Organizers of the BEST of Fall Home Show, presented by Teeters Windows & Remodeling, announced today that HGTV star and interior designer Vern Yip will bring his makeover magic to Columbus when he appears at the show on Saturday, Sept. 13.
Yip, host of HGTV’s “Deserving Design,” a judge on HGTV’s “Design Star” and one of the original designers on TLC’s “Trading Spaces,” will be the headliner on Saturday at 1 and 4 p.m. when the popular BEST of Fall Home Show returns to the Ohio Expo Center, Sept. 12-14.
An award-winning interior designer based in Atlanta who has been featured on “Today” and “Oprah,” Yip is known for his uncluttered designs and his ability to make over a room on any budget. His style balances clean lines with an inviting sense of warmth, and he’s not afraid to combine several furnishing styles.
The annual BEST of Fall Home Show introduces central Ohio consumers to the best ideas in decorating, entertaining, landscaping and home renovation, just in time for fall and the holiday season. With more than 300 exhibits and attractions, the show is the place to scope out new décor colors and flourishes, gather money-saving tips for winterizing, shop for antiques and accessories, and find the local contractor or business to help achieve your home improvement dreams.
Special interest areas include the Designers Showcase, Landscapes That Inspire, Furniture & Furnishings, The Corner Antique and Gourmet Marketplace. Sunday is Kids Day, when the youngest visitors can enjoy special activities, presented by The CW at WWHO53-TV.
The show opens Friday, September 12, and runs through Sunday, September 14, at the Ohio Expo Center. Show hours are Friday Noon – 9 p.m., Saturday 11 a.m. – 8 p.m., and Sunday 11 a.m. – 6 p.m. Tickets are $5 at the door. Children 12 and younger are admitted free. For show information and on-going updates, log on to www.dispatchevents.com.
The BEST of Fall Home Show is a production of The Columbus Dispatch and the Event Marketing Group. This same team is also responsible for the award-winning Central Ohio Home & Garden Show, named the 2006 Show of the Year by the National Association of Consumer Shows.
Monday, June 30, 2008
Perfect Tools to Bring the Chef This 4th of July
When throwing the ultimate cookout this 4th of July, Don’t forget your Grill Daddy and Grill Daddy Pro! These powerful grill cleaning tools are cleaning grills everywhere and make for the perfect house gift! The perfectly sleek and ultra lightweight cleaning tools are specifically designed to thoroughly, quickly, and easily clean any barbeque grill with the power of steam no matter what the mess! Available in two convenient sizes, the smaller travel size Grill Daddy and larger master cleaner the Grill Daddy Pro are perfect for BBQ aficionados, Outdoor enthusiasts, Sport fanatics, Hostesses with the Mostest, Picnic buffs and Gourmet Grill lovers everywhere!
Grill Daddy: The quintessential tool for camping in the woods, beachside bonfire or a summer evening barbeque with friends and family, one can grill some sure fire delectable BBQ and still manage to keep their travel grill clean with the press of a button, release of a little steam, and the stroke of the Grill Daddy brush! At only14 inches long, the Grill Daddy is designed for small, compact, and travel grills, and retails for $19.99. Replacement cleaning brushes are also available.
Grill Daddy Pro: Is the ultimate d\ream cleaner for the BBQ competitor, serious Chef and/or the ultimate griller. The Grill Daddy Pro is both easy to use and affordable at $24.99 and is great for cleaning large grills; it is perfect for today’s hottest restaurants or for a large back yard barbeque party. The Grill Daddy Pro, measures 22 inches long and has ergonomically correct handles for use with each hand, which makes it LEFTY friendly.
Specially designed for convenience and safety in mind, the Grill Daddy’s ergonomic handles keeps hands away from heat and provides maximum leverage while the heavy duty stainless steel bristles break up caked on food without harming porcelain covered grill grates. By liquefying the grease, it prevents future grease build up in the brush and cleans grills down to the original surface restoring sear marks for grilling perfection. The Grill Daddy is Eco- Friendly too as it only uses water to clean- no harsh chemicals and it’s made with FDA approved materials so no lead or toxins. It sterilizes as it cleans and conveniently stores on hanging hooks along with other grill utensils, helping to make life just a little more organized! Dishwasher safe, the brushes easily detach to make brush clean-up a cinch!
Forget flimsy throw away brushes that don’t do the job and can’t endure the grueling process of cleaning a grill the Grill Daddy and Grill Daddy Pro make cleaning cinch starting this Grilling season. Grill Daddy and Grill Daddy detachable replacement brushes are available online http://www.grilldaddy.net and www.buygrilldaddy.com and at Target, Walgreen’s, CVS and more.
Grill Daddy: The quintessential tool for camping in the woods, beachside bonfire or a summer evening barbeque with friends and family, one can grill some sure fire delectable BBQ and still manage to keep their travel grill clean with the press of a button, release of a little steam, and the stroke of the Grill Daddy brush! At only14 inches long, the Grill Daddy is designed for small, compact, and travel grills, and retails for $19.99. Replacement cleaning brushes are also available.
Grill Daddy Pro: Is the ultimate d\ream cleaner for the BBQ competitor, serious Chef and/or the ultimate griller. The Grill Daddy Pro is both easy to use and affordable at $24.99 and is great for cleaning large grills; it is perfect for today’s hottest restaurants or for a large back yard barbeque party. The Grill Daddy Pro, measures 22 inches long and has ergonomically correct handles for use with each hand, which makes it LEFTY friendly.
Specially designed for convenience and safety in mind, the Grill Daddy’s ergonomic handles keeps hands away from heat and provides maximum leverage while the heavy duty stainless steel bristles break up caked on food without harming porcelain covered grill grates. By liquefying the grease, it prevents future grease build up in the brush and cleans grills down to the original surface restoring sear marks for grilling perfection. The Grill Daddy is Eco- Friendly too as it only uses water to clean- no harsh chemicals and it’s made with FDA approved materials so no lead or toxins. It sterilizes as it cleans and conveniently stores on hanging hooks along with other grill utensils, helping to make life just a little more organized! Dishwasher safe, the brushes easily detach to make brush clean-up a cinch!
Forget flimsy throw away brushes that don’t do the job and can’t endure the grueling process of cleaning a grill the Grill Daddy and Grill Daddy Pro make cleaning cinch starting this Grilling season. Grill Daddy and Grill Daddy detachable replacement brushes are available online http://www.grilldaddy.net and www.buygrilldaddy.com and at Target, Walgreen’s, CVS and more.
Friday, June 27, 2008
Sullivan University Students and Faculty Travel to Beijing to Turnup the Heat at the 2008 Olympic Games
U.S. Olympic athletes and sponsors will experience a touch of Kentucky hospitality this year, as Sullivan University's National Center for Hospitality Studies (NCHS) will send a team of 22 students and three chef instructors to Beijing to cater at the 2008 Olympic Games. The NCHS is the only culinary program in the United States to have been formally invited to cook for the 2008 Olympic athletes and sponsors.
"We are honored to have been chosen to work with Framboise Catering at the Olympics in Beijing," says Sullivan University president Glenn Sullivan. "Our students and faculty have been preparing for this singular opportunity for several months and are excited and energized. They all look forward to serving their countrymen and representing the United States in China."
In collaboration with New York's Framboise Catering, Sullivan University representatives will perform such diverse culinary tasks as maintaining athletes' diets at the United States Olympic Committee High Performance Training Center and creating decadent spreads at the USA House for Olympic sponsors and guests. Sullivan's Olympic team is excited to serve as goodwill ambassadors for the United States, and to represent the rich culinary heritage of Kentucky.
Chef Kimberley Jones CPCE CEC, NCHS Professional Catering Chair, is a member of the board of the International Caterers' association, and through her industry connections she established the collaboration with Frank Puleo, President of Framboise Catering. Chef Jones will be the lead chef at the USA House, overseeing catering for U.S. Olympic sponsors' entertaining. Chef Becky Woehrle will be responsible for all baking and pastry for both venues and Chef Collen Engle will be the lead chef at The High Performance Training Center.
"I was thrilled when Framboise invited Sullivan to participate in this exciting project," said chef Jones. "The most difficult aspect of the project was choosing the 22 students to represent the university out of 100 plus who applied originally. Framboise visited the campus and conducted group interviews and ultimately made the final decision. Since the team selection in January we have completed leadership training through Dale Carnegie and will continue to train with a variety of programs to prepare us for a month in Beijing. Honestly some days I am so excited I can hardly wait and other days I am absolutely terrified! But it is truly an honor to represent Sullivan and Louisville on an international stage."
The USA House will provide a business center for USOC staff, sponsors and national governing bodies of various teams. With its multi-level restaurant-night club facility, The USA House will also be used to host many special entertainment events. The menus will change daily and will include interactive stations, buffets and grill stations, as well as "small plates," cocktail receptions and plated lunches and dinners. Students will be working both front and the back of the house. The group is comprised of students from all over the country who are currently undergraduates at Sullivan University.
The NCHS prepares students for careers in the hospitality field by offering five Associate of Science (A.S.) degree majors and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking & Pastry Arts; Professional Catering; Hotel & Restaurant Management; and a Bachelor of Science degree in Business Administration concentration in Hospitality Management. The University also offers Professional Cook, Professional Baker and Travel & Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
"We are honored to have been chosen to work with Framboise Catering at the Olympics in Beijing," says Sullivan University president Glenn Sullivan. "Our students and faculty have been preparing for this singular opportunity for several months and are excited and energized. They all look forward to serving their countrymen and representing the United States in China."
In collaboration with New York's Framboise Catering, Sullivan University representatives will perform such diverse culinary tasks as maintaining athletes' diets at the United States Olympic Committee High Performance Training Center and creating decadent spreads at the USA House for Olympic sponsors and guests. Sullivan's Olympic team is excited to serve as goodwill ambassadors for the United States, and to represent the rich culinary heritage of Kentucky.
Chef Kimberley Jones CPCE CEC, NCHS Professional Catering Chair, is a member of the board of the International Caterers' association, and through her industry connections she established the collaboration with Frank Puleo, President of Framboise Catering. Chef Jones will be the lead chef at the USA House, overseeing catering for U.S. Olympic sponsors' entertaining. Chef Becky Woehrle will be responsible for all baking and pastry for both venues and Chef Collen Engle will be the lead chef at The High Performance Training Center.
"I was thrilled when Framboise invited Sullivan to participate in this exciting project," said chef Jones. "The most difficult aspect of the project was choosing the 22 students to represent the university out of 100 plus who applied originally. Framboise visited the campus and conducted group interviews and ultimately made the final decision. Since the team selection in January we have completed leadership training through Dale Carnegie and will continue to train with a variety of programs to prepare us for a month in Beijing. Honestly some days I am so excited I can hardly wait and other days I am absolutely terrified! But it is truly an honor to represent Sullivan and Louisville on an international stage."
The USA House will provide a business center for USOC staff, sponsors and national governing bodies of various teams. With its multi-level restaurant-night club facility, The USA House will also be used to host many special entertainment events. The menus will change daily and will include interactive stations, buffets and grill stations, as well as "small plates," cocktail receptions and plated lunches and dinners. Students will be working both front and the back of the house. The group is comprised of students from all over the country who are currently undergraduates at Sullivan University.
The NCHS prepares students for careers in the hospitality field by offering five Associate of Science (A.S.) degree majors and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking & Pastry Arts; Professional Catering; Hotel & Restaurant Management; and a Bachelor of Science degree in Business Administration concentration in Hospitality Management. The University also offers Professional Cook, Professional Baker and Travel & Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
Thursday, June 26, 2008
Live webcast Monday, June 30
With the nation’s average gas price at more than $4 per gallon, a trip to Orlando’s Walt Disney World in the family minivan could cost more than $500 in fuel alone, according to the American Automobile Association’s online fuel cost estimator. With that sticker price in mind, some people are modifying their vacation plans and opting to stay at home this year. But being frugal doesn’t mean you have to do without.
On Monday, June 30, cooking and entertaining expert Dave Lieberman from The Food Network and Here’s to Beer will demonstrate via live webcast valuable tips on how to live, eat and entertain in style, while on a tight budget.
In addition to offering tips on ways consumers can keep their ‘staycations’ fresh and fun, members of the media will also have the opportunity to ask Dave questions live during the webcast. Once the webcast is complete you will be able to link to it directly from your Web site.
Make sure to register in advance to ensure your spot. Below please find details on how to participate in the webcast.
· What: Host a “fab but frugal” Fourth of July celebration
· When: Monday, June 30 from 11 – 11:45 a.m. EST
· Where: http://herestobeer.stream57.com
· How: Live over the Internet -- Simply log on to the event at the address above
NOTE: In case you missed it: http://www.herestobeersummerrecipes.com/
On Monday, June 30, cooking and entertaining expert Dave Lieberman from The Food Network and Here’s to Beer will demonstrate via live webcast valuable tips on how to live, eat and entertain in style, while on a tight budget.
In addition to offering tips on ways consumers can keep their ‘staycations’ fresh and fun, members of the media will also have the opportunity to ask Dave questions live during the webcast. Once the webcast is complete you will be able to link to it directly from your Web site.
Make sure to register in advance to ensure your spot. Below please find details on how to participate in the webcast.
· What: Host a “fab but frugal” Fourth of July celebration
· When: Monday, June 30 from 11 – 11:45 a.m. EST
· Where: http://herestobeer.stream57.com
· How: Live over the Internet -- Simply log on to the event at the address above
NOTE: In case you missed it: http://www.herestobeersummerrecipes.com/
Survey Says Consumers Get More Mileage Out of Cupboard Staples
In a recent survey1 by Cargill, nearly 60 percent of respondents directly attributed increases in the cost of gas and food to their eating out less. In addition, the Food Marketing Institute recently found that economic concerns are compelling more than 70 percent of Americans to cook at home and eat out less often at restaurants.2 At the same time, consumers today are seeking unique sensory experiences such as meals with bold or unexpected flavors or delicious aromas, according to a report by Information Resources Inc.3 Many consumers are finding a “happy medium” by returning to the basics when cooking at home — and getting more mileage out of time-honored cupboard staples.
“Over the last few years, consumers have become accustomed to luxurious flavors through travel, restaurants and televised cooking shows. But now, even though tough economic times may call for eating at home more frequently, most people don’t want to sacrifice taste. They are discovering that one of the easiest and most economical ways to recreate a great flavor experience is to go back to some of the basics — like using salt and other seasonings — right at home,” said Kari Goldsmith, marketing manager, Cargill, maker of Diamond Crystal® kosher salt.
“Salt is the most economical item in the kitchen,” says Chef Kent Rathbun, of Abacus and Jaspers restaurants. “When I don’t have Diamond Crystal® kosher salt available, I feel my recipes are not 100 percent. I’m lost without it. I like the way it combines with the other seasonings in a dish, as the salt gives those seasonings added flavor as well as great texture.”
Created through a patented process, Diamond Crystal® kosher salt is popular among professional chefs for its exceptional texture, smooth blendability and pure, flavor-enhancing quality. Its coarse, pyramid-shaped crystals can be crumbled between the fingertips for precise seasoning, bringing out the true flavor of delicious food.
Stranded on a desert island? Please pass the salt.
Following are other findings from Cargill’s recent survey:
Salt was chosen over pepper by an almost two-to-one margin (61 percent vs. 34 percent) as the seasoning Americans would take to a deserted island, if they could choose only one of the two ingredients.
When asked to name the cupboard staple they couldn’t live without in their kitchen, nearly one-third of Americans (31 percent) said salt, followed by sugar (26 percent), pepper (19 percent) and flour (13 percent).
The South leads the nation in the percentage of people (30 percent) who say they “can’t live without salt and use it all the time,” compared with 25 percent in the West, 24 percent in the Northeast and 22 percent in the North Central region of the United States.
When it comes to trying to avoid bad luck by throwing salt over their shoulder when they spill it, women admit to being more superstitious than men, with 26 percent of women saying they do it, compared with just 16 percent of men.
Forty-one percent of Americans say they use kosher salt in seasoning rubs or in dried seasonings rubbed on meat, and 32 percent say they use it for brining or soaking meat in a salt water solution.
“Over the last few years, consumers have become accustomed to luxurious flavors through travel, restaurants and televised cooking shows. But now, even though tough economic times may call for eating at home more frequently, most people don’t want to sacrifice taste. They are discovering that one of the easiest and most economical ways to recreate a great flavor experience is to go back to some of the basics — like using salt and other seasonings — right at home,” said Kari Goldsmith, marketing manager, Cargill, maker of Diamond Crystal® kosher salt.
“Salt is the most economical item in the kitchen,” says Chef Kent Rathbun, of Abacus and Jaspers restaurants. “When I don’t have Diamond Crystal® kosher salt available, I feel my recipes are not 100 percent. I’m lost without it. I like the way it combines with the other seasonings in a dish, as the salt gives those seasonings added flavor as well as great texture.”
Created through a patented process, Diamond Crystal® kosher salt is popular among professional chefs for its exceptional texture, smooth blendability and pure, flavor-enhancing quality. Its coarse, pyramid-shaped crystals can be crumbled between the fingertips for precise seasoning, bringing out the true flavor of delicious food.
Stranded on a desert island? Please pass the salt.
Following are other findings from Cargill’s recent survey:
Salt was chosen over pepper by an almost two-to-one margin (61 percent vs. 34 percent) as the seasoning Americans would take to a deserted island, if they could choose only one of the two ingredients.
When asked to name the cupboard staple they couldn’t live without in their kitchen, nearly one-third of Americans (31 percent) said salt, followed by sugar (26 percent), pepper (19 percent) and flour (13 percent).
The South leads the nation in the percentage of people (30 percent) who say they “can’t live without salt and use it all the time,” compared with 25 percent in the West, 24 percent in the Northeast and 22 percent in the North Central region of the United States.
When it comes to trying to avoid bad luck by throwing salt over their shoulder when they spill it, women admit to being more superstitious than men, with 26 percent of women saying they do it, compared with just 16 percent of men.
Forty-one percent of Americans say they use kosher salt in seasoning rubs or in dried seasonings rubbed on meat, and 32 percent say they use it for brining or soaking meat in a salt water solution.
Tuesday, June 24, 2008
Cookbook author introduces the flavors of New Zealand to Americans at the grill
Grilling season is here at last! As you fire up the barbecue this year, why not take a cue from down under? The culture of New Zealand has evolved the art of the barbecue to a higher level: it’s not just hamburgers, steaks and chicken skewers anymore. Now breakfast, brunch, lunch and dinner are all brought to life by the warmth and aroma that only the grill creates. This summer award-winning New Zealand cookbook author, Julie Biuso, has arrived stateside to show us just how to do it.
SIZZLE: Sensational Barbecue Food (Julie Biuso Publications; April 2008; softcover/$19.95; ISBN: 978-0-615-169514) is the ultimate barbecue cookbook, offering tempting and contemporary international food with fresh New Zealand flavor. This delicious selection includes more than one hundred inspirational and easy-to-follow recipes fit for midweek meals, al fresco feasts, weekend brunches and special occasions — in other words, all you need to make outdoor (and indoor!) living fun, affordable and utterly irresistible.
Chapters include: Beginnings (starters), Main Events, From the Sea, Sides, Salads, Sauces and Salsas, and Sweet Endings. At the back of the book there are invaluable hot tips on everything from choosing and using a barbecue to cooking meat to perfection, adding flavor, and judging cooking times. Recipes include:
Green Tomato, Avocado and Orange Salad
Pork Satay with Fresh Pineapple Chutney
Asparagus and Mint Prosciutto Wraps
Seared Scallops with Chili Pepper Dressing
Char-grilled Lamb Rumps with Balsamic Tomatoes
Fluffy Pancakes with Maple Syrup
Perfect for those looking to break away from the old grilling standards and shake it up in front of the fire this season, SIZZLE introduces Americans to a flavor explosion from New Zealand. The best part of all…all the ingredients can be found in our own local grocery stores and markets.
Books are available online at www.juliebiuso.com or through Amazon.
About the Author
Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, and then began to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements. Visit her online at www.juliebiuso.com
SIZZLE: Sensational Barbecue Food (Julie Biuso Publications; April 2008; softcover/$19.95; ISBN: 978-0-615-169514) is the ultimate barbecue cookbook, offering tempting and contemporary international food with fresh New Zealand flavor. This delicious selection includes more than one hundred inspirational and easy-to-follow recipes fit for midweek meals, al fresco feasts, weekend brunches and special occasions — in other words, all you need to make outdoor (and indoor!) living fun, affordable and utterly irresistible.
Chapters include: Beginnings (starters), Main Events, From the Sea, Sides, Salads, Sauces and Salsas, and Sweet Endings. At the back of the book there are invaluable hot tips on everything from choosing and using a barbecue to cooking meat to perfection, adding flavor, and judging cooking times. Recipes include:
Green Tomato, Avocado and Orange Salad
Pork Satay with Fresh Pineapple Chutney
Asparagus and Mint Prosciutto Wraps
Seared Scallops with Chili Pepper Dressing
Char-grilled Lamb Rumps with Balsamic Tomatoes
Fluffy Pancakes with Maple Syrup
Perfect for those looking to break away from the old grilling standards and shake it up in front of the fire this season, SIZZLE introduces Americans to a flavor explosion from New Zealand. The best part of all…all the ingredients can be found in our own local grocery stores and markets.
Books are available online at www.juliebiuso.com or through Amazon.
About the Author
Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, and then began to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements. Visit her online at www.juliebiuso.com
Monday, June 23, 2008
T&T Explodes At Luxor Hotel And Casino With Hot Mexican Fare And Edgy Design
T&T (Tacos & Tequila), a highly stylized restaurant with a fun, high-energy vibe and flavorful menu, will open in late August at Luxor Hotel and Casino.
Utilizing their years of hospitality experience, creators and owners Michael Frey and Craig Gilbert announced T&T will be the first project under the formation of their new company, Drive This Entertainment!.
Embodying traditional and modern elements of Mexican style intermixed with rock‘n’roll flair, T&T combines the talents of world-renowned restaurateur Chef Richard Sandoval with the innovative creations of New York-based design team Rafael Alvarez and Brannen Brock for an unparalleled concept.
“This is not your grandma’s cantina – think Pink Taco meets Coyote Ugly interpreted by Quentin Tarantino,” Frey said. “I am excited to bring our version of a sexy, energy-infused Mexican restaurant to life. Offering more than just a great place to grab an amazing taco or great tequila, it will be a dining experience that will tantalize the senses.”
To bring their edgy vision to life, Frey and Gilbert worked closely with Alvarez + Brock Design on the 8,000 square-foot restaurant. Five icons of Mexican culture – the sombrero, the shot glass, the bullfight, skeletons and seductive women – inspired the design concept.
Translating the vibrancy of the design and flavor to the menu, Drive This Entertainment! enlisted the help of Sandoval, who will serve as consulting chef, and Saul Ortiz, former chef of Isla Mexican Kitchen & Tequila Bar at Treasure Island, as executive chef overseeing day-to-day kitchen operations. The menu will include Sandoval’s unique presentation of modern and traditional Mexican cuisine and a drink program highlighted by an extensive list of tequila selections, specialty cocktails and infused tequilas.
Embracing Mexican culture through its design and cuisine, T&T will capture the attention of diners and onlookers with a massive brushed aluminum covering inspired by the sombrero. Two 20-foot laser cutouts depicting skeletons dancing and drinking tequila will adorn the “sombrero,” which will be lined with lights that shoot down toward the ground, reflecting the images on the floor and peppering the space with jagged illuminations. Serving as additional eye candy and a second design focal point, the bar area will feature a striking 25-foot-by-40-foot mural illustrating the excitement and voracity of a bullfight and the sensuality of its main subject: a female matador. Three similar murals with provocative images of the matador and bull will appear in the restaurant’s lounge area, El Salon, positioned off the main dining room to provide a more intimate experience. In keeping with the Mexican theme, the designers chose a bright color palette of yellows, reds, greens, oranges and blues throughout the restaurant in chair coverings, countertops and decorative lighting.
Complementing its bold style, T&T will pump rock ‘n’ roll music into the space and create a unique bar experience with trained Tequila Temptresses, who will sport T&T branded apparel and provide guests expert recommendations on tequila pairings or shots.
Offering guests a chance to take a little T&T with them, the concept also boasts a freestanding frozen daiquiri bar, which will offer drinks to guests on-the-go. Guests can also shop for men’s and women’s shirts and tanks, women’s high-quality logo-embroidered jean shorts and capris, as well as an assortment of sexy accessories from the fashionable clothing and gift boutique.
T&T is scheduled to open in late August 2008. Located above hotel registration at Luxor, T&T will be open daily for lunch and dinner from 11 a.m. to 11 p.m. and offer late-night dining until 3 a.m.
Utilizing their years of hospitality experience, creators and owners Michael Frey and Craig Gilbert announced T&T will be the first project under the formation of their new company, Drive This Entertainment!.
Embodying traditional and modern elements of Mexican style intermixed with rock‘n’roll flair, T&T combines the talents of world-renowned restaurateur Chef Richard Sandoval with the innovative creations of New York-based design team Rafael Alvarez and Brannen Brock for an unparalleled concept.
“This is not your grandma’s cantina – think Pink Taco meets Coyote Ugly interpreted by Quentin Tarantino,” Frey said. “I am excited to bring our version of a sexy, energy-infused Mexican restaurant to life. Offering more than just a great place to grab an amazing taco or great tequila, it will be a dining experience that will tantalize the senses.”
To bring their edgy vision to life, Frey and Gilbert worked closely with Alvarez + Brock Design on the 8,000 square-foot restaurant. Five icons of Mexican culture – the sombrero, the shot glass, the bullfight, skeletons and seductive women – inspired the design concept.
Translating the vibrancy of the design and flavor to the menu, Drive This Entertainment! enlisted the help of Sandoval, who will serve as consulting chef, and Saul Ortiz, former chef of Isla Mexican Kitchen & Tequila Bar at Treasure Island, as executive chef overseeing day-to-day kitchen operations. The menu will include Sandoval’s unique presentation of modern and traditional Mexican cuisine and a drink program highlighted by an extensive list of tequila selections, specialty cocktails and infused tequilas.
Embracing Mexican culture through its design and cuisine, T&T will capture the attention of diners and onlookers with a massive brushed aluminum covering inspired by the sombrero. Two 20-foot laser cutouts depicting skeletons dancing and drinking tequila will adorn the “sombrero,” which will be lined with lights that shoot down toward the ground, reflecting the images on the floor and peppering the space with jagged illuminations. Serving as additional eye candy and a second design focal point, the bar area will feature a striking 25-foot-by-40-foot mural illustrating the excitement and voracity of a bullfight and the sensuality of its main subject: a female matador. Three similar murals with provocative images of the matador and bull will appear in the restaurant’s lounge area, El Salon, positioned off the main dining room to provide a more intimate experience. In keeping with the Mexican theme, the designers chose a bright color palette of yellows, reds, greens, oranges and blues throughout the restaurant in chair coverings, countertops and decorative lighting.
Complementing its bold style, T&T will pump rock ‘n’ roll music into the space and create a unique bar experience with trained Tequila Temptresses, who will sport T&T branded apparel and provide guests expert recommendations on tequila pairings or shots.
Offering guests a chance to take a little T&T with them, the concept also boasts a freestanding frozen daiquiri bar, which will offer drinks to guests on-the-go. Guests can also shop for men’s and women’s shirts and tanks, women’s high-quality logo-embroidered jean shorts and capris, as well as an assortment of sexy accessories from the fashionable clothing and gift boutique.
T&T is scheduled to open in late August 2008. Located above hotel registration at Luxor, T&T will be open daily for lunch and dinner from 11 a.m. to 11 p.m. and offer late-night dining until 3 a.m.
Thursday, June 19, 2008
Kitchen Inventors Receive Awards at America’s Largest Invention Show
INPEX®, America’s Largest Invention Trade Show, announced several awards at the closing awards dinner for the 2008 trade show. Inventors David Cass, of Greensburg, Pa., Inez Lee, of Memphis, Tenn. and Ron Pocorcus of Latrobe, Pa., exhibited their inventions June 11-14, at the David L. Lawrence Convention Center in downtown Pittsburgh.
The inventions run the gamut from concept to finished product, from high-tech to ‘why didn’t I think of that’ items. Awards were presented in categories ranging from advertising to transportation as well as special awards from corporations and individuals. An international jury judged the inventions. The following individuals won awards in the Kitchen Category:
• David Cass – Bronze Medal for GadgetTree, a kitchen gadget that stores and hangs cooking and serving utensils.
• Inez Lee – Silver Medal for The Innovative Cake Cutter, a cake cutter that cuts cake safely and easily. Inez also won the Tupperware Award.
• Ron Pocorcus – Gold Medal for the Easy Off Tongs, uniquely designed tongs that allow food to be served with one hand.
The inventions run the gamut from concept to finished product, from high-tech to ‘why didn’t I think of that’ items. Awards were presented in categories ranging from advertising to transportation as well as special awards from corporations and individuals. An international jury judged the inventions. The following individuals won awards in the Kitchen Category:
• David Cass – Bronze Medal for GadgetTree, a kitchen gadget that stores and hangs cooking and serving utensils.
• Inez Lee – Silver Medal for The Innovative Cake Cutter, a cake cutter that cuts cake safely and easily. Inez also won the Tupperware Award.
• Ron Pocorcus – Gold Medal for the Easy Off Tongs, uniquely designed tongs that allow food to be served with one hand.
Food and Beverage Inventors Receive Awards at America’s Largest Invention Show
INPEX®, America’s Largest Invention Trade Show, announced several awards at the closing awards dinner for the 2008 trade show. Inventors Stephen Schreiber, of Red Hook, N.Y., Jeffrey Helmer, of Clayton, N.Y. and Patrick Nichols, of Malone, N.Y. exhibited their inventions June 11-14, at the David L. Lawrence Convention Center in downtown Pittsburgh.
The inventions run the gamut from concept to finished product, from high-tech to ‘why didn’t I think of that’ items. Awards were presented in categories ranging from advertising to transportation as well as special awards from corporations and individuals. An international jury judged the inventions. The following individuals won awards in the Food and Beverage Category:
• Stephen Schreiber – Bronze Medal for Fun-L-Top, a funnel-shaped popcorn/snack eating package device that is sanitary and spill-proof.
• Jeffrey Helmer – Silver Medal for Party Cooler, an organized system to keep food cold and safe from harmful germs and spoilage.
• Patrick Nichols – Gold Medal for The Bottle Wizard™, a device that could replace the twist cap on personal-use beverage bottles.
The inventions run the gamut from concept to finished product, from high-tech to ‘why didn’t I think of that’ items. Awards were presented in categories ranging from advertising to transportation as well as special awards from corporations and individuals. An international jury judged the inventions. The following individuals won awards in the Food and Beverage Category:
• Stephen Schreiber – Bronze Medal for Fun-L-Top, a funnel-shaped popcorn/snack eating package device that is sanitary and spill-proof.
• Jeffrey Helmer – Silver Medal for Party Cooler, an organized system to keep food cold and safe from harmful germs and spoilage.
• Patrick Nichols – Gold Medal for The Bottle Wizard™, a device that could replace the twist cap on personal-use beverage bottles.
Healthy Grilling This Summer
Heart Specialist Offers Tips for Healthy Eating
The warm weather is here and many Americans have begun to dust off their outdoor grills to prepare their favorite foods. But grilling today goes way beyond hamburgers and hot dogs. Increasingly health-conscious backyard chefs are firing up some of the latest seasonal foods to create tasty, healthy dishes on the grill.
In fact, nutrition experts often recommend grilling as a cooking method because, unlike deep frying or pan sautéing, it adds no fat to food, an important benefit for people trying to stick to a healthy diet. Combine this healthy cooking method with fresh produce and you’ve got a recipe for a healthy heart this summer.
“We all know that our diets play an important role in our heart health, and eating right can lower the risk of heart disease,” says Dr. Aliya Browne, Clinical Director for Deborah’s Women’s Heart Center in Hainesport, New Jersey. “And with the wide variety of fresh, seasonal foods, summer is the perfect time to improve your eating habits by eating less fat, less sodium, fewer calories and more fiber.”
Dr. Browne suggests adding some of these seasonal “super foods” to boost nutritional goodness while eating your way to a healthier heart:
TOMATOES
During the summer, juicy, fresh-off-the-vine tomatoes are abundant at your local vegetable stand or supermarket, especially from July 10 through September 15, when they are at their peak of ripeness.
“Tomatoes are low in sodium and a good source of fiber, which helps lower cholesterol levels. Researchers have discovered that the red color in tomatoes (called lycopene) may reduce heart disease risk, explains Dr. Browne.
The American Heart Association recommends eating tomatoes as part of a heart-healthy diet. So grill up those bright, red tomatoes and enjoy.
On the Grill: Cut tomatoes in half crosswise, brush with canola or olive oil, and your favorite spices. Wrap in foil and grill sliced side up for six to eight minutes.
CORN
Crisp, sweet corn starts appearing at roadside farm stands are early as late June. But backyard chefs can enjoy the milky white, small kernels of sweet corn all summer long.
“Corn is an excellent source of fiber. Corn provides almost 6 grams of fiber for every half cup. That's more than 20% of the fiber the American Heart Association says you need every day to be healthy,” adds Dr. Browne.
And it's simple to prepare and delicious. Just put corn on the cob in a pot of boiling water or grill it for a heart-healthy feast!
On the Grill: Soak ears of corn in water for 30 minutes then grill in the husk for 15 to 20 minutes. Remove the silk before grilling.
FISH
Summer is the perfect time for everyone to make positive changes in their diet by adding many of the tasty varieties of fish available to health-conscious grillers, from mackerel, cod and flounder to monkfish and salmon.
Everyone knows that fish is a great source of protein and an excellent alternative to high-fat meats. But here's something you might not realize: It's also good for your ticker.
“The American Heart Association recommends that we eat fish at least twice a week, preferably fatty fish such as mackerel and salmon. These types contain high levels of heart-healthy omega-3 fatty acids,” explains Dr. Browne.
On the Grill: Wrap salmon with herbs and chopped onion and tomatoes in parchment or aluminum foil and grill or bake 12 minutes for a satisfying meal.
Now that you have these summer tips, get outside and make this season a heart-healthy one.
###
Advanced Heart, Lung and Vascular Care is a multi-specialty group practice in New Jersey staffed by leading experts from major academic medical centers. The Women’s Heart Center offers the following services: general and consultative cardiology, hypertension and heart failure assessment, stress management, executive health and fitness consultations, and comprehensive cardiovascular imaging. These services cover a wide-range of cardiac illnesses in women including congenital heart disease, diabetic heart, vascular disease and arrhythmias.
The warm weather is here and many Americans have begun to dust off their outdoor grills to prepare their favorite foods. But grilling today goes way beyond hamburgers and hot dogs. Increasingly health-conscious backyard chefs are firing up some of the latest seasonal foods to create tasty, healthy dishes on the grill.
In fact, nutrition experts often recommend grilling as a cooking method because, unlike deep frying or pan sautéing, it adds no fat to food, an important benefit for people trying to stick to a healthy diet. Combine this healthy cooking method with fresh produce and you’ve got a recipe for a healthy heart this summer.
“We all know that our diets play an important role in our heart health, and eating right can lower the risk of heart disease,” says Dr. Aliya Browne, Clinical Director for Deborah’s Women’s Heart Center in Hainesport, New Jersey. “And with the wide variety of fresh, seasonal foods, summer is the perfect time to improve your eating habits by eating less fat, less sodium, fewer calories and more fiber.”
Dr. Browne suggests adding some of these seasonal “super foods” to boost nutritional goodness while eating your way to a healthier heart:
TOMATOES
During the summer, juicy, fresh-off-the-vine tomatoes are abundant at your local vegetable stand or supermarket, especially from July 10 through September 15, when they are at their peak of ripeness.
“Tomatoes are low in sodium and a good source of fiber, which helps lower cholesterol levels. Researchers have discovered that the red color in tomatoes (called lycopene) may reduce heart disease risk, explains Dr. Browne.
The American Heart Association recommends eating tomatoes as part of a heart-healthy diet. So grill up those bright, red tomatoes and enjoy.
On the Grill: Cut tomatoes in half crosswise, brush with canola or olive oil, and your favorite spices. Wrap in foil and grill sliced side up for six to eight minutes.
CORN
Crisp, sweet corn starts appearing at roadside farm stands are early as late June. But backyard chefs can enjoy the milky white, small kernels of sweet corn all summer long.
“Corn is an excellent source of fiber. Corn provides almost 6 grams of fiber for every half cup. That's more than 20% of the fiber the American Heart Association says you need every day to be healthy,” adds Dr. Browne.
And it's simple to prepare and delicious. Just put corn on the cob in a pot of boiling water or grill it for a heart-healthy feast!
On the Grill: Soak ears of corn in water for 30 minutes then grill in the husk for 15 to 20 minutes. Remove the silk before grilling.
FISH
Summer is the perfect time for everyone to make positive changes in their diet by adding many of the tasty varieties of fish available to health-conscious grillers, from mackerel, cod and flounder to monkfish and salmon.
Everyone knows that fish is a great source of protein and an excellent alternative to high-fat meats. But here's something you might not realize: It's also good for your ticker.
“The American Heart Association recommends that we eat fish at least twice a week, preferably fatty fish such as mackerel and salmon. These types contain high levels of heart-healthy omega-3 fatty acids,” explains Dr. Browne.
On the Grill: Wrap salmon with herbs and chopped onion and tomatoes in parchment or aluminum foil and grill or bake 12 minutes for a satisfying meal.
Now that you have these summer tips, get outside and make this season a heart-healthy one.
###
Advanced Heart, Lung and Vascular Care is a multi-specialty group practice in New Jersey staffed by leading experts from major academic medical centers. The Women’s Heart Center offers the following services: general and consultative cardiology, hypertension and heart failure assessment, stress management, executive health and fitness consultations, and comprehensive cardiovascular imaging. These services cover a wide-range of cardiac illnesses in women including congenital heart disease, diabetic heart, vascular disease and arrhythmias.
The Allure of Sweet Temptations -– New Cook Book
Who doesn't relish that first sweet bite of a Twinkie, a Ho-Ho, or even homemade coffee cake? There's something so deliciously decadent about snack cakes that as we are enjoying them with tea, coffee or lemonade, we wonder what the secret is to this notoriously fattening but wonderfully satisfying category of baked treats. Master Baker Leslie Bilderback shows readers how to make their favorite treats in their own kitchens and introduces dozens of other snack cake recipes from around the world. While it may be hazardous to the waistline, this guide includes:
- Over 100 delicious recipes that are easy to follow for novice and experienced bakers alike
•- Decorating tips that range from fun to sublime—illustrated in a gorgeous four-color insert
- Perfect treats for summer get-togethers and holiday parties
Leslie Bilderback has been a certified master chef and baker for nearly 20 years. She has worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zola's, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu (Paris), she has trained hundreds of new chefs in the rigorous Le Cordon Bleu Academy Program in the California School of Culinary Arts. She is the author of The Complete Idiot's Guide[rm] to Success as a Chef, The Complete Idiot's Guide[rm] to Comfort Food, and The Complete Idiot's Guide[rm] to Spices and Herbs.
James O. Fraioli is an award-winning author and photographer. He has contributed to over 18 magazines. Fraioli's work has appeared in The New York Times, numerous radio shows across the country, and on The Food Network's The Essence of Emeril. He is the author of The Best Recipes from America's Food Festivals.
The Complete Idiot's Guide® to Snack Cakes
ISBN: 9781592577378, $16.95, June 2008
Authors: Leslie Bilderback, South Pasadena, CA, and James Fraioli
- Over 100 delicious recipes that are easy to follow for novice and experienced bakers alike
•- Decorating tips that range from fun to sublime—illustrated in a gorgeous four-color insert
- Perfect treats for summer get-togethers and holiday parties
Leslie Bilderback has been a certified master chef and baker for nearly 20 years. She has worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zola's, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu (Paris), she has trained hundreds of new chefs in the rigorous Le Cordon Bleu Academy Program in the California School of Culinary Arts. She is the author of The Complete Idiot's Guide[rm] to Success as a Chef, The Complete Idiot's Guide[rm] to Comfort Food, and The Complete Idiot's Guide[rm] to Spices and Herbs.
James O. Fraioli is an award-winning author and photographer. He has contributed to over 18 magazines. Fraioli's work has appeared in The New York Times, numerous radio shows across the country, and on The Food Network's The Essence of Emeril. He is the author of The Best Recipes from America's Food Festivals.
The Complete Idiot's Guide® to Snack Cakes
ISBN: 9781592577378, $16.95, June 2008
Authors: Leslie Bilderback, South Pasadena, CA, and James Fraioli
Smart Holiday Gift Ideas
Timeless. Entertaining. Budget-friendly. Puzzle books—the perfect gift option for anyone aged 8 to 80—are here with a vengeance this fall. The two fun (and totally different) titles detailed below debut late October.
LIFE Picture Puzzle: The Amazing Boxed Set—Can you spot the difference between LIFE Picture Puzzle books and the other books gifted each holiday season? LIFE Picture Puzzle books are never re-gifted. Picture puzzles ask solvers to find the differences between two similar photographs. 850,000+ books have been sold (and kept!) since this puzzle series leapt from the pages of LIFE magazine (it was the most popular recurring column). The Amazing Boxed Set features three books with images of vacation spots, animals and other amazing scenes. LIFE Picture Puzzle: The Amazing Boxed Set- Published by LIFE Books- Price $24.95 US.
Fabulous Fun with Puzzles—Sharpen your No. 2 pencils! Originally published in 1947, Fabulous Fun with Puzzles is set to be re-released in a hard, cloth-covered volume with over 400 puzzles, from brain teasers, coin and matchstick challenges, and riddles. Over 60 years later these puzzles are still a challenge: Can you think of a word containing a double a (no proper names)? How about double h, i or w?*Fabulous Fun with Puzzles- Published by Time Inc. Home Entertainment-Price $13.95 US.
LIFE Picture Puzzle: The Amazing Boxed Set—Can you spot the difference between LIFE Picture Puzzle books and the other books gifted each holiday season? LIFE Picture Puzzle books are never re-gifted. Picture puzzles ask solvers to find the differences between two similar photographs. 850,000+ books have been sold (and kept!) since this puzzle series leapt from the pages of LIFE magazine (it was the most popular recurring column). The Amazing Boxed Set features three books with images of vacation spots, animals and other amazing scenes. LIFE Picture Puzzle: The Amazing Boxed Set- Published by LIFE Books- Price $24.95 US.
Fabulous Fun with Puzzles—Sharpen your No. 2 pencils! Originally published in 1947, Fabulous Fun with Puzzles is set to be re-released in a hard, cloth-covered volume with over 400 puzzles, from brain teasers, coin and matchstick challenges, and riddles. Over 60 years later these puzzles are still a challenge: Can you think of a word containing a double a (no proper names)? How about double h, i or w?*Fabulous Fun with Puzzles- Published by Time Inc. Home Entertainment-Price $13.95 US.
Surprising New Trend in Healthy and Productive College Students
The newest generation of college students will soon be packing their bags and heading off to school. For many of these millions of teenagers it will be the first time in their lives that they will be missing one vital element: mom's healthy home cooking!
Teens depend so strongly on their families to educate them as to what constitutes a healthy meal that when Mom and Dad are absent, they slip into a fast food, instant gratification lifestyle. College can be a pressure cooker of stress and new students who lack proper nutrition risk having a disadvantage at a time in their life vital to their success. How can we ensure that our future generation will turn down the burritos, pizza and wings in favor of healthy alternatives that they have created by themselves, for themselves?
Neal Bertrand, author of the cookbook “Rice Cooker Meals: Fast Home Cooking For Busy People” reveals that a surprising new trend in food preparation is the use of the common rice cooker, a device that many have overlooked in these "fast food times". Rice cookers can easily produce home-style meals that lock in all of the healthy elements that a busy student requires to make the Dean's List. More and more students are turning on to the fact that they can become a "Top Chef" without challenging their short attention spans.
Here Neal shares the top 5 reasons why rice cookers produce quick, affordable meals and also support healthy, nourished minds:
1) A Home-Cooked Meal Combats the Chance a College Freshman Will Put On Weight. When teenagers leave the nest for the first time, nutrition is the last thing on their mind. In the mad dash to find their feet at school, they throw caution to the wind and pack on the pounds consuming greasy and chemical enriched fast food. A rice cooker fights the fat by locking in all of the nutrients and vitamins that a student needs to fuel them through that Geology all-nighter. Got leftovers? Trade in your cold greasy pizza with extra cheese for a well balanced hot lunch cooked in minutes!
2) The Dining Hall, Unlike Mom's Kitchen, Isn’t Always Open. Depending on their schedule, college students always seem to be pressed for time…especially when it comes to eating. If the dining hall is closed, the bevy of fast food chains beckon with flashing neon lights. A rice cooker in their dorm room makes them in charge of when and what they eat. Even after a hell-week, students can whip up a meal in less than 30 minutes with preparation taking less than 5 minutes. Toss it in and turn it on!
3) Fast Food is Expensive. If you are not interested in taking out a second mortgage to cover all of the extra expenses that your freshman will beg you to cover, a rice cooker is an affordable solution. For example, one microwave meal or super value meal at a fast food chain can cost over $5. For that same amount of cash your ace student can pick up all the ingredients for Chicken and Pasta (page 31 in Bertrand’s cook book) and have enough food for two dinners, a couple of lunches and maybe even a late-night snack.
4) I Need a Stove! The tiny average dorm room (only 12’ x 9’) rarely has enough room for a roommate, let alone a kitchen! While a refrigerator and computer are vital elements of the perfect dorm room, it is important to also have a space saving appliance to cook with. Smaller than a microwave, the rice cooker will nestle comfortably within any cluttered dorm room. And you’ll be the envy of the entire dorm wing when students smell the mouth-watering aroma of that Taco Soup (page 63 in Bertrand’s cook book) drifting down the hall.
5) Care Packages Are Made With Love, Not Trans Fat. New freshmen revel in their freedom to enjoy all of the foods that you didn't keep in your well-stocked cupboards. So instead of sending them the chips, cookies and snacks that they are most likely already stocking under their beds, send them healthy alternatives that they can pop into their rice cooker and instantly turn into a healthy and tasty treat. Send care packages that help your child stay healthy rather than shipping them food that breaks concentration and turns your potential "Straight-A Student" into an unproductive slug.
College is the beginning of a new and exciting adventure for your teenager. Ensure that they make this transition a success by continuing to instill in them the importance of healthy eating. The growing popularity of rice cookers amongst college students is a positive trend that could help our next generation of leaders stay on a path that will keep them healthy, wealthy and, hopefully, wise.
###
About Neal Bertrand
Neal Bertrand was born and reared in Opelousas, Louisiana, in the heart of Cajun Country. He has more than a decade of experience in the publishing business. His two previous publications are Down-Home Cajun Cooking Favorites and the bi-lingual (English & French) Cajun Country Fun Coloring and Activity Book. Bertrand readily admits he’s not a chef and has no culinary training, but has been cooking rice in a rice cooker since the 1970’s. All of his books, art prints, rice cookers and other products can be seen and ordered from his website, www.RiceCookerMeals.com
Teens depend so strongly on their families to educate them as to what constitutes a healthy meal that when Mom and Dad are absent, they slip into a fast food, instant gratification lifestyle. College can be a pressure cooker of stress and new students who lack proper nutrition risk having a disadvantage at a time in their life vital to their success. How can we ensure that our future generation will turn down the burritos, pizza and wings in favor of healthy alternatives that they have created by themselves, for themselves?
Neal Bertrand, author of the cookbook “Rice Cooker Meals: Fast Home Cooking For Busy People” reveals that a surprising new trend in food preparation is the use of the common rice cooker, a device that many have overlooked in these "fast food times". Rice cookers can easily produce home-style meals that lock in all of the healthy elements that a busy student requires to make the Dean's List. More and more students are turning on to the fact that they can become a "Top Chef" without challenging their short attention spans.
Here Neal shares the top 5 reasons why rice cookers produce quick, affordable meals and also support healthy, nourished minds:
1) A Home-Cooked Meal Combats the Chance a College Freshman Will Put On Weight. When teenagers leave the nest for the first time, nutrition is the last thing on their mind. In the mad dash to find their feet at school, they throw caution to the wind and pack on the pounds consuming greasy and chemical enriched fast food. A rice cooker fights the fat by locking in all of the nutrients and vitamins that a student needs to fuel them through that Geology all-nighter. Got leftovers? Trade in your cold greasy pizza with extra cheese for a well balanced hot lunch cooked in minutes!
2) The Dining Hall, Unlike Mom's Kitchen, Isn’t Always Open. Depending on their schedule, college students always seem to be pressed for time…especially when it comes to eating. If the dining hall is closed, the bevy of fast food chains beckon with flashing neon lights. A rice cooker in their dorm room makes them in charge of when and what they eat. Even after a hell-week, students can whip up a meal in less than 30 minutes with preparation taking less than 5 minutes. Toss it in and turn it on!
3) Fast Food is Expensive. If you are not interested in taking out a second mortgage to cover all of the extra expenses that your freshman will beg you to cover, a rice cooker is an affordable solution. For example, one microwave meal or super value meal at a fast food chain can cost over $5. For that same amount of cash your ace student can pick up all the ingredients for Chicken and Pasta (page 31 in Bertrand’s cook book) and have enough food for two dinners, a couple of lunches and maybe even a late-night snack.
4) I Need a Stove! The tiny average dorm room (only 12’ x 9’) rarely has enough room for a roommate, let alone a kitchen! While a refrigerator and computer are vital elements of the perfect dorm room, it is important to also have a space saving appliance to cook with. Smaller than a microwave, the rice cooker will nestle comfortably within any cluttered dorm room. And you’ll be the envy of the entire dorm wing when students smell the mouth-watering aroma of that Taco Soup (page 63 in Bertrand’s cook book) drifting down the hall.
5) Care Packages Are Made With Love, Not Trans Fat. New freshmen revel in their freedom to enjoy all of the foods that you didn't keep in your well-stocked cupboards. So instead of sending them the chips, cookies and snacks that they are most likely already stocking under their beds, send them healthy alternatives that they can pop into their rice cooker and instantly turn into a healthy and tasty treat. Send care packages that help your child stay healthy rather than shipping them food that breaks concentration and turns your potential "Straight-A Student" into an unproductive slug.
College is the beginning of a new and exciting adventure for your teenager. Ensure that they make this transition a success by continuing to instill in them the importance of healthy eating. The growing popularity of rice cookers amongst college students is a positive trend that could help our next generation of leaders stay on a path that will keep them healthy, wealthy and, hopefully, wise.
###
About Neal Bertrand
Neal Bertrand was born and reared in Opelousas, Louisiana, in the heart of Cajun Country. He has more than a decade of experience in the publishing business. His two previous publications are Down-Home Cajun Cooking Favorites and the bi-lingual (English & French) Cajun Country Fun Coloring and Activity Book. Bertrand readily admits he’s not a chef and has no culinary training, but has been cooking rice in a rice cooker since the 1970’s. All of his books, art prints, rice cookers and other products can be seen and ordered from his website, www.RiceCookerMeals.com
Tuesday, June 17, 2008
Bistros and Brasseries Recipes and Reflections on Classic Café Cooking
Dark wood, zinc bars, gilt mirrors, and simple, satisfying dishes — this is the world of bistros and brasseries. The latest book from the Culinary Institute of America, is rich and redolent with the sights, sounds, aromas, and romance of classic bistro fare, BISTROS AND BRASSERIES: Recipes and Reflections on Classic Café Cooking (Lebhar-Friedman Books; July 2008; hardcover/$29.95; ISBN:987-0-86730-924-0). By traveling to some of the great bistros and brasseries in the United States and France, the authors truly harvested the crème de la crème of casual French food and warm eatery atmosphere.
Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspired salads and succulent stews, all prepared and served up with the delightful joie de vivre of CIA authors, John W. Fischer and Lou Jones. They have brought the bistro experience to home cooks everywhere with recipes such as:
§ Salade Niçoise
§ Warm Gravlax and Potato Salad
§ Provençal-Style Vegetable and Pasta Soup
§ Savory Shrimp and Asparagus Crêpes
§ Quiche Lorraine
§ Rabbit Stew
§ Duck Confit with Prunes and Apples
§ Cassoulet
§ Sous-Vide Spiced Pork Belly
§ Beignets
§ Cherry Clafouti
§ Peach and Goat Cheese Tarts
From simple dishes perfect for a quick and tasteful weeknight meal to more involved recipes like Coq-au-Vin and Cassoulet for special meals and entertaining, BISTROS AND BRASSERIES brings French cuisine home with style, and without intimidation. The authors suggest which recipe components can be purchased pre-made, substitutions for uncommon ingredients, and beverage pairings for every dish. “This is French comfort food,” they write, and with BISTROS AND BRASSERIES, they ensure that it be pleasure to prepare, serve, and savor.
And, luxurious French dishes need not be rich and fattening. Foie gras and cheeses, so important to French cuisine, are kept in balance by serving red wines to accompany them. Freshly harvested ingredients burst with flavor and satisfy in smaller servings. Fischer and Jones explore, in-depth, pairing cheese and wines, as well as provide information on how to pick cheeses, what to look for and how to store them.
BISTROS AND BRASSERIES helps turn staples of a French larder such as meats, poultry, fish, fresh cream, eggs, and seasonal fruits into dishes and meals for which bistros and brasseries are famous. Whether looking for a bit of French flair or a serious bistro experience from apéritifs to fromages, there is something for everyone in BISTROS AND BRASSERIES.
ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.
John W Fischer has more than 10 years of experience in the restaurant industry. He holds an Advanced Certificate from the Wine & Spirit Education Trust and is the author of At Your Service: A Hands-on Guide to the Professional Dining Room. A 1988 graduate of The Culinary Institute of America, he returned to join the faculty in 2000, and is now an associate professor in table service.
Lou Jones, who hails from Great Britain, is assistant dean for culinary arts at The Culinary Institute of America. He has garnered a number of awards, including British National Chef of the Year in 1994, two Culinary Olympics gold medals in 1992, gold medals at the Culinary World Cup in 1990 and 1194, and was appointed a member of the Most Excellent Order of the British Empire in 1994.
Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspired salads and succulent stews, all prepared and served up with the delightful joie de vivre of CIA authors, John W. Fischer and Lou Jones. They have brought the bistro experience to home cooks everywhere with recipes such as:
§ Salade Niçoise
§ Warm Gravlax and Potato Salad
§ Provençal-Style Vegetable and Pasta Soup
§ Savory Shrimp and Asparagus Crêpes
§ Quiche Lorraine
§ Rabbit Stew
§ Duck Confit with Prunes and Apples
§ Cassoulet
§ Sous-Vide Spiced Pork Belly
§ Beignets
§ Cherry Clafouti
§ Peach and Goat Cheese Tarts
From simple dishes perfect for a quick and tasteful weeknight meal to more involved recipes like Coq-au-Vin and Cassoulet for special meals and entertaining, BISTROS AND BRASSERIES brings French cuisine home with style, and without intimidation. The authors suggest which recipe components can be purchased pre-made, substitutions for uncommon ingredients, and beverage pairings for every dish. “This is French comfort food,” they write, and with BISTROS AND BRASSERIES, they ensure that it be pleasure to prepare, serve, and savor.
And, luxurious French dishes need not be rich and fattening. Foie gras and cheeses, so important to French cuisine, are kept in balance by serving red wines to accompany them. Freshly harvested ingredients burst with flavor and satisfy in smaller servings. Fischer and Jones explore, in-depth, pairing cheese and wines, as well as provide information on how to pick cheeses, what to look for and how to store them.
BISTROS AND BRASSERIES helps turn staples of a French larder such as meats, poultry, fish, fresh cream, eggs, and seasonal fruits into dishes and meals for which bistros and brasseries are famous. Whether looking for a bit of French flair or a serious bistro experience from apéritifs to fromages, there is something for everyone in BISTROS AND BRASSERIES.
ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.
John W Fischer has more than 10 years of experience in the restaurant industry. He holds an Advanced Certificate from the Wine & Spirit Education Trust and is the author of At Your Service: A Hands-on Guide to the Professional Dining Room. A 1988 graduate of The Culinary Institute of America, he returned to join the faculty in 2000, and is now an associate professor in table service.
Lou Jones, who hails from Great Britain, is assistant dean for culinary arts at The Culinary Institute of America. He has garnered a number of awards, including British National Chef of the Year in 1994, two Culinary Olympics gold medals in 1992, gold medals at the Culinary World Cup in 1990 and 1194, and was appointed a member of the Most Excellent Order of the British Empire in 1994.
Pomegranate-Blueberry and Piña Colada Bars, Plus Mango Quarts and Piña Colada Pints are added to the Popular ¡Hola Fruta!® Line
Pierre’s Ice Cream Company, a leader in the production and distribution of gourmet ice cream products, announces three new additions to its highly successful ¡Hola Fruta!® product line available in the greater Cincinnati area. Translated “Hello Fruit,” the ¡Hola Fruta!® product line contains all-natural, unique sherbet flavors blended from the finest fruit purees and luscious pieces of real fruit. Mango will be the eighth flavor added to the line, which already includes: Margarita, Peach, Piña Colada, Pomegranate, Pomegranate-Blueberry, Raspberry, and Strawberry. Also, Piña Colada was added to the Pint line. In addition, the company is introducing two new 100-calorie ¡Hola Fruta!® bars in Pomegranate-Blueberry and Piña Colada. ¡Hola Fruta!® products are available at Kroger, Bigg’s, Circle K, and Discount Drug stores in Greater Cincinnati.
In 2007, ¡Hola Fruta!® was launched in more than 3,000 stores nationwide. Since then, that number has increased by 46% with the eight unique ¡Hola Fruta!® flavors and two flavors of bars being sold at more than 4,400 stores in 34 states. Stores which featured ¡Hola Fruta!® last year experienced double digit growth in their sherbet categories (versus previous year’s sales).
“Success of the ¡Hola Fruta!® line shows there is enthusiasm for a product like this in the marketplace. By identifying unique and emerging flavors, and creating formulas which incorporate delicious fruit purees and real pieces of fruit, we are able to introduce a different kind of sherbet to consumers,” said Shelley Roth, president of Pierre’s Ice Cream Company. “With the new flavors and new bars, and a fun marketing campaign, we expect great things from ¡Hola Fruta!® in 2008. Plus, we will continue to look for new ways to expand our product line and offer the great tasting, low fat treats that delight our customers.”
Pierre’s has also launched an exciting new marketing initiative known as Fiesta FridaySM to coincide with the introduction of the new products. The Fiesta FridaySM Promotion gives consumers an opportunity to win free ¡Hola Fruta!® in the form of a complete “fiesta” or “party” kit for their office, company, group, organization or school.
Individuals are encouraged to visit www.holafruta.com to register for a chance to win the Fiesta FridaySM prizes for their group. Pierre’s expects to award approximately 350 prize packages. No purchase is required.
This program is a fun way to say “Happy Friday” or simply celebrate with friends or coworkers!
The Fiesta FridaySM giveaway includes:
5 Quarts of ¡Hola Fruta!® (assorted flavors)
50 Bowls
50 Spoons
100 Napkins
2 Ice Cream Scoops
1 Table Cover
6 Signs / Invitations
25 - Discount coupons for ¡Hola Fruta!®
8 Strands of Party Beads
1 Pair Maracas
All eight flavors of ¡Hola Fruta!® super-premium pure fruit sherbet are naturally low in fat and cholesterol. With 130-150 calories per ½ cup serving, it makes a great indulgence for those looking for a delicious, all natural treat while trying to watch their weight. ¡Hola Fruta!® can also be combined with additional ingredients to make other delectable desserts and refreshing drinks (recipes available upon request). ¡Hola Fruta!® is the newest addition to an already extensive line of products by Pierre’s Ice Cream, a company that has been dishing up gourmet family treats for more than 75 years.
¡Hola Fruta!® can be found nationwide in Acme (Northeast Ohio), Bi-Rite, Brookshire Bros., Buehler’s, Busch’s, Circle K (Great Lakes Division), City Market, Community Markets, Dave’s, Dillon, Discount Drug Mart, Fisher Foods, Five Star Stores, Fresh Encounters, Fry’s, Fulmer’s, Giant Eagle, Giant Foods, Great Scot, Heinen’s, IGA, Ingles, King Soopers, Kroger, Lowes, Marc’s, Ralph’s, Rego’s, Riesbeck’s, Shaw’s, Shop-Rite, Smith’s, Spartan Stores, Star Market, Super K-Mart (Northeast Ohio), Tops, United Supermarkets, VG’s, Walgreen’s (Northeast Ohio), Winn Dixie and Zagara’s.
¡Hola Fruta!® Premium Pure Fruit Sherbet is sold in quarts, pints and bars, with colorful, eye-catching graphics and labeling information printed in both English and Spanish. The average retail price range for the quart container and bars is $4.79-$4.99, and the average retail price range for a pint container is $3.79-$3.99. ¡Hola Fruta!® is certified Kosher (OU-D) by the Orthodox Union.
¡Hola Fruta! Available at Kroger, Bigg’s, Circle K, and Discount Drug Stores in Greater Cincinnati.
NOTE: Have tried these and they are wonderful. Highly recommended.
In 2007, ¡Hola Fruta!® was launched in more than 3,000 stores nationwide. Since then, that number has increased by 46% with the eight unique ¡Hola Fruta!® flavors and two flavors of bars being sold at more than 4,400 stores in 34 states. Stores which featured ¡Hola Fruta!® last year experienced double digit growth in their sherbet categories (versus previous year’s sales).
“Success of the ¡Hola Fruta!® line shows there is enthusiasm for a product like this in the marketplace. By identifying unique and emerging flavors, and creating formulas which incorporate delicious fruit purees and real pieces of fruit, we are able to introduce a different kind of sherbet to consumers,” said Shelley Roth, president of Pierre’s Ice Cream Company. “With the new flavors and new bars, and a fun marketing campaign, we expect great things from ¡Hola Fruta!® in 2008. Plus, we will continue to look for new ways to expand our product line and offer the great tasting, low fat treats that delight our customers.”
Pierre’s has also launched an exciting new marketing initiative known as Fiesta FridaySM to coincide with the introduction of the new products. The Fiesta FridaySM Promotion gives consumers an opportunity to win free ¡Hola Fruta!® in the form of a complete “fiesta” or “party” kit for their office, company, group, organization or school.
Individuals are encouraged to visit www.holafruta.com to register for a chance to win the Fiesta FridaySM prizes for their group. Pierre’s expects to award approximately 350 prize packages. No purchase is required.
This program is a fun way to say “Happy Friday” or simply celebrate with friends or coworkers!
The Fiesta FridaySM giveaway includes:
5 Quarts of ¡Hola Fruta!® (assorted flavors)
50 Bowls
50 Spoons
100 Napkins
2 Ice Cream Scoops
1 Table Cover
6 Signs / Invitations
25 - Discount coupons for ¡Hola Fruta!®
8 Strands of Party Beads
1 Pair Maracas
All eight flavors of ¡Hola Fruta!® super-premium pure fruit sherbet are naturally low in fat and cholesterol. With 130-150 calories per ½ cup serving, it makes a great indulgence for those looking for a delicious, all natural treat while trying to watch their weight. ¡Hola Fruta!® can also be combined with additional ingredients to make other delectable desserts and refreshing drinks (recipes available upon request). ¡Hola Fruta!® is the newest addition to an already extensive line of products by Pierre’s Ice Cream, a company that has been dishing up gourmet family treats for more than 75 years.
¡Hola Fruta!® can be found nationwide in Acme (Northeast Ohio), Bi-Rite, Brookshire Bros., Buehler’s, Busch’s, Circle K (Great Lakes Division), City Market, Community Markets, Dave’s, Dillon, Discount Drug Mart, Fisher Foods, Five Star Stores, Fresh Encounters, Fry’s, Fulmer’s, Giant Eagle, Giant Foods, Great Scot, Heinen’s, IGA, Ingles, King Soopers, Kroger, Lowes, Marc’s, Ralph’s, Rego’s, Riesbeck’s, Shaw’s, Shop-Rite, Smith’s, Spartan Stores, Star Market, Super K-Mart (Northeast Ohio), Tops, United Supermarkets, VG’s, Walgreen’s (Northeast Ohio), Winn Dixie and Zagara’s.
¡Hola Fruta!® Premium Pure Fruit Sherbet is sold in quarts, pints and bars, with colorful, eye-catching graphics and labeling information printed in both English and Spanish. The average retail price range for the quart container and bars is $4.79-$4.99, and the average retail price range for a pint container is $3.79-$3.99. ¡Hola Fruta!® is certified Kosher (OU-D) by the Orthodox Union.
¡Hola Fruta! Available at Kroger, Bigg’s, Circle K, and Discount Drug Stores in Greater Cincinnati.
NOTE: Have tried these and they are wonderful. Highly recommended.
Organic Vs. Hormone Free Dairy Survey
Farmland Dairies™, the makers of the nationally recognized Special Request™ Skim Plus® line of dairy products, the number one selling fortified milk in the New York Metropolitan area, today released the results of a new nationwide survey revealing that organic milk is not better in the eyes of consumers.
The survey, conducted by Harris Interactive®, found that more than four in five (84 percent) U.S. adult respondents believe that just because a milk product is designated as "organic" does not necessarily make it a better option. Additionally, two in three milk drinkers (67 percent) agree that non-organic milk that is free of artificial hormones and antibiotics is just as healthy as organic milk.
“Selecting milk products that are free of artificial hormones and antibiotics is important to consumers now more than ever,” said Martin Margherio, chief executive officer of Farmland Dairies. “That is why our Special Request Skim Plus line of products is better than organic as they are 100 percent free of artificial hormones and antibiotics, delicious, creamy and fortified with protein, calcium and vitamins essential to good health. It is the only milk product of its kind in America.”
The survey also reveals that most U.S. adult milk drinkers prefer lower fat milk (75 percent), with nearly three in four (72 percent) wishing skim milk did not taste so watered down. When it comes to selecting the type of milk they drink, more than nine in ten milk drinkers (92 percent) say good taste is important or very important.
Special Request Skim Plus® fat free white and chocolate milk products are made from 100 percent real cow’s milk and contain no artificial hormones or antibiotics. Delicious, creamy and fortified in vitamins A and D, Special Request Skim Plus® is 100 percent fat free and contains 37 percent more protein and 34 percent more calcium than whole milk. Additionally, Special Request Skim Plus® products are an excellent source of phosphorus and Vitamin B2 for strong bones and energy.
For more information on Farmland Dairies products, please call 1-888-727-6252 or visit us online at www.farmlanddairies.com.
About Farmland Dairies LLC
For over 90 years, Farmland Dairies LLC has produced delicious and nutritious fresh and fortified milk products including nationally recognized Special Request™ Skim Plus®. Since 1995, Farmland Dairies’ products have been 100 percent rBST free and can be found in dairy cases throughout New York, New Jersey, Pennsylvania, Connecticut, Massachusetts, Rhode Island, Delaware, Virginia, Maryland, Georgia and Florida. Farmland Dairies is also the producer of Welsh Farms, Parmalat and Lil’ Milk dairy products. An industry leader in food safety, Farmland Dairies is the largest Hazard Analysis and Critical Control Point (HACCP) certified milk processing plant in the United States. Martin Margherio is the chief executive officer of Farmland Dairies LLC, which has state-of-the-art production facilities in Wallington, New Jersey and Grand Rapids, Michigan. For more information on Farmland Dairies products, please call 1-888-727-6252 or visit www.farmlanddairies.com.
About Harris Interactive
Harris Interactive is a global leader in custom market research. With a long and rich history in multimodal research that is powered by our science and technology, we assist clients in achieving business results. Harris Interactive serves clients globally through our North American, European and Asian offices and a network of independent market research firms. For more information, please visit www.harrisinteractive.com.
About the Survey
This Milk survey was conducted online within the United States by Harris Interactive on behalf of Farmland Dairies LLC among 2,128 adults ages 18+, of whom, 1,903 drink milk. This online survey is not based on a probability sample and therefore no estimates of theoretical sampling error can be calculated. For complete methodology, including weighting variables, please contact Brian M. Lowe at 973-415-8344 or via e-mail at blowe@bmlcommunications.com.
The survey, conducted by Harris Interactive®, found that more than four in five (84 percent) U.S. adult respondents believe that just because a milk product is designated as "organic" does not necessarily make it a better option. Additionally, two in three milk drinkers (67 percent) agree that non-organic milk that is free of artificial hormones and antibiotics is just as healthy as organic milk.
“Selecting milk products that are free of artificial hormones and antibiotics is important to consumers now more than ever,” said Martin Margherio, chief executive officer of Farmland Dairies. “That is why our Special Request Skim Plus line of products is better than organic as they are 100 percent free of artificial hormones and antibiotics, delicious, creamy and fortified with protein, calcium and vitamins essential to good health. It is the only milk product of its kind in America.”
The survey also reveals that most U.S. adult milk drinkers prefer lower fat milk (75 percent), with nearly three in four (72 percent) wishing skim milk did not taste so watered down. When it comes to selecting the type of milk they drink, more than nine in ten milk drinkers (92 percent) say good taste is important or very important.
Special Request Skim Plus® fat free white and chocolate milk products are made from 100 percent real cow’s milk and contain no artificial hormones or antibiotics. Delicious, creamy and fortified in vitamins A and D, Special Request Skim Plus® is 100 percent fat free and contains 37 percent more protein and 34 percent more calcium than whole milk. Additionally, Special Request Skim Plus® products are an excellent source of phosphorus and Vitamin B2 for strong bones and energy.
For more information on Farmland Dairies products, please call 1-888-727-6252 or visit us online at www.farmlanddairies.com.
About Farmland Dairies LLC
For over 90 years, Farmland Dairies LLC has produced delicious and nutritious fresh and fortified milk products including nationally recognized Special Request™ Skim Plus®. Since 1995, Farmland Dairies’ products have been 100 percent rBST free and can be found in dairy cases throughout New York, New Jersey, Pennsylvania, Connecticut, Massachusetts, Rhode Island, Delaware, Virginia, Maryland, Georgia and Florida. Farmland Dairies is also the producer of Welsh Farms, Parmalat and Lil’ Milk dairy products. An industry leader in food safety, Farmland Dairies is the largest Hazard Analysis and Critical Control Point (HACCP) certified milk processing plant in the United States. Martin Margherio is the chief executive officer of Farmland Dairies LLC, which has state-of-the-art production facilities in Wallington, New Jersey and Grand Rapids, Michigan. For more information on Farmland Dairies products, please call 1-888-727-6252 or visit www.farmlanddairies.com.
About Harris Interactive
Harris Interactive is a global leader in custom market research. With a long and rich history in multimodal research that is powered by our science and technology, we assist clients in achieving business results. Harris Interactive serves clients globally through our North American, European and Asian offices and a network of independent market research firms. For more information, please visit www.harrisinteractive.com.
About the Survey
This Milk survey was conducted online within the United States by Harris Interactive on behalf of Farmland Dairies LLC among 2,128 adults ages 18+, of whom, 1,903 drink milk. This online survey is not based on a probability sample and therefore no estimates of theoretical sampling error can be calculated. For complete methodology, including weighting variables, please contact Brian M. Lowe at 973-415-8344 or via e-mail at blowe@bmlcommunications.com.
Roosters Restaurant Comes to Milford
Milford residents can start counting the days until the grand opening of the latest Roosters restaurant in the Cincinnati area. Roosters is known for its variety of chicken wings, pizzas, burgers, salads and FUN!
The restaurant’s grand opening celebration is set for 11:00 am on Monday, July 14. The first 100 customers will receive a free Roosters t-shirt and a Fun Card that allows them a 10% discount on in-store meals through the end of the year.
Roosters is well-established in and around Columbus, but is a new concept for many people in the Cincinnati area. “Roosters is a family-friendly sports restaurant that provides great food and an even better value,” said Melissa Richter, Roosters co-owner. “At a time when people are watching their wallets, a family of four can have a great meal and a great time at Roosters for around $25,” added Richter.
As one might expect in a restaurant named Roosters, the signature dish is the chicken wing. Wings are cooked fresh in pure soy oil. Customers can choose from a variety of original sauces, including teriyaki, bbq, garlic, mild and hot. For customers who like their wings extremely hot, they can venture into “Donkey,” “Killer” and “Super Killer” wings. “Even people who love hot food will be lucky to make it through five “Super Killer” wings,” says Richter.
In addition to wings, other signature dishes include the Buffalo Chicken Pizza, the Red, Bacon & Blue Salad, and the Parmesan Chicken Sandwich.
While they dine, customers can view their favorite sporting events on more than three dozen 42” high-definition plasma televisions.
The new Milford Roosters will be owned and operated by BRF Management Group.
BRF Management Group has the rights to open seven Roosters restaurants in a three-county area in and around Cincinnati. The Milford location will be the group’s second Roosters. BRF’s first Roosters is located in Springdale.
BRF is made up of a group of Chillicothe, Ohio residents with a broad background of business experience. Mark and Cheryl Frazier are long-time residents of Chillicothe. Mark is a CPA and financial planner, and the couple has been operating a successful financial planning business for the last 17 years. Rich and Melissa Richter are also long-time Chillicothe residents. Rich is president of his family’s home improvement business that has served Chillicothe for 50 years. Melissa has extensive restaurant experience, having worked in management with Red Lobster, Applebee’s and Tumbleweed restaurants. Marketing Manager Kristi Burns is also a native of Chillicothe and has owned and operated a salon and spa for almost 20 years.
The new Roosters is located at 101 Old Bank Road in Milford.
The restaurant’s grand opening celebration is set for 11:00 am on Monday, July 14. The first 100 customers will receive a free Roosters t-shirt and a Fun Card that allows them a 10% discount on in-store meals through the end of the year.
Roosters is well-established in and around Columbus, but is a new concept for many people in the Cincinnati area. “Roosters is a family-friendly sports restaurant that provides great food and an even better value,” said Melissa Richter, Roosters co-owner. “At a time when people are watching their wallets, a family of four can have a great meal and a great time at Roosters for around $25,” added Richter.
As one might expect in a restaurant named Roosters, the signature dish is the chicken wing. Wings are cooked fresh in pure soy oil. Customers can choose from a variety of original sauces, including teriyaki, bbq, garlic, mild and hot. For customers who like their wings extremely hot, they can venture into “Donkey,” “Killer” and “Super Killer” wings. “Even people who love hot food will be lucky to make it through five “Super Killer” wings,” says Richter.
In addition to wings, other signature dishes include the Buffalo Chicken Pizza, the Red, Bacon & Blue Salad, and the Parmesan Chicken Sandwich.
While they dine, customers can view their favorite sporting events on more than three dozen 42” high-definition plasma televisions.
The new Milford Roosters will be owned and operated by BRF Management Group.
BRF Management Group has the rights to open seven Roosters restaurants in a three-county area in and around Cincinnati. The Milford location will be the group’s second Roosters. BRF’s first Roosters is located in Springdale.
BRF is made up of a group of Chillicothe, Ohio residents with a broad background of business experience. Mark and Cheryl Frazier are long-time residents of Chillicothe. Mark is a CPA and financial planner, and the couple has been operating a successful financial planning business for the last 17 years. Rich and Melissa Richter are also long-time Chillicothe residents. Rich is president of his family’s home improvement business that has served Chillicothe for 50 years. Melissa has extensive restaurant experience, having worked in management with Red Lobster, Applebee’s and Tumbleweed restaurants. Marketing Manager Kristi Burns is also a native of Chillicothe and has owned and operated a salon and spa for almost 20 years.
The new Roosters is located at 101 Old Bank Road in Milford.
FreeShipping.org debuts
Fueled by the escalating cost for a tank of gas and the convenience of making discounted purchases from home, a growing number of consumers are flocking to the Internet for online shopping instead of driving to brick and mortar stores. Yet online shopping can have drawbacks, namely the shipping fees that many retailers charge.
Savvy online shoppers recognize that the cost of shipping can determine whether a purchase is worthwhile, thus the value of buying items from merchants who offer free shipping. Locating Internet retailers that provide these deals was challenging, until the debut of FreeShipping.org.
Launched last December, FreeShipping.org is a one-stop destinations for consumers to find online retailers that offer free shipping deals. The site, which includes more than 750 name-brand stores, allows visitors to search by brand or category.
Among the major retailers on FreeShipping.org are JCPenney, Target, Bloomingdale’s, Kohl’s, Sears, Best Buy, Old Navy, and Nordstrom. Macy’s is one of the site’s top partners, offering as many as 15 free shipping coupons at one time.
“Many online shoppers can identify with the experience of finding a great deal and then discovering an expensive shipping charge during checkout,” said Luke Knowles, who founded FreeShipping.org with his wife, Maisie. “Shopping online is more appealing when you know that you won’t have to pay for shipping.”
Online shoppers and retailers alike have found FreeShipping.org beneficial. Traffic on the site has doubled every month since it debuted last December. The sales FreeShipping.org has generated for the brands on its site have doubled every month, too.
In May, FreeShipping.org helped create more than $250,000 in sales. Knowles expects to have more than 1,000 retailers offering free shipping deals on the site by year’s end.
“People respond more favorably to free shipping than a discount coupon,” Knowles said. “In many cases, the cost of an online purchase is more reasonable when an item is full price and there is free shipping compared to an item that is discounted but has shipping charges.”
Along with more cost-effective prices that can be found at brick and mortar stores, convenience is a major factor for online shopping, and free shipping further enhances the appeal.
“I’m a new mom, so I have little time to shop at a mall. I make most of my purchases online. I do most of my holiday shopping online, too,” said Maisie Knowles. “By creating a single site where consumers can find online retailers that offer free shipping deals, we are saving visitors time and money, which is something that interests everyone.”
Savvy online shoppers recognize that the cost of shipping can determine whether a purchase is worthwhile, thus the value of buying items from merchants who offer free shipping. Locating Internet retailers that provide these deals was challenging, until the debut of FreeShipping.org.
Launched last December, FreeShipping.org is a one-stop destinations for consumers to find online retailers that offer free shipping deals. The site, which includes more than 750 name-brand stores, allows visitors to search by brand or category.
Among the major retailers on FreeShipping.org are JCPenney, Target, Bloomingdale’s, Kohl’s, Sears, Best Buy, Old Navy, and Nordstrom. Macy’s is one of the site’s top partners, offering as many as 15 free shipping coupons at one time.
“Many online shoppers can identify with the experience of finding a great deal and then discovering an expensive shipping charge during checkout,” said Luke Knowles, who founded FreeShipping.org with his wife, Maisie. “Shopping online is more appealing when you know that you won’t have to pay for shipping.”
Online shoppers and retailers alike have found FreeShipping.org beneficial. Traffic on the site has doubled every month since it debuted last December. The sales FreeShipping.org has generated for the brands on its site have doubled every month, too.
In May, FreeShipping.org helped create more than $250,000 in sales. Knowles expects to have more than 1,000 retailers offering free shipping deals on the site by year’s end.
“People respond more favorably to free shipping than a discount coupon,” Knowles said. “In many cases, the cost of an online purchase is more reasonable when an item is full price and there is free shipping compared to an item that is discounted but has shipping charges.”
Along with more cost-effective prices that can be found at brick and mortar stores, convenience is a major factor for online shopping, and free shipping further enhances the appeal.
“I’m a new mom, so I have little time to shop at a mall. I make most of my purchases online. I do most of my holiday shopping online, too,” said Maisie Knowles. “By creating a single site where consumers can find online retailers that offer free shipping deals, we are saving visitors time and money, which is something that interests everyone.”
Saturday, June 14, 2008
Delicious Gourmet Summer Tarts
From backyard barbeques to elegant
garden parties under the stars, entertaining is at its best in the summer
months. This summer, The Daphne Baking Company’s signature thaw-and-serve
dessert tarts let the busy host get out of the kitchen to enjoy the party.
In addition to the flagship chocolate, lemon and macadamia nut flavors,
The Daphne Baking Company is offering new chocolate raspberry and passion
fruit flavors throughout June, July and August. Delicious served plain or
garnished with spiked whipped cream and fresh summer berries, The Daphne
Baking Company insists “you take the credit.” The tarts are currently
available at retail outlets throughout Connecticut and New York and
on-line at www.daphnebaking.com.
About The Daphne Baking Company
“We do the work, you take the credit”
In 2007 New York real estate tycoon Bo Bartlett decided she needed a
change of pace. She enrolled in New York’s Institute of Culinary
Education, graduated, and in 2007 founded The Daphne Baking Company in
Kent, Connecticut. Designed for the busy hostess, The Daphne Baking
Company’s luxury thaw-and-serve dessert tarts are handcrafted using
premium, all natural ingredients including sweet cream butter, Valrohna
chocolate, and artisianal New England maple syrup. The stylishly packaged
gourmet tarts are available in the company’s flagship flavors: chocolate
mouse, lemon, and macadamia nut as well as a number of seasonal varieties.
For a list of stores that carry the tarts or to order online, visit
www.daphnebaking.com.
garden parties under the stars, entertaining is at its best in the summer
months. This summer, The Daphne Baking Company’s signature thaw-and-serve
dessert tarts let the busy host get out of the kitchen to enjoy the party.
In addition to the flagship chocolate, lemon and macadamia nut flavors,
The Daphne Baking Company is offering new chocolate raspberry and passion
fruit flavors throughout June, July and August. Delicious served plain or
garnished with spiked whipped cream and fresh summer berries, The Daphne
Baking Company insists “you take the credit.” The tarts are currently
available at retail outlets throughout Connecticut and New York and
on-line at www.daphnebaking.com.
About The Daphne Baking Company
“We do the work, you take the credit”
In 2007 New York real estate tycoon Bo Bartlett decided she needed a
change of pace. She enrolled in New York’s Institute of Culinary
Education, graduated, and in 2007 founded The Daphne Baking Company in
Kent, Connecticut. Designed for the busy hostess, The Daphne Baking
Company’s luxury thaw-and-serve dessert tarts are handcrafted using
premium, all natural ingredients including sweet cream butter, Valrohna
chocolate, and artisianal New England maple syrup. The stylishly packaged
gourmet tarts are available in the company’s flagship flavors: chocolate
mouse, lemon, and macadamia nut as well as a number of seasonal varieties.
For a list of stores that carry the tarts or to order online, visit
www.daphnebaking.com.
Thursday, June 12, 2008
Napa River Grill Opens Its Doors in Westport Village on June 16
Napa River Grill has packed up its Dupont location and leaped to a new pad. On Monday, June 16 the restaurant, known for great food, great service and great attitude, will open at 1211 Herr Lane in Westport Village. Lunch and dinner will be served Monday through Saturday. Only dinner service is available on Sundays. Napa River Grill will also have happy hour daily from 4:30 to 7 p.m. Reservations can be made by calling (502) 423-5822 or visiting www.napariverlouisville.com.
“With the help of Swope Design Group, our décor has evolved and made the dining experience more intimate,” said proprietor J.D. Rothberg. “The color palette was inspired by the landscape of California’s Napa Valley with a lot of warm colors like mustard, eggplant and deep green.”
The Westport Village location is 6,250 square feet, with an additional 2,000 square feet on the covered patio. The restaurant will seat 180 guests; which includes two private dining areas, a new patio bar and another full service bar inside.
The main dining room showcases Napa’s signature glass top bar and 1,100 bottle wine rack. To accentuate the intimate atmosphere, banquet seating will line the walls which are decked out with interesting artwork. A custom-made oak table nestled in the corner and overlooking the dining room seats 12 people and is perfect for an intimate special occasion.
The first private dining room has been named “The Vineyard Room” and seats 22 guests. The wood and glass dividers can be opened to join the main dining room. In this area evocative of a wine cellar tasting room guests will walk upon the cork floor and beneath a cut glass wine bottle ceiling. The larger private dining room seats 60 and is connected to the patio bar.
The 100-seat covered patio includes a 40-seat bar featuring bar and soft seating. Guests can dine in the vineyard featuring pinot noir, chardonnay and zinfandel grapes. Two “fire tables,” stone tables with fire pits in the center, can seat parties of up to 10 people.
In addition to Rothberg as proprietor, Napa enthusiasts will recognize the familiar faces of general manager Shane Hall, concierge and events manager Emily Walz, and executive chef David Malthaner.
“Our loyal guests will find familiar signature dishes on our menu as well as some new flavors,” said Malthaner.
New items on the menu include Spicy Tomato Mussels with ciabatta toast points; Wok Seared Seafood made with lobster, scallops, mussels, linguine, vegetables and basil in a red Thai curry sauce; and Veal Napoleon, layers of veal, prosciutto ham, havarti cheese, crimini mushroom risotto, wilted spinach and sherry cream sauce. Those with a sweet tooth can try the Banana Spring Roll, fresh banana coated with butterscotch and wrapped in spring roll pastry, served with toffee pieces and vanilla bean ice cream; and Hazelnut Chocolate Cake made with caramel chocolate ganache, chocolate mousse, hazelnut praline and caramel sauce.
Westport Village is an outdoor specialty village consisting of 170,000 square feet of restaurants and shopping. The Napa River Grill will be the anchor to this lifestyle center. Their signature Napa frog will be displayed in a fountain on the front patio.
Since opening in August 1999, Napa River Grill has grown into one of Louisville’s hottest dining spots. This stylish venue has established a hearty following, received rave reviews and won numerous awards, including Louisville magazine’s “Best New Restaurant, ” “Favorite Restaurant,” “Best Wine List,” and “Best Décor.” Other accolades include a Wine Spectator Award of Excellence and Prep magazine’s Blue Plate Award for “Best Upscale Casual Restaurant.”
Napa River Grill is located at 1211 Herr Lane. Open daily with happy hour from 4:30 p.m. to 7 p.m. For more information or reservations, please contact Napa River Grill at 502-423-5822 or visit www.napariverlouisville.com.
“With the help of Swope Design Group, our décor has evolved and made the dining experience more intimate,” said proprietor J.D. Rothberg. “The color palette was inspired by the landscape of California’s Napa Valley with a lot of warm colors like mustard, eggplant and deep green.”
The Westport Village location is 6,250 square feet, with an additional 2,000 square feet on the covered patio. The restaurant will seat 180 guests; which includes two private dining areas, a new patio bar and another full service bar inside.
The main dining room showcases Napa’s signature glass top bar and 1,100 bottle wine rack. To accentuate the intimate atmosphere, banquet seating will line the walls which are decked out with interesting artwork. A custom-made oak table nestled in the corner and overlooking the dining room seats 12 people and is perfect for an intimate special occasion.
The first private dining room has been named “The Vineyard Room” and seats 22 guests. The wood and glass dividers can be opened to join the main dining room. In this area evocative of a wine cellar tasting room guests will walk upon the cork floor and beneath a cut glass wine bottle ceiling. The larger private dining room seats 60 and is connected to the patio bar.
The 100-seat covered patio includes a 40-seat bar featuring bar and soft seating. Guests can dine in the vineyard featuring pinot noir, chardonnay and zinfandel grapes. Two “fire tables,” stone tables with fire pits in the center, can seat parties of up to 10 people.
In addition to Rothberg as proprietor, Napa enthusiasts will recognize the familiar faces of general manager Shane Hall, concierge and events manager Emily Walz, and executive chef David Malthaner.
“Our loyal guests will find familiar signature dishes on our menu as well as some new flavors,” said Malthaner.
New items on the menu include Spicy Tomato Mussels with ciabatta toast points; Wok Seared Seafood made with lobster, scallops, mussels, linguine, vegetables and basil in a red Thai curry sauce; and Veal Napoleon, layers of veal, prosciutto ham, havarti cheese, crimini mushroom risotto, wilted spinach and sherry cream sauce. Those with a sweet tooth can try the Banana Spring Roll, fresh banana coated with butterscotch and wrapped in spring roll pastry, served with toffee pieces and vanilla bean ice cream; and Hazelnut Chocolate Cake made with caramel chocolate ganache, chocolate mousse, hazelnut praline and caramel sauce.
Westport Village is an outdoor specialty village consisting of 170,000 square feet of restaurants and shopping. The Napa River Grill will be the anchor to this lifestyle center. Their signature Napa frog will be displayed in a fountain on the front patio.
Since opening in August 1999, Napa River Grill has grown into one of Louisville’s hottest dining spots. This stylish venue has established a hearty following, received rave reviews and won numerous awards, including Louisville magazine’s “Best New Restaurant, ” “Favorite Restaurant,” “Best Wine List,” and “Best Décor.” Other accolades include a Wine Spectator Award of Excellence and Prep magazine’s Blue Plate Award for “Best Upscale Casual Restaurant.”
Napa River Grill is located at 1211 Herr Lane. Open daily with happy hour from 4:30 p.m. to 7 p.m. For more information or reservations, please contact Napa River Grill at 502-423-5822 or visit www.napariverlouisville.com.
Wednesday, June 11, 2008
BEST of Fall Home Show
Columbus, Ohio – Organizers of the BEST of Fall Home Show, presented by Teeters Windows & Remodeling, announced today that the 2008 show will take place September 12-14 at the Ohio Expo Center. Now in its fourth year, the show has grown substantially each year as it introduces thousands of Central Ohio consumers to the best ideas in decorating, entertaining, landscaping and home improvement, just in time for fall and the coming holiday season.
With more than 300 exhibits, attractions and events highlighting the very best there is for every area of the home, this year’s show promises to be bigger and better than before. The BEST of Fall Home Show offers three days of opportunities for guests to gather information on everything from making improvements and browsing inspiring fall landscapes to decorating with flair and shopping for antiques and accessories. Specific areas of interest will include:
· Designers Showcase: Top local decorators and interior designers display home décor ideas
· Landscapes That Inspire: Professional landscapers offer living landscape displays and concepts
· Furniture & Furnishings: Featuring fine furnishings for the home, inside and out
· Gourmet Marketplace: Filled with easy, creative cooking concepts, recipes, products and entertaining ideas
· The Corner Antique: Shop for treasures and advice from the region’s top antiques and collectibles dealers
· The Home Idea Center Stage: Offering interesting and informative home improvement, decorating and entertainment presentations and events
The show opens Friday, September 12, and runs through Sunday, September 14, at the Ohio Expo Center. Show hours are Friday Noon – 9 p.m., Saturday 11 a.m. – 8 p.m., and Sunday 11 a.m. – 6 p.m. Tickets are $5 at the door. Children ages 12 and under are admitted free.
The BEST of Fall Home Show is presented by the same team that produces the nationally award-winning Central Ohio Home & Garden Show, named the 2006 Show of the Year by the National Association of Consumer Shows.
With more than 300 exhibits, attractions and events highlighting the very best there is for every area of the home, this year’s show promises to be bigger and better than before. The BEST of Fall Home Show offers three days of opportunities for guests to gather information on everything from making improvements and browsing inspiring fall landscapes to decorating with flair and shopping for antiques and accessories. Specific areas of interest will include:
· Designers Showcase: Top local decorators and interior designers display home décor ideas
· Landscapes That Inspire: Professional landscapers offer living landscape displays and concepts
· Furniture & Furnishings: Featuring fine furnishings for the home, inside and out
· Gourmet Marketplace: Filled with easy, creative cooking concepts, recipes, products and entertaining ideas
· The Corner Antique: Shop for treasures and advice from the region’s top antiques and collectibles dealers
· The Home Idea Center Stage: Offering interesting and informative home improvement, decorating and entertainment presentations and events
The show opens Friday, September 12, and runs through Sunday, September 14, at the Ohio Expo Center. Show hours are Friday Noon – 9 p.m., Saturday 11 a.m. – 8 p.m., and Sunday 11 a.m. – 6 p.m. Tickets are $5 at the door. Children ages 12 and under are admitted free.
The BEST of Fall Home Show is presented by the same team that produces the nationally award-winning Central Ohio Home & Garden Show, named the 2006 Show of the Year by the National Association of Consumer Shows.
Return of the Sunday Family Dinner
Ah, the traditional Sunday dinner. Unfortunately, today's busy schedules can sometimes make sit-down family dinners nearly impossible. Forget about having the time to actually cook a whole meal! But now there is an easier way to serve up a delicious family-style meal with the ease of Mama Mancini's Meatballs and Sunday Sauce from Appetizerstogo.com.
Slow roasted for six hours for an authentic old-world Italian flavor, Mama Mancini Meatballs in Sunday Sauce are bursting with flavor and absolutely delicious! These meatballs and Sunday Sauce will successfully challenge any family recipe. The meatballs are jumbo sized and are terrific paired with favorite pasta, or even on their own. Mama Mancini Meatballs and Sunday Sauce were developed and created by Dan Mancini from an authentic recipe that has been in his family for generations. The recipe owes its traditional Italian flavor to Dan's grandma, Ann Mancini, who immigrated to the United States through Ellis Island in 1921.
"Out of respect for every grandmother, I say 'These meatballs and Sunday Sauce may not be the same as your Grandmother's, but they are made with the same love,'" said Daniel Mancini. Mancini noted, "Sunday dinner at Grandma's house was always pasta and meatballs. Big, saucy meatballs that filled you up and made you feel good inside. I'm proud to partner with Appetizerstogo.com to be able to bring Grandma Mancini's famous recipe, known throughout the neighborhood, to all of America."
Mama Mancini's Famous Meatballs and Sunday Sauce are available online at www.Appetizerstogo.com for $39.90 per dozen meatballs. The meatballs are shipped frozen anywhere in the United States and take just 20-30 minutes in the oven to heat up, serve and impress!
Karen Wolf Brown, co-owner of Appetizerstogo.com, recommends ordering several boxes to keep in the freezer for those days when you want to have a delicious, traditional family dinner, but don't have the time to cook a full-blown meal.
"The Mama Mancini Meatballs and Sunday Sauce are so good, your family will be begging for more," noted Wolf. "And, they just might stay at the dinner table a little longer.."
AppetizersToGo.com is an Internet-based purveyor of fine gourmet appetizers and is a family-owned business with more than 30 years experience satisfying the discriminating palates of chefs, caterers, hoteliers and country clubs. Managed by husband and wife team of Matt Brown and Karen Wolf Brown, who have taken their years of experience in the foodservice industry and brought restaurant and cater-quality hors d'oeuvres directly to the general public via the Internet.
AppetizersToGo.com is the premiere online appetizers site and has been offering its appetizers directly to the consumer for the past six years. AppetizersToGo.com has recently updated its offerings to provide hot, new appetizers handmade from the freshest ingredients from award-winning, time-tested recipes, perfected by Master Chefs, such as its new Michael Schulson line of appetizers, and its Mama Mancini Meatballs and Sunday Sauce by Daniel Mancini. www.Appetizerstogocom offers more than 100 hors d'oeuvres shipped directly to the consumer, ready for any occasion whether it is an elegant anniversary, engagement or wedding reception, or a casual backyard barbecue, sophisticated New Year's Eve extravaganza, hip Halloween Party or creative children's party. AppetizersToGo.com can be found on the web at www.Appetizerstogo.com or by calling 1-800-757-0058.
Slow roasted for six hours for an authentic old-world Italian flavor, Mama Mancini Meatballs in Sunday Sauce are bursting with flavor and absolutely delicious! These meatballs and Sunday Sauce will successfully challenge any family recipe. The meatballs are jumbo sized and are terrific paired with favorite pasta, or even on their own. Mama Mancini Meatballs and Sunday Sauce were developed and created by Dan Mancini from an authentic recipe that has been in his family for generations. The recipe owes its traditional Italian flavor to Dan's grandma, Ann Mancini, who immigrated to the United States through Ellis Island in 1921.
"Out of respect for every grandmother, I say 'These meatballs and Sunday Sauce may not be the same as your Grandmother's, but they are made with the same love,'" said Daniel Mancini. Mancini noted, "Sunday dinner at Grandma's house was always pasta and meatballs. Big, saucy meatballs that filled you up and made you feel good inside. I'm proud to partner with Appetizerstogo.com to be able to bring Grandma Mancini's famous recipe, known throughout the neighborhood, to all of America."
Mama Mancini's Famous Meatballs and Sunday Sauce are available online at www.Appetizerstogo.com for $39.90 per dozen meatballs. The meatballs are shipped frozen anywhere in the United States and take just 20-30 minutes in the oven to heat up, serve and impress!
Karen Wolf Brown, co-owner of Appetizerstogo.com, recommends ordering several boxes to keep in the freezer for those days when you want to have a delicious, traditional family dinner, but don't have the time to cook a full-blown meal.
"The Mama Mancini Meatballs and Sunday Sauce are so good, your family will be begging for more," noted Wolf. "And, they just might stay at the dinner table a little longer.."
AppetizersToGo.com is an Internet-based purveyor of fine gourmet appetizers and is a family-owned business with more than 30 years experience satisfying the discriminating palates of chefs, caterers, hoteliers and country clubs. Managed by husband and wife team of Matt Brown and Karen Wolf Brown, who have taken their years of experience in the foodservice industry and brought restaurant and cater-quality hors d'oeuvres directly to the general public via the Internet.
AppetizersToGo.com is the premiere online appetizers site and has been offering its appetizers directly to the consumer for the past six years. AppetizersToGo.com has recently updated its offerings to provide hot, new appetizers handmade from the freshest ingredients from award-winning, time-tested recipes, perfected by Master Chefs, such as its new Michael Schulson line of appetizers, and its Mama Mancini Meatballs and Sunday Sauce by Daniel Mancini. www.Appetizerstogocom offers more than 100 hors d'oeuvres shipped directly to the consumer, ready for any occasion whether it is an elegant anniversary, engagement or wedding reception, or a casual backyard barbecue, sophisticated New Year's Eve extravaganza, hip Halloween Party or creative children's party. AppetizersToGo.com can be found on the web at www.Appetizerstogo.com or by calling 1-800-757-0058.
Harmony Hill Vineyards Receives 2008 Best of Bethel Award
Harmony Hill Vineyards has been selected for the 2008 Best of Bethel Award in the Wineries category by the U.S. Local Business Association (USLBA).
The USLBA "Best of Local Business" Award Program recognizes outstanding local businesses throughout the country. Each year, the USLBA identifies companies that they believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and community.
Various sources of information were gathered and analyzed to choose the winners in each category. The 2008 USLBA Award Program focused on quality, not quantity. Winners are determined based on the information gathered both internally by the USLBA and data provided by third parties.
About U.S. Local Business Association (USLBA)
U.S. Local Business Association (USLBA) is a Washington D.C. based organization funded by local businesses operating in towns, large and small, across America. The purpose of USLBA is to promote local business through public relations, marketing and advertising.
The USLBA was established to recognize the best of local businesses in their community. Our organization works exclusively with local business owners, trade groups, professional associations, chambers of commerce and other business advertising and marketing groups. Our mission is to be an advocate for small and medium size businesses and business entrepreneurs across America.
SOURCE: U.S. Local Business Association
The USLBA "Best of Local Business" Award Program recognizes outstanding local businesses throughout the country. Each year, the USLBA identifies companies that they believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and community.
Various sources of information were gathered and analyzed to choose the winners in each category. The 2008 USLBA Award Program focused on quality, not quantity. Winners are determined based on the information gathered both internally by the USLBA and data provided by third parties.
About U.S. Local Business Association (USLBA)
U.S. Local Business Association (USLBA) is a Washington D.C. based organization funded by local businesses operating in towns, large and small, across America. The purpose of USLBA is to promote local business through public relations, marketing and advertising.
The USLBA was established to recognize the best of local businesses in their community. Our organization works exclusively with local business owners, trade groups, professional associations, chambers of commerce and other business advertising and marketing groups. Our mission is to be an advocate for small and medium size businesses and business entrepreneurs across America.
SOURCE: U.S. Local Business Association
Tuesday, June 10, 2008
Divine Chocolate
Divine is a pioneering Fair Trade chocolate company co-owned by cocoa farmers – and our mission, in addition to creating delicious, premiumFair Trade chocolate, is to improve the livelihoods of small scale cocoa farmers in Ghana and increase the benefits farmers receive from the multi-billion dollar chocolate market.
In today's more socially conscious world, the most caring chocolate devotees also appreciate the importance of fairness – and the need to ensure that smiles of happiness also extend to the faces of the farmers who cultivate cocoa around the world.
Divine is made with only the finest Fair Trade cocoa from Ghana. Lovingly grown under the rainforest canopy, the beans are carefully fermented and dried by the farmers who co-own the company to deliver the smooth, rich treat that chocolate lovers desire. Such as:
• Divine Milk Chocolate -The original smooth and creamy milk chocolate that gave Divine its heavenly reputation
• Divine White chocolate - Made from the creamiest cocoa butter, it is the ideal for luxurious white chocolate desserts or those moments when you just feel the need to indulge
• Divine Hazelnut Milk Chocolate - It’s naturally nutty, packed with delicately roasted chopped hazelnuts in heavenly Divine milk chocolate
For the 45,000 farmers of Kuapa Kokoo Farmers Cooperative in Ghana, Divine Chocolate provides a guaranteed Fair Trade price, which means steady income and a social premium that they invest in schools, clean water, mobile medical clinics, and other social projects. Plus, because the farmers own part of the company, they share in the profits and have a seat at the table of global business.
Divine Chocolate is today a leading Fair Trade brand, a pioneer in the world of socially responsible enterprise, and a delicious way of doing business.
Tempting Treats for a Divine Holiday!
Whether you’re seeking chocolate for gift giving, holiday parties and recipes, or a personal indulgence while you wrap presents, Divine chocolate offers a delectable range of options that deliver guaranteed pleasure while making the holidays sweeter for cocoa farmers.
Divine Chocolate, the pioneering farmer owned Fair Trade chocolate brand co-owned by cocoa farmers, has a variety of delicious suggestions:
Holiday Inspired Treats
• Divine Chocolate Advent Calendar –Creamy Milk chocolate hearts hide behind each window. The calendar features an artist original rendering of an African outdoor market with nativity characters and Adinkra symbols hidden throughout. The back side features seek and find games for children of all ages
• Divine After Dinner Mints – Decedent 70 % dark chocolate squares filled with peppermint fondant make the perfect hostess gift or after dinner treat
• Divine Coins – The first Fair Trade Hanukkah Gelt. Smooth milk chocolate, elegantly wrapped with gold foil
In addition to these holiday items Divine offers a range of specialty chocolate that make the perfect stocking stuffers
• Divine Milk Chocolate -The original smooth and creamy milk chocolate that gave Divine its heavenly reputation
• Divine Dark Chocolate with Mint: Each bar features our 70% dark chocolate with refreshing mint. Suitable for vegetarians
• Divine White Chocolate with Strawberries – This newest addition to our line-up features all natural white chocolate made with the creamiest cocoa butter and delicately mixed with bits of strawberries
• Divine Hazelnut Milk Chocolate - It’s naturally nutty, packed with delicately roasted chopped hazelnuts in heavenly Divine milk chocolate
Divine is made with only the finest Fair Trade cocoa from Ghana. Lovingly grown under the rainforest canopy, the beans are carefully fermented and dried by the farmers who co-own the company to deliver the smooth, rich treat that chocolate lovers desire.
For the 45,000 farmers of Kuapa Kokoo Farmers Cooperative in Ghana, Divine Chocolate provides a guaranteed Fair Trade price, which means steady income and a social premium that they invest in schools, clean water, mobile medical clinics, and other social projects. Plus, because the farmers own part of the company, they share in the profits and have a seat at the table of global business.
In today's more socially conscious world, the most caring chocolate devotees also appreciate the importance of fairness – and the need to ensure that smiles of happiness also extend to the faces of the farmers who cultivate cocoa around the world.
Divine is made with only the finest Fair Trade cocoa from Ghana. Lovingly grown under the rainforest canopy, the beans are carefully fermented and dried by the farmers who co-own the company to deliver the smooth, rich treat that chocolate lovers desire. Such as:
• Divine Milk Chocolate -The original smooth and creamy milk chocolate that gave Divine its heavenly reputation
• Divine White chocolate - Made from the creamiest cocoa butter, it is the ideal for luxurious white chocolate desserts or those moments when you just feel the need to indulge
• Divine Hazelnut Milk Chocolate - It’s naturally nutty, packed with delicately roasted chopped hazelnuts in heavenly Divine milk chocolate
For the 45,000 farmers of Kuapa Kokoo Farmers Cooperative in Ghana, Divine Chocolate provides a guaranteed Fair Trade price, which means steady income and a social premium that they invest in schools, clean water, mobile medical clinics, and other social projects. Plus, because the farmers own part of the company, they share in the profits and have a seat at the table of global business.
Divine Chocolate is today a leading Fair Trade brand, a pioneer in the world of socially responsible enterprise, and a delicious way of doing business.
Tempting Treats for a Divine Holiday!
Whether you’re seeking chocolate for gift giving, holiday parties and recipes, or a personal indulgence while you wrap presents, Divine chocolate offers a delectable range of options that deliver guaranteed pleasure while making the holidays sweeter for cocoa farmers.
Divine Chocolate, the pioneering farmer owned Fair Trade chocolate brand co-owned by cocoa farmers, has a variety of delicious suggestions:
Holiday Inspired Treats
• Divine Chocolate Advent Calendar –Creamy Milk chocolate hearts hide behind each window. The calendar features an artist original rendering of an African outdoor market with nativity characters and Adinkra symbols hidden throughout. The back side features seek and find games for children of all ages
• Divine After Dinner Mints – Decedent 70 % dark chocolate squares filled with peppermint fondant make the perfect hostess gift or after dinner treat
• Divine Coins – The first Fair Trade Hanukkah Gelt. Smooth milk chocolate, elegantly wrapped with gold foil
In addition to these holiday items Divine offers a range of specialty chocolate that make the perfect stocking stuffers
• Divine Milk Chocolate -The original smooth and creamy milk chocolate that gave Divine its heavenly reputation
• Divine Dark Chocolate with Mint: Each bar features our 70% dark chocolate with refreshing mint. Suitable for vegetarians
• Divine White Chocolate with Strawberries – This newest addition to our line-up features all natural white chocolate made with the creamiest cocoa butter and delicately mixed with bits of strawberries
• Divine Hazelnut Milk Chocolate - It’s naturally nutty, packed with delicately roasted chopped hazelnuts in heavenly Divine milk chocolate
Divine is made with only the finest Fair Trade cocoa from Ghana. Lovingly grown under the rainforest canopy, the beans are carefully fermented and dried by the farmers who co-own the company to deliver the smooth, rich treat that chocolate lovers desire.
For the 45,000 farmers of Kuapa Kokoo Farmers Cooperative in Ghana, Divine Chocolate provides a guaranteed Fair Trade price, which means steady income and a social premium that they invest in schools, clean water, mobile medical clinics, and other social projects. Plus, because the farmers own part of the company, they share in the profits and have a seat at the table of global business.
Northwest Food and Wine Cookbook
Wine touring season is upon us. Every year hundreds of thousands of people from across the globe descend upon the Pacific Northwest to experience one of the world’s fastest-growing cultural destinations.
In PACIFIC NORTHWEST WINING & DINING: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley; hardcover/$34.95; October 29, 2007) Braiden Rex-Johnson calls upon her more than eighteen years of experience writing about the region and its food and wine in order to create a sumptuous and lavishly photographed tribute to this vital and growing culinary destination.
With 145 gorgeous color photos by Jackie Johnston and 88 recipes adapted from the kitchens of the top chefs throughout the region, PACIFIC NORTHWEST WINING & DINING celebrates local flavors such as wild king salmon, Dungeness crab, Bing cherries, and Walla Walla sweet onions. No matter where you live, you’ll want to try some of these delicious recipes at home, including:
· Oysters Gratinée
· Blue Cheese Mussels
· Cedar-Planked Idaho Trout with Chardonnay-Lemon Beurre Blanc
· Flank Steak Roulade with Red-Wine Sauce
· Smoked Salmon Tartare
· Roasted Halibut with Shellfish Cioppino
· Chipotle Chocolate Cake
And you’ll never be at a loss for what to drink: each recipe is paired with a Northwest wine varietal.
Whether a longtime resident of the region or a first-time visitor, PACIFIC NORTHWEST WINING & DINING offers something for everyone – wine primer, cookbook, food-and-wine pairing guide, and travelogue – and will serve as an invaluable resource to one of the most beautiful and adventurous culinary destinations of the world. “With PACIFIC NORTHWEST WINING & DINING in hand,” Rex-Johnson writes, “you have only to open a bottle of good Northwest wine, crank up the stove, and settle in for a whirlwind tour of the United States’ and Canada’s most exciting new wine and food regions.”
ABOUT THE AUTHOR
A freelance writer since 1982, Braiden Rex-Johnson has been in love with the food, wine, and people of the Pacific Northwest for more than eighteen years. She has documented this relationship in a number of magazines and bestselling cookbooks, including the Pike Place Market series of books and PACIFIC NORTHWEST WINING & DINING. She is the long-time food-and-wine-pairing columnist for Wine Press Northwest and a regular contributor to the Seattle Times Pacific Northwest magazine. Rex-Johnson is a member of the International Association of Culinary Professionals, a judge for the James Beard Foundation, and an active member of the Seattle chapter of Les Dames d’Escoffier International (LDEI). Her media appearances include The Food Network, The Travel Channel, The Discovery Channel, QVC, PBS, and National Public Radio, and she has her own Web site at www.NorthwestWiningandDining.com. Visit photographer Jackie Johnston online at www.WineCountryCreations.com.
In PACIFIC NORTHWEST WINING & DINING: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley; hardcover/$34.95; October 29, 2007) Braiden Rex-Johnson calls upon her more than eighteen years of experience writing about the region and its food and wine in order to create a sumptuous and lavishly photographed tribute to this vital and growing culinary destination.
With 145 gorgeous color photos by Jackie Johnston and 88 recipes adapted from the kitchens of the top chefs throughout the region, PACIFIC NORTHWEST WINING & DINING celebrates local flavors such as wild king salmon, Dungeness crab, Bing cherries, and Walla Walla sweet onions. No matter where you live, you’ll want to try some of these delicious recipes at home, including:
· Oysters Gratinée
· Blue Cheese Mussels
· Cedar-Planked Idaho Trout with Chardonnay-Lemon Beurre Blanc
· Flank Steak Roulade with Red-Wine Sauce
· Smoked Salmon Tartare
· Roasted Halibut with Shellfish Cioppino
· Chipotle Chocolate Cake
And you’ll never be at a loss for what to drink: each recipe is paired with a Northwest wine varietal.
Whether a longtime resident of the region or a first-time visitor, PACIFIC NORTHWEST WINING & DINING offers something for everyone – wine primer, cookbook, food-and-wine pairing guide, and travelogue – and will serve as an invaluable resource to one of the most beautiful and adventurous culinary destinations of the world. “With PACIFIC NORTHWEST WINING & DINING in hand,” Rex-Johnson writes, “you have only to open a bottle of good Northwest wine, crank up the stove, and settle in for a whirlwind tour of the United States’ and Canada’s most exciting new wine and food regions.”
ABOUT THE AUTHOR
A freelance writer since 1982, Braiden Rex-Johnson has been in love with the food, wine, and people of the Pacific Northwest for more than eighteen years. She has documented this relationship in a number of magazines and bestselling cookbooks, including the Pike Place Market series of books and PACIFIC NORTHWEST WINING & DINING. She is the long-time food-and-wine-pairing columnist for Wine Press Northwest and a regular contributor to the Seattle Times Pacific Northwest magazine. Rex-Johnson is a member of the International Association of Culinary Professionals, a judge for the James Beard Foundation, and an active member of the Seattle chapter of Les Dames d’Escoffier International (LDEI). Her media appearances include The Food Network, The Travel Channel, The Discovery Channel, QVC, PBS, and National Public Radio, and she has her own Web site at www.NorthwestWiningandDining.com. Visit photographer Jackie Johnston online at www.WineCountryCreations.com.
Laphroaig Single Islay Malt Scotch Whisky Hosts Live Online Tasting
Laphroaig Single Islay Malt Scotch, the most richly flavoured of all Scotch whiskies, invites consumers of legal purchase age to celebrate the earthy aroma and smoky flavors of Laphroaig during a LIVE Webcast tasting on June 18. Hosted by Laphroaig Master Blender Robert Hicks and Distillery Manager John Campbell, Laphroaig LIVE 2008 promises to entertain and educate Scotch enthusiasts and Friends of Laphroaig through a tasting of traditional Laphroaig expressions and rare, never-before-tasted expressions such as Laphroaig Cáirdeas (pronounced Car-Chuss). Gaelic for “friendship,” Cáirdeas was hand-crafted especially for the 2008 Feis Ile of Malt and Music – Islay’s annual whisky and music festival – and will be unveiled globally during the online tasting.
“Laphroaig LIVE 2008 is an opportunity for us to reward our Friends with a look inside the Laphroaig Distillery and a preview of the limited-edition expressions we’re crafting,” said Campbell. “Webcast participants will see that like the Laphroaig portfolio, Laphroaig Cáirdeas features a pungent, earthy aroma of blue Islay peat smoke, but reveals hints of orange marmalade, cinnamon and a thick sweetness with just a trace of roses.”
On June 18 (3:00 p.m. ET), Campbell, Hicks and renowned single malt authority Martine Nouet will conduct the 45-minute tasting from inside Warehouse 1 at the Laphroaig Distillery. The online tasting and educational seminar will include Laphroaig 10 Year Old, Laphroaig Quarter Cask, Cáirdeas, a Laphroaig 30 Year Old Cáirdeas and the yet-to-be-bottled Laphroaig Triple Wood. While Cáirdeas can only be purchased on Islay, Laphroaig LIVE offers U.S. Scotch enthusiasts the opportunity to preview the bold, distinctive flavors of traditional Laphroaig expressions, while interacting LIVE online with the whisky authorities at Laphroaig.
About the expressions:
· Laphroaig 10 Year Old
§ Richly smoky and salty — fully peated with a hint of sweetness
· Laphroaig Quarter Cask
§ Deep, complex and smoky yet offers and surprises the palate with a gentle sweetness
· Laphroaig Triple Wood
§ Matured three times: first in ex-bourbon barrels, then in Quarter Casks, and finally in European Oak
§ Will be drawn directly from the butts for the first time – LIVE!
· Laphroaig Cáirdeas
§ Blended from a special mix of whiskies from 10 to 17 years old
§ A full round deep whisky with a sweet roundness that fills the mouth with massive peat smoke flavor, slowly fading to leave a dusty, licorice coating with a tang of fresh, sweet oranges
· Laphroaig 30 Year Old Cáirdeas
§ A limited-edition expression created exclusively for Friends of Laphroaig
§ Will be tasted by Campbell for the first time – LIVE!
Participants of legal purchase age can download tasting notes and guides and submit their questions in advance at Laphroaig.com. For more information, visit www.Laphroaig.com/live.
About Friends of Laphroaig
The Friends of Laphroaig began in 1994 as a way to communicate news about the distiller and connect with other Laphroaig lovers around the world. Today it has grown to more than 300,000 members from more than 150 countries. Each fan receives a lifetime lease on a square foot of land next to the distillery that they can visit, view online and collect a dram of ‘rent’ for, should they ever visit the island. The members-only section of Laphroaig.com boasts contests, e-cards, chat boards, photo albums, printable personalized business cards and more. Membership is free with proof of purchase of 10 Year Old, 15 Year Old, 30 Year Old, Quarter Cask or Cask Strength Laphroaig. New members can register at http://laphroaig.com/friends.
About Beam Global Spirits & 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.
“Laphroaig LIVE 2008 is an opportunity for us to reward our Friends with a look inside the Laphroaig Distillery and a preview of the limited-edition expressions we’re crafting,” said Campbell. “Webcast participants will see that like the Laphroaig portfolio, Laphroaig Cáirdeas features a pungent, earthy aroma of blue Islay peat smoke, but reveals hints of orange marmalade, cinnamon and a thick sweetness with just a trace of roses.”
On June 18 (3:00 p.m. ET), Campbell, Hicks and renowned single malt authority Martine Nouet will conduct the 45-minute tasting from inside Warehouse 1 at the Laphroaig Distillery. The online tasting and educational seminar will include Laphroaig 10 Year Old, Laphroaig Quarter Cask, Cáirdeas, a Laphroaig 30 Year Old Cáirdeas and the yet-to-be-bottled Laphroaig Triple Wood. While Cáirdeas can only be purchased on Islay, Laphroaig LIVE offers U.S. Scotch enthusiasts the opportunity to preview the bold, distinctive flavors of traditional Laphroaig expressions, while interacting LIVE online with the whisky authorities at Laphroaig.
About the expressions:
· Laphroaig 10 Year Old
§ Richly smoky and salty — fully peated with a hint of sweetness
· Laphroaig Quarter Cask
§ Deep, complex and smoky yet offers and surprises the palate with a gentle sweetness
· Laphroaig Triple Wood
§ Matured three times: first in ex-bourbon barrels, then in Quarter Casks, and finally in European Oak
§ Will be drawn directly from the butts for the first time – LIVE!
· Laphroaig Cáirdeas
§ Blended from a special mix of whiskies from 10 to 17 years old
§ A full round deep whisky with a sweet roundness that fills the mouth with massive peat smoke flavor, slowly fading to leave a dusty, licorice coating with a tang of fresh, sweet oranges
· Laphroaig 30 Year Old Cáirdeas
§ A limited-edition expression created exclusively for Friends of Laphroaig
§ Will be tasted by Campbell for the first time – LIVE!
Participants of legal purchase age can download tasting notes and guides and submit their questions in advance at Laphroaig.com. For more information, visit www.Laphroaig.com/live.
About Friends of Laphroaig
The Friends of Laphroaig began in 1994 as a way to communicate news about the distiller and connect with other Laphroaig lovers around the world. Today it has grown to more than 300,000 members from more than 150 countries. Each fan receives a lifetime lease on a square foot of land next to the distillery that they can visit, view online and collect a dram of ‘rent’ for, should they ever visit the island. The members-only section of Laphroaig.com boasts contests, e-cards, chat boards, photo albums, printable personalized business cards and more. Membership is free with proof of purchase of 10 Year Old, 15 Year Old, 30 Year Old, Quarter Cask or Cask Strength Laphroaig. New members can register at http://laphroaig.com/friends.
About Beam Global Spirits & 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.
Kona Bistro’s Community Night to Benefit Girls on the Run of Cincinnati
Girls on the Run of Cincinnati, a non-profit prevention program that encourages preteen girls to develop self-respect and healthy lifestyles through running, will be the beneficiary of the Kona Bistro Community Night on July 9.
The general public is invited to dine at Kona Bistro on July 9 from 6:00 –10:00 p.m. Representatives from the organization will be wearing tiaras and tending bar to earn tips. All bar tips and a percentage of server tips will go to Girls on the Run of Cincinnati.
WHEN: Wednesday, July 9, 2008: 6:00 p.m. – 10:00 p.m.
WHERE: Kona Bistro
www.konabistro.com
3012 Madison Road in Oakley
(513) 842-5662
Girls on the Run of Cincinnati is the local empowerment program that combines life-changing, self-esteem enhancing, confidence-boosting lessons with training for a running/walking 5k event. Its mission is to educate and prepare pre-teen girls for a lifetime of self-respect and healthy living. The organization depends on volunteers and community support throughout the year.
www.gotrcincinnati.org (513) 755-6407
The general public is invited to dine at Kona Bistro on July 9 from 6:00 –10:00 p.m. Representatives from the organization will be wearing tiaras and tending bar to earn tips. All bar tips and a percentage of server tips will go to Girls on the Run of Cincinnati.
WHEN: Wednesday, July 9, 2008: 6:00 p.m. – 10:00 p.m.
WHERE: Kona Bistro
www.konabistro.com
3012 Madison Road in Oakley
(513) 842-5662
Girls on the Run of Cincinnati is the local empowerment program that combines life-changing, self-esteem enhancing, confidence-boosting lessons with training for a running/walking 5k event. Its mission is to educate and prepare pre-teen girls for a lifetime of self-respect and healthy living. The organization depends on volunteers and community support throughout the year.
www.gotrcincinnati.org (513) 755-6407
Snake River Sporting Club Chef Partners with Jackson Hole Wine Auction and Clio Restaurant Chef
Snake River Sporting Club will be participating in the 2008 Jackson Hole Wine Auction hosted by the Grand Teton Music Festival this summer at Teton Village. Snake River Executive Chef, Bernie McDonough will be hosting Chef Ken Oringer, Executive Chef and Co-Owner of Boston’s Clio restaurant at his kitchens throughout the auction festivities, as well as representing Snake River Sporting Club at The Taste of Jackson on Thursday, June 26. The Jackson Hole Wine Auction brings together award-winning chefs and culinary authorities such as the James Beard Foundation, Gourmet Magazine, Bon Appétit Magazine and Food & Wine Magazine biannually. The largest fundraiser for the Music Festival and one of the top wine auctions in the country, the Jackson Hole Wine Auction draws outstanding chefs and winemakers to the beautiful Jackson Hole valley.
Snake River Sporting Club Executive Chef, Bernie McDonough will be preparing crispy lamb cheeks with lavender and peppercorn infused strawberries for The Taste of Jackson on Thursday. Chef McDonough will also host Chef Ken Oringer at his Snake River kitchens in preparation for Oringer’s vintner dinner Thursday evening, as well as for his showcase at Saturday’s Grand Tasting event.
"We are excited to be partnering with Snake River Sporting Club on this event, particularly with their chef, Bernie McDonough, working alongside visiting chef Ken Oringer throughout the weekend,” says Jackson Hole Wine Auction Chairman, W.H. Baird Garrett. “The partnership between Snake River Sporting Club and the Grand Teton Music Festival is so successful because we share the same commitment to bringing quality experiences to the Jackson Hole community."
“The Jackson Hole Wine Auction is one of the kick-off events of our summer season in Jackson Hole and we are honored to be welcomed into the group of fine wine and food establishment on hand at the Auction,” says Bernie McDonough, Executive Chef at Snake River Sporting Club. “Having the opportunity to share my cuisine as well as share our SRSC kitchens with Chef Ken Oringer will make for a delicious, exciting weekend.”
Internationally renowned Chef Ken Oringer has worked with some of the finest kitchens in the United States, spanning stints working with David Burke in New York at River Café, serving as Pastry Chef at Al Forno in Providence, Rhode Island, and then to Boston serving first as Chef de Partie, then Sous-Chef at Le Marquis de Lafayette under Chef Jean Georges Vongerichten. Chef Oringer is responsible for the start-up of Terra in Boston, a trattoria that earned a three-start accolade from the New York Times, as well as Silks in San Francisco’s Mandarin Oriental Hotel which has since earned three stars from The San Francisco Chronicle and a place on Conde Nast Traveler’s twenty best restaurants in America since Chef Oringer’s tenure.
Snake River Sporting Club is proud to be involved in the 2008 Jackson Hole Wine Auction. For more information on the Jackson Hole Wine Auction at Grand Teton Music Festival, please visit http://www.gtmf.org/wineauction/wine.shtml
Snake River Sporting Club Executive Chef, Bernie McDonough will be preparing crispy lamb cheeks with lavender and peppercorn infused strawberries for The Taste of Jackson on Thursday. Chef McDonough will also host Chef Ken Oringer at his Snake River kitchens in preparation for Oringer’s vintner dinner Thursday evening, as well as for his showcase at Saturday’s Grand Tasting event.
"We are excited to be partnering with Snake River Sporting Club on this event, particularly with their chef, Bernie McDonough, working alongside visiting chef Ken Oringer throughout the weekend,” says Jackson Hole Wine Auction Chairman, W.H. Baird Garrett. “The partnership between Snake River Sporting Club and the Grand Teton Music Festival is so successful because we share the same commitment to bringing quality experiences to the Jackson Hole community."
“The Jackson Hole Wine Auction is one of the kick-off events of our summer season in Jackson Hole and we are honored to be welcomed into the group of fine wine and food establishment on hand at the Auction,” says Bernie McDonough, Executive Chef at Snake River Sporting Club. “Having the opportunity to share my cuisine as well as share our SRSC kitchens with Chef Ken Oringer will make for a delicious, exciting weekend.”
Internationally renowned Chef Ken Oringer has worked with some of the finest kitchens in the United States, spanning stints working with David Burke in New York at River Café, serving as Pastry Chef at Al Forno in Providence, Rhode Island, and then to Boston serving first as Chef de Partie, then Sous-Chef at Le Marquis de Lafayette under Chef Jean Georges Vongerichten. Chef Oringer is responsible for the start-up of Terra in Boston, a trattoria that earned a three-start accolade from the New York Times, as well as Silks in San Francisco’s Mandarin Oriental Hotel which has since earned three stars from The San Francisco Chronicle and a place on Conde Nast Traveler’s twenty best restaurants in America since Chef Oringer’s tenure.
Snake River Sporting Club is proud to be involved in the 2008 Jackson Hole Wine Auction. For more information on the Jackson Hole Wine Auction at Grand Teton Music Festival, please visit http://www.gtmf.org/wineauction/wine.shtml
The World’s Finest Truffles Shipped for the Holidays
One of France’s finest exports, without a doubt, is the sought-after Black Perigord Winter Truffle.
For this holiday season, QuelObjet.com will once again work with the Perigord and Provence purveyors to deliver these delicacies to the United States. This is a great opportunity to share this unique offering with your readers.
Highly prized by chefs and connoisseurs, this variety of truffle has an aroma, flavor and richness that is unmatched, and is known as the “black diamond” of truffles.
These truffles add an incomparable richness to unforgettable dishes. QuelObjet.com will take advance orders and will ship the truffles for delivery on two dates only: December 10th and December 17th.
The truffles are packed in insulated coolers with re-usable ice packs and shipped via Fed Ex Overnight throughout the United States.
Prices:
1 oz. Whole truffle - $100 *
2 oz. Whole truffle - $200 *
3 oz. Whole truffle - $300 *
* Prices may fluctuate due to changes in market value.
To see QuelObjet’s entire selection of gift and gourmet items imported from France, please visit www.QuelObjet.com.
For this holiday season, QuelObjet.com will once again work with the Perigord and Provence purveyors to deliver these delicacies to the United States. This is a great opportunity to share this unique offering with your readers.
Highly prized by chefs and connoisseurs, this variety of truffle has an aroma, flavor and richness that is unmatched, and is known as the “black diamond” of truffles.
These truffles add an incomparable richness to unforgettable dishes. QuelObjet.com will take advance orders and will ship the truffles for delivery on two dates only: December 10th and December 17th.
The truffles are packed in insulated coolers with re-usable ice packs and shipped via Fed Ex Overnight throughout the United States.
Prices:
1 oz. Whole truffle - $100 *
2 oz. Whole truffle - $200 *
3 oz. Whole truffle - $300 *
* Prices may fluctuate due to changes in market value.
To see QuelObjet’s entire selection of gift and gourmet items imported from France, please visit www.QuelObjet.com.
Monday, June 9, 2008
Diageo and The Nolet Group Form 50/50 Company for Ketel One Vodka
Diageo, the world's leading spirits, wine and beer company, and The Nolet Group, the family-owned distiller of Ketel One Vvodka, announced today that they have completed a transaction to form a new 50/50 company that will own the perpetual exclusive global rights to sell, market and distribute super-premium Ketel One Vodka and Ketel One Citroen.
Diageo paid $900 million for its 50 percent equity stake in the new company, which will be based in the Netherlands. The Nolet family will continue to own the distillery in Schiedam, Holland, and will supply Ketel One Vodka and Ketel One Citroen to the new company. Due to its rights under the agreements, Diageo will fully consolidate the financial results of the new company, accounting for the Nolet holding as a minority interest.
“This transaction further enhances Diageo’s platform in the fast-growing super-premium vodka segment,” said Paul Walsh, Chief Executive, Diageo Plc. “Ketel One Vodka is an outstanding high quality brand rich in heritage. In joining with the Nolet family, we are eager to bring our outstanding marketing expertise and strong track record of brand stewardship to Ketel One Vodka to maximize its potential for global growth.”
“We are extremely proud of what we’ve achieved building the Ketel One Vodka brand. It’s a testament to the power of our unique approach and the appeal of our brand’s heritage,” said Carel Nolet, Sr. Chairman of the Nolet Group. “This alliance with Diageo is key for the Nolet Group and the Ketel One brand because we will now have sales, marketing and distribution expertise that will help us to build on our success and make Ketel One Vodka a truly global brand.”
In 2007 Ketel One Vodka and Ketel One Citroen had a combined annual volume of 1.9 million cases. It is sold primarily in North America in the super-premium vodka segment and will complement Diageo's premium Smirnoff and its ultra-premium Ciroc brands. Similarly, outside the United States Ketel One Vodka will expand Diageo's brand range in vodka.
“The Nolet family has built Ketel One Vodka into an iconic brand and we are very pleased to embark on this journey with them and continue to build on this success,” said Ivan Menezes, President and CEO, Diageo North America. “As the spirits market in the United States expands and consumers continue to premiumize, Ketel One Vodka enables us to offer our consumers another super-premium choice.”
About Diageo
Diageo (Dee-AH-Gee-O) is the world's leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, wines, and beer categories. These brands include Johnnie Walker, Guinness, Smirnoff, J&B, Baileys, Cuervo, Tanqueray, Captain Morgan, Crown Royal, Beaulieu Vineyard and Sterling Vineyards wines.
Diageo is a global company, trading in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands, and performance, visit us at http://www.diageo.com/ .
Celebrating life, every day, everywhere, responsibly.
About the Nolet Group
Since 1691 the Nolet family, through the Nolet Group, manages the production, distribution, sales and marketing for a range of super premium spirit brands including Ketel 1 Jenever and Ketel One Vodka at the Nolet Distillery. The business originated in Schiedam, Holland where it still operates its distillery today. The Nolet Group values personal relationships with its distributors, bartenders and consumers who are essential for the success of the company and its products. In 2007, the company produced 1.9 million cases with a turnover of approximately Euro 165 million. The Nolet family is actively involved with the Nolet Group under the leadership of 10th generation Carel Nolet Sr. and his younger son Bob Nolet, both based in Schiedam, and his older son, Carel Nolet Jr., based in California, USA. The Nolet Group employs approximately 180 employees. You can learn more at http://www.ketelone.com/.
Diageo paid $900 million for its 50 percent equity stake in the new company, which will be based in the Netherlands. The Nolet family will continue to own the distillery in Schiedam, Holland, and will supply Ketel One Vodka and Ketel One Citroen to the new company. Due to its rights under the agreements, Diageo will fully consolidate the financial results of the new company, accounting for the Nolet holding as a minority interest.
“This transaction further enhances Diageo’s platform in the fast-growing super-premium vodka segment,” said Paul Walsh, Chief Executive, Diageo Plc. “Ketel One Vodka is an outstanding high quality brand rich in heritage. In joining with the Nolet family, we are eager to bring our outstanding marketing expertise and strong track record of brand stewardship to Ketel One Vodka to maximize its potential for global growth.”
“We are extremely proud of what we’ve achieved building the Ketel One Vodka brand. It’s a testament to the power of our unique approach and the appeal of our brand’s heritage,” said Carel Nolet, Sr. Chairman of the Nolet Group. “This alliance with Diageo is key for the Nolet Group and the Ketel One brand because we will now have sales, marketing and distribution expertise that will help us to build on our success and make Ketel One Vodka a truly global brand.”
In 2007 Ketel One Vodka and Ketel One Citroen had a combined annual volume of 1.9 million cases. It is sold primarily in North America in the super-premium vodka segment and will complement Diageo's premium Smirnoff and its ultra-premium Ciroc brands. Similarly, outside the United States Ketel One Vodka will expand Diageo's brand range in vodka.
“The Nolet family has built Ketel One Vodka into an iconic brand and we are very pleased to embark on this journey with them and continue to build on this success,” said Ivan Menezes, President and CEO, Diageo North America. “As the spirits market in the United States expands and consumers continue to premiumize, Ketel One Vodka enables us to offer our consumers another super-premium choice.”
About Diageo
Diageo (Dee-AH-Gee-O) is the world's leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, wines, and beer categories. These brands include Johnnie Walker, Guinness, Smirnoff, J&B, Baileys, Cuervo, Tanqueray, Captain Morgan, Crown Royal, Beaulieu Vineyard and Sterling Vineyards wines.
Diageo is a global company, trading in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands, and performance, visit us at http://www.diageo.com/ .
Celebrating life, every day, everywhere, responsibly.
About the Nolet Group
Since 1691 the Nolet family, through the Nolet Group, manages the production, distribution, sales and marketing for a range of super premium spirit brands including Ketel 1 Jenever and Ketel One Vodka at the Nolet Distillery. The business originated in Schiedam, Holland where it still operates its distillery today. The Nolet Group values personal relationships with its distributors, bartenders and consumers who are essential for the success of the company and its products. In 2007, the company produced 1.9 million cases with a turnover of approximately Euro 165 million. The Nolet family is actively involved with the Nolet Group under the leadership of 10th generation Carel Nolet Sr. and his younger son Bob Nolet, both based in Schiedam, and his older son, Carel Nolet Jr., based in California, USA. The Nolet Group employs approximately 180 employees. You can learn more at http://www.ketelone.com/.
Thursday, June 5, 2008
Win a Summer of Wild Salmon Contest
Do you have a creative and delicious recipe for salmon? MarxFoods.com is calling all cooks who are wild about salmon to enter their best recipe for an opportunity to win a summer of wild salmon.
The creator of the winning recipe will receive a “summer of wild salmon”—three separate 5 lb. shipments of wild salmon fillets totaling 15 lbs. over the next three months. A shipment of wild salmon will be delivered directly to the winner’s doorstep once in July, August, and September, on the dates of the winner’s choosing. The wild salmon species and origination will vary throughout the summer depending on what’s fresh and running. For example, July’s shipment might be Taku River Sockeye, Copper River Coho in August, and Columbia River King in September—it all depends on what’s running.
Swim into victory by submitting your best salmon recipe here. The recipe must be original with salmon being the star of the dish. A recipe title should be included with the submission and each contestant can enter only one recipe.
“We’d like to not only have our winner stocked with fresh seasonal fish for the summer months, but also give them an opportunity to taste and compare several types of wild salmon,” said Justin Marx, CEO of MarxFoods.com.
Wild salmon runs began with the Copper River in mid-May and will continue with different species in different rivers throughout the summer, ending with troll-caught King Salmon in mid October.
Recipes can be submitted directly to our blog and if the author would like to include a photo, it can be e-mailed to contest@marxfoods.com to be added to the post.
The contest is not limited to fresh salmon—recipes can incorporate any variety of salmon—frozen, smoked, canned, pickled, etc. Each recipe will be judged by the staff at MarxFoods.com on deliciousness and originality. Recipes are being sought out that can be realistically recreated in a home kitchen.
Marx went on to say, “Several of the recipes entered in our previous recipe contest had stories accompanying the recipes. Although when judging, we weren’t biased toward the recipes with stories; on top of being entertained, we really enjoyed learning a little background about the recipes.”
Last month we had a mushroom recipe contest. A recipe for Scallops, Morel Mushrooms & Asparagus and another for Mushroom, Ramp and Spinach Tart took the cake—which was 2 lbs. of fresh morel mushrooms. The winning recipes can be viewed here. All the delicious mushroom recipes entered—there were 122—can be viewed at the MarxFoods.com blog.
“We had an extremely difficult time narrowing down all the fabulous mushroom recipes that were submitted to our previous contest,” said Katy Springer, General Manager of MarxFoods.com. “But when it came down to it I think the recipes that were imaginative, realistic to recreate, and incorporated fresh, seasonal ingredients really stood out to us.”
TO ENTER
Please submit original salmon recipes online to the MarxFoodscom blog by Friday, June 20, 2008 at 11:59 p.m.
CONTEST RULES & REGULATIONS
MarxFoods.com will subjectively evaluate the recipe based on its perceived deliciousness (since we won’t be testing each recipe, but rather visualizing its palatability). The recipe’s perceived deliciousness will be judged completely at the whim of our staff.
Each contestant can only enter one recipe. So, make it your best!
All recipes must be original. Recipes that infringe copyrights are prohibited. By submitting your recipe, you promise that you created the recipe and did not violate copyright law by publishing it on our site. You also agree that we can publish its contents anywhere on www.marxfoods.com or www.marxfood.com, or otherwise use it as we see fit.
Each entry must include a recipe name and be well written in a clear manner that is easy to follow.
You must be a resident of the US over 18 years of age If you are under 18 years old and would like to submit a recipe, have a parent enter it for you in their name. We can only deliver the prize within the 50 US states.
We will announce the winner on Wednesday, June 25, 2008. At that time, we will send an email to the email address provided by the contestant. In that email, we will ask on what days (Tuesday through Friday) and to what address (only within the 50 US states) the winning contestant would like to receive their wild salmon. If the winner does not respond within 72 hours, we will select a new winner.
The winner will receive 5 lbs. of wild salmon that will be shipped overnight via FedEx to the address specified by the winner, on the dates chosen by the winner, once in July, August, and September.
By participating, entrants agree to allow MarxFoods.com to send notices and promotions via email. If you receive an email from MarxFoods.com and wish to no longer receive such notices or promotions, there will be clear instructions on how to unsubscribe at the bottom of the email.
ABOUT WILD SALMON
Wild Salmon is among the healthiest, most sustainable and delicious fishes in the world. A salmon’s eating quality varies by the species, fishing technique and river system that it belongs to. Alaska’s careful management ensures the sustainability of their commercial salmon fishery. It is illegal to farm-raise fish in Alaska which helps to stop the pristine waters from being polluted and aids in the hearty genetic stock of wild fish.
Each river system has a varying length, temperature and arduousness. In general, the longer, colder, and harder a river is to swim up, the higher the fish’s oil content will be. Salmon have evolved to have enough oil (i.e. fat) to supply it with enough energy to swim upstream to their spawning grounds, because they stop eating once they re-enter the river. The higher the oil content a fish has, the more Omega 3 fatty acids it has and the richer its flavor will be.
Wild King (Chinook), Sockeye, and Coho (Silver) salmon are caught via trolling or gill netting from Alaskan waters south through Canada to the Washington coast. Troll caught salmon are pulled live from the water one at a time which results in a premium fish as long as they are bled and put on ice immediately. Gill-netters go after tightly schooled groups of salmon which means there is a low incidence of by-catch. The fish are then carefully removed, often times using a brailer bag, and iced. Gillnetting is used primarily to catch Sockeye and Coho salmon.
King are the largest and least abundant salmon, prized for their color, high oil content, firm texture, succulent flesh and large flake size. Sockeye are rich in flavor due to their high oil content. The fish is deep red with firm flesh and a medium flake size. Coho have a delicate flavor, firm texture, medium flake size and light red flesh with moderate oil content.
The rivers vary greatly. For example the Copper River is 300 miles long and has a 4000 foot elevation gain. The Yukon River, the longest river in Alaska, is over 2000 miles long. Both rivers produce salmon touted for their high oil content. For example, salmon from the Yukon River typically have 34% omega-3 oil content. The salmon runs begin in May and continue through mid October, but the species run time varies by river and does not last the entire summer.
The high fat content results in a rich, tasty fish and the best part is that the high Omega-3 oil content is very heart-healthy and lowers cholesterol. Fish oil can also help combat arthritis, cancer and migraines. Omega 3’s are critical for brain development in children and helps reduce the risk of cancer. They also aid in brain function, eye health, may improve memory and can improve symptoms due to arthritis.
Wild Alaskan Salmon is currently in season along with morel mushrooms, fiddlehead ferns, ramps, and stinging nettles.
Individual consumers can purchase seafood including wild salmon, pacific halibut and shellfish, online at MarxFoods.com.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, farmstead cheeses, oils, grains, seeds, and eco-friendly palm leaf dinnerware. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX.
The creator of the winning recipe will receive a “summer of wild salmon”—three separate 5 lb. shipments of wild salmon fillets totaling 15 lbs. over the next three months. A shipment of wild salmon will be delivered directly to the winner’s doorstep once in July, August, and September, on the dates of the winner’s choosing. The wild salmon species and origination will vary throughout the summer depending on what’s fresh and running. For example, July’s shipment might be Taku River Sockeye, Copper River Coho in August, and Columbia River King in September—it all depends on what’s running.
Swim into victory by submitting your best salmon recipe here. The recipe must be original with salmon being the star of the dish. A recipe title should be included with the submission and each contestant can enter only one recipe.
“We’d like to not only have our winner stocked with fresh seasonal fish for the summer months, but also give them an opportunity to taste and compare several types of wild salmon,” said Justin Marx, CEO of MarxFoods.com.
Wild salmon runs began with the Copper River in mid-May and will continue with different species in different rivers throughout the summer, ending with troll-caught King Salmon in mid October.
Recipes can be submitted directly to our blog and if the author would like to include a photo, it can be e-mailed to contest@marxfoods.com to be added to the post.
The contest is not limited to fresh salmon—recipes can incorporate any variety of salmon—frozen, smoked, canned, pickled, etc. Each recipe will be judged by the staff at MarxFoods.com on deliciousness and originality. Recipes are being sought out that can be realistically recreated in a home kitchen.
Marx went on to say, “Several of the recipes entered in our previous recipe contest had stories accompanying the recipes. Although when judging, we weren’t biased toward the recipes with stories; on top of being entertained, we really enjoyed learning a little background about the recipes.”
Last month we had a mushroom recipe contest. A recipe for Scallops, Morel Mushrooms & Asparagus and another for Mushroom, Ramp and Spinach Tart took the cake—which was 2 lbs. of fresh morel mushrooms. The winning recipes can be viewed here. All the delicious mushroom recipes entered—there were 122—can be viewed at the MarxFoods.com blog.
“We had an extremely difficult time narrowing down all the fabulous mushroom recipes that were submitted to our previous contest,” said Katy Springer, General Manager of MarxFoods.com. “But when it came down to it I think the recipes that were imaginative, realistic to recreate, and incorporated fresh, seasonal ingredients really stood out to us.”
TO ENTER
Please submit original salmon recipes online to the MarxFoodscom blog by Friday, June 20, 2008 at 11:59 p.m.
CONTEST RULES & REGULATIONS
MarxFoods.com will subjectively evaluate the recipe based on its perceived deliciousness (since we won’t be testing each recipe, but rather visualizing its palatability). The recipe’s perceived deliciousness will be judged completely at the whim of our staff.
Each contestant can only enter one recipe. So, make it your best!
All recipes must be original. Recipes that infringe copyrights are prohibited. By submitting your recipe, you promise that you created the recipe and did not violate copyright law by publishing it on our site. You also agree that we can publish its contents anywhere on www.marxfoods.com or www.marxfood.com, or otherwise use it as we see fit.
Each entry must include a recipe name and be well written in a clear manner that is easy to follow.
You must be a resident of the US over 18 years of age If you are under 18 years old and would like to submit a recipe, have a parent enter it for you in their name. We can only deliver the prize within the 50 US states.
We will announce the winner on Wednesday, June 25, 2008. At that time, we will send an email to the email address provided by the contestant. In that email, we will ask on what days (Tuesday through Friday) and to what address (only within the 50 US states) the winning contestant would like to receive their wild salmon. If the winner does not respond within 72 hours, we will select a new winner.
The winner will receive 5 lbs. of wild salmon that will be shipped overnight via FedEx to the address specified by the winner, on the dates chosen by the winner, once in July, August, and September.
By participating, entrants agree to allow MarxFoods.com to send notices and promotions via email. If you receive an email from MarxFoods.com and wish to no longer receive such notices or promotions, there will be clear instructions on how to unsubscribe at the bottom of the email.
ABOUT WILD SALMON
Wild Salmon is among the healthiest, most sustainable and delicious fishes in the world. A salmon’s eating quality varies by the species, fishing technique and river system that it belongs to. Alaska’s careful management ensures the sustainability of their commercial salmon fishery. It is illegal to farm-raise fish in Alaska which helps to stop the pristine waters from being polluted and aids in the hearty genetic stock of wild fish.
Each river system has a varying length, temperature and arduousness. In general, the longer, colder, and harder a river is to swim up, the higher the fish’s oil content will be. Salmon have evolved to have enough oil (i.e. fat) to supply it with enough energy to swim upstream to their spawning grounds, because they stop eating once they re-enter the river. The higher the oil content a fish has, the more Omega 3 fatty acids it has and the richer its flavor will be.
Wild King (Chinook), Sockeye, and Coho (Silver) salmon are caught via trolling or gill netting from Alaskan waters south through Canada to the Washington coast. Troll caught salmon are pulled live from the water one at a time which results in a premium fish as long as they are bled and put on ice immediately. Gill-netters go after tightly schooled groups of salmon which means there is a low incidence of by-catch. The fish are then carefully removed, often times using a brailer bag, and iced. Gillnetting is used primarily to catch Sockeye and Coho salmon.
King are the largest and least abundant salmon, prized for their color, high oil content, firm texture, succulent flesh and large flake size. Sockeye are rich in flavor due to their high oil content. The fish is deep red with firm flesh and a medium flake size. Coho have a delicate flavor, firm texture, medium flake size and light red flesh with moderate oil content.
The rivers vary greatly. For example the Copper River is 300 miles long and has a 4000 foot elevation gain. The Yukon River, the longest river in Alaska, is over 2000 miles long. Both rivers produce salmon touted for their high oil content. For example, salmon from the Yukon River typically have 34% omega-3 oil content. The salmon runs begin in May and continue through mid October, but the species run time varies by river and does not last the entire summer.
The high fat content results in a rich, tasty fish and the best part is that the high Omega-3 oil content is very heart-healthy and lowers cholesterol. Fish oil can also help combat arthritis, cancer and migraines. Omega 3’s are critical for brain development in children and helps reduce the risk of cancer. They also aid in brain function, eye health, may improve memory and can improve symptoms due to arthritis.
Wild Alaskan Salmon is currently in season along with morel mushrooms, fiddlehead ferns, ramps, and stinging nettles.
Individual consumers can purchase seafood including wild salmon, pacific halibut and shellfish, online at MarxFoods.com.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, farmstead cheeses, oils, grains, seeds, and eco-friendly palm leaf dinnerware. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX.
Wednesday, June 4, 2008
“YOU BELONG” with LaBella Salon and Spa: Redken Salon celebrates Grand Opening
LaBella Salon and Spa will celebrate their Grand Opening by hosting mini-salon and spa services compliments of LaBella Friday, June 6 from 5-8pm. The Grand Opening event will also capture our very own Cincinnati models showcasing the latest REDKEN Hair trends. This exclusive Fall Fashion showing will feature original hair trends by REDKEN and the LaBella Artistic Team. The Grand Opening event will take place at 6507 Harrison Street.
“LaBella has redefined the Cincinnati luxury salon and spa scene,” states Leslie Foster, owner and President of LaBella Salon and Spa. “The true essence of LaBella can be found in each service provider, their advanced education, and non-stop engery. I am confident all LaBella services will meet your highest expectations.”
Open since March 2008, LaBella’s 7,000+ square feet infuses elegance with energy, and class with comfort, to offer pure salon and spa luxury. For the first time in Cincinnati fashion history, the LaBella team will provide guests with a sneak preview of upcoming Fall trend predictions.
“LaBella has redefined the Cincinnati luxury salon and spa scene,” states Leslie Foster, owner and President of LaBella Salon and Spa. “The true essence of LaBella can be found in each service provider, their advanced education, and non-stop engery. I am confident all LaBella services will meet your highest expectations.”
Open since March 2008, LaBella’s 7,000+ square feet infuses elegance with energy, and class with comfort, to offer pure salon and spa luxury. For the first time in Cincinnati fashion history, the LaBella team will provide guests with a sneak preview of upcoming Fall trend predictions.
Organic Milk Nutritionally Superior
Cows that graze on fresh pasture produce milk with higher levels of antioxidants and beneficial fatty acids, such as conjugated linoleic acid and omega-3’s, as shown by a recently published study from Newcastle University in the UK.
“Grazing dairy cows on grass or grass and clover swards produces milk with a healthier fatty acid profile and higher levels of fat soluble vitamins and antioxidants,” notes Gillian Butler, livestock project manager for the Nafferton Ecological Farming Group at Newcastle University, who led the study.
Previous studies have already shown that organic milk has higher levels of favorable nutrients. This study points to the diet of organic cows—fresh grass and clover—as the major reason for these nutritional benefits.
“This study joins a growing body of science indicating strong links between what we feed our farm animals and the nutritional quality of what they feed us. Not only are you what you eat, but you are what what you eat eats too,” says Michael Pollan, author of the best sellers The Omnivore’s Dilemma and In Defense of Food.
Consumers who purchase organic foods often do so for various reasons, ranging from a desire to support an ecologically sustainable agricultural system, the humane treatment of livestock, to wanting to reduce their exposure to dangerous pesticide residues. Studies showing that organically produced foods are also of higher nutritional quality offer another reason for consumers to buy organic.
The study is part of the ongoing Cross-European Quality Low Input Food project, which looks into animal health and welfare, milk quality, and working toward minimizing the use of antibiotics in dairy production. “This paper clearly shows that if you manage livestock naturally then it’s a win-win situation for both us and them,” says Professor Carlo Leifert, the project coordinator.
Butler, the lead author of the study, also noted that cows don’t have to be certified organic, but that organic certification can give the assurance that grazing makes a major contribution to their diet. “If more herds made more use of grazing, butter and cream would have a healthier fatty acid profile,” she says.
“Organic consumers can be very confident that the vast majority of brand name organic milk comes from cows that were given the opportunity to graze on fresh pasture whenever possible,” says Mark Kastel, codirector of The Cornucopia Institute, a farm and food policy research group based in Cornucopia, Wisconsin.
Some large industrial-scale organic dairies, or "factory farms," milking thousands of cows each, however, have come under fire from watchdog groups like The Cornucopia Institute for not adequately pasturing their cows, as the federal organic regulations require.
Aurora Organic Dairy, which provides private-label organic milk for stores such as Wal-Mart and Target, was found by USDA inspectors to be in willful “violation” of numerous organic standards, including the failure to adequately pasture their cows. The Cornucopia Institute also alleges that the milk from some of Dean Foods’ farms, which is marketed under the Horizon brand, comes from cows that were not given adequate access to fresh pasture.
“These scofflaw dairies, which are a small minority in the organic community, but supply large retailers, are cheating organic consumers out of the nutritional benefits that they expect and deserve when they purchase organic milk,” adds Kastel. Cornucopia has published a report and scorecard ranking of all organic dairy brands on their web site: www.cornucopia.org.
Organic farmers such as Kevin and Lisa Engelbert from Nichols, NY are among the hundreds of family farmers who supply organic milk from pastured cows. “We’re glad to know that there is now a growing body of scientific evidence to support what we’ve always believed, which is that allowing our cows to eat their natural diet and exhibit their natural behavior on pasture has real benefits for consumers as well,” says Lisa Engelbert.
“Grazing dairy cows on grass or grass and clover swards produces milk with a healthier fatty acid profile and higher levels of fat soluble vitamins and antioxidants,” notes Gillian Butler, livestock project manager for the Nafferton Ecological Farming Group at Newcastle University, who led the study.
Previous studies have already shown that organic milk has higher levels of favorable nutrients. This study points to the diet of organic cows—fresh grass and clover—as the major reason for these nutritional benefits.
“This study joins a growing body of science indicating strong links between what we feed our farm animals and the nutritional quality of what they feed us. Not only are you what you eat, but you are what what you eat eats too,” says Michael Pollan, author of the best sellers The Omnivore’s Dilemma and In Defense of Food.
Consumers who purchase organic foods often do so for various reasons, ranging from a desire to support an ecologically sustainable agricultural system, the humane treatment of livestock, to wanting to reduce their exposure to dangerous pesticide residues. Studies showing that organically produced foods are also of higher nutritional quality offer another reason for consumers to buy organic.
The study is part of the ongoing Cross-European Quality Low Input Food project, which looks into animal health and welfare, milk quality, and working toward minimizing the use of antibiotics in dairy production. “This paper clearly shows that if you manage livestock naturally then it’s a win-win situation for both us and them,” says Professor Carlo Leifert, the project coordinator.
Butler, the lead author of the study, also noted that cows don’t have to be certified organic, but that organic certification can give the assurance that grazing makes a major contribution to their diet. “If more herds made more use of grazing, butter and cream would have a healthier fatty acid profile,” she says.
“Organic consumers can be very confident that the vast majority of brand name organic milk comes from cows that were given the opportunity to graze on fresh pasture whenever possible,” says Mark Kastel, codirector of The Cornucopia Institute, a farm and food policy research group based in Cornucopia, Wisconsin.
Some large industrial-scale organic dairies, or "factory farms," milking thousands of cows each, however, have come under fire from watchdog groups like The Cornucopia Institute for not adequately pasturing their cows, as the federal organic regulations require.
Aurora Organic Dairy, which provides private-label organic milk for stores such as Wal-Mart and Target, was found by USDA inspectors to be in willful “violation” of numerous organic standards, including the failure to adequately pasture their cows. The Cornucopia Institute also alleges that the milk from some of Dean Foods’ farms, which is marketed under the Horizon brand, comes from cows that were not given adequate access to fresh pasture.
“These scofflaw dairies, which are a small minority in the organic community, but supply large retailers, are cheating organic consumers out of the nutritional benefits that they expect and deserve when they purchase organic milk,” adds Kastel. Cornucopia has published a report and scorecard ranking of all organic dairy brands on their web site: www.cornucopia.org.
Organic farmers such as Kevin and Lisa Engelbert from Nichols, NY are among the hundreds of family farmers who supply organic milk from pastured cows. “We’re glad to know that there is now a growing body of scientific evidence to support what we’ve always believed, which is that allowing our cows to eat their natural diet and exhibit their natural behavior on pasture has real benefits for consumers as well,” says Lisa Engelbert.
Subscribe to:
Posts (Atom)