From a trusted source, trusted recipes—just in time for holiday cooking!
The holidays are upon us again. It’s a time when “new” traditions are introduced and “old” traditions are embraced and shared—especially when it comes to cooking, food, and hospitality. At this time of year, we cook with love, crave dishes that we remember from childhood and still make our mouths water, and indulge in meals that make the season special. From the publishers of America’s most trusted reference, THE OLD FARMER’S ALMANAC EVERYDAY COOKBOOK (Yankee Publishing, Hardcover trade original /$24.95; August 2008) is a perfect resource for today’s kitchen, with tried-and-true recipes from the American holiday table and adventurous modern recipes to impress both family and friends.
THE OLD FARMER’S ALMANAC EVERYDAY COOKBOOK is a veritable cook’s bible of home-style fare, conveniently updated for today’s healthful tastes and busy times. Packed with 400 delicious dishes, this book is designed to satisfy hearty appetites year-round with wholesome, good-eating snacks, casual meals, and special occasion dinners.
These dishes represent the crème de la crème of the Almanac’s vast archives, including prizewinners from Almanac reader recipe contests and dishes that have delighted families and friends for generations, such as:
· How to Cook a Lobster, Perfect Macaroni and Cheese, and Grape-Nuts Pudding
· Recipes your parents and grandparents served—only better–such as Corned Beef and Cabbage, Country Ham, and Rhubarb Chutney, and
· Yummy creations that are simply “Too Good to Leave Out,” like Real Hot Chocolate and Triple-Lemon Layer Cake
With more than 180 tried-and-true tips, shortcuts, and “Quick Fixes,” this is a book readers will want in close proximity in the kitchen to guarantee great-tasting results every time and a winning holiday season! THE OLD FARMER’S ALMANAC EVERYDAY COOKBOOK is available where books are sold (in major bookstore chains and some supermarkets) as well as on Store.Almanac.com. It can also be ordered by phone, at 1-800-ALMANAC.
Since 1792, readers have looked to The Old Farmer’s Almanac for advice, and even in this modern age it remains a trusted resource. THE OLD FARMER’S ALMANAC EVERYDAY COOKBOOK is made with the same passion for excellence, a delicious resource that cooks will come back to time and again.
About The Old Farmer’s Almanac
For almost 217 years, The Old Farmer’s Almanac has published useful information for people in all walks of life: tide tables for those who live near the ocean; sunrise tables and planting charts for those who live on the farm; recipes for everyone who likes to eat; and forecasts for those who don’t want the question of weather left up in the air. The Almanac, North America’s oldest continuously published periodical, comes out every year in September and is based in Dublin, New Hampshire. The words of the Almanac’s founder, Robert B. Thomas, guide it still: “Our main endeavor is to be useful, but with a pleasant degree of humor.”
Tuesday, September 30, 2008
Lemon Bars-The New Dessert from Dessert Alert
Does your sweet tooth have a wild side? If so, this new year bring out that adventurous and daring side by adding some excitement to your desserts. Dessert Alert, the web-based gourmet line of sophisticated desserts has created the most luxurious lemon bars available today. These refreshing dessert bars are made with Dessert Alert’s now famous lemon mixture and baked over a buttery crust, then dusted with confectioner's sugar.
Available online at www.dessertalert.com, the lemon bars are great for any occasion. They add that special excitement amidst all the cupcakes and brownies. Perfectly moist and fresh, the lemon bars also make a great gift for those who love a little tart in their sweets.
1 dozen sells for $34 and 2 dozen sells for $62. They come in a beautiful gift box that’s ready to be opened and enjoyed.
For more information on Dessert Alert’s Lemon Bars please contact me and I would be happy to assist you in any way.
Available online at www.dessertalert.com, the lemon bars are great for any occasion. They add that special excitement amidst all the cupcakes and brownies. Perfectly moist and fresh, the lemon bars also make a great gift for those who love a little tart in their sweets.
1 dozen sells for $34 and 2 dozen sells for $62. They come in a beautiful gift box that’s ready to be opened and enjoyed.
For more information on Dessert Alert’s Lemon Bars please contact me and I would be happy to assist you in any way.
Monday, September 29, 2008
Organic Farm Prevails against Pesticide Spraying Company
A Santa Cruz County jury has found that the unintended contamination of organic crops caused by pesticides evaporating after application violated the rights of the organic crop grower. The ruling is the result of a case filed in May 2007 by Jacobs Farm / Del Cabo (Jacobs Farm) against pesticide application company Western Farm Service, Inc. The lawsuit claimed that Western Farm Service sprayed the toxic pesticides chlorpyrifos, diazinon and dimethoate on crops near Jacobs (organic) Farm, and that those chemicals contaminated their dill, sage, and rosemary.
Jacobs Farm follows strict guidelines outlined for farms that carry the organic label, which means it never uses toxic pesticides like organophosphates. Although the chemicals in question are legally used and closely regulated on some crops intended for human consumption, they are not permitted on culinary herbs or any organic crops. Even the trace presence of the pesticides made it impossible for Jacobs Farm to sell significant portions of its 2006 and 2007 harvests from its farm at Wilder Ranch State Park.
Jacobs Farm sought injunctive relief to stop Western Farm Service from spraying pesticide chemicals that volatilize and contaminate crops at Wilder Ranch State Park, where Jacobs Farm leases 120 acres. Jacobs Farm also sought compensation for losses that resulted from pesticide contamination. The jury's finding for the plaintiff will help protect Jacobs Farm from future contamination from organophosphate pesticides. The jury found that Jacobs Farm was damaged in the sum of $1 million, and Judge Robert Atack ordered judgment in that amount against Western Farm Service.
The court ruled that pesticide applications by Western Farm Service resulted in trespass of the pesticides onto Jacobs Farm and were legally determined to be a nuisance depriving Jacobs Farm of the right to use and enjoy the land,caused by negligence on the part of Western Farm Services. The landmark ruling sends a clear message to the California Department of Pesticide Regulation (DPR) that pesticides that evaporate and move to non-target property with wind or fog need to be strictly regulated to prevent future property damage. Neither DPR nor US EPA specifically regulate this type of pesticide drift, although California regulations clearly prohibit off-site airborne pesticide movement that causes crop damage.
"With growing public concern about food safety and the use of pesticides on food, the world has changed for conventional and organic farmers," said Larry Jacobs, president of Jacobs Farm / Del Cabo. "Growing practices that do not rely on toxic chemicals already exist. We need to implement these approaches and work on expanding the toolbox so that farmers have more non-toxic options for crop production."
Jacobs Farm follows strict guidelines outlined for farms that carry the organic label, which means it never uses toxic pesticides like organophosphates. Although the chemicals in question are legally used and closely regulated on some crops intended for human consumption, they are not permitted on culinary herbs or any organic crops. Even the trace presence of the pesticides made it impossible for Jacobs Farm to sell significant portions of its 2006 and 2007 harvests from its farm at Wilder Ranch State Park.
The farm first discovered trace residues of chlorpyrifos and diazinon in October 2006. Staff and management responded quickly by stopping harvest of affected crops. Jacobs Farm management also contacted the County Agriculture Commissioner and DPR, requesting that they intervene to prevent continued drift of these pesticides. Jacobs Farm also notified Western Farm Service of the problem. When initial outreach to regulators and the pesticide applicator proved fruitless, Jacobs Farm brought suit against Western Farm Service.
"The scientific community's growing knowledge of how these chemicals move in the environment after application was not considered by pesticide applicators or government regulators," continued Jacobs "Regulations prohibiting the continued application of pesticides that damage crops on other farms are in place. But until now, these prohibitions did not apply to damage from pesticides when they evaporate after they are applied."
With this ruling, Jacobs Farm will be able to continue farming at Wilder Ranch State Park and plans to invest time and resources into developing methods for producing organic Brussels sprouts on a commercial scale, which would help neighboring farms to continue to produce their crop without the health or liability risks associated with the use of organophosphates.
"Like all organic farmers, Jacobs Farm deserves the right to do its work free from pesticide contamination," said plaintiff's attorney Austin Comstock. "We believe this attentive jury sent the right message to the regulatory agencies and the chemical industry to re-examine the use of these post-World War II pesticides."
Since October 2006, Jacobs Farm has tested each block of crops on Wilder Ranch before harvesting, and it has not sold any crops that tested positive for organophosphates insecticides.
For more information about organic farming in California and how this case affects farming practices in general, contact Chuck Benbrook (541) 828-7918 at the Organic Center or Bob Scowcroft (831) 426-6606 at the Organic Farming Research Foundation. To read a letter sent from EPA scientists to 2006 EPA Administrator Stephen L. Johnson regarding the dangers of organophosphates, see http://www.peer.org/docs/epa/06_25_5_union_ltr.pdf .
Jacobs Farm follows strict guidelines outlined for farms that carry the organic label, which means it never uses toxic pesticides like organophosphates. Although the chemicals in question are legally used and closely regulated on some crops intended for human consumption, they are not permitted on culinary herbs or any organic crops. Even the trace presence of the pesticides made it impossible for Jacobs Farm to sell significant portions of its 2006 and 2007 harvests from its farm at Wilder Ranch State Park.
Jacobs Farm sought injunctive relief to stop Western Farm Service from spraying pesticide chemicals that volatilize and contaminate crops at Wilder Ranch State Park, where Jacobs Farm leases 120 acres. Jacobs Farm also sought compensation for losses that resulted from pesticide contamination. The jury's finding for the plaintiff will help protect Jacobs Farm from future contamination from organophosphate pesticides. The jury found that Jacobs Farm was damaged in the sum of $1 million, and Judge Robert Atack ordered judgment in that amount against Western Farm Service.
The court ruled that pesticide applications by Western Farm Service resulted in trespass of the pesticides onto Jacobs Farm and were legally determined to be a nuisance depriving Jacobs Farm of the right to use and enjoy the land,caused by negligence on the part of Western Farm Services. The landmark ruling sends a clear message to the California Department of Pesticide Regulation (DPR) that pesticides that evaporate and move to non-target property with wind or fog need to be strictly regulated to prevent future property damage. Neither DPR nor US EPA specifically regulate this type of pesticide drift, although California regulations clearly prohibit off-site airborne pesticide movement that causes crop damage.
"With growing public concern about food safety and the use of pesticides on food, the world has changed for conventional and organic farmers," said Larry Jacobs, president of Jacobs Farm / Del Cabo. "Growing practices that do not rely on toxic chemicals already exist. We need to implement these approaches and work on expanding the toolbox so that farmers have more non-toxic options for crop production."
Jacobs Farm follows strict guidelines outlined for farms that carry the organic label, which means it never uses toxic pesticides like organophosphates. Although the chemicals in question are legally used and closely regulated on some crops intended for human consumption, they are not permitted on culinary herbs or any organic crops. Even the trace presence of the pesticides made it impossible for Jacobs Farm to sell significant portions of its 2006 and 2007 harvests from its farm at Wilder Ranch State Park.
The farm first discovered trace residues of chlorpyrifos and diazinon in October 2006. Staff and management responded quickly by stopping harvest of affected crops. Jacobs Farm management also contacted the County Agriculture Commissioner and DPR, requesting that they intervene to prevent continued drift of these pesticides. Jacobs Farm also notified Western Farm Service of the problem. When initial outreach to regulators and the pesticide applicator proved fruitless, Jacobs Farm brought suit against Western Farm Service.
"The scientific community's growing knowledge of how these chemicals move in the environment after application was not considered by pesticide applicators or government regulators," continued Jacobs "Regulations prohibiting the continued application of pesticides that damage crops on other farms are in place. But until now, these prohibitions did not apply to damage from pesticides when they evaporate after they are applied."
With this ruling, Jacobs Farm will be able to continue farming at Wilder Ranch State Park and plans to invest time and resources into developing methods for producing organic Brussels sprouts on a commercial scale, which would help neighboring farms to continue to produce their crop without the health or liability risks associated with the use of organophosphates.
"Like all organic farmers, Jacobs Farm deserves the right to do its work free from pesticide contamination," said plaintiff's attorney Austin Comstock. "We believe this attentive jury sent the right message to the regulatory agencies and the chemical industry to re-examine the use of these post-World War II pesticides."
Since October 2006, Jacobs Farm has tested each block of crops on Wilder Ranch before harvesting, and it has not sold any crops that tested positive for organophosphates insecticides.
For more information about organic farming in California and how this case affects farming practices in general, contact Chuck Benbrook (541) 828-7918 at the Organic Center or Bob Scowcroft (831) 426-6606 at the Organic Farming Research Foundation. To read a letter sent from EPA scientists to 2006 EPA Administrator Stephen L. Johnson regarding the dangers of organophosphates, see http://www.peer.org/docs/epa/06_25_5_union_ltr.pdf .
Thursday, September 25, 2008
Great Holiday Gift Ideas
Chocolate Prescription
Satisfy your chocolate craving by indulging yourself in rich, gourmet chocolate every day! Experience a delicious 1 oz. bar of 72% cacao dark chocolate in conveniently packaged 1 Week or 4 Week Prescriptions, so you can treat yourself to a moderate amount each day. Eat Chocolate. Live Long. Love Deeply.
Bralief
Simply loop Bralief around your bra straps to improve posture, add support and lift, and keep straps in place. Enjoy this fabulous, non-surgical solution as soon as you put it on your bra, tank-top or bathing suit. Available in: Licorice (black), Caramel (Tan), Vanilla Creme (White) and Cotton Candy (Pink & White).
Breast Cancer Awareness Month is October, and twenty percent of the net sales of the Cotton Candy Bralief will be donated to Breast Cancer Research. Visit www.bralief.com for more info. Retail price: $9.95 each, or three pack for $22.95.
Straptinis designer beaded bra straps
No more hiding bra straps, Straptinis are made to be seen! Straptinis provide a stylish solution for women who simply can't go braless. Straptinis are bra straps beaded with luxe Swarovski crystals or colorful glass beads to compliment any outfit from couture to casual. The vibrant and unique color combinations accentuate any outfit from a casual tank top and jeans to the elegant little black dress. Straptinis will enhance any outfit just like a piece of fine jewelry. Prices start at $38.00, and they are available at www.straptinis.com
SHOTSTICKS
Know a guy who loves to party? This is definitely for him! The coolest new group drinking game, SHOTSTICKS allows three people to take a shot or drink a beer simultaneously. Attach multiple SHOTSTICKS to bring more people in on the fun! Great for bachelor parties, tailgating, and birthdays. HUGE on the college scene! Retails for $29.95. Visit www.shotsticks.com.
Trophy Queen Vintage Auto Handbags and Wallets
Vintage auto accessories take fashion to the extreme! Trophy Queen handbags and accessories are made with lines that imitate hot rods and vintage motorcycles. These bags are one-of-a-kind and will stand out! Trophy Queen is the ORIGINAL Automotive Handbag! Every piece is made individually by hand in Southern California from GENUINE AUTO UPHOLSTERY and auto related materials.
Sold At: www.trophyqueen.com Retail Price: Wallets: $25 - 65, Shoulder Bags: $195 - $300
Satisfy your chocolate craving by indulging yourself in rich, gourmet chocolate every day! Experience a delicious 1 oz. bar of 72% cacao dark chocolate in conveniently packaged 1 Week or 4 Week Prescriptions, so you can treat yourself to a moderate amount each day. Eat Chocolate. Live Long. Love Deeply.
Bralief
Simply loop Bralief around your bra straps to improve posture, add support and lift, and keep straps in place. Enjoy this fabulous, non-surgical solution as soon as you put it on your bra, tank-top or bathing suit. Available in: Licorice (black), Caramel (Tan), Vanilla Creme (White) and Cotton Candy (Pink & White).
Breast Cancer Awareness Month is October, and twenty percent of the net sales of the Cotton Candy Bralief will be donated to Breast Cancer Research. Visit www.bralief.com for more info. Retail price: $9.95 each, or three pack for $22.95.
Straptinis designer beaded bra straps
No more hiding bra straps, Straptinis are made to be seen! Straptinis provide a stylish solution for women who simply can't go braless. Straptinis are bra straps beaded with luxe Swarovski crystals or colorful glass beads to compliment any outfit from couture to casual. The vibrant and unique color combinations accentuate any outfit from a casual tank top and jeans to the elegant little black dress. Straptinis will enhance any outfit just like a piece of fine jewelry. Prices start at $38.00, and they are available at www.straptinis.com
SHOTSTICKS
Know a guy who loves to party? This is definitely for him! The coolest new group drinking game, SHOTSTICKS allows three people to take a shot or drink a beer simultaneously. Attach multiple SHOTSTICKS to bring more people in on the fun! Great for bachelor parties, tailgating, and birthdays. HUGE on the college scene! Retails for $29.95. Visit www.shotsticks.com.
Trophy Queen Vintage Auto Handbags and Wallets
Vintage auto accessories take fashion to the extreme! Trophy Queen handbags and accessories are made with lines that imitate hot rods and vintage motorcycles. These bags are one-of-a-kind and will stand out! Trophy Queen is the ORIGINAL Automotive Handbag! Every piece is made individually by hand in Southern California from GENUINE AUTO UPHOLSTERY and auto related materials.
Sold At: www.trophyqueen.com Retail Price: Wallets: $25 - 65, Shoulder Bags: $195 - $300
Kosher food trade show celebrates 20 years
Kosherfest 2008 (www.kosherfest.com) will offer a vast array of lectures, educational seminars, culinary demonstrations and events for the food professional at its new venue, the Meadowlands Exposition Center in Secaucus, NJ November 11-12, 2008.
Kosherfest offers the world’s largest trade marketplace for showcasing kosher food, food ingredients and beverages, and provides an opportunity for supermarket retailers, specialty stores, caterers, restaurateurs, food service and hospitality professionals to find the newest products under one roof.
This year Kosherfest celebrates its 20th year, and over the past two decades has helped bring to market more than 100,000 kosher products. Today the kosher food industry is a booming $11 billion business, expected to grow at a rate of 12%.
Kosherfest 2008 will showcase hundreds of new products and more than 300 exhibitors from all over the globe. The show’s 2-day schedule of informative events are designed to help today’s industry professionals learn the trends and address the ever-changing needs of their consumers and clients.
Tuesday, November 11th
Kosherfest Keynote Presentation
State of the Kosher Industry: The Marketing of Kosher Foods
Time: 9:00am – 10:00am
As the kosher food industry continues to grow, more than 100,000 products carry a kosher symbol. Kosher certification can be an enormous marketing opportunity, for companies that can capitalize on this important asset. Over 10 million Americans buy kosher food and U.S. supermarkets are seeing a greater growth in this market over non-kosher sales. Menachem Lubinsky, founder of Kosherfest, will discuss how the industry can use its kosher status to make inroads with different segments of the food market, including retail and foodservice.
Speaker: Menachem Lubinsky, President, LUBICOM Marketing/Consulting
Kosherfest Sushi Competition & Seminar
Time: 11:00am – 12:00pm
Watch and learn as chefs from Eden Wok, Glatt A La Carte and other restaurants demonstrate their creative abilities through the preparation of kosher sushi and compete to win “Best Sushi” at Kosherfest. Sushi is quickly becoming sought after in the kosher food industry—come and see why!
Sponsored by: Dagim and Great Kosher Restaurants Magazine
Book Signing
Levana Kirschenbaum, Author of Levana Cooks Dairy Free! & Levana's Table: Kosher Cooking for Everyone
Time: 1:00pm – 2:00pm
Levana Kirschenbaum is co-owner of the upscale Levana restaurant, located on the Upper West Side. She is a master chef and a cooking teacher, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. A native of Morocco, she draws on extensive international culinary influences to develop wonderful whole-foods dishes. Visit her website to find out more about Levana, www.levanacooks.com, or e-mail her at levana@levanacooks.com.
Wednesday, November 12th
Culinary Trends for 2008/2009—Where Does Kosher Fit In?
Time: 10:30am – 11:30am
Be ahead of the pack in product innovation and packaging. Join executive chef Jeff Nathan and a panel of other culinary leaders in a presentation geared towards kosher food purveyors and food manufacturers. It will focus on where the trends are going and what the benefits are to each company. Moderated by Elan Kornblum, publisher of Great Kosher Restaurants International.
Discussions will include: Who is your target audience? How to market your products with edible vocabulary. Labeling…choose your words carefully. Are you on the right track in following today’s culinary trends? What can manufacturers do for “going green”?
Sponsored by: Dagim and Great Kosher Restaurants Magazine
Chef Jeff Nathan is executive chef and co-owner of Abigael’s on Broadway, one of New York’s finest kosher dining establishments. He is chef/host of the television series, New Jewish Cuisine, produced by Jewish Television Network and seen on local public television stations. A cookbook author and frequent celebrity within other forms of media, Chef Nathan is the Director of Culinary Development for the Hain-Celestial Group, Royal Wines Corporation and Allied Old English.
Elan Kornblum, is the Publisher and President of Great Kosher Restaurants International. With the 5th edition due out soon, the full color, upscale coffee table book and their website, GreatKosherRestaurants.com has revolutionized the way diners choose to go eat out. The award-winning publication showcases how kosher dining has evolved remarkably over time. Known as the “Restaurant Guy,” Elan has visited over 500 kosher restaurants worldwide and brings a unique perspective on the kosher food industry.
Preserving Memories Through Jewish Food
Judy Bart Kancigor, Author of Cooking Jewish
Time: 1:00pm – 2:00pm
You taste something you haven’t eaten in decades and instantly you’re transported back in time. Join food writer and columnist Judy Bart Kancigor for a touching, often hilarious look at food and family, memory and nostalgia. Her cookbook, Cooking Jewish, chronicles five generations of the author’s wacky family through its recipes, photos and stories, inviting the reader not just into the kitchen, but into a vibrant world of family and friends. Come hear from Judy and stay for the book signing that will follow.
Page 2
This year Kosherfest’s New Products Competition will take place Oct 28th at Career Academy of New York, a culinary school comprised of ethnically diverse students. Prior to the competition, noted chef and caterer Levana Kirschenbaum will teach a course about kosher cooking to students at the school. It will be their first introduction to kosher cooking, sponsored by Kosherfest in celebration of its 20th year.
Kosherfest 2008 will attract more than 6,000 professional attendees and more than 300 exhibitors from all over the world. For information visit www.kosherfest.com or contact Vianna DiGristina at vdigristina@divcom.com.
Kosherfest is co-produced by Diversified Business Communications of Portland, ME (www.divbusiness.com) and Menachem Lubinsky, president and CEO of LUBICOM (www.lubicom.com).
Diversified Business Communications (DBC) specializes in producing international trade events in the food and beverage industry, and brings more than 40 years experience to buyers and sellers together. DBC’s food industry expositions include four internationally recognized seafood shows, the New England Foodservice & Lodging Expo in Boston, All Things Organic in Chicago, three Fine Food and Hospitality shows in Australia, Expo Comida Latina, All Asia Food and Kosherfest.
Menachem Lubinsky is the Chairman & CEO of LUBICOM Marketing Consulting, a strategic marketing firm that also markets kosher foods. He is the founder of Kosherfest, the world's largest international kosher food trade show, and a prominent figure in the Orthodox Jewish Community.
Kosherfest offers the world’s largest trade marketplace for showcasing kosher food, food ingredients and beverages, and provides an opportunity for supermarket retailers, specialty stores, caterers, restaurateurs, food service and hospitality professionals to find the newest products under one roof.
This year Kosherfest celebrates its 20th year, and over the past two decades has helped bring to market more than 100,000 kosher products. Today the kosher food industry is a booming $11 billion business, expected to grow at a rate of 12%.
Kosherfest 2008 will showcase hundreds of new products and more than 300 exhibitors from all over the globe. The show’s 2-day schedule of informative events are designed to help today’s industry professionals learn the trends and address the ever-changing needs of their consumers and clients.
Tuesday, November 11th
Kosherfest Keynote Presentation
State of the Kosher Industry: The Marketing of Kosher Foods
Time: 9:00am – 10:00am
As the kosher food industry continues to grow, more than 100,000 products carry a kosher symbol. Kosher certification can be an enormous marketing opportunity, for companies that can capitalize on this important asset. Over 10 million Americans buy kosher food and U.S. supermarkets are seeing a greater growth in this market over non-kosher sales. Menachem Lubinsky, founder of Kosherfest, will discuss how the industry can use its kosher status to make inroads with different segments of the food market, including retail and foodservice.
Speaker: Menachem Lubinsky, President, LUBICOM Marketing/Consulting
Kosherfest Sushi Competition & Seminar
Time: 11:00am – 12:00pm
Watch and learn as chefs from Eden Wok, Glatt A La Carte and other restaurants demonstrate their creative abilities through the preparation of kosher sushi and compete to win “Best Sushi” at Kosherfest. Sushi is quickly becoming sought after in the kosher food industry—come and see why!
Sponsored by: Dagim and Great Kosher Restaurants Magazine
Book Signing
Levana Kirschenbaum, Author of Levana Cooks Dairy Free! & Levana's Table: Kosher Cooking for Everyone
Time: 1:00pm – 2:00pm
Levana Kirschenbaum is co-owner of the upscale Levana restaurant, located on the Upper West Side. She is a master chef and a cooking teacher, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. A native of Morocco, she draws on extensive international culinary influences to develop wonderful whole-foods dishes. Visit her website to find out more about Levana, www.levanacooks.com, or e-mail her at levana@levanacooks.com.
Wednesday, November 12th
Culinary Trends for 2008/2009—Where Does Kosher Fit In?
Time: 10:30am – 11:30am
Be ahead of the pack in product innovation and packaging. Join executive chef Jeff Nathan and a panel of other culinary leaders in a presentation geared towards kosher food purveyors and food manufacturers. It will focus on where the trends are going and what the benefits are to each company. Moderated by Elan Kornblum, publisher of Great Kosher Restaurants International.
Discussions will include: Who is your target audience? How to market your products with edible vocabulary. Labeling…choose your words carefully. Are you on the right track in following today’s culinary trends? What can manufacturers do for “going green”?
Sponsored by: Dagim and Great Kosher Restaurants Magazine
Chef Jeff Nathan is executive chef and co-owner of Abigael’s on Broadway, one of New York’s finest kosher dining establishments. He is chef/host of the television series, New Jewish Cuisine, produced by Jewish Television Network and seen on local public television stations. A cookbook author and frequent celebrity within other forms of media, Chef Nathan is the Director of Culinary Development for the Hain-Celestial Group, Royal Wines Corporation and Allied Old English.
Elan Kornblum, is the Publisher and President of Great Kosher Restaurants International. With the 5th edition due out soon, the full color, upscale coffee table book and their website, GreatKosherRestaurants.com has revolutionized the way diners choose to go eat out. The award-winning publication showcases how kosher dining has evolved remarkably over time. Known as the “Restaurant Guy,” Elan has visited over 500 kosher restaurants worldwide and brings a unique perspective on the kosher food industry.
Preserving Memories Through Jewish Food
Judy Bart Kancigor, Author of Cooking Jewish
Time: 1:00pm – 2:00pm
You taste something you haven’t eaten in decades and instantly you’re transported back in time. Join food writer and columnist Judy Bart Kancigor for a touching, often hilarious look at food and family, memory and nostalgia. Her cookbook, Cooking Jewish, chronicles five generations of the author’s wacky family through its recipes, photos and stories, inviting the reader not just into the kitchen, but into a vibrant world of family and friends. Come hear from Judy and stay for the book signing that will follow.
Page 2
This year Kosherfest’s New Products Competition will take place Oct 28th at Career Academy of New York, a culinary school comprised of ethnically diverse students. Prior to the competition, noted chef and caterer Levana Kirschenbaum will teach a course about kosher cooking to students at the school. It will be their first introduction to kosher cooking, sponsored by Kosherfest in celebration of its 20th year.
Kosherfest 2008 will attract more than 6,000 professional attendees and more than 300 exhibitors from all over the world. For information visit www.kosherfest.com or contact Vianna DiGristina at vdigristina@divcom.com.
Kosherfest is co-produced by Diversified Business Communications of Portland, ME (www.divbusiness.com) and Menachem Lubinsky, president and CEO of LUBICOM (www.lubicom.com).
Diversified Business Communications (DBC) specializes in producing international trade events in the food and beverage industry, and brings more than 40 years experience to buyers and sellers together. DBC’s food industry expositions include four internationally recognized seafood shows, the New England Foodservice & Lodging Expo in Boston, All Things Organic in Chicago, three Fine Food and Hospitality shows in Australia, Expo Comida Latina, All Asia Food and Kosherfest.
Menachem Lubinsky is the Chairman & CEO of LUBICOM Marketing Consulting, a strategic marketing firm that also markets kosher foods. He is the founder of Kosherfest, the world's largest international kosher food trade show, and a prominent figure in the Orthodox Jewish Community.
Good Food and Science Book
Now more than ever, a diverse array of foods are available to chefs and home cooks alike; popular interest in cooking has sparked curiosity and innumerable culinary questions arise out of everyday cuisine, not to mention unfamiliar and exotic ingredients. From Delicata Squash, Demerara Sugar, and Demi-Glace, to Derby Cheese, Dessert Wine, and Dewberry, food items present tantalizing possibilities and cooks everywhere are eager to master their uses, refine special techniques, and dive into creative and informed kitchen innovation.
This year, a groundbreaking new book points home cooks in the right direction: THE SCIENCE OF GOOD FOOD by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D. (Robert Rose, Inc.; October 2008; $37.95/trade paperback; ISBN-13: 978-0-7788-0189-4) is the ultimate GPS for your kitchen, with delicious recipes designed to teach useful techniques and answer culinary questions.
In addition to scintillating flavors, kitchen science now inspires and influences culinary development. Award-winning chefs and cutting-edge restaurants around the world have become famous for using the principles of chemistry and physics when creating new taste sensations and perfecting time-honored culinary techniques (not to mention de-bunking many kitchen myths).
THE SCIENCE OF GOOD FOOD is the first A to Z reference book to bring the science of food to home cooks and professionals alike. This highly readable book contains more than 1,600 entries, arranged alphabetically and cross-referenced, that touch on a variety of scientific disciplines from biology and chemistry to agriculture and nutrition. And, everyone from kitchen novice and culinary student to professional chef and armchair gourmet will be fascinated to learn how copper bowls affect eggs, what kind of grill gives you the best crust on a steak, what happens to shortbread at high altitude, and how butter tenderizes cake, to list just a few food science features from this seminal book. In addition to practical and scientific information, THE SCIENCE OF GOOD FOOD includes more than 100 recipes.
While demystifying the complexities of cooking, the book sheds a welcome light on the confounding phenomena of everyday eating such as why artichokes make certain foods taste sweeter and what causes some people to think cilantro tastes like soap. Topics on cooking ingredients discuss the basic molecular make-up of meats, poultry, game, fish, shellfish, vegetables, fruits, cheese, eggs, dough, and most other foodstuffs, as well as how these foods react to heat, helping you cook better.
Bursting with practical tips and their scientific foundations, THE SCIENCE OF GOOD FOOD brings the exciting culinary frontier of molecular gastronomy into the home kitchen. Answers to any type of culinary question can be found within its pages such as:
How do you make the perfect French fry?
What keeps red cabbage from turning blue?
Is it better to salt a steak before or after grilling?
Why do onions make you cry and how do you stop the tears?
The book even includes chemistry principles that unravel the physical and chemical transformations that take place during everyday cooking, explaining things like aeration, caramelization, and gelatinization. Scores of charts, tables, and graphs, and more than 200 photographs and illustrations help you visualize the basic principles of food science.
“The ultimate goal throughout the book is to provide practical information that you can use to create better-tasting food,” explains Schloss. “The straightforward explanations of the what, how, and why of food and cooking are intended to help you become a better and more confident cook. After all, cooking and science are really after the same thing: helping us enjoy life. We hope this book helps you do just that.”
With holidays fast approaching, THE SCIENCE OF GOOD FOOD can help you perfect your special menus. Find out how to:
Roast fall vegetables and fruit
Create savory pumpkin dishes
Create holiday gifts from the kitchen (baked goods that don’t go stale, flavoring oils and vinegars, preserves)
Make homemade broths and 10-minute meals
Create cold weather salads
Entries are broken into three sections called What It is, What It Does, and How It Works. The first section defines the item and may include a bit of historical or other interesting information. The second section discusses the item's significance in food preparation and cooking and offers practical kitchen tips. The third section explains the science behind the item, including flavor chemistry and chemical transformations that occur during cooking. More practical tips are included in Kitchen Wisdom boxes, while more detailed science information appears in Science Wise boxes. Interesting food trivia is included in a Fast Facts section.
THE SCIENCE OF GOOD FOOD has all the answers to any culinary question. No matter which ingredients, techniques, or equipment you are using, no matter the cooking question you need answered, THE SCIENCE OF GOOD FOOD shows you the way. Throughout the book, straightforward explanations help readers to become better cooks, freeing them up to cook creatively by detailing not only how to apply a culinary technique, but also why it works. Test the theories of food science and see your kitchen repertoire soar.
ABOUT THE AUTHORS
David Joachim has written, edited or collaborated on more than 30 cookbooks. His book The Food Substitutions Bible was an IACP award winner and his A Man, A Can series has sold more than 1 million copies. Other recent books include the New York Times bestselling Mastering the Grill (with Andrew Schloss). David lives near Philadelphia.
Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). His other recent books include Mastering the Grill (with David Joachim) and the Art of the Slow Cooker. Andrew lives in Philadelphia.
A. Philip Handel, Ph.D., directs the Hospitality Management, Culinary Arts, and Food Science program at Drexel University. He has been teaching food science for more than 30 years.
This year, a groundbreaking new book points home cooks in the right direction: THE SCIENCE OF GOOD FOOD by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D. (Robert Rose, Inc.; October 2008; $37.95/trade paperback; ISBN-13: 978-0-7788-0189-4) is the ultimate GPS for your kitchen, with delicious recipes designed to teach useful techniques and answer culinary questions.
In addition to scintillating flavors, kitchen science now inspires and influences culinary development. Award-winning chefs and cutting-edge restaurants around the world have become famous for using the principles of chemistry and physics when creating new taste sensations and perfecting time-honored culinary techniques (not to mention de-bunking many kitchen myths).
THE SCIENCE OF GOOD FOOD is the first A to Z reference book to bring the science of food to home cooks and professionals alike. This highly readable book contains more than 1,600 entries, arranged alphabetically and cross-referenced, that touch on a variety of scientific disciplines from biology and chemistry to agriculture and nutrition. And, everyone from kitchen novice and culinary student to professional chef and armchair gourmet will be fascinated to learn how copper bowls affect eggs, what kind of grill gives you the best crust on a steak, what happens to shortbread at high altitude, and how butter tenderizes cake, to list just a few food science features from this seminal book. In addition to practical and scientific information, THE SCIENCE OF GOOD FOOD includes more than 100 recipes.
While demystifying the complexities of cooking, the book sheds a welcome light on the confounding phenomena of everyday eating such as why artichokes make certain foods taste sweeter and what causes some people to think cilantro tastes like soap. Topics on cooking ingredients discuss the basic molecular make-up of meats, poultry, game, fish, shellfish, vegetables, fruits, cheese, eggs, dough, and most other foodstuffs, as well as how these foods react to heat, helping you cook better.
Bursting with practical tips and their scientific foundations, THE SCIENCE OF GOOD FOOD brings the exciting culinary frontier of molecular gastronomy into the home kitchen. Answers to any type of culinary question can be found within its pages such as:
How do you make the perfect French fry?
What keeps red cabbage from turning blue?
Is it better to salt a steak before or after grilling?
Why do onions make you cry and how do you stop the tears?
The book even includes chemistry principles that unravel the physical and chemical transformations that take place during everyday cooking, explaining things like aeration, caramelization, and gelatinization. Scores of charts, tables, and graphs, and more than 200 photographs and illustrations help you visualize the basic principles of food science.
“The ultimate goal throughout the book is to provide practical information that you can use to create better-tasting food,” explains Schloss. “The straightforward explanations of the what, how, and why of food and cooking are intended to help you become a better and more confident cook. After all, cooking and science are really after the same thing: helping us enjoy life. We hope this book helps you do just that.”
With holidays fast approaching, THE SCIENCE OF GOOD FOOD can help you perfect your special menus. Find out how to:
Roast fall vegetables and fruit
Create savory pumpkin dishes
Create holiday gifts from the kitchen (baked goods that don’t go stale, flavoring oils and vinegars, preserves)
Make homemade broths and 10-minute meals
Create cold weather salads
Entries are broken into three sections called What It is, What It Does, and How It Works. The first section defines the item and may include a bit of historical or other interesting information. The second section discusses the item's significance in food preparation and cooking and offers practical kitchen tips. The third section explains the science behind the item, including flavor chemistry and chemical transformations that occur during cooking. More practical tips are included in Kitchen Wisdom boxes, while more detailed science information appears in Science Wise boxes. Interesting food trivia is included in a Fast Facts section.
THE SCIENCE OF GOOD FOOD has all the answers to any culinary question. No matter which ingredients, techniques, or equipment you are using, no matter the cooking question you need answered, THE SCIENCE OF GOOD FOOD shows you the way. Throughout the book, straightforward explanations help readers to become better cooks, freeing them up to cook creatively by detailing not only how to apply a culinary technique, but also why it works. Test the theories of food science and see your kitchen repertoire soar.
ABOUT THE AUTHORS
David Joachim has written, edited or collaborated on more than 30 cookbooks. His book The Food Substitutions Bible was an IACP award winner and his A Man, A Can series has sold more than 1 million copies. Other recent books include the New York Times bestselling Mastering the Grill (with Andrew Schloss). David lives near Philadelphia.
Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). His other recent books include Mastering the Grill (with David Joachim) and the Art of the Slow Cooker. Andrew lives in Philadelphia.
A. Philip Handel, Ph.D., directs the Hospitality Management, Culinary Arts, and Food Science program at Drexel University. He has been teaching food science for more than 30 years.
Organization Made Easy!
It's a fact of life that pots and their covers get separated in the depths of your kitchen cabinet. Who hasn't promised themselves that they will organize that cabinet one of these days ?
Well, promise no more! PANTREE™, a revolutionary new cookware organizer, will do the organizing for you. And what's more, it will organize your pots and pans while also saving space in your cabinet.
PANTREE™, created by Vertical Storage Solutions (VSS), is made of high density ABS plastic, in a textured slip resistant design. It holds up to 14 pieces of cookware including 4 matching lids, and fits into standard base cabinets, even those with a removable half-recessed shelf. It can save up to 300% in cabinet space without stacking, and can be assembled in seconds with four easy snap-together steps.
"PANTREE™ provided me with a simple solution to organize my pots, pans and lids
so I can find them quickly when I'm cooking," says recent customer, Dawn Brown, of Lake Butler, FL. "It was literally a snap to put together and use. Since using the PanTree™, my cabinet now stays organized!"
Elliot Anker, inventor of PANTREE™, was formerly a kitchenware buyer for Federated Stores. During his tenure with that corporation, he was inspired to find a way to utilize the unused vertical space in kitchen cabinets rather than simply stacking cookware randomly on deep, difficult to reach shelves. The result of that inspiration is the PANTREE™, the first of many space saving products to be introduced by Vertical Storage Solutions, Inc.
PANTREE™ is not available in stores. To purchase, visit www.pantree.com. The product retails for $24.95 plus $7.95 S&H.
Well, promise no more! PANTREE™, a revolutionary new cookware organizer, will do the organizing for you. And what's more, it will organize your pots and pans while also saving space in your cabinet.
PANTREE™, created by Vertical Storage Solutions (VSS), is made of high density ABS plastic, in a textured slip resistant design. It holds up to 14 pieces of cookware including 4 matching lids, and fits into standard base cabinets, even those with a removable half-recessed shelf. It can save up to 300% in cabinet space without stacking, and can be assembled in seconds with four easy snap-together steps.
"PANTREE™ provided me with a simple solution to organize my pots, pans and lids
so I can find them quickly when I'm cooking," says recent customer, Dawn Brown, of Lake Butler, FL. "It was literally a snap to put together and use. Since using the PanTree™, my cabinet now stays organized!"
Elliot Anker, inventor of PANTREE™, was formerly a kitchenware buyer for Federated Stores. During his tenure with that corporation, he was inspired to find a way to utilize the unused vertical space in kitchen cabinets rather than simply stacking cookware randomly on deep, difficult to reach shelves. The result of that inspiration is the PANTREE™, the first of many space saving products to be introduced by Vertical Storage Solutions, Inc.
PANTREE™ is not available in stores. To purchase, visit www.pantree.com. The product retails for $24.95 plus $7.95 S&H.
Wednesday, September 24, 2008
SMART TALK announces all-star Ohio line-up
SMART TALK Connected Conversations™ is pleased to announce an unprecedented all-star line-up for its 2009 experiential events season at The Aronoff Center (topics and artist bios follow):
JANE PAULEY – Wednesday, January 14th – 7:30 pm
LIZ GILBERT – Wednesday, February 18th – 7:30 pm
BILLIE JEAN KING – Tuesday, March 17th – 7:30 pm
VICTORIA ROWELL – Tuesday, April 14th – 7:30 pm
DIANE KEATON – Tuesday, May 19th – 7:30 pm
“SMART TALK has a rich history in Cincinnati,” said Bob Benia, SMART TALK CEO and Founder. “Since 1999, we’ve been bringing amazing and accomplished women such as these to thrilled audiences at the Aronoff Center for the Arts. With this new line up, premiere venue, as well as our newly-designed Website with added features and functionality, the 2009 season promises to be our most rewarding yet.”
“More than ever before, SMART TALK patrons will experience that rare combination of entertainment and education, through performances that are more than lectures; they are interactive and connected conversations,” Benia added.
Benia also explained why SMART TALK is not offering tickets to individual events in 2009, but selling full subscription packages only. “This Series facilitates important connections – to the other women there and even on some level between the events themselves. SMART TALK is about relationships. It’s a complete experience – one that shouldn’t be missed.”
2008 SMART TALK subscribers will have the first opportunity to renew their same seats, change their seating location or add seats to their order for the 2009 season. Renewal information will be mailed to last year’s subscribers on October 2nd. Subscriptions for remaining seats will go on sale to the general public beginning October 31st. For more Series information visit: http://www.SmartTalkWomen.com The Aronoff Center for the Arts, Procter & Gamble Hall, is located at 650 Walnut Street in Cincinnati, OH.
Sponsorship opportunities may still be available. For more information on sponsorships, contact Diana Deibler (515) 681-2317.
About Smart Talk Media LLC
Smart Talk Media LLC is North America's premiere producer of women's live programming through experiential events featuring well-known and compelling individuals. SMART TALK Connected Conversations(TM) (SMART TALK), a subscription-only speaker series provides its audiences with inspirational, connected conversations -- from renowned entertainers, political figures and other accomplished individuals. Conversing with SMART TALK patrons on a range of highly-relevant and timely topics, the performers share their real, very personal views and life experiences in a way that is intimate, empowering and, above all, connected to the lives of women everywhere. SMART TALK combines its speaker series and other event elements to provide a platform for unparalleled, women-centered experiences that are always one part education, one part entertainment and all parts connected. The series is currently offered at premiere theatres in Des Moines, IA; Cincinnati, OH; Wilmington, DE; New Brunswick, NJ; Milwaukee, WI; as well as Minneapolis, MN. Several more cities are in the planning. A wholly-owned subsidiary of Smart Talk Media LLC, the producers of SMART TALK have been bringing women together since 1992. For more information, please visit http://www.smarttalkwomen.com/
Artist Topics and Bios:
JANE PAULEY
Practical Inspiration – Wednesday, January 14th – 7:30 pm
From pretty and poised to elegant and accomplished, Jane Pauley grew up in the public eye on America’s most highly acclaimed news programs. But it was her best-selling memoir, with its revelations of bipolar disorder and her struggle to balance work and life, which truly exposed her honesty and humanity. Now, Ms. Pauley shares “Practical Inspiration” – stimulating life lessons
from a consummate professional and exemplary individual.
LIZ GILBERT
Eat, Pray, Love – Wednesday, February 18th – 7:30 pm
Elizabeth Gilbert’s explosively popular Eat, Pray,Love swept readers away on a forceful tide of
playfulness, insight, humor and eloquence. In fact, this story of the year she spent in search of personal restoration following a difficult divorce was just a sampling of her prolific work and talents. The irony, honesty and quick wit of her award-winning journalism and other stories make her a captivating speaker and engaging role model.
BILLIE JEAN KING
Pressure Is a Privilege – Tuesday, March 17th – 7:30 pm
The tennis court is only one of the arenas in which Billie Jean King has earned the title of “Champion.” One of the most successful tennis players in history, she applies the determination
and prodigious talent that won her an abundance of titles and pioneering firsts to her ongoing
support of sport, social equality and philanthropy. While some people struggle with challenge or
adversity, Billie Jean acts on the notion that “Pressure Is A Privilege.”
VICTORIA ROWELL
The Women Who Raised Me – Tuesday, April 14th – 7:30 pm
Emmy Award-nominated Victoria Rowell seasoned her natural grace and agility with tenacity and training and flourished as a classical dancer and actor. But her experience as a foster child and the deep conviction that art and philanthropy saved her life are what most deeply motivate this 12-time NAACP Image Award-winner. As in her memoir, The Women Who Raised Me, she speaks compellingly of the transformative power of womanhood, mentoring, art and love.
DIANE KEATON
An Evening With Diane Keaton – Tuesday, May 19th – 7:30 pm
Starring in more than 50 films, Oscar Award winning actor Diane Keaton continues to draw audiences across all ages. In an exclusive SMART TALK appearance, Diane will speak candidly about the balance between her career, her work and her family. She will share the importance of creating that personal sanctuary to achieve inner and outer peace. From her personal insights to Hollywood tales, don’t miss an evening with this extraordinary and real woman.
JANE PAULEY – Wednesday, January 14th – 7:30 pm
LIZ GILBERT – Wednesday, February 18th – 7:30 pm
BILLIE JEAN KING – Tuesday, March 17th – 7:30 pm
VICTORIA ROWELL – Tuesday, April 14th – 7:30 pm
DIANE KEATON – Tuesday, May 19th – 7:30 pm
“SMART TALK has a rich history in Cincinnati,” said Bob Benia, SMART TALK CEO and Founder. “Since 1999, we’ve been bringing amazing and accomplished women such as these to thrilled audiences at the Aronoff Center for the Arts. With this new line up, premiere venue, as well as our newly-designed Website with added features and functionality, the 2009 season promises to be our most rewarding yet.”
“More than ever before, SMART TALK patrons will experience that rare combination of entertainment and education, through performances that are more than lectures; they are interactive and connected conversations,” Benia added.
Benia also explained why SMART TALK is not offering tickets to individual events in 2009, but selling full subscription packages only. “This Series facilitates important connections – to the other women there and even on some level between the events themselves. SMART TALK is about relationships. It’s a complete experience – one that shouldn’t be missed.”
2008 SMART TALK subscribers will have the first opportunity to renew their same seats, change their seating location or add seats to their order for the 2009 season. Renewal information will be mailed to last year’s subscribers on October 2nd. Subscriptions for remaining seats will go on sale to the general public beginning October 31st. For more Series information visit: http://www.SmartTalkWomen.com The Aronoff Center for the Arts, Procter & Gamble Hall, is located at 650 Walnut Street in Cincinnati, OH.
Sponsorship opportunities may still be available. For more information on sponsorships, contact Diana Deibler (515) 681-2317.
About Smart Talk Media LLC
Smart Talk Media LLC is North America's premiere producer of women's live programming through experiential events featuring well-known and compelling individuals. SMART TALK Connected Conversations(TM) (SMART TALK), a subscription-only speaker series provides its audiences with inspirational, connected conversations -- from renowned entertainers, political figures and other accomplished individuals. Conversing with SMART TALK patrons on a range of highly-relevant and timely topics, the performers share their real, very personal views and life experiences in a way that is intimate, empowering and, above all, connected to the lives of women everywhere. SMART TALK combines its speaker series and other event elements to provide a platform for unparalleled, women-centered experiences that are always one part education, one part entertainment and all parts connected. The series is currently offered at premiere theatres in Des Moines, IA; Cincinnati, OH; Wilmington, DE; New Brunswick, NJ; Milwaukee, WI; as well as Minneapolis, MN. Several more cities are in the planning. A wholly-owned subsidiary of Smart Talk Media LLC, the producers of SMART TALK have been bringing women together since 1992. For more information, please visit http://www.smarttalkwomen.com/
Artist Topics and Bios:
JANE PAULEY
Practical Inspiration – Wednesday, January 14th – 7:30 pm
From pretty and poised to elegant and accomplished, Jane Pauley grew up in the public eye on America’s most highly acclaimed news programs. But it was her best-selling memoir, with its revelations of bipolar disorder and her struggle to balance work and life, which truly exposed her honesty and humanity. Now, Ms. Pauley shares “Practical Inspiration” – stimulating life lessons
from a consummate professional and exemplary individual.
LIZ GILBERT
Eat, Pray, Love – Wednesday, February 18th – 7:30 pm
Elizabeth Gilbert’s explosively popular Eat, Pray,Love swept readers away on a forceful tide of
playfulness, insight, humor and eloquence. In fact, this story of the year she spent in search of personal restoration following a difficult divorce was just a sampling of her prolific work and talents. The irony, honesty and quick wit of her award-winning journalism and other stories make her a captivating speaker and engaging role model.
BILLIE JEAN KING
Pressure Is a Privilege – Tuesday, March 17th – 7:30 pm
The tennis court is only one of the arenas in which Billie Jean King has earned the title of “Champion.” One of the most successful tennis players in history, she applies the determination
and prodigious talent that won her an abundance of titles and pioneering firsts to her ongoing
support of sport, social equality and philanthropy. While some people struggle with challenge or
adversity, Billie Jean acts on the notion that “Pressure Is A Privilege.”
VICTORIA ROWELL
The Women Who Raised Me – Tuesday, April 14th – 7:30 pm
Emmy Award-nominated Victoria Rowell seasoned her natural grace and agility with tenacity and training and flourished as a classical dancer and actor. But her experience as a foster child and the deep conviction that art and philanthropy saved her life are what most deeply motivate this 12-time NAACP Image Award-winner. As in her memoir, The Women Who Raised Me, she speaks compellingly of the transformative power of womanhood, mentoring, art and love.
DIANE KEATON
An Evening With Diane Keaton – Tuesday, May 19th – 7:30 pm
Starring in more than 50 films, Oscar Award winning actor Diane Keaton continues to draw audiences across all ages. In an exclusive SMART TALK appearance, Diane will speak candidly about the balance between her career, her work and her family. She will share the importance of creating that personal sanctuary to achieve inner and outer peace. From her personal insights to Hollywood tales, don’t miss an evening with this extraordinary and real woman.
Navitas Naturals Announces 3 Organic Superfood Powders
Superfoods are one of the hot trends in the organic food industry, and Navitas Naturals (www.navitasnaturals.com) is expanding their vast array of offerings in this category by announcing Acai Power, Hemp Power and Sprouted Flax Power. Mixing these organic superfruit and superseed powders into drinks and other recipes is an easy and delicious way to help achieve optimal whole food nutrition. Innovative healthy food chefs like Ani Phyo (www.aniphyo.com) are creating delicious modern recipes with ancient superfoods from Navitas Naturals. Ani’s recipe for Acai Ketchup is presented below, and the three powders are also ideal recipe ingredients for drinks, yogurt and cereals, or can be baked into breads, cookies, muffins and pancakes.
Acai is a superfruit native to the tropical floodplains of Central and South America that was used by ancient Amazon cultures as a traditional medicine. The purple acai berries offer a high level of antioxidants and healthy monounsaturated and polyunsaturated fatty acids including omegas 3, 6 and 9. Acai contains an optimal combination of essential amino acids, is a good source of vitamin C, and possesses many other micronutrients including polyphenols and flavonoids. Navitas Naturals Acai Power is made from freeze dried and low temperature milled whole berries from Brazil to ensure maximum nutrient content. Acai Power is suggested for blending into milkshakes, smoothies, desserts, yogurt and granola. The SRP for Acai Power is $21.99 for a 4-ounce resealable pouch.
Flax Power is a new certified organic sprouted whole seed flax powder. Sprouting the flaxseeds increases the omega fatty acids, enzymes, amino acids and vitamins. This germination process also increases the bioavailability of the nutrients and maximizes the body’s ability to digest and absorb the nutritional benefits. Sprouted flaxseed is also more shelf-stable than traditional flax seed, guarding against rancidity. The non-GMO flaxseeds in Navitas Naturals Flax Power are low temperature dried and milled into a fine soluble powder. Flax Power is suggested as a nutritious boost to oatmeal, yogurt, granola, smoothies and baked foods such as breads, muffins and pancakes. The SRP for Flax Power in a resealable 16 ounce stand-up pouch is $14.99.
Hemp is one of the earliest known cultivated plants with a recorded history over 12,000 years old. Navitas Naturals Hemp Power is a raw organic hempseed powder made from hempseeds that are sourced from premium growers in Canada. This vegan and gluten-free powder is produced by cold-pressing the non-sterilized raw hempseeds, and then milling them at low temperatures to ensure freshness and quality. Hemp seeds are one of the best plant sources of protein and contain all the essential amino acids. The hemp seed has a well balanced ratio of omega-3 and omega-6 essential fatty acids, which has been proven to be important for maintaining health. It is also an excellent source of dietary fiber and iron, and contains magnesium and potassium. The SRP for Hemp Power in a resealable 16 ounce stand-up pouch is $19.99. Navitas Naturals also offers an 8 oz. resealable bag of organic Raw Hulled Hempseeds for an SRP of $9.99.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Through direct purchasing agreements, Navitas Naturals provides and expands fair trade economic opportunities in developing regions around the world. “We look to the past for inspiration,” says company founder and President Zach Adelman. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Adelman. Navitas Naturals products are widely available at hundreds of stores throughout the U.S. and Canada including Whole Foods Markets, and on many websites including www.amazon.com. The company also supplies power food products as ingredients to other food companies. www.navitasnaturals.com
ACAI CATSUP - An Original Recipe by Chef Ani Phyo
“Acai Catsup is a fresh take on an old classic,” says Ani Phyo, author of the internationally acclaimed best-selling book Ani’s Raw Food Kitchen: Easy, Delectable, Living Food Recipes. “This delicious catsup is packed with antioxidant-rich acai, powerful maca for strengthening the adrenal gland and immune system, and is sweetened with low calorie and low-glycemic yacon syrup.” Based in Los Angeles, Ani Phyo (www.aniphyo.com) is perhaps best known as the host of the award-winning, most popular ‘un-cooking’ show on YouTube, Ani’s Raw Food Kitchen Show. She has been creating delicious recipes featuring ancient superfoods for several years. Ani inspires global audiences with her delicious, healthy, fast and easy recipes, as well as her eco-green lifestyle.
Acai Catsup
Makes: ½ cup
Equipment needed: Small blender or small food processor.
1 cup tomato, chopped
1 Tablespoon Navitas Naturals ACAI Powder
1 1/2 teaspoons Navitas Naturals YACON syrup
1/2 teaspoon Navitas Naturals MACA powder
1 teaspoon apple cider vinegar
In a small blender, place all the ingredients. Blend until smooth. This recipe is best made in a personal sized travel blender. If using a larger blender, double or triple this recipe.
Acai is a superfruit native to the tropical floodplains of Central and South America that was used by ancient Amazon cultures as a traditional medicine. The purple acai berries offer a high level of antioxidants and healthy monounsaturated and polyunsaturated fatty acids including omegas 3, 6 and 9. Acai contains an optimal combination of essential amino acids, is a good source of vitamin C, and possesses many other micronutrients including polyphenols and flavonoids. Navitas Naturals Acai Power is made from freeze dried and low temperature milled whole berries from Brazil to ensure maximum nutrient content. Acai Power is suggested for blending into milkshakes, smoothies, desserts, yogurt and granola. The SRP for Acai Power is $21.99 for a 4-ounce resealable pouch.
Flax Power is a new certified organic sprouted whole seed flax powder. Sprouting the flaxseeds increases the omega fatty acids, enzymes, amino acids and vitamins. This germination process also increases the bioavailability of the nutrients and maximizes the body’s ability to digest and absorb the nutritional benefits. Sprouted flaxseed is also more shelf-stable than traditional flax seed, guarding against rancidity. The non-GMO flaxseeds in Navitas Naturals Flax Power are low temperature dried and milled into a fine soluble powder. Flax Power is suggested as a nutritious boost to oatmeal, yogurt, granola, smoothies and baked foods such as breads, muffins and pancakes. The SRP for Flax Power in a resealable 16 ounce stand-up pouch is $14.99.
Hemp is one of the earliest known cultivated plants with a recorded history over 12,000 years old. Navitas Naturals Hemp Power is a raw organic hempseed powder made from hempseeds that are sourced from premium growers in Canada. This vegan and gluten-free powder is produced by cold-pressing the non-sterilized raw hempseeds, and then milling them at low temperatures to ensure freshness and quality. Hemp seeds are one of the best plant sources of protein and contain all the essential amino acids. The hemp seed has a well balanced ratio of omega-3 and omega-6 essential fatty acids, which has been proven to be important for maintaining health. It is also an excellent source of dietary fiber and iron, and contains magnesium and potassium. The SRP for Hemp Power in a resealable 16 ounce stand-up pouch is $19.99. Navitas Naturals also offers an 8 oz. resealable bag of organic Raw Hulled Hempseeds for an SRP of $9.99.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Through direct purchasing agreements, Navitas Naturals provides and expands fair trade economic opportunities in developing regions around the world. “We look to the past for inspiration,” says company founder and President Zach Adelman. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Adelman. Navitas Naturals products are widely available at hundreds of stores throughout the U.S. and Canada including Whole Foods Markets, and on many websites including www.amazon.com. The company also supplies power food products as ingredients to other food companies. www.navitasnaturals.com
ACAI CATSUP - An Original Recipe by Chef Ani Phyo
“Acai Catsup is a fresh take on an old classic,” says Ani Phyo, author of the internationally acclaimed best-selling book Ani’s Raw Food Kitchen: Easy, Delectable, Living Food Recipes. “This delicious catsup is packed with antioxidant-rich acai, powerful maca for strengthening the adrenal gland and immune system, and is sweetened with low calorie and low-glycemic yacon syrup.” Based in Los Angeles, Ani Phyo (www.aniphyo.com) is perhaps best known as the host of the award-winning, most popular ‘un-cooking’ show on YouTube, Ani’s Raw Food Kitchen Show. She has been creating delicious recipes featuring ancient superfoods for several years. Ani inspires global audiences with her delicious, healthy, fast and easy recipes, as well as her eco-green lifestyle.
Acai Catsup
Makes: ½ cup
Equipment needed: Small blender or small food processor.
1 cup tomato, chopped
1 Tablespoon Navitas Naturals ACAI Powder
1 1/2 teaspoons Navitas Naturals YACON syrup
1/2 teaspoon Navitas Naturals MACA powder
1 teaspoon apple cider vinegar
In a small blender, place all the ingredients. Blend until smooth. This recipe is best made in a personal sized travel blender. If using a larger blender, double or triple this recipe.
Tuesday, September 23, 2008
New Orleans Holiday Cooking
Few cities take culinary traditions more seriously than New Orleans, where long-time Creole dining customs and iconic dishes contribute so much to the distinctive local cuisine. During the mid-1800's, New Orleans' Creole families celebrated the "Reveillon" (French for "awakening") twice during the holidays. The first Reveillon came after Midnight Mass on Christmas Eve, when families returned from St. Louis Cathedral to break a daylong fast with an elaborate meal. New Year's Eve brought another Reveillon, usually shared among several families. This more festive meal featured eggnog, fancy pastries, meringues, sugar sculptures, and crystallized fruits.
Today's Reveillon is celebrated nightly during the Christmas season in restaurants throughout the city. Menus combine ageless Creole cuisine with more contemporary New Orleans dishes. This fall we can bring New Orleans cuisine and the spirit of Reveillon to holiday tables everywhere. One of the city’s most influential restaurateurs has wrapped up the soul of New Orleans in one great, essential cookbook: Ralph Brennan’s New Orleans Seafood Cookbook (Vissi d’Arte Books; April 2008; hardcover/$45.00; ISBN: 978-0-9709336-8-3), a comprehensive guide to Gulf seafood. Four years in the making (including a nine-month hiatus in the aftermath of Hurricane Katrina), this beautiful, full-color cookbook was created by the perfect storm of Louisiana talent including Ralph Brennan, his five talented chefs (representing his four restaurants: Red Fish Grill, BACCO, Ralph’s on the Park, and Ralph Brennan’s Jazz Kitchen), veteran writer and editor Gene Bourg, and acclaimed photographer Kerri McCaffety and covers everything from finfish, crabs, crawfish, shrimp, oysters, frog legs, and even alligator.
“The holidays are a special time around the dinner table in New Orleans. The traditional mix of family, fun and favorite recipes is a winning combination that we look forward to all year,” says Ralph Brennan. “Our cookbook seeks to bring that passion and sense of celebration to kitchens everywhere.”
Visit www.ralphbrennancookbook.com for more information on the cookbook.
______________________________________________________
About the Ralph Brennan Restaurant Group
The New Orleans-based Ralph Brennan Restaurant Group is owned and operated by Ralph Brennan and includes French Quarter restaurants BACCO and Red Fish Grill, Ralph’s on the Park in mid-City New Orleans, and Ralph Brennan’s Jazz Kitchen at the Disneyland® Resort in Southern California. Each of these award-winning restaurants celebrates the cuisine and hospitality of classic and contemporary New Orleans and is staffed by a team of hardworking professionals dedicated ‘to making people happy’.
For more information, visit www.neworleans-food.com.
About Ralph Brennan
Ralph Brennan is a third-generation restaurateur. Known affectionately by his culinary staff as “The Taster-in-Chief”, Ralph entered the family business in the early 1980’s after a successful stint as a CPA with Price Waterhouse & Company. A long-time food service industry advocate, Ralph served as the 1995-1996 Chairman and President of the National Restaurant Association (NRA). An NRA Director since 1984, Brennan also served as the 2000-2001 Chairman of the NRA Educational Foundation. In 1997, the International Foodservice Manufacturers Association (IFMA) honored Ralph Brennan with its highest honor—the prestigious Gold Plate Operator of the Year Award. Ralph is a Past President of the Louisiana Restaurant Association and the New Orleans Restaurant Association. He was the chairman of the board of New Orleans’ Ernest N. Morial Convention Center from 1998-2005. Ralph remains active on the board of New Orleans’ Children’s Hospital and served as chairman in 2003-2004. He and his wife Susan are the proud parents of Kathryn, Patrick, and Kristen, and live in New Orleans.
About Gene Bourg
Gene Bourg was the restaurant reviewer and columnist for The Times-Picayune for nine years. He has written articles for Gourmet, Food & Wine, Saveur, Travel + Leisure, as well as other food and travel publications. He is a recipient of the National Magazine Award, given by the American Society of Magazine Editors and Columbia School of Journalism.
Today's Reveillon is celebrated nightly during the Christmas season in restaurants throughout the city. Menus combine ageless Creole cuisine with more contemporary New Orleans dishes. This fall we can bring New Orleans cuisine and the spirit of Reveillon to holiday tables everywhere. One of the city’s most influential restaurateurs has wrapped up the soul of New Orleans in one great, essential cookbook: Ralph Brennan’s New Orleans Seafood Cookbook (Vissi d’Arte Books; April 2008; hardcover/$45.00; ISBN: 978-0-9709336-8-3), a comprehensive guide to Gulf seafood. Four years in the making (including a nine-month hiatus in the aftermath of Hurricane Katrina), this beautiful, full-color cookbook was created by the perfect storm of Louisiana talent including Ralph Brennan, his five talented chefs (representing his four restaurants: Red Fish Grill, BACCO, Ralph’s on the Park, and Ralph Brennan’s Jazz Kitchen), veteran writer and editor Gene Bourg, and acclaimed photographer Kerri McCaffety and covers everything from finfish, crabs, crawfish, shrimp, oysters, frog legs, and even alligator.
“The holidays are a special time around the dinner table in New Orleans. The traditional mix of family, fun and favorite recipes is a winning combination that we look forward to all year,” says Ralph Brennan. “Our cookbook seeks to bring that passion and sense of celebration to kitchens everywhere.”
Visit www.ralphbrennancookbook.com for more information on the cookbook.
______________________________________________________
About the Ralph Brennan Restaurant Group
The New Orleans-based Ralph Brennan Restaurant Group is owned and operated by Ralph Brennan and includes French Quarter restaurants BACCO and Red Fish Grill, Ralph’s on the Park in mid-City New Orleans, and Ralph Brennan’s Jazz Kitchen at the Disneyland® Resort in Southern California. Each of these award-winning restaurants celebrates the cuisine and hospitality of classic and contemporary New Orleans and is staffed by a team of hardworking professionals dedicated ‘to making people happy’.
For more information, visit www.neworleans-food.com.
About Ralph Brennan
Ralph Brennan is a third-generation restaurateur. Known affectionately by his culinary staff as “The Taster-in-Chief”, Ralph entered the family business in the early 1980’s after a successful stint as a CPA with Price Waterhouse & Company. A long-time food service industry advocate, Ralph served as the 1995-1996 Chairman and President of the National Restaurant Association (NRA). An NRA Director since 1984, Brennan also served as the 2000-2001 Chairman of the NRA Educational Foundation. In 1997, the International Foodservice Manufacturers Association (IFMA) honored Ralph Brennan with its highest honor—the prestigious Gold Plate Operator of the Year Award. Ralph is a Past President of the Louisiana Restaurant Association and the New Orleans Restaurant Association. He was the chairman of the board of New Orleans’ Ernest N. Morial Convention Center from 1998-2005. Ralph remains active on the board of New Orleans’ Children’s Hospital and served as chairman in 2003-2004. He and his wife Susan are the proud parents of Kathryn, Patrick, and Kristen, and live in New Orleans.
About Gene Bourg
Gene Bourg was the restaurant reviewer and columnist for The Times-Picayune for nine years. He has written articles for Gourmet, Food & Wine, Saveur, Travel + Leisure, as well as other food and travel publications. He is a recipient of the National Magazine Award, given by the American Society of Magazine Editors and Columbia School of Journalism.
Your Favorite Holiday Comfort Foods Made Healthy
If you've been looking for a way to enjoy the holiday season to its fullest without making your waistline pay the price in the New Year, you can finally rejoice: "Healthy” isn’t synonymous with “blah” or “bland” anymore with EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (November 2008, The Countryman Press). Jessie Price and the Editors of EatingWellComfort Foods Made Healthy bring you Nell Newman's classic recipe for herb-roasted Thanksgiving turkey and gravy; delicious (and healthy!) cheddar mashed Yukon golds; revamped holiday sugar cookies; traditional matzo ball soup, and even pumpkin pie flavored with rum. Price has also made-over chicken-fried steak with one-third of the calories of the original; tacos with a quarter of the fat; oven-fried chicken with half the calories and a quarter of the fat; revamped strawberry shortcake with a 50% fat reduction, and so much more. Including over 150 recipe makeovers for everything from decadent desserts to classic sides, game day appetizers, and homestyle main dishes, Comfort Foods Made Healthy will keep your family and friends begging for more. Each makeover also includes nutritional analysis and tips on how it was made healthier.
Inspiring real-life stories and interviews of people whose meals have inspired makeovers appear throughout the book, including that of legendary NFL running back Anthony Davis, who was diagnosed with Type 2 diabetes the same year he was inducted into the College Football Hall of Fame, and Nell Newman, whose organic Thanksgiving makeover encouraged her father to launch Newman’s Own Organics. With a playful tone, easy-to-follow instructions, quick and simple recipes, and basic techniques, EatingWell Comfort Foods Made Healthy is the shortest route to a healthier (and more satisfying) life.
Jessie Price, Food Editor for EatingWell Magazine, grew up in a family of great cooks and food fanatics. After graduating from Williams College, she cooked in restaurants in California and Colorado, including the Relais and Chateaux, Home Ranch near Steamboat Springs Since she joined the EatingWell editorial team full-time in 2004, Jessie has worked on four other EatingWell books, including Healthy in a Hurry, EatingWell Serves Two, The EatingWell Diet and EatingWell for a Healthy Heart. She lives in Charlotte, Vermont, where she stays busy growing her own vegetables and tracking down great Vermont food products.
Inspiring real-life stories and interviews of people whose meals have inspired makeovers appear throughout the book, including that of legendary NFL running back Anthony Davis, who was diagnosed with Type 2 diabetes the same year he was inducted into the College Football Hall of Fame, and Nell Newman, whose organic Thanksgiving makeover encouraged her father to launch Newman’s Own Organics. With a playful tone, easy-to-follow instructions, quick and simple recipes, and basic techniques, EatingWell Comfort Foods Made Healthy is the shortest route to a healthier (and more satisfying) life.
Jessie Price, Food Editor for EatingWell Magazine, grew up in a family of great cooks and food fanatics. After graduating from Williams College, she cooked in restaurants in California and Colorado, including the Relais and Chateaux, Home Ranch near Steamboat Springs Since she joined the EatingWell editorial team full-time in 2004, Jessie has worked on four other EatingWell books, including Healthy in a Hurry, EatingWell Serves Two, The EatingWell Diet and EatingWell for a Healthy Heart. She lives in Charlotte, Vermont, where she stays busy growing her own vegetables and tracking down great Vermont food products.
Super Recipes Made From Superfruits
AgroLabs has partnered with Laura Pensiero, founder of Chef4Life, to create 9 delicious new “Recipes 4 Your Health.”
Pensiero is a graduate of the French Culinary Institute, a Registered Dietitian, cookbook author, health educator, spokesperson and nutrition and culinary consultant. The new recipes she has created are made with the flavor-packed, all natural, liquid supplements from AgroLabs.
AgroLabs is committed to being a driving force in human nutrition, offering liquid alternatives which utilize every beneficial component of the organic ingredients including rinds, seeds and juices. The new recipes provide a healthy, flavorful and anti-oxidant-rich addition to any meal -- for example, Maple-Pomegranate Glaze (recipe below) made from AgroLabs Naturally Pomegranate.
Recent discoveries indicate that Pomegranate juice exhibits antioxidant properties attributed to the presence of a certain tannin called punicalagin, which has been identified as the active compound responsible for maintaining and promoting optimal cardiovascular health. AgroLabs Naturally Pomegranate contains the fruit-juice, rind and seeds of the antioxidant-rich fruit, all formulated in one powerfully concentrated liquid formula. One ounce of AgroLabs Naturally Pomegranate has the antioxidant equivalent of eating 15 whole pomegranates!
For more recipes, visit www.agrolabs.com/recipes
Busting Blueberry-Pomegranate BBQ Dressing
Creamy Avocado Thai Mangosteen Dressing
Maple-Pomegranate Glaze
Pomegranate-Lime Dressing
Pork Tenderloin with Noni-Tamarind Sauce
Spicy Mandarin Thai Mangosteen Dressing
Thai Mangosteen Pineapple Chile Sauce
Tropical Chicken Salad
Tropical Fruit Chutney
Pensiero is a graduate of the French Culinary Institute, a Registered Dietitian, cookbook author, health educator, spokesperson and nutrition and culinary consultant. The new recipes she has created are made with the flavor-packed, all natural, liquid supplements from AgroLabs.
AgroLabs is committed to being a driving force in human nutrition, offering liquid alternatives which utilize every beneficial component of the organic ingredients including rinds, seeds and juices. The new recipes provide a healthy, flavorful and anti-oxidant-rich addition to any meal -- for example, Maple-Pomegranate Glaze (recipe below) made from AgroLabs Naturally Pomegranate.
Recent discoveries indicate that Pomegranate juice exhibits antioxidant properties attributed to the presence of a certain tannin called punicalagin, which has been identified as the active compound responsible for maintaining and promoting optimal cardiovascular health. AgroLabs Naturally Pomegranate contains the fruit-juice, rind and seeds of the antioxidant-rich fruit, all formulated in one powerfully concentrated liquid formula. One ounce of AgroLabs Naturally Pomegranate has the antioxidant equivalent of eating 15 whole pomegranates!
For more recipes, visit www.agrolabs.com/recipes
Busting Blueberry-Pomegranate BBQ Dressing
Creamy Avocado Thai Mangosteen Dressing
Maple-Pomegranate Glaze
Pomegranate-Lime Dressing
Pork Tenderloin with Noni-Tamarind Sauce
Spicy Mandarin Thai Mangosteen Dressing
Thai Mangosteen Pineapple Chile Sauce
Tropical Chicken Salad
Tropical Fruit Chutney
Water Resort Offers Halloween Packages
Cherry Valley Lodge today announced two extraordinary Halloween packages, along with a list of other Halloween events. Families can enjoy a host of fun, family friendly festivities starting Oct. 23 and running through Nov. 2, 2008. During CoCo Key Water Resort’s “CoCoWeen” celebration, kids and families can enjoy any of the fun activities offered at CoCo Key Water Resort at Cherry Valley Lodge. In addition to two Halloween Packages, the list of activities available to both Lodge and waterpark guests include:
• Halloween costume contests: Thurs. and Fri., 6 PM; Sat., 11 AM; Sun., noon. Judging takes place immediately following each contest, with the winner receiving four water park passes.
• Trick or Treating on Saturdays and Sundays at 11 AM, Oct. 23 through Nov. 2, with junior guests collecting goodies all around CoCo Key Water Resort
• Coloring Contest: Guests will create and turn in “bootiful” artwork, with winners, who will be announced November 11, 2008, receiving four water park passes.
The two different Halloween family getaway packages offered include:
CoCo’s Trick or Treat Bash Package
• Available October 22-26 and October 30-November 1, 2008
• Deluxe overnight accommodations for family of four
• Two full days of water park access at CoCo Key Water Resort, including admission to CoCoWeen, Halloween cookies upon arrival, special CoCoWeen welcome goody bag filled with two $10 arcade gift cards and $20 toward the next visit to CoCo Key
• Just $239 for four, including taxes
CoCo’s Halloween Week Package
• Available Oct. 24 – Nov. 2, 2008
• Deluxe overnight accommodations for family of four
• 2 Water Resort Passes good for two full days
• Trick or Treat Goodie Bags and two $5 arcade cards
• Only $144 for family of four, including taxes
Cherry Valley Lodge is a one-of-kind, 200-room resort-style lodge located in Licking County, Ohio, 25 miles east of Columbus. Rich and rustic interior design features a dramatic lobby with towering twin stone fireplaces. Two beautifully landscaped central courtyards and 18 country acres have gained Cherry Valley Lodge the distinction of being the nation’s only hotel that’s also an officially sanctioned arboretum and botanical garden. Unusually large guest rooms offer luxurious appointments and heated indoor and outdoor pools, superb gourmet restaurant, a walking/bike path with bikes for borrowing, nearby golf and other attractions make visiting Cherry Valley Lodge an unforgettable escape. Children’s amenities and onsite childcare and activities are also available, so that parents may enjoy their time while the kids are entertained. Reservations and consumer information are available at (800) 788-8008 or www.cherryvalleylodgecom.
• Halloween costume contests: Thurs. and Fri., 6 PM; Sat., 11 AM; Sun., noon. Judging takes place immediately following each contest, with the winner receiving four water park passes.
• Trick or Treating on Saturdays and Sundays at 11 AM, Oct. 23 through Nov. 2, with junior guests collecting goodies all around CoCo Key Water Resort
• Coloring Contest: Guests will create and turn in “bootiful” artwork, with winners, who will be announced November 11, 2008, receiving four water park passes.
The two different Halloween family getaway packages offered include:
CoCo’s Trick or Treat Bash Package
• Available October 22-26 and October 30-November 1, 2008
• Deluxe overnight accommodations for family of four
• Two full days of water park access at CoCo Key Water Resort, including admission to CoCoWeen, Halloween cookies upon arrival, special CoCoWeen welcome goody bag filled with two $10 arcade gift cards and $20 toward the next visit to CoCo Key
• Just $239 for four, including taxes
CoCo’s Halloween Week Package
• Available Oct. 24 – Nov. 2, 2008
• Deluxe overnight accommodations for family of four
• 2 Water Resort Passes good for two full days
• Trick or Treat Goodie Bags and two $5 arcade cards
• Only $144 for family of four, including taxes
Cherry Valley Lodge is a one-of-kind, 200-room resort-style lodge located in Licking County, Ohio, 25 miles east of Columbus. Rich and rustic interior design features a dramatic lobby with towering twin stone fireplaces. Two beautifully landscaped central courtyards and 18 country acres have gained Cherry Valley Lodge the distinction of being the nation’s only hotel that’s also an officially sanctioned arboretum and botanical garden. Unusually large guest rooms offer luxurious appointments and heated indoor and outdoor pools, superb gourmet restaurant, a walking/bike path with bikes for borrowing, nearby golf and other attractions make visiting Cherry Valley Lodge an unforgettable escape. Children’s amenities and onsite childcare and activities are also available, so that parents may enjoy their time while the kids are entertained. Reservations and consumer information are available at (800) 788-8008 or www.cherryvalleylodgecom.
Golden Lamb Hires New GM
Middletown resident, Tyrone Borger, has been appointed General Manager of the Golden Lamb Restaurant and Inn.
Borger began his rise to general manager nearly four years ago while working his way through law school. Mr. Borger holds two degrees from Miami University in Oxford, a B.S. in General Business and a B.A. in History, as well as a Juris Doctorate from the University of Dayton's School of Law.
"After passing the Ohio Bar, I had to decide what direction I was going to take my career. When it came down to making a decision, The Golden Lamb made me an offer I could not refuse," said Borger. "It was the right fit for me and my family."
For Stevens Hospitality, proprietors of The Golden Lamb, the feeling was mutual.
“Over the last four years Tyrone has been a wonderful asset to The Golden Lamb. He’s managed the Blackhorse Tavern and has been here every step of the way through our restoration process,” said Steve Mullinger, President of Stevens Hospitality. “We are thrilled to have him managing our staff.”
Outside of work Tyrone is married with two children ages nine and five.
About The Golden Lamb Restaurant and Inn
The Golden Lamb is Ohio’s Oldest Hotel. Located in the center of historic downtown Lebanon, Ohio the four-story property includes The Golden Lamb restaurant, 18 hotel guest rooms, four large public and four private dining rooms. It also houses the Black Horse Tavern and Shaker Village gift shop. The inn became part of the prestigious National Register of Historic Places in 1978 and has played host to 12 presidents as well as American humorist Mark Twain and English novelist Charles Dickens. For additional information visit www.GoldenLamb.com or call (513) 932-5065.
Borger began his rise to general manager nearly four years ago while working his way through law school. Mr. Borger holds two degrees from Miami University in Oxford, a B.S. in General Business and a B.A. in History, as well as a Juris Doctorate from the University of Dayton's School of Law.
"After passing the Ohio Bar, I had to decide what direction I was going to take my career. When it came down to making a decision, The Golden Lamb made me an offer I could not refuse," said Borger. "It was the right fit for me and my family."
For Stevens Hospitality, proprietors of The Golden Lamb, the feeling was mutual.
“Over the last four years Tyrone has been a wonderful asset to The Golden Lamb. He’s managed the Blackhorse Tavern and has been here every step of the way through our restoration process,” said Steve Mullinger, President of Stevens Hospitality. “We are thrilled to have him managing our staff.”
Outside of work Tyrone is married with two children ages nine and five.
About The Golden Lamb Restaurant and Inn
The Golden Lamb is Ohio’s Oldest Hotel. Located in the center of historic downtown Lebanon, Ohio the four-story property includes The Golden Lamb restaurant, 18 hotel guest rooms, four large public and four private dining rooms. It also houses the Black Horse Tavern and Shaker Village gift shop. The inn became part of the prestigious National Register of Historic Places in 1978 and has played host to 12 presidents as well as American humorist Mark Twain and English novelist Charles Dickens. For additional information visit www.GoldenLamb.com or call (513) 932-5065.
Monday, September 22, 2008
Introducing “Absorbease”
The product, featured on QVC, is a sponge-like pad that is a quarter-inch thick, and is designed to collect large or small amounts of grease during cooking. The “Absorbease” can be placed directly in the cooking pan over the grease – just simply lay the pad down and it will absorb all of the grease in the pan. Once finished, it can be thrown in the garbage, avoiding the usually messy disposal of grease.
The product consists of a 7x7 inch pad that features two layers. The inside layer is made of a grease-absorbing material, while the outside layer consists of a grease permeable material that will trap the grease inside the pad. The “Absorbease” provides an alternative to dumping the grease down the drain, which causes plumbing problems. It also prevents outdoor disposal, making it environmentally friendly. Suggested retail price: $17.33 for a 64-count pack.
InventHelp® is seeking marketers and distributors in cookware and food industries. InventHelp® also offers companies access to an ongoing source of patented and unpatented inventions matched to specific areas of interest. Access to these inventions is free to companies that manufacture or market new products. For more information or for ordering, contact InventHelp®, 217 Ninth St., Pittsburgh, PA 15222; call (800) 851-6030 or (412) 288-1368; fax (412) 338-0497 or visit www.unseenontv.com.
The product consists of a 7x7 inch pad that features two layers. The inside layer is made of a grease-absorbing material, while the outside layer consists of a grease permeable material that will trap the grease inside the pad. The “Absorbease” provides an alternative to dumping the grease down the drain, which causes plumbing problems. It also prevents outdoor disposal, making it environmentally friendly. Suggested retail price: $17.33 for a 64-count pack.
InventHelp® is seeking marketers and distributors in cookware and food industries. InventHelp® also offers companies access to an ongoing source of patented and unpatented inventions matched to specific areas of interest. Access to these inventions is free to companies that manufacture or market new products. For more information or for ordering, contact InventHelp®, 217 Ninth St., Pittsburgh, PA 15222; call (800) 851-6030 or (412) 288-1368; fax (412) 338-0497 or visit www.unseenontv.com.
New Stylish Eco-Friendly Reusable Bags!
I want to let you know about the latest and greatest from ECOBAGS®. “Totes with Quotes” are sure to make you smile J
These great Fair Wage/Fair Labor, eco-friendly reusable bags are stylish, affordable and hip!
With totes featuring “Get Hip Get Green”, “Think Global Act Local”, “Talk Green To Me”, “I Am What I Do”, “Make Love Not Carbon” and “Love This Planet”; there is sure to be a bag for everyone including the rocker, the activist, the eco-aware, the mother and the truly sheik.
“Totes with Quotes” are available online at www.ecobags.com and prices range from $5.99 – $14.99. They will fit into most shopping budgets and will last a lifetime! Most bags are machine washable and can hold the equivalent of four plastic bags. Take “Totes with Quotes” to the grocery store, use them for your everyday errands, take them to they gym, beach or on a road trip; any way you choose to use your tote, you’ll be helping our environment!
These great Fair Wage/Fair Labor, eco-friendly reusable bags are stylish, affordable and hip!
With totes featuring “Get Hip Get Green”, “Think Global Act Local”, “Talk Green To Me”, “I Am What I Do”, “Make Love Not Carbon” and “Love This Planet”; there is sure to be a bag for everyone including the rocker, the activist, the eco-aware, the mother and the truly sheik.
“Totes with Quotes” are available online at www.ecobags.com and prices range from $5.99 – $14.99. They will fit into most shopping budgets and will last a lifetime! Most bags are machine washable and can hold the equivalent of four plastic bags. Take “Totes with Quotes” to the grocery store, use them for your everyday errands, take them to they gym, beach or on a road trip; any way you choose to use your tote, you’ll be helping our environment!
Friday, September 19, 2008
Jonathan Dendauw Joins The French Pastry School
The French Pastry School today announced that Master Baker Jonathan Dendauw has been named Chef Instructor. Jonathan is thrilled to be able to share his knowledge and dedication to the art of Artisan bread making with the students of The French Pastry School.
"We are pleased to have Jonathan join The French Pastry School instructing team. Jonathan has shown a true passion and drive for the art of baking and pastry which the students are sure to benefit from." Jacquy Pfeiffer, Sébastien Canonne, M.O.F. of The French Pastry School.
Originally from a small town in Belgium, Dendauw's devotion to the art of pastry has taken him all across France and the United States. He and his family moved from Belgium to France at the age of six, and Dendauw began his baking apprenticeship 10 years later in Nimes through a centuries-old organization called the Compagnons du Devoir . Since the 12th century, this organization has connected young apprentices with experts in many different trades all across France and throughout the world. Most recently, the Compagnons took Dendauw to Cary, North Carolina to La Farm Bakery. At La Farm, Dendauw worked under Master Baker Lionel Vatinet who coached the United States Baking team to victory in the World Cup Baking Championship in 1999.
The French Pastry School is honored to welcome Jonathan to the chef instructing team. The students will truly benefit from his experience, talent, and dedication to the craft. He is delighted to be able to work alongside Master Pastry Chefs and Co-founders of The French Pastry School, Jacquy Pfeiffer and Sébastien Canonne, M.O.F. Jonathan will share his knowledge, skill and enthusiasm with his students while continuing his lifelong pursuit of excellence in the French pastry arts.
About The French Pastry School:
The French Pastry School's goal is to provide the very best educational experience in pastry while molding the best-prepared chefs entering the profession. Our programs are ideal for anyone interested in pastry, from the career changer to the professional to the novice.
The French Pastry School's L'Art de la Pâtisserie program offers a 24-week course to learn in an intimate, hands-on setting, using state-of-the art equipment and top-of-the-line ingredients. The French Pastry School also hosts more than 500 professionals from around the world yearly who come to The French Pastry School for food enthusiasts, advanced classes as a part of the Continuing Education program. Information about the school's programs can be found at www.frenchpastryschool.com.
"We are pleased to have Jonathan join The French Pastry School instructing team. Jonathan has shown a true passion and drive for the art of baking and pastry which the students are sure to benefit from." Jacquy Pfeiffer, Sébastien Canonne, M.O.F. of The French Pastry School.
Originally from a small town in Belgium, Dendauw's devotion to the art of pastry has taken him all across France and the United States. He and his family moved from Belgium to France at the age of six, and Dendauw began his baking apprenticeship 10 years later in Nimes through a centuries-old organization called the Compagnons du Devoir . Since the 12th century, this organization has connected young apprentices with experts in many different trades all across France and throughout the world. Most recently, the Compagnons took Dendauw to Cary, North Carolina to La Farm Bakery. At La Farm, Dendauw worked under Master Baker Lionel Vatinet who coached the United States Baking team to victory in the World Cup Baking Championship in 1999.
The French Pastry School is honored to welcome Jonathan to the chef instructing team. The students will truly benefit from his experience, talent, and dedication to the craft. He is delighted to be able to work alongside Master Pastry Chefs and Co-founders of The French Pastry School, Jacquy Pfeiffer and Sébastien Canonne, M.O.F. Jonathan will share his knowledge, skill and enthusiasm with his students while continuing his lifelong pursuit of excellence in the French pastry arts.
About The French Pastry School:
The French Pastry School's goal is to provide the very best educational experience in pastry while molding the best-prepared chefs entering the profession. Our programs are ideal for anyone interested in pastry, from the career changer to the professional to the novice.
The French Pastry School's L'Art de la Pâtisserie program offers a 24-week course to learn in an intimate, hands-on setting, using state-of-the art equipment and top-of-the-line ingredients. The French Pastry School also hosts more than 500 professionals from around the world yearly who come to The French Pastry School for food enthusiasts, advanced classes as a part of the Continuing Education program. Information about the school's programs can be found at www.frenchpastryschool.com.
Dry Sack Gift Box
The aperitif is making a comeback. Dry Sack, a popular aperitif from Spain, is offering a special gift box for the holidays containing a full size bottle and two rocks glasses. The retail price for the gift set is $14.99, the same as an individual bottle of Dry Sack.
Derived from the Latin word aperire, meaning to open, aperitifs are meant to prime the palate and spark the appetite. "An aperitif is the perfect transition to enjoy at the end of a long day and to start off the evening. Dry Sack offers a new and stylish way to discover a highly palatable aperitif that is also distinctive and made in an authentic way," said Abbey Glaser, director of marketing for Kindred Spirits USA, exclusive importer for Dry Sack.
What makes Dry Sack an ideal aperitif is its delicate balance and flavor. Dry Sack is a medium dry Sherry, not too dry and not too sweet, with a fragrant toasted bouquet. It is best served chilled, served neat or on the rocks. A dash of soda or sparkling wine provides a light refreshing effervescence. Dry Sack is made from a distinctive blend of Palomino and Pedro Ximenez grapes and aged for a minimum of six years in oak casks under Spain's time honored solera system, of fractional blending, all carefully monitored by the Consejo Regulador. It is produced in Jerez in the region of Andalucía in southern Spain, the only place in the world where Sherry is produced.
Dry Sack pairs perfectly with many dishes including tapas, meat and cheeses and Asian food. Another way to enjoy Dry Sack is in cocktails and punches.
Sherry Cobbler
4 oz Dry Sack
½ tbsp. simple syrup
4 orange slices
Muddle two orange slices. Combine with Dry Sack and simple syrup in a shaker. Shake, strain and pour over cracked ice in a highball glass Garnish with remaining orange slices
Derived from the Latin word aperire, meaning to open, aperitifs are meant to prime the palate and spark the appetite. "An aperitif is the perfect transition to enjoy at the end of a long day and to start off the evening. Dry Sack offers a new and stylish way to discover a highly palatable aperitif that is also distinctive and made in an authentic way," said Abbey Glaser, director of marketing for Kindred Spirits USA, exclusive importer for Dry Sack.
What makes Dry Sack an ideal aperitif is its delicate balance and flavor. Dry Sack is a medium dry Sherry, not too dry and not too sweet, with a fragrant toasted bouquet. It is best served chilled, served neat or on the rocks. A dash of soda or sparkling wine provides a light refreshing effervescence. Dry Sack is made from a distinctive blend of Palomino and Pedro Ximenez grapes and aged for a minimum of six years in oak casks under Spain's time honored solera system, of fractional blending, all carefully monitored by the Consejo Regulador. It is produced in Jerez in the region of Andalucía in southern Spain, the only place in the world where Sherry is produced.
Dry Sack pairs perfectly with many dishes including tapas, meat and cheeses and Asian food. Another way to enjoy Dry Sack is in cocktails and punches.
Sherry Cobbler
4 oz Dry Sack
½ tbsp. simple syrup
4 orange slices
Muddle two orange slices. Combine with Dry Sack and simple syrup in a shaker. Shake, strain and pour over cracked ice in a highball glass Garnish with remaining orange slices
October Is Fair Trade Month
U.S. consumers are no longer strangers to Fair Trade, but cite lack of product availability as the main reason preventing them from buying fairly traded goods, a new study released by ALTER ECO FAIR TRADE today shows.
The study, conducted in collaboration with researchers from 6 major Universities across the nation, shows that more than 70% of the consumers interviewed are familiar with Fair Trade. The results of the report confirm that Fair Trade is consistently going mainstream, especially as larger brands and institutions continue to adopt Fair Trade practices. However, it also shows the Fair Trade market to be fragmented, with little name recognition for the small independent companies that have driven Fair Trade since the movement's beginning.
Key findings include:
Awareness of Fair Trade is widespread, with two-thirds of respondents familiar with the term. However, despite a high level of familiarity with Fair Trade and informed opinions, many consumers have a vague understanding of Fair Trade.
Personal values and product quality drive consumers when purchasing Fair Trade items, which confirm findings of previous studies.
Although price is an impediment for consumers who have never bought Fair Trade products before, most will pay a premium for brands they trust, emphasizing the importance of brand loyalty to the purchase decision.
The availability of Fair Trade products is still limited - less than half of respondents report seeing Fair Trade items where they normally shop.
There is no single, dominant Fair Trade brand in the minds of consumers. One-third of respondents feel that availability of Fair Trade products would influence their choice of retailer.
While coffee continues to be the most popular Fair Trade category (66.6% of research participants cited coffee), several other categories are emerging in popularity including tea, cocoa, fruit, and rice/grains.
These findings, ALTER ECO believes, create an incentive for mainstream retail outlets to stock more Fair Trade items and help educate their customers on the benefits of Fair Trade.
"We applaud the more mainstream retailers for adopting Fair Trade practices and offerings, which is a key contributor to the increased awareness and offerings of Fair Trade in the market," said Edouard Rollet, Chief Operating Officer of ALTER ECO Fair Trade. "As small, independent companies who have pioneered Fair Trade in collaboration with grass roots and alternative organizations throughout the industrialized world, it is still our responsibility to promote an alternative form of trade that benefits all stakeholders, including the most marginalized populations, farmers and families."
The study, sponsored by ALTER ECO Fair Trade was implemented in collaboration with University of Arizona, University of Nebraska-Omaha, University of California-Berkeley, Colorado State University, University of Illinois-Chicago and the University of Wyoming. Close to 500 interviews were conducted in 6 markets: Berkeley (California), Fort Collins (Colorado), Tuscon (Arizona), Chicago (Illinois), Omaha (Nebraska), and Laramie (Wyoming).
Since conducting its first world consumer study 2001 in collaboration with PricewaterhouseCoopers, Alter Eco has regularly surveyed the Fair Trade market to monitor evolution in awareness, trends, and opportunities to better market fair trade products to mainstream consumers. In a true transparent and dynamic approach for the field, Alter Eco makes the findings and recommendations available to other organizations eager to increase market share for fairly trade products.
The full study is available online at www.altereco-usa.com/altereco-fairtrade-study2008usa.pdf
ALTER ECO Fair Trade is a San Francisco-based company dedicated to the import and wholesale of Fair Trade and organic food products. The company currently offers an exotic variety of products including lines of chocolate, coffee, tea, rice, quinoa and rice. More information on ALTER ECO and our 100% Fair Trade product line is available on our website: www.altereco.com.
Fair Trade is a form of global commerce where priority is given to trading with small and marginalized farmer groups, and building trade relations based on solidarity and sustainability. This approach ensures them fair remuneration that covers the full cost of production and contributes to the continual improvement of working conditions and environmental sustainability.
This approach aims to:
- Guarantee the workers decent working conditions and revenues.
- Facilitate the development and steady growth of autonomous production centers.
The study, conducted in collaboration with researchers from 6 major Universities across the nation, shows that more than 70% of the consumers interviewed are familiar with Fair Trade. The results of the report confirm that Fair Trade is consistently going mainstream, especially as larger brands and institutions continue to adopt Fair Trade practices. However, it also shows the Fair Trade market to be fragmented, with little name recognition for the small independent companies that have driven Fair Trade since the movement's beginning.
Key findings include:
Awareness of Fair Trade is widespread, with two-thirds of respondents familiar with the term. However, despite a high level of familiarity with Fair Trade and informed opinions, many consumers have a vague understanding of Fair Trade.
Personal values and product quality drive consumers when purchasing Fair Trade items, which confirm findings of previous studies.
Although price is an impediment for consumers who have never bought Fair Trade products before, most will pay a premium for brands they trust, emphasizing the importance of brand loyalty to the purchase decision.
The availability of Fair Trade products is still limited - less than half of respondents report seeing Fair Trade items where they normally shop.
There is no single, dominant Fair Trade brand in the minds of consumers. One-third of respondents feel that availability of Fair Trade products would influence their choice of retailer.
While coffee continues to be the most popular Fair Trade category (66.6% of research participants cited coffee), several other categories are emerging in popularity including tea, cocoa, fruit, and rice/grains.
These findings, ALTER ECO believes, create an incentive for mainstream retail outlets to stock more Fair Trade items and help educate their customers on the benefits of Fair Trade.
"We applaud the more mainstream retailers for adopting Fair Trade practices and offerings, which is a key contributor to the increased awareness and offerings of Fair Trade in the market," said Edouard Rollet, Chief Operating Officer of ALTER ECO Fair Trade. "As small, independent companies who have pioneered Fair Trade in collaboration with grass roots and alternative organizations throughout the industrialized world, it is still our responsibility to promote an alternative form of trade that benefits all stakeholders, including the most marginalized populations, farmers and families."
The study, sponsored by ALTER ECO Fair Trade was implemented in collaboration with University of Arizona, University of Nebraska-Omaha, University of California-Berkeley, Colorado State University, University of Illinois-Chicago and the University of Wyoming. Close to 500 interviews were conducted in 6 markets: Berkeley (California), Fort Collins (Colorado), Tuscon (Arizona), Chicago (Illinois), Omaha (Nebraska), and Laramie (Wyoming).
Since conducting its first world consumer study 2001 in collaboration with PricewaterhouseCoopers, Alter Eco has regularly surveyed the Fair Trade market to monitor evolution in awareness, trends, and opportunities to better market fair trade products to mainstream consumers. In a true transparent and dynamic approach for the field, Alter Eco makes the findings and recommendations available to other organizations eager to increase market share for fairly trade products.
The full study is available online at www.altereco-usa.com/altereco-fairtrade-study2008usa.pdf
ALTER ECO Fair Trade is a San Francisco-based company dedicated to the import and wholesale of Fair Trade and organic food products. The company currently offers an exotic variety of products including lines of chocolate, coffee, tea, rice, quinoa and rice. More information on ALTER ECO and our 100% Fair Trade product line is available on our website: www.altereco.com.
Fair Trade is a form of global commerce where priority is given to trading with small and marginalized farmer groups, and building trade relations based on solidarity and sustainability. This approach ensures them fair remuneration that covers the full cost of production and contributes to the continual improvement of working conditions and environmental sustainability.
This approach aims to:
- Guarantee the workers decent working conditions and revenues.
- Facilitate the development and steady growth of autonomous production centers.
Thursday, September 18, 2008
New Bourbon Vanilla Sugar and Bourbon Barrel Aged Vanilla Extract
Now available from Bourbon Barrel Foods are two baker's delights that add that special something to pies, cookies and even holiday cocktails-Bourbon Vanilla Sugar and Bourbon Barrel Aged Vanilla Extract. The sugar is a natural raw cane sugar that is infused with genuine Madagascar Bourbon vanilla beans, adding both rich vanilla flavor and a clever wordplay on Kentucky's signature spirit. The Bourbon Barrel Aged Vanilla is a Madagascar Bourbon vanilla extract aged for 6 months in bourbon barrels, a process that imparts rich tones of oak and caramel to everyone's favorite flavoring. The sugar is available in a 12 ounce jar for $6.95 and the vanilla is available in a four fluid ounce bottle for $8.95. Both products can be purchased along with other Bourbon Barrel Foods favorites like Bourbon Smoked Pepper and Bourbon Barrel Aged Worcestershire at www.bourbonbarrelfoods.com.
Raw cane sugar and vanilla extract are pantry staples that add naturally rich flavor to a variety of pies, cookies, cakes and more. Raw cane sugar is refined with minimal chemical processing and retains its natural distinctive natural color and flavor. It is particularly useful for its crunchy texture and takes a starring role as topping for desserts like cobbler, pies and cookies. It also adds an unexpected twist to sweet cocktails when sprinkled on the rim of the glass. The addition of the vanilla flavor in Bourbon Barrel Foods' Bourbon Vanilla Sugar is a complement to the natural sweetness of the sugar and adds an unexpected surprise with the first taste!
Natural vanilla extract, long championed by professional chefs for its subtleties of flavor and robust concentration, delivers the full taste of the vanilla bean to favorite recipes. Madagascar Bourbon Vanilla, the sweet elixir that fills Bourbon Barrel Foods' barrels, is widely considered to be the highest quality vanilla in the world. The aging process of the Bourbon Barrel Aged Vanilla infuses sweet treats with unique subtleties and nuances of flavor that will have people guessing the secret ingredient.
Bourbon Barrel Foods is a maker of high-quality food products that reflect the rich heritage of Kentucky's Bourbon Country. Products include Bourbon Barrel Aged Worcestershire Sauce, Bourbon Barrel Aged Soy Sauce, and Bourbon Smoked Sea Salt, Pepper and Paprika, as well as a line of gourmet Sweet Sorghums. The products are available for gourmet retail outlets and food service. For additional information and recipes, visit www.bourbonbarrelfoods.com.
Raw cane sugar and vanilla extract are pantry staples that add naturally rich flavor to a variety of pies, cookies, cakes and more. Raw cane sugar is refined with minimal chemical processing and retains its natural distinctive natural color and flavor. It is particularly useful for its crunchy texture and takes a starring role as topping for desserts like cobbler, pies and cookies. It also adds an unexpected twist to sweet cocktails when sprinkled on the rim of the glass. The addition of the vanilla flavor in Bourbon Barrel Foods' Bourbon Vanilla Sugar is a complement to the natural sweetness of the sugar and adds an unexpected surprise with the first taste!
Natural vanilla extract, long championed by professional chefs for its subtleties of flavor and robust concentration, delivers the full taste of the vanilla bean to favorite recipes. Madagascar Bourbon Vanilla, the sweet elixir that fills Bourbon Barrel Foods' barrels, is widely considered to be the highest quality vanilla in the world. The aging process of the Bourbon Barrel Aged Vanilla infuses sweet treats with unique subtleties and nuances of flavor that will have people guessing the secret ingredient.
Bourbon Barrel Foods is a maker of high-quality food products that reflect the rich heritage of Kentucky's Bourbon Country. Products include Bourbon Barrel Aged Worcestershire Sauce, Bourbon Barrel Aged Soy Sauce, and Bourbon Smoked Sea Salt, Pepper and Paprika, as well as a line of gourmet Sweet Sorghums. The products are available for gourmet retail outlets and food service. For additional information and recipes, visit www.bourbonbarrelfoods.com.
Raw Almond Lawsuit
Yes We CanYour support is needed to win the lawsuit against the USDA
The Cornucopia Institute has been fighting to protect access to truly raw
American almonds. When the USDA announced their intention to gas almonds
with a toxic fumigant or steam-heat the raw nuts raw block this misguided food safety measure.
This work has now led to a lawsuit challenging the raw almond treatment
mandate. We need your help and support to cover the cost of this lawsuit!
Going to court was not our first choice. Cornucopia initially offered a
compromise plan to the USDA that would have protected family farmers
growing raw almonds for consumers and the consumerunadulterated food in the marketplace. That plan was rejected earlier
this year by the USDA.
Now we are seeking legal relief and justice. On September 9, that
lawsuit was filed in the Washington, D.C. federal court. Cornucopiateam of legal advisors has been carefully investigating the grounds for
overturning the almond treatment mandate.
Under federal law, only farmers and almond nut handlers have standinghandlers have stepped forward to file this suit. These individuals have
been watching their farming and business operations disintegrate under the
dictates and prohibitions of the treatment mandate. And they are not
alone. Cornucopia has talked with other almond farmers and handlers
suffering in similar ways.
One farmer and lawsuit participant said: segment of our industry has been put out of business with one swipe of the
pen by the Almond Board .... it is a financial disaster (for farmers), and
it is a disaster for the consumers that are now denied, for no good
reason, a healthy whole natural raw food that they have eaten with
confidence and enjoyment and benefit for decades.
Legal battles, as I am sure you understand, are a pricey proposition.
Justice is not cheap. The Cornucopia Institute has assured the almond
farmer and handler plaintiffs that we will raise the money to pay for the
costs of winning this battle. This is a battle that can be won. Our
legal team has crafted a strong case, one that exposes the USDAauthority to invoke the treatment rule and their bungling of how it was
mandated.
Won's members are farmers. Our organization is standing with our almond
farmer friends. Please stand with us and help support this fight.
You can make a secure, tax-deductible donation online at
www.cornucopia.org. Please note in the message box that it is for the
Almond Lawsuit. Or, if you prefer, mail your donation to The Cornucopia
Institute, PO Box 126, Cornucopia, WI 54827.
NOTE: Taste does not endorse the Cornucopia Institute. This message is a reprint of their press release and is only to be construed as informative in nature.
The Cornucopia Institute has been fighting to protect access to truly raw
American almonds. When the USDA announced their intention to gas almonds
with a toxic fumigant or steam-heat the raw nuts raw block this misguided food safety measure.
This work has now led to a lawsuit challenging the raw almond treatment
mandate. We need your help and support to cover the cost of this lawsuit!
Going to court was not our first choice. Cornucopia initially offered a
compromise plan to the USDA that would have protected family farmers
growing raw almonds for consumers and the consumerunadulterated food in the marketplace. That plan was rejected earlier
this year by the USDA.
Now we are seeking legal relief and justice. On September 9, that
lawsuit was filed in the Washington, D.C. federal court. Cornucopiateam of legal advisors has been carefully investigating the grounds for
overturning the almond treatment mandate.
Under federal law, only farmers and almond nut handlers have standinghandlers have stepped forward to file this suit. These individuals have
been watching their farming and business operations disintegrate under the
dictates and prohibitions of the treatment mandate. And they are not
alone. Cornucopia has talked with other almond farmers and handlers
suffering in similar ways.
One farmer and lawsuit participant said: segment of our industry has been put out of business with one swipe of the
pen by the Almond Board .... it is a financial disaster (for farmers), and
it is a disaster for the consumers that are now denied, for no good
reason, a healthy whole natural raw food that they have eaten with
confidence and enjoyment and benefit for decades.
Legal battles, as I am sure you understand, are a pricey proposition.
Justice is not cheap. The Cornucopia Institute has assured the almond
farmer and handler plaintiffs that we will raise the money to pay for the
costs of winning this battle. This is a battle that can be won. Our
legal team has crafted a strong case, one that exposes the USDAauthority to invoke the treatment rule and their bungling of how it was
mandated.
Won's members are farmers. Our organization is standing with our almond
farmer friends. Please stand with us and help support this fight.
You can make a secure, tax-deductible donation online at
www.cornucopia.org. Please note in the message box that it is for the
Almond Lawsuit. Or, if you prefer, mail your donation to The Cornucopia
Institute, PO Box 126, Cornucopia, WI 54827.
NOTE: Taste does not endorse the Cornucopia Institute. This message is a reprint of their press release and is only to be construed as informative in nature.
Swindled
Whether padded, diluted, contaminated, substituted, or outright faked, Bad Food has a history. SWINDLED tells it!
“An entertaining history of food adulteration, rather than a the-sky-is-falling warning.”
—Whitney Hallberg, ForeWord Magazine
“Food writer Bee Wilson brings a feisty, learned hand to this history of food swindles while coaxing dark comedy from a greed so biblically powerful it could kill.”
—Peter Lewis, Barnes and Noble Review
“[Wilson] wants to shake us awake, to make us look afresh at the food we eat. She does so triumphantly. . . It is her considered and often humorous approach that makes this book so successful—and so alarming.”
—Clare Clark, Times (London)
In a world where we are wary of fraud through the mail, phone, and internet, many of us wouldn’t think to look in our refrigerators. But according to Bee Wilson, that’s exactly where we should look. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, SWINDLED: The Dark History of Food Fraud, From Poisoned Candy to Counterfeit Coffee (Cloth, ISBN: 978-0-691-13820-6, $26.95, October 15, 2008) uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways. SWINDLED gives a panoramic view of this history, from the leaded wine of the ancient Romans and drunk cows in the suburbs of nineteenth-century New York City to today’s food frauds—such as fake organics and Chinese babies being fed bogus milk powder.
Wilson, named Food Journalist of the Year by the Guild of Food Writers, pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As SWINDLED reveals, modern science has both helped and hindered food fraudsters—increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as “genuine coffee” was anything but.
Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, SWINDLED ultimately calls for both governments and individuals to be more vigilant, and to reeducate ourselves about the joys of food and cooking.
About the Author:
Bee Wilson is the author of The Hive: The Story of the Honeybee and Us. She writes a weekly food column for London’s Sunday Telegraph and is a former food critic for the New Statesman. She has been named Food Journalist of the Year by the Guild of Food Writers and Food Writer of the Year by BBC Radio 4.
SWINDLED
The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
Bee Wilson
Cloth | ISBN: 978-0-691-13820-6 | $26.95 / £15.95
400 pp. | 6 x 9 | 53 halftones.
Pub date: October 15, 2008
“An entertaining history of food adulteration, rather than a the-sky-is-falling warning.”
—Whitney Hallberg, ForeWord Magazine
“Food writer Bee Wilson brings a feisty, learned hand to this history of food swindles while coaxing dark comedy from a greed so biblically powerful it could kill.”
—Peter Lewis, Barnes and Noble Review
“[Wilson] wants to shake us awake, to make us look afresh at the food we eat. She does so triumphantly. . . It is her considered and often humorous approach that makes this book so successful—and so alarming.”
—Clare Clark, Times (London)
In a world where we are wary of fraud through the mail, phone, and internet, many of us wouldn’t think to look in our refrigerators. But according to Bee Wilson, that’s exactly where we should look. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, SWINDLED: The Dark History of Food Fraud, From Poisoned Candy to Counterfeit Coffee (Cloth, ISBN: 978-0-691-13820-6, $26.95, October 15, 2008) uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways. SWINDLED gives a panoramic view of this history, from the leaded wine of the ancient Romans and drunk cows in the suburbs of nineteenth-century New York City to today’s food frauds—such as fake organics and Chinese babies being fed bogus milk powder.
Wilson, named Food Journalist of the Year by the Guild of Food Writers, pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As SWINDLED reveals, modern science has both helped and hindered food fraudsters—increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as “genuine coffee” was anything but.
Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, SWINDLED ultimately calls for both governments and individuals to be more vigilant, and to reeducate ourselves about the joys of food and cooking.
About the Author:
Bee Wilson is the author of The Hive: The Story of the Honeybee and Us. She writes a weekly food column for London’s Sunday Telegraph and is a former food critic for the New Statesman. She has been named Food Journalist of the Year by the Guild of Food Writers and Food Writer of the Year by BBC Radio 4.
SWINDLED
The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
Bee Wilson
Cloth | ISBN: 978-0-691-13820-6 | $26.95 / £15.95
400 pp. | 6 x 9 | 53 halftones.
Pub date: October 15, 2008
Vinturi
Give the gift that some of the most notable restaurants, sommeliers, and over 100 Napa Valley and Sonoma wineries are using to improve the taste of their wine. Now available this holiday season at notable stores such as Crate & Barrel, Sur La Table, Dean and Deluca, Beverages and More, Charlie Palmer restaurants & wine shops, Vino 100, WineStyles, Safeway retailers, select Four Seasons Resort, etc., Vinturi is NOW WIDELY AVAILABLE for purchase this holiday season.
The Vinturi (see high resolution images of product at www.vinturi.com/graphics) is an excellent gift and elegant accessory that allows consumers to instantly turn a single glass of wine into one that has a better bouquet, enhanced flavors; and a smoother finish. Vinturi accelerates the breathing process of wine with simplicity and convenience, allowing wine lovers to enjoy all the benefits of letting wine breathe in the short time it takes to pour a glass.
Traditionally, decanters are used to let wine air out and breathe. However, using a decanter is time consuming, cumbersome, and inconvenient and it takes about an hour or more for a wine to breath while sitting in a decanter. With Vinturi, you can instantly decant a wine right into your glass and enjoy the wine immediately instead of waiting an hour or so for traditional decanting – the perfect gift for the foodie on your list!
The Benefits
• Better bouquet: Sample the nose of the wine. You'll appreciate the subtle aeromatic differences and the full aroma of the wine. Vinturi allows wine to display its intended aromas.
• Enhanced flavors: Take a sip. Vinturi aerated wine tastes better, richer and more expensive; more flavorful with better mouthfeel.
• Smoother finish: Vinturi aeration is very effective at softening tannins which results in a much more pleasant finish. Any bitterness or bad aftertaste is reduced or eliminated.
How it Works
Simply hold Vinturi over a glass and pour wine through. Vinturi draws in and mixes the proper amount of air for the right amount of time, allowing your wine to breathe instantaneously. Immediately you’ll notice a better bouquet, enhanced flavors and smoother finish.
What the Pros are Saying
Charlie Palmer, Chef and Restauranteur, says “I was immediately attracted by both the simplicity of the design and the spectacular results. Vinturi delivers on its promise of effective, quick aeration!”
“Vinturi is one of the few wine products that does exactly what it claims to do,” says Rick Patton, Tasting Room Manager at Alpha Omega Winery in Napa Valley. "It softens the wine and releases the aroma as if the wine had been decanted for over an hour. We can't keep it on the shelves. Our guests really respond to the Vinturi during our tastings and very often buy one at the end.”
Bradford Yoell, Tasting Room Manager at Blackstone Winery in Sonoma Valley explains, “We've been unable to keep them in stock. I just ordered five more cases for the Holidays!"
Vinturi is the perfect hostess gift or stocking stuffer for the foodie on your list this holiday season. Whether it be family, friends, co-workers or just about anyone on Santa’s list, each one of us can benefit and enjoy a more perfect glass of wine. The suggested retail price is $39.95. Package includes Vinturi, no-drip stand, and travel pouch.
The Vinturi (see high resolution images of product at www.vinturi.com/graphics) is an excellent gift and elegant accessory that allows consumers to instantly turn a single glass of wine into one that has a better bouquet, enhanced flavors; and a smoother finish. Vinturi accelerates the breathing process of wine with simplicity and convenience, allowing wine lovers to enjoy all the benefits of letting wine breathe in the short time it takes to pour a glass.
Traditionally, decanters are used to let wine air out and breathe. However, using a decanter is time consuming, cumbersome, and inconvenient and it takes about an hour or more for a wine to breath while sitting in a decanter. With Vinturi, you can instantly decant a wine right into your glass and enjoy the wine immediately instead of waiting an hour or so for traditional decanting – the perfect gift for the foodie on your list!
The Benefits
• Better bouquet: Sample the nose of the wine. You'll appreciate the subtle aeromatic differences and the full aroma of the wine. Vinturi allows wine to display its intended aromas.
• Enhanced flavors: Take a sip. Vinturi aerated wine tastes better, richer and more expensive; more flavorful with better mouthfeel.
• Smoother finish: Vinturi aeration is very effective at softening tannins which results in a much more pleasant finish. Any bitterness or bad aftertaste is reduced or eliminated.
How it Works
Simply hold Vinturi over a glass and pour wine through. Vinturi draws in and mixes the proper amount of air for the right amount of time, allowing your wine to breathe instantaneously. Immediately you’ll notice a better bouquet, enhanced flavors and smoother finish.
What the Pros are Saying
Charlie Palmer, Chef and Restauranteur, says “I was immediately attracted by both the simplicity of the design and the spectacular results. Vinturi delivers on its promise of effective, quick aeration!”
“Vinturi is one of the few wine products that does exactly what it claims to do,” says Rick Patton, Tasting Room Manager at Alpha Omega Winery in Napa Valley. "It softens the wine and releases the aroma as if the wine had been decanted for over an hour. We can't keep it on the shelves. Our guests really respond to the Vinturi during our tastings and very often buy one at the end.”
Bradford Yoell, Tasting Room Manager at Blackstone Winery in Sonoma Valley explains, “We've been unable to keep them in stock. I just ordered five more cases for the Holidays!"
Vinturi is the perfect hostess gift or stocking stuffer for the foodie on your list this holiday season. Whether it be family, friends, co-workers or just about anyone on Santa’s list, each one of us can benefit and enjoy a more perfect glass of wine. The suggested retail price is $39.95. Package includes Vinturi, no-drip stand, and travel pouch.
Introducing U: Healthy Hydration
We wanted a drink for our active lives. that goes with us. with less waste. a way to hydrate naturally and put back a little of what life takes out. something light, low calorie and delicious with vitamins + electrolytes. so we made it. and we called it 'U'
U is our new favorite all day, every day drink. U allows us to make healthy choices in hydration that are not only good for us, but for our planet too. Containing no artificial anythings, U is a a simple, healthy way to hydrate - with essential electrolytes to refresh our bodies and minds, enhanced with vitamins to replenish (20-30% RDA) and very low calories (7 to be precise).
'U' is our all day, every day solution for on-the-go hydration. each little, recyclable tube makes 16 drinks and means natural hydration is as close as wherever you fill a glass or water bottle.
Available in three flavors: Goji Berry Green Tea, Lemon Chai and Tangerine Ginger
U is our new favorite all day, every day drink. U allows us to make healthy choices in hydration that are not only good for us, but for our planet too. Containing no artificial anythings, U is a a simple, healthy way to hydrate - with essential electrolytes to refresh our bodies and minds, enhanced with vitamins to replenish (20-30% RDA) and very low calories (7 to be precise).
'U' is our all day, every day solution for on-the-go hydration. each little, recyclable tube makes 16 drinks and means natural hydration is as close as wherever you fill a glass or water bottle.
Available in three flavors: Goji Berry Green Tea, Lemon Chai and Tangerine Ginger
The Wall Street Journal Announces New Wine Service
The Wall Street Journal today announced WSJwine (www.wsjwine.com), a new service offered to its readers and other wine lovers. WSJwine offers access to quality wines of outstanding value through a direct-to-home wine service.
WSJwine will offer wine from all over the world through a dedicated website, toll free number or standard mail. Customers will have the option to purchase individual bottles, full cases or receive ongoing shipments of mixed cases delivered to their homes or businesses. The range will include quality everyday wines to fine and rare specials, and will build over time. Many are from smaller production wineries, not readily available in stores. The combination of quality wine, excellent value and high levels of service will deliver a unique wine experience to meet the discerning tastes of the Journal reader.
“We established WSJwine to offer something truly distinct and valuable to our subscribers,” said Paul Bascobert, chief marketing officer, Dow Jones & Company. “We know from extensive research that many of our subscribers enjoy good wine and also have an interest in learning more about wine. WSJwine was designed to offer great wine values and tap the natural curiosity of our readers.”
The Journal has partnered with Direct Wines—one of the world’s leading direct-to-home wine merchants—to source and manage this service on behalf of WSJwine. Direct Wines has 40 years experience in sourcing quality wines and delivering service to the standards Journal readers are accustomed to. Direct Wines currently sources from 20 different countries.
“We want to highlight passionate winemakers who are entrepreneurs in their own right,” says Adrian Bentham, cellar director, WSJwine. “We want to offer their wines and tell their stories. We know wine lovers are keen to know more about the people and the places behind their wines. There are so many great wines and wineries all over the world. Our mission is to help those who appreciate good wines to discover some of the best.”
Fundamental to WSJwine is exceptional customer service and support. Wine buyers can call a toll free number for individual, knowledgeable advice on wine selection and food pairings. Delivery is direct to the door via licensed retailers in compliance with each state’s established legal procedures. If for any reason a wine fails to satisfy, the customer will receive a full refund. Currently, WSJwine is available in 33 states in the U.S.
To buy, or learn more about WSJwine, please go to www.wsjwine.com or call 1-877-WSJ-WINE.
WSJwine will offer wine from all over the world through a dedicated website, toll free number or standard mail. Customers will have the option to purchase individual bottles, full cases or receive ongoing shipments of mixed cases delivered to their homes or businesses. The range will include quality everyday wines to fine and rare specials, and will build over time. Many are from smaller production wineries, not readily available in stores. The combination of quality wine, excellent value and high levels of service will deliver a unique wine experience to meet the discerning tastes of the Journal reader.
“We established WSJwine to offer something truly distinct and valuable to our subscribers,” said Paul Bascobert, chief marketing officer, Dow Jones & Company. “We know from extensive research that many of our subscribers enjoy good wine and also have an interest in learning more about wine. WSJwine was designed to offer great wine values and tap the natural curiosity of our readers.”
The Journal has partnered with Direct Wines—one of the world’s leading direct-to-home wine merchants—to source and manage this service on behalf of WSJwine. Direct Wines has 40 years experience in sourcing quality wines and delivering service to the standards Journal readers are accustomed to. Direct Wines currently sources from 20 different countries.
“We want to highlight passionate winemakers who are entrepreneurs in their own right,” says Adrian Bentham, cellar director, WSJwine. “We want to offer their wines and tell their stories. We know wine lovers are keen to know more about the people and the places behind their wines. There are so many great wines and wineries all over the world. Our mission is to help those who appreciate good wines to discover some of the best.”
Fundamental to WSJwine is exceptional customer service and support. Wine buyers can call a toll free number for individual, knowledgeable advice on wine selection and food pairings. Delivery is direct to the door via licensed retailers in compliance with each state’s established legal procedures. If for any reason a wine fails to satisfy, the customer will receive a full refund. Currently, WSJwine is available in 33 states in the U.S.
To buy, or learn more about WSJwine, please go to www.wsjwine.com or call 1-877-WSJ-WINE.
Culinary Institute of America Cookbook
Preparing a simple dish of field greens or a tender omelet filled with fresh vegetables seems easy but can raise many questions in cooks’ minds. Attempting your first rich braise of lamb shanks may appear overwhelming initially, but is easier than you think. Now, answers can be found to almost any culinary question with the newest cookbook from the world’s premier culinary college. The Culinary Institute of America Cookbook: Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World’s Premier Culinary College (Lebhar-Friedman Books; September 2008; $39.95/hardcover; ISBN-13: 978-0-86730-931-7)is filled with invaluable information for cooks everywhere.
This beautiful book is more than just a compendium of the CIA’s favorite recipes. With an array of illustrated techniques, food aficionados--from beginners to master chefs--will learn to cook the way professional chefs do, whether it’s mastering the finer points of a perfect creamy risotto, learning to build the right coal fire, finding the perfect cooking method for a favorite cut of meat, cooking times for various grains and legumes, or grilling times for everything from beef to bananas.
“Our goal is to create high-quality cookbooks from respected and authoritative sources,” says David Kamen, chef and instructor at The Culinary Institute of America. “This book contains the expertise of the many chefs and instructors who have contributed their talents and creativity to the CIA for the past 60 years.”
Whatever the mood or occasion, The Culinary Institute of America Cookbook has a wide array of recipes to choose from. Chapters cover everything from Beverages and Snacks, Appetizers and Salads, Broths and Soups, Pastas, Casseroles, and Light Fare to Main Dishes, Vegetables and Side Dishes, Egg Dishes and Griddle Cakes, and Baked Goods and Desserts. Recipes include:
§ Lobster and Prosciutto Crostini
§ Traditional Cobb Salad
§ Cheddar Cheese Soup
§ Smoked Trout with Apple-Horseradish Cream
§ Fettuccini with Corn, Squash, Chiles, Crème Fraîche, and Cilantro
§ Potato Salad with Tuna, Olives, and Red Peppers
§ Bolivian Beef Stew
§ Moroccan Lemon Chicken with Spicy Mango Chutney
§ Chicken with Almonds and Chickpeas
§ Clafouti
§ Bananas Foster Tartlets
§ Molten Chocolate Cake
The chef instructors have also included a chapter called Prior to Cooking which provides detailed information on:
▪ how to prep each recipe
▪ time-saving tips
▪ what to shop for
▪ how to freeze ingredients and extra portions
▪ basic and ethnic pantry items
▪ storing fresh and refrigerated goods
▪ marinades, oils and dressings
▪ the right utensils, pots, and pans to use
And, The Culinary Institute of America Cookbook is sure to be useful this holiday season, with seasonal beverage favorites like Eggnog and Hot Mulled Cider, as well as recipes for Cardamom-Spiced Coffee, Ginger Lemonade, Kir Royale, and Hot Chocolate. There is even information on the correct way to pour Champagne and other sparkling beverages by priming the glass and then making a second pour.
Whether it’s shopping for fresh produces, planning a Sunday brunch, or adding some gourmet glamour to weekday dinners, The Culinary Institute of America CookbooK has it all.
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.
Recipes from the book
__________________________________________________
Ham Bone and Collard Greens Soup
This hearty Southern-style soup is packed with vitamin- and mineral-rich collard greens. Ham bone soup was originally a means of getting the most meal mileage from a ham, but we have developed this recipe using a smoked ham hock (which should be available from your supermarket), so you don't have to purchase and eat a whole ham to make the soup. If you do happen to have a meaty ham bone, though, by all means use it instead of the ham hock. Ham hocks can be quite salty, so use salt-free homemade broth or a reduced-sodium canned variety to make this soup.
Makes 8 servings
1 smoked ham hock
12 cups chicken broth (page 63)
1-1/4 pound collard greens
1 tablespoon vegetable oil
1/4 cup minced salt pork
1-1/4 cups minced onion
1/2 cup minced celery
1/2 cup all-purpose flour
Sachet
5 to 6 black peppercorns, 4 parsley stems, and 1 fresh thyme sprig or 1/2 teaspoon dried thyme enclosed in a large tea ball or tied in a cheesecloth pouch.
1/2 cup heavy cream
4 teaspoons malt vinegar, or as needed
Tabasco sauce as needed
Place the ham hock and broth in a pot large enough to accommodate both. Bring to a simmer and cook, partially covered, for 1-1/2 hours. Remove the ham hock from the broth and allow both to cool slightly.
Bring a large pot of salted water to a boil. Cut the tough ribs and stems away from the collard greens and discard. Plunge the greens into the boiling water and cook for 10 minutes. Drain and cool slightly. Chop the greens coarsely and set aside.
Heat the oil in a soup pot over medium heat. Add the salt pork and cook until crisp, 3 to 5 minutes. Add the onion and celery and cook, stirring occasionally, until tender, about 5 minutes.
Add the flour and cook, stirring frequently, for 5 minutes. Gradually add the broth, whisking constantly to work out any lumps of flour, and bring to a simmer. Add the collard greens, ham hock, and sachet; simmer for 1 hour.
Remove and discard the sachet. Remove the ham hock and cool slightly. Trim away the skin and fat and discard. Dice the lean meat, and return it to the soup.
Add the cream and season to taste with the vinegar and Tabasco. Serve in heated bowls.
Catalan Beef Stew with Orange Peel and Black Olives
The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant goers. This typical dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients. Bitter oranges are traditional, but if you don’t have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.
Makes 4 Servings
1 tablespoon olive oil
5 slices bacon, thick cut, diced
2 pounds boneless beef chuck or bottom round, cut into 2-inch pieces
Salt as needed
Freshly ground black pepper as needed
2 cups chopped yellow onion
2 cups red wine
2 tablespoons orange peel, julienne
2 bay leaves
2 teaspoons minced garlic
2 parsley sprigs, minced
1 cup Spanish black olives, pitted
Heat the oil in a casserole or Dutch oven over medium-high heat until it shimmers. Add the bacon and sauté until the bacon is crisped and browned, 5 minutes. Transfer the bacon to a bowl with a slotted spoon, letting the oil drain back into the casserole.
Return the casserole to the heat and heat the oil until it shimmers. Season the beef generously with salt and pepper. Add the beef (working in batches to avoid crowding the pan) and sear on all sides until brown, about 8 minutes. Transfer the beef to the bowl with the bacon using a slotted spoon, letting the oil drain back into the casserole. Add the onion and sauté, stirring occasionally, until deeply caramelized, 25 to 30 minutes.
Return the beef and bacon to the casserole, add the red wine, orange peel, bay leaves, garlic, and parsley; bring the liquid to a boil. Immediately adjust the heat for a gentle simmer. Season the stew to taste with salt and pepper throughout cooking time. Simmer the stew, covered, until the beef is nearly tender, about 2 hours. Add the olives and continue to simmer until the beef is fork tender, 1 to 1-1/2 hours. Serve in heated bowls.
Note
To be sure that this dish is as moist and succulent as possible, use this tip: Cut a piece of cooking parchment that will fit snugly inside your casserole or Dutch oven. Once the stew is simmering very slowly, carefully push the paper down onto the surface of the stew to keep the meat completely submerged. Professional chefs refer to this paper lid as a cartouche.
Tiramisu
In Italian, tiramisu literally means "pick me up." After one bite of the espresso-and-Kahlua-soaked ladyfingers, creamy mascarpone cheese, and grated chocolate, you will understand why this dessert is a classic. For a contemporary twist on the original, make the tiramisu in individual glasses.
1 egg
6 egg yolks
1-1/2 cups sugar
1 teaspoon vanilla extract
3-1/4 cups mascarpone cheese
3 egg whites
1 cup espresso
1/2 cup Kahlua
48 ladyfingers
1/4 cup cocoa powder
2 tablespoons powdered sugar
Whip the egg, egg yolks, 1 cup of the sugar, and the vanilla together in a large stainless steel bowl over simmering water for about 3 to 4 minutes, or until the volume nearly doubles and the mixture becomes a light lemon yellow.
Transfer the egg and sugar mixture to the bowl of an electric mixer and beat on high speed until the mixture has cooled to room temperature, about 8 to 10 minutes. Add the mascarpone and blend on low speed until very smooth, about 2 to 3 minutes. Scrape the sides and bottom of the bowl to blend evenly.
Beat the egg whites with the remaining sugar in a clean bowl to medium-stiff peaks, about 5 to 6 minutes. Fold the beaten egg whites into the mascarpone mixture in two additions. Refrigerate until needed.
Combine the espresso and Kahlua to make a syrup. Place a layer of ladyfingers in a 2-1/2 quart bowl. Moisten the ladyfingers well with the syrup and dust evenly with cocoa powder. Top with a 1 inch thick layer of the mascarpone fillings. Repeat layering in this sequence until the bowl is full, ending with a layer of filling.
Dust the entire surface of the cake with cocoa powder and powdered sugar. Chill thoroughly before serving.
Recipes from The Culinary Institute of America Cookbook: Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World’s Premier Culinary College (Lebhar-Friedman Books, September 2008, $39.95/hardcover)
This beautiful book is more than just a compendium of the CIA’s favorite recipes. With an array of illustrated techniques, food aficionados--from beginners to master chefs--will learn to cook the way professional chefs do, whether it’s mastering the finer points of a perfect creamy risotto, learning to build the right coal fire, finding the perfect cooking method for a favorite cut of meat, cooking times for various grains and legumes, or grilling times for everything from beef to bananas.
“Our goal is to create high-quality cookbooks from respected and authoritative sources,” says David Kamen, chef and instructor at The Culinary Institute of America. “This book contains the expertise of the many chefs and instructors who have contributed their talents and creativity to the CIA for the past 60 years.”
Whatever the mood or occasion, The Culinary Institute of America Cookbook has a wide array of recipes to choose from. Chapters cover everything from Beverages and Snacks, Appetizers and Salads, Broths and Soups, Pastas, Casseroles, and Light Fare to Main Dishes, Vegetables and Side Dishes, Egg Dishes and Griddle Cakes, and Baked Goods and Desserts. Recipes include:
§ Lobster and Prosciutto Crostini
§ Traditional Cobb Salad
§ Cheddar Cheese Soup
§ Smoked Trout with Apple-Horseradish Cream
§ Fettuccini with Corn, Squash, Chiles, Crème Fraîche, and Cilantro
§ Potato Salad with Tuna, Olives, and Red Peppers
§ Bolivian Beef Stew
§ Moroccan Lemon Chicken with Spicy Mango Chutney
§ Chicken with Almonds and Chickpeas
§ Clafouti
§ Bananas Foster Tartlets
§ Molten Chocolate Cake
The chef instructors have also included a chapter called Prior to Cooking which provides detailed information on:
▪ how to prep each recipe
▪ time-saving tips
▪ what to shop for
▪ how to freeze ingredients and extra portions
▪ basic and ethnic pantry items
▪ storing fresh and refrigerated goods
▪ marinades, oils and dressings
▪ the right utensils, pots, and pans to use
And, The Culinary Institute of America Cookbook is sure to be useful this holiday season, with seasonal beverage favorites like Eggnog and Hot Mulled Cider, as well as recipes for Cardamom-Spiced Coffee, Ginger Lemonade, Kir Royale, and Hot Chocolate. There is even information on the correct way to pour Champagne and other sparkling beverages by priming the glass and then making a second pour.
Whether it’s shopping for fresh produces, planning a Sunday brunch, or adding some gourmet glamour to weekday dinners, The Culinary Institute of America CookbooK has it all.
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.
Recipes from the book
__________________________________________________
Ham Bone and Collard Greens Soup
This hearty Southern-style soup is packed with vitamin- and mineral-rich collard greens. Ham bone soup was originally a means of getting the most meal mileage from a ham, but we have developed this recipe using a smoked ham hock (which should be available from your supermarket), so you don't have to purchase and eat a whole ham to make the soup. If you do happen to have a meaty ham bone, though, by all means use it instead of the ham hock. Ham hocks can be quite salty, so use salt-free homemade broth or a reduced-sodium canned variety to make this soup.
Makes 8 servings
1 smoked ham hock
12 cups chicken broth (page 63)
1-1/4 pound collard greens
1 tablespoon vegetable oil
1/4 cup minced salt pork
1-1/4 cups minced onion
1/2 cup minced celery
1/2 cup all-purpose flour
Sachet
5 to 6 black peppercorns, 4 parsley stems, and 1 fresh thyme sprig or 1/2 teaspoon dried thyme enclosed in a large tea ball or tied in a cheesecloth pouch.
1/2 cup heavy cream
4 teaspoons malt vinegar, or as needed
Tabasco sauce as needed
Place the ham hock and broth in a pot large enough to accommodate both. Bring to a simmer and cook, partially covered, for 1-1/2 hours. Remove the ham hock from the broth and allow both to cool slightly.
Bring a large pot of salted water to a boil. Cut the tough ribs and stems away from the collard greens and discard. Plunge the greens into the boiling water and cook for 10 minutes. Drain and cool slightly. Chop the greens coarsely and set aside.
Heat the oil in a soup pot over medium heat. Add the salt pork and cook until crisp, 3 to 5 minutes. Add the onion and celery and cook, stirring occasionally, until tender, about 5 minutes.
Add the flour and cook, stirring frequently, for 5 minutes. Gradually add the broth, whisking constantly to work out any lumps of flour, and bring to a simmer. Add the collard greens, ham hock, and sachet; simmer for 1 hour.
Remove and discard the sachet. Remove the ham hock and cool slightly. Trim away the skin and fat and discard. Dice the lean meat, and return it to the soup.
Add the cream and season to taste with the vinegar and Tabasco. Serve in heated bowls.
Catalan Beef Stew with Orange Peel and Black Olives
The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant goers. This typical dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients. Bitter oranges are traditional, but if you don’t have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.
Makes 4 Servings
1 tablespoon olive oil
5 slices bacon, thick cut, diced
2 pounds boneless beef chuck or bottom round, cut into 2-inch pieces
Salt as needed
Freshly ground black pepper as needed
2 cups chopped yellow onion
2 cups red wine
2 tablespoons orange peel, julienne
2 bay leaves
2 teaspoons minced garlic
2 parsley sprigs, minced
1 cup Spanish black olives, pitted
Heat the oil in a casserole or Dutch oven over medium-high heat until it shimmers. Add the bacon and sauté until the bacon is crisped and browned, 5 minutes. Transfer the bacon to a bowl with a slotted spoon, letting the oil drain back into the casserole.
Return the casserole to the heat and heat the oil until it shimmers. Season the beef generously with salt and pepper. Add the beef (working in batches to avoid crowding the pan) and sear on all sides until brown, about 8 minutes. Transfer the beef to the bowl with the bacon using a slotted spoon, letting the oil drain back into the casserole. Add the onion and sauté, stirring occasionally, until deeply caramelized, 25 to 30 minutes.
Return the beef and bacon to the casserole, add the red wine, orange peel, bay leaves, garlic, and parsley; bring the liquid to a boil. Immediately adjust the heat for a gentle simmer. Season the stew to taste with salt and pepper throughout cooking time. Simmer the stew, covered, until the beef is nearly tender, about 2 hours. Add the olives and continue to simmer until the beef is fork tender, 1 to 1-1/2 hours. Serve in heated bowls.
Note
To be sure that this dish is as moist and succulent as possible, use this tip: Cut a piece of cooking parchment that will fit snugly inside your casserole or Dutch oven. Once the stew is simmering very slowly, carefully push the paper down onto the surface of the stew to keep the meat completely submerged. Professional chefs refer to this paper lid as a cartouche.
Tiramisu
In Italian, tiramisu literally means "pick me up." After one bite of the espresso-and-Kahlua-soaked ladyfingers, creamy mascarpone cheese, and grated chocolate, you will understand why this dessert is a classic. For a contemporary twist on the original, make the tiramisu in individual glasses.
1 egg
6 egg yolks
1-1/2 cups sugar
1 teaspoon vanilla extract
3-1/4 cups mascarpone cheese
3 egg whites
1 cup espresso
1/2 cup Kahlua
48 ladyfingers
1/4 cup cocoa powder
2 tablespoons powdered sugar
Whip the egg, egg yolks, 1 cup of the sugar, and the vanilla together in a large stainless steel bowl over simmering water for about 3 to 4 minutes, or until the volume nearly doubles and the mixture becomes a light lemon yellow.
Transfer the egg and sugar mixture to the bowl of an electric mixer and beat on high speed until the mixture has cooled to room temperature, about 8 to 10 minutes. Add the mascarpone and blend on low speed until very smooth, about 2 to 3 minutes. Scrape the sides and bottom of the bowl to blend evenly.
Beat the egg whites with the remaining sugar in a clean bowl to medium-stiff peaks, about 5 to 6 minutes. Fold the beaten egg whites into the mascarpone mixture in two additions. Refrigerate until needed.
Combine the espresso and Kahlua to make a syrup. Place a layer of ladyfingers in a 2-1/2 quart bowl. Moisten the ladyfingers well with the syrup and dust evenly with cocoa powder. Top with a 1 inch thick layer of the mascarpone fillings. Repeat layering in this sequence until the bowl is full, ending with a layer of filling.
Dust the entire surface of the cake with cocoa powder and powdered sugar. Chill thoroughly before serving.
Recipes from The Culinary Institute of America Cookbook: Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World’s Premier Culinary College (Lebhar-Friedman Books, September 2008, $39.95/hardcover)
Kosherfest New Products Competition & Kosher Cooking Class to be at Career Academy of NY
The Career Academy of New York (www.careeracademyny.edu), an ethnically diverse student population of soon-to-be chefs, will be the focus for the kosher food industry October 28th. The occasion will be the annual Kosherfest New Products Competition which this year will be preceded by the school’s first kosher cooking course.
The New Products Competition takes place a few weeks in advance of Kosherfest, the largest annual kosher food and beverage trade show, being held Nov 11-12, 2008 at the Meadowlands Exposition Center in Secaucus, NJ (www.kosherfest.com). The competition selects the best new kosher products from among more than 15 categories, from best new kosher snack food to best new Passover food product. An independent panel of kosher chefs, restaurateurs, buyers and cookbook authors as well as other industry experts comprise the panel of judges who choose the final winners.
For the first time students of the Career Academy of New York (located at 14th Street in Manhattan) will learn about kosher cooking, taught by New York cookbook author, caterer and chef Levana Kirschenbaum. The course is hosted by Kosherfest in honor of its 20th anniversary.
According to Menachem Lubinsky, co-producer of Kosherfest and show founder, “The trend in kosher foods that we’ll see are new and improved products in almost every category, with a major focus on health (i.e. gluten-free, sugar-free, & fat-free). Many of these products will be to enhance meals, everything ranging from new flavors to new gourmet applications of existing products.”
“We are delighted to welcome Kosherfest to the Career Academy of New York. As students living and working in New York City, learning about kosher food and kosher cooking is of great benefit to the overall experience of our students,” says Christopher Burgos, Chair of Culinary Arts, Career Academy of New York.
“The Academy offers a fresh venue for our Kosherfest New Products Competition. Students will help prepare and serve hundreds of new kosher food items from more than 15 categories to our judges, and we look forward to continuing our relationship with them, “ says Bill Springer, VP Diversified Business Communications and Kosherfest Show Director.
Tuesday, Oct 28 Schedule at Career Academy
· 10:00 am - 11:00 AM- Kosher Cooking Course taught by Levana Kirschenbaum
· 11:30am -3:30 PM - Judging of New Kosher Products Competition
The Career Academy of New York is located at 154 West 14th Street, NYC, NY.
Kosherfest 2008 hopes to attract more than 6,000 professional attendees and more than 350 exhibitors from all over the world. For information visit www.kosherfest.com or contact Vianna DiGristina at vdigristina@divcom.com.
Kosherfest is co-produced by Diversified Business Communications of Portland, ME (www.divbusiness.com) and Menachem Lubinsky, president and CEO of LUBICOM (www.lubicom.com).
Diversified Business Communications (DBC) specializes in producing international trade events in the food and beverage industry, and brings more than 40 years experience to buyers and sellers together. DBC’s food industry expositions include four internationally recognized seafood shows, the New England Foodservice & Lodging Expo in Boston, All Things Organic in Chicago, three Fine Food and Hospitality shows in Australia, Expo Comida Latina, All Asia Food and Kosherfest.
Menachem Lubinsky is the chairman & CEO of LUBICOM Marketing Consulting, a strategic marketing firm that also markets kosher foods. He is the founder of Kosherfest, the world's largest international kosher food trade show and a prominent figure in the Orthodox Jewish Community.
The New Products Competition takes place a few weeks in advance of Kosherfest, the largest annual kosher food and beverage trade show, being held Nov 11-12, 2008 at the Meadowlands Exposition Center in Secaucus, NJ (www.kosherfest.com). The competition selects the best new kosher products from among more than 15 categories, from best new kosher snack food to best new Passover food product. An independent panel of kosher chefs, restaurateurs, buyers and cookbook authors as well as other industry experts comprise the panel of judges who choose the final winners.
For the first time students of the Career Academy of New York (located at 14th Street in Manhattan) will learn about kosher cooking, taught by New York cookbook author, caterer and chef Levana Kirschenbaum. The course is hosted by Kosherfest in honor of its 20th anniversary.
According to Menachem Lubinsky, co-producer of Kosherfest and show founder, “The trend in kosher foods that we’ll see are new and improved products in almost every category, with a major focus on health (i.e. gluten-free, sugar-free, & fat-free). Many of these products will be to enhance meals, everything ranging from new flavors to new gourmet applications of existing products.”
“We are delighted to welcome Kosherfest to the Career Academy of New York. As students living and working in New York City, learning about kosher food and kosher cooking is of great benefit to the overall experience of our students,” says Christopher Burgos, Chair of Culinary Arts, Career Academy of New York.
“The Academy offers a fresh venue for our Kosherfest New Products Competition. Students will help prepare and serve hundreds of new kosher food items from more than 15 categories to our judges, and we look forward to continuing our relationship with them, “ says Bill Springer, VP Diversified Business Communications and Kosherfest Show Director.
Tuesday, Oct 28 Schedule at Career Academy
· 10:00 am - 11:00 AM- Kosher Cooking Course taught by Levana Kirschenbaum
· 11:30am -3:30 PM - Judging of New Kosher Products Competition
The Career Academy of New York is located at 154 West 14th Street, NYC, NY.
Kosherfest 2008 hopes to attract more than 6,000 professional attendees and more than 350 exhibitors from all over the world. For information visit www.kosherfest.com or contact Vianna DiGristina at vdigristina@divcom.com.
Kosherfest is co-produced by Diversified Business Communications of Portland, ME (www.divbusiness.com) and Menachem Lubinsky, president and CEO of LUBICOM (www.lubicom.com).
Diversified Business Communications (DBC) specializes in producing international trade events in the food and beverage industry, and brings more than 40 years experience to buyers and sellers together. DBC’s food industry expositions include four internationally recognized seafood shows, the New England Foodservice & Lodging Expo in Boston, All Things Organic in Chicago, three Fine Food and Hospitality shows in Australia, Expo Comida Latina, All Asia Food and Kosherfest.
Menachem Lubinsky is the chairman & CEO of LUBICOM Marketing Consulting, a strategic marketing firm that also markets kosher foods. He is the founder of Kosherfest, the world's largest international kosher food trade show and a prominent figure in the Orthodox Jewish Community.
Friday, September 12, 2008
"Satiety" Smoothies
The Science of Satiety™ (rhymes with society) is the newest dietician recommended strategy for healthy snacking between meals. Recent studies have shown foods rich in fiber and protein do more than help with digestion and provide fuel for muscles – they prolong the release of CCK – the hormone that tells your brain you feel full (satiated).
Packing 5 grams of fiber and 5 grams of protein in just 90 calories, LightFull Foods’ Satiety Smoothies offer a greater sense of fullness (or “satiety”) per calorie than any other snack on the market – even ones on the produce aisle. Each 8½ oz smoothie offers 5 times the fiber and protein of an apple!
Available in five delicious flavors - Mango Oasis, Strawberry Bliss, Chocolate Satisfaction, Café Latte and Peach Cream - these 100% natural rich and creamy smoothies are sweetened with an all natural low glycemic sweetener blend, are gluten free and contain no artificial ingredients of any kind. They also provide a rich source of calcium and inulin, a prebiotic fiber that feeds your good gut bugs (probiotics) that bolster immunity and increase nutrient absorption.
“With 100-calorie portioned snack foods flooding supermarkets, it's important to note most are filled with artificial ingredients and sweeteners offering little in the way of nutrition, not to mention protein and fiber that can make you feel satisfied,” says nutritionist Sophie Pachella, founder of Eatstrong, a New York City-based performance nutrition practice. “For only 90 calories, LightFull Satiety Smoothies offer exceptional nutrition while giving your diet a fighting chance by making you feel full longer.”
About LightFull Foods, Inc.
Based in San Francisco, California, LightFull Foods is the first company to develop products based on The Science of Satiety™ - a dietitian-recommended strategy for eating foods that create a sensation of fullness. Co-founded by Lynn Yako Graham, LightFull Foods Satiety Smoothies are an all-natural, 90-calorie snacks packed fiber and protein, sweetened naturally and uniformly delicious. For more information about LightFull Foods, please visit www.LightFullFoods.com.
Packing 5 grams of fiber and 5 grams of protein in just 90 calories, LightFull Foods’ Satiety Smoothies offer a greater sense of fullness (or “satiety”) per calorie than any other snack on the market – even ones on the produce aisle. Each 8½ oz smoothie offers 5 times the fiber and protein of an apple!
Available in five delicious flavors - Mango Oasis, Strawberry Bliss, Chocolate Satisfaction, Café Latte and Peach Cream - these 100% natural rich and creamy smoothies are sweetened with an all natural low glycemic sweetener blend, are gluten free and contain no artificial ingredients of any kind. They also provide a rich source of calcium and inulin, a prebiotic fiber that feeds your good gut bugs (probiotics) that bolster immunity and increase nutrient absorption.
“With 100-calorie portioned snack foods flooding supermarkets, it's important to note most are filled with artificial ingredients and sweeteners offering little in the way of nutrition, not to mention protein and fiber that can make you feel satisfied,” says nutritionist Sophie Pachella, founder of Eatstrong, a New York City-based performance nutrition practice. “For only 90 calories, LightFull Satiety Smoothies offer exceptional nutrition while giving your diet a fighting chance by making you feel full longer.”
About LightFull Foods, Inc.
Based in San Francisco, California, LightFull Foods is the first company to develop products based on The Science of Satiety™ - a dietitian-recommended strategy for eating foods that create a sensation of fullness. Co-founded by Lynn Yako Graham, LightFull Foods Satiety Smoothies are an all-natural, 90-calorie snacks packed fiber and protein, sweetened naturally and uniformly delicious. For more information about LightFull Foods, please visit www.LightFullFoods.com.
MORE cupcake boutique opens in Chicago
Cupcake lovers have long awaited the opening of MORE, a specialty retail cupcake boutique and wholesaler, which opens its doors today, September 12, at One East Delaware Place. MORE is the upscale creation of charming, energetic owner Patty Rothman, who has teamed up with culinary leaders, consultants Gale Gand and Henry Adaniya. Gand, winner of the James Beard Foundation Outstanding Pastry Chef award, designed some of the recipes for the unique, extra moist cupcakes, while Adaniya developed the business concept of MORE.
"We wanted to create a business that was upbeat and fun, and what could be more fun than cupcakes?" says Rothman. "Not only are they delicious, but they are also small enough to fit in one hand, so we can all indulge in cupcakes and not feel so guilty."
Rothman, a successful entrepreneur and business woman, credits her number one role, as mom, for the inspiration behind MORE. After years of making cupcakes for her five children, who range from ages five to 16, she began to see greater possibilities. With the support of her close friends in the culinary world, she made the decision to open the all-cupcake boutique.
MORE offers a rotating collection of more than 50 varieties of rich, flavorful cupcakes. The collection is noteworthy for its unique savory flavors in addition to its wide variety of sweet recipes and classic favorites. The cupcake menu changes often, and includes special holiday and seasonal flavors.
Offering an extensive list of both sweet and savory flavors, MORE aims to please a broad array of customers. Rothman and her team have worked to develop all elements of their cupcakes, so as to accommodate different palates. The cupcakes showcase a combination of bold and subtle flavors, with twists such as Ganache filled chocolate, Passionfruit Poppyseed, Pink Grapefruit, and Creme Brulée. Savory flavors include Bacon, Lettuce and Tomato; Fig, Blue Cheese and Port, and a Madras Curry cupcake, which is layered with mixed berry jam, slathered with goat cheese and yogurt frosting and then garnished with puffed wild rice. Traditional flavors such as chocolate, white, yellow, red velvet, carrot and lemon are also among the 50 varieties.
"There are two types of people: frosting people, and cake people," according to Rothman. "We've customized the frostings to complement each cake flavor, so that both types of people are satisfied."
Joining the stellar MORE team is Executive Pastry Chef Todd Maturatai, who creates unique cupcake combinations of his own. After graduating from Kendall College, Maturatai took an internship opportunity at the esteemed Trotter's To Go. The young chef credits the eight months he spent there in shaping his skill in the culinary arts. Maturatai comes to MORE after a five month stint as Executive Pastry Chef at Powerhouse Restaurant and Bar. With a philosophy that cupcakes are more than what meets the eye, Maturatai is enthusiastic about tackling the more challenging savory combinations.
"In regards to developing savory recipes, I've worked to put my thoughts into an entirely different perspective," says Maturatai. "My creative approach is to look at everyday items and apply them to the cupcakes I create."
Showcasing this creative way of baking, Maturatai found himself dining at fine restaurants, looking at diverse ingredients for inspiration. MORE's Caramelized Onion cupcake, which features an olive oil buttermilk cake, topped with caramelized onion frosting and candied pine nuts, is evidence this practice works.
During the planning process, with so many wonderful cupcake creations in the works, Rothman's focus turned to store's location and design. MORE found a home in Chicago's Gold Coast neighborhood, a perfect fit for the chic cupcake boutique. Rothman's vision was to transform the retail space so as to evoke the essence of a cupcake.
The store was designed by 2008 AIA Chicago Firm of the Year, David Woodhouse Architects, LLC. It is a warm and comfortable feast of the senses. Customers are immediately greeted by a glass wall filled with suspended cupcakes. The ambience is inviting with rich textures and colors, and offers, in essence, material abstractions of the ingredients like butter cream and chocolate. The store's unique backlighting illuminates the walls, to give the illusion of frosting throughout.
Rothman expects many customers to buy cupcakes by the dozen, with a good portion of MORE's business coming from special orders for cupcakes at private events-weddings, birthdays, bar mitzvahs and so on. Special signature packaging is available for gift giving. As a wholesaler, MORE also supplies restaurants, hotels and corporate clients.
It's no secret that cupcakes are the nation's hottest trend. With the huge success of Magnolia in New York and Sprinkles in Los Angeles, Rothman and her culinary team are confident MORE will have the same type of impact on Chicago.
"New York has Magnolia, but we're bringing MORE to Chicago, in every sense of the word," states Maturatai.
MORE, located at One East Delaware Place at the intersection of State Street and Delaware in Chicago, is open 8 a.m. to 8 p.m., Monday through Sunday. For more information, contact MORE at (312) 951-0001 or send an e-mail to info@morecupcakes.com. Please visit www.morecupcakes.com.
"We wanted to create a business that was upbeat and fun, and what could be more fun than cupcakes?" says Rothman. "Not only are they delicious, but they are also small enough to fit in one hand, so we can all indulge in cupcakes and not feel so guilty."
Rothman, a successful entrepreneur and business woman, credits her number one role, as mom, for the inspiration behind MORE. After years of making cupcakes for her five children, who range from ages five to 16, she began to see greater possibilities. With the support of her close friends in the culinary world, she made the decision to open the all-cupcake boutique.
MORE offers a rotating collection of more than 50 varieties of rich, flavorful cupcakes. The collection is noteworthy for its unique savory flavors in addition to its wide variety of sweet recipes and classic favorites. The cupcake menu changes often, and includes special holiday and seasonal flavors.
Offering an extensive list of both sweet and savory flavors, MORE aims to please a broad array of customers. Rothman and her team have worked to develop all elements of their cupcakes, so as to accommodate different palates. The cupcakes showcase a combination of bold and subtle flavors, with twists such as Ganache filled chocolate, Passionfruit Poppyseed, Pink Grapefruit, and Creme Brulée. Savory flavors include Bacon, Lettuce and Tomato; Fig, Blue Cheese and Port, and a Madras Curry cupcake, which is layered with mixed berry jam, slathered with goat cheese and yogurt frosting and then garnished with puffed wild rice. Traditional flavors such as chocolate, white, yellow, red velvet, carrot and lemon are also among the 50 varieties.
"There are two types of people: frosting people, and cake people," according to Rothman. "We've customized the frostings to complement each cake flavor, so that both types of people are satisfied."
Joining the stellar MORE team is Executive Pastry Chef Todd Maturatai, who creates unique cupcake combinations of his own. After graduating from Kendall College, Maturatai took an internship opportunity at the esteemed Trotter's To Go. The young chef credits the eight months he spent there in shaping his skill in the culinary arts. Maturatai comes to MORE after a five month stint as Executive Pastry Chef at Powerhouse Restaurant and Bar. With a philosophy that cupcakes are more than what meets the eye, Maturatai is enthusiastic about tackling the more challenging savory combinations.
"In regards to developing savory recipes, I've worked to put my thoughts into an entirely different perspective," says Maturatai. "My creative approach is to look at everyday items and apply them to the cupcakes I create."
Showcasing this creative way of baking, Maturatai found himself dining at fine restaurants, looking at diverse ingredients for inspiration. MORE's Caramelized Onion cupcake, which features an olive oil buttermilk cake, topped with caramelized onion frosting and candied pine nuts, is evidence this practice works.
During the planning process, with so many wonderful cupcake creations in the works, Rothman's focus turned to store's location and design. MORE found a home in Chicago's Gold Coast neighborhood, a perfect fit for the chic cupcake boutique. Rothman's vision was to transform the retail space so as to evoke the essence of a cupcake.
The store was designed by 2008 AIA Chicago Firm of the Year, David Woodhouse Architects, LLC. It is a warm and comfortable feast of the senses. Customers are immediately greeted by a glass wall filled with suspended cupcakes. The ambience is inviting with rich textures and colors, and offers, in essence, material abstractions of the ingredients like butter cream and chocolate. The store's unique backlighting illuminates the walls, to give the illusion of frosting throughout.
Rothman expects many customers to buy cupcakes by the dozen, with a good portion of MORE's business coming from special orders for cupcakes at private events-weddings, birthdays, bar mitzvahs and so on. Special signature packaging is available for gift giving. As a wholesaler, MORE also supplies restaurants, hotels and corporate clients.
It's no secret that cupcakes are the nation's hottest trend. With the huge success of Magnolia in New York and Sprinkles in Los Angeles, Rothman and her culinary team are confident MORE will have the same type of impact on Chicago.
"New York has Magnolia, but we're bringing MORE to Chicago, in every sense of the word," states Maturatai.
MORE, located at One East Delaware Place at the intersection of State Street and Delaware in Chicago, is open 8 a.m. to 8 p.m., Monday through Sunday. For more information, contact MORE at (312) 951-0001 or send an e-mail to info@morecupcakes.com. Please visit www.morecupcakes.com.
Subscribe to:
Posts (Atom)