The newest generation of college students will soon be packing their bags and heading off to school. For many of these millions of teenagers it will be the first time in their lives that they will be missing one vital element: mom's healthy home cooking!
Teens depend so strongly on their families to educate them as to what constitutes a healthy meal that when Mom and Dad are absent, they slip into a fast food, instant gratification lifestyle. College can be a pressure cooker of stress and new students who lack proper nutrition risk having a disadvantage at a time in their life vital to their success. How can we ensure that our future generation will turn down the burritos, pizza and wings in favor of healthy alternatives that they have created by themselves, for themselves?
Neal Bertrand, author of the cookbook “Rice Cooker Meals: Fast Home Cooking For Busy People” reveals that a surprising new trend in food preparation is the use of the common rice cooker, a device that many have overlooked in these "fast food times". Rice cookers can easily produce home-style meals that lock in all of the healthy elements that a busy student requires to make the Dean's List. More and more students are turning on to the fact that they can become a "Top Chef" without challenging their short attention spans.
Here Neal shares the top 5 reasons why rice cookers produce quick, affordable meals and also support healthy, nourished minds:
1) A Home-Cooked Meal Combats the Chance a College Freshman Will Put On Weight. When teenagers leave the nest for the first time, nutrition is the last thing on their mind. In the mad dash to find their feet at school, they throw caution to the wind and pack on the pounds consuming greasy and chemical enriched fast food. A rice cooker fights the fat by locking in all of the nutrients and vitamins that a student needs to fuel them through that Geology all-nighter. Got leftovers? Trade in your cold greasy pizza with extra cheese for a well balanced hot lunch cooked in minutes!
2) The Dining Hall, Unlike Mom's Kitchen, Isn’t Always Open. Depending on their schedule, college students always seem to be pressed for time…especially when it comes to eating. If the dining hall is closed, the bevy of fast food chains beckon with flashing neon lights. A rice cooker in their dorm room makes them in charge of when and what they eat. Even after a hell-week, students can whip up a meal in less than 30 minutes with preparation taking less than 5 minutes. Toss it in and turn it on!
3) Fast Food is Expensive. If you are not interested in taking out a second mortgage to cover all of the extra expenses that your freshman will beg you to cover, a rice cooker is an affordable solution. For example, one microwave meal or super value meal at a fast food chain can cost over $5. For that same amount of cash your ace student can pick up all the ingredients for Chicken and Pasta (page 31 in Bertrand’s cook book) and have enough food for two dinners, a couple of lunches and maybe even a late-night snack.
4) I Need a Stove! The tiny average dorm room (only 12’ x 9’) rarely has enough room for a roommate, let alone a kitchen! While a refrigerator and computer are vital elements of the perfect dorm room, it is important to also have a space saving appliance to cook with. Smaller than a microwave, the rice cooker will nestle comfortably within any cluttered dorm room. And you’ll be the envy of the entire dorm wing when students smell the mouth-watering aroma of that Taco Soup (page 63 in Bertrand’s cook book) drifting down the hall.
5) Care Packages Are Made With Love, Not Trans Fat. New freshmen revel in their freedom to enjoy all of the foods that you didn't keep in your well-stocked cupboards. So instead of sending them the chips, cookies and snacks that they are most likely already stocking under their beds, send them healthy alternatives that they can pop into their rice cooker and instantly turn into a healthy and tasty treat. Send care packages that help your child stay healthy rather than shipping them food that breaks concentration and turns your potential "Straight-A Student" into an unproductive slug.
College is the beginning of a new and exciting adventure for your teenager. Ensure that they make this transition a success by continuing to instill in them the importance of healthy eating. The growing popularity of rice cookers amongst college students is a positive trend that could help our next generation of leaders stay on a path that will keep them healthy, wealthy and, hopefully, wise.
###
About Neal Bertrand
Neal Bertrand was born and reared in Opelousas, Louisiana, in the heart of Cajun Country. He has more than a decade of experience in the publishing business. His two previous publications are Down-Home Cajun Cooking Favorites and the bi-lingual (English & French) Cajun Country Fun Coloring and Activity Book. Bertrand readily admits he’s not a chef and has no culinary training, but has been cooking rice in a rice cooker since the 1970’s. All of his books, art prints, rice cookers and other products can be seen and ordered from his website, www.RiceCookerMeals.com
Friday, May 30, 2008
Recipe contest for Steak-umm's Victory Circle BBQ
In honor of their new NASCAR sponsored car, Steak-umm Sliced Steaks and Burgers is hosting a BBQ recipe contest. Fans can submit their most creative BBQ dishes using either Steak-umm Sliced Steaks or Steak-umm Burgers (Original, Sweet Onion and Real Cheese). Each recipe will be judged on originality, taste, visual appeal, creative use of the product, and – what else? – mastery of the art of barbecuing.
The grand prize is a Weber Q 100 Liquid Propane Gas Grill. The grand prize winner as well as two runners-up will also receive a 10” limited-edition Steak-umm frying pan. The contest runs from May 20 through August 14. Winners will be selected by August 18. Entries may be emailed to: steakummcontest@sspr.com.
The grand prize is a Weber Q 100 Liquid Propane Gas Grill. The grand prize winner as well as two runners-up will also receive a 10” limited-edition Steak-umm frying pan. The contest runs from May 20 through August 14. Winners will be selected by August 18. Entries may be emailed to: steakummcontest@sspr.com.
One-of-a-Kind Farm in Colorado has Chefs Raving
This Colorado-based company – www.grow-anywhere.com - is the first commercial aeroponic farm in the nation. Yes, we grow our microgreens in thin air, literally.
Optometrist Larry Forrest was an early investor with a pioneering aeroponic researcher named Rick Stoner and his company Agrihouse – www.agrihouse.com. Seeing plants grow in thin air on a very small scale led Dr. Forrest to want to see if he could grow plants via the aeroponic method on a large, commercial scale. (The best information on growing plants via aeroponics is available at http://en.wikipedia.org/wiki/Aeroponics. Most of this site was populated by Mr. Stoner mentioned above.)
This desire, coupled with the knowledge that microgreens were a sought after item for chefs, made garnishment plants the perfect candidate for an entrepreneurial venture. (See attached pictures and picture description below of the aeroponic growing method.)
With that as his goal, he started Grow Anywhere in mid-2005. The first year was filled with “growing pains” – literally. “We killed a lot of plants in that first year,” recalls Dr. Forrest. Without soil, plants need moisture about every 20 minutes or they die. So, the eye doctor had to become a hydro engineer to make sure the irrigation system would not only work but work consistently. Another of the unforeseen tribulations was the negatives of a water intensive business in a warehouse. “A couple of times we had floods that crept under our party walls and into the neighbors units. Needless to say, they were not happy,” recounts Forrest. The high humidity produced by the requisite misting also displeased fellow tenants as their windows quickly fogged in the winter months. Refining the system of providing correctly balanced water PH also required a lot of persistence and ingenuity.
The rewards of all this innovative struggle became apparent when Grow Anywhere began dropping off microgreen samples to local chefs. (a list of chefs for you to contact is below) “Often chefs would become customers with their first sample,” says Forrest. The key with microgreens is taste, and the aeroponic growing method produces superior tasting greens. “Chefs also tell us our greens stand up to heat better than any microgreens they’ve seen before. They don’t wilt on a hot dish or entrée,” Forrest comments. The shelf life tends to exceed that of soil grown garnishments. Another important quality of microgreens for chefs is the look and texture of the plant. “Our plants get high marks in the physical characteristic category,” said Forrest. “It makes sense because our greens are simply cut and placed in the plastic container for distribution. If we were growing these in soil, we’d have to handle and clean the greens, which just ups the chances we’d damage the plants.”
Grow Anywhere has received a full food safety audit. Next up is to get organic certification. Having already met all the criteria to become organically certified, Forrest said it was just a matter of filling out the paperwork and paying the fee.
For Dr. Forrest, the first goal was growing a great product aeroponically on a commercial scale. With that objective met, the focus now turns to marketing and distribution. Grow Anywhere is already an approved vendor for produce distributors Shamrock Foods and Fresh Point (a division of Sysco) so any chef in the nation can request product via one of these companies. Next up will be specialty gourmet retailers and stores like Whole Foods.
Surprisingly, Dr. Forrest is more than willing to help other chefs or entrepreneurs set up their own “farms” in major cities around the US or internationally. This might bode very well for chefs as a real trend in restaurants is to control supply by growing and raising the ingredients that go into their menu items.
Optometrist Larry Forrest was an early investor with a pioneering aeroponic researcher named Rick Stoner and his company Agrihouse – www.agrihouse.com. Seeing plants grow in thin air on a very small scale led Dr. Forrest to want to see if he could grow plants via the aeroponic method on a large, commercial scale. (The best information on growing plants via aeroponics is available at http://en.wikipedia.org/wiki/Aeroponics. Most of this site was populated by Mr. Stoner mentioned above.)
This desire, coupled with the knowledge that microgreens were a sought after item for chefs, made garnishment plants the perfect candidate for an entrepreneurial venture. (See attached pictures and picture description below of the aeroponic growing method.)
With that as his goal, he started Grow Anywhere in mid-2005. The first year was filled with “growing pains” – literally. “We killed a lot of plants in that first year,” recalls Dr. Forrest. Without soil, plants need moisture about every 20 minutes or they die. So, the eye doctor had to become a hydro engineer to make sure the irrigation system would not only work but work consistently. Another of the unforeseen tribulations was the negatives of a water intensive business in a warehouse. “A couple of times we had floods that crept under our party walls and into the neighbors units. Needless to say, they were not happy,” recounts Forrest. The high humidity produced by the requisite misting also displeased fellow tenants as their windows quickly fogged in the winter months. Refining the system of providing correctly balanced water PH also required a lot of persistence and ingenuity.
The rewards of all this innovative struggle became apparent when Grow Anywhere began dropping off microgreen samples to local chefs. (a list of chefs for you to contact is below) “Often chefs would become customers with their first sample,” says Forrest. The key with microgreens is taste, and the aeroponic growing method produces superior tasting greens. “Chefs also tell us our greens stand up to heat better than any microgreens they’ve seen before. They don’t wilt on a hot dish or entrée,” Forrest comments. The shelf life tends to exceed that of soil grown garnishments. Another important quality of microgreens for chefs is the look and texture of the plant. “Our plants get high marks in the physical characteristic category,” said Forrest. “It makes sense because our greens are simply cut and placed in the plastic container for distribution. If we were growing these in soil, we’d have to handle and clean the greens, which just ups the chances we’d damage the plants.”
Grow Anywhere has received a full food safety audit. Next up is to get organic certification. Having already met all the criteria to become organically certified, Forrest said it was just a matter of filling out the paperwork and paying the fee.
For Dr. Forrest, the first goal was growing a great product aeroponically on a commercial scale. With that objective met, the focus now turns to marketing and distribution. Grow Anywhere is already an approved vendor for produce distributors Shamrock Foods and Fresh Point (a division of Sysco) so any chef in the nation can request product via one of these companies. Next up will be specialty gourmet retailers and stores like Whole Foods.
Surprisingly, Dr. Forrest is more than willing to help other chefs or entrepreneurs set up their own “farms” in major cities around the US or internationally. This might bode very well for chefs as a real trend in restaurants is to control supply by growing and raising the ingredients that go into their menu items.
Thursday, May 29, 2008
"Playful Life" Teaches Kids More Than Just Cooking
When it comes to kids cooking
kits, there is certainly no shortage of products on the market.
But until now none of them have been designed to help parents
incorporate important social skills and practices in the mix.
Playful Life Inc. has now launched a unique line of products and
tools that help provide kids & parents with fun, educational
opportunities in the kitchen
PLAYFUL CHEF COOKING KITS - These kits prove that encouraging
kids to eat healthy food can be fun and easy. Playful Chef
cooking kits help teach children all of the amazing lessons
that cooking has to offer: nutrition, hygiene, science, math,
teamwork, and motor skills. The Playful "Parent Instruction"
recipe cards provide just the right words and steps to walk a
child through a culinary education while creating memorable
quality time together. Playful Chef Kits are available for kids
ages 3 to 5 and 6 and older. The kits includes six educational
and entertaining recipes cards, an apron & backpack, mixing
bowl, baking pan and up to ten kid-sized kitchen tools. All of
these tools make a much more complete system than any other
cooking kit out on the market. All Playful products have been
FDA & toy tested for safety. Recipes range from Chicken Nuggets
to Pita Pizza to Chocolate Lava Cake and more. $39! .99
PLAYFUL CHEF COOKBOOK - The Playful Chef Cookbook is a great
stand-alone product for families or a perfect addition to the
Playful Chef Cooking Kit. All of the 33 recipes are written in
the same format as those included in the Playful Chef Cooking
kit. Color-coding to cups and spoons, shopping list, prepping,
ten illustrated steps - all there. The spiral bound, laminated
covered cookbook includes recipes ranging from appetizers,
salads, entrees and even pet treats - all geared towards healthy
eating. Every chapter also includes an important life skill
needed in the kitchen such as "How to Crack an Egg" and
"Shopping for Fresh Fruits and Vegetables". $18.95
PLAYFUL PLAY DATE - Playful Play Date outlines what children can
learn at each age and outfits parents with easy interactive
activities that create meaningful memories while building social
skills and self-confidence. Playful Play Date is an easy to use
planner for parents and children to work on together to learn
how to execute a successful play date for both the host and the
guest. Featuring eleven parent instructional pages: What to
Expect & What to Say, and 33 ready-to-go kid activities: games,
art projects, discussion lists and two tear-out play-sheets for
each activity. A CD of kid activities is also included. $18.95
PLAYFUL PARTY PLANNER - Let kids be involved in the planning
and hosting of their party. A successful party host needs
imaginative ideas, a talent for talking to people, and
outstanding organizational skills. The Playful Party Planner
will help children channel their creative genius, inner
socialite, and list lover. They will be able to design,
coordinate, and execute the perfect celebration in no time. The
Playful Party Planner includes five tear-out lists for every
party-planning step, easy to follow 10-step process, and a CD
Rom of party lists. Some chapters include: How to be creative:
party themes and decorations and music, How to be socially
skilled: being a good host and guest, guest list and
invitations, activities, thank you notes, etc. $18.95
The entire Playful Life product line is in stores nationally and
on the website. For a listing of retail venues go to:
www.playfulinc.com
kits, there is certainly no shortage of products on the market.
But until now none of them have been designed to help parents
incorporate important social skills and practices in the mix.
Playful Life Inc. has now launched a unique line of products and
tools that help provide kids & parents with fun, educational
opportunities in the kitchen
PLAYFUL CHEF COOKING KITS - These kits prove that encouraging
kids to eat healthy food can be fun and easy. Playful Chef
cooking kits help teach children all of the amazing lessons
that cooking has to offer: nutrition, hygiene, science, math,
teamwork, and motor skills. The Playful "Parent Instruction"
recipe cards provide just the right words and steps to walk a
child through a culinary education while creating memorable
quality time together. Playful Chef Kits are available for kids
ages 3 to 5 and 6 and older. The kits includes six educational
and entertaining recipes cards, an apron & backpack, mixing
bowl, baking pan and up to ten kid-sized kitchen tools. All of
these tools make a much more complete system than any other
cooking kit out on the market. All Playful products have been
FDA & toy tested for safety. Recipes range from Chicken Nuggets
to Pita Pizza to Chocolate Lava Cake and more. $39! .99
PLAYFUL CHEF COOKBOOK - The Playful Chef Cookbook is a great
stand-alone product for families or a perfect addition to the
Playful Chef Cooking Kit. All of the 33 recipes are written in
the same format as those included in the Playful Chef Cooking
kit. Color-coding to cups and spoons, shopping list, prepping,
ten illustrated steps - all there. The spiral bound, laminated
covered cookbook includes recipes ranging from appetizers,
salads, entrees and even pet treats - all geared towards healthy
eating. Every chapter also includes an important life skill
needed in the kitchen such as "How to Crack an Egg" and
"Shopping for Fresh Fruits and Vegetables". $18.95
PLAYFUL PLAY DATE - Playful Play Date outlines what children can
learn at each age and outfits parents with easy interactive
activities that create meaningful memories while building social
skills and self-confidence. Playful Play Date is an easy to use
planner for parents and children to work on together to learn
how to execute a successful play date for both the host and the
guest. Featuring eleven parent instructional pages: What to
Expect & What to Say, and 33 ready-to-go kid activities: games,
art projects, discussion lists and two tear-out play-sheets for
each activity. A CD of kid activities is also included. $18.95
PLAYFUL PARTY PLANNER - Let kids be involved in the planning
and hosting of their party. A successful party host needs
imaginative ideas, a talent for talking to people, and
outstanding organizational skills. The Playful Party Planner
will help children channel their creative genius, inner
socialite, and list lover. They will be able to design,
coordinate, and execute the perfect celebration in no time. The
Playful Party Planner includes five tear-out lists for every
party-planning step, easy to follow 10-step process, and a CD
Rom of party lists. Some chapters include: How to be creative:
party themes and decorations and music, How to be socially
skilled: being a good host and guest, guest list and
invitations, activities, thank you notes, etc. $18.95
The entire Playful Life product line is in stores nationally and
on the website. For a listing of retail venues go to:
www.playfulinc.com
XXMountainberry Double Wheat Ale
Grand Teton Brewing Company, known throughout the West for
their exceptional microbrews, has introduced their XX Mountainberry Double
Wheat Ale, the latest in their ³Cellar Reserve² series of specialty beers XX
Mountainberry Double Wheat Ale will be available in kegs and 1 liter,
flip-top bottles.
Grand Teton¹s original fruit beer, Huckleberry Wheat, was brewed for about
five years beginning more than a decade ago. It was light and sparkly, with
just a hint of sweet-tart mountain huckleberry.
This year¹s celebratory version is bigger in every way‹more than double the
original¹s malt, fermented to 7.6% alcohol by volume, then flavored with
more than a pound per gallon of fresh Pacific Northwest huckleberries,
blueberries and marionberries.
Bold and flavorful, XX Mountainberry Double Wheat makes a wonderful
aperitif, or try it with a balsamic vinaigrette salad, glazed ham, duck a
l¹orange or fruity dessert.
The Cellar Reserve series of beers are unique from average beers and even
from other micro beers. Grand Teton¹s Cellar Reserves are brewed with
specialty grains and more unusual ingredients than most micro brewed beers.
Most ales and lagers are produced in 2-4 weeks. However, 3 to 8 months are
spent on each of the Cellar Reserve specialty brews. They are also bottle
and cask conditioned, which produces natural carbonation and will blend and
smooth the flavors with age. These beers have a long shelf life and don¹t
have to be rapidly consumed. Proper aging of these bottles creates beers to
be cherished.
Grand Teton Brewing releases four or five different beers a year in the
Cellar Reserve line. The production quantity is very limited. The
Mountainberry Double Wheat Ale is available in kegs and unique brown
one-liter bottles, with captivating silver and gold labels. Each bottle has
a flip-top and wire bale lid that has been sealed in colored wax.
The XX Mountainberry Double Wheat Ale will be available this month at select
locations in Idaho, Wyoming, Colorado, California, Oregon, Montana,
Washington and now New York! Call the brewery at 1-888-899-1656 for
information and availability on this exciting new product. Watch for our
next Cellar Reserve beer, 20th Anniversary edition XX Au Naturale Double Red
Ale early this autumn.
Grand Teton Brewing Company was founded in 1988 as the first modern ³micro²
brewery in the state of Wyoming. Today, founder Charlie Otto and his company
are in the top 100 craft breweries in North America. Premium microbrews
include the 2X gold-medal-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse
Wheat and the favorites of the Yellowstone and Grand Teton National Parks,
Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton
Ale (amber). From their production facility in Victor, Idaho, Grand Teton
Brewing Company beers are hand-crafted from only the finest ingredients,
including locally-grown grains and pure Teton mountain spring water. GTBC
is a green company utilizing bio-diesel and feeding local farmer¹s cattle
with spent grain from the brew kettle. Discriminating beer drinkers can find
their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming,
Montana, Utah, California, Colorado, Oregon and now Washington.
their exceptional microbrews, has introduced their XX Mountainberry Double
Wheat Ale, the latest in their ³Cellar Reserve² series of specialty beers XX
Mountainberry Double Wheat Ale will be available in kegs and 1 liter,
flip-top bottles.
Grand Teton¹s original fruit beer, Huckleberry Wheat, was brewed for about
five years beginning more than a decade ago. It was light and sparkly, with
just a hint of sweet-tart mountain huckleberry.
This year¹s celebratory version is bigger in every way‹more than double the
original¹s malt, fermented to 7.6% alcohol by volume, then flavored with
more than a pound per gallon of fresh Pacific Northwest huckleberries,
blueberries and marionberries.
Bold and flavorful, XX Mountainberry Double Wheat makes a wonderful
aperitif, or try it with a balsamic vinaigrette salad, glazed ham, duck a
l¹orange or fruity dessert.
The Cellar Reserve series of beers are unique from average beers and even
from other micro beers. Grand Teton¹s Cellar Reserves are brewed with
specialty grains and more unusual ingredients than most micro brewed beers.
Most ales and lagers are produced in 2-4 weeks. However, 3 to 8 months are
spent on each of the Cellar Reserve specialty brews. They are also bottle
and cask conditioned, which produces natural carbonation and will blend and
smooth the flavors with age. These beers have a long shelf life and don¹t
have to be rapidly consumed. Proper aging of these bottles creates beers to
be cherished.
Grand Teton Brewing releases four or five different beers a year in the
Cellar Reserve line. The production quantity is very limited. The
Mountainberry Double Wheat Ale is available in kegs and unique brown
one-liter bottles, with captivating silver and gold labels. Each bottle has
a flip-top and wire bale lid that has been sealed in colored wax.
The XX Mountainberry Double Wheat Ale will be available this month at select
locations in Idaho, Wyoming, Colorado, California, Oregon, Montana,
Washington and now New York! Call the brewery at 1-888-899-1656 for
information and availability on this exciting new product. Watch for our
next Cellar Reserve beer, 20th Anniversary edition XX Au Naturale Double Red
Ale early this autumn.
Grand Teton Brewing Company was founded in 1988 as the first modern ³micro²
brewery in the state of Wyoming. Today, founder Charlie Otto and his company
are in the top 100 craft breweries in North America. Premium microbrews
include the 2X gold-medal-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse
Wheat and the favorites of the Yellowstone and Grand Teton National Parks,
Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton
Ale (amber). From their production facility in Victor, Idaho, Grand Teton
Brewing Company beers are hand-crafted from only the finest ingredients,
including locally-grown grains and pure Teton mountain spring water. GTBC
is a green company utilizing bio-diesel and feeding local farmer¹s cattle
with spent grain from the brew kettle. Discriminating beer drinkers can find
their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming,
Montana, Utah, California, Colorado, Oregon and now Washington.
Wednesday, May 28, 2008
One Of Mesh’s Own Gets Lucky On "The Price Is Right"
Emily Hornbacker of Mason Ohio, and an employee of Mesh Restaurant in West Chester, got much more than she bargained for [and ever dreamed of] when she ended up on Contestant’s Row of the Emmy-winning show, The Price is Right, while vacationing with her family in Los Angeles, CA. in mid May. “We were all very excited when Emily sent us a text during the taping to tell us about her new found ‘fame’”, says Chef Paul Sturkey of mesh Restaurant; “the entire staff was rooting for her to go all the way.”
The excitement started when Emily heard her name called to “come on down” to Contestant’s Row. She then secured a spot on stage next to host Drew Carey after placing the winning bid on a Kawasaki ATV off-road vehicle. In the next round, she won a ‘Smart’ Car when she was successful at the “Squeeze It” Game. Emily made it all the way to the ‘Showcase Showdown’ where another contestant snatched the big win.
Says Emily, “I was so excited when my Dad surprised my mom, sister and I with the tickets but I had no idea my name would be called ... it was such a fun and exciting experience and Drew Carey was hilarious!”
Emily’s TV debut can be viewed on the June 3, 2008 episode of The Price is Right, 11 AM on WKRC/Local 12; we will be watching at mesh so join us for lunch, enjoy the show and meet our new game show star, Emily.
Please visit us at www.meshrestaurant.com for current menus and promotions, entertainment schedule and other restaurant information
The excitement started when Emily heard her name called to “come on down” to Contestant’s Row. She then secured a spot on stage next to host Drew Carey after placing the winning bid on a Kawasaki ATV off-road vehicle. In the next round, she won a ‘Smart’ Car when she was successful at the “Squeeze It” Game. Emily made it all the way to the ‘Showcase Showdown’ where another contestant snatched the big win.
Says Emily, “I was so excited when my Dad surprised my mom, sister and I with the tickets but I had no idea my name would be called ... it was such a fun and exciting experience and Drew Carey was hilarious!”
Emily’s TV debut can be viewed on the June 3, 2008 episode of The Price is Right, 11 AM on WKRC/Local 12; we will be watching at mesh so join us for lunch, enjoy the show and meet our new game show star, Emily.
Please visit us at www.meshrestaurant.com for current menus and promotions, entertainment schedule and other restaurant information
'Pure Heart' Organic Yerba Mate Drink
Guayaki has raised the bar in the beverage industry by offering functional organic drinks that are stimulating, refreshing, nourishing, and made with only pure natural ingredients. Pure Heart, a “Raspberry Revolution” blend, is Guayaki’s lastest addition to their award-winning line of Organic Yerba Mate Drinks. Pure Heart features invigorating organic yerba mate (mah-tay) combined with hawthorn and yarrow – all of which are herbs known to promote improved cardiac performance. This heart-healthy blend is combined with organic rose hips, hibiscus, organic raspberry juice and cranberry juice to create a delicious and refreshing grab-and-go drink.
Yerba Mate - A Healthier Buzz from ‘Nature’s Perfect Stimulant’
The unique combination of robust nutrition and balanced stimulation from the brewed leaves of the rainforest yerba mate tree make Guayakí Yerba Mate the healthiest source of energy on the planet. Guayaki Pure Heart contains caffeine comparable to coffee and energy drinks; however, the caffeine is balanced by mate’s content of theobromine (the euphoriant in chocolate), and another mild stimulant named theophylline. Yerba mate is also a good source of B vitamins including pantothenic acid - the "anti-stress'' vitamin which promotes proper function of the adrenal gland. Yerba mate is also a rich source of magnesium, which has been proven to ease anxiety. Many caffeine-sensitive people that drink yerba mate gain vitality and clarity of mind, but don’t experience the jitters, stomach discomfort, energy crash and headaches that are common complaints expressed by people that drink coffee and energy drinks.
A nourishing ‘whole herb’ that offers adaptogenic properties, yerba mate contains 24 vitamins and minerals, 15 amino acids, 11 polyphenols and saponins (phytochemicals that bolster the immune system). Unlike other functional and energy drink concoctions on the market today that feature synthetic and isolate ingredients, Guayaki follows a “whole plant - whole health” herbal tradition that unleashes the natural form of these nutrients in a way that the body can easily absorb and process them. Guayaki Pure Heart is mildly sweetened with organic cane juice, and has far less calories (50) per serving than most other drinks in the marketplace. Offered in a 16-ounce premium bottles for a SRP of $2.19, Guayakí Pure Heart can be purchased at thousands of natural foods stores, supermarkets, cafes and gyms throughout North America and at www.guayaki.com.
New Research Highlights How Rainforest Yerba Mate is of Benefit to the Cardiovascular System
For many centuries, the traditional yuyeras (indigenous herbalists) of South America have used yerba mate as the base for their daily herbal medicine. They believe that yerba mate acts as a catalyst to enhance the healing powers of the other herbs in their remedies and helps assimilate the herbs into the body. Now, modern science is backing up many aspects of their cultural beliefs. A compilation of research published in the November 2007 issue of the Journal of Food Science* details mate’s many attributes. In particular, the report highlights how modern science has found yerba mate to be of benefit to the cardiovascular system. The supporting research includes the following findings:
· Administering Mate extract decreased the lipid oxidation in the heart by protecting myocardial tissue. (Schinella and others, 2005).
· Mate was also tested against peroxynitrite-induced cytotoxicity, associated with stroke and myocardial ischemia, restriction in blood supply, and Mate tea showed the highest inhibition against cyctotoxicity, compared with green tea and red wine. (Bixby and others, 2005).
· Mate has also been able to reduce ATP, ADP, and AMP (nucleotide) hydrolysis, which can help balance the circulatory system. (Gorgen and others, 2005).
· Mate has shown to be a very potent inhibitor of oxidative stress caused by reactive oxygen species (ROS), considerably so for the liver and heart. (Schinella and others, 2005)
In addition to highlighting mate’s pro-cardiovascular properties, the authors from the Department of Food Science and Human Nutrition at the University of Illinois, also noted the following:
· Yerba mate possesses a much higher antioxidant capacity than green tea.
· Experiments have shown a protective effect of mate against cancer.
· Yerba mate has been found to be hypocholesterolemic and hepatoprotective.
· [Mate] is a protector of DNA oxidation and in vitro low-density lipoperoxidation.
· Consumption of Mate tea significantly contributes to the overall antioxidant intake and provides high amounts of caffeoylquinic acid derivatives, with biological effects potentially beneficial for human health.
· Mate Tea has been shown to have possible effects in the area of weight loss and management and current research has provided some supportive evidence.
· Mate has also shown to have potential as a digestive aid due to a choleretic effect, increasing the rate of bile flow.
A Heart-Warming Mission: Market-Driven Restoration Supports the Rainforest & Native People
While Pure Heart is worth celebrating for its delicious raspberry and mate taste and its boost of clean energy, the mission behind the beverage is equally heart-warming. Alex Pryor and David Karr started a green beverage revolution a decade ago by bringing a rainforest drink that is a cultural icon in South American to the U.S. and creating innovative styles that suit the tastes preferred by people in North America. Guayaki’s goal is to create consumer demand for healthy rainforest products that can be grown sustainably and profitably in the natural rainforest, thereby providing native people with healthy economic alternatives to destructive land use such as cattle grazing, huge soy plantations and timber harvesting that has wiped out vast swaths of rainforest over the past century.
Guayaki’s success building demand for yerba mate in North America has created vibrant fair trade economic opportunities that empower indigenous communities to protect the rainforest and their way of life. The Guayaki co-founders call this award-winning method of resource protection supported by consumers of sustainable products: Market-Driven Restoration™. Not only does Guayaki create an incentive for people to leave the forest standing, the company also has projects underway to replant native tree species in deforested areas. Guayaki estimates that each person that drinks two servings per day of Guayakí Yerba Mate helps protect approximately one acre of rainforest every year.
Founded in 1996, Guayakí is the leading provider of organic, fairly-traded, rainforest-grown yerba mate in North America. In addition to Pure Heart, Guayaki offers six other bottled Organic Yerba Mate Drinks, the new San Mateo Loose Yerba Mate and Traditional Loose Yerba Mate, six Yerba Mate Tea Bag Blends, Traditional Yerba Mate Tea Bags, Gaucho’s Fuerte Espresso Mate, two varieties of Mate Latté Concentrates and traditional yerba accessories. www.guayaki.com.
Yerba Mate - A Healthier Buzz from ‘Nature’s Perfect Stimulant’
The unique combination of robust nutrition and balanced stimulation from the brewed leaves of the rainforest yerba mate tree make Guayakí Yerba Mate the healthiest source of energy on the planet. Guayaki Pure Heart contains caffeine comparable to coffee and energy drinks; however, the caffeine is balanced by mate’s content of theobromine (the euphoriant in chocolate), and another mild stimulant named theophylline. Yerba mate is also a good source of B vitamins including pantothenic acid - the "anti-stress'' vitamin which promotes proper function of the adrenal gland. Yerba mate is also a rich source of magnesium, which has been proven to ease anxiety. Many caffeine-sensitive people that drink yerba mate gain vitality and clarity of mind, but don’t experience the jitters, stomach discomfort, energy crash and headaches that are common complaints expressed by people that drink coffee and energy drinks.
A nourishing ‘whole herb’ that offers adaptogenic properties, yerba mate contains 24 vitamins and minerals, 15 amino acids, 11 polyphenols and saponins (phytochemicals that bolster the immune system). Unlike other functional and energy drink concoctions on the market today that feature synthetic and isolate ingredients, Guayaki follows a “whole plant - whole health” herbal tradition that unleashes the natural form of these nutrients in a way that the body can easily absorb and process them. Guayaki Pure Heart is mildly sweetened with organic cane juice, and has far less calories (50) per serving than most other drinks in the marketplace. Offered in a 16-ounce premium bottles for a SRP of $2.19, Guayakí Pure Heart can be purchased at thousands of natural foods stores, supermarkets, cafes and gyms throughout North America and at www.guayaki.com.
New Research Highlights How Rainforest Yerba Mate is of Benefit to the Cardiovascular System
For many centuries, the traditional yuyeras (indigenous herbalists) of South America have used yerba mate as the base for their daily herbal medicine. They believe that yerba mate acts as a catalyst to enhance the healing powers of the other herbs in their remedies and helps assimilate the herbs into the body. Now, modern science is backing up many aspects of their cultural beliefs. A compilation of research published in the November 2007 issue of the Journal of Food Science* details mate’s many attributes. In particular, the report highlights how modern science has found yerba mate to be of benefit to the cardiovascular system. The supporting research includes the following findings:
· Administering Mate extract decreased the lipid oxidation in the heart by protecting myocardial tissue. (Schinella and others, 2005).
· Mate was also tested against peroxynitrite-induced cytotoxicity, associated with stroke and myocardial ischemia, restriction in blood supply, and Mate tea showed the highest inhibition against cyctotoxicity, compared with green tea and red wine. (Bixby and others, 2005).
· Mate has also been able to reduce ATP, ADP, and AMP (nucleotide) hydrolysis, which can help balance the circulatory system. (Gorgen and others, 2005).
· Mate has shown to be a very potent inhibitor of oxidative stress caused by reactive oxygen species (ROS), considerably so for the liver and heart. (Schinella and others, 2005)
In addition to highlighting mate’s pro-cardiovascular properties, the authors from the Department of Food Science and Human Nutrition at the University of Illinois, also noted the following:
· Yerba mate possesses a much higher antioxidant capacity than green tea.
· Experiments have shown a protective effect of mate against cancer.
· Yerba mate has been found to be hypocholesterolemic and hepatoprotective.
· [Mate] is a protector of DNA oxidation and in vitro low-density lipoperoxidation.
· Consumption of Mate tea significantly contributes to the overall antioxidant intake and provides high amounts of caffeoylquinic acid derivatives, with biological effects potentially beneficial for human health.
· Mate Tea has been shown to have possible effects in the area of weight loss and management and current research has provided some supportive evidence.
· Mate has also shown to have potential as a digestive aid due to a choleretic effect, increasing the rate of bile flow.
A Heart-Warming Mission: Market-Driven Restoration Supports the Rainforest & Native People
While Pure Heart is worth celebrating for its delicious raspberry and mate taste and its boost of clean energy, the mission behind the beverage is equally heart-warming. Alex Pryor and David Karr started a green beverage revolution a decade ago by bringing a rainforest drink that is a cultural icon in South American to the U.S. and creating innovative styles that suit the tastes preferred by people in North America. Guayaki’s goal is to create consumer demand for healthy rainforest products that can be grown sustainably and profitably in the natural rainforest, thereby providing native people with healthy economic alternatives to destructive land use such as cattle grazing, huge soy plantations and timber harvesting that has wiped out vast swaths of rainforest over the past century.
Guayaki’s success building demand for yerba mate in North America has created vibrant fair trade economic opportunities that empower indigenous communities to protect the rainforest and their way of life. The Guayaki co-founders call this award-winning method of resource protection supported by consumers of sustainable products: Market-Driven Restoration™. Not only does Guayaki create an incentive for people to leave the forest standing, the company also has projects underway to replant native tree species in deforested areas. Guayaki estimates that each person that drinks two servings per day of Guayakí Yerba Mate helps protect approximately one acre of rainforest every year.
Founded in 1996, Guayakí is the leading provider of organic, fairly-traded, rainforest-grown yerba mate in North America. In addition to Pure Heart, Guayaki offers six other bottled Organic Yerba Mate Drinks, the new San Mateo Loose Yerba Mate and Traditional Loose Yerba Mate, six Yerba Mate Tea Bag Blends, Traditional Yerba Mate Tea Bags, Gaucho’s Fuerte Espresso Mate, two varieties of Mate Latté Concentrates and traditional yerba accessories. www.guayaki.com.
Tollhouse Becomes Cafe
A cafe has opened at the Maker's Mark Distillery in Loretto on the site of a former tollhouse.
Called "Toll Gate Cafe", the restaurant will seat about 15 people with an additional 25 people on the adjacent outdoor patio.
Featuring bourbon-inspired foods with seasonal sandwiches, salads, desserts and beverages and using mostly Kentucky products, the restaurant is catered by Kasey Dendinger of Catering Creations.
"Our visitors have requested an eating establishment on our grounds as many like to spend the day here, enjoying the native plants and our arboretum", said Bill Samuels Jr., president of Maker's Mark.
Overseeing the project was director of visitors relations, Sydina Bradshaw. "We wanted to keep the look and feel of the surrounding buildings as well as the former tollhouse, while making the entire area enjoyable for families and friends."
The first tollhouse was built around 1885, going through the Burks Springs Farm, as most Kentucky roads did. While the "Toll Gate Cafe" has been rebuilt using the original specs, and now with modern conveniences, the place is decorated with old photos of the area and replicas of the old signs at the tollhouse.
The cafe will be open seven (7) days a week from 11:30 AM to 5 PM, Monday thru Saturday and from 12 Noon to 5 PM on Sunday. Group reservations are accepted by calling the Cafe at 270.865.4982.
Currently the Cafe is offering 25 items with prices ranging from under a dollar to $5.99, and includes eight (8) sandwiches and six (6) side items along with various desserts and beverages. A kid’s meal is available for $2.99.
For further information and directions, the public (over 21 years of age) also can visit the Maker's Mark website, www.makersmark.com.
A sample of the 25 menu items:
SANDWICHES:
BOURBON BBQ PULLED PORK on a KAISER BUN 5.99
TOP ROUND ROAST BEEF with CHEDDAR ON WHITE OR WHEAT BREAD 5.99
GOURMET CHICKEN SALAD on WHEATBERRY BREAD 5.99
COUNTRY BOLOGNA on WHITE 3.99
HOMESTYLE PIMENTO CHEESE on WHITE OR WHEAT 1.99
SALADS:
CHEF SALAD 4.99
DESSERTS:
BOURBON COOKIE 1.99
MOON PIE .99
KIDS MEALS 2.99
SANDWICH, APPLESAUCE OR CHIPS, COOKIE, DRINK
Called "Toll Gate Cafe", the restaurant will seat about 15 people with an additional 25 people on the adjacent outdoor patio.
Featuring bourbon-inspired foods with seasonal sandwiches, salads, desserts and beverages and using mostly Kentucky products, the restaurant is catered by Kasey Dendinger of Catering Creations.
"Our visitors have requested an eating establishment on our grounds as many like to spend the day here, enjoying the native plants and our arboretum", said Bill Samuels Jr., president of Maker's Mark.
Overseeing the project was director of visitors relations, Sydina Bradshaw. "We wanted to keep the look and feel of the surrounding buildings as well as the former tollhouse, while making the entire area enjoyable for families and friends."
The first tollhouse was built around 1885, going through the Burks Springs Farm, as most Kentucky roads did. While the "Toll Gate Cafe" has been rebuilt using the original specs, and now with modern conveniences, the place is decorated with old photos of the area and replicas of the old signs at the tollhouse.
The cafe will be open seven (7) days a week from 11:30 AM to 5 PM, Monday thru Saturday and from 12 Noon to 5 PM on Sunday. Group reservations are accepted by calling the Cafe at 270.865.4982.
Currently the Cafe is offering 25 items with prices ranging from under a dollar to $5.99, and includes eight (8) sandwiches and six (6) side items along with various desserts and beverages. A kid’s meal is available for $2.99.
For further information and directions, the public (over 21 years of age) also can visit the Maker's Mark website, www.makersmark.com.
A sample of the 25 menu items:
SANDWICHES:
BOURBON BBQ PULLED PORK on a KAISER BUN 5.99
TOP ROUND ROAST BEEF with CHEDDAR ON WHITE OR WHEAT BREAD 5.99
GOURMET CHICKEN SALAD on WHEATBERRY BREAD 5.99
COUNTRY BOLOGNA on WHITE 3.99
HOMESTYLE PIMENTO CHEESE on WHITE OR WHEAT 1.99
SALADS:
CHEF SALAD 4.99
DESSERTS:
BOURBON COOKIE 1.99
MOON PIE .99
KIDS MEALS 2.99
SANDWICH, APPLESAUCE OR CHIPS, COOKIE, DRINK
Tuesday, May 27, 2008
Cool down your summer entertaining with Northstar!
The hottest news this summer is the expansion of the Northstar retro appliance line. Now accommodating varying available space, budgets and endless color palettes, Northstar is the most extensive and frequently expanding retro appliance line in this niche market. Northstar always maintains its authentic retro styling and is now available to everyone who wishes to cool down their sizzling summer entertaining with a fabulous collection of Northstar retro styled appliances.
The newest and most innovative addition to the Northstar family is Model 1951 – the seventh major appliance introduced and the third retro styled refrigerator! Standing 62” in height, 24” wide and featuring a storage capacity of 11 cubic feet, Model 1951 becomes the ideal beverage fridge for your in-home bar, games room, pool cabana, or boathouse! The newest Northstar refrigerator is also the perfect solution for smaller kitchens in condominiums, apartments, townhouses, cottages, houseboats and older homes where an abundance of space in the kitchen for oversized appliances is not a reality. This refrigerator may be a miniature version but isn’t lacking in modern amenities or cool retro lines. Model 1951 comes standard with an interior light, tall bottle storage, canstor beverage dispensing system, frost free operation and adjustable interior shelvingRetailing for $1,995.00, Model 1951 is an affordable and ultra ‘cool’ addition to the Northstar family.
Elmira Stove Works continually works towards creating solutions to the restrictions offered by our homes. This is why we are proud to welcome Model 1961 to the Northstar collection. The re-circulating range hood is the ideal solution for homes that aren’t built to accommodate externally vented range hoods. Thanks to the always innovative and always expanding Northstar brand, retro ranges can now be vented and accessorized by a sleek retro-styled 30” re-circulating hood, available in any one of the 9 colors making up the Northstar palette, and retailing for $1,100.00.
To further accommodate the various styles and preferences of Northstar lovers, the classic Northstar range is now offering the low chrome option in all three range models. Opt for the full chrome trim package to emphasize the authentic retro range style. Or for a more subdued and monochromatic look, design your range with either partial color-matched trim or a full color-matched trim package; retails starting at $3,495.00. The complete Northstar appliance collection includes three models of refrigerators, 30” ranges available in gas, electric and dual fuel, externally vented and re-circulating range hoods, a microwave/convection oven/broiler, and a dishwasher panel All Northstar appliances are available in White, Bisque, Robin’s Egg Blue, Mint Green, Flamingo Pink, Candy Red, Textured Black and Buttercup Yellow as well as the option to choose a custom color for your Northstar appliances for a truly unique and personalized kitchen.
There is no reason to suffer through entertaining in scorching hot whether this summer. Have fun designing and customizing your own unique set of Northstar appliances and throw ultra ‘cool’ parties all summer long, while your friends and families admire the best accessory in attendance; your set of one-of-a-kind retro appliances. Elmira Stove Works has been manufacturing vintage-styled ranges since 1975, and offers a full line of circa-1850 appliances. The Elmira line of appliances is sold through dealers across North America. Elmira Stove Works is a privately owned company based in Elmira, Ontario, Canada For more information or the name of a dealer in your area visit ElmiraStoveWorks.com or call Elmira Stove Works at 800-295-8498.
The newest and most innovative addition to the Northstar family is Model 1951 – the seventh major appliance introduced and the third retro styled refrigerator! Standing 62” in height, 24” wide and featuring a storage capacity of 11 cubic feet, Model 1951 becomes the ideal beverage fridge for your in-home bar, games room, pool cabana, or boathouse! The newest Northstar refrigerator is also the perfect solution for smaller kitchens in condominiums, apartments, townhouses, cottages, houseboats and older homes where an abundance of space in the kitchen for oversized appliances is not a reality. This refrigerator may be a miniature version but isn’t lacking in modern amenities or cool retro lines. Model 1951 comes standard with an interior light, tall bottle storage, canstor beverage dispensing system, frost free operation and adjustable interior shelvingRetailing for $1,995.00, Model 1951 is an affordable and ultra ‘cool’ addition to the Northstar family.
Elmira Stove Works continually works towards creating solutions to the restrictions offered by our homes. This is why we are proud to welcome Model 1961 to the Northstar collection. The re-circulating range hood is the ideal solution for homes that aren’t built to accommodate externally vented range hoods. Thanks to the always innovative and always expanding Northstar brand, retro ranges can now be vented and accessorized by a sleek retro-styled 30” re-circulating hood, available in any one of the 9 colors making up the Northstar palette, and retailing for $1,100.00.
To further accommodate the various styles and preferences of Northstar lovers, the classic Northstar range is now offering the low chrome option in all three range models. Opt for the full chrome trim package to emphasize the authentic retro range style. Or for a more subdued and monochromatic look, design your range with either partial color-matched trim or a full color-matched trim package; retails starting at $3,495.00. The complete Northstar appliance collection includes three models of refrigerators, 30” ranges available in gas, electric and dual fuel, externally vented and re-circulating range hoods, a microwave/convection oven/broiler, and a dishwasher panel All Northstar appliances are available in White, Bisque, Robin’s Egg Blue, Mint Green, Flamingo Pink, Candy Red, Textured Black and Buttercup Yellow as well as the option to choose a custom color for your Northstar appliances for a truly unique and personalized kitchen.
There is no reason to suffer through entertaining in scorching hot whether this summer. Have fun designing and customizing your own unique set of Northstar appliances and throw ultra ‘cool’ parties all summer long, while your friends and families admire the best accessory in attendance; your set of one-of-a-kind retro appliances. Elmira Stove Works has been manufacturing vintage-styled ranges since 1975, and offers a full line of circa-1850 appliances. The Elmira line of appliances is sold through dealers across North America. Elmira Stove Works is a privately owned company based in Elmira, Ontario, Canada For more information or the name of a dealer in your area visit ElmiraStoveWorks.com or call Elmira Stove Works at 800-295-8498.
Thursday, May 22, 2008
Elusive Morel Mushrooms are at their Peak
Wild about mushrooms and looking for a special ingredient to take an ordinary dish to the next level?
Intense earthy, smoky and nutty flavors characterize the taste of morel mushrooms. Just coming into season, the wild mushrooms are available fresh, hand-picked from the Pacific Northwest for overnight delivery from MarxFoods.com. Morels can add a very distinct flavor profile to almost any meal ranging from simple breakfast egg dishes to elegant multi-course dinners.
From the same family as truffles, morels are a delicacy packed with flavor and need little, if any, embellishment. They are also visually stunning and will add the “wow” factor to any dish.
“Morels alone can be the star of a meal,” said Justin Marx, CEO of MarxFoods.com. “One of my favorite ways to cook them is roasted whole with heirloom potatoes and onions. Seasonal items like this are available for such a short time, and they’re so flavorful, that they make a truly special wild ingredient that will stimulate any meal. I really look forward to this time of year.”
Morels from MarxFoods.com are #1 grade, meaning each mushroom is a whole, young specimen with white stems, and free of blemishes. They are pristine and beautiful.
Making appearances in famous restaurant cookbook’s, such as French Laundry’s recipe for scallops with morel and asparagus puree, to being a common ingredient in soups and sauces, wild morel mushrooms are extraordinary enough for special meals or celebrations, but are addictive, yet simple enough to incorporate into every day dishes.
Morels stand out with their unique coral or brain-like, honeycomb shaped caps and smooth stems. The entire fungus, including the stem, is edible and can be cooked whole. The mushrooms vary in size from one to four inches.
“Being that this is a wild plant, the yield can really fluctuate depending on several variables including growing cycles, temperature and rain. Therefore the availability and price can rise and fall throughout the season. Morels are a very special product and it’s worth it to keep an eye on prices and jump on any opportunity when they’re most widely available,” said Marx. “We expect prices to continue falling as availability increases.”
Although morels are traditionally used in French cooking, they have a wide range of applications. Perfect as a side dish roasted or combined with other vegetables or as an ingredient to top steak, poultry, seafood, or a variety of meats, the smoky and earthy flavor will completely change the profile of any meal. Morels are also an ideal ingredient in pasta, risotto, pizza, stuffing, stew, soup, stock, sauces or salad. They made an exotic appetizer and can be stuffed, wrapped in puff pastry, sautéed or fried.
Morel mushrooms will stay fresh for up to ten days if stored correctly, refrigerated in a paper bag. If not cooked fresh, the mushrooms can be dried, frozen, par sautéed in oil and frozen, or canned and will maintain their intense flavor for months to come.
Before cooking, soak or heat the mushrooms in a 140 degree Fahrenheit oven to ensure they’re completely rid of bugs. If bugs aren’t an issue, the whole mushroom can be gently cleaned by using a mushroom or un-used paint brush to remove dirt.
Morels grow abundantly in the few years following a forest fire and can grow in small batches year after year. Pacific Northwest morels can be blonde or grey in color depending on the specific habitat in which they are discovered.
Below is a winning recipe from the MarxFoods.com mushroom recipe contest. The recipe is simple, yet delicious and the morels really shine. To view all the recipe entries, visit our index.
Morels with Scallops and Asparagus
By Albert J. Casciero
8 large fresh Scallops
36 Morels (this number depends on their size)
(Dry morels, reconstituted in water could also be used)
12 Asparagus
1 tsp of minced Shallot,
6oz heavy cream
4oz of unsalted butter
Salt and pepper to taste
Brush clean the morels, and slice them length wise or leave whole depending on their size. Clean the asparagus and peel or snap the lower part. Dust the scallops lightly with flour.
Steam or boil the asparagus to an “al dente” consistency. You may wish to sauté them slightly in butter before serving.
On a sautéing pan, melt the butter, put in the shallot and sauté for about 1 min. Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus).
Add the scallops and sauté about a minute on each side (Make sure not to overcook them). Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once. Watch carefully not to overcook the scallops and if necessary add more cream and butter.
Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce.
Wild morel mushrooms are currently in season along with fiddlehead ferns, ramps, Pacific Halibut, and wild Alaskan Salmon.
Individual consumers can purchase fresh morel mushrooms and other seasonal mountain-picked wild produce, online at www.MarxFoods.com.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, farmstead cheese, oils, grains, seeds, and eco-friendly palm leaf dinnerware. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX. Not sure what to buy the food lover in your life? Gift certificates are available.
Intense earthy, smoky and nutty flavors characterize the taste of morel mushrooms. Just coming into season, the wild mushrooms are available fresh, hand-picked from the Pacific Northwest for overnight delivery from MarxFoods.com. Morels can add a very distinct flavor profile to almost any meal ranging from simple breakfast egg dishes to elegant multi-course dinners.
From the same family as truffles, morels are a delicacy packed with flavor and need little, if any, embellishment. They are also visually stunning and will add the “wow” factor to any dish.
“Morels alone can be the star of a meal,” said Justin Marx, CEO of MarxFoods.com. “One of my favorite ways to cook them is roasted whole with heirloom potatoes and onions. Seasonal items like this are available for such a short time, and they’re so flavorful, that they make a truly special wild ingredient that will stimulate any meal. I really look forward to this time of year.”
Morels from MarxFoods.com are #1 grade, meaning each mushroom is a whole, young specimen with white stems, and free of blemishes. They are pristine and beautiful.
Making appearances in famous restaurant cookbook’s, such as French Laundry’s recipe for scallops with morel and asparagus puree, to being a common ingredient in soups and sauces, wild morel mushrooms are extraordinary enough for special meals or celebrations, but are addictive, yet simple enough to incorporate into every day dishes.
Morels stand out with their unique coral or brain-like, honeycomb shaped caps and smooth stems. The entire fungus, including the stem, is edible and can be cooked whole. The mushrooms vary in size from one to four inches.
“Being that this is a wild plant, the yield can really fluctuate depending on several variables including growing cycles, temperature and rain. Therefore the availability and price can rise and fall throughout the season. Morels are a very special product and it’s worth it to keep an eye on prices and jump on any opportunity when they’re most widely available,” said Marx. “We expect prices to continue falling as availability increases.”
Although morels are traditionally used in French cooking, they have a wide range of applications. Perfect as a side dish roasted or combined with other vegetables or as an ingredient to top steak, poultry, seafood, or a variety of meats, the smoky and earthy flavor will completely change the profile of any meal. Morels are also an ideal ingredient in pasta, risotto, pizza, stuffing, stew, soup, stock, sauces or salad. They made an exotic appetizer and can be stuffed, wrapped in puff pastry, sautéed or fried.
Morel mushrooms will stay fresh for up to ten days if stored correctly, refrigerated in a paper bag. If not cooked fresh, the mushrooms can be dried, frozen, par sautéed in oil and frozen, or canned and will maintain their intense flavor for months to come.
Before cooking, soak or heat the mushrooms in a 140 degree Fahrenheit oven to ensure they’re completely rid of bugs. If bugs aren’t an issue, the whole mushroom can be gently cleaned by using a mushroom or un-used paint brush to remove dirt.
Morels grow abundantly in the few years following a forest fire and can grow in small batches year after year. Pacific Northwest morels can be blonde or grey in color depending on the specific habitat in which they are discovered.
Below is a winning recipe from the MarxFoods.com mushroom recipe contest. The recipe is simple, yet delicious and the morels really shine. To view all the recipe entries, visit our index.
Morels with Scallops and Asparagus
By Albert J. Casciero
8 large fresh Scallops
36 Morels (this number depends on their size)
(Dry morels, reconstituted in water could also be used)
12 Asparagus
1 tsp of minced Shallot,
6oz heavy cream
4oz of unsalted butter
Salt and pepper to taste
Brush clean the morels, and slice them length wise or leave whole depending on their size. Clean the asparagus and peel or snap the lower part. Dust the scallops lightly with flour.
Steam or boil the asparagus to an “al dente” consistency. You may wish to sauté them slightly in butter before serving.
On a sautéing pan, melt the butter, put in the shallot and sauté for about 1 min. Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus).
Add the scallops and sauté about a minute on each side (Make sure not to overcook them). Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once. Watch carefully not to overcook the scallops and if necessary add more cream and butter.
Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce.
Wild morel mushrooms are currently in season along with fiddlehead ferns, ramps, Pacific Halibut, and wild Alaskan Salmon.
Individual consumers can purchase fresh morel mushrooms and other seasonal mountain-picked wild produce, online at www.MarxFoods.com.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, farmstead cheese, oils, grains, seeds, and eco-friendly palm leaf dinnerware. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX. Not sure what to buy the food lover in your life? Gift certificates are available.
A Jewelry Trunk Show not to Miss!
May 28th, Tulips on Erie is bringing in an incredibly talented new designer for a special jewelry trunk show, local-based
designer Arlene Aranzamendez. Her premier trunk show on Wednesday, May 28th, from 5-8pm, will consist of her brand new Allure Collection, as well as pieces from previous Chakras Collections.
To check out her website in preparation for attending the trunk show, visit www.acollectionjewelry.com. Small bites, wine and punch will be served. Hosted by Mina Matthews and Tuba Muftuoglu. RSVP to: arlene@aranzamendez.com
designer Arlene Aranzamendez. Her premier trunk show on Wednesday, May 28th, from 5-8pm, will consist of her brand new Allure Collection, as well as pieces from previous Chakras Collections.
To check out her website in preparation for attending the trunk show, visit www.acollectionjewelry.com. Small bites, wine and punch will be served. Hosted by Mina Matthews and Tuba Muftuoglu. RSVP to: arlene@aranzamendez.com
Wednesday, May 21, 2008
Milky Way ® Station Wagonat the 30th Annual Taste of Cincinnati
MILKY WAY® – the candy that offers comfort in every bite – is taking its 85th Anniversary celebration on the road, visiting festivals and fairs across America. Cincinnati residents can catch the MILKY WAY® station wagon and trailer during Memorial Day weekend at the 30th Annual Taste of Cincinnati.
The MILKY WAY® Road Trip features:
Retro-style MILKY WAY® station wagon and trailer
Country Karaoke on the MILKY WAY® stage
Family photos with the MILKY WAY® wagon (printed on site)
Official standee of MILKY WAY® NASCAR driver Kyle Busch for fan photos
MILKY WAY® product samples and giveaways
WHEN: Saturday, May 24 – Monday, May 26 2008
10 a.m. - 6 p.m. EST
WHERE: 30th Annual Taste of Cincinnati
Fountain Square (Fifth Street between Vine and Walnut Streets)
Downtown Cincinnati
The MILKY WAY® Road Trip features:
Retro-style MILKY WAY® station wagon and trailer
Country Karaoke on the MILKY WAY® stage
Family photos with the MILKY WAY® wagon (printed on site)
Official standee of MILKY WAY® NASCAR driver Kyle Busch for fan photos
MILKY WAY® product samples and giveaways
WHEN: Saturday, May 24 – Monday, May 26 2008
10 a.m. - 6 p.m. EST
WHERE: 30th Annual Taste of Cincinnati
Fountain Square (Fifth Street between Vine and Walnut Streets)
Downtown Cincinnati
B.R. Cohn Winery Announces Winemaker Dinner and Tasting at The Party Source
B.R. Cohn Winery is pleased to announce the upcoming winemaker dinner and wine and olive oil tasting at The Party Source, a one stop destination for over 20,000 product selections to service nearly any conceivable party or event plan. Building on the winery’s commitment to providing a fun-loving, relaxed tasting experience, the dinner will feature several of B.R. Cohn’s quality wines as well as their gourmet vinegars and olive oils.
The in-store tasting will feature the following BR Cohn Wines, olive oils and vinegars:
Pinot Noir
Chardonnay
Syr/Cab
Olive Hill Cab
California Extra Virgin Olive Oil
Champagne Vinegar
Balsamic and Herb Dipping Oil
The soils of Olive Hill Vineyards at BR Cohn are warmed by underground natural hot springs and gentle ocean breezes which create a unique microclimate resulting in the ideal growing conditions for ultra-premium Cabernet Sauvignon as well as Merlot, Pinot Noir, SyrCab, Petite Sirah, Zinfandel, Cabernet Port, Chardonnay and Sauvignon Blanc. These award-winning wines have placed B.R. Cohn among the leaders of great California wine producers.
WHEN: Friday, June 6, 2008
6:00 p.m. (dinner)
$55 (Includes a $12.00 Party Source gift card)
Saturday, June 7, 2008
2 p.m. – 4 p.m. (tasting)
$20 (Includes a $12.00 Party Source gift card)
WHERE: The Party Source
95 Riviera Drive
Bellevue KY 41073
(859) 291-4007
ABOUT
BR COHN
WINERY: B.R. Cohn is a family-owned and run Sonoma winery that prides itself on producing consistently excellent, elegantly crafted, well-balanced award-winning wines. Founded by Bruce Cohn in 1984 in the heart of Sonoma Valley, BR Cohn Winery is renowned for producing balanced, elegant wines that maintain a standard of excellence from year to year. Cohn purchased the property in 1974 and named it Olive Hill Vineyards, after the rare French Picholine olive trees that surround the property.
The in-store tasting will feature the following BR Cohn Wines, olive oils and vinegars:
Pinot Noir
Chardonnay
Syr/Cab
Olive Hill Cab
California Extra Virgin Olive Oil
Champagne Vinegar
Balsamic and Herb Dipping Oil
The soils of Olive Hill Vineyards at BR Cohn are warmed by underground natural hot springs and gentle ocean breezes which create a unique microclimate resulting in the ideal growing conditions for ultra-premium Cabernet Sauvignon as well as Merlot, Pinot Noir, SyrCab, Petite Sirah, Zinfandel, Cabernet Port, Chardonnay and Sauvignon Blanc. These award-winning wines have placed B.R. Cohn among the leaders of great California wine producers.
WHEN: Friday, June 6, 2008
6:00 p.m. (dinner)
$55 (Includes a $12.00 Party Source gift card)
Saturday, June 7, 2008
2 p.m. – 4 p.m. (tasting)
$20 (Includes a $12.00 Party Source gift card)
WHERE: The Party Source
95 Riviera Drive
Bellevue KY 41073
(859) 291-4007
ABOUT
BR COHN
WINERY: B.R. Cohn is a family-owned and run Sonoma winery that prides itself on producing consistently excellent, elegantly crafted, well-balanced award-winning wines. Founded by Bruce Cohn in 1984 in the heart of Sonoma Valley, BR Cohn Winery is renowned for producing balanced, elegant wines that maintain a standard of excellence from year to year. Cohn purchased the property in 1974 and named it Olive Hill Vineyards, after the rare French Picholine olive trees that surround the property.
Park Place on Main Celebrates Summer Throughout the Week
Park Place on Main is welcoming the arrival of the hottest season of the year with a celebration. Every Tuesday through Saturday, chef Jay Denham and his team are offering their guests specials on food and drinks! The celebration begins Tuesday, May 27 and lasts through the summer.
Start your week with real savings as chef Denham is offering a three-course meal for only $30! Guests can choose from anything on the menu including the salads, appetizers, entrées, or desserts. Have each course paired with wine for an additional $10.
Come check out the bar plates and new ball park menu. Chef Denham will be sending out complimentary samples from 5 to 7 p.m. on Wednesdays for bar guests. This is in addition to Whiskey Wednesdays which means all bourbon flights are $5 off.
Bring the entire household and sit down to a Farmers Market Family-Style Meat and 3 Dinner on Thursdays. The cost is $20 per person and includes a choice of an entrée and three family-style sides for the table. Additional sides are available a la carte. Enjoy your family’s company while dining on the freshest produce brought in by local farmers.
Celebrate the weekend with a boutique wine or upscale spirit without the fashionable expense. On Fridays, Park Place on Main will offer special bottles of boutique wine by the glass at a fraction of the cost. They will do the same on Saturdays with spirits. For example, guests might be served a glass of Silver Oak, Schramsberg "J Schram" Sparkling or Walter Hansel Chardonnay on Friday. Saturday’s selection could include any of Park Place’s cocktails made with liquor such as Herradurra Tequila, Woodford Bourbon or Cruzan Blackstrap Rum. Stop by to see which delight will be offered each week.
Park Place on Main is located at 401 East Main Street. Hours of operation are Tuesday through Saturday 5 to 10 p.m. Private parties can be arranged for special hours. To make reservations, call (502) 515-0172. For more information on Park Place on Main visit www.diningonmain.com.
Start your week with real savings as chef Denham is offering a three-course meal for only $30! Guests can choose from anything on the menu including the salads, appetizers, entrées, or desserts. Have each course paired with wine for an additional $10.
Come check out the bar plates and new ball park menu. Chef Denham will be sending out complimentary samples from 5 to 7 p.m. on Wednesdays for bar guests. This is in addition to Whiskey Wednesdays which means all bourbon flights are $5 off.
Bring the entire household and sit down to a Farmers Market Family-Style Meat and 3 Dinner on Thursdays. The cost is $20 per person and includes a choice of an entrée and three family-style sides for the table. Additional sides are available a la carte. Enjoy your family’s company while dining on the freshest produce brought in by local farmers.
Celebrate the weekend with a boutique wine or upscale spirit without the fashionable expense. On Fridays, Park Place on Main will offer special bottles of boutique wine by the glass at a fraction of the cost. They will do the same on Saturdays with spirits. For example, guests might be served a glass of Silver Oak, Schramsberg "J Schram" Sparkling or Walter Hansel Chardonnay on Friday. Saturday’s selection could include any of Park Place’s cocktails made with liquor such as Herradurra Tequila, Woodford Bourbon or Cruzan Blackstrap Rum. Stop by to see which delight will be offered each week.
Park Place on Main is located at 401 East Main Street. Hours of operation are Tuesday through Saturday 5 to 10 p.m. Private parties can be arranged for special hours. To make reservations, call (502) 515-0172. For more information on Park Place on Main visit www.diningonmain.com.
Tuesday, May 20, 2008
Gelato Still A Well-Kept Secret in the U.S.
Italians have indulged in the rich, intense taste of gelato for centuries, yet one in two Americans haven't even heard of the creamy frozen dessert, according to a new poll of 1,000 adults nationwide.
Gelato Master Wants to Turn on Americans to Gelato
It's that lack of awareness that brought "Gelato Amante” (Gelato Lover) Marco Casol to the United States in 2002. In many ways, Marco is the soft-spoken embodiment of the romance and charm that are quintessential Italy. He is a native of the region in Northern Italy where gelato was first invented, and his family has owned and operated gelato shops throughout Europe for over 100 years. It's his dream to introduce Americans to the fresh taste and artisanal quality of gelato, and to spark in them a love affair with it that will ignite a passion equal to his own.
"I was basically born in a gelato pan,” said Marco, Gelato Master, president and CEO of PreGel AMERICA, the specialty dessert ingredient company that conducted the recent survey. "My earliest memories are of the scents of vanilla, lemon and coffee in my family's gelato shop, and of the smiles their tastes would bring to our customers each day.”
Like Marco, Americans understand passion. More than three-quarters of those surveyed said they believe eating certain foods can elicit strong emotions. In fact, nearly one in five equated eating gelato with kissing a beautiful woman or handsome man. With beliefs like these, Marco's passion could be contagious.
"Eating gelato is like taking a delicious little Italian vacation without ever leaving home,” Marco said. "All it takes is one taste and experience to make someone fall in love with gelato and come back for it over and over again.”
Most Have Never Tasted Gelato
In recent years, gelato has been named by some as a hot trend in the United States, particularly along the East and West coasts. But despite the fact that shops offering this little taste of Italy are popping up on more and more American street corners, fewer than one in three people surveyed have actually tried it.
Of those polled who have heard of gelato, nearly half don't know the difference between gelato and other frozen desserts. What's more, two-thirds don't know it's made with natural ingredients from all around the world. An equal number of survey respondents are unaware it is lower in fat, and more than three-quarters are unaware it is lower in calories than other frozen desserts.
In fact, while most Americans choose to eat it as a snack, many Italians eat gelato in place of lunch or dinner in addition to as an afternoon or evening treat – which, admittedly, is equally due to the social experience as it is to gelato's nutritional value.
"In Italy, eating gelato is as much about the pleasure of the company you're in and where you are as it is about enjoying its delicious taste,” said Marco.
We Crave Social Experience as Much as Taste
American survey respondents – particularly 18- to 24-year-olds and those with children – agree. Of those who eat frozen yogurt, ice cream or gelato, two in three young adults and seven in 10 of those who have at least one child at home said they'd prefer to enjoy it at a shop where they could be with friends and family and have fun.
When asked which flavor they would choose if they could only eat one kind of frozen yogurt, ice cream or gelato for the next month, nearly two-thirds still stuck to the old favorites – chocolate, strawberry, and vanilla – in that order.
Seven in 10 survey respondents who've had the chance to find their favorite gelato flavor said they've done it in the United States. An equal number of those who haven't yet savored its unique, creamy taste said they'd be most likely to do so by sampling it at a local shop.
And if the American palate's affinity for Italian wine, food and specialty coffee is any indication, it might not be long before more people enjoy their first taste and gelato becomes a staple of U.S. culinary culture.
About PreGel AMERICA
PreGel AMERICA is the U.S. division of PreGel S.p.a., a global ingredient company headquartered in Reggio Emilio, Italy. PreGel develops, manufactures and distributes all-natural ingredients, toppings and fillings of the highest quality from Italy, including flavors, powders and pastes used in gelato, frozen yogurt, sorbetto and other frozen desserts. Based in North Carolina since 2002, PreGel directly sells to restaurants, gelato cafes, coffee shops, frozen yogurt shops, bakeries, pizzerias, hotels, resorts, grocery stores and universities, as well as a few distributors in the United States. The company headquarters is in Concord, N.C., just northeast of Charlotte. For more information, visit www.pregelamericacom.
# # #
The gelato survey was commissioned by PreGel AMERICA and conducted online by Synovate eNation. The sample of 1,000 adults ages 18+ has a margin of error of + 3 percentage points at a 95 percent confidence level.
Gelato Master Wants to Turn on Americans to Gelato
It's that lack of awareness that brought "Gelato Amante” (Gelato Lover) Marco Casol to the United States in 2002. In many ways, Marco is the soft-spoken embodiment of the romance and charm that are quintessential Italy. He is a native of the region in Northern Italy where gelato was first invented, and his family has owned and operated gelato shops throughout Europe for over 100 years. It's his dream to introduce Americans to the fresh taste and artisanal quality of gelato, and to spark in them a love affair with it that will ignite a passion equal to his own.
"I was basically born in a gelato pan,” said Marco, Gelato Master, president and CEO of PreGel AMERICA, the specialty dessert ingredient company that conducted the recent survey. "My earliest memories are of the scents of vanilla, lemon and coffee in my family's gelato shop, and of the smiles their tastes would bring to our customers each day.”
Like Marco, Americans understand passion. More than three-quarters of those surveyed said they believe eating certain foods can elicit strong emotions. In fact, nearly one in five equated eating gelato with kissing a beautiful woman or handsome man. With beliefs like these, Marco's passion could be contagious.
"Eating gelato is like taking a delicious little Italian vacation without ever leaving home,” Marco said. "All it takes is one taste and experience to make someone fall in love with gelato and come back for it over and over again.”
Most Have Never Tasted Gelato
In recent years, gelato has been named by some as a hot trend in the United States, particularly along the East and West coasts. But despite the fact that shops offering this little taste of Italy are popping up on more and more American street corners, fewer than one in three people surveyed have actually tried it.
Of those polled who have heard of gelato, nearly half don't know the difference between gelato and other frozen desserts. What's more, two-thirds don't know it's made with natural ingredients from all around the world. An equal number of survey respondents are unaware it is lower in fat, and more than three-quarters are unaware it is lower in calories than other frozen desserts.
In fact, while most Americans choose to eat it as a snack, many Italians eat gelato in place of lunch or dinner in addition to as an afternoon or evening treat – which, admittedly, is equally due to the social experience as it is to gelato's nutritional value.
"In Italy, eating gelato is as much about the pleasure of the company you're in and where you are as it is about enjoying its delicious taste,” said Marco.
We Crave Social Experience as Much as Taste
American survey respondents – particularly 18- to 24-year-olds and those with children – agree. Of those who eat frozen yogurt, ice cream or gelato, two in three young adults and seven in 10 of those who have at least one child at home said they'd prefer to enjoy it at a shop where they could be with friends and family and have fun.
When asked which flavor they would choose if they could only eat one kind of frozen yogurt, ice cream or gelato for the next month, nearly two-thirds still stuck to the old favorites – chocolate, strawberry, and vanilla – in that order.
Seven in 10 survey respondents who've had the chance to find their favorite gelato flavor said they've done it in the United States. An equal number of those who haven't yet savored its unique, creamy taste said they'd be most likely to do so by sampling it at a local shop.
And if the American palate's affinity for Italian wine, food and specialty coffee is any indication, it might not be long before more people enjoy their first taste and gelato becomes a staple of U.S. culinary culture.
About PreGel AMERICA
PreGel AMERICA is the U.S. division of PreGel S.p.a., a global ingredient company headquartered in Reggio Emilio, Italy. PreGel develops, manufactures and distributes all-natural ingredients, toppings and fillings of the highest quality from Italy, including flavors, powders and pastes used in gelato, frozen yogurt, sorbetto and other frozen desserts. Based in North Carolina since 2002, PreGel directly sells to restaurants, gelato cafes, coffee shops, frozen yogurt shops, bakeries, pizzerias, hotels, resorts, grocery stores and universities, as well as a few distributors in the United States. The company headquarters is in Concord, N.C., just northeast of Charlotte. For more information, visit www.pregelamericacom.
# # #
The gelato survey was commissioned by PreGel AMERICA and conducted online by Synovate eNation. The sample of 1,000 adults ages 18+ has a margin of error of + 3 percentage points at a 95 percent confidence level.
Perfect Pizza for Picky Eaters
Everyone loves pizza, but few people can agree on the
same toppings. Finding a way to satisfy several individuals with one pizza
used to be a challenge. Now every picky pizza eater can have their own
personalized slice with the Original Perfect Pizza Pan, currently selling through
QVC.
The Original Perfect Pizza Pan produces made-to-order slices every time. This
practical product features a segmented, carbon-steel baking pan, which
enables users to make completely customized slices on one pizza.
Prior to baking, users simply trace the provided cutting grid to segment the
pizza slices. Each slice can then be completely customized with individual
toppings. Adding panache to a pizza party was never so easy! Children and
adults can enjoy making their own special slices with the Original Perfect
Pizza Pan.
Pizzas made with this product bake to perfection. The pan cooks each slice
evenly, producing a crisp and tasty crust. The pre-cut slices are easy-to-
remove and the cheese stays in place. When the baking fun is over, users
needn't worry about messy clean-up. The product's non-stick pan makes for
effortless cleaning.
This handy pan caters to a number of other baking needs. It can be used to
make stuffed pizza, double-layered pizza, calzones and pizza pockets, fruit
turnovers, pies and breakfast pockets. The segmented tray also functions as
a convenient way to separate and serve appetizers and hors d'oeuvres.
Available in 12-inch and 16-inch diameters, this product can accommodate
individual or family needs. The Original Perfect Pizza Pan is produced by
Xtraordinary Home Products. The product is selling through QVC, at Home
Outfitters, Amazon.com, Brylane Home, Kmart, local grocery stores and the
Lillian Vernon catalog. The 12-inch size retails for $7.99, while the 16-inch
size retails for $9.99
Celebrity chef Joe Ciminera of "Taste this TV!" is getting in on the pizza pan
fun. He offers pizza recipes for use with the Original Perfect Pizza Pan on the
product's official website, www.perfectpizzapan.com.
This ingenious device was created by Frank Vescio, a former client turned
employee of Davison, the new product development firm that designed the
pan. Other products designed by Davison have sold in stores across the
United States—in Target, Bed Bath & Beyond, Wal-Mart, Home Depot, CVS,
Sears, Kmart, Lillian Vernon, FAO Schwarz, JCPenney, Cabela's and QVC. In
2006, Davison received two Industrial Design Excellence awards from the
Industrial Designers Society of America and BusinessWeek magazine. For more
information, please visit www.davison.com.
same toppings. Finding a way to satisfy several individuals with one pizza
used to be a challenge. Now every picky pizza eater can have their own
personalized slice with the Original Perfect Pizza Pan, currently selling through
QVC.
The Original Perfect Pizza Pan produces made-to-order slices every time. This
practical product features a segmented, carbon-steel baking pan, which
enables users to make completely customized slices on one pizza.
Prior to baking, users simply trace the provided cutting grid to segment the
pizza slices. Each slice can then be completely customized with individual
toppings. Adding panache to a pizza party was never so easy! Children and
adults can enjoy making their own special slices with the Original Perfect
Pizza Pan.
Pizzas made with this product bake to perfection. The pan cooks each slice
evenly, producing a crisp and tasty crust. The pre-cut slices are easy-to-
remove and the cheese stays in place. When the baking fun is over, users
needn't worry about messy clean-up. The product's non-stick pan makes for
effortless cleaning.
This handy pan caters to a number of other baking needs. It can be used to
make stuffed pizza, double-layered pizza, calzones and pizza pockets, fruit
turnovers, pies and breakfast pockets. The segmented tray also functions as
a convenient way to separate and serve appetizers and hors d'oeuvres.
Available in 12-inch and 16-inch diameters, this product can accommodate
individual or family needs. The Original Perfect Pizza Pan is produced by
Xtraordinary Home Products. The product is selling through QVC, at Home
Outfitters, Amazon.com, Brylane Home, Kmart, local grocery stores and the
Lillian Vernon catalog. The 12-inch size retails for $7.99, while the 16-inch
size retails for $9.99
Celebrity chef Joe Ciminera of "Taste this TV!" is getting in on the pizza pan
fun. He offers pizza recipes for use with the Original Perfect Pizza Pan on the
product's official website, www.perfectpizzapan.com.
This ingenious device was created by Frank Vescio, a former client turned
employee of Davison, the new product development firm that designed the
pan. Other products designed by Davison have sold in stores across the
United States—in Target, Bed Bath & Beyond, Wal-Mart, Home Depot, CVS,
Sears, Kmart, Lillian Vernon, FAO Schwarz, JCPenney, Cabela's and QVC. In
2006, Davison received two Industrial Design Excellence awards from the
Industrial Designers Society of America and BusinessWeek magazine. For more
information, please visit www.davison.com.
VE2 Energy Gum
Created by an emergency room doctor, VE2 Energy Gum makes its debut today among a crowd of 15,000 confectionary and snack professionals gathered in Chicago for the industry's annual North American trade show, the All Candy Expo, running from May 20 - May 22.
"As an ER doc, I work crazy hours yet have to stay sharp, so I can appreciate the need for a quick boost," said VE2 co-founder, Andres Sasson, M.D. "Two years ago, a friend and I decided to develop something more convenient and less expensive than energy drinks. I wanted something that fit in my lab coat pocket, didn't need to be refrigerated and didn't make me need to find a bathroom 10 minutes later." A rigorous research and development process yielded VE2 Energy Gum.
Because caffeine is absorbed rapidly through your oral membranes, VE2 delivers energy more rapidly than energy drinks, which are eventually absorbed only after passing through the stomach. And VE2 is also crammed with energy-sustaining ingredients like vitamins B6 and B12, niacin, ginseng and guarana, giving you increased alertness and endurance without the "crash" of other energy products.
Two pieces of gum are roughly equal to one 8-oz. energy drink or one cup of coffee. With a suggested retail price of $1.69 for a 10-piece package, a pack of VE2 Energy Gum costs less than a single energy drink, yet that one pack has the equivalent of 5 energy drinks in it. Plus, VE2 is great-tasting, sugarless and gives you minty fresh breath.
"We also want to be green," adds co-founder John Katsoulis, MBA, referring to VE2's environmental consciousness. "Conventional gum packaging generates lots of trash, but our innovative packaging does away with the paper sleeve and therefore saves trees." This revolutionary package demonstrates how VE2 Laboratories thinks outside the box.
This innovative gum is so good, it is expected to be a trendsetter that explodes its category. VE2 Energy Gum is the perfect pick-me-up when you're partying late, working hard or playing sports – or any time you need a boost. Throw some in your pocket, purse, glove compartment or desk – so you're always sharp when you need to be.
Do you VE2? Find out more information at www.ve2energy.com.
"As an ER doc, I work crazy hours yet have to stay sharp, so I can appreciate the need for a quick boost," said VE2 co-founder, Andres Sasson, M.D. "Two years ago, a friend and I decided to develop something more convenient and less expensive than energy drinks. I wanted something that fit in my lab coat pocket, didn't need to be refrigerated and didn't make me need to find a bathroom 10 minutes later." A rigorous research and development process yielded VE2 Energy Gum.
Because caffeine is absorbed rapidly through your oral membranes, VE2 delivers energy more rapidly than energy drinks, which are eventually absorbed only after passing through the stomach. And VE2 is also crammed with energy-sustaining ingredients like vitamins B6 and B12, niacin, ginseng and guarana, giving you increased alertness and endurance without the "crash" of other energy products.
Two pieces of gum are roughly equal to one 8-oz. energy drink or one cup of coffee. With a suggested retail price of $1.69 for a 10-piece package, a pack of VE2 Energy Gum costs less than a single energy drink, yet that one pack has the equivalent of 5 energy drinks in it. Plus, VE2 is great-tasting, sugarless and gives you minty fresh breath.
"We also want to be green," adds co-founder John Katsoulis, MBA, referring to VE2's environmental consciousness. "Conventional gum packaging generates lots of trash, but our innovative packaging does away with the paper sleeve and therefore saves trees." This revolutionary package demonstrates how VE2 Laboratories thinks outside the box.
This innovative gum is so good, it is expected to be a trendsetter that explodes its category. VE2 Energy Gum is the perfect pick-me-up when you're partying late, working hard or playing sports – or any time you need a boost. Throw some in your pocket, purse, glove compartment or desk – so you're always sharp when you need to be.
Do you VE2? Find out more information at www.ve2energy.com.
Monday, May 19, 2008
The ADD Diet Battle Plan
Prescription drugs have long been the main weapon for children – and increasingly adults – when battling Attention Deficit Disorder (ADD). Side effects for various medications can range from anxiety or nervousness to insomnia. “Before settling for the quick fix of pills, there are natural approaches that should be considered,” contends nutritional expert David Sandoval, author of “The Green Foods Bible.”
The causes of ADD, which is a recurrent pattern of behavior characterized by short attention spans, impulsivity and may include hyperactivity, are hot topics for debate and speculation as to whether it is environmental or genetic.
Years of research and studying, consulting with the world’s premiere authorities in holistic medicines and promoting raw food nutrition led Sandoval to create the “Plant-Based Nutrition Program,” which he believes can potentially help ADD sufferers (and/or their parents). He says there is most definitely a relationship between diet and disease, “Everything the human body needs to live a long, disease-free life has been provided by the Earth.”
Sandoval wants the public to consider three possible food-related ADD risk factors; starting with high sugar consumption, “Destructive, aggressive and restless behavior has been found to significantly correlate with the amount of sucrose consumed.” While it may prove difficult at first, his initial recommendation is to eliminate all refined sugars and food allergens from the diet. Additionally, limiting the consumption of processed foods and additives – like food colorings and artificial flavoring – needs to be considered.
“In many cases, identifying and eliminating clear causative diet factors will often bring about dramatic improvements within the first few weeks,” exposes Sandoval. He adds that improvements will be more subtle and not as great if food reactions are not the cause of ADD.
According to Sandoval, CEO of Purium, the ADD sufferers who see the faster results easily maintain the lifestyle change because they feel so much better, “Initially it’s going to take some discipline, but switching to whole, unprocessed and, preferably, organic meals will cleanse the body and help in re-harnessing the power of your own mind.”
This is crucial when taking into account that nutrient deficiency could be another risk for American children suffering from ADD, continues Sandoval, “Decreased attentiveness is commonly associated with a lack of iron.” Poor nutrition may be most harmful in the early development stages of life so he believes parents should feed their kids organic produce, “It has the maximum nutrient density and a minimal amount of pesticides and other harmful chemicals.”
The body’s storage of heavy metals - particularly the toxic metal lead - has also been linked by studies to childhood learning disabilities. Sandoval recommends screening children for heavy metal poisoning using hair mineral analysis and EDTA challenge rather than blood tests to properly assess the long term affects on the brain.
Sandoval offers insight on chelating the heavy metals from the body, “Increase consumption of foods high in sulfur such as garlic, onions and eggs; provided your child is not allergic to them.” Additionally, he prescribes Chlorella and C from Nature, which contains naturally occurring Vitamin C. Sandoval says both are also helpful in combating heavy metal poisoning.
To Sandoval, the option to take a holistic route needs to be seriously weighed before resorting to pills that offer a hefty price tag and a litany of side effects, “There is no safer approach to getting well than nature’s approach.” That’s why he offers an ADD Battle Plan – and others including Lupus, Diabetes and Weight Loss Battle Plans – on his website www.mypurium.com
The causes of ADD, which is a recurrent pattern of behavior characterized by short attention spans, impulsivity and may include hyperactivity, are hot topics for debate and speculation as to whether it is environmental or genetic.
Years of research and studying, consulting with the world’s premiere authorities in holistic medicines and promoting raw food nutrition led Sandoval to create the “Plant-Based Nutrition Program,” which he believes can potentially help ADD sufferers (and/or their parents). He says there is most definitely a relationship between diet and disease, “Everything the human body needs to live a long, disease-free life has been provided by the Earth.”
Sandoval wants the public to consider three possible food-related ADD risk factors; starting with high sugar consumption, “Destructive, aggressive and restless behavior has been found to significantly correlate with the amount of sucrose consumed.” While it may prove difficult at first, his initial recommendation is to eliminate all refined sugars and food allergens from the diet. Additionally, limiting the consumption of processed foods and additives – like food colorings and artificial flavoring – needs to be considered.
“In many cases, identifying and eliminating clear causative diet factors will often bring about dramatic improvements within the first few weeks,” exposes Sandoval. He adds that improvements will be more subtle and not as great if food reactions are not the cause of ADD.
According to Sandoval, CEO of Purium, the ADD sufferers who see the faster results easily maintain the lifestyle change because they feel so much better, “Initially it’s going to take some discipline, but switching to whole, unprocessed and, preferably, organic meals will cleanse the body and help in re-harnessing the power of your own mind.”
This is crucial when taking into account that nutrient deficiency could be another risk for American children suffering from ADD, continues Sandoval, “Decreased attentiveness is commonly associated with a lack of iron.” Poor nutrition may be most harmful in the early development stages of life so he believes parents should feed their kids organic produce, “It has the maximum nutrient density and a minimal amount of pesticides and other harmful chemicals.”
The body’s storage of heavy metals - particularly the toxic metal lead - has also been linked by studies to childhood learning disabilities. Sandoval recommends screening children for heavy metal poisoning using hair mineral analysis and EDTA challenge rather than blood tests to properly assess the long term affects on the brain.
Sandoval offers insight on chelating the heavy metals from the body, “Increase consumption of foods high in sulfur such as garlic, onions and eggs; provided your child is not allergic to them.” Additionally, he prescribes Chlorella and C from Nature, which contains naturally occurring Vitamin C. Sandoval says both are also helpful in combating heavy metal poisoning.
To Sandoval, the option to take a holistic route needs to be seriously weighed before resorting to pills that offer a hefty price tag and a litany of side effects, “There is no safer approach to getting well than nature’s approach.” That’s why he offers an ADD Battle Plan – and others including Lupus, Diabetes and Weight Loss Battle Plans – on his website www.mypurium.com
Specialty Gourmet Coffee Goes Organic!
As the world continues in its quest to be earth friendly, Explorer’s Bounty announces that Nigel, the brave adventurer and his beloved companion, Mortimer have been successful in their journeys throughout the land to discover the finest premium organic coffees. Relying on Mother Earth to reveal her natural bounty, the duo has discovered the richest coffee beans resulting in a dynamic new organic coffee offering.
The National Coffee Association’s National Coffee Drinking Trends market research survey showed that “82 percent of American adults overall drink coffee,” and that those who drink coffee weekly is increasingly on the rise. The survey further revealed that “the average coffee consumption in the United States is 3.1 cups of coffee per day.”
Culled from some of the hardest-to-reach locations, Explorer’s Bounty premium coffees are available in ground and whole bean varieties and are USDA certified organic. Discerning coffee drinkers will savor such choices as Expedition El Dorado from Colombia, Expedition Blue Nile from Ethiopia, Expedition Inca from Peru, Expedition Silk Road and Expedition Adventure from Sumatra, and Expedition Grano de Oro from Costa Rica. All varietals are single-origin which ensures their consistent profile and taste. The company also employs fair trade practices by partnering with non-profit organizations throughout the world in an effort to promote a higher quality of life and sustain the earth’s resources.
Wherever their adventures take them and regardless of whether they favor dark, medium or light blends, coffee lovers will love the rich, deep flavor of Explorer’s Bounty premium organic coffee. These exotic java’s are sold at local natural food and grocery stores, or they can be purchased online through the Explorer’s Bounty store.
Retailers who would like to learn more about the earth-friendly, organic coffee products that Explorer’s Bounty offers can do so online at http://www.explorersbounty.com. Interested media are encouraged to arrange a personal interview with Explorer’s Bounty by calling (512) 514-6045.
About Explorer’s Bounty
At Explorer’s Bounty, “exploring the planet for nature’s finest bounty” is a commitment the company holds true. Explorer’s Bounty markets and manufactures premium certified organic food products found throughout the world. Committed to local and global community well-being, Explorer’s Bounty has donated to marine wildlife charities in the U.S., has partnered with a Costa Rican plantation gone organic and endeavors daily to build direct trade. For more information on Explorer’s Bounty, visit www.explorersbounty.com.
The National Coffee Association’s National Coffee Drinking Trends market research survey showed that “82 percent of American adults overall drink coffee,” and that those who drink coffee weekly is increasingly on the rise. The survey further revealed that “the average coffee consumption in the United States is 3.1 cups of coffee per day.”
Culled from some of the hardest-to-reach locations, Explorer’s Bounty premium coffees are available in ground and whole bean varieties and are USDA certified organic. Discerning coffee drinkers will savor such choices as Expedition El Dorado from Colombia, Expedition Blue Nile from Ethiopia, Expedition Inca from Peru, Expedition Silk Road and Expedition Adventure from Sumatra, and Expedition Grano de Oro from Costa Rica. All varietals are single-origin which ensures their consistent profile and taste. The company also employs fair trade practices by partnering with non-profit organizations throughout the world in an effort to promote a higher quality of life and sustain the earth’s resources.
Wherever their adventures take them and regardless of whether they favor dark, medium or light blends, coffee lovers will love the rich, deep flavor of Explorer’s Bounty premium organic coffee. These exotic java’s are sold at local natural food and grocery stores, or they can be purchased online through the Explorer’s Bounty store.
Retailers who would like to learn more about the earth-friendly, organic coffee products that Explorer’s Bounty offers can do so online at http://www.explorersbounty.com. Interested media are encouraged to arrange a personal interview with Explorer’s Bounty by calling (512) 514-6045.
About Explorer’s Bounty
At Explorer’s Bounty, “exploring the planet for nature’s finest bounty” is a commitment the company holds true. Explorer’s Bounty markets and manufactures premium certified organic food products found throughout the world. Committed to local and global community well-being, Explorer’s Bounty has donated to marine wildlife charities in the U.S., has partnered with a Costa Rican plantation gone organic and endeavors daily to build direct trade. For more information on Explorer’s Bounty, visit www.explorersbounty.com.
Add Tropical Flavors with New Organic Chutney
Looking to add some authentic tropical flavor to your favorite dishes?
How about trying new Edward & Sons’ Native Forest Organic Chutneys?
These versatile Sri Lankan condiments are crafted from freshly picked, USDA-certified organic fruits, herbs and spices.
Originating on the Indian subcontinent and introduced to Europe and the world over three hundred years ago, chutney has become an important component of cuisines from India to England, and from Africa to the Caribbean. Chutney is great as a dip with crackers, but it is also a completely unique condiment to enliven rice, curries and numerous other dishes.
Fruity, tangy and slightly spicy, each Native Forest Organic Chutney features its own delicious blend of complex, exotic flavors:
Organic Pineapple Chutney
Organic Papaya Chutney
Organic Mango Passion Chutney
Organic Hot Mango Chutney
Native Forest Organic Chutneys are sold in 10 oz jars with an SRP of $3.99 and are available nationally in both mainstream and natural food stores.
How about trying new Edward & Sons’ Native Forest Organic Chutneys?
These versatile Sri Lankan condiments are crafted from freshly picked, USDA-certified organic fruits, herbs and spices.
Originating on the Indian subcontinent and introduced to Europe and the world over three hundred years ago, chutney has become an important component of cuisines from India to England, and from Africa to the Caribbean. Chutney is great as a dip with crackers, but it is also a completely unique condiment to enliven rice, curries and numerous other dishes.
Fruity, tangy and slightly spicy, each Native Forest Organic Chutney features its own delicious blend of complex, exotic flavors:
Organic Pineapple Chutney
Organic Papaya Chutney
Organic Mango Passion Chutney
Organic Hot Mango Chutney
Native Forest Organic Chutneys are sold in 10 oz jars with an SRP of $3.99 and are available nationally in both mainstream and natural food stores.
Thursday, May 15, 2008
Vegetarian Alernatives for Summer Grilling
Guess who’s coming to your summer BBQ this year? Over five million vegetarians, that’s who! According to a Zogby poll commissioned by the Vegetarian Resource Group, over 2.5% of North Americans (about 5 million people) now classify themselves as “true vegetarians."
How about a look into some vegetarian alternatives for this year’s grilling season? If you’re interested, please keep in mind Tofurky Franks, Sausages and SuperBurgers.
Tofurky recently introduced their “Foot Long” Veggie Dog - the longest vegetarian hot dog available – measuring up just under 11 inches and weighing in at a full 3.5 ounces. With a firm, meaty texture and rich poultry style taste, the Tofurky Franks come available in Original and Chipotle flavor, are made with a blend of organic tofu and expeller pressed, nonhexane extracted soy protein isolates and concentrates, and perfect for sizzling on the grill!
Also keep in mind Tofurky’s sausages, available in Kielbasa, Beer Brats and Sweet Italian with Tomato and Basil (recipe ideas here), or their SuperBurgers in Original and TexMex flavors.
Visit www.tofurky.com for more information.
How about a look into some vegetarian alternatives for this year’s grilling season? If you’re interested, please keep in mind Tofurky Franks, Sausages and SuperBurgers.
Tofurky recently introduced their “Foot Long” Veggie Dog - the longest vegetarian hot dog available – measuring up just under 11 inches and weighing in at a full 3.5 ounces. With a firm, meaty texture and rich poultry style taste, the Tofurky Franks come available in Original and Chipotle flavor, are made with a blend of organic tofu and expeller pressed, nonhexane extracted soy protein isolates and concentrates, and perfect for sizzling on the grill!
Also keep in mind Tofurky’s sausages, available in Kielbasa, Beer Brats and Sweet Italian with Tomato and Basil (recipe ideas here), or their SuperBurgers in Original and TexMex flavors.
Visit www.tofurky.com for more information.
Domaine Restaurants Introduces, A Restaurant
omaine Restaurants powerhouse proprietors Tim and Liza Goodell have championed the Southern California dining scene with trend-setting establishments such as Dakota, Meson G, Troquet, Aubergine, Red Pearl Kitchen and 25 Degrees. Their newest project, A Restaurant, is set to launch May 2008 in their home town of sunny Newport Beach, California.
Tim, an Orange County native, and local investors acquired the region's oldest restaurant The Arches, which first opened its doors in 1926The legendary restaurant experienced many changes over the decades but despite all the transformations, the space has remained a Newport Beach institutionTim and Liza's acquisition of the property last August preceded the biggest and most anticipated transformation to date.
Together with Tim's former schoolmate, well-known director McG (Charlie's Angels: Full Throttle, We Are Marshall, and Terminator 4), local real estate developer Chris Brigandi and singer Mark McGrath (Sugar Ray), the versatile Goodell duo has breathed life into the old-school landmark with a culinary makeover.
The menu at A Restaurant is exemplary of Tim and Liza's progressive approach to fine dining: Simple and delicious updated American-style classics. Executive chef Vartan Abgaryan whips up signature entrees like the "Vintage Natural" Prime Steaks, Abalone Club Sandwich, Beef Stroganoff with Egg Noodles, and other dishes that exude "refined comfort food". But what's a meal without the perfect glass of vino? Tamira Clayton, Beverage Director, has created a fun exercise for both the oenophile and the occasional sipper. Pick your pleasure from an extensive wine list separated into two categories of wines marked under $100 and over $100 -dubbed the "Captain's List."
This standout team also welcomes dessert-extraordinaire pastry chef Shelly Register who will also oversee A Restaurant's gourmet market next door, A Market, as the culinary director. The market will be stocked with delicious prepared foods and goodies for a take-home experience.
Keeping to tradition and paying homage to history, Liza and designer Betsy Van't Hoff have maintained the restaurant's former old world flair. The speakeasy-meets-clubhouse interior transports you to the 1920s; vintage plaid carpeting and chestnut paneling takes you miles away from its beachside location to an era of the unapologetically cool.
A Restaurant is located at 3334 West Coast Highway, Newport Beach, California; (949) 650-6505.
Tim, an Orange County native, and local investors acquired the region's oldest restaurant The Arches, which first opened its doors in 1926The legendary restaurant experienced many changes over the decades but despite all the transformations, the space has remained a Newport Beach institutionTim and Liza's acquisition of the property last August preceded the biggest and most anticipated transformation to date.
Together with Tim's former schoolmate, well-known director McG (Charlie's Angels: Full Throttle, We Are Marshall, and Terminator 4), local real estate developer Chris Brigandi and singer Mark McGrath (Sugar Ray), the versatile Goodell duo has breathed life into the old-school landmark with a culinary makeover.
The menu at A Restaurant is exemplary of Tim and Liza's progressive approach to fine dining: Simple and delicious updated American-style classics. Executive chef Vartan Abgaryan whips up signature entrees like the "Vintage Natural" Prime Steaks, Abalone Club Sandwich, Beef Stroganoff with Egg Noodles, and other dishes that exude "refined comfort food". But what's a meal without the perfect glass of vino? Tamira Clayton, Beverage Director, has created a fun exercise for both the oenophile and the occasional sipper. Pick your pleasure from an extensive wine list separated into two categories of wines marked under $100 and over $100 -dubbed the "Captain's List."
This standout team also welcomes dessert-extraordinaire pastry chef Shelly Register who will also oversee A Restaurant's gourmet market next door, A Market, as the culinary director. The market will be stocked with delicious prepared foods and goodies for a take-home experience.
Keeping to tradition and paying homage to history, Liza and designer Betsy Van't Hoff have maintained the restaurant's former old world flair. The speakeasy-meets-clubhouse interior transports you to the 1920s; vintage plaid carpeting and chestnut paneling takes you miles away from its beachside location to an era of the unapologetically cool.
A Restaurant is located at 3334 West Coast Highway, Newport Beach, California; (949) 650-6505.
Bourbon Barrel Foods to Host Grand Opening Friday, May 30
Bourbon Barrel Foods is hosting a grand opening of its new retail presence and manufacturing facility in the Historic Butchertown Market from 7 to 9 p.m. on Friday, May 30. The open-to-the-public event will include tastings of products, giveaways, tours of the facility and live music by Kentucky Fried Pickin’ bluegrass band.
Butchertown Market, which is located at 1201 Story Ave., will also serve as a stop on the Frankfort Avenue Friday Trolley Hop taking place that evening.
“Our products are available in a number of stores, but we wanted to create a special place for people to shop that celebrates Kentucky’s bourbon heritage,” said Matt Jamie, president of Bourbon Barrel Foods. “We have a beautiful shop with many nods to the bourbon industry with aged bourbon barrels and items salvaged from shuttered distilleries.”
According to Jamie, Butchertown Market was the perfect fit for Bourbon Barrel Foods because it allows the company to share a retail presence with other local businesses and artists for a unique and charming shopping experience.
Products by Bourbon Barrel Foods include Bourbon Barrel Aged Worcestershire Sauce; Bourbon Barrel Aged Soy Sauce; Bourbon Smoked Sea Salt, Peppercorns and Paprika; Kentuckyaki; and a line of Sorghums including Sweet Sorghum, Blueberry and Bourbon Vanilla flavors.
Bourbon Barrel Foods mixes and ages many of its products on-premise at the facility, including the Worcestershire and Soy sauces. In addition, products aged in bourbon barrels are stored on-site.
”We also wanted to create an opportunity for people to see our products being made,” said Jamie. “So we located our plant in the same building as our retail space and built a special window into our incubation room. Bourbon lovers will appreciate this opportunity to see how we use the spent barrels and how we microbrew our sauces.”
In fact, Jamie is preserving a special part of bourbon history in the plant. “We recently acquired a historic rick system from the Old Crow Distillery in Woodford County,” he said. “Ricks are a special bourbon shelving system, and we were thrilled to reclaim some from the shuttered distillery. The ricks are 150 years old and made from heartwood pine. We’ll be able to store up to 42 barrels on them.”
Butchertown Market is located in an historic building that previously served as a warehouse. The brick building is more than 100 years old, and has been a tannery, a paint factory and a soap factory. More than 30 artists and retailers currently have retail, office and manufacturing space in the building.
Bourbon Barrel Foods products are also available at retailers, such as Whole Foods, Paul’s Fruit Market, Liquor Barn, Doll’s Market, and Taste of Kentucky, to name a few, or online at www.bourbonbarrelfoods.com
Tours of the Bourbon Barrel Foods plant can be scheduled by appointment only by emailing info@bourbonbarrelfoods.com.
Bourbon Barrel Foods retail space is open from 10 a.m. to 6 p.m. Monday through Friday, and from 10 a.m. to 5 p.m. on Saturdays.
For more information on the Frankfort Avenue Friday Trolley Hop, visit www.fatfridayhop.org/schedule.html. Participants can park at one of the free and public parking areas, board the Frankfort Avenue Trolley at any designated stop between 6 p.m. and 10:30 p.m. and visit a variety of participating retailers and restaurants.
Butchertown Market, which is located at 1201 Story Ave., will also serve as a stop on the Frankfort Avenue Friday Trolley Hop taking place that evening.
“Our products are available in a number of stores, but we wanted to create a special place for people to shop that celebrates Kentucky’s bourbon heritage,” said Matt Jamie, president of Bourbon Barrel Foods. “We have a beautiful shop with many nods to the bourbon industry with aged bourbon barrels and items salvaged from shuttered distilleries.”
According to Jamie, Butchertown Market was the perfect fit for Bourbon Barrel Foods because it allows the company to share a retail presence with other local businesses and artists for a unique and charming shopping experience.
Products by Bourbon Barrel Foods include Bourbon Barrel Aged Worcestershire Sauce; Bourbon Barrel Aged Soy Sauce; Bourbon Smoked Sea Salt, Peppercorns and Paprika; Kentuckyaki; and a line of Sorghums including Sweet Sorghum, Blueberry and Bourbon Vanilla flavors.
Bourbon Barrel Foods mixes and ages many of its products on-premise at the facility, including the Worcestershire and Soy sauces. In addition, products aged in bourbon barrels are stored on-site.
”We also wanted to create an opportunity for people to see our products being made,” said Jamie. “So we located our plant in the same building as our retail space and built a special window into our incubation room. Bourbon lovers will appreciate this opportunity to see how we use the spent barrels and how we microbrew our sauces.”
In fact, Jamie is preserving a special part of bourbon history in the plant. “We recently acquired a historic rick system from the Old Crow Distillery in Woodford County,” he said. “Ricks are a special bourbon shelving system, and we were thrilled to reclaim some from the shuttered distillery. The ricks are 150 years old and made from heartwood pine. We’ll be able to store up to 42 barrels on them.”
Butchertown Market is located in an historic building that previously served as a warehouse. The brick building is more than 100 years old, and has been a tannery, a paint factory and a soap factory. More than 30 artists and retailers currently have retail, office and manufacturing space in the building.
Bourbon Barrel Foods products are also available at retailers, such as Whole Foods, Paul’s Fruit Market, Liquor Barn, Doll’s Market, and Taste of Kentucky, to name a few, or online at www.bourbonbarrelfoods.com
Tours of the Bourbon Barrel Foods plant can be scheduled by appointment only by emailing info@bourbonbarrelfoods.com.
Bourbon Barrel Foods retail space is open from 10 a.m. to 6 p.m. Monday through Friday, and from 10 a.m. to 5 p.m. on Saturdays.
For more information on the Frankfort Avenue Friday Trolley Hop, visit www.fatfridayhop.org/schedule.html. Participants can park at one of the free and public parking areas, board the Frankfort Avenue Trolley at any designated stop between 6 p.m. and 10:30 p.m. and visit a variety of participating retailers and restaurants.
Wednesday, May 14, 2008
Wild Sockeye Salmon to your Door in Less than 24 Hours
Sometimes running all over town from the specialty food store to the wholesale club, and then making one last stop at the regular grocery store to pull together all the ingredients for a menu can not only be exhausting, but take hours.
If you’re often scrambling to take care of last minute details for a dinner party and it becomes more stressful than fun, consider skipping the errands and having delicious ingredients delivered from MarxFoods.com directly to your doorstep—in most cases less than 24 hours after the order is placed.
“We can’t help you get your house clean or the kids to bed early,” laughed Justin Marx, CEO of MarxFoods.com, “But, we can save you a ton of time by delivering really amazing food on short notice. And we’re confident that our products will be the star of your meal.”
Regardless of if you’re planning to make wild salmon, Kobe beef tenderloin or something more unique along the lines of ostrich, rabbit, or geoduck, MarxFoods.com has the hard-to-find, delicious, high quality ingredients you’re looking for.
MarxFoods.com is ideal for people who live outside of urban areas, but appreciate hard-to-find food. By ordering online, home cooks, who normally would have to travel several hours to access whole or specialty food stores, can have items such as grass-fed beef, grain-fed veal and fresh seafood delivered directly.
“When in a cooking rut, MarxFoods.com is also a great place to find inspiration,” said Katy Springer, General Manager. “When looking for unique items for my wedding, I decided to serve my guests Wild Boar with Cremini and Portabello Pansotti for dinner—I think this dish will far exceed typical wedding fare.”
For home cooks who enjoy trying to recreate meals they’ve had at a favorite restaurant, this is the place to find the exact items restaurants purchase. After all, MarxFoods.com is a division of a high end restaurant distributor. From osso bucco to lobster-filled ravioli, MarxFoods.com gives consumers access to items traditionally only distributed to restaurants.
Here are a few menu ideas:
Appetizer: With local Washington farmstead cheese; beautifully, hand-crafted 3x 4-inch “Maximus” ravioli filled with braised short ribs, roasted peppers or asparagus; or wild game sausage simply skewered with figs or fresh fruit, the first course can be effortless.
Salad: Miner’s lettuce, stinging nettles or seabeans will bring a salad to the next level. These flavorful greens will only need to be simply dressed with Camelina seed oil and balsamic vinegar.
Soup: A fresh healthy watercress soup, warming porcini mushroom bisque finished off with truffle oil, or Kombu enhanced stock will have dinner guests slurping up every last drop.
Main: The possibilities will cater to whatever delicacies you’re in the mood for—fresh seafood, shellfish, wild game, specialty meat, game birds, sausage, or Artisanal pasta.
Side: Morel mushrooms, fiddlehead ferns or multi-colored pasta will make stunning side dishes.
Dessert: Wild huckleberries are a refreshing way to end a large meal and have numerous applications including pie, cobble or even milk shakes for a fun summer dessert. Strawberries marinated in aged balsamic vinegar are an elegant way to top vanilla ice cream.
MarxFoods.com caters to carnivores, vegetarians, raw food eaters, people who care about animal husbandry, and everyone in between.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds, and eco-friendly palm leaf dinnerware. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX (6279). Not sure what to buy the food lover in your life? Gift certificates are available.
If you’re often scrambling to take care of last minute details for a dinner party and it becomes more stressful than fun, consider skipping the errands and having delicious ingredients delivered from MarxFoods.com directly to your doorstep—in most cases less than 24 hours after the order is placed.
“We can’t help you get your house clean or the kids to bed early,” laughed Justin Marx, CEO of MarxFoods.com, “But, we can save you a ton of time by delivering really amazing food on short notice. And we’re confident that our products will be the star of your meal.”
Regardless of if you’re planning to make wild salmon, Kobe beef tenderloin or something more unique along the lines of ostrich, rabbit, or geoduck, MarxFoods.com has the hard-to-find, delicious, high quality ingredients you’re looking for.
MarxFoods.com is ideal for people who live outside of urban areas, but appreciate hard-to-find food. By ordering online, home cooks, who normally would have to travel several hours to access whole or specialty food stores, can have items such as grass-fed beef, grain-fed veal and fresh seafood delivered directly.
“When in a cooking rut, MarxFoods.com is also a great place to find inspiration,” said Katy Springer, General Manager. “When looking for unique items for my wedding, I decided to serve my guests Wild Boar with Cremini and Portabello Pansotti for dinner—I think this dish will far exceed typical wedding fare.”
For home cooks who enjoy trying to recreate meals they’ve had at a favorite restaurant, this is the place to find the exact items restaurants purchase. After all, MarxFoods.com is a division of a high end restaurant distributor. From osso bucco to lobster-filled ravioli, MarxFoods.com gives consumers access to items traditionally only distributed to restaurants.
Here are a few menu ideas:
Appetizer: With local Washington farmstead cheese; beautifully, hand-crafted 3x 4-inch “Maximus” ravioli filled with braised short ribs, roasted peppers or asparagus; or wild game sausage simply skewered with figs or fresh fruit, the first course can be effortless.
Salad: Miner’s lettuce, stinging nettles or seabeans will bring a salad to the next level. These flavorful greens will only need to be simply dressed with Camelina seed oil and balsamic vinegar.
Soup: A fresh healthy watercress soup, warming porcini mushroom bisque finished off with truffle oil, or Kombu enhanced stock will have dinner guests slurping up every last drop.
Main: The possibilities will cater to whatever delicacies you’re in the mood for—fresh seafood, shellfish, wild game, specialty meat, game birds, sausage, or Artisanal pasta.
Side: Morel mushrooms, fiddlehead ferns or multi-colored pasta will make stunning side dishes.
Dessert: Wild huckleberries are a refreshing way to end a large meal and have numerous applications including pie, cobble or even milk shakes for a fun summer dessert. Strawberries marinated in aged balsamic vinegar are an elegant way to top vanilla ice cream.
MarxFoods.com caters to carnivores, vegetarians, raw food eaters, people who care about animal husbandry, and everyone in between.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, oils, grains, seeds, and eco-friendly palm leaf dinnerware. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX (6279). Not sure what to buy the food lover in your life? Gift certificates are available.
The Clifton Center Proudly Presents the 16th Annual Taste of Frankfort Avenue
Join the Clifton Center Sunday, June 22 for a unique evening of dining. From 4 to 7 p.m. the Clifton Center, at 2117 Payne Street, will host its 16th Annual Taste of Frankfort Avenue featuring signature dishes from 25 of Louisville’s most popular restaurants. The event, which is sponsored by Brown-Forman, will include a Tasteful Silent Auction and two drawings for the Frankfort Avenue Taste Tour, in addition to the cuisine of participating restaurants. Taste tickets are $40 and may be ordered online at www.cliftoncenter.org or at (502) 896-8480.
Restaurants participating include: 60 West Bistro & Martini Bar, Bourbons Bistro, Brendan's, Caffe Classico, Clifton's Pizza, Consumers Choice Coffee, Crave Café & Catering, Fat Jimmy's, Gerstle's, The Grape Leaf, Havana Beverages, Heine Brothers' Coffee, The Irish Rover, Java Brewing Company, Kentucky BBQ Co., L&N Wine Bar and Bistro, North End Café, Porcini, Ray Parrella's Italian Restaurant, Sweet Surrender Dessert Café, The Sweet Tooth, Tony Boombozz Pizzeria, Varanese, Volare Ristorante, and Zen Garden.
In addition to the support provided by these restaurants, 90 other individuals and businesses will participate in the event through the Tasteful Silent Auction and donations. Underwriters include Bluegrass Brewing Co - Main Street Brewery, CBS Outdoor, CSX Transportation, Consumers Choice Coffee, D.D. Williamson & Company, First Capital Bank and Havana Beverages.
This year’s co-chairs are Bob Patterson of Consumers Choice Coffee and Melissa Buddeke, President of the Junior League of Louisville.
All proceeds from the 16th Annual Taste of Frankfort Avenue go toward enabling the Clifton Center to provide its meeting and performance spaces at reduced rates to nonprofit organizations. The Center is used by numerous Louisville organizations which encompass a wide variety of interests.
The Clifton Center is a nonprofit organization, governed by a 25-person board of community leaders. Its mission is to serve the Greater Louisville area with a quality facility for artistic productions, meetings, and programs that will further an enriched sense of community. For additional information, please visit the Clifton Center website www.cliftoncenter.org or call (502) 896-8480.
Restaurants participating include: 60 West Bistro & Martini Bar, Bourbons Bistro, Brendan's, Caffe Classico, Clifton's Pizza, Consumers Choice Coffee, Crave Café & Catering, Fat Jimmy's, Gerstle's, The Grape Leaf, Havana Beverages, Heine Brothers' Coffee, The Irish Rover, Java Brewing Company, Kentucky BBQ Co., L&N Wine Bar and Bistro, North End Café, Porcini, Ray Parrella's Italian Restaurant, Sweet Surrender Dessert Café, The Sweet Tooth, Tony Boombozz Pizzeria, Varanese, Volare Ristorante, and Zen Garden.
In addition to the support provided by these restaurants, 90 other individuals and businesses will participate in the event through the Tasteful Silent Auction and donations. Underwriters include Bluegrass Brewing Co - Main Street Brewery, CBS Outdoor, CSX Transportation, Consumers Choice Coffee, D.D. Williamson & Company, First Capital Bank and Havana Beverages.
This year’s co-chairs are Bob Patterson of Consumers Choice Coffee and Melissa Buddeke, President of the Junior League of Louisville.
All proceeds from the 16th Annual Taste of Frankfort Avenue go toward enabling the Clifton Center to provide its meeting and performance spaces at reduced rates to nonprofit organizations. The Center is used by numerous Louisville organizations which encompass a wide variety of interests.
The Clifton Center is a nonprofit organization, governed by a 25-person board of community leaders. Its mission is to serve the Greater Louisville area with a quality facility for artistic productions, meetings, and programs that will further an enriched sense of community. For additional information, please visit the Clifton Center website www.cliftoncenter.org or call (502) 896-8480.
Radicchio
In the spotlight:
Each radicchio variety is named after the Italian town that boasts its birthplace. Radicchio di Chioggia is the best known variety. This variety has a sharp, intense flavor that is pleasantly bitter. It has tender but firm leaves and is a popular green in salad mixes. Commonly, the name “radicchio” refers to this variety with dark maroon leaves and white ribs growing in a round head about the size of a large grapefruit.
Serving: The round Chioggia head lends itself more to shredding and its leaves as pockets for stuffing. Radicchio can be used raw in salads or slaws and as an ingredient in a variety of cooked dishes such as pasta or risotto.
Buying tips:
With radicchio, size is a measure of freshness. A small, dry head of radicchio has had a long, hard life; it’s small now because it’s been trimmed time and again to keep it looking good.
Here are some tips about selecting a fresh head of radicchio in the produce aisle:
Look for dark red to purple leaves with small white veins.
Select tight, firm radicchio heads that feel heavy for their size.
Avoid very small heads (less than 1/2 pound) – they’re old.
Avoid heads that are pointed, misshapen or ones with loose leaves.
Royal Rose Radicchio is fresher because it is field-packed and shipped directly to distributors and retailers. Foreign grown radicchio often spends up to four weeks in route to local American distributors and retailers. Royal Rose Radicchio is available year-round.
Slaws with radicchio:
Radicchio, with its fresh, assertive bite and brilliant ruby color, gives slaw a stylish look and fresh flavor. The bitter flavor of radicchio pairs well with other strong flavors featured in slaw. Coleslaw, from the Dutch koolsla or cabbage salad, is delicious and refreshing in any culinary tradition. Here are just a few ways to create a world of slaws:
• Toss radicchio with shredded Napa cabbage, green onions, chopped almonds, mandarin orange segments and a sweet-sour vinaigrette with a touch of mustard.
• Shred radicchio, toss with some chopped green cabbage, diced mango, minced jalapeno, sliced red onion and a fresh lime juice vinaigrette with a drizzle of honey and pinch of chili powder.
• Chop a tart-crisp apple; toss with shredded radicchio, raisins and pecans; dress with a creamy buttermilk dressing.
Coarsely shred radicchio and carrot; toss with a vinaigrette spiked with a bit of sesame oil and hoisin sauce. Garnish with sliced green onion, fried wonton pieces and toasted sesame seed.
• Peel, seed, thinly slice cucumber; toss with shredded radicchio and a creamy poppyseed dressing; garnish with sliced strawberries.
• Coarsely shred radicchio and carrot; toss with a vinaigrette spiked with a bit of sesame oil and hoisin sauce. Garnish with sliced green onion, fried wonton pieces and toasted sesame seed.
• Toss coarsely chopped radicchio with baby spinach leaves, fresh grapefruit segments, golden raisins, thinly sliced onion; dress with a balsamic vinaigrette.
• Gently combine shredded radicchio and green cabbage, chopped dates, sliced oranges and toasted almonds; dress with a walnut oil and lemon juice vinaigrette. Top with a little crumbled bacon.
• Combine shredded radicchio with cabbage-and-carrot slaw mix, add sliced green onion; dress with a Thai peanut dressing and some fresh lime juice, garnish with toasted peanuts and lots of chopped cilantro.
• Toss finely chopped radicchio with baby spinach leaves, thinly sliced red onion and chopped toasted hazelnuts; dress with sweet-sour vinaigrette, crumbled bacon and celery seed.
• Coarsely shred radicchio, toss with cooked & cooled wild rice, halved green or red grapes, chopped pecans, chopped green onion; drizzle with a balsamic vinaigrette and top with crumbled blue cheese.
• Dress coarsely shredded radicchio and shredded carrot with a sweet-sour vinaigrette; add chopped apple, toasted walnuts and fresh dill.
Santa Fe Slaw with Radicchio
Makes 6-8 servings
This spicy slaw pairs bitter radicchio with spicy chili powder and cilantro – a true fusion of cultures and flavors.
Ingredients:
1 head radicchio, cored and coarsely chopped or shredded (about 6-8 cups)
2 cups peeled jicama, cut into julienne strips
1 cup minced fresh cilantro
¼ large red onion, thinly sliced
Dressing:
1/3 cup sour cream
1/3 cup mayonnaise
4 tablespoons orange juice
2 tablespoons sugar
1 teaspoon chili powder
½ teaspoon salt
Garnish:
1 orange, peeled and thinly sliced
Method:
Place radicchio, jicama, cilantro and onion in large bowl. Stir all Dressing ingredients together in small bowl; pour over vegetables and toss to coat well; place in serving bowl. Garnish with orange slices. If not serving immediately, cover and refrigerate up to 2 days.
Shortcut tip: Substitute bottled Buttermilk dressing for homemade dressing; add a teaspoon or two of sugar and some crushed red pepper flakes to the Buttermilk dressing before tossing with slaw.
INFO: Royal Rose Radicchio
Each radicchio variety is named after the Italian town that boasts its birthplace. Radicchio di Chioggia is the best known variety. This variety has a sharp, intense flavor that is pleasantly bitter. It has tender but firm leaves and is a popular green in salad mixes. Commonly, the name “radicchio” refers to this variety with dark maroon leaves and white ribs growing in a round head about the size of a large grapefruit.
Serving: The round Chioggia head lends itself more to shredding and its leaves as pockets for stuffing. Radicchio can be used raw in salads or slaws and as an ingredient in a variety of cooked dishes such as pasta or risotto.
Buying tips:
With radicchio, size is a measure of freshness. A small, dry head of radicchio has had a long, hard life; it’s small now because it’s been trimmed time and again to keep it looking good.
Here are some tips about selecting a fresh head of radicchio in the produce aisle:
Look for dark red to purple leaves with small white veins.
Select tight, firm radicchio heads that feel heavy for their size.
Avoid very small heads (less than 1/2 pound) – they’re old.
Avoid heads that are pointed, misshapen or ones with loose leaves.
Royal Rose Radicchio is fresher because it is field-packed and shipped directly to distributors and retailers. Foreign grown radicchio often spends up to four weeks in route to local American distributors and retailers. Royal Rose Radicchio is available year-round.
Slaws with radicchio:
Radicchio, with its fresh, assertive bite and brilliant ruby color, gives slaw a stylish look and fresh flavor. The bitter flavor of radicchio pairs well with other strong flavors featured in slaw. Coleslaw, from the Dutch koolsla or cabbage salad, is delicious and refreshing in any culinary tradition. Here are just a few ways to create a world of slaws:
• Toss radicchio with shredded Napa cabbage, green onions, chopped almonds, mandarin orange segments and a sweet-sour vinaigrette with a touch of mustard.
• Shred radicchio, toss with some chopped green cabbage, diced mango, minced jalapeno, sliced red onion and a fresh lime juice vinaigrette with a drizzle of honey and pinch of chili powder.
• Chop a tart-crisp apple; toss with shredded radicchio, raisins and pecans; dress with a creamy buttermilk dressing.
Coarsely shred radicchio and carrot; toss with a vinaigrette spiked with a bit of sesame oil and hoisin sauce. Garnish with sliced green onion, fried wonton pieces and toasted sesame seed.
• Peel, seed, thinly slice cucumber; toss with shredded radicchio and a creamy poppyseed dressing; garnish with sliced strawberries.
• Coarsely shred radicchio and carrot; toss with a vinaigrette spiked with a bit of sesame oil and hoisin sauce. Garnish with sliced green onion, fried wonton pieces and toasted sesame seed.
• Toss coarsely chopped radicchio with baby spinach leaves, fresh grapefruit segments, golden raisins, thinly sliced onion; dress with a balsamic vinaigrette.
• Gently combine shredded radicchio and green cabbage, chopped dates, sliced oranges and toasted almonds; dress with a walnut oil and lemon juice vinaigrette. Top with a little crumbled bacon.
• Combine shredded radicchio with cabbage-and-carrot slaw mix, add sliced green onion; dress with a Thai peanut dressing and some fresh lime juice, garnish with toasted peanuts and lots of chopped cilantro.
• Toss finely chopped radicchio with baby spinach leaves, thinly sliced red onion and chopped toasted hazelnuts; dress with sweet-sour vinaigrette, crumbled bacon and celery seed.
• Coarsely shred radicchio, toss with cooked & cooled wild rice, halved green or red grapes, chopped pecans, chopped green onion; drizzle with a balsamic vinaigrette and top with crumbled blue cheese.
• Dress coarsely shredded radicchio and shredded carrot with a sweet-sour vinaigrette; add chopped apple, toasted walnuts and fresh dill.
Santa Fe Slaw with Radicchio
Makes 6-8 servings
This spicy slaw pairs bitter radicchio with spicy chili powder and cilantro – a true fusion of cultures and flavors.
Ingredients:
1 head radicchio, cored and coarsely chopped or shredded (about 6-8 cups)
2 cups peeled jicama, cut into julienne strips
1 cup minced fresh cilantro
¼ large red onion, thinly sliced
Dressing:
1/3 cup sour cream
1/3 cup mayonnaise
4 tablespoons orange juice
2 tablespoons sugar
1 teaspoon chili powder
½ teaspoon salt
Garnish:
1 orange, peeled and thinly sliced
Method:
Place radicchio, jicama, cilantro and onion in large bowl. Stir all Dressing ingredients together in small bowl; pour over vegetables and toss to coat well; place in serving bowl. Garnish with orange slices. If not serving immediately, cover and refrigerate up to 2 days.
Shortcut tip: Substitute bottled Buttermilk dressing for homemade dressing; add a teaspoon or two of sugar and some crushed red pepper flakes to the Buttermilk dressing before tossing with slaw.
INFO: Royal Rose Radicchio
Monday, May 12, 2008
“Spring Awakening” Stay Hydrated During June’s National Iced Tea Month
As the weather warms up, local parks and cafés swell with those looking to enjoy the sun and fresh air.
During this “Spring Awakening,” it is common to add more outdoor activities to the daily routine. While some relaxing activities may include a picnic with friends or family, for the athletically inclined it’s also a good time to begin a walking or running routine or to participate in outdoor sports.
While enjoying the sun and working up a sweat, be sure to have some “tea on ice” ready and waiting for your next “beverage” break.
Iced Tea is a refreshing beverage that will keep you hydrated as well as provide you with numerous health benefits like reducing the risk of heart disease and certain types of cancer.
In addition, June is “National Iced Tea Month,” and the perfect time to add this delicious drink to your repertoire. Tea is the most commonly consumed beverage in the world (after water), and it contains zero sodium, fat, carbonation or sugar, and many consider it a refreshing alternative to sodas and sports drinks.
While engaging in your next beach volleyball or softball game or even just a walk in the park, quench your thirst and stay hydrated with a glass of tea.
Traditional Iced Tea Steeping Method
15 teabags will make one gallon of iced tea
1. Place teabags into a clean, gallon-size container.
2. Bring two quart of water to full boil, pour over teabags and steep for 3-5 minutes.
3. Remove teabags and add two additional quarts of fresh, cold tap water to fill gallon container. Refrigerate promptly.
4. Pour tea into a tall glass filled with ice and serve.
Optional: Garnish with lemon or mint as desired.
Note: Fresh brewed tea should be consumed within 24 hours
Tea Tip: Store tea bags in a dark, cool and dry place away from strong odors and moisture. Do not refrigerate.
For a day at the park or beach bring the cooler and take a few moments to enjoy your first rays of sun for the season and don’t forget to have a refreshing pitcher of iced tea on-hand.
Happy National Iced Tea Month!! For more on tea and health, please visit www.TeaUSA.org
During this “Spring Awakening,” it is common to add more outdoor activities to the daily routine. While some relaxing activities may include a picnic with friends or family, for the athletically inclined it’s also a good time to begin a walking or running routine or to participate in outdoor sports.
While enjoying the sun and working up a sweat, be sure to have some “tea on ice” ready and waiting for your next “beverage” break.
Iced Tea is a refreshing beverage that will keep you hydrated as well as provide you with numerous health benefits like reducing the risk of heart disease and certain types of cancer.
In addition, June is “National Iced Tea Month,” and the perfect time to add this delicious drink to your repertoire. Tea is the most commonly consumed beverage in the world (after water), and it contains zero sodium, fat, carbonation or sugar, and many consider it a refreshing alternative to sodas and sports drinks.
While engaging in your next beach volleyball or softball game or even just a walk in the park, quench your thirst and stay hydrated with a glass of tea.
Traditional Iced Tea Steeping Method
15 teabags will make one gallon of iced tea
1. Place teabags into a clean, gallon-size container.
2. Bring two quart of water to full boil, pour over teabags and steep for 3-5 minutes.
3. Remove teabags and add two additional quarts of fresh, cold tap water to fill gallon container. Refrigerate promptly.
4. Pour tea into a tall glass filled with ice and serve.
Optional: Garnish with lemon or mint as desired.
Note: Fresh brewed tea should be consumed within 24 hours
Tea Tip: Store tea bags in a dark, cool and dry place away from strong odors and moisture. Do not refrigerate.
For a day at the park or beach bring the cooler and take a few moments to enjoy your first rays of sun for the season and don’t forget to have a refreshing pitcher of iced tea on-hand.
Happy National Iced Tea Month!! For more on tea and health, please visit www.TeaUSA.org
Tea May Reduce Carotid Plaque Formation in Women
Research published in a recent issue of the American Heart Association Journal found significantly less plaque in the carotid arteries in women who regularly consumed tea (p=0.0001). The cross-sectional study involved 6,597 adults aged 65+ years. Greater benefits were seen in the highest tea drinking group – those who consumed three or more cups per day. For this group, 33.7 percent of the women had carotid plaques, compared to 42.5 percent and 45 percent of women who drank one to two or no cups of tea a day, respectively.
The results remained consistent after adjusting for potentially confounding factors such as smoking, coffee intake, diet and education. This association between tea consumption reduced plaques has new implications for heart disease prevention. Cardiovascular disease is the number one killer of women. Debette S, et al. Tea consumption is inversely associated with carotid plaques in women. Arteriosclerosis, Thrombosis, and Vascular Biology. 2008;28;353-359.
The results remained consistent after adjusting for potentially confounding factors such as smoking, coffee intake, diet and education. This association between tea consumption reduced plaques has new implications for heart disease prevention. Cardiovascular disease is the number one killer of women. Debette S, et al. Tea consumption is inversely associated with carotid plaques in women. Arteriosclerosis, Thrombosis, and Vascular Biology. 2008;28;353-359.
Green Tea’s EGCG May Inhibit Breast Cancer Growth
Researchers from the University of Mississippi Medical Center found that green tea’s main antioxidant, EGCG, significantly decreased factors associated with breast cancer: vascular endothelial growth factor (VEGF) expression, tumor angiogenesis, and growth of the breast cancer tumor (p<0.01).
In the study, seven week old female mice were given approximately 50-100 mg/kg/day of EGCG in water; the control group received regular drinking water. Breast cancer cells were injected in the second week of the five week study.
At the end of five weeks, several differences were seen between control and treatment groups. The tumors in the EGCG group were significantly smaller (66%) and weighed less (68%); in addition, this group had significantly lower levels of VEGF (p<0.01 for all results).
These findings were presented at April’s Experimental Biology meeting, a multi-society, interdisciplinary, scientific meeting featuring plenary and award lectures, symposia, oral and poster sessions, career services, and exhibits of scientific equipment, supplies, and publications. Gu JW, Young E, Covington J, Johnson JW, & Tan W. Oral administration of EGCG, an antioxidant found in green tea, inhibits tumor angiogenesis and growth of breast cancer in female mice. Poster session presented at the annual Experimental Biology scientific conferences, San Diego, CA. 2008.
In the study, seven week old female mice were given approximately 50-100 mg/kg/day of EGCG in water; the control group received regular drinking water. Breast cancer cells were injected in the second week of the five week study.
At the end of five weeks, several differences were seen between control and treatment groups. The tumors in the EGCG group were significantly smaller (66%) and weighed less (68%); in addition, this group had significantly lower levels of VEGF (p<0.01 for all results).
These findings were presented at April’s Experimental Biology meeting, a multi-society, interdisciplinary, scientific meeting featuring plenary and award lectures, symposia, oral and poster sessions, career services, and exhibits of scientific equipment, supplies, and publications. Gu JW, Young E, Covington J, Johnson JW, & Tan W. Oral administration of EGCG, an antioxidant found in green tea, inhibits tumor angiogenesis and growth of breast cancer in female mice. Poster session presented at the annual Experimental Biology scientific conferences, San Diego, CA. 2008.
America's Largest Corporate Dairy Processor Muscles Its Way into Organics
After a three-and-a-half year battle with Dean Foods
regarding the legality of milk it labels as Horizon Organic, the
country's most aggressive organic industry watchdog filed additional
legal actions today. Dean, the nation's largest dairy processor,
with nearly $12 billion in sales and controlling 50 different milk
brands, has obtained a large percentage of its organic milk supply
from giant factory farms milking thousands of cows each.
The Cornucopia Institute, a farm policy research group and family
farm advocate, filed a formal legal complaint with the USDA claiming
that one of Dean’s Horizon suppliers, a dairy in Snelling,
California, was skirting the law by confining the majority of their
cows to a filthy feedlot rather than allowing them fresh grass and
access to pasture as the federal organic regulations require.
Cornucopia has also asked the Inspector General at the USDA to
investigate appearances of favoritism at the agency that has
benefitted Dean Foods. Cornucopia charges that past enforcement of
the Organic Foods Production Act, the law governing organic food
labeling and production, has been unequally applied toward major
corporate agribusiness by the USDA.
“We are asking the USDA, once again, to investigate serious alleged
improprieties at dairies that produce Horizon organic milk,” said
Mark A. Kastel, Senior Farm Policy Analyst with the Wisconsin-based
Cornucopia Institute.
Besides the legal issues that Cornucopia raised, they suggest Dean
Foods has seriously injured the value of its Horizon label and the
reputation of organic milk. “In the eyes of consumers, factory farms—
with questions about humane animal husbandry and records of endemic
pollution—do not meet the ethical litmus test,” Kastel added.
Cornucopia's most recent complaint is the third filed with the USDA
alleging Dean Foods has broken the federal law that governs organic
production. Prior complaints also charged Dean was confining cattle
on their two corporate-owned dairies, managing as many as 8,000 head
of cattle each.
Although the USDA, based on Cornucopia research, sanctioned or
decertified two independent factory farms supplying Horizon, the
federal agency dismissed both legal complaints against Dean Foods
itself. According to documents obtained under the Freedom of
Information Act (FOIA) by Cornucopia, the USDA never investigated or
even visited Dean's largest corporate-owned industrial dairy, in the
desert-like conditions of central Idaho.
“It appears that Dean Foods has more political clout in Washington
than the two independent factory farm operators that were found to
have been abusing the trust of organic consumers,” according to Will
Fantle, Research Director at Cornucopia.
According to FOIA documents, Dean Foods hired lawyers at Covington
and Burling, one of the capital’s most powerful and influential legal
and lobbying groups, to plead their case. “The USDA closed
complaints we filed in 2005 and 2006 without ever having visited the
Horizon dairy in Idaho, and warned Dean Foods in advance before
inspecting their Maryland farm,” stated Fantle.
In a letter to USDA Inspector General Phyllis K. Fong, Cornucopia
asked her to investigate why the agency arbitrarily chose to
adjudicate some of the formal legal complaints filed by Cornucopia
but looked the other way when it came to the largest corporate dairy
processor and marketer in the country for almost identical alleged
offenses.
Cornucopia's letter stated, “Conditions on the 8,000-head factory
farm operated by Dean/Horizon in Idaho were very similar to the
factory farms that the USDA has already sanctioned. The only
discernible difference appears to be how much money Dean Foods has
spent on lobbyists and campaign contributions in Washington.”
The Cornucopia Institute's latest complaint against the Fagundes
dairy in California calls into question Dean Foods’ marketing claim
that "80% of our milk comes from … family farmers."
“We have been challenging Dean Foods’ greenwashing of their Horizon
label for a number of years now,” stated Kastel. One of Horizon's
decertified suppliers, milking 10,000 cows, in a feedlot in Pixley,
California, was categorized as a "family farm" by Dean.
“My family and 1800 or so other organic farmers around the country
have worked hard to build the stellar reputation organic dairy
products deservingly enjoy in the eyes of consumers,” lamented Tony
Azevedo, one of the first organic dairy farmers in California milking
350 cows near the town of Stevinson. “Virtually every other name-
brand organic dairy product in the country depends exclusively on
real family farmers to produce their milk. We don't want subterfuge
by confinement dairies giving us all a black eye and endangering our
livelihoods.”
"Ninety percent of all participants in the marketplace are
approaching organic dairy production ethically," emphasized
Cornucopia's Kastel. A comprehensive report and scorecard, listing
organic brand-name and private-label organic dairy products, can be
found on The Cornucopia Institute website: www.cornucopia.org
In addition to filing a formal legal complaint against Fagundes dairy
with regulators at the USDA, Cornucopia also sent the complaint to
the California Department of Agriculture that also oversees organic
production in the state.
Although past complaints regarding the integrity of organic
production have sometimes taken months or even years to adjudicate at
the state and federal levels Cornucopia's concerns elicited a
response in less than 24 hours from the dairy’s organic certifier,
CCOF, based in Santa Cruz, California. In a letter to Cornucopia
CCOF said, “Please note that CCOF takes organic livestock living
conditions extremely seriously.’ They added, “We will immediately
initiate a full investigation which will include an on-site
inspection of the operation.
Organic certifiers are on the front lines of efforts to protect
consumers and ethical farmers from fraud. “The immediate and serious
tone from CCOF should not be surprising as the certifier has been one
of the most highly respected organizations in the organic movement
since its founding in the early 1970s, said Fantle.
The letter sent to the USDA Office of Inspector General can be viewed
at:
http://cornucopia.org/Horizon/OIG_Letter.pdf
The formal legal complaint filed with the USDA regarding alleged
violations at the Fagundes organic factory farm dairy can be viewed at:
http://cornucopia.org/Fagundes/Fagundes_USDA_Complaint.pdf
Images of the Fagundes operation can be viewed at:
http://cornucopia.org/index.php/fagundes-bros-factory-farm-dairy/
regarding the legality of milk it labels as Horizon Organic, the
country's most aggressive organic industry watchdog filed additional
legal actions today. Dean, the nation's largest dairy processor,
with nearly $12 billion in sales and controlling 50 different milk
brands, has obtained a large percentage of its organic milk supply
from giant factory farms milking thousands of cows each.
The Cornucopia Institute, a farm policy research group and family
farm advocate, filed a formal legal complaint with the USDA claiming
that one of Dean’s Horizon suppliers, a dairy in Snelling,
California, was skirting the law by confining the majority of their
cows to a filthy feedlot rather than allowing them fresh grass and
access to pasture as the federal organic regulations require.
Cornucopia has also asked the Inspector General at the USDA to
investigate appearances of favoritism at the agency that has
benefitted Dean Foods. Cornucopia charges that past enforcement of
the Organic Foods Production Act, the law governing organic food
labeling and production, has been unequally applied toward major
corporate agribusiness by the USDA.
“We are asking the USDA, once again, to investigate serious alleged
improprieties at dairies that produce Horizon organic milk,” said
Mark A. Kastel, Senior Farm Policy Analyst with the Wisconsin-based
Cornucopia Institute.
Besides the legal issues that Cornucopia raised, they suggest Dean
Foods has seriously injured the value of its Horizon label and the
reputation of organic milk. “In the eyes of consumers, factory farms—
with questions about humane animal husbandry and records of endemic
pollution—do not meet the ethical litmus test,” Kastel added.
Cornucopia's most recent complaint is the third filed with the USDA
alleging Dean Foods has broken the federal law that governs organic
production. Prior complaints also charged Dean was confining cattle
on their two corporate-owned dairies, managing as many as 8,000 head
of cattle each.
Although the USDA, based on Cornucopia research, sanctioned or
decertified two independent factory farms supplying Horizon, the
federal agency dismissed both legal complaints against Dean Foods
itself. According to documents obtained under the Freedom of
Information Act (FOIA) by Cornucopia, the USDA never investigated or
even visited Dean's largest corporate-owned industrial dairy, in the
desert-like conditions of central Idaho.
“It appears that Dean Foods has more political clout in Washington
than the two independent factory farm operators that were found to
have been abusing the trust of organic consumers,” according to Will
Fantle, Research Director at Cornucopia.
According to FOIA documents, Dean Foods hired lawyers at Covington
and Burling, one of the capital’s most powerful and influential legal
and lobbying groups, to plead their case. “The USDA closed
complaints we filed in 2005 and 2006 without ever having visited the
Horizon dairy in Idaho, and warned Dean Foods in advance before
inspecting their Maryland farm,” stated Fantle.
In a letter to USDA Inspector General Phyllis K. Fong, Cornucopia
asked her to investigate why the agency arbitrarily chose to
adjudicate some of the formal legal complaints filed by Cornucopia
but looked the other way when it came to the largest corporate dairy
processor and marketer in the country for almost identical alleged
offenses.
Cornucopia's letter stated, “Conditions on the 8,000-head factory
farm operated by Dean/Horizon in Idaho were very similar to the
factory farms that the USDA has already sanctioned. The only
discernible difference appears to be how much money Dean Foods has
spent on lobbyists and campaign contributions in Washington.”
The Cornucopia Institute's latest complaint against the Fagundes
dairy in California calls into question Dean Foods’ marketing claim
that "80% of our milk comes from … family farmers."
“We have been challenging Dean Foods’ greenwashing of their Horizon
label for a number of years now,” stated Kastel. One of Horizon's
decertified suppliers, milking 10,000 cows, in a feedlot in Pixley,
California, was categorized as a "family farm" by Dean.
“My family and 1800 or so other organic farmers around the country
have worked hard to build the stellar reputation organic dairy
products deservingly enjoy in the eyes of consumers,” lamented Tony
Azevedo, one of the first organic dairy farmers in California milking
350 cows near the town of Stevinson. “Virtually every other name-
brand organic dairy product in the country depends exclusively on
real family farmers to produce their milk. We don't want subterfuge
by confinement dairies giving us all a black eye and endangering our
livelihoods.”
"Ninety percent of all participants in the marketplace are
approaching organic dairy production ethically," emphasized
Cornucopia's Kastel. A comprehensive report and scorecard, listing
organic brand-name and private-label organic dairy products, can be
found on The Cornucopia Institute website: www.cornucopia.org
In addition to filing a formal legal complaint against Fagundes dairy
with regulators at the USDA, Cornucopia also sent the complaint to
the California Department of Agriculture that also oversees organic
production in the state.
Although past complaints regarding the integrity of organic
production have sometimes taken months or even years to adjudicate at
the state and federal levels Cornucopia's concerns elicited a
response in less than 24 hours from the dairy’s organic certifier,
CCOF, based in Santa Cruz, California. In a letter to Cornucopia
CCOF said, “Please note that CCOF takes organic livestock living
conditions extremely seriously.’ They added, “We will immediately
initiate a full investigation which will include an on-site
inspection of the operation.
Organic certifiers are on the front lines of efforts to protect
consumers and ethical farmers from fraud. “The immediate and serious
tone from CCOF should not be surprising as the certifier has been one
of the most highly respected organizations in the organic movement
since its founding in the early 1970s, said Fantle.
The letter sent to the USDA Office of Inspector General can be viewed
at:
http://cornucopia.org/Horizon/OIG_Letter.pdf
The formal legal complaint filed with the USDA regarding alleged
violations at the Fagundes organic factory farm dairy can be viewed at:
http://cornucopia.org/Fagundes/Fagundes_USDA_Complaint.pdf
Images of the Fagundes operation can be viewed at:
http://cornucopia.org/index.php/fagundes-bros-factory-farm-dairy/
Friday, May 9, 2008
Phoenix Restaurant Group News
The National Exemplar Restaurant is now hosting Friday Nights: The After Work Social in our lobby bar, Southerby's. Mix and mingle with old friends and new faces every Friday from 5:00 P.M. to 8:00 P.M. and enjoy complimentary appetizers, drink specials, and ½ price wines by the glass. The National Exemplar is located in the historic Mariemont Inn and is celebrating 25 years of great food and service. (513) 271-2103, 6880 Wooster Pike, Mariemont, OH; www.nationalexemplar.com.
The Phoenix invites you and your family to join us for The Mother's Day Brunch, May 11, for a bountiful spread of delicious food and spirits. Enjoy Prime Rib of Beef, Fresh Baked Honey Glazed Ham, Belgian Waffles, Omelets, Vegetable Strata, Smoked Salmon, Fresh Mixed Greens, Fresh Fruit, Pastry & Danish, Bacon, Sausage, and everything else! Music by Harpist Elizabeth Motter. $ 29.00. Ages 5 – 12 are $20.00. Ages four and under are complimentary. Gratuity not included. Reservations Required. (513) 721-8901, 812 Race Street, downtown; www.thephx.com.
The National Exemplar Restaurant, celebrating 25 years of great food and service, invites you to join us for Friends & Family Nights every Monday, Tuesday, and Wednesday in May. Enjoy your choice of one of the following entrees for $25: Prime Rib Au Jus, Veal Suzanne, Exemplar Chicken or Fettuccini Bravo. All entrees include a choice of soup or salad, and we offer fresh hot bread with every meal. Also, enjoy a glass of red or white wine and a "World's Smallest Sundae" for dessert. Dinner reservations accepted. Tax and gratuity not included. – (513) 271-2103, 6880 Wooster Pike, Mariemont, OH; www.nationalexemplar.com.
The Phoenix is now offering Box Lunches and Brown Bag Sandwiches for lunch. Monday – Friday. Choose a selection from one of our menus or let us help you create your own. Contact our sales department for more information. We help build good reputations at work…let us help you with your next event. Consistently good food delivered on time and with a smile. "We cater, we serve, and we love taking care of you." (513) 721-8901, 812 Race Street, downtown; www.thephx.com.
Jazz at The Phoenix Restaurant Live music every Wednesday through Saturday from 6 P.M. to 9 P.M. Call (513) 721-8901. http://thephx.com.
The Phoenix invites you and your family to join us for The Mother's Day Brunch, May 11, for a bountiful spread of delicious food and spirits. Enjoy Prime Rib of Beef, Fresh Baked Honey Glazed Ham, Belgian Waffles, Omelets, Vegetable Strata, Smoked Salmon, Fresh Mixed Greens, Fresh Fruit, Pastry & Danish, Bacon, Sausage, and everything else! Music by Harpist Elizabeth Motter. $ 29.00. Ages 5 – 12 are $20.00. Ages four and under are complimentary. Gratuity not included. Reservations Required. (513) 721-8901, 812 Race Street, downtown; www.thephx.com.
The National Exemplar Restaurant, celebrating 25 years of great food and service, invites you to join us for Friends & Family Nights every Monday, Tuesday, and Wednesday in May. Enjoy your choice of one of the following entrees for $25: Prime Rib Au Jus, Veal Suzanne, Exemplar Chicken or Fettuccini Bravo. All entrees include a choice of soup or salad, and we offer fresh hot bread with every meal. Also, enjoy a glass of red or white wine and a "World's Smallest Sundae" for dessert. Dinner reservations accepted. Tax and gratuity not included. – (513) 271-2103, 6880 Wooster Pike, Mariemont, OH; www.nationalexemplar.com.
The Phoenix is now offering Box Lunches and Brown Bag Sandwiches for lunch. Monday – Friday. Choose a selection from one of our menus or let us help you create your own. Contact our sales department for more information. We help build good reputations at work…let us help you with your next event. Consistently good food delivered on time and with a smile. "We cater, we serve, and we love taking care of you." (513) 721-8901, 812 Race Street, downtown; www.thephx.com.
Jazz at The Phoenix Restaurant Live music every Wednesday through Saturday from 6 P.M. to 9 P.M. Call (513) 721-8901. http://thephx.com.
Thursday, May 8, 2008
A Special Mother's Day Recipe from Ciao Italia
Mom's Walnut Pastry Logs
A not-too-sweet yeast dough encasing ground walnuts and egg whites are the signature ingredients for my mother's walnut pastry logs. Delicious with tea or coffee, make them for the special women in your life this Mother's Day.
Makes 5 logs
Ingredients:
Dough
1/2 cup warm water
2 packages dried yeast
1/2 cup sugar
1 1/2 cups warm milk
1 cup butter, melted and cooled
4 large eggs, separated
1 teaspoon vanilla extract
6-7 cups unbleached all purpose flour
1/2 teaspoon salt
Filling
4 egg whites
1 3/4 cups sugar
2 tablespoons melted butter
5 cups ground walnuts plus a few extra whole shelled walnuts for garnish
1 teaspoon vanillla extract
1 - 2 teaspoons milk
Maraschino cherries (optional)
Directions:
For the dough
Pour the water into a large bowl or the bowl of a stand mixer. Dissolve the yeast in the water. Let stand for 5 minutes. Stir in the milk, butter and sugar. Mix by hand or on low speed to blend the ingredients. Blend the egg yolks into the mixture, one at a time. Stir in the vanilla. Begin adding the flour a cup at a time and mix until a soft, non sticky ball forms. You may not need all the flour. Knead the dough for about 5 minutes. Cover and let rise for 1 hour or until nearly doubled in size.
For the filling
Beat the egg whites until soft peaks form, then slowly add the sugar a little at a time until soft peaks form. Fold in the butter, ground walnuts and vanilla. Set aside.
Divide the dough into 5 equal pieces and work with one piece at a time, keeping the others covered. Roll each piece into a 14 inch square. Spread about 1 cup of the filling over the dough,then roll it tightly like a jellyroll. Make sure to tuck in the ends as you roll. They should be about 12 inches long.
Place two logs, 4 inches apart on a lightly butter baking sheet or on a parchment lined baking sheer. Cover and let rise for 30 minutes or until almost doubled in size.
Continue making 4 more logs. Place them on baking sheets as above.
Preheat the oven to 375F
When ready to bake brush the tops with millk and make a few decorative slashed in the top of the dough.
Bake 30-35 minutes or until nicely browned.
Glaze:
1 1/2 cups confectioners sugar
1 tablespoon of milk or more for a thin consistency
Combine in a bowl until smooth. Drizzle on logs as they cool. Decorate with the cherries and walnuts.
Cut on the diagonal into thick slices.
A not-too-sweet yeast dough encasing ground walnuts and egg whites are the signature ingredients for my mother's walnut pastry logs. Delicious with tea or coffee, make them for the special women in your life this Mother's Day.
Makes 5 logs
Ingredients:
Dough
1/2 cup warm water
2 packages dried yeast
1/2 cup sugar
1 1/2 cups warm milk
1 cup butter, melted and cooled
4 large eggs, separated
1 teaspoon vanilla extract
6-7 cups unbleached all purpose flour
1/2 teaspoon salt
Filling
4 egg whites
1 3/4 cups sugar
2 tablespoons melted butter
5 cups ground walnuts plus a few extra whole shelled walnuts for garnish
1 teaspoon vanillla extract
1 - 2 teaspoons milk
Maraschino cherries (optional)
Directions:
For the dough
Pour the water into a large bowl or the bowl of a stand mixer. Dissolve the yeast in the water. Let stand for 5 minutes. Stir in the milk, butter and sugar. Mix by hand or on low speed to blend the ingredients. Blend the egg yolks into the mixture, one at a time. Stir in the vanilla. Begin adding the flour a cup at a time and mix until a soft, non sticky ball forms. You may not need all the flour. Knead the dough for about 5 minutes. Cover and let rise for 1 hour or until nearly doubled in size.
For the filling
Beat the egg whites until soft peaks form, then slowly add the sugar a little at a time until soft peaks form. Fold in the butter, ground walnuts and vanilla. Set aside.
Divide the dough into 5 equal pieces and work with one piece at a time, keeping the others covered. Roll each piece into a 14 inch square. Spread about 1 cup of the filling over the dough,then roll it tightly like a jellyroll. Make sure to tuck in the ends as you roll. They should be about 12 inches long.
Place two logs, 4 inches apart on a lightly butter baking sheet or on a parchment lined baking sheer. Cover and let rise for 30 minutes or until almost doubled in size.
Continue making 4 more logs. Place them on baking sheets as above.
Preheat the oven to 375F
When ready to bake brush the tops with millk and make a few decorative slashed in the top of the dough.
Bake 30-35 minutes or until nicely browned.
Glaze:
1 1/2 cups confectioners sugar
1 tablespoon of milk or more for a thin consistency
Combine in a bowl until smooth. Drizzle on logs as they cool. Decorate with the cherries and walnuts.
Cut on the diagonal into thick slices.
Beringer Wines to Take Center Stage
On Thursday, May 22, The English Grill at The Brown Hotel will captivate the palate with a dinner featuring wine pairings from Napa Valley’s oldest continuously operating winery, Beringer Vineyards. The five-course dinner by chef Laurent Géroli will be enhanced by a discussion of the vineyard’s merits by guest speaker Jamie Stewart, sommelier for Foster Wine Estates. The dinner begins at 7 p.m. and the cost is $95 per person plus tax and gratuity. For reservations, please contact Neal Ward at 502-736-2998.
The menu for the Beringer Wine Dinner is as follows:
White Asparagus Terrine with truffle oil vinaigrette, sorrel tomato sorbet and micro basil salad
Alluvium Blanc 2006
Poached Dover Sole with sweet lavender crayfish sauce and leek and fennel fondue
Sabraga Vineyards Chardonnay 2005
Charred Bluefin Tuna with baby zucchini, corn, carrot and fennel salad with Pixie tangerine essence, topped with micro beets
Alluvium Red 2004
Cast Iron Roasted Cervena Elk with fava bean and wild ramp casserole and citrus anise sauce
Private Reserve Cabernet Sauvignon 2002
Cavaillon Melon with chocolate mint and ginger grapefruit sorbet
Nightingale Late Harvest 2003
Freshly Brewed Regular or Decaffeinated Coffee
Jamie Stewart’s wine experience spans continents and languages. Having earned his Australian sommelier qualifications at age 17, he subsequently studied in Europe, Japan, Southeast Asia and New York City. He is currently On-Premise Manager in Chicago for Foster Wine Estates and is studying American Sign Language in order to develop wine education programs for the hearing impaired.
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 menu for the Beringer Wine Dinner is as follows:
White Asparagus Terrine with truffle oil vinaigrette, sorrel tomato sorbet and micro basil salad
Alluvium Blanc 2006
Poached Dover Sole with sweet lavender crayfish sauce and leek and fennel fondue
Sabraga Vineyards Chardonnay 2005
Charred Bluefin Tuna with baby zucchini, corn, carrot and fennel salad with Pixie tangerine essence, topped with micro beets
Alluvium Red 2004
Cast Iron Roasted Cervena Elk with fava bean and wild ramp casserole and citrus anise sauce
Private Reserve Cabernet Sauvignon 2002
Cavaillon Melon with chocolate mint and ginger grapefruit sorbet
Nightingale Late Harvest 2003
Freshly Brewed Regular or Decaffeinated Coffee
Jamie Stewart’s wine experience spans continents and languages. Having earned his Australian sommelier qualifications at age 17, he subsequently studied in Europe, Japan, Southeast Asia and New York City. He is currently On-Premise Manager in Chicago for Foster Wine Estates and is studying American Sign Language in order to develop wine education programs for the hearing impaired.
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.
Wednesday, May 7, 2008
Taste of Cincinnati Event Spectacular
For the first time at the Taste of Cincinnati the WAHL "Let It Grow!" tour will help Cincinnatians get a handle on their facial hair. Hitting the road with the WAHL "Let it Grow!" tour will be Ben Phillips, a celebrity stylist and salon owner, who will be giving free professional trims and hands-on advice for getting a grip on your mustache, beard, or goatee.
WAHL’s 30-foot mobile barber shop will be at the Taste of Cincinnati May 24, 25, and 26 on 5th Street near Vine St. from 12:00 p.m. - 12:00 a.m. On May 23, the tour will also be at the Cincinnati Wal-Mart located at Colerain Ave. from 2:00 p.m. - 7:00 p.m.
On-site professional stylists will work with men on how to choose the right tool for the job and on mastering techniques for making the most of their look. WAHL trimmers are the choice of professionals, and stylists will be on hand to educate men on how to best trim and style their facial hair.
"While a lot of men may have learned to shave from their dads or older brothers, many of them never really learned how to maintain their facial hair,” explains Phillips. “They have often figured it out through trial and error which can sometimes end with disastrous results.”
The WAHL "Let It Grow!" Tour in Cincinnati will include:
Charity Trade Up to Wahl Trimmer: Bring your razors, scissors, or out-of-date trimmers - and for each item that WAHL collects, the company will donate $1 to the YMCA to support their efforts to build strong kids, strong families and strong communities. Product donators will also receive a $5 coupon to buy the right WAHL trimming "tool."
Mobile Barber Shop: where 2 professional stylists will trim and detail guy's beards, mustaches and goatees.
WAHL Welcome Area: Visitors can pick up product information, surf the WAHLNATION.com website and purchase WAHL products directly from WAHL-Store.com. Visitors can also play a variety of games and win WAHL giveaways as well as look into WAHL’s special mirrors that allow them to see how they would look with a beard, mustache or goatee.
WAHL Men of the Year Center: Straighten your 'stache or buff your beard and strike a creative pose for your photo to enter the WAHL Men of the Year competition.
WAHL of Fame: Check out the competition - see how your facial hair stacks up against other Men of the Year entries.
Throughout the summer, the WAHL “Let It Grow!” tour will travel across the country in search of the “Wahl Men of the Year.” Along the way, the tour will stop in 14 cities to educate today’s men on how to find the right look to suit their own personal style. Look for the 2008 tour in Cincinnati, Ohio; Indianapolis, Ind.; Chattanooga, Tenn.; Dallas, Texas; Washington, D.C.; Milwaukee, Wis.; Detroit, Mich.; Chicago, Ill.; Minneapolis, Minn.; St. Louis, Mo., Las Vegas, Nev.; San Francisco, Calif.; San Diego, Calif.; and Denver, Colo. For a detailed schedule of stops and events, visit www.WAHLNATION.com.
WAHL Men of the Year Competition
WAHL Trimmers is hitting the road in search of the WAHL men of the year sporting the best mustache, goatee and beard in America. The grand prize winner in each category will receive a 60 inch HD Flat Screen TV. Entering the competition is easy – simply submit your photo and a brief explanation as to why you let your facial hair grow and what makes you a WAHL Man that is Well-Groomed, All-American, Hardworking, and Loyal. Entries will be accepted at WAHLNATION.com or on site at the WAHL “Let It Grow!” mobile tour. Following each event, all eligible entries will be posted to WAHLNATION.com for online voting to determine the local finalists. The final winners in each category – beard, mustache, and goatee – will be announced in December 2008.
Now in its 89th year, WAHL Clipper Corporation is an international industry leader in the manufacture of products for the professional beauty and barber trade, consumer personal care and animal grooming. Headquartered in Sterling, Ill., WAHL currently employs some 2,000 associates worldwide in Argentina, Australia, Canada, England, Germany, Holland, Hungary, Japan, Spain, and the United States. WAHL products are available in 150 countries around the world. To learn more about WAHL, please visit www.wahltrimmers.com.
WAHL’s 30-foot mobile barber shop will be at the Taste of Cincinnati May 24, 25, and 26 on 5th Street near Vine St. from 12:00 p.m. - 12:00 a.m. On May 23, the tour will also be at the Cincinnati Wal-Mart located at Colerain Ave. from 2:00 p.m. - 7:00 p.m.
On-site professional stylists will work with men on how to choose the right tool for the job and on mastering techniques for making the most of their look. WAHL trimmers are the choice of professionals, and stylists will be on hand to educate men on how to best trim and style their facial hair.
"While a lot of men may have learned to shave from their dads or older brothers, many of them never really learned how to maintain their facial hair,” explains Phillips. “They have often figured it out through trial and error which can sometimes end with disastrous results.”
The WAHL "Let It Grow!" Tour in Cincinnati will include:
Charity Trade Up to Wahl Trimmer: Bring your razors, scissors, or out-of-date trimmers - and for each item that WAHL collects, the company will donate $1 to the YMCA to support their efforts to build strong kids, strong families and strong communities. Product donators will also receive a $5 coupon to buy the right WAHL trimming "tool."
Mobile Barber Shop: where 2 professional stylists will trim and detail guy's beards, mustaches and goatees.
WAHL Welcome Area: Visitors can pick up product information, surf the WAHLNATION.com website and purchase WAHL products directly from WAHL-Store.com. Visitors can also play a variety of games and win WAHL giveaways as well as look into WAHL’s special mirrors that allow them to see how they would look with a beard, mustache or goatee.
WAHL Men of the Year Center: Straighten your 'stache or buff your beard and strike a creative pose for your photo to enter the WAHL Men of the Year competition.
WAHL of Fame: Check out the competition - see how your facial hair stacks up against other Men of the Year entries.
Throughout the summer, the WAHL “Let It Grow!” tour will travel across the country in search of the “Wahl Men of the Year.” Along the way, the tour will stop in 14 cities to educate today’s men on how to find the right look to suit their own personal style. Look for the 2008 tour in Cincinnati, Ohio; Indianapolis, Ind.; Chattanooga, Tenn.; Dallas, Texas; Washington, D.C.; Milwaukee, Wis.; Detroit, Mich.; Chicago, Ill.; Minneapolis, Minn.; St. Louis, Mo., Las Vegas, Nev.; San Francisco, Calif.; San Diego, Calif.; and Denver, Colo. For a detailed schedule of stops and events, visit www.WAHLNATION.com.
WAHL Men of the Year Competition
WAHL Trimmers is hitting the road in search of the WAHL men of the year sporting the best mustache, goatee and beard in America. The grand prize winner in each category will receive a 60 inch HD Flat Screen TV. Entering the competition is easy – simply submit your photo and a brief explanation as to why you let your facial hair grow and what makes you a WAHL Man that is Well-Groomed, All-American, Hardworking, and Loyal. Entries will be accepted at WAHLNATION.com or on site at the WAHL “Let It Grow!” mobile tour. Following each event, all eligible entries will be posted to WAHLNATION.com for online voting to determine the local finalists. The final winners in each category – beard, mustache, and goatee – will be announced in December 2008.
Now in its 89th year, WAHL Clipper Corporation is an international industry leader in the manufacture of products for the professional beauty and barber trade, consumer personal care and animal grooming. Headquartered in Sterling, Ill., WAHL currently employs some 2,000 associates worldwide in Argentina, Australia, Canada, England, Germany, Holland, Hungary, Japan, Spain, and the United States. WAHL products are available in 150 countries around the world. To learn more about WAHL, please visit www.wahltrimmers.com.
Return of the Green Fairy!
Like a liquid superhero, the Green Fairy has returned to Greater Cincinnati. Absinthe, the legendary libation of the Belle Époque, Impressionist paintings, and Parisian dens of iniquity, is again legal in America. Kübler Absinthe is set to hit the shelves of The Party Source Thursday, May 15th, with absinthes from France and even from craft distillers across America following soon after that.
Absinthes are drunk with great ceremony, slowly diluted with water dripping through a sugar cube, which turns the spirit cloudy. The flavor is…well, first of all, you have to like licorice. But once you’re a licorice lover, expect a profusion of subtle herb and spice hints. Fine absinthe is one of the greatest liqueurs ever, and an amazing drink. With all these great new—and legal—absinthes, life in Cincinnati just got a lot greener.
Experience it for yourself Wednesday, May 15th at EQ the cooking school @ The Party Source.
Free No Registration Required 6-8PM
Absinthes are drunk with great ceremony, slowly diluted with water dripping through a sugar cube, which turns the spirit cloudy. The flavor is…well, first of all, you have to like licorice. But once you’re a licorice lover, expect a profusion of subtle herb and spice hints. Fine absinthe is one of the greatest liqueurs ever, and an amazing drink. With all these great new—and legal—absinthes, life in Cincinnati just got a lot greener.
Experience it for yourself Wednesday, May 15th at EQ the cooking school @ The Party Source.
Free No Registration Required 6-8PM
Spice Stack - Highly Recommended
Note: This is a repost from April 16. Taste was provided a sample of Spice Stack, and we LOVE it! It is a very effective use of space and fits standard store bought spice bottles. We highly recommend it for your consideration.
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Are you sick of digging through a jumble of spices every time you cook? If so, it’s time for a spicy spring cleaning that will get your seasonings in order for good. The new SpiceStack™ spice cabinet helps home cooks locate and retrieve their spices, while saving valuable countertop space and keeping kitchen cabinets clutter-free.
“Research shows storing and organizing spices is a major problem in most kitchens,” says Lauren Greenwood, president of SpiceStack, Inc. “Traditional spice racks take up too much space on the counter, are difficult to organize and use or don’t hold enough spices. The SpiceStack solves all of these problems and is a perfect spring cleaning aide.”
The innovative SpiceStack -- which fits in virtually any kitchen cabinet -- allows storage of store-bought spices in a cool, dark place, away from the stovetop. Three pull-out, drop-down drawers organize spice bottles horizontally with the labels clearly visible. To use, simply slide the drawer out until it’s fully extended, then lower the drawer to resting position, where it’s easy to identify, retrieve, and restock spices at eye level.
The compact unit, which measures 11 inches wide, 10 3/4 inches deep and 8 inches tall, comes in white to complement any kitchen décor. It holds up to 27 full-size or 54 half-size round spice bottles, or any combination of the two size bottles. Spices can be stored in the drawers alphabetically, by frequency of use, or by type of cooking. Four non-skid pads on the bottom of the unit hold it securely in place inside the cabinet. The SpiceStack requires no assembly and is made of durable plastic.
The SpiceStack is manufactured in the United States. Cost is $29.95, plus shipping and handling. Order now and receive up to 3 additional units for $14.95 each, plus shipping and handling, along with a complementary cooking apron for each unit ordered. Empty bottles with front and purchase date labels are also available. To order online, visit www.spicestack.com, or call 866-247-9459.
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Are you sick of digging through a jumble of spices every time you cook? If so, it’s time for a spicy spring cleaning that will get your seasonings in order for good. The new SpiceStack™ spice cabinet helps home cooks locate and retrieve their spices, while saving valuable countertop space and keeping kitchen cabinets clutter-free.
“Research shows storing and organizing spices is a major problem in most kitchens,” says Lauren Greenwood, president of SpiceStack, Inc. “Traditional spice racks take up too much space on the counter, are difficult to organize and use or don’t hold enough spices. The SpiceStack solves all of these problems and is a perfect spring cleaning aide.”
The innovative SpiceStack -- which fits in virtually any kitchen cabinet -- allows storage of store-bought spices in a cool, dark place, away from the stovetop. Three pull-out, drop-down drawers organize spice bottles horizontally with the labels clearly visible. To use, simply slide the drawer out until it’s fully extended, then lower the drawer to resting position, where it’s easy to identify, retrieve, and restock spices at eye level.
The compact unit, which measures 11 inches wide, 10 3/4 inches deep and 8 inches tall, comes in white to complement any kitchen décor. It holds up to 27 full-size or 54 half-size round spice bottles, or any combination of the two size bottles. Spices can be stored in the drawers alphabetically, by frequency of use, or by type of cooking. Four non-skid pads on the bottom of the unit hold it securely in place inside the cabinet. The SpiceStack requires no assembly and is made of durable plastic.
The SpiceStack is manufactured in the United States. Cost is $29.95, plus shipping and handling. Order now and receive up to 3 additional units for $14.95 each, plus shipping and handling, along with a complementary cooking apron for each unit ordered. Empty bottles with front and purchase date labels are also available. To order online, visit www.spicestack.com, or call 866-247-9459.
Diabetes Cookbook – Best in the World!
How can a diabetes cookbook win Best in the World, when the old stereotype for a “diabetic meal” is bland and flavorless?
Jackie Newgent's The All-Natural Diabetes Cookbook: The Whole Food approach to Great Taste and Healthy Eating (American Diabetes Association; 2007), broke through all the stereotypes last month when it won the 2007 Gourmand Best Health and Nutrition Book in the World Award in London, England. Created to increase knowledge of and respect for food and wine culture, the Gourmand World Cookbook Awards reward those who “cook with words” and help readers find the best out of the 26,000 food and wine books produced every year.
The All-Natural Diabetes Cookbook is a crossover book written to appeal to people with diabetes and those who are simply looking for ways to live a healthier life. It features 150 recipes that focus on whole foods and unprocessed ingredients.
Recipes include:
· Caramelized Anjou Pear, Sage, and Gorgonzola Quesadilla
· Minted Middle Eastern Meatballs
· Caprese Pizzette
· Fresh Baby Spinach Orzo Salad with Goat Cheese
· Spa Chef Salad with Balsamic Tarragon Dressing
· California Avocado-Bean Salad with Salsa Verde
· American-French Caramelized Onion Soup
· Vietnamese-Style Beef and Soba Noodle Soup
· Bodacious “Steak” Burger
· Sweet Potato Burrito Spirals with Bell Pepper-Avocado “Crème” Sauce
· Tequila-Lime Chicken with Spinach Fettuccine in Creamy Jalapeno Sauce
· Roasted Wild Salmon Filet with Orange-Miso Sauce
Newgent, a registered dietitian, is a New York City-based culinary nutritionist, recreational chef instructor and consultant. Newgent’s inspiration for the cookbook was her father. She explains, “After my dad was diagnosed with diabetes, I wanted to be sure he had diabetes-friendly recipes that were tasty and easy to follow. Finding no all-natural book that met the guidelines of the American Diabetes Association, I decided to write my own.”
ADA’s publications undergo a meticulous process to ensure that topics and content are the most current, accurate, and useful to healthcare professionals and for people with diabetes. The authors are drawn from recognized experts: medical researchers, clinicians, educators, registered dietitians, and nurses, and other members of the professional community. Scientific and editorial committees review each manuscript before it reaches the editing, design and production process. What sets ADA efforts in books apart from for-profit publishing companies is that net proceeds support ADA’s mission to find a cure for diabetes and to improve the lives of people with diabetes.
Jackie Newgent's The All-Natural Diabetes Cookbook: The Whole Food approach to Great Taste and Healthy Eating (American Diabetes Association; 2007), broke through all the stereotypes last month when it won the 2007 Gourmand Best Health and Nutrition Book in the World Award in London, England. Created to increase knowledge of and respect for food and wine culture, the Gourmand World Cookbook Awards reward those who “cook with words” and help readers find the best out of the 26,000 food and wine books produced every year.
The All-Natural Diabetes Cookbook is a crossover book written to appeal to people with diabetes and those who are simply looking for ways to live a healthier life. It features 150 recipes that focus on whole foods and unprocessed ingredients.
Recipes include:
· Caramelized Anjou Pear, Sage, and Gorgonzola Quesadilla
· Minted Middle Eastern Meatballs
· Caprese Pizzette
· Fresh Baby Spinach Orzo Salad with Goat Cheese
· Spa Chef Salad with Balsamic Tarragon Dressing
· California Avocado-Bean Salad with Salsa Verde
· American-French Caramelized Onion Soup
· Vietnamese-Style Beef and Soba Noodle Soup
· Bodacious “Steak” Burger
· Sweet Potato Burrito Spirals with Bell Pepper-Avocado “Crème” Sauce
· Tequila-Lime Chicken with Spinach Fettuccine in Creamy Jalapeno Sauce
· Roasted Wild Salmon Filet with Orange-Miso Sauce
Newgent, a registered dietitian, is a New York City-based culinary nutritionist, recreational chef instructor and consultant. Newgent’s inspiration for the cookbook was her father. She explains, “After my dad was diagnosed with diabetes, I wanted to be sure he had diabetes-friendly recipes that were tasty and easy to follow. Finding no all-natural book that met the guidelines of the American Diabetes Association, I decided to write my own.”
ADA’s publications undergo a meticulous process to ensure that topics and content are the most current, accurate, and useful to healthcare professionals and for people with diabetes. The authors are drawn from recognized experts: medical researchers, clinicians, educators, registered dietitians, and nurses, and other members of the professional community. Scientific and editorial committees review each manuscript before it reaches the editing, design and production process. What sets ADA efforts in books apart from for-profit publishing companies is that net proceeds support ADA’s mission to find a cure for diabetes and to improve the lives of people with diabetes.
Tuesday, May 6, 2008
Ornaments for Foodies
Many foodies love a slice of Gouda, good wine and even a gourmet burger! Now these fun food items are available as hand crafted ornaments! Fun and quirky gift idea for any food lover.
Ornaments to Remember are designed in Oregon, artisan-crafted in Europe, and individually gift-boxed. With more than 400 designs, there are blown-glass creations for everyone and every passion. They offer puppies for pet parents, baby shoes for new parents, flowers for gardeners, film reels for movie buffs, masks for drama queens, truffles for chocoholics, food and wine for epicureans, purses for fashionistas, diamonds for romantics, surfboards for beach bums, and more.
Ornaments to Remember was created with kids and learning in mind. All of their profits go to THE LEARNING COMMUNITY, a non-profit, public-benefit corporation. To learn more, please visit: www.TheLearningCommunity.us.
Sold At: www.ornaments2remember.com or 1-800-330-3382
Retail Price: $16 - $40
www.ornaments2remember.com
Ornaments to Remember are designed in Oregon, artisan-crafted in Europe, and individually gift-boxed. With more than 400 designs, there are blown-glass creations for everyone and every passion. They offer puppies for pet parents, baby shoes for new parents, flowers for gardeners, film reels for movie buffs, masks for drama queens, truffles for chocoholics, food and wine for epicureans, purses for fashionistas, diamonds for romantics, surfboards for beach bums, and more.
Ornaments to Remember was created with kids and learning in mind. All of their profits go to THE LEARNING COMMUNITY, a non-profit, public-benefit corporation. To learn more, please visit: www.TheLearningCommunity.us.
Sold At: www.ornaments2remember.com or 1-800-330-3382
Retail Price: $16 - $40
www.ornaments2remember.com
onfections From Maison Francis Miot Coming to Fancy Food Show
The Maison Francis Miot has been at the forefront in gourmet confectionary arts for more than 20 years. Its simmered-fruit jams, award-winning confections, and delicate French chocolates all set the Maison Francis Miot as one of the top firms in the traditional “gourmandise” area. The company will be showcasing its line of sucrose-free jams and the “French Lovers” candies at the 54th Summer Fancy Food Show in New York from June 29 to July 1 at the Sopexa French pavilion at booth 2310.
Since 1987, Miot has built its name on creative and passionate jam-making. The culmination of the last two decades brings a top-quality line of natural fruits jams and preserves to the forefront of the business. The line without added sugar has 15 flavors made from fresh fruits rigorously selected for their flavors and cooking qualities. They are picked at the peak of their maturity before being frozen or canned, so each jam retains the full quality and benefits of the fruit. The flavors include Apricot, Black Cherry, Exotic Passion (apricot, mango, passion fruit), King’s Favorite (peach, raspberry), Lime-Kiwi, Mountain Orange, Peach-Pear, Strawberry, and many more. Each jar is prepared with 75 % of fruit in each 230-g (8.1-oz.) jar.
The line with natural sugar cane has 29 flavors to choose from, and is packaged in 210 g (7.4 oz.) jars. These jams are made with 55-60 % of fruit in each jar, depending on the flavor. The “Confiture de Noël” (Christmas Jam) from this line received a Blue Ribbon award at the Europain & Intersuc 2008 trade show. The Confiture de Noël is made with figs, apricots, oranges, grapes, almonds and rum.
A specialty of Pau, the main city of the Béarn region in southwest France, the candy known as the “French Lovers,” or by their original French name, les Coucougnettes, is Miot’s tribute to the French gourmand King, Henry IV, who was well-known for his 57 mistresses and 24 children. Each of these delectable, bite-sized candies includes a chocolate-coated grilled almond wrapped in raspberry, sugar-cane, and ginger-flavored marzipan, and then rolled in crystallized white cane sugar. The French Lovers received the best candy award at the 1999 Intersuc confectionary and gourmet foods trade show in Paris. The candy is available through its American distributor GMP Holdings Inc. by calling +1 (800) 721-4778 or visiting www.gmpholdingsinc.com.
Miot ensures outstanding product quality at an international level. The production is entirely hand-made. For instance, the “French Lovers” are individually hand-rolled. The company’s quality-control department regularly tests the full range of products for taste and appearance.
Since 1987, Miot has built its name on creative and passionate jam-making. The culmination of the last two decades brings a top-quality line of natural fruits jams and preserves to the forefront of the business. The line without added sugar has 15 flavors made from fresh fruits rigorously selected for their flavors and cooking qualities. They are picked at the peak of their maturity before being frozen or canned, so each jam retains the full quality and benefits of the fruit. The flavors include Apricot, Black Cherry, Exotic Passion (apricot, mango, passion fruit), King’s Favorite (peach, raspberry), Lime-Kiwi, Mountain Orange, Peach-Pear, Strawberry, and many more. Each jar is prepared with 75 % of fruit in each 230-g (8.1-oz.) jar.
The line with natural sugar cane has 29 flavors to choose from, and is packaged in 210 g (7.4 oz.) jars. These jams are made with 55-60 % of fruit in each jar, depending on the flavor. The “Confiture de Noël” (Christmas Jam) from this line received a Blue Ribbon award at the Europain & Intersuc 2008 trade show. The Confiture de Noël is made with figs, apricots, oranges, grapes, almonds and rum.
A specialty of Pau, the main city of the Béarn region in southwest France, the candy known as the “French Lovers,” or by their original French name, les Coucougnettes, is Miot’s tribute to the French gourmand King, Henry IV, who was well-known for his 57 mistresses and 24 children. Each of these delectable, bite-sized candies includes a chocolate-coated grilled almond wrapped in raspberry, sugar-cane, and ginger-flavored marzipan, and then rolled in crystallized white cane sugar. The French Lovers received the best candy award at the 1999 Intersuc confectionary and gourmet foods trade show in Paris. The candy is available through its American distributor GMP Holdings Inc. by calling +1 (800) 721-4778 or visiting www.gmpholdingsinc.com.
Miot ensures outstanding product quality at an international level. The production is entirely hand-made. For instance, the “French Lovers” are individually hand-rolled. The company’s quality-control department regularly tests the full range of products for taste and appearance.
Monday, May 5, 2008
Fully Loaded Tea: Winner of the 2008 Superior Taste Award
FullyLoadedTea (FLT) is proud to announce their recent win by the International Taste & Quality Institute (iTQi), recognizing the luxury tea company with the Superior Taste Award for two of their popular blends – Shameless Berries Fruit Tea and Goji Force Green Tea.
The iTQi is the world’s leading organization dedicated to judging, honouring and promoting superior tasting food and beverage products with juries composed of famous European Chefs, beverage experts and Sommeliers. The Superior Taste Award, granted by iTQi, provides manufacturers, dealers and retailers with an extra dimension to communicate their products superiority, while helping to increase sales.
“We are absolutely honoured to have received the Superior Taste Award by the iTQi,” said Katya Popoff, co-founder and co-president, FLT. “It is a wonderful feeling to know that two of our favoured tea blends have been recognized by iTQi Chefs and Sommerliers, an international team unanimously respected for their expertise. We are extremely proud that FLT’s product has received the most credible reference in terms of good taste and overall quality.”
The first of its kind in North America to incorporate actual whole berries harvested from around the globe, FullyLoadedTea’s eight bold flavours are as delicious as they are healthy - and with names like Tomato Rebel Black Tea and Bulletproof Currant Fruit Tea, the drinking experience promises to be as memorable as the names in which they were christened.
The iTQi evaluates submitted products on their individual tasting merits, awarding one star (good tasting), two star (remarkable) and three star (exceptional). FLT’s two award-winning blends were recognized with one star.
The usage of the award label is licensed for a period of three years, communicating about FLT’s products and the company’s success. Synonymous with superior quality and excellence, the iTQi award brings immediate attention and differentiation amongst the vast choice of marketed products and reassures consumers in their buying decision.
About FullyLoadedTea
A truly modern drink company, FullyLoadedTea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create eight delicious and energizing gourmet concoctions. Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova, founded the young, modern tea company. Found in a number of fine food stores and gourmet tea and coffee shops across North America, every FullyLoadedTea brew is also available for purchase online at www.fullyloadedtea.com.
The iTQi is the world’s leading organization dedicated to judging, honouring and promoting superior tasting food and beverage products with juries composed of famous European Chefs, beverage experts and Sommeliers. The Superior Taste Award, granted by iTQi, provides manufacturers, dealers and retailers with an extra dimension to communicate their products superiority, while helping to increase sales.
“We are absolutely honoured to have received the Superior Taste Award by the iTQi,” said Katya Popoff, co-founder and co-president, FLT. “It is a wonderful feeling to know that two of our favoured tea blends have been recognized by iTQi Chefs and Sommerliers, an international team unanimously respected for their expertise. We are extremely proud that FLT’s product has received the most credible reference in terms of good taste and overall quality.”
The first of its kind in North America to incorporate actual whole berries harvested from around the globe, FullyLoadedTea’s eight bold flavours are as delicious as they are healthy - and with names like Tomato Rebel Black Tea and Bulletproof Currant Fruit Tea, the drinking experience promises to be as memorable as the names in which they were christened.
The iTQi evaluates submitted products on their individual tasting merits, awarding one star (good tasting), two star (remarkable) and three star (exceptional). FLT’s two award-winning blends were recognized with one star.
The usage of the award label is licensed for a period of three years, communicating about FLT’s products and the company’s success. Synonymous with superior quality and excellence, the iTQi award brings immediate attention and differentiation amongst the vast choice of marketed products and reassures consumers in their buying decision.
About FullyLoadedTea
A truly modern drink company, FullyLoadedTea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create eight delicious and energizing gourmet concoctions. Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova, founded the young, modern tea company. Found in a number of fine food stores and gourmet tea and coffee shops across North America, every FullyLoadedTea brew is also available for purchase online at www.fullyloadedtea.com.
Chipotle Is The First Restaurant To Serve 100 Percent Naturally Raised Chicken
Chipotle Mexican Grill is now the first national restaurant company to serve exclusively naturally raised chicken. The burrito restaurant announced today that it has reached that milestone by adding naturally raised chicken to all its restaurants in California, Oregon, and Washington.
Chipotle began serving naturally raised chicken at its restaurants in Washington, DC, in 2002 and has since been working with its suppliers and identifying other like-minded farms to constantly add to its supply until completing the goal of serving 100 percent naturally raised chicken.
“We are changing the way the world thinks about and eats fast food,” said Steve Ells, Chipotle founder, chairman and CEO. “By making our food with great quality ingredients, including naturally raised meat, we are not only satisfying our customers with great tasting food, but raising the bar for an entire industry.”
All of Chipotle’s naturally raised chicken, pork and beef comes from animals that are humanely raised, never given antibiotics or added growth hormones (or drugs that act like hormones), and fed a pure vegetarian diet with no animal by-products.
Chipotle already serves more naturally raised meat than any other restaurant company in the world. In all, Chipotle will serve more than 52 million pounds of naturally raised meat this year. In addition to the chicken, all of the pork Chipotle serves is naturally raised, and nearly 60 percent of its restaurants serve naturally raised beef. Those 52 million pounds amount to more than 200 million meals made with naturally raised meat.
In addition to its commitment to serving naturally raised meat, in December Chipotle became the first national restaurant company to serve only dairy products (cheese and sour cream) made with milk from cows that are not treated with the synthetic hormone rBGH (recombinant bovine growth hormone). And this year, 30 percent of all of the beans it serves will come from organic farms. It’s all part of a vision Ells calls “Food With Integrity.”
“Food With Integrity is about finding the best ingredients we can for the food we serve,” said Ells. “We are making food from ingredients that have traditionally been used by the most discerning chefs in the best restaurants. But Chipotle is doing it in a way that is available and affordable so everyone can eat better.”
About Chipotle
Chipotle Mexican Grill offers a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food not only from using fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Chipotle opened its first restaurant in 1993 and currently operates more than 730 restaurants. For more information, visit www.chipotle.com.
Chipotle began serving naturally raised chicken at its restaurants in Washington, DC, in 2002 and has since been working with its suppliers and identifying other like-minded farms to constantly add to its supply until completing the goal of serving 100 percent naturally raised chicken.
“We are changing the way the world thinks about and eats fast food,” said Steve Ells, Chipotle founder, chairman and CEO. “By making our food with great quality ingredients, including naturally raised meat, we are not only satisfying our customers with great tasting food, but raising the bar for an entire industry.”
All of Chipotle’s naturally raised chicken, pork and beef comes from animals that are humanely raised, never given antibiotics or added growth hormones (or drugs that act like hormones), and fed a pure vegetarian diet with no animal by-products.
Chipotle already serves more naturally raised meat than any other restaurant company in the world. In all, Chipotle will serve more than 52 million pounds of naturally raised meat this year. In addition to the chicken, all of the pork Chipotle serves is naturally raised, and nearly 60 percent of its restaurants serve naturally raised beef. Those 52 million pounds amount to more than 200 million meals made with naturally raised meat.
In addition to its commitment to serving naturally raised meat, in December Chipotle became the first national restaurant company to serve only dairy products (cheese and sour cream) made with milk from cows that are not treated with the synthetic hormone rBGH (recombinant bovine growth hormone). And this year, 30 percent of all of the beans it serves will come from organic farms. It’s all part of a vision Ells calls “Food With Integrity.”
“Food With Integrity is about finding the best ingredients we can for the food we serve,” said Ells. “We are making food from ingredients that have traditionally been used by the most discerning chefs in the best restaurants. But Chipotle is doing it in a way that is available and affordable so everyone can eat better.”
About Chipotle
Chipotle Mexican Grill offers a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food not only from using fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Chipotle opened its first restaurant in 1993 and currently operates more than 730 restaurants. For more information, visit www.chipotle.com.
Saturday, May 3, 2008
CONGRATULATIONS To Taste's own Zell Schulman!
OThe University of Kentucky College of Fine Arts will present an award this weekend to food writer Zell Schulman, an arts advocate who has served various arts organizations and founded arts advocacy groups serving Cincinnati and Northern Kentucky. Schulman, a writer for Taste Magazine Cincinnati, cook book author and former food editor of The American Israelite, will receive the College of Fine Arts Community Award at the College of Fine Arts Recognition Ceremony scheduled for 11 a.m. Sunday, May 4, at the Singletary Center for the Arts. The ceremony recognizes the college's students who are graduating.
Known by many as an accomplished food writer, Schulman made her mark locally and nationally with her cooking column "The Modern Jewish Cook" published by the oldest Jewish weekly The American Israelite. Over 18 years, she would serve the publication as a feature writer, columnist and food editor. Throughout her career in the food spotlight, Schulman has maintained a connection to her passion for the arts fostered by the love and guidance of musically inclined parents. She even used her culinary skills to raise money for the arts in her community by donating proceeds from her book "Planning Perfect Parties" to the Cincinnati Opera.
The UK alumna, who started working in television, never stopped serving the arts even as she took a 10 year hiatus to raise a family beginning in 1953. Schulman channeled her passion for the arts into service as an active community volunteer at various arts organizations. Over the last several years, she has served on numerous boards and committees for the Cincinnati Opera, Cincinnati Ballet, Cincinnati Symphony Orchestra and Covington's Carnegie Visual and Performing Art Center, among others.
An alumna of University of Cincinnati, in 1975 Schulman founded and served as a president of The Friends of College Conservatory of Music at the university. She still serves the board of the community organization dedicated to raising funds for such items as student scholarships, competition travel, and master classes. More recently she organized a new arts advocacy group to support Cincinnati theatre.
"Zell's selfless generosity has made it possible for many arts organizations to grow and develop in Cincinnati and Northern Kentucky," noted Dean of the College of Fine Arts Robert Shay. "She has even helped the area's arts organizations take advantage of the talents of our students and alumni at UK."
Schulman's love for the arts was influenced at an early age by musical parents who provided her with vocal and piano instruction by age 6. Her interest in the arts continued to grow fostered by more lessons in dance, art and elocution. As a junior in high school, Schulman wrote and produced a musical, "The Dixie Follies," for her high school Dixie Heights High School.
In fall of 1947, Schulman came to UK where she majored in drama and speech and minored in physical education. While in Lexington, she would work at a campus radio station, model for portrait classes, assist with slide setup for art lectures, and act and serve as crew for productions at the Guignol Theatre.
Upon graduation from UK in 1950, Schulman worked with Ziv Television Programs in Cincinnati and later worked at WKRC-TV, where she had the opportunity to serve as a production assistant on Rod Serling's live drama series "The Storm."
Schulman's joy for cooking was influenced by an opportunity to study the art in France with Simon Beck, a fellow author of Julia Child on "Mastering the Art of French Cooking." The lessons were a gift from her husband Mel, whom the author dubbed her most appreciative guest. Schulman went on to teach cooking classes in Cincinnati in the 1980s before starting her popular cooking column. Outside of her work for "The American Israelite, she has written three cookbooks, "Something Different for Passover," "Let My People Eat" and "Passover Seders Made Simple." A certified culinary professional and member of the International Association of Culinary Professionals, Schulman was selected in 1975 as one of the Cincinnati Enquirer's
"Women of the Year" and in 2002 was named to the same publication's "21 to Watch" list in the newspaper's Food section. Currently the writer is a contributor to Taste Magazine and www.interfaithfamily.com.
The College of Fine Arts Community Award is presented annually to an individual associated with UK who has contributed significantly to the fine arts and the public.
Known by many as an accomplished food writer, Schulman made her mark locally and nationally with her cooking column "The Modern Jewish Cook" published by the oldest Jewish weekly The American Israelite. Over 18 years, she would serve the publication as a feature writer, columnist and food editor. Throughout her career in the food spotlight, Schulman has maintained a connection to her passion for the arts fostered by the love and guidance of musically inclined parents. She even used her culinary skills to raise money for the arts in her community by donating proceeds from her book "Planning Perfect Parties" to the Cincinnati Opera.
The UK alumna, who started working in television, never stopped serving the arts even as she took a 10 year hiatus to raise a family beginning in 1953. Schulman channeled her passion for the arts into service as an active community volunteer at various arts organizations. Over the last several years, she has served on numerous boards and committees for the Cincinnati Opera, Cincinnati Ballet, Cincinnati Symphony Orchestra and Covington's Carnegie Visual and Performing Art Center, among others.
An alumna of University of Cincinnati, in 1975 Schulman founded and served as a president of The Friends of College Conservatory of Music at the university. She still serves the board of the community organization dedicated to raising funds for such items as student scholarships, competition travel, and master classes. More recently she organized a new arts advocacy group to support Cincinnati theatre.
"Zell's selfless generosity has made it possible for many arts organizations to grow and develop in Cincinnati and Northern Kentucky," noted Dean of the College of Fine Arts Robert Shay. "She has even helped the area's arts organizations take advantage of the talents of our students and alumni at UK."
Schulman's love for the arts was influenced at an early age by musical parents who provided her with vocal and piano instruction by age 6. Her interest in the arts continued to grow fostered by more lessons in dance, art and elocution. As a junior in high school, Schulman wrote and produced a musical, "The Dixie Follies," for her high school Dixie Heights High School.
In fall of 1947, Schulman came to UK where she majored in drama and speech and minored in physical education. While in Lexington, she would work at a campus radio station, model for portrait classes, assist with slide setup for art lectures, and act and serve as crew for productions at the Guignol Theatre.
Upon graduation from UK in 1950, Schulman worked with Ziv Television Programs in Cincinnati and later worked at WKRC-TV, where she had the opportunity to serve as a production assistant on Rod Serling's live drama series "The Storm."
Schulman's joy for cooking was influenced by an opportunity to study the art in France with Simon Beck, a fellow author of Julia Child on "Mastering the Art of French Cooking." The lessons were a gift from her husband Mel, whom the author dubbed her most appreciative guest. Schulman went on to teach cooking classes in Cincinnati in the 1980s before starting her popular cooking column. Outside of her work for "The American Israelite, she has written three cookbooks, "Something Different for Passover," "Let My People Eat" and "Passover Seders Made Simple." A certified culinary professional and member of the International Association of Culinary Professionals, Schulman was selected in 1975 as one of the Cincinnati Enquirer's
"Women of the Year" and in 2002 was named to the same publication's "21 to Watch" list in the newspaper's Food section. Currently the writer is a contributor to Taste Magazine and www.interfaithfamily.com.
The College of Fine Arts Community Award is presented annually to an individual associated with UK who has contributed significantly to the fine arts and the public.
Thursday, May 1, 2008
Wheat Foods Council and Chef Gale Gand Unveil Cookbook
In celebration of its 35th anniversary, the
Wheat Foods Council today unveiled Food for Thought from Parents to
Children, an educational cookbook featuring recipes from celebrity chef and
mother of three, Chef Gale Gand, and parents across America. The cookbook,
available at www.wheatfoods.org, showcases wheat-based recipes and
addresses the importance of nutrition education for children, emphasizing a
parent's role in a child's healthy diet.
A portion of cookbook proceeds benefits Spoons Across America, a not-for-
profit organization that works to positively influence the eating habits of
children through hands-on education.
The cookbook is available for $3.50 and can be purchased online at
www.wheatfoods.org.
"Considering more than 15 percent of children in the United States are obese,
we believe parents need to take a more active role in their children's diets in
order to instill healthy eating habits," said Marcia Scheideman M.S., R.D.,
president of the Wheat Foods Council. "This book arms parents with
information and guidance that will enable them to communicate with their
children about the foods they eat and their ability to affect their health."
Food for Thought from Parents to Children features 30 recipes developed by
parents throughout America and five exclusive creations from Chef Gand,
award-winning pastry chef, cookbook author and Food Network personality.
Nutritious, wheat-based recipes, in the categories of breakfast, lunch, dinner,
snacks and desserts, are accompanied by educational facts about the
featured foods including nutritional content, portion sizes and food origin.
Also included is a guide that parents can use to ensure time spent in the
kitchen with their kids is a fun, educational experience.
"Talking to my children about food and nutrition and stocking the kitchen with
nutritious options enables my kids to make healthy food choices even when
I'm not around to supervise," said Chef Gale Gand. "This cookbook gave me
the opportunity to collaborate with parents throughout the country on an
educational tool that can make an important difference in our children's lives."
In late 2007, the Wheat Foods Council invited parents to submit recipes for
consideration for the cookbook. In February of this year, the Council
selected 30 recipes based on the criteria of wheat-based, nutritious, child-
friendly and convenient to be featured in the book.
###
About the Wheat Foods Council
The Wheat Foods Council is a nonprofit organization formed in 1972 to help
increase public awareness of grains, complex carbohydrates, and fiber as
essential components of a healthful diet. The Council is supported voluntarily
by wheat producers, millers, bakers, and related industries.
About Spoons Across America
Spoons Across America®, the source for children's culinary education, is a
not-for-profit organization dedicated to educating children, teachers, and
families about the benefits of healthy eating. The organization works to
influence the eating habits of children through hands-on education that
celebrates the connection to local farmers and the important tradition of
sharing meals around the family table.
Wheat Foods Council today unveiled Food for Thought from Parents to
Children, an educational cookbook featuring recipes from celebrity chef and
mother of three, Chef Gale Gand, and parents across America. The cookbook,
available at www.wheatfoods.org, showcases wheat-based recipes and
addresses the importance of nutrition education for children, emphasizing a
parent's role in a child's healthy diet.
A portion of cookbook proceeds benefits Spoons Across America, a not-for-
profit organization that works to positively influence the eating habits of
children through hands-on education.
The cookbook is available for $3.50 and can be purchased online at
www.wheatfoods.org.
"Considering more than 15 percent of children in the United States are obese,
we believe parents need to take a more active role in their children's diets in
order to instill healthy eating habits," said Marcia Scheideman M.S., R.D.,
president of the Wheat Foods Council. "This book arms parents with
information and guidance that will enable them to communicate with their
children about the foods they eat and their ability to affect their health."
Food for Thought from Parents to Children features 30 recipes developed by
parents throughout America and five exclusive creations from Chef Gand,
award-winning pastry chef, cookbook author and Food Network personality.
Nutritious, wheat-based recipes, in the categories of breakfast, lunch, dinner,
snacks and desserts, are accompanied by educational facts about the
featured foods including nutritional content, portion sizes and food origin.
Also included is a guide that parents can use to ensure time spent in the
kitchen with their kids is a fun, educational experience.
"Talking to my children about food and nutrition and stocking the kitchen with
nutritious options enables my kids to make healthy food choices even when
I'm not around to supervise," said Chef Gale Gand. "This cookbook gave me
the opportunity to collaborate with parents throughout the country on an
educational tool that can make an important difference in our children's lives."
In late 2007, the Wheat Foods Council invited parents to submit recipes for
consideration for the cookbook. In February of this year, the Council
selected 30 recipes based on the criteria of wheat-based, nutritious, child-
friendly and convenient to be featured in the book.
###
About the Wheat Foods Council
The Wheat Foods Council is a nonprofit organization formed in 1972 to help
increase public awareness of grains, complex carbohydrates, and fiber as
essential components of a healthful diet. The Council is supported voluntarily
by wheat producers, millers, bakers, and related industries.
About Spoons Across America
Spoons Across America®, the source for children's culinary education, is a
not-for-profit organization dedicated to educating children, teachers, and
families about the benefits of healthy eating. The organization works to
influence the eating habits of children through hands-on education that
celebrates the connection to local farmers and the important tradition of
sharing meals around the family table.
Maribelle Cakery to Offer Kosher Wedding, Party Cakes Beginning June 1
For many years, Maribelle Cakery has taken
great pride in their ability to create the most exquisite-tasting cakes possible.
When owners learned that there were few options for couples who wanted a
great tasting kosher cake, the team at Maribelle decided to take on the
challenge. After many months of research, testing and certification, Marbelle
Cakery will unveil its line of certified kosher parve cakes this spring.
Beginning June 1, 2008, Maribelle will be offering six exclusive kosher parve
flavors that include:
• Lemon paradise cake with lemon and tangerine fillings
• Dark chocolate cake with raspberry and ganache fillings
• Madagascar vanilla bean cake with mocha and latte fillings
• Pear cake with pomegranate and pear fillings
• White chocolate cake with truffle and raspberry fillings
• Dark chocolate cake with Kahlua and truffle fillings
"Over time we've seen many customers who come in and request kosher
parve cakes, especially for weddings," Larry Brown, Owner of Maribelle
Cakery, said. "Once we realized there was a huge need out there for kosher
parve cakes that taste great, we knew that we were up to the task.
Developing the recipes has been demanding, but we're confident that anyone
who tastes these cakes will recognize immediately that they are on par with
Maribelle's high quality standards."
All six new flavors will be introduced at an invitation-only tasting event on
Wednesday, May 14, 2008 from 4 p.m. until 7 p.m. The private kosher parve
cake tasting is open to the media.
Maribelle Cakery, located in the bridal district of Reading, Ohio, specializes in
gourmet wedding and specialty cakes for all occasions. Maribelle's cakes are
the finest quality cakes available in the greater Cincinnati area featuring
exclusive ingredients sourced from Europe and designed to be works of art.
For the past 18 years, Maribelle has created the ultimate centerpieces for
exquisite weddings. For more information, visit
www.maribellecakerycincinnati.com or call (513) 631-8333.
great pride in their ability to create the most exquisite-tasting cakes possible.
When owners learned that there were few options for couples who wanted a
great tasting kosher cake, the team at Maribelle decided to take on the
challenge. After many months of research, testing and certification, Marbelle
Cakery will unveil its line of certified kosher parve cakes this spring.
Beginning June 1, 2008, Maribelle will be offering six exclusive kosher parve
flavors that include:
• Lemon paradise cake with lemon and tangerine fillings
• Dark chocolate cake with raspberry and ganache fillings
• Madagascar vanilla bean cake with mocha and latte fillings
• Pear cake with pomegranate and pear fillings
• White chocolate cake with truffle and raspberry fillings
• Dark chocolate cake with Kahlua and truffle fillings
"Over time we've seen many customers who come in and request kosher
parve cakes, especially for weddings," Larry Brown, Owner of Maribelle
Cakery, said. "Once we realized there was a huge need out there for kosher
parve cakes that taste great, we knew that we were up to the task.
Developing the recipes has been demanding, but we're confident that anyone
who tastes these cakes will recognize immediately that they are on par with
Maribelle's high quality standards."
All six new flavors will be introduced at an invitation-only tasting event on
Wednesday, May 14, 2008 from 4 p.m. until 7 p.m. The private kosher parve
cake tasting is open to the media.
Maribelle Cakery, located in the bridal district of Reading, Ohio, specializes in
gourmet wedding and specialty cakes for all occasions. Maribelle's cakes are
the finest quality cakes available in the greater Cincinnati area featuring
exclusive ingredients sourced from Europe and designed to be works of art.
For the past 18 years, Maribelle has created the ultimate centerpieces for
exquisite weddings. For more information, visit
www.maribellecakerycincinnati.com or call (513) 631-8333.
Oceanaire Seafood Room Announces Opening Date
The Oceanaire Seafood Room -- with furnishings and a décor reminiscent of classic 1930’s ocean liners -- will be permanently docking in downtown Cincinnati beginning June 2. Located on the ground floor of the 580 Building on the corner of Sixth and Walnut streets, this will be the sixteenth Oceanaire Seafood Room to open in the U.S., and the first in Ohio. All of the restaurants are privately owned and run.
The Oceanaire offers more than 25 species of “ultra fresh” seafood and shellfish flown in daily from around the world. The ultra-fresh promise is printed on every menu and is the hallmark of The Oceanaire Seafood Room concept. The menu changes daily and is based on market availability of the freshest top-of-the-catch fish from the world’s most highly regarded providers.
Popular menu items include Nantucket Bay Scallops, Yellowfin “Ahi” Tuna and Gulf Red Snapper. Perpetual favorites are Chesapeake Bay Style Crab Cakes, Jumbo Shrimp Scampi, Cioppino and Grilled Hawaiian Swordfish. The restaurant will also feature Alaskan Red King Crab Clusters caught by the Time Bandit, one of the boats featured on the Discovery Channel’s The Deadliest Catch. Additionally, the Oceanaire Seafood Room is known for its raw oyster bar, which offers a selection of fresh (and often difficult to procure) oyster varieties from around the world.
General Manager and Operating Partner for the Cincinnati location is Donna Seal. Seal is a six-year veteran of the Oceanaire system, and held leadership positions at Oceanaire locations in Minneapolis and Baltimore before overseeing construction of the Cincinnati restaurant from the ground up. In addition to her extensive experience in the foodservice profession, she also holds a B.A. in Business and Marketing from the University of Minnesota.
The Executive Chef and Operating Partner for the Cincinnati location is Justin Dumcum. Chef Dumcum has far-reaching experience, including work at The Saint Paul Hotel in Minnesota, and serving as Executive Chef at Kincaid’s in Norfolk, VA. In Cincinnati he has served as Executive Chef of RUI’s Palomino Euro Bistro and as Executive Chef at the South Beach Grill at the Waterfront.
The Oceanaire Seafood Room in Cincinnati will be open for dinner seven days a week, Sunday through Thursday from 5:00-10:00 p.m. and Friday and Saturday 5:00-11:00 p.m. The restaurant seats 285 guests and the bar seats 30. In addition, a large private dining room offers guests the opportunity to host business meetings and social occasions.
For more information about The Oceanaire Seafood Room please call 513-381-8862 or visit www.theoceanaire.com. Reservations are available by calling 513-381-8862 or through Open Table by visiting www.opentable.com.
The Oceanaire offers more than 25 species of “ultra fresh” seafood and shellfish flown in daily from around the world. The ultra-fresh promise is printed on every menu and is the hallmark of The Oceanaire Seafood Room concept. The menu changes daily and is based on market availability of the freshest top-of-the-catch fish from the world’s most highly regarded providers.
Popular menu items include Nantucket Bay Scallops, Yellowfin “Ahi” Tuna and Gulf Red Snapper. Perpetual favorites are Chesapeake Bay Style Crab Cakes, Jumbo Shrimp Scampi, Cioppino and Grilled Hawaiian Swordfish. The restaurant will also feature Alaskan Red King Crab Clusters caught by the Time Bandit, one of the boats featured on the Discovery Channel’s The Deadliest Catch. Additionally, the Oceanaire Seafood Room is known for its raw oyster bar, which offers a selection of fresh (and often difficult to procure) oyster varieties from around the world.
General Manager and Operating Partner for the Cincinnati location is Donna Seal. Seal is a six-year veteran of the Oceanaire system, and held leadership positions at Oceanaire locations in Minneapolis and Baltimore before overseeing construction of the Cincinnati restaurant from the ground up. In addition to her extensive experience in the foodservice profession, she also holds a B.A. in Business and Marketing from the University of Minnesota.
The Executive Chef and Operating Partner for the Cincinnati location is Justin Dumcum. Chef Dumcum has far-reaching experience, including work at The Saint Paul Hotel in Minnesota, and serving as Executive Chef at Kincaid’s in Norfolk, VA. In Cincinnati he has served as Executive Chef of RUI’s Palomino Euro Bistro and as Executive Chef at the South Beach Grill at the Waterfront.
The Oceanaire Seafood Room in Cincinnati will be open for dinner seven days a week, Sunday through Thursday from 5:00-10:00 p.m. and Friday and Saturday 5:00-11:00 p.m. The restaurant seats 285 guests and the bar seats 30. In addition, a large private dining room offers guests the opportunity to host business meetings and social occasions.
For more information about The Oceanaire Seafood Room please call 513-381-8862 or visit www.theoceanaire.com. Reservations are available by calling 513-381-8862 or through Open Table by visiting www.opentable.com.
Right Gin Preps for L.A. Miami and London
What do you get when a brand new Gin is created by a person that hates the taste of Gin? The Perfect Gin!
Right Gin will expand its distribution to Los Angeles, Miami, and London in May and June. The Swedish brand is currently available in Las Vegas, New York, Boston, Chicago, Milwaukee, San Francisco, and Orange County.
Right Gin was created by W. L. Lyons Brown, is a descendant of the family that owns the legendary Brown-Forman Corporation where he spent 17 years marketing Jack Daniel’s and Southern Comfort. He then left to start his own company Altamar Brands, focused on developing luxury spirits brands. Brown hated the taste of gin and made it his mission to perfect this classic spirit to make it appeal to today’s generation. He traveled all over the world for three years to fix this problem and find the perfect ingredients in order to formulate the perfect gin. The result is a spirit that keeps the classic ingredients of gin but without the bitter, pine, and oily after-taste the gins on the market have. This brand is truly revolutionary in that its mixability affords consumers more tasty cocktail options, but it also tastes great on its own!
Right Gin celebrated its initial launch by sponsoring Gwen Stefani’s after-concert party at The Palms in Las Vegas. Right Gin subsequently became a fixture at the tables of celebrities such as Gavin Rossdale, Paris Hilton, Tommy Lee, Nicky Hilton, Luke Wilson, Nicollette Sheridan, Taryn Manning, George Clooney, Joey Fatone, Drew Lachey, Adrien Grenier, Dave Navarro, and Anthony Keidis. Right’s presence and popularity with tastemakers and celebrities at the hottest music/art/fashion & pop culture events has catapulted Right Gin to a place that transcends other luxury white spirits brands in its category.
“There is a Right Way…to do everything’’ says Brown. “There is a right way to live, to give, to treat a woman, to say thank you and… to make a tasty martini. So, we will place Right Gin at the center of a communication and activity platform that supports this notion.”
Right Gin will expand its distribution to Los Angeles, Miami, and London in May and June. The Swedish brand is currently available in Las Vegas, New York, Boston, Chicago, Milwaukee, San Francisco, and Orange County.
Right Gin was created by W. L. Lyons Brown, is a descendant of the family that owns the legendary Brown-Forman Corporation where he spent 17 years marketing Jack Daniel’s and Southern Comfort. He then left to start his own company Altamar Brands, focused on developing luxury spirits brands. Brown hated the taste of gin and made it his mission to perfect this classic spirit to make it appeal to today’s generation. He traveled all over the world for three years to fix this problem and find the perfect ingredients in order to formulate the perfect gin. The result is a spirit that keeps the classic ingredients of gin but without the bitter, pine, and oily after-taste the gins on the market have. This brand is truly revolutionary in that its mixability affords consumers more tasty cocktail options, but it also tastes great on its own!
Right Gin celebrated its initial launch by sponsoring Gwen Stefani’s after-concert party at The Palms in Las Vegas. Right Gin subsequently became a fixture at the tables of celebrities such as Gavin Rossdale, Paris Hilton, Tommy Lee, Nicky Hilton, Luke Wilson, Nicollette Sheridan, Taryn Manning, George Clooney, Joey Fatone, Drew Lachey, Adrien Grenier, Dave Navarro, and Anthony Keidis. Right’s presence and popularity with tastemakers and celebrities at the hottest music/art/fashion & pop culture events has catapulted Right Gin to a place that transcends other luxury white spirits brands in its category.
“There is a Right Way…to do everything’’ says Brown. “There is a right way to live, to give, to treat a woman, to say thank you and… to make a tasty martini. So, we will place Right Gin at the center of a communication and activity platform that supports this notion.”
Innovative apparel fends off summer bugs!
Insect Shield® clothing repels mosquitoes, ticks, ants, flies, chiggers, and midges (no-see-ums.) This includes insects with the potential to carry diseases such as Malaria, West Nile Virus, Dengue Fever and Lyme disease. Many Insect Shield garments also offer the added benefit of sun protection with a UPF 30+ rating.
The protection is invisible, odorless, and as easy as putting on your clothes. Unlike traditional topical repellents Insect Shield products cannot be misused or over-applied. A variety of shirts, pants, and accessories can be purchased from Insect Shield's partners such as REI, ExOfficio, LL Bean, Orvis and Ariat. Insect Shield technology is EPA-registered, can be worn by infants, children of all ages, and women who are pregnant or nursing.
Insect Shield technology has the potential to be an important tool in the battle against insect-borne diseases and improve the health of people worldwide. Our technology can be used for apparel and many other items that people use daily to aid in protection against insects. Buzz Off Insect Shield works with agencies and international relief organizations that work to protect at-risk populations from insect-borne diseases.
Quick Facts About Insect Shield Repellent Apparel:
Which insects does Insect Shield repel?
Insect Shield garments repel mosquitoes, ticks, ants, flies, chiggers, and midges or no-see-ums.
Does the product have an odor?
No. Insect Shield protection is invisible, odorless, colorless and does not change the feel of the garment.
Is it EPA-registered?
Following many years of extensive product testing, Insect Shield apparel has been successfully registered by the Environmental Protection Agency – the EPA.
The environment?
Since the Insect Shield technology is tightly bound to a fabric's fibers it is preferable to traditional insect repellents, which can wash off in the shower or stream, or sprays that might risk contaminating the atmosphere.
Who recommends permethrin-treated apparel?
The following International Agencies recommend permethrin-treated apparel)
The U.S. Department of Health & Human Services Center For Disease Control and Prevention
(CDC) www.cdc.gov/travel
World Health Organization (WHO)
www.who.int
The American Academy of Family Physicians
www.familydoctor.org
The Public Health Agency of Canada
www.phac-aspc.gc.ca
Where can I buy Insect Shield apparel for men, women and kid's?
www.rei.com
www.exofficio.com
www.LLbean.com
www.orvis.com
www.ariat.com
www.cintas.com
www.tilley.com
The protection is invisible, odorless, and as easy as putting on your clothes. Unlike traditional topical repellents Insect Shield products cannot be misused or over-applied. A variety of shirts, pants, and accessories can be purchased from Insect Shield's partners such as REI, ExOfficio, LL Bean, Orvis and Ariat. Insect Shield technology is EPA-registered, can be worn by infants, children of all ages, and women who are pregnant or nursing.
Insect Shield technology has the potential to be an important tool in the battle against insect-borne diseases and improve the health of people worldwide. Our technology can be used for apparel and many other items that people use daily to aid in protection against insects. Buzz Off Insect Shield works with agencies and international relief organizations that work to protect at-risk populations from insect-borne diseases.
Quick Facts About Insect Shield Repellent Apparel:
Which insects does Insect Shield repel?
Insect Shield garments repel mosquitoes, ticks, ants, flies, chiggers, and midges or no-see-ums.
Does the product have an odor?
No. Insect Shield protection is invisible, odorless, colorless and does not change the feel of the garment.
Is it EPA-registered?
Following many years of extensive product testing, Insect Shield apparel has been successfully registered by the Environmental Protection Agency – the EPA.
The environment?
Since the Insect Shield technology is tightly bound to a fabric's fibers it is preferable to traditional insect repellents, which can wash off in the shower or stream, or sprays that might risk contaminating the atmosphere.
Who recommends permethrin-treated apparel?
The following International Agencies recommend permethrin-treated apparel)
The U.S. Department of Health & Human Services Center For Disease Control and Prevention
(CDC) www.cdc.gov/travel
World Health Organization (WHO)
www.who.int
The American Academy of Family Physicians
www.familydoctor.org
The Public Health Agency of Canada
www.phac-aspc.gc.ca
Where can I buy Insect Shield apparel for men, women and kid's?
www.rei.com
www.exofficio.com
www.LLbean.com
www.orvis.com
www.ariat.com
www.cintas.com
www.tilley.com
Celeb Chef Paula Deen Stirs Controversy in Atlanta
Rev. Jesse Jackson, Al Sharpton, Rev. Lowery, Danny Glover, Susan Sarandon, Judge Greg Mathis, National Hispanic Leadership Conference and others have mounted national campaign to support Smithfield workers
Paula Deen will be met by a coterie of ministers and their supporters at the Cobb Galleria Centre cooking show she is headlining asking the celebrity chef to honor her promise to meet with Smithfield workers who have organized to fight for a voice on the job at the worlds largest pork processing plant located in Tar Heel, North Carolina. Atlanta churches involved represent tens of thousands of congregants including Rev. Michel Wright of Concerned Clergy of Metro Atlanta and Pastor of New Life Christian Church, Rev. Richard Coble, Rev. David Hooker of First Congregational United Church of Christ and many others.
Deen, in previous interviews on Larry King Live and the syndicated radio show Diane Rehm, promised to meet with these Smithfield workers who have been fighting for over a decade to improve the working situation in Tar Heel North Carolina.
At the Smithfield Tar Heel plant workers suffer crippling injuries. They endure excessive line speeds and receive inadequate training to do their jobs. A 2007 Research Associates of America report, using company data from federal safety and health reports, reveals that injuries at Smithfield Tar Heel went up 200 percent between 2003 and 2006.
In 2006, a federal appeals courts enforced the National Labor Relations Board decision that found that the company assaulted people, harassed and threatened violence against the Tar Heel workers during an election in 1997. Human Rights Watch, an organization that normally documents abuses by foreign governments, published two reports, in 2000 and 2005, decrying the dangerous conditions and numerous abuses that workers faced at the Tar Heel plant
Similar to the Kathie Lee Gifford controversy, the ministers want Paula Deen to meet with workers and are appealing to her sense of morality and faith to ultimately speak out on their behalf.
Kathie Lee eventually ended the use of sweatshops to produce her clothing line and spoke out forcefully against sweatshops.
For information contact Leila McDowell at 202 728 1829 or Eric Wingerter in Atlanta at 202 243 9995.
For immediate release 5/1/08 Contact: Leila McDowell 202 728 1829
Celeb CHEF PAULA Deen to be met by prayerful protesters
Atlanta area churches join campaign to get Paula Deen to meet with injured and abused workers from Smithfield, the company she promotes
Saturday, May 3rd 2:30pm Cobb Galleria Centre
Rev. Jesse Jackson, Al Sharpton, Rev. Lowery, Danny Glover, Susan Sarandon, Judge Greg Mathis, National Hispanic Leadership Conference and others have mounted national campaign to support Smithfield workers
Paula Deen will be met by a coterie of ministers and their supporters at the Cobb Galleria Centre cooking show she is headlining asking the celebrity chef to honor her promise to meet with Smithfield workers who have organized to fight for a voice on the job at the world’s largest pork processing plant located in Tar Heel, North Carolina. Atlanta churches involved represent tens of thousands of congregants including Rev. Michel Wright of Concerned Clergy of Metro Atlanta and Pastor of New Life Christian Church, Rev. Richard Coble, Rev. David Hooker of First Congregational United Church of Christ and many others.
Deen, in previous interviews on Larry King Live and the syndicated radio show Diane Rehm, promised to meet with these Smithfield workers who have been fighting for over a decade to improve the working situation in Tar Heel North Carolina.
At the Smithfield Tar Heel plant workers suffer crippling injuries. They endure excessive line speeds and receive inadequate training to do their jobs. A 2007 Research Associates of America report, using company data from federal safety and health reports, reveals that injuries at Smithfield Tar Heel went up 200 percent between 2003 and 2006.
In 2006, a federal appeals courts enforced the National Labor Relations Board decision that found that the company assaulted people, harassed and threatened violence against the Tar Heel workers during an election in 1997. Human Rights Watch, an organization that normally documents abuses by foreign governments, published two reports, in 2000 and 2005, decrying the dangerous conditions and numerous abuses that workers faced at the Tar Heel plant
Similar to the Kathie Lee Gifford controversy, the ministers want Paula Deen to meet with workers and are appealing to her sense of morality and faith to ultimately speak out on their behalf.
Kathie Lee eventually ended the use of sweatshops to produce her clothing line and spoke out forcefully against sweatshops.
For information contact Leila McDowell at 202 728 1829 or Eric Wingerter in Atlanta at 202 243 9995.
Paula Deen will be met by a coterie of ministers and their supporters at the Cobb Galleria Centre cooking show she is headlining asking the celebrity chef to honor her promise to meet with Smithfield workers who have organized to fight for a voice on the job at the worlds largest pork processing plant located in Tar Heel, North Carolina. Atlanta churches involved represent tens of thousands of congregants including Rev. Michel Wright of Concerned Clergy of Metro Atlanta and Pastor of New Life Christian Church, Rev. Richard Coble, Rev. David Hooker of First Congregational United Church of Christ and many others.
Deen, in previous interviews on Larry King Live and the syndicated radio show Diane Rehm, promised to meet with these Smithfield workers who have been fighting for over a decade to improve the working situation in Tar Heel North Carolina.
At the Smithfield Tar Heel plant workers suffer crippling injuries. They endure excessive line speeds and receive inadequate training to do their jobs. A 2007 Research Associates of America report, using company data from federal safety and health reports, reveals that injuries at Smithfield Tar Heel went up 200 percent between 2003 and 2006.
In 2006, a federal appeals courts enforced the National Labor Relations Board decision that found that the company assaulted people, harassed and threatened violence against the Tar Heel workers during an election in 1997. Human Rights Watch, an organization that normally documents abuses by foreign governments, published two reports, in 2000 and 2005, decrying the dangerous conditions and numerous abuses that workers faced at the Tar Heel plant
Similar to the Kathie Lee Gifford controversy, the ministers want Paula Deen to meet with workers and are appealing to her sense of morality and faith to ultimately speak out on their behalf.
Kathie Lee eventually ended the use of sweatshops to produce her clothing line and spoke out forcefully against sweatshops.
For information contact Leila McDowell at 202 728 1829 or Eric Wingerter in Atlanta at 202 243 9995.
For immediate release 5/1/08 Contact: Leila McDowell 202 728 1829
Celeb CHEF PAULA Deen to be met by prayerful protesters
Atlanta area churches join campaign to get Paula Deen to meet with injured and abused workers from Smithfield, the company she promotes
Saturday, May 3rd 2:30pm Cobb Galleria Centre
Rev. Jesse Jackson, Al Sharpton, Rev. Lowery, Danny Glover, Susan Sarandon, Judge Greg Mathis, National Hispanic Leadership Conference and others have mounted national campaign to support Smithfield workers
Paula Deen will be met by a coterie of ministers and their supporters at the Cobb Galleria Centre cooking show she is headlining asking the celebrity chef to honor her promise to meet with Smithfield workers who have organized to fight for a voice on the job at the world’s largest pork processing plant located in Tar Heel, North Carolina. Atlanta churches involved represent tens of thousands of congregants including Rev. Michel Wright of Concerned Clergy of Metro Atlanta and Pastor of New Life Christian Church, Rev. Richard Coble, Rev. David Hooker of First Congregational United Church of Christ and many others.
Deen, in previous interviews on Larry King Live and the syndicated radio show Diane Rehm, promised to meet with these Smithfield workers who have been fighting for over a decade to improve the working situation in Tar Heel North Carolina.
At the Smithfield Tar Heel plant workers suffer crippling injuries. They endure excessive line speeds and receive inadequate training to do their jobs. A 2007 Research Associates of America report, using company data from federal safety and health reports, reveals that injuries at Smithfield Tar Heel went up 200 percent between 2003 and 2006.
In 2006, a federal appeals courts enforced the National Labor Relations Board decision that found that the company assaulted people, harassed and threatened violence against the Tar Heel workers during an election in 1997. Human Rights Watch, an organization that normally documents abuses by foreign governments, published two reports, in 2000 and 2005, decrying the dangerous conditions and numerous abuses that workers faced at the Tar Heel plant
Similar to the Kathie Lee Gifford controversy, the ministers want Paula Deen to meet with workers and are appealing to her sense of morality and faith to ultimately speak out on their behalf.
Kathie Lee eventually ended the use of sweatshops to produce her clothing line and spoke out forcefully against sweatshops.
For information contact Leila McDowell at 202 728 1829 or Eric Wingerter in Atlanta at 202 243 9995.
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