Coffee, as well as a healthy competitive streak, a group of 40 baristas
will gather at ChicagoFree Pour Latte Art Championship held Friday, February 20 through Sunday,
February 22, 2009. Baristas will battle for a first prize purse of $5,000.
Latte art continues to draw big crowds and attract talented baristas from
around the country as they deftly couple the nuance of coffee making with
the whimsy of foamy creations. Local Chicagoans are getting in on the act
and will represent The Italian Coffee Bar and The Brothers K Coffeehouse.
The Coffee Hound from Bloomington is sending their best barista as is
Jeremiah Joe Coffee in Marseilles. Watch as the locals battle it out with
a national field of coffee professionals that range from Seattle, Wash.,
to Charlotte, N.C., from Brooklyn, N.Y., to Los Angeles, Calif., and Salem
Mass., to Portland, Ore. -- and many stops in between.
Just the Cup
Baristas receive a 5-minute warm-up and a 5-minute period to craft up to
three drinks that will pass muster with the three coffee industry judges.
Each cup with be judged using a 90-point scoring among four categories aesthetic beauty and balance, color infusion, definition and creativity.
Judges are outfitted with headphones and curtained off from the
contestants in a concerted effort to keep the critique focused solely on
the pour Stackhouse from Millrock, Chris DeFerio, a two-time winner of Latte Art
Championships, and Sarah Allen, publisher of Barista Magazine.
Scores are posted immediately to a leader board that moves competitors up
or out after each round. Larger than life shots of each pour are projected
to the audience who can judge for themselves. The most dexterous
combination of technical expertise and artistic whimsy will yield the top
prize of $5,000. The second place winner will receive $1,000 and third
place victor will pull in $500.
Preliminary Rounds: Friday and Saturday 10 a.m. - 12p.m.
Finals: Sunday at 9 a.m.
This year Coffee Fest welcomes new sponsor Ghirardelli Chocolate Company
to its list of sponsors and presenters Simonelli and Dillanos Coffee Roasters. the Latte Art Championship supporters,show manager. just as entertainment but as a tool to raise the bar of coffee knowledge
within the specialty coffee industry.
About Coffee Fest
Coffee Fest has been bringing the specialty coffee, gourmet tea and
alternative beverage industry professionals together since 1992 when the
show first got its start as a consumer coffee festival in Seattle. Since
1998, retailers, roasters, distributors and manufacturers together for thrice
annual trade shows to help attendees build and refine their businesses,
get the first peek at new products and remain current with coffee and tea
industry trends. Coffee Fest hosted its first show off the mainland in
Hawaii in June. In November 2008, Coffee Fest hosted its first
international show in Hong Kong. For more information about all the shows,
go to www.coffeefest.com
Saturday, January 31, 2009
Thursday, January 29, 2009
New line of Tolloy - the best wines from the Italian Dolomites
As the saying goes “good things always come in three’s” – and we couldn’t agree more!
That’s why Tolloy is so excited to present its first full line with the release of the new vintages of Pinot Grigio, Pinot Noir and Sauvignon Blanc.
These three varietals are prime examples of the type of rich, aromatic and complex wines that can only be cultivated in the heart of the Italian Dolomites. The three Tolloy varietals are grown in a perfect atmosphere with the perfect mixture of the cool valley temperatures of the Dolomites and the warm winds that sweep from the southerly Lake Garda.
· The 2008 Pinot Grigio is a complex wine with a crisp, yet brilliant freshness and ample bouquet due to the careful vinification of the grapes.
· The 2008 Sauvignon Blanc has a strikingly fragrant nose with a gentle hint of jasmine and a slight minerality that lingers on the palate – a result of careful hand-harvesting and modern vinification techniques.
· The 2007 Pinot Noir has a fragrant nose of wild berries with a soft balsamic and vanilla finish that comes from aging in oak for 12 months.
As a converging point of cultures from both the North and South, this region of Northern Italy has a dynamic history of producing top quality single varietals. Tolloy’s international taste profile definitely is showcased in this new line with all three varietals exemplifying the best of the Dolomites.
That’s why Tolloy is so excited to present its first full line with the release of the new vintages of Pinot Grigio, Pinot Noir and Sauvignon Blanc.
These three varietals are prime examples of the type of rich, aromatic and complex wines that can only be cultivated in the heart of the Italian Dolomites. The three Tolloy varietals are grown in a perfect atmosphere with the perfect mixture of the cool valley temperatures of the Dolomites and the warm winds that sweep from the southerly Lake Garda.
· The 2008 Pinot Grigio is a complex wine with a crisp, yet brilliant freshness and ample bouquet due to the careful vinification of the grapes.
· The 2008 Sauvignon Blanc has a strikingly fragrant nose with a gentle hint of jasmine and a slight minerality that lingers on the palate – a result of careful hand-harvesting and modern vinification techniques.
· The 2007 Pinot Noir has a fragrant nose of wild berries with a soft balsamic and vanilla finish that comes from aging in oak for 12 months.
As a converging point of cultures from both the North and South, this region of Northern Italy has a dynamic history of producing top quality single varietals. Tolloy’s international taste profile definitely is showcased in this new line with all three varietals exemplifying the best of the Dolomites.
New line of Tolloy -the best wines from the Italian Dolomites
As the saying goes “good things always come in three’s” – and we couldn’t agree more!
That’s why Tolloy is so excited to present its first full line with the release of the new vintages of Pinot Grigio, Pinot Noir and Sauvignon Blanc.
These three varietals are prime examples of the type of rich, aromatic and complex wines that can only be cultivated in the heart of the Italian Dolomites. The three Tolloy varietals are grown in a perfect atmosphere with the perfect mixture of the cool valley temperatures of the Dolomites and the warm winds that sweep from the southerly Lake Garda.
· The 2008 Pinot Grigio is a complex wine with a crisp, yet brilliant freshness and ample bouquet due to the careful vinification of the grapes.
· The 2008 Sauvignon Blanc has a strikingly fragrant nose with a gentle hint of jasmine and a slight minerality that lingers on the palate – a result of careful hand-harvesting and modern vinification techniques.
· The 2007 Pinot Noir has a fragrant nose of wild berries with a soft balsamic and vanilla finish that comes from aging in oak for 12 months.
As a converging point of cultures from both the North and South, this region of Northern Italy has a dynamic history of producing top quality single varietals. Tolloy’s international taste profile definitely is showcased in this new line with all three varietals exemplifying the best of the Dolomites.
That’s why Tolloy is so excited to present its first full line with the release of the new vintages of Pinot Grigio, Pinot Noir and Sauvignon Blanc.
These three varietals are prime examples of the type of rich, aromatic and complex wines that can only be cultivated in the heart of the Italian Dolomites. The three Tolloy varietals are grown in a perfect atmosphere with the perfect mixture of the cool valley temperatures of the Dolomites and the warm winds that sweep from the southerly Lake Garda.
· The 2008 Pinot Grigio is a complex wine with a crisp, yet brilliant freshness and ample bouquet due to the careful vinification of the grapes.
· The 2008 Sauvignon Blanc has a strikingly fragrant nose with a gentle hint of jasmine and a slight minerality that lingers on the palate – a result of careful hand-harvesting and modern vinification techniques.
· The 2007 Pinot Noir has a fragrant nose of wild berries with a soft balsamic and vanilla finish that comes from aging in oak for 12 months.
As a converging point of cultures from both the North and South, this region of Northern Italy has a dynamic history of producing top quality single varietals. Tolloy’s international taste profile definitely is showcased in this new line with all three varietals exemplifying the best of the Dolomites.
New food prep ideas
New foodie concepts are making cooking and entertaining easier! These new products will add some fun to the preparation.
Butter Cutter:
Ditch the old-school butter dish for ultimate convenience with the One Click Butter Cutter. With a simple click, perfect pats of butter are instantly on your waffles, toast or anything that needs a little flavor. This gadget is easy to operate, perfect for cooking and conveniently stores butter.
Price: $17.95
www.oneclickbuttercutter.com
Ergo Chef Santoku:
Ergo ChefPrice: $82.00
www.ergochef.com
Twist Plastic shot cups designed for Jello shots. A couple quick turns of the wrist and Jello Shot pours out with no hassle or mess. By simply twisting the lip of the shot glass, an inner blade like mechanism rotates inside an outer cup separating the Jello from the edge of the cup. These shot cups eliminate the need for scooping out the Jello with your fingers. Comes in four bright, fun colors: blue, yellow, orange and pink in 3 different package sizes. Simply fill, chill, twist and shoot!
$10.99 for pack of 20
www.twistnshot.com
Butter Cutter:
Ditch the old-school butter dish for ultimate convenience with the One Click Butter Cutter. With a simple click, perfect pats of butter are instantly on your waffles, toast or anything that needs a little flavor. This gadget is easy to operate, perfect for cooking and conveniently stores butter.
Price: $17.95
www.oneclickbuttercutter.com
Ergo Chef Santoku:
Ergo ChefPrice: $82.00
www.ergochef.com
Twist Plastic shot cups designed for Jello shots. A couple quick turns of the wrist and Jello Shot pours out with no hassle or mess. By simply twisting the lip of the shot glass, an inner blade like mechanism rotates inside an outer cup separating the Jello from the edge of the cup. These shot cups eliminate the need for scooping out the Jello with your fingers. Comes in four bright, fun colors: blue, yellow, orange and pink in 3 different package sizes. Simply fill, chill, twist and shoot!
$10.99 for pack of 20
www.twistnshot.com
Amazing Meal Offers Balanced Nutrition
Amazing Grass is pleased to announce Amazing Meal, a powerful and satisfying blend of organic Green SuperFoods, plant-based protein, phytonutrients and vegetables, digestive enzymes and probiotics. Outdoor enthusiasts, people with on-the-go lifestyles and those seeking to obtain balanced nutrition in their diet can now benefit from this convenient meal replacement. Its impressive nutritional breakdown consists of 10 grams of whole food protein and 6 grams of fiber per serving, a full spectrum of Green SuperFoods (wheat grass, barley grass, alfalfa and kale) and organic SuperFruits such as Goji and Acai berries. It is also a great source of chlorophyll, antioxidants and essential fatty acids and offers 100% whole food nutrition without the use of protein isolates, fillers or isolated vitamins and minerals like other SuperFood formulas on the market.
Amazing Meal is offered in 3 varieties: Original Blend; Chocolate Infusion; and Pomegranate Mango Infusion. Ingredients in all varieties are certified organic and include Wheat Grass, Kale, Barley Grass, Alfalfa, Rice Protein, Hemp Protein, Acai, Carrot, Blueberry, Goji, Rose Hips, Maca, Banana, Flax Seed Powder, Cane Juice, Guar Gum and Madagascar Vanilla. It also features a Digestive Enzyme and Active Culture Probiotic Blend of L. Acidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase and Cellulase.
Amazing Meal is sold in fifteen serving canisters (scoop provided) and a 10-count box of individual serving packets. Amazing Grass recommends that customers enjoy 1 to 3 servings a day by mixing 1 scoop with 10 or more ounces of water, juice or milk. It can be enjoyed first thing in the morning to jump-start the day and whenever hunger occurs. Amazing Meal is exclusively sold through Whole Foods Market.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of life derived from healthy eating habits. In addition to the new Berry Green SuperFood, Amazing Grass also offers Green SuperFood, Chocolate Green SuperFood and Kidz SuperFood Chocolate Drink Powders, and Organic Wheat Grass in drink powder and tablet forms. The nutrition convenience pioneer also recently expanded its line to include organic Whole Food Energy Bars.
Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green SuperFoods to help families thrive.
Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says President Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure our customers get some of the most nutrient-dense raw green food powders on the planet," adds Bert.
AMAZING MEAL CONFLUENCE OF FUNCTIONAL FOODS
Hemp Protein Powder is a complete whole food protein that can supply any diet with a vegetarian source of essential fatty acids, antioxidants, vitamins, minerals, fiber, chlorophyll and a complete, balanced gluten-free source of the essential amino acids.
Rice Protein is an excellent source of vegan, hypo-allergenic protein that is an alternative to soy, without the animal products of whey.
Organic Wheat Grass Powder is one of the most potent sources of leafy green vegetable nutrition available. Wheat grass is an excellent source of natural vitamins, minerals, amino acids, and enzymes. Wheat grass is known to be highly alkalizing and aids in detoxification.
Organic Kale is rich, calcium, and iron. Kale has seven times the beta-carotene of broccoli and ten times more lutein.
Organic Barley Grass Powder is part of the cereal grass family. Green barley grasses contain a multitude of enzymes. It appears that there may be thousands of active enzymes in barley grass, especially superoxide dismutase (SOD), a major detoxifying enzyme sometimes recommended in combating arthritis.
Organic Alfalfa Powder roots grow up to 20 feet deep to absorb many trace minerals and nutrients from the soil. It contains eight essential amino acids, is a rich source of vitamin B12, natural fluoride and chlorophyll.
Organic Açaí is grown in the Brazilian rainforest by our friends at Sambazon - the world's leading supplier of organic acai. It packs more antioxidants than blueberries or pomegranates, plus an abundance of omega fats, protein and fiber.
Organic Carrot Powder is an excellent source of vitamin A from Beta Carotene. Carrots are believed to be very beneficial for eye health.
Organic Blueberries are concentrated in anthocyanins and other health promoting antioxidants, plus they add to the great taste of Amazing Meal.
Organic Goji Berries show off their phytonutrients in bright red colors. Goji berries are one of the most nutritionally dense SuperFruits on the planet and have been long revered in Tibet for their health promoting effects.
Organic Maca is an amazing adaptogenic root that enhances your ability to deal with stress while boosting energy, endurance and performance.
Organic Rose Hips are a natural source of Vitamin C. They promote good health with bioflavonoids and strong antioxidant and immunity support.
Organic Banana was added to Amazing Meal so it would taste like you just stepped out of a smoothie shop, only healthier. The great taste is not overmatched by its excellent source of energizing B vitamins and potassium.
Organic Flax Seed Powder is a great source of Omega 3’s and fiber.
Amazing Meal is offered in 3 varieties: Original Blend; Chocolate Infusion; and Pomegranate Mango Infusion. Ingredients in all varieties are certified organic and include Wheat Grass, Kale, Barley Grass, Alfalfa, Rice Protein, Hemp Protein, Acai, Carrot, Blueberry, Goji, Rose Hips, Maca, Banana, Flax Seed Powder, Cane Juice, Guar Gum and Madagascar Vanilla. It also features a Digestive Enzyme and Active Culture Probiotic Blend of L. Acidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase and Cellulase.
Amazing Meal is sold in fifteen serving canisters (scoop provided) and a 10-count box of individual serving packets. Amazing Grass recommends that customers enjoy 1 to 3 servings a day by mixing 1 scoop with 10 or more ounces of water, juice or milk. It can be enjoyed first thing in the morning to jump-start the day and whenever hunger occurs. Amazing Meal is exclusively sold through Whole Foods Market.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of life derived from healthy eating habits. In addition to the new Berry Green SuperFood, Amazing Grass also offers Green SuperFood, Chocolate Green SuperFood and Kidz SuperFood Chocolate Drink Powders, and Organic Wheat Grass in drink powder and tablet forms. The nutrition convenience pioneer also recently expanded its line to include organic Whole Food Energy Bars.
Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green SuperFoods to help families thrive.
Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says President Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure our customers get some of the most nutrient-dense raw green food powders on the planet," adds Bert.
AMAZING MEAL CONFLUENCE OF FUNCTIONAL FOODS
Hemp Protein Powder is a complete whole food protein that can supply any diet with a vegetarian source of essential fatty acids, antioxidants, vitamins, minerals, fiber, chlorophyll and a complete, balanced gluten-free source of the essential amino acids.
Rice Protein is an excellent source of vegan, hypo-allergenic protein that is an alternative to soy, without the animal products of whey.
Organic Wheat Grass Powder is one of the most potent sources of leafy green vegetable nutrition available. Wheat grass is an excellent source of natural vitamins, minerals, amino acids, and enzymes. Wheat grass is known to be highly alkalizing and aids in detoxification.
Organic Kale is rich, calcium, and iron. Kale has seven times the beta-carotene of broccoli and ten times more lutein.
Organic Barley Grass Powder is part of the cereal grass family. Green barley grasses contain a multitude of enzymes. It appears that there may be thousands of active enzymes in barley grass, especially superoxide dismutase (SOD), a major detoxifying enzyme sometimes recommended in combating arthritis.
Organic Alfalfa Powder roots grow up to 20 feet deep to absorb many trace minerals and nutrients from the soil. It contains eight essential amino acids, is a rich source of vitamin B12, natural fluoride and chlorophyll.
Organic Açaí is grown in the Brazilian rainforest by our friends at Sambazon - the world's leading supplier of organic acai. It packs more antioxidants than blueberries or pomegranates, plus an abundance of omega fats, protein and fiber.
Organic Carrot Powder is an excellent source of vitamin A from Beta Carotene. Carrots are believed to be very beneficial for eye health.
Organic Blueberries are concentrated in anthocyanins and other health promoting antioxidants, plus they add to the great taste of Amazing Meal.
Organic Goji Berries show off their phytonutrients in bright red colors. Goji berries are one of the most nutritionally dense SuperFruits on the planet and have been long revered in Tibet for their health promoting effects.
Organic Maca is an amazing adaptogenic root that enhances your ability to deal with stress while boosting energy, endurance and performance.
Organic Rose Hips are a natural source of Vitamin C. They promote good health with bioflavonoids and strong antioxidant and immunity support.
Organic Banana was added to Amazing Meal so it would taste like you just stepped out of a smoothie shop, only healthier. The great taste is not overmatched by its excellent source of energizing B vitamins and potassium.
Organic Flax Seed Powder is a great source of Omega 3’s and fiber.
Wednesday, January 28, 2009
Evolve In '09
Part of a healthier new-age lifestyle includes a drink that’s centuries old. New York’s premier dairy supplier, family-owned Mountainside Farms, is introducing Evolve™ brand kefir to more than 1,000 leading grocery stores including: Shoprite, Whole Foods, King Kullen and Food Emporium. Evolve™ is available in Plain, Strawberry and Peach varieties at approximately $3.79 per 32 fluid oz. container.
Offering 11 live and active cultures including two probiotic strains, Evolve™ kefir aids digestion and helps the body maintain healthy immunity functions. Evolve™ is high in calcium, a good source of low-fat protein and, unlike traditional kefir, is also an excellent source of dietary fiber offering five grams of soluble fiber per serving.
“The biggest challenge involved with kefir is educating the consumer on the product’s benefits,” said Cyrus Schwartz, president of Mountainside Farms. “Along with all the health benefits of traditional kefir, Evolve™ offers a smooth and creamy taste that modern palates will love.”
Literally meaning ‘feel good’ in Turkish, kefir is one of the oldest-known therapies for helping the body maintain a healthy gastrointestinal tract and providing minerals and amino acids that heal the body and maintain vital functions.
“The taste of traditional kefir is very different from what the American palate is used to, so reinventing the flavor was of primary importance,” said Schwartz. “In addition, clinical studies have shown that a consumer can begin to experience the health benefits of Evolve™ kefir after drinking about one cup per day for two weeks.”
For centuries, the cultured milk beverage has been popular in eastern European cultures and is now growing increasingly popular in the U.S. as consumers grow more health-conscious.
The good-for-you dairy beverage, which provides five times the number of cultures than yogurt, is currently a fast-growing $30 million category.
Evolve™ is the latest innovation from the growing family of products from Mountainside Farms, most recently UltraPure™, the only milk that undergoes advanced clarification technology, in addition to pasteurization, for greater purity. Mountainside Farms has grown steadily since launching UltraPure™ milk in 2006. Evolve™ is processed and distributed by Mountainside Farms.
About Mountainside Farms
Tucked in the Catskill Mountains of New York State, Mountainside Farms is one of the tri-state area’s most innovative milk processors. An affiliate of Elmhurst Dairy of Jamaica, NY, the company was first to introduce UltraPure® technology in the U.S. For more than 80 years, Elmhurst Dairy has been developing wholesome, nutritious and great tasting dairy products founded upon the company’s passion for excellence, commitment to innovation, and respect for the environment in which its employees and suppliers work and live. For more information about Mountainside Farms and Evolve™, visit www.mountainsidefarms.com and www.evolvekefir.com.
Offering 11 live and active cultures including two probiotic strains, Evolve™ kefir aids digestion and helps the body maintain healthy immunity functions. Evolve™ is high in calcium, a good source of low-fat protein and, unlike traditional kefir, is also an excellent source of dietary fiber offering five grams of soluble fiber per serving.
“The biggest challenge involved with kefir is educating the consumer on the product’s benefits,” said Cyrus Schwartz, president of Mountainside Farms. “Along with all the health benefits of traditional kefir, Evolve™ offers a smooth and creamy taste that modern palates will love.”
Literally meaning ‘feel good’ in Turkish, kefir is one of the oldest-known therapies for helping the body maintain a healthy gastrointestinal tract and providing minerals and amino acids that heal the body and maintain vital functions.
“The taste of traditional kefir is very different from what the American palate is used to, so reinventing the flavor was of primary importance,” said Schwartz. “In addition, clinical studies have shown that a consumer can begin to experience the health benefits of Evolve™ kefir after drinking about one cup per day for two weeks.”
For centuries, the cultured milk beverage has been popular in eastern European cultures and is now growing increasingly popular in the U.S. as consumers grow more health-conscious.
The good-for-you dairy beverage, which provides five times the number of cultures than yogurt, is currently a fast-growing $30 million category.
Evolve™ is the latest innovation from the growing family of products from Mountainside Farms, most recently UltraPure™, the only milk that undergoes advanced clarification technology, in addition to pasteurization, for greater purity. Mountainside Farms has grown steadily since launching UltraPure™ milk in 2006. Evolve™ is processed and distributed by Mountainside Farms.
About Mountainside Farms
Tucked in the Catskill Mountains of New York State, Mountainside Farms is one of the tri-state area’s most innovative milk processors. An affiliate of Elmhurst Dairy of Jamaica, NY, the company was first to introduce UltraPure® technology in the U.S. For more than 80 years, Elmhurst Dairy has been developing wholesome, nutritious and great tasting dairy products founded upon the company’s passion for excellence, commitment to innovation, and respect for the environment in which its employees and suppliers work and live. For more information about Mountainside Farms and Evolve™, visit www.mountainsidefarms.com and www.evolvekefir.com.
Tuesday, January 27, 2009
Greenbrier Sporting Club Takes Top Culinary Honors at 4th Annual Cast Iron Cook-Off
The Greenbrier Sporting Club proved its culinary clout at the 4th Annual Cast Iron Cook-Off held this weekend at the Charleston Marriott Town Center in Charleston, WV The sporting club conquered the culinary competition, winning Best Use of Locally Grown Protein, Best Menu and Grand Champion overall!
The annual cooking trade fair showcases West Virginia's culinary talent and attractions and this year's Cook-Off marked the first appearance by The Greenbrier Sporting Club. The winning sporting club team was comprised of seven participants headed by team captain, Greenbrier Sporting Club Chef de Cuisine, Frank Paris. Paris was joined by Hannah Reid, lead chef at the sporting club's Summit Lodge, and Greenbrier Sporting Club members; Harry Bell, Stephanie Giatras and guest, Mimi Imbrogno and Rob Stepp and guest, Mike Owens. The sporting club beat out 12 other teams spanning West Virginia, Maryland, Pennsylvania and Washington, D.C., including last year's champions, West Virginia's own Bridge Road Bistro and Stone Wall Resort.
"Winning the whole thing was the icing on the cake for the members who participated," said Frank Paris, Chef de Cuisine, The Greenbrier Sporting Club. "It felt good to reinforce to them, that when they come to dine at the Sporting Club, they are in good hands."
The sporting club team prepared four courses including an olive oil glazed Lindside trout with bacon and bread dumplings and braised collard greens, an Almost Heaven farm fresh egg with Reeds Mill grits and Reid Farms fingerling potatoes, a coffee dusted Highlander beef tenderloin with Half Mountain Farms Celeriac and white chocolate puree and Reeds Mill Buckwheat Johnny Cakes with Morgan Orchard Apples, cinnamon Mascarpone cream and smoked Maple syrup for the final course. At least one component of each course was cooked in a cast-iron pan. Each course was reviewed by a panel of judges including celebrity judge, Lee Ann Wong formerly of Bravo's Top Chef, and a selection of local culinary heavyweights.
"I can't emphasize enough what a great place The Greenbrier Sporting Club is," says Harry Bell, member at The Greenbrier Sporting Club. "Chefs, Frank and Hannah, deserve so much credit and Harmony Kopelov did a wonderful job with the wines at dinner and training the Marriott servers. We all had a great time and can't wait until next year!"
For the complete list of participants and winners at The Cast Iron Cook-Off, please visit http://www.castironcookofforg/index.php, and visit The Greenbrier Sporting Club at www.thegreenbriersportingclub.com.
The Greenbrier Sporting Club is a private residential sporting community created by DPS Sporting Club Development Company, LLC., and The Greenbrier. DPS develops private, environmentally sensitive, residential sporting communities on historic and unique properties, with a commitment to preserving the distinct character of each location. These clubs are managed by DPS Management Company, the exclusive service provider for the renowned Greenbrier Resort & Club Management Company, combining world class services, amenities and outdoor pursuits for all ages and skill levels. The award-winning DPS Sporting Club Collection includes The Greenbrier Sporting Club, White Sulphur Springs, W. Va.; Turks & Caicos Sporting Club at Ambergris Cay, British West Indies; The Ford Plantation, Savannah, Ga., and Deep Water Cay Club, The Bahamas.
The annual cooking trade fair showcases West Virginia's culinary talent and attractions and this year's Cook-Off marked the first appearance by The Greenbrier Sporting Club. The winning sporting club team was comprised of seven participants headed by team captain, Greenbrier Sporting Club Chef de Cuisine, Frank Paris. Paris was joined by Hannah Reid, lead chef at the sporting club's Summit Lodge, and Greenbrier Sporting Club members; Harry Bell, Stephanie Giatras and guest, Mimi Imbrogno and Rob Stepp and guest, Mike Owens. The sporting club beat out 12 other teams spanning West Virginia, Maryland, Pennsylvania and Washington, D.C., including last year's champions, West Virginia's own Bridge Road Bistro and Stone Wall Resort.
"Winning the whole thing was the icing on the cake for the members who participated," said Frank Paris, Chef de Cuisine, The Greenbrier Sporting Club. "It felt good to reinforce to them, that when they come to dine at the Sporting Club, they are in good hands."
The sporting club team prepared four courses including an olive oil glazed Lindside trout with bacon and bread dumplings and braised collard greens, an Almost Heaven farm fresh egg with Reeds Mill grits and Reid Farms fingerling potatoes, a coffee dusted Highlander beef tenderloin with Half Mountain Farms Celeriac and white chocolate puree and Reeds Mill Buckwheat Johnny Cakes with Morgan Orchard Apples, cinnamon Mascarpone cream and smoked Maple syrup for the final course. At least one component of each course was cooked in a cast-iron pan. Each course was reviewed by a panel of judges including celebrity judge, Lee Ann Wong formerly of Bravo's Top Chef, and a selection of local culinary heavyweights.
"I can't emphasize enough what a great place The Greenbrier Sporting Club is," says Harry Bell, member at The Greenbrier Sporting Club. "Chefs, Frank and Hannah, deserve so much credit and Harmony Kopelov did a wonderful job with the wines at dinner and training the Marriott servers. We all had a great time and can't wait until next year!"
For the complete list of participants and winners at The Cast Iron Cook-Off, please visit http://www.castironcookofforg/index.php, and visit The Greenbrier Sporting Club at www.thegreenbriersportingclub.com.
The Greenbrier Sporting Club is a private residential sporting community created by DPS Sporting Club Development Company, LLC., and The Greenbrier. DPS develops private, environmentally sensitive, residential sporting communities on historic and unique properties, with a commitment to preserving the distinct character of each location. These clubs are managed by DPS Management Company, the exclusive service provider for the renowned Greenbrier Resort & Club Management Company, combining world class services, amenities and outdoor pursuits for all ages and skill levels. The award-winning DPS Sporting Club Collection includes The Greenbrier Sporting Club, White Sulphur Springs, W. Va.; Turks & Caicos Sporting Club at Ambergris Cay, British West Indies; The Ford Plantation, Savannah, Ga., and Deep Water Cay Club, The Bahamas.
Sex, Drugs and Couscous
Set against the backdrop of the late 60s and early 70s, Siren’s Feast, An Edible Odyssey offers the riveting true tale of a young woman who heeded the siren’s call to a life of freedom and romance. A first generation Armenian-American, rebellious Nancy Mehagian left the safety and security of suburban life for an unforgettable adventure. She established the first vegetarian restaurant in Ibiza, had an affair with a Bedouin gypsy and enjoyed a stint as a cabaret dancer in Syria. And – through a series of mishaps, she was incarcerated in a London prison (along with her newborn baby) for sixteen months, where even there she managed to pioneer a way of healthy eating.
“A friend once called me the Picasso of the Potato,” says Mehagian, who debuted her memoir at the LA Times Festival of Books this spring.
Food blogger Pauline Adamek writes: “fans of Elizabeth Gilbert’s Eat, Pray, Love will definitely enjoy this edible odyssey as Mehagian expertly navigates the highs and the lows of an eventful life that is brimming with joy and discovery.”
The breathtaking, sensual and page turning chronicle features over 40 recipes as delectable as the journey itself. “My insatiable curiosity carried me to some of the most remote outposts of the world” says Mehagian. “It carried me into the realm of dreams.”
ABOUT THE AUTHOR
Nancy Mehagian has been involved with food and healing since 1969, when she opened the first vegetarian restaurant on the Mediterranean island of Ibiza. A native of Phoenix, Arizona, she attended USC and graduated with a degree in English Literature from Arizona State University.
Since 1978, Nancy has maintained an active Massage Therapy and Jin Shin Jyutsu practice in Los Angeles, has lectured at health conventions, catered for celebrities and taught gourmet cooking classes, creating cuisine that is healthy, international and authentic.
Mehagian’s compelling freshman effort was honored in April 2008 as an award-winning finalist in the heralded USA Book News competition.
Siren’s Feast, An Edible Odyssey is published by Cielo Press and is compliant with Forest Stewardship Council. Printed in Italy, the book is available at sirensfeast.com and amazon.com and through Baker & Taylor (www.btol.com).
“A friend once called me the Picasso of the Potato,” says Mehagian, who debuted her memoir at the LA Times Festival of Books this spring.
Food blogger Pauline Adamek writes: “fans of Elizabeth Gilbert’s Eat, Pray, Love will definitely enjoy this edible odyssey as Mehagian expertly navigates the highs and the lows of an eventful life that is brimming with joy and discovery.”
The breathtaking, sensual and page turning chronicle features over 40 recipes as delectable as the journey itself. “My insatiable curiosity carried me to some of the most remote outposts of the world” says Mehagian. “It carried me into the realm of dreams.”
ABOUT THE AUTHOR
Nancy Mehagian has been involved with food and healing since 1969, when she opened the first vegetarian restaurant on the Mediterranean island of Ibiza. A native of Phoenix, Arizona, she attended USC and graduated with a degree in English Literature from Arizona State University.
Since 1978, Nancy has maintained an active Massage Therapy and Jin Shin Jyutsu practice in Los Angeles, has lectured at health conventions, catered for celebrities and taught gourmet cooking classes, creating cuisine that is healthy, international and authentic.
Mehagian’s compelling freshman effort was honored in April 2008 as an award-winning finalist in the heralded USA Book News competition.
Siren’s Feast, An Edible Odyssey is published by Cielo Press and is compliant with Forest Stewardship Council. Printed in Italy, the book is available at sirensfeast.com and amazon.com and through Baker & Taylor (www.btol.com).
UNICEF Tap Project Returns to Cincinnati - March 2009
After a successful nationwide expansion in 2008, the U.S. Fund for UNICEF announced today the return of the Tap Project® during World Water Week 2009 (March 22-28). The Tap Project, a grassroots initiative to provide clean water to children around the world, invites individuals to donate $1or more for the tap water they usually enjoy for free at participating restaurants. Lack of clean water is the second largest killer of children under five.
Now in its third year, the Tap Project will again be a national campaign with additional efforts in Canada and Puerto Rico.
This year’s Tap Project will kick off on Sunday, March 22nd –the beginning of World Water Week— with the 2009 Tap Project Water Walks. The youth and family oriented events are scheduled to take place in New York City, Chicago and Los Angeles and in addition to launching Tap nationwide, are meant to introduce and mobilize a tradition of giving among young people.
National corporate partners this year include American Express, water technology manufacturer, The Watergeeks Laboratories and Turner Broadcasting System, Inc.
As with years past, participating restaurants will receive a toolkit containing materials which include all the resources necessary to execute the Tap Project by engaging customers to support UNICEF water programs by adding a donation of $1.00 per person to their bill.
Since its inception in 2007, the Tap Project has raised nearly $1 million to provide children in countries such as Belize, Cote D’Ivoire, Guatemala, Iraq, Laos and Nicaragua access to clean drinking water. In 2008 alone, the Tap Project recruited more than 2,300 participating U.S. restaurants from 44 states and over 2,200 volunteers, marking it the largest volunteer mobilization effort for the U.S. Fund for UNICEF since Trick-or-Treat for UNICEF.
The Tap Project is the first of its kind – a national grassroots effort offering individuals and restaurants across the nation a simple and effective way to make a difference in a child’s life.
Twenty one of the nation’s leading creative agencies in 19 major media markets are creating pro-bono ad campaigns that will place the Tap Project on everything from
t-shirts and taxi tops to billboards and major landmarks. Thirteen of the agencies involved participated in the 2008 Tap Project and are returning for a second year.
The agencies are: Saatchi & Saatchi, New York; Hill Holiday, Boston; Empower Media Marketing, Cincinnati; Energy BBDO, Chicago; Publicis Mid America, Dallas; TBWA/Chiat/Day, Los Angeles; Trumpet, New Orleans; Fishtank, San Diego; Goodby, Silverstein & Partners, San Francisco; Cargo, South Carolina; Publicis West & Publicis Consultants PR, Seattle; Nonbox, Milwaukee; Virginia Commonwealth University’s Brandcenter, Richmond; U1 Design, Atlanta; Suckle, Denver; RR Partners, Las Vegas; BYU Adlab, Utlah; GMMB, Washington, D.C.; Populicom, Puerto Rico and two multicultural agencies – Groupo Gallegos representing the west coast and Casanova representing the east coast.
Nearly 900 million people do not have access to clean water, with young children the first to get sick and die from waterborne and sanitation-related illnesses—including diarrheal diseases and malaria.
“Access to clean, plentiful tap water is something so many in the United States take for granted yet the lack of clean and accessible drinking water is one of the leading causes of preventable deaths of millions of children throughout the world,” said Caryl Stern, president and CEO, U.S. Fund for UNICEF. “We witnessed unbelievable support from volunteers, restaurants and consumers last year, and are certain the 2009 Tap Project will bring even more interest, furthering our goal to reduce the number of needless deaths to zero.”
UNICEF works in more than 90 countries around the world to improve access to safe water and sanitation facilities in schools and communities, and to promote safe hygiene practices. Over the past 15 years, more than a billion people gained access to improved drinking water and sanitation facilities thanks to UNICEF’s efforts. However, every day, 4,200 children die of water-related diseases. UNICEF’s goal is to reduce the number of needless deaths to zero. With $1, UNICEF can provide 40 liters of safe drinking water, which is enough to give one child safe drinking water for 40 days.
For more information or to register as a volunteer, visit www.tapproject.org
About UNICEF
For more than 60 years, UNICEF has been the world’s leading international children’s organization, working in over 150 countries to address the ongoing issues that affect why kids are dying. UNICEF provides lifesaving nutrition, clean water, education, protection and emergency response saving more young lives than any other humanitarian organization in the world. While millions of children die every year of preventable causes like dehydration, upper respiratory infections and measles, UNICEF, with the support of partnering organizations and donors alike, has the global experience, resources and reach to give children the best hope of survival. For more information about UNICEF, please visit www.unicefusa.org.
About World Water Day
In December of 1992, the United Nations General Assembly declared March 22nd of each year World Day for Water. Countries were invited to devote the day to concrete activities such as the promotion of public awareness, conferences, round tables, seminars and expositions related to the conservation and development of water resources.
Now in its third year, the Tap Project will again be a national campaign with additional efforts in Canada and Puerto Rico.
This year’s Tap Project will kick off on Sunday, March 22nd –the beginning of World Water Week— with the 2009 Tap Project Water Walks. The youth and family oriented events are scheduled to take place in New York City, Chicago and Los Angeles and in addition to launching Tap nationwide, are meant to introduce and mobilize a tradition of giving among young people.
National corporate partners this year include American Express, water technology manufacturer, The Watergeeks Laboratories and Turner Broadcasting System, Inc.
As with years past, participating restaurants will receive a toolkit containing materials which include all the resources necessary to execute the Tap Project by engaging customers to support UNICEF water programs by adding a donation of $1.00 per person to their bill.
Since its inception in 2007, the Tap Project has raised nearly $1 million to provide children in countries such as Belize, Cote D’Ivoire, Guatemala, Iraq, Laos and Nicaragua access to clean drinking water. In 2008 alone, the Tap Project recruited more than 2,300 participating U.S. restaurants from 44 states and over 2,200 volunteers, marking it the largest volunteer mobilization effort for the U.S. Fund for UNICEF since Trick-or-Treat for UNICEF.
The Tap Project is the first of its kind – a national grassroots effort offering individuals and restaurants across the nation a simple and effective way to make a difference in a child’s life.
Twenty one of the nation’s leading creative agencies in 19 major media markets are creating pro-bono ad campaigns that will place the Tap Project on everything from
t-shirts and taxi tops to billboards and major landmarks. Thirteen of the agencies involved participated in the 2008 Tap Project and are returning for a second year.
The agencies are: Saatchi & Saatchi, New York; Hill Holiday, Boston; Empower Media Marketing, Cincinnati; Energy BBDO, Chicago; Publicis Mid America, Dallas; TBWA/Chiat/Day, Los Angeles; Trumpet, New Orleans; Fishtank, San Diego; Goodby, Silverstein & Partners, San Francisco; Cargo, South Carolina; Publicis West & Publicis Consultants PR, Seattle; Nonbox, Milwaukee; Virginia Commonwealth University’s Brandcenter, Richmond; U1 Design, Atlanta; Suckle, Denver; RR Partners, Las Vegas; BYU Adlab, Utlah; GMMB, Washington, D.C.; Populicom, Puerto Rico and two multicultural agencies – Groupo Gallegos representing the west coast and Casanova representing the east coast.
Nearly 900 million people do not have access to clean water, with young children the first to get sick and die from waterborne and sanitation-related illnesses—including diarrheal diseases and malaria.
“Access to clean, plentiful tap water is something so many in the United States take for granted yet the lack of clean and accessible drinking water is one of the leading causes of preventable deaths of millions of children throughout the world,” said Caryl Stern, president and CEO, U.S. Fund for UNICEF. “We witnessed unbelievable support from volunteers, restaurants and consumers last year, and are certain the 2009 Tap Project will bring even more interest, furthering our goal to reduce the number of needless deaths to zero.”
UNICEF works in more than 90 countries around the world to improve access to safe water and sanitation facilities in schools and communities, and to promote safe hygiene practices. Over the past 15 years, more than a billion people gained access to improved drinking water and sanitation facilities thanks to UNICEF’s efforts. However, every day, 4,200 children die of water-related diseases. UNICEF’s goal is to reduce the number of needless deaths to zero. With $1, UNICEF can provide 40 liters of safe drinking water, which is enough to give one child safe drinking water for 40 days.
For more information or to register as a volunteer, visit www.tapproject.org
About UNICEF
For more than 60 years, UNICEF has been the world’s leading international children’s organization, working in over 150 countries to address the ongoing issues that affect why kids are dying. UNICEF provides lifesaving nutrition, clean water, education, protection and emergency response saving more young lives than any other humanitarian organization in the world. While millions of children die every year of preventable causes like dehydration, upper respiratory infections and measles, UNICEF, with the support of partnering organizations and donors alike, has the global experience, resources and reach to give children the best hope of survival. For more information about UNICEF, please visit www.unicefusa.org.
About World Water Day
In December of 1992, the United Nations General Assembly declared March 22nd of each year World Day for Water. Countries were invited to devote the day to concrete activities such as the promotion of public awareness, conferences, round tables, seminars and expositions related to the conservation and development of water resources.
Monday, January 26, 2009
First Full-Color Traditional Danish Cookbook to Use American Measurement System
A Taste of Denmark is a clear winner for those missing their Danish heritage, wanting to learn about their Danish heritage, those who have visited Denmark, or anyone wanting to learn about Danish culture.
Go beyond smorgasbord and smoked salmon to discover real Danish cuisine. Before long, your inner Viking will be dining on roast duck, smoked buttermilk cheese, pumpernickel bread, beef hash, and raspberry rolls.
In addition, learn the secret of delicious smørrebrød and the truth behind the Danish feast known as smorgasbord.
Finally, brew your own porter and lager from Stig's own recipes and find out what a real Danish butter cookie tastes like.
Along the way, accompanied by forthright text and mouth-watering photographs, you'll learn about the Danes' national fondness for the hot dog, the Viking way with pickles, and the country's tradition of hygge, the relaxed pleasure of gathering with loved ones and a bite to eat.
Both inspirational and useful, Cooking Danish -- A Taste of Denmark is available at www.cookingdanish.com. The book can also be found at www.amazon.com, www.barnesandnoble.com, at Barnes & Noble, at Scandinavian stores across the U.S., and at Klods Hans at Hans Christian Andersen's museum in Odense, Denmark.
Cooking Danish -- A Taste of Denmark by Stig Hansen; Nonfiction; Hard cover $34.95; ISBN: 978-0-9791019-0-8
Author: Stig Hansen is an award-winning professional chef, recognized authority on Danish cooking, and expert in creating dishes with popular appeal. Born and raised in Denmark, he later immigrated to the United States. Influenced by his mother's good cooking and his own love of great food, Stig decided early on to become a chef.
Go beyond smorgasbord and smoked salmon to discover real Danish cuisine. Before long, your inner Viking will be dining on roast duck, smoked buttermilk cheese, pumpernickel bread, beef hash, and raspberry rolls.
In addition, learn the secret of delicious smørrebrød and the truth behind the Danish feast known as smorgasbord.
Finally, brew your own porter and lager from Stig's own recipes and find out what a real Danish butter cookie tastes like.
Along the way, accompanied by forthright text and mouth-watering photographs, you'll learn about the Danes' national fondness for the hot dog, the Viking way with pickles, and the country's tradition of hygge, the relaxed pleasure of gathering with loved ones and a bite to eat.
Both inspirational and useful, Cooking Danish -- A Taste of Denmark is available at www.cookingdanish.com. The book can also be found at www.amazon.com, www.barnesandnoble.com, at Barnes & Noble, at Scandinavian stores across the U.S., and at Klods Hans at Hans Christian Andersen's museum in Odense, Denmark.
Cooking Danish -- A Taste of Denmark by Stig Hansen; Nonfiction; Hard cover $34.95; ISBN: 978-0-9791019-0-8
Author: Stig Hansen is an award-winning professional chef, recognized authority on Danish cooking, and expert in creating dishes with popular appeal. Born and raised in Denmark, he later immigrated to the United States. Influenced by his mother's good cooking and his own love of great food, Stig decided early on to become a chef.
SAVOR May 30
On May 30, 2009, SAVOR: an American Craft Beer & Food Experience is back!
The benchmark of beer and food events is a must-attend for beer lovers and foodies.
What:
Following its successful, sold-out inaugural event in 2008, the Brewers Association (presenters of the Great American Beer Festival) is returning to Washington D.C. for the second SAVOR: an American Craft Beer & Food Experience. SAVOR, the quintessential beer and food event, is a must-attend happening for fermented beverage lovers and foodies alike. Attendees will enjoy craft beers from 65 small, independent and traditional craft brewers who will personally pair their offerings with sweet and savory appetizers. Educational salons and workshops will provide additional opportunities to interact with some of America's best craft brewers.
When:
Saturday, May 30, 2009
7:30 PM – 11:00 PM
Where:
National Building Museum
401 F Street NW
Washington, D.C. 20001
Why:
As American palates continue to become more sophisticated, many have discovered what other beer countries have known for centuries: beer is the perfect complement with food. NBC's "The Today Show" stated, "Beer is the new wine and can go with just about any food." SAVOR delivers a world-class beer and food pairing experience in celebration of today's small, independent and traditional craft brewers and all they do for beer, our culture and their local communities.
New for 2009:
New Venue
SAVOR has a new home this year between the towering columns of the great hall in the National Building Museum.
One Night Only
SAVOR will take place during one evening session this year as opposed to three.
More Breweries
For 2009, there will be 65 independent craft brewers, representing every region of the U.S.; up from 48 last year.
Story ideas:
Beer & Food: With the success of craft brewers and their fuller flavored beers, it was only a matter of time before beer and food pairings gained attention. Today, many of the best restaurants in the world have made room on their menus for beer and food pairings. Food & Wine magazine stated in June 2008: "...ales and lagers can be as good with food as wine—sometimes even better."
Local Angle: Chances are a brewery in your region or state is participating. Participating breweries have just been announced at: http://www.savorcraftbeer.com/breweries.html
National Angle: Craft Brewer Success: In the late 70's there were 42 brewing companies in the U.S. Today there are over 1,400 breweries with the majority being craft brewers (smaller-producing and independently owned). Craft brewers are known for making full flavored beers in small batches and for their passion and innovation toward the art of brewing. These breweries are why the average American now lives within 10 miles of a brewery.
Web site:
www.SavorCraftBeer.com
The benchmark of beer and food events is a must-attend for beer lovers and foodies.
What:
Following its successful, sold-out inaugural event in 2008, the Brewers Association (presenters of the Great American Beer Festival) is returning to Washington D.C. for the second SAVOR: an American Craft Beer & Food Experience. SAVOR, the quintessential beer and food event, is a must-attend happening for fermented beverage lovers and foodies alike. Attendees will enjoy craft beers from 65 small, independent and traditional craft brewers who will personally pair their offerings with sweet and savory appetizers. Educational salons and workshops will provide additional opportunities to interact with some of America's best craft brewers.
When:
Saturday, May 30, 2009
7:30 PM – 11:00 PM
Where:
National Building Museum
401 F Street NW
Washington, D.C. 20001
Why:
As American palates continue to become more sophisticated, many have discovered what other beer countries have known for centuries: beer is the perfect complement with food. NBC's "The Today Show" stated, "Beer is the new wine and can go with just about any food." SAVOR delivers a world-class beer and food pairing experience in celebration of today's small, independent and traditional craft brewers and all they do for beer, our culture and their local communities.
New for 2009:
New Venue
SAVOR has a new home this year between the towering columns of the great hall in the National Building Museum.
One Night Only
SAVOR will take place during one evening session this year as opposed to three.
More Breweries
For 2009, there will be 65 independent craft brewers, representing every region of the U.S.; up from 48 last year.
Story ideas:
Beer & Food: With the success of craft brewers and their fuller flavored beers, it was only a matter of time before beer and food pairings gained attention. Today, many of the best restaurants in the world have made room on their menus for beer and food pairings. Food & Wine magazine stated in June 2008: "...ales and lagers can be as good with food as wine—sometimes even better."
Local Angle: Chances are a brewery in your region or state is participating. Participating breweries have just been announced at: http://www.savorcraftbeer.com/breweries.html
National Angle: Craft Brewer Success: In the late 70's there were 42 brewing companies in the U.S. Today there are over 1,400 breweries with the majority being craft brewers (smaller-producing and independently owned). Craft brewers are known for making full flavored beers in small batches and for their passion and innovation toward the art of brewing. These breweries are why the average American now lives within 10 miles of a brewery.
Web site:
www.SavorCraftBeer.com
Drenchers Fit 'N' Lean Restore Helps Restore Your Health without the Calories
Drenchers™ new super beverage Fit ‘N Lean Restore does exactly what the name says, keeps you fit and lean while helping restore important vitamins and minerals to your body.
“Drenchers™ Fit ‘N Lean line was developed to give consumers the same great taste and nutrition as Drenchers™ all natural 100% super juices with only 10 calories per serving,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “Fit ‘N’ Lean Restore will help strengthen your immune system, make your heart healthy and reduce the chances of premature aging and heart disease.”
Each bottle of apple-kiwi-mango flavored Fit ‘N Lean Restore contains Bodyguard™, a fortification package of 25-plus essential vitamins, nutrients, amino acids, electrolytes and herbs. Fit ‘N Lean Restore is available in 12 and 64 ounce shelf-stable bottles and each eight-ounce serving contain only 10 calories and contains the following nutritional benefits:
Spirulina - Rich in beta-carotene, iron, magnesium, B12 and B complex vitamins. Easy to digest vegetable protein.
Chlorella - An immune booster and vital part of all detoxification and health building programs.
Goji Berry - Promotes longevity and boosts immune function.
Echinacea - Simulates and enhances immune system. Helps white blood cells attack germs.
Licorice - Strengthens immune enhancing ability for upper respiratory system. Aids in healthy digestive processes.
Aloe Vera - Speeds and improves general healing process.
Guarana - Enhances energy levels and endurance. Contains caffeine.
Ginseng - Enhances heart health, energy levels and helps reduce stress.
Green Tea Extract - Contains ECCG, a powerful antioxidant helping to protect cells from free radicals.
Grape Seed Extract - Powerful antioxidant reducing chances of premature aging and heart disease.
Key Amino Acids
Taurine: Promotes heart health, immune system defense and stress relief.
Proline: Strengthens the heart.
Restore also contains essential B vitamins (B3, B5, B6 & B12) and powerful antioxidants (A, C & E) for increased protection, energy, strength and focus.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
“Drenchers™ Fit ‘N Lean line was developed to give consumers the same great taste and nutrition as Drenchers™ all natural 100% super juices with only 10 calories per serving,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “Fit ‘N’ Lean Restore will help strengthen your immune system, make your heart healthy and reduce the chances of premature aging and heart disease.”
Each bottle of apple-kiwi-mango flavored Fit ‘N Lean Restore contains Bodyguard™, a fortification package of 25-plus essential vitamins, nutrients, amino acids, electrolytes and herbs. Fit ‘N Lean Restore is available in 12 and 64 ounce shelf-stable bottles and each eight-ounce serving contain only 10 calories and contains the following nutritional benefits:
Spirulina - Rich in beta-carotene, iron, magnesium, B12 and B complex vitamins. Easy to digest vegetable protein.
Chlorella - An immune booster and vital part of all detoxification and health building programs.
Goji Berry - Promotes longevity and boosts immune function.
Echinacea - Simulates and enhances immune system. Helps white blood cells attack germs.
Licorice - Strengthens immune enhancing ability for upper respiratory system. Aids in healthy digestive processes.
Aloe Vera - Speeds and improves general healing process.
Guarana - Enhances energy levels and endurance. Contains caffeine.
Ginseng - Enhances heart health, energy levels and helps reduce stress.
Green Tea Extract - Contains ECCG, a powerful antioxidant helping to protect cells from free radicals.
Grape Seed Extract - Powerful antioxidant reducing chances of premature aging and heart disease.
Key Amino Acids
Taurine: Promotes heart health, immune system defense and stress relief.
Proline: Strengthens the heart.
Restore also contains essential B vitamins (B3, B5, B6 & B12) and powerful antioxidants (A, C & E) for increased protection, energy, strength and focus.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
Friday, January 23, 2009
Valentine's Day In Reno
Diners will fall in love with the special menus at Café Sierra, Dolce Enoteca e Ristorante, Charlie Palmer Steak and Fin Fish inside Grand Sierra Resort and Casino for the most romantic day of the year - Saturday, Feb. 14.
Café Sierra offers a very special Valentine’s weekend dinner special from 4 – 10 p.m. Friday, Feb. 13 through Sunday, Feb. 15. For starters, duos will love the main course of filet mignon and lobster tail served with oven-roasted red bliss potatoes and vegetable du jour. For dessert, guests can treat themselves to a seven layer chocolate cake and a glass of select house red, white or sparkling wine. Café Sierra’s Valentine’s Day dinner is $19.99 per person.
At Dolce Enoteca, couples may set the mood and indulge in its three course lovers shared menu for $60 per couple. Pairs can choose one selection for their main course: lovers’ sweet and creamy salad with Boston leaf lettuce drizzled in strawberry vinaigrette, whole strawberries and feta cheese or two married scallops served over lobster risotto in a lemon herb cream. For the second course, duos can delight in two lobster canolinis stuffed with ricotta cheese, spinach and lobster coated with double blanched garlic and sweet onion sauce or they may enjoy lamb marinated in olive oil and rosemary, topped with a sweet cherry glaze served with citrus-whipped potatoes. The third course is chocolate raviolis stuffed with raspberries and sweet mascarpone smothered in chocolate sauce. Dolce’s Valentine’s Day menu will be served 5 – 10 p.m. on the holiday.
At Charlie Palmer Steak, lovers can begin their meal with amuse bouche, a creamy brie and balsamic croutini served with strawberry soda. For first course selections, dreamy diners can indulge in a tasting of shellfish for $22: rock shrimp ceviche served with avocado and preserved lemon, seared sea scallops and blood oranges and crispy oysters with lemon aioli. The main course selection is a 35 ounce bone-in New York steak paired with steamed lobster and roasted wild mushrooms and red wine jus for $95. White chocolate and raspberry bomb, made with raspberry coulis and dark chocolate crisp, is the sweetest dessert ending for $9.
On Valentine’s Day, duos will dream of an intoxicating experience at Fin Fish. For starters, pairs will love its amuse bouche of fire roasted lobster bisque. Next, guests may delight in a tasting of shellfish for $60 including shrimp, oysters, dungeness crab, tuna tartare and rock shrimp ceviche served with cocktail sauce and caper remoulade. For the main course, visitors will love Fin Fish’s whole roasted striped bass and lobster and fennel salad served with Meyer lemon butter sauce for $55. A delicious dessert for $9 is the chocolate and raspberry bomb, made with raspberry coulis and dark chocolate crisp.
Charlie Palmer Steak and Fin Fish’s Valentine’s Day menus are shared for two people, and they will be serving it 5:30 – 10:30 p.m. on Saturday, Feb. 14.
Non-restaurant casino bars will serve Valentine’s Day specialty cocktails for $3.75.
Reservations for Valentine’s Day are recommended at all of Grand Sierra Resort’s restaurants and can be made by calling 1.800.648.5080. For more information, visit www.grandsierraresort.com.
About Grand Sierra Resort and Casino:
Grand Sierra Resort and Casino (GSR) is in the heart of Reno/Tahoe - America’s Adventure Place. GSR is northern Nevada’s most complete resort destination with nearly 2,000 guest rooms and suites. The property offers a wide variety of accommodations for the everyday business traveler to the complete family vacation with amenities that include 200,000 square feet of meeting and convention space, branded retail shopping, headliner entertainment, a cinema, a 50-lane championship bowling center, outdoor thrill rides, aqua golf driving range, the largest casino north of Las Vegas with 24 hours of heart-pounding action plus so much more. GSR is a proud member of Summit Hotels and Resorts, a prestigious brand of Preferred Hotel Group. For more information, please visit www.grandsierraresort.com or to make reservations call 1.800.648.5080.
Café Sierra offers a very special Valentine’s weekend dinner special from 4 – 10 p.m. Friday, Feb. 13 through Sunday, Feb. 15. For starters, duos will love the main course of filet mignon and lobster tail served with oven-roasted red bliss potatoes and vegetable du jour. For dessert, guests can treat themselves to a seven layer chocolate cake and a glass of select house red, white or sparkling wine. Café Sierra’s Valentine’s Day dinner is $19.99 per person.
At Dolce Enoteca, couples may set the mood and indulge in its three course lovers shared menu for $60 per couple. Pairs can choose one selection for their main course: lovers’ sweet and creamy salad with Boston leaf lettuce drizzled in strawberry vinaigrette, whole strawberries and feta cheese or two married scallops served over lobster risotto in a lemon herb cream. For the second course, duos can delight in two lobster canolinis stuffed with ricotta cheese, spinach and lobster coated with double blanched garlic and sweet onion sauce or they may enjoy lamb marinated in olive oil and rosemary, topped with a sweet cherry glaze served with citrus-whipped potatoes. The third course is chocolate raviolis stuffed with raspberries and sweet mascarpone smothered in chocolate sauce. Dolce’s Valentine’s Day menu will be served 5 – 10 p.m. on the holiday.
At Charlie Palmer Steak, lovers can begin their meal with amuse bouche, a creamy brie and balsamic croutini served with strawberry soda. For first course selections, dreamy diners can indulge in a tasting of shellfish for $22: rock shrimp ceviche served with avocado and preserved lemon, seared sea scallops and blood oranges and crispy oysters with lemon aioli. The main course selection is a 35 ounce bone-in New York steak paired with steamed lobster and roasted wild mushrooms and red wine jus for $95. White chocolate and raspberry bomb, made with raspberry coulis and dark chocolate crisp, is the sweetest dessert ending for $9.
On Valentine’s Day, duos will dream of an intoxicating experience at Fin Fish. For starters, pairs will love its amuse bouche of fire roasted lobster bisque. Next, guests may delight in a tasting of shellfish for $60 including shrimp, oysters, dungeness crab, tuna tartare and rock shrimp ceviche served with cocktail sauce and caper remoulade. For the main course, visitors will love Fin Fish’s whole roasted striped bass and lobster and fennel salad served with Meyer lemon butter sauce for $55. A delicious dessert for $9 is the chocolate and raspberry bomb, made with raspberry coulis and dark chocolate crisp.
Charlie Palmer Steak and Fin Fish’s Valentine’s Day menus are shared for two people, and they will be serving it 5:30 – 10:30 p.m. on Saturday, Feb. 14.
Non-restaurant casino bars will serve Valentine’s Day specialty cocktails for $3.75.
Reservations for Valentine’s Day are recommended at all of Grand Sierra Resort’s restaurants and can be made by calling 1.800.648.5080. For more information, visit www.grandsierraresort.com.
About Grand Sierra Resort and Casino:
Grand Sierra Resort and Casino (GSR) is in the heart of Reno/Tahoe - America’s Adventure Place. GSR is northern Nevada’s most complete resort destination with nearly 2,000 guest rooms and suites. The property offers a wide variety of accommodations for the everyday business traveler to the complete family vacation with amenities that include 200,000 square feet of meeting and convention space, branded retail shopping, headliner entertainment, a cinema, a 50-lane championship bowling center, outdoor thrill rides, aqua golf driving range, the largest casino north of Las Vegas with 24 hours of heart-pounding action plus so much more. GSR is a proud member of Summit Hotels and Resorts, a prestigious brand of Preferred Hotel Group. For more information, please visit www.grandsierraresort.com or to make reservations call 1.800.648.5080.
Thursday, January 22, 2009
Perfect Portion: Individual Dessert Tarts
For those watching what they eat in 2009, The Daphne Baking Company's individual 31/4" thaw-and-serve dessert tarts may be just what the doctor ordered - literally. Made using ripe fruits, exotic nuts, and imported spices, the tarts are created using the freshest all-natural ingredients.
"A few years ago I lost a good deal of weight by eating only half of every portion served to me - I call it my "Eat Half" diet," said Bo Bartlett, founder of The Daphne Baking Company. "I've found it freeing - eating small portions allows me to eat any food I like without worrying about gaining weight. I set out to create a line of delicious dessert tarts that embody that philosophy."
Instead of the typical 4 1/2" inch tart, The Daphne Baking Company's tarts are made in 3 1/4" tart pans, which were created exclusively for the company. The tart shells are filled with the very finest ingredients, and are absolutely satisfying. The gourmet tarts are sold in retail outlets throughout New York and New England, and Saks Fifth Avenue (www.saksfifthavenue.com) has recently picked up the line.
About The Daphne Baking Company
"We do the work, you take the credit"
The Daphne Baking Company's premier line of tarts provides the elegance of fine pastry straight from the freezer. Each tart is made by hand with only the finest, all-natural ingredients including sweet cream butter, imported spices, and artisanal New England maple syrup. Each package contains two 3 1/4"-inch tarts, perfect for tidy individual servings. The tarts will maintain their freshness for three months if frozen properly. For a list of stores and information on additional products by Daphne, visit our new website: www.daphnebaking.com.
NEW! Tarts now available at SaksFifthAvenue.com.
"A few years ago I lost a good deal of weight by eating only half of every portion served to me - I call it my "Eat Half" diet," said Bo Bartlett, founder of The Daphne Baking Company. "I've found it freeing - eating small portions allows me to eat any food I like without worrying about gaining weight. I set out to create a line of delicious dessert tarts that embody that philosophy."
Instead of the typical 4 1/2" inch tart, The Daphne Baking Company's tarts are made in 3 1/4" tart pans, which were created exclusively for the company. The tart shells are filled with the very finest ingredients, and are absolutely satisfying. The gourmet tarts are sold in retail outlets throughout New York and New England, and Saks Fifth Avenue (www.saksfifthavenue.com) has recently picked up the line.
About The Daphne Baking Company
"We do the work, you take the credit"
The Daphne Baking Company's premier line of tarts provides the elegance of fine pastry straight from the freezer. Each tart is made by hand with only the finest, all-natural ingredients including sweet cream butter, imported spices, and artisanal New England maple syrup. Each package contains two 3 1/4"-inch tarts, perfect for tidy individual servings. The tarts will maintain their freshness for three months if frozen properly. For a list of stores and information on additional products by Daphne, visit our new website: www.daphnebaking.com.
NEW! Tarts now available at SaksFifthAvenue.com.
Naturally CranBerry Omega
AgroLabs, Inc. announced today the newest addition to their collection of liquid nutrition to promote healthier lifestyles, Naturally CranBerry Omega™; which provides all the benefits of the cranberry with 300 mg of Omega 3 derived directly from cranberry seeds. The fatty acids in Omega 3 are vital to proper cell function - and the health benefits are numerous - including healthy joints, anti-inflammation, and cardiovascular health. Many people avoid Omega 3 supplements because of the fish oil taste or their reaction to it, but now consumers can reap the benefits of Omega-3 with a great-tasting cranberry flavor. In addition, each bottle contains 16 convenient one once liquid servings.
CranBerry Omega™ is paving the way in liquid nutrition by offering the unique combination of great taste and the Omega 3 supplement. “We are thrilled to bring CranBerry Omega™ to consumers looking for new ways to boost their health,” AgroLabs spokeswoman Kerry Kirk commented. “CranBerry Omega™ is the perfect combination of a great tasting supplement fortified with Omega 3 in order to maximize the health benefits of the naturally occurring Omega 3.”
The key ingredient found in CranBerry Omega™, Omega 3, is most commonly ingested through various types of fish and other items like the flax seed. Now Omega 3 can be found in a completely new variety. With all of the benefits of the cranberry, fortified with 300mg of Omega 3, CranBerry Omega™ offers a wide range of benefits that influence nearly every bodily function – and it has an enjoyable cranberry taste to boot.
Other recent additions to the AgroLabs liquid nutrition product line include Naturally Acai Xtra™, Green Envy Daily Detox™, and Peaceful Sleep™. Naturally Acai Xtra™, of the Acai Berry fame, promotes energy, healthy digestion, and good health. Green Envy™ provides a premium blend of natural superfoods that cleanse the body, support digestion, and promote a healthy immune system. Lastly, Peaceful Sleep™ contains ingredients such as lavender, chamomile, and passion flower, to assist the body in getting a healthy night’s sleep.
Since 2004, AgroLabs, Inc. has been a driving force in liquid nutrition by delivering unique supplement forms in order to provide maximum health benefits to consumers. AgroLabs addresses the needs of health conscious consumers and uses their unique talents, resources, and technologies in order to provide the finest products in a manner that protects the environment. The nutritional market is evolving, and AgroLabs is pleased to lead the way and pioneer new product innovation, such as the CranBerry Omega™. CranBerry Omega™ is paving the way to provide nutrition in liquid form, all the while maintaining a delicious taste.
Consumers can find CranBerry Omega™, Naturally Acai Xtra™, Green Envy Daily Detox™, and Peaceful Sleep™ by visiting www.Agrolabs.com. And starting in March, CranBerry Omega™ will be available in Costco stores in the Northeast United States.
CranBerry Omega™ is paving the way in liquid nutrition by offering the unique combination of great taste and the Omega 3 supplement. “We are thrilled to bring CranBerry Omega™ to consumers looking for new ways to boost their health,” AgroLabs spokeswoman Kerry Kirk commented. “CranBerry Omega™ is the perfect combination of a great tasting supplement fortified with Omega 3 in order to maximize the health benefits of the naturally occurring Omega 3.”
The key ingredient found in CranBerry Omega™, Omega 3, is most commonly ingested through various types of fish and other items like the flax seed. Now Omega 3 can be found in a completely new variety. With all of the benefits of the cranberry, fortified with 300mg of Omega 3, CranBerry Omega™ offers a wide range of benefits that influence nearly every bodily function – and it has an enjoyable cranberry taste to boot.
Other recent additions to the AgroLabs liquid nutrition product line include Naturally Acai Xtra™, Green Envy Daily Detox™, and Peaceful Sleep™. Naturally Acai Xtra™, of the Acai Berry fame, promotes energy, healthy digestion, and good health. Green Envy™ provides a premium blend of natural superfoods that cleanse the body, support digestion, and promote a healthy immune system. Lastly, Peaceful Sleep™ contains ingredients such as lavender, chamomile, and passion flower, to assist the body in getting a healthy night’s sleep.
Since 2004, AgroLabs, Inc. has been a driving force in liquid nutrition by delivering unique supplement forms in order to provide maximum health benefits to consumers. AgroLabs addresses the needs of health conscious consumers and uses their unique talents, resources, and technologies in order to provide the finest products in a manner that protects the environment. The nutritional market is evolving, and AgroLabs is pleased to lead the way and pioneer new product innovation, such as the CranBerry Omega™. CranBerry Omega™ is paving the way to provide nutrition in liquid form, all the while maintaining a delicious taste.
Consumers can find CranBerry Omega™, Naturally Acai Xtra™, Green Envy Daily Detox™, and Peaceful Sleep™ by visiting www.Agrolabs.com. And starting in March, CranBerry Omega™ will be available in Costco stores in the Northeast United States.
Tea Cocktail
Tea cocktails have been popping up more and more these days, but in an effort to bring credibility to the craft of tea making and mixing, ZEN Green Tea Liqueur™ has enlisted James Labe, America’s first Tea Sommelier, to create a series of original tea infused cocktail recipes.
A renowned master of tea tasting and preparation, Mr. Labe mixed some of the world’s finest teas including Genmaicha Green Tea, Silver Needle White Tea and Oolong with a range of fresh juices and fine spirits to create eight invigorating cocktails.
From the warm ZEN Chai Toddy to the Jasmine and Coconut Cream infused ZEN Blossom, he’s created a signature tea recipe for every season. For a refreshing summertime sipper, Mr. Labe recommends the ZEN, White & Blue made with Silver Needle White Tea, ZEN Green Tea Liqueur™, Fresh Blueberries and Raspberry infused vodka.
ZEN, White & Blue
1½ parts ZEN Green Tea Liqueur
3 parts prepared Silver Needle White Tea
1½ parts SKYY INFUSIONS RASPBERRY™
3 parts Fresh Blueberries, muddled or pureéd
Combine and stir ingredients. Serve on the rocks. Garnish with Fresh Mint.
A renowned master of tea tasting and preparation, Mr. Labe mixed some of the world’s finest teas including Genmaicha Green Tea, Silver Needle White Tea and Oolong with a range of fresh juices and fine spirits to create eight invigorating cocktails.
From the warm ZEN Chai Toddy to the Jasmine and Coconut Cream infused ZEN Blossom, he’s created a signature tea recipe for every season. For a refreshing summertime sipper, Mr. Labe recommends the ZEN, White & Blue made with Silver Needle White Tea, ZEN Green Tea Liqueur™, Fresh Blueberries and Raspberry infused vodka.
ZEN, White & Blue
1½ parts ZEN Green Tea Liqueur
3 parts prepared Silver Needle White Tea
1½ parts SKYY INFUSIONS RASPBERRY™
3 parts Fresh Blueberries, muddled or pureéd
Combine and stir ingredients. Serve on the rocks. Garnish with Fresh Mint.
The Brown Hotel Valentine's Day Packages
The Brown Hotel has been Louisville’s destination for romance for nearly a century, offering Louisvillians a place to fall in love and to hold their dream weddings. For its 85th Valentine’s Day, The Brown Hotel is pulling out all the stops, offering a variety of romantic packages and menus with amorous amenities including roses, gourmet dinner and luxurious accommodations for two. Reservations may be made for either dining option by calling Neal Ward, English Grill Manager at 502-736-2998.
Executive chef Laurent Géroli and his culinary team have created two memorable menus to celebrate this special day. On Saturday, February 14 from 5:30 to 6 p.m., guests may enjoy the An Evening with Jack Jones and the Louisville Orchestra package for $149 per person which includes the three-course dinner with wine pairings, gratuity, tax, self-parking and tickets for the Jack Jones performance at 8 p.m. at The Palace. Dinner is available on its own for $55 per person excluding wine, tax and gratuity. Tables must be vacant by 7:30 p.m. Guests will be offered a choice of Roasted Beet Salad with Capriole Farms Goat Cheese, micro basil and sherry wine vinaigrette; or Serrano Ham-wrapped Shrimp with smoked tomato risotto and Manchego cheese for appetizers. Entrée choices include Roasted Farm Raised Scottish Salmon with green asparagus gratin, pomme étagère and Minus 8 vinaigrette glaze; Wild Mushroom Stuffed French Cut Chicken with fingerling potatoes, haricots verts and truffle cream sauce; or Cast Iron Roasted Angus Petit Filet Mignon of Beef with rösti potatoes and caramelized carrots in a peppercorn sauce. This romantic dinner will end with Chocolate Raspberry Dome with spun sugar and Chambord reduction.
The special Valentine’s Day menu includes five courses for $85 per person plus tax and gratuity. Seating is available between 8 and 9 p.m. The menu starts with a soup of Truffle Chanterelle Bisque with pistachio bourbon candies; a salad of White Asparagus Terrine with pumpkin seed oil and red grape emulsion; and an appetizer of Foie Gras on toasted brioche with seared scallop and Minus 8 vinegar reduction. After an intermezzo, entrée choices will include Poached Lobster in lavender honey butter, capellini pasta, morel mushrooms, and baby Brussels sprout hazelnut vinaigrette; Cast Iron Roasted Angus Filet Mignon of Beef with rösti potatoes and caramelized carrots with a peppercorn sauce; or Moroccan Seasoned Oven Roasted Rack of Lamb with sweet potato goat cheese gratin and orange scented saffron jus. A Chocolate Raspberry dome with spun sugar and Chambord reduction will provide a sweet ending to the evening.
For guests wishing to extend their evening, an array of romantic packages are available including:
♥ An Evening with Jack Jones and The Louisville Orchestra
This Valentine’s Day, cuddle up with your sweetie for the romantic styling of Jack Jones. More than the musical genius who wrote the theme to The Love Boat, Jones brings us “Call Me Irresponsible” and “The Impossible Dream.” This package includes two $60 tickets to see Jack Jones with The Louisville Orchestra on Saturday, February 14, a Luxury King room, valet parking, a gourmet three-course dinner in The English Grill, breakfast for two in J. Graham's Cafe, and all taxes and gratuities. $549
♥ Be My Valentine
Treat your Valentine with an overnight stay in a Deluxe King room on a privately keyed club level floor. This will give you access to the Club Lounge which features complimentary continental breakfast, afternoon snacks during the day and complimentary hors d'oeuvres, wine, beer and soft drinks at night. The Be My Valentine package also includes a five-course gourmet dinner for two in The English Grill with seating between 8 and 9 p.m., complimentary valet parking, breakfast for two in J. Graham’s Café and all taxes and gratuities. $458
♥ Celebrate Our Love
Celebrate the love of your life in your choice of a Deluxe or Club Deluxe King room. This package includes complimentary valet parking, one dozen roses, a bottle of Gruet sparkling wine, a specially crafted chocolate chest filled with petit chocolates and breakfast for two in J. Graham’s Café. All taxes and gratuities are included. Deluxe $314; Club Deluxe $351
♥ Valentine Escape Package
Enjoy a romantic Valentine escape in one of our one-bedroom suites. A gourmet three-course dinner for two will be served in your suite, complete with a bottle of Moët et Chandon Imperial Rose and one dozen red roses. Breakfast will be served to you in your room the next morning! All taxes and gratuities are included. $729
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for 85 years. It is home to the four-diamond English Grill and the casual venue, J. Graham’s Café where guests can try the legendary sandwich called “The Hot Brown.” The Brown Hotel is also a member of the Preferred Hotels and Resorts and Historic Hotels of America. For more information or to book a romantic package, visit The Brown’s website at www.brownhotel.com or call 502-583-1234.
# # #
The Brown Hotel is an 1859 Historic Hotel and holds a AAA Four-Diamond rating.
Executive chef Laurent Géroli and his culinary team have created two memorable menus to celebrate this special day. On Saturday, February 14 from 5:30 to 6 p.m., guests may enjoy the An Evening with Jack Jones and the Louisville Orchestra package for $149 per person which includes the three-course dinner with wine pairings, gratuity, tax, self-parking and tickets for the Jack Jones performance at 8 p.m. at The Palace. Dinner is available on its own for $55 per person excluding wine, tax and gratuity. Tables must be vacant by 7:30 p.m. Guests will be offered a choice of Roasted Beet Salad with Capriole Farms Goat Cheese, micro basil and sherry wine vinaigrette; or Serrano Ham-wrapped Shrimp with smoked tomato risotto and Manchego cheese for appetizers. Entrée choices include Roasted Farm Raised Scottish Salmon with green asparagus gratin, pomme étagère and Minus 8 vinaigrette glaze; Wild Mushroom Stuffed French Cut Chicken with fingerling potatoes, haricots verts and truffle cream sauce; or Cast Iron Roasted Angus Petit Filet Mignon of Beef with rösti potatoes and caramelized carrots in a peppercorn sauce. This romantic dinner will end with Chocolate Raspberry Dome with spun sugar and Chambord reduction.
The special Valentine’s Day menu includes five courses for $85 per person plus tax and gratuity. Seating is available between 8 and 9 p.m. The menu starts with a soup of Truffle Chanterelle Bisque with pistachio bourbon candies; a salad of White Asparagus Terrine with pumpkin seed oil and red grape emulsion; and an appetizer of Foie Gras on toasted brioche with seared scallop and Minus 8 vinegar reduction. After an intermezzo, entrée choices will include Poached Lobster in lavender honey butter, capellini pasta, morel mushrooms, and baby Brussels sprout hazelnut vinaigrette; Cast Iron Roasted Angus Filet Mignon of Beef with rösti potatoes and caramelized carrots with a peppercorn sauce; or Moroccan Seasoned Oven Roasted Rack of Lamb with sweet potato goat cheese gratin and orange scented saffron jus. A Chocolate Raspberry dome with spun sugar and Chambord reduction will provide a sweet ending to the evening.
For guests wishing to extend their evening, an array of romantic packages are available including:
♥ An Evening with Jack Jones and The Louisville Orchestra
This Valentine’s Day, cuddle up with your sweetie for the romantic styling of Jack Jones. More than the musical genius who wrote the theme to The Love Boat, Jones brings us “Call Me Irresponsible” and “The Impossible Dream.” This package includes two $60 tickets to see Jack Jones with The Louisville Orchestra on Saturday, February 14, a Luxury King room, valet parking, a gourmet three-course dinner in The English Grill, breakfast for two in J. Graham's Cafe, and all taxes and gratuities. $549
♥ Be My Valentine
Treat your Valentine with an overnight stay in a Deluxe King room on a privately keyed club level floor. This will give you access to the Club Lounge which features complimentary continental breakfast, afternoon snacks during the day and complimentary hors d'oeuvres, wine, beer and soft drinks at night. The Be My Valentine package also includes a five-course gourmet dinner for two in The English Grill with seating between 8 and 9 p.m., complimentary valet parking, breakfast for two in J. Graham’s Café and all taxes and gratuities. $458
♥ Celebrate Our Love
Celebrate the love of your life in your choice of a Deluxe or Club Deluxe King room. This package includes complimentary valet parking, one dozen roses, a bottle of Gruet sparkling wine, a specially crafted chocolate chest filled with petit chocolates and breakfast for two in J. Graham’s Café. All taxes and gratuities are included. Deluxe $314; Club Deluxe $351
♥ Valentine Escape Package
Enjoy a romantic Valentine escape in one of our one-bedroom suites. A gourmet three-course dinner for two will be served in your suite, complete with a bottle of Moët et Chandon Imperial Rose and one dozen red roses. Breakfast will be served to you in your room the next morning! All taxes and gratuities are included. $729
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for 85 years. It is home to the four-diamond English Grill and the casual venue, J. Graham’s Café where guests can try the legendary sandwich called “The Hot Brown.” The Brown Hotel is also a member of the Preferred Hotels and Resorts and Historic Hotels of America. For more information or to book a romantic package, visit The Brown’s website at www.brownhotel.com or call 502-583-1234.
# # #
The Brown Hotel is an 1859 Historic Hotel and holds a AAA Four-Diamond rating.
Wednesday, January 21, 2009
Maple Syrup Festival
For 33 years, Mansfield’s Malabar Farm State Park has hosted thousands of visitors at its annual Maple Syrup Festival. Held this year March 7-8 and 14-15 from noon- 4 PM each day, this free festival is a unique opportunity for friends and families to learn about and enjoy the history of Ohio maple syrup making.
The festival features demonstrations of Ohio sugaring techniques, from its earliest history when Ohio was home to Native Americans, through present day. Travelers can take a self-guided tour of the sugar camp and sugarhouse, check out sugaring equipment and watch as maple sap is transformed into maple syrup. Presented by the Richland County Museum, the summer bell house, located behind Pugh Log Cabin, is set up as a pioneer’s cabin where kids and adults can take part in daily pioneer chores, including washing clothes, tending the fire, making candles and open-hearth cooking Visitors will also enjoy the horse-drawn wagon rides to the sugar camp, offered by the Central Ohio Draft Horse Association.
Free samples of maple syrup are available at the sugarhouse and visitors can purchase pure Ohio maple syrup, homemade maple walnut fudge, maple cotton candy, maple popcorn and other tasty maple products to take home. Live bluegrass music and light refreshments and snacks are offered at Pugh Log Cabin. Bromfield’s historical 32-room mansion will be open for guided tours at 12, 2 and 4 PM. Tickets can be purchased in the Gift Shop.
Malabar Farm Restaurant is open Tuesday-Thursday 11am-8pm, Friday and Saturday 11:00 a.m. to 9:00 p.m. and Sundays 11:00 a.m. to 7:00 p.m. through the year. Malabar Farm Restaurant offers lunch and dinner specials, featuring Malabar Farm products and maple syrup. A kids menu is available.
In addition to Malabar Farm State Park, Mansfield, Ohio offers a wealth of other unusual travel adventures, including everything from overnight ghost hunts in a haunted former state prison to a museum that houses the world’s first robot. A destination unlike any other, the area’s world-class motorsports, breathtaking scenery and rural and hometown experiences are complimented by hiking, biking, golf, cross-country and downhill skiing, bird watching and loads more unique adventures. Details on incredibly affordable lodging and Road Trip getaway packages starting at well under $100/night, complete area travel information and a free Visitors Guide are available at (800) 642-8282 or www.mansfieldtourism.com.
The festival features demonstrations of Ohio sugaring techniques, from its earliest history when Ohio was home to Native Americans, through present day. Travelers can take a self-guided tour of the sugar camp and sugarhouse, check out sugaring equipment and watch as maple sap is transformed into maple syrup. Presented by the Richland County Museum, the summer bell house, located behind Pugh Log Cabin, is set up as a pioneer’s cabin where kids and adults can take part in daily pioneer chores, including washing clothes, tending the fire, making candles and open-hearth cooking Visitors will also enjoy the horse-drawn wagon rides to the sugar camp, offered by the Central Ohio Draft Horse Association.
Free samples of maple syrup are available at the sugarhouse and visitors can purchase pure Ohio maple syrup, homemade maple walnut fudge, maple cotton candy, maple popcorn and other tasty maple products to take home. Live bluegrass music and light refreshments and snacks are offered at Pugh Log Cabin. Bromfield’s historical 32-room mansion will be open for guided tours at 12, 2 and 4 PM. Tickets can be purchased in the Gift Shop.
Malabar Farm Restaurant is open Tuesday-Thursday 11am-8pm, Friday and Saturday 11:00 a.m. to 9:00 p.m. and Sundays 11:00 a.m. to 7:00 p.m. through the year. Malabar Farm Restaurant offers lunch and dinner specials, featuring Malabar Farm products and maple syrup. A kids menu is available.
In addition to Malabar Farm State Park, Mansfield, Ohio offers a wealth of other unusual travel adventures, including everything from overnight ghost hunts in a haunted former state prison to a museum that houses the world’s first robot. A destination unlike any other, the area’s world-class motorsports, breathtaking scenery and rural and hometown experiences are complimented by hiking, biking, golf, cross-country and downhill skiing, bird watching and loads more unique adventures. Details on incredibly affordable lodging and Road Trip getaway packages starting at well under $100/night, complete area travel information and a free Visitors Guide are available at (800) 642-8282 or www.mansfieldtourism.com.
Tuesday, January 20, 2009
Chamber Grill
"The Chamber Grill" Proving To Be More Than Just A Grill.
Unique Grilling Process Allows For Unprecedented Cooking & Grilling
Capabilities.
www.sikescookers.com
(Vidalia, Georgia) - It's a patented grill design that allows for a variety
of different cooking methods and techniques including; grilling, roasting,
searing, steaming, frying, boiling, and even baking. Sikes Cookers & Grills,
Inc. has launched The Chamber which is revolutionizing outdoor cooking by
allowing anyone to use their outdoor cooker/grill in the same way one would
use a stove or oven in a kitchen.
How Does The Chamber Grill Work?
The patented process of The Chamber is what sets it apart. The grill is
divided into separate sections: a unique partition; a direct side; and an
indirect side. The direct side is obviously where the burners are located. A
cooking grate is directly above the heat and flame of the burners. This
makes it ideal for searing or using it like a stove top. It can cook the
perfect steak on this side or boil a pot of potatoes.
The indirect side is of course dedicated to indirect heat. This means that
it basically works like any oven in a home. Using convection heating, food
is cooked from all sides, not just from the bottom. So it could cook a
roast, or bake a cake. By using both indirect heat and direct heat, users
are not limited to what they can do on the grill.
The water partition: Separating the two cooking sides of The Chamber is the
most unique feature found on any grill and is what makes this process work. By adding
water into this partition, moisture is pulled up and into food as heat from the direct side
travels over and into the indirect side. Adding flavored liquids or spices to the water
allows the grill to basically marinade as it cooks, infusing food with whatever wonderful flavors a
griller chooses to add. And with the patented system, one can cook with direct heat without worrying
about flame-ups.
The Chamber Grill retails for $899 and is available at:
http://www.sikescookers.com
or in stores this coming Spring.
For more information visit Sikes Cookers online at
http://www.sikescookers.com
or call 888-832-6717
Unique Grilling Process Allows For Unprecedented Cooking & Grilling
Capabilities.
www.sikescookers.com
(Vidalia, Georgia) - It's a patented grill design that allows for a variety
of different cooking methods and techniques including; grilling, roasting,
searing, steaming, frying, boiling, and even baking. Sikes Cookers & Grills,
Inc. has launched The Chamber which is revolutionizing outdoor cooking by
allowing anyone to use their outdoor cooker/grill in the same way one would
use a stove or oven in a kitchen.
How Does The Chamber Grill Work?
The patented process of The Chamber is what sets it apart. The grill is
divided into separate sections: a unique partition; a direct side; and an
indirect side. The direct side is obviously where the burners are located. A
cooking grate is directly above the heat and flame of the burners. This
makes it ideal for searing or using it like a stove top. It can cook the
perfect steak on this side or boil a pot of potatoes.
The indirect side is of course dedicated to indirect heat. This means that
it basically works like any oven in a home. Using convection heating, food
is cooked from all sides, not just from the bottom. So it could cook a
roast, or bake a cake. By using both indirect heat and direct heat, users
are not limited to what they can do on the grill.
The water partition: Separating the two cooking sides of The Chamber is the
most unique feature found on any grill and is what makes this process work. By adding
water into this partition, moisture is pulled up and into food as heat from the direct side
travels over and into the indirect side. Adding flavored liquids or spices to the water
allows the grill to basically marinade as it cooks, infusing food with whatever wonderful flavors a
griller chooses to add. And with the patented system, one can cook with direct heat without worrying
about flame-ups.
The Chamber Grill retails for $899 and is available at:
http://www.sikescookers.com
or in stores this coming Spring.
For more information visit Sikes Cookers online at
http://www.sikescookers.com
or call 888-832-6717
Friday, January 16, 2009
Lollipop Tree Showcases New Berry and Peach Products at this Year's Winter Fancy Food Show
The Lollipop Tree, a specialty food manufacturer offering a selection of specialty baking mixes, pepper jellies, jams, dessert sauces, grilling sauces and syrups, will introduce several delightful new summertime favorites featuring blackberries, peaches and raspberries, to its existing line of all natural products, at the 34th Winter Fancy Food Show in San Francisco, January 18-20th.
Blackberry Peach Bread Mix withBlackberry Glaze - Celebrate the lazy days of summer with this all-natural wonderfully moist bread that combines succulent blackberries and sun-ripened peaches drizzled with Blackberry Glaze. Delicious served with LollipopTree ® PeachSauce and a dollop of sweetened whipped cream.
Peach Sauce - Our Peach Sauce made with Alberta peaches and a touch of schnapps is summer's sweetsunshine in a jar. Perfect when drizzled over LollipopTree ®Blackberry Peach Bread or vanilla ice cream. It is also great with pancakes and waffles, and as a complementto pies, puddings and pan sauces.
Blackberry Jam - The glistening plump jewels of August with a splash of brandy make their debut inone of our newest jams. Sumptuous served with LollipopTree ®Traditional Scones or drizzled over ice cream. It even provides a flavorful glaze for chicken and fish.
Raspberry Ginger Teriyaki Grilling & Glazing Sauce - Decadent raspberries and fresh ginger are the perfect duo when combined with soy sauce and spices. Delicious for glazing chicken, fish, pork or as a dressing for noodle salad. It can also be a tasty spread for sandwiches and burgers, or a nice accent for stews and vegetable dishes.
In addition, The Lollipop Tree has also developed some exciting new recipes to complement their newest products. Our Blackberry Peach Bread Mix with Blackberry Glaze, along with fresh fruit and a few simple steps can turn into a sweet treat of a Blackberry Peach Cream Cake. Also, for those who enjoy pork chops with a special kick,we've developed a Spicy Peach Pork Chop recipe, which uses our new Peach Sauce and LollipopTree ® Moose Mix™ spice blend.
"At The LollipopTree, we use only the finest, most flavorful, natural ingredients to prepare our Good Simple Food ®, stated company founder, Laurie Lynch. "We wanted to develop some new products that tapped into the natural goodness of blackberries and peaches. Both provided popular flavors that we hadn't explored much in the past. Also, blackberries are one of the highest foods inanti-oxidants and peaches provide a wonderful summertime flavor that anyone canappreciate," she added.
Blackberry Peach Bread Mix withBlackberry Glaze - Celebrate the lazy days of summer with this all-natural wonderfully moist bread that combines succulent blackberries and sun-ripened peaches drizzled with Blackberry Glaze. Delicious served with LollipopTree ® PeachSauce and a dollop of sweetened whipped cream.
Peach Sauce - Our Peach Sauce made with Alberta peaches and a touch of schnapps is summer's sweetsunshine in a jar. Perfect when drizzled over LollipopTree ®Blackberry Peach Bread or vanilla ice cream. It is also great with pancakes and waffles, and as a complementto pies, puddings and pan sauces.
Blackberry Jam - The glistening plump jewels of August with a splash of brandy make their debut inone of our newest jams. Sumptuous served with LollipopTree ®Traditional Scones or drizzled over ice cream. It even provides a flavorful glaze for chicken and fish.
Raspberry Ginger Teriyaki Grilling & Glazing Sauce - Decadent raspberries and fresh ginger are the perfect duo when combined with soy sauce and spices. Delicious for glazing chicken, fish, pork or as a dressing for noodle salad. It can also be a tasty spread for sandwiches and burgers, or a nice accent for stews and vegetable dishes.
In addition, The Lollipop Tree has also developed some exciting new recipes to complement their newest products. Our Blackberry Peach Bread Mix with Blackberry Glaze, along with fresh fruit and a few simple steps can turn into a sweet treat of a Blackberry Peach Cream Cake. Also, for those who enjoy pork chops with a special kick,we've developed a Spicy Peach Pork Chop recipe, which uses our new Peach Sauce and LollipopTree ® Moose Mix™ spice blend.
"At The LollipopTree, we use only the finest, most flavorful, natural ingredients to prepare our Good Simple Food ®, stated company founder, Laurie Lynch. "We wanted to develop some new products that tapped into the natural goodness of blackberries and peaches. Both provided popular flavors that we hadn't explored much in the past. Also, blackberries are one of the highest foods inanti-oxidants and peaches provide a wonderful summertime flavor that anyone canappreciate," she added.
Delicious Gifts for Your Whisky Lover This Valentine's Day
Looking for that perfect gift to compliment the whisky lover in your life’s distinguished tastes? This Valentine’s Day, toast your love with a variety of delicious whisky options listed below:
The Glenrothes, the award winning Speyside single malt offers Select Reserve, its first non-Vintage selection, hand-picked by the Malt Master from the very finest casks and produced to the same high quality standards and style as the prestigious Vintages so well known to single malt aficionados. Select Reserve is a marriage of casks from different years, all reserved for the creation of the brand, with emphasis on quality and consistency. SRP for Select Reserve is $45.00.
If you are an Irish Whiskey aficionado, you are bound to love Tullamore Dew 10-Year Old, the newest addition to the family this winter just in time for gift giving! Whether sipped straight or on the rocks, this 10-Year Old blend displays a fresh, malty, and slightly woody nose with intriguing citrus notes. It derives its complex flavor of malt and spice, wood and vanilla from long aging in Spanish and American oak casks. The smoothest Tullamore Dew blend yet, get it while you can as it is a limited edition release! SRP for 10-Year Old is $35.00
Looking for a gift that exudes taste, discovery and quality – then Yamazaki is the choice. Imported from Japan and aged either 12 or 18 years, Yamazaki has a rich and sophisticated character that’s bound to please the most discerning connoisseur. Yamazaki 12 Year Old is available for $44.99 and Yamazaki 18 Year Old is available for $119.99.
The Glenrothes, the award winning Speyside single malt offers Select Reserve, its first non-Vintage selection, hand-picked by the Malt Master from the very finest casks and produced to the same high quality standards and style as the prestigious Vintages so well known to single malt aficionados. Select Reserve is a marriage of casks from different years, all reserved for the creation of the brand, with emphasis on quality and consistency. SRP for Select Reserve is $45.00.
If you are an Irish Whiskey aficionado, you are bound to love Tullamore Dew 10-Year Old, the newest addition to the family this winter just in time for gift giving! Whether sipped straight or on the rocks, this 10-Year Old blend displays a fresh, malty, and slightly woody nose with intriguing citrus notes. It derives its complex flavor of malt and spice, wood and vanilla from long aging in Spanish and American oak casks. The smoothest Tullamore Dew blend yet, get it while you can as it is a limited edition release! SRP for 10-Year Old is $35.00
Looking for a gift that exudes taste, discovery and quality – then Yamazaki is the choice. Imported from Japan and aged either 12 or 18 years, Yamazaki has a rich and sophisticated character that’s bound to please the most discerning connoisseur. Yamazaki 12 Year Old is available for $44.99 and Yamazaki 18 Year Old is available for $119.99.
Thursday, January 15, 2009
Summer Grillin': Newcastle's Sticky Sweet Newkie Ribs
While the weather outside may still be frightful, I'm sure you're already thinking warm, sunny thoughts as you begin to work on your summer issues. And what's more "summery" than delicious food sizzling over a hot grill while you sit back, relax and enjoy a cold beer? Well, we couldn't come up with anything else either, so I wanted to share with you a recipe especially designed by TV's Sam "The Cooking Guy" to match Newcastle Brown Ale's smooth nutty sweetness with equally full-flavored food: Sticky Sweet Newkie Ribs.
Sticky Sweet Newkie Ribs
4-6 servings
Here’s all you need to know to make great ribs: pre-cook them first, and then finish them on the grill with a great sauce (which follows below of course.) Do that and you’ll be a fricking rib genius. To pre-cook them though, I roast them in the oven. I do not subscribe to the “boiling them in a large pot of water’ theory. Because apart from ‘boiling away’ the flavor – ‘boiled meat’ sounds absolutely disgusting to me.
2 racks pork back ribs, 5-6 pounds
4 tablespoons white vinegar
½ cup plain barbecue sauce
¼ cup Newcastle Brown Ale
1 cup brown sugar
Preheat oven to 400 degrees
Place ribs and vinegar in a large baking or casserole dish, cover tightly with aluminum foil and bake about 60 minutes or until very tender
While they cook, combine bbq sauce, Newcastle and brown sugar in a small bowl – mix well and set aside
When ribs are done, remove from oven and carefully lift off the foil – there will be a ton of steam
The ribs are now fully cooked and just need to be finished on the grill
Heat your grill to medium/high and place ribs meat side down without sauce, but you can baste the top with the sauce
Cook until they start to develop nice grill marks, and turn over - now baste the top side
Now it’s a matter of basting and letting the ribs get some great color on each side
Give them one extra baste when they've been removed from the grill before serving
Sticky Sweet Newkie Ribs
4-6 servings
Here’s all you need to know to make great ribs: pre-cook them first, and then finish them on the grill with a great sauce (which follows below of course.) Do that and you’ll be a fricking rib genius. To pre-cook them though, I roast them in the oven. I do not subscribe to the “boiling them in a large pot of water’ theory. Because apart from ‘boiling away’ the flavor – ‘boiled meat’ sounds absolutely disgusting to me.
2 racks pork back ribs, 5-6 pounds
4 tablespoons white vinegar
½ cup plain barbecue sauce
¼ cup Newcastle Brown Ale
1 cup brown sugar
Preheat oven to 400 degrees
Place ribs and vinegar in a large baking or casserole dish, cover tightly with aluminum foil and bake about 60 minutes or until very tender
While they cook, combine bbq sauce, Newcastle and brown sugar in a small bowl – mix well and set aside
When ribs are done, remove from oven and carefully lift off the foil – there will be a ton of steam
The ribs are now fully cooked and just need to be finished on the grill
Heat your grill to medium/high and place ribs meat side down without sauce, but you can baste the top with the sauce
Cook until they start to develop nice grill marks, and turn over - now baste the top side
Now it’s a matter of basting and letting the ribs get some great color on each side
Give them one extra baste when they've been removed from the grill before serving
Whiff of Truffle Wipes Economic Blues Away
It will at least for one lucky foodie! And, their friends.
Because we are giving away ¼ lb. of Black Winter Italian Truffles.
Fresh Italian Truffle Contest Info:
To Enter: Leave a comment on our blog at www.marxfood.com
Dates: Enter by 12PM PST on January 26th
Prize: ¼ lb. of fresh Black Italian Winter Truffles
For questions and further info, contact Justin Marx at justin@marxfoods.com or 866 588-6279.
Because we are giving away ¼ lb. of Black Winter Italian Truffles.
Fresh Italian Truffle Contest Info:
To Enter: Leave a comment on our blog at www.marxfood.com
Dates: Enter by 12PM PST on January 26th
Prize: ¼ lb. of fresh Black Italian Winter Truffles
For questions and further info, contact Justin Marx at justin@marxfoods.com or 866 588-6279.
Spanish Inn Recipe
From my friend, Karen Kelly:
During the 40's and 50's Mama and Daddy would take us to the The Spanish Inn which was located downstairs at 13 East Eighth Street across from the Cincinnati Public Library. I remember the brick floors and dark interior of this special restaurant.
Last year I found an old cookbook at "Half-Price Book Store" called The Ford Treasury of Favorite Eating Places from Famous Eating Places.
On page 136, The Spanish Inn is described as following: Amusing murals sketched by well-known artist patrons, unusual hand-carved furniture, and gleaming copper utensils hanging in the kitchen combine in this restaurant to suggests the Old world atmosphere of a Madrid cafe.
Here's the featured recipe:
SOPA DE GARBANZOS (Chick-pea Soup)
1 lb. garbanzos (chick-peas)
2 1/2 quarts water
1 tablespoon paprika
3 tablespoons ham drippings
2 cloves garlic
1 cup rice
Salt to taste.
Soak garbanzos overnight. (I might just buy canned chick-peas to save time). Cook slowly for 2 hrs. in the water, adding more water when necessary to maintain the same amount of liquid.
Fry the paprika in the ham drippings; add a little cold water to separate the fat from the sediment. Skim off the fat and add it to the soup with the garlic cloves which have been lightly browned.
Add the rice 15 minutes before garbanzos are done. Salt to taste.
During the 40's and 50's Mama and Daddy would take us to the The Spanish Inn which was located downstairs at 13 East Eighth Street across from the Cincinnati Public Library. I remember the brick floors and dark interior of this special restaurant.
Last year I found an old cookbook at "Half-Price Book Store" called The Ford Treasury of Favorite Eating Places from Famous Eating Places.
On page 136, The Spanish Inn is described as following: Amusing murals sketched by well-known artist patrons, unusual hand-carved furniture, and gleaming copper utensils hanging in the kitchen combine in this restaurant to suggests the Old world atmosphere of a Madrid cafe.
Here's the featured recipe:
SOPA DE GARBANZOS (Chick-pea Soup)
1 lb. garbanzos (chick-peas)
2 1/2 quarts water
1 tablespoon paprika
3 tablespoons ham drippings
2 cloves garlic
1 cup rice
Salt to taste.
Soak garbanzos overnight. (I might just buy canned chick-peas to save time). Cook slowly for 2 hrs. in the water, adding more water when necessary to maintain the same amount of liquid.
Fry the paprika in the ham drippings; add a little cold water to separate the fat from the sediment. Skim off the fat and add it to the soup with the garlic cloves which have been lightly browned.
Add the rice 15 minutes before garbanzos are done. Salt to taste.
Bell Aquaculture Completes Headquarters and Processing Facilities in Redkey, IN
Bell Aquaculture, owner and operator of the nation’s largest yellow perch (Perca flavescens) farm, has completed build out of its corporate headquarters and processing facilities in Redkey, Indiana. Darien (Illinois)-based Wight & Company, began work on the 28,000-square-foot Redkey construction project in July, four months after Bell Aquaculture announced its launch in March.
The announcement is made by Michael Miller, Bell Aquaculture President & COO, who says construction was completed on schedule in Redkey; the complex is about five miles from the fish farm production facilities in Albany.
Bell Aquaculture is vertically integrated from "farm to fork"
“Our new Redkey complex is a fully functioning processing center for the Bell Perch(TM) received from the Albany facility. The newly harvested fish will be processed and packaged as breaded and unbreaded fillets, being ready for shipment within 48 hours of harvest,” explains Miller. “It’s unique that we process our own harvested fish, thereby maintaining vertical integration and control over every step of the process from ‘farm to fork.’”
The Redkey headquarters will house sales & marketing, human resources, accounting and management. The complex will house approximately 120 employees at full capacity. Initial production will average 5,000 pounds per month, ramping up to 30,600 pounds per month by August 2009.
Production to reach 8.5 million pounds of fillets per year by 2015
Last week, Bell Aquaculture announced launch of a $15 million equity raise, retaining SDR Ventures, Inc., a Denver-based investment bank to spearhead the campaign. The equity raise is the first step in scaling the yellow perch farm from a current annual production level of 180,000 pounds of fillets per year to 8.5 million pounds of fillets per year by 2015.
And, last month, the Purdue University Department of Agricultural Communication announced that fish would be returning to the February 7 Alumni Fish Fry after a 10-year absence. The Indiana Soybean Alliance is sponsoring the reintroduction of fish to the Ag Alumni Fish Fry, specifically Indiana-raised Bell Perch(TM) yellow perch from Bell Aquaculture.
Thoughts from Michael Miller, President & COO
"The greatest difficulty for restaurants has been the availability of yellow perch out of Lake Michigan and Lake Erie – the two predominant lakes for the supply of wild-caught yellow perch," explains Miller during an interview on WTRC NewsRadio 1340/Elkhart last year. "Which means the restaurants that were typically serving customers who enjoy the taste of yellow perch, just cannot get the supply."
Further, Miller said: “The yellow perch that we're raising, the Bell Perch (TM), is a higher quality product from the standpoint that there is no real possibility of contaminants entering into their food chain during their growth. We have absolute control over our water supply, since they are raised in-house there is no opportunity for bird predation, pesticides or herbicides to get into the flesh of the fish that you and I might sit down to eat.”
October Issue: A Real Fish Tale Profiling Michael Miller and Bell Aquaculture
Quoting Food Engineering magazine, "The day when all fish for human consumption makes its way to a plate through a fish farm may arrive sooner rather than later. The United Nation’s Food and Agriculture Organization estimates 43% of world fishery production now comes from aquaculture, the fastest growing animal food-production sector.
As a business executive with Turner Broadcasting System Inc., Michael Miller saw it coming. Miller’s responsibilities included overseeing some programming, and when some show producers previewed a 1994 segment on aquaculture for him, Miller was hooked. He began accumulating information on the science and business of aquaculture. Yellow perch, a pan-fish staple of Friday night fish fries throughout the Great Lakes region, became his species of choice."
More About Yellow Perch From Bell Aquaculture
Further, Miller said: “The yellow perch that we’re raising, the Bell Perch(TM), is a higher quality product from the standpoint that there is no real possibility of contaminants entering into their food chain during their growth. We have absolute control over our water supply, since they are raised in-house there is no opportunity for bird predation, pesticides or herbicides to get into the flesh of the fish that you and I might sit down to eat.”
Yellow perch is one of the most popular of all North American pan fish. It has a mild, sweet flavor with firm white flesh and low fat levels, making it a favorite in residential and commercial kitchens alike. In years past, yellow perch was the fish typically served at Friday night fish fries in the Great Lakes region.
Bell Aquaculture is committed to these four guiding principles in producing its fish:
1) Controlled environment
2) No toxins
3) Healthy growth
4) Gentle to the environment
About Bell Aquaculture - Largest Yellow Perch Farm in U.S.
Bell Aquaculture is a producer and processor of farm-raised fish for restaurant and consumer use. Production facilities, dedicated to yellow perch (Perca flavescens), are located in Albany, Indiana (photo enhanced rendering seen above). A headquarters building and processing facilities have just been completed in Redkey, IN.
Due to overfishing and environmental conditions, the supply of wild-caught yellow perch has dwindled over the last several years. It is Bell Aquaculture’s mission to provide a consistent uninterrupted, year-round supply of yellow perch, with its great taste reputation. Bell Aquaculture's yellow perch (Bell Perch) is monitored for health and quality from cradle to harvest in a controlled, indoor environment. In addition, the farm is gentle to the environment. The re-circulating water systems use a minimal amount of water, and the waste from the tanks is recycled into plant fertilizer.
The announcement is made by Michael Miller, Bell Aquaculture President & COO, who says construction was completed on schedule in Redkey; the complex is about five miles from the fish farm production facilities in Albany.
Bell Aquaculture is vertically integrated from "farm to fork"
“Our new Redkey complex is a fully functioning processing center for the Bell Perch(TM) received from the Albany facility. The newly harvested fish will be processed and packaged as breaded and unbreaded fillets, being ready for shipment within 48 hours of harvest,” explains Miller. “It’s unique that we process our own harvested fish, thereby maintaining vertical integration and control over every step of the process from ‘farm to fork.’”
The Redkey headquarters will house sales & marketing, human resources, accounting and management. The complex will house approximately 120 employees at full capacity. Initial production will average 5,000 pounds per month, ramping up to 30,600 pounds per month by August 2009.
Production to reach 8.5 million pounds of fillets per year by 2015
Last week, Bell Aquaculture announced launch of a $15 million equity raise, retaining SDR Ventures, Inc., a Denver-based investment bank to spearhead the campaign. The equity raise is the first step in scaling the yellow perch farm from a current annual production level of 180,000 pounds of fillets per year to 8.5 million pounds of fillets per year by 2015.
And, last month, the Purdue University Department of Agricultural Communication announced that fish would be returning to the February 7 Alumni Fish Fry after a 10-year absence. The Indiana Soybean Alliance is sponsoring the reintroduction of fish to the Ag Alumni Fish Fry, specifically Indiana-raised Bell Perch(TM) yellow perch from Bell Aquaculture.
Thoughts from Michael Miller, President & COO
"The greatest difficulty for restaurants has been the availability of yellow perch out of Lake Michigan and Lake Erie – the two predominant lakes for the supply of wild-caught yellow perch," explains Miller during an interview on WTRC NewsRadio 1340/Elkhart last year. "Which means the restaurants that were typically serving customers who enjoy the taste of yellow perch, just cannot get the supply."
Further, Miller said: “The yellow perch that we're raising, the Bell Perch (TM), is a higher quality product from the standpoint that there is no real possibility of contaminants entering into their food chain during their growth. We have absolute control over our water supply, since they are raised in-house there is no opportunity for bird predation, pesticides or herbicides to get into the flesh of the fish that you and I might sit down to eat.”
October Issue: A Real Fish Tale Profiling Michael Miller and Bell Aquaculture
Quoting Food Engineering magazine, "The day when all fish for human consumption makes its way to a plate through a fish farm may arrive sooner rather than later. The United Nation’s Food and Agriculture Organization estimates 43% of world fishery production now comes from aquaculture, the fastest growing animal food-production sector.
As a business executive with Turner Broadcasting System Inc., Michael Miller saw it coming. Miller’s responsibilities included overseeing some programming, and when some show producers previewed a 1994 segment on aquaculture for him, Miller was hooked. He began accumulating information on the science and business of aquaculture. Yellow perch, a pan-fish staple of Friday night fish fries throughout the Great Lakes region, became his species of choice."
More About Yellow Perch From Bell Aquaculture
Further, Miller said: “The yellow perch that we’re raising, the Bell Perch(TM), is a higher quality product from the standpoint that there is no real possibility of contaminants entering into their food chain during their growth. We have absolute control over our water supply, since they are raised in-house there is no opportunity for bird predation, pesticides or herbicides to get into the flesh of the fish that you and I might sit down to eat.”
Yellow perch is one of the most popular of all North American pan fish. It has a mild, sweet flavor with firm white flesh and low fat levels, making it a favorite in residential and commercial kitchens alike. In years past, yellow perch was the fish typically served at Friday night fish fries in the Great Lakes region.
Bell Aquaculture is committed to these four guiding principles in producing its fish:
1) Controlled environment
2) No toxins
3) Healthy growth
4) Gentle to the environment
About Bell Aquaculture - Largest Yellow Perch Farm in U.S.
Bell Aquaculture is a producer and processor of farm-raised fish for restaurant and consumer use. Production facilities, dedicated to yellow perch (Perca flavescens), are located in Albany, Indiana (photo enhanced rendering seen above). A headquarters building and processing facilities have just been completed in Redkey, IN.
Due to overfishing and environmental conditions, the supply of wild-caught yellow perch has dwindled over the last several years. It is Bell Aquaculture’s mission to provide a consistent uninterrupted, year-round supply of yellow perch, with its great taste reputation. Bell Aquaculture's yellow perch (Bell Perch) is monitored for health and quality from cradle to harvest in a controlled, indoor environment. In addition, the farm is gentle to the environment. The re-circulating water systems use a minimal amount of water, and the waste from the tanks is recycled into plant fertilizer.
New Wholemato Organic Agave Ketchups Spice up a Picnic or Cookout
Picnic and grilling season is only a few months away and Wholemato is spreading the word that there are new healthy condiments to place in the cooler or picnic basket for an outdoor culinary adventure. Introduced last summer, Wholemato Spicy Organic Agave Ketchup is a delicious gourmet topping for hot dogs, burgers and sandwiches, whether they are of the meat or vegetarian variety. The company also introduced the first organic agave ketchup, their Original variety, in 2007. In addition to their status as a healthy topping, these innovative ketchups are also ‘ripe’ for grilling and are flavorful sauces to add to a wide variety of picnic and barbecue recipes.
Wholemato (www.wholemato.com) has sparked a healthy ketchup revolution with the recent launch of their two gourmet organic ketchups. These fresh updates of an old classic combine the rich flavor of premium ripe organic tomatoes with an artistic blend of spices and agave nectar - a natural sweetener that is one of the hottest culinary trends in the healthy food marketplace. The Spicy variety, the newest version, provides a zing that is described as a medium on the ‘heat’ index, due to the hot jalapeno peppers in the sauce. In addition to their robust flavor, these innovative Agave Ketchups also have a remarkable mouth-feel that is not experienced with other ketchups.
Agave is a natural sweetener comprised primarily of fructose. Therefore, it is sweeter to the taste buds – yet it does not adversely impact blood glucose and insulin. So, while it is a delightful sweetener for everyone, it is particularly ideal for the millions of diabetics and parents of hyperactive children that have concerns regarding the glycemic levels in their food. Wholemato Organic Agave Ketchups are gluten-free, and they have been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to their remarkable low score on the glycemic index.
Wholemato Spicy and Original Organic Agave Ketchups are offered in a premium glass bottle. The 13-ounce glass bottle provides comfort to the growing number of people concerned about chemicals that may leach out of plastic bottles – especially since tomatoes and ketchup have a naturally acidic pH. Wholemato ketchups are also gluten-free. The suggested retail price for the Original is $4.99, the SRP for Spicy is $5.49, and they are widely available at Whole Foods Markets and hundreds of other chain and independent retailers across the U.S.
Wholemato is a family-owned business that is committed to enhancing the health of customers and supporting sustainable organic agriculture. All of the ingredients in their ketchups are certified organic, and the agave is harvested sustainably by a collective of indigenous people in Mexico. The founders of Wholemato celebrate the great southern tradition of sauce-making and have combined their love of gourmet food with their formal nutrition training and vast culinary experience to produce foods that are wholesome and of the highest quality. www.wholemato.com
Wholemato (www.wholemato.com) has sparked a healthy ketchup revolution with the recent launch of their two gourmet organic ketchups. These fresh updates of an old classic combine the rich flavor of premium ripe organic tomatoes with an artistic blend of spices and agave nectar - a natural sweetener that is one of the hottest culinary trends in the healthy food marketplace. The Spicy variety, the newest version, provides a zing that is described as a medium on the ‘heat’ index, due to the hot jalapeno peppers in the sauce. In addition to their robust flavor, these innovative Agave Ketchups also have a remarkable mouth-feel that is not experienced with other ketchups.
Agave is a natural sweetener comprised primarily of fructose. Therefore, it is sweeter to the taste buds – yet it does not adversely impact blood glucose and insulin. So, while it is a delightful sweetener for everyone, it is particularly ideal for the millions of diabetics and parents of hyperactive children that have concerns regarding the glycemic levels in their food. Wholemato Organic Agave Ketchups are gluten-free, and they have been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to their remarkable low score on the glycemic index.
Wholemato Spicy and Original Organic Agave Ketchups are offered in a premium glass bottle. The 13-ounce glass bottle provides comfort to the growing number of people concerned about chemicals that may leach out of plastic bottles – especially since tomatoes and ketchup have a naturally acidic pH. Wholemato ketchups are also gluten-free. The suggested retail price for the Original is $4.99, the SRP for Spicy is $5.49, and they are widely available at Whole Foods Markets and hundreds of other chain and independent retailers across the U.S.
Wholemato is a family-owned business that is committed to enhancing the health of customers and supporting sustainable organic agriculture. All of the ingredients in their ketchups are certified organic, and the agave is harvested sustainably by a collective of indigenous people in Mexico. The founders of Wholemato celebrate the great southern tradition of sauce-making and have combined their love of gourmet food with their formal nutrition training and vast culinary experience to produce foods that are wholesome and of the highest quality. www.wholemato.com
Tuesday, January 13, 2009
The Lollipop Tree/Feeding America
The Lollipop Tree, a specialty food manufacturer that offers a selection of specialty baking mixes, pepper jellies, jams, dessert sauces, grilling sauces and syrups, recently donated nearly sixty-five hundred packages of baking mixes to Feeding America, the largest charitable domestic hunger-relief organization in the United States.
The packages, which include cake, pancake, bread and muffin mixes, are being provided to families throughout New Hampshire who are in need of assistance this winter. The mixes will be distributed through the New Hampshire Food Bank in Manchester, which supports food pantries, soup kitchens, shelters, day care centers, senior citizen homes, and substance abuse treatment centers, helping to provide food to over 95,000 men, women and children throughout New Hampshire.
"Feeding America is grateful to the Lollipop Tree for their donation which will be provided to Americans who live at risk of hunger. Millions of Americans are on the brink of hunger as our economy suffers, and so many have joined the ranks of the unemployed," said Ross Fraser, spokesperson for Feeding America. "We could not provide food and groceries to the four million Americans who rely on us each week for food assistance without the generosity of corporate America."
The Lollipop Tree is also involved in supporting a variety of other programs and organizations which fight hunger. Those include the New Hampshire's Food Bank's Backpack program, which provides non-perishable, nutritious foods, packaged in non-descript backpacks along with educational activities, to children from disadvantaged homes. The Lollipop Tree's passion for farming and sustainability led them to source organic ingredients and, ultimately, to their association with Heifer Project International. The Heifer organization assists millions of hungry families in the United States and worldwide, in their attempts to secure food and a source of dependable income. The Lollipop Tree has a matching gift program, which they offer to all of their employees and customers. Additionally, they donate a percentage of the proceeds from the sale of their Monkey Bread Mix line to Heifer Project International.
"All of us, at The Lollipop Tree, take corporate responsibility very seriously," stated company founder, Laurie Lynch. "We've been very fortunate this past year. Our sales are up; we developed close to 200 new products, nearly doubled our staff, and expanded our physical operation. We also understand how important it is for all of us, especially thriving businesses, to support these worthy causes and address hunger as a critical issue in New Hampshire, across the US and throughout the world," she added.
About The Lollipop Tree
The Lollipop Tree, Inc. is a family-owned specialty food manufacturer located in Portsmouth, New Hampshire. Since 1981, The Lollipop Tree has manufactured LollipopTree ® brand all-natural baking mixes, condiments and jams as well as prepared exclusive products for private label by specialty retailers. The Lollipop Tree's line of Good Simple Food ® – Pepper Jellies, Organic A rtisan Bread Mixes, Organic Classic Baking Mixes, Cookie Mixes, Dessert Bread Mixes, Dessert Sauces, Grilling & Glazing Sauces, Jams, Monkey Bread Mixes, Pancake Mixes, Scone Mixes and Syrups – can be found in more than 3,000 stores across the United States. LollipopTree ® products are always all natural, trans fat free, no preservatives and now ORGANIC. For additional information, please visit their website at lollipoptree.com .
About Feeding America
Feeding America provides low-income individuals and families with the fuel to survive and even thrive. As the nation's largest domestic hunger-relief charity, our network members supply food to more than 25 million Americans each year, including 9 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks operate 63,000 agencies that address hunger in all of its forms. For more information on how you can fight hunger in your community and across the country, visit http://www.feedingamerica.org/ .
The packages, which include cake, pancake, bread and muffin mixes, are being provided to families throughout New Hampshire who are in need of assistance this winter. The mixes will be distributed through the New Hampshire Food Bank in Manchester, which supports food pantries, soup kitchens, shelters, day care centers, senior citizen homes, and substance abuse treatment centers, helping to provide food to over 95,000 men, women and children throughout New Hampshire.
"Feeding America is grateful to the Lollipop Tree for their donation which will be provided to Americans who live at risk of hunger. Millions of Americans are on the brink of hunger as our economy suffers, and so many have joined the ranks of the unemployed," said Ross Fraser, spokesperson for Feeding America. "We could not provide food and groceries to the four million Americans who rely on us each week for food assistance without the generosity of corporate America."
The Lollipop Tree is also involved in supporting a variety of other programs and organizations which fight hunger. Those include the New Hampshire's Food Bank's Backpack program, which provides non-perishable, nutritious foods, packaged in non-descript backpacks along with educational activities, to children from disadvantaged homes. The Lollipop Tree's passion for farming and sustainability led them to source organic ingredients and, ultimately, to their association with Heifer Project International. The Heifer organization assists millions of hungry families in the United States and worldwide, in their attempts to secure food and a source of dependable income. The Lollipop Tree has a matching gift program, which they offer to all of their employees and customers. Additionally, they donate a percentage of the proceeds from the sale of their Monkey Bread Mix line to Heifer Project International.
"All of us, at The Lollipop Tree, take corporate responsibility very seriously," stated company founder, Laurie Lynch. "We've been very fortunate this past year. Our sales are up; we developed close to 200 new products, nearly doubled our staff, and expanded our physical operation. We also understand how important it is for all of us, especially thriving businesses, to support these worthy causes and address hunger as a critical issue in New Hampshire, across the US and throughout the world," she added.
About The Lollipop Tree
The Lollipop Tree, Inc. is a family-owned specialty food manufacturer located in Portsmouth, New Hampshire. Since 1981, The Lollipop Tree has manufactured LollipopTree ® brand all-natural baking mixes, condiments and jams as well as prepared exclusive products for private label by specialty retailers. The Lollipop Tree's line of Good Simple Food ® – Pepper Jellies, Organic A rtisan Bread Mixes, Organic Classic Baking Mixes, Cookie Mixes, Dessert Bread Mixes, Dessert Sauces, Grilling & Glazing Sauces, Jams, Monkey Bread Mixes, Pancake Mixes, Scone Mixes and Syrups – can be found in more than 3,000 stores across the United States. LollipopTree ® products are always all natural, trans fat free, no preservatives and now ORGANIC. For additional information, please visit their website at lollipoptree.com .
About Feeding America
Feeding America provides low-income individuals and families with the fuel to survive and even thrive. As the nation's largest domestic hunger-relief charity, our network members supply food to more than 25 million Americans each year, including 9 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks operate 63,000 agencies that address hunger in all of its forms. For more information on how you can fight hunger in your community and across the country, visit http://www.feedingamerica.org/ .
This Valentine's Day, “Say Cheese!” with Capriole Goat Cheese Gifts
You've sent chocolate, flowers and cards, so this Valentine's Day, why not give something that's totally unique? Judy Schad, owner of Capriole goat cheeses, has created a gourmet offering for this holiday that will set your present apart. The assortment of three heart-shaped cheeses comes in a gift box wrapped with a red ribbon. Do consider enjoying it with champagne and your Valentine - it's guaranteed to steal your heart.
The Valentine assortment from Capriole has a 6oz. fresh cheese heart with pink peppercorns, a 6 oz. ripened heart, and a 6 oz. bourbon-chocolate cheese heart. The special edition package is $60, and the hearts are available individually at $8.99 - $12.99. These Valentine delights are available at Whole Foods and Lotsa Pasta in Louisville, Ky., Whole Foods Edmunson in Cincinnati, Whole Foods 86th Street in Indianapolis, Whole Foods Ashland in Chicago and Bloomingfoods in Bloomington, Ind. To place a mail order, visit www.capriolegoatcheese.com or call 812-923-9408.
Capriole, Inc. is a producer of artisan goat cheeses located in Greenville, Indiana. Capriole offers a line of fresh, ripened and aged cheeses made the farmstead way-by hand using only the milk from the farm's own herd. Coveted favorites among regional farmers' markets and gourmet retail stores, Capriole cheeses have been recognized with several national awards from the American Cheese Society and have been featured in such national publications as Saveur, People Magazine and Fine Cooking.
The Valentine assortment from Capriole has a 6oz. fresh cheese heart with pink peppercorns, a 6 oz. ripened heart, and a 6 oz. bourbon-chocolate cheese heart. The special edition package is $60, and the hearts are available individually at $8.99 - $12.99. These Valentine delights are available at Whole Foods and Lotsa Pasta in Louisville, Ky., Whole Foods Edmunson in Cincinnati, Whole Foods 86th Street in Indianapolis, Whole Foods Ashland in Chicago and Bloomingfoods in Bloomington, Ind. To place a mail order, visit www.capriolegoatcheese.com or call 812-923-9408.
Capriole, Inc. is a producer of artisan goat cheeses located in Greenville, Indiana. Capriole offers a line of fresh, ripened and aged cheeses made the farmstead way-by hand using only the milk from the farm's own herd. Coveted favorites among regional farmers' markets and gourmet retail stores, Capriole cheeses have been recognized with several national awards from the American Cheese Society and have been featured in such national publications as Saveur, People Magazine and Fine Cooking.
Monday, January 12, 2009
Chocolate for Breakfast Cookbook
Chocolate is many things to many people: Chocolate confections wrapped in bright paper are often given as a token of love and appreciation; hot chocolate is the ultimate cold weather comfort; mousse au chocolate signals decadence; and chocolate-covered grasshoppers are an exotic treat. As one of the world’s favorite flavors, chocolate is hardly a secret indulgence but eating it for breakfast often is. Chocolate connoisseur and chef extraordinaire, Barbara Passino, renowned for her sinfully decadent breakfasts served daily at the luxurious Oak Knoll Inn situated in the heart of Napa Valley, California, has brought chocolate to the breakfast table in her new book, Chocolate for Breakfast (The Gerald & Marc Hoberman Collection; February 2009; hardcover/$40.00; ISBN: 978-1-919939-55-1).
“There is something deliciously naughty about eating dessert first,” says Passino. “When I first came to the Oak Knoll Inn I took a look at breakfast through a winking eye and did what any warm-blooded American does with tradition … tampered with it. Taking Latin, Mediterranean, and Asian influences, combined with the fresh local ingredients found in Northern California, I created menus that start the morning by alerting your sensual arsenal that this will be no ordinary day.”
Chocolate for Breakfast is a sumptuous collection of Barbara’s passion-filled creations, techniques, philosophies and anecdotes, all presented in over 100 easy-to-follow recipes. The 250 food photographs were taken by internationally-renowned photographer, Marc Hoberman, who used only natural light to showcase the cornucopia of ingredients found in each recipe . Menus with a chocolate twist showcase culinary influences from around the world, creating unique meals for that special someone on Valentine’s Day or Mother’s Day, or to make any day special.
Barbara has organized recipes into chapters such as North of Southwest, Asian Persuasion, The French Connection, Morrocan Excursion, Valentine’s Day Decadence, Recipe for a Perfect Night’s Sleep, and All-American, making it simple to find a recipe or menu to fit any mood or occasion. Recipes include:
· Chocolate Tacos with Chile Unrellenos with Jicama Slaw and Black Velvet Beans
· Chocolate Pasta with Sautéed Strawberries
· Chocolate Flan Torta
· Chocolate-filled Gazelle Horns served with Tajine of Eggs Baked with Summer Vegetables
· Chocolate Omelet with Blueberries in a Pinot Noir Sauce
· Poached Apples in Chocolate Gingerbread Cookie Cups
· Blood Orange Soup with Chocolate Madeleine Spoons
With Valentine’s Day fast approaching, Chocolate for Breakfast has menus guaranteed to make for a sweet day:
· Roses and Chocolate-Chocolate
o Rose Petal Sorbet Served in a Rose
o Chocolate-Chocolate Pancakes
· I Give You My Heart
o Chocolate-Banana Ice Cream Heart with Raspberry Sorbet
· Table for Two
o Chocolate Fondue
o Orange Zest Pound Cake
· Finale: The Proposal
o A Chocolate Box
Barbara has also provided a list of Resources so even those who live in produce-deprived areas can find all of the items needed to create her recipes. So jump on in, the chocolate is warm!
ABOUT THE AUTHOR
Barbara Passino is the proprietor/chef of Oak Knoll Inn, a luxurious, intimate inn nestled amidst rows of grapevines in Napa Valley, California’s Wine Country. Her decadent breakfasts have become California legend and attract visitors from all over the world. In the midst of her 15 years in the world of finance, Barbara took time to study with master chef Marcella Hazan in Venice. Eager to learn about other cultures through the role of food in daily life, Barbara combined travel with the study of cooking and was inspired to turn her passion into a full-time dream-come-true: Barbara and her husband John bought the Oak Knoll Inn in 1992. All of this culminates in the greatest breakfasts imaginable.
ABOUT OAK KNOLL INN
Surrounded by 600 acres of vineyards, slowly drifting hot-air balloons and magnificent sunrises, Oak Knoll Inn is the perfect setting for a slow-paced, life-changing feast that Barbara likes to call breakfast. Guests from around the world return year-after-year to dine on Barbara’s latest culinary creations. Critics have delighted in the Oak Knoll experience, frequently describing it as Napa’s most romantic and luxurious bed and breakfast. Mornings at Oak Knoll start with breakfast that can be enjoyed in front of a crackling fire or out on the sunny deck. Every evening, Oak Knoll hosts a wine and cheese party, often with a visiting winemaker. A refreshing splash in the swimming pool in the morning and a soothing dip in the Jacuzzi at night are the perfect way to start and end the day. And, the secluded setting of Oak Knoll Inn belies the wonderful fact that some of Napa's best known wineries and renowned restaurants are just minutes away.
More information on Barbara Passino and Oak Knoll Inn is available at www.OakKnollInn.com
“There is something deliciously naughty about eating dessert first,” says Passino. “When I first came to the Oak Knoll Inn I took a look at breakfast through a winking eye and did what any warm-blooded American does with tradition … tampered with it. Taking Latin, Mediterranean, and Asian influences, combined with the fresh local ingredients found in Northern California, I created menus that start the morning by alerting your sensual arsenal that this will be no ordinary day.”
Chocolate for Breakfast is a sumptuous collection of Barbara’s passion-filled creations, techniques, philosophies and anecdotes, all presented in over 100 easy-to-follow recipes. The 250 food photographs were taken by internationally-renowned photographer, Marc Hoberman, who used only natural light to showcase the cornucopia of ingredients found in each recipe . Menus with a chocolate twist showcase culinary influences from around the world, creating unique meals for that special someone on Valentine’s Day or Mother’s Day, or to make any day special.
Barbara has organized recipes into chapters such as North of Southwest, Asian Persuasion, The French Connection, Morrocan Excursion, Valentine’s Day Decadence, Recipe for a Perfect Night’s Sleep, and All-American, making it simple to find a recipe or menu to fit any mood or occasion. Recipes include:
· Chocolate Tacos with Chile Unrellenos with Jicama Slaw and Black Velvet Beans
· Chocolate Pasta with Sautéed Strawberries
· Chocolate Flan Torta
· Chocolate-filled Gazelle Horns served with Tajine of Eggs Baked with Summer Vegetables
· Chocolate Omelet with Blueberries in a Pinot Noir Sauce
· Poached Apples in Chocolate Gingerbread Cookie Cups
· Blood Orange Soup with Chocolate Madeleine Spoons
With Valentine’s Day fast approaching, Chocolate for Breakfast has menus guaranteed to make for a sweet day:
· Roses and Chocolate-Chocolate
o Rose Petal Sorbet Served in a Rose
o Chocolate-Chocolate Pancakes
· I Give You My Heart
o Chocolate-Banana Ice Cream Heart with Raspberry Sorbet
· Table for Two
o Chocolate Fondue
o Orange Zest Pound Cake
· Finale: The Proposal
o A Chocolate Box
Barbara has also provided a list of Resources so even those who live in produce-deprived areas can find all of the items needed to create her recipes. So jump on in, the chocolate is warm!
ABOUT THE AUTHOR
Barbara Passino is the proprietor/chef of Oak Knoll Inn, a luxurious, intimate inn nestled amidst rows of grapevines in Napa Valley, California’s Wine Country. Her decadent breakfasts have become California legend and attract visitors from all over the world. In the midst of her 15 years in the world of finance, Barbara took time to study with master chef Marcella Hazan in Venice. Eager to learn about other cultures through the role of food in daily life, Barbara combined travel with the study of cooking and was inspired to turn her passion into a full-time dream-come-true: Barbara and her husband John bought the Oak Knoll Inn in 1992. All of this culminates in the greatest breakfasts imaginable.
ABOUT OAK KNOLL INN
Surrounded by 600 acres of vineyards, slowly drifting hot-air balloons and magnificent sunrises, Oak Knoll Inn is the perfect setting for a slow-paced, life-changing feast that Barbara likes to call breakfast. Guests from around the world return year-after-year to dine on Barbara’s latest culinary creations. Critics have delighted in the Oak Knoll experience, frequently describing it as Napa’s most romantic and luxurious bed and breakfast. Mornings at Oak Knoll start with breakfast that can be enjoyed in front of a crackling fire or out on the sunny deck. Every evening, Oak Knoll hosts a wine and cheese party, often with a visiting winemaker. A refreshing splash in the swimming pool in the morning and a soothing dip in the Jacuzzi at night are the perfect way to start and end the day. And, the secluded setting of Oak Knoll Inn belies the wonderful fact that some of Napa's best known wineries and renowned restaurants are just minutes away.
More information on Barbara Passino and Oak Knoll Inn is available at www.OakKnollInn.com
Introducing Drenchers Super Blends
Drenchers™ has added antioxidant Super Blends to its lineup of great tasting and nutritional beverages. The four Drenchers™ new super blends are Iced Coffee, Mocha Cappuccino, Chai Tea Latte and Chocolate Raspberry Frappe. Besides tasting great, each new Drenchers™ flavor contains the Bodyguard™ fortification package of powerful antioxidants A, E, and Zinc.
“Drenchers™ Super Blends are deliciously rich, creamy and custom-fortified antioxidant coffee and tea beverages,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “In addition, Drenchers™ Super Blends deliver the perfect blend of indulgent ‘treat-like’ flavors with significantly lower calories, carbs and sugars than any of our competitors.”
Each 9.5 ounce bottle of Drenchers™ Super Blends has only 90 calories, except for Chocolate Raspberry Frappe which has 100 calories, and each flavor features the Bodyguard™ nutritional package which includes:
Vitamin A (Antioxidant) - A powerful vitamin which helps protect your cells by neutralizing free radicals.
Vitamin E (Antioxidant) - Aids your immune system and helps with the formation of red blood cells.
Zinc (Antioxidant) - Helps strengthen immune system and aids in bone and teeth development
Non Fat Milk - Contains no saturated fat or transfat. Low in cholesterol
Calcium (Electrolyte) - Builds strong bones and aids in muscle action.
Magnesium (Electrolyte) - Maintains fluid and acid-base balance in the body and aids in muscle action.
Niacin (B3) - Important for converting calories from protein, fat and carbohydrates into energy.
In addition to Super Blends, Drenchers™ also produces and distributes a line of all natural 100% Super Juices and a line of Fit ‘N Lean Super Juice beverages with only 10 calories per serving.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
“Drenchers™ Super Blends are deliciously rich, creamy and custom-fortified antioxidant coffee and tea beverages,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “In addition, Drenchers™ Super Blends deliver the perfect blend of indulgent ‘treat-like’ flavors with significantly lower calories, carbs and sugars than any of our competitors.”
Each 9.5 ounce bottle of Drenchers™ Super Blends has only 90 calories, except for Chocolate Raspberry Frappe which has 100 calories, and each flavor features the Bodyguard™ nutritional package which includes:
Vitamin A (Antioxidant) - A powerful vitamin which helps protect your cells by neutralizing free radicals.
Vitamin E (Antioxidant) - Aids your immune system and helps with the formation of red blood cells.
Zinc (Antioxidant) - Helps strengthen immune system and aids in bone and teeth development
Non Fat Milk - Contains no saturated fat or transfat. Low in cholesterol
Calcium (Electrolyte) - Builds strong bones and aids in muscle action.
Magnesium (Electrolyte) - Maintains fluid and acid-base balance in the body and aids in muscle action.
Niacin (B3) - Important for converting calories from protein, fat and carbohydrates into energy.
In addition to Super Blends, Drenchers™ also produces and distributes a line of all natural 100% Super Juices and a line of Fit ‘N Lean Super Juice beverages with only 10 calories per serving.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
Friday, January 9, 2009
Looking Ahead To Spring Allergies: Food and Other Natural Tips
Spring showers may bring May flowers, but
for many, springtime brings the misery of allergies. "People with seasonal
allergies are especially sensitive to pollen and mold spores," noted Dr.
Holly Lucille, a naturopathic physician specializing in family medicine at
Healing Within Healthcare in Los Angeles. "There are natural solutions to
deal with the sneezing, stuffy nose, itchy eyes and all the other allergy
symptoms that can come with the spring."
Having practiced in the natural health field for over 16 years, Dr. Lucille
has found that reducing exposure to allergens and using proven herbal
formulas go hand in hand. "Dealing with seasonal allergies requires a
comprehensive approach." she said. "I advise patients to take an herbal
formula that's been clinically shown to soothe symptoms and provide safe and
effective seasonal allergy relief." She added, "Herbal formulas work with
the body and help patients avoid the side effects of prescription or
over-the counter medications."
Dr. Lucille's top 10 tips for natural allergy relief are below:
1. Go herbal - Look for a formula with caper, olive leaf, black currant, and
Panax ginseng, like Seasonal Freedom(tm) from Enzymatic Therapy. It has been
clinically shown to decrease the body's response to allergen triggers by up
to 70 percent. This dietary supplement contains a 4-Seasons(tm) herbal blend
that's fast-acting and delivers relief, without making you sleepy or
jittery. For more details on Seasonal Freedom natural allergy relief go to
www.enzymatictherapy.com.
2. Get your probiotics. Because imbalances of intestinal flora are common
for people who have allergies, probiotics may be a good choice. Probiotic
comes from pro, which means 'for', and bios, which means 'life.' So
probiotic literally means "for life." Probiotics are the good bacteria, such
as Lactobaccillus acidophilus and Bifidobacterium longum that live in our
intestines and are essential for the maintenance of strong immune systems.
Getting your probiotics, whether in yogurt or in a supplement such as
Acidophilus Pearls(tm), is a great way to boost total body immunity.
3. Stay hydrated. Drinking lots of liquids helps to flush out mucus.
However, when you hydrate, you also need minerals to hold onto the water.
Sodium maintains water balance outside the cells, while potassium, magnesium
and calcium-all available in a good multivitamin with minerals-help to
maintain water balance inside the cells.
4. Nasal flushing: Flushing with saline (salt) water can be an effective way
to relieve sinus symptoms. It works by flushing out pollen and thinning out
the mucus to help clear nasal passages.
5. Save exercise or yard work for the afternoon, since pollen counts are
highest from 5 am to 10 am. If possible, delegate the yard work. If you must
do yard work, use a pollen-filtering mask.
6. Monitor air quality and check pollen count reports. Rainy, cloudy, and
windless days usually have lower pollen counts. The best time to go outside
is after a good rainfall-it helps to clear pollen from the air.
7. Keep your windows closed at home or in the car during high pollen days
and take off your shoes when you come in the house. Much of the household
dirt, dust, and allergens come from the bottom of shoes. Dust regularly.
8. Wash bedding in hot water (130°F) on a weekly basis. You will also want
to wash any stuffed animals on a regular basis. If the stuffed animal is too
delicate or too large for the washer, you'll want to put it in a plastic bag
and put it in the freezer for 24-48 hours. This will help to kill dust
mites.
9. Cover mattresses and pillows in zippered dust-proof covers. These
allergen-impermeable covers help minimize the penetration of allergens.
10. Keep humidity levels low. Keep the air conditioning set at a lower
temperature and reduce moisture around the home. Dehumidifiers will help
reduce both mold and dust mites.
Dr. Lucille added, "By taking care to avoid pollen and using a natural sinus
relief formula, a person with allergies can dramatically reduce their
symptoms and the number of days they're out of commission." For more
information on Dr. Lucille's practice, Healing from Within Healthcare, go to
http://www.allheallucille.com.
for many, springtime brings the misery of allergies. "People with seasonal
allergies are especially sensitive to pollen and mold spores," noted Dr.
Holly Lucille, a naturopathic physician specializing in family medicine at
Healing Within Healthcare in Los Angeles. "There are natural solutions to
deal with the sneezing, stuffy nose, itchy eyes and all the other allergy
symptoms that can come with the spring."
Having practiced in the natural health field for over 16 years, Dr. Lucille
has found that reducing exposure to allergens and using proven herbal
formulas go hand in hand. "Dealing with seasonal allergies requires a
comprehensive approach." she said. "I advise patients to take an herbal
formula that's been clinically shown to soothe symptoms and provide safe and
effective seasonal allergy relief." She added, "Herbal formulas work with
the body and help patients avoid the side effects of prescription or
over-the counter medications."
Dr. Lucille's top 10 tips for natural allergy relief are below:
1. Go herbal - Look for a formula with caper, olive leaf, black currant, and
Panax ginseng, like Seasonal Freedom(tm) from Enzymatic Therapy. It has been
clinically shown to decrease the body's response to allergen triggers by up
to 70 percent. This dietary supplement contains a 4-Seasons(tm) herbal blend
that's fast-acting and delivers relief, without making you sleepy or
jittery. For more details on Seasonal Freedom natural allergy relief go to
www.enzymatictherapy.com.
2. Get your probiotics. Because imbalances of intestinal flora are common
for people who have allergies, probiotics may be a good choice. Probiotic
comes from pro, which means 'for', and bios, which means 'life.' So
probiotic literally means "for life." Probiotics are the good bacteria, such
as Lactobaccillus acidophilus and Bifidobacterium longum that live in our
intestines and are essential for the maintenance of strong immune systems.
Getting your probiotics, whether in yogurt or in a supplement such as
Acidophilus Pearls(tm), is a great way to boost total body immunity.
3. Stay hydrated. Drinking lots of liquids helps to flush out mucus.
However, when you hydrate, you also need minerals to hold onto the water.
Sodium maintains water balance outside the cells, while potassium, magnesium
and calcium-all available in a good multivitamin with minerals-help to
maintain water balance inside the cells.
4. Nasal flushing: Flushing with saline (salt) water can be an effective way
to relieve sinus symptoms. It works by flushing out pollen and thinning out
the mucus to help clear nasal passages.
5. Save exercise or yard work for the afternoon, since pollen counts are
highest from 5 am to 10 am. If possible, delegate the yard work. If you must
do yard work, use a pollen-filtering mask.
6. Monitor air quality and check pollen count reports. Rainy, cloudy, and
windless days usually have lower pollen counts. The best time to go outside
is after a good rainfall-it helps to clear pollen from the air.
7. Keep your windows closed at home or in the car during high pollen days
and take off your shoes when you come in the house. Much of the household
dirt, dust, and allergens come from the bottom of shoes. Dust regularly.
8. Wash bedding in hot water (130°F) on a weekly basis. You will also want
to wash any stuffed animals on a regular basis. If the stuffed animal is too
delicate or too large for the washer, you'll want to put it in a plastic bag
and put it in the freezer for 24-48 hours. This will help to kill dust
mites.
9. Cover mattresses and pillows in zippered dust-proof covers. These
allergen-impermeable covers help minimize the penetration of allergens.
10. Keep humidity levels low. Keep the air conditioning set at a lower
temperature and reduce moisture around the home. Dehumidifiers will help
reduce both mold and dust mites.
Dr. Lucille added, "By taking care to avoid pollen and using a natural sinus
relief formula, a person with allergies can dramatically reduce their
symptoms and the number of days they're out of commission." For more
information on Dr. Lucille's practice, Healing from Within Healthcare, go to
http://www.allheallucille.com.
100% Pure Puffed Fruit that Crunches
When Peter, Paul and Mary released the single “Puff the Magic Dragon” in 1962, the song soared to the top of the Billboard music charts. Now, almost a half century later, another newly debuted puff is skyrocketing to the top—this time in the organic foods market. Just released by Explorer’s Bounty, Gallop-A-Loozas, the company’s new line of puffed fruits that crunch, are taking the healthy snack food craze by storm. Currently available in six delectable varieties, Gallop-A-Loozas are USDA certified organic and adhere to Fair Trade practices.
According to a Michigan State University study, “Sales of organic snacks increased from $418 million in 2004 to $556 million in 2006. As of year-end 2007, SPINScan estimates that “dry fruit snacks boasted dollar sales in excess of $424.5 million.”
Gallop-A-Loozas consist of 100% pure fruit that is grown via sustainable farming practices. The proprietary puffing process that is used to make these puffed fruit snacks adds extra crunch and infuses them with flavor. The six adventurous varieties Gallop-A-Loozas come in include organic cinnamon-infused banana and pineapple as well as plantain, pineapple, banana and pineapple-banana. These latter two offerings are particularly good news for lovers of the world’s best-selling fruit, the banana.
With no added sweeteners, a bag of Gallop-A-Loozas contains under 100 calories per serving. And because they are made from real fruit, Gallop-A-Loozas provide the genuine nutritional value their grocery store 100-calorie snack pack competitors are lacking. The convenient way in which the puffed fruit snacks are packaged also makes Gallop-A-Loozas easy to carry for healthy on-the-go hunger busting.
Learn more about the USDA organic certified products carried by Explorer’s Bounty at http://www.explorersbounty.com. Interested media may arrange a meeting with Explorer’s Bounty management 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.
According to a Michigan State University study, “Sales of organic snacks increased from $418 million in 2004 to $556 million in 2006. As of year-end 2007, SPINScan estimates that “dry fruit snacks boasted dollar sales in excess of $424.5 million.”
Gallop-A-Loozas consist of 100% pure fruit that is grown via sustainable farming practices. The proprietary puffing process that is used to make these puffed fruit snacks adds extra crunch and infuses them with flavor. The six adventurous varieties Gallop-A-Loozas come in include organic cinnamon-infused banana and pineapple as well as plantain, pineapple, banana and pineapple-banana. These latter two offerings are particularly good news for lovers of the world’s best-selling fruit, the banana.
With no added sweeteners, a bag of Gallop-A-Loozas contains under 100 calories per serving. And because they are made from real fruit, Gallop-A-Loozas provide the genuine nutritional value their grocery store 100-calorie snack pack competitors are lacking. The convenient way in which the puffed fruit snacks are packaged also makes Gallop-A-Loozas easy to carry for healthy on-the-go hunger busting.
Learn more about the USDA organic certified products carried by Explorer’s Bounty at http://www.explorersbounty.com. Interested media may arrange a meeting with Explorer’s Bounty management 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.
Shaman Chocolates Launches Two New Organic Flavors
Shaman Chocolates is pleased to announce it has expanded its collection of gourmet, organic chocolate bars to include two new flavors. All profits from the sale of the certified organic and Fair Trade Shaman Chocolates help support the Huichol Indians, a tribe living in central western Mexico in the Sierra Madre Mountains, who are said to be the last Indigenous Tribe in North America to have maintained their pre-Columbian traditions.
Shaman Chocolates blends only the purest certified organic and Fair Trade chocolate with the finest organic ingredients available. The two new flavors are Organic Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt and Organic Extra Dark Chocolate which features 82% cacao.
The socially responsible chocolate bars are also available in five other delicious, rich flavors: Shaman's Secret (Dark Chocolate), Shaman's Heart (Dark Chocolate with Raspberries), Shaman's Vision (Dark Chocolate with Coconut), Shaman's Dream (Milk Chocolate) and Shaman's Song (Milk Chocolate with Hazelnuts). The chocolate bars, which are adorned with amazing Huichol artwork and imagery, are available at hundreds of retailers nationwide and also can be purchased online at www.shamanchocolates.com. The suggested retail price is $3.00 for a 2-ounce bar and $36.00 for a 12-pack.
Shaman Chocolates (www.shamanchocolates.com) was created by Brant Secunda, shaman, healer and ceremonial leader in the Huichol (pronounced we-chul) Indian tradition. He started the business as an economic vehicle to help the Huichol Indians preserve their ancient ceremonial and healing traditions, vibrant mythology and visionary artwork. Secunda realized that chocolate would be a way to help support the Huichols economic and cultural survival after having a visionary dream that people were eating chocolate and it was filling their bodies with love.
"The Huichol Indians consider chocolate a sacred gift from paradise and have used it in ceremonies since time immemorial, leaving it as offerings to show their love for Mother Earth," says Secunda. "The Huichols know that gifts of chocolate help people develop and strengthen a mutual love with the earth and with each other," adds Secunda.
The Huichols, who were recognized by former Mexican President Vicente Fox as a national treasure of Mexico, are under tremendous economic and social pressure to assimilate with modern society, to leave their traditional villages and go to work in cities or on tobacco plantations where they are often exposed to harmful pesticides. By providing an outlet for their visionary yarn paintings and beaded artwork, by donating a portion of the tuition from each seminar and pilgrimage he leads, and donating all profits from the sale of Shaman Chocolates, Secunda provides continuing economic support that enables the Huichols to continue to live in their traditional ways and to continue being Indian. Three villages and approximately 500 people are directly helped through these efforts.
Currently, Secunda is sending the first Huichol to college - a young woman who plans to become a lawyer so she can help protect her people and their lands from encroachment. He would also like to fund a Shaman School to help the Huichol elders keep their sacred shamanic traditions alive by passing them on to their youth. Secunda envisions other future projects such as building a high school so that these same youth can receive an education in their native tongue, helping to empower the youth and to keep the Huichol language a living language. He also wants to build a bead factory for the Huichols so that they can make beads to use in their art and be free from the high tariffs imposed on imported glass beads.
As the adopted grandson and close companion of the renowned Huichol Shaman don Jose Matsuwa, Brant Secunda completed a 12-year Shaman's apprenticeship with don Jose. In 1979, don Jose announced that he was leaving Brant in his place to carry on the Huichol traditions here in America and Europe. Together they started the Dance of the Deer Foundation Center for Shamanic Studies. Secunda leads seminars and pilgrimages worldwide, and teaches three ongoing study groups in the U.S. and Europe.
Shamanism is an ancient healing tradition, and a way of life. Shamanism involves healing and empowerment through personal transformation and direct experience as well as the healing of families, communities and the environment. By following the shaman's path people can truly learn to inhabit the earth and their being with gentleness and respect.
"Shamanism pervades every aspect of Huichol life, from the way they plant their corn to the way they raise their children," says Secunda. "Their joyful way of life reflects a dynamic shamanic tradition that we are proud to be supporting," adds Secunda.
Ceremony, sacred dance, vision quest, and pilgrimages to places of power in nature are all essential aspects of Shamanism. Through these techniques the shamanic circle embraces people, unifying their lives with strength, healing and love. To learn more, about shamanism, the Dance of the Deer Foundation and the Huichol Indians, please visit www.shamanism.com.
Shaman Chocolates blends only the purest certified organic and Fair Trade chocolate with the finest organic ingredients available. The two new flavors are Organic Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt and Organic Extra Dark Chocolate which features 82% cacao.
The socially responsible chocolate bars are also available in five other delicious, rich flavors: Shaman's Secret (Dark Chocolate), Shaman's Heart (Dark Chocolate with Raspberries), Shaman's Vision (Dark Chocolate with Coconut), Shaman's Dream (Milk Chocolate) and Shaman's Song (Milk Chocolate with Hazelnuts). The chocolate bars, which are adorned with amazing Huichol artwork and imagery, are available at hundreds of retailers nationwide and also can be purchased online at www.shamanchocolates.com. The suggested retail price is $3.00 for a 2-ounce bar and $36.00 for a 12-pack.
Shaman Chocolates (www.shamanchocolates.com) was created by Brant Secunda, shaman, healer and ceremonial leader in the Huichol (pronounced we-chul) Indian tradition. He started the business as an economic vehicle to help the Huichol Indians preserve their ancient ceremonial and healing traditions, vibrant mythology and visionary artwork. Secunda realized that chocolate would be a way to help support the Huichols economic and cultural survival after having a visionary dream that people were eating chocolate and it was filling their bodies with love.
"The Huichol Indians consider chocolate a sacred gift from paradise and have used it in ceremonies since time immemorial, leaving it as offerings to show their love for Mother Earth," says Secunda. "The Huichols know that gifts of chocolate help people develop and strengthen a mutual love with the earth and with each other," adds Secunda.
The Huichols, who were recognized by former Mexican President Vicente Fox as a national treasure of Mexico, are under tremendous economic and social pressure to assimilate with modern society, to leave their traditional villages and go to work in cities or on tobacco plantations where they are often exposed to harmful pesticides. By providing an outlet for their visionary yarn paintings and beaded artwork, by donating a portion of the tuition from each seminar and pilgrimage he leads, and donating all profits from the sale of Shaman Chocolates, Secunda provides continuing economic support that enables the Huichols to continue to live in their traditional ways and to continue being Indian. Three villages and approximately 500 people are directly helped through these efforts.
Currently, Secunda is sending the first Huichol to college - a young woman who plans to become a lawyer so she can help protect her people and their lands from encroachment. He would also like to fund a Shaman School to help the Huichol elders keep their sacred shamanic traditions alive by passing them on to their youth. Secunda envisions other future projects such as building a high school so that these same youth can receive an education in their native tongue, helping to empower the youth and to keep the Huichol language a living language. He also wants to build a bead factory for the Huichols so that they can make beads to use in their art and be free from the high tariffs imposed on imported glass beads.
As the adopted grandson and close companion of the renowned Huichol Shaman don Jose Matsuwa, Brant Secunda completed a 12-year Shaman's apprenticeship with don Jose. In 1979, don Jose announced that he was leaving Brant in his place to carry on the Huichol traditions here in America and Europe. Together they started the Dance of the Deer Foundation Center for Shamanic Studies. Secunda leads seminars and pilgrimages worldwide, and teaches three ongoing study groups in the U.S. and Europe.
Shamanism is an ancient healing tradition, and a way of life. Shamanism involves healing and empowerment through personal transformation and direct experience as well as the healing of families, communities and the environment. By following the shaman's path people can truly learn to inhabit the earth and their being with gentleness and respect.
"Shamanism pervades every aspect of Huichol life, from the way they plant their corn to the way they raise their children," says Secunda. "Their joyful way of life reflects a dynamic shamanic tradition that we are proud to be supporting," adds Secunda.
Ceremony, sacred dance, vision quest, and pilgrimages to places of power in nature are all essential aspects of Shamanism. Through these techniques the shamanic circle embraces people, unifying their lives with strength, healing and love. To learn more, about shamanism, the Dance of the Deer Foundation and the Huichol Indians, please visit www.shamanism.com.
Thursday, January 8, 2009
Sullivan University Graduate Competes on Food Network’s Ultimate Recipe Showdown
When Food Network’s Ultimate Recipe Throwdown searched the nation for the some of the best burger recipes to include in their competition, they couldn’t pass up Sullivan University graduate Brigitte Nguyen’s Vietnamese-flavored specialty. Nguyen competed on the Guy Fieri-hosted show in the fall of 2008, and the results of the competition will air on Sunday, January 11 at 9 p.m. ET/PT.
"Being at Food Network, the home of all my favorite shows and television chefs, was unbelievable,” says Nguyen. The studios are gorgeous, the kitchens are pristine, and I was surrounded by a hard-working, fun-loving, gourmet group of foodies! My instructors at Sullivan University always pushed me to work quickly, cleanly, and efficiently and these proved to be valuable skills, given the time constraints and the fact that I was cooking on-camera!”
Nguyen, a California native with Vietnamese heritage, took matters into her own hands when she could not find her favorite Vietnamese sandwich in Kentucky. Always ready for a new challenge, Nguyen headed straight into the kitchen determined to create the ultimate sandwich that combined her love for Asian cuisine with her all-American environment. In 2007, her Vietnamese 5 Spice Pork Burger won the 1st runner up prize at the Sutter Home 17th Annual Build a Better Burger Competition. Her Vietnamese Bistro burger got her noticed by Food Network less than a year later.
Nguyen left her first career as a financial statement auditor to follow her passion for the culinary arts. In 2006, she relocated to Lexington from Los Angeles and enrolled in Sullivan University’s National Center for Hospitality Studies. 2008 was a banner year for Nguyen, as she traveled with a group of fellow Sullivan students and chef instructors to Beijing to work with Framboise Catering feeding the U.S. Delegation and athletes at the Olympics and later graduated Summa Cum Laude. Nguyen currently does independent catering and bakes pastries for Wine + Market in Lexington.
The NCHS prepares students for careers in the hospitality field by offering five Associate of Science (A.S.) degrees majors and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking & Pastry Arts; Professional Catering; Hotel & Restaurant Management; and a Bachelor of Science degree in Business Administration concentration in Hospitality Management. The University also offers Professional Cook, Professional Baker and Travel & Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
"Being at Food Network, the home of all my favorite shows and television chefs, was unbelievable,” says Nguyen. The studios are gorgeous, the kitchens are pristine, and I was surrounded by a hard-working, fun-loving, gourmet group of foodies! My instructors at Sullivan University always pushed me to work quickly, cleanly, and efficiently and these proved to be valuable skills, given the time constraints and the fact that I was cooking on-camera!”
Nguyen, a California native with Vietnamese heritage, took matters into her own hands when she could not find her favorite Vietnamese sandwich in Kentucky. Always ready for a new challenge, Nguyen headed straight into the kitchen determined to create the ultimate sandwich that combined her love for Asian cuisine with her all-American environment. In 2007, her Vietnamese 5 Spice Pork Burger won the 1st runner up prize at the Sutter Home 17th Annual Build a Better Burger Competition. Her Vietnamese Bistro burger got her noticed by Food Network less than a year later.
Nguyen left her first career as a financial statement auditor to follow her passion for the culinary arts. In 2006, she relocated to Lexington from Los Angeles and enrolled in Sullivan University’s National Center for Hospitality Studies. 2008 was a banner year for Nguyen, as she traveled with a group of fellow Sullivan students and chef instructors to Beijing to work with Framboise Catering feeding the U.S. Delegation and athletes at the Olympics and later graduated Summa Cum Laude. Nguyen currently does independent catering and bakes pastries for Wine + Market in Lexington.
The NCHS prepares students for careers in the hospitality field by offering five Associate of Science (A.S.) degrees majors and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking & Pastry Arts; Professional Catering; Hotel & Restaurant Management; and a Bachelor of Science degree in Business Administration concentration in Hospitality Management. The University also offers Professional Cook, Professional Baker and Travel & Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
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