18,000 numbered, limited edition bottles honoring legendary UK Men's Basketball Coach Joe B. Hall will go on sale, statewide, Friday, April 4, 2008. As in previous years, the bottles are expected to sell out within hours.
Made of blue glass and dipped in "Kentucky Blue" wax, the bottles should sell for $45 to $47 depending on the store.
This is the 30th Anniversary of Coach Hall’s 1978 NCAA Championship, and when Hall was also named college basketball's Coach of the Year. The bottle is in memory of his biggest fan, his late wife, Katharine, who died of cancer last year.
The unique partnership between Keeneland Race Track, University of Kentucky and Maker's Mark Distillery will have raised over $3 million in three years by the sale of this series of UK's "Most Beloved" bottles.
Maker's Mark President, Bill Samuels Jr, and Keeneland President, Nick Nicholson, will join Coach Hall in signing the bottles on Friday, April 11 starting at 6:30 AM at the trackside of the Keeneland Race Track in Lexington, Kentucky. The signing will be for first 1300 people in line with each person limited to two (2) bottles and only this year’s 2008 bottle will be signed (no other bottles or memorabilia will be allowed).
For further information, the public can call Keeneland at 800.456.3412 or go to their website: www.keeneland.com
Monday, March 31, 2008
Pulitzer Prize Photo Exhibition Opens April 25 at Ohio Historical Center
Capture the Moment: The Pulitzer Prize Photographs, the largest display of Pulitzer Prize-winning photographs ever shown, opens Friday, April 25 at The Ohio Historical Center in Columbus. This special exhibition features 150 award-winning images from 1942, when the Pulitzer Prize for photojournalism was established, through 2007. Information on the exhibition and all that Columbus offers visitors is available at experiencecolumbus.com or by calling (866) Exp-Cols.
Of the millions of photographs seen in newspapers each year, only two win the coveted Pulitzer Prize; one for breaking news and the other for feature photography. The images record the defining moments of our time captured by photojournalists doing their daily job — working on assignment close to home or around the globe.
Visitors will see one of the most extensive and dramatic photographic displays ever mounted at the museum. The images, 20-by-30-inches and 30-by-40-inches, are arranged chronologically on large panels, filling the main exhibit gallery. Each image is accompanied by a firsthand account of the events leading up to the photograph.
Some photographs have become icons of their time: the flag raising on Iwo Jima; the shooting of Lee Harvey Oswald; the joyful family reunion of a returning Vietnam POW; the World Trade Center attack. Others record forgotten events of the last six decades. Some images tell the stories of the famous, while others portray the lives of ordinary people.
“The pictures show the brutalities of our age, but the Pulitzer photojournalists also recorded tender and compassionate moments,” said curator Cyma Rubin. “Shown together in the exhibition the photographs make us think about the realities of world events. Anyone who views the exhibition will be changed by the experience"
Rubin produced Moment of Impact: Stories of the Pulitzer Prize Photographs, an Emmy and Telly award-winning documentary of six of the Pulitzer Prize-winning photojournalists. This 72-minute video captures the tension and fast pace of the unfolding events resulting in the Pulitzer Prize images. It will be shown continuously throughout the day.
The exhibition catalog, Capturing the Moment: The Pulitzer Prize Photographs, co-edited by Rubin, features the photographs in the exhibition along with firsthand accounts of each image. Other highlights include a history of the Pulitzer Prize and biographies of the photographers who have won this coveted prize. Both the video and catalog will be for sale at the Ohio History Store.
The Kent State Shootings Revisited
To tie into the 1971 Pulitzer winner “Kent State Massacre” by photographer John Paul Filo and the upcoming anniversary of the event, the Ohio Historical Center will feature It Happened in Ohio: The Kent State Shootings. Visitors will learn about the build up and reaction to the Kent State shootings on May 4, 1970, through artifacts, photos and personal accounts.
In conjunction with the display, the Center will host Reflections on Kent State, one of its Community Conversations series, on May 15. Visitors are invited to experience both exhibitions from 6 to 7 p.m., and then gather for informal conversations with a panel, including Alan Canfora, director of the Kent May 4 Center, and others who experienced that fateful day.
Capture the Moment, which is sponsored by the Reinberger Foundation and The Columbus Dispatch, runs through July 25. Admission to the Ohio Historical Center is $7/adults, $3/students and free for OHS members and children 5 years of age and under.
The Ohio Historical Center is located at I-71 and East 17th Avenue in Columbus. Parking is $4 per vehicle and free to OHS members. For information on upcoming events, call 614.297.2300 or 800.686.6124 or visit www.ohiohistory.org/capture.
Capture the Moment: The Pulitzer Prize Photographs was developed by the Newseum, the interactive museum of news, in association with Business of Entertainment, Inc., NYC, Cyma Rubin, curator. The Newseum, which is opening a new facility on April 11 in Washington, D.C., is funded by The Freedom Forum, a nonpartisan foundation dedicated to free press, free speech and free spirit for all people. For more information about the Newseum, visit www.newseum.org .
The Ohio Historical Society is a nonprofit organization that serves as the state's partner in preserving and interpreting Ohio's history, archaeology and natural history. It administers the largest statewide network of sites and museum in the nation. For more information about the Ohio Historical Society memberships and programs, call 614-297-2300 or 800-686-6124 or visit www.ohiohistory.org.
Of the millions of photographs seen in newspapers each year, only two win the coveted Pulitzer Prize; one for breaking news and the other for feature photography. The images record the defining moments of our time captured by photojournalists doing their daily job — working on assignment close to home or around the globe.
Visitors will see one of the most extensive and dramatic photographic displays ever mounted at the museum. The images, 20-by-30-inches and 30-by-40-inches, are arranged chronologically on large panels, filling the main exhibit gallery. Each image is accompanied by a firsthand account of the events leading up to the photograph.
Some photographs have become icons of their time: the flag raising on Iwo Jima; the shooting of Lee Harvey Oswald; the joyful family reunion of a returning Vietnam POW; the World Trade Center attack. Others record forgotten events of the last six decades. Some images tell the stories of the famous, while others portray the lives of ordinary people.
“The pictures show the brutalities of our age, but the Pulitzer photojournalists also recorded tender and compassionate moments,” said curator Cyma Rubin. “Shown together in the exhibition the photographs make us think about the realities of world events. Anyone who views the exhibition will be changed by the experience"
Rubin produced Moment of Impact: Stories of the Pulitzer Prize Photographs, an Emmy and Telly award-winning documentary of six of the Pulitzer Prize-winning photojournalists. This 72-minute video captures the tension and fast pace of the unfolding events resulting in the Pulitzer Prize images. It will be shown continuously throughout the day.
The exhibition catalog, Capturing the Moment: The Pulitzer Prize Photographs, co-edited by Rubin, features the photographs in the exhibition along with firsthand accounts of each image. Other highlights include a history of the Pulitzer Prize and biographies of the photographers who have won this coveted prize. Both the video and catalog will be for sale at the Ohio History Store.
The Kent State Shootings Revisited
To tie into the 1971 Pulitzer winner “Kent State Massacre” by photographer John Paul Filo and the upcoming anniversary of the event, the Ohio Historical Center will feature It Happened in Ohio: The Kent State Shootings. Visitors will learn about the build up and reaction to the Kent State shootings on May 4, 1970, through artifacts, photos and personal accounts.
In conjunction with the display, the Center will host Reflections on Kent State, one of its Community Conversations series, on May 15. Visitors are invited to experience both exhibitions from 6 to 7 p.m., and then gather for informal conversations with a panel, including Alan Canfora, director of the Kent May 4 Center, and others who experienced that fateful day.
Capture the Moment, which is sponsored by the Reinberger Foundation and The Columbus Dispatch, runs through July 25. Admission to the Ohio Historical Center is $7/adults, $3/students and free for OHS members and children 5 years of age and under.
The Ohio Historical Center is located at I-71 and East 17th Avenue in Columbus. Parking is $4 per vehicle and free to OHS members. For information on upcoming events, call 614.297.2300 or 800.686.6124 or visit www.ohiohistory.org/capture.
Capture the Moment: The Pulitzer Prize Photographs was developed by the Newseum, the interactive museum of news, in association with Business of Entertainment, Inc., NYC, Cyma Rubin, curator. The Newseum, which is opening a new facility on April 11 in Washington, D.C., is funded by The Freedom Forum, a nonpartisan foundation dedicated to free press, free speech and free spirit for all people. For more information about the Newseum, visit www.newseum.org .
The Ohio Historical Society is a nonprofit organization that serves as the state's partner in preserving and interpreting Ohio's history, archaeology and natural history. It administers the largest statewide network of sites and museum in the nation. For more information about the Ohio Historical Society memberships and programs, call 614-297-2300 or 800-686-6124 or visit www.ohiohistory.org.
Friday, March 28, 2008
The Mark of Great Art
For over 50 years, Maker's Mark has handcrafted their product, from the hand selecting of grains, to the tasting of each barrel and the hand dipping of each bottle in its iconic signature red wax. Every bottle is considered a work of art.
And now Maker's is sponsoring a new, different project, one that gives Kentucky artists international prominence.
Called "The Mark of Great Art", Kentucky artists are invited to submit an application along with three examples of their artwork that will be considered by a jury, consisting a member of the Kentucky Arts Council, a prominent member of the Kentucky Art Community and a Maker's Mark representative.
Each artist selected will create unique new pieces of artwork inspired by the distillery at Loretto. Artists will have their works display at the distillery, as well as in a virtual on-line gallery show. People will be able to visit or log-on and vote for their favorite pieces. The top three artists whose artwork receives the most votes will be awarded a monetary bonus.
"We want to give local artists access to our historic distillery, in the hope that it will become an inspiration they can express through their art form," said Bridget Gasper, Director, Marketing Services. "Something that reflects the essence of not only our bourbon, but the distillery, the people and the brand in an artistic way."
After the event, all of the artwork will be sent to seven international cities, including London, Madrid and New York, where they will be featured for about a year.
All applications need to be submitted by Tuesday, April 15.
For further information, official rules and application, artists can call 502.459.7884 or go to the website: www.themarkofgreatart.com
And now Maker's is sponsoring a new, different project, one that gives Kentucky artists international prominence.
Called "The Mark of Great Art", Kentucky artists are invited to submit an application along with three examples of their artwork that will be considered by a jury, consisting a member of the Kentucky Arts Council, a prominent member of the Kentucky Art Community and a Maker's Mark representative.
Each artist selected will create unique new pieces of artwork inspired by the distillery at Loretto. Artists will have their works display at the distillery, as well as in a virtual on-line gallery show. People will be able to visit or log-on and vote for their favorite pieces. The top three artists whose artwork receives the most votes will be awarded a monetary bonus.
"We want to give local artists access to our historic distillery, in the hope that it will become an inspiration they can express through their art form," said Bridget Gasper, Director, Marketing Services. "Something that reflects the essence of not only our bourbon, but the distillery, the people and the brand in an artistic way."
After the event, all of the artwork will be sent to seven international cities, including London, Madrid and New York, where they will be featured for about a year.
All applications need to be submitted by Tuesday, April 15.
For further information, official rules and application, artists can call 502.459.7884 or go to the website: www.themarkofgreatart.com
Tuesday, March 25, 2008
New Recipes for Passover
Tired of the same old Passover recipes? Sick of making matzah sandwiches and snacking on stale macaroons? For those seeking to liven up their holiday fare, the Passover website of the Orthodox Union, www.oupassover.org, will once again this year offer valuable assistance to those preparing meals for the seder and the rest of the holiday by providing a large number of recipes together with other food-related features.
Throughout the year, the OU’s website and the OU’s weekly e-zine, Shabbat Shalom, offers readers recipes, food columns, and kitchen advice. As Passover approaches, these features take on a Passover slant so that those celebrating the holiday can utilize the site’s helpful hints, laws, and recipes adapted for Passover.
Eileen Goltz, author of the cookbook Perfectly Pareve, presents original recipes comprising a treasure trove of selections, including chicken, muffins, kugel, desserts, and salads. Recipes are meat, dairy or pareve (neither meat nor dairy).
Ms. Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Web site www.ou.org. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine.
A list of ingredient substitutions by Ms. Goltz also appears in the OU Passover Guide, offering helpful hints about what to substitute for a particular recipe ingredient that isn’t kosher for Passover.
The following are some of the featured recipes that can be found on oupassover.org.
LEFTOVER CHICKEN OR TURKEY (MEAT)
“This recipe includes green olives and they give the salad an interesting tang,” says Ms. Goltz.
3/4 lb (2-3 cups) of cooked chicken meat, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 tablespoons mayonnaise
1 tablespoon plum or any berry preserves or 2 teaspoons honey
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste
In a large bowl, combine the chicken, celery, pepper, olives, onion, apple and lettuce. Toss to combine. In a small bowl, combine the mayonnaise, preserves, lemon juice, and salt and pepper. Whisk to combine. Taste to balance for sweetness. Add more preserves or lemon juice depending on your taste. Add salt and pepper to taste. Mix the dressing in with the salad ingredients.
DILLED CHICKEN OR TURKEY SALAD (MEAT)
2 cups cooked chicken or turkey cut into 1 inch cubes
4 green onions, chopped
2 tomatoes, chopped
1 red bell pepper, chopped
3 cups chopped lettuce
1 teaspoon chopped fresh dill
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1 tablespoon lemon juice
salt and pepper to taste
In a bowl, combine the chicken/turkey, green onions, red pepper, tomatoes, lettuce, dill and parsley. Toss to combine. In another bowl, combine the mayonnaise, lemon juice, and salt and pepper. Pour the dressing over the salad and toss to combine.
SAVORY FARFEL AND CHEESE KUGEL (DAIRY)
“Sorta kinda like mac and cheese but totally pesadic (Kosher for Passover),” says Ms. Goltz.
1 large onion chopped
4-5 lg. eggs*
5-1/4 cup matzo farfel (9 broken matzos)
3/4 lb. cheddar cheese and/or other strongly flavored cheese, shredded
1-1/2 cup milk
1/4 teaspoon pepper
2 tablespoon butter
* If watching cholesterol, use 1 whole egg and substitute 2 egg whites for each whole egg. Use 2 egg whites over the matzos, the whole egg and remaining whites in milk mixture.
Preheat oven to 350◦. Saute onion until translucent and fragrant. Grease a 9x13 baking dish. Beat 3 eggs well. Place the farfel in a large bowl. Pour the beaten eggs over the farfel. In another bowl combine the remaining egg with the milk and pepper. Beat to combine and set aside. Combine the onion with the shredded cheese(s). Layer casserole as follows: half the matzo, half the cheese/onions, remaining matzo, remaining cheese/onions. Dot top with butter. Pour milk mixture over top. Cover and bake for 30 minutes. Remove cover and bake 10-15 minutes more, to brown. Cut into squares or serve with large spoon.
SAVORY CHAROSET MATZAH KUGEL (PAREVE)
“A very different kind of kugel but very delicious,” says Ms. Goltz.
4 matzos
3 eggs, beaten
1/2 teaspoon salt
1/2 cup honey
1/4 cup oil
2 tablespoons prepared white horseradish
1/2 cup chopped walnuts
2 apples, chopped
1/2 up raisins
1 teaspoon cinnamon
Preheat oven to 350◦. Grease an 8-inch square baking pan. Break matzah in pieces. Place them in a bowl and soak for five minutes and then drain. In another bowl combine the eggs, salt, honey, oil, cinnamon and horseradish. Mix and add the mixture to the matzah. Mix in the nuts, apples, and raisins. Place the mixture into the prepared baking dish and bake for 35 minutes.
ZUCCHINI AND MUSHROOM SALAD (PAREVE)
1 lb mushrooms
8 small to medium zucchini
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white Passover wine
salt and pepper to taste
Clean the mushrooms and slice them in half. Cut the zucchini into 1 inch lengths. Place all the ingredients in a skillet and cook until the zucchini is crisp tender. Remove from heat and cover, letting sit for 10 minutes. Drain the vegetables, remove the tarragon and place them in a bowl. Refrigerate until cold. Season with salt and pepper. Can be served cold or at room temperature.
ROASTED PEPPER SALAD (PAREVE)
2 large green peppers, cut in half, seeds removed
1 red pepper, cut in half, seeds removed
1/3 cup oil
1/4 cup red wine vinegar
1 teaspoon garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
2 tomatoes cut in wedges
1 small cucumber, diced
2 green onions, sliced
mixed salad greens
Preheat broiler. Place washed peppers on a broiler pan. Broil about 15 minutes close to heat, until charred, turning the peppers often. Wrap hot peppers in plastic wrap or place in a paper lunch bag and let stand 10 to 15 minutes, or until skin wrinkles and can be pulled off easily. Rub peppers gently to remove loose skin. Cut peppers into 1-inch pieces. In a medium bowl, combine oil, vinegar, garlic, oregano, and salt. Add peppers; cover and refrigerate for at least two hours, or over night. To serve, add the tomato wedges, diced cucumber, and sliced green onions. Toss lightly. Serve on mixed salad greens or lettuce leaves.
It’s not always easy cooking for Passover, but with these and other mouthwatering recipes from renowned cookbook author Eileen Goltz, participants in holiday meals will surely leave the table satisfied.
***
The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA, and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification mark, the , is the world’s most recognized kosher symbol and can be found on over 400,000 products manufactured in 80 countries around the globe.
Throughout the year, the OU’s website and the OU’s weekly e-zine, Shabbat Shalom, offers readers recipes, food columns, and kitchen advice. As Passover approaches, these features take on a Passover slant so that those celebrating the holiday can utilize the site’s helpful hints, laws, and recipes adapted for Passover.
Eileen Goltz, author of the cookbook Perfectly Pareve, presents original recipes comprising a treasure trove of selections, including chicken, muffins, kugel, desserts, and salads. Recipes are meat, dairy or pareve (neither meat nor dairy).
Ms. Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Web site www.ou.org. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine.
A list of ingredient substitutions by Ms. Goltz also appears in the OU Passover Guide, offering helpful hints about what to substitute for a particular recipe ingredient that isn’t kosher for Passover.
The following are some of the featured recipes that can be found on oupassover.org.
LEFTOVER CHICKEN OR TURKEY (MEAT)
“This recipe includes green olives and they give the salad an interesting tang,” says Ms. Goltz.
3/4 lb (2-3 cups) of cooked chicken meat, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 tablespoons mayonnaise
1 tablespoon plum or any berry preserves or 2 teaspoons honey
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste
In a large bowl, combine the chicken, celery, pepper, olives, onion, apple and lettuce. Toss to combine. In a small bowl, combine the mayonnaise, preserves, lemon juice, and salt and pepper. Whisk to combine. Taste to balance for sweetness. Add more preserves or lemon juice depending on your taste. Add salt and pepper to taste. Mix the dressing in with the salad ingredients.
DILLED CHICKEN OR TURKEY SALAD (MEAT)
2 cups cooked chicken or turkey cut into 1 inch cubes
4 green onions, chopped
2 tomatoes, chopped
1 red bell pepper, chopped
3 cups chopped lettuce
1 teaspoon chopped fresh dill
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1 tablespoon lemon juice
salt and pepper to taste
In a bowl, combine the chicken/turkey, green onions, red pepper, tomatoes, lettuce, dill and parsley. Toss to combine. In another bowl, combine the mayonnaise, lemon juice, and salt and pepper. Pour the dressing over the salad and toss to combine.
SAVORY FARFEL AND CHEESE KUGEL (DAIRY)
“Sorta kinda like mac and cheese but totally pesadic (Kosher for Passover),” says Ms. Goltz.
1 large onion chopped
4-5 lg. eggs*
5-1/4 cup matzo farfel (9 broken matzos)
3/4 lb. cheddar cheese and/or other strongly flavored cheese, shredded
1-1/2 cup milk
1/4 teaspoon pepper
2 tablespoon butter
* If watching cholesterol, use 1 whole egg and substitute 2 egg whites for each whole egg. Use 2 egg whites over the matzos, the whole egg and remaining whites in milk mixture.
Preheat oven to 350◦. Saute onion until translucent and fragrant. Grease a 9x13 baking dish. Beat 3 eggs well. Place the farfel in a large bowl. Pour the beaten eggs over the farfel. In another bowl combine the remaining egg with the milk and pepper. Beat to combine and set aside. Combine the onion with the shredded cheese(s). Layer casserole as follows: half the matzo, half the cheese/onions, remaining matzo, remaining cheese/onions. Dot top with butter. Pour milk mixture over top. Cover and bake for 30 minutes. Remove cover and bake 10-15 minutes more, to brown. Cut into squares or serve with large spoon.
SAVORY CHAROSET MATZAH KUGEL (PAREVE)
“A very different kind of kugel but very delicious,” says Ms. Goltz.
4 matzos
3 eggs, beaten
1/2 teaspoon salt
1/2 cup honey
1/4 cup oil
2 tablespoons prepared white horseradish
1/2 cup chopped walnuts
2 apples, chopped
1/2 up raisins
1 teaspoon cinnamon
Preheat oven to 350◦. Grease an 8-inch square baking pan. Break matzah in pieces. Place them in a bowl and soak for five minutes and then drain. In another bowl combine the eggs, salt, honey, oil, cinnamon and horseradish. Mix and add the mixture to the matzah. Mix in the nuts, apples, and raisins. Place the mixture into the prepared baking dish and bake for 35 minutes.
ZUCCHINI AND MUSHROOM SALAD (PAREVE)
1 lb mushrooms
8 small to medium zucchini
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white Passover wine
salt and pepper to taste
Clean the mushrooms and slice them in half. Cut the zucchini into 1 inch lengths. Place all the ingredients in a skillet and cook until the zucchini is crisp tender. Remove from heat and cover, letting sit for 10 minutes. Drain the vegetables, remove the tarragon and place them in a bowl. Refrigerate until cold. Season with salt and pepper. Can be served cold or at room temperature.
ROASTED PEPPER SALAD (PAREVE)
2 large green peppers, cut in half, seeds removed
1 red pepper, cut in half, seeds removed
1/3 cup oil
1/4 cup red wine vinegar
1 teaspoon garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
2 tomatoes cut in wedges
1 small cucumber, diced
2 green onions, sliced
mixed salad greens
Preheat broiler. Place washed peppers on a broiler pan. Broil about 15 minutes close to heat, until charred, turning the peppers often. Wrap hot peppers in plastic wrap or place in a paper lunch bag and let stand 10 to 15 minutes, or until skin wrinkles and can be pulled off easily. Rub peppers gently to remove loose skin. Cut peppers into 1-inch pieces. In a medium bowl, combine oil, vinegar, garlic, oregano, and salt. Add peppers; cover and refrigerate for at least two hours, or over night. To serve, add the tomato wedges, diced cucumber, and sliced green onions. Toss lightly. Serve on mixed salad greens or lettuce leaves.
It’s not always easy cooking for Passover, but with these and other mouthwatering recipes from renowned cookbook author Eileen Goltz, participants in holiday meals will surely leave the table satisfied.
***
The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA, and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification mark, the , is the world’s most recognized kosher symbol and can be found on over 400,000 products manufactured in 80 countries around the globe.
Mediterranean and Middle Eastern Cookbook for Mothers Day
Great cooking stems from experimenting with readily available fresh foods, herbs, and spices — the kind of ingredients home cooks can find in supermarkets across the country. “I believe it’s all about convenience and innovation. That’s the philosophy I have included in every page of my cookbook,” says Zov Karamardian, nationally recognized chef and restaurateur. Her delightful cookbook, ZOV: RECIPES AND MEMORIES FROM THE HEART (Pub March 2005; second printing March 2008; $35.00/hardcover; ISBN: 0-9759558-0-2), has just gone into its second printing. Blending contemporary Mediterranean and Middle Eastern cuisines and cultures, this unique collection of over 100 recipes, was inspired by Zov’s favorite family recipes, her extensive world travel, and the people with whom she has had the pleasure of cooking and eating.
With Mother’s Day just around the corner, the fresh and exciting range of recipes found in ZOV, along with her inspirations and family stories are perfect for a family brunch or dinner.
“Many of the recipes in my cookbook reflect dishes I learned from my mother, grandmother, and the many generous people I have met during my world travels. My recipes fuse traditional techniques and flavors with modern trends in cooking in order to produce unique and delicious recipes.”
Zov’s cookbook represents her life’s work and cooking knowledge. Each chapter begins with a short story about Zov’s culinary inspiration — from Syria in 1955 to Beirut in 1959 to Morocco and Vietnam in the last decade — including memories of her Armenian grandmother and other teachers from around the world. Beautiful color photos illustrate finished recipes. Zov has also provided a chapter on cooking techniques and pantry ingredients, making ZOV: RECIPES AND MEMORIES FROM THE HEART an informative and easy-to-use cookbook.
In the first few weeks of the book’s initial release in 2005, more than 5,000 copies were sold. Since then, over 10,000 have been sold across the country, prompting Zov to launch a second edition, which includes updates and new recipes.
ZOV provides a complete dining experience with recipes divided into “Mezzas” (appetizers), Soups, Salads, Meat/Poultry, Seafood, and Desserts, many of which are served at Zov’s three successful bistros in Orange County, California. Recipes in the book include:
§ Grilled Eggplant and Baked Olives with Rosemary and Thyme
§ Fattouch Salad with Purslane and Sumac Vinaigrette
§ Cannellini and Garbanzo Bean Salad with Oven-Roasted Tomatoes
§ Angel Hair Pasta with Tomatoes, Feta, and Pine Nuts
§ Flatbreads with Spiced Ground Beef (Lahma Joune)
§ Roast Pork Rack with Sour Cherry Sauce
§ Moussaka
§ Jasmine Rice Pudding with Fresh Berries
§ Kataifi with Ricotta Custard and Orange Blossom Syrup
§ Apricot Coffee Cake
ZOV is a treasure of easy-to-follow recipes that feature unique and sometimes exotic ingredients, always with advice about where to buy them. The result is a cookbook with straightforward instructions for creating delectable and out-of-the-ordinary dishes rich in flavor. With the arrival of spring, fresh herbs and vegetables abound, making Zov’s recipes perfect for backyard gatherings or a Mother’s Day brunch.
About the Author
Zov Karamardian is the chef/owner of Zov’s Café/Bakery in Newport Coast and Irvine, California, as well as her flagship restaurant, Zov’s Bistro in Tustin, California. She was presented the “Woman in Business Award 2007” by the Orange County Business Journal, named Chef of the Year by the California Governor’s office, Business Owner of the Year by the National Association of Women’s Business Owners (Orange County), and Restaurateur of the Year by the Southern California Restaurant Writers. She received an Angel Award by the James Beard Foundation, and she also accepted the distinguished honor of serving as guest chef at the esteemed James Beard House in New York. Her recipes have been featured in Bon Appetit, Food & Wine, Sunset Magazine, Orange County Register and The Los Angeles Times. You can learn more about Zov on her website, www.Zovs.com.
With Mother’s Day just around the corner, the fresh and exciting range of recipes found in ZOV, along with her inspirations and family stories are perfect for a family brunch or dinner.
“Many of the recipes in my cookbook reflect dishes I learned from my mother, grandmother, and the many generous people I have met during my world travels. My recipes fuse traditional techniques and flavors with modern trends in cooking in order to produce unique and delicious recipes.”
Zov’s cookbook represents her life’s work and cooking knowledge. Each chapter begins with a short story about Zov’s culinary inspiration — from Syria in 1955 to Beirut in 1959 to Morocco and Vietnam in the last decade — including memories of her Armenian grandmother and other teachers from around the world. Beautiful color photos illustrate finished recipes. Zov has also provided a chapter on cooking techniques and pantry ingredients, making ZOV: RECIPES AND MEMORIES FROM THE HEART an informative and easy-to-use cookbook.
In the first few weeks of the book’s initial release in 2005, more than 5,000 copies were sold. Since then, over 10,000 have been sold across the country, prompting Zov to launch a second edition, which includes updates and new recipes.
ZOV provides a complete dining experience with recipes divided into “Mezzas” (appetizers), Soups, Salads, Meat/Poultry, Seafood, and Desserts, many of which are served at Zov’s three successful bistros in Orange County, California. Recipes in the book include:
§ Grilled Eggplant and Baked Olives with Rosemary and Thyme
§ Fattouch Salad with Purslane and Sumac Vinaigrette
§ Cannellini and Garbanzo Bean Salad with Oven-Roasted Tomatoes
§ Angel Hair Pasta with Tomatoes, Feta, and Pine Nuts
§ Flatbreads with Spiced Ground Beef (Lahma Joune)
§ Roast Pork Rack with Sour Cherry Sauce
§ Moussaka
§ Jasmine Rice Pudding with Fresh Berries
§ Kataifi with Ricotta Custard and Orange Blossom Syrup
§ Apricot Coffee Cake
ZOV is a treasure of easy-to-follow recipes that feature unique and sometimes exotic ingredients, always with advice about where to buy them. The result is a cookbook with straightforward instructions for creating delectable and out-of-the-ordinary dishes rich in flavor. With the arrival of spring, fresh herbs and vegetables abound, making Zov’s recipes perfect for backyard gatherings or a Mother’s Day brunch.
About the Author
Zov Karamardian is the chef/owner of Zov’s Café/Bakery in Newport Coast and Irvine, California, as well as her flagship restaurant, Zov’s Bistro in Tustin, California. She was presented the “Woman in Business Award 2007” by the Orange County Business Journal, named Chef of the Year by the California Governor’s office, Business Owner of the Year by the National Association of Women’s Business Owners (Orange County), and Restaurateur of the Year by the Southern California Restaurant Writers. She received an Angel Award by the James Beard Foundation, and she also accepted the distinguished honor of serving as guest chef at the esteemed James Beard House in New York. Her recipes have been featured in Bon Appetit, Food & Wine, Sunset Magazine, Orange County Register and The Los Angeles Times. You can learn more about Zov on her website, www.Zovs.com.
Manitoba Harvest Adds Unsweetened Hemp Bliss to Award-Winning Line
Healthy hemp foods are one of the hottest trends in the organic marketplace and now, Manitoba Harvest Hemp Foods & Oils is pioneering the way once again by offering the first unsweetened organic hempmilk in North America. Unsweetened Hemp Bliss Organic Hempmilk is a beverage innovation that follows close on the heels of the Best New Food Product Award that was recently bestowed on the Manitoba Harvest (www.manitobaharvest.com) line of Hemp Bliss non-dairy organic hempmilks (Original, Chocolate and Vanilla varieties) at the 2007 Natural Products Expo East trade show in Baltimore.
Unsweetened Hemp Bliss Organic Hempmilk provides the powerful nutrition and pleasant nutty flavor of hemp seed in a convenient non-dairy beverage. It is a nutritious and delicious alternative to dairy, soy and grain-based drinks, and the new Unsweetened allows Manitoba Harvest to meet the demands of customers that prefer unsweetened products for health, flavor and culinary reasons. Unsweetened Hemp Bliss naturally provides a boost of 1,200 mg of Omega-3 essential fatty acids (EFAs), 5 grams of highly digestible protein and 250 mg of powerful Gamma Linolenic Acid (GLA) per serving. Overall, it contains more Omega-3, -6 and -9 EFAs than any milk including dairy and other alternatives such as soy, rice and almond.
Unsweetened, Chocolate, Vanilla and Original Hemp Bliss varieties are offered in a 32-ounce carton for $4.99 and are widely available at mainstream grocery and natural health stores throughout the U.S. and Canada. It is rich and creamy and can be enjoyed straight up as a drink or used as an ingredient in a variety of recipes. Perhaps most notably, Hemp Bliss is a nutritious boost for smoothies. “Hemp Bliss Unsweetened is ideal for blending into a wide variety of recipes because it has a clean, neutral flavor profile that allows the other flavorful ingredients to really pop out of the mix,” says Kelly Keough, a sugar-free and wheat-free chef that is also a TV host and Author of The Sweet Truth Cook Book (www.kellykeough.com). Two of her favorite recipes that feature Unsweetened Hemp Bliss are listed below.
“Because it is a refreshing and convenient ready-to-drink beverage, Hemp Bliss is ideal for people that try healthy organic hemp foods for the first time,” notes Mike Fata, President and co-founder. “This innovation is inspiring consumers to try other hemp foods,” he adds. In addition to Hemp Bliss, Manitoba Harvest produces a popular line of organic cold-pressed Hemp Seed Oil, Shelled Hemp Seed, Hemp Seed Butter and Hemp Protein Powder. “People are finding out that hemp foods are extremely nutritious - and then they try them and discover that they have a great flavor and gourmet appeal,” says Fata.
Unlike other fortified non-dairy beverage brands that have complex formulas and are loaded with sugar and a myriad of other processed and synthetic ingredients, Manitoba Harvest Unsweetened Hemp Bliss is keeping things simple and wholesome with only 4 ingredients (filtered water, organic hemp seeds, sea salt, and xanthan gum). Unsweetened Hemp Bliss contains no added sugars, synthetic flavors, vitamins, minerals, additives or preservatives. People with food sensitivities will be pleased to learn that it is Lactose-Free, Soy-Free, Nut-Free, Rice-Free and Gluten-Free.
Consumer demand for dairy milk alternatives has been growing for many years due to vegetarian preferences and concerns about dietary sensitivities to dairy, growth hormones in dairy milks, and animal rights and other environmental issues associated with dairy production. Some people simply don’t enjoy the flavor of dairy milk and find that they can gain nutrition by tastier means. Hemp Bliss stands out from ‘the herd’ of dairy milk alternatives including soy, rice and almond because it has a strong nutrition profile, a pleasant flavor and texture and it does not raise concerns regarding food sensitivities.
Recent sales data collected by the market research firm SPINs, indicate that sales of hemp foods in the U.S. grew by over 39% from August 2006 to August 2007. Hemp seed exports from Canada grew 300% from 2006-2007, according to Agri-Food Canada (a government agency). Current and projected sales of healthy hemp foods are so robust that Manitoba Harvest is in the process of expanding into a new state-of-the-art food manufacturing facility that will increase their production capacity by at least 500%. “Foods that offer omega-3 essential fats like hemp are hot because medical evidence demonstrating the health benefits of this nutrient continues to grow,” notes Fata.
Nutrition experts have long known that hemp foods are among the most nutritious foods on earth, and now thanks to the wonders of television, knowledge of this omega-3 superfood is getting out to the mainstream population. The latest example of is a February 5 segment on the Oprah Winfrey Show, during which renowned healthy lifestyle expert Dr. Oz presented his Ultimate Anti-Aging Checklist. Hemp is one of only 5 foods highlighted in the Omega-3 Fatty Acids section (and shelled hemp seeds were part of Dr. Oz’s presentation on the show). A NBC Today Show food feature in 2007 highlighted hemp as a nutritional powerhouse that has many convenient culinary uses. NBC’s food editor, Phil Lempert, led the discussion. “These are going to be the hottest products in 2007,” said Lempert, “this is powerful nutrition.”
A Socially Responsible Dairy Milk Alternative
In October 2006, Manitoba Harvest was presented with the 2006 Socially Responsible Business Award at Natural Product Expo East for their work pioneering sustainable hemp agriculture in the 1990s and for spreading organic farming in Manitoba. In the 1990’s, activist and co-founder Martin Moravcik worked with the Manitoba and Canadian governments to re-legalize hemp agriculture. The goal of reintroducing eco-friendly hemp farming came to fruition in 1998 when the Canadian government began issuing hemp farming licenses and he partnered with Mike Fata and Alex Chwaiewsky to form Manitoba Harvest Hemp Foods & Oils.
Manitoba Harvest is proud to be the largest farmer-owned, vertically integrated hemp food manufacturer in North America. The company contracts thousands of acres of hemp seed production in Manitoba with more than 20 farmers that are shareholders. Manitoba Harvest owns and operates a kosher and USDA certified organic facility and their products are distributed to thousands of stores and are also sold as bulk ingredients to food and cosmetic manufacturers. Since Manitoba Harvest is an integrated producer they control production from “seed to shelf,” they are able to ensure optimal freshness and quality. For more information, visit www.manitobaharvest.com or call 1-800-665-HEMP.
Recipes below are shared by courtesy of Kelly Keough, a sugar-free and wheat-free chef that is also a TV host and Author of The Sweet Truth Cook Book (www.kellykeough.com).
Super Smoothie
10 oz Manitoba Harvest Unsweetened Hemp Bliss
2 tablespoons Manitoba Harvest Hemp Protein Powder
1 frozen banana
1 cup frozen blue berries
1 teaspoon cinnamon
2 tablespoons agave
1 tablespoon raw cacao powder
1 tablespoon Manitoba Harvest Hemp Seeds
2 teaspoons raw cacao nibs
In high powered blender place all ingredients except hemp seeds and cacao nibs. Blend on low and then high until smooth. Pour 8 oz in a tall glass and sprinkle half the hemp seeds and nibs. Eat smoothie with a spoon.
Yield: Two, 8 oz servings.
Hearty Hemp Hummus
2 15 oz cans chick peas, drained
1/2 cup Manitoba Harvest Hemp Seed Butter
2 rounded tablespoons raw unsalted tahini
1/4 cup fresh lemon juice
1 teaspoon seal salt
1 1/2 teaspoons cumin
2 tablespoons liquid aminos
1/4 cup Manitoba Harvest Unsweetened Hemp Bliss
1/3 cup Manitoba Harvest Hemp Seed Oil
1/4 cup Manitoba Harvest Hemp Seed for top of hummus
paprika for dusting
In a food processor, place the chick peas, hemp seed butter, tahini, lemon juice, sea salt, cumin, liquid aminos and Unsweetened Hemp Bliss. Blend ingredients until smooth and stream in Hemp Seed Oil. Add more Hemp Bliss if you desire a thinner hummus.
Place hummus in a bowl. Sprinkle hemp seeds on top and then dust with a few pinches of paprika for color. Serve with blue corn chips, baby carrots and your favorite salsa.
Unsweetened Hemp Bliss Organic Hempmilk provides the powerful nutrition and pleasant nutty flavor of hemp seed in a convenient non-dairy beverage. It is a nutritious and delicious alternative to dairy, soy and grain-based drinks, and the new Unsweetened allows Manitoba Harvest to meet the demands of customers that prefer unsweetened products for health, flavor and culinary reasons. Unsweetened Hemp Bliss naturally provides a boost of 1,200 mg of Omega-3 essential fatty acids (EFAs), 5 grams of highly digestible protein and 250 mg of powerful Gamma Linolenic Acid (GLA) per serving. Overall, it contains more Omega-3, -6 and -9 EFAs than any milk including dairy and other alternatives such as soy, rice and almond.
Unsweetened, Chocolate, Vanilla and Original Hemp Bliss varieties are offered in a 32-ounce carton for $4.99 and are widely available at mainstream grocery and natural health stores throughout the U.S. and Canada. It is rich and creamy and can be enjoyed straight up as a drink or used as an ingredient in a variety of recipes. Perhaps most notably, Hemp Bliss is a nutritious boost for smoothies. “Hemp Bliss Unsweetened is ideal for blending into a wide variety of recipes because it has a clean, neutral flavor profile that allows the other flavorful ingredients to really pop out of the mix,” says Kelly Keough, a sugar-free and wheat-free chef that is also a TV host and Author of The Sweet Truth Cook Book (www.kellykeough.com). Two of her favorite recipes that feature Unsweetened Hemp Bliss are listed below.
“Because it is a refreshing and convenient ready-to-drink beverage, Hemp Bliss is ideal for people that try healthy organic hemp foods for the first time,” notes Mike Fata, President and co-founder. “This innovation is inspiring consumers to try other hemp foods,” he adds. In addition to Hemp Bliss, Manitoba Harvest produces a popular line of organic cold-pressed Hemp Seed Oil, Shelled Hemp Seed, Hemp Seed Butter and Hemp Protein Powder. “People are finding out that hemp foods are extremely nutritious - and then they try them and discover that they have a great flavor and gourmet appeal,” says Fata.
Unlike other fortified non-dairy beverage brands that have complex formulas and are loaded with sugar and a myriad of other processed and synthetic ingredients, Manitoba Harvest Unsweetened Hemp Bliss is keeping things simple and wholesome with only 4 ingredients (filtered water, organic hemp seeds, sea salt, and xanthan gum). Unsweetened Hemp Bliss contains no added sugars, synthetic flavors, vitamins, minerals, additives or preservatives. People with food sensitivities will be pleased to learn that it is Lactose-Free, Soy-Free, Nut-Free, Rice-Free and Gluten-Free.
Consumer demand for dairy milk alternatives has been growing for many years due to vegetarian preferences and concerns about dietary sensitivities to dairy, growth hormones in dairy milks, and animal rights and other environmental issues associated with dairy production. Some people simply don’t enjoy the flavor of dairy milk and find that they can gain nutrition by tastier means. Hemp Bliss stands out from ‘the herd’ of dairy milk alternatives including soy, rice and almond because it has a strong nutrition profile, a pleasant flavor and texture and it does not raise concerns regarding food sensitivities.
Recent sales data collected by the market research firm SPINs, indicate that sales of hemp foods in the U.S. grew by over 39% from August 2006 to August 2007. Hemp seed exports from Canada grew 300% from 2006-2007, according to Agri-Food Canada (a government agency). Current and projected sales of healthy hemp foods are so robust that Manitoba Harvest is in the process of expanding into a new state-of-the-art food manufacturing facility that will increase their production capacity by at least 500%. “Foods that offer omega-3 essential fats like hemp are hot because medical evidence demonstrating the health benefits of this nutrient continues to grow,” notes Fata.
Nutrition experts have long known that hemp foods are among the most nutritious foods on earth, and now thanks to the wonders of television, knowledge of this omega-3 superfood is getting out to the mainstream population. The latest example of is a February 5 segment on the Oprah Winfrey Show, during which renowned healthy lifestyle expert Dr. Oz presented his Ultimate Anti-Aging Checklist. Hemp is one of only 5 foods highlighted in the Omega-3 Fatty Acids section (and shelled hemp seeds were part of Dr. Oz’s presentation on the show). A NBC Today Show food feature in 2007 highlighted hemp as a nutritional powerhouse that has many convenient culinary uses. NBC’s food editor, Phil Lempert, led the discussion. “These are going to be the hottest products in 2007,” said Lempert, “this is powerful nutrition.”
A Socially Responsible Dairy Milk Alternative
In October 2006, Manitoba Harvest was presented with the 2006 Socially Responsible Business Award at Natural Product Expo East for their work pioneering sustainable hemp agriculture in the 1990s and for spreading organic farming in Manitoba. In the 1990’s, activist and co-founder Martin Moravcik worked with the Manitoba and Canadian governments to re-legalize hemp agriculture. The goal of reintroducing eco-friendly hemp farming came to fruition in 1998 when the Canadian government began issuing hemp farming licenses and he partnered with Mike Fata and Alex Chwaiewsky to form Manitoba Harvest Hemp Foods & Oils.
Manitoba Harvest is proud to be the largest farmer-owned, vertically integrated hemp food manufacturer in North America. The company contracts thousands of acres of hemp seed production in Manitoba with more than 20 farmers that are shareholders. Manitoba Harvest owns and operates a kosher and USDA certified organic facility and their products are distributed to thousands of stores and are also sold as bulk ingredients to food and cosmetic manufacturers. Since Manitoba Harvest is an integrated producer they control production from “seed to shelf,” they are able to ensure optimal freshness and quality. For more information, visit www.manitobaharvest.com or call 1-800-665-HEMP.
Recipes below are shared by courtesy of Kelly Keough, a sugar-free and wheat-free chef that is also a TV host and Author of The Sweet Truth Cook Book (www.kellykeough.com).
Super Smoothie
10 oz Manitoba Harvest Unsweetened Hemp Bliss
2 tablespoons Manitoba Harvest Hemp Protein Powder
1 frozen banana
1 cup frozen blue berries
1 teaspoon cinnamon
2 tablespoons agave
1 tablespoon raw cacao powder
1 tablespoon Manitoba Harvest Hemp Seeds
2 teaspoons raw cacao nibs
In high powered blender place all ingredients except hemp seeds and cacao nibs. Blend on low and then high until smooth. Pour 8 oz in a tall glass and sprinkle half the hemp seeds and nibs. Eat smoothie with a spoon.
Yield: Two, 8 oz servings.
Hearty Hemp Hummus
2 15 oz cans chick peas, drained
1/2 cup Manitoba Harvest Hemp Seed Butter
2 rounded tablespoons raw unsalted tahini
1/4 cup fresh lemon juice
1 teaspoon seal salt
1 1/2 teaspoons cumin
2 tablespoons liquid aminos
1/4 cup Manitoba Harvest Unsweetened Hemp Bliss
1/3 cup Manitoba Harvest Hemp Seed Oil
1/4 cup Manitoba Harvest Hemp Seed for top of hummus
paprika for dusting
In a food processor, place the chick peas, hemp seed butter, tahini, lemon juice, sea salt, cumin, liquid aminos and Unsweetened Hemp Bliss. Blend ingredients until smooth and stream in Hemp Seed Oil. Add more Hemp Bliss if you desire a thinner hummus.
Place hummus in a bowl. Sprinkle hemp seeds on top and then dust with a few pinches of paprika for color. Serve with blue corn chips, baby carrots and your favorite salsa.
Wild Produce in Season
Stinging Nettles, the plants that hikers in the Pacific Northwest try not to walk into, are not only edible, but extremely healthy and delicious. Just coming into season, along with miner’s lettuce and watercress, nettles have many applications that will invigorate your plate.
North American Import and Export, a national high-end restaurant distributor, buys wild produce direct from foragers in northern California through Washington. With a limited growing season, the pickers follow the species and season northward as it makes its way up the Cascade Mountains and pacific coast—spreading the season out for as long as possible for delivery to restaurant chefs.
“We introduced these products to the national market last year and were blown away by the demand. In terms of immediate sales, it was the best selling new product we’ve ever had. From the first week until the end of its season we’ll have more species and availability this year,” said Justin Marx, Vice President of North American Import and Export. “These greens are not only novel and delicious, adding beautiful colors, shapes and the ability to completely change a meal’s flavor profile, but they’re extremely healthy too.”
A fresh combination of spinach and mint with earthy undertones characterizes the flavor of stinging nettles. A distinctive ingredient in pasta, seafood dishes, pesto or on pizza, stinging nettles are delicious steamed or sautéed. Other common applications include making soup or tea. Stinging nettles should be handled with gloves until they are blanched, chopped or ground to dissolve the folic acid stinging agent. One of the healthiest greens available, stinging nettles have been used for ages as an herbal medicine. Good for the kidneys, bladder and blood as well as arthritis, they’re also known for their tonic abilities—stimulating the appetite and mind.
Miner’s lettuce, named for the early gold miners who ate it to ward off scurvy, is excellent for salad or as base for mixed greens. A juicy, tender and sweet lettuce, it can be steamed or boiled like spinach, but really shines when eaten raw. Miner’s lettuce is a very pretty and succulent green; it has the appearance of a mini-lily pad with tiny white flowers poking through the center. Packed full of vitamin C, it’s a simple and stunning way to garnish appetizers, sandwiches or soup.
The perfect green to add a little zip to a salad or panini, watercress has a peppery, tangy flavor with a nutty fragrance. It’s an excellent ingredient for enhancing meat, fish, shellfish and soup or can be used to bring an innovative, seasonal dimension to pesto or even mashed potatoes. The flavors of watercress mesh well with strong flavors such as garlic, onion and ginger. Alternatively it will liven up more mellow dishes including pasta and couscous, or can be used to infuse oil. Harvested in the Pacific Northwest, watercress is packed with vitamins, minerals and antioxidants.
“Where as micro-greens were a mini-trend in high end food service, I think wild produce will be the next big thing.” said Marx. “So much can be done with the produce from using it as an edible garnish to accompany fish to distinctly adding new a new flavor profile and variety to a typical meal.”
“Since these are wild plants, it’s impossible to predict the season for a particular item. But at some point soon; fiddlehead ferns, ramps, wood sorrel, wood violets and morel mushrooms will be available. Sea beans (samphire) will be coming this summer.”
Sustainable harvesting methods are maintained ensuring the plants will remain healthy and continue to produce. The wild produce is hand-picked by foragers in areas where the ground has not been impoverished, meaning the soil is natural—untouched by fertilizers or chemicals.
To have miner’s lettuce, stinging nettles or watercress sent overnight to you, fresh from the coastal mountain ranges, visit www.nafood.com or call (888) 276-5955. Individual consumers can purchase wild produce from Marx Foods.
For over a decade, North American Import & Export (www.nafood.com), a high-end restaurant distributor, has provided products to fine restaurants throughout the United States. They carry a large inventory of specialty items and are always happy to accommodate special requests. To contact a sales representative, please call (888) 276-5955.
North American Import and Export, a national high-end restaurant distributor, buys wild produce direct from foragers in northern California through Washington. With a limited growing season, the pickers follow the species and season northward as it makes its way up the Cascade Mountains and pacific coast—spreading the season out for as long as possible for delivery to restaurant chefs.
“We introduced these products to the national market last year and were blown away by the demand. In terms of immediate sales, it was the best selling new product we’ve ever had. From the first week until the end of its season we’ll have more species and availability this year,” said Justin Marx, Vice President of North American Import and Export. “These greens are not only novel and delicious, adding beautiful colors, shapes and the ability to completely change a meal’s flavor profile, but they’re extremely healthy too.”
A fresh combination of spinach and mint with earthy undertones characterizes the flavor of stinging nettles. A distinctive ingredient in pasta, seafood dishes, pesto or on pizza, stinging nettles are delicious steamed or sautéed. Other common applications include making soup or tea. Stinging nettles should be handled with gloves until they are blanched, chopped or ground to dissolve the folic acid stinging agent. One of the healthiest greens available, stinging nettles have been used for ages as an herbal medicine. Good for the kidneys, bladder and blood as well as arthritis, they’re also known for their tonic abilities—stimulating the appetite and mind.
Miner’s lettuce, named for the early gold miners who ate it to ward off scurvy, is excellent for salad or as base for mixed greens. A juicy, tender and sweet lettuce, it can be steamed or boiled like spinach, but really shines when eaten raw. Miner’s lettuce is a very pretty and succulent green; it has the appearance of a mini-lily pad with tiny white flowers poking through the center. Packed full of vitamin C, it’s a simple and stunning way to garnish appetizers, sandwiches or soup.
The perfect green to add a little zip to a salad or panini, watercress has a peppery, tangy flavor with a nutty fragrance. It’s an excellent ingredient for enhancing meat, fish, shellfish and soup or can be used to bring an innovative, seasonal dimension to pesto or even mashed potatoes. The flavors of watercress mesh well with strong flavors such as garlic, onion and ginger. Alternatively it will liven up more mellow dishes including pasta and couscous, or can be used to infuse oil. Harvested in the Pacific Northwest, watercress is packed with vitamins, minerals and antioxidants.
“Where as micro-greens were a mini-trend in high end food service, I think wild produce will be the next big thing.” said Marx. “So much can be done with the produce from using it as an edible garnish to accompany fish to distinctly adding new a new flavor profile and variety to a typical meal.”
“Since these are wild plants, it’s impossible to predict the season for a particular item. But at some point soon; fiddlehead ferns, ramps, wood sorrel, wood violets and morel mushrooms will be available. Sea beans (samphire) will be coming this summer.”
Sustainable harvesting methods are maintained ensuring the plants will remain healthy and continue to produce. The wild produce is hand-picked by foragers in areas where the ground has not been impoverished, meaning the soil is natural—untouched by fertilizers or chemicals.
To have miner’s lettuce, stinging nettles or watercress sent overnight to you, fresh from the coastal mountain ranges, visit www.nafood.com or call (888) 276-5955. Individual consumers can purchase wild produce from Marx Foods.
For over a decade, North American Import & Export (www.nafood.com), a high-end restaurant distributor, has provided products to fine restaurants throughout the United States. They carry a large inventory of specialty items and are always happy to accommodate special requests. To contact a sales representative, please call (888) 276-5955.
Monday, March 24, 2008
Top OC Chefs Launch Recipe Website
The top chefs of coastal Orange County, California have joined together to launch a “Chef of the Month” online resource at www.occhefofthemonth.com, offering a rotating collection of some of their most sought-after recipes cooking tips and more. This new resource is sponsored by The OCeanfront, a unique destination alliance comprised of Orange County’s most luxurious coastal hotels & resorts, prominent shopping destinations and world-class golf courses.
Each month The OCeanfront’s “Chef of the Month” will showcase a different chef and provide new recipes and tips on a weekly basis. All recipes will be archived on the site. Currently, the site features Thomas Ryan, Executive Chef of Pelican Hill’s Pelican Grill, where he is letting foodies in on his famed Tempura King Crab Salad. Chef Ryan is a graduate of the Culinary Institute of America, Hyde Park, New York, and is working toward becoming a Certified Executive Chef (CEC) with the American Culinary Federation. In addition, he has honed his culinary and management skills through a variety of other training and educational programs including two apprenticeships at the Culinary Olympics, Frankfurt, Germany; “Ice Masters Training” with Mark Daukas, Irvine, Calif.; and wine training by sommeliers at The Ritz-Carlton Hotel Company. He has participated in six annual Food and Wine Classics in Aspen, Colorado, and is a member of COPIA, The American Center for Wine, Food and the Arts.
Recipe archives feature dishes from acclaimed Executive Chef Josef Lageder of Balboa Bay Club’s First Cabin Restaurant, as well as Executive Chef Bill Bracken of The Island Hotel Newport Beach’s Palm Terrace Restaurant and Chef De Cuisine Adam Navidi of Hyatt Regency Huntington Beach Resort & Spa’s The Californian Restaurant. Chef Lageder is noted for both his traditional and contemporary approach to innovative and timeless dishes. His featured recipes include, Beef Consommé with Julienne of Chives Crepes and Quail Egg, Marinated Celery Root Salad, Roasted Holiday Goose and Gluehwein Spiced Wine. Chef Bill Bracken’s forward-thinking and inventive approach to food brings a special flare to the Palm Terrace’s signature American-style cuisine. Chef Bracken’s featured recipes include, Whole New Zealand Lamb Rack, Pan-Roasted Alaskan Halibut Chop, and Macaroni and Cheese. Chef Bracken is a recipient of the AAA Five Diamond Award. Chef Adam Navidi’s innovative creations have gained much recognition and garnered The Californian numerous accolades. His featured recipes include, Grilled Wild Summer Salmon with Oven Roasted Ratatouille, Yellow Tomato Emulsion & Intense Basil Oil, Stir-Fry Exotic Coastal Fruit Ginger Ice Cream, and Timbale of Avocado & California Estate Osetra Caviar.
Upcoming featured chefs will include Jeff Littlefield, Executive Chef of Shades Restaurant at the Hilton Waterfront Beach Resort; Executive Chef James Boyce of Studio, Montage’s signature restaurant; Executive Chef Lewis Butler, of Splashes at Surf & Sand Resort, as well as accomplished chefs from Laguna Cliffs Marriott, Newport Beach Marriott, St. Regis Monarch Beach, Hyatt Regency Newport Beach, South Coast Plaza, and Fashion Island. Cooking enthusiasts can also view Chef of the Month at www. www.theOCeanfrontCA.com.
About The OCeanfront
The OCeanfront is the exclusive collection of Southern California’s four premier coastal communities and is home to some of the world’s most breathtaking beaches, award-winning resorts and spas, superior restaurants, championship golf, distinguished art and cultural events and venues, abundant outdoor activities, world-class shopping and much more. The OCeanfront hotels include: Balboa Bay Club & Resort; Hilton Waterfront Beach Resort; Hyatt Regency Huntington Beach Resort & Spa; Hyatt Regency Newport Beach; The Island Hotel Newport Beach; Laguna Cliffs Marriott Resort and Spa; Montage Resort & Spa; Newport Beach Marriott; St. Regis Resort, Monarch Beach; and Surf & Sand Resort. Other members of The OCeanfront include Monarch Beach Golf Links, Pelican Hill Golf Club, Crystal Cove Promenade, Corona Del Mar Plaza, Fashion Island, South Coast Plaza, Anaheim/OC Visitor and Convention Bureau, Dana Point Visitors Bureau, Huntington Beach Conference and Visitors Bureau, Laguna Beach Visitors and Conference Bureau and Newport Beach Conference and Visitors Bureau. For more information, call 1-800-680-1249 or visit www.theOCeanfrontCA.com .
Each month The OCeanfront’s “Chef of the Month” will showcase a different chef and provide new recipes and tips on a weekly basis. All recipes will be archived on the site. Currently, the site features Thomas Ryan, Executive Chef of Pelican Hill’s Pelican Grill, where he is letting foodies in on his famed Tempura King Crab Salad. Chef Ryan is a graduate of the Culinary Institute of America, Hyde Park, New York, and is working toward becoming a Certified Executive Chef (CEC) with the American Culinary Federation. In addition, he has honed his culinary and management skills through a variety of other training and educational programs including two apprenticeships at the Culinary Olympics, Frankfurt, Germany; “Ice Masters Training” with Mark Daukas, Irvine, Calif.; and wine training by sommeliers at The Ritz-Carlton Hotel Company. He has participated in six annual Food and Wine Classics in Aspen, Colorado, and is a member of COPIA, The American Center for Wine, Food and the Arts.
Recipe archives feature dishes from acclaimed Executive Chef Josef Lageder of Balboa Bay Club’s First Cabin Restaurant, as well as Executive Chef Bill Bracken of The Island Hotel Newport Beach’s Palm Terrace Restaurant and Chef De Cuisine Adam Navidi of Hyatt Regency Huntington Beach Resort & Spa’s The Californian Restaurant. Chef Lageder is noted for both his traditional and contemporary approach to innovative and timeless dishes. His featured recipes include, Beef Consommé with Julienne of Chives Crepes and Quail Egg, Marinated Celery Root Salad, Roasted Holiday Goose and Gluehwein Spiced Wine. Chef Bill Bracken’s forward-thinking and inventive approach to food brings a special flare to the Palm Terrace’s signature American-style cuisine. Chef Bracken’s featured recipes include, Whole New Zealand Lamb Rack, Pan-Roasted Alaskan Halibut Chop, and Macaroni and Cheese. Chef Bracken is a recipient of the AAA Five Diamond Award. Chef Adam Navidi’s innovative creations have gained much recognition and garnered The Californian numerous accolades. His featured recipes include, Grilled Wild Summer Salmon with Oven Roasted Ratatouille, Yellow Tomato Emulsion & Intense Basil Oil, Stir-Fry Exotic Coastal Fruit Ginger Ice Cream, and Timbale of Avocado & California Estate Osetra Caviar.
Upcoming featured chefs will include Jeff Littlefield, Executive Chef of Shades Restaurant at the Hilton Waterfront Beach Resort; Executive Chef James Boyce of Studio, Montage’s signature restaurant; Executive Chef Lewis Butler, of Splashes at Surf & Sand Resort, as well as accomplished chefs from Laguna Cliffs Marriott, Newport Beach Marriott, St. Regis Monarch Beach, Hyatt Regency Newport Beach, South Coast Plaza, and Fashion Island. Cooking enthusiasts can also view Chef of the Month at www. www.theOCeanfrontCA.com.
About The OCeanfront
The OCeanfront is the exclusive collection of Southern California’s four premier coastal communities and is home to some of the world’s most breathtaking beaches, award-winning resorts and spas, superior restaurants, championship golf, distinguished art and cultural events and venues, abundant outdoor activities, world-class shopping and much more. The OCeanfront hotels include: Balboa Bay Club & Resort; Hilton Waterfront Beach Resort; Hyatt Regency Huntington Beach Resort & Spa; Hyatt Regency Newport Beach; The Island Hotel Newport Beach; Laguna Cliffs Marriott Resort and Spa; Montage Resort & Spa; Newport Beach Marriott; St. Regis Resort, Monarch Beach; and Surf & Sand Resort. Other members of The OCeanfront include Monarch Beach Golf Links, Pelican Hill Golf Club, Crystal Cove Promenade, Corona Del Mar Plaza, Fashion Island, South Coast Plaza, Anaheim/OC Visitor and Convention Bureau, Dana Point Visitors Bureau, Huntington Beach Conference and Visitors Bureau, Laguna Beach Visitors and Conference Bureau and Newport Beach Conference and Visitors Bureau. For more information, call 1-800-680-1249 or visit www.theOCeanfrontCA.com .
Equus Dining Deal Offers a Great Value for Two
The refined, classic cuisine of Equus is now offered at a simply delicious price. Every Tuesday during the month of April, two people can enjoy a five-course tasting dinner for $80, plus tax and gratuity. The menu will be created each week by Equus executive chef Josh Hillyard with the region’s freshest ingredients. For reservations at Equus, call 502-897-9721.
The very first Tuesday in April, Equus will offer a tasting menu featuring samples of the dishes owner/chef Dean Corbett’s team prepared at the end of March at the prestigious James Beard House in New York City.
For those who want all the flavors from the March Manhattan trip, on April 3, 4 and 5, both Corbett’s and Equus will offer tastes from the entire James Beard Dinner featuring eight courses for $75.
Equus is located at 122 Sears Ave in Louisville, Ky. Hours of operation are Monday through Saturday from 6 to 10 pm. For more information or to make reservations, call (502) 897-9721 or visit www.equusrestaurant.com.
Corbett’s: An American Place is located at 5050 Norton Healthcare Boulevard in Old Brownsboro Crossing in east Louisville. Corbett’s is open for lunch Tuesday through Friday from 11 a.m. to 2 p.m. Dinner hours are 5 to 11 p.m. Monday through Saturday. For more information or to make reservations, call (502) 327-5058.
The very first Tuesday in April, Equus will offer a tasting menu featuring samples of the dishes owner/chef Dean Corbett’s team prepared at the end of March at the prestigious James Beard House in New York City.
For those who want all the flavors from the March Manhattan trip, on April 3, 4 and 5, both Corbett’s and Equus will offer tastes from the entire James Beard Dinner featuring eight courses for $75.
Equus is located at 122 Sears Ave in Louisville, Ky. Hours of operation are Monday through Saturday from 6 to 10 pm. For more information or to make reservations, call (502) 897-9721 or visit www.equusrestaurant.com.
Corbett’s: An American Place is located at 5050 Norton Healthcare Boulevard in Old Brownsboro Crossing in east Louisville. Corbett’s is open for lunch Tuesday through Friday from 11 a.m. to 2 p.m. Dinner hours are 5 to 11 p.m. Monday through Saturday. For more information or to make reservations, call (502) 327-5058.
Friday, March 21, 2008
New Cookbook Developed for Individuals Impacted by Obesity
The Walk from Obesity is excited to debut the official Walk from Obesity Cookbook. This cookbook provides readers healthy delectable recipes that offer their palate a flavorful sense of exquisite taste and nutrition. The proceeds from this cookbook directly benefit the Walk from Obesity. The Walk from Obesity is the nation's largest gathering of individuals affected by obesity.
The cookbook contains a variety of recipe categories, such as appetizers, beef, seafood, pork, poultry and much more. Some of the recipes from the book include, Herb Rubbed Roasted Beef Tenderloin, Tuscan Shrimp Farfalle, Chicken Linguini Primavera, Poblano Scallops and many more. This cookbook is also one of the only available featuring the nutrition facts for each recipe so you can easily manage serving size, caloric intake and much more.
Each year in September and October in cities all across the country, those affected by the disease of obesity join forces and walk to raise money for research, education, prevention and treatment of obesity. On average, more than 16,000 walkers, donors and supporters participate in this national event. To date, the Walk from Obesity has raised more than $2.3 million to support research and educational programs on behalf of those affected by obesity.
“This cookbook is truly an excellent resource for anyone at any stage of their weight-loss process. One of the most useful features of the cookbook is the inclusion of nutritional information for each recipe. From salads to entrees, the cookbook offers healthy, tasty recipes that are easy and fun to prepare,” said Joseph Nadglowski, Jr., OAC President and CEO.
The Walk from Obesity would like to thank Chef David Fouts for his time, knowledge and dedication to all those affected by obesity for developing the contents of the Walk from Obesity Cookbook. He is truly a pioneer in the culinary community and an inspiration to all who battle with obesity.
For more information on the Walk from Obesity Cookbook or to preorder your copy today, please visit www.walkfromobesity.com. The Walk from Obesity Cookbook costs $10 plus $4.95 for shipping and handling.
The cookbook contains a variety of recipe categories, such as appetizers, beef, seafood, pork, poultry and much more. Some of the recipes from the book include, Herb Rubbed Roasted Beef Tenderloin, Tuscan Shrimp Farfalle, Chicken Linguini Primavera, Poblano Scallops and many more. This cookbook is also one of the only available featuring the nutrition facts for each recipe so you can easily manage serving size, caloric intake and much more.
Each year in September and October in cities all across the country, those affected by the disease of obesity join forces and walk to raise money for research, education, prevention and treatment of obesity. On average, more than 16,000 walkers, donors and supporters participate in this national event. To date, the Walk from Obesity has raised more than $2.3 million to support research and educational programs on behalf of those affected by obesity.
“This cookbook is truly an excellent resource for anyone at any stage of their weight-loss process. One of the most useful features of the cookbook is the inclusion of nutritional information for each recipe. From salads to entrees, the cookbook offers healthy, tasty recipes that are easy and fun to prepare,” said Joseph Nadglowski, Jr., OAC President and CEO.
The Walk from Obesity would like to thank Chef David Fouts for his time, knowledge and dedication to all those affected by obesity for developing the contents of the Walk from Obesity Cookbook. He is truly a pioneer in the culinary community and an inspiration to all who battle with obesity.
For more information on the Walk from Obesity Cookbook or to preorder your copy today, please visit www.walkfromobesity.com. The Walk from Obesity Cookbook costs $10 plus $4.95 for shipping and handling.
Thursday, March 20, 2008
Specialty Food Delivered to Home Chefs
There’s a new foodie Web store for epicures. Marx Foods, a Seattle-based online specialty food company was created as a result of home cooks desiring access to the unique products they savor at fine restaurants.
Many people who are adventurous enough to try cooking geoduck or would like to eat truly wild, wild boar may not have access to such delicacies. Or maybe they loved the rich, wine braised osso bucco filled ravioli they had when they last ate out at a restaurant, but wouldn’t know where to begin (or want to take the time) to recreate the dish at home.
After hundreds, if not thousands, of individual inquiries to sister company, North American Import and Export the Marx Family decided to create MarxFoods.com to capture the consumer market which has now taken a life of its own. MarxFoods.com is devoted to bringing high quality wholesale products, the same products that many fine restaurants serve, from the source directly to the consumer’s doorstep—and usually delivering in less than 24 hours.
“Our products are the star of the meal,” said Justin Marx, president. “We sell what stands out or will be the dinner conversation piece. Regardless of if you’re serving Dungeness crab or rabbit as a main dish or complementing your feast with truffle infused honey or sea vegetables, our food will help create a divine dining experience.”
MarxFoods.com caters to people who care about what they put in their body. Mushrooms and truffles are hand foraged in the Pacific Northwest. The salmon is wild, not farmed. Bison are free-range and humanely raised. Wild boar is trapped in its natural habitat in the Texas hill country and humanely treated during and after capture. It’s a priority to provide fresh, healthy, all-natural and environmentally friendly products.
MarxFoods.com sources their items from a network of expert farmers, fishermen and foragers, many of them local to Washington. This is an opportunity for people all over the country to experience a lot of what Washington has to offer food-wise. Native product include Eaton Natural Beef, mushrooms, fish, shellfish, wild produce, Camelina, spelt and emmer.
A goal of the company is to continue to add hard-to-find delicacies as well as food related items. In lieu of using paper plates, Marx Foods offers an environmentally friendly way to set the table with their line of Palm Leaf Dinnerware. Each piece is natural, renewable and biodegradable.
“Marxfoods.com is a great site for home chefs, or really anyone interested in food, just to browse to see what new products are out there,” said Marx. “Items such as Camelina seed oil and ostrich aren’t something you run across at your average grocery store.”
Elegant Artisanal ravioli is also available with over 40 mouth-watering, hand-crafted fillings including braised short rib, Grand Mariner roasted duck, lobster, coconut shrimp and amaretto butternut squash. The varieties of pasta are either plain or accented with flavors such as parsley, rosemary, pink peppercorn, red bell pepper, squid ink, nutmeg and sweet potato.
The people of Marx Foods care very much about the quality of the food they consume and are therefore committed to providing only the best to their consumers. The Web site will constantly be updated offering new and exciting or seasonal items. Customer ideas, input and suggestions for products or the Web site are welcome and much appreciated.
“We really enjoy building relationships with our customers,” said Katy Springer, General Manager. “Most people who purchase items from us are not only fascinated with food and cooking, but have interesting stories. One lady bought frog legs for a Leap Year party she was hosting and another man bought Camelina seeds to bring out the shine in his pet canary’s feathers. Unusual products evoke unusual applications, I guess.”
Marx Foods (www.marxfoods.com), headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds and filled pastas. To ensure freshness, most products are shipped via Federal Express overnight
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX. Not sure what to buy the food lover in your life? Gift certificates are available.
Many people who are adventurous enough to try cooking geoduck or would like to eat truly wild, wild boar may not have access to such delicacies. Or maybe they loved the rich, wine braised osso bucco filled ravioli they had when they last ate out at a restaurant, but wouldn’t know where to begin (or want to take the time) to recreate the dish at home.
After hundreds, if not thousands, of individual inquiries to sister company, North American Import and Export the Marx Family decided to create MarxFoods.com to capture the consumer market which has now taken a life of its own. MarxFoods.com is devoted to bringing high quality wholesale products, the same products that many fine restaurants serve, from the source directly to the consumer’s doorstep—and usually delivering in less than 24 hours.
“Our products are the star of the meal,” said Justin Marx, president. “We sell what stands out or will be the dinner conversation piece. Regardless of if you’re serving Dungeness crab or rabbit as a main dish or complementing your feast with truffle infused honey or sea vegetables, our food will help create a divine dining experience.”
MarxFoods.com caters to people who care about what they put in their body. Mushrooms and truffles are hand foraged in the Pacific Northwest. The salmon is wild, not farmed. Bison are free-range and humanely raised. Wild boar is trapped in its natural habitat in the Texas hill country and humanely treated during and after capture. It’s a priority to provide fresh, healthy, all-natural and environmentally friendly products.
MarxFoods.com sources their items from a network of expert farmers, fishermen and foragers, many of them local to Washington. This is an opportunity for people all over the country to experience a lot of what Washington has to offer food-wise. Native product include Eaton Natural Beef, mushrooms, fish, shellfish, wild produce, Camelina, spelt and emmer.
A goal of the company is to continue to add hard-to-find delicacies as well as food related items. In lieu of using paper plates, Marx Foods offers an environmentally friendly way to set the table with their line of Palm Leaf Dinnerware. Each piece is natural, renewable and biodegradable.
“Marxfoods.com is a great site for home chefs, or really anyone interested in food, just to browse to see what new products are out there,” said Marx. “Items such as Camelina seed oil and ostrich aren’t something you run across at your average grocery store.”
Elegant Artisanal ravioli is also available with over 40 mouth-watering, hand-crafted fillings including braised short rib, Grand Mariner roasted duck, lobster, coconut shrimp and amaretto butternut squash. The varieties of pasta are either plain or accented with flavors such as parsley, rosemary, pink peppercorn, red bell pepper, squid ink, nutmeg and sweet potato.
The people of Marx Foods care very much about the quality of the food they consume and are therefore committed to providing only the best to their consumers. The Web site will constantly be updated offering new and exciting or seasonal items. Customer ideas, input and suggestions for products or the Web site are welcome and much appreciated.
“We really enjoy building relationships with our customers,” said Katy Springer, General Manager. “Most people who purchase items from us are not only fascinated with food and cooking, but have interesting stories. One lady bought frog legs for a Leap Year party she was hosting and another man bought Camelina seeds to bring out the shine in his pet canary’s feathers. Unusual products evoke unusual applications, I guess.”
Marx Foods (www.marxfoods.com), headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds and filled pastas. To ensure freshness, most products are shipped via Federal Express overnight
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX. Not sure what to buy the food lover in your life? Gift certificates are available.
Corydon Celebrates 200th Anniversary
Now is the perfect time to experience Historic Corydon and surrounding Harrison County as the Southern Indiana community, the state’s first capitol and site of the state’s only Civil War battle, celebrates its bicentennial with a variety of special events throughout 2008.
Located along the Ohio River 30 miles west of Louisville, Corydon offers visitors a wide variety of historical attractions; hiking in dramatically scenic caves; other outdoor fun; family activities; unforgettable eateries, including old-fashioned ice cream shops that lure locals and visitors alike; and an abundance of nurseries and gardens that have attracted the attention of national publications such as Better Homes & Gardens.
Founded in 1808 when a government surveyor platted land that was settled by the family of Edward Smith, Corydon became popular when General William Henry Harrison, then the Governor of the Northwest Territory and later the ninth president of the US, would visit the area while en route to Vincennes, IN. In 1816, Corydon became the state’s first capitol, which was when Indiana became the nation’s 19th state. Corydon remained the capital until it moved to Indianapolis in 1825.
The city’s unique place in Indiana history will be celebrated throughout 2008 during the town’s Bicentennial Celebration. Several special events are planned, including an honorary event in June that will feature the dedication of a memorial to former Gov. Frank O’Bannon.
“Corydon and Harrison County have been popular tourist destinations for many years, and now we are eager to use the Bicentennial Celebration to invite those who have not visited our community in the past,” said Jim Epperson, executive director of the Harrison County Convention & Visitors Bureau.
Corydon and Harrison County feature an abundance of caves, hiking trails and O’Bannon Woods State Park that entice visitors to spend hours exploring the area’s natural beauty. Other outdoor fun includes golf, outdoor putt putt, indoor mini golf, bicycling. Three old-time ice cream parlors have served up frozen confections, along with a big scoop of Americana, for more than 50 years. Shopping, special events and a riverboat casino also attract visitors to the region.
An incredible collection of sites and attractions also await travelers, from an historic Civil War battlefield to the Wyandotte and Marengo Caves, where enormous passages are highlighted by dazzling formations. The State Historic Site marks Corydon’s place as Indiana’s first capitol, while travelers are fascinated by the Constitution Elm and tours of the Leora Brown School, one of the nation’s oldest standing early African American schoolhouses. Plenty of diverse dining and accommodations include a historic B&B, affordable modern hotels, country cafes and even a luxurious riverboat casino. Complete information and a free visitors guide are available at thisisIndiana.org or (888) 738-2137.
Located along the Ohio River 30 miles west of Louisville, Corydon offers visitors a wide variety of historical attractions; hiking in dramatically scenic caves; other outdoor fun; family activities; unforgettable eateries, including old-fashioned ice cream shops that lure locals and visitors alike; and an abundance of nurseries and gardens that have attracted the attention of national publications such as Better Homes & Gardens.
Founded in 1808 when a government surveyor platted land that was settled by the family of Edward Smith, Corydon became popular when General William Henry Harrison, then the Governor of the Northwest Territory and later the ninth president of the US, would visit the area while en route to Vincennes, IN. In 1816, Corydon became the state’s first capitol, which was when Indiana became the nation’s 19th state. Corydon remained the capital until it moved to Indianapolis in 1825.
The city’s unique place in Indiana history will be celebrated throughout 2008 during the town’s Bicentennial Celebration. Several special events are planned, including an honorary event in June that will feature the dedication of a memorial to former Gov. Frank O’Bannon.
“Corydon and Harrison County have been popular tourist destinations for many years, and now we are eager to use the Bicentennial Celebration to invite those who have not visited our community in the past,” said Jim Epperson, executive director of the Harrison County Convention & Visitors Bureau.
Corydon and Harrison County feature an abundance of caves, hiking trails and O’Bannon Woods State Park that entice visitors to spend hours exploring the area’s natural beauty. Other outdoor fun includes golf, outdoor putt putt, indoor mini golf, bicycling. Three old-time ice cream parlors have served up frozen confections, along with a big scoop of Americana, for more than 50 years. Shopping, special events and a riverboat casino also attract visitors to the region.
An incredible collection of sites and attractions also await travelers, from an historic Civil War battlefield to the Wyandotte and Marengo Caves, where enormous passages are highlighted by dazzling formations. The State Historic Site marks Corydon’s place as Indiana’s first capitol, while travelers are fascinated by the Constitution Elm and tours of the Leora Brown School, one of the nation’s oldest standing early African American schoolhouses. Plenty of diverse dining and accommodations include a historic B&B, affordable modern hotels, country cafes and even a luxurious riverboat casino. Complete information and a free visitors guide are available at thisisIndiana.org or (888) 738-2137.
Sammy Sosa Creates the Nation's Most Creative Peanut Butter Sandwich
11 year old Samuel Sosa of Riverside, California is the winner of the Sixth Annual Jif Most Creative Peanut Butter Sandwich Contest. His unique recipe earned Samuel a $25,000 college scholarship fund! Samuel was inspired by a Chinese fortune cookie to create his Crunchy Chinese Fortune Cookie Sandwich. His sandwich is made with Jif Creamy Peanut Butter, celery and apple on wheat bread crimped into the shape of a fortune cookie. The fortune cookie sandwiches are served with a dipping sauce of Jif Creamy Peanut Butter, coconut milk, soy sauce, brown sugar, lemon juice, sesame oil and chili powder.
The five finalists put their creativity to the test and debuted their peanut butter sandwiches for a panel of judges at the Culinary Loft in the New York City’s Soho area. The four runners-up each received a $2,500 college scholarship fund and a Jif gift basket.
Runners-Up:
Kelsey, 11, Mountainville, NY – Peanut Butter Butterfly Panwiches
Charlie, 9, Hillsborough, NC – Jif Peanut Butter Club
Ian, 12, Shrewsbury, PA – Monstwich
Matt, 11, McMinnville, OR – P-Nutty Chicken Wrap
The Jif Most Creative Peanut Butter Sandwich Contest encourages parents to foster creativity in their children and brings parents and children together. Parents and children from across the United States submitted peanut butter sandwich recipes from August through November. Those recipes underwent an initial round of judging based on creativity, nutritional balance, taste, appearance and ease of preparation. The final judging event represents the five top scores from the combination of a preliminary round of judging and a nationwide www.jif.com online vote. The five finalists with the highest point totals overall participated in the March 20 event to compete for a $25,000 scholarship fund, Jif gift basket and the national most creative peanut butter sandwich title.
The five finalists put their creativity to the test and debuted their peanut butter sandwiches for a panel of judges at the Culinary Loft in the New York City’s Soho area. The four runners-up each received a $2,500 college scholarship fund and a Jif gift basket.
Runners-Up:
Kelsey, 11, Mountainville, NY – Peanut Butter Butterfly Panwiches
Charlie, 9, Hillsborough, NC – Jif Peanut Butter Club
Ian, 12, Shrewsbury, PA – Monstwich
Matt, 11, McMinnville, OR – P-Nutty Chicken Wrap
The Jif Most Creative Peanut Butter Sandwich Contest encourages parents to foster creativity in their children and brings parents and children together. Parents and children from across the United States submitted peanut butter sandwich recipes from August through November. Those recipes underwent an initial round of judging based on creativity, nutritional balance, taste, appearance and ease of preparation. The final judging event represents the five top scores from the combination of a preliminary round of judging and a nationwide www.jif.com online vote. The five finalists with the highest point totals overall participated in the March 20 event to compete for a $25,000 scholarship fund, Jif gift basket and the national most creative peanut butter sandwich title.
OU Passover Website Launches For 2008
Passover typically inspires a great many things – cleaning frenzies, traditional rituals such as biur (burning) and bedikat (checking for) chametz, and purchasing boxes of matzah and large quantities of food. One more thing Passover frequently inspires is a host of questions on topics including how the Passover dietary laws differ from the rest of the year, the proper times for burning chametz and starting the sedarim, and other important Passover related facts. In 2006, the Orthodox Union launched a website, www.oupassover.org, that puts to rest any of the uncertainties these issues and many others arouse.
The website, which was recently updated for 2008, is a one-stop shop for all Passover-related queries. Subjects range from recipe substitutions and cleaning tips, to kosherizing household items for Passover and the proper amounts of the traditional food and wine that must be consumed at the seder.
One popular feature is Medicine Guidelines, which discusses the creams, pills and medicines that can be used on Passover, substitutions for medications that are not allowed, and what to do when substitutions are not available. A wide variety of information includes, among other topics, frozen fish; meat and poultry; alcoholic beverages; baby formula; milk – and even pet food.
The website also contains the OU Guide to Passover as a pdf. download. The updated Guide lists products which the OU has certified as Kosher for Passover.
“Passover is an extraordinarily complex holiday,” declared Rabbi Menachem Genack, CEO of OU Kosher. “The OU Passover website clarifies many issues of concern regarding proper preparation and observance of the Festival. It is a wonderful resource for the entire Jewish community.”
For more information visit www.oupassover.org.
The website, which was recently updated for 2008, is a one-stop shop for all Passover-related queries. Subjects range from recipe substitutions and cleaning tips, to kosherizing household items for Passover and the proper amounts of the traditional food and wine that must be consumed at the seder.
One popular feature is Medicine Guidelines, which discusses the creams, pills and medicines that can be used on Passover, substitutions for medications that are not allowed, and what to do when substitutions are not available. A wide variety of information includes, among other topics, frozen fish; meat and poultry; alcoholic beverages; baby formula; milk – and even pet food.
The website also contains the OU Guide to Passover as a pdf. download. The updated Guide lists products which the OU has certified as Kosher for Passover.
“Passover is an extraordinarily complex holiday,” declared Rabbi Menachem Genack, CEO of OU Kosher. “The OU Passover website clarifies many issues of concern regarding proper preparation and observance of the Festival. It is a wonderful resource for the entire Jewish community.”
For more information visit www.oupassover.org.
Cardinal and Wildcat Rivals Shake It Up for Charity Behind the Bar at Proof on Main
On Sunday, April 20 from 7 to 9 p.m., sports personalities Scott Padgett and Dave Ragone will duke it out at Proof on Main to see who pours the meanest martini. One bleeds red and one bleeds blue, but for one night only, they will share shakers and stemware as celebrity bartenders in support of Down Syndrome of Louisville. Padgett and Ragone host The Ticket, Louisville’s ESPN radio show on station 93.9, airing weekdays at 6 a.m.
“Kentucky fans are some of the best fans in sports, and I can’t wait to hang out with them,” says Padgett. “With a Card and a Cat behind the bar, things are sure to get interesting.”
Padgett and Ragone bring considerable humor and expertise to The Ticket on 93.9. Dave Ragone was the second all time leading passer at the University of Louisville and is a former NFL player with the Houston Texans and the St. Louis Rams. In 2005, Ragone was named NFL Europe’s Offensive MVP, leading the Berlin Thunder to World Bowl XIII. Scott Padgett is a former Wildcat who led Kentucky to the 1998 NCAA National Championship. He is also a former NBA player with the Utah Jazz, Houston Rockets, New Jersey Nets and Memphis Grizzlies. As honorary chairman of the Down Syndrome of Louisville annual golf tournament, Padgett contributes ongoing support to the organization.
“We created the Celebrity Bartender Series as a way to benefit local charities while showcasing some of Kentucky’s most inspirational people,” says Kerry Hettinger. “We’re excited to have Scott and Dave on board to support Down Syndrome of Louisville.”
The Mission of Down Syndrome of Louisville is to improve the lives of persons with Down syndrome and their families by providing support, information, education, and advocating for their rights and concerns. With the creation of the Lifelong Learning Center, Down Syndrome of Louisville has been nationally recognized as one of the few organizations offering research-based educational services to people with Down syndrome from birth through adulthood. For more information on Down Syndrome of Louisville, visit www.downsyndromeoflouisville.org.
Proof on Main’s charity bartender series will feature a local celebrity every other month. A portion of proceeds from the bar sales and all tips from the celebrity bartender will be donated to the select charity. Upcoming charities include the Make a Wish foundation and the Muscular Dystrophy Association.
For more information or to make reservations for dinner, call Proof on Main at (502) 217-6360. Proof on Main is located at 702 West Main Street. For more information, visit www.proofonmain.com.
Lunch: 11 a.m. to 2 p.m. Monday through Friday
Dinner: 5:30 to 10 p.m. Sunday through Thursday
5:30 to 11 p.m. Friday and Saturday
Bar Menu: 2 p.m. to midnight Monday through Thursday
2 p.m. to 1 a.m. Friday
5 p.m. to 1 a.m. Saturday
5 p.m. to midnight Sunday
Bar: 11 a.m. to 1 a.m. Monday through Thursday
11 a.m. to 2 a.m. Friday
5 p.m. to 2 a.m. Saturday
5 p.m. to midnight Sunday
“Kentucky fans are some of the best fans in sports, and I can’t wait to hang out with them,” says Padgett. “With a Card and a Cat behind the bar, things are sure to get interesting.”
Padgett and Ragone bring considerable humor and expertise to The Ticket on 93.9. Dave Ragone was the second all time leading passer at the University of Louisville and is a former NFL player with the Houston Texans and the St. Louis Rams. In 2005, Ragone was named NFL Europe’s Offensive MVP, leading the Berlin Thunder to World Bowl XIII. Scott Padgett is a former Wildcat who led Kentucky to the 1998 NCAA National Championship. He is also a former NBA player with the Utah Jazz, Houston Rockets, New Jersey Nets and Memphis Grizzlies. As honorary chairman of the Down Syndrome of Louisville annual golf tournament, Padgett contributes ongoing support to the organization.
“We created the Celebrity Bartender Series as a way to benefit local charities while showcasing some of Kentucky’s most inspirational people,” says Kerry Hettinger. “We’re excited to have Scott and Dave on board to support Down Syndrome of Louisville.”
The Mission of Down Syndrome of Louisville is to improve the lives of persons with Down syndrome and their families by providing support, information, education, and advocating for their rights and concerns. With the creation of the Lifelong Learning Center, Down Syndrome of Louisville has been nationally recognized as one of the few organizations offering research-based educational services to people with Down syndrome from birth through adulthood. For more information on Down Syndrome of Louisville, visit www.downsyndromeoflouisville.org.
Proof on Main’s charity bartender series will feature a local celebrity every other month. A portion of proceeds from the bar sales and all tips from the celebrity bartender will be donated to the select charity. Upcoming charities include the Make a Wish foundation and the Muscular Dystrophy Association.
For more information or to make reservations for dinner, call Proof on Main at (502) 217-6360. Proof on Main is located at 702 West Main Street. For more information, visit www.proofonmain.com.
Lunch: 11 a.m. to 2 p.m. Monday through Friday
Dinner: 5:30 to 10 p.m. Sunday through Thursday
5:30 to 11 p.m. Friday and Saturday
Bar Menu: 2 p.m. to midnight Monday through Thursday
2 p.m. to 1 a.m. Friday
5 p.m. to 1 a.m. Saturday
5 p.m. to midnight Sunday
Bar: 11 a.m. to 1 a.m. Monday through Thursday
11 a.m. to 2 a.m. Friday
5 p.m. to 2 a.m. Saturday
5 p.m. to midnight Sunday
Wednesday, March 19, 2008
Local Boy Does Good!
Glam.com, flagship site of distributed media network Glam Media, today announced eight national finalists in the Be Discovered: Design a Dress Competition, including Drew Shields, from Cincinnati, Ohio. More than 450 aspiring designers submitted sketches of their original designs for consideration on MSN’s beauty and fashion channel and on Glam.com. MSN.com and Glam are cosponsors for the competition. Audiences on both MSN.com and Glam voted online to choose the eight finalists, based on 32 semi-finalists selected by the editorial team. Judges for the competition include renowned fashion designers Monique Lhuillier and Adam Lippes, celebrity stylist and House of Deréon designer Tina Knowles and Lord & Taylor buyer Vanessa Lefebvre.
The finalists have three weeks to make the dress they sketched and present their original creations for judging. The winner of the competition will be announced during mid-April. Sketches and photos of the eight finalists’ designs along with designer profiles and more information can be viewed at www.glam.com/bediscovered and http://lifestyle.msn.com/beautyandfashion. The winner will receive a trip to New York, a $500 gift certificate from Lord & Taylor and will join Adam Lippes’ design studio ADAM, as “Apprentice Designer for a Day.”
“It’s been incredibly exciting to watch fashion-savvy Glam.com and MSN viewers choose eight finalists from dozens of aspiring designs,” said Susan Cernek, Fashion and Beauty Director at Glam.com. “Now comes the moment of truth, when we see the designs come to life, and perhaps discover America’s hottest new fashion designer in the process.”
The eight finalists include Alexzandra Caldwell from Woodland, CA; Carrie Hansen from Lebanon, NH; Jessica Gonzalez from Philadelphia, PA; Marcela Garcia from Tucson, AZ; Jill Pitkanen from Oak Ridge, TN; Janey Rios of Brooklyn, NY; Drew Shields from Cincinnati, OH; and Kate Spray from Philadelphia, PA. Several of the finalists are fashion students who are trying to break into the fashion world.
Glam.com features six separate channels: Style, Fashion, Beauty and Shopping, Living, Entertainment and Wellness. Each channel offers a distinctive blend of original editorial, syndicated and media partner content created by trendsetting insiders and experts. Highly interactive content such as horoscopes, quizzes, and slide shows, celebrity-driven polls, insightful personality tests and mix-and-match games allow users to engage with the content as well as learn about themselves. Glam.com readers can also search the 450+ popular sites in the Glam Publisher Network.
About Glam Media
Glam Media’s distributed media network model is in part changing the very definition of what a media company is in the 21st Century. With more than 44 million unique monthly visitors (comScore MediaMetrix) Glam Media provides a compelling mix of fresh, original content created in-house with a carefully curated Glam Publishing Network of more than 450 popular and influential lifestyle Web sites, blogs and magazines. For premium national brand advertisers, Glam Media offers an unprecedented array of targeted options that are singularly attractive to both upscale and aspirational consumers. Glam Media is backed by Hubert Burda Media, GLG Partners, Accel Partners, DAG Ventures, Draper Fisher Jurvetson, Walden Venture Capital and Information Capital. Glam Media is based in New York City and Brisbane, California.
The finalists have three weeks to make the dress they sketched and present their original creations for judging. The winner of the competition will be announced during mid-April. Sketches and photos of the eight finalists’ designs along with designer profiles and more information can be viewed at www.glam.com/bediscovered and http://lifestyle.msn.com/beautyandfashion. The winner will receive a trip to New York, a $500 gift certificate from Lord & Taylor and will join Adam Lippes’ design studio ADAM, as “Apprentice Designer for a Day.”
“It’s been incredibly exciting to watch fashion-savvy Glam.com and MSN viewers choose eight finalists from dozens of aspiring designs,” said Susan Cernek, Fashion and Beauty Director at Glam.com. “Now comes the moment of truth, when we see the designs come to life, and perhaps discover America’s hottest new fashion designer in the process.”
The eight finalists include Alexzandra Caldwell from Woodland, CA; Carrie Hansen from Lebanon, NH; Jessica Gonzalez from Philadelphia, PA; Marcela Garcia from Tucson, AZ; Jill Pitkanen from Oak Ridge, TN; Janey Rios of Brooklyn, NY; Drew Shields from Cincinnati, OH; and Kate Spray from Philadelphia, PA. Several of the finalists are fashion students who are trying to break into the fashion world.
Glam.com features six separate channels: Style, Fashion, Beauty and Shopping, Living, Entertainment and Wellness. Each channel offers a distinctive blend of original editorial, syndicated and media partner content created by trendsetting insiders and experts. Highly interactive content such as horoscopes, quizzes, and slide shows, celebrity-driven polls, insightful personality tests and mix-and-match games allow users to engage with the content as well as learn about themselves. Glam.com readers can also search the 450+ popular sites in the Glam Publisher Network.
About Glam Media
Glam Media’s distributed media network model is in part changing the very definition of what a media company is in the 21st Century. With more than 44 million unique monthly visitors (comScore MediaMetrix) Glam Media provides a compelling mix of fresh, original content created in-house with a carefully curated Glam Publishing Network of more than 450 popular and influential lifestyle Web sites, blogs and magazines. For premium national brand advertisers, Glam Media offers an unprecedented array of targeted options that are singularly attractive to both upscale and aspirational consumers. Glam Media is backed by Hubert Burda Media, GLG Partners, Accel Partners, DAG Ventures, Draper Fisher Jurvetson, Walden Venture Capital and Information Capital. Glam Media is based in New York City and Brisbane, California.
Tastes of Philly Finally Arrives to the Queen City
More than just a steak sandwich, the Philly Steak is a delicacy and a way of life in Philadelphia. Now, that authentic Philly steak flavor has come to downtown Cincinnati through the new restaurant Balboa's Philly Steaks and Pizza located at 628 Vine Street.
Importing all of its bread and meat directly from Philadelphia, Balboa's uses tender seasoned top loin steak and authentic Amoroso rolls to create an authentic Philly steak sandwich. Customers have the option of fresh veggies including green peppers, onions, banana peppers or mushrooms, as well as provolone, American, or Cheese Whiz –the cheese of choice for the original Philly steak sandwich.
Balboa's also offers thin East Coast style pizza, made fresh daily with only the best dough, mozzarella and provolone cheeses, and specially blended seasoned pizza sauce.
"Our crust is baked perfectly for a thin pizza texture that people across the east coast love to fold and eat," say Balboa's staff. "Now, Cincinnatians can enjoy this same pizza! Grab a slice or two for lunch, or a whole pie for the entire office."
Customers can experience Philadelphia flavor once more through TastyKakes, also imported directly from the factory's Philadelphia bakery. These single serving size deserts are packed with rich taste and freshness.
"There's a TastyKake flavor for everyone. Whether it's butterscotch crumpets, KandyKakes, or Lemon Pieces –there is no better way to top off a real Philly meal."
Balboa's Philly Steaks and Pizza is located at 628 Vine Street in downtown Cincinnati (this space was formerly Dink's restaurant.) Hours are Mondays through Fridays, 10:30 a.m. to 3:30 p.m., and Thursdays through Saturdays, 8:00 p.m. to 4:00 a.m. Philly steak sandwich prices range from $4.99-7.99 and pizza prices range from $2.29 a slice to $12.99 for an 18" pie. For more information call (513) 381-1700. Fax number is (513) 381-1755; call in or fax orders are accepted everyday.
Importing all of its bread and meat directly from Philadelphia, Balboa's uses tender seasoned top loin steak and authentic Amoroso rolls to create an authentic Philly steak sandwich. Customers have the option of fresh veggies including green peppers, onions, banana peppers or mushrooms, as well as provolone, American, or Cheese Whiz –the cheese of choice for the original Philly steak sandwich.
Balboa's also offers thin East Coast style pizza, made fresh daily with only the best dough, mozzarella and provolone cheeses, and specially blended seasoned pizza sauce.
"Our crust is baked perfectly for a thin pizza texture that people across the east coast love to fold and eat," say Balboa's staff. "Now, Cincinnatians can enjoy this same pizza! Grab a slice or two for lunch, or a whole pie for the entire office."
Customers can experience Philadelphia flavor once more through TastyKakes, also imported directly from the factory's Philadelphia bakery. These single serving size deserts are packed with rich taste and freshness.
"There's a TastyKake flavor for everyone. Whether it's butterscotch crumpets, KandyKakes, or Lemon Pieces –there is no better way to top off a real Philly meal."
Balboa's Philly Steaks and Pizza is located at 628 Vine Street in downtown Cincinnati (this space was formerly Dink's restaurant.) Hours are Mondays through Fridays, 10:30 a.m. to 3:30 p.m., and Thursdays through Saturdays, 8:00 p.m. to 4:00 a.m. Philly steak sandwich prices range from $4.99-7.99 and pizza prices range from $2.29 a slice to $12.99 for an 18" pie. For more information call (513) 381-1700. Fax number is (513) 381-1755; call in or fax orders are accepted everyday.
Greenwich Hotel opening April 1- NYC TriBeCa
Actor-director Robert DeNiro and Ira Drukier together with their partners Richard Born and Raphael DeNiro will open the Greenwich Hotel in the heart of TriBeCa in New York City on April 1. Located at 377 Greenwich Street; the newly built luxury hotel has eight floors.
“Our goal with the Greenwich was to create a space that would serve guests more as a residence than a hotel; a place for people whose sense of home combines sophistication and authenticity,” said Mr. DeNiro. “We’re very happy with the balance of comfort and craftsmanship that came together with the completion of the property and we’re confident that it offers a rare hospitality experience.”
This project is the result of a collaboration of many creative minds. Initially conceived by the Owners and the Rockwell Group, the public spaces and façade were re-envisioned by Grayling Design, while the rooms were designed and completed by Samantha Crasco. The Spa area was conceived and designed by Mikio Shinagawa, who also supervised a contingent of Japanese craftsmen to implement the design. Talented artisans from around the world, working with the Owners and Grayling created a warm and richly layered environment which celebrates craftsmanship and natural materials.
There are 88 rooms, of which no two are alike. The hotel has thirteen suites – some with saunas, others with working fireplaces. There are two duplex suites: the Greenwich, designed by Grayling and the N. Moore, designed by The Rockwell Group. Conceived as artist ateliers, both have soaring 30-foot skylights, chef’s kitchens, two master bedrooms with 2 ½ bathrooms, stone fireplaces, and offices with separate entrances. Each of these duplex residences can be expanded to accommodate up to 5 bedrooms.
The top floor of the Greenwich will have a 2500 square foot penthouse. While within the hotel, it is more like a private residence. It will have 2 master bedrooms, with dressing areas, a full kitchen as well as a butler’s pantry to serve any catering needs, a skylit dining room, and a media complex. It will open onto a large duplex roof top garden with a private hot tub and wonderful views of the city and Hudson River.
Behind the hand-made brick façade, DeNiro and Drukier have created an intimate and welcoming retreat that reflects the warmth and personality guests would feel if they were staying at the home of a good friend.
“With so much space dedicated to the exclusive use of our guests, we have created a serene place where visitors can unwind as well as accomplish all that they need to during their stay,” said Mr. Drukier. “Whether in our private courtyard, Drawing Room, or Spa we hope guests will feel immediately at ease”.
Common Areas
The common areas of the Greenwich set the tone for craftsmanship throughout. In the lobby, leaded glass windows and beams of reclaimed oak create a comfortable setting for morning coffee or evening cocktails. Just around the corner is the Drawing Room, similar in style. With twelve-foot ceilings, bookshelves and a wood-burning fireplace, the Drawing Room is the perfect place to host a casual meeting or an intimate lunch. Lining one side of the room are antique mirrored glass and French doors that lead to a small courtyard, where guests can dine beneath latticed vines, or just look out at the greenery. To maintain its availability, this room is reserved only for hotel guests.
Furnishings
The furnishing have been drawn from a wide range of cultural influences – from the hand-loomed Tibetan rugs to the patterns of Moroccan tiles, to the hand-made Italian terracotta floors, to the reclaimed pine, oak, chestnut and hemlock wood details throughout, natural materials have been used. Rooms have Dux beds, oak floors, soaking tubs and small libraries – all of which create a blend of style and substance.
Amenities
The amenities and services are as well considered as the hotel design. Houseguests can opt for in-room check-in, newspapers from their hometowns delivered daily, and a refrigerator stocked with specialty items of their choice.
Additionally, the Greenwich offers a full array of amenities that sophisticated travelers have come to expect. This includes HDTV, iPod docking stations, free wireless Internet, and a range of bath and body products developed especially for the hotel.
Shibui Spa
Shibui, the Greenwich Hotel’s spa is a true haven for relaxation and rejuvenation. Shibui is available exclusively to hotel guests and houses a lantern-lit swimming pool and lounge under the roof of a 250-year old wood and bamboo farmhouse that has been reconstructed in the hotel by Japanese craftsmen, some of whom are ‘Living National Treasures’ of Japan.
There are four separate treatment rooms, as well as a room for relaxation either before or after treatments. Shibui has a shiatsu room; a traditional bathing room with a large tub for Japanese bathing rituals, a wet room that includes a shower for wraps and scrubs and finally a treatment room where massages as well as manicures, pedicures and facial treatments will be offered.
The fitness room is more than 1000 square feet, with more than 15 pieces of equipment. Its design has been integrated to fit the concept of Shibui, serenity, with old hemlock floors and hidden lights, coupled with the most state-of-the-art equipment. Trainers are always available.
Ago Ristorante
The Greenwich will house the New York outpost of Chef Agostino Sciandri’s famed Ago. The menu includes simple salads and pizzas, home-made pasta and risotto, and exceptional selection of fish and meat. It also will include Chef Ago’s signature dish, Bistecca alla Fiorentina – a 22-ounce Tuscan-style T-bone steak prepared in the wood burning oven. The restaurant’s bar and dining room, designed and crafted by Grayling Design, evokes an Italian ristorante, with exposed brick walls and hand finished wood paneling. A section of the ceiling is lined with over 90,000 corks, a nod to the restaurant’s extensive wine list. Ago will serve breakfast, lunch and dinner seven days a week as well as provide 24 hour room service to the hotel.
For more information about the Greenwich Hotel, or to book a reservation, visit www.thegreenwichhotel.com or call 212 941 8900.
“Our goal with the Greenwich was to create a space that would serve guests more as a residence than a hotel; a place for people whose sense of home combines sophistication and authenticity,” said Mr. DeNiro. “We’re very happy with the balance of comfort and craftsmanship that came together with the completion of the property and we’re confident that it offers a rare hospitality experience.”
This project is the result of a collaboration of many creative minds. Initially conceived by the Owners and the Rockwell Group, the public spaces and façade were re-envisioned by Grayling Design, while the rooms were designed and completed by Samantha Crasco. The Spa area was conceived and designed by Mikio Shinagawa, who also supervised a contingent of Japanese craftsmen to implement the design. Talented artisans from around the world, working with the Owners and Grayling created a warm and richly layered environment which celebrates craftsmanship and natural materials.
There are 88 rooms, of which no two are alike. The hotel has thirteen suites – some with saunas, others with working fireplaces. There are two duplex suites: the Greenwich, designed by Grayling and the N. Moore, designed by The Rockwell Group. Conceived as artist ateliers, both have soaring 30-foot skylights, chef’s kitchens, two master bedrooms with 2 ½ bathrooms, stone fireplaces, and offices with separate entrances. Each of these duplex residences can be expanded to accommodate up to 5 bedrooms.
The top floor of the Greenwich will have a 2500 square foot penthouse. While within the hotel, it is more like a private residence. It will have 2 master bedrooms, with dressing areas, a full kitchen as well as a butler’s pantry to serve any catering needs, a skylit dining room, and a media complex. It will open onto a large duplex roof top garden with a private hot tub and wonderful views of the city and Hudson River.
Behind the hand-made brick façade, DeNiro and Drukier have created an intimate and welcoming retreat that reflects the warmth and personality guests would feel if they were staying at the home of a good friend.
“With so much space dedicated to the exclusive use of our guests, we have created a serene place where visitors can unwind as well as accomplish all that they need to during their stay,” said Mr. Drukier. “Whether in our private courtyard, Drawing Room, or Spa we hope guests will feel immediately at ease”.
Common Areas
The common areas of the Greenwich set the tone for craftsmanship throughout. In the lobby, leaded glass windows and beams of reclaimed oak create a comfortable setting for morning coffee or evening cocktails. Just around the corner is the Drawing Room, similar in style. With twelve-foot ceilings, bookshelves and a wood-burning fireplace, the Drawing Room is the perfect place to host a casual meeting or an intimate lunch. Lining one side of the room are antique mirrored glass and French doors that lead to a small courtyard, where guests can dine beneath latticed vines, or just look out at the greenery. To maintain its availability, this room is reserved only for hotel guests.
Furnishings
The furnishing have been drawn from a wide range of cultural influences – from the hand-loomed Tibetan rugs to the patterns of Moroccan tiles, to the hand-made Italian terracotta floors, to the reclaimed pine, oak, chestnut and hemlock wood details throughout, natural materials have been used. Rooms have Dux beds, oak floors, soaking tubs and small libraries – all of which create a blend of style and substance.
Amenities
The amenities and services are as well considered as the hotel design. Houseguests can opt for in-room check-in, newspapers from their hometowns delivered daily, and a refrigerator stocked with specialty items of their choice.
Additionally, the Greenwich offers a full array of amenities that sophisticated travelers have come to expect. This includes HDTV, iPod docking stations, free wireless Internet, and a range of bath and body products developed especially for the hotel.
Shibui Spa
Shibui, the Greenwich Hotel’s spa is a true haven for relaxation and rejuvenation. Shibui is available exclusively to hotel guests and houses a lantern-lit swimming pool and lounge under the roof of a 250-year old wood and bamboo farmhouse that has been reconstructed in the hotel by Japanese craftsmen, some of whom are ‘Living National Treasures’ of Japan.
There are four separate treatment rooms, as well as a room for relaxation either before or after treatments. Shibui has a shiatsu room; a traditional bathing room with a large tub for Japanese bathing rituals, a wet room that includes a shower for wraps and scrubs and finally a treatment room where massages as well as manicures, pedicures and facial treatments will be offered.
The fitness room is more than 1000 square feet, with more than 15 pieces of equipment. Its design has been integrated to fit the concept of Shibui, serenity, with old hemlock floors and hidden lights, coupled with the most state-of-the-art equipment. Trainers are always available.
Ago Ristorante
The Greenwich will house the New York outpost of Chef Agostino Sciandri’s famed Ago. The menu includes simple salads and pizzas, home-made pasta and risotto, and exceptional selection of fish and meat. It also will include Chef Ago’s signature dish, Bistecca alla Fiorentina – a 22-ounce Tuscan-style T-bone steak prepared in the wood burning oven. The restaurant’s bar and dining room, designed and crafted by Grayling Design, evokes an Italian ristorante, with exposed brick walls and hand finished wood paneling. A section of the ceiling is lined with over 90,000 corks, a nod to the restaurant’s extensive wine list. Ago will serve breakfast, lunch and dinner seven days a week as well as provide 24 hour room service to the hotel.
For more information about the Greenwich Hotel, or to book a reservation, visit www.thegreenwichhotel.com or call 212 941 8900.
Reserve Restaurant and Piano Lounge to begin serving lunch
Reserve Restaurant and Piano Lounge will begin serving lunch on Monday, March 24, 2008. Reserve is the newest restaurant to open at Newport on the Levee and is located on Third Street, between Brio Tuscan Grille and Jeff Ruby’s Tropicana.
Reserve Restaurant and Piano Lounge will be open for lunch everyday from 11:00 a.m. - 3:00 p.m. The extensive lunch menu will feature items such as prime rib sandwich, salmon salad and their famous flatbreads. Lunch will be available inside or outside on the patio, weather permitting. Live entertainment will also be offered each day from 12:00-1:30 p.m. Reservations are not necessary for lunch.
Reserve Restaurant and Piano Lounge is an upscale restaurant and piano lounge that opened in November and features a full menu with live entertainment seven nights a week. Dinner is served from 4:00-12:00 p.m. every night. Specialty menu items include Eggplant Stack appetizer; Steak Caesar, creative Italian pasta dishes and seafood. Private parties or corporate meeting space is available for lunch or dinner
More information can be found at www.newportonthelevee.com.
Reserve Restaurant and Piano Lounge will be open for lunch everyday from 11:00 a.m. - 3:00 p.m. The extensive lunch menu will feature items such as prime rib sandwich, salmon salad and their famous flatbreads. Lunch will be available inside or outside on the patio, weather permitting. Live entertainment will also be offered each day from 12:00-1:30 p.m. Reservations are not necessary for lunch.
Reserve Restaurant and Piano Lounge is an upscale restaurant and piano lounge that opened in November and features a full menu with live entertainment seven nights a week. Dinner is served from 4:00-12:00 p.m. every night. Specialty menu items include Eggplant Stack appetizer; Steak Caesar, creative Italian pasta dishes and seafood. Private parties or corporate meeting space is available for lunch or dinner
More information can be found at www.newportonthelevee.com.
Tuesday, March 18, 2008
Van's Waffles
Almost forty years ago, Pilue Van Dam debuted her famous Belgian waffles at America’s New York World’s Fair. Today, Pilue’s namesake company - Van’s International (www.vanswaffles.com) – is the country’s leading all-natural frozen waffle brand with a wide range of tasty and healthy products, including the company’s new heart-healthy line: Hearty Oats.
More than seventy million Americans have one or more types of cardiovascular (heart) disease (CVD), according to the American Heart Association. Among adults age 18 and older, the prevalence of two or more risk factors for CVD increased from 23.6 percent in 1991 to 27.9 percent in 1999. Moreover, these risk factors increased significantly for both men and women of all racial, ethnic, age and education groups. Among those with three risk factors, the most common combination was high cholesterol and obesity.
Van’s ambitious new Hearty Oats product line was specifically created in response to the increasing prevalence and awareness of this widespread health concern. In addition to having the antioxidant power of one whole pomegranate, Van’s Hearty Oats products are free of cholesterol and an excellent source of whole grains and calcium. They also have five grams of fiber and protein.
Van’s Hearty Oats Waffles come in three appealing flavors: Maple Fusion (the first “grab-n-go” syrup-infused waffle sold in supermarkets and in other food and health stores), Oats N’ Honey and Berry Boost. Each of these waffles also received an Excellent Source of Whole Grains stamp from the Whole Grains Council, which assures that the waffles contains a full serving of whole grain in each labeled serving.
Van’s Hearty Oats Waffles are available in most natural food stores, including Whole Foods and Wild Oats, as well as in mainstream supermarkets nationwide, retailing for $2.49 per box.
“Van’s has an established tradition of both anticipating and meeting our customers’ needs,” says Chuck Marcy, CEO of Van’s International Foods. “Our consumers have come to rely on us for delivering the best- tasting and healthiest waffles available, and with the tremendous demand for heart healthy foods, we anticipate our new line will prove one of the most successful in Van’s history.”
*******
For the over three million Americans affected with Celiac Disease, Van's International Waffles offers a highly popular line of wheat-free waffles. These wheat-free waffles are also free of yeast, dairy, and eggs and are enriched with calcium. Available in original, blueberry, flax, apple cinnamon, and a mini size appealing to kids.
Recent research and newly developed blood screening methodologies have revealed that one in every 33 otherwise-healthy individuals suffer from this condition, according to the American Medical Association 2003. It is therefore no wonder that sales of wheat-free items as a whole are up in natural product supermarkets, with three of the top-five best-selling waffle items being wheat-free lines.
Van's has joined forces with the Center for Celiac Research and strives to generate funds for celiac research and increase awareness of celiac disease with “Making Tracks for Celiacs” bracelets, available for $2.00 at http://www.celiaccenter.org/bracelet.asp.
“People are beginning to realize that there’s a very large population of people who suffer from Celiac disease,” said Pam King, Director of Operations. “It’s great when a company steps up to the plate and wants to help research for such a worthy cause. We hope to continue working with Van’s in the years to come.”
“Van’s has a long tradition of offering consumers products that are as nutritious as they are delicious,” Chuck Marcy, CEO of Van’s International. “Responding to our customers and a general trend within the industry, we’ve gone to every possible length to ensure that our line of Wheat-Free Waffles are the healthiest and tastiest on the market today.”
Van’s Wheat-Free Waffles are available in most natural food stores, including Whole Foods and Wild Oats, as well as in mainstream supermarkets nationwide, retailing for $2.56 to $2.74 a box.
For more information about Van’s complete line of products, their nutritional content and ingredients, along with Van’s historical origins, please visit www.vanswaffles.com.
*********
While consumers have become increasingly aware of the benefits of fruits and vegetables, very few are aware of the invaluable health benefits of whole grains and how appealing these essential nutrients are when offered in such popular products as waffles and other everyday foods.
Whole grains are often an even better source of key nutrients, disease-fighting phytochemicals and antioxidants than many fruits and vegetables, and contain some antioxidants that cannot be found in produce. In addition, whole grains contain B vitamins, vitamin E, magnesium, iron and fiber; and medical evidence continues to show that whole grains can reduce risks of heart disease, stroke, cancer, diabetes and obesity. Quite simply, few foods offer such diverse benefits.
While the new 2005 Dietary Guidelines recognize the fundamental role whole grains play in the foundation of a healthy diet, whole grains currently make up only about 10 percent of grains on supermarket shelves and are often extremely challenging for consumers to find. Indeed, the average American eats less than one daily serving of whole grains and over 30% of Americans never eat whole grains at all!
Fortunately, however, as health professionals continue to urge the consumption of whole grains, suggesting at least three servings per day, the demand for easily accessible products rich in whole grains is becoming increasingly prevalent.
In response to this demand, Van’s International Waffles, whose products are readily available in major supermarkets as well as leading health food stores nationwide, has risen to the occasion by providing consumers the means to start their day with the whole grains they need. Over 10 of their waffle varieties have received the Excellent Source stamp from the Whole Grains Council, which assures that the food in question contains a full serving of whole grain in each labeled serving.
With these stamps, the Whole Grains Council (WGC) is hoping to close the whole grain gap, the difference between Americans who now eat one serving of whole grains per day and the goal set by government and private sector nutrition experts recommending three servings a day.
“It’s a simple truth,” said K. Dunn Gifford, Secretary Treasurer, WGC, “that the whole grains gap can be closed only if the food industry makes good-tasting whole grain foods that consumers buy and then buy again and again because they are not only wholesome, but taste good too.”
The following Van’s Waffles received the Excellent Source Stamp from the WGC: Organic Original, Organic Blueberry, Organic Soy Flax, Gourmet Multigrain, Gourmet 97% Fat Free, Gourmet Flax, Belgian Seven Grain, Wheat Free Original, Wheat Free Blueberry, Wheat Free Cinnamon Apple, Wheat Free Flax, Wheat Free Mini, and Gourmet Buckwheat Waffle.
“We have always been determined to meet our customers’ needs, not only in terms of taste, but in terms of overall health,” says Chuck Marcy, President of Van’s International Foods. “We spent a great deal of time developing the recipes for our waffles, and they meet the Van’s standard of excellence on every level.”
NOTE: I've tried the mini-waffles and found them to be quite good!
More than seventy million Americans have one or more types of cardiovascular (heart) disease (CVD), according to the American Heart Association. Among adults age 18 and older, the prevalence of two or more risk factors for CVD increased from 23.6 percent in 1991 to 27.9 percent in 1999. Moreover, these risk factors increased significantly for both men and women of all racial, ethnic, age and education groups. Among those with three risk factors, the most common combination was high cholesterol and obesity.
Van’s ambitious new Hearty Oats product line was specifically created in response to the increasing prevalence and awareness of this widespread health concern. In addition to having the antioxidant power of one whole pomegranate, Van’s Hearty Oats products are free of cholesterol and an excellent source of whole grains and calcium. They also have five grams of fiber and protein.
Van’s Hearty Oats Waffles come in three appealing flavors: Maple Fusion (the first “grab-n-go” syrup-infused waffle sold in supermarkets and in other food and health stores), Oats N’ Honey and Berry Boost. Each of these waffles also received an Excellent Source of Whole Grains stamp from the Whole Grains Council, which assures that the waffles contains a full serving of whole grain in each labeled serving.
Van’s Hearty Oats Waffles are available in most natural food stores, including Whole Foods and Wild Oats, as well as in mainstream supermarkets nationwide, retailing for $2.49 per box.
“Van’s has an established tradition of both anticipating and meeting our customers’ needs,” says Chuck Marcy, CEO of Van’s International Foods. “Our consumers have come to rely on us for delivering the best- tasting and healthiest waffles available, and with the tremendous demand for heart healthy foods, we anticipate our new line will prove one of the most successful in Van’s history.”
*******
For the over three million Americans affected with Celiac Disease, Van's International Waffles offers a highly popular line of wheat-free waffles. These wheat-free waffles are also free of yeast, dairy, and eggs and are enriched with calcium. Available in original, blueberry, flax, apple cinnamon, and a mini size appealing to kids.
Recent research and newly developed blood screening methodologies have revealed that one in every 33 otherwise-healthy individuals suffer from this condition, according to the American Medical Association 2003. It is therefore no wonder that sales of wheat-free items as a whole are up in natural product supermarkets, with three of the top-five best-selling waffle items being wheat-free lines.
Van's has joined forces with the Center for Celiac Research and strives to generate funds for celiac research and increase awareness of celiac disease with “Making Tracks for Celiacs” bracelets, available for $2.00 at http://www.celiaccenter.org/bracelet.asp.
“People are beginning to realize that there’s a very large population of people who suffer from Celiac disease,” said Pam King, Director of Operations. “It’s great when a company steps up to the plate and wants to help research for such a worthy cause. We hope to continue working with Van’s in the years to come.”
“Van’s has a long tradition of offering consumers products that are as nutritious as they are delicious,” Chuck Marcy, CEO of Van’s International. “Responding to our customers and a general trend within the industry, we’ve gone to every possible length to ensure that our line of Wheat-Free Waffles are the healthiest and tastiest on the market today.”
Van’s Wheat-Free Waffles are available in most natural food stores, including Whole Foods and Wild Oats, as well as in mainstream supermarkets nationwide, retailing for $2.56 to $2.74 a box.
For more information about Van’s complete line of products, their nutritional content and ingredients, along with Van’s historical origins, please visit www.vanswaffles.com.
*********
While consumers have become increasingly aware of the benefits of fruits and vegetables, very few are aware of the invaluable health benefits of whole grains and how appealing these essential nutrients are when offered in such popular products as waffles and other everyday foods.
Whole grains are often an even better source of key nutrients, disease-fighting phytochemicals and antioxidants than many fruits and vegetables, and contain some antioxidants that cannot be found in produce. In addition, whole grains contain B vitamins, vitamin E, magnesium, iron and fiber; and medical evidence continues to show that whole grains can reduce risks of heart disease, stroke, cancer, diabetes and obesity. Quite simply, few foods offer such diverse benefits.
While the new 2005 Dietary Guidelines recognize the fundamental role whole grains play in the foundation of a healthy diet, whole grains currently make up only about 10 percent of grains on supermarket shelves and are often extremely challenging for consumers to find. Indeed, the average American eats less than one daily serving of whole grains and over 30% of Americans never eat whole grains at all!
Fortunately, however, as health professionals continue to urge the consumption of whole grains, suggesting at least three servings per day, the demand for easily accessible products rich in whole grains is becoming increasingly prevalent.
In response to this demand, Van’s International Waffles, whose products are readily available in major supermarkets as well as leading health food stores nationwide, has risen to the occasion by providing consumers the means to start their day with the whole grains they need. Over 10 of their waffle varieties have received the Excellent Source stamp from the Whole Grains Council, which assures that the food in question contains a full serving of whole grain in each labeled serving.
With these stamps, the Whole Grains Council (WGC) is hoping to close the whole grain gap, the difference between Americans who now eat one serving of whole grains per day and the goal set by government and private sector nutrition experts recommending three servings a day.
“It’s a simple truth,” said K. Dunn Gifford, Secretary Treasurer, WGC, “that the whole grains gap can be closed only if the food industry makes good-tasting whole grain foods that consumers buy and then buy again and again because they are not only wholesome, but taste good too.”
The following Van’s Waffles received the Excellent Source Stamp from the WGC: Organic Original, Organic Blueberry, Organic Soy Flax, Gourmet Multigrain, Gourmet 97% Fat Free, Gourmet Flax, Belgian Seven Grain, Wheat Free Original, Wheat Free Blueberry, Wheat Free Cinnamon Apple, Wheat Free Flax, Wheat Free Mini, and Gourmet Buckwheat Waffle.
“We have always been determined to meet our customers’ needs, not only in terms of taste, but in terms of overall health,” says Chuck Marcy, President of Van’s International Foods. “We spent a great deal of time developing the recipes for our waffles, and they meet the Van’s standard of excellence on every level.”
NOTE: I've tried the mini-waffles and found them to be quite good!
The leader in everyday dinnerware unveils the first of three celebratory collections
This year, FIESTA® Dinnerware not only centers around the traditional introduction of a new hue at the International Home & Housewares Show, in Chicago, Sunday, March 16 through Tuesday, March 18, 2008, but the first of three celebratory collection pieces as The Homer Laughlin China Company™ approaches the 75th anniversary of the brand in 2011. FIESTA Baking Bowls, three perfectly large nested shapes, will be available in the company’s newly unveiled anniversary year color—Marigold—for a mere 75 weeks.
“FIESTA is a lifestyle brand,” says Rich Brinkman, vice president of sales and marketing, The Homer Laughlin China Company. The most collected china in the U.S., FIESTA® Dinnerware also tops bridal registries as the must-have in the everyday dinnerware category. “The 75th anniversary campaign is new for Homer Laughlin. We’ve introduced limited fires to the marketplace, but nothing of this magnitude,” he adds, referring to the three corresponding items in the limited availability color.
The baking bowl set will be available in Marigold, as well as seven of FIESTA’s standard contemporary colors, including: Scarlet, Cobalt, Tangerine, Sunflower, Peacock, Shamrock, White and Evergreen.
Availability in the anniversary color, however, will be limited to 75 weeks—April 1, 2008 thru Sept. 1, 2009. “Marigold is not just for the collector,” says Brinkman, “it’s for the enthusiast…providing a unique opportunity to become the next generation of collector.” Sept. 2, 2009, the baking bowls, in Marigold only, will officially retire. Thereafter, says Brinkman, “You will only find the baking bowls in the seven other glazes.”
The 3-piece baking bowls, ranging in size from 6-1/2 to 2-1/2 quarts, will be displayed in a show-stopping glass case – in Marigold – at the Homer Laughlin Booth No. S2003, South Building.
The perfect companion piece – expanding on the current bakeware line – each baking bowl emulates the brand’s celebrated design with sculpted, concentric rings, contemporary inspired color palette and beloved back-stamp. “We’ve created a new back-stamp celebrating the 75th anniversary,” says Brinkman. Homer Laughlin, too, has modified retail packaging to acknowledge the company’s landmark year and limited availability collections.
“This is what drives collectors,” says Harvey Linn, a collector since 1986. The baking bowls resemble the original pieces from 1936, “making them all the more appealing,” finishes Linn. The bottoms of the baking bowls in the remaining glazes will feature the signature FIESTA stamp or embossment.
Dinnerware and accessories in Marigold will follow according to Brinkman—and like the other anniversary color collections to be introduced April 1, 2009 and April 1, 2010, 75 weeks later, each will officially retire. “We’re offering the opportunity to purchase special anniversary collections four years in advance of the actual date,” he says. As for details regarding the future 75th anniversary introductions, ‘mum’ is the word. “All we can tell you is to look for Marigold,” says Brinkman, “and when you find it, get it, because 75 weeks later, it will no longer be in production.”
“We want limited colors that we know will eventually retire and filter into the secondary market,” says Sandra Bond, president of the Homer Laughlin China Collectors Association (HLCCA). “We collectors…we’ll go to great lengths to get our hands on limited pieces,” she finishes. The Association boasts more than 1,000 members nationwide.
Look for FIESTA Baking Bowls at select fine department and specialty stores, as well as catalog and online, April 1, 2008; MSRP $189.99, MAP $129.99.
###
About Fiesta® Dinnerware
Designed by Frederick Hurten Rhead in 1936, FIESTA® Dinnerware is now the most collected china in the United States and among the most collected china in the world. It has been featured on many popular TV programs, including ABC’s Extreme Home Makeover and the Today Show. The product was discontinued in 1973 and reissued in 1986 with new contemporary colors to mark its 50th anniversary. Its unique Art Deco style has landed FIESTA® Dinnerware in the collections of numerous museums from the Smithsonian Institution to the Andy Warhol Museum.
About The Homer Laughlin China Company™
The Homer Laughlin China Company™, headquartered in Newell, West Virginia, is the largest domestic producer of china dinnerware in the United States. The company’s distinctive FIESTA® brand is featured on dining tables across the country and coveted by a large, enthusiastic group of collectors. For additional information, please visit the Homer Laughlin™ Web site at www.hlchina.com.
“FIESTA is a lifestyle brand,” says Rich Brinkman, vice president of sales and marketing, The Homer Laughlin China Company. The most collected china in the U.S., FIESTA® Dinnerware also tops bridal registries as the must-have in the everyday dinnerware category. “The 75th anniversary campaign is new for Homer Laughlin. We’ve introduced limited fires to the marketplace, but nothing of this magnitude,” he adds, referring to the three corresponding items in the limited availability color.
The baking bowl set will be available in Marigold, as well as seven of FIESTA’s standard contemporary colors, including: Scarlet, Cobalt, Tangerine, Sunflower, Peacock, Shamrock, White and Evergreen.
Availability in the anniversary color, however, will be limited to 75 weeks—April 1, 2008 thru Sept. 1, 2009. “Marigold is not just for the collector,” says Brinkman, “it’s for the enthusiast…providing a unique opportunity to become the next generation of collector.” Sept. 2, 2009, the baking bowls, in Marigold only, will officially retire. Thereafter, says Brinkman, “You will only find the baking bowls in the seven other glazes.”
The 3-piece baking bowls, ranging in size from 6-1/2 to 2-1/2 quarts, will be displayed in a show-stopping glass case – in Marigold – at the Homer Laughlin Booth No. S2003, South Building.
The perfect companion piece – expanding on the current bakeware line – each baking bowl emulates the brand’s celebrated design with sculpted, concentric rings, contemporary inspired color palette and beloved back-stamp. “We’ve created a new back-stamp celebrating the 75th anniversary,” says Brinkman. Homer Laughlin, too, has modified retail packaging to acknowledge the company’s landmark year and limited availability collections.
“This is what drives collectors,” says Harvey Linn, a collector since 1986. The baking bowls resemble the original pieces from 1936, “making them all the more appealing,” finishes Linn. The bottoms of the baking bowls in the remaining glazes will feature the signature FIESTA stamp or embossment.
Dinnerware and accessories in Marigold will follow according to Brinkman—and like the other anniversary color collections to be introduced April 1, 2009 and April 1, 2010, 75 weeks later, each will officially retire. “We’re offering the opportunity to purchase special anniversary collections four years in advance of the actual date,” he says. As for details regarding the future 75th anniversary introductions, ‘mum’ is the word. “All we can tell you is to look for Marigold,” says Brinkman, “and when you find it, get it, because 75 weeks later, it will no longer be in production.”
“We want limited colors that we know will eventually retire and filter into the secondary market,” says Sandra Bond, president of the Homer Laughlin China Collectors Association (HLCCA). “We collectors…we’ll go to great lengths to get our hands on limited pieces,” she finishes. The Association boasts more than 1,000 members nationwide.
Look for FIESTA Baking Bowls at select fine department and specialty stores, as well as catalog and online, April 1, 2008; MSRP $189.99, MAP $129.99.
###
About Fiesta® Dinnerware
Designed by Frederick Hurten Rhead in 1936, FIESTA® Dinnerware is now the most collected china in the United States and among the most collected china in the world. It has been featured on many popular TV programs, including ABC’s Extreme Home Makeover and the Today Show. The product was discontinued in 1973 and reissued in 1986 with new contemporary colors to mark its 50th anniversary. Its unique Art Deco style has landed FIESTA® Dinnerware in the collections of numerous museums from the Smithsonian Institution to the Andy Warhol Museum.
About The Homer Laughlin China Company™
The Homer Laughlin China Company™, headquartered in Newell, West Virginia, is the largest domestic producer of china dinnerware in the United States. The company’s distinctive FIESTA® brand is featured on dining tables across the country and coveted by a large, enthusiastic group of collectors. For additional information, please visit the Homer Laughlin™ Web site at www.hlchina.com.
The leader in everyday dinnerware unveils the first of three celebratory collections – mixing bowls – in a limited anniversary year color, available f
This year, FIESTA® Dinnerware not only centers around the traditional introduction of a new hue at the International Home & Housewares Show, in Chicago, Sunday, March 16 through Tuesday, March 18, 2008, but the first of three celebratory collection pieces as The Homer Laughlin China Company™ approaches the 75th anniversary of the brand in 2011. FIESTA Baking Bowls, three perfectly large nested shapes, will be available in the company’s newly unveiled anniversary year color—Marigold—for a mere 75 weeks.
“FIESTA is a lifestyle brand,” says Rich Brinkman, vice president of sales and marketing, The Homer Laughlin China Company. The most collected china in the U.S., FIESTA® Dinnerware also tops bridal registries as the must-have in the everyday dinnerware category. “The 75th anniversary campaign is new for Homer Laughlin. We’ve introduced limited fires to the marketplace, but nothing of this magnitude,” he adds, referring to the three corresponding items in the limited availability color.
The baking bowl set will be available in Marigold, as well as seven of FIESTA’s standard contemporary colors, including: Scarlet, Cobalt, Tangerine, Sunflower, Peacock, Shamrock, White and Evergreen.
Availability in the anniversary color, however, will be limited to 75 weeks—April 1, 2008 thru Sept. 1, 2009. “Marigold is not just for the collector,” says Brinkman, “it’s for the enthusiast…providing a unique opportunity to become the next generation of collector.” Sept. 2, 2009, the baking bowls, in Marigold only, will officially retire. Thereafter, says Brinkman, “You will only find the baking bowls in the seven other glazes.”
The 3-piece baking bowls, ranging in size from 6-1/2 to 2-1/2 quarts, will be displayed in a show-stopping glass case – in Marigold – at the Homer Laughlin Booth No. S2003, South Building.
The perfect companion piece – expanding on the current bakeware line – each baking bowl emulates the brand’s celebrated design with sculpted, concentric rings, contemporary inspired color palette and beloved back-stamp. “We’ve created a new back-stamp celebrating the 75th anniversary,” says Brinkman. Homer Laughlin, too, has modified retail packaging to acknowledge the company’s landmark year and limited availability collections.
“This is what drives collectors,” says Harvey Linn, a collector since 1986. The baking bowls resemble the original pieces from 1936, “making them all the more appealing,” finishes Linn. The bottoms of the baking bowls in the remaining glazes will feature the signature FIESTA stamp or embossment.
Dinnerware and accessories in Marigold will follow according to Brinkman—and like the other anniversary color collections to be introduced April 1, 2009 and April 1, 2010, 75 weeks later, each will officially retire. “We’re offering the opportunity to purchase special anniversary collections four years in advance of the actual date,” he says. As for details regarding the future 75th anniversary introductions, ‘mum’ is the word. “All we can tell you is to look for Marigold,” says Brinkman, “and when you find it, get it, because 75 weeks later, it will no longer be in production.”
“We want limited colors that we know will eventually retire and filter into the secondary market,” says Sandra Bond, president of the Homer Laughlin China Collectors Association (HLCCA). “We collectors…we’ll go to great lengths to get our hands on limited pieces,” she finishes. The Association boasts more than 1,000 members nationwide.
Look for FIESTA Baking Bowls at select fine department and specialty stores, as well as catalog and online, April 1, 2008; MSRP $189.99, MAP $129.99.
###
About Fiesta® Dinnerware
Designed by Frederick Hurten Rhead in 1936, FIESTA® Dinnerware is now the most collected china in the United States and among the most collected china in the world. It has been featured on many popular TV programs, including ABC’s Extreme Home Makeover and the Today Show. The product was discontinued in 1973 and reissued in 1986 with new contemporary colors to mark its 50th anniversary. Its unique Art Deco style has landed FIESTA® Dinnerware in the collections of numerous museums from the Smithsonian Institution to the Andy Warhol Museum.
About The Homer Laughlin China Company™
The Homer Laughlin China Company™, headquartered in Newell, West Virginia, is the largest domestic producer of china dinnerware in the United States. The company’s distinctive FIESTA® brand is featured on dining tables across the country and coveted by a large, enthusiastic group of collectors. For additional information, please visit the Homer Laughlin™ Web site at www.hlchina.com.
“FIESTA is a lifestyle brand,” says Rich Brinkman, vice president of sales and marketing, The Homer Laughlin China Company. The most collected china in the U.S., FIESTA® Dinnerware also tops bridal registries as the must-have in the everyday dinnerware category. “The 75th anniversary campaign is new for Homer Laughlin. We’ve introduced limited fires to the marketplace, but nothing of this magnitude,” he adds, referring to the three corresponding items in the limited availability color.
The baking bowl set will be available in Marigold, as well as seven of FIESTA’s standard contemporary colors, including: Scarlet, Cobalt, Tangerine, Sunflower, Peacock, Shamrock, White and Evergreen.
Availability in the anniversary color, however, will be limited to 75 weeks—April 1, 2008 thru Sept. 1, 2009. “Marigold is not just for the collector,” says Brinkman, “it’s for the enthusiast…providing a unique opportunity to become the next generation of collector.” Sept. 2, 2009, the baking bowls, in Marigold only, will officially retire. Thereafter, says Brinkman, “You will only find the baking bowls in the seven other glazes.”
The 3-piece baking bowls, ranging in size from 6-1/2 to 2-1/2 quarts, will be displayed in a show-stopping glass case – in Marigold – at the Homer Laughlin Booth No. S2003, South Building.
The perfect companion piece – expanding on the current bakeware line – each baking bowl emulates the brand’s celebrated design with sculpted, concentric rings, contemporary inspired color palette and beloved back-stamp. “We’ve created a new back-stamp celebrating the 75th anniversary,” says Brinkman. Homer Laughlin, too, has modified retail packaging to acknowledge the company’s landmark year and limited availability collections.
“This is what drives collectors,” says Harvey Linn, a collector since 1986. The baking bowls resemble the original pieces from 1936, “making them all the more appealing,” finishes Linn. The bottoms of the baking bowls in the remaining glazes will feature the signature FIESTA stamp or embossment.
Dinnerware and accessories in Marigold will follow according to Brinkman—and like the other anniversary color collections to be introduced April 1, 2009 and April 1, 2010, 75 weeks later, each will officially retire. “We’re offering the opportunity to purchase special anniversary collections four years in advance of the actual date,” he says. As for details regarding the future 75th anniversary introductions, ‘mum’ is the word. “All we can tell you is to look for Marigold,” says Brinkman, “and when you find it, get it, because 75 weeks later, it will no longer be in production.”
“We want limited colors that we know will eventually retire and filter into the secondary market,” says Sandra Bond, president of the Homer Laughlin China Collectors Association (HLCCA). “We collectors…we’ll go to great lengths to get our hands on limited pieces,” she finishes. The Association boasts more than 1,000 members nationwide.
Look for FIESTA Baking Bowls at select fine department and specialty stores, as well as catalog and online, April 1, 2008; MSRP $189.99, MAP $129.99.
###
About Fiesta® Dinnerware
Designed by Frederick Hurten Rhead in 1936, FIESTA® Dinnerware is now the most collected china in the United States and among the most collected china in the world. It has been featured on many popular TV programs, including ABC’s Extreme Home Makeover and the Today Show. The product was discontinued in 1973 and reissued in 1986 with new contemporary colors to mark its 50th anniversary. Its unique Art Deco style has landed FIESTA® Dinnerware in the collections of numerous museums from the Smithsonian Institution to the Andy Warhol Museum.
About The Homer Laughlin China Company™
The Homer Laughlin China Company™, headquartered in Newell, West Virginia, is the largest domestic producer of china dinnerware in the United States. The company’s distinctive FIESTA® brand is featured on dining tables across the country and coveted by a large, enthusiastic group of collectors. For additional information, please visit the Homer Laughlin™ Web site at www.hlchina.com.
Friday, March 14, 2008
Exhibit honors Cincinnati architecture in show of Robert Flischel’s photography
The KZF Gallery celebrates its 20th anniversary this month with an exhibit that honors architecture in Cincinnati through the artistic lens of eminent Cincinnati photographer Robert A. Flischel.
The KZF Gallery, opened in 1988, is a unique concept in Cincinnati — a commercial art gallery in corporate space. KZF Design is one of the largest and oldest architecture and engineering firms in Greater Cincinnati. It operates the KZF Gallery within the corporate offices of KZF Design in the historic Baldwin Building at 655 Eden Park Drive near Eden Park.
KZF opened the Gallery 20 years ago when the firm moved into its current offices to the top two floors of the Baldwin Building in the Walnut Hills neighborhood. At the time, the gallery’s first show also featured work by photographer Flischel. A collection of his photographs entitled “Elements of Structure” were part of the opening 1988 gallery exhibit on the rebirth of the Baldwin Building.
This season’s show, entitled “Establishing Normal Detail,” opens to the public on March 21, 2008 at the KZF Gallery. The exhibit not only celebrates the work of photographer Flischel as he captures some of the most beloved and familiar architectural structures among Cincinnati’s public educational institutions, it also examines and presents in gallery format the art and beauty of Flischel’s recently published photographic books on Cincinnati architecture.
The exhibit showcases:
§ The University of Cincinnati / Architectural Transformation: Tradition and Innovation. Published in 2007, this volume honors the elegance and traditions of UC’s architecture and captures the dynamic changes in the campus landscape created by the university’s Signature Architecture program implemented over the past 15 years.
§ An Expression of the Community / Cincinnati Public Schools’ Legacy of Art and Architecture. Documenting the legacy of art and architecture in Cincinnati Public Schools, this book published by The Art League in 2001, is a warm and beautiful tribute to the beloved works that are integral elements of the historic structure of the city’s public schools.
Robert A. Flischel’s photos have appeared in Life, Time, The Smithsonian and National Geographic. He has served as contributing editor and photojournalist for a wide range of books and periodicals and was a long-time photographer and contributing editor with Ohio Magazine.
For a combined 16 years, Flischel photographed the treasured architecture and art of Cincinnati’s historic institutions of public education, with the culmination of his work captured in the published books examined in this gallery show.
A Cincinnati native and graduate of Xavier University, Flischel is president emeritus of The Art League and has taught photography at Northern Kentucky University.
Dr. Stanley M. Kaplan is a generous supporter of KZF Gallery’s show of Robert A. Flischel’s work.
About KZF Gallery
The KZF Gallery represents a 20-year commitment by KZF Design to showcase the work of the region’s artists. The gallery is a unique concept in Cincinnati — a commercial art gallery in corporate space — and has three to four shows a year. The KZF Gallery is open to the public during KZF Design office hours, 8 a.m. to 5 p.m. weekdays. Admission is free. Phone: 513-621-6211. Visit www.kzf.com/gallery.
About KZF Design
KZF Design is one of the largest architectural and engineering firms in Cincinnati, with a national practice, more than 110 professionals and technicians on its staff and $19 million in annual sales. KZF’s award-winning designs and technical expertise have created cultural landmarks, education centers, offices and workplaces, and government and industrial facilities. KZF projects and clients include the University of Cincinnati Campus Recreation Center, Rosenthal Center for Contemporary Art, Cincinnati Art Museum, The E.W. Scripps Company and Wright-Patterson Air Force Base. KZF is a leader in sustainable design, with more than 12 Leadership in Energy and Environmental Design (LEED) Accredited Professionals on its staff. KZF Design also has an office in Atlanta, Ga. and an affiliation with KZF Design LLC in Florida, with offices in Orlando and Tampa.
The KZF Gallery, opened in 1988, is a unique concept in Cincinnati — a commercial art gallery in corporate space. KZF Design is one of the largest and oldest architecture and engineering firms in Greater Cincinnati. It operates the KZF Gallery within the corporate offices of KZF Design in the historic Baldwin Building at 655 Eden Park Drive near Eden Park.
KZF opened the Gallery 20 years ago when the firm moved into its current offices to the top two floors of the Baldwin Building in the Walnut Hills neighborhood. At the time, the gallery’s first show also featured work by photographer Flischel. A collection of his photographs entitled “Elements of Structure” were part of the opening 1988 gallery exhibit on the rebirth of the Baldwin Building.
This season’s show, entitled “Establishing Normal Detail,” opens to the public on March 21, 2008 at the KZF Gallery. The exhibit not only celebrates the work of photographer Flischel as he captures some of the most beloved and familiar architectural structures among Cincinnati’s public educational institutions, it also examines and presents in gallery format the art and beauty of Flischel’s recently published photographic books on Cincinnati architecture.
The exhibit showcases:
§ The University of Cincinnati / Architectural Transformation: Tradition and Innovation. Published in 2007, this volume honors the elegance and traditions of UC’s architecture and captures the dynamic changes in the campus landscape created by the university’s Signature Architecture program implemented over the past 15 years.
§ An Expression of the Community / Cincinnati Public Schools’ Legacy of Art and Architecture. Documenting the legacy of art and architecture in Cincinnati Public Schools, this book published by The Art League in 2001, is a warm and beautiful tribute to the beloved works that are integral elements of the historic structure of the city’s public schools.
Robert A. Flischel’s photos have appeared in Life, Time, The Smithsonian and National Geographic. He has served as contributing editor and photojournalist for a wide range of books and periodicals and was a long-time photographer and contributing editor with Ohio Magazine.
For a combined 16 years, Flischel photographed the treasured architecture and art of Cincinnati’s historic institutions of public education, with the culmination of his work captured in the published books examined in this gallery show.
A Cincinnati native and graduate of Xavier University, Flischel is president emeritus of The Art League and has taught photography at Northern Kentucky University.
Dr. Stanley M. Kaplan is a generous supporter of KZF Gallery’s show of Robert A. Flischel’s work.
About KZF Gallery
The KZF Gallery represents a 20-year commitment by KZF Design to showcase the work of the region’s artists. The gallery is a unique concept in Cincinnati — a commercial art gallery in corporate space — and has three to four shows a year. The KZF Gallery is open to the public during KZF Design office hours, 8 a.m. to 5 p.m. weekdays. Admission is free. Phone: 513-621-6211. Visit www.kzf.com/gallery.
About KZF Design
KZF Design is one of the largest architectural and engineering firms in Cincinnati, with a national practice, more than 110 professionals and technicians on its staff and $19 million in annual sales. KZF’s award-winning designs and technical expertise have created cultural landmarks, education centers, offices and workplaces, and government and industrial facilities. KZF projects and clients include the University of Cincinnati Campus Recreation Center, Rosenthal Center for Contemporary Art, Cincinnati Art Museum, The E.W. Scripps Company and Wright-Patterson Air Force Base. KZF is a leader in sustainable design, with more than 12 Leadership in Energy and Environmental Design (LEED) Accredited Professionals on its staff. KZF Design also has an office in Atlanta, Ga. and an affiliation with KZF Design LLC in Florida, with offices in Orlando and Tampa.
Thursday, March 13, 2008
Junk Beautiful: Room By Room Makeovers with Junkmarket Style
NYC’s preeminent flea haven, Hell’s Kitchen Flea Market, welcomes Sue Whitney, co-founder of the popular web site junkmarketstyle.com and co-author with Ki Nassauer of new book Junk Beautiful: Room By Room Makeovers with Junkmarket Style (The Taunton Press; March 25, 2008; $21.95), to its colorful sidewalks Saturday March 29, 2008, from 11AM-3PM. Whitney will join the market’s delightful patchwork of eclectic vendors lining the entire block at 39th Street between Ninth & Tenth Avenues, a rich pavilion of objets trouvés, to sign copies of her book and share with market-goers tips and joys of “junking”, treasure hunting and repurposing to decorate your space. Sue and Ki will also on be on the Today Show (NBC) on Thursday, March 27 to discuss the book.
When Sue Whitney and Ki Nassauer met while watching their sons play hockey, they discovered they shared another passion: junk. While others scoured flea markets for pretty and practical items, they were the ones seeking out “the junk” no one else wanted so they could recycle it to create bespoke furnishings and accessories. Soon, these Minnesota-based hockey moms founded JUNKMARKET, a successful retail business and workshop for repurposing items and www.junkmarketstyle.com where they introduced an inviting and environmentally responsible design philosophy that blends practicality with pleasing aesthetics. The joys of junking spread like wildfire: today, their mailing list is 30,000 strong and fans flock to their annual Junk Bonanza flea market from across the country.
Now in their new book, Junk Beautiful: Room by Room Makeovers with Junkmarket Style, Whitney and Nassauer, who have made numerous appearances on media outlets to share invaluable tips on treasure hunting and repurposing, and illustrate how to transform living spaces from ho-hum to junk beautiful. By following their mantra of “simple yet stunning,” anyone can turn flea market finds, tag sale goodies, and dumpster discoveries into a distinctive look that is inexpensive yet firmly rooted in good design.
Chock-full of beautiful photographs and sketches, Junk Beautiful shows how to create a home that is unique and livable in which fine antiques and family heirlooms blend effortlessly with curbside cast-offs. Nine rooms presenting decorating and storage challenges are featured in Junk Beautiful and Whitney and Nassauer tackle the problems with inventive and quirky aplomb.
HELL’S KITCHEN FLEA MARKET
Started in 1976 as a “penny-jar” investment on an empty lot on an estranged corner in Chelsea, entrepreneur Alan Boss marshaled 11 vendors to single-handedly shape the outdoor mecca that has become known by treasure hunters worldwide as The Annex Antiques Fair & Flea Market. Summer 2005, after almost 30 years of outdoor commerce-delight and top-notch haggling, Mr. Boss and his world-famous flea traveled the distance to harken the spirit of Hell’s Kitchen’s legendary Paddy’s Market, a massive outdoor pushcart mart that thrived through the 1930’s at the same location. Embarking on the adventure from Chelsea, all voyageurs, from vendors to day-trippers, found welcome mats running the entire block of 39th Street between 9th & 10th Avenues, Saturday’s & Sunday’s, from 10AM-6PM. For more information visit www.hellskitchenfleamarket.com.
The Garage is the answer to inclement weather otherwise dampening the shopping experience at the outdoor market. Still bustling with vendors as the fashion éclat to top-notch hagglers delight at fine old things, memorabilia, original art & antiques located in a New York City parking structure day-trippers marvel over an array of paintings, 19th-century jewelry, handbags, furniture, fabrics and rugs. Rummaging starts as early as 6am every Saturday morning and lasts throughout the weekend, 25th Street between Sixth & Seventh Avenue.
When Sue Whitney and Ki Nassauer met while watching their sons play hockey, they discovered they shared another passion: junk. While others scoured flea markets for pretty and practical items, they were the ones seeking out “the junk” no one else wanted so they could recycle it to create bespoke furnishings and accessories. Soon, these Minnesota-based hockey moms founded JUNKMARKET, a successful retail business and workshop for repurposing items and www.junkmarketstyle.com where they introduced an inviting and environmentally responsible design philosophy that blends practicality with pleasing aesthetics. The joys of junking spread like wildfire: today, their mailing list is 30,000 strong and fans flock to their annual Junk Bonanza flea market from across the country.
Now in their new book, Junk Beautiful: Room by Room Makeovers with Junkmarket Style, Whitney and Nassauer, who have made numerous appearances on media outlets to share invaluable tips on treasure hunting and repurposing, and illustrate how to transform living spaces from ho-hum to junk beautiful. By following their mantra of “simple yet stunning,” anyone can turn flea market finds, tag sale goodies, and dumpster discoveries into a distinctive look that is inexpensive yet firmly rooted in good design.
Chock-full of beautiful photographs and sketches, Junk Beautiful shows how to create a home that is unique and livable in which fine antiques and family heirlooms blend effortlessly with curbside cast-offs. Nine rooms presenting decorating and storage challenges are featured in Junk Beautiful and Whitney and Nassauer tackle the problems with inventive and quirky aplomb.
HELL’S KITCHEN FLEA MARKET
Started in 1976 as a “penny-jar” investment on an empty lot on an estranged corner in Chelsea, entrepreneur Alan Boss marshaled 11 vendors to single-handedly shape the outdoor mecca that has become known by treasure hunters worldwide as The Annex Antiques Fair & Flea Market. Summer 2005, after almost 30 years of outdoor commerce-delight and top-notch haggling, Mr. Boss and his world-famous flea traveled the distance to harken the spirit of Hell’s Kitchen’s legendary Paddy’s Market, a massive outdoor pushcart mart that thrived through the 1930’s at the same location. Embarking on the adventure from Chelsea, all voyageurs, from vendors to day-trippers, found welcome mats running the entire block of 39th Street between 9th & 10th Avenues, Saturday’s & Sunday’s, from 10AM-6PM. For more information visit www.hellskitchenfleamarket.com.
The Garage is the answer to inclement weather otherwise dampening the shopping experience at the outdoor market. Still bustling with vendors as the fashion éclat to top-notch hagglers delight at fine old things, memorabilia, original art & antiques located in a New York City parking structure day-trippers marvel over an array of paintings, 19th-century jewelry, handbags, furniture, fabrics and rugs. Rummaging starts as early as 6am every Saturday morning and lasts throughout the weekend, 25th Street between Sixth & Seventh Avenue.
New - Comfortable Cooking
ERGO CHEF is revolutionizing the culinary industry with ergonomic cutlery that matches user comfort with the highest quality craftsmanship. The patented design of Ergo Chef keeps your hand, wrist, and forearm in a straighter line than standard knives and reduces wrist movement during chopping. Designed to use very little effort when cutting, Ergo Chef's natural feel and extended heel prevents your knuckles from contacting the cutting surface, keeping your fingers safe. The balance, angled handle and rounded bolster come together in this design breakthrough and fill the need for more comfortable cutlery that reduces hand strain.
Designed by a professional chef and Culinary Arts graduate of Johnson & Wales University, the line consists of nine knives, a six piece steak knife set & an 8 piece wooden block set. Other Ergo Chef features include: an added hollow ground edge that helps keep food from sticking to the blade, reducing friction for easier cutting, and precision sharp edges that stay sharp longer and are easily maintained. View a demonstration at www.ErgoChef.com.
Designed by a professional chef and Culinary Arts graduate of Johnson & Wales University, the line consists of nine knives, a six piece steak knife set & an 8 piece wooden block set. Other Ergo Chef features include: an added hollow ground edge that helps keep food from sticking to the blade, reducing friction for easier cutting, and precision sharp edges that stay sharp longer and are easily maintained. View a demonstration at www.ErgoChef.com.
CulinaryPrep™ at 2008 International Home and Housewares Show
CulinaryPrep™, the kitchen counter top appliance that removes dangerous impurities from food, including E.Coli, listeria, and salmonella, will make its trade show debut at the 2008 International Home and Housewares Show.
CulinaryPrep™ is the only appliance available today that applies a patented process to remove dangerous impurities from food, giving families direct control over the safety of the food they eat. CulinaryPrep™ uses the patented Grovac™ Process to remove unwanted bacteria and food borne pathogens from meat, fish, and produce. Removal of impurities also enhances the natural flavor of the food and extends its shelf life.
Live demonstrations of the product will take place in the Creative Culinary Marketing Solutions booth throughout the show. Informational materials, including research findings, will also be made available to attendees. In addition, a CulinaryPrep™ unit will be set up in the designated press room at the show.
When: Sunday, March 16- Tuesday, March 18, 2008
Where: McCormick Place
2301 S. Lake Shore Drive
Chicago, Illinois 60616
Booth: S1475
Who: Jeff Schroeder, President, Creative Culinary Marketing Solutions
Scott Ragland, Vice President of Sales, Creative Culinary Marketing Solutions
Sheryl Altschuler, Vice President of Marketing, Creative Culinary Marketing Solutions
CulinaryPrep™ is the only appliance available today that applies a patented process to remove dangerous impurities from food, giving families direct control over the safety of the food they eat. CulinaryPrep™ uses the patented Grovac™ Process to remove unwanted bacteria and food borne pathogens from meat, fish, and produce. Removal of impurities also enhances the natural flavor of the food and extends its shelf life.
Live demonstrations of the product will take place in the Creative Culinary Marketing Solutions booth throughout the show. Informational materials, including research findings, will also be made available to attendees. In addition, a CulinaryPrep™ unit will be set up in the designated press room at the show.
When: Sunday, March 16- Tuesday, March 18, 2008
Where: McCormick Place
2301 S. Lake Shore Drive
Chicago, Illinois 60616
Booth: S1475
Who: Jeff Schroeder, President, Creative Culinary Marketing Solutions
Scott Ragland, Vice President of Sales, Creative Culinary Marketing Solutions
Sheryl Altschuler, Vice President of Marketing, Creative Culinary Marketing Solutions
Wednesday, March 12, 2008
Soyfoods Council Adds Podcasts to Website
The Soyfoods Council website www.thesoyfoodscouncil.com has been an important resource for information about soy foods for eight years, including information on the latest nutrition research as well as details on new products, foodservice usage and consumer information.
This week the Council added the first of a series of monthly podcasts to the site. The initial podcast features an interview with soyfoods expert Dr. Mark Messina, professor of nutrition at Loma Linda University and former researcher with the National Cancer Institute.
In this podcast Messina focuses on soy and breast cancer and emphasizes the value of even a single serving daily of soyfoods for girls. He summarizes a study from the National Cancer Institute showing that girls who regularly consumed soy had a 58% less chance of getting breast cancer as adults. “Even a single serving of soyfoods a day can make a difference,” Messina reports. One serving of soyfoods is 1 cup of soymilk, 4 ounces of tofu, ½ cup edamame or ¼ cup roasted soybeans.
Messina also reminds listeners that soyfoods can play an important role in every day diets because soyfoods are high quality protein, low in saturated fat, cholesterol- free, and have no lactose while providing several important vitamins and minerals.
Future podcasts will focus on new nutrition research results from the Fred Hutchinson Cancer Institute in Seattle, on how chefs use soyfoods in a variety of foodservice operations, and how registered dietitians recommend adding soyfoods to special and every day diets.
Podcasts, plus other nutrition and soyfoods information, are available at www.thesoyfoodscouncil.com
The Soyfoods Council is a non-profit organization, created and funded by Iowa Soybean farmers, providing a complete resource to educate and inform healthcare professionals, consumers and the foodservice market about the many benefits of soyfoods. The Council represents nearly all facets of the food industry, including soyfoods product manufacturers, ingredient suppliers, state and national soybean checkoff boards, food retailers and distributors, health and foodservice professionals. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
This week the Council added the first of a series of monthly podcasts to the site. The initial podcast features an interview with soyfoods expert Dr. Mark Messina, professor of nutrition at Loma Linda University and former researcher with the National Cancer Institute.
In this podcast Messina focuses on soy and breast cancer and emphasizes the value of even a single serving daily of soyfoods for girls. He summarizes a study from the National Cancer Institute showing that girls who regularly consumed soy had a 58% less chance of getting breast cancer as adults. “Even a single serving of soyfoods a day can make a difference,” Messina reports. One serving of soyfoods is 1 cup of soymilk, 4 ounces of tofu, ½ cup edamame or ¼ cup roasted soybeans.
Messina also reminds listeners that soyfoods can play an important role in every day diets because soyfoods are high quality protein, low in saturated fat, cholesterol- free, and have no lactose while providing several important vitamins and minerals.
Future podcasts will focus on new nutrition research results from the Fred Hutchinson Cancer Institute in Seattle, on how chefs use soyfoods in a variety of foodservice operations, and how registered dietitians recommend adding soyfoods to special and every day diets.
Podcasts, plus other nutrition and soyfoods information, are available at www.thesoyfoodscouncil.com
The Soyfoods Council is a non-profit organization, created and funded by Iowa Soybean farmers, providing a complete resource to educate and inform healthcare professionals, consumers and the foodservice market about the many benefits of soyfoods. The Council represents nearly all facets of the food industry, including soyfoods product manufacturers, ingredient suppliers, state and national soybean checkoff boards, food retailers and distributors, health and foodservice professionals. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
Brewers Association Seats New Board of Directors
Following member elections last fall, the Brewers Association (BA) seated a new board of directors at their first meeting together in late February. The new officers are Rich Doyle, of Harpoon Brewery as Board Chairperson, Nick Matt of Matt Brewing Co. as Vice Chairperson and Mark Edelson of Iron Hill Brewery and Restaurant as Secretary/Treasurer.
John Bryant of Odell Brewing Company was selected to join Jim Koch, of Boston Beer Co., as an At-Large Member. Below is the complete listing of BA Board of Directors and committee chairs. Other new board members include: Jim Koch of Boston Beer, Greg Koch of Stone Brewing Co., Nick Matt of Matt Brewing Co. and Zach Triemert of Upstream Brewing Co.
“I am glad to have the opportunity to serve once again on the BA Board of Directors,” Doyle said. “This is an exciting time for small brewers in the United States and the BA plays a central role in supporting their growth. I am honored to have been chosen by the Board to serve as Chairman and look forward to the coming year.”
John Bryant of Odell Brewing Company was selected to join Jim Koch, of Boston Beer Co., as an At-Large Member. Below is the complete listing of BA Board of Directors and committee chairs. Other new board members include: Jim Koch of Boston Beer, Greg Koch of Stone Brewing Co., Nick Matt of Matt Brewing Co. and Zach Triemert of Upstream Brewing Co.
“I am glad to have the opportunity to serve once again on the BA Board of Directors,” Doyle said. “This is an exciting time for small brewers in the United States and the BA plays a central role in supporting their growth. I am honored to have been chosen by the Board to serve as Chairman and look forward to the coming year.”
Tuesday, March 11, 2008
Brown Hotel Presents a Classic Celebration for Easter Benefiting Local Children's Charities
The Brown Hotel presents a classic family celebration for Easter with the Easter Bunny Tea on Saturday, March 22 from 2 to 4 p.m. The Easter Bunny will be hopping in to Louisville’s cherished landmark with his basket full of surprises, and each child in attendance will receive a gift. The cost is$30 per adult, $20 per child. Tax and gratuity are additional. Make reservations now at 583-1234, Extension 7108 to celebrate Easter at Louisville’s signature hotel!
The Brown Hotel will donate $10 of each child ticket sold to the Home of the Innocents and Court Appointed Special Advocates (CASA). Seating for this event is limited and reservations are required. To save a seat, call 502-583-1234 ext. 7108.
Children will get to spend quality time with the holiday season’s most loved character and munch on a specially prepared children’s menu that includes ladyfingers with Nutella, honey glazed turkey with cheddar cheese on white bread, mini bunny chocolates, double fudge chocolate cookies, mini raspberry tartlets and lapin de petit sable. A selection of hot chocolate, soy milk and chocolate milk will also be served.
Adults are also in for a treat, as The Brown Hotel’s executive chef Laurent Géroli has prepared a menu of savory tea sandwiches and sweets. Specialties include smoked salmon with American caviar and dill on pumpernickel bread, roasted red pepper hummus served on rye bread, herbed chicken on focaccia and prosciutto wrapped asparagus with grain mustard on wheat bread. Indulge in freshly baked scones served with Devonshire cream and preserves, tea breads, fruit tartlets and assorted miniature pastries.
CASA is a private, non-profit organization with a mission to provide volunteer advocates who are committed to work on behalf of abused and neglected children involved in the court system in Jefferson, Henry, Oldham and Trimble counties. CASA volunteers provide a constant source of information to the court and undertake any and all activities necessary for the promotion of these children's health, safety and welfare until a permanent disposition is made. For more information, visit www.casajc.org.
The Home of the Innocents was founded in 1880 to meet the needs of young, underprivileged children. Over the years the Home has grown and expanded to meet the changing needs of children in crisis. For more information, visit www.homeoftheinnocents.org.
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. For reservations or more information, call 502-583-1234 or visit The Brown’s website at www.brownhotel.com.
The Brown Hotel will donate $10 of each child ticket sold to the Home of the Innocents and Court Appointed Special Advocates (CASA). Seating for this event is limited and reservations are required. To save a seat, call 502-583-1234 ext. 7108.
Children will get to spend quality time with the holiday season’s most loved character and munch on a specially prepared children’s menu that includes ladyfingers with Nutella, honey glazed turkey with cheddar cheese on white bread, mini bunny chocolates, double fudge chocolate cookies, mini raspberry tartlets and lapin de petit sable. A selection of hot chocolate, soy milk and chocolate milk will also be served.
Adults are also in for a treat, as The Brown Hotel’s executive chef Laurent Géroli has prepared a menu of savory tea sandwiches and sweets. Specialties include smoked salmon with American caviar and dill on pumpernickel bread, roasted red pepper hummus served on rye bread, herbed chicken on focaccia and prosciutto wrapped asparagus with grain mustard on wheat bread. Indulge in freshly baked scones served with Devonshire cream and preserves, tea breads, fruit tartlets and assorted miniature pastries.
CASA is a private, non-profit organization with a mission to provide volunteer advocates who are committed to work on behalf of abused and neglected children involved in the court system in Jefferson, Henry, Oldham and Trimble counties. CASA volunteers provide a constant source of information to the court and undertake any and all activities necessary for the promotion of these children's health, safety and welfare until a permanent disposition is made. For more information, visit www.casajc.org.
The Home of the Innocents was founded in 1880 to meet the needs of young, underprivileged children. Over the years the Home has grown and expanded to meet the changing needs of children in crisis. For more information, visit www.homeoftheinnocents.org.
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. For reservations or more information, call 502-583-1234 or visit The Brown’s website at www.brownhotel.com.
DeKuyper 60-Flavor Line Now OU Kosher Certified
The close relationship between OU Kosher and Cincinnati-based Beam Global Spirits and Wine, which goes back to 1992, became even closer in March, 2008 when Beam’s 60-flavor array of DeKuyper® cordials and liqueurs, the best-selling line of those products in the United States, was certified OU Kosher. The 60-product certification was the largest liquor kosher certification ever in the United States.
In late 2006, the OU announced that it was certifying Beam’s Starbucks™ Coffee Liqueur and Starbucks™ Cream Liqueur products; it already was providing the famed OU symbol to Leroux® Liqueurs. All of these products are crafted at the Beam Global Cincinnati facility. According to the OU, that facility produces the largest number of kosher certified spirits in the country.
“Beam Global Spirits & Wine, Inc. has had a long standing association with the Orthodox Union” declared Plant Manager, Paul Houston. “It is an honor to partner with the OU and to work with them on our kosher product lines, DeKuyper, Leroux and Starbucks Liqueurs. We appreciate the OU’s expertise and professionalism in working together on the largest liquor OU certification to-date.”
Christine Mahoney, senior brand director of DeKuyper, shares Mr. Houston’s enthusiasm. “We are honored to receive OU certification for our portfolio of products. We appreciate the support of the OU in securing this important designation,” she declared. “Now, even more consumers can enjoy our products and add flavor to their cocktails. These products include our best-selling Pucker® Sour Apple, Peachtree® Schnapps and our newest flavors Red Apple, Pomegranate, Tropical Mango, Tropical Pineapple Coconut and Tropical Papaya.”
The feeling at the OU was mutual.
“We are pleased to recognize the largest liquor OU certification in the United States,” stated Rabbi Eliyahu Safran, OU Kosher Senior Rabbinic Coordinator and Vice President of Communications and Marketing, who has worked with Beam Global officials on the DeKuyper project since completing the Starbucks OU certification more than two years ago. “It is a testament to the quality and care that goes into crafting DeKuyper that these products will now carry the OU seal. Our ongoing partnership with Beam Global is a great example of how we can work together to make more products available to those who follow a kosher diet.”
He noted that for more than 80 years “the OU has maintained the highest standard of kosher supervision. The OU certification mark indicates that the product may be consumed by all those who observe kosher dietary laws, as well as by many others who have special dietary requirements.” Rabbi Safran noted Beam Global’s enthusiastic cooperation in assuring that the OU’s standards are well integrated into all facets of DeKuyper production, a position shared by OU rabbinic coordinator, Rabbi Jacob Mendelson, who praised the company’s “extraordinarily meticulous job of adhering to every aspect of kosher protocol and responsiveness to kosher concerns.”
Rabbi Moshe Elefant, COO of OU Kosher, hailed the latest developments. “The OU, in its goal of servicing the kosher consuming public, recognizes the importance of having DeKuyper products certified. We therefore welcome Beam Global Spirits & Wine’s commitment to helping us achieve this goal.”
DeKuyper was founded in Holland in 1695 by Johannes DeKuyper & Son and has been the brand to turn to for fresh and original liqueurs for more than 300 years. Now, in the 21st century, DeKuyper is the number one-selling line of domestic cordials, featuring nearly 60 mixable and versatile flavors of cordials, liqueurs, crèmes, brandies and schnapps. Some DeKuyper flavors have inspired the creation of cocktails and are now synonymous with those drinks. For example, in the mid-80s DeKuyper Peachtree® Schnapps inspired the creation of the Fuzzy Navel, and in the mid-90s DeKuyper Pucker® Sour Apple Schnapps inspired the creation of the Appletini.
Company research has indicated that consumers categorize cordials based on usage. As a result, DeKuyper has organized its nearly 60 products into flavor and usage-based families to make it easier for consumers to shop the category and retailers to stock their shelves. The new families, DeKuyper Luscious, DeKuyper Burst, DeKuyper Pucker®, DeKuyper Signature and DeKuyper Flavored Brandy, are based on flavor profile and whether the liqueur is used as a mixer, sipper, shot or after-dinner drink. New product packaging and merchandising that reflects each family will support the re-positioning of DeKuyper into the product families. And of course, each product now bears the OU symbol on the newly designed labels.
For more information on the DeKuyper portfolio, visit www.dekuyperusa.com.
In late 2006, the OU announced that it was certifying Beam’s Starbucks™ Coffee Liqueur and Starbucks™ Cream Liqueur products; it already was providing the famed OU symbol to Leroux® Liqueurs. All of these products are crafted at the Beam Global Cincinnati facility. According to the OU, that facility produces the largest number of kosher certified spirits in the country.
“Beam Global Spirits & Wine, Inc. has had a long standing association with the Orthodox Union” declared Plant Manager, Paul Houston. “It is an honor to partner with the OU and to work with them on our kosher product lines, DeKuyper, Leroux and Starbucks Liqueurs. We appreciate the OU’s expertise and professionalism in working together on the largest liquor OU certification to-date.”
Christine Mahoney, senior brand director of DeKuyper, shares Mr. Houston’s enthusiasm. “We are honored to receive OU certification for our portfolio of products. We appreciate the support of the OU in securing this important designation,” she declared. “Now, even more consumers can enjoy our products and add flavor to their cocktails. These products include our best-selling Pucker® Sour Apple, Peachtree® Schnapps and our newest flavors Red Apple, Pomegranate, Tropical Mango, Tropical Pineapple Coconut and Tropical Papaya.”
The feeling at the OU was mutual.
“We are pleased to recognize the largest liquor OU certification in the United States,” stated Rabbi Eliyahu Safran, OU Kosher Senior Rabbinic Coordinator and Vice President of Communications and Marketing, who has worked with Beam Global officials on the DeKuyper project since completing the Starbucks OU certification more than two years ago. “It is a testament to the quality and care that goes into crafting DeKuyper that these products will now carry the OU seal. Our ongoing partnership with Beam Global is a great example of how we can work together to make more products available to those who follow a kosher diet.”
He noted that for more than 80 years “the OU has maintained the highest standard of kosher supervision. The OU certification mark indicates that the product may be consumed by all those who observe kosher dietary laws, as well as by many others who have special dietary requirements.” Rabbi Safran noted Beam Global’s enthusiastic cooperation in assuring that the OU’s standards are well integrated into all facets of DeKuyper production, a position shared by OU rabbinic coordinator, Rabbi Jacob Mendelson, who praised the company’s “extraordinarily meticulous job of adhering to every aspect of kosher protocol and responsiveness to kosher concerns.”
Rabbi Moshe Elefant, COO of OU Kosher, hailed the latest developments. “The OU, in its goal of servicing the kosher consuming public, recognizes the importance of having DeKuyper products certified. We therefore welcome Beam Global Spirits & Wine’s commitment to helping us achieve this goal.”
DeKuyper was founded in Holland in 1695 by Johannes DeKuyper & Son and has been the brand to turn to for fresh and original liqueurs for more than 300 years. Now, in the 21st century, DeKuyper is the number one-selling line of domestic cordials, featuring nearly 60 mixable and versatile flavors of cordials, liqueurs, crèmes, brandies and schnapps. Some DeKuyper flavors have inspired the creation of cocktails and are now synonymous with those drinks. For example, in the mid-80s DeKuyper Peachtree® Schnapps inspired the creation of the Fuzzy Navel, and in the mid-90s DeKuyper Pucker® Sour Apple Schnapps inspired the creation of the Appletini.
Company research has indicated that consumers categorize cordials based on usage. As a result, DeKuyper has organized its nearly 60 products into flavor and usage-based families to make it easier for consumers to shop the category and retailers to stock their shelves. The new families, DeKuyper Luscious, DeKuyper Burst, DeKuyper Pucker®, DeKuyper Signature and DeKuyper Flavored Brandy, are based on flavor profile and whether the liqueur is used as a mixer, sipper, shot or after-dinner drink. New product packaging and merchandising that reflects each family will support the re-positioning of DeKuyper into the product families. And of course, each product now bears the OU symbol on the newly designed labels.
For more information on the DeKuyper portfolio, visit www.dekuyperusa.com.
The Brown Hotel Celebrates Easter in Style
Pamper yourself and your family this Easter with brunch at The Brown Hotel. Classic menus will be served at both the renowned English Grill and the casual home of the Hot Brown, J. Graham’s Café.
The J. Graham’s Café menu is served buffet-style and features Potato Leek Soup and a selection of salads including Grilled Ostrich, Macadamia Nut and Green Pea with Chipotle Vinaigrette, Romaine Lettuce, Caesar Dressing with Cranberry Bread Croutons and Deviled Eggs with sour cream and chive. Entrée presentations include Roasted Chicken with lemon confit cream sauce, Herb-Crusted Mahi Mahi with vanilla beurre rouge and Kentucky Ham with Honey Glaze. At the carving station, diners can choose Rubbed Pork Crown with apple cider whole grain mustard sauce, Lamb Shoulder Confit with herb roasted new potatoes or Assorted Grilled Vegetables. Menu items made especially for children will also be available along with a display of assorted pastries, cheese and crudités fore everyone to enjoy. The cost for the J. Graham’s Café Easter Brunch is $32 per person, $16 for Children 4-12, plus tax and gratuity. Lunch is complimentary for children under four-years-old. Seating times are 11:30 a.m./11:45a.m. and 1:15 p.m./1:30 p.m. For reservations please call (502) 583-1234, Extension 7225.
The English Grill’s Easter Lunch begins with a gorgeous buffet in the Brown Lobby of Oyster Chowder and antipasto selections of Grilled Asparagus, Prosciutto and Capicolo Ham, Roasted Peppers, Grilled Artichokes, Marinated Olives and Fried Green Tomatoes. Salad selections include Red Endive and Watercress with pistachio vinaigrette, cubed bleu cheese and Limestone and Baby Cauliflower with fresh herb vinaigrette and tear drop tomatoes. A luxurious seafood display includes Smoked Salmon with traditional garnishes, Mussel Salad, Seaweed Salad, Shrimp Cocktail, Crab Claws and assorted Sushi. Entrées are served while guests are seated in the The English Grill. Selections include Roasted Pork Chop and Creamy Bleu Cheese Grits with sautéed haricot vert and bourbon sauce and Coffee Rubbed Pan Seared Lamb Loin with baby root vegetables and amaretto reduction. An assortment of pastries, breads, cheeses and desserts will also be available. The lavish lunch is $58 per person plus tax and gratuity. Seating times are at noon, 12:30 p.m. and 1:00 p.m. For reservations please call (502) 583-1234, extension 7166.
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. It is home to the four-diamond English Grill and two casual dining venues where guests can try the legendary sandwich called “The Hot Brown.” For more information on this luxury hotel or a recipe of “The Hot Brown,” visit The Brown’s website at www.brownhotel.com or call 502-583-1234.
The J. Graham’s Café menu is served buffet-style and features Potato Leek Soup and a selection of salads including Grilled Ostrich, Macadamia Nut and Green Pea with Chipotle Vinaigrette, Romaine Lettuce, Caesar Dressing with Cranberry Bread Croutons and Deviled Eggs with sour cream and chive. Entrée presentations include Roasted Chicken with lemon confit cream sauce, Herb-Crusted Mahi Mahi with vanilla beurre rouge and Kentucky Ham with Honey Glaze. At the carving station, diners can choose Rubbed Pork Crown with apple cider whole grain mustard sauce, Lamb Shoulder Confit with herb roasted new potatoes or Assorted Grilled Vegetables. Menu items made especially for children will also be available along with a display of assorted pastries, cheese and crudités fore everyone to enjoy. The cost for the J. Graham’s Café Easter Brunch is $32 per person, $16 for Children 4-12, plus tax and gratuity. Lunch is complimentary for children under four-years-old. Seating times are 11:30 a.m./11:45a.m. and 1:15 p.m./1:30 p.m. For reservations please call (502) 583-1234, Extension 7225.
The English Grill’s Easter Lunch begins with a gorgeous buffet in the Brown Lobby of Oyster Chowder and antipasto selections of Grilled Asparagus, Prosciutto and Capicolo Ham, Roasted Peppers, Grilled Artichokes, Marinated Olives and Fried Green Tomatoes. Salad selections include Red Endive and Watercress with pistachio vinaigrette, cubed bleu cheese and Limestone and Baby Cauliflower with fresh herb vinaigrette and tear drop tomatoes. A luxurious seafood display includes Smoked Salmon with traditional garnishes, Mussel Salad, Seaweed Salad, Shrimp Cocktail, Crab Claws and assorted Sushi. Entrées are served while guests are seated in the The English Grill. Selections include Roasted Pork Chop and Creamy Bleu Cheese Grits with sautéed haricot vert and bourbon sauce and Coffee Rubbed Pan Seared Lamb Loin with baby root vegetables and amaretto reduction. An assortment of pastries, breads, cheeses and desserts will also be available. The lavish lunch is $58 per person plus tax and gratuity. Seating times are at noon, 12:30 p.m. and 1:00 p.m. For reservations please call (502) 583-1234, extension 7166.
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. It is home to the four-diamond English Grill and two casual dining venues where guests can try the legendary sandwich called “The Hot Brown.” For more information on this luxury hotel or a recipe of “The Hot Brown,” visit The Brown’s website at www.brownhotel.com or call 502-583-1234.
Monday, March 10, 2008
KZF Gallery, 1988-2008, Celebrates 20th Anniversary
The KZF Gallery celebrates its 20th anniversary this month with an exhibit that honors architecture in Cincinnati through the artistic lens of eminent Cincinnati photographer Robert A. Flischel.
The KZF Gallery, opened in 1988, is a unique concept in Cincinnati — a commercial art gallery in corporate space. KZF Design is one of the largest and oldest architecture and engineering firms in Greater Cincinnati. It operates the KZF Gallery within the corporate offices of KZF Design in the historic Baldwin Building at 655 Eden Park Drive near Eden Park.
KZF opened the Gallery 20 years ago when the firm moved into its current offices to the top two floors of the Baldwin Building in the Walnut Hills neighborhood. At the time, the gallery’s first show also featured work by photographer Flischel. A collection of his photographs entitled “Elements of Structure” were part of the opening 1988 gallery exhibit on the rebirth of the Baldwin Building.
This season’s show, entitled “Establishing Normal Detail,” opens to the public on March 21, 2008 at the KZF Gallery. The exhibit not only celebrates the work of photographer Flischel as he captures some of the most beloved and familiar architectural structures among Cincinnati’s public educational institutions, it also examines and presents in gallery format the art and beauty of Flischel’s recently published photographic books on Cincinnati architecture.
The exhibit showcases:
§ The University of Cincinnati / Architectural Transformation: Tradition and Innovation. Published in 2007, this volume honors the elegance and traditions of UC’s architecture and captures the dynamic changes in the campus landscape created by the university’s Signature Architecture program implemented over the past 15 years.
§ An Expression of the Community / Cincinnati Public Schools’ Legacy of Art and Architecture. Documenting the legacy of art and architecture in Cincinnati Public Schools, this book published by The Art League in 2001, is a warm and beautiful tribute to the beloved works that are integral elements of the historic structure of the city’s public schools.
Robert A. Flischel’s photos have appeared in Life, Time, The Smithsonian and National Geographic. He has served as contributing editor and photojournalist for a wide range of books and periodicals and was a long-time photographer and contributing editor with Ohio Magazine.
For a combined 16 years, Flischel photographed the treasured architecture and art of Cincinnati’s historic institutions of public education, with the culmination of his work captured in the published books examined in this gallery show.
A Cincinnati native and graduate of Xavier University, Flischel is president emeritus of The Art League and has taught photography at Northern Kentucky University.
Dr. Stanley M. Kaplan is a generous supporter of KZF Gallery’s show of Robert A. Flischel’s work.
About KZF Gallery
The KZF Gallery represents a 20-year commitment by KZF Design to showcase the work of the region’s artists. The gallery is a unique concept in Cincinnati — a commercial art gallery in corporate space — and has three to four shows a year. The KZF Gallery is open to the public during KZF Design office hours, 8 a.m. to 5 p.m. weekdays. Admission is free. Phone: 513-621-6211. Visit www.kzf.com/gallery.
About KZF Design
KZF Design is one of the largest architectural and engineering firms in Cincinnati, with a national practice, more than 110 professionals and technicians on its staff and $19 million in annual sales. KZF’s award-winning designs and technical expertise have created cultural landmarks, education centers, offices and workplaces, and government and industrial facilities. KZF projects and clients include the University of Cincinnati Campus Recreation Center, Rosenthal Center for Contemporary Art, Cincinnati Art Museum, The E.W. Scripps Company and Wright-Patterson Air Force Base. KZF is a leader in sustainable design, with more than 12 Leadership in Energy and Environmental Design (LEED) Accredited Professionals on its staff. KZF Design also has an office in Atlanta, Ga. and an affiliation with KZF Design LLC in Florida, with offices in Orlando and Tampa.
The KZF Gallery, opened in 1988, is a unique concept in Cincinnati — a commercial art gallery in corporate space. KZF Design is one of the largest and oldest architecture and engineering firms in Greater Cincinnati. It operates the KZF Gallery within the corporate offices of KZF Design in the historic Baldwin Building at 655 Eden Park Drive near Eden Park.
KZF opened the Gallery 20 years ago when the firm moved into its current offices to the top two floors of the Baldwin Building in the Walnut Hills neighborhood. At the time, the gallery’s first show also featured work by photographer Flischel. A collection of his photographs entitled “Elements of Structure” were part of the opening 1988 gallery exhibit on the rebirth of the Baldwin Building.
This season’s show, entitled “Establishing Normal Detail,” opens to the public on March 21, 2008 at the KZF Gallery. The exhibit not only celebrates the work of photographer Flischel as he captures some of the most beloved and familiar architectural structures among Cincinnati’s public educational institutions, it also examines and presents in gallery format the art and beauty of Flischel’s recently published photographic books on Cincinnati architecture.
The exhibit showcases:
§ The University of Cincinnati / Architectural Transformation: Tradition and Innovation. Published in 2007, this volume honors the elegance and traditions of UC’s architecture and captures the dynamic changes in the campus landscape created by the university’s Signature Architecture program implemented over the past 15 years.
§ An Expression of the Community / Cincinnati Public Schools’ Legacy of Art and Architecture. Documenting the legacy of art and architecture in Cincinnati Public Schools, this book published by The Art League in 2001, is a warm and beautiful tribute to the beloved works that are integral elements of the historic structure of the city’s public schools.
Robert A. Flischel’s photos have appeared in Life, Time, The Smithsonian and National Geographic. He has served as contributing editor and photojournalist for a wide range of books and periodicals and was a long-time photographer and contributing editor with Ohio Magazine.
For a combined 16 years, Flischel photographed the treasured architecture and art of Cincinnati’s historic institutions of public education, with the culmination of his work captured in the published books examined in this gallery show.
A Cincinnati native and graduate of Xavier University, Flischel is president emeritus of The Art League and has taught photography at Northern Kentucky University.
Dr. Stanley M. Kaplan is a generous supporter of KZF Gallery’s show of Robert A. Flischel’s work.
About KZF Gallery
The KZF Gallery represents a 20-year commitment by KZF Design to showcase the work of the region’s artists. The gallery is a unique concept in Cincinnati — a commercial art gallery in corporate space — and has three to four shows a year. The KZF Gallery is open to the public during KZF Design office hours, 8 a.m. to 5 p.m. weekdays. Admission is free. Phone: 513-621-6211. Visit www.kzf.com/gallery.
About KZF Design
KZF Design is one of the largest architectural and engineering firms in Cincinnati, with a national practice, more than 110 professionals and technicians on its staff and $19 million in annual sales. KZF’s award-winning designs and technical expertise have created cultural landmarks, education centers, offices and workplaces, and government and industrial facilities. KZF projects and clients include the University of Cincinnati Campus Recreation Center, Rosenthal Center for Contemporary Art, Cincinnati Art Museum, The E.W. Scripps Company and Wright-Patterson Air Force Base. KZF is a leader in sustainable design, with more than 12 Leadership in Energy and Environmental Design (LEED) Accredited Professionals on its staff. KZF Design also has an office in Atlanta, Ga. and an affiliation with KZF Design LLC in Florida, with offices in Orlando and Tampa.
Unique Event Brings Together 200 Brews
The Quad Cities is going to be brimming with laughter and lager on Saturday,
September 20, 2008, from 1:00-6:00 pm, as WQPT-TV Quad Cities PBS
presents their seventh annual Brew Ha Ha. Located along the Mississippi
River at LeClaire Park in downtown Davenport, Iowa, this event features the
best in improvisational comedy and micro brewed beers.
Wet your palate with more than 200 samples of brews from Europe and right
here in the Midwest. The event will include comedy, music and food along
with the opportunity to learn more about ales, lagers, porters and pilsners
from dozens of brewers, plus non-alcoholic beverages and cheeses. New this
year will be demonstrations on Cooking with Beer and the Budweiser
Designated Driver Tent.
There will be musical performances by local band favorites, plus
improvisational zaniness provided by ComedySportz. ComedySportz is a
collection of comedy clubs throughout the U.S. that use the same format of
competitive, interactive, fast-paced comedy appropriate for all ages.
Also featured are Old Chicago food tent and a Sports Corner tent to catch
Saturday's sports action. Admission to the Brew Ha Ha includes an event
program, unlimited tasting, and tasting glass. Tickets can be purchased
starting this summer online at http://www.wqpt.org or by calling 309-796-
2424. Attendees must be 21 or older. Feel free to bring your own lawn
chair. Strollers and animals will not be admitted.
Brew Ha Ha is a fundraiser for WQPT. WQPT is the broadcast service of Black
Hawk College located in Moline, Illinois, and serving Eastern Iowa and Western
Illinois. For more information, visit their website at http://www.wqpt.org.
For more information on the Quad Cities area, call the Quad Cities Convention
& Visitors Bureau at 800-747-7800 or visit their website at
http://www.visitquadcities.com.
The Quad Cities is located on the Mississippi River and is made up of the
riverfront cities of Davenport and Bettendorf in Iowa, and Moline, East Moline
and Rock Island in Illinois. The area is just a 2-½ hour drive from Des Moines,
Iowa, and Chicago, Illinois. It is easily accessible via I-80, I-74, I-88 and
several major state highways.
September 20, 2008, from 1:00-6:00 pm, as WQPT-TV Quad Cities PBS
presents their seventh annual Brew Ha Ha. Located along the Mississippi
River at LeClaire Park in downtown Davenport, Iowa, this event features the
best in improvisational comedy and micro brewed beers.
Wet your palate with more than 200 samples of brews from Europe and right
here in the Midwest. The event will include comedy, music and food along
with the opportunity to learn more about ales, lagers, porters and pilsners
from dozens of brewers, plus non-alcoholic beverages and cheeses. New this
year will be demonstrations on Cooking with Beer and the Budweiser
Designated Driver Tent.
There will be musical performances by local band favorites, plus
improvisational zaniness provided by ComedySportz. ComedySportz is a
collection of comedy clubs throughout the U.S. that use the same format of
competitive, interactive, fast-paced comedy appropriate for all ages.
Also featured are Old Chicago food tent and a Sports Corner tent to catch
Saturday's sports action. Admission to the Brew Ha Ha includes an event
program, unlimited tasting, and tasting glass. Tickets can be purchased
starting this summer online at http://www.wqpt.org or by calling 309-796-
2424. Attendees must be 21 or older. Feel free to bring your own lawn
chair. Strollers and animals will not be admitted.
Brew Ha Ha is a fundraiser for WQPT. WQPT is the broadcast service of Black
Hawk College located in Moline, Illinois, and serving Eastern Iowa and Western
Illinois. For more information, visit their website at http://www.wqpt.org.
For more information on the Quad Cities area, call the Quad Cities Convention
& Visitors Bureau at 800-747-7800 or visit their website at
http://www.visitquadcities.com.
The Quad Cities is located on the Mississippi River and is made up of the
riverfront cities of Davenport and Bettendorf in Iowa, and Moline, East Moline
and Rock Island in Illinois. The area is just a 2-½ hour drive from Des Moines,
Iowa, and Chicago, Illinois. It is easily accessible via I-80, I-74, I-88 and
several major state highways.
"After Hours with Daniel" with Celebrated Chef Daniel Boulud Premieres New Season March 16
On Sunday, March 16 at 9:00pm, ET/PT, MOJO HD’s After Hours with Daniel returns for a third season with celebrated chef/restaurateur Daniel Boulud (pictured). This season, After Hours with Daniel travels to warmer climates to visit five fêted restaurants in Miami and five in New Orleans. After Hours with Daniel brings together great chefs after hours to create extraordinary (and rarely found on any menu) meals to be shared with other renowned chefs, celebrities and food writers. Restaurants selected include (Miami): Michael’s Genuine Food & Drink, Ortanique, Michy’s, Lido Restaurant at the Standard, Sardinia Ristorante, (New Orleans): Commander’s Palace, Bayona, Cochon, August and Stella!.
Celebrate Soyfoods Months with the Kids and Chefs
April is Soyfoods Month, so what better time to get the whole family to try soyfoods. Much has already been written about the benefits of soyfoods for adults: cancer, osteoporosis and hot flash prevention and cholesterol reduction. But soyfoods are very important for kids as well.
Recently there was news about soyfoods for kids, especially girls. Research at the National Cancer Institute showed that Asian women who ate the most soy-based foods from ages 5 to 11 reduced their risk of breast cancer by 58%. Just one serving of soyfoods a day - 1 cup of soymilk, ¼ cup soy nuts or 4 ounces of tofu -can make this dramatic difference.
Soy makes sense for boys, too. National surveys consistently show that most US children fail to get enough calcium – essential for building strong bones. Calcium-fortified soymilks come in a variety of flavors and even kids who shun regular milk may be convinced to stick a straw into a box and sip chocolate, vanilla, strawberry or plain soy milk.
A big benefit for the whole family is the fact that soyfoods have high quality protein, no saturated fat and no cholesterol. They can replace high fat protein sources and help get weight off or keep it down – another important issue for kids and parents.
Soyfoods come in so many forms and flavors that there are countless ways to add it to family meals and snacks. There are roasted soynuts in many flavors, green soybeans (edamame) for snacking or sides, soy yogurt, soy cheese, soy crumbles and other meat replacers, soy crackers, cookies and bars, soy frozen desserts and many more. And there are the traditional and very versatile soyfoods tofu and tempeh, that also come in a variety of forms and flavorings.
Recently the Soyfoods Council proved just how much kids love to be in the kitchen, by creating a unique competition pairing professional chefs with young partners – either their own offspring or young friends.
“We regularly work with chefs, and with adult consumers, to promote the many flavor and health benefits of soyfoods,” explains the Council’s Executive Director Linda Funk. “So, recognizing the importance of getting kids involved in healthy food choices, and healthy food preparation, we decided to ask chefs to team up with a young partner to show us what they could do with soyfoods. The results were amazing, and delicious.”
Recipes ranged from tempeh-filled gyozas (kids love dumplings) to Sushi (fun to roll to the rice) to Guilt-Free Brownies with canned black soybeans as the secret ingredient. Recipes for a few of the prizewinners follow. A list of the chef/child teams and all of the winning recipes are available at www.thesoyfoodscouncil.com/kidsrecipes Or, for the recipes, send a stamped, self-addressed envelope to Kids and Chef Recipes, The Soyfoods Council, 4554 NW 114th Street, Urbandale, IA 50322 .
The Soyfoods Council is a non-profit organization, created and funded by Iowa Soybean farmers, providing a complete resource to educate and inform consumers and the foodservice market about the many benefits of soyfoods. The Council represents nearly all facets of the food industry, including soyfoods product manufacturers, ingredient suppliers, state and national soybean checkoff boards, food retailers and distributors, health and foodservice professionals. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
Recently there was news about soyfoods for kids, especially girls. Research at the National Cancer Institute showed that Asian women who ate the most soy-based foods from ages 5 to 11 reduced their risk of breast cancer by 58%. Just one serving of soyfoods a day - 1 cup of soymilk, ¼ cup soy nuts or 4 ounces of tofu -can make this dramatic difference.
Soy makes sense for boys, too. National surveys consistently show that most US children fail to get enough calcium – essential for building strong bones. Calcium-fortified soymilks come in a variety of flavors and even kids who shun regular milk may be convinced to stick a straw into a box and sip chocolate, vanilla, strawberry or plain soy milk.
A big benefit for the whole family is the fact that soyfoods have high quality protein, no saturated fat and no cholesterol. They can replace high fat protein sources and help get weight off or keep it down – another important issue for kids and parents.
Soyfoods come in so many forms and flavors that there are countless ways to add it to family meals and snacks. There are roasted soynuts in many flavors, green soybeans (edamame) for snacking or sides, soy yogurt, soy cheese, soy crumbles and other meat replacers, soy crackers, cookies and bars, soy frozen desserts and many more. And there are the traditional and very versatile soyfoods tofu and tempeh, that also come in a variety of forms and flavorings.
Recently the Soyfoods Council proved just how much kids love to be in the kitchen, by creating a unique competition pairing professional chefs with young partners – either their own offspring or young friends.
“We regularly work with chefs, and with adult consumers, to promote the many flavor and health benefits of soyfoods,” explains the Council’s Executive Director Linda Funk. “So, recognizing the importance of getting kids involved in healthy food choices, and healthy food preparation, we decided to ask chefs to team up with a young partner to show us what they could do with soyfoods. The results were amazing, and delicious.”
Recipes ranged from tempeh-filled gyozas (kids love dumplings) to Sushi (fun to roll to the rice) to Guilt-Free Brownies with canned black soybeans as the secret ingredient. Recipes for a few of the prizewinners follow. A list of the chef/child teams and all of the winning recipes are available at www.thesoyfoodscouncil.com/kidsrecipes Or, for the recipes, send a stamped, self-addressed envelope to Kids and Chef Recipes, The Soyfoods Council, 4554 NW 114th Street, Urbandale, IA 50322 .
The Soyfoods Council is a non-profit organization, created and funded by Iowa Soybean farmers, providing a complete resource to educate and inform consumers and the foodservice market about the many benefits of soyfoods. The Council represents nearly all facets of the food industry, including soyfoods product manufacturers, ingredient suppliers, state and national soybean checkoff boards, food retailers and distributors, health and foodservice professionals. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
Friday, March 7, 2008
New Drink Innovation
Froose® is an innovative new beverage made from a unique and patented whole food approach discovered by “Mom Inventor”, Denise Devine, and scientists at the International Food Network at Cornell Technology Park.
Froose® combines organic whole grains and fruit to make a delicious and nutritious healthy beverage for kids. Every aspect from the ingredients, nutritional profile, serving size and packaging was determined with growing young children and their parents in mind.
Organic Ingredients when Possible
Using organic ingredients whenever possible is very important. Because children consume a much higher amount of fruits, vegetables and grains as a percentage of their body weight than adults, children are getting much higher amounts of pesticide residue. These pesticides may cause harm, so why take the chance? We use organic ingredients where possible.
Whole Organic Brown Rice
We chose organic brown rice because it is a gluten-free grain. The incidence of gluten intolerance seems to be increasing. Children with special dietary needs often require a gluten-free diet. The organic brown rice in Froose® makes this product suitable for all children.
Complex Carbohydrate Sweetener
Sweeteners were also a very big concern for us. High fructose corn syrup is a major culprit in delivering the empty calories that are attacking our children and is very inexpensive and abundant in the food supply. Understanding that healthy products have to be just as appealing as empty calorie alternatives, we worked very hard to find the right balance of ingredients to flavor and sweeten Froose®. Froose® utilizes 100% fruit concentrates and organic brown rice syrup for this purpose. Organic brown rice syrup is a very nutritive sweetener and delivers mainly complex carbohydrates rather than simple sugars. The combination of organic whole grains and brown rice syrup help prevent "sugar spikes” often associated with fruit juices.
Packaging
We wanted to make sure that the packaging was fun and appealing to children as well as convenient and safe, so we chose to make Froose® fully pasteurized and familiarly packaged in environmentally friendly aseptic juice boxes. The juice boxes are great for on the go and fun for kids drink.
Serving Size – Why 4 fl. oz.
We chose the 4.23 fl. oz., instead of a larger 6.75 or 8 fl. oz., size to help support the healthy growth and development of young children. The larger sizes are just too big kids will either fill up on too much juice or it will be thrown out. Because of Froose’s® high nutritional value and whole food composition, it will naturally provide your child with a feeling of fullness. The smaller size will also allow you to provide your child with the benefits of whole grains throughout the day without the worries of empty calories.
Flavors
The Froose® flavors were chosen specifically for the developing taste buds of young children. Because tastes and preferences are developed at an early age, we tested many flavors that may be considered a natural taste progression. We also wanted to pick flavors that were natural and familiar yet different from the over-sweetened flavors that can quickly distort young children's taste preferences and turn them into finicky eaters. The result of much testing became our first three yummy flavors: Cheerful Cherry, Playful Peach, Perfect Pear.
NOTE: My 3-year-old loves them... and he's quite picky! Currently only available to purchase online at www.froose.com.
Froose® combines organic whole grains and fruit to make a delicious and nutritious healthy beverage for kids. Every aspect from the ingredients, nutritional profile, serving size and packaging was determined with growing young children and their parents in mind.
Organic Ingredients when Possible
Using organic ingredients whenever possible is very important. Because children consume a much higher amount of fruits, vegetables and grains as a percentage of their body weight than adults, children are getting much higher amounts of pesticide residue. These pesticides may cause harm, so why take the chance? We use organic ingredients where possible.
Whole Organic Brown Rice
We chose organic brown rice because it is a gluten-free grain. The incidence of gluten intolerance seems to be increasing. Children with special dietary needs often require a gluten-free diet. The organic brown rice in Froose® makes this product suitable for all children.
Complex Carbohydrate Sweetener
Sweeteners were also a very big concern for us. High fructose corn syrup is a major culprit in delivering the empty calories that are attacking our children and is very inexpensive and abundant in the food supply. Understanding that healthy products have to be just as appealing as empty calorie alternatives, we worked very hard to find the right balance of ingredients to flavor and sweeten Froose®. Froose® utilizes 100% fruit concentrates and organic brown rice syrup for this purpose. Organic brown rice syrup is a very nutritive sweetener and delivers mainly complex carbohydrates rather than simple sugars. The combination of organic whole grains and brown rice syrup help prevent "sugar spikes” often associated with fruit juices.
Packaging
We wanted to make sure that the packaging was fun and appealing to children as well as convenient and safe, so we chose to make Froose® fully pasteurized and familiarly packaged in environmentally friendly aseptic juice boxes. The juice boxes are great for on the go and fun for kids drink.
Serving Size – Why 4 fl. oz.
We chose the 4.23 fl. oz., instead of a larger 6.75 or 8 fl. oz., size to help support the healthy growth and development of young children. The larger sizes are just too big kids will either fill up on too much juice or it will be thrown out. Because of Froose’s® high nutritional value and whole food composition, it will naturally provide your child with a feeling of fullness. The smaller size will also allow you to provide your child with the benefits of whole grains throughout the day without the worries of empty calories.
Flavors
The Froose® flavors were chosen specifically for the developing taste buds of young children. Because tastes and preferences are developed at an early age, we tested many flavors that may be considered a natural taste progression. We also wanted to pick flavors that were natural and familiar yet different from the over-sweetened flavors that can quickly distort young children's taste preferences and turn them into finicky eaters. The result of much testing became our first three yummy flavors: Cheerful Cherry, Playful Peach, Perfect Pear.
NOTE: My 3-year-old loves them... and he's quite picky! Currently only available to purchase online at www.froose.com.
Family Dairy Farm Lets Nothing Goes to Waste
The green movement is sweeping the food industry. From the “buy local” trend, to the increase in composting, to the demand for energy-efficient equipment and facilities, every segment of the industry is seeking more and better ways to be environmentally responsible and sustainable.
In an inspiring example of finding a greener way to do business, the Crave Brothers Dairy Farm and its cheesemaking enterprise, Crave Brothers Farmstead Cheese, have a sophisticated, computer-controlled anaerobic digestion system that generates electricity -- enough to run their rural Wisconsin farm and cheese plant and power up to 120 homes – that runs on organic waste from their 750 pampered and productive Holsteins.
Anaerobic (oxygen-free) digestion is a biological process in which microorganisms break down organic waste in a process that ultimately produces gas, mainly methane with some carbon dioxide. This gas can be burned just like natural gas, thus generating energy.
Now, even city folks know that on a dairy farm, “organic waste” means “manure.” The Craves, already known as agri-business innovators, are industry leaders in using this technology to transform the manure from their herd into a dependable, renewable source of clean and sustainable energy. When the Crave Brothers system was installed in 2007, it was one of only a handful in Wisconsin.
“Our family has a history of working in harmony with the land to produce quality milk and cheeses,” said George Crave. He and his family are partners with his brothers, Charles, Thomas and Mark, and their families. George, a licensed cheesemaker, explains: “We want to build our business for future generations of our family, and we are committed to doing that in a way that respects the earth.”
On 1700 acres of rich, rolling land an hour west of Milwaukee, the Craves grow soybeans, corn and alfalfa to use as nutritious feed for the herd. Each cow produces about 28,000 pounds of milk per year (about 3300 gallons).
The fresh milk is piped from the dairy across the road to the 6,000-square-foot cheese plant, where cheesemakers use a combination of modern-day equipment and Old World techniques to craft the award-winning Crave Brothers Farmstead Classic Cheeses. These include Mascarpone, Fresh Mozzarella, and their own creations, a European-style cheese called “Les Frères” (French for “the brothers”), a parchment-wrapped 2 ½-lb. wheel, and Petit Frère (French for “little brother”), an 8-oz. wheel of Les Frères, packed in a wooden box.
But, as on all dairy farms, along with the milk produced by the herd, there’s also manure, a byproduct that’s unavoidable and often hard to dispose of. The Craves plan to expand their businesses in the future, so there will be even more “organic waste” in years to come. That’s where the anaerobic digester comes in. It is owned and installed by Clear Horizons, a firm that specializes in organic waste management solutions and biogas energy systems, and is computer-controlled over the Internet from the company’s office in Milwaukee.
The digester helps manage the farm’s manure, provides clean, renewable energy for the farm, and produces excess electricity, which Clear Horizons sells on the electrical grid. What’s more, the digester reduces odor from the manure, and provides some saleable byproducts. The Craves use the liquid byproduct as fertilizer on their fields. Solid byproducts are used as animal bedding, and in a line of organic potting mixes.
For the Crave family, the decision to use the anaerobic digester grew out of their usual consideration of what is best for the environment, the consumer and the cows. For them, a commitment to go green is a natural way of doing business.
In an inspiring example of finding a greener way to do business, the Crave Brothers Dairy Farm and its cheesemaking enterprise, Crave Brothers Farmstead Cheese, have a sophisticated, computer-controlled anaerobic digestion system that generates electricity -- enough to run their rural Wisconsin farm and cheese plant and power up to 120 homes – that runs on organic waste from their 750 pampered and productive Holsteins.
Anaerobic (oxygen-free) digestion is a biological process in which microorganisms break down organic waste in a process that ultimately produces gas, mainly methane with some carbon dioxide. This gas can be burned just like natural gas, thus generating energy.
Now, even city folks know that on a dairy farm, “organic waste” means “manure.” The Craves, already known as agri-business innovators, are industry leaders in using this technology to transform the manure from their herd into a dependable, renewable source of clean and sustainable energy. When the Crave Brothers system was installed in 2007, it was one of only a handful in Wisconsin.
“Our family has a history of working in harmony with the land to produce quality milk and cheeses,” said George Crave. He and his family are partners with his brothers, Charles, Thomas and Mark, and their families. George, a licensed cheesemaker, explains: “We want to build our business for future generations of our family, and we are committed to doing that in a way that respects the earth.”
On 1700 acres of rich, rolling land an hour west of Milwaukee, the Craves grow soybeans, corn and alfalfa to use as nutritious feed for the herd. Each cow produces about 28,000 pounds of milk per year (about 3300 gallons).
The fresh milk is piped from the dairy across the road to the 6,000-square-foot cheese plant, where cheesemakers use a combination of modern-day equipment and Old World techniques to craft the award-winning Crave Brothers Farmstead Classic Cheeses. These include Mascarpone, Fresh Mozzarella, and their own creations, a European-style cheese called “Les Frères” (French for “the brothers”), a parchment-wrapped 2 ½-lb. wheel, and Petit Frère (French for “little brother”), an 8-oz. wheel of Les Frères, packed in a wooden box.
But, as on all dairy farms, along with the milk produced by the herd, there’s also manure, a byproduct that’s unavoidable and often hard to dispose of. The Craves plan to expand their businesses in the future, so there will be even more “organic waste” in years to come. That’s where the anaerobic digester comes in. It is owned and installed by Clear Horizons, a firm that specializes in organic waste management solutions and biogas energy systems, and is computer-controlled over the Internet from the company’s office in Milwaukee.
The digester helps manage the farm’s manure, provides clean, renewable energy for the farm, and produces excess electricity, which Clear Horizons sells on the electrical grid. What’s more, the digester reduces odor from the manure, and provides some saleable byproducts. The Craves use the liquid byproduct as fertilizer on their fields. Solid byproducts are used as animal bedding, and in a line of organic potting mixes.
For the Crave family, the decision to use the anaerobic digester grew out of their usual consideration of what is best for the environment, the consumer and the cows. For them, a commitment to go green is a natural way of doing business.
Thursday, March 6, 2008
CIA student takes home first prize with inspired recipe creation
Peanut Butter & Co., the source for all things peanut butter, is happy to announce that Jiyoun Oh was chosen as the winner of its first-ever recipe competition. The judging took place last night at a private event and award ceremony held at The Institute of Culinary Education.
Ms. Oh, who is originally from Seoul, South Korea, and is a student at The Culinary Institute of America, wowed the judges with her original recipe creation of Peanut Butter Panna Cotta with Caramel Mousse. Oh took home the gold medal award, as well as a check for $1,000 for her winning dessert.
The Peanut Buttery Dessert Contest was open to all culinary students in the tri-state area who wanted to create an original recipe for an innovative dessert using Peanut Butter & Co.’s all-natural, gourmet peanut butter. The panel of judges included: Chuck Hunt, Executive Director of the NY Restaurant Association; Marie Fenn, President, National Peanut Board; Gabriella Gershenson, Restaurant Editor, Time Out New York; Elisa Strauss, Pastry Chef and Owner, Confetti Cakes; and Diana DeCicco, Associate Editor, Food Arts Magazine.
Marissa Goldberg, from Plainview, NY and The Institute of Culinary Education, came in second place and was awarded a silver medal and $500 for her Toasted Peanut Butter & Jelly Ravioli with Cinnamon Ice Cream dish. Sean Pera, from Lakeland, FL, also a Culinary Institute of America student, came in third place and was awarded a bronze medal and $250 for his Peanut Butter Milk Confit Cake, Molasses, Malted Peanut Ice Cream, Maple Candied Bacon, and Beer dessert.
The Peanut Buttery Dessert Contest began in November 2007 and challenged culinary students from schools in New York, New Jersey, and Connecticut to create restaurant quality, from-scratch desserts using any variety of Peanut Butter & Co.’s all-natural, gourmet peanut butter. The five finalists, which also included Karen Ng from The French Culinary Institute and Mian Catalano from The Institute of Culinary Education, were selected from hundreds of entries received.
Peanut Butter & Co., which celebrates its 10th Anniversary in December, produces six varieties of all-natural peanut butter – Smooth Operator, Crunch Time, Cinnamon Raisin Swirl, The Heat Is On, White Chocolate Wonderful, and Dark Chocolate Dreams. As part of National Peanut Month, Peanut Butter & Co. is also announcing the launch of its two new flavors: The Bee’s Knees and Mighty Maple.
http://www.ilovepeanutbutter.com
Ms. Oh, who is originally from Seoul, South Korea, and is a student at The Culinary Institute of America, wowed the judges with her original recipe creation of Peanut Butter Panna Cotta with Caramel Mousse. Oh took home the gold medal award, as well as a check for $1,000 for her winning dessert.
The Peanut Buttery Dessert Contest was open to all culinary students in the tri-state area who wanted to create an original recipe for an innovative dessert using Peanut Butter & Co.’s all-natural, gourmet peanut butter. The panel of judges included: Chuck Hunt, Executive Director of the NY Restaurant Association; Marie Fenn, President, National Peanut Board; Gabriella Gershenson, Restaurant Editor, Time Out New York; Elisa Strauss, Pastry Chef and Owner, Confetti Cakes; and Diana DeCicco, Associate Editor, Food Arts Magazine.
Marissa Goldberg, from Plainview, NY and The Institute of Culinary Education, came in second place and was awarded a silver medal and $500 for her Toasted Peanut Butter & Jelly Ravioli with Cinnamon Ice Cream dish. Sean Pera, from Lakeland, FL, also a Culinary Institute of America student, came in third place and was awarded a bronze medal and $250 for his Peanut Butter Milk Confit Cake, Molasses, Malted Peanut Ice Cream, Maple Candied Bacon, and Beer dessert.
The Peanut Buttery Dessert Contest began in November 2007 and challenged culinary students from schools in New York, New Jersey, and Connecticut to create restaurant quality, from-scratch desserts using any variety of Peanut Butter & Co.’s all-natural, gourmet peanut butter. The five finalists, which also included Karen Ng from The French Culinary Institute and Mian Catalano from The Institute of Culinary Education, were selected from hundreds of entries received.
Peanut Butter & Co., which celebrates its 10th Anniversary in December, produces six varieties of all-natural peanut butter – Smooth Operator, Crunch Time, Cinnamon Raisin Swirl, The Heat Is On, White Chocolate Wonderful, and Dark Chocolate Dreams. As part of National Peanut Month, Peanut Butter & Co. is also announcing the launch of its two new flavors: The Bee’s Knees and Mighty Maple.
http://www.ilovepeanutbutter.com
March Highlights from BnBFinder.com
St. Patrick’s Day is the Most Romantic Day of the Year
The Irish invented the honeymoon, and Mead, the honey wine which brought about the name. This makes St. Patrick’s Day the real holiday for lovers. Wake up somewhere special with mead, mystery and quiet time together, with these untraditional alternatives to celebrate March 17.
Press Release: http://www.prweb.com/releases/2008/03/prweb743744.htm
Make Taxes Fun (No…Really)
Tax and relax with Ken at the Deer Creek Inn in Nevada City, California. Ken is a CPA with over 20 years experience, and also runs a Bed and Breakfast with his wife. They offer a tax and relax package, where you get to stay free at their Inn, and pamper yourself while Ken prepares your taxes. Your travel expenses may also be tax deductible.
http://www.bnbfinder.com/deercreek
Stay Guilt Free at a Bed and Breakfast on Earth Day
Inns and Beds and Breakfasts are the green alternative to hotels. Innkeeper's can offer tested and practical take home tips to green your own home, save money and save the planet. Innkeepers are ready for Earth day this year, offering environmental education workshops and discounts for travelers in hybrid and ethanol vehicles. Innkeepers’ have made significant improvements like eliminating packaged foods, buying carbon offset credits and the guests love it.
http://www.bnbfinder.com/specials
About BnBFinder.com
BnBFinder.com is the world's most comprehensive bed and breakfast directory, providing site visitors with more than 130 search categories, including availability, price, location, and local attractions. Founded in 1998, BnBFinder.com was the first directory to offer advanced interactive technologies, including RSS feeds, a blog, downloadable content for mobile devices, and guest reviews. BnBFinder.com is a 5-Star Rated directory with thousands of B&Bs, inns, and small hotel listings from all over the world.
The Irish invented the honeymoon, and Mead, the honey wine which brought about the name. This makes St. Patrick’s Day the real holiday for lovers. Wake up somewhere special with mead, mystery and quiet time together, with these untraditional alternatives to celebrate March 17.
Press Release: http://www.prweb.com/releases/2008/03/prweb743744.htm
Make Taxes Fun (No…Really)
Tax and relax with Ken at the Deer Creek Inn in Nevada City, California. Ken is a CPA with over 20 years experience, and also runs a Bed and Breakfast with his wife. They offer a tax and relax package, where you get to stay free at their Inn, and pamper yourself while Ken prepares your taxes. Your travel expenses may also be tax deductible.
http://www.bnbfinder.com/deercreek
Stay Guilt Free at a Bed and Breakfast on Earth Day
Inns and Beds and Breakfasts are the green alternative to hotels. Innkeeper's can offer tested and practical take home tips to green your own home, save money and save the planet. Innkeepers are ready for Earth day this year, offering environmental education workshops and discounts for travelers in hybrid and ethanol vehicles. Innkeepers’ have made significant improvements like eliminating packaged foods, buying carbon offset credits and the guests love it.
http://www.bnbfinder.com/specials
About BnBFinder.com
BnBFinder.com is the world's most comprehensive bed and breakfast directory, providing site visitors with more than 130 search categories, including availability, price, location, and local attractions. Founded in 1998, BnBFinder.com was the first directory to offer advanced interactive technologies, including RSS feeds, a blog, downloadable content for mobile devices, and guest reviews. BnBFinder.com is a 5-Star Rated directory with thousands of B&Bs, inns, and small hotel listings from all over the world.
International Hotel and Restaurant Awaards
In the tradition of the Golden Globes and the Academy Awards, the International Restaurant and Hotel Awards™ is the world’s most prestigious awards ceremony recognizing the best value, moderate and luxury travel establishments that go above and beyond industry standards.
The gala ceremony will be hosted by Mark DeCarlo of the Travel Channel, June 13th, 2008 at The Beverly Hilton in Beverly Hills, California. Tickets, Premier & VIP Tables can be reserved now at www.IRHAwards.com. (http://ihospitalityawards.com/ticket.php).
Hosted by
MARK DECARLO
of the
Travel Channel
The International Restaurant & Hotel Awards announced sponsors January 17th, 2008 including Michelin Maps and Guides, Villeroy & Boch, Fodor’s Travel Guides, The Chocolate Traveler, L’Occitane, Essence of Vali, Illume, Don Francisco’s Specialty Coffee, Wordlock, Crystal Files & Gifts and Epicuren. Media Partners, Media Sponsors, Advertising Partners & Association Sponsors include Hsyndicate, Hospitalitynet, ARTRAVEL Magazine, Hotel Management International, Winestate, Pastry Art & Design, Boutique Design, Hospitality Magazine, The Tasting Panel, Green Lodging News, Restaurant Report, Chocolatier, Quarterly Review of Wines, Culinary Trends, Cibo, Italian Cooking & Living, ehotelier.com, Food Consultants Society International, WIWIH, Hotel Designs, Restaurant Wine, Nat Decants, International Food, Wine & Travel Writers Association, Hotels, Franchise Times, Lodging, The Restaurant Standard, Restaurant Business and Nation’s Restaurant News.
2008 INTERNATIONAL RESTAURANT & HOTEL AWARDS GRAND RECIPIENTS WILL BE ANNOUNCED IN EARLY APRIL 2008
Lifetime Achievement
Visionary of the Year
Travel/Dining Publication of the Year
Designer of the Year
Humanitarian of the Year - Spotlight on New Orleans
HUMANITARIAN OF THE YEAR - SPOTLIGHT ON NEW ORLEANS
We all remember the devastation that Hurricane Katrina left in its wake, but since that time something extraordinary has happened in New Orleans. People from all over the nation have shown extravagant generosity and demonstrated exceptional efforts in the revitalization of the city. New Orleans was hit hard by the economic impact on tourism but the ability to recover and resume operation shows the resilience of this community.
There are over 31,000 hotel rooms available and hundreds of restaurants to choose from to enjoy fine Southern cuisine. The Crescent City remains dedicated to providing travel and dining experiences that are unforgettable. There are so many dynamic people who have committed endless amounts of time and energy to rebuild and revitalize the area. In this regard, the International Restaurant Hotel and Awards would like to honor one particular individual/company who embodies the true spirit of volunteerism with the inaugural Humanitarian of the Year Award.
In the words of Albert Schweitzer, “Humanitarianism consists in never sacrificing a most notable contribution to his community in a humanitarian sense”. This award will recognize and honor an individual/company who made enduring significant contributions to the city of New Orleans in the travel and dining industry. One individual/company can make a difference in a community for a city that exudes hope, faith and perseverance.
Submisson fees have been waived for all participating New Orleans Restaurants & Hotels (Applies to one category + automatic consideration for Best of City, Region & Country program).
LIFETIME ACHIEVEMENT
The International Restaurant and Hotel Awards will recognize an individual who has made significant contributions in the travel and dining industry. This award highlights the lifetime effort of successfully achieving the IRHA mission of promoting cultural exploration and unforgettable travel and dining as a leader in the industry.
VISIONARY OF THE YEAR
The Visionary of the Year Award is a special award to honor an individual whose combination of ingenuity, tireless efforts and significant accomplishments clearly illustrate the power of vision and values in the travel and dining industry. This individual exudes direction, leadership and strength in the hospitality industry, which speaks through their exemplary example as an industry leader.
TRAVEL/DINING PUBLICATION OF THE YEAR
In addition to depth of content, creative presentation and a plethora of entertaining information, the overall layout of the Travel/Dining Publication of the Year appeals to all types of travelers looking to discover new tastes and sites. The Editor and Publisher presented with this award will receive the coveted title as the media outlet most valuable to all restaurants and hotels, as well as travel and dining enthusiasts all over as a must-read for planning trips and dining excursions.
DESIGNER OF THE YEAR
Designer of the Year will be awarded to a designer who has demonstrated the most innovative and challenging use of concept and design in a way that exceeds the normal boundaries of originality and creativity. Whether cutting edge and detailed or subtle and sleek, this designer successfully delivers an overall extraordinary user experience. IRHA celebrates this designer for the most compelling incorporation of balance and dramatic effect to create unique unforgettable decor.
FINAL EXTENDED DEADLINE
IRHA has received submissions from over 45 countries around the world! The Jury will review submissions from bed & breakfasts, top starred restaurants, chains, six-star luxury hotels, boutique hotels and independent restaurants and hotels in April 2008. Top chains and hotel groups participating include The Ritz-Carlton, Marriott International, The Peninsula Hotels, Hilton Hotels, Kor Hotel Group, Starwood Hotels and a host of others.
IRHA has extended the deadline for hotels and restaurants to submit for citywide, regional, countrywide and worldwide consideration . All submissions are divided into the main categories of value, moderate and luxury. Submit or nominate a restaurant or hotel at www.IRHAwards.com by March 28th, 2008.
CATEGORIES
(Value, Moderate & Luxury)
HOTEL CATEGORIES: Best Design, Endless Amenities, Breathtaking Views, Green Award (Eco Building), Best Suite, Family Friendly, Best Bed & Breakfast, Best Water Feature (Pool, Beach or Jacuzzi), Best Spa, Best Lobby, Best New Hotel of the Year, International Hotel of the Year
RESTAURANT CATEGORIES: Best Design, Best Brunch, Best Views, Best Citywide/Regional Cuisine*, Best Specialty Item, Best Ethnic Cuisine*, Most Organic/Sustainable, Best Wine List, Best Dessert, Best New Restaurant of the Year, International Restaurant of the Year
*Best Citywide/Regional Cuisine & Best Ethnic Cuisine will be awarded by cities and regions. Judges will also award certificates of honorable mention as they see fit.
GRAND AWARDS
All participating hotels and restaurants are considered for citywide, regional, countrywide and worldwide recognition. The top citywide recipients move onto regional consideration and then to countrywide recognition. Countrywide recipients will be considered with all first place subcategory recipients for the coveted titles of:
International Value Hotel of the Year
International Moderate Hotel of the Year
International Luxury Hotel of the Year
International Value Restaurant of the Year
International Moderate Restaurant of the Year
International Luxury Restaurant of the Year
The International Restaurant and Hotel Awards™ is juried by a board of esteemed hospitality industry professionals with extensive experience in each category field. The Jury includes representatives from the Food Network, Travel Channel, UKTV, BBC Food, CBS Radio, Zagat Survey, Cool Restaurants, Cool Hotels, Citysearch, Fodor's Travel Guides, Hungry? City Guides and more. A full list of jurors is available at http://www.IRHAwards.com/jury.php.
The gala ceremony will be hosted by Mark DeCarlo of the Travel Channel, June 13th, 2008 at The Beverly Hilton in Beverly Hills, California. Tickets, Premier & VIP Tables can be reserved now at www.IRHAwards.com. (http://ihospitalityawards.com/ticket.php).
Hosted by
MARK DECARLO
of the
Travel Channel
The International Restaurant & Hotel Awards announced sponsors January 17th, 2008 including Michelin Maps and Guides, Villeroy & Boch, Fodor’s Travel Guides, The Chocolate Traveler, L’Occitane, Essence of Vali, Illume, Don Francisco’s Specialty Coffee, Wordlock, Crystal Files & Gifts and Epicuren. Media Partners, Media Sponsors, Advertising Partners & Association Sponsors include Hsyndicate, Hospitalitynet, ARTRAVEL Magazine, Hotel Management International, Winestate, Pastry Art & Design, Boutique Design, Hospitality Magazine, The Tasting Panel, Green Lodging News, Restaurant Report, Chocolatier, Quarterly Review of Wines, Culinary Trends, Cibo, Italian Cooking & Living, ehotelier.com, Food Consultants Society International, WIWIH, Hotel Designs, Restaurant Wine, Nat Decants, International Food, Wine & Travel Writers Association, Hotels, Franchise Times, Lodging, The Restaurant Standard, Restaurant Business and Nation’s Restaurant News.
2008 INTERNATIONAL RESTAURANT & HOTEL AWARDS GRAND RECIPIENTS WILL BE ANNOUNCED IN EARLY APRIL 2008
Lifetime Achievement
Visionary of the Year
Travel/Dining Publication of the Year
Designer of the Year
Humanitarian of the Year - Spotlight on New Orleans
HUMANITARIAN OF THE YEAR - SPOTLIGHT ON NEW ORLEANS
We all remember the devastation that Hurricane Katrina left in its wake, but since that time something extraordinary has happened in New Orleans. People from all over the nation have shown extravagant generosity and demonstrated exceptional efforts in the revitalization of the city. New Orleans was hit hard by the economic impact on tourism but the ability to recover and resume operation shows the resilience of this community.
There are over 31,000 hotel rooms available and hundreds of restaurants to choose from to enjoy fine Southern cuisine. The Crescent City remains dedicated to providing travel and dining experiences that are unforgettable. There are so many dynamic people who have committed endless amounts of time and energy to rebuild and revitalize the area. In this regard, the International Restaurant Hotel and Awards would like to honor one particular individual/company who embodies the true spirit of volunteerism with the inaugural Humanitarian of the Year Award.
In the words of Albert Schweitzer, “Humanitarianism consists in never sacrificing a most notable contribution to his community in a humanitarian sense”. This award will recognize and honor an individual/company who made enduring significant contributions to the city of New Orleans in the travel and dining industry. One individual/company can make a difference in a community for a city that exudes hope, faith and perseverance.
Submisson fees have been waived for all participating New Orleans Restaurants & Hotels (Applies to one category + automatic consideration for Best of City, Region & Country program).
LIFETIME ACHIEVEMENT
The International Restaurant and Hotel Awards will recognize an individual who has made significant contributions in the travel and dining industry. This award highlights the lifetime effort of successfully achieving the IRHA mission of promoting cultural exploration and unforgettable travel and dining as a leader in the industry.
VISIONARY OF THE YEAR
The Visionary of the Year Award is a special award to honor an individual whose combination of ingenuity, tireless efforts and significant accomplishments clearly illustrate the power of vision and values in the travel and dining industry. This individual exudes direction, leadership and strength in the hospitality industry, which speaks through their exemplary example as an industry leader.
TRAVEL/DINING PUBLICATION OF THE YEAR
In addition to depth of content, creative presentation and a plethora of entertaining information, the overall layout of the Travel/Dining Publication of the Year appeals to all types of travelers looking to discover new tastes and sites. The Editor and Publisher presented with this award will receive the coveted title as the media outlet most valuable to all restaurants and hotels, as well as travel and dining enthusiasts all over as a must-read for planning trips and dining excursions.
DESIGNER OF THE YEAR
Designer of the Year will be awarded to a designer who has demonstrated the most innovative and challenging use of concept and design in a way that exceeds the normal boundaries of originality and creativity. Whether cutting edge and detailed or subtle and sleek, this designer successfully delivers an overall extraordinary user experience. IRHA celebrates this designer for the most compelling incorporation of balance and dramatic effect to create unique unforgettable decor.
FINAL EXTENDED DEADLINE
IRHA has received submissions from over 45 countries around the world! The Jury will review submissions from bed & breakfasts, top starred restaurants, chains, six-star luxury hotels, boutique hotels and independent restaurants and hotels in April 2008. Top chains and hotel groups participating include The Ritz-Carlton, Marriott International, The Peninsula Hotels, Hilton Hotels, Kor Hotel Group, Starwood Hotels and a host of others.
IRHA has extended the deadline for hotels and restaurants to submit for citywide, regional, countrywide and worldwide consideration . All submissions are divided into the main categories of value, moderate and luxury. Submit or nominate a restaurant or hotel at www.IRHAwards.com by March 28th, 2008.
CATEGORIES
(Value, Moderate & Luxury)
HOTEL CATEGORIES: Best Design, Endless Amenities, Breathtaking Views, Green Award (Eco Building), Best Suite, Family Friendly, Best Bed & Breakfast, Best Water Feature (Pool, Beach or Jacuzzi), Best Spa, Best Lobby, Best New Hotel of the Year, International Hotel of the Year
RESTAURANT CATEGORIES: Best Design, Best Brunch, Best Views, Best Citywide/Regional Cuisine*, Best Specialty Item, Best Ethnic Cuisine*, Most Organic/Sustainable, Best Wine List, Best Dessert, Best New Restaurant of the Year, International Restaurant of the Year
*Best Citywide/Regional Cuisine & Best Ethnic Cuisine will be awarded by cities and regions. Judges will also award certificates of honorable mention as they see fit.
GRAND AWARDS
All participating hotels and restaurants are considered for citywide, regional, countrywide and worldwide recognition. The top citywide recipients move onto regional consideration and then to countrywide recognition. Countrywide recipients will be considered with all first place subcategory recipients for the coveted titles of:
International Value Hotel of the Year
International Moderate Hotel of the Year
International Luxury Hotel of the Year
International Value Restaurant of the Year
International Moderate Restaurant of the Year
International Luxury Restaurant of the Year
The International Restaurant and Hotel Awards™ is juried by a board of esteemed hospitality industry professionals with extensive experience in each category field. The Jury includes representatives from the Food Network, Travel Channel, UKTV, BBC Food, CBS Radio, Zagat Survey, Cool Restaurants, Cool Hotels, Citysearch, Fodor's Travel Guides, Hungry? City Guides and more. A full list of jurors is available at http://www.IRHAwards.com/jury.php.
The Aztec Seed of Stamina
Americans now have access to a natural seed so powerful the Conquistadors burned the crops of these ancient seeds in order to complete their domination of the Aztecs. Called the “running food” by the Aztecs, they believed the grain gave them almost supernatural energy and powers supposedly allowing them to run all day on just one handful. Almost 500 years later, Salvia Hispanica in its advanced form Salba is having a similar affect on today’s professional athletes.
“Salba can effectively replenish minerals used in muscle contractions and lost in sweat,” announces bestselling nutrition author and Ironman tri-athlete Brendan Brazier, one of the few professional athletes whose diet is 100% plant based. “It’s also high in both soluble and insoluble fiber, which helps sustain energy and maintain fullness.”
What the Aztecs more than likely did not know were the specifics behind why their cherished super-seed was so good for them. Mitch Propster of Core Naturals, the exclusive distributer of Salba products in the United States, sheds light on just some of the nutritional value, “A serving of this nutrient dense seed has eight times more Omega-3s than salmon, six times more calcium than whole milk and three times more anti-oxidants than blueberries.”
Propster also proudly points out that Salba has been named one of the top three finalists in this year’s competition for the 2008 NutrAward for Best New Product.
When it comes to the science of Salba, Dr. Vladimir Vuksan, one of the pioneering members in the development of the revolutionary Glycemic Index (GI), published a study in the November 2007 issue of “Diabetes Care.” In the study, he and his research team concluded that for those with Type 2 Diabetes, the seed reduced after meal blood glucose and plasma insulin levels improving the GI of any food consumed with Salba. It also significantly lowered systolic blood pressure.
The Associate Professor of Endocrinology and Nutritional Sciences, Faculty Medicine at the University of Toronto adds, “Salba can be considered the perfect functional food. Nothing else in the field of nutrition has come close to matching these exceptional results.” This functionality is the reason it is the one of the only seeds that is the subject of a medical patent-pending.
While the Aztecs knew their primitive version of Salba was practical, it was the seed’s flexibility that made it so useful. They ate it alone, mixed it in drinks and used it in medicines. Brazier, author of “The Thrive Diet: The Whole Food Way to Lose Weight, Reduce Stress and Stay Healthy for Life,” also enjoys its versatility, “Salba can be used to replace up to 20% of the flour in baking, packing it with nutrition.” Additionally, the tasteless grain can be stirred into all sauces and gravies or sprinkled on cereals, pastas, rice or vegetables. Blending it into smoothies, yogurt or just about any other food is another option.
So how did this ancient seed become readily available to Dr. Vuksan for studying and Brazier and others to consume? In 1991, two Argentinean brothers rediscovered it and painstakingly sorted the nutrient dense white grains from the mostly black ones and replanted them to produce a completely white harvest, condensing and enhancing the overall nutrient density. Today, Salba is grown under ideally controlled conditions in Peru.
“Once we heard about this super-seed, we knew we had to get it to America, where so many could benefit from it,” reveals Propster, Core Naturals CEO. He adds that diabetes, obesity and heart disease are not associated with the Aztecs, who were chronicled as strong, healthy and energetic. Could it have been because of the seed they regarded as “mystical?” Propster answers, “That’s for others to study. But from what I can tell, it seems like two scoops a day had the Conquistadors afraid!”
###
About Core Naturals
Core Naturals is a developer and marketer of premium ingredients for the nutrition, natraceuticals and functional food markets. The company specializes in cutting edge nutrition and proprietary formulas that respond to the latest science and trends in the consumer market. Core Naturals is the exclusive distributor for Salba® products in the United States. Mitch Propster is the company’s CEO and their website is www.salba.com.
“Salba can effectively replenish minerals used in muscle contractions and lost in sweat,” announces bestselling nutrition author and Ironman tri-athlete Brendan Brazier, one of the few professional athletes whose diet is 100% plant based. “It’s also high in both soluble and insoluble fiber, which helps sustain energy and maintain fullness.”
What the Aztecs more than likely did not know were the specifics behind why their cherished super-seed was so good for them. Mitch Propster of Core Naturals, the exclusive distributer of Salba products in the United States, sheds light on just some of the nutritional value, “A serving of this nutrient dense seed has eight times more Omega-3s than salmon, six times more calcium than whole milk and three times more anti-oxidants than blueberries.”
Propster also proudly points out that Salba has been named one of the top three finalists in this year’s competition for the 2008 NutrAward for Best New Product.
When it comes to the science of Salba, Dr. Vladimir Vuksan, one of the pioneering members in the development of the revolutionary Glycemic Index (GI), published a study in the November 2007 issue of “Diabetes Care.” In the study, he and his research team concluded that for those with Type 2 Diabetes, the seed reduced after meal blood glucose and plasma insulin levels improving the GI of any food consumed with Salba. It also significantly lowered systolic blood pressure.
The Associate Professor of Endocrinology and Nutritional Sciences, Faculty Medicine at the University of Toronto adds, “Salba can be considered the perfect functional food. Nothing else in the field of nutrition has come close to matching these exceptional results.” This functionality is the reason it is the one of the only seeds that is the subject of a medical patent-pending.
While the Aztecs knew their primitive version of Salba was practical, it was the seed’s flexibility that made it so useful. They ate it alone, mixed it in drinks and used it in medicines. Brazier, author of “The Thrive Diet: The Whole Food Way to Lose Weight, Reduce Stress and Stay Healthy for Life,” also enjoys its versatility, “Salba can be used to replace up to 20% of the flour in baking, packing it with nutrition.” Additionally, the tasteless grain can be stirred into all sauces and gravies or sprinkled on cereals, pastas, rice or vegetables. Blending it into smoothies, yogurt or just about any other food is another option.
So how did this ancient seed become readily available to Dr. Vuksan for studying and Brazier and others to consume? In 1991, two Argentinean brothers rediscovered it and painstakingly sorted the nutrient dense white grains from the mostly black ones and replanted them to produce a completely white harvest, condensing and enhancing the overall nutrient density. Today, Salba is grown under ideally controlled conditions in Peru.
“Once we heard about this super-seed, we knew we had to get it to America, where so many could benefit from it,” reveals Propster, Core Naturals CEO. He adds that diabetes, obesity and heart disease are not associated with the Aztecs, who were chronicled as strong, healthy and energetic. Could it have been because of the seed they regarded as “mystical?” Propster answers, “That’s for others to study. But from what I can tell, it seems like two scoops a day had the Conquistadors afraid!”
###
About Core Naturals
Core Naturals is a developer and marketer of premium ingredients for the nutrition, natraceuticals and functional food markets. The company specializes in cutting edge nutrition and proprietary formulas that respond to the latest science and trends in the consumer market. Core Naturals is the exclusive distributor for Salba® products in the United States. Mitch Propster is the company’s CEO and their website is www.salba.com.
High Tea At Home
A thriving new trend out of New York, many women are now staying home to celebrate bridal showers, baby showers, birthdays and more, indulging in high-end teas and the finest finger foods. Entertaining Expert, Donna Jacobs, from Sun-Rich International, can discuss how to throw the perfect high tea party for every occasion. Donna can explain all the important finer details of tea including, how to make the ideal cup, what teas to serve and when and the various specialties to add to your cup. Donna can further discuss the perfect fine food pairings to serve and how to make your high tea celebration really stand out.
High Tea must-haves we can share:
Getting Started - What time to throw your party, when to send invitations
Setting the Table - For a proper high tea ,serve on china and silver flatware, elegant cloth napkins and tablecloths, topped off with a stunning flower centerpiece
Brewing the Tea - The best high-end teas and what to serve with them such as cream, lemon, sugar, etc… And the proper way to boil, steep and serve
Finger Foods – We can share recipes such as - Cucumber Tea Sandwiches with Mint, Shrimp Toast, Capers and Salmon Sandwiches, Cinnamon Scones, Almond Popovers, Banbury Cakes, Butter Tarts, Clotted Cream, and Devonshire Cream
# # #
Sun-Rich International
Specialty gourmet importer showcasing the world’s finest delicacies from various unknown markets such as Kenya, Papua New Guinea, Nicaragua, Nepal, India and Mauritius. In an effort to support these developing countries, Sun-Rich collaborates with several charities and works with growers and suppliers that follow fair labor laws. The Sun-Rich products are not only the best in the world, but a bond among new cultures that share a mutual belief of finding harmony between people and the earth. Donna Jacobs serves as a Sun-Rich spokesperson and has traveled throughout the world to taste the finest delicacies to share with consumers. www.sunrichgourmet.com
High Tea must-haves we can share:
Getting Started - What time to throw your party, when to send invitations
Setting the Table - For a proper high tea ,serve on china and silver flatware, elegant cloth napkins and tablecloths, topped off with a stunning flower centerpiece
Brewing the Tea - The best high-end teas and what to serve with them such as cream, lemon, sugar, etc… And the proper way to boil, steep and serve
Finger Foods – We can share recipes such as - Cucumber Tea Sandwiches with Mint, Shrimp Toast, Capers and Salmon Sandwiches, Cinnamon Scones, Almond Popovers, Banbury Cakes, Butter Tarts, Clotted Cream, and Devonshire Cream
# # #
Sun-Rich International
Specialty gourmet importer showcasing the world’s finest delicacies from various unknown markets such as Kenya, Papua New Guinea, Nicaragua, Nepal, India and Mauritius. In an effort to support these developing countries, Sun-Rich collaborates with several charities and works with growers and suppliers that follow fair labor laws. The Sun-Rich products are not only the best in the world, but a bond among new cultures that share a mutual belief of finding harmony between people and the earth. Donna Jacobs serves as a Sun-Rich spokesperson and has traveled throughout the world to taste the finest delicacies to share with consumers. www.sunrichgourmet.com
Announcing the Brewers Association 2008 Beer Style Guidelines
The Brewers Association recently released their 2008 Beer Style Guidelines. Eleven categories were added to the guidelines this year, reflecting the industry's direct focus on helping develop craft beer. Of the 11 new categories being introduced into the guidelines, five new additions were added just for barrel-aged beers.
"These guidelines help to illustrate the growth of craft brewers in the United States and also offer insight and a foundation for helping appreciate the hundreds of beer types brewed for the beer lover," said Brewers Association President, Charlie Papazian.
Since 1979 the Brewers Association has provided beer style descriptions as a reference for brewers and beer competition organizers. Much of the early work was based on the assistance and contributions of beer journalist Michael Jackson. The task of creating a realistic set of guidelines is always complex. The beer style guidelines developed by the Brewers Association use sources from the commercial brewing industry, beer analyses, and consultations with beer industry experts and knowledgeable beer enthusiasts as resources for information.
2008 Added Categories:
Fresh Hop Ale
Ales which are hopped exclusively with fresh and un-dried ("wet") hops.
American-Belgo Styles Ales
These beers portray the unique characters imparted by yeasts typically used in fruity and big Belgian-style ales.
Leipzig-Style Göse
The original versions of this style of beer were spontaneously fermented German ales, similarly to Belgian-style gueuze/lambic beers.
Belgian-Style Blonde Ale
Belgian-style blonde ales are characterized by low yet evident hop bitterness, flavor and sometimes aroma.
Australasian-Style Pale Ale
This style is a mild, pale, light-bodied ale with a color varying from light to amber. Hop bitterness and flavor range from very low to low.
Out of Category- Traditionally Brewed Beers
There are many excellent and popular beers that are brewed with traditional ingredients and processes, yet their character may vary from styles currently defined or included in these guidelines.
Barrel Aged Beer categories:
Wood- and Barrel- Aged Beer
Any lager, ale, or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Pale to Amber Beer
Any classic style or unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Dark Beer
Any classic style or unique experimental style of dark beer beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Strong Beer
Any strong classic style or unique, experimental style of beer can bee wood or barrel-aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Sour Beer
A wood- or barrel- aged beer is any lager, ale, or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity.
"These guidelines help to illustrate the growth of craft brewers in the United States and also offer insight and a foundation for helping appreciate the hundreds of beer types brewed for the beer lover," said Brewers Association President, Charlie Papazian.
Since 1979 the Brewers Association has provided beer style descriptions as a reference for brewers and beer competition organizers. Much of the early work was based on the assistance and contributions of beer journalist Michael Jackson. The task of creating a realistic set of guidelines is always complex. The beer style guidelines developed by the Brewers Association use sources from the commercial brewing industry, beer analyses, and consultations with beer industry experts and knowledgeable beer enthusiasts as resources for information.
2008 Added Categories:
Fresh Hop Ale
Ales which are hopped exclusively with fresh and un-dried ("wet") hops.
American-Belgo Styles Ales
These beers portray the unique characters imparted by yeasts typically used in fruity and big Belgian-style ales.
Leipzig-Style Göse
The original versions of this style of beer were spontaneously fermented German ales, similarly to Belgian-style gueuze/lambic beers.
Belgian-Style Blonde Ale
Belgian-style blonde ales are characterized by low yet evident hop bitterness, flavor and sometimes aroma.
Australasian-Style Pale Ale
This style is a mild, pale, light-bodied ale with a color varying from light to amber. Hop bitterness and flavor range from very low to low.
Out of Category- Traditionally Brewed Beers
There are many excellent and popular beers that are brewed with traditional ingredients and processes, yet their character may vary from styles currently defined or included in these guidelines.
Barrel Aged Beer categories:
Wood- and Barrel- Aged Beer
Any lager, ale, or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Pale to Amber Beer
Any classic style or unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Dark Beer
Any classic style or unique experimental style of dark beer beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Strong Beer
Any strong classic style or unique, experimental style of beer can bee wood or barrel-aged for a period of time in a wooden barrel or in contact with wood.
Wood- and Barrel- Aged Sour Beer
A wood- or barrel- aged beer is any lager, ale, or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity.
Wednesday, March 5, 2008
Organic Powerfood Powders
avitas Naturals is taking consumers for a healthy culinary journey with the launch of five new power food powders: Mesquite Power, Goji Power, Yacon Power, Lucuma Power, and Camu Power. Although these five exotic ‘power foods’ are new to North America, ancient cultures in Asia and South America have enjoyed these nutritious foods for many centuries as a key part of their diet and traditional herbal medicine. Mixing the powders into drinks and other recipes is an easy and delicious way to help achieve optimal whole food nutrition. Lucuma, Yacon, and Mesquite are also enjoyed as diabetic-friendly alternative sweeteners.
Market research has shown that consumers are actively seeking new taste and nutrition experiences. This appetite for international food combined with the growing trend for healthier organic options is fueling the popularity of organic ‘power foods’ from around the world. By reintroducing ancient, natural foods to the Western world, Navitas Naturals is expanding the functional food category and providing options with more bio-available essential nutrients, vitamins and minerals than most supplements and chemical extracts.
New Organic Powerfood Powders from Navitas Naturals are available in 8 oz. and 4 oz. re-sealable retail pouches, as well as in bulk quantities for sale to manufacturers. Navitas Naturals products are widely available at retail locations throughout North America. Below is a summary of each of these new products, including the interesting origin, nutrition profile, recommended culinary use and other information.
Five New Powerfood Powders From Navitas Naturals
Mesquite Power (vegan, raw, organic, gluten-free): Mesquite is a traditional food of desert-dwelling indigenous Americans. The flour made from Mesquite seed pods has a slightly nutty sweet flavor and is known for its high protein content. Mesquite is of great value to diabetics because it contains fructose which does not require insulin to digest, and it metabolizes slowly which prevents extreme highs or lows in blood sugar. Mesquite is also a good source of lysine (an amino acid), calcium, magnesium, potassium, iron and zinc. Use as a spice; add to cookies, cakes and breads; mix into smoothies and yogurt; use to bread fish and chicken.
Goji Power (vegan, raw, organic): The ultimate power food, goji berries have been prized for millennia in Asia for their superior energy-boosting properties. Navitas Naturals’ berries grow in the sublime valleys of Ningxia Province in China, where they are vine-ripened, shaken from the plant, and then dehydrated at a low temperature to protect the vast array of nutrients. Goji berries are one of the highest known sources of antioxidants and they contain 18 amino acids and all essential amino acids. The Goji berry is known to help foster a long life, strengthen the immune system and support the eyes, liver and kidneys. Rich in beta-carotene, polysaccharides, riboflavin and carotenoids, they are also believed to promote happiness due to their superior adaptogenic properties. Goji Power Powder has a delightful exotic cherry flavor. Blend it into smoothies, juices, water or herbal tea; mix into granola, oatmeal or yogurt; add to muffin, cookie and pie recipes; sprinkle on soup, salad and rice dishes; or blend into jams, sauces and chocolates.
Yacon Power (vegan, raw, organic): The Yacon powder offered by Navitas Naturals is derived from the tuberous root of a perennial plant that grows in the rugged Oxapampa region of the Peruvian Andes. Yacon is an excellent source of antioxidants and is known to help strengthen the immune system and to improve the quality of life for people suffering from chronic liver disease, kidney ailments and the symptoms of diabetes. ‘Lemony’ and mildly sweet, Yacon is a wonderful alternative sweetener because it contains inulin, a complex sugar that breaks down slowly in the digestive tract, and it helps promote healthy prebiotics in the colon. It is an excellent source of fiber and nutrients including bio-available protein, potassium, vitamins A and C, calcium, iron and phosphorus. Use as an alternative sweetener and nutrient boost in drinks and other recipes (cookies, cakes and breads).
Lucuma Power (vegan, raw, organic, gluten-free): Cultivated since ancient times, Lucuma is a nutrient-rich fruit that grows in Peru on large evergreen trees that are native to the sub-tropical Andes Mountains. Its unusual ability to produce fresh fruit year round combined with its deep, drought-resistant roots, have helped make it a legendary ‘tree of life’ within the local culture. Naturally sweet, but low on the glycemic index, Navitas Naturals’ Lucuma Power Powder is a delightful alternative sweetener. It is high in iron, zinc, potassium, calcium, magnesium and vitamin B3, and it is a great source of beta carotene, fiber and bio-available protein. It’s a popular ice cream flavor among Europeans. Mix into milkshakes, smoothies, and yogurt; sprinkle on cereal; add to baked recipes (cakes, bread, cookies); or use in a wide variety recipes to replace other sweeteners.
Camu Power (vegan, raw, wild-harvested, gluten-free): Camu-camu fruit is picked from a low-growing shrub found throughout the Amazon rainforests of Peru and Brazil. Navitas Naturals’ Camu is wild-harvested and grown without the use of herbicides and pesticides. Camu contains more vitamin C than any other food source that has ever been discovered. It is also a great source of potassium, calcium, protein and beta-carotene, as well as serine, thiamin, leucine and valine – powerful phytochemicals and amino acids that are known to have a wide range of therapeutic effects. Sprinkle on cereal; mix in drinks; blend into smoothies and yogurt; add to recipes (cookies, cakes, breads); or use as an alternative vitamin C supplement.
In addition to the new Power Foods Powders, Navitas Naturals offers a wide range of organic power foods including Maca Power (powder and capsules), Cacao Power (beans, nibs, paste, butter, and powder), Golden Power (Goldenberries), Mulberry Power (berries), Cashew Power (Raw Whole Nuts) and three varieties of Trail Power snack mixes. The Goji Power line also includes dried berries, and the Yacon Power line also includes dried sliced fruit and syrup in addition to the powder.
Navitas Naturals’ mission is to provide premium organic power foods that increase energy and enhance health. By boosting demand for health-enhancing foods like the new power food powders, Navitas Naturals creates and spreads sustainable organic agriculture and economic opportunities for indigenous people. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Zach Adelman, President of Navitas Naturals. “We travel directly to the source to connect and create partnerships with the farmers who grow the crops,” he adds. For more information please visit www.navitasnaturals.com or call 888-645-4282.
Market research has shown that consumers are actively seeking new taste and nutrition experiences. This appetite for international food combined with the growing trend for healthier organic options is fueling the popularity of organic ‘power foods’ from around the world. By reintroducing ancient, natural foods to the Western world, Navitas Naturals is expanding the functional food category and providing options with more bio-available essential nutrients, vitamins and minerals than most supplements and chemical extracts.
New Organic Powerfood Powders from Navitas Naturals are available in 8 oz. and 4 oz. re-sealable retail pouches, as well as in bulk quantities for sale to manufacturers. Navitas Naturals products are widely available at retail locations throughout North America. Below is a summary of each of these new products, including the interesting origin, nutrition profile, recommended culinary use and other information.
Five New Powerfood Powders From Navitas Naturals
Mesquite Power (vegan, raw, organic, gluten-free): Mesquite is a traditional food of desert-dwelling indigenous Americans. The flour made from Mesquite seed pods has a slightly nutty sweet flavor and is known for its high protein content. Mesquite is of great value to diabetics because it contains fructose which does not require insulin to digest, and it metabolizes slowly which prevents extreme highs or lows in blood sugar. Mesquite is also a good source of lysine (an amino acid), calcium, magnesium, potassium, iron and zinc. Use as a spice; add to cookies, cakes and breads; mix into smoothies and yogurt; use to bread fish and chicken.
Goji Power (vegan, raw, organic): The ultimate power food, goji berries have been prized for millennia in Asia for their superior energy-boosting properties. Navitas Naturals’ berries grow in the sublime valleys of Ningxia Province in China, where they are vine-ripened, shaken from the plant, and then dehydrated at a low temperature to protect the vast array of nutrients. Goji berries are one of the highest known sources of antioxidants and they contain 18 amino acids and all essential amino acids. The Goji berry is known to help foster a long life, strengthen the immune system and support the eyes, liver and kidneys. Rich in beta-carotene, polysaccharides, riboflavin and carotenoids, they are also believed to promote happiness due to their superior adaptogenic properties. Goji Power Powder has a delightful exotic cherry flavor. Blend it into smoothies, juices, water or herbal tea; mix into granola, oatmeal or yogurt; add to muffin, cookie and pie recipes; sprinkle on soup, salad and rice dishes; or blend into jams, sauces and chocolates.
Yacon Power (vegan, raw, organic): The Yacon powder offered by Navitas Naturals is derived from the tuberous root of a perennial plant that grows in the rugged Oxapampa region of the Peruvian Andes. Yacon is an excellent source of antioxidants and is known to help strengthen the immune system and to improve the quality of life for people suffering from chronic liver disease, kidney ailments and the symptoms of diabetes. ‘Lemony’ and mildly sweet, Yacon is a wonderful alternative sweetener because it contains inulin, a complex sugar that breaks down slowly in the digestive tract, and it helps promote healthy prebiotics in the colon. It is an excellent source of fiber and nutrients including bio-available protein, potassium, vitamins A and C, calcium, iron and phosphorus. Use as an alternative sweetener and nutrient boost in drinks and other recipes (cookies, cakes and breads).
Lucuma Power (vegan, raw, organic, gluten-free): Cultivated since ancient times, Lucuma is a nutrient-rich fruit that grows in Peru on large evergreen trees that are native to the sub-tropical Andes Mountains. Its unusual ability to produce fresh fruit year round combined with its deep, drought-resistant roots, have helped make it a legendary ‘tree of life’ within the local culture. Naturally sweet, but low on the glycemic index, Navitas Naturals’ Lucuma Power Powder is a delightful alternative sweetener. It is high in iron, zinc, potassium, calcium, magnesium and vitamin B3, and it is a great source of beta carotene, fiber and bio-available protein. It’s a popular ice cream flavor among Europeans. Mix into milkshakes, smoothies, and yogurt; sprinkle on cereal; add to baked recipes (cakes, bread, cookies); or use in a wide variety recipes to replace other sweeteners.
Camu Power (vegan, raw, wild-harvested, gluten-free): Camu-camu fruit is picked from a low-growing shrub found throughout the Amazon rainforests of Peru and Brazil. Navitas Naturals’ Camu is wild-harvested and grown without the use of herbicides and pesticides. Camu contains more vitamin C than any other food source that has ever been discovered. It is also a great source of potassium, calcium, protein and beta-carotene, as well as serine, thiamin, leucine and valine – powerful phytochemicals and amino acids that are known to have a wide range of therapeutic effects. Sprinkle on cereal; mix in drinks; blend into smoothies and yogurt; add to recipes (cookies, cakes, breads); or use as an alternative vitamin C supplement.
In addition to the new Power Foods Powders, Navitas Naturals offers a wide range of organic power foods including Maca Power (powder and capsules), Cacao Power (beans, nibs, paste, butter, and powder), Golden Power (Goldenberries), Mulberry Power (berries), Cashew Power (Raw Whole Nuts) and three varieties of Trail Power snack mixes. The Goji Power line also includes dried berries, and the Yacon Power line also includes dried sliced fruit and syrup in addition to the powder.
Navitas Naturals’ mission is to provide premium organic power foods that increase energy and enhance health. By boosting demand for health-enhancing foods like the new power food powders, Navitas Naturals creates and spreads sustainable organic agriculture and economic opportunities for indigenous people. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Zach Adelman, President of Navitas Naturals. “We travel directly to the source to connect and create partnerships with the farmers who grow the crops,” he adds. For more information please visit www.navitasnaturals.com or call 888-645-4282.
Illinois Mustard Tops Grey Poupon
Boetje's Dutch Style Stone Ground Mustard from the Quad Cities has received
a gold medal in the World Wide Mustard Competition. Boetje's was awarded
gold in the "coarse grained" category of the 15th annual Napa Valley Mustard
Festival. It even beat out the vaunted Grey Poupon brand, which took silver.
The contest—in the heart of California wine country—attracted more than
400 mustards from seven countries, judged in 19 categories by food
journalists and chefs from across the country. This was Boetje's first entry
to the Napa Valley festival. The awards ceremony is March 14, 2008.
Boetje's (pronounced "boat-chee") Mustard is made in Rock Island, Illinois.
Founded in 1889 by German immigrant Fred Boetje, the company was sold by
the Boetje family in 1960 to Will Kropp. Today, Boetje's staff includes two
full-time employees and two part-time workers who come in on production
days.
"I hope people of the Quad Cities realize there's a national treasure there in
the mustard world," Barry Levenson, festival coordinator and curator of the
Mount Horeb Mustard Museum near Madison, Wisconsin, said of Boetje's.
As if he were talking about a complex wine, Mr. Levenson described the local
mustard thusly: "It has just a delightful mouth feel. It is able to capture all
the flavor of the mustard seed," he said. "It's extremely well-balanced, has a
good nose hit, and a satisfying finish."
"It has just a little bit of sweetness," Mr. Levenson said of the spicy brown
mustard, which does use sugar in its Old World recipe. "It's well-rounded. It
has a definite cult following all over the country. We send it out to a lot of
people on the West Coast."
The Mustard Museum has sold Boetje's on site and in its catalog for 10 years,
one of 4,900 varieties it carries.
Using the same recipe today, it uses 1,000 pounds of Canadian mustard
seeds per batch, and each Friday the brown seeds are split and combined in
an oak-wood vat with water, sugar, salt, and distilled vinegar. On Monday,
the mixture is sent through a high-speed stone grinder, which takes about six
hours, Mr. Kropp said. The mustard is stored overnight in stainless-steel
tanks and on Tuesday is pumped into 8.5-ounce jars and packaged.
Boetje's has long had a strong regional following. The majority of business is
large-chain grocery stores with about 30 percent independent stores and
restaurants. It produces about 36,000 jars a month, twice that in the
summer. It is the exclusive mustard for the John Deere Classic PGA
Tournament held in the Quad Cities in July.
Boetje's, 2736 12th St., Rock Island, Illinois, does offer free, guided
production tours for individuals and groups. Please call in advance for tours
at 309-788-4352. For more information, their website is
http://www.boetjefoods.com. (Due to technical problems, it is down at the
current time, and should be back live in late-March.)
For more famous products locally-made in the Quad Cities, visit
http://www.visitquadcities.com.
a gold medal in the World Wide Mustard Competition. Boetje's was awarded
gold in the "coarse grained" category of the 15th annual Napa Valley Mustard
Festival. It even beat out the vaunted Grey Poupon brand, which took silver.
The contest—in the heart of California wine country—attracted more than
400 mustards from seven countries, judged in 19 categories by food
journalists and chefs from across the country. This was Boetje's first entry
to the Napa Valley festival. The awards ceremony is March 14, 2008.
Boetje's (pronounced "boat-chee") Mustard is made in Rock Island, Illinois.
Founded in 1889 by German immigrant Fred Boetje, the company was sold by
the Boetje family in 1960 to Will Kropp. Today, Boetje's staff includes two
full-time employees and two part-time workers who come in on production
days.
"I hope people of the Quad Cities realize there's a national treasure there in
the mustard world," Barry Levenson, festival coordinator and curator of the
Mount Horeb Mustard Museum near Madison, Wisconsin, said of Boetje's.
As if he were talking about a complex wine, Mr. Levenson described the local
mustard thusly: "It has just a delightful mouth feel. It is able to capture all
the flavor of the mustard seed," he said. "It's extremely well-balanced, has a
good nose hit, and a satisfying finish."
"It has just a little bit of sweetness," Mr. Levenson said of the spicy brown
mustard, which does use sugar in its Old World recipe. "It's well-rounded. It
has a definite cult following all over the country. We send it out to a lot of
people on the West Coast."
The Mustard Museum has sold Boetje's on site and in its catalog for 10 years,
one of 4,900 varieties it carries.
Using the same recipe today, it uses 1,000 pounds of Canadian mustard
seeds per batch, and each Friday the brown seeds are split and combined in
an oak-wood vat with water, sugar, salt, and distilled vinegar. On Monday,
the mixture is sent through a high-speed stone grinder, which takes about six
hours, Mr. Kropp said. The mustard is stored overnight in stainless-steel
tanks and on Tuesday is pumped into 8.5-ounce jars and packaged.
Boetje's has long had a strong regional following. The majority of business is
large-chain grocery stores with about 30 percent independent stores and
restaurants. It produces about 36,000 jars a month, twice that in the
summer. It is the exclusive mustard for the John Deere Classic PGA
Tournament held in the Quad Cities in July.
Boetje's, 2736 12th St., Rock Island, Illinois, does offer free, guided
production tours for individuals and groups. Please call in advance for tours
at 309-788-4352. For more information, their website is
http://www.boetjefoods.com. (Due to technical problems, it is down at the
current time, and should be back live in late-March.)
For more famous products locally-made in the Quad Cities, visit
http://www.visitquadcities.com.
Healthy Recipes that Beat the Clock
With all of the diet foods, fads and books floating around, eating right can seem complicated. But if you simplify your meals, concentrate on preparation and eat in moderation, you won't need to diet in the first place. That's what Ellen Haas proposes in Fast and Fit (Hatherleigh Press): healthy, well-balanced meals that fit into your overworked schedule and busy lifestyle.
Whatever your goals may be: whether you're out to lose weight, maintain your current weight or start feeding your kids healthier meals, Fast and Fit offers menus, personal menu planners, shopping lists and recipes that will make eating right a whole lot easier. From quesadillas to cherries jubilee, smoothies to apple-horseradish flank steak, eating right never tasted so good. Here's a basic pasta dish with a slight 401 calories.
Spinach Fettuccine with Artichokes
Prep time: 10 mins
Cook time: 15 mins
Yield: 4 servings
3/4 pound spinach fettuccine
2 tablespoons extra virgin olive oil
2 15-ounce cans artichokes, cut into 1/8ths
1 cup chopped tomatoes, fresh or canned
salt, to taste
freshly ground black pepper
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the artichokes and tomatoes, season with salt and pepper and cook for 5 minutes. Add the garlic and cook for 1 more minute.
3. Drain the fettuccine, reserving 1/2 cup of the cooking liquid. Return the fettuccine to the pot and toss with 1/2 of the Parmesan cheese and the reserved cooking liquid. Add the artichoke mixture and toss again.
4. Divide the fettuccine among 4 warm bowls and garnish with the remaining Parmesan cheese and parsley. Serve immediately.
Serving Size: 1 bowl
Fast and Fit makes eating right easy and enjoyable with ideas for easy everyday meals and casual weekend suppers, menus for holidays and parties, a personal menu planner, and shopping lists-all in a format so easy to use it will never leave your kitchen counter.
Fast and Fit
By Ellen Haas
List Price $16.95 paper (Can. $21.95)
Paperback 304
Published by Hatherleigh Press
ISBN-10: 1-57826-258-5 ISBN-13: 978-1-57826-258-8
In bookstores everywhere
About the author:
Ellen Haas is a leading expert on healthy eating. She served as under-secretary of Agriculture for Food, Nutrition and Consumer Services, where she was widely credited with making school lunches healthier. Now president and founder of Foodfit.com, a nutrition and fitness website that is part of TheHealthCentralNetwork, she is the author of Great Adventures in Food and Fit Food. She lives in Washington, D.C.
Whatever your goals may be: whether you're out to lose weight, maintain your current weight or start feeding your kids healthier meals, Fast and Fit offers menus, personal menu planners, shopping lists and recipes that will make eating right a whole lot easier. From quesadillas to cherries jubilee, smoothies to apple-horseradish flank steak, eating right never tasted so good. Here's a basic pasta dish with a slight 401 calories.
Spinach Fettuccine with Artichokes
Prep time: 10 mins
Cook time: 15 mins
Yield: 4 servings
3/4 pound spinach fettuccine
2 tablespoons extra virgin olive oil
2 15-ounce cans artichokes, cut into 1/8ths
1 cup chopped tomatoes, fresh or canned
salt, to taste
freshly ground black pepper
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the artichokes and tomatoes, season with salt and pepper and cook for 5 minutes. Add the garlic and cook for 1 more minute.
3. Drain the fettuccine, reserving 1/2 cup of the cooking liquid. Return the fettuccine to the pot and toss with 1/2 of the Parmesan cheese and the reserved cooking liquid. Add the artichoke mixture and toss again.
4. Divide the fettuccine among 4 warm bowls and garnish with the remaining Parmesan cheese and parsley. Serve immediately.
Serving Size: 1 bowl
Fast and Fit makes eating right easy and enjoyable with ideas for easy everyday meals and casual weekend suppers, menus for holidays and parties, a personal menu planner, and shopping lists-all in a format so easy to use it will never leave your kitchen counter.
Fast and Fit
By Ellen Haas
List Price $16.95 paper (Can. $21.95)
Paperback 304
Published by Hatherleigh Press
ISBN-10: 1-57826-258-5 ISBN-13: 978-1-57826-258-8
In bookstores everywhere
About the author:
Ellen Haas is a leading expert on healthy eating. She served as under-secretary of Agriculture for Food, Nutrition and Consumer Services, where she was widely credited with making school lunches healthier. Now president and founder of Foodfit.com, a nutrition and fitness website that is part of TheHealthCentralNetwork, she is the author of Great Adventures in Food and Fit Food. She lives in Washington, D.C.
Tuesday, March 4, 2008
Sorghum Makes a Comeback
It's not your grandfather's syrup anymore. Once a staple on breakfast tables more than a half-century ago, sorghum fell out of popularity when it became too expensive and labor-intensive to produce. Today, however, it is making a resurgence due to its health benefits and value as a natural sweetener.
"For our grandparents, especially in the South, sorghum was used every day. But then sorghum skipped a generation," says Matt Jamie, president of Bourbon Barrel Foods. "When I talk about sorghum to people they invariably say, 'my grandparents used that on everything, and I haven't had it in years.' It's making a comeback though, and many chefs and home cooks are enamored with its distinctive taste and healthful properties. Plus, sweet sorghum is rich with anti-oxidants."
Bourbon Barrel Foods has developed a new line of sorghums to introduce the product to a new generation. In addition to the classic Sweet Sorghum, the line includes two specialty flavors, Blueberry and Bourbon Vanilla. Sorghum is supplied to Bourbon Barrel Foods by local Kentucky farmers.
"The product is officially called sweet sorghum, but over the years there's been some confusion as to what sorghum really is. It is often mistaken for molasses which, if you ever refer to it as such to a sorghum farmer, you're likely to offend them," says Jamie. "Sorghum is made from the sorghum cane while molasses is made from the sugar cane."
Jamie says there are endless uses for sorghum, and it tastes great on everything from biscuits to pancakes to ice cream. It can be used as a stir-fry base, in baked beans, barbecue sauce and in homemade breads and cookies. It can be substituted in any recipe calling for molasses, honey or maple syrup.
In addition to its great taste, Jamie extols sorghum's numerous health benefits. It is rich with anti-oxidants, which are believed to lower the risk of cancer, diabetes, heart disease and some neurological diseases. Sorghum also includes such nutrients as iron, calcium and potassium.
"Many manufacturers are getting away from using very highly processed high-fructose corn syrups and are using alternative sweeteners," he says. "I like to use sorghum because, to me, sorghum is Kentucky."
A United States patent officer introduced sweet sorghum to America in 1853, and it became very popular as a sweetener when cane sugar was too expensive. Kentucky once produced 25 million gallons of sorghum annually. After World War II, however, sorghum production fell to just 5 million gallons per year. "Sorghum is very labor intensive, and the workers just weren't there anymore," says Jamie. "It became too difficult to produce."
Today, sorghum production has picked back up with the growing interest in natural foods and the encouragement from the state of Kentucky for tobacco farmers to grow other crops. About 90 percent of sorghum today is produced in three states, with Kentucky and Tennessee leading in production.
Not only does Bourbon Barrel Foods produce a line of gourmet-flavored sorghums, but the ingredient is also used in many of its other products.
"My favorite Kentucky product is sorghum, and I use it as often as I can in my other products, including my Bourbon Barrel Aged Worcestershire Sauce," says Jamie. "It's unfamiliar to many people today, but part of the fun of working with sorghum is educating the consumers. The product has a rich Kentucky history and great potential to reach a broader market."
Bourbon Barrel Foods is a maker of high-quality food products that reflect the rich heritage of Kentucky's Bourbon Country. Products include Bourbon Barrel Aged Worcestershire Sauce, Bourbon Barrel Aged Soy Sauce, and Bourbon Smoked Sea Salt, Pepper and Paprika, as well as a line of gourmet Sweet Sorghums. The products are available for gourmet retail outlets and food service. For additional information and recipes, visit www.bourbonbarrelfoods.com.
"For our grandparents, especially in the South, sorghum was used every day. But then sorghum skipped a generation," says Matt Jamie, president of Bourbon Barrel Foods. "When I talk about sorghum to people they invariably say, 'my grandparents used that on everything, and I haven't had it in years.' It's making a comeback though, and many chefs and home cooks are enamored with its distinctive taste and healthful properties. Plus, sweet sorghum is rich with anti-oxidants."
Bourbon Barrel Foods has developed a new line of sorghums to introduce the product to a new generation. In addition to the classic Sweet Sorghum, the line includes two specialty flavors, Blueberry and Bourbon Vanilla. Sorghum is supplied to Bourbon Barrel Foods by local Kentucky farmers.
"The product is officially called sweet sorghum, but over the years there's been some confusion as to what sorghum really is. It is often mistaken for molasses which, if you ever refer to it as such to a sorghum farmer, you're likely to offend them," says Jamie. "Sorghum is made from the sorghum cane while molasses is made from the sugar cane."
Jamie says there are endless uses for sorghum, and it tastes great on everything from biscuits to pancakes to ice cream. It can be used as a stir-fry base, in baked beans, barbecue sauce and in homemade breads and cookies. It can be substituted in any recipe calling for molasses, honey or maple syrup.
In addition to its great taste, Jamie extols sorghum's numerous health benefits. It is rich with anti-oxidants, which are believed to lower the risk of cancer, diabetes, heart disease and some neurological diseases. Sorghum also includes such nutrients as iron, calcium and potassium.
"Many manufacturers are getting away from using very highly processed high-fructose corn syrups and are using alternative sweeteners," he says. "I like to use sorghum because, to me, sorghum is Kentucky."
A United States patent officer introduced sweet sorghum to America in 1853, and it became very popular as a sweetener when cane sugar was too expensive. Kentucky once produced 25 million gallons of sorghum annually. After World War II, however, sorghum production fell to just 5 million gallons per year. "Sorghum is very labor intensive, and the workers just weren't there anymore," says Jamie. "It became too difficult to produce."
Today, sorghum production has picked back up with the growing interest in natural foods and the encouragement from the state of Kentucky for tobacco farmers to grow other crops. About 90 percent of sorghum today is produced in three states, with Kentucky and Tennessee leading in production.
Not only does Bourbon Barrel Foods produce a line of gourmet-flavored sorghums, but the ingredient is also used in many of its other products.
"My favorite Kentucky product is sorghum, and I use it as often as I can in my other products, including my Bourbon Barrel Aged Worcestershire Sauce," says Jamie. "It's unfamiliar to many people today, but part of the fun of working with sorghum is educating the consumers. The product has a rich Kentucky history and great potential to reach a broader market."
Bourbon Barrel Foods is a maker of high-quality food products that reflect the rich heritage of Kentucky's Bourbon Country. Products include Bourbon Barrel Aged Worcestershire Sauce, Bourbon Barrel Aged Soy Sauce, and Bourbon Smoked Sea Salt, Pepper and Paprika, as well as a line of gourmet Sweet Sorghums. The products are available for gourmet retail outlets and food service. For additional information and recipes, visit www.bourbonbarrelfoods.com.
Silversea invites 'the girl + the fig' for Culinary and Wine Mediterranean voyage
Unique food and wine pairings featuring the cuisines of France, Spain, and Italy and gourmet cooking demonstrations are just some of the treats in store for food lovers aboard Silversea this summer. California Wine Country restaurateur Sondra Bernstein and executive chef John Toulze will host an exclusive Food & Wine Aficionado cruise departing August 16, 2008 from Barcelona to Rome.
Bernstein is the owner of the acclaimed Sonoma, CA restaurant the girl & the fig in the heart of California's wine country, a cookbook author, and proprietor of the gourmet food "the girl & the fig" product line.
The seven-day southern Mediterranean voyage aboard the intimate, ultra-luxury Silver Whisper features calls in Menton, France, Calvi, Corsica (France); Monte Carlo, Monaco; and Tuscany and Portofino, Italy, all regions with a distinctive culinary heritage. En route, Bernstein will showcase her signature rustic Provencal-influenced cuisine, lead food and wine discussions, and host exclusive complimentary food & wine pairings, cooking demonmstrations, receptions, culinary-themed walking and photography tours.
"Our guests are more educated than ever," says Bernstein. "They are excited about food and wine, technique and tradition and elevating their culinary sophistication to the next level. This works for us, because we love to
share our passion and knowledge," she continued.
"The time I spent in Italy was over the top fantastic and I can practically still taste the pasta. One of my favorite wines is from the Priorat region and of course we'll enjoy tapas with sparkling Cava and sample our favorite Rhone varietal blends."
Gourmands will find their gastronomic journey enhanced by the 382-guest Silver Whisper's state-of-the art culinary theater equipped with professional-caliber appliances and cookware custom designed by Viking
Range. The six-star, all-inclusive vessel offers discerning diners a choice of four top class restaurants, The Restaurant, La Terrazza, Poolside Grill or the intimate Wine Restaurant by Relais & Châteaux designed to celebrate
the rich heritage of some of the world's most distinguished wine regions.
Silversea is the sole member cruise line of the exclusive Relais & Châteaux - Relais & Gourmand international association.
Fares for this enticing culinary enrichment cruise begin at $4,546 per person including a 30% savings. For more information and a Silversea brochure contact Michael Mastrocola at msmastrocola@sbcglobal.net,
831-659-0151, 800-304-6838 ext. 00, or visit www.mmtravel.net.
Bernstein is the owner of the acclaimed Sonoma, CA restaurant the girl & the fig in the heart of California's wine country, a cookbook author, and proprietor of the gourmet food "the girl & the fig" product line.
The seven-day southern Mediterranean voyage aboard the intimate, ultra-luxury Silver Whisper features calls in Menton, France, Calvi, Corsica (France); Monte Carlo, Monaco; and Tuscany and Portofino, Italy, all regions with a distinctive culinary heritage. En route, Bernstein will showcase her signature rustic Provencal-influenced cuisine, lead food and wine discussions, and host exclusive complimentary food & wine pairings, cooking demonmstrations, receptions, culinary-themed walking and photography tours.
"Our guests are more educated than ever," says Bernstein. "They are excited about food and wine, technique and tradition and elevating their culinary sophistication to the next level. This works for us, because we love to
share our passion and knowledge," she continued.
"The time I spent in Italy was over the top fantastic and I can practically still taste the pasta. One of my favorite wines is from the Priorat region and of course we'll enjoy tapas with sparkling Cava and sample our favorite Rhone varietal blends."
Gourmands will find their gastronomic journey enhanced by the 382-guest Silver Whisper's state-of-the art culinary theater equipped with professional-caliber appliances and cookware custom designed by Viking
Range. The six-star, all-inclusive vessel offers discerning diners a choice of four top class restaurants, The Restaurant, La Terrazza, Poolside Grill or the intimate Wine Restaurant by Relais & Châteaux designed to celebrate
the rich heritage of some of the world's most distinguished wine regions.
Silversea is the sole member cruise line of the exclusive Relais & Châteaux - Relais & Gourmand international association.
Fares for this enticing culinary enrichment cruise begin at $4,546 per person including a 30% savings. For more information and a Silversea brochure contact Michael Mastrocola at msmastrocola@sbcglobal.net,
831-659-0151, 800-304-6838 ext. 00, or visit www.mmtravel.net.
PickleSickle Frozen Pickle Juice Treats Combine Popular Taste & Health Benefits
he name PickleSickles was created by John Howard owner
of Outerskate roller skating rink and arcade in Seguin, Texas.
He has been freezing pickle juice for the kids and adults and
sells out every night. Surprised by the sales, he decided there
was a market worth investigating. The company is also creating
flavored PickleSickles such as cherry, lemon-lime that have
proven to be very popular.
The company is also catering to the cravings of expectant mothers
with this unique sour snack. But it isn
Health Benefits: http://www.picklesickle.com/health.htm
A recent study revealed that pickles blunted the blood-sugar
spike by as much as 30% after a high-carb meal. Studies revealed
that vinegar, much like that used in the pickling process,
provided a balancing benefit to combat harmful insulin spikes.
The spices used in the pickling process are also healthy.
Pickling ingredients like garlic and dill help to control the
growth of unhealthy bacteria in the body. And many other spices
involved in the pickling have been known to have wide-ranging
health properties as well. PickleSickles have no fat and have
less than 1 gram of sugar.
The company is also branding a line
of PickleSickle characters such as PickleSickle Bob to help
spread the news about this unique new product line and its
healthy attributes to give kids a more nutritious snack
alternative than sugary sweets. PickleSickles come in packages
of 16 and sell for $17.95 including shipping on the internet.
For more information go to: www.picklesickle.com
of Outerskate roller skating rink and arcade in Seguin, Texas.
He has been freezing pickle juice for the kids and adults and
sells out every night. Surprised by the sales, he decided there
was a market worth investigating. The company is also creating
flavored PickleSickles such as cherry, lemon-lime that have
proven to be very popular.
The company is also catering to the cravings of expectant mothers
with this unique sour snack. But it isn
Health Benefits: http://www.picklesickle.com/health.htm
A recent study revealed that pickles blunted the blood-sugar
spike by as much as 30% after a high-carb meal. Studies revealed
that vinegar, much like that used in the pickling process,
provided a balancing benefit to combat harmful insulin spikes.
The spices used in the pickling process are also healthy.
Pickling ingredients like garlic and dill help to control the
growth of unhealthy bacteria in the body. And many other spices
involved in the pickling have been known to have wide-ranging
health properties as well. PickleSickles have no fat and have
less than 1 gram of sugar.
The company is also branding a line
of PickleSickle characters such as PickleSickle Bob to help
spread the news about this unique new product line and its
healthy attributes to give kids a more nutritious snack
alternative than sugary sweets. PickleSickles come in packages
of 16 and sell for $17.95 including shipping on the internet.
For more information go to: www.picklesickle.com
Ohio Battles for Pizza Title
Who says New York and Chicago should reign supreme in the pizza world? As part of its 125th anniversary Bolla Wines, “The Official Wine of Pizza” is inviting all Ohioans to battle it out in the Taste of Your Town Pizza Battle. To take part in the battle consumers must submit a pizza recipe that best reflects Ohio – whether it incorporates locally-produced ingredients or the state’s signature dish (think of a pizza with a chili-based sauce and fried catfish for toppings). And, because wine and pizza is the perfect pair, entries will need to include a Bolla varietal to go with the submitted recipe.
Participants have from February 1 to August 31, 2008, to submit recipes for their region. Competing regions include: Midwest, Northeast, Southeast, Southwest and Far West. Regional winners will receive a pizza oven and other Bolla prizes. The Grand Prize winner will win bragging rights for his or her region and a trip to Europe to visit Bolla’s winery in Verona, Italy, and attend the 2009 World Pizza Championships.
“At Bolla we use the best of Italy’s wine regions to create different varietals - the Tuscan soil rich in marine fossils is perfect for our Chianti, where the warm climate of Romagna makes an excellent Sangiovese, ” said Don Freytag, brand director for Bolla Wines. “We believe this same line of thinking can be applied to cooking.”
To enter a recipe and wine pairing, pizza lovers 21 years of age and older can log on to www.bolla.com/taste. Contestants are encouraged to use local ingredients in the crust, sauce and topping. Entries will be judged on creativity, taste, and their ability to pair well with a Bolla varietal. The best of each region will be announced at the end of September and the grand prize winner will be decided via an online vote in October, National Pizza Month. Full details are available at www.bolla.com/taste.
Some tips and suggestions for the ultimate Ohio pizza:
· Tomato juice is the state drink of Ohio. In the 1800s, Ohio was one of the first states to grow tomatoes commercially (previously, many people had feared tomatoes were poisonous).
· Channel catfish are a popular game fish and food in Ohio. Every year thousands are supplied for the State Fair.
· Home to the popular chain Skyline Chili, Cincinnati, Ohio, has been called the Chili Capital of the U.S.
About Bolla
Bolla, the “Official Wine of Pizza” and a sponsor of the U.S. Pizza Team was introduced in the U.S. after GI’s returned from World War II, the same time pizza went mainstream.
Bolla’s roots lay in the hillside of the acclaimed Veneto region in Northern Italy where Abele Bolla started handcrafting his wines at his small winery in 1883. Today, Bolla’s winemakers hand harvest grapes from five regions in Italy: Veneto, Lombardia, Friuli-Venezia Giulia, Tuscany and Romagna.
Participants have from February 1 to August 31, 2008, to submit recipes for their region. Competing regions include: Midwest, Northeast, Southeast, Southwest and Far West. Regional winners will receive a pizza oven and other Bolla prizes. The Grand Prize winner will win bragging rights for his or her region and a trip to Europe to visit Bolla’s winery in Verona, Italy, and attend the 2009 World Pizza Championships.
“At Bolla we use the best of Italy’s wine regions to create different varietals - the Tuscan soil rich in marine fossils is perfect for our Chianti, where the warm climate of Romagna makes an excellent Sangiovese, ” said Don Freytag, brand director for Bolla Wines. “We believe this same line of thinking can be applied to cooking.”
To enter a recipe and wine pairing, pizza lovers 21 years of age and older can log on to www.bolla.com/taste. Contestants are encouraged to use local ingredients in the crust, sauce and topping. Entries will be judged on creativity, taste, and their ability to pair well with a Bolla varietal. The best of each region will be announced at the end of September and the grand prize winner will be decided via an online vote in October, National Pizza Month. Full details are available at www.bolla.com/taste.
Some tips and suggestions for the ultimate Ohio pizza:
· Tomato juice is the state drink of Ohio. In the 1800s, Ohio was one of the first states to grow tomatoes commercially (previously, many people had feared tomatoes were poisonous).
· Channel catfish are a popular game fish and food in Ohio. Every year thousands are supplied for the State Fair.
· Home to the popular chain Skyline Chili, Cincinnati, Ohio, has been called the Chili Capital of the U.S.
About Bolla
Bolla, the “Official Wine of Pizza” and a sponsor of the U.S. Pizza Team was introduced in the U.S. after GI’s returned from World War II, the same time pizza went mainstream.
Bolla’s roots lay in the hillside of the acclaimed Veneto region in Northern Italy where Abele Bolla started handcrafting his wines at his small winery in 1883. Today, Bolla’s winemakers hand harvest grapes from five regions in Italy: Veneto, Lombardia, Friuli-Venezia Giulia, Tuscany and Romagna.
A ‘Whole' New Picnic and Cookout Dining Experience
The prime outdoor picnic season in North America is almost here, and Wholemato has the perfect new healthy condiment to place in the cooler or picnic basket for an outdoor culinary adventure. Wholemato Organic Agave Ketchup is a delicious new gourmet topping for hot dogs, burgers and sandwiches, whether they are of the meat or vegetarian variety. It is also ‘ripe’ for grilling and is a flavorful sauce to add to a wide variety of picnic and barbecue recipes. Wholemato Organic Agave Ketchup also has a remarkable mouth-feel that is not experienced with other ketchups.
Wholemato (www.wholemato.com) has sparked a healthy ketchup revolution with the recent launch of their Original Organic Agave Ketchup. This fresh update of an old classic combines the rich flavor of premium ripe organic tomatoes with an artistic blend of spices and agave nectar - a natural sweetener that is one of the hot culinary trends in the healthy food marketplace. Agave is a robust natural sweetener comprised primarily of fructose. Therefore, it is sweeter to the taste buds – yet it does not adversely impact blood glucose and insulin. So, while it is a delightful sweetener for everyone, it is particularly ideal for the millions of diabetics and parents of hyperactive children that have concerns regarding the glycemic levels in their food. Wholemato Organic Agave Ketchup is gluten-free, and has been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to its remarkable low score on the glycemic index of only 7 per tablespoon.
Coming Soon for Grilling Season: Wholemato SPICY Organic Agave Ketchup
A goal of Wholemato is to take ketchup to a whole new level. So, in addition to the recently announced Original version, Wholemato will be introducing a new Spicy Organic Agave Ketchup that will hit store shelves soon, just in time for the busy picnic and cookout season. Wholemato Organic Agave Ketchup is offered in a premium glass bottle. The 13-ounce glass bottle provides comfort to the growing number of people concerned about chemicals that may leach out of plastic bottles – especially since tomatoes and ketchup have a naturally acidic pH. The suggested retail price for Wholemato Organic Agave Ketchup is $4.99, and it is available at Whole Foods Markets and other retailers around the U.S.
Wholemato is a family-owned business that is committed to enhancing the health of customers and supporting sustainable organic agriculture. All of the ingredients in Wholemato Organic Agave Ketchup are certified organic, and the agave nectar is harvested sustainably by a collective of indigenous people in Mexico. The founders of Wholemato celebrate the great southern tradition of sauce-making and have combined their love of gourmet food with their formal nutrition training and vast culinary experience to produce foods that are wholesome and of the highest quality. www.wholemato.com
Wholemato (www.wholemato.com) has sparked a healthy ketchup revolution with the recent launch of their Original Organic Agave Ketchup. This fresh update of an old classic combines the rich flavor of premium ripe organic tomatoes with an artistic blend of spices and agave nectar - a natural sweetener that is one of the hot culinary trends in the healthy food marketplace. Agave is a robust natural sweetener comprised primarily of fructose. Therefore, it is sweeter to the taste buds – yet it does not adversely impact blood glucose and insulin. So, while it is a delightful sweetener for everyone, it is particularly ideal for the millions of diabetics and parents of hyperactive children that have concerns regarding the glycemic levels in their food. Wholemato Organic Agave Ketchup is gluten-free, and has been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to its remarkable low score on the glycemic index of only 7 per tablespoon.
Coming Soon for Grilling Season: Wholemato SPICY Organic Agave Ketchup
A goal of Wholemato is to take ketchup to a whole new level. So, in addition to the recently announced Original version, Wholemato will be introducing a new Spicy Organic Agave Ketchup that will hit store shelves soon, just in time for the busy picnic and cookout season. Wholemato Organic Agave Ketchup is offered in a premium glass bottle. The 13-ounce glass bottle provides comfort to the growing number of people concerned about chemicals that may leach out of plastic bottles – especially since tomatoes and ketchup have a naturally acidic pH. The suggested retail price for Wholemato Organic Agave Ketchup is $4.99, and it is available at Whole Foods Markets and other retailers around the U.S.
Wholemato is a family-owned business that is committed to enhancing the health of customers and supporting sustainable organic agriculture. All of the ingredients in Wholemato Organic Agave Ketchup are certified organic, and the agave nectar is harvested sustainably by a collective of indigenous people in Mexico. The founders of Wholemato celebrate the great southern tradition of sauce-making and have combined their love of gourmet food with their formal nutrition training and vast culinary experience to produce foods that are wholesome and of the highest quality. www.wholemato.com
Monday, March 3, 2008
News from the Tea Council of the U.S.A.
• Black Tea May Protect Against Parkinson’s Disease
Chinese researchers evaluated the incidence of Parkinson’s disease among some 63,000 Chinese men and women, who were followed over a 12-year period while researchers tracked their diet and lifestyle patterns.
The authors found that among those who reported drinking the most black tea, their risk for developing Parkinson’s was reduced by 71 percent, compared to those who drank the least amount of black tea. Total caffeine intake among the subjects was also found to be associated with reduced risk, but when the researchers adjusted for the caffeine content of black tea, the association still remained, suggesting that compounds in tea (other than caffeine) may help protect the brain and nervous system as we age.
Parkinson’s disease afflicts more than 1.7 million Americans, more than Muscular Dystrophy, Multiple Sclerosis and Lou Gehrig’s disease combined. There are 70,000 new cases diagnosed annually, for which there is no cure, only treatment options to help control the symptoms. Tan, LC, Koh WP, Yuan JM et al. Differential Effects of Black versus Green Tea on Risk of Parkinson's Disease in the Singapore Chinese Health Study. Am J Epidemiol. 2007. [ Epub ahead of print].
• Tea May Help Fend Off Excess Liquid Calories and Obesity
In a review of the current beverage consumption patterns among Americans, researchers reveal that Americans are drinking too many liquid calories that lack satiety and appear to be a direct association with overweight and obesity. According to the researchers, Americans drink 135 gallons of non-water beverages each year. They further report that beverages contribute 80% of the 74 pounds of added sugars that Americans consume annually.
Numerous studies have demonstrated that beverages containing sugar or high fructose corn syrup (HFCS) are handled differently by the body than when sugar or HFCS are incorporated in solid foods. Calorie-free tea, say the researchers, is a good option to contribute to daily hydration without adding excess calories or added sugars. Keeping tea low in calories by drinking it without milk or sweeteners, or by adding only nonfat milk and limiting sweeteners, may be one approach to help combat obesity. Wolf, A, Bray, GA and Popkin BM. A short history of beverages and how our body treats them. 2008; Obesity Reviews 9(2):151–164.
• Has Tax Season Gotten the Best of Your Nerves? De-stress with a Cup of Tea
More than two centuries ago, American colonists in Boston stormed the decks of British ships bringing tea to the 13 colonies in protest of “taxation without representation.” This famous incident in American history became known as the “Boston Tea Party” and was one of the key events that ultimately sparked the Revolutionary War.
Today, Americans aren’t storming ships and throwing tea into the harbor in protest over taxes, but rather storming tea houses as a way to escape the stress associated with the dreaded upcoming tax season.
Whether you are daring enough to do your own taxes, or pay large fees to have them done, tax season tends to get the best of our nerves. While in the midst of March and April, talk of taxes, filing extensions and getting your receipts in order is “all the buzz” surrounding the water cooler.
Hopefully you have been keeping all your files together, but more likely than not, you may have to sacrifice precious free time to try and locate all the documents you need to file on time. During such stressful times, many Americans have found a quick and easy method to de-stress that can be done on the move or at your desk. Drink tea!
Tea, the world's most widely consumed beverage (next to water), is a great-tasting, calorie-free beverage that can be a satisfying part of a healthy diet. In addition, drinking tea provides certain scientifically-supportable, disease-preventive health benefits.
New scientific research has found that an amino acid, present almost exclusively in Green, Black, White and Oolong tea varieties, called theanine can affect and increase alpha brain-wave activity, inducing a calm, yet more alert, state of mind. The combination of caffeine with theanine may help induce a relaxed state that also allows the mind to focus and concentrate better at tasks, even after just 20 minutes of consumption.
So as you forge ahead with the plethora of forms and filing deadlines, be sure to have a kettle of hot tea brewing or a fresh pitcher of iced tea on hand. And remember to take a few moments a day to relax and calm yourself with your favorite tea!
Chinese researchers evaluated the incidence of Parkinson’s disease among some 63,000 Chinese men and women, who were followed over a 12-year period while researchers tracked their diet and lifestyle patterns.
The authors found that among those who reported drinking the most black tea, their risk for developing Parkinson’s was reduced by 71 percent, compared to those who drank the least amount of black tea. Total caffeine intake among the subjects was also found to be associated with reduced risk, but when the researchers adjusted for the caffeine content of black tea, the association still remained, suggesting that compounds in tea (other than caffeine) may help protect the brain and nervous system as we age.
Parkinson’s disease afflicts more than 1.7 million Americans, more than Muscular Dystrophy, Multiple Sclerosis and Lou Gehrig’s disease combined. There are 70,000 new cases diagnosed annually, for which there is no cure, only treatment options to help control the symptoms. Tan, LC, Koh WP, Yuan JM et al. Differential Effects of Black versus Green Tea on Risk of Parkinson's Disease in the Singapore Chinese Health Study. Am J Epidemiol. 2007. [ Epub ahead of print].
• Tea May Help Fend Off Excess Liquid Calories and Obesity
In a review of the current beverage consumption patterns among Americans, researchers reveal that Americans are drinking too many liquid calories that lack satiety and appear to be a direct association with overweight and obesity. According to the researchers, Americans drink 135 gallons of non-water beverages each year. They further report that beverages contribute 80% of the 74 pounds of added sugars that Americans consume annually.
Numerous studies have demonstrated that beverages containing sugar or high fructose corn syrup (HFCS) are handled differently by the body than when sugar or HFCS are incorporated in solid foods. Calorie-free tea, say the researchers, is a good option to contribute to daily hydration without adding excess calories or added sugars. Keeping tea low in calories by drinking it without milk or sweeteners, or by adding only nonfat milk and limiting sweeteners, may be one approach to help combat obesity. Wolf, A, Bray, GA and Popkin BM. A short history of beverages and how our body treats them. 2008; Obesity Reviews 9(2):151–164.
• Has Tax Season Gotten the Best of Your Nerves? De-stress with a Cup of Tea
More than two centuries ago, American colonists in Boston stormed the decks of British ships bringing tea to the 13 colonies in protest of “taxation without representation.” This famous incident in American history became known as the “Boston Tea Party” and was one of the key events that ultimately sparked the Revolutionary War.
Today, Americans aren’t storming ships and throwing tea into the harbor in protest over taxes, but rather storming tea houses as a way to escape the stress associated with the dreaded upcoming tax season.
Whether you are daring enough to do your own taxes, or pay large fees to have them done, tax season tends to get the best of our nerves. While in the midst of March and April, talk of taxes, filing extensions and getting your receipts in order is “all the buzz” surrounding the water cooler.
Hopefully you have been keeping all your files together, but more likely than not, you may have to sacrifice precious free time to try and locate all the documents you need to file on time. During such stressful times, many Americans have found a quick and easy method to de-stress that can be done on the move or at your desk. Drink tea!
Tea, the world's most widely consumed beverage (next to water), is a great-tasting, calorie-free beverage that can be a satisfying part of a healthy diet. In addition, drinking tea provides certain scientifically-supportable, disease-preventive health benefits.
New scientific research has found that an amino acid, present almost exclusively in Green, Black, White and Oolong tea varieties, called theanine can affect and increase alpha brain-wave activity, inducing a calm, yet more alert, state of mind. The combination of caffeine with theanine may help induce a relaxed state that also allows the mind to focus and concentrate better at tasks, even after just 20 minutes of consumption.
So as you forge ahead with the plethora of forms and filing deadlines, be sure to have a kettle of hot tea brewing or a fresh pitcher of iced tea on hand. And remember to take a few moments a day to relax and calm yourself with your favorite tea!
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