salmon served over linguine. A glass of champagne and a piece of scrumptious cheesecake will make the experience special if not romantic. Non-alcohol versions of champagne will be available for underage guests.
The Tin Duck Tavern is a friendly neighborhood tavern offering an assortment of familiar favorites, such as fish and chips, specialty burgers, flat iron steak, and “Mom’s Meatloaf,” as well as a fully stocked bar and large screen televisions for entertainment.
The Tin Duck Tavern is owned by Sunrise Management, Inc., whose corporate offices are in Columbus, Ohio. Hours are Sunday through Thursday 11 a.m.–10 p.m., Friday and Saturday 11 a.m.–11 p.m. Bar is open until last call. Visit www.tinducktavern.com for more information.
Monday, February 4, 2008
Hershey's Chocolate Bliss
The Hershey Company invites chocolate lovers to wrap their senses in the rich, creamy, chocolate indulgence of Hershey’s Bliss chocolate. Debuting nationwide March 2008, Hershey’s Bliss chocolate celebrates the joy of the world’s most indulgent chocolate. Available in three unique expressions, Milk Chocolate, Dark Chocolate and Milk Chocolate Meltaway, each individually wrapped bite-size piece of Hershey’s Bliss chocolate transports your senses to a state of chocolate bliss.
Hershey’s Bliss chocolate is specially crafted to ensure each detail contributes to the overall chocolate experience. The slight domed shape of the individual square fits the mouth perfectly allowing the chocolate to melt evenly cascading rich, creamy chocolate notes across the tongue. The finish is satisfying and sophisticated, a lasting reward.
“The chocolate masters at Hershey crafted Hershey’s Bliss chocolate for consumers who appreciate the everyday joy of chocolate,” said Michele Buck, Senior Vice President, Global Chief Marketing Officer, The Hershey Company. “The goal of Hershey’s Bliss chocolate is simple, to deliver the most rewarding, indulgent chocolate experience on the market.”
Finding and sharing everyday bliss is now easier with the debut of Hershey’s Bliss chocolate. Hershey’s Bliss chocolate is available nationwide in 9.6 oz lay-down packages at grocery, mass and drug stores. Hershey’s Bliss chocolate is a delicious reminder that “Bliss is everywhere. You just have to unwrap it.™”
About The Hershey Company
The Hershey Company (NYSE: HSY) is the largest North American manufacturer of quality chocolate and sugar confectionery products. With revenues of nearly $5 billion and more than 13,000 employees worldwide, The Hershey Company markets such iconic brands as Hershey’s, Reese’s, Hershey’s Kisses, and Ice Breakers. Hershey is the leader in the fast-growing dark and premium chocolate segment, with such brands as Hershey’s Special Dark Chocolate, Hershey’s Extra Dark and Cacao Reserve by Hershey’s. Hershey’s Ice Breakers franchise delivers refreshment across a variety of mint and gum flavors and formats. In addition, Hershey leverages its iconic brands, marketplace scale and confectionery and nut expertise to develop and deliver substantial snacks, including Hershey’s and Reese’s single-serve cookies and brownies, and value-added snack nuts, including Hershey’s Milk Chocolate Covered Almonds and Hershey’s Special Dark Chocolate Covered Almonds. Hershey also offers a range of products to address the health and well-being needs of today’s consumer. Hershey’s and Reese’s Snacksters offer consumers great-tasting snacks in portion-controlled servings, while Hershey’s dark chocolate offerings provide the benefits of flavanol antioxidants. In addition, Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger, known for its high-cacao dark chocolate products, Joseph Schmidt, recognized for its fine, handcrafted chocolate gifts, and Dagoba, known for its high-quality natural and organic chocolate bars. Visit us at www.hersheynewsroom.com.
Hershey’s Bliss chocolate is specially crafted to ensure each detail contributes to the overall chocolate experience. The slight domed shape of the individual square fits the mouth perfectly allowing the chocolate to melt evenly cascading rich, creamy chocolate notes across the tongue. The finish is satisfying and sophisticated, a lasting reward.
“The chocolate masters at Hershey crafted Hershey’s Bliss chocolate for consumers who appreciate the everyday joy of chocolate,” said Michele Buck, Senior Vice President, Global Chief Marketing Officer, The Hershey Company. “The goal of Hershey’s Bliss chocolate is simple, to deliver the most rewarding, indulgent chocolate experience on the market.”
Finding and sharing everyday bliss is now easier with the debut of Hershey’s Bliss chocolate. Hershey’s Bliss chocolate is available nationwide in 9.6 oz lay-down packages at grocery, mass and drug stores. Hershey’s Bliss chocolate is a delicious reminder that “Bliss is everywhere. You just have to unwrap it.™”
About The Hershey Company
The Hershey Company (NYSE: HSY) is the largest North American manufacturer of quality chocolate and sugar confectionery products. With revenues of nearly $5 billion and more than 13,000 employees worldwide, The Hershey Company markets such iconic brands as Hershey’s, Reese’s, Hershey’s Kisses, and Ice Breakers. Hershey is the leader in the fast-growing dark and premium chocolate segment, with such brands as Hershey’s Special Dark Chocolate, Hershey’s Extra Dark and Cacao Reserve by Hershey’s. Hershey’s Ice Breakers franchise delivers refreshment across a variety of mint and gum flavors and formats. In addition, Hershey leverages its iconic brands, marketplace scale and confectionery and nut expertise to develop and deliver substantial snacks, including Hershey’s and Reese’s single-serve cookies and brownies, and value-added snack nuts, including Hershey’s Milk Chocolate Covered Almonds and Hershey’s Special Dark Chocolate Covered Almonds. Hershey also offers a range of products to address the health and well-being needs of today’s consumer. Hershey’s and Reese’s Snacksters offer consumers great-tasting snacks in portion-controlled servings, while Hershey’s dark chocolate offerings provide the benefits of flavanol antioxidants. In addition, Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger, known for its high-cacao dark chocolate products, Joseph Schmidt, recognized for its fine, handcrafted chocolate gifts, and Dagoba, known for its high-quality natural and organic chocolate bars. Visit us at www.hersheynewsroom.com.
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