nventHelp®, America’s largest inventor service company, announces that an inventor from Moline Acres, Mo has designed a modified kitchen fork that would be perfectly suited for fluffing and stirring food called the “STUFFING FLUFFER.” The invention is patented.
The STUFFING FLUFFER would include an oversized design for a secure grip and widely-spaced prongs that would make it ideal for a variety of cooking tasks. The STUFFING FLUFFER would allow for the cook to stir, mix and shape food without having to use an additional utensil. It would offer a practical alternative to spatulas and electric mixers and could also prevent hands from getting dirty while trying to prepare a meal.
The design would consist of an oversized stainless steel fork with broadly-spaced tines. An elongated handle would enable users to keep hands away from food during preparation. The tines would also offer ease of fluffing and stirring of food such as stuffing, mashed potatoes and other stirrable foods. The STUFFING FLUFFER could be sold individually or in packages of two and would be producible in a variety of colors.
Thursday, October 30, 2008
IHOP To Raise $1,000,000 For Children's Hospitals With National Pancake Day Celebration
IHOP restaurants nationwide will celebrate National Pancake Day on Tuesday, February 24, 2009 from 7 am to 10 pm and offer each guest a free short stack of buttermilk pancakes. In return, IHOP will ask guests to donate what they would have paid for the pancakes, or more, to Children’s Miracle Network or other local charities. This year, IHOP restaurants around the country hope to raise $1,000,000, which will benefit children’s hospitals and other charities throughout the U.S. To find a local IHOP or to donate online, visit www.ihoppancakeday.com.
*NOTE: For centuries, the English have ‘flipped’ for pancakes in celebration of Shrove Tuesday, which heralds the beginning of fasting during Lent. Long ago, strict rules prohibited the eating of all dairy products during Lent so pancakes were made to use up the supply of eggs, milk, butter and other dairy products . . hence the name Pancake Tuesday
*NOTE: For centuries, the English have ‘flipped’ for pancakes in celebration of Shrove Tuesday, which heralds the beginning of fasting during Lent. Long ago, strict rules prohibited the eating of all dairy products during Lent so pancakes were made to use up the supply of eggs, milk, butter and other dairy products . . hence the name Pancake Tuesday
Wednesday, October 29, 2008
Les Dames d'Escoffier Cookbook
With this book, we celebrate the delicious way to save the world -- by cooking and eating. Enjoy these splendid recipes from Dames who have shared wonderful meals and want to share them with you. The instructions are all laid out for you; there’s no expertise needed. All you need is to begin.”
- —Alice Waters and Jerry Anne Di Vecchio (from the foreword)
What if you could invite Julia Child, Alice Waters, M.F.K. Fisher, and Marcella Hazan into your kitchen as you make dinner? Imagine Julia looking over your shoulder as you prepare Julia’s Lobster Newberg, or Gina Batali giving you her prized recipe for Batali Family Stuffed Artichokes. COOKING WITH LES DAMES D’ESCOFFIER (Sasquatch Books; October 2008; $35.00/hardcover; ISBN-13: 978-1-57061-530-6) assembles a dream team of culinary stars to share their most essential dishes — the ones they make at home for family and friends.
Members of Les Dames d’Escoffier include world-famous chefs, founders of farmers’ markets, winemakers, food media, restaurateurs, educators, and many others. In the organization’s first national cookbook, the Dames share their most essential dishes — the ones they make at home for family and friends — including:
M.F.K. Fisher’s Black Olive Tapenade with Tuna and Hard-Cooked Eggs
Stuffed Figs (Georgeanne Brennan)
Smoked Whitefish and Nori Pâte (Betty Fussell)
Seared Scallops with Surprise Sauce (Dorie Greenspan)
Pork Rib Guazzetto (Lidia Bastianich)
Summer Salad of Watermelon, Feta Cheese, and Mint (Paula Lambert)
Greek Yellow Split Pea Soup (Joyce Goldstein)
Fresh Blackberry Cobbler (Edna Lewis)
And many more, all featuring a suggested beverage
Les Dames d’Escoffier (LDEI) is the premier association of women culinary professionals, started in 1973 in response to the all-male Les Amis d’Escoffier. Their story parallels the feminist movement that began in the 1960s. At that time the food, wine, and hospitality industries were no different from other fields: A woman’s place was squarely in the home, and those who ventured out into the workplace were not allowed the same opportunities.
Today the group includes 28 chapters in the United States and Canada, with more than 1300 members, including many of the most influential names in the food world. LDEI and its chapters have raised nearly $4 million for scholarships and grants for mentoring women in the food and beverage industries.
As LDEI grew over the years, many of its members have pioneered culinary trends so beloved in America today. Grand Dame Julia Child and Anne Willan encouraged our love of French food, Alice Waters and Judy Rodgers taught us about local and sustainable ingredients, and Flo Braker and Leslie Mackie have introduced us to artisan-baked goods.
COOKING WITH LES DAMES D'ESCOFFIER celebrates the collective wisdom of this impressive group of food professionals. A definitive resource, the cookbook is filled with insights and tips for the home cook, together with 125 of the Dames’ most essential recipes. Here are such delights as Lidia Bastianich’s hearth-warming Pork Rib Guazzetto; Susa Feniger’s Roasted Black Cod with Horseradish Coulis and Farmers’ Carrots; Anne Willan’s elegant Twice-Baked Spinach Soufflés; and Alice Medrich’s Bittersweet Soufflés with Nibby Cream. More than 120 recipes include appetizers, first courses, soups, main courses (including vegetarian options), sides, baking, and desserts.
The Dames also serve up a wonderfully eclectic and informed array of sidebars: the lowdown on screw-cap wines, how boxed phyllo dough can be a lifesaver, how to pair beer and food, new ways to enjoy caviar, favorite kitchen tools, and much more. The result is a wide-ranging and essential cookbook for anyone who cares about food and its many nuances. COOKING WITH LES DAMES D’ESCOFFIER offers a wealth of delicious dishes that invite cooks everywhere home for dinner.
___________________________________________________________
COOKING WITH LES DAMES D'ESCOFFIER
At Home with the Women Who Shape the Way We Eat and Drink
edited by Marcella Rosene with Pat Mozersky
Sasquatch Books • October 2008 • $35.00 • 400 pages • Hardcover • Color photographs
ISBN-13: 978-57061-530-6
About the Editors
Marcella Rosene founded Seattle’s premier take-out food shop, Pasta & Co. She lives in Seattle. Pat Mozersky founded the Ma Maison Cooking School and is a past president of Les Dames d’Escoffier International. Tracey Maurer is a freelance food photographer. Both live in San Antonio.
- —Alice Waters and Jerry Anne Di Vecchio (from the foreword)
What if you could invite Julia Child, Alice Waters, M.F.K. Fisher, and Marcella Hazan into your kitchen as you make dinner? Imagine Julia looking over your shoulder as you prepare Julia’s Lobster Newberg, or Gina Batali giving you her prized recipe for Batali Family Stuffed Artichokes. COOKING WITH LES DAMES D’ESCOFFIER (Sasquatch Books; October 2008; $35.00/hardcover; ISBN-13: 978-1-57061-530-6) assembles a dream team of culinary stars to share their most essential dishes — the ones they make at home for family and friends.
Members of Les Dames d’Escoffier include world-famous chefs, founders of farmers’ markets, winemakers, food media, restaurateurs, educators, and many others. In the organization’s first national cookbook, the Dames share their most essential dishes — the ones they make at home for family and friends — including:
M.F.K. Fisher’s Black Olive Tapenade with Tuna and Hard-Cooked Eggs
Stuffed Figs (Georgeanne Brennan)
Smoked Whitefish and Nori Pâte (Betty Fussell)
Seared Scallops with Surprise Sauce (Dorie Greenspan)
Pork Rib Guazzetto (Lidia Bastianich)
Summer Salad of Watermelon, Feta Cheese, and Mint (Paula Lambert)
Greek Yellow Split Pea Soup (Joyce Goldstein)
Fresh Blackberry Cobbler (Edna Lewis)
And many more, all featuring a suggested beverage
Les Dames d’Escoffier (LDEI) is the premier association of women culinary professionals, started in 1973 in response to the all-male Les Amis d’Escoffier. Their story parallels the feminist movement that began in the 1960s. At that time the food, wine, and hospitality industries were no different from other fields: A woman’s place was squarely in the home, and those who ventured out into the workplace were not allowed the same opportunities.
Today the group includes 28 chapters in the United States and Canada, with more than 1300 members, including many of the most influential names in the food world. LDEI and its chapters have raised nearly $4 million for scholarships and grants for mentoring women in the food and beverage industries.
As LDEI grew over the years, many of its members have pioneered culinary trends so beloved in America today. Grand Dame Julia Child and Anne Willan encouraged our love of French food, Alice Waters and Judy Rodgers taught us about local and sustainable ingredients, and Flo Braker and Leslie Mackie have introduced us to artisan-baked goods.
COOKING WITH LES DAMES D'ESCOFFIER celebrates the collective wisdom of this impressive group of food professionals. A definitive resource, the cookbook is filled with insights and tips for the home cook, together with 125 of the Dames’ most essential recipes. Here are such delights as Lidia Bastianich’s hearth-warming Pork Rib Guazzetto; Susa Feniger’s Roasted Black Cod with Horseradish Coulis and Farmers’ Carrots; Anne Willan’s elegant Twice-Baked Spinach Soufflés; and Alice Medrich’s Bittersweet Soufflés with Nibby Cream. More than 120 recipes include appetizers, first courses, soups, main courses (including vegetarian options), sides, baking, and desserts.
The Dames also serve up a wonderfully eclectic and informed array of sidebars: the lowdown on screw-cap wines, how boxed phyllo dough can be a lifesaver, how to pair beer and food, new ways to enjoy caviar, favorite kitchen tools, and much more. The result is a wide-ranging and essential cookbook for anyone who cares about food and its many nuances. COOKING WITH LES DAMES D’ESCOFFIER offers a wealth of delicious dishes that invite cooks everywhere home for dinner.
___________________________________________________________
COOKING WITH LES DAMES D'ESCOFFIER
At Home with the Women Who Shape the Way We Eat and Drink
edited by Marcella Rosene with Pat Mozersky
Sasquatch Books • October 2008 • $35.00 • 400 pages • Hardcover • Color photographs
ISBN-13: 978-57061-530-6
About the Editors
Marcella Rosene founded Seattle’s premier take-out food shop, Pasta & Co. She lives in Seattle. Pat Mozersky founded the Ma Maison Cooking School and is a past president of Les Dames d’Escoffier International. Tracey Maurer is a freelance food photographer. Both live in San Antonio.
Healthy eating on the cheap
American culture thrives on developing the means to enjoy faster and more efficient lives. The invention of computer chips has enabled us to instantly communicate through email and cell phones, watch movies “on demand” and microwave a three course meal in under a minute. These advancements in technology have help coin the phrase, “I want what I want, and I want it now!”
When it comes to Mother Nature, technology has been quickly catching up – especially when it comes to nutrition. Lane Labs, an innovator in the natural health industry, is introducing My Daily Veggies, a blend of whole dried USDA-certified organic vegetables that you can mix with water and drink or add to your favorite dishes to boost their nutritional value. Since the USDA recommends a whopping five to nine servings of vegetables a day, My Daily Veggies is a fast and simple way to supplement your body’s nutritional needs.
What is My Daily Veggies?
My Daily Veggies is 100% dried whole organic vegetables from the green, red and orange-yellow food groups that, as defined by the USDA, provide two full servings of vegetables per single-serve packet. It contains all the fiber, vitamins, minerals, enzymes and phytonutrients as real fresh or frozen vegetables in addition to lycopene from tomatoes, lutein from spinach, beta carotene from carrots – an outstanding antioxidant, sulforaphane from broccoli and glucosinolates from kale. My Daily Veggies is a heart healthy food that doesn’t contain any added salt, sugar or preservatives – instant gratification!
How Do You Eat My Daily Veggies?
With only 25 calories per serving, My Daily Veggies is a healthy addition to just about any meal that will not only satisfy your taste buds, but also fulfills approximately one third of the USDA’s recommended daily serving of vegetables. When you’re too busy for lunch, you can add a packet to hot water for a delicious, satisfying, instant snack. My Daily Veggies can also be used to add nutritional value to rice, soups and sauces, hamburger meat, stir-fried dishes and just about anything else you can cook up.
The U.S. Department of Agriculture agrees with what Mom always told you: vegetables keep you healthy. However, the USDA wants you to eat five to nine servings of vegetables and fruits daily! With My Daily Veggies, filling that healthy quota is a lot easier and more enjoyable than ever. A box of My Daily Veggies is filled with 28 vegetable servings and costs $19.95. For more information on My Daily Veggies, please visit www.LaneLabs.com.
About LaneLabs
LaneLabs was founded in 1994 and has developed a reputation as an innovator in the natural health industry. Many of LaneLabs’ specialty foods and supplements are, proprietary, patented and supported by published clinical research. For more information on LaneLabs visit www.lanelabs.com or call 1-800-526-3005.
When it comes to Mother Nature, technology has been quickly catching up – especially when it comes to nutrition. Lane Labs, an innovator in the natural health industry, is introducing My Daily Veggies, a blend of whole dried USDA-certified organic vegetables that you can mix with water and drink or add to your favorite dishes to boost their nutritional value. Since the USDA recommends a whopping five to nine servings of vegetables a day, My Daily Veggies is a fast and simple way to supplement your body’s nutritional needs.
What is My Daily Veggies?
My Daily Veggies is 100% dried whole organic vegetables from the green, red and orange-yellow food groups that, as defined by the USDA, provide two full servings of vegetables per single-serve packet. It contains all the fiber, vitamins, minerals, enzymes and phytonutrients as real fresh or frozen vegetables in addition to lycopene from tomatoes, lutein from spinach, beta carotene from carrots – an outstanding antioxidant, sulforaphane from broccoli and glucosinolates from kale. My Daily Veggies is a heart healthy food that doesn’t contain any added salt, sugar or preservatives – instant gratification!
How Do You Eat My Daily Veggies?
With only 25 calories per serving, My Daily Veggies is a healthy addition to just about any meal that will not only satisfy your taste buds, but also fulfills approximately one third of the USDA’s recommended daily serving of vegetables. When you’re too busy for lunch, you can add a packet to hot water for a delicious, satisfying, instant snack. My Daily Veggies can also be used to add nutritional value to rice, soups and sauces, hamburger meat, stir-fried dishes and just about anything else you can cook up.
The U.S. Department of Agriculture agrees with what Mom always told you: vegetables keep you healthy. However, the USDA wants you to eat five to nine servings of vegetables and fruits daily! With My Daily Veggies, filling that healthy quota is a lot easier and more enjoyable than ever. A box of My Daily Veggies is filled with 28 vegetable servings and costs $19.95. For more information on My Daily Veggies, please visit www.LaneLabs.com.
About LaneLabs
LaneLabs was founded in 1994 and has developed a reputation as an innovator in the natural health industry. Many of LaneLabs’ specialty foods and supplements are, proprietary, patented and supported by published clinical research. For more information on LaneLabs visit www.lanelabs.com or call 1-800-526-3005.
Valentine's Day Cocktails
San Francisco Mixologist Victoria D’Amato Moran has been creating original cocktails her entire life. Her father owned a bar in the 1960s, and over the years, she has continued to perfect her craft. And now, with Valentine’s Day in mind, she has created specialty cocktails designed specifically to toast the holiday of love. Below are recipes and images of Vitoria’s latest Valentine’s Day concoctions.
ZEN, America’s first green tea liqueur, is made using the finest Japanese tea leaves and pure waters of Japan. The ZEN Passion mixes ZEN Green Tea Liqueur with berry juice, giving it a lovely shade of rouge.
ZEN Passion
3 pieces of ginger CRUSHED
1 oz ZEN Green Tea Liqueur
1 oz. SKYY Vodka
2 oz Acai Berry juice
Squeeze fresh lemon
Shake/Strain
Midori, the Japanese word for “green”, accentuates cocktails by adding a vibrant punch of color and a sweet melon taste. Its versatility lends itself to be a part of a wide range of cocktails. This holiday, Melon, Passion Fruit and Mango blend to create the luscious MIDORI Geisha Girl.
MIDORI Geisha Girl
1.5 oz. Midori Melon Liqueur
2.5 oz X Rated Fusion Liqueur
1 oz. Mango juice
Squeeze fresh lemon
Pinch of cayenne pepper
Shake/Strain into a cocktail glass
Garnish with a mango heart or lemon wheel
ZEN, America’s first green tea liqueur, is made using the finest Japanese tea leaves and pure waters of Japan. The ZEN Passion mixes ZEN Green Tea Liqueur with berry juice, giving it a lovely shade of rouge.
ZEN Passion
3 pieces of ginger CRUSHED
1 oz ZEN Green Tea Liqueur
1 oz. SKYY Vodka
2 oz Acai Berry juice
Squeeze fresh lemon
Shake/Strain
Midori, the Japanese word for “green”, accentuates cocktails by adding a vibrant punch of color and a sweet melon taste. Its versatility lends itself to be a part of a wide range of cocktails. This holiday, Melon, Passion Fruit and Mango blend to create the luscious MIDORI Geisha Girl.
MIDORI Geisha Girl
1.5 oz. Midori Melon Liqueur
2.5 oz X Rated Fusion Liqueur
1 oz. Mango juice
Squeeze fresh lemon
Pinch of cayenne pepper
Shake/Strain into a cocktail glass
Garnish with a mango heart or lemon wheel
Animal Welfare Approved Program Sponsors Thanksgiving Dinner in New York
Animal Welfare Approved is sponsoring a Thanksgiving meal in partnership with the Food Bank For New York City's Community Kitchen of West Harlem, located at 252 West 116 Street, Manhattan. The dinner will be served from 1:00-4:00 pm on Wednesday, November 26 for an estimated 700 low-income New Yorkers.
The meal will feature roasted heritage breed turkeys from Frank Reese's Good Shepherd Turkey Ranch in Lindsborg, KS. Chefs will also prepare dishes using drumsticks and wings from these birds to demonstrate that it is possible to cook a healthy, nutritious and delicious meal on a budget using high-quality value cuts from humanely raised animals. Leading the kitchen that day will be David Schuttenberg, head chef at Cabrito and Nate Gross, head chef at the Food Bank's Community Kitchen.
The kitchen will open at 6:00 am to allow time for the heritage birds to be slow roasted for the meal and for the fresh vegetables from Greenmarket farmers to be prepared. A film crew from peoplewhofeedus.com will tape the preparation of the meal for educational use, so that others can learn how to prepare value cuts from these slower-growing, pasture-raised birds
Heritage turkeys were once critically endangered, but Frank Reese, a preeminent turkey expert, developed his Heritage Turkey Project in 2002--in partnership with Patrick Martins of Heritage Foods USA--to continue these lines, raising his turkeys under the Animal Welfare Approved program's high-welfare standards. Good Shepherd turkeys live their lives on pastures where they forage, graze and fly (behaviors that conventionally raised birds are not able to do). Good Shepherd's turkeys have consistently been voted the best tasting bird on the market by chefs and food writers alike.
The New York Times' 2006 blind tasting, conducted by Marian Burros, confirmed that the white and dark meat "delivered the essence of old-fashioned turkeyness. The white was succulent; even the richer dark meat was tender." Heritage Foods USA distributes Good Shepherd Turkeys in New York City.
"We are honored to work with the Food Bank during this holiday season and to partner with Good Shepherd, Heritage Foods, thepeoplewhofeedus.com, Cabrito and Greenmarket, to prepare and share a meal that features meat from humanely raised turkeys and vegetables from sustainable family farms that sell their products at Greenmarkets across the city," remarked Animal Welfare Approved program director Andrew Gunther, formerly of Whole Foods Market.
Gunther continued, "People are waking up to the truth about the way farm animals are raised, and better understand the confinement systems prevalent today. We are very proud that the Animal Welfare Approved food label has been noted for assuring consumers that animals have been raised with the 'most stringent' animal welfare standards available, according to the World Society for the Protection of Animals. We are the only program that prohibits confinement and dual production."
Doors open at 1:00 pm on Wednesday, November 26 at the Food Bank For New York City's Community Kitchen of West Harlem, located at 252 West 116 Street, Manhattan. Information at www.AnimalWelfareApproved.org.
The meal will feature roasted heritage breed turkeys from Frank Reese's Good Shepherd Turkey Ranch in Lindsborg, KS. Chefs will also prepare dishes using drumsticks and wings from these birds to demonstrate that it is possible to cook a healthy, nutritious and delicious meal on a budget using high-quality value cuts from humanely raised animals. Leading the kitchen that day will be David Schuttenberg, head chef at Cabrito and Nate Gross, head chef at the Food Bank's Community Kitchen.
The kitchen will open at 6:00 am to allow time for the heritage birds to be slow roasted for the meal and for the fresh vegetables from Greenmarket farmers to be prepared. A film crew from peoplewhofeedus.com will tape the preparation of the meal for educational use, so that others can learn how to prepare value cuts from these slower-growing, pasture-raised birds
Heritage turkeys were once critically endangered, but Frank Reese, a preeminent turkey expert, developed his Heritage Turkey Project in 2002--in partnership with Patrick Martins of Heritage Foods USA--to continue these lines, raising his turkeys under the Animal Welfare Approved program's high-welfare standards. Good Shepherd turkeys live their lives on pastures where they forage, graze and fly (behaviors that conventionally raised birds are not able to do). Good Shepherd's turkeys have consistently been voted the best tasting bird on the market by chefs and food writers alike.
The New York Times' 2006 blind tasting, conducted by Marian Burros, confirmed that the white and dark meat "delivered the essence of old-fashioned turkeyness. The white was succulent; even the richer dark meat was tender." Heritage Foods USA distributes Good Shepherd Turkeys in New York City.
"We are honored to work with the Food Bank during this holiday season and to partner with Good Shepherd, Heritage Foods, thepeoplewhofeedus.com, Cabrito and Greenmarket, to prepare and share a meal that features meat from humanely raised turkeys and vegetables from sustainable family farms that sell their products at Greenmarkets across the city," remarked Animal Welfare Approved program director Andrew Gunther, formerly of Whole Foods Market.
Gunther continued, "People are waking up to the truth about the way farm animals are raised, and better understand the confinement systems prevalent today. We are very proud that the Animal Welfare Approved food label has been noted for assuring consumers that animals have been raised with the 'most stringent' animal welfare standards available, according to the World Society for the Protection of Animals. We are the only program that prohibits confinement and dual production."
Doors open at 1:00 pm on Wednesday, November 26 at the Food Bank For New York City's Community Kitchen of West Harlem, located at 252 West 116 Street, Manhattan. Information at www.AnimalWelfareApproved.org.
Tuesday, October 28, 2008
2008 World Pastry Champion joins The French Pastry School
2008 World Pastry Champion, Dimitri Fayard has joined the faculty as Chef Instructor at The French Pastry School in Chicago . Fayard and his team won the World Pastry Championship in August of this year. He was named one of the Top Ten Pastry Chefs in America in 2007. Chef Fayard specializes in flavor profiles and will teach the French cakes and tarts portion of the 24-week "L'Art de la Pâtisserie" program beginning in January, 2009.
Fayard came to Chicago from Las Vegas where he had been an Assistant Pastry Chef at the Bellagio Hotel. In 2002 he was part of the opening team at the Hotel Sofitel Water Tower as the Executive Pastry Chef. One year later, he and his wife, Keli Fayard opened their business, Vanille Pâtisserie in Chicago.
Additional awards include three gold medals at the Atlanta Pastry Classic Competition in 2001. He took the silver medal at the National Pastry Championship in 2003. Fayard and his team took the gold medal at the 2008 World Pastry Championship in Nashville, Tennessee.
"Dimitri shows great devotion to the art of pastry," said Jacquy Pfeiffer, co-owner and co-founder of The French Pastry School. "He'll be an inspiration to his students as someone who continually challenges himself."
Originally from Auch, France, Fayard first came to the United States at age 19 to work for François Payard's Pâtisserie and Bistro in New York City. In 2000, he became the Assistant Pastry Chef at the Bellagio Hotel in Las Vegas, doing pastry production for four restaurants, a 24-hour café, two pastry shops, room service, desserts, and all wedding cakes.
The French Pastry School, founded by Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F. , offers the best possible pastry instruction taught by master pastry chefs who have attained the highest achievements in their craft. Our programs are ideal for anyone interested in pastry from the career changer to the professional to the novice.
Fayard came to Chicago from Las Vegas where he had been an Assistant Pastry Chef at the Bellagio Hotel. In 2002 he was part of the opening team at the Hotel Sofitel Water Tower as the Executive Pastry Chef. One year later, he and his wife, Keli Fayard opened their business, Vanille Pâtisserie in Chicago.
Additional awards include three gold medals at the Atlanta Pastry Classic Competition in 2001. He took the silver medal at the National Pastry Championship in 2003. Fayard and his team took the gold medal at the 2008 World Pastry Championship in Nashville, Tennessee.
"Dimitri shows great devotion to the art of pastry," said Jacquy Pfeiffer, co-owner and co-founder of The French Pastry School. "He'll be an inspiration to his students as someone who continually challenges himself."
Originally from Auch, France, Fayard first came to the United States at age 19 to work for François Payard's Pâtisserie and Bistro in New York City. In 2000, he became the Assistant Pastry Chef at the Bellagio Hotel in Las Vegas, doing pastry production for four restaurants, a 24-hour café, two pastry shops, room service, desserts, and all wedding cakes.
The French Pastry School, founded by Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F. , offers the best possible pastry instruction taught by master pastry chefs who have attained the highest achievements in their craft. Our programs are ideal for anyone interested in pastry from the career changer to the professional to the novice.
Green Smoothies
We all know that we aren't getting enough green leafy veggies in our diet, but what's a red-blooded, meat and potatoes American supposed to do? The stuff that's good for you always tastes so bad...until now! In Green for Life, author Victoria Boutenko teaches you how to make the world-renown green smoothie and love each refreshing sip.
Dr. A. William Menzin, former consultant to the World Health Organization, professor and physician at Harvard Medical School says, "This remarkable woman has developed a strategy for helping ordinary Americans (the ones who love ice cream and steak and French fries and pizza) introduce green living foods into their life in a delicious and habit forming way."
A green smoothie is a mix of mostly greens and fruits pureed into gorgeous verdant concoctions, which are not only healthful, but tasty as well. The book is loaded with many delectable recipes. But, this book isn't just some trendy, new craze. Boutenko backs up her dietary claims with hard science.
She developed the green smoothie after realizing that chimpanzees share almost 99.4% of their genes with humans, and yet our diets couldn't be more different. Chimps eat mostly greens, blossoms and fruit. Americas, on the other hand, ingest large amounts of cooked carbohydrates, like rice and pasta. After additional research and investigation, Boutenko saw how disease resistant chimps are and began to look at incorporating more greens into her diet. After some trial and error, the green smoothie was born.
"Whenever friends or customers came in, they saw a big green cup next to my computer and I treated them to a sample of my new discovery." Says Boutenko. "To my great satisfaction, everybody loved it, despite their different dietary habits." Catch the "green wave" today!
Green for Life is available from www.rawfamily.com, www.Borders.com, www.BarnesandNoble.com, www.Amazon.com, Baker & Taylor, and Whole Foods Market.
Dr. A. William Menzin, former consultant to the World Health Organization, professor and physician at Harvard Medical School says, "This remarkable woman has developed a strategy for helping ordinary Americans (the ones who love ice cream and steak and French fries and pizza) introduce green living foods into their life in a delicious and habit forming way."
A green smoothie is a mix of mostly greens and fruits pureed into gorgeous verdant concoctions, which are not only healthful, but tasty as well. The book is loaded with many delectable recipes. But, this book isn't just some trendy, new craze. Boutenko backs up her dietary claims with hard science.
She developed the green smoothie after realizing that chimpanzees share almost 99.4% of their genes with humans, and yet our diets couldn't be more different. Chimps eat mostly greens, blossoms and fruit. Americas, on the other hand, ingest large amounts of cooked carbohydrates, like rice and pasta. After additional research and investigation, Boutenko saw how disease resistant chimps are and began to look at incorporating more greens into her diet. After some trial and error, the green smoothie was born.
"Whenever friends or customers came in, they saw a big green cup next to my computer and I treated them to a sample of my new discovery." Says Boutenko. "To my great satisfaction, everybody loved it, despite their different dietary habits." Catch the "green wave" today!
Green for Life is available from www.rawfamily.com, www.Borders.com, www.BarnesandNoble.com, www.Amazon.com, Baker & Taylor, and Whole Foods Market.
Monday, October 27, 2008
Bowling with frozen turkeys; unusual Thanksgiving getaway package
CoCo Key Water Resort at Cherry Valley Lodge today unveiled a one-of-a-kind Thanksgiving getaway package. Available Nov. 1-30, 2008, guests will bowl strikes and spares with – get this – a frozen turkey as part of the “Spare” Turkey Bowl package. Families will have the time of their lives and create memories they’ll talk about for years during this wild event. In addition, they’ll have the opportunity to give back to region’s most needy families. Reservations and information are available at (800) 788-8008 or www.cherryvalleylodge.com.
A portion of the proceeds from the Turkey Bowl will go to Operation Share of Licking County. Along with turkey bowling, the “Spare” Package will include an entire weekend of relaxing, yet memorable, family fun. The “Spare” Package starts at just $239 and includes:
· One night of deluxe overnight accommodations for four at Cherry Valley Lodge
· Four passes to CoCo Key Water Resort, good all day on the day of check in and the day of check out
· Two $10 arcade passes
· Two tickets to “CoCo Lanes,” a fun-filled faux bowling alley with the most unique bowling balls ever: real frozen turkeys; open Saturday and Sunday during water park hours Nov. 1-30.
· Four waterpark day passes to use during a future visit to CoCo Key Water Resort
· One 15-pound frozen turkey upon departure -- or guests may choose to donate their turkey to Operation Share of Licking County food bank
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 guestrooms offer luxurious appointments. The full-service Banyan Leaf Spa, heated indoor pool, superb dining, a walking/bike path with bikes for borrowing, nearby golf and other attractions make visiting Cherry Valley Lodge unforgettable.
A portion of the proceeds from the Turkey Bowl will go to Operation Share of Licking County. Along with turkey bowling, the “Spare” Package will include an entire weekend of relaxing, yet memorable, family fun. The “Spare” Package starts at just $239 and includes:
· One night of deluxe overnight accommodations for four at Cherry Valley Lodge
· Four passes to CoCo Key Water Resort, good all day on the day of check in and the day of check out
· Two $10 arcade passes
· Two tickets to “CoCo Lanes,” a fun-filled faux bowling alley with the most unique bowling balls ever: real frozen turkeys; open Saturday and Sunday during water park hours Nov. 1-30.
· Four waterpark day passes to use during a future visit to CoCo Key Water Resort
· One 15-pound frozen turkey upon departure -- or guests may choose to donate their turkey to Operation Share of Licking County food bank
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 guestrooms offer luxurious appointments. The full-service Banyan Leaf Spa, heated indoor pool, superb dining, a walking/bike path with bikes for borrowing, nearby golf and other attractions make visiting Cherry Valley Lodge unforgettable.
New Leinenkugel's 1888 Bock Inspired by Historic Family Recipe
Sharpen your pencils, the newly launched Leinenkugel’s 1888 Bock is ready for a test. The Jacob Leinenkugel Brewing Company, the brand born in Wisconsin’s Northwoods 141 years ago to serve thirsty lumberjacks, is introducing a true bock-style beer whose roots date back 120 years. Tapping an original Leinenkugel family recipe, the brewery will produce a new late winter / early spring seasonal brew with a foam collar thick enough to hold a pencil upright, Leinenkugel’s 1888 Bock.
Available January through March 2009, Leinenkugel’s 1888 Bock features a robust head which seizes the rich aroma of toasted and caramel malts. The flavor of this full-bodied brew is heavily defined by the Munich malts and the 20 to 25-day cold lagering process which creates a smooth, toasted malt flavor. Leinenkugel’s 1888 Bock also features Caramel, Pale and two-row Chocolate malts while Cluster hops add a touch of citrus character.
“We’re delighted to tap Leinenkugel’s storied brewing history to produce 1888 Bock and continue to invigorate our portfolio,” says Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company, who notes that 1888 Bock is being released on the heels of the new holiday seasonal Fireside Nut Brown. “Our loyal fans have told us they’re looking for adventurous new craft beers to enjoy throughout the seasons and new 1888 Bock delivers.”
In the spring of 1888, after 21 years of brewing in Chippewa Falls and one of the harshest winters anyone in the Midwest could remember, the then Jacob Leinenkugel Spring Brewery staff realized Leinie fans were primed for the brand’s first seasonal brew. So, they produced a hearty bock beer, a style that rose to popularity as a source of sustenance for monks during the Lenten fasting season and can be traced back to14th century Germany.
Brewed in small, high-quality batches at Leinenkugel’s brewery in Chippewa Falls, Wis., 1888 Bock is the perfect complement for foods with big flavors such as roasted and game meats as well as strong cheese such as Gruyere, Swiss and aged Cheddar.
Leinenkugel’s 1888 Bock contains 5.1 percent alcohol by volume (ABV) and is available where Leinenkugel’s is sold in 6 and 12 pack bottles and on draft. 1888 Bock retails for approximately $6.49 to $7.99 a 6-pack. The bitterness is an 18 IBU and the color is a 32 SRM.
About Leinenkugel’s
Leinenkugel’s, brewed in Chippewa Falls, Wisconsin, is the leading craft brewer in the upper Midwest. Year-round offerings include Leinenkugel’s Sunset Wheat, Honey Weiss, Berry Weiss, Leinie’s Red, Creamy Dark, Original and Light. In addition to the new 1888 Bock, Leinenkugel’s offers three other limited-release seasonal beers including summer favorite Leinenkugel’s Summer Shandy, Leinenkugel’s Oktoberfest and Fireside Nut Brown. For more information on the rich history of Leinenkugel’s, visit www.leinie.com.
Available January through March 2009, Leinenkugel’s 1888 Bock features a robust head which seizes the rich aroma of toasted and caramel malts. The flavor of this full-bodied brew is heavily defined by the Munich malts and the 20 to 25-day cold lagering process which creates a smooth, toasted malt flavor. Leinenkugel’s 1888 Bock also features Caramel, Pale and two-row Chocolate malts while Cluster hops add a touch of citrus character.
“We’re delighted to tap Leinenkugel’s storied brewing history to produce 1888 Bock and continue to invigorate our portfolio,” says Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company, who notes that 1888 Bock is being released on the heels of the new holiday seasonal Fireside Nut Brown. “Our loyal fans have told us they’re looking for adventurous new craft beers to enjoy throughout the seasons and new 1888 Bock delivers.”
In the spring of 1888, after 21 years of brewing in Chippewa Falls and one of the harshest winters anyone in the Midwest could remember, the then Jacob Leinenkugel Spring Brewery staff realized Leinie fans were primed for the brand’s first seasonal brew. So, they produced a hearty bock beer, a style that rose to popularity as a source of sustenance for monks during the Lenten fasting season and can be traced back to14th century Germany.
Brewed in small, high-quality batches at Leinenkugel’s brewery in Chippewa Falls, Wis., 1888 Bock is the perfect complement for foods with big flavors such as roasted and game meats as well as strong cheese such as Gruyere, Swiss and aged Cheddar.
Leinenkugel’s 1888 Bock contains 5.1 percent alcohol by volume (ABV) and is available where Leinenkugel’s is sold in 6 and 12 pack bottles and on draft. 1888 Bock retails for approximately $6.49 to $7.99 a 6-pack. The bitterness is an 18 IBU and the color is a 32 SRM.
About Leinenkugel’s
Leinenkugel’s, brewed in Chippewa Falls, Wisconsin, is the leading craft brewer in the upper Midwest. Year-round offerings include Leinenkugel’s Sunset Wheat, Honey Weiss, Berry Weiss, Leinie’s Red, Creamy Dark, Original and Light. In addition to the new 1888 Bock, Leinenkugel’s offers three other limited-release seasonal beers including summer favorite Leinenkugel’s Summer Shandy, Leinenkugel’s Oktoberfest and Fireside Nut Brown. For more information on the rich history of Leinenkugel’s, visit www.leinie.com.
Saturday, October 25, 2008
New Years Foods... The Swanky and the Sensual
It’s not necessary to make New Year’s resolutions if you’re doing it right from the get go. Greet 2009 with a delicious party or sit down dinner!
Oysters and champagne are the epitome of celebratory foods. Imagine welcoming your guests with an appetizer of raw oysters or serving a sit down course of Oysters Rockefeller. A natural aphrodisiac, friends can slurp, laugh and get in the mood for their midnight kiss.
MarxFoods.com has a variety of the finest live oysters available including Pacific oysters, Virginica oysters, Olympia oysters, and Kumamoto oysters.
For a swanky dinner party, create several courses that can be savored in the hours leading up to midnight.
START THE NIGHT OFF RIGHT with:
Farmstead Cheese: Create a beautiful cheese plate with artisan Washington cheeses. River Valley Ranch features festive booze-infused Naughty Nellie and Tipsy Cow along with a very pretty fig and almond chevre. Mt. Townsend Creamery has incredible cheeses ranging from an intricately flavored cow’s milk cheese coated in vegetable ash to a nutty aged whole milk cheese.
Game Sausage Sampler: Skewer bites of wild boar, rabbit or duck sausage for a fun passed appetizer.
Zucca Butternut Squash Ravioli: Onebite of light nutmeg pasta filled with succulent creamy butternut squash paired with Amaretto cookies and parmesan will have you swooning in delight. A very traditional Italian dish, these pretty ravioli can be served plain or drizzled with browned butter and sizzled sage as an appetizer or pasta course.
SERVE AN ELEGANT SIT DOWN DINNER
8-Rib Rack of Lamb: A simple marinade of garlic, rosemary, honey and soy sauce will result in an amazing meal that will far exceed a typical roast.
Osso Bucco: Veal shanks braised for a few hours will result in fork tender, melt-in-your-mouth, fall-off-the-bone meat.
Kobe Beef Tenderloin: If you’re going to stick with beef, make it the king of beef. This meat is so richly marbled and full flavor: Once you go Kobe, you’ll never go back!
Kurobuta Pork Tenderloin: Also known as Berkshire Pork, this is a Japanese breed of pork known for its intense marbling and tenderness. Can be simply marinated or stuffed and is fabulous served with goat cheese polenta.
Truly Wild, Wild Boar Tenderloin: Really go out on a limb and give your guests something to talk about. Wild boar can be substituted in any pork recipe. It has a slightly sweet and nutty flavor and is extremely tender. Leaner than domestic pork, it’s an excellent way to cut calories around the holidays with out loosing flavor.
Smoked Duck: A fun alternate to turkey, duck is a little more exciting and because it’s already smoked you can skip the hours of cooking that would be spent on a turkey. Leftovers will make an awesome pizza topping.
If you’re throwing a large New Year’s Eve bash, keep is simple by sticking to appetizers. Kobe beef sliders, marinated spot prawns, osso-bucco filled ravioli and farmstead cheese will fuel your guests through midnight.
To ensure you’re celebrating with your guests and not in the kitchen all night taking care of dishes, serve New Year’s bites on elegant biodegradable plates made from palm leaves. Once everyone goes home, the eco-friendly plates can simply be tossed or composted—while still sticking to last year’s resolution to be more green.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Consumers can shop for fine bulk foods by meat cut, eating style, seasonal items and gifts. To ensure freshness, most products are shipped via Federal Express overnight.
Oysters and champagne are the epitome of celebratory foods. Imagine welcoming your guests with an appetizer of raw oysters or serving a sit down course of Oysters Rockefeller. A natural aphrodisiac, friends can slurp, laugh and get in the mood for their midnight kiss.
MarxFoods.com has a variety of the finest live oysters available including Pacific oysters, Virginica oysters, Olympia oysters, and Kumamoto oysters.
For a swanky dinner party, create several courses that can be savored in the hours leading up to midnight.
START THE NIGHT OFF RIGHT with:
Farmstead Cheese: Create a beautiful cheese plate with artisan Washington cheeses. River Valley Ranch features festive booze-infused Naughty Nellie and Tipsy Cow along with a very pretty fig and almond chevre. Mt. Townsend Creamery has incredible cheeses ranging from an intricately flavored cow’s milk cheese coated in vegetable ash to a nutty aged whole milk cheese.
Game Sausage Sampler: Skewer bites of wild boar, rabbit or duck sausage for a fun passed appetizer.
Zucca Butternut Squash Ravioli: Onebite of light nutmeg pasta filled with succulent creamy butternut squash paired with Amaretto cookies and parmesan will have you swooning in delight. A very traditional Italian dish, these pretty ravioli can be served plain or drizzled with browned butter and sizzled sage as an appetizer or pasta course.
SERVE AN ELEGANT SIT DOWN DINNER
8-Rib Rack of Lamb: A simple marinade of garlic, rosemary, honey and soy sauce will result in an amazing meal that will far exceed a typical roast.
Osso Bucco: Veal shanks braised for a few hours will result in fork tender, melt-in-your-mouth, fall-off-the-bone meat.
Kobe Beef Tenderloin: If you’re going to stick with beef, make it the king of beef. This meat is so richly marbled and full flavor: Once you go Kobe, you’ll never go back!
Kurobuta Pork Tenderloin: Also known as Berkshire Pork, this is a Japanese breed of pork known for its intense marbling and tenderness. Can be simply marinated or stuffed and is fabulous served with goat cheese polenta.
Truly Wild, Wild Boar Tenderloin: Really go out on a limb and give your guests something to talk about. Wild boar can be substituted in any pork recipe. It has a slightly sweet and nutty flavor and is extremely tender. Leaner than domestic pork, it’s an excellent way to cut calories around the holidays with out loosing flavor.
Smoked Duck: A fun alternate to turkey, duck is a little more exciting and because it’s already smoked you can skip the hours of cooking that would be spent on a turkey. Leftovers will make an awesome pizza topping.
If you’re throwing a large New Year’s Eve bash, keep is simple by sticking to appetizers. Kobe beef sliders, marinated spot prawns, osso-bucco filled ravioli and farmstead cheese will fuel your guests through midnight.
To ensure you’re celebrating with your guests and not in the kitchen all night taking care of dishes, serve New Year’s bites on elegant biodegradable plates made from palm leaves. Once everyone goes home, the eco-friendly plates can simply be tossed or composted—while still sticking to last year’s resolution to be more green.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Consumers can shop for fine bulk foods by meat cut, eating style, seasonal items and gifts. To ensure freshness, most products are shipped via Federal Express overnight.
Friday, October 24, 2008
Four-Star Restaurant Delivers Thanksgiving Dinner
After the sell-out success of its 2006 and 2007 online Thanksgiving dinners, the Four-Star Flagstaff House Restaurant is again offering its unique culinary creations shipped fresh to your door just in time for Thanksgiving 2008. Executive Chef and Partner Mark Monette, whose culinary creations have been featured on Food Network and in The New York Times and USA Today, has hand-crafted a delicious, upscale version of the traditional Thanksgiving dinner that will serve up to six people this holiday season.
Available online from Colorado’s most award-winning restaurant, this holiday dinner includes succulent turkey, port wine sauce, creamy gratin of thin sliced potatoes, brioche stuffing and French almond cake with rum pumpkin anglais.
“Over the last two years, the response to our online Thanksgiving dinners has been great. We’ve sent meals as far west as Hawaii and as far east as New York,” said Chef Monette. “This year’s feast features an organic, free-range turkey with seven deluxe accompanying dishes, sauces and trimmings shipped overnight from our kitchen to yours. The fresh turkey is prepped and ready to cook. Everything else is heat, serve and enjoy.”
The Flagstaff House Restaurant, recipient of the Wine Spectator Grand Award for 24 consecutive years, is the only gourmet restaurant to offer a complete Thanksgiving meal that can be ordered online and prepared with ease on Thanksgiving Day from the comfort of your home. The complete dinner along with the Flagstaff House’s after-dinner coffee and tea service is only a few clicks away at www.shopflagstaffhouse.com.
TO ORDER
To ensure adequate quantities are available for delivery in advance of the Thanksgiving holiday, orders must be placed by November 20, 2008. Order online at www.shopflagstaffhouse.com, or by calling the restaurant at (303) 442-4640. Available while supplies last.
The complete handcrafted gourmet dinner will serve up to six people. The cost for the complete meal is $178 plus overnight shipping and handling charges. All orders will be shipped fresh on Monday, November 24, 2008 to arrive in advance of Thanksgiving.
Note: Chef Monette’s 2006 & 2007 Thanksgiving meals sold out quickly so place your order soon!
Chef Monette’s Thanksgiving Dinner
FIRST COURSE
· To tease the palate, Chef Monette presents a first course of Colorado-grown organic roasted butternut squash soup, gently seasoned with winter spices. Just heat and serve.
MAIN COURSE
· Fresh, organic free range turkey with Chef Monette’s personally prepared seasoning pack, ready to roast. Allow about 2 ½ - 3 hours roasting time.
· To accentuate the turkey’s juices, Chef Monette has included his specialty port wine sauce, which is an all natural veal reduction sauce that contains no additives or preservatives. Before shipping, this signature sauce goes through a 24-hour reduction process at the restaurant to give the sauce its beautiful sheen, flavor and texture. Just simmer and serve.
SIDES
· Accompanying the succulent turkey is a creamy gratin of thin-sliced Yukon Gold and sweet potatoes, carefully layered and blended with nutmeg, tarragon and cream. Allow about 45 minutes warming time.
· Especially for the holiday, the Monette family is sharing its traditional dressing made from brioche bread and expertly seasoned with sage, rosemary and thyme. Allow 45 minutes warming time.
· In place of traditional cranberry sauce, Chef Monette’s online Thanksgiving dinner includes a unique tomato jelly made from a family recipe of fresh tomatoes, sugar, white wine vinegar, and cinnamon and clove-infused lemon rind. Ready to serve.
· The Flagstaff House’s superb dinner rolls complement the meal. Ready to heat and serve.
DESSERT
· Rounding out the online Thanksgiving dinner is Chef Monette’s French Almond Cake topped with Rum Pumpkin Anglais. This dessert draws rave reviews from Flagstaff House diners. Ready to serve.
ABOUT CHEF MARK MONETTE
Chef Monette’s culinary experience includes working in several Four-Star restaurants in New York City and various Michelin Three-Star restaurants in France and the Orient, where he trained with several master chefs, including Bernard Hermman and Thomas Keller.
Chef Monette became Executive Chef and Partner of the Flagstaff House in 1985 and has been responsible for the restaurant's culinary delights ever since. His unique style of cooking incorporates French-American cuisine with Asian accents.
While at the Flagstaff House, Chef Monette has had the opportunity to prepare a special menu for the Emperor and Empress of Japan, Emperor Akihito and Empress Michiko, as well as the Prime Minister of Japan, Ryutaro Hashimoto, and his foreign ministers. The restaurant has also hosted many dinners for notable culinary dignitaries including Paul Bocuse, Angela Gaja, and Robert Mondavi.
ABOUT THE FLAGSTAFF HOUSE RESTAURANT
Celebrating 37 years, the Flagstaff House Restaurant has been providing award-winning mountainside dining with inspiring views of Boulder and the Front Range. Owned by the Monette Family since 1971, the Flagstaff House has one of the largest wine collections in Colorado, with more than 20,000 bottles and 3,000 selections.
Starting in 1983, the Flagstaff House has won the prestigious Grand Award each year from Wine Spectator magazine, signifying the Flagstaff House as one of the top restaurants in the world. Other prestigious awards include the Mobil Four-Star Award, the AAA Four Diamond Award and the DiRoNA Award. In 2004, the Flagstaff House became the first Colorado restaurant to be inducted into Nation’s Restaurant News’ Fine Dining Hall of Fame. Bon Appetit magazine named the Flagstaff House among its “Top 10 Favorite Outdoor Dining Spots” nationwide. The Flagstaff House was also featured on Food Network’s “Road Tasted,” hosted by Jamie and Bobby Deen.
Available online from Colorado’s most award-winning restaurant, this holiday dinner includes succulent turkey, port wine sauce, creamy gratin of thin sliced potatoes, brioche stuffing and French almond cake with rum pumpkin anglais.
“Over the last two years, the response to our online Thanksgiving dinners has been great. We’ve sent meals as far west as Hawaii and as far east as New York,” said Chef Monette. “This year’s feast features an organic, free-range turkey with seven deluxe accompanying dishes, sauces and trimmings shipped overnight from our kitchen to yours. The fresh turkey is prepped and ready to cook. Everything else is heat, serve and enjoy.”
The Flagstaff House Restaurant, recipient of the Wine Spectator Grand Award for 24 consecutive years, is the only gourmet restaurant to offer a complete Thanksgiving meal that can be ordered online and prepared with ease on Thanksgiving Day from the comfort of your home. The complete dinner along with the Flagstaff House’s after-dinner coffee and tea service is only a few clicks away at www.shopflagstaffhouse.com.
TO ORDER
To ensure adequate quantities are available for delivery in advance of the Thanksgiving holiday, orders must be placed by November 20, 2008. Order online at www.shopflagstaffhouse.com, or by calling the restaurant at (303) 442-4640. Available while supplies last.
The complete handcrafted gourmet dinner will serve up to six people. The cost for the complete meal is $178 plus overnight shipping and handling charges. All orders will be shipped fresh on Monday, November 24, 2008 to arrive in advance of Thanksgiving.
Note: Chef Monette’s 2006 & 2007 Thanksgiving meals sold out quickly so place your order soon!
Chef Monette’s Thanksgiving Dinner
FIRST COURSE
· To tease the palate, Chef Monette presents a first course of Colorado-grown organic roasted butternut squash soup, gently seasoned with winter spices. Just heat and serve.
MAIN COURSE
· Fresh, organic free range turkey with Chef Monette’s personally prepared seasoning pack, ready to roast. Allow about 2 ½ - 3 hours roasting time.
· To accentuate the turkey’s juices, Chef Monette has included his specialty port wine sauce, which is an all natural veal reduction sauce that contains no additives or preservatives. Before shipping, this signature sauce goes through a 24-hour reduction process at the restaurant to give the sauce its beautiful sheen, flavor and texture. Just simmer and serve.
SIDES
· Accompanying the succulent turkey is a creamy gratin of thin-sliced Yukon Gold and sweet potatoes, carefully layered and blended with nutmeg, tarragon and cream. Allow about 45 minutes warming time.
· Especially for the holiday, the Monette family is sharing its traditional dressing made from brioche bread and expertly seasoned with sage, rosemary and thyme. Allow 45 minutes warming time.
· In place of traditional cranberry sauce, Chef Monette’s online Thanksgiving dinner includes a unique tomato jelly made from a family recipe of fresh tomatoes, sugar, white wine vinegar, and cinnamon and clove-infused lemon rind. Ready to serve.
· The Flagstaff House’s superb dinner rolls complement the meal. Ready to heat and serve.
DESSERT
· Rounding out the online Thanksgiving dinner is Chef Monette’s French Almond Cake topped with Rum Pumpkin Anglais. This dessert draws rave reviews from Flagstaff House diners. Ready to serve.
ABOUT CHEF MARK MONETTE
Chef Monette’s culinary experience includes working in several Four-Star restaurants in New York City and various Michelin Three-Star restaurants in France and the Orient, where he trained with several master chefs, including Bernard Hermman and Thomas Keller.
Chef Monette became Executive Chef and Partner of the Flagstaff House in 1985 and has been responsible for the restaurant's culinary delights ever since. His unique style of cooking incorporates French-American cuisine with Asian accents.
While at the Flagstaff House, Chef Monette has had the opportunity to prepare a special menu for the Emperor and Empress of Japan, Emperor Akihito and Empress Michiko, as well as the Prime Minister of Japan, Ryutaro Hashimoto, and his foreign ministers. The restaurant has also hosted many dinners for notable culinary dignitaries including Paul Bocuse, Angela Gaja, and Robert Mondavi.
ABOUT THE FLAGSTAFF HOUSE RESTAURANT
Celebrating 37 years, the Flagstaff House Restaurant has been providing award-winning mountainside dining with inspiring views of Boulder and the Front Range. Owned by the Monette Family since 1971, the Flagstaff House has one of the largest wine collections in Colorado, with more than 20,000 bottles and 3,000 selections.
Starting in 1983, the Flagstaff House has won the prestigious Grand Award each year from Wine Spectator magazine, signifying the Flagstaff House as one of the top restaurants in the world. Other prestigious awards include the Mobil Four-Star Award, the AAA Four Diamond Award and the DiRoNA Award. In 2004, the Flagstaff House became the first Colorado restaurant to be inducted into Nation’s Restaurant News’ Fine Dining Hall of Fame. Bon Appetit magazine named the Flagstaff House among its “Top 10 Favorite Outdoor Dining Spots” nationwide. The Flagstaff House was also featured on Food Network’s “Road Tasted,” hosted by Jamie and Bobby Deen.
Cincy State Chefs Win Bronze at Culinary Olympics in Germany
Members of a team from the Midwest Culinary Institute at Cincinnati State Technical and Community College are heading home after capturing two medals at the “Culinary Olympics’’ in Erfurt, Germany this week.
Chef Alan Neace, a faculty member at the Midwest Culinary Institute, and Chef Greg Skibinski, an adjunct instructor at the institute, each won a bronze medal at the international competition.
The four-day event is formally known as the Internationale Kochkunst Ausstellung (or IKA) International Culinary Art Competition. Like the sporting Olympics, it is held every four years. The Internationale Kochkunst Ausstellung was founded in 1896. This year marked the 22nd IKA Olympics; organizers said 135 teams from more than 50 countries entered the 2008 competition.
The chefs were confronted with a variety of challenges in the various competitions, ranging from the preparation of full-course meals to the creation of extravagant dessert or fruit displays. Contestants were typically judged on such criteria as composition, presentation/innovation, professionally correct preparation and level of difficulty.
Neace and Skibinski were members of a team from the Midwest Culinary Institute that also included Chefs Rick Potter, Andrew Vogel and Brian Willis. The Kroger Company was a co-sponsor of the team.
Most team members were veterans of such international competitions.
Going in to this week’s Culinary Olympics in Germany, Neace, for example, already held one gold medal, along with four silvers and a bronze from internationally sanctioned competitions, along with 23 gold, silver and bronze medals from national competitions in the U.S.
“Everything I’ve learned since I started competing in 1991 – and everything I’ve learned by competing in 2008 at the International Culinary Olympics – comes back to enrich the learning experience of the students of the Midwest Culinary Institute at Cincinnati State,’’ Neace said, in a posting to a blog that Vogel has been maintaining this week from Germany.
Skibinski, the executive chef at the Western Hills Country Club, and Potter, owner and executive chef of the Stringtown Bar & Grill in Florence, Ky. (and also an adjunct instructor at the Midwest Culinary Institute), are also veterans of national and international culinary competitions. Potter won a silver medal at the Culinary Olympics eight years ago.
Chef Alan Neace, a faculty member at the Midwest Culinary Institute, and Chef Greg Skibinski, an adjunct instructor at the institute, each won a bronze medal at the international competition.
The four-day event is formally known as the Internationale Kochkunst Ausstellung (or IKA) International Culinary Art Competition. Like the sporting Olympics, it is held every four years. The Internationale Kochkunst Ausstellung was founded in 1896. This year marked the 22nd IKA Olympics; organizers said 135 teams from more than 50 countries entered the 2008 competition.
The chefs were confronted with a variety of challenges in the various competitions, ranging from the preparation of full-course meals to the creation of extravagant dessert or fruit displays. Contestants were typically judged on such criteria as composition, presentation/innovation, professionally correct preparation and level of difficulty.
Neace and Skibinski were members of a team from the Midwest Culinary Institute that also included Chefs Rick Potter, Andrew Vogel and Brian Willis. The Kroger Company was a co-sponsor of the team.
Most team members were veterans of such international competitions.
Going in to this week’s Culinary Olympics in Germany, Neace, for example, already held one gold medal, along with four silvers and a bronze from internationally sanctioned competitions, along with 23 gold, silver and bronze medals from national competitions in the U.S.
“Everything I’ve learned since I started competing in 1991 – and everything I’ve learned by competing in 2008 at the International Culinary Olympics – comes back to enrich the learning experience of the students of the Midwest Culinary Institute at Cincinnati State,’’ Neace said, in a posting to a blog that Vogel has been maintaining this week from Germany.
Skibinski, the executive chef at the Western Hills Country Club, and Potter, owner and executive chef of the Stringtown Bar & Grill in Florence, Ky. (and also an adjunct instructor at the Midwest Culinary Institute), are also veterans of national and international culinary competitions. Potter won a silver medal at the Culinary Olympics eight years ago.
Thursday, October 23, 2008
Chocolate weekly
Chocolate PrescriptionThe name says it all! Satisfy your loved ones chocolate craving by indulging them 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, now they can treat themselves to a moderate amount each day.
Sold At: www.ChocolatePrescription.com or select stores
Retail Price: Individual bar - $3.29, 1 Week Prescription - $19.99, 4 Week Prescription - $76.99
Sold At: www.ChocolatePrescription.com or select stores
Retail Price: Individual bar - $3.29, 1 Week Prescription - $19.99, 4 Week Prescription - $76.99
New Community-Based Web Site Helps Households Move to Green Lifestyle
GoGreen Online (http://www.GoGreenOnline.com), a new online resource and step-by-step guide intended to help individuals and families learn long-lasting and sustainable habits, has just launched. The site aims to help readers save money, have a positive impact on the planet, and feel good about doing their part by using online communities to support and encourage each other.
GoGreen Online offers concise and interactive information on the "whys" and "how-tos" of going green, across 5 key areas: Energy, Water, Zero-Waste, Transportation and Food. Each aspect is presented in a "baby-steps" manner, along with community tools to connect between members.
"There has been a communication gap in the green movement," said Christine Mason McCaull, co-founder of GoGreen Online. "A lot of very committed people have sounded the alarm about pollution, waste, climate change, species loss- but they still aren't getting through to much of the mainstream.
"With GoGreen, we're aiming for nothing short of vast shifts in behavior across North America - especially among the 300 million or so people who haven't yet started to make the move. Our vision is that people will use this platform to get support, make changes, and invite their friends and family to create local community groups on going green together."
In a survey conducted this summer, GoGreen Online polled 278 people and asked why they weren't changing their behaviors to go green. The top responses were the usual suspects: 1. It seems overwhelming. 2. They don't know where to start. 3. They're not sure their actions would actually make an impact. And 4. It would be too difficult to make lasting changes.
These people mainly cited lack of ongoing support and coaching to change their habits, as well as the perceived high costs. GoGreen Online was created to teach this community, everyday people, how to go green one step at a time.
GoGreen Online can help individuals, families, and businesses make changes through interactive games, videos and incentives, such as:
- The 20% Challenge: Can households reduce home energy use by 20% this year?
- GreenIQ: An interactive family learning game - post your score for points
- Free At Home Resources: Cutouts and activities are available for use in your house; available from the download center
- GoGreenTV: Watch original programming to help save money as well as the planet
- Inspiration: Learn more about WHY to go green, and read inspiring stories on green heroes.
- Community: Families are encouraged to join the GoGreen Project to build the community, write, read, share and learn. Save on energy, utilities, packaging and other household bills along the way.
GoGreen Online offers concise and interactive information on the "whys" and "how-tos" of going green, across 5 key areas: Energy, Water, Zero-Waste, Transportation and Food. Each aspect is presented in a "baby-steps" manner, along with community tools to connect between members.
"There has been a communication gap in the green movement," said Christine Mason McCaull, co-founder of GoGreen Online. "A lot of very committed people have sounded the alarm about pollution, waste, climate change, species loss- but they still aren't getting through to much of the mainstream.
"With GoGreen, we're aiming for nothing short of vast shifts in behavior across North America - especially among the 300 million or so people who haven't yet started to make the move. Our vision is that people will use this platform to get support, make changes, and invite their friends and family to create local community groups on going green together."
In a survey conducted this summer, GoGreen Online polled 278 people and asked why they weren't changing their behaviors to go green. The top responses were the usual suspects: 1. It seems overwhelming. 2. They don't know where to start. 3. They're not sure their actions would actually make an impact. And 4. It would be too difficult to make lasting changes.
These people mainly cited lack of ongoing support and coaching to change their habits, as well as the perceived high costs. GoGreen Online was created to teach this community, everyday people, how to go green one step at a time.
GoGreen Online can help individuals, families, and businesses make changes through interactive games, videos and incentives, such as:
- The 20% Challenge: Can households reduce home energy use by 20% this year?
- GreenIQ: An interactive family learning game - post your score for points
- Free At Home Resources: Cutouts and activities are available for use in your house; available from the download center
- GoGreenTV: Watch original programming to help save money as well as the planet
- Inspiration: Learn more about WHY to go green, and read inspiring stories on green heroes.
- Community: Families are encouraged to join the GoGreen Project to build the community, write, read, share and learn. Save on energy, utilities, packaging and other household bills along the way.
Equus' Full Menu Now Available at Jack's Lounge, Louisville
Starting today, guests at Jack’s Lounge can feast on the sophisticated menu of Equus, including signature favorites like Shrimp Jenkins and Parmesan Encrusted Chilean Sea Bass. The award-winning Equus menu gives guests more options when dining at Jack’s Lounge, which is located next door to Equus. This menu is now offered along with Jack’s stellar menu, which features items such as burgers, pizza and Deano’s ultimate nachos.
“Equus’ executive chef Josh Hillyard’s menu features dish after dish of sophisticated and fun flavors,” said owner of Equus and Jack’s Lounge, Dean Corbett. “We want our guests to enjoy this great food whether they are visiting our Lounge or dining in our more formal dining room.”
Besides signature dishes, Hillyard has created a seasonal menu featuring items such as grilled bone-in pork chop with butternut squash puree, baby vegetables and quince demi-glace, $27; seared Kentucky striped bass with braised endive, orange cauliflower puree and tomato-lobster vinaigrette, $25; braised lamb leg with black pepper tagliatelle, caramelized apples and celery root, $21; and pan- seared duck breast with sweet potato gnocchi, Chinese long beans and apple cider gastrique, $26.
Jack’s Lounge is located at 122 Sears Ave. in Louisville, Ky. Hours of operation are 4 p.m. to midnight Monday through Saturday. For more information, call (502) 897-9721 or visit www.equusrestaurant.com.
Equus is located at 122 Sears Ave. in Louisville, Ky. Hours of operation are Monday through Saturday from 6 to 10 p.m. For more information or to make reservations, call (502) 897-9721 or visit www.equusrestaurant.com.
“Equus’ executive chef Josh Hillyard’s menu features dish after dish of sophisticated and fun flavors,” said owner of Equus and Jack’s Lounge, Dean Corbett. “We want our guests to enjoy this great food whether they are visiting our Lounge or dining in our more formal dining room.”
Besides signature dishes, Hillyard has created a seasonal menu featuring items such as grilled bone-in pork chop with butternut squash puree, baby vegetables and quince demi-glace, $27; seared Kentucky striped bass with braised endive, orange cauliflower puree and tomato-lobster vinaigrette, $25; braised lamb leg with black pepper tagliatelle, caramelized apples and celery root, $21; and pan- seared duck breast with sweet potato gnocchi, Chinese long beans and apple cider gastrique, $26.
Jack’s Lounge is located at 122 Sears Ave. in Louisville, Ky. Hours of operation are 4 p.m. to midnight Monday through Saturday. For more information, call (502) 897-9721 or visit www.equusrestaurant.com.
Equus is located at 122 Sears Ave. in Louisville, Ky. Hours of operation are Monday through Saturday from 6 to 10 p.m. For more information or to make reservations, call (502) 897-9721 or visit www.equusrestaurant.com.
Brand New "Kiss" - A Fun Line Of Jewelry For The Hershey Corporation
Hope Paige Designs (HopePaige.com), a licensed jewelry designer for the Hershey Chocolate
Corporation, has released the new Hershey Fun Line of jewelry. Now,
jewelry lovers can enjoy a "kiss" that lasts forever.
The Hershey Fun Line of jewelry hits the market along with the new
release of Hershey personalized chocolate Kisses. Though it's not real
chocolate, the Hershey jewelry items look like real Hershey Kisses
plated in silver or wrapped in sterling. Whether you love the new kiss
with a tiny red enamel heart, a birthday kiss with 12 sparkling
crystals the colors of birthstones, a brand new pink crystal charm
with the "she" in HERSHEY in pink for a baby girl or the "he" in
HERSHEY for a boy, there are brand new styles that make amazing
holiday gifts. Each charm comes on a 20" necklace in a bright-colored
keepsake tin.
Besides the Fun Line a more traditional line features a 14K baby wrap
kiss charm, a watch, a sterling silver double kiss bracelet, a silver-
plated charm, and sterling silver kiss earrings. For men, there are
kiss cuff links and a kiss tie tack.
Hope Paige Designs is known for creating beautiful awareness jewelry
as well as medical emergency bracelets and other specialty items. The
company helps promote awareness for breast cancer and juvenile
diabetes. Some of the "kisses" are just for fun while a few Hershey
jewelry pieces are designed to promote cancer awareness. One example
is the sterling silver breast cancer charm featuring a lovely pink
ribbon.
Shelly Fisher, one of the company's founders, states, "Whether one
buys a kiss jewelry item for a new baby or other celebration, an
anniversary, a charm for a cancer survivor (a portion of the proceeds
of that charm will be used to support the Young Survivor Coalition) or
just to say I Love You, there is no better way to give someone special
a kiss."
Hope Paige Designs announces the line's release just in time for the
2008 Christmas holiday season. The jewelry appeals to people of all
ages - from teens to seniors and everyone in between. Hershey Kiss
lovers who are seeking a unique gift idea are sure to adore this new
amazing line of jewelry.
About Hope Paige Designs
Hope Paige Designs was founded in 2003 and has grown to become one of
the leading designers of fashionable awareness jewelry and
contemporary medical emergency bracelets. Shelly Hope Fisher and Lisa
Paige Hobyak started out making only breast cancer awareness jewelry,
but their licensed product line soon expanded to help other
organizations such as the Ronald McDonald House Charities, The Make A
Wish Foundation, Relay for Life, and the Juvenile Diabetes Research
Foundation.
The company is also the originator of the Cure Diabetes Child Charm,
which is now used universally as an awareness item in the fight
against juvenile diabetes. With its line of awareness bracelets, pins,
key chains, and charms, Hope Paige Designs combines awareness with
style, helping those who are fighting for a good cause to spread the
word.
More information about the Hershey Fun Line of jewelry is available at
the Web address below:
http://www.hopepaige.com
Corporation, has released the new Hershey Fun Line of jewelry. Now,
jewelry lovers can enjoy a "kiss" that lasts forever.
The Hershey Fun Line of jewelry hits the market along with the new
release of Hershey personalized chocolate Kisses. Though it's not real
chocolate, the Hershey jewelry items look like real Hershey Kisses
plated in silver or wrapped in sterling. Whether you love the new kiss
with a tiny red enamel heart, a birthday kiss with 12 sparkling
crystals the colors of birthstones, a brand new pink crystal charm
with the "she" in HERSHEY in pink for a baby girl or the "he" in
HERSHEY for a boy, there are brand new styles that make amazing
holiday gifts. Each charm comes on a 20" necklace in a bright-colored
keepsake tin.
Besides the Fun Line a more traditional line features a 14K baby wrap
kiss charm, a watch, a sterling silver double kiss bracelet, a silver-
plated charm, and sterling silver kiss earrings. For men, there are
kiss cuff links and a kiss tie tack.
Hope Paige Designs is known for creating beautiful awareness jewelry
as well as medical emergency bracelets and other specialty items. The
company helps promote awareness for breast cancer and juvenile
diabetes. Some of the "kisses" are just for fun while a few Hershey
jewelry pieces are designed to promote cancer awareness. One example
is the sterling silver breast cancer charm featuring a lovely pink
ribbon.
Shelly Fisher, one of the company's founders, states, "Whether one
buys a kiss jewelry item for a new baby or other celebration, an
anniversary, a charm for a cancer survivor (a portion of the proceeds
of that charm will be used to support the Young Survivor Coalition) or
just to say I Love You, there is no better way to give someone special
a kiss."
Hope Paige Designs announces the line's release just in time for the
2008 Christmas holiday season. The jewelry appeals to people of all
ages - from teens to seniors and everyone in between. Hershey Kiss
lovers who are seeking a unique gift idea are sure to adore this new
amazing line of jewelry.
About Hope Paige Designs
Hope Paige Designs was founded in 2003 and has grown to become one of
the leading designers of fashionable awareness jewelry and
contemporary medical emergency bracelets. Shelly Hope Fisher and Lisa
Paige Hobyak started out making only breast cancer awareness jewelry,
but their licensed product line soon expanded to help other
organizations such as the Ronald McDonald House Charities, The Make A
Wish Foundation, Relay for Life, and the Juvenile Diabetes Research
Foundation.
The company is also the originator of the Cure Diabetes Child Charm,
which is now used universally as an awareness item in the fight
against juvenile diabetes. With its line of awareness bracelets, pins,
key chains, and charms, Hope Paige Designs combines awareness with
style, helping those who are fighting for a good cause to spread the
word.
More information about the Hershey Fun Line of jewelry is available at
the Web address below:
http://www.hopepaige.com
Wednesday, October 22, 2008
Complete Book of Pies
What’s better than a fresh summer pie brimming with ripe fruit, or a steaming chicken potpie on a cold winter night? Pie is a dish for all seasons. Baking a homemade pie from scratch is surprisingly easy with Julie Hasson’s guidance and expert know-how.
THE COMPLETE BOOK OF PIES (Robert Rose, October 2008, $24.95/softcover, ISBN: 978-0-7788-0191-7) offers readers mouthwatering recipes for 200 delicious pies, from savory to sweet. Author Julie Hasson explains the entire pie baking process in comprehensive yet easy-to-follow detail. Armed with hundreds of recipes for fruit, cream, and savory pies, and with dozens of tips and time saving shortcuts, pie making becomes a breeze.
Inside, readers will find:
Tips for making and handling the tastiest pie dough
Ideas for unique decorative pie tops
Quick and easy alternatives to pastry dough
Sweet pies for all seasons, such as Apple Cranberry Spice Crumb Pie, Boysenberry Pie, and Sour Cherry Pie
Chocolate pies that to inspire, such as White Chocolate Key Lime Pie and Chocolate Cream Pie
Savory pies to fit any meal, from brunch to dinner, such as Caramelized Onion Pie, Thyme and Olive Tart, traditional Quiche Lorraine, and Chicken Pot Pie with Mushrooms and Leeks
Perfect for beginners yet packed with enough helpful tips and great recipes to inspire experienced pie-makers, THE COMPLETE BOOK OF PIES has something for everybody. With pages and pages of color photographs and detailed illustrations providing step-by-step guidance, bakers will never find themselves at a loss for inspiration, but may find themselves unable to decide which great pie to try next.
About the Author
Julie Hasson has shared her expertise through articles and recipes for well-known magazines including Bon Appétit, Cooking Light and Vegetarian Times, as well as in numerous newspaper and web articles. Julie is currently working as a spokesperson for the Sugar Association and is one of the hosts of the cooking show and DVD “15 & Done” (Banyan Entertainment). She has done numerous television appearances around the country. Her previous books include 125 Best Cupcake Recipes, 125 Best Chocolate Chip Recipes, and 300 Best Chocolate Recipes. More information about Julie is available at www.EveryDayDish.tv. Julie lives in Oregon with her family.
Double-Crust Spiced Apple Pie
CLASSIC • VEGAN FRIENDLY
My husband, who can be quite picky about his apple pie, declared this pie perfect. The apples are soft as silk, the flavor is light, and everything is wrapped up in a rich, crisp crust. I dedicate this pie to you, Jay.
Serves 8
• Preheat oven to 425°F (220°C)
• 9-inch (23 cm) glass pie plate, greased
• Rimmed baking sheet
1 recipe Sour Cream Pie Pastry Dough or 1 Large-Batch All-Purpose Vegan Pastry Dough, chilled (see recipes, below)
Filling
6 large Granny Smith apples, peeled, cored and thinly sliced
1 cup (250 mL) granulated sugar (see Tips, below)
1⁄4 cup (50 mL) all-purpose flour (see Tips, below)
1 tablespoon (15 mL) sweet Marsala, optional
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground nutmeg
1⁄2 teaspoon (2 mL) ground allspice
Cream, milk or soy milk
Coarse or granulated sugar
Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.
Filling
In a large bowl, gently combine apples, sugar, flour, Marsala, if using, cinnamon, nutmeg and allspice, making sure apples are well coated. Transfer filling to prepared bottom crust, gently pressing the apples into pastry with your hand and mounding them slightly in the center. Lightly brush edge of pastry with a little water. Place top crust over apples, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.
Place pie plate on baking sheet and bake in preheated oven for 25 minutes. Reduce heat to 350°F (180°C) and continue baking for 50 to 60 minutes more or until top is nicely browned, apples are tender and juices are bubbling. Insert a knife through one of the vents in top of pie to make sure that apples are tender. If pie starts to get too brown before it's finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.
Tips
You may need slightly more sugar, depending on the tartness of the apples. Add an additional tablespoon (15 mL) all-purpose flour if your apples are very juicy. To easily peel, core and thinly slice apples, look for one of the many available apple peeler/slicer/corer gadgets. I love mine and have used it for years.
Variation
Substitute your favorite spirit for the Marsala, such as whiskey, bourbon or rum.
Large-Batch All-Purpose Vegan Pastry Dough
If you've been looking for a flaky pastry that doesn't include butter, eggs or dairy, stop right here. This recipe makes a very flaky pastry, which will work well with a sweet or savory pie.
Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies
• One or two 9-inch (23 cm) glass pie plates, greased
3 cups (75 mL) all-purpose flour
2 tablespoons (25 mL) confectioner's (icing) sugar
1⁄2 teaspoon (2 mL) salt
1 cup (250 mL) cold vegetable shortening
6 to 8 tablespoons (90 to 120 mL) ice water
In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.
Add 6 tablespoons (90 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tablespoons (15 to 25 mL) more ice water as needed. Remove blade and divide dough into 2 pieces, one slightly larger than the other if making a double-crust pie or equal-sized for making 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
For rolling and pre-baking instructions, see above.
Tips
I like to use a non-hydrogenated vegetable shortening, as it's a much healthier choice, although some purists feel that the hydrogenated version makes a somewhat flakier pastry.
Variations
Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter.
Almond-Scented Crust: Add 1 teaspoon (5 mL) pure almond extract along with the ice water.
Sour Cream Pie Pastry Dough
Diane Morgan graciously shared this recipe with me. Diane pairs this rich and flaky crust with berries for her famous Thanksgiving Cranberry Blueberry Pie (see recipe, page 39). This crust is also wonderful paired with just about any other filling you choose.
Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies
• One or two 9-inch (23 cm) glass pie plates, greased
2-1⁄2 cups (625 mL) all-purpose flour
2 teaspoons (10 mL) granulated sugar
1 teaspoon (5 mL) salt
1⁄2 cup (125 mL) cold butter, cut into small pieces
1⁄2 cup (125 mL) cold vegetable shortening
1⁄3 cup (75 mL) sour cream
2 tablespoons (25 mL) ice water
In a food processor fitted with metal blade, combine flour, sugar and salt. Add butter and shortening, pulsing until mixture resembles coarse meal.
Add sour cream and ice water to flour mixture, pulsing until a ball of dough begins to form. Do not over-process. Remove blade and gather dough into 2 balls, one slightly larger than the other if making a double-crust pie or equal-sized for 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
For rolling and pre-baking instructions, see above.
Tip
To chill butter and shortening for this recipe cut butter into pieces with a knife and place on a small plate. Place shortening on another plate and place plates in freezer for 15 minutes or until very cold. Once shortening is cold, you can cut or chop it into pieces. Use immediately from freezer in recipe.
_______________________________
Coconut Cream Pie
Since we can't take romantic vacations in Hawaii as often as we'd like, I present you with this luscious tropical pie. One whiff of the coconut will send your senses reeling. Not only does the pie taste great, it will save you thousands in travel expenses.
Serves 8 to 12
1 cup (250 mL) granulated sugar
1⁄4 cup (50 mL) cornstarch
Pinch salt
1 cup (250 mL) unsweetened coconut milk
4 egg yolks
2 cups (500 mL) whole milk
1 cup (250 mL) packed sweetened flaked coconut
1 tablespoon (15 mL) butter
1 9-inch (23 cm) store-bought or homemade Graham Cracker Crust (below)
Topping
1-1⁄4 cups (300 mL) whipping (35%) cream
2 tablespoons (25 mL) confectioner's (icing) sugar
1⁄4 cup (50 mL) sweetened flaked coconut, toasted
In a large saucepan, whisk together sugar, cornstarch and salt. Whisk in coconut milk until smooth. Whisk in egg yolks until smooth. Whisk in milk. Cook mixture over medium heat, whisking continuously, until thick and bubbly. Reduce temperature to low and continue to cook, whisking, for 2 minutes more or until mixture is very thick.
Remove saucepan from heat and strain filling through a fine-mesh sieve into a bowl. Stir in coconut and butter until butter is melted. Pour into prepared pie crust, pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely. Refrigerate pie for 4 to 6 hours or until filling is firm enough to slice.
Topping
Just prior to serving pie, in a bowl, using an electric mixer or whisk, whip together cream and confectioner's sugar until soft peaks form. Swirl whipped cream over top of pie and garnish with toasted coconut.
Tip
This pie is wonderful served with chocolate sauce or Hot Fudge Sauce (see recipe, page 235) on the side.
Variation
Substitute the Toasted Coconut Crust (see recipe, page 196) for the Graham Cracker Crust.
Graham Cracker Crust
When you mention Key lime pie, this is the buttery crust that usually comes to mind. This crust is quick to make, is a perfect shell for creamy fillings and has a wonderfully buttery taste.
Makes one 9-inch (23 cm) crust
10 whole graham crackers, ground (about 1-1⁄3 cups/325 mL crumbs)
5 tablespoons (75 mL) butter or margarine, melted
3 tablespoons (45 mL) packed light brown sugar
Grease a 9-inch (23 cm) pie plate. In a large bowl, combine graham cracker crumbs, butter and brown sugar, mixing well.
Transfer crumb mixture to prepared pie plate, pressing into bottom and up side of pan.
Chill crust until firm. Fill with prepared filling or, alternatively, bake crust in preheated 350°F (180°C) oven for 10 minutes or until crust is set and fragrant.
Variation
Spiced Crust: Add 1⁄4 to 1⁄2 teaspoon (1 to 2 mL) ground ginger or cinnamon to the crumb mixture.
_______________________________
Vegetarian Pot Pie with Biscuit Top
My kids love pot pie so much that they will devour the entire dish. Fortunately, pot pies aren't hard to throw together and are even easier with a biscuit top. Besides being scrumptious, this version is lower in fat than a traditional pot pie.
Serves 8
5 small red-skinned potatoes (about 1 pound/500 g)
1 bag (10 ounces/300 g) frozen broccoli florets, thawed, chopped if large (about 3 cups/750 mL)
2 cups (500 mL) refrigerated or frozen vegetarian chicken-style strips, thawed (and cooked if necessary) (see Tips, below) or an additional 2 cups (500 mL) vegetables or seitan
3⁄4 cup (175 mL) frozen peas, thawed
1 recipe Vegetarian Gravy (see recipe, page 176)
1 teaspoon (15 mL) dry sherry, optional
2 cloves garlic, minced
1⁄2 teaspoon (2 mL) dried thyme leaves
1⁄2 teaspoon (2 mL) dried sage, crumbled
Salt and freshly ground pepper
1 recipe Buttermilk Biscuit Crust made with 1-1⁄4 cups (300 mL) buttermilk (see recipe, page 196)
Preheat oven to 400�F (200_F). Grease a 12-inch (30 cm) cast-iron skillet or 10-inch (25 cm) deep-dish glass or ceramic plate.
In a large pot of boiling water, cook potatoes for 20 to 25 minutes or until tender. Drain and let cool to the touch. Peel potatoes and cut into pieces.
In a large bowl, combine potatoes, broccoli, vegetarian chicken, peas, and hot gravy. Add sherry, garlic, thyme, sage, and salt and pepper to taste. You want the mixture to be hot. If it's not, heat in microwave oven for 2 minutes or until hot to the touch.
Scoop vegetable mixture into skillet or dish, smoothing top. Drop scoops of biscuit dough over filling, covering pie (it's okay if not every spot of filling is covered). Bake in preheated oven for 35 to 45 minutes or until biscuit topping is golden brown and cooked through.
Tips
It's important to make sure that the filling is hot when assembling the pot pie, because otherwise the biscuit topping tends to be a little raw underneath. Vegetarian chicken-style strips are often found in the freezer section or in the produce section with the veggie burgers.
Variation
Substitute a pastry or puff pastry crust for the biscuit dough.
These recipes may be reproduced with the following credit:
Recipes from THE COMPLETE BOOK OF PIES by Julie Hasson
(Robert Rose, Inc.; October 2008; $24.95/trade paperback)
THE COMPLETE BOOK OF PIES (Robert Rose, October 2008, $24.95/softcover, ISBN: 978-0-7788-0191-7) offers readers mouthwatering recipes for 200 delicious pies, from savory to sweet. Author Julie Hasson explains the entire pie baking process in comprehensive yet easy-to-follow detail. Armed with hundreds of recipes for fruit, cream, and savory pies, and with dozens of tips and time saving shortcuts, pie making becomes a breeze.
Inside, readers will find:
Tips for making and handling the tastiest pie dough
Ideas for unique decorative pie tops
Quick and easy alternatives to pastry dough
Sweet pies for all seasons, such as Apple Cranberry Spice Crumb Pie, Boysenberry Pie, and Sour Cherry Pie
Chocolate pies that to inspire, such as White Chocolate Key Lime Pie and Chocolate Cream Pie
Savory pies to fit any meal, from brunch to dinner, such as Caramelized Onion Pie, Thyme and Olive Tart, traditional Quiche Lorraine, and Chicken Pot Pie with Mushrooms and Leeks
Perfect for beginners yet packed with enough helpful tips and great recipes to inspire experienced pie-makers, THE COMPLETE BOOK OF PIES has something for everybody. With pages and pages of color photographs and detailed illustrations providing step-by-step guidance, bakers will never find themselves at a loss for inspiration, but may find themselves unable to decide which great pie to try next.
About the Author
Julie Hasson has shared her expertise through articles and recipes for well-known magazines including Bon Appétit, Cooking Light and Vegetarian Times, as well as in numerous newspaper and web articles. Julie is currently working as a spokesperson for the Sugar Association and is one of the hosts of the cooking show and DVD “15 & Done” (Banyan Entertainment). She has done numerous television appearances around the country. Her previous books include 125 Best Cupcake Recipes, 125 Best Chocolate Chip Recipes, and 300 Best Chocolate Recipes. More information about Julie is available at www.EveryDayDish.tv. Julie lives in Oregon with her family.
Double-Crust Spiced Apple Pie
CLASSIC • VEGAN FRIENDLY
My husband, who can be quite picky about his apple pie, declared this pie perfect. The apples are soft as silk, the flavor is light, and everything is wrapped up in a rich, crisp crust. I dedicate this pie to you, Jay.
Serves 8
• Preheat oven to 425°F (220°C)
• 9-inch (23 cm) glass pie plate, greased
• Rimmed baking sheet
1 recipe Sour Cream Pie Pastry Dough or 1 Large-Batch All-Purpose Vegan Pastry Dough, chilled (see recipes, below)
Filling
6 large Granny Smith apples, peeled, cored and thinly sliced
1 cup (250 mL) granulated sugar (see Tips, below)
1⁄4 cup (50 mL) all-purpose flour (see Tips, below)
1 tablespoon (15 mL) sweet Marsala, optional
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground nutmeg
1⁄2 teaspoon (2 mL) ground allspice
Cream, milk or soy milk
Coarse or granulated sugar
Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.
Filling
In a large bowl, gently combine apples, sugar, flour, Marsala, if using, cinnamon, nutmeg and allspice, making sure apples are well coated. Transfer filling to prepared bottom crust, gently pressing the apples into pastry with your hand and mounding them slightly in the center. Lightly brush edge of pastry with a little water. Place top crust over apples, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.
Place pie plate on baking sheet and bake in preheated oven for 25 minutes. Reduce heat to 350°F (180°C) and continue baking for 50 to 60 minutes more or until top is nicely browned, apples are tender and juices are bubbling. Insert a knife through one of the vents in top of pie to make sure that apples are tender. If pie starts to get too brown before it's finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.
Tips
You may need slightly more sugar, depending on the tartness of the apples. Add an additional tablespoon (15 mL) all-purpose flour if your apples are very juicy. To easily peel, core and thinly slice apples, look for one of the many available apple peeler/slicer/corer gadgets. I love mine and have used it for years.
Variation
Substitute your favorite spirit for the Marsala, such as whiskey, bourbon or rum.
Large-Batch All-Purpose Vegan Pastry Dough
If you've been looking for a flaky pastry that doesn't include butter, eggs or dairy, stop right here. This recipe makes a very flaky pastry, which will work well with a sweet or savory pie.
Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies
• One or two 9-inch (23 cm) glass pie plates, greased
3 cups (75 mL) all-purpose flour
2 tablespoons (25 mL) confectioner's (icing) sugar
1⁄2 teaspoon (2 mL) salt
1 cup (250 mL) cold vegetable shortening
6 to 8 tablespoons (90 to 120 mL) ice water
In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.
Add 6 tablespoons (90 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tablespoons (15 to 25 mL) more ice water as needed. Remove blade and divide dough into 2 pieces, one slightly larger than the other if making a double-crust pie or equal-sized for making 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
For rolling and pre-baking instructions, see above.
Tips
I like to use a non-hydrogenated vegetable shortening, as it's a much healthier choice, although some purists feel that the hydrogenated version makes a somewhat flakier pastry.
Variations
Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter.
Almond-Scented Crust: Add 1 teaspoon (5 mL) pure almond extract along with the ice water.
Sour Cream Pie Pastry Dough
Diane Morgan graciously shared this recipe with me. Diane pairs this rich and flaky crust with berries for her famous Thanksgiving Cranberry Blueberry Pie (see recipe, page 39). This crust is also wonderful paired with just about any other filling you choose.
Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies
• One or two 9-inch (23 cm) glass pie plates, greased
2-1⁄2 cups (625 mL) all-purpose flour
2 teaspoons (10 mL) granulated sugar
1 teaspoon (5 mL) salt
1⁄2 cup (125 mL) cold butter, cut into small pieces
1⁄2 cup (125 mL) cold vegetable shortening
1⁄3 cup (75 mL) sour cream
2 tablespoons (25 mL) ice water
In a food processor fitted with metal blade, combine flour, sugar and salt. Add butter and shortening, pulsing until mixture resembles coarse meal.
Add sour cream and ice water to flour mixture, pulsing until a ball of dough begins to form. Do not over-process. Remove blade and gather dough into 2 balls, one slightly larger than the other if making a double-crust pie or equal-sized for 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
For rolling and pre-baking instructions, see above.
Tip
To chill butter and shortening for this recipe cut butter into pieces with a knife and place on a small plate. Place shortening on another plate and place plates in freezer for 15 minutes or until very cold. Once shortening is cold, you can cut or chop it into pieces. Use immediately from freezer in recipe.
_______________________________
Coconut Cream Pie
Since we can't take romantic vacations in Hawaii as often as we'd like, I present you with this luscious tropical pie. One whiff of the coconut will send your senses reeling. Not only does the pie taste great, it will save you thousands in travel expenses.
Serves 8 to 12
1 cup (250 mL) granulated sugar
1⁄4 cup (50 mL) cornstarch
Pinch salt
1 cup (250 mL) unsweetened coconut milk
4 egg yolks
2 cups (500 mL) whole milk
1 cup (250 mL) packed sweetened flaked coconut
1 tablespoon (15 mL) butter
1 9-inch (23 cm) store-bought or homemade Graham Cracker Crust (below)
Topping
1-1⁄4 cups (300 mL) whipping (35%) cream
2 tablespoons (25 mL) confectioner's (icing) sugar
1⁄4 cup (50 mL) sweetened flaked coconut, toasted
In a large saucepan, whisk together sugar, cornstarch and salt. Whisk in coconut milk until smooth. Whisk in egg yolks until smooth. Whisk in milk. Cook mixture over medium heat, whisking continuously, until thick and bubbly. Reduce temperature to low and continue to cook, whisking, for 2 minutes more or until mixture is very thick.
Remove saucepan from heat and strain filling through a fine-mesh sieve into a bowl. Stir in coconut and butter until butter is melted. Pour into prepared pie crust, pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely. Refrigerate pie for 4 to 6 hours or until filling is firm enough to slice.
Topping
Just prior to serving pie, in a bowl, using an electric mixer or whisk, whip together cream and confectioner's sugar until soft peaks form. Swirl whipped cream over top of pie and garnish with toasted coconut.
Tip
This pie is wonderful served with chocolate sauce or Hot Fudge Sauce (see recipe, page 235) on the side.
Variation
Substitute the Toasted Coconut Crust (see recipe, page 196) for the Graham Cracker Crust.
Graham Cracker Crust
When you mention Key lime pie, this is the buttery crust that usually comes to mind. This crust is quick to make, is a perfect shell for creamy fillings and has a wonderfully buttery taste.
Makes one 9-inch (23 cm) crust
10 whole graham crackers, ground (about 1-1⁄3 cups/325 mL crumbs)
5 tablespoons (75 mL) butter or margarine, melted
3 tablespoons (45 mL) packed light brown sugar
Grease a 9-inch (23 cm) pie plate. In a large bowl, combine graham cracker crumbs, butter and brown sugar, mixing well.
Transfer crumb mixture to prepared pie plate, pressing into bottom and up side of pan.
Chill crust until firm. Fill with prepared filling or, alternatively, bake crust in preheated 350°F (180°C) oven for 10 minutes or until crust is set and fragrant.
Variation
Spiced Crust: Add 1⁄4 to 1⁄2 teaspoon (1 to 2 mL) ground ginger or cinnamon to the crumb mixture.
_______________________________
Vegetarian Pot Pie with Biscuit Top
My kids love pot pie so much that they will devour the entire dish. Fortunately, pot pies aren't hard to throw together and are even easier with a biscuit top. Besides being scrumptious, this version is lower in fat than a traditional pot pie.
Serves 8
5 small red-skinned potatoes (about 1 pound/500 g)
1 bag (10 ounces/300 g) frozen broccoli florets, thawed, chopped if large (about 3 cups/750 mL)
2 cups (500 mL) refrigerated or frozen vegetarian chicken-style strips, thawed (and cooked if necessary) (see Tips, below) or an additional 2 cups (500 mL) vegetables or seitan
3⁄4 cup (175 mL) frozen peas, thawed
1 recipe Vegetarian Gravy (see recipe, page 176)
1 teaspoon (15 mL) dry sherry, optional
2 cloves garlic, minced
1⁄2 teaspoon (2 mL) dried thyme leaves
1⁄2 teaspoon (2 mL) dried sage, crumbled
Salt and freshly ground pepper
1 recipe Buttermilk Biscuit Crust made with 1-1⁄4 cups (300 mL) buttermilk (see recipe, page 196)
Preheat oven to 400�F (200_F). Grease a 12-inch (30 cm) cast-iron skillet or 10-inch (25 cm) deep-dish glass or ceramic plate.
In a large pot of boiling water, cook potatoes for 20 to 25 minutes or until tender. Drain and let cool to the touch. Peel potatoes and cut into pieces.
In a large bowl, combine potatoes, broccoli, vegetarian chicken, peas, and hot gravy. Add sherry, garlic, thyme, sage, and salt and pepper to taste. You want the mixture to be hot. If it's not, heat in microwave oven for 2 minutes or until hot to the touch.
Scoop vegetable mixture into skillet or dish, smoothing top. Drop scoops of biscuit dough over filling, covering pie (it's okay if not every spot of filling is covered). Bake in preheated oven for 35 to 45 minutes or until biscuit topping is golden brown and cooked through.
Tips
It's important to make sure that the filling is hot when assembling the pot pie, because otherwise the biscuit topping tends to be a little raw underneath. Vegetarian chicken-style strips are often found in the freezer section or in the produce section with the veggie burgers.
Variation
Substitute a pastry or puff pastry crust for the biscuit dough.
These recipes may be reproduced with the following credit:
Recipes from THE COMPLETE BOOK OF PIES by Julie Hasson
(Robert Rose, Inc.; October 2008; $24.95/trade paperback)
Tuesday, October 21, 2008
Louisville Sommelier Selected for Mariani Wine Enrichment Program Scholarship
Scott Harper, beverage director and sommelier for the Bristol Bar and Grille, has been selected by the Court of Master Sommeliers to participate in the 2009 Mariani Wine Enrichment Program. Harper will travel to Italy this fall for the weeklong curriculum of wine tastings and agricultural and historic site visits designed to instill in its participants a profound knowledge of Italian food and wine.
The Guild of Sommeliers, a division of the Court of Master Sommeliers, selects only five Master Sommelier candidates per year to experience the Mariani Wine Enrichment Program. The participants are housed on the grounds of the Mariani family's Castello Banfi, a vineyard estate and winery in the Brunello di Montalcino region of Tuscany. Castello Banfi has been named Italy's Premier Vineyard Estate at the VinItaly wine fair for 11 consecutive years, and has been featured as Winery of the Year by both Wine Enthusiast and Wine & Spirits Magazine. The group will also travel to Rome and other regions to experience Italian culture and such points of interest as olive oil and cheese producers, farms and architectural landmarks. Harper's agenda will include a competitive tasting of Brunello di Montalcino, a tour of the Giovanni F. Mariani Museum of Glass and Wine and a cooking lesson with a Montalcino citizen
Scott Harper is working on earning his Master Sommelier title from the Court of Master Sommeliers. He has already gained the title of Certified Wine Educator (CWE), which acknowledges an exceptional standard of both academic knowledge and sensory capability in the field of wine. There are four separate levels and exams that must be passed before becoming a "Master Sommelier," and Harper needs only complete the last, which is only available to attempt once each year. The steps involve written, taste and service tests. In order to even try to complete the last step, one must be invited by the Court of Master Sommeliers. This title is the most prestigious one in the world of wine, as there are less than 100 people in the United States that can call say that they are Master Sommeliers.
Always doing his best to educate and give back to the community, Harper teaches wine courses through the continuing education program at Bellarmine University and also writes the wine column for Sophisticated Living Louisville. He is a member of the Society of Wine Educators and the American Institute of Wine and was presented the Banfi Award, given to the individual who passes the CWE examination on the first sitting, and with the highest score.
The Bristol Bar and Grille has been Louisville's dining tradition since 1977. All five existing locations are open for lunch and dinner daily, and the Jeffersonville location also offers breakfast. Locations and phone numbers are: Highlands (502) 456-1702; Downtown (502) 582-1995; Hurstbourne Pkwy (502) 426-0627; Prospect (502) 292-2585 and Jeffersonville (812) 218-1995. For more information, visit www.bristolbarandgrille.com.
The Guild of Sommeliers, a division of the Court of Master Sommeliers, selects only five Master Sommelier candidates per year to experience the Mariani Wine Enrichment Program. The participants are housed on the grounds of the Mariani family's Castello Banfi, a vineyard estate and winery in the Brunello di Montalcino region of Tuscany. Castello Banfi has been named Italy's Premier Vineyard Estate at the VinItaly wine fair for 11 consecutive years, and has been featured as Winery of the Year by both Wine Enthusiast and Wine & Spirits Magazine. The group will also travel to Rome and other regions to experience Italian culture and such points of interest as olive oil and cheese producers, farms and architectural landmarks. Harper's agenda will include a competitive tasting of Brunello di Montalcino, a tour of the Giovanni F. Mariani Museum of Glass and Wine and a cooking lesson with a Montalcino citizen
Scott Harper is working on earning his Master Sommelier title from the Court of Master Sommeliers. He has already gained the title of Certified Wine Educator (CWE), which acknowledges an exceptional standard of both academic knowledge and sensory capability in the field of wine. There are four separate levels and exams that must be passed before becoming a "Master Sommelier," and Harper needs only complete the last, which is only available to attempt once each year. The steps involve written, taste and service tests. In order to even try to complete the last step, one must be invited by the Court of Master Sommeliers. This title is the most prestigious one in the world of wine, as there are less than 100 people in the United States that can call say that they are Master Sommeliers.
Always doing his best to educate and give back to the community, Harper teaches wine courses through the continuing education program at Bellarmine University and also writes the wine column for Sophisticated Living Louisville. He is a member of the Society of Wine Educators and the American Institute of Wine and was presented the Banfi Award, given to the individual who passes the CWE examination on the first sitting, and with the highest score.
The Bristol Bar and Grille has been Louisville's dining tradition since 1977. All five existing locations are open for lunch and dinner daily, and the Jeffersonville location also offers breakfast. Locations and phone numbers are: Highlands (502) 456-1702; Downtown (502) 582-1995; Hurstbourne Pkwy (502) 426-0627; Prospect (502) 292-2585 and Jeffersonville (812) 218-1995. For more information, visit www.bristolbarandgrille.com.
The Glenrothes announces release of Vintage 1985
The Glenrothes® is to release the 1985 Vintage as the latest variant from the trophy-winning Speyside distillery. This is the second 1985 Vintage expression; the first was bottled and released in 1997 and sold out in 1998. It was noteworthy and highly-regarded for its aromatic spiciness. Now, eight years on, renowned Master Distiller, John Ramsay, has created a second expression, combining stocks owned by Berry Bros & Rudd with whisky held by Edrington Group, the whole married in Spanish oak butts.
The result of John Ramsay’s efforts is a small quantity of a wondrous whisky, as might be expected from a Glenrothes that is fully 20 years old. It is substantially different in personality from the original release by virtue of spending an additional eight years in cask. The Glenrothes characteristically features tasting notes on the label; the 1985 Vintage Malt is described as “Rich, creamy, dried fruits.”
This expression has a rich, fruity nose of raisins and sultanas but also plums, prunes, vanilla and chocolate. The soft, smooth palate features oak, vanilla and sultanas and has the creamy, mouth-filling texture of a café latte. This expression has a long, medium sweet finish with an emphasis on coffee and cocoa.
“The 1985 Vintage represents the latest addition to the very rare selections from the 1980s,” stated Ronnie Cox, Director of The Glenrothes. “The popularity of the 1984 and 1987 Vintages has led to both selling out. They will be replaced by the 1985 which underlines the distillery’s on-going commitment to the Vintage concept. As with all Vintages of The Glenrothes, the 1985 is rare and finite; there are fewer than 50,000 bottles in total and it will be on strict allocation. Half of the entire Vintage will be sold in the US.”
The Glenrothes 1985 Vintage Malt is available at fine wine & spirits shops nationwide. The recommended retail price is $120.00.
The result of John Ramsay’s efforts is a small quantity of a wondrous whisky, as might be expected from a Glenrothes that is fully 20 years old. It is substantially different in personality from the original release by virtue of spending an additional eight years in cask. The Glenrothes characteristically features tasting notes on the label; the 1985 Vintage Malt is described as “Rich, creamy, dried fruits.”
This expression has a rich, fruity nose of raisins and sultanas but also plums, prunes, vanilla and chocolate. The soft, smooth palate features oak, vanilla and sultanas and has the creamy, mouth-filling texture of a café latte. This expression has a long, medium sweet finish with an emphasis on coffee and cocoa.
“The 1985 Vintage represents the latest addition to the very rare selections from the 1980s,” stated Ronnie Cox, Director of The Glenrothes. “The popularity of the 1984 and 1987 Vintages has led to both selling out. They will be replaced by the 1985 which underlines the distillery’s on-going commitment to the Vintage concept. As with all Vintages of The Glenrothes, the 1985 is rare and finite; there are fewer than 50,000 bottles in total and it will be on strict allocation. Half of the entire Vintage will be sold in the US.”
The Glenrothes 1985 Vintage Malt is available at fine wine & spirits shops nationwide. The recommended retail price is $120.00.
Monday, October 20, 2008
Keep Yourself Heart Healthy with Sun Shower's New 100% Super Juice
A healthy heart can lead to a healthy mind and a healthy body. Drinking a glass of Sun Shower’s™ new all natural 100% super juice, Heart Healthy, every day can help you achieve all three.
“Sun Shower™ Heart Healthy tropical passion flavor is a tasty and nutritional super juice loaded with nutrients, vitamins and antioxidants to keep you ‘heart healthy for life’,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “Heart Healthy Super Juice is not only good for the heart, but it will help improve your energy level and enhance your metal alertness. It’s a delicious supplement to your current diet.”
Sun Shower™ Hearty Healthy Super Juice comes in a 64-ounce carton and each eight ounce serving contains only 120 calories. Heart Healthy is fortified with Lifeguard™ Protection, a nutritional package which features:
15 Essential vitamins, nutrients, amino acids, antioxidants, electrolytes and herbs.
Folate (Folic Acid) - An antioxidant and key vitamin in cellular function and repair. May help maintain a healthy cardiovascular system by reducing levels of homocusteine.
Calcium (Electrolyte) - Builds strong bones and aids in muscle action.
Magnesium (Electrolyte) - Maintains fluid and acid-base balance in the body and aids in muscle function.
Niacin (B3) - Important for converting calories from protein, fat and carbohydrate into energy.
Potassium (Electrolyte) - Helps kidneys function normally. Promotes healthy skin and may help lower blood pressure.
CO-Q10 (Antioxidant) - May lower blood sugar levels and aid in production of energy.
Ginkgo Biloba (Herb) - Increases blood flow and mental alertness.
Creatine (Amino Acid) - Provides energy to muscles. Lengthens life of cells and tissues by protecting them from injury or harm.
Plus other essential B vitamins (B5, B6 & B12), powerful antioxidants (A, C & E) for increased protection, energy, strength and focus.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
“Sun Shower™ Heart Healthy tropical passion flavor is a tasty and nutritional super juice loaded with nutrients, vitamins and antioxidants to keep you ‘heart healthy for life’,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “Heart Healthy Super Juice is not only good for the heart, but it will help improve your energy level and enhance your metal alertness. It’s a delicious supplement to your current diet.”
Sun Shower™ Hearty Healthy Super Juice comes in a 64-ounce carton and each eight ounce serving contains only 120 calories. Heart Healthy is fortified with Lifeguard™ Protection, a nutritional package which features:
15 Essential vitamins, nutrients, amino acids, antioxidants, electrolytes and herbs.
Folate (Folic Acid) - An antioxidant and key vitamin in cellular function and repair. May help maintain a healthy cardiovascular system by reducing levels of homocusteine.
Calcium (Electrolyte) - Builds strong bones and aids in muscle action.
Magnesium (Electrolyte) - Maintains fluid and acid-base balance in the body and aids in muscle function.
Niacin (B3) - Important for converting calories from protein, fat and carbohydrate into energy.
Potassium (Electrolyte) - Helps kidneys function normally. Promotes healthy skin and may help lower blood pressure.
CO-Q10 (Antioxidant) - May lower blood sugar levels and aid in production of energy.
Ginkgo Biloba (Herb) - Increases blood flow and mental alertness.
Creatine (Amino Acid) - Provides energy to muscles. Lengthens life of cells and tissues by protecting them from injury or harm.
Plus other essential B vitamins (B5, B6 & B12), powerful antioxidants (A, C & E) for increased protection, energy, strength and focus.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
Fight For Clean Water Gets Serious
An ever-shrinking supply of clean drinking water in the United States may be a back burner issue during this presidential campaign, but it could easily become the number one issue facing the next generation of Americans.
Finding clean drinking water is becoming increasingly difficult and communities are already engaged in nasty legal battles over water rights. California has estimated it may run out of clean drinking water for its citizens within 20 years. Plus, a new awareness of the bacteria and parasites that currently contaminate our drinking water and the environmental cost of bottled water are also fueling intense debate.
Up until the 1960's, unfiltered tap water was considered to be the standard and safe source for drinking water. In the following years, however, environmentalists and the media drew attention to the dangers of water contamination and overnight water filtration and bottled water companies were born. These alternatives have fallen short of solving the clean water crisis.
Water filtration systems in the home simply cannot remove 100 percent of the lead, chlorine, pesticides, organic chemicals, and various microorganisms from ground water that has traveled through municipal pipes. Bottled water companies are under attack on three fronts: the water quality is sometimes not any better than unfiltered tap water; most of the plastic bottle containers cannot be recycled; and there is an enormous cost to the environment to truck this water around the country.
Citizens and companies who are reluctant to rely on government for the most basic human need have started to take matters into their own hands with new ideas and technologies. A California company has created a way for people to make their own ultra-clean drinking water from the air in their home, even if they live in a desert suburb.
Through an innovative technology, an appliance about the size of a small office water cooler condenses the moisture in the air, filters the collected water through a five-stage filtration system, and stores the water for consumer use in hot and cold dispensers. The only thing that is required for consumers to “make their own water" is a standard electrical outlet. And the cost is less than 50 cents per gallon.
With this new technology there is no need to use water that has been through municipal pipes, no need for plastic water bottles or the cost of trucking it around the country, no damage to the environment, and virtually no “carbon footprint” on the planet.
“We make it rain,” said Stephen Krauss, Ph.D., the executive vice president of Atmospheric Water Systems Inc., the company that makes a product called the DewPointe Atmospheric Water Generator (www.aws-h20.com). “We harness what Mother Nature provides to us.”
Since the water is created in the home, no bottled water or tap water can come close to its purity. DewPointe water is 99.99% free of all chemicals, solids and contaminants.
And most important for those who want to help the planet – not to mention those who hate depending on the government - they no longer have to rely on municipalities to give them the most important ingredient to life.
There is no way around it – in the future, there will be a lot more people and a lot less clean drinking water to share. Other innovative technologies are sure to emerge because even in our lifetime, water may replace oil as the commodity that is most prized.
About Stephen Krauss, Ph.D.
Stephen R. Krauss has over 30 years of executive management experience in sales, manufacturing, marketing, advertising and promotion, wholesale distribution, all on a national and international scale. He has an undergraduate degree in the liberal arts with minor concentrations in biology/life sciences, math computer science, a graduate degree in education (lifetime Secondary Teaching Certificate), a Masters in Business Administration and a PhD in International Business.
He has been a CEO and executive board member on numerous private and public corporations including pioneering marketing companies in the field of oxygen supplements where he was responsible for product development, marketing, sales and shareholder relations.
He is a nationally recognized corporate consultant in the fields of oxygen nutrition, effective team management and marketing. www.aws-h20.com
Finding clean drinking water is becoming increasingly difficult and communities are already engaged in nasty legal battles over water rights. California has estimated it may run out of clean drinking water for its citizens within 20 years. Plus, a new awareness of the bacteria and parasites that currently contaminate our drinking water and the environmental cost of bottled water are also fueling intense debate.
Up until the 1960's, unfiltered tap water was considered to be the standard and safe source for drinking water. In the following years, however, environmentalists and the media drew attention to the dangers of water contamination and overnight water filtration and bottled water companies were born. These alternatives have fallen short of solving the clean water crisis.
Water filtration systems in the home simply cannot remove 100 percent of the lead, chlorine, pesticides, organic chemicals, and various microorganisms from ground water that has traveled through municipal pipes. Bottled water companies are under attack on three fronts: the water quality is sometimes not any better than unfiltered tap water; most of the plastic bottle containers cannot be recycled; and there is an enormous cost to the environment to truck this water around the country.
Citizens and companies who are reluctant to rely on government for the most basic human need have started to take matters into their own hands with new ideas and technologies. A California company has created a way for people to make their own ultra-clean drinking water from the air in their home, even if they live in a desert suburb.
Through an innovative technology, an appliance about the size of a small office water cooler condenses the moisture in the air, filters the collected water through a five-stage filtration system, and stores the water for consumer use in hot and cold dispensers. The only thing that is required for consumers to “make their own water" is a standard electrical outlet. And the cost is less than 50 cents per gallon.
With this new technology there is no need to use water that has been through municipal pipes, no need for plastic water bottles or the cost of trucking it around the country, no damage to the environment, and virtually no “carbon footprint” on the planet.
“We make it rain,” said Stephen Krauss, Ph.D., the executive vice president of Atmospheric Water Systems Inc., the company that makes a product called the DewPointe Atmospheric Water Generator (www.aws-h20.com). “We harness what Mother Nature provides to us.”
Since the water is created in the home, no bottled water or tap water can come close to its purity. DewPointe water is 99.99% free of all chemicals, solids and contaminants.
And most important for those who want to help the planet – not to mention those who hate depending on the government - they no longer have to rely on municipalities to give them the most important ingredient to life.
There is no way around it – in the future, there will be a lot more people and a lot less clean drinking water to share. Other innovative technologies are sure to emerge because even in our lifetime, water may replace oil as the commodity that is most prized.
About Stephen Krauss, Ph.D.
Stephen R. Krauss has over 30 years of executive management experience in sales, manufacturing, marketing, advertising and promotion, wholesale distribution, all on a national and international scale. He has an undergraduate degree in the liberal arts with minor concentrations in biology/life sciences, math computer science, a graduate degree in education (lifetime Secondary Teaching Certificate), a Masters in Business Administration and a PhD in International Business.
He has been a CEO and executive board member on numerous private and public corporations including pioneering marketing companies in the field of oxygen supplements where he was responsible for product development, marketing, sales and shareholder relations.
He is a nationally recognized corporate consultant in the fields of oxygen nutrition, effective team management and marketing. www.aws-h20.com
Friday, October 17, 2008
Southern French Holiday Cuisine
Most Southern cookbooks usually feel and taste somewhat provincial, as though their cuisine can only exist below the Mason-Dixon Line. Virginia Willis’s cuisine is the opposite. Although her food is undeniably Southern, it comes across as international, universal even. Other than Patricia Wells and Marcella Hazan, I cannot think of another cook who has managed to pull this off.”
— Alton Brown
Chef and cookbook author of the critically acclaimed BON APPÉTIT, Y’ALL (Ten Speed Press; May 2008; $32.50/hardcover; ISBN-13:978-1-58008-853-4), Virginia Willis says, "I love to combine the traditional dishes of my Southern childhood with the recipes, dishes, and techniques I learned in France. It’s the best of both worlds for me and my family during the holidays."
With her “simple-is-best” philosophy, Willis uses the finest ingredients and relies on classic French technique to let them shine through in a style she calls “refined Southern cuisine.” Experience Virginia Willis’ joie de vivre this holiday season as you learn the stories and recipes that transform family gatherings and home-cooked meals into priceless memories.
This book is brimming with dishes that will adorn any holiday meal, from Thanksgiving to New Years and beyond Don’t let the season’s bounty pass you by without adding the recipes from BON APPÉTIT, Y’ALL to your holiday repertoire.
About the Author
Virginia Willis is a French-trained chef, food writer, cooking teacher, and television producer. She has worked with Martha Stewart, Bobby Flay, and Nathalie Dupree, and her articles have appeared in Country Living, Family Fun, and Eating Well. She lives in Atlanta and is available for interviews. Visit www.virginiawillis.com for more information.
— Alton Brown
Chef and cookbook author of the critically acclaimed BON APPÉTIT, Y’ALL (Ten Speed Press; May 2008; $32.50/hardcover; ISBN-13:978-1-58008-853-4), Virginia Willis says, "I love to combine the traditional dishes of my Southern childhood with the recipes, dishes, and techniques I learned in France. It’s the best of both worlds for me and my family during the holidays."
With her “simple-is-best” philosophy, Willis uses the finest ingredients and relies on classic French technique to let them shine through in a style she calls “refined Southern cuisine.” Experience Virginia Willis’ joie de vivre this holiday season as you learn the stories and recipes that transform family gatherings and home-cooked meals into priceless memories.
This book is brimming with dishes that will adorn any holiday meal, from Thanksgiving to New Years and beyond Don’t let the season’s bounty pass you by without adding the recipes from BON APPÉTIT, Y’ALL to your holiday repertoire.
About the Author
Virginia Willis is a French-trained chef, food writer, cooking teacher, and television producer. She has worked with Martha Stewart, Bobby Flay, and Nathalie Dupree, and her articles have appeared in Country Living, Family Fun, and Eating Well. She lives in Atlanta and is available for interviews. Visit www.virginiawillis.com for more information.
Grand Teton Brewing Company Wins at Great American Beer Festival
In its 20th year, Grand Teton Brewing Company, known throughout the West for their exceptional microbrews, has won another medal with their legendary Bitch Creek ESB. At this year’s prestigious Great American Beer Festival, Bitch Creek found itself in familiar territory, once again standing on the podium, this time with a silver medal in the American Brown Ale category.
Over the last few years, Bitch Creek ESB has become dominant at the highest level of beer competitions. This spring it won a medal at the World Beer Cup in only its 2nd appearance. During this summer’s North American Beer Awards, it repeated last year’s Gold Medal performance. This makes for five medals in five years at the NABA. At the Great American Beer Festival, this year’s win represents four medals in five years, including two Gold Medals. To win consistently at this level requires a truly superior brew.
Bitch Creek ESB perfectly balances big malt sweetness and robust hop flavor for a full-bodied, satisfying mahogany ale. Like the creek for which it’s named, Bitch Creek ESB is complex, full of character and not for the timid.
The success of Bitch Creek has not gone unnoticed. Record numbers of beer drinkers have been calling, visiting and emailing the brewery wanting more distribution. Many have gotten their wish fulfilled this year! This summer alone Grand Teton Brewing Co. has added distributors in New York, Idaho, Wisconsin, Washington, Oregon, Arizona, Missouri and Kansas. Grand Teton Brewing has even released a Double Bitch Creek in its renowned Cellar Reserve Series of beers.
Over the last few years, Bitch Creek ESB has become dominant at the highest level of beer competitions. This spring it won a medal at the World Beer Cup in only its 2nd appearance. During this summer’s North American Beer Awards, it repeated last year’s Gold Medal performance. This makes for five medals in five years at the NABA. At the Great American Beer Festival, this year’s win represents four medals in five years, including two Gold Medals. To win consistently at this level requires a truly superior brew.
Bitch Creek ESB perfectly balances big malt sweetness and robust hop flavor for a full-bodied, satisfying mahogany ale. Like the creek for which it’s named, Bitch Creek ESB is complex, full of character and not for the timid.
The success of Bitch Creek has not gone unnoticed. Record numbers of beer drinkers have been calling, visiting and emailing the brewery wanting more distribution. Many have gotten their wish fulfilled this year! This summer alone Grand Teton Brewing Co. has added distributors in New York, Idaho, Wisconsin, Washington, Oregon, Arizona, Missouri and Kansas. Grand Teton Brewing has even released a Double Bitch Creek in its renowned Cellar Reserve Series of beers.
Thursday, October 16, 2008
Mixer Bible Second Edition
A stand mixer is an indispensable kitchen tool that many cooks, especially bakers, can't live without. With today's wide array of impressive optional attachments and accessories, its functions extend far beyond baking, making it the quintessential food preparation machine. With the right attachments, a stand mixer can be used for everything from grinding meat and slicing vegetables to stuffing sausages and making pasta. THE MIXER BIBLE, SECOND EDITION (Robert Rose; October 2008; $27.95/softcover; ISBN: 0-7788-0203-5), featuring 40 new recipes, contains more than 300 recipes designed exclusively for the stand mixer and its attachments.
“As cooking teachers we are always surprised to find that so many of our students don’t own a stand mixer, and if they do, they are often unaware of all that it can do,” say Deeds and Snyder. “The evolution of the stand mixer makes a book like this a must. Our goal is to help home cooks understand this marvelous piece of culinary equipment and ease into a comfortable working relationship with it and all its attachments.”
THE MIXER BIBLE, SECOND EDITION has a vast assortment of delicious recipes, everything from Hearty Harvest Roasted Vegetable Soup to Mocha Almond Ice Cream. Deeds and Snyder developed unique recipes that cover the globe in flavors and textures such as:
§ Moroccan-Style Lamb Turnovers
§ New England Clam Chowder
§ Tomatillo Chicken Tamales
§ Ginger-Spiked Tuna Burgers
§ Asian Coleslaw
§ Thai Beef Meatballs with Peanut Dipping Sauce
There is also an assortment of traditional favorites like:
§ Beef Wellington
§ Turkey Pot Pie with Cheddar Biscuit Crust
§ Ham and Pork Roast with Apricot Glaze
§ Corn Fritters with Sausage
§ Ultimate Steak Burgers
§ Roasted Garlic Mashed Potatoes
§ Winter Vegetable Gratin
§ Potato Latkes
Fresh breads and pastas are also easily whipped up in stand mixers as are an array of delicious desserts such as Holiday Sugar Cookies, The Ultimate Chocolate Chip Cookie, Russian Wedding Cakes, Plum Upside-Down Cake, Chocolate Napoleon with Berries and Raspberry Coulis, and Rustic Pear Frangipane Tart.
While whipping, kneading, and slicing your way through this book, cooks will gain valuable insight into basic cooking techniques and tips on how to achieve success in the kitchen. So pull out your stand mixer, dust it off and dive in. Cooking was never so fun and easy. THE MIXER BIBLE, SECOND EDITION is a wonderful way to compliment the chef this holiday season or gift inspiration to a new cook.
About the Authors
After growing up in the restaurant business and spending two years at California State Polytechnic University’s Restaurant School, Meredith Deeds set out on a career that, 20 years later, has allowed her to cook, teach, and write (all over the country) in all places big and small. Meredith’s passion for fresh, seasonal cooking combined with her fun, energetic, “you can do it!” approach to teaching, writing, speaking and culinary event planning has helped hundreds of people feel good about cooking, and given them the confidence they need to express their own creativity in the kitchen. With “pen-pal” Carla Snyder, Meredith is the author of several cookbooks, including The Mixer Bible, The Take-Out Menu Cookbook, and The Big Book of Appetizers, a nominee for the 2007 James Beard Awards. Meredith lives in Minneapolis, MN.
After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn’t eat to live, but lived to eat. With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. Carla’s passion for all cuisines has helped thousands to get delicious food on the dinner table with more ease, fun and style. With “pen-pal” Meredith Deeds, Carla is the author of 4 cookbooks. The duo is presently busy at work on The Little Black Dress Cookbook (2009). Carla lives in Hudson, Ohio.
“As cooking teachers we are always surprised to find that so many of our students don’t own a stand mixer, and if they do, they are often unaware of all that it can do,” say Deeds and Snyder. “The evolution of the stand mixer makes a book like this a must. Our goal is to help home cooks understand this marvelous piece of culinary equipment and ease into a comfortable working relationship with it and all its attachments.”
THE MIXER BIBLE, SECOND EDITION has a vast assortment of delicious recipes, everything from Hearty Harvest Roasted Vegetable Soup to Mocha Almond Ice Cream. Deeds and Snyder developed unique recipes that cover the globe in flavors and textures such as:
§ Moroccan-Style Lamb Turnovers
§ New England Clam Chowder
§ Tomatillo Chicken Tamales
§ Ginger-Spiked Tuna Burgers
§ Asian Coleslaw
§ Thai Beef Meatballs with Peanut Dipping Sauce
There is also an assortment of traditional favorites like:
§ Beef Wellington
§ Turkey Pot Pie with Cheddar Biscuit Crust
§ Ham and Pork Roast with Apricot Glaze
§ Corn Fritters with Sausage
§ Ultimate Steak Burgers
§ Roasted Garlic Mashed Potatoes
§ Winter Vegetable Gratin
§ Potato Latkes
Fresh breads and pastas are also easily whipped up in stand mixers as are an array of delicious desserts such as Holiday Sugar Cookies, The Ultimate Chocolate Chip Cookie, Russian Wedding Cakes, Plum Upside-Down Cake, Chocolate Napoleon with Berries and Raspberry Coulis, and Rustic Pear Frangipane Tart.
While whipping, kneading, and slicing your way through this book, cooks will gain valuable insight into basic cooking techniques and tips on how to achieve success in the kitchen. So pull out your stand mixer, dust it off and dive in. Cooking was never so fun and easy. THE MIXER BIBLE, SECOND EDITION is a wonderful way to compliment the chef this holiday season or gift inspiration to a new cook.
About the Authors
After growing up in the restaurant business and spending two years at California State Polytechnic University’s Restaurant School, Meredith Deeds set out on a career that, 20 years later, has allowed her to cook, teach, and write (all over the country) in all places big and small. Meredith’s passion for fresh, seasonal cooking combined with her fun, energetic, “you can do it!” approach to teaching, writing, speaking and culinary event planning has helped hundreds of people feel good about cooking, and given them the confidence they need to express their own creativity in the kitchen. With “pen-pal” Carla Snyder, Meredith is the author of several cookbooks, including The Mixer Bible, The Take-Out Menu Cookbook, and The Big Book of Appetizers, a nominee for the 2007 James Beard Awards. Meredith lives in Minneapolis, MN.
After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn’t eat to live, but lived to eat. With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. Carla’s passion for all cuisines has helped thousands to get delicious food on the dinner table with more ease, fun and style. With “pen-pal” Meredith Deeds, Carla is the author of 4 cookbooks. The duo is presently busy at work on The Little Black Dress Cookbook (2009). Carla lives in Hudson, Ohio.
Wednesday, October 15, 2008
Pastry World Champion joins The French Pastry School
The French Pastry School names World Champion En-Ming Hsu as Chef Instructor. Chef Hsu returns to Chicago where she served as Executive Pastry Chef at the Ritz-Carlton, Chicago. Hsu led the United States team to victory as their Team Captain at the World Pastry Cup in Lyon, France in 2001. That year, Hsu's team won by the largest margin ever achieved. Hsu will begin teaching at The French Pastry School in January 2009, focusing on plated desserts instruction.
Chef Hsu's accomplishments over the last 15 years include numerous other awards and accolades. In 2003, Hsu returned to the World Pastry Cup arena to serve as President of the International Jury, a role which she reprised in 2005 and 2007, and will again in 2009. Hsu was awarded the "Lifetime Achievement Award" in 2008.
She was named a "Rising Star Chef of 1999" by the James Beard Foundation, and "Pastry Chef of the Year in America" for capturing the gold medal at the Eighth Annual United States Pastry Competition in New York City in 1997.
Hsu was named one of the "Top Ten Pastry Chefs in America" in 1998 and 2001 by Pastry Art & Design and Chocolatier magazines. Her work has been featured in magazines such as Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art & Design, Pastry's Best and Shelter.
Chef En-Ming Hsu acquired the Executive Pastry Chef position in 1997 at the Ritz-Carlton Chicago when, her mentor, Chef Sebastien Canonne, M.O.F. left the acclaimed hotel.
"Bringing a World Champion to the team will greatly enhance the students' learning, exposing them to another expert's vision, passion and experience," said Sebastien Canonne, M.O.F., co-owner and co-founder of The French Pastry School, "her students will benefit from her keen sense of art, design and creativity."
The French Pastry School, founded by Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F., offers the best possible pastry instruction taught by master pastry chefs who have attained the highest achievements in their craft. Our programs are ideal for anyone interested in pastry from the career changer to the professional to the novice.
For more information on Chef En-Ming Hsu or The French Pastry School please visit www.frenchpastryschool.com
Chef Hsu's accomplishments over the last 15 years include numerous other awards and accolades. In 2003, Hsu returned to the World Pastry Cup arena to serve as President of the International Jury, a role which she reprised in 2005 and 2007, and will again in 2009. Hsu was awarded the "Lifetime Achievement Award" in 2008.
She was named a "Rising Star Chef of 1999" by the James Beard Foundation, and "Pastry Chef of the Year in America" for capturing the gold medal at the Eighth Annual United States Pastry Competition in New York City in 1997.
Hsu was named one of the "Top Ten Pastry Chefs in America" in 1998 and 2001 by Pastry Art & Design and Chocolatier magazines. Her work has been featured in magazines such as Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art & Design, Pastry's Best and Shelter.
Chef En-Ming Hsu acquired the Executive Pastry Chef position in 1997 at the Ritz-Carlton Chicago when, her mentor, Chef Sebastien Canonne, M.O.F. left the acclaimed hotel.
"Bringing a World Champion to the team will greatly enhance the students' learning, exposing them to another expert's vision, passion and experience," said Sebastien Canonne, M.O.F., co-owner and co-founder of The French Pastry School, "her students will benefit from her keen sense of art, design and creativity."
The French Pastry School, founded by Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F., offers the best possible pastry instruction taught by master pastry chefs who have attained the highest achievements in their craft. Our programs are ideal for anyone interested in pastry from the career changer to the professional to the novice.
For more information on Chef En-Ming Hsu or The French Pastry School please visit www.frenchpastryschool.com
Comfort Food Makes A Comeback In Challenging Times!
Connie and Chris Loux, identical twin sisters were born into a large, loving Pennsylvania Dutch family and grew up in a household where warm hospitality and good food was provided to all that entered their home.
The Loux twins decided to combine their talents and experiences in business and create a loving tribute to their family traditions that captures the best culinary highlights they inherited and learned along the way.
Their new book, Twinfare, is more than a cookbook – it is a celebration of loving God, good food, good living, and honoring the special traditions of family and friends. Twinfare is unique in it’s presentation. It’s filled with ideas of menu’s, how to ‘set the scene’, Pennsylvania Dutch folk art and lots of pictures and quotes.
Twinfare
By Connie Loux-Murray
and Chris Loux-Henning
List $2595 470 pages, with over 700 recipes index and dozens of photos
ISBN 978-0-942407-87-7
This hard cover, enclosed spiral bound book contains over 700 recipes. It contains 40 ‘gatherings’, including comprehensive menus, from appetizers through desserts along with ways of setting the scene for each gathering.
The book is filled with time and home proven hand selected favorites from decades of family cooking. It is a valuable resource for entertaining which contains down-to-earth language, with clear, non-intimidating recipe instructions and menus for every skill level.
Along with their cooking and entertaining expertise, Chris and Connie have decades of combined experiences, in business and working for Fortune 500 companies. Connie owned and operated upscale take-out eateries and worked as Corporate Food Service director for Retirement communities serving over 6000 residents. Chris has a solid background in accounting, office management, and human resources. She worked for many years for one of our nations’ leading entertainment personalities. Connie and Chris also manage their website, www.twinfare.com where they sell Lancaster, Pennsylvania Amish hand-made items such as quilts, aprons, quillows and many other wonderful pieces.
GATHERING: -‘OUR TRADITIONAL THANKSGIVING DINNER’ (Sample menu and recipes using excerpts from the book):
MENU:
Williamsburg Cheese Straws
Shrimp Bowl
Celery Hearts Stuffed with Cream Cheese and Herbs
Champagne Cup
Roast Turkey stuffed with Fried Bread Stuffing
Sweet Potato Soufflé
Oyster Filling
French Green Beans with Lyonnaise Sauce
Glazed Beets with Mandarin Oranges
Old-Fashioned Egg and Lettuce Salad
Cranberry and Pear Relish
Homemade Crescent Rolls
Pumpkin Bread
Gooseberry Pie
Coconut Custard Pie
Broken Glass Torte
Baked Cherry Tapioca Pudding
RECIPES:
CHAMPAGNE CUP
1/2 cup each; pineapple, bananas, strawberries, oranges,
seedless grapes, and diced peaches
1/3 cup sugar
1-3 tablespoons Kirsch
½ pint lemon sherbet
1 bottle champagne, well chilled
Mint springs
Place fruit in bowl. Sprinkle sugar and Kirsch over mixed fruit. Put sherbet on fruit and garnish with mint springs. Pour champagne over fruit right before serving.
Serves 4-6
SWEET POTATO SOUFFLÉ
6 cups sweet potatoes, mashed
¼ cup evaporated milk
1 cup sugar
2 eggs, beaten
¼ cup butter, melted
½ teaspoon nutmeg
½ teaspoon cinnamon
Topping
1 cup corn flakes
1/3 cup pecans, chopped
½ cup butter, melted
½ cup brown sugar
Preheat oven to 375-degrees.
In a bowl, beat sweet potatoes and milk until fluffy. Add sugar, eggs, butter, nutmeg, and cinnamon. Beat slowly. Pour into a greased 13”’x9”’ pan. Mix topping ingredients together and place topping mixture on top of soufflé. Bake for 20-25 minutes.
Serves 6.
BROKEN GLASS TORTE
3 packages of gelatin (any color)
1½ cups water for each package
1 envelope plain Knox gelatin
¼ cup cold water
1 cup pineapple juice, hot
2 cups whipping cream
½ cup sugar
1 teaspoon vanilla
Graham cracker crust
1/3 cup crushed graham crackers
Dissolve each package of gelatin in water in separate cake pans and let set until firm. Then cut into cubes.
In a bowl, soften gelatin in cold water. Dissolve in hot pineapple juice and set aside to cook.
In another bowl, whip cream until stiff. Add sugar and vanilla and beat
into cream. Fold in gelatin and pineapple juice mixture. Blend in gelatin cubes carefully. Turn into graham cracker crust. Sprinkle crushed graham crackers on top. Chill for 6-12 hours.
Serves 8.
‘SETTING THE SCENE’ FOR ‘OUR TRADITIONAL THANKSGIVING
DINNER’
INVITATIONS-
Feature clip art of pilgrims on the front of your invitation; it’s a great way to convey the gathering together spirit of this holiday. Add your warm message of hospitality:
‘Please be our guests on Thanksgiving Day for feasting, reminiscing and counting our blessings-just like the pilgrims used to do.’.
Put details on the inside of the card.
TABLE-
It’s the little details that bring big smiles to your guests’ faces: use a delicate cream lace tablecloth or something in a rich fall hue like burnt orange, gold or cocoa brown, with cloth napkins in a complementary color; tied with brown silk ribbon. Treat guests to your finest china, silverware, crystal goblets and wine glasses. Add extra warmth with a mixture of vintage and modern pilgrim figurines, including functional items like salt and pepper shakers. Don’t forget lots of candles-there’s nothing better than a candlelit glow to add holiday ambiance.
FLOWERS-
Cornucopias are the classic symbol of generosity and abundance: fill several with cheerful flowers like sunflowers and red berbers, along with water vials to keep them fresh. Add berry branches as accents.
PLACE CARDS-
Select fresh pears with a stem. Handwrite ‘Count Our Blessings’ on
a place card along with the name of each guest and tie it to the stem with brown ribbon.
FAVORS-
For the little ones, hand out colorful illustrated books about pilgrims. Adults will cherish a mini-journal that shares exactly why you are so thankful for them and how they’ve enriched your life. Add a picture or two of the family.
REMEMBER –
‘Let no one ever come to you without leaving better and happier. Be the living expression of God’s kindness; kindness in your face, kindness in your eyes, kindness in your smile.’
-Mother Teresa
The Loux twins decided to combine their talents and experiences in business and create a loving tribute to their family traditions that captures the best culinary highlights they inherited and learned along the way.
Their new book, Twinfare, is more than a cookbook – it is a celebration of loving God, good food, good living, and honoring the special traditions of family and friends. Twinfare is unique in it’s presentation. It’s filled with ideas of menu’s, how to ‘set the scene’, Pennsylvania Dutch folk art and lots of pictures and quotes.
Twinfare
By Connie Loux-Murray
and Chris Loux-Henning
List $2595 470 pages, with over 700 recipes index and dozens of photos
ISBN 978-0-942407-87-7
This hard cover, enclosed spiral bound book contains over 700 recipes. It contains 40 ‘gatherings’, including comprehensive menus, from appetizers through desserts along with ways of setting the scene for each gathering.
The book is filled with time and home proven hand selected favorites from decades of family cooking. It is a valuable resource for entertaining which contains down-to-earth language, with clear, non-intimidating recipe instructions and menus for every skill level.
Along with their cooking and entertaining expertise, Chris and Connie have decades of combined experiences, in business and working for Fortune 500 companies. Connie owned and operated upscale take-out eateries and worked as Corporate Food Service director for Retirement communities serving over 6000 residents. Chris has a solid background in accounting, office management, and human resources. She worked for many years for one of our nations’ leading entertainment personalities. Connie and Chris also manage their website, www.twinfare.com where they sell Lancaster, Pennsylvania Amish hand-made items such as quilts, aprons, quillows and many other wonderful pieces.
GATHERING: -‘OUR TRADITIONAL THANKSGIVING DINNER’ (Sample menu and recipes using excerpts from the book):
MENU:
Williamsburg Cheese Straws
Shrimp Bowl
Celery Hearts Stuffed with Cream Cheese and Herbs
Champagne Cup
Roast Turkey stuffed with Fried Bread Stuffing
Sweet Potato Soufflé
Oyster Filling
French Green Beans with Lyonnaise Sauce
Glazed Beets with Mandarin Oranges
Old-Fashioned Egg and Lettuce Salad
Cranberry and Pear Relish
Homemade Crescent Rolls
Pumpkin Bread
Gooseberry Pie
Coconut Custard Pie
Broken Glass Torte
Baked Cherry Tapioca Pudding
RECIPES:
CHAMPAGNE CUP
1/2 cup each; pineapple, bananas, strawberries, oranges,
seedless grapes, and diced peaches
1/3 cup sugar
1-3 tablespoons Kirsch
½ pint lemon sherbet
1 bottle champagne, well chilled
Mint springs
Place fruit in bowl. Sprinkle sugar and Kirsch over mixed fruit. Put sherbet on fruit and garnish with mint springs. Pour champagne over fruit right before serving.
Serves 4-6
SWEET POTATO SOUFFLÉ
6 cups sweet potatoes, mashed
¼ cup evaporated milk
1 cup sugar
2 eggs, beaten
¼ cup butter, melted
½ teaspoon nutmeg
½ teaspoon cinnamon
Topping
1 cup corn flakes
1/3 cup pecans, chopped
½ cup butter, melted
½ cup brown sugar
Preheat oven to 375-degrees.
In a bowl, beat sweet potatoes and milk until fluffy. Add sugar, eggs, butter, nutmeg, and cinnamon. Beat slowly. Pour into a greased 13”’x9”’ pan. Mix topping ingredients together and place topping mixture on top of soufflé. Bake for 20-25 minutes.
Serves 6.
BROKEN GLASS TORTE
3 packages of gelatin (any color)
1½ cups water for each package
1 envelope plain Knox gelatin
¼ cup cold water
1 cup pineapple juice, hot
2 cups whipping cream
½ cup sugar
1 teaspoon vanilla
Graham cracker crust
1/3 cup crushed graham crackers
Dissolve each package of gelatin in water in separate cake pans and let set until firm. Then cut into cubes.
In a bowl, soften gelatin in cold water. Dissolve in hot pineapple juice and set aside to cook.
In another bowl, whip cream until stiff. Add sugar and vanilla and beat
into cream. Fold in gelatin and pineapple juice mixture. Blend in gelatin cubes carefully. Turn into graham cracker crust. Sprinkle crushed graham crackers on top. Chill for 6-12 hours.
Serves 8.
‘SETTING THE SCENE’ FOR ‘OUR TRADITIONAL THANKSGIVING
DINNER’
INVITATIONS-
Feature clip art of pilgrims on the front of your invitation; it’s a great way to convey the gathering together spirit of this holiday. Add your warm message of hospitality:
‘Please be our guests on Thanksgiving Day for feasting, reminiscing and counting our blessings-just like the pilgrims used to do.’.
Put details on the inside of the card.
TABLE-
It’s the little details that bring big smiles to your guests’ faces: use a delicate cream lace tablecloth or something in a rich fall hue like burnt orange, gold or cocoa brown, with cloth napkins in a complementary color; tied with brown silk ribbon. Treat guests to your finest china, silverware, crystal goblets and wine glasses. Add extra warmth with a mixture of vintage and modern pilgrim figurines, including functional items like salt and pepper shakers. Don’t forget lots of candles-there’s nothing better than a candlelit glow to add holiday ambiance.
FLOWERS-
Cornucopias are the classic symbol of generosity and abundance: fill several with cheerful flowers like sunflowers and red berbers, along with water vials to keep them fresh. Add berry branches as accents.
PLACE CARDS-
Select fresh pears with a stem. Handwrite ‘Count Our Blessings’ on
a place card along with the name of each guest and tie it to the stem with brown ribbon.
FAVORS-
For the little ones, hand out colorful illustrated books about pilgrims. Adults will cherish a mini-journal that shares exactly why you are so thankful for them and how they’ve enriched your life. Add a picture or two of the family.
REMEMBER –
‘Let no one ever come to you without leaving better and happier. Be the living expression of God’s kindness; kindness in your face, kindness in your eyes, kindness in your smile.’
-Mother Teresa
Tuesday, October 14, 2008
New "H3" Wines Crafted fromthe Horse Heaven Hills AVA
Columbia Crest, one of Washington state's top producers of
premium wines, has announced the national launch of its new Horse Heaven
Hills ultra-premium product tier. The wine, known as "H3" is crafted from
fruit grown in the Horse Heaven Hills American Viticulture Area (AVA). The
Chardonnay, Merlot and Cabernet Sauvignon are now available in all markets
for a suggested retail price of $15 per bottle.
The Horse Heaven Hills AVA is one of Washington state's newest AVAs and the
home of Columbia Crest winery for more than two decades. The vineyards in
Horse Heaven Hills AVA are the source and inspiration behind the H3 wines,
which are crafted with the passion for which Columbia Crest is known,
creating one exceptional family of wines:
Horse Heaven Hills 2007 Chardonnay – Aromatics of slight mineral,
apple, pear and caramelized sugar open this elegant, medium-bodied
Chardonnay. The balanced palate of pineapple and coconut leads to
a seductive, creamy vanilla finish.
Horse Heaven Hills 2006 Merlot – Classic and fruit-forward, this
Merlot presents aromas of blackberry and spice with a perfect
balance of slight earth, dusty cocoa and ripe berry flavors. The
wine closes with a rich, velvety, dark chocolate finish.
Horse Heaven Hills 2006 Cabernet Sauvignon – Intense and
fruit-forward, this Cabernet Sauvignon delivers aromas of cherry
blossom, and rose petals, with a perfect balance of earth,
mineral, deep berry flavors, and a soft, smooth cocoa finish.
"Vineyards in the Horse Heaven Hills are unique because they are comprised
of diverse microclimates that produce different fruit structures with
underlying uniform characteristics," said Ray Einberger, Columbia Crest
winemaker. "For example, the cooler climate vineyards produce fruit with
mineral undertones while fruit from the warmer climate vineyards contain
slight earth and dust elements. These variances allow me to blend wines
that capture the true essence of the AVA in the bottle."
Einberger, who has been sourcing from the Horse Heaven Hills vineyards for
more than 14 years, goes on to say that the creation of a wine tier
carrying the AVA is a natural addition to the Columbia Crest portfolio.
"The winery's long heritage of winemaking and viticulture in the Horse
Heaven Hills, and the in-depth understanding of each vineyard site allow me
to craft wines that reflect the unique terroir of the area while
maintaining the integrity of the region," states Einberger.
In 1978 Columbia Crest planted 2,000 acres in the Horse Heaven Hills; three
years later construction on the Columbia Crest winery began, with the first
crush for Columbia Crest in 1983.
The vineyards' topography and climate produced fruit with notable
characteristics, and for the following 22 years, the winery expanded the
plantings and continued to research and improve the quality of the grapes.
Recognizing the uniqueness of the Horse Heaven Hills, Columbia Crest was
one of the key players that led the consortium of growers to petition the
government for a Horse Heaven Hills AVA, which was established in August
2005.
In February 2008, the winery launched the debut vintages of H3 to limited
markets. The second vintages of H3, which include the 2006 Cabernet
Sauvignon, 2006 Merlot and 2007 Chardonnay, are available to both on- and
off-premise accounts nationally.
The labels contain an elegant white horse with wings soaring above an "H3"
emblem. The image is meant to convey the story of the Horse Heaven Hills
(or H3) AVA.
According to local historical records, in 1857, rancher James Kinney was
camping in the hills. He woke up to discover his heard had wandered up a
mountain side onto an upland plain where they were munching on succulent
bunch grass. The rancher commented, "Surely this is horse heaven."
About Columbia Crest
This year Columbia Crest Winery celebrates 25 years of winemaking in
Washington state. Columbia Crest has grown from a small winery in a
relatively unknown wine region to one of the most significant wineries in
the U.S. and a major force behind Washington state’s emergence as a world
class wine region. In 2007, the Grand Estates Merlot was selected from a
field of 15,000 rated wines as one of the "Top 100 Wines of the World” by
Wine Spectator, marking the 14th "Top 100" placement for Columbia Crest in
the past ten years. More information about the winery can be found at
columbia-crest.com.
premium wines, has announced the national launch of its new Horse Heaven
Hills ultra-premium product tier. The wine, known as "H3" is crafted from
fruit grown in the Horse Heaven Hills American Viticulture Area (AVA). The
Chardonnay, Merlot and Cabernet Sauvignon are now available in all markets
for a suggested retail price of $15 per bottle.
The Horse Heaven Hills AVA is one of Washington state's newest AVAs and the
home of Columbia Crest winery for more than two decades. The vineyards in
Horse Heaven Hills AVA are the source and inspiration behind the H3 wines,
which are crafted with the passion for which Columbia Crest is known,
creating one exceptional family of wines:
Horse Heaven Hills 2007 Chardonnay – Aromatics of slight mineral,
apple, pear and caramelized sugar open this elegant, medium-bodied
Chardonnay. The balanced palate of pineapple and coconut leads to
a seductive, creamy vanilla finish.
Horse Heaven Hills 2006 Merlot – Classic and fruit-forward, this
Merlot presents aromas of blackberry and spice with a perfect
balance of slight earth, dusty cocoa and ripe berry flavors. The
wine closes with a rich, velvety, dark chocolate finish.
Horse Heaven Hills 2006 Cabernet Sauvignon – Intense and
fruit-forward, this Cabernet Sauvignon delivers aromas of cherry
blossom, and rose petals, with a perfect balance of earth,
mineral, deep berry flavors, and a soft, smooth cocoa finish.
"Vineyards in the Horse Heaven Hills are unique because they are comprised
of diverse microclimates that produce different fruit structures with
underlying uniform characteristics," said Ray Einberger, Columbia Crest
winemaker. "For example, the cooler climate vineyards produce fruit with
mineral undertones while fruit from the warmer climate vineyards contain
slight earth and dust elements. These variances allow me to blend wines
that capture the true essence of the AVA in the bottle."
Einberger, who has been sourcing from the Horse Heaven Hills vineyards for
more than 14 years, goes on to say that the creation of a wine tier
carrying the AVA is a natural addition to the Columbia Crest portfolio.
"The winery's long heritage of winemaking and viticulture in the Horse
Heaven Hills, and the in-depth understanding of each vineyard site allow me
to craft wines that reflect the unique terroir of the area while
maintaining the integrity of the region," states Einberger.
In 1978 Columbia Crest planted 2,000 acres in the Horse Heaven Hills; three
years later construction on the Columbia Crest winery began, with the first
crush for Columbia Crest in 1983.
The vineyards' topography and climate produced fruit with notable
characteristics, and for the following 22 years, the winery expanded the
plantings and continued to research and improve the quality of the grapes.
Recognizing the uniqueness of the Horse Heaven Hills, Columbia Crest was
one of the key players that led the consortium of growers to petition the
government for a Horse Heaven Hills AVA, which was established in August
2005.
In February 2008, the winery launched the debut vintages of H3 to limited
markets. The second vintages of H3, which include the 2006 Cabernet
Sauvignon, 2006 Merlot and 2007 Chardonnay, are available to both on- and
off-premise accounts nationally.
The labels contain an elegant white horse with wings soaring above an "H3"
emblem. The image is meant to convey the story of the Horse Heaven Hills
(or H3) AVA.
According to local historical records, in 1857, rancher James Kinney was
camping in the hills. He woke up to discover his heard had wandered up a
mountain side onto an upland plain where they were munching on succulent
bunch grass. The rancher commented, "Surely this is horse heaven."
About Columbia Crest
This year Columbia Crest Winery celebrates 25 years of winemaking in
Washington state. Columbia Crest has grown from a small winery in a
relatively unknown wine region to one of the most significant wineries in
the U.S. and a major force behind Washington state’s emergence as a world
class wine region. In 2007, the Grand Estates Merlot was selected from a
field of 15,000 rated wines as one of the "Top 100 Wines of the World” by
Wine Spectator, marking the 14th "Top 100" placement for Columbia Crest in
the past ten years. More information about the winery can be found at
columbia-crest.com.
New "H3" Wines Crafted fromthe Horse Heaven Hills AVA
Columbia Crest, one of Washington state's top producers of
premium wines, has announced the national launch of its new Horse Heaven
Hills ultra-premium product tier. The wine, known as "H3" is crafted from
fruit grown in the Horse Heaven Hills American Viticulture Area (AVA). The
Chardonnay, Merlot and Cabernet Sauvignon are now available in all markets
for a suggested retail price of $15 per bottle.
The Horse Heaven Hills AVA is one of Washington state's newest AVAs and the
home of Columbia Crest winery for more than two decades. The vineyards in
Horse Heaven Hills AVA are the source and inspiration behind the H3 wines,
which are crafted with the passion for which Columbia Crest is known,
creating one exceptional family of wines:
Horse Heaven Hills 2007 Chardonnay – Aromatics of slight mineral,
apple, pear and caramelized sugar open this elegant, medium-bodied
Chardonnay. The balanced palate of pineapple and coconut leads to
a seductive, creamy vanilla finish.
Horse Heaven Hills 2006 Merlot – Classic and fruit-forward, this
Merlot presents aromas of blackberry and spice with a perfect
balance of slight earth, dusty cocoa and ripe berry flavors. The
wine closes with a rich, velvety, dark chocolate finish.
Horse Heaven Hills 2006 Cabernet Sauvignon – Intense and
fruit-forward, this Cabernet Sauvignon delivers aromas of cherry
blossom, and rose petals, with a perfect balance of earth,
mineral, deep berry flavors, and a soft, smooth cocoa finish.
"Vineyards in the Horse Heaven Hills are unique because they are comprised
of diverse microclimates that produce different fruit structures with
underlying uniform characteristics," said Ray Einberger, Columbia Crest
winemaker. "For example, the cooler climate vineyards produce fruit with
mineral undertones while fruit from the warmer climate vineyards contain
slight earth and dust elements. These variances allow me to blend wines
that capture the true essence of the AVA in the bottle."
Einberger, who has been sourcing from the Horse Heaven Hills vineyards for
more than 14 years, goes on to say that the creation of a wine tier
carrying the AVA is a natural addition to the Columbia Crest portfolio.
"The winery's long heritage of winemaking and viticulture in the Horse
Heaven Hills, and the in-depth understanding of each vineyard site allow me
to craft wines that reflect the unique terroir of the area while
maintaining the integrity of the region," states Einberger.
In 1978 Columbia Crest planted 2,000 acres in the Horse Heaven Hills; three
years later construction on the Columbia Crest winery began, with the first
crush for Columbia Crest in 1983.
The vineyards' topography and climate produced fruit with notable
characteristics, and for the following 22 years, the winery expanded the
plantings and continued to research and improve the quality of the grapes.
Recognizing the uniqueness of the Horse Heaven Hills, Columbia Crest was
one of the key players that led the consortium of growers to petition the
government for a Horse Heaven Hills AVA, which was established in August
2005.
In February 2008, the winery launched the debut vintages of H3 to limited
markets. The second vintages of H3, which include the 2006 Cabernet
Sauvignon, 2006 Merlot and 2007 Chardonnay, are available to both on- and
off-premise accounts nationally.
The labels contain an elegant white horse with wings soaring above an "H3"
emblem. The image is meant to convey the story of the Horse Heaven Hills
(or H3) AVA.
According to local historical records, in 1857, rancher James Kinney was
camping in the hills. He woke up to discover his heard had wandered up a
mountain side onto an upland plain where they were munching on succulent
bunch grass. The rancher commented, "Surely this is horse heaven."
About Columbia Crest
This year Columbia Crest Winery celebrates 25 years of winemaking in
Washington state. Columbia Crest has grown from a small winery in a
relatively unknown wine region to one of the most significant wineries in
the U.S. and a major force behind Washington state’s emergence as a world
class wine region. In 2007, the Grand Estates Merlot was selected from a
field of 15,000 rated wines as one of the "Top 100 Wines of the World” by
Wine Spectator, marking the 14th "Top 100" placement for Columbia Crest in
the past ten years. More information about the winery can be found at
columbia-crest.com.
premium wines, has announced the national launch of its new Horse Heaven
Hills ultra-premium product tier. The wine, known as "H3" is crafted from
fruit grown in the Horse Heaven Hills American Viticulture Area (AVA). The
Chardonnay, Merlot and Cabernet Sauvignon are now available in all markets
for a suggested retail price of $15 per bottle.
The Horse Heaven Hills AVA is one of Washington state's newest AVAs and the
home of Columbia Crest winery for more than two decades. The vineyards in
Horse Heaven Hills AVA are the source and inspiration behind the H3 wines,
which are crafted with the passion for which Columbia Crest is known,
creating one exceptional family of wines:
Horse Heaven Hills 2007 Chardonnay – Aromatics of slight mineral,
apple, pear and caramelized sugar open this elegant, medium-bodied
Chardonnay. The balanced palate of pineapple and coconut leads to
a seductive, creamy vanilla finish.
Horse Heaven Hills 2006 Merlot – Classic and fruit-forward, this
Merlot presents aromas of blackberry and spice with a perfect
balance of slight earth, dusty cocoa and ripe berry flavors. The
wine closes with a rich, velvety, dark chocolate finish.
Horse Heaven Hills 2006 Cabernet Sauvignon – Intense and
fruit-forward, this Cabernet Sauvignon delivers aromas of cherry
blossom, and rose petals, with a perfect balance of earth,
mineral, deep berry flavors, and a soft, smooth cocoa finish.
"Vineyards in the Horse Heaven Hills are unique because they are comprised
of diverse microclimates that produce different fruit structures with
underlying uniform characteristics," said Ray Einberger, Columbia Crest
winemaker. "For example, the cooler climate vineyards produce fruit with
mineral undertones while fruit from the warmer climate vineyards contain
slight earth and dust elements. These variances allow me to blend wines
that capture the true essence of the AVA in the bottle."
Einberger, who has been sourcing from the Horse Heaven Hills vineyards for
more than 14 years, goes on to say that the creation of a wine tier
carrying the AVA is a natural addition to the Columbia Crest portfolio.
"The winery's long heritage of winemaking and viticulture in the Horse
Heaven Hills, and the in-depth understanding of each vineyard site allow me
to craft wines that reflect the unique terroir of the area while
maintaining the integrity of the region," states Einberger.
In 1978 Columbia Crest planted 2,000 acres in the Horse Heaven Hills; three
years later construction on the Columbia Crest winery began, with the first
crush for Columbia Crest in 1983.
The vineyards' topography and climate produced fruit with notable
characteristics, and for the following 22 years, the winery expanded the
plantings and continued to research and improve the quality of the grapes.
Recognizing the uniqueness of the Horse Heaven Hills, Columbia Crest was
one of the key players that led the consortium of growers to petition the
government for a Horse Heaven Hills AVA, which was established in August
2005.
In February 2008, the winery launched the debut vintages of H3 to limited
markets. The second vintages of H3, which include the 2006 Cabernet
Sauvignon, 2006 Merlot and 2007 Chardonnay, are available to both on- and
off-premise accounts nationally.
The labels contain an elegant white horse with wings soaring above an "H3"
emblem. The image is meant to convey the story of the Horse Heaven Hills
(or H3) AVA.
According to local historical records, in 1857, rancher James Kinney was
camping in the hills. He woke up to discover his heard had wandered up a
mountain side onto an upland plain where they were munching on succulent
bunch grass. The rancher commented, "Surely this is horse heaven."
About Columbia Crest
This year Columbia Crest Winery celebrates 25 years of winemaking in
Washington state. Columbia Crest has grown from a small winery in a
relatively unknown wine region to one of the most significant wineries in
the U.S. and a major force behind Washington state’s emergence as a world
class wine region. In 2007, the Grand Estates Merlot was selected from a
field of 15,000 rated wines as one of the "Top 100 Wines of the World” by
Wine Spectator, marking the 14th "Top 100" placement for Columbia Crest in
the past ten years. More information about the winery can be found at
columbia-crest.com.
Vegetarians Turning To Tofurky In Record Numbers During Holidays
Thanksgiving and Christmas are two of the biggest meat-eating holidays of the year. Where does that leave vegetarians at the dinner table?
For the over 2.5% of North Americans (about 5 million people) who now classify themselves as “true vegetarians," according to a Zogby poll commissioned by the Vegetarian Resource Group, there is America's original and best selling alternative to turkey, Tofurky.
Turtle Island Foods is today’s fastest growing meat alternative and the fourth largest meat substitute brand in the country. The company is gearing up for another holiday season having sold 275,634 Tofurky Roasts in 2007; an increase of 37%, the largest increase since 1999.
In addition to the Tofurky® Roast, which is made with organic non-genetically engineered soybeans, Turtle Island Foods also provides a whole set of trimmings to accompany your bird-free feast.
Eight Cranberry Apple Potato Dumplings
Tofurky® Giblet & Mushroom Gravy
Herbed brown and Tofurky® Wild Rice Stuffing
Tofurky® Jurky Wishstix
“Over the years, Tofurky has become a vegetarian Thanksgiving tradition. It’s given vegetarians a bona fide holiday centerpiece that is all their own. They don’t have to settle for second best anymore," said Seth Tibbott, CEO of Turtle Island Foods and creator of Tofurky brand products. “We’re thrilled that more and more consumers are enjoying Tofurky each year; we are excited for this upcoming holiday season, and many more to come!”
Tofurky holiday products are currently available in most natural supermarkets and at select mainstream stores nationwide for an SRP of X. Recipe ideas can be found at www.tofurky.com.
About Turtle Island Foods
The Tofurky brand, which is manufactured by Turtle Island Foods, an independent, family-owned business in Hood River, OR, is the fastest growing brand in the natural foods meat alternative segment, which includes such companies as Con Agra, Kraft and Kellogg’s. Introduced in 1995 as a holiday alternative to turkey, Tofurky now has a line of award-winning sausages, deli slices, franks, breakfast links and Tofurky Jurky. All products are made from organic tofu and gourmet, non-genetically modified ingredients. More information on the brand can be found at www.tofurky.com.
For the over 2.5% of North Americans (about 5 million people) who now classify themselves as “true vegetarians," according to a Zogby poll commissioned by the Vegetarian Resource Group, there is America's original and best selling alternative to turkey, Tofurky.
Turtle Island Foods is today’s fastest growing meat alternative and the fourth largest meat substitute brand in the country. The company is gearing up for another holiday season having sold 275,634 Tofurky Roasts in 2007; an increase of 37%, the largest increase since 1999.
In addition to the Tofurky® Roast, which is made with organic non-genetically engineered soybeans, Turtle Island Foods also provides a whole set of trimmings to accompany your bird-free feast.
Eight Cranberry Apple Potato Dumplings
Tofurky® Giblet & Mushroom Gravy
Herbed brown and Tofurky® Wild Rice Stuffing
Tofurky® Jurky Wishstix
“Over the years, Tofurky has become a vegetarian Thanksgiving tradition. It’s given vegetarians a bona fide holiday centerpiece that is all their own. They don’t have to settle for second best anymore," said Seth Tibbott, CEO of Turtle Island Foods and creator of Tofurky brand products. “We’re thrilled that more and more consumers are enjoying Tofurky each year; we are excited for this upcoming holiday season, and many more to come!”
Tofurky holiday products are currently available in most natural supermarkets and at select mainstream stores nationwide for an SRP of X. Recipe ideas can be found at www.tofurky.com.
About Turtle Island Foods
The Tofurky brand, which is manufactured by Turtle Island Foods, an independent, family-owned business in Hood River, OR, is the fastest growing brand in the natural foods meat alternative segment, which includes such companies as Con Agra, Kraft and Kellogg’s. Introduced in 1995 as a holiday alternative to turkey, Tofurky now has a line of award-winning sausages, deli slices, franks, breakfast links and Tofurky Jurky. All products are made from organic tofu and gourmet, non-genetically modified ingredients. More information on the brand can be found at www.tofurky.com.
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