American tea consumers can now order their favourite FullyLoadedTeas with greater ease, thanks to their new online store. FullyLoadedTea (FLT), a Canadian luxury tea company, is now distributing its eight exotic natural tea blends through online specialty food distributor, Eye Level Solutions. The bold, opinionated blends are available for purchase at www.fullyloadedtea.com.
Eye Level Solutions is a subsidiary of Kehe Food Distributors, a leading U.S. distributor of more than 40,000 natural and specialty food products. Their web store combines specialty and hard-to-find products from all of their manufacturer partners, shipping orders directly to consumers quickly and efficiently.
“We are excited about our new online sales platform as it will allow us to serve our US customers easier and faster,” says Katya Popoff, CoFounder and President, FLT. “It is an honour to be added to Eye Level Solutions’ roster, alongside international food companies like Quaker Oats and General Mills.”
FullyLoadedTea uses exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas in order to create eight distinctive flavours, including: Citrus Spiked Black Tea, Goji Force Green Tea, Naked Strawberry Green Tea, Cucumber Mojo White Tea, Shameless Berries Fruit Tea, Bulletproof Currant Fruit Tea, Sweet Addiction Fruit Tea and Tomato Rebel Black Tea.
Already sold at many high-end retailers across Canada and the US, FullyLoadedTea is fast becoming a favourite new drink amongst young professionals, fashionably chic urbanites, and celebrities. With the new distribution agreement with Eye Level Solutions, consumers across North America can have the teas sent straight to their homes.
About Eye Level Solutions
Eye Level Solutions is a subsidiary of Kehe Food Distributors, Inc. of Romeoville, Ill. Kehe Food Distributors is a leading U.S. distributor of more than 40,000 natural and specialty food products to more than 15,000 retail outlets in 49 states, Mexico and the Caribbean. Products include natural and organic, international, specialty, perishable, Kosher, and Latin American food items. The employee-owned company was founded in 1952.
About FullyLoadedTea
A truly modern drink company, FullyLoadedTea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create eight delicious and energizing gourmet concoctions. Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova, founded the young, modern tea company. Found in a number of fine food stores and gourmet tea and coffee shops across North America, every FullyLoadedTea brew is also available for purchase online at www.fullyloadedtea.com
Thursday, May 28, 2009
Wednesday, May 27, 2009
"Siren's Feast" Wins Indie Book Award
Nancy Mehagian's delicious culinary memoir, Siren's Feast, An Edible Odyssey (www.sirensfeast.com), won the 2009 Next Generation Indie Book Award in the Autobiography/Memoir category, and made a finalist for the Best Cover Design Non-Fiction category!
The Next Generation Indie Book Awards (the "Indie Book Awards") is the most rewarding and exciting book awards program for independent publishers and authors worldwide. Established to recognize and honor the most exceptional independently published books in 60 different categories each year, The Indie Book Awards are presented by the Independent Book Publishing Professionals Group (www.IBPPG.com) in cooperation with Marilyn Allen of Allen O'Shea Literary Agency.
To say the least, Mehagian is "over the moon!"
The true story of Siren's Feast follows Mehagian's life growing up as an Armenian-American in the '60s and '70s as she rebelliously travels through Morocco, India and Ibiza, and even spends 16 months in a London prison with her newborn daughter. The constant that threads her journey together is her passion for food and cooking. Siren's Feast contains more than 40 mouth-watering recipes that will definitely bring out your inner chef.
Quincy Jones, longtime friend of Mehagian's, calls Siren's Feast, “A spicy brew of recipes and adventures. I don’t know whether to eat this book, smoke it or make love to it.”
The Next Generation Indie Book Awards (the "Indie Book Awards") is the most rewarding and exciting book awards program for independent publishers and authors worldwide. Established to recognize and honor the most exceptional independently published books in 60 different categories each year, The Indie Book Awards are presented by the Independent Book Publishing Professionals Group (www.IBPPG.com) in cooperation with Marilyn Allen of Allen O'Shea Literary Agency.
To say the least, Mehagian is "over the moon!"
The true story of Siren's Feast follows Mehagian's life growing up as an Armenian-American in the '60s and '70s as she rebelliously travels through Morocco, India and Ibiza, and even spends 16 months in a London prison with her newborn daughter. The constant that threads her journey together is her passion for food and cooking. Siren's Feast contains more than 40 mouth-watering recipes that will definitely bring out your inner chef.
Quincy Jones, longtime friend of Mehagian's, calls Siren's Feast, “A spicy brew of recipes and adventures. I don’t know whether to eat this book, smoke it or make love to it.”
Thirty Minute Pasta by Giuliano Hazan
Italy! Pasta! Two words that conjure up passion in everyone! A country that has touched the world with its cuisine has now inspired a new volume of pasta recipes that are destined to become as revered as the sparkling blue Amalfi coastline and the Tuscan hills. World renowned master Italian Chef, author, and cooking school teacher, Giuliano Hazan has once again taken us on journey of the Italian palate.
In his new book THIRTY MINUTE PASTA: 100 Quick and Easy Recipes (Stewart, Tabori & Chang; September 2009; 176 pages/Hardcover with jacket; $27.50; ISBN: 978-1-58479-807-1), due out this fall, the award-winning Giuliano has perfected a collection of sumptuous pasta dishes, all prepared in 30 minutes. With Giuliano’s guidance anyone can create an inspired Italian meal without spending hours in the kitchen. And Giuliano’s repertoire — hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces — will let home cooks everywhere bring healthy, hunger-satisfying pasta meals back to the table.
Beautifully illustrated with 40 full-color photographs, the recipes in THIRTY MINUTE PASTA will have you feeling as if you’re you’ve discovered your own village café right in your own kitchen. Enjoy recipes such as Linguine with Fish Ragu, Tagliatelle with Prosciutto, Spaghetti Carbonara, Fettucini with a Savory Veal Sauce, Linguine with a Pink Shrimp Sauce, Penne with Leeks, Zucchini, and Peppers, Fusilli with Yellow Squash and Grape Tomatoes, and the classic Fettuccini Alfredo all in 30 minutes!
Giuliano Hazan, son of famed Italian cookbook writers Marcella and Victor Hazan, runs a cooking school in Verona with his wife. Winner of the 2007 IACP award for Cooking Teacher of the Year in 2007, he is also a contributor to Cooking Light magazine, a fre quent guest on the Today show, and author of three books: The Classic Pasta Cookbook (1993), which sold over half a million copies worldwide, Every Night Italian (2000), and How to Cook Italian (2005).
In his new book THIRTY MINUTE PASTA: 100 Quick and Easy Recipes (Stewart, Tabori & Chang; September 2009; 176 pages/Hardcover with jacket; $27.50; ISBN: 978-1-58479-807-1), due out this fall, the award-winning Giuliano has perfected a collection of sumptuous pasta dishes, all prepared in 30 minutes. With Giuliano’s guidance anyone can create an inspired Italian meal without spending hours in the kitchen. And Giuliano’s repertoire — hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces — will let home cooks everywhere bring healthy, hunger-satisfying pasta meals back to the table.
Beautifully illustrated with 40 full-color photographs, the recipes in THIRTY MINUTE PASTA will have you feeling as if you’re you’ve discovered your own village café right in your own kitchen. Enjoy recipes such as Linguine with Fish Ragu, Tagliatelle with Prosciutto, Spaghetti Carbonara, Fettucini with a Savory Veal Sauce, Linguine with a Pink Shrimp Sauce, Penne with Leeks, Zucchini, and Peppers, Fusilli with Yellow Squash and Grape Tomatoes, and the classic Fettuccini Alfredo all in 30 minutes!
Giuliano Hazan, son of famed Italian cookbook writers Marcella and Victor Hazan, runs a cooking school in Verona with his wife. Winner of the 2007 IACP award for Cooking Teacher of the Year in 2007, he is also a contributor to Cooking Light magazine, a fre quent guest on the Today show, and author of three books: The Classic Pasta Cookbook (1993), which sold over half a million copies worldwide, Every Night Italian (2000), and How to Cook Italian (2005).
Tuesday, May 26, 2009
World Food Bar at Findlay Market
World Food Bar, a carryout & catering eatery will officially open on Tuesday June 16, 2009, as a new addition to the historic Findlay market located in downtown Cincinnati’s ‘Over the Rhine’.
The eatery will specialize in serving ethnic and world foods that converge techniques which encompass advanced gastronomic and culinary techniques, the sous vide process and haute cuisine cooking methods of the owner and Chef de Cuisine of World Food Bar, Joshua Steven Campbell. Campbell plans to spotlight local and organic ingredients in his daily cooking, most notably those farmers/vendors who frequent the Findlay marketplace.
As a carryout addition to Findlay market, World Food Bar will serve a variety of box lunches to downtown businesses and have take home ‘carryout’ meals that can be heated for serving in a matter of minutes. For those hip Cincinnati foodies, a World Food Bar diner’s club will begin in August, which consists of a multi-course prix fixe meal in an undisclosed location that will only be come known the day of the event.
The catering element of the eatery concentrates on the personalized attention to the guest and his/her palate; begininning with a consultation with the Chef to create a personal and exclusive menu for cocktail parties, corporate events and private parties. Whether it’s in your home, at the office or in a chic downtown venue, World Food Bar can cater up to 140 guests in a fashionable, modern way that is unique to the Cincinnati food scene.
ABOUT THE CHEF: Joshua Steven Campbell
Campbell, a Cincinnati native and graduate of Winton Woods High School, attended the Florida Culinary Institute in West Palm Beach from 1999-2001. During his culinary training, Campbell served at the Chef de Cuisine at 11th Maple Street ((listed in the Zagat survey as top restaurant in the U.S.) in West Palm Beach for 5 years
In 2003 Campbell returned to Cincinnati for 1 year and worked as a private chef for Bohlke Veneer Corporation in Fairfield and for David Faulk at Boca when it was at its original location.
In 2004 he returned to Florida and worked a short time as head chef at Osceola Street Café in Stuart, Florida. Later that year he was offered the Executive Chef position at The Dunmore Beach Club on Harbor Island in the Bahamas which is an Andrew Harper Hideaway Report “Best Small Resort”. During his 2-½ years at the Dunmore Beach Club he attended the Royal Thai Culinary Academy in Bang Sain, Thailand where he learned the art of creating Thai Cuisine, which he incorporates into many of his dishes.
Begininning in 2007 Campbell served as the Director of Cuisine for Graycliff in Nassau, Bahamas, which is the only 5 star restaurant and recipient of the Wine Spectator-Grand Award in the entire Caribbean. While at Graycliff, Campbell was the first chef to bring molecular gastronomy to the Bahamas.
The eatery will specialize in serving ethnic and world foods that converge techniques which encompass advanced gastronomic and culinary techniques, the sous vide process and haute cuisine cooking methods of the owner and Chef de Cuisine of World Food Bar, Joshua Steven Campbell. Campbell plans to spotlight local and organic ingredients in his daily cooking, most notably those farmers/vendors who frequent the Findlay marketplace.
As a carryout addition to Findlay market, World Food Bar will serve a variety of box lunches to downtown businesses and have take home ‘carryout’ meals that can be heated for serving in a matter of minutes. For those hip Cincinnati foodies, a World Food Bar diner’s club will begin in August, which consists of a multi-course prix fixe meal in an undisclosed location that will only be come known the day of the event.
The catering element of the eatery concentrates on the personalized attention to the guest and his/her palate; begininning with a consultation with the Chef to create a personal and exclusive menu for cocktail parties, corporate events and private parties. Whether it’s in your home, at the office or in a chic downtown venue, World Food Bar can cater up to 140 guests in a fashionable, modern way that is unique to the Cincinnati food scene.
ABOUT THE CHEF: Joshua Steven Campbell
Campbell, a Cincinnati native and graduate of Winton Woods High School, attended the Florida Culinary Institute in West Palm Beach from 1999-2001. During his culinary training, Campbell served at the Chef de Cuisine at 11th Maple Street ((listed in the Zagat survey as top restaurant in the U.S.) in West Palm Beach for 5 years
In 2003 Campbell returned to Cincinnati for 1 year and worked as a private chef for Bohlke Veneer Corporation in Fairfield and for David Faulk at Boca when it was at its original location.
In 2004 he returned to Florida and worked a short time as head chef at Osceola Street Café in Stuart, Florida. Later that year he was offered the Executive Chef position at The Dunmore Beach Club on Harbor Island in the Bahamas which is an Andrew Harper Hideaway Report “Best Small Resort”. During his 2-½ years at the Dunmore Beach Club he attended the Royal Thai Culinary Academy in Bang Sain, Thailand where he learned the art of creating Thai Cuisine, which he incorporates into many of his dishes.
Begininning in 2007 Campbell served as the Director of Cuisine for Graycliff in Nassau, Bahamas, which is the only 5 star restaurant and recipient of the Wine Spectator-Grand Award in the entire Caribbean. While at Graycliff, Campbell was the first chef to bring molecular gastronomy to the Bahamas.
Monday, May 25, 2009
Taste of the Village (NYC) with Recipe
All of New York City is invited to get a Taste of the Village from 6 p.m.-8 p.m. on September 16th, 2009. For one night only, the Village Alliance will be hosting its 7th Annual Taste of the Village to benefit the renovation of world renowned Washington Square Park. Hosted by the Village Alliance, The Taste of the Village will feature the best restaurants throughout Greenwich Village.
Where else in Manhattan can you stimulate your most important senses - smell, sight, and of course taste – for less than a night out on the town? The answer is –only at Taste of the Village in Washington Square Park under the iconic Park Arch. Come to the premiere tasting event in New York City’s quintessential Historic Neighborhood.
Benefiting the renovation of Washington Square Park, the evening is an epicurean’s delight with food from 25 restaurants and specialty cuisine boutiques. Food and drink ranging from decadent chocolates to wines and beer will be showcased for ticket holders to truly experience the unique flavors and distinctive tastes that Greenwich Village has to offer.
“Now in our 7th year we are proud that this is an event that everyone can enjoy and afford.” said Honi Klein, Executive Director of The Village Alliance. “For less than the cost of dinner at just one of the Village restaurants, New Yorkers and people from all over the Tri-State area can sample an array of signature dishes and indulgent deserts.”
As a night on the town gets more expensive in NYC, Taste of the Village tickets remain at $40 for the 6th consecutive year and can be purchased at the Village Alliance office or by mail to Village Alliance, 8 East 8th Street, New York, NY 10003.
A sampling of last year’s participants included: Blue Hill, Elettaria, Otto Enoteca Pizzeria, Australian Homemade, Cho Cho San, 8th Street Wine Cellar, Jack Bistro, Knickerbocker Bar and Grill, LaPalapa Cocina Mexicana, North Square and Sushi Samba.
FOR YOUR READERS – A sample of what can be had at the Taste of The Village: A Recipe from Greenwich Villages own Award Winning Chef Akhtar Nawab of Elettaria, 33 West 8th Street, Greenwich Village, NYC.
Pork Ribs, Garam Masala, Yogurt, Lychee Puree
1 rack baby back Berkshire pork rib
Lychee Puree
1 can lychees in water
26 grams pectin
Garam Masala
2.25 oz cumin seeds
1.6 oz coriander seeds
2 oz cardamom seeds
1.6 oz black peppercorns
3 (3-inch) stick cinnamon, broken up
1 each whole cloves
1 ea grated nutmeg
2 chilis
1# onions julienne
1# yogurt
For the Lychee Puree, drain the contents of the can and rinse the fruit. Puree and turn into a medium pot to simmer. When reduced by ½ add the pectin. Cook until the puree returns to a boil and thickens. Cool.
For the Garam Masala, in a heavy pan, over medium heat, roast all the spices until well browned and aromatic. Cool. Transfer to a blender and puree until it turns into a powder.
Sweat the onions, when ½ cooked, add the spice mixture and the yogurt. Cook over low heat until very dry. Cool.
When the onions mixture is cool, pack the mixture on to the ribs and leave to marinate overnight.
In a large pan, add the rack of ribs and pour 4 cups water into the pan. The ribs should be sitting over the water by an inch. Cover with foil and steam at 350 for about three hours or until tender.
In the last 10 minutes of cooking, remove the foil and roast at 500 degrees until crispy.
Recipe from Elettaria Restaurant.
About the Village Alliance
The Village Alliance is a Business Improvement District (BID) that focuses on improving services and keeping the area clean, safe and inviting for all those that live, work, study or visit the district. Part of our ongoing efforts include marketing, landscaping and capital improvements to enhance the community of interests in the BID and to attract as broad an audience as possible for the goods and services offered in the Village Alliance district.
For more information on the Taste of the Village please contact Noelle Frieson at Noelle@prosperitipartners.com.
Where else in Manhattan can you stimulate your most important senses - smell, sight, and of course taste – for less than a night out on the town? The answer is –only at Taste of the Village in Washington Square Park under the iconic Park Arch. Come to the premiere tasting event in New York City’s quintessential Historic Neighborhood.
Benefiting the renovation of Washington Square Park, the evening is an epicurean’s delight with food from 25 restaurants and specialty cuisine boutiques. Food and drink ranging from decadent chocolates to wines and beer will be showcased for ticket holders to truly experience the unique flavors and distinctive tastes that Greenwich Village has to offer.
“Now in our 7th year we are proud that this is an event that everyone can enjoy and afford.” said Honi Klein, Executive Director of The Village Alliance. “For less than the cost of dinner at just one of the Village restaurants, New Yorkers and people from all over the Tri-State area can sample an array of signature dishes and indulgent deserts.”
As a night on the town gets more expensive in NYC, Taste of the Village tickets remain at $40 for the 6th consecutive year and can be purchased at the Village Alliance office or by mail to Village Alliance, 8 East 8th Street, New York, NY 10003.
A sampling of last year’s participants included: Blue Hill, Elettaria, Otto Enoteca Pizzeria, Australian Homemade, Cho Cho San, 8th Street Wine Cellar, Jack Bistro, Knickerbocker Bar and Grill, LaPalapa Cocina Mexicana, North Square and Sushi Samba.
FOR YOUR READERS – A sample of what can be had at the Taste of The Village: A Recipe from Greenwich Villages own Award Winning Chef Akhtar Nawab of Elettaria, 33 West 8th Street, Greenwich Village, NYC.
Pork Ribs, Garam Masala, Yogurt, Lychee Puree
1 rack baby back Berkshire pork rib
Lychee Puree
1 can lychees in water
26 grams pectin
Garam Masala
2.25 oz cumin seeds
1.6 oz coriander seeds
2 oz cardamom seeds
1.6 oz black peppercorns
3 (3-inch) stick cinnamon, broken up
1 each whole cloves
1 ea grated nutmeg
2 chilis
1# onions julienne
1# yogurt
For the Lychee Puree, drain the contents of the can and rinse the fruit. Puree and turn into a medium pot to simmer. When reduced by ½ add the pectin. Cook until the puree returns to a boil and thickens. Cool.
For the Garam Masala, in a heavy pan, over medium heat, roast all the spices until well browned and aromatic. Cool. Transfer to a blender and puree until it turns into a powder.
Sweat the onions, when ½ cooked, add the spice mixture and the yogurt. Cook over low heat until very dry. Cool.
When the onions mixture is cool, pack the mixture on to the ribs and leave to marinate overnight.
In a large pan, add the rack of ribs and pour 4 cups water into the pan. The ribs should be sitting over the water by an inch. Cover with foil and steam at 350 for about three hours or until tender.
In the last 10 minutes of cooking, remove the foil and roast at 500 degrees until crispy.
Recipe from Elettaria Restaurant.
About the Village Alliance
The Village Alliance is a Business Improvement District (BID) that focuses on improving services and keeping the area clean, safe and inviting for all those that live, work, study or visit the district. Part of our ongoing efforts include marketing, landscaping and capital improvements to enhance the community of interests in the BID and to attract as broad an audience as possible for the goods and services offered in the Village Alliance district.
For more information on the Taste of the Village please contact Noelle Frieson at Noelle@prosperitipartners.com.
Friday, May 22, 2009
Beef up your Father's Day Celebration
What better way to celebrate Dad on Father’s Day than with a robust, hearty, mouthwatering steak? For many guys, the thrill of the grill is second to none. Whether you wield the spatula, or let him reign as king of the grill, a steakhouse-quality meal at home is an easy, fun and affordable way to get together and celebrate your main man.
Steak lovers know the classic cuts – ribeye, strip steak, porterhouse, and tenderloin – are classics for a reason. With rich beef flavor, mouthwatering juiciness, and a satisfying bite, these choices are perfectly suited to grilling.
However, there is one secret to the perfect steak, regardless of which cut you choose: marbling. Look for a steak that’s full of small white flecks of flavor within the meat. Ample marbling helps ensure every bite will be full of great flavor and juiciness.
The beef experts with the Certified Angus Beef® brand recommend the following tips for all back yard grill masters:
•Before putting steaks on the grill, make sure it’s good and hot. You should hear it sizzle. Searing the meat locks in the natural juices.
Top chefs know you don’t have to marinate steaks if you start with a high quality product. All you need is a little salt and pepper when you choose the Certified Angus Beef® brand, which is loaded with mouthwatering marbling.
When you’re grilling, never use a fork to turn your steaks. Always use a spatula or tongs to keep those delicious juices from escaping.
There’s not a single, one-size-fits-all answer when it comes to how long to grill steaks – it depends on a lot of factors like how thick the steaks are, how you like them cooked and the temperature of your grill. In general, cook 1-inch thick steaks over medium heat about 5 to 6 minutes per side for medium rare (145° F).
•Once your steaks are cooked, take them off the grill and let them rest on a clean plate for a few minutes. That helps keep the tasty juices in the beef, where they belong, and not all over your plate!
Be sure to remember safety. When lighting a propane grill, keep the top open until you’re certain it’s lit. Always follow the grill manufacturer’s instructions. Use and store propane cylinders outdoors in an upright position. Don’t keep them indoors or in garages, tents or sheds. And, after grilling, turn the burner controls off and close the cylinder valve.
Chef’s tip: To make professional “diamond” grill marks, place the meat on the grill and sear it. After 3 to 4 minutes, turn it 90 degrees clockwise. Cook another two minutes, then flip and repeat.
For more grilling tips and great recipes, visit certifiedangusbeef.com. To find the world’s best beef, the Certified Angus Beef® brand, near you, click on the “Where to Buy” section of the brand’s Web site.
“Cowboy” Steaks with Steamed Guinness French Onion Beans
Ingredients
4 18-ounce Certified Angus Beef® bone-in “cowboy” ribeye steaks
12 ounces (3/4 pound) red skin potatoes, cut in 1-inch chunks
1/2 pound green beans, cleaned
2 garlic cloves, minced
1 shallot, peeled and minced
5 tablespoons unsalted butter, cut in 1/2-inch cubes
3/4 cup French onion soup
1/2 cup Guinness beer
Salt and pepper to taste
1/4 cup french-fried onions
Instructions
Preheat grill to medium high. Assemble aluminum foil pouch; add potatoes, beans, garlic, shallot, butter, soup, and beer. Seal pouch and grill to steam.
Season steaks and grill over medium-high heat to medium rare (145°F internal temperature) or desired doneness. Remove steaks and let rest for 4 minutes.
Remove foil pouch, salt and pepper vegetables to taste; top with french-fried onions.
Serves 4
Nutritional Information per Serving: 820 Calories; 46g Fat; 24g Saturated Fat; 273mg Cholesterol; 24g Carbohydrate; 3g Dietary Fiber; 85g Protein; 724mg Sodium; 49% daily value Iron (based on 2,000 calorie diet).
Recipe provided by Certified Angus Beef, LLC
For 30 years, the Certified Angus Beef® brand has been world-famous for its exceptional quality and generous marbling. Ten strict scientific standards ensure each bite is full of mouthwatering flavor, tenderness and juiciness.
The Certified Angus Beef® brand is a cut above USDA Prime, Choice and Select. It has offered consumers quality, consistency and integrity since the first pound was sold in 1978. Less than 8% of beef can achieve the brand’s benchmark standards. It is proudly featured by more than 13,500 restaurants and retailers around the world. For more information, visit www.certifiedangusbeef.com.
Steak lovers know the classic cuts – ribeye, strip steak, porterhouse, and tenderloin – are classics for a reason. With rich beef flavor, mouthwatering juiciness, and a satisfying bite, these choices are perfectly suited to grilling.
However, there is one secret to the perfect steak, regardless of which cut you choose: marbling. Look for a steak that’s full of small white flecks of flavor within the meat. Ample marbling helps ensure every bite will be full of great flavor and juiciness.
The beef experts with the Certified Angus Beef® brand recommend the following tips for all back yard grill masters:
•Before putting steaks on the grill, make sure it’s good and hot. You should hear it sizzle. Searing the meat locks in the natural juices.
Top chefs know you don’t have to marinate steaks if you start with a high quality product. All you need is a little salt and pepper when you choose the Certified Angus Beef® brand, which is loaded with mouthwatering marbling.
When you’re grilling, never use a fork to turn your steaks. Always use a spatula or tongs to keep those delicious juices from escaping.
There’s not a single, one-size-fits-all answer when it comes to how long to grill steaks – it depends on a lot of factors like how thick the steaks are, how you like them cooked and the temperature of your grill. In general, cook 1-inch thick steaks over medium heat about 5 to 6 minutes per side for medium rare (145° F).
•Once your steaks are cooked, take them off the grill and let them rest on a clean plate for a few minutes. That helps keep the tasty juices in the beef, where they belong, and not all over your plate!
Be sure to remember safety. When lighting a propane grill, keep the top open until you’re certain it’s lit. Always follow the grill manufacturer’s instructions. Use and store propane cylinders outdoors in an upright position. Don’t keep them indoors or in garages, tents or sheds. And, after grilling, turn the burner controls off and close the cylinder valve.
Chef’s tip: To make professional “diamond” grill marks, place the meat on the grill and sear it. After 3 to 4 minutes, turn it 90 degrees clockwise. Cook another two minutes, then flip and repeat.
For more grilling tips and great recipes, visit certifiedangusbeef.com. To find the world’s best beef, the Certified Angus Beef® brand, near you, click on the “Where to Buy” section of the brand’s Web site.
“Cowboy” Steaks with Steamed Guinness French Onion Beans
Ingredients
4 18-ounce Certified Angus Beef® bone-in “cowboy” ribeye steaks
12 ounces (3/4 pound) red skin potatoes, cut in 1-inch chunks
1/2 pound green beans, cleaned
2 garlic cloves, minced
1 shallot, peeled and minced
5 tablespoons unsalted butter, cut in 1/2-inch cubes
3/4 cup French onion soup
1/2 cup Guinness beer
Salt and pepper to taste
1/4 cup french-fried onions
Instructions
Preheat grill to medium high. Assemble aluminum foil pouch; add potatoes, beans, garlic, shallot, butter, soup, and beer. Seal pouch and grill to steam.
Season steaks and grill over medium-high heat to medium rare (145°F internal temperature) or desired doneness. Remove steaks and let rest for 4 minutes.
Remove foil pouch, salt and pepper vegetables to taste; top with french-fried onions.
Serves 4
Nutritional Information per Serving: 820 Calories; 46g Fat; 24g Saturated Fat; 273mg Cholesterol; 24g Carbohydrate; 3g Dietary Fiber; 85g Protein; 724mg Sodium; 49% daily value Iron (based on 2,000 calorie diet).
Recipe provided by Certified Angus Beef, LLC
For 30 years, the Certified Angus Beef® brand has been world-famous for its exceptional quality and generous marbling. Ten strict scientific standards ensure each bite is full of mouthwatering flavor, tenderness and juiciness.
The Certified Angus Beef® brand is a cut above USDA Prime, Choice and Select. It has offered consumers quality, consistency and integrity since the first pound was sold in 1978. Less than 8% of beef can achieve the brand’s benchmark standards. It is proudly featured by more than 13,500 restaurants and retailers around the world. For more information, visit www.certifiedangusbeef.com.
Thursday, May 21, 2009
For Grill Season, It's Grill Daddy
With Memorial Day just around the corner, the official kick off to the BBQ season is about to begin! Be it Father’s Day or a must-have list for the 4th of July, make sure to have this seasons hottest grilling tool, the Grill Daddy! Donned as America’s favorite Grill cleaning tool The grill daddy has received rave reviews from grillers and media alike!
Please consider Grill Daddy and the Grill Daddy Pro
How to clean up after a BBQ in an eco-friendly, cost efficient manor
The perfect gift for any grill aficionado, especially with Father’s Day right around the corner
Must have BBQ tool for the 4th of July that’s fast, easy to use and easy to store
THE GRILL DADDY AND GRILL DADDY PRO
The Grill Daddy is the quintessential barbequing tool! Keep your grill clean with the press of a button, release of a little steam, and the stroke of the Grill Daddy brush! Ultra lightweight, the Grill Daddy is designed for smaller grills while the Grill Daddy Pro is the ultimate dream cleaner for larger grills and backyard bashes! Grill Daddy and Grill Daddy Pro are available at www.buygrilldaddy.com and retail for $19.99 and $24.99
The Grill Daddy is battery-free and has the ability to produce steam that melts away the grease! The Grill Daddy uses only water to sterilize and clean (no harsh chemicals) and is made with FDA approved materials (no lead or toxins).
Please consider Grill Daddy and the Grill Daddy Pro
How to clean up after a BBQ in an eco-friendly, cost efficient manor
The perfect gift for any grill aficionado, especially with Father’s Day right around the corner
Must have BBQ tool for the 4th of July that’s fast, easy to use and easy to store
THE GRILL DADDY AND GRILL DADDY PRO
The Grill Daddy is the quintessential barbequing tool! Keep your grill clean with the press of a button, release of a little steam, and the stroke of the Grill Daddy brush! Ultra lightweight, the Grill Daddy is designed for smaller grills while the Grill Daddy Pro is the ultimate dream cleaner for larger grills and backyard bashes! Grill Daddy and Grill Daddy Pro are available at www.buygrilldaddy.com and retail for $19.99 and $24.99
The Grill Daddy is battery-free and has the ability to produce steam that melts away the grease! The Grill Daddy uses only water to sterilize and clean (no harsh chemicals) and is made with FDA approved materials (no lead or toxins).
Savoring Backyard Grilling: Enhancing Delicious BBQ Ribs with Vanilla
One sure sign of summer is the tantalizing smell of barbequed food wafting through the neighborhood. Backyard grilling is a quintessential American tradition In fact, 75 percent of American households own a barbeque grill, according to the Hearth, Patio, & Barbecue Association.
Today, we grill nearly any food from pizza and vegetables to seafood and fruit. Yet, the classic summertime favorite remains seductively succulent barbecued ribs. However, a plate of ribs can go from delicious to disastrous if you do not know what you are doing. Here are some simple steps to follow to ensure your ribs are finger-licking good every time:
The first step to successful rib grilling is selecting the type of rib that best suits your tastes and budget. There are several types of pork ribs available at local grocers or specialty meat shops. Popular cuts are spare ribs, St. Louis cut ribs, baby back ribs and country-style ribs.
· Spare ribs have more bone than meat, but offer excellent flavor and are a little less expensive than baby back ribs. One slab of spare ribs is usually enough for two people.
· St. Louis ribs (often called barbecue cut or Kansas City cut) are spare ribs with the rib tips removed. These have more meat in-between the bones than baby back ribs and some prefer the taste of them over other cuts. A 3-3.5 pound slab will serve two people.
· Baby back ribs are shorter than spare ribs and less fatty. A single serving is usually a half-slab, or whole slab for a healthy appetite.
· Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as slabs or in individual servings. These pork ribs are perfect for those who want to use a knife and fork.
To prepare ribs, experts recommend first trimming the silvery membrane, called the peritoneum, on the back of the ribs. (If the peritoneum remains on, it will become hard and parchment-like when grilled.) Spices and seasoning rubs should be applied to both sides of the ribs prior to cooking, allowing the seasonings to permeate the meat on both sides. Near the end of the grilling process, apply sauces by liberally basting meat over a low heat. Ribs will turn a nice crispy brown as the sauce caramelizes, making it succulent and melt-in-your-mouth good.
“The key to the tastiest barbecued ribs is low, slow, moist heat and a great sauce,” says Matt Nielsen, chief operating officer of Nielsen-Massey Vanillas. “By using vanilla in the Apricot Mango BBQ rib sauce -- the rich, creamy, mellow flavor of vanilla enhances the sauce by adding a touch of sweetness and cutting the acidity of a potentially tangy sauce.”
BBQ Sides, Dessert and Drinks
The perfect combination of sides to accompany BBQ ribs can include fresh and easy dishes. Crisp, green salads topped with seasonal garden vegetables and a quick vanilla-infused vinaigrette. Add a teaspoon of Mexican Pure Vanilla Extract to mellow out slow-cooked famous baked beans. Sprinkle chunked sweet potatoes with a little vanilla sugar, grilling spices and a touch of butter, wrap them up in foil packets and throw them on the grill. Easy clean-up is a grilling season bonus!
For dessert, make fresh fruit cobblers or parfaits with seasonal fruits such as strawberries, peaches or blueberries. The delicate flavor of Tahitian Pure Vanilla Extract is best for enhancing fruit flavors with its fruit, anisic notes. And, don’t forget something cool and refreshing to sip while lounging outside. Adding a splash of vanilla gives a little extra oomph to your favorite warm-weather cocktails � from pina coladas to daiquiris to mojitos to cream-based martinis. Backyard grilling and entertaining can be made simple and scrumptious by using products that add dimension and outstanding flavor to your grilled creations.
Apricot Mango BBQ Ribs
Featured in Nielsen-Massey’s Century of Flavor Cookbook
Serves 2 to 4
Rib Seasoning:
11/2 tablespoons ancho chili powder
1 teaspoon kosher salt
1 teaspoon organic garlic powder
1/2 teaspoon cumin
1/2 teaspoon ground thyme
2 tablespoons extra-virgin olive oil
2 slabs baby back ribs
Apricot Mango BBQ Sauce:
1/2 cup medium diced canned apricots, drained
1/2 cup medium diced fresh or jarred mangoes, drained
1 (4-ounce) can mild chipotle chiles
2 tablespoons dark brown sugar
2 whole garlic cloves
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
For the rib seasoning, combine the chili powder, salt, garlic powder, cumin, thyme and olive oil in a bowl and mix well to make a paste. Rub evenly over the ribs Wrap the ribs in plastic wrap and chill in the refrigerator for 2 hours or up to overnight. For the sauce, combine the apricots, mangoes, chipotle chiles, brown sugar, garlic, olive oil, tomato paste, vanilla extract, vinegar, Worcestershire sauce, cumin, salt and cayenne pepper in a blender container and purée. Store in the refrigerator.
To bake the ribs, preheat the oven to 300 degrees. Unwrap the ribs and place on a rimmed baking sheet coated with nonstick cooking spray. Bake for 11/2 hours. Brush the sauce generously over the ribs. Bake for an additional 45 minutes or until the sauce caramelizes. To grill the ribs, unwrap the ribs and place on a grill rack. Grill over indirect low heat for 11/2 hours. Brush the sauce generously over the ribs. Grill for an additional 1/2 hour. Place the ribs on a foil-lined baking sheet. Cover with foil and let stand for 20 minutes. Successful grilling or baking of ribs occurs when ribs cook slowly over low temperatures.
Today, we grill nearly any food from pizza and vegetables to seafood and fruit. Yet, the classic summertime favorite remains seductively succulent barbecued ribs. However, a plate of ribs can go from delicious to disastrous if you do not know what you are doing. Here are some simple steps to follow to ensure your ribs are finger-licking good every time:
The first step to successful rib grilling is selecting the type of rib that best suits your tastes and budget. There are several types of pork ribs available at local grocers or specialty meat shops. Popular cuts are spare ribs, St. Louis cut ribs, baby back ribs and country-style ribs.
· Spare ribs have more bone than meat, but offer excellent flavor and are a little less expensive than baby back ribs. One slab of spare ribs is usually enough for two people.
· St. Louis ribs (often called barbecue cut or Kansas City cut) are spare ribs with the rib tips removed. These have more meat in-between the bones than baby back ribs and some prefer the taste of them over other cuts. A 3-3.5 pound slab will serve two people.
· Baby back ribs are shorter than spare ribs and less fatty. A single serving is usually a half-slab, or whole slab for a healthy appetite.
· Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as slabs or in individual servings. These pork ribs are perfect for those who want to use a knife and fork.
To prepare ribs, experts recommend first trimming the silvery membrane, called the peritoneum, on the back of the ribs. (If the peritoneum remains on, it will become hard and parchment-like when grilled.) Spices and seasoning rubs should be applied to both sides of the ribs prior to cooking, allowing the seasonings to permeate the meat on both sides. Near the end of the grilling process, apply sauces by liberally basting meat over a low heat. Ribs will turn a nice crispy brown as the sauce caramelizes, making it succulent and melt-in-your-mouth good.
“The key to the tastiest barbecued ribs is low, slow, moist heat and a great sauce,” says Matt Nielsen, chief operating officer of Nielsen-Massey Vanillas. “By using vanilla in the Apricot Mango BBQ rib sauce -- the rich, creamy, mellow flavor of vanilla enhances the sauce by adding a touch of sweetness and cutting the acidity of a potentially tangy sauce.”
BBQ Sides, Dessert and Drinks
The perfect combination of sides to accompany BBQ ribs can include fresh and easy dishes. Crisp, green salads topped with seasonal garden vegetables and a quick vanilla-infused vinaigrette. Add a teaspoon of Mexican Pure Vanilla Extract to mellow out slow-cooked famous baked beans. Sprinkle chunked sweet potatoes with a little vanilla sugar, grilling spices and a touch of butter, wrap them up in foil packets and throw them on the grill. Easy clean-up is a grilling season bonus!
For dessert, make fresh fruit cobblers or parfaits with seasonal fruits such as strawberries, peaches or blueberries. The delicate flavor of Tahitian Pure Vanilla Extract is best for enhancing fruit flavors with its fruit, anisic notes. And, don’t forget something cool and refreshing to sip while lounging outside. Adding a splash of vanilla gives a little extra oomph to your favorite warm-weather cocktails � from pina coladas to daiquiris to mojitos to cream-based martinis. Backyard grilling and entertaining can be made simple and scrumptious by using products that add dimension and outstanding flavor to your grilled creations.
Apricot Mango BBQ Ribs
Featured in Nielsen-Massey’s Century of Flavor Cookbook
Serves 2 to 4
Rib Seasoning:
11/2 tablespoons ancho chili powder
1 teaspoon kosher salt
1 teaspoon organic garlic powder
1/2 teaspoon cumin
1/2 teaspoon ground thyme
2 tablespoons extra-virgin olive oil
2 slabs baby back ribs
Apricot Mango BBQ Sauce:
1/2 cup medium diced canned apricots, drained
1/2 cup medium diced fresh or jarred mangoes, drained
1 (4-ounce) can mild chipotle chiles
2 tablespoons dark brown sugar
2 whole garlic cloves
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
For the rib seasoning, combine the chili powder, salt, garlic powder, cumin, thyme and olive oil in a bowl and mix well to make a paste. Rub evenly over the ribs Wrap the ribs in plastic wrap and chill in the refrigerator for 2 hours or up to overnight. For the sauce, combine the apricots, mangoes, chipotle chiles, brown sugar, garlic, olive oil, tomato paste, vanilla extract, vinegar, Worcestershire sauce, cumin, salt and cayenne pepper in a blender container and purée. Store in the refrigerator.
To bake the ribs, preheat the oven to 300 degrees. Unwrap the ribs and place on a rimmed baking sheet coated with nonstick cooking spray. Bake for 11/2 hours. Brush the sauce generously over the ribs. Bake for an additional 45 minutes or until the sauce caramelizes. To grill the ribs, unwrap the ribs and place on a grill rack. Grill over indirect low heat for 11/2 hours. Brush the sauce generously over the ribs. Grill for an additional 1/2 hour. Place the ribs on a foil-lined baking sheet. Cover with foil and let stand for 20 minutes. Successful grilling or baking of ribs occurs when ribs cook slowly over low temperatures.
New Beverages By Talking Rain
ActiVate Your Senses. Introducing a New Counter-Culture Beverage by Talking Rain.
Obamamaniacs know: to change something, you build a new model that makes the existing one obsolete. Just like you can move a mountain one rock at a time, you can start your own movement to change your body one ingredient at a time. A journey of 1,000 miles begins with a single…sip. Here to overthrow the tyranny of terrible diet choices, made by nature and inspired by agents of change, actiVwater is an enhanced water beverage electrified with essential vitamins, antioxidants and electrolytes. Leading the charge in the growing groundswell of healthier drinking options, actiVwater is charged to deliver energy, champion a better you, and invite you to get in on the pro-body movement and be your biggest actiVist. Perfect for the woman on-the-go, the business man’s briefcase, or the athlete on the field or in the gym, actiVating your dehydrated cells into a pro-body furor has never been easier, tastier…or half the calories. It’s a new, young drink…because the young always inherit the revolution.
actiVwater is comprised of a precise ratio of natural, body-enhancing ingredients, including Vitamins C, B12, D, and K; antioxidants from natural fruits; naturally occurring electrolytes; and Erythritol, a new 100% natural sweetener with zero calories. Erythritol plays an important role in the fight against obesity as it can be easily incorporated into an active and healthy lifestyle through actiVwater.
A breakthrough in hydration, actiVwater offers a source of energy and refreshment at only 25 calories per serving. Compared to competitors in this vitamin enhanced category, the competitor brands contain twice the calories and 1/3 of the enhancements. In other words, actiVwater delivers more benefits and ½ the calories! actiVwater is available in eight palatable flavors serving up vigor, energy, balance, focus and power!
actiVwater is available nationwide. To learn more about actiVwater, please visit www.activwater.com
Twist:
Originating from the pure Artesian wells of the Pacific Northwest is an H20 making a splash. TalkingRain Beverage Company has redefined natural water yet again with twist, a fresh, flawless, crisp spin on water.
Simply put, twist is a USDA-certified organic, low-calorie (less than 10 per serving!), non-carbonated, preservative-free, all-natural premium water available in a medley of fruit flavors sure to please the palates of any water connoisseur. Bottled in a sleek euro design for shelf and table top appeal, twist delivers the quintessential essence of fruit flavor and healthy hydration.
Pulling from select Artesian wells, one of the Pacific Northwest’s natural treasures, the watersmiths at TalkingRain, located in Preston, Washington, instill its water with the perfect blend of juice and fruit essences. Bypassing artificial ingredients and sweeteners, twist drinks are rooted with organic agave nectar for extra allure and sweetness – not too sweet, but sweet enough to make each sip more splendid than the next.
Sized perfectly for the on-the-go, active lifestyle, twist organics come in six distinct, delicious flavors:
• Lemon – An energizing, cleansing spin on the classic, it leaves you with a happy mouth
• Mandarin White Tea – A pleasant, slightly sweet brew of soft mandarin orange and mellow white tea
• Mango Acai – An exclusive blend of flavors culled from the most remote, pristine farms on earth provides an invigorating hydrating experience
• Pomegranate Blueberry – Fruity and berry, this subtle essence melds the tartness of pomegranate with the sweetness of blueberry
• West Indies Lime – Filled with the slightly tart, crisp hint of lime, it’s fresh, tasty and cool
• Wild Strawberry – A fresh blend of strawberries with a burst of zesty flavor
After 20 years in the premium beverage business, TalkingRain Beverage Company wanted to make water exciting, sexy, and popular. With a twist of fruit juice and pure essences mingling with crisp, Artesian water, the company knew it was flowing with a great idea, as there is no other premium water on the market like twist.
twist is available nationwide. To learn more about twist please visit www.drinttwist.com
Suggested retail prices are $1.29-$1.49 (19 oz)
Obamamaniacs know: to change something, you build a new model that makes the existing one obsolete. Just like you can move a mountain one rock at a time, you can start your own movement to change your body one ingredient at a time. A journey of 1,000 miles begins with a single…sip. Here to overthrow the tyranny of terrible diet choices, made by nature and inspired by agents of change, actiVwater is an enhanced water beverage electrified with essential vitamins, antioxidants and electrolytes. Leading the charge in the growing groundswell of healthier drinking options, actiVwater is charged to deliver energy, champion a better you, and invite you to get in on the pro-body movement and be your biggest actiVist. Perfect for the woman on-the-go, the business man’s briefcase, or the athlete on the field or in the gym, actiVating your dehydrated cells into a pro-body furor has never been easier, tastier…or half the calories. It’s a new, young drink…because the young always inherit the revolution.
actiVwater is comprised of a precise ratio of natural, body-enhancing ingredients, including Vitamins C, B12, D, and K; antioxidants from natural fruits; naturally occurring electrolytes; and Erythritol, a new 100% natural sweetener with zero calories. Erythritol plays an important role in the fight against obesity as it can be easily incorporated into an active and healthy lifestyle through actiVwater.
A breakthrough in hydration, actiVwater offers a source of energy and refreshment at only 25 calories per serving. Compared to competitors in this vitamin enhanced category, the competitor brands contain twice the calories and 1/3 of the enhancements. In other words, actiVwater delivers more benefits and ½ the calories! actiVwater is available in eight palatable flavors serving up vigor, energy, balance, focus and power!
actiVwater is available nationwide. To learn more about actiVwater, please visit www.activwater.com
Twist:
Originating from the pure Artesian wells of the Pacific Northwest is an H20 making a splash. TalkingRain Beverage Company has redefined natural water yet again with twist, a fresh, flawless, crisp spin on water.
Simply put, twist is a USDA-certified organic, low-calorie (less than 10 per serving!), non-carbonated, preservative-free, all-natural premium water available in a medley of fruit flavors sure to please the palates of any water connoisseur. Bottled in a sleek euro design for shelf and table top appeal, twist delivers the quintessential essence of fruit flavor and healthy hydration.
Pulling from select Artesian wells, one of the Pacific Northwest’s natural treasures, the watersmiths at TalkingRain, located in Preston, Washington, instill its water with the perfect blend of juice and fruit essences. Bypassing artificial ingredients and sweeteners, twist drinks are rooted with organic agave nectar for extra allure and sweetness – not too sweet, but sweet enough to make each sip more splendid than the next.
Sized perfectly for the on-the-go, active lifestyle, twist organics come in six distinct, delicious flavors:
• Lemon – An energizing, cleansing spin on the classic, it leaves you with a happy mouth
• Mandarin White Tea – A pleasant, slightly sweet brew of soft mandarin orange and mellow white tea
• Mango Acai – An exclusive blend of flavors culled from the most remote, pristine farms on earth provides an invigorating hydrating experience
• Pomegranate Blueberry – Fruity and berry, this subtle essence melds the tartness of pomegranate with the sweetness of blueberry
• West Indies Lime – Filled with the slightly tart, crisp hint of lime, it’s fresh, tasty and cool
• Wild Strawberry – A fresh blend of strawberries with a burst of zesty flavor
After 20 years in the premium beverage business, TalkingRain Beverage Company wanted to make water exciting, sexy, and popular. With a twist of fruit juice and pure essences mingling with crisp, Artesian water, the company knew it was flowing with a great idea, as there is no other premium water on the market like twist.
twist is available nationwide. To learn more about twist please visit www.drinttwist.com
Suggested retail prices are $1.29-$1.49 (19 oz)
New Smucker's Products For The Summer
Available nationwide in June, Smucker’s® Apple Cinnamon, Smucker’s Special Recipe® Dark Chocolate, and Smucker’s Magic Shell® Vanilla Cupcake flavor, gives ice cream lovers no reason to leave their vanilla showing. To help spark readers’ creativity, encourage them to try mixing custom creations with these tips:
Treat yourself to the flavor of apple pie à la mode by spooning Smucker’s Apple Cinnamon topping, made with delicious chunks of apples and aromatic cinnamon, over a bowl of vanilla ice cream.
Smucker’s Magic Shell Vanilla Cupcake flavor topping tastes like a vanilla cupcake with rainbow sprinkles. Serve at your child’s birthday party as a creative take on the traditional birthday cake or have the kids create their own ice cream social.
Drizzle Smucker’s Special Recipe Dark Chocolate topping over a slice of cheesecake and top with strawberries for a decadent treat.
Visit www.yourvanillaisshowing.com for more information on flavors and recipes. Also, decorate your own interactive sundae and tell us how you cover up your vanilla for a chance to win weekly prizes and a $500 Grocery Shopping Spree.
Treat yourself to the flavor of apple pie à la mode by spooning Smucker’s Apple Cinnamon topping, made with delicious chunks of apples and aromatic cinnamon, over a bowl of vanilla ice cream.
Smucker’s Magic Shell Vanilla Cupcake flavor topping tastes like a vanilla cupcake with rainbow sprinkles. Serve at your child’s birthday party as a creative take on the traditional birthday cake or have the kids create their own ice cream social.
Drizzle Smucker’s Special Recipe Dark Chocolate topping over a slice of cheesecake and top with strawberries for a decadent treat.
Visit www.yourvanillaisshowing.com for more information on flavors and recipes. Also, decorate your own interactive sundae and tell us how you cover up your vanilla for a chance to win weekly prizes and a $500 Grocery Shopping Spree.
Patio is now open at NuVo
Just a quick message from NuVo:
We have opened the patio for dining.
We can seat 16 and we are still working out some of the logistics (the door is a bit heavy and closes quickly).
The best time for the patio is of course later in the evening around 800 as the sun is setting.
Although there are 3 tables which have shade between 5-7. We still need to get some shade on some of the tables and we are working to firgure that out.
We seated the patio last night for Tapas and there were some very happy folks (at least my opinion) out there.
So bring your sunglasses (for now) and come enjoy an evening on the patio.
Eddie
We have opened the patio for dining.
We can seat 16 and we are still working out some of the logistics (the door is a bit heavy and closes quickly).
The best time for the patio is of course later in the evening around 800 as the sun is setting.
Although there are 3 tables which have shade between 5-7. We still need to get some shade on some of the tables and we are working to firgure that out.
We seated the patio last night for Tapas and there were some very happy folks (at least my opinion) out there.
So bring your sunglasses (for now) and come enjoy an evening on the patio.
Eddie
Wednesday, May 20, 2009
Chili Butter
Original “Smooth & Sassy” Chili Butter is a flavorful, all natural, preservative-free blend of unsalted butter, zesty chilies, garlic and citrus. The wide versatility of its bold, rich flavors allow for the creation of countless recipes. Original Chili Butter is a perfect way to transform lackluster dishes into something new and exciting.
Original Chili Butter can spice up scrambled eggs in minutes! It is delicious drizzled over steaming pasta and popcorn, or as a finishing touch for steak, chicken, vegetables and shrimp. The Original Chili Butter website (www.ChiliButter.net) offers all sorts of recipes so there is always something smooth and sassy to try!
SMRP: Original Chili Butter is $4.50 for an 8 oz. container.
Original Chili Butter can spice up scrambled eggs in minutes! It is delicious drizzled over steaming pasta and popcorn, or as a finishing touch for steak, chicken, vegetables and shrimp. The Original Chili Butter website (www.ChiliButter.net) offers all sorts of recipes so there is always something smooth and sassy to try!
SMRP: Original Chili Butter is $4.50 for an 8 oz. container.
Hot Lips Specialty Foods
Hot Lips makes three delicious signature sauces: Sweet-N-Spicy Red Pepper Jelly, Raspberry Chipotle Sauce and Hot Salsa. Hot Lips recipes stem from time-honored family recipes that have been passed on for generations. The company uses fresh, all-natural ingredients to ensure that only the highest quality products go out to customers.
New Products:
Hot Lips Sweet-N-Spicy Red Pepper Jelly: This mild savory pepper jelly is unlike any other on the market. It is perfectly flecked with red pepper flakes and adds just the right amount of kick without completely extinguishing your taste buds! It is the ideal addition to spice up an ordinary cheese tray, as a dipping sauce for fresh, crispy eggrolls or melted into grilled or sautéed dishes to add some unique, zesty flavor accents. This Sweet-N-Spicy Red Pepper Jelly is also great poured over a block of warm cream cheese and served with crackers.
Hot Lips Raspberry Chipotle Sauce: Hot Lips Raspberry Chipotle Sauce offers up a “sweet heat” that combines the tangy, sweetness of raspberries with the bold flavor of chipotle peppers in a rich adobe sauce. Raspberry Chipotle Sauce is the perfect appetizer when drizzled over a block of cream cheese and paired with salty crackers or crunchy, fresh bread. It’s also a great spread to add some zing to an ordinary sandwich or as a dipping sauce for beef, chicken, or pork to add that extra pizzazz to dinner.
Hot Lips Hot Salsa: Hot Lips Hot Salsa offers just the right amount of warmth for those who might not enjoy too much fire in their salsa but still want a little bit of a kick in their bite. The spices in this salsa are perfect with just about anything. It’s great with morning eggs, in tacos or burritos, and with crunchy tortilla chips.
SMRP: Hot Lips items cost the following:
Hot Lips Hot Salsa: $6.25 for a 16 oz. jar
Hot Lips Award-winning Raspberry Chipotle Sauce: $6.00 for a 9 oz. jar
Hot Lips Sweet-N-Spicy Red Pepper Jelly: $6.00 for a 9 oz. jar
For more information visit: www.PacificWestFoodworks.com
New Products:
Hot Lips Sweet-N-Spicy Red Pepper Jelly: This mild savory pepper jelly is unlike any other on the market. It is perfectly flecked with red pepper flakes and adds just the right amount of kick without completely extinguishing your taste buds! It is the ideal addition to spice up an ordinary cheese tray, as a dipping sauce for fresh, crispy eggrolls or melted into grilled or sautéed dishes to add some unique, zesty flavor accents. This Sweet-N-Spicy Red Pepper Jelly is also great poured over a block of warm cream cheese and served with crackers.
Hot Lips Raspberry Chipotle Sauce: Hot Lips Raspberry Chipotle Sauce offers up a “sweet heat” that combines the tangy, sweetness of raspberries with the bold flavor of chipotle peppers in a rich adobe sauce. Raspberry Chipotle Sauce is the perfect appetizer when drizzled over a block of cream cheese and paired with salty crackers or crunchy, fresh bread. It’s also a great spread to add some zing to an ordinary sandwich or as a dipping sauce for beef, chicken, or pork to add that extra pizzazz to dinner.
Hot Lips Hot Salsa: Hot Lips Hot Salsa offers just the right amount of warmth for those who might not enjoy too much fire in their salsa but still want a little bit of a kick in their bite. The spices in this salsa are perfect with just about anything. It’s great with morning eggs, in tacos or burritos, and with crunchy tortilla chips.
SMRP: Hot Lips items cost the following:
Hot Lips Hot Salsa: $6.25 for a 16 oz. jar
Hot Lips Award-winning Raspberry Chipotle Sauce: $6.00 for a 9 oz. jar
Hot Lips Sweet-N-Spicy Red Pepper Jelly: $6.00 for a 9 oz. jar
For more information visit: www.PacificWestFoodworks.com
Granola Girl Delicious Organic & Local Granola
Granola Girl makes the highest quality granola available on the market today. With only fresh organic and local ingredients, this all-natural treat is loaded with raw nuts and berries – making it high in protein and fiber, and rich in antioxidants. Granola Girl’s wholesome granola is baked slowly in order to preserve heart-healthy omega 3’s, and is packaged in environmentally-friendly rice paper.
New Products:
Cranberry Almond: This variety of Granola Girl’s all-natural granola almost tastes too good to be considered healthy! The mixture includes the crunchiest almonds, the purest honey, and plumpest, ripest cranberries – all in one heavenly concoction. The end result is pure deliciousness. This granola is a classic favorite with a new exciting twist.
Maple Pecan: This variety of Granola Girl’s all-natural granola is out-of-this-world delicious! It starts out with perfectly toasted pecans and mixes them with pure maple syrup and just a touch of cinnamon. Granola Girl’s Maple Pecan granola makes a perfect breakfast topped with milk, or a quick snack to-go mixed with organic vanilla yogurt. It’s also a healthy snack for those on-the-go!
SMRP: Granola Girl’s all-natural granola is $6.99 per bag or $35.00 for a case of 6.
For more information visit: www.organicgranolagirl.com
New Products:
Cranberry Almond: This variety of Granola Girl’s all-natural granola almost tastes too good to be considered healthy! The mixture includes the crunchiest almonds, the purest honey, and plumpest, ripest cranberries – all in one heavenly concoction. The end result is pure deliciousness. This granola is a classic favorite with a new exciting twist.
Maple Pecan: This variety of Granola Girl’s all-natural granola is out-of-this-world delicious! It starts out with perfectly toasted pecans and mixes them with pure maple syrup and just a touch of cinnamon. Granola Girl’s Maple Pecan granola makes a perfect breakfast topped with milk, or a quick snack to-go mixed with organic vanilla yogurt. It’s also a healthy snack for those on-the-go!
SMRP: Granola Girl’s all-natural granola is $6.99 per bag or $35.00 for a case of 6.
For more information visit: www.organicgranolagirl.com
Bianca’s Gourmet Delicious Italian Appetizers & Condiments
Bianca’s Gourmet makes Mediterranean-style appetizers and condiments with organic, fresh and natural ingredients from Italy, Greece and the United States. The company was founded to share its delectable Old World family recipes with a New World audience. Each product offers distinctive tastes and flavors from regions around the Mediterranean, and is hand-crafted in small batches that are rich in taste. Chemical and preservative free, Bianca’s Gourmet's newest product is:
Orange Apple Cranberry Chutney: This sweet and tart chunky chutney is a wonderful alternative to traditional cranberry sauce and is delicious en croute with brie, baked inside a puff pastry with brie, or served over cream cheese on a bagel or with crackers.
SMRP: Orange Apple Cranberry Chutney - $6.59 / 9 oz jar
For more information visit: www.biancasgourmet.com
Orange Apple Cranberry Chutney: This sweet and tart chunky chutney is a wonderful alternative to traditional cranberry sauce and is delicious en croute with brie, baked inside a puff pastry with brie, or served over cream cheese on a bagel or with crackers.
SMRP: Orange Apple Cranberry Chutney - $6.59 / 9 oz jar
For more information visit: www.biancasgourmet.com
Go Guiltless in Sin City with Guiltless Gourmet
Guiltless Gourmet®, a leader in the “Baked Not Fried” tortilla chip category for 20 years, offers consumers the chance to win a “guiltless” trip to Sin City! Beginning May 15th and running until September 30th, consumers will have a chance to win hundreds of prizes including the grand prize which is an all-expenses-paid trip to Las Vegas!
During the Sweepstakes time period, each of the eight flavors of Guiltless Gourmet chips will have a unique code that can be redeemed at www.GuiltlessGourmet.com. Consumers can win prizes on a daily basis and will find out immediately what they have won. Every person who redeems his or her code will then be automatically entered into a drawing for a chance to win the Grand Prize - a trip to Las Vegas (ARV $5,600).
The Grand Prize includes a 4 day/3 night stay at a five-diamond Las Vegas resort, a $1,500 Gift Certificate to a world class spa and $1,500 in cash. There is a chance to win prizes throughout the entire promotion including fifty $100 gift cards to either the retailer where their Guiltless Gourmet Tortilla Chips were purchased or for an American Express® gift card as well as FREE product coupons for a bag of their favorite Guiltless Gourmet Tortilla Chips.
“We are glad to offer our consumers so many chances to win cash and prizes,” says David Rossi, V.P. of Marketing for The Manischewitz Company. “We realize times are tough right now and we think a free vacation and extra cash is something our loyal flavor fans would enjoy
Guiltless Gourmet® Baked Tortilla Chip flavors include Blue Corn, Chili Lime, Yellow Corn Salted and Unsalted, Spicy Black Bean, Mucho Nacho, Chipotle and Chili Verde.
Retailers nationwide such as Shoprite, Wegmans, Kroger, Safeway, Publix, Whole Foods, Giant Eagle, Raley’s and Albertsons carry the Guiltless Gourmet® Tortilla Chips in the snack section. The suggested retail price is $2.79.
About Guiltless Gourmet
Guiltless Gourmet® pioneered baked, not fried, tortilla chips 20 years ago. In addition to their chips, Guiltless Gourmet also offers a variety of “better tasting, better for you” dips, frozen wraps and dessert bowls. For more information about these or any Guiltless Gourmet product, log onto www.guiltlessgourmet.com. Guiltless Gourmet is a wholly owned subsidiary of The Manischewitz Company.
About The Manischewitz Company
The Manischewitz Company is a specialty food company that includes the Manischewitz®, Season®, Guiltless Gourmet®, Asian Harvest®, Rokeach®, Mispacha®, Horowitz Margareten®, Jason®, Mother’s®, Carmel®, Croyden House®, Mrs. Adler’s® and Goodman’s® brands. The company offers a diversified line of premium kosher food products that covers over 60 different categories.
During the Sweepstakes time period, each of the eight flavors of Guiltless Gourmet chips will have a unique code that can be redeemed at www.GuiltlessGourmet.com. Consumers can win prizes on a daily basis and will find out immediately what they have won. Every person who redeems his or her code will then be automatically entered into a drawing for a chance to win the Grand Prize - a trip to Las Vegas (ARV $5,600).
The Grand Prize includes a 4 day/3 night stay at a five-diamond Las Vegas resort, a $1,500 Gift Certificate to a world class spa and $1,500 in cash. There is a chance to win prizes throughout the entire promotion including fifty $100 gift cards to either the retailer where their Guiltless Gourmet Tortilla Chips were purchased or for an American Express® gift card as well as FREE product coupons for a bag of their favorite Guiltless Gourmet Tortilla Chips.
“We are glad to offer our consumers so many chances to win cash and prizes,” says David Rossi, V.P. of Marketing for The Manischewitz Company. “We realize times are tough right now and we think a free vacation and extra cash is something our loyal flavor fans would enjoy
Guiltless Gourmet® Baked Tortilla Chip flavors include Blue Corn, Chili Lime, Yellow Corn Salted and Unsalted, Spicy Black Bean, Mucho Nacho, Chipotle and Chili Verde.
Retailers nationwide such as Shoprite, Wegmans, Kroger, Safeway, Publix, Whole Foods, Giant Eagle, Raley’s and Albertsons carry the Guiltless Gourmet® Tortilla Chips in the snack section. The suggested retail price is $2.79.
About Guiltless Gourmet
Guiltless Gourmet® pioneered baked, not fried, tortilla chips 20 years ago. In addition to their chips, Guiltless Gourmet also offers a variety of “better tasting, better for you” dips, frozen wraps and dessert bowls. For more information about these or any Guiltless Gourmet product, log onto www.guiltlessgourmet.com. Guiltless Gourmet is a wholly owned subsidiary of The Manischewitz Company.
About The Manischewitz Company
The Manischewitz Company is a specialty food company that includes the Manischewitz®, Season®, Guiltless Gourmet®, Asian Harvest®, Rokeach®, Mispacha®, Horowitz Margareten®, Jason®, Mother’s®, Carmel®, Croyden House®, Mrs. Adler’s® and Goodman’s® brands. The company offers a diversified line of premium kosher food products that covers over 60 different categories.
New Edition of Healthy Highways Boasts 1000 New Listings
Best-selling food writers Nikki & David Goldbeck, authors of the second edition of Healthy Highways: The Travelers Guide to Healthy Eating (Ceres Press, $19.95, Second Ed., 2009) have been writing about health oriented food for almost forty years. They have witnessed many changes in the American food scene, but say they are impressed that their guide has grown by almost 1000 new listings in just five years.
The Goldbecks want you to find the healthiest eateries because as they say “you are where you eat.” That’s why they have produced two editions of this guide to healthy eateries which lists vegetarian, vegan and those who have shown a commitment to healthy eating.
Healthy Highways is fast becoming the essential guide to healthy eating while on the highways and byways of the USA. Many people now keep their copy in the glove compartment next to the maps and GPS. The new edition despite being almost 100 pages longer than the first edition is only one dollar more. An added value is the free and exclusive updates on HealthyHighways.com for the book's owners.
Healthy Highways is arranged alphabetically by state and city for all 50 states. A unique feature are the state maps which the authors created to help travelers locate listings geographically. Naturally every entry in this succinct guide starts with the basics: address, phone number and hours of operation. Graphic symbols next to each entry indicate whether travelers will find a sit down meal or groceries to restock a cooler or picnic basket.
But the authors don’t stop there. In addition basic attributes is a bulleted list of what the establishment offers, such as: organic produce, vegetarian or vegan friendly, fresh juice, alcohol, seating and service style (wait staff or full service), take-out, and more. The Goldbecks add that, "not only does Healthy Highways help people eat better on the road, it also gives them an opportunity to see parts of the country that often whiz by.”
Among the listings are eateries ranging from drive-through to gourmet. There are several innovative health-conscious restaurant chains, beachside and open air venues, vegetarian street carts, all-vegetarian hospital and university cafeterias, ethnic restaurants that specialize in vegetarian or organic fare, clubs and pubs featuring vegetarian/natural food, and haute cuisine “tasting menus." There are also locations where travelers can find prepackaged foods, natural beverages and healthy snacks.
Healthy Highways Always Up-to-Date
To keep Healthy Highways current, changes to listings are posted by users and the authors on HealthyHighways.com. Moreover, book owners will be able to download an exclusive supplement of new locations as they are discovered. The website also includes record of favorite Goldbeck travel and health resources, such as locations of swimming pools, national parks and pet friendly hotels.
ABOUT THE AUTHORS: Nikki and David Goldbecks’ pioneering books have had a powerful influence on the way America eats for more than three decades. Best known for their 1970’s bestseller The Supermarket Handbook, and their widely acclaimed American Wholefoods Cuisine, the Goldbecks are also authors of The Good Breakfast Book, The Healthiest Diet in the World, and Eat Well, the YoChee Way. David’s latest book is The ABC’s of Fruits & Vegetables and Beyond.
Healthy Highways
Price: $19.95
Pages: 500
1-886101-13-2
978-1-886101-13-5
Pub Date: Spring/Summer 2009
Maps
Printed on recycled paper
The Goldbecks want you to find the healthiest eateries because as they say “you are where you eat.” That’s why they have produced two editions of this guide to healthy eateries which lists vegetarian, vegan and those who have shown a commitment to healthy eating.
Healthy Highways is fast becoming the essential guide to healthy eating while on the highways and byways of the USA. Many people now keep their copy in the glove compartment next to the maps and GPS. The new edition despite being almost 100 pages longer than the first edition is only one dollar more. An added value is the free and exclusive updates on HealthyHighways.com for the book's owners.
Healthy Highways is arranged alphabetically by state and city for all 50 states. A unique feature are the state maps which the authors created to help travelers locate listings geographically. Naturally every entry in this succinct guide starts with the basics: address, phone number and hours of operation. Graphic symbols next to each entry indicate whether travelers will find a sit down meal or groceries to restock a cooler or picnic basket.
But the authors don’t stop there. In addition basic attributes is a bulleted list of what the establishment offers, such as: organic produce, vegetarian or vegan friendly, fresh juice, alcohol, seating and service style (wait staff or full service), take-out, and more. The Goldbecks add that, "not only does Healthy Highways help people eat better on the road, it also gives them an opportunity to see parts of the country that often whiz by.”
Among the listings are eateries ranging from drive-through to gourmet. There are several innovative health-conscious restaurant chains, beachside and open air venues, vegetarian street carts, all-vegetarian hospital and university cafeterias, ethnic restaurants that specialize in vegetarian or organic fare, clubs and pubs featuring vegetarian/natural food, and haute cuisine “tasting menus." There are also locations where travelers can find prepackaged foods, natural beverages and healthy snacks.
Healthy Highways Always Up-to-Date
To keep Healthy Highways current, changes to listings are posted by users and the authors on HealthyHighways.com. Moreover, book owners will be able to download an exclusive supplement of new locations as they are discovered. The website also includes record of favorite Goldbeck travel and health resources, such as locations of swimming pools, national parks and pet friendly hotels.
ABOUT THE AUTHORS: Nikki and David Goldbecks’ pioneering books have had a powerful influence on the way America eats for more than three decades. Best known for their 1970’s bestseller The Supermarket Handbook, and their widely acclaimed American Wholefoods Cuisine, the Goldbecks are also authors of The Good Breakfast Book, The Healthiest Diet in the World, and Eat Well, the YoChee Way. David’s latest book is The ABC’s of Fruits & Vegetables and Beyond.
Healthy Highways
Price: $19.95
Pages: 500
1-886101-13-2
978-1-886101-13-5
Pub Date: Spring/Summer 2009
Maps
Printed on recycled paper
Tuesday, May 19, 2009
Bazooka Ring Pop Candy Now Certified Kosher by OU
Bazooka Candy Brands, a division of Topps Inc., announced today that Ring Pop, its bestselling candy, has been kosher certified by the Orthodox Union. Production of the newly kosher Ring Pop, with brand new packaging bearing the “OU” symbol, begins this month with the candy shipping to retailers nationwide in August.
Ari Weinstock, Director of Marketing, Bazooka Candy Brands, said, “Working with the Orthodox Union, the top organization for kosher certification in the world, we can now bring Ring Pop to an entirely new, and discerning, consumer base that has never before been able to enjoy our products.”
Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing expressed “great satisfaction in having Bazooka Candy Brands join with leading confectionery producers who have attained OU certification in recent years. It was gratifying for OU Kosher’s team, headed by Rabbi Mordechai Merzel, to corroborate with Bazooka Candy Brands’ team and bring the much sought after Ring Pop products to an ever growing kosher market place.”
The Orthodox Union engages in rigorous monitoring of all aspects of production. It supervises the process by which the food is prepared, examines the ingredients used to make the food, and regularly inspects the processing facilities to make sure that its standards are met.
“The solicitousness associated with the OU certification process is what makes kosher products appealing to both Jewish and non-Jewish consumers. We believe that parents purchasing Ring Pop for their children will feel reassured that the production of this candy is closely supervised,” added Weinstock.
Ring Pop was first introduced in 1977 and has consistently ranked among the top-selling non-chocolate candies. Available in over ten different flavors including strawberry, blue raspberry, watermelon, twisted berry blast and strawberry-banana smoothie, Ring Pop is Bazooka Candy Brand’s most popular confection. Referred to as “edible bling,” Ring Pop candy has been spotted by the paparazzi in the hands of many celebrities over the years, with photos running in magazines such as Interview, People, and US Weekly.
The Orthodox Union, which is supervising the production of Ring Pop, has maintained the highest standard of kosher certification for over 80 years. Today the OU supervises more than 400,000 products produced in 6,000 plants in 80 countries, making it the world’s largest and most respected kosher certification agency and symbol.
The kosher-certified Ring Pop is part of the recently re-branded Bazooka Candy Brands line of candy, which also includes Baby Bottle Pop, Push Pop, and Bazooka gum. For more information about Ring Pop, visit www.topps.com.
About The Topps Company, Inc.
Founded in 1938, Topps (www.topps.com) is a leading creator and marketer of sports and related cards, entertainment products, and distinctive confectionery. Topps entertainment products include Major League Baseball, NFL, NBA and other trading cards, sticker album collections, and collectible games. The company’s confectionery brands include “Bazooka” bubble gum, “Ring Pop,” “Push Pop,” “Baby Bottle Pop,” and “Juicy Drop Pop” lollipops. In June 2008, Topps unveiled Topps Town (www.toppstown.com), the first online virtual sports community for kids, bringing together the popularity of trading cards with the exploding world of web-based social networking.
About The Orthodox Union
The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, represents the fastest growing segment in Jewish life. The OU is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA (Institute of Public Affairs), and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification label, the OU, is the world's most recognized kosher symbol and can be found on over 400,000 products manufactured in 80 countries around the globe.
Ari Weinstock, Director of Marketing, Bazooka Candy Brands, said, “Working with the Orthodox Union, the top organization for kosher certification in the world, we can now bring Ring Pop to an entirely new, and discerning, consumer base that has never before been able to enjoy our products.”
Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing expressed “great satisfaction in having Bazooka Candy Brands join with leading confectionery producers who have attained OU certification in recent years. It was gratifying for OU Kosher’s team, headed by Rabbi Mordechai Merzel, to corroborate with Bazooka Candy Brands’ team and bring the much sought after Ring Pop products to an ever growing kosher market place.”
The Orthodox Union engages in rigorous monitoring of all aspects of production. It supervises the process by which the food is prepared, examines the ingredients used to make the food, and regularly inspects the processing facilities to make sure that its standards are met.
“The solicitousness associated with the OU certification process is what makes kosher products appealing to both Jewish and non-Jewish consumers. We believe that parents purchasing Ring Pop for their children will feel reassured that the production of this candy is closely supervised,” added Weinstock.
Ring Pop was first introduced in 1977 and has consistently ranked among the top-selling non-chocolate candies. Available in over ten different flavors including strawberry, blue raspberry, watermelon, twisted berry blast and strawberry-banana smoothie, Ring Pop is Bazooka Candy Brand’s most popular confection. Referred to as “edible bling,” Ring Pop candy has been spotted by the paparazzi in the hands of many celebrities over the years, with photos running in magazines such as Interview, People, and US Weekly.
The Orthodox Union, which is supervising the production of Ring Pop, has maintained the highest standard of kosher certification for over 80 years. Today the OU supervises more than 400,000 products produced in 6,000 plants in 80 countries, making it the world’s largest and most respected kosher certification agency and symbol.
The kosher-certified Ring Pop is part of the recently re-branded Bazooka Candy Brands line of candy, which also includes Baby Bottle Pop, Push Pop, and Bazooka gum. For more information about Ring Pop, visit www.topps.com.
About The Topps Company, Inc.
Founded in 1938, Topps (www.topps.com) is a leading creator and marketer of sports and related cards, entertainment products, and distinctive confectionery. Topps entertainment products include Major League Baseball, NFL, NBA and other trading cards, sticker album collections, and collectible games. The company’s confectionery brands include “Bazooka” bubble gum, “Ring Pop,” “Push Pop,” “Baby Bottle Pop,” and “Juicy Drop Pop” lollipops. In June 2008, Topps unveiled Topps Town (www.toppstown.com), the first online virtual sports community for kids, bringing together the popularity of trading cards with the exploding world of web-based social networking.
About The Orthodox Union
The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, represents the fastest growing segment in Jewish life. The OU is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA (Institute of Public Affairs), and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification label, the OU, is the world's most recognized kosher symbol and can be found on over 400,000 products manufactured in 80 countries around the globe.
Chef Alex Stratta Joins Bike Riders in Tuscany
Bike Riders, the luxury adventure travel company located in Boston's historic North End welcomes back celebrity chef Alex Stratta of ALEX & Stratta at Wynn Las Vegas to its signature Guest Chef Adventures. Chef Stratta returns to Tuscany with Bike Riders to create a delicious culinary adventure as he headlines Cucina Toscana in Tuscany Guest Chef Adventure, Oct 11-18, 2009.
With 18 years in the making, a Bike Riders Guest Chef Adventure offers travelers the chance to combine their interest in food & wine while biking through culinary landscapes with award-winning chefs. Destinations include Italy (Tuscany, Umbria, Puglia, Sicily), France (Provence and Burgundy, Dordogne) and Spain (Andalucia). Like all Bike Riders trips, the group size is small (max 16), the pace is your own and the experience is true.
Alex Stratta joins a roster of some of the countries best award-winning chefs to have headlined a Guest Chef Adventure. Chefs hail from top American restaurants including 2009 James Beard Best Chef Northeast, Rob Evans of Hugo's in Portland, Maine, Jody Adams, Chef/Owner of Rialto in Cambridge, MA, Brad Steelman, Executive Chef of The River CafJe in New York, Rick Moonen, one of the world's most celebrated seafood chefs of restaurant rm seafood at Mandalay Bay Resort & Casino in Las Vegas, NV; Sanford D'Amato, Chef/Owner of Sanford in Milwaukee, WI; James Boyce, James Beard Award Nominee and Executive Chef of Cotton Row in Huntsville, AL and formerly Studio at Montage Resort and Spa in Laguna Beach, CA and Chef Roberto Donna of the award-winning Galileo in Washington, DC and Bebo Trattoria in Arlington, VA.
Alex has previously joined Bike Riders in Burgundy, Provence, Umbria and Tuscany.
About Bike Riders
Since 1991 Boston-based Bike Riders has been offering small, luxury biking trips to in North & South America, Europe & South Africa. A Bike Riders trip features off-the-beaten path itineraries, world-class inns and celebrated restaurants, many of which are Bike Riders' exclusives. Privately owned and operated by Eileen Holland and Lorenzo De Monaco, a husband-and-wife team who share a passion for travel and good food, as well as roots in many of regions they visit. Bike Riders keeps travel parties small (max 16) and saturates travelers in the locale. Being small allows Bike Riders to gain access to places larger travel companies cannot and avoids the generic tour feeling. Bike Riders has been recommended by such publications as Travel & Leisure, Food & Wine, Vogue, USA Today, The New York Times, New York Magazine, The Washington Post, The Chicago Tribune, The San Francisco Chronicle, Fodor's, Departures and Italia Magazine. Bike Riders also offers self-guided and private tour s. More information can be found at www.bikeriderstours.com.
Alex Stratta - Cucina Toscana in Tuscany Guest Chef Adventure, Oct 11-18, 2009
Award-winning Chef Alessandro Stratta showcases his talents at Wynn Las Vegas as executive chef of two namesake restaurants: ALEX, featuring French cuisine, and Stratta, an Italian-American restaurant. ALEXhas been awarded two stars in the 2008 Las Vegas Michelin Guide and is one of only 14 restaurants in North America to receive this distinction. In 2005, ALEX was selected as one of the "Best New Restaurants in America" by Esquire, magazines and in 2006, 2007 and 2008 it was recognized by AAA as a Five-Diamond restaurant and by Mobil as a Five-Star restaurant, one of only three in Las Vegas. Chef Stratta was formerly the executive chef of Renoir Restaurant at the Mirage. Stratta brings a lifetime of work and experience to ALEX & Stratta at Wynn Las Vegas. Graduating with Honors from the California Culinary Institute, Chef Stratta's first experience was under the tutelage of pastry chef Jim Dodge at San Francisco's Stanford Court Hotel. Soon after accepting an internship at t he Michelin Three-Star Hotel De Paris in Monte Carlo, Stratta was invited by Alain Ducasse to join his team at the Louis XV. Chef Ducasse was he did for two years. In 1989, Stratta was hired as the executive chef at Mary Elaine's at the also the mentor who advised Stratta to work with Daniel Boulud at Le Cirque in New York, which Five-Star Phoenician Resort in Scottsdale, Arizona and established it as the finest dining destination in Arizona during his tenure there. In 1998, Steve Wynn, Chairman of Mirage Resorts, Inc. asked Stratta to become part of the expanding Las Vegas culinary circle as executive chef of Renoir at the Mirage.
With 18 years in the making, a Bike Riders Guest Chef Adventure offers travelers the chance to combine their interest in food & wine while biking through culinary landscapes with award-winning chefs. Destinations include Italy (Tuscany, Umbria, Puglia, Sicily), France (Provence and Burgundy, Dordogne) and Spain (Andalucia). Like all Bike Riders trips, the group size is small (max 16), the pace is your own and the experience is true.
Alex Stratta joins a roster of some of the countries best award-winning chefs to have headlined a Guest Chef Adventure. Chefs hail from top American restaurants including 2009 James Beard Best Chef Northeast, Rob Evans of Hugo's in Portland, Maine, Jody Adams, Chef/Owner of Rialto in Cambridge, MA, Brad Steelman, Executive Chef of The River CafJe in New York, Rick Moonen, one of the world's most celebrated seafood chefs of restaurant rm seafood at Mandalay Bay Resort & Casino in Las Vegas, NV; Sanford D'Amato, Chef/Owner of Sanford in Milwaukee, WI; James Boyce, James Beard Award Nominee and Executive Chef of Cotton Row in Huntsville, AL and formerly Studio at Montage Resort and Spa in Laguna Beach, CA and Chef Roberto Donna of the award-winning Galileo in Washington, DC and Bebo Trattoria in Arlington, VA.
Alex has previously joined Bike Riders in Burgundy, Provence, Umbria and Tuscany.
About Bike Riders
Since 1991 Boston-based Bike Riders has been offering small, luxury biking trips to in North & South America, Europe & South Africa. A Bike Riders trip features off-the-beaten path itineraries, world-class inns and celebrated restaurants, many of which are Bike Riders' exclusives. Privately owned and operated by Eileen Holland and Lorenzo De Monaco, a husband-and-wife team who share a passion for travel and good food, as well as roots in many of regions they visit. Bike Riders keeps travel parties small (max 16) and saturates travelers in the locale. Being small allows Bike Riders to gain access to places larger travel companies cannot and avoids the generic tour feeling. Bike Riders has been recommended by such publications as Travel & Leisure, Food & Wine, Vogue, USA Today, The New York Times, New York Magazine, The Washington Post, The Chicago Tribune, The San Francisco Chronicle, Fodor's, Departures and Italia Magazine. Bike Riders also offers self-guided and private tour s. More information can be found at www.bikeriderstours.com.
Alex Stratta - Cucina Toscana in Tuscany Guest Chef Adventure, Oct 11-18, 2009
Award-winning Chef Alessandro Stratta showcases his talents at Wynn Las Vegas as executive chef of two namesake restaurants: ALEX, featuring French cuisine, and Stratta, an Italian-American restaurant. ALEXhas been awarded two stars in the 2008 Las Vegas Michelin Guide and is one of only 14 restaurants in North America to receive this distinction. In 2005, ALEX was selected as one of the "Best New Restaurants in America" by Esquire, magazines and in 2006, 2007 and 2008 it was recognized by AAA as a Five-Diamond restaurant and by Mobil as a Five-Star restaurant, one of only three in Las Vegas. Chef Stratta was formerly the executive chef of Renoir Restaurant at the Mirage. Stratta brings a lifetime of work and experience to ALEX & Stratta at Wynn Las Vegas. Graduating with Honors from the California Culinary Institute, Chef Stratta's first experience was under the tutelage of pastry chef Jim Dodge at San Francisco's Stanford Court Hotel. Soon after accepting an internship at t he Michelin Three-Star Hotel De Paris in Monte Carlo, Stratta was invited by Alain Ducasse to join his team at the Louis XV. Chef Ducasse was he did for two years. In 1989, Stratta was hired as the executive chef at Mary Elaine's at the also the mentor who advised Stratta to work with Daniel Boulud at Le Cirque in New York, which Five-Star Phoenician Resort in Scottsdale, Arizona and established it as the finest dining destination in Arizona during his tenure there. In 1998, Steve Wynn, Chairman of Mirage Resorts, Inc. asked Stratta to become part of the expanding Las Vegas culinary circle as executive chef of Renoir at the Mirage.
Hershey's Turns Pink in Support of Breast Cancer Awareness
For the fifth year, The Hershey Company will turn pink in October to help raise awareness of breast cancer and honor survivors affiliated with the Young Survival Coalition (YSC), the premier international organization dedicated to the critical issues unique to young women and breast cancer. During Breast Cancer Awareness Month, Hershey’s Bliss® chocolate will feature special edition pink ribbon wrappers and packaging to showcase the company’s commitment to educating women, supporting research and finding a cure for breast cancer. Hershey’s Bliss chocolate also will honor young survivors by featuring real women and their stories on in-store displays. To raise additional awareness for women under 40 struggling with the disease, Hershey’s will once again host a four-day charity bike ride, the Hershey’s® Tour de Pink, and an online Virtual Charity Ride, which invites consumers to get involved and show their support for the YSC.
“The Hershey Company is so proud to support such a remarkable organization that positively impacts and changes the lives of young women faced with the emotions of dealing with breast cancer. Hershey's has donated nearly $1.5 million to the YSC over the past five years and continues to stay committed to the organization,” said Michele Buck, Senior Vice President, Global Chief Marketing Officer, The Hershey Company. “This year we are honoring and sharing the inspiring real faces of breast cancer survivors and we hope that these survivors move consumers, just as they have moved Hershey’s associates, to get involved in the four-day charity bike ride or online Virtual Charity Ride.”
Young Survival Coalition (YSC) is the premier international organization dedicated to the critical issues unique to young women and breast cancer. YSC works with survivors, caregivers, and the medical, research, advocacy and legislative communities to increase the quality and quantity of life for women diagnosed with breast cancer ages 40 and under.
“The Hershey Company’s support of the Young Survival Coalition helps us to continue to offer outreach programs and services for young women battling breast cancer,” said Lisa J. Frank, Co-Founder of Hershey’s Tour de Pink and Board Member of the Young Survival Coalition. “Through consumer participation in Hershey’s Tour de Pink four-day charity bike ride and Virtual Charity Ride, we’re able to bring awareness about YSC to many communities and, in turn, raise critical funds for the vital programs we provide to our constituency and their families.”
The Hershey Company will donate $300,000 to the YSC in 2009, raising awareness for breast cancer and funding critical programming and education.
Join The Cause: Hershey’s Tour de Pink and Virtual Charity Ride
This year, The Hershey Company invites consumers to actively show their support for the YSC by registering to be a part of the Hershey’s Tour de Pink four-day ride. The 220-mile bike ride from Hershey, Pa., to New York City will take place October 2 to October 5. For the second year, consumers across the country can also get involved in their community by joining the Hershey’s Tour de Pink Virtual Charity Ride. Challenging consumers to pedal 220 miles from now until October 5, 2009, the Hershey’s Tour de Pink Virtual Charity Ride gives consumers the resources to host their own YSC fundraising effort. Virtual Ride participants are required to raise a minimum of $250 in order to receive an official Hershey’s Tour de Pink jersey. Participants can choose a bike of their choice, from a stationary bike to a bicycle built for two, or a combination of bicycle types, to log the 220 miles required to complete the virtual ride. Consumers can participate as an individual or as a team, logging miles online. For more information or to register to ride in the four-day Hershey’s Tour de Pink or to become a virtual rider and participate in your community, visit www.hersheyspledge.com.
Pink Pride: Hershey Limited-Edition Pink Products
For the first time since its April 2008 launch, limited-edition Hershey’s Bliss chocolate Pink products will be available September through October at participating mass, grocery and specialty retailers. All Hershey’s Bliss chocolate products will feature Pink ribbon wrappers and packaging in honor of Breast Cancer Awareness Month and in-store displays will feature survivors affiliated with the YSC.
About the Young Survival Coalition
The Young Survival Coalition was founded in 1998 by three women diagnosed with breast cancer under the age of 35 who were discouraged by the lack of information available to young women diagnosed with the disease. With revenues of $2.5million, over 23,000 constituents, seventeen staff people and twenty-four affiliates, the YSC works to change the face of breast cancer by advocating for more research on young women and breast cancer and providing this underserved population with programs and services specific to them. The YSC also provides a peer-support network of survivors as well as vital resources to decrease the sense of isolation felt by young women affected by breast cancer.
About The Hershey Company
The Hershey Company (NYSE: HSY) is the largest producer of quality chocolate in North America and a global leader in chocolate and sugar confectionery. Headquartered in Hershey, Pa., The Hershey Company has operations throughout the world and more than 12,000 employees. With revenues of more than $5 billion, Hershey offers such iconic brands as Hershey’s, Reese’s, Hershey’s Kisses, Kit Kat, Twizzlers and Ice Breakers as well as the smooth, creamy indulgence of Hershey’s Bliss. Hershey is a leader in the fast-growing dark and premium chocolate segment, with such brands as Hershey’s Special Dark and Hershey’s Extra Dark. In addition, Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger, Dagoba and Starbucks Chocolate. For more than 100 years, The Hershey Company has been a leader in making a positive difference in the communities where we live, work and do business. The Milton Hershey School, established by the company’s founder in 1909, provides a nurturing environment, quality education, housing, and medical care at no cost to children in social and financial need. The School is administered by the Hershey Trust Company, Hershey’s largest shareholder, making the students of Milton Hershey School direct beneficiaries of Hershey’s success. Please visit us at www.hersheys.com.
“The Hershey Company is so proud to support such a remarkable organization that positively impacts and changes the lives of young women faced with the emotions of dealing with breast cancer. Hershey's has donated nearly $1.5 million to the YSC over the past five years and continues to stay committed to the organization,” said Michele Buck, Senior Vice President, Global Chief Marketing Officer, The Hershey Company. “This year we are honoring and sharing the inspiring real faces of breast cancer survivors and we hope that these survivors move consumers, just as they have moved Hershey’s associates, to get involved in the four-day charity bike ride or online Virtual Charity Ride.”
Young Survival Coalition (YSC) is the premier international organization dedicated to the critical issues unique to young women and breast cancer. YSC works with survivors, caregivers, and the medical, research, advocacy and legislative communities to increase the quality and quantity of life for women diagnosed with breast cancer ages 40 and under.
“The Hershey Company’s support of the Young Survival Coalition helps us to continue to offer outreach programs and services for young women battling breast cancer,” said Lisa J. Frank, Co-Founder of Hershey’s Tour de Pink and Board Member of the Young Survival Coalition. “Through consumer participation in Hershey’s Tour de Pink four-day charity bike ride and Virtual Charity Ride, we’re able to bring awareness about YSC to many communities and, in turn, raise critical funds for the vital programs we provide to our constituency and their families.”
The Hershey Company will donate $300,000 to the YSC in 2009, raising awareness for breast cancer and funding critical programming and education.
Join The Cause: Hershey’s Tour de Pink and Virtual Charity Ride
This year, The Hershey Company invites consumers to actively show their support for the YSC by registering to be a part of the Hershey’s Tour de Pink four-day ride. The 220-mile bike ride from Hershey, Pa., to New York City will take place October 2 to October 5. For the second year, consumers across the country can also get involved in their community by joining the Hershey’s Tour de Pink Virtual Charity Ride. Challenging consumers to pedal 220 miles from now until October 5, 2009, the Hershey’s Tour de Pink Virtual Charity Ride gives consumers the resources to host their own YSC fundraising effort. Virtual Ride participants are required to raise a minimum of $250 in order to receive an official Hershey’s Tour de Pink jersey. Participants can choose a bike of their choice, from a stationary bike to a bicycle built for two, or a combination of bicycle types, to log the 220 miles required to complete the virtual ride. Consumers can participate as an individual or as a team, logging miles online. For more information or to register to ride in the four-day Hershey’s Tour de Pink or to become a virtual rider and participate in your community, visit www.hersheyspledge.com.
Pink Pride: Hershey Limited-Edition Pink Products
For the first time since its April 2008 launch, limited-edition Hershey’s Bliss chocolate Pink products will be available September through October at participating mass, grocery and specialty retailers. All Hershey’s Bliss chocolate products will feature Pink ribbon wrappers and packaging in honor of Breast Cancer Awareness Month and in-store displays will feature survivors affiliated with the YSC.
About the Young Survival Coalition
The Young Survival Coalition was founded in 1998 by three women diagnosed with breast cancer under the age of 35 who were discouraged by the lack of information available to young women diagnosed with the disease. With revenues of $2.5million, over 23,000 constituents, seventeen staff people and twenty-four affiliates, the YSC works to change the face of breast cancer by advocating for more research on young women and breast cancer and providing this underserved population with programs and services specific to them. The YSC also provides a peer-support network of survivors as well as vital resources to decrease the sense of isolation felt by young women affected by breast cancer.
About The Hershey Company
The Hershey Company (NYSE: HSY) is the largest producer of quality chocolate in North America and a global leader in chocolate and sugar confectionery. Headquartered in Hershey, Pa., The Hershey Company has operations throughout the world and more than 12,000 employees. With revenues of more than $5 billion, Hershey offers such iconic brands as Hershey’s, Reese’s, Hershey’s Kisses, Kit Kat, Twizzlers and Ice Breakers as well as the smooth, creamy indulgence of Hershey’s Bliss. Hershey is a leader in the fast-growing dark and premium chocolate segment, with such brands as Hershey’s Special Dark and Hershey’s Extra Dark. In addition, Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger, Dagoba and Starbucks Chocolate. For more than 100 years, The Hershey Company has been a leader in making a positive difference in the communities where we live, work and do business. The Milton Hershey School, established by the company’s founder in 1909, provides a nurturing environment, quality education, housing, and medical care at no cost to children in social and financial need. The School is administered by the Hershey Trust Company, Hershey’s largest shareholder, making the students of Milton Hershey School direct beneficiaries of Hershey’s success. Please visit us at www.hersheys.com.
Sample Summer Holiday Menus from the The Good Home Cookbook
Memorial Day weekend marks the unofficial start of grilling season across America. The grill is ceremoniously wheeled out of the garage into its place of honor on the patio or deck, and the season of barbecue begins.
[Publicist's aside: or if you're a city dweller like me, the tiny one is wrangled from the closet and brought out onto the fire escape, stoop, or public park, alongside families blasting Bacchata and Meringue!]
Although cooking over an open fire predates the beginnings of civilization, barbecue is a distinctly American phenomenon. In the pre-Civil War period, Southerners typically ate five pounds of pork for every one pound of beef. Pig slaughtering became a time of celebration, when entire communities gathered together to share in the feast. The traditional Southern barbecue grew out of these gatherings. Meanwhile, as pioneers settled westward, barbecues quickly became a permanent feature of frontier life. In the nineteenth century, barbecues were a staple at political rallies, offering a popular and relatively inexpensive way for politicians to lobby for votes—complete with meat, lemonade, and more often than not, whiskey.
At the turn of the twentieth century, barbecue restaurants began to appear throughout the South. Often these restaurants started as simple, weekend-only barbecue pits, where the "pit men" manned the grills. The subsequent introduction of the automobile gave these barbecue shacks a ready-made clientele.
By the 1950s, charcoal grills and brisquettes were in full swing in the backyard. Hamburgers, hot dogs, and steaks were instant favorites because they required little grilling expertise. The home griller would cook the meat directly over the flame, which would rapidly sear the outer surface and create a delicious crust.
Some of the more adventurous cooks also developed techniques that enabled them to cook larger cuts of meat. For example, "slow cooking" utilized indirect heat in a closed grill--the meat cooked on one side, while the coals or propane burned brightly on the other. They also learned how to use wood chips to generate unique flavors of smoke and give the meat a variety of flavors. The chips were soaked for 30 minutes before being added to the fire in wood chip holders or packets of heavy-duty aluminum foil (pierced in several places).
To be sure, the advent of barbecue brought variety--and division--of cooking duties into the home. Mom was still queen of the kitchen, but Dad became the patio king!
Memorial Day Cookout: Roll out the grill for the first outdoor meal of the season. This holiday marks the unofficial start of summer.
Iced Tea Punch
Juicy Grilled Burgers
Creamy Pea Salad
Macaroni Salad
Strawberry Custard Pie
Forth of July Dinner: Observe this all-American holiday with an all-American menu.
Lemonade
Sangria
Pimento Cheese
Pico de Gallo
Beer-Based Grilled Chicken
Barbecued Beef Short Ribs
Potato Salad
Sliced Tomato Salad
Corn on the Cob
Watermelon Bombe
Labor Day Dinner: Bid farewell to summer with a dinner celebrating the bounty of the season.
Minted Iced Tea
Pina Colada
Gazpacho
Grilled Halibut with Garlic-Basil Butter
Grilled Corn
Grilled Garlic Bread
Three Bean Salad
Mixed Berry Crisp
French Vanilla Ice Cream
[Publicist's aside: or if you're a city dweller like me, the tiny one is wrangled from the closet and brought out onto the fire escape, stoop, or public park, alongside families blasting Bacchata and Meringue!]
Although cooking over an open fire predates the beginnings of civilization, barbecue is a distinctly American phenomenon. In the pre-Civil War period, Southerners typically ate five pounds of pork for every one pound of beef. Pig slaughtering became a time of celebration, when entire communities gathered together to share in the feast. The traditional Southern barbecue grew out of these gatherings. Meanwhile, as pioneers settled westward, barbecues quickly became a permanent feature of frontier life. In the nineteenth century, barbecues were a staple at political rallies, offering a popular and relatively inexpensive way for politicians to lobby for votes—complete with meat, lemonade, and more often than not, whiskey.
At the turn of the twentieth century, barbecue restaurants began to appear throughout the South. Often these restaurants started as simple, weekend-only barbecue pits, where the "pit men" manned the grills. The subsequent introduction of the automobile gave these barbecue shacks a ready-made clientele.
By the 1950s, charcoal grills and brisquettes were in full swing in the backyard. Hamburgers, hot dogs, and steaks were instant favorites because they required little grilling expertise. The home griller would cook the meat directly over the flame, which would rapidly sear the outer surface and create a delicious crust.
Some of the more adventurous cooks also developed techniques that enabled them to cook larger cuts of meat. For example, "slow cooking" utilized indirect heat in a closed grill--the meat cooked on one side, while the coals or propane burned brightly on the other. They also learned how to use wood chips to generate unique flavors of smoke and give the meat a variety of flavors. The chips were soaked for 30 minutes before being added to the fire in wood chip holders or packets of heavy-duty aluminum foil (pierced in several places).
To be sure, the advent of barbecue brought variety--and division--of cooking duties into the home. Mom was still queen of the kitchen, but Dad became the patio king!
Memorial Day Cookout: Roll out the grill for the first outdoor meal of the season. This holiday marks the unofficial start of summer.
Iced Tea Punch
Juicy Grilled Burgers
Creamy Pea Salad
Macaroni Salad
Strawberry Custard Pie
Forth of July Dinner: Observe this all-American holiday with an all-American menu.
Lemonade
Sangria
Pimento Cheese
Pico de Gallo
Beer-Based Grilled Chicken
Barbecued Beef Short Ribs
Potato Salad
Sliced Tomato Salad
Corn on the Cob
Watermelon Bombe
Labor Day Dinner: Bid farewell to summer with a dinner celebrating the bounty of the season.
Minted Iced Tea
Pina Colada
Gazpacho
Grilled Halibut with Garlic-Basil Butter
Grilled Corn
Grilled Garlic Bread
Three Bean Salad
Mixed Berry Crisp
French Vanilla Ice Cream
Monday, May 18, 2009
Tarts: Perfect for Picnicking
Summer time is the ideal time to get outside and enjoy the great outdoors. This summer, bring along The Daphne Baking Company's gourmet thaw-and-serve dessert tarts when picnicking, biking or hiking and enjoy patisserie quality tarts wherever your adventures take you. Packed frozen straight from the freezer, the tarts will thaw while you walk or ride to your destination (tarts will keep defrosted up to 10 hours). A sweet ending to any meal the tarts are especially delicious when garnished with fresh summer berries.
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-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.
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-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.
AFT Kicks Off "America's Favorite Farmers Market Contest"
American Farmland Trust is pleased to announce its first vote for “America’s Favorite Farmers Markets” contest. The contest is a nation-wide challenge to see which of America’s 4,685 farmers markets can rally the most support from its customers. The goal is to promote the connection between fresh local food and the local farms and farmland that supply it.
“Farmers markets are one of the best ways for consumers to support local farms and farmers,” says Julia Freedgood, Managing Director for American Farmland Trust’s Growing Local Initiative. “A great way to find seasonal fresh fruits and vegetables, farmers markets also support public health and economic development opportunities in our communities,” she adds. The 2007 U.S. Agricultural Census reports a 49% growth in sales from farms directly to consumers since 2002—representing $1.2 billon that stayed in local communities. But at the same time, more than one million acres of farmland are developed each year – most around cities where there is greatest demand for local food. “We need to make the connection: there’s no local food without local farms and farmland,” says Freedgood.
Many barriers stand in the way of scaling up local farm production to meet the burgeoning demand for local food. American Farmland Trust is working to support policies and programs to protect farmland, reduce barriers between farmers and consumers and encourage communities to plan for agriculture and regional food systems. “This contest is a way for consumers to show the pride they take in their local farmers’ market and by extension the local farmers and communities that support them,” says Freedgood.
Farmers market managers can register to join the contest by visiting wwwfarmland.org/marketmanager.
Market shoppers will vote to support their favorite farmers’ market at www.farmland.org/vote starting in June. Results will be announced during Farmers’ Market Week August 2 – 8, 2009.
At the end of the contest, one large, medium, and small farmers market will win the title of “America’s Favorite Farmers Market” for 2009. The reward will be a shipment of No Farms No Food® tote bags for the winning market managers to distribute to the shoppers that made it happen.
Healthy Farms, Healthy Food, and Healthy Communities: It’s what America needs! Find out more about American Farmland Trust’s Growing Local initiative at www.farmland.org/local .
American Farmland Trust is a national organization working with communities and individuals
to protect the land, plan for agriculture and keep the land healthy. AFT’s national office is located in Washington, DC. Phone: 202-331-7300.
For more information, visit www.farmland.org.
“Farmers markets are one of the best ways for consumers to support local farms and farmers,” says Julia Freedgood, Managing Director for American Farmland Trust’s Growing Local Initiative. “A great way to find seasonal fresh fruits and vegetables, farmers markets also support public health and economic development opportunities in our communities,” she adds. The 2007 U.S. Agricultural Census reports a 49% growth in sales from farms directly to consumers since 2002—representing $1.2 billon that stayed in local communities. But at the same time, more than one million acres of farmland are developed each year – most around cities where there is greatest demand for local food. “We need to make the connection: there’s no local food without local farms and farmland,” says Freedgood.
Many barriers stand in the way of scaling up local farm production to meet the burgeoning demand for local food. American Farmland Trust is working to support policies and programs to protect farmland, reduce barriers between farmers and consumers and encourage communities to plan for agriculture and regional food systems. “This contest is a way for consumers to show the pride they take in their local farmers’ market and by extension the local farmers and communities that support them,” says Freedgood.
Farmers market managers can register to join the contest by visiting wwwfarmland.org/marketmanager.
Market shoppers will vote to support their favorite farmers’ market at www.farmland.org/vote starting in June. Results will be announced during Farmers’ Market Week August 2 – 8, 2009.
At the end of the contest, one large, medium, and small farmers market will win the title of “America’s Favorite Farmers Market” for 2009. The reward will be a shipment of No Farms No Food® tote bags for the winning market managers to distribute to the shoppers that made it happen.
Healthy Farms, Healthy Food, and Healthy Communities: It’s what America needs! Find out more about American Farmland Trust’s Growing Local initiative at www.farmland.org/local .
American Farmland Trust is a national organization working with communities and individuals
to protect the land, plan for agriculture and keep the land healthy. AFT’s national office is located in Washington, DC. Phone: 202-331-7300.
For more information, visit www.farmland.org.
Corporations Undermine Organic Reputation - Chinese Soy Imports and Toxic Petrochemicals
Tremendous growth in the organic soy foods industry has occurred over the last two decades as consumers seek healthy dietary alternative sources of protein. Many companies touting their "natural" or "organic" soy brands have found favor in the supermarket. A new report, released this week by The Cornucopia Institute, lifts the veil on some of these companies, exposing widespread importation of soybeans from China and the use of toxic chemicals to process soy foods labeled as "natural."
The report, Beyond the Bean: The Heroes and Charlatans of the Natural and Organic Soy Foods Industry, and an accompanying ratings scorecard of organic brands, separates industry heroes—who have gone out of their way to connect with domestic farmers—from agribusinesses that are exploiting the trust of consumers.
Part of the meteoric rise in organic food sales has been built on the expectation from consumers that organic foods support a more environmentally sound form of agriculture and one that financially rewards family farmers through their patronage. "Importing Chinese soybeans or contributing to the loss of rain forests by shipping in commodities from Brazil just flat-out contradicts the working definition of organic agriculture," said Mark Kastel, Senior Farm Policy Analyst at The Cornucopia Institute.
Through a nationwide survey of the industry, onsite farm, and processor visits, plus reviews of import data, Cornucopia assembled a rating system aimed at empowering consumers and wholesale buyers with the knowledge necessary to support brands that respect the fundamental tenets of organics.
"The good news in this report is that consumers can easily find, normally without paying any premium, organic soy foods that truly meet their expectations," said Charlotte Vallaeys, a researcher at Cornucopia and the primary author of the report.
One company that had an excellent opportunity to meet consumer expectations by supporting the growth of organic acreage in North America was Dean Foods, makers of the industry's leading soymilk, Silk. Instead, after buying the Silk brand, Dean Foods quit purchasing most of their soybeans from American family farmers and switched their primary sourcing to China. This cost-cutting move helped them build their commanding soy milk market share using soybeans of questionable organic certification from China.
“White Wave (the operating division of Dean Foods that markets Silk and Horizon organic milk) had the opportunity to push organic and sustainable agriculture to incredible heights of production by working with North American farmers and traders to get more land in organic production, but what they did was pit cheap foreign soybeans against the U.S. organic farmer, taking away any attraction for conventional farmers to make the move into sustainable agriculture,” said Merle Kramer, a marketer for the Midwestern Organic Farmers Cooperative.
And now Dean, the $11 billion agribusiness behemoth and the nation's largest dairy concern, has quietly abandoned organic soybeans in most of the Silk product line, switching to even cheaper conventional soybeans without changing UPC codes for retailers or lowering pricing to consumers.
After reports from cooperative and independent natural foods retailers around the country Cornucopia visited a Whole Foods store in downtown Milwaukee, Wisconsin and found only one of 25 Silk soymilk products was organic. "This is a radical departure by a brand that was widely viewed as an organic market pioneer," lamented Kastel.
Cornucopia's Vallaeys warned: "Health conscious shoppers should no longer associate Silk with organic, and should seek the green USDA Certified Organic seal when purchasing soy products.”
"As a vegetarian, for health and ethical reasons, I am appalled that some large corporations are profiteering on my trust in their brand," said Joan Levin, a Chicago consumer who says she is fiercely committed to organics.
Meanwhile, highly committed companies like Eden Foods, one of the country's largest organic soy foods producers, Small Planet Tofu, and Vermont Soy work directly with North American organic farmers.
“Small Planet Tofu has bought organic soybeans from me and other farmers I work with for the past 17 years,” said Phil Lewis, an organic farmer in Kansas. “This relationship is priceless, because I know that I can count on them even if I have a bad year with droughts or floods,” Lewis added.
“The top-rated companies that nurture relationships with American organic farmers should be rewarded in the marketplace. We hope that organic consumers will use Cornucopia’s soy scorecard when deciding which organic soy foods to buy,” said Kastel.
Some soy food makers that did not participate in the scorecard study may have been hesitant to share their sourcing information because they also buy organic soybeans from China. “Their reluctance to disclose their sourcing information makes sense, given the USDA’s weak oversight of certifying agents working in China,” noted Kastel.
The USDA waited five years before sending auditors to China to examine the practices of that country’s certifying agents. And even when in China, the USDA’s auditors visited only two farms in the entire country. On these two farms, they found multiple noncompliances with U.S. organic standards. USDA auditors also discovered that Chinese-based organic certifying agents did not always provide a translated copy of the U.S. standards to clients who apply for organic certification.
The Chinese findings support concerns that American farmers have raised for years, which is that organic imports from China may not always be held to the same strict standards as American crops. They also raise serious questions about whether Chinese farmers are adequately informed about the USDA organic standards and requirements.
“If the reputation of organic food is impugned through illegal and fraudulent activities in China, and an incompetent level of oversight by the USDA, it will be the domestic farmers and entrepreneurs that built this industry who will be harmed,” added Kastel.
Hexane: The Dirty Little Secret of the Natural Soy Foods Industry
Behind the Bean also exposes the natural soy industry’s “dirty little secret”: its widespread use of the chemical solvent hexane. Hexane is used to process nearly all conventional soy protein ingredients and edible oils and is prohibited when processing organic foods.
Soybeans are bathed in hexane by food processors seeking to separate soy oil from the protein and fiber of the beans. It is a cost-effective and highly efficient method for concentrating high-protein isolates. But hexane is also a neurotoxic chemical that poses serious occupational hazards to workers, is an environmental air pollutant, and can contaminate food.
Residue tests reveal that small amounts of hexane can and do appear in ingredients processed with the toxic chemical. The government does not require that companies test for hexane residues before selling foods to consumers, including soy-based infant formula.
"Consumers who are concerned with the purity and healthfulness of their food should continue to seek out organic alternatives as part of their diet and support the many high-integrity brands outlined in our study," Vallaeys stated.
The full Cornucopia Institute report, or an executive summary, including the scorecard of organic soy brands, can be found at www.cornucopia.org
Pacific Foods, another major organic manufacturer, for example, puts a “Certified to the Source™” seal on its organic soymilk packages, yet refused to share with customers and Cornucopia researchers any sourcing information. Additional Cornucopia research of available import databases indicates that Pacific Natural Foods buys hundreds of thousands of pounds of organic soybeans from China. "Obviously, Pacific Foods knows their customers well enough that they felt sharing this information openly with them would not reflect well on their reputation," added Vallaeys.
"When consumers choose to invest in organic food, they think they are choosing a safer and more nutritious product for their families,” said Cornucopia��s Kastel.
Dean Foods has also been the subject of industry scrutiny and USDA investigations for their dependence on giant factory farms, some with over 10,000 animals, producing "organic" milk while violating federal standards.
The Cornucopia Institute, a Wisconsin-based nonprofit farm policy research group, is dedicated to the fight for economic justice for the family-scale farming community. Their Organic Integrity Project acts as a corporate and governmental watchdog assuring that no compromises to the credibility of organic farming methods and the food it produces are made in the pursuit of profit.www.cornucopia.org
The report, Beyond the Bean: The Heroes and Charlatans of the Natural and Organic Soy Foods Industry, and an accompanying ratings scorecard of organic brands, separates industry heroes—who have gone out of their way to connect with domestic farmers—from agribusinesses that are exploiting the trust of consumers.
Part of the meteoric rise in organic food sales has been built on the expectation from consumers that organic foods support a more environmentally sound form of agriculture and one that financially rewards family farmers through their patronage. "Importing Chinese soybeans or contributing to the loss of rain forests by shipping in commodities from Brazil just flat-out contradicts the working definition of organic agriculture," said Mark Kastel, Senior Farm Policy Analyst at The Cornucopia Institute.
Through a nationwide survey of the industry, onsite farm, and processor visits, plus reviews of import data, Cornucopia assembled a rating system aimed at empowering consumers and wholesale buyers with the knowledge necessary to support brands that respect the fundamental tenets of organics.
"The good news in this report is that consumers can easily find, normally without paying any premium, organic soy foods that truly meet their expectations," said Charlotte Vallaeys, a researcher at Cornucopia and the primary author of the report.
One company that had an excellent opportunity to meet consumer expectations by supporting the growth of organic acreage in North America was Dean Foods, makers of the industry's leading soymilk, Silk. Instead, after buying the Silk brand, Dean Foods quit purchasing most of their soybeans from American family farmers and switched their primary sourcing to China. This cost-cutting move helped them build their commanding soy milk market share using soybeans of questionable organic certification from China.
“White Wave (the operating division of Dean Foods that markets Silk and Horizon organic milk) had the opportunity to push organic and sustainable agriculture to incredible heights of production by working with North American farmers and traders to get more land in organic production, but what they did was pit cheap foreign soybeans against the U.S. organic farmer, taking away any attraction for conventional farmers to make the move into sustainable agriculture,” said Merle Kramer, a marketer for the Midwestern Organic Farmers Cooperative.
And now Dean, the $11 billion agribusiness behemoth and the nation's largest dairy concern, has quietly abandoned organic soybeans in most of the Silk product line, switching to even cheaper conventional soybeans without changing UPC codes for retailers or lowering pricing to consumers.
After reports from cooperative and independent natural foods retailers around the country Cornucopia visited a Whole Foods store in downtown Milwaukee, Wisconsin and found only one of 25 Silk soymilk products was organic. "This is a radical departure by a brand that was widely viewed as an organic market pioneer," lamented Kastel.
Cornucopia's Vallaeys warned: "Health conscious shoppers should no longer associate Silk with organic, and should seek the green USDA Certified Organic seal when purchasing soy products.”
"As a vegetarian, for health and ethical reasons, I am appalled that some large corporations are profiteering on my trust in their brand," said Joan Levin, a Chicago consumer who says she is fiercely committed to organics.
Meanwhile, highly committed companies like Eden Foods, one of the country's largest organic soy foods producers, Small Planet Tofu, and Vermont Soy work directly with North American organic farmers.
“Small Planet Tofu has bought organic soybeans from me and other farmers I work with for the past 17 years,” said Phil Lewis, an organic farmer in Kansas. “This relationship is priceless, because I know that I can count on them even if I have a bad year with droughts or floods,” Lewis added.
“The top-rated companies that nurture relationships with American organic farmers should be rewarded in the marketplace. We hope that organic consumers will use Cornucopia’s soy scorecard when deciding which organic soy foods to buy,” said Kastel.
Some soy food makers that did not participate in the scorecard study may have been hesitant to share their sourcing information because they also buy organic soybeans from China. “Their reluctance to disclose their sourcing information makes sense, given the USDA’s weak oversight of certifying agents working in China,” noted Kastel.
The USDA waited five years before sending auditors to China to examine the practices of that country’s certifying agents. And even when in China, the USDA’s auditors visited only two farms in the entire country. On these two farms, they found multiple noncompliances with U.S. organic standards. USDA auditors also discovered that Chinese-based organic certifying agents did not always provide a translated copy of the U.S. standards to clients who apply for organic certification.
The Chinese findings support concerns that American farmers have raised for years, which is that organic imports from China may not always be held to the same strict standards as American crops. They also raise serious questions about whether Chinese farmers are adequately informed about the USDA organic standards and requirements.
“If the reputation of organic food is impugned through illegal and fraudulent activities in China, and an incompetent level of oversight by the USDA, it will be the domestic farmers and entrepreneurs that built this industry who will be harmed,” added Kastel.
Hexane: The Dirty Little Secret of the Natural Soy Foods Industry
Behind the Bean also exposes the natural soy industry’s “dirty little secret”: its widespread use of the chemical solvent hexane. Hexane is used to process nearly all conventional soy protein ingredients and edible oils and is prohibited when processing organic foods.
Soybeans are bathed in hexane by food processors seeking to separate soy oil from the protein and fiber of the beans. It is a cost-effective and highly efficient method for concentrating high-protein isolates. But hexane is also a neurotoxic chemical that poses serious occupational hazards to workers, is an environmental air pollutant, and can contaminate food.
Residue tests reveal that small amounts of hexane can and do appear in ingredients processed with the toxic chemical. The government does not require that companies test for hexane residues before selling foods to consumers, including soy-based infant formula.
"Consumers who are concerned with the purity and healthfulness of their food should continue to seek out organic alternatives as part of their diet and support the many high-integrity brands outlined in our study," Vallaeys stated.
The full Cornucopia Institute report, or an executive summary, including the scorecard of organic soy brands, can be found at www.cornucopia.org
Pacific Foods, another major organic manufacturer, for example, puts a “Certified to the Source™” seal on its organic soymilk packages, yet refused to share with customers and Cornucopia researchers any sourcing information. Additional Cornucopia research of available import databases indicates that Pacific Natural Foods buys hundreds of thousands of pounds of organic soybeans from China. "Obviously, Pacific Foods knows their customers well enough that they felt sharing this information openly with them would not reflect well on their reputation," added Vallaeys.
"When consumers choose to invest in organic food, they think they are choosing a safer and more nutritious product for their families,” said Cornucopia��s Kastel.
Dean Foods has also been the subject of industry scrutiny and USDA investigations for their dependence on giant factory farms, some with over 10,000 animals, producing "organic" milk while violating federal standards.
The Cornucopia Institute, a Wisconsin-based nonprofit farm policy research group, is dedicated to the fight for economic justice for the family-scale farming community. Their Organic Integrity Project acts as a corporate and governmental watchdog assuring that no compromises to the credibility of organic farming methods and the food it produces are made in the pursuit of profit.www.cornucopia.org
Calling all Community Cookbooks!
Deadline for submissions is September 25, 2009.
2009 marks the 20th anniversary of the Tabasco Community Cookbook Awards, which recognizes the important role community cookbooks play in chronicling and preserving local culinary traditions. We’re once again searching for unique, outstanding works compiled by non-profit organizations in 2008 or 2009. Three national, and six regional, winners will be selected. Previously published books, which have sold at least 100,000 copies, are also eligible for the Walter S. McIlhenny Hall of Fame distinction.
Over the years, the Awards have honored more than 250 exceptional cookbooks, and the organizations that created these volumes have been granted nearly $100,000 to benefit local causes and charitable programs.
As fundraising becomes more of a challenge in the current economic climate, we hope that sharing this announcement with your readers will give them an opportunity to boost cookbook sales.
For official rules, entry form, and eligibility, please visit TABASCO.com, or feel free to call me at (212) 679-6600 x240.
Hottest regards!
Daniel Mazier
for Tabasco
2009 marks the 20th anniversary of the Tabasco Community Cookbook Awards, which recognizes the important role community cookbooks play in chronicling and preserving local culinary traditions. We’re once again searching for unique, outstanding works compiled by non-profit organizations in 2008 or 2009. Three national, and six regional, winners will be selected. Previously published books, which have sold at least 100,000 copies, are also eligible for the Walter S. McIlhenny Hall of Fame distinction.
Over the years, the Awards have honored more than 250 exceptional cookbooks, and the organizations that created these volumes have been granted nearly $100,000 to benefit local causes and charitable programs.
As fundraising becomes more of a challenge in the current economic climate, we hope that sharing this announcement with your readers will give them an opportunity to boost cookbook sales.
For official rules, entry form, and eligibility, please visit TABASCO.com, or feel free to call me at (212) 679-6600 x240.
Hottest regards!
Daniel Mazier
for Tabasco
Thursday, May 14, 2009
Ito En Takes Three Golds at 2009 World Tea Championship
ITO EN, the innovators of ready-to-drink (RTD) green tea, was awarded first-prize for its newly launched Oi Ocha Dark, Oolong Shot and Jasmine Green Tea in the ‘Unflavored Green,’ ‘Unflavored Oolong’ and ‘Flavored Green’ categories at the 2009 World Tea Championship™ (WTC). The awards were announced during the 2009 World Tea Expo (May 2-4) at the Mandalay Bay Convention Center in Las Vegas, Nevada.
ITO EN’s Oi Ocha Dark, Oolong Shot and Jasmine Green Tea were entered in the ‘Iced Tea’ class and were recognized by the judging panel as the highest quality and best tasting ’Ready-to-Drink’ teas commercially available in the North America. These award-winning teas, along with their full line of RTD and loose leafs teas, are available online and at the ITO EN New York flagship store, voted “2009 Best Tea Emporium” for the 5th consecutive year by Zagat’s Gourmet Shopping & Entertainment Guide. These ready-to-drink teas will also be available at
supermarkets nationwide.
“All of us at ITO EN are greatly honored to receive such a wonderful accolade,” said Rona Tison, senior vice president of corporate relations for ITO EN (North America), INC. “Having recently launched these new products, this really validates our ability to continuously create a variety of teas that please the most discerning palates, while at the same time, delivering a product that supports a healthy lifestyle.”
1st Place WINNER: Unflavored Green Iced Tea class, Ready-to-Drink category
· Oi Ocha Dark Green Tea: for the serious green tea drinker, Oi Ocha Dark Green Tea offers a more robust flavor while retaining the authentic characteristics of Oi Ocha. Oi Ocha Dark is higher in natural catechin tea antioxidants, containing a minimum of 400mg per bottle with 130 percent RDA of Vitamin C per serving.
1st Place WINNER: Unflavored Oolong Iced Tea class, Ready-to-Drink category
· ITO EN Oolong Shot: also known as Wu-long and traditionally called blue tea, oolong is a dynamic balance between green tea and black tea. Full bodied with a smooth finish, research shows that an unidentified compound in oolong may promote weight loss. A Dr. Andrew Weil recommended product, the tea is gaining popularity in the U.S. among the health and weight conscious.
1st Place WINNER: Flavored Green Iced Tea class, Ready-to-Drink category
· Jasmine Green Tea (Traditional Line): authentically brewed and infused with jasmine flowers that have been picked in the evening when the flowers are most fragrant, Jasmine Green Tea is delicate, and has a nuanced flavor with an emphasis placed on jasmine’s aroma.
The 2009 World Tea Championship™ is an independent competition, judged by professional cuppers and major retail buyers of tea, to distinguish the highest quality and best tasting teas commercially available in North America. The WTC is made up of two classes: Hot Tea and Iced Tea. Each class consists of its own categories and judging panel. The Hot Tea class was evaluated April 30 and May 1, 2009. The Iced Tea class was evaluated May 2, 2009 during the World Tea Expo. All submissions were evaluated blind and through organoleptic analysis.
ITO EN products are available at natural and mainstream supermarkets and select specialty stores nationwide. For more information on the entire line of ITO EN products, please visit ITOEN.com.
About ITO EN (North America)
ITO EN (North America), a subsidiary of ITO EN, LTD., is the nation’s leading purveyor of green tea products and beverages. The company is an innovator in the beverage industry, marketing award winning Japanese tea lines in the U.S., including: TEAS’ TEA, the Traditional Japanese Tea, Natural Fruit, and ITO EN Shots. With a New York City flagship store (voted Best Tea Shop by the Zagat Survey of New York City Gourmet Market Places) and four-star authentic Japanese restaurants (KAI & Donguri), ITO EN is uniquely positioned as a pioneer in the tea industry. For more information, please visit www.ItoEn.com.
About The World Tea Expo
The World Tea Expo® is a robust marketplace that brings together hundreds of new products, the latest industry innovations and relevant, cutting-edge educational sessions, providing tea professionals with a one-stop opportunity to help drive their business, field industry growth and encourage further exploration of the art and science of tea. The Fastest 50 awards are given by Tradeshow Week Magazine, a leading publication covering the trade and consumer event industry. The World Tea Expo, World Tea News™, World Tea Championship™, World Tea Ratings™, World Tea Buyers Guide™, World Tea Webinars™ and Best Tea Business™ awards are produced by SFG Group LLC, a Nevada-based company. The next World Tea Expo will take place at Mandalay Bay Resort in Las Vegas, May 2-4, 2009. For more information, visit www.worldteaexpo.com.
ITO EN’s Oi Ocha Dark, Oolong Shot and Jasmine Green Tea were entered in the ‘Iced Tea’ class and were recognized by the judging panel as the highest quality and best tasting ’Ready-to-Drink’ teas commercially available in the North America. These award-winning teas, along with their full line of RTD and loose leafs teas, are available online and at the ITO EN New York flagship store, voted “2009 Best Tea Emporium” for the 5th consecutive year by Zagat’s Gourmet Shopping & Entertainment Guide. These ready-to-drink teas will also be available at
supermarkets nationwide.
“All of us at ITO EN are greatly honored to receive such a wonderful accolade,” said Rona Tison, senior vice president of corporate relations for ITO EN (North America), INC. “Having recently launched these new products, this really validates our ability to continuously create a variety of teas that please the most discerning palates, while at the same time, delivering a product that supports a healthy lifestyle.”
1st Place WINNER: Unflavored Green Iced Tea class, Ready-to-Drink category
· Oi Ocha Dark Green Tea: for the serious green tea drinker, Oi Ocha Dark Green Tea offers a more robust flavor while retaining the authentic characteristics of Oi Ocha. Oi Ocha Dark is higher in natural catechin tea antioxidants, containing a minimum of 400mg per bottle with 130 percent RDA of Vitamin C per serving.
1st Place WINNER: Unflavored Oolong Iced Tea class, Ready-to-Drink category
· ITO EN Oolong Shot: also known as Wu-long and traditionally called blue tea, oolong is a dynamic balance between green tea and black tea. Full bodied with a smooth finish, research shows that an unidentified compound in oolong may promote weight loss. A Dr. Andrew Weil recommended product, the tea is gaining popularity in the U.S. among the health and weight conscious.
1st Place WINNER: Flavored Green Iced Tea class, Ready-to-Drink category
· Jasmine Green Tea (Traditional Line): authentically brewed and infused with jasmine flowers that have been picked in the evening when the flowers are most fragrant, Jasmine Green Tea is delicate, and has a nuanced flavor with an emphasis placed on jasmine’s aroma.
The 2009 World Tea Championship™ is an independent competition, judged by professional cuppers and major retail buyers of tea, to distinguish the highest quality and best tasting teas commercially available in North America. The WTC is made up of two classes: Hot Tea and Iced Tea. Each class consists of its own categories and judging panel. The Hot Tea class was evaluated April 30 and May 1, 2009. The Iced Tea class was evaluated May 2, 2009 during the World Tea Expo. All submissions were evaluated blind and through organoleptic analysis.
ITO EN products are available at natural and mainstream supermarkets and select specialty stores nationwide. For more information on the entire line of ITO EN products, please visit ITOEN.com.
About ITO EN (North America)
ITO EN (North America), a subsidiary of ITO EN, LTD., is the nation’s leading purveyor of green tea products and beverages. The company is an innovator in the beverage industry, marketing award winning Japanese tea lines in the U.S., including: TEAS’ TEA, the Traditional Japanese Tea, Natural Fruit, and ITO EN Shots. With a New York City flagship store (voted Best Tea Shop by the Zagat Survey of New York City Gourmet Market Places) and four-star authentic Japanese restaurants (KAI & Donguri), ITO EN is uniquely positioned as a pioneer in the tea industry. For more information, please visit www.ItoEn.com.
About The World Tea Expo
The World Tea Expo® is a robust marketplace that brings together hundreds of new products, the latest industry innovations and relevant, cutting-edge educational sessions, providing tea professionals with a one-stop opportunity to help drive their business, field industry growth and encourage further exploration of the art and science of tea. The Fastest 50 awards are given by Tradeshow Week Magazine, a leading publication covering the trade and consumer event industry. The World Tea Expo, World Tea News™, World Tea Championship™, World Tea Ratings™, World Tea Buyers Guide™, World Tea Webinars™ and Best Tea Business™ awards are produced by SFG Group LLC, a Nevada-based company. The next World Tea Expo will take place at Mandalay Bay Resort in Las Vegas, May 2-4, 2009. For more information, visit www.worldteaexpo.com.
Kentucky Bison Company Offers Meat Samplers for Father's Day
The way to Dad's heart is though his stomach, and with Kentucky Bison Company's gourmet meat samplers, you can make sure that path is healthy and delicious! Bison meat has less fat and cholesterol than beef, pork and even chicken, but with its naturally rich, full flavor, your father won't be missing a thing! Samplers are available in five varieties: Sizzling Steak ($132.50); Family Favorites ($151.20); Great Grilling Favorites ($118.05); Barbecue Master ($151.55); and Southern Soul Food Sampler ($131.55).
Samplers can be shipped on the East Coast for as little at $9.77 per package, and each shipment arrives in a high-quality reusable Styrofoam cooler with insulator and frozen gel pack to assure meat quality Patrons can also shop directly through the Kentucky Bison Company by calling 502.562.9491, toll free 1.877.859.2426, emailing Amanda@KyBisonCo.com, or visiting the sales office located at 603 E. Main St. during the hours of 10 a.m. - 4 p.m. Monday through Friday. Please call ahead before picking up in person to make sure your chosen sampler is available. All products are sold frozen for easy storage before cooking.
Sampler Details
Sizzling Steak Sampler
4 (6oz) Filet Mignon Steaks
4 (8 oz) Rib-eye Steaks
8 (10 oz) Top Sirloin Steaks
Family Favorites
4 (8oz) Rib-eye Steaks
1 (4 lb) Sirloin Tip Roast
1 (3.5 lb) Rump Roast
4 lbs Burger Patties
4 lbs Stew Meat
4 lbs Breakfast Sausage (ground)
Great Grilling Favorites
10 lbs Burger Patties
5 lbs Ground Burger Meat
4 lbs Frankfurters
3 lbs Fajita Meat (great for steak skewers!)
BBQ Master
5 lbs Burger Patties
6 lbs Brisket
7 lbs Baby Back Ribs (2 slabs)
4 (8 oz) Rib-eye Steaks
4 (6 oz) Filet Mignon Steaks
Southern Soul Food Sampler
1 (3.5 lb) Rump Roast
7 lbs Baby Back Ribs (2 slabs)
3 lbs Cube Steak
3 lbs Shank Steak
2 lbs Stew Meat
3 lbs Ground Burger Meat
2 lbs Breakfast Sausage (ground)
2 lbs Oxtail
2 lbs Soup Bones
The foundation of the Kentucky Bison Company is the production, preservation and promotion of the Authentic American Bison. Its mission is to operate a bison farm and meat processing plant that provides success through production and processing of livestock and a positive, happy work environment with room for workers' advancement and personal growth. Kentucky Bison Company raises bison on Woodland Farm in Goshen, Kentucky and processes the meat at its own USDA-approved facility. For more information, visit www.kybisonco.com.
Samplers can be shipped on the East Coast for as little at $9.77 per package, and each shipment arrives in a high-quality reusable Styrofoam cooler with insulator and frozen gel pack to assure meat quality Patrons can also shop directly through the Kentucky Bison Company by calling 502.562.9491, toll free 1.877.859.2426, emailing Amanda@KyBisonCo.com, or visiting the sales office located at 603 E. Main St. during the hours of 10 a.m. - 4 p.m. Monday through Friday. Please call ahead before picking up in person to make sure your chosen sampler is available. All products are sold frozen for easy storage before cooking.
Sampler Details
Sizzling Steak Sampler
4 (6oz) Filet Mignon Steaks
4 (8 oz) Rib-eye Steaks
8 (10 oz) Top Sirloin Steaks
Family Favorites
4 (8oz) Rib-eye Steaks
1 (4 lb) Sirloin Tip Roast
1 (3.5 lb) Rump Roast
4 lbs Burger Patties
4 lbs Stew Meat
4 lbs Breakfast Sausage (ground)
Great Grilling Favorites
10 lbs Burger Patties
5 lbs Ground Burger Meat
4 lbs Frankfurters
3 lbs Fajita Meat (great for steak skewers!)
BBQ Master
5 lbs Burger Patties
6 lbs Brisket
7 lbs Baby Back Ribs (2 slabs)
4 (8 oz) Rib-eye Steaks
4 (6 oz) Filet Mignon Steaks
Southern Soul Food Sampler
1 (3.5 lb) Rump Roast
7 lbs Baby Back Ribs (2 slabs)
3 lbs Cube Steak
3 lbs Shank Steak
2 lbs Stew Meat
3 lbs Ground Burger Meat
2 lbs Breakfast Sausage (ground)
2 lbs Oxtail
2 lbs Soup Bones
The foundation of the Kentucky Bison Company is the production, preservation and promotion of the Authentic American Bison. Its mission is to operate a bison farm and meat processing plant that provides success through production and processing of livestock and a positive, happy work environment with room for workers' advancement and personal growth. Kentucky Bison Company raises bison on Woodland Farm in Goshen, Kentucky and processes the meat at its own USDA-approved facility. For more information, visit www.kybisonco.com.
Grilly Goat
It's a set of products that combines the best of all
worlds when it comes to grilling accessories. The new Grilly Goat grill set
from Sackso Enterprises LLC includes the long-reaching Basting Tongs, a
soft silicone basting brush head that inserts into the tip of the tongs, and
the uniquely-designed Sauce Pot, all in one useful patent pending tool set.
The Grilly Goat set reduces the hazards, number of tools needed, and mess
associated with cooking and basting meats and vegetables on grills.
The Basting Tongs feature soft, no-slip grip pads for comfort, and are
designed with scalloped tip-ends to firmly grab grilled items without
damage. Its 16-inch length keeps hands away from grease flare-ups. As for
the Grilly Goat Sauce Pot, any cup, bowl or pot can hold sauce, but the
two-cup capacity Grilly Goat Sauce Pot also conveniently doubles as a cradle
for the Basting Tongs. Its slot and tab design keeps the tongs in place over
the pot to help keep areas around the grill clean. Additionally, the large
ergonomic handle of the pot minimizes fatigue while maximizing vessel
stability to virtually eliminate spills.
"One Saturday I found myself without a basting brush when preparing to grill
for a party," says Sackso Enterprises Founder Ed Spellman, "so I improvised
by pouring the BBQ sauce onto the chicken and spreading it with the tong
ends. Immediately, I noticed that the long reach of the tongs kept my hands
safely away from flare-ups that are common when grilling. At that point I
knew I was on to something, and as soon as the last guest left I went into
my shop and put together the first Basting Tongs prototype."
The tongs and saucepot are made from stainless steel, while removable
basting brush inserts are made of silicon and all are dishwasher safe for
easy cleanup. The Grilly Goat Set, which includes two replacement brush
inserts, sells for $29.95 and is available at www.GrillyGoat.com
For more information go to: www.GrillyGoat.com
worlds when it comes to grilling accessories. The new Grilly Goat grill set
from Sackso Enterprises LLC includes the long-reaching Basting Tongs, a
soft silicone basting brush head that inserts into the tip of the tongs, and
the uniquely-designed Sauce Pot, all in one useful patent pending tool set.
The Grilly Goat set reduces the hazards, number of tools needed, and mess
associated with cooking and basting meats and vegetables on grills.
The Basting Tongs feature soft, no-slip grip pads for comfort, and are
designed with scalloped tip-ends to firmly grab grilled items without
damage. Its 16-inch length keeps hands away from grease flare-ups. As for
the Grilly Goat Sauce Pot, any cup, bowl or pot can hold sauce, but the
two-cup capacity Grilly Goat Sauce Pot also conveniently doubles as a cradle
for the Basting Tongs. Its slot and tab design keeps the tongs in place over
the pot to help keep areas around the grill clean. Additionally, the large
ergonomic handle of the pot minimizes fatigue while maximizing vessel
stability to virtually eliminate spills.
"One Saturday I found myself without a basting brush when preparing to grill
for a party," says Sackso Enterprises Founder Ed Spellman, "so I improvised
by pouring the BBQ sauce onto the chicken and spreading it with the tong
ends. Immediately, I noticed that the long reach of the tongs kept my hands
safely away from flare-ups that are common when grilling. At that point I
knew I was on to something, and as soon as the last guest left I went into
my shop and put together the first Basting Tongs prototype."
The tongs and saucepot are made from stainless steel, while removable
basting brush inserts are made of silicon and all are dishwasher safe for
easy cleanup. The Grilly Goat Set, which includes two replacement brush
inserts, sells for $29.95 and is available at www.GrillyGoat.com
For more information go to: www.GrillyGoat.com
Ferran Adrià, the "World's Best Chef" Introduces Estrella Damm INEDIT
Estrella Damm today announced the launch of Estrella Damm INEDIT, a beer specifically created to accompany food. INEDIT was crafted by world-renowned chef Ferran Adrià, Juli Soler, elBulli sommeliers and Estrella Damm, the leading brewer of Barcelona.
“INEDIT was developed from the belief that there was a need for a beer that could complement a dining experience," said Ferran Adrià, elBulli Executive Chef. “INEDIT is the fruit of more than a year and a half and 400 trial iterations between the master brewers of Estrella Damm and the team of sommeliers at elBulli.”
INEDIT was created through collaborations between Ferran Adrià, Juli Soler, elBulli award-winning sommeliers David Seijas and Ferran Centelles and Estrella Damm brewmasters. INEDIT follows Estrella Damm’s century-old tradition of brewing excellence with an eye for experimentation and adaptability.
Developed for gastronomy, INEDIT is an alternative to wine for pairing with all dishes – from informal to more exquisite, sophisticated types of food. INEDIT is a unique coupage of barley malt and wheat with spices which provide an intense and complex aroma. It aims to complement food once thought to be a challenge in terms of culinary pairings, including salads, vinegar-based sauces, bitter notes such as asparagus and artichokes, fatty and oily fish, and citrus.
With its delicate carbonation, INEDIT adapts to acidic, sweet and sour flavors. Its appearance is slightly cloudy, and INEDIT has a yeasty sensation with sweet spices, causing a creamy and fresh texture, delicate carbonic long aftertaste, and pleasant memory. The rich and highly adaptable bouquet offers a unique personality with a smooth, yet complex taste.
Unlike most beers, INEDIT is bottled in a 750 ml black wine bottle and is intended for sharing. INEDIT is to be served in a white wine glass, filled halfway and chilled in a cooler.
A tasting of INEDIT was hosted by Chef Dan Barber, recently awarded TIME magazine’s 100 Most Influential People in the World and Outstanding Chef by the James Beard Foundation, at Blue Hill at Stone Barns on May 13, 2009.
About Estrella Damm
Established in 1876, Estrella Damm is an award-winning, premium pale lager known internationally as the “Beer of Barcelona”. During its 133-year tenure, Estrella Damm has remained the number one beer in Barcelona. An independent brewer with its own personality, Estrella Damm is known for its creativity. Estrella Damm produces five million hectoliters of beer per year. United States Beverage, LLC imports Estrella Damm to the United States.
About elBulli
Considered the world’s premier chef, co-owner of elBulli, Ferran Adrià is the Executive Chef of three starred Michelin restaurant. Known for its originality, elBulli is considered the most imaginative generator of haute cuisine internationally and responsible for influencing avant-garde cuisine worldwide. Partner of Ferran Adrià, Juli Soler is the co-owner of elBulli. Also influential in the creation of INEDIT are acclaimed sommeliers of elBulli, Ferran Centelles awarded best sommelier of Spain by Ruinart in 2006, and David Seijas awarded the “Golden Nose” in 2006. For the fourth consecutive year, elBulli has been named “The World's Best Restaurant” by Restaurant magazine.
“INEDIT was developed from the belief that there was a need for a beer that could complement a dining experience," said Ferran Adrià, elBulli Executive Chef. “INEDIT is the fruit of more than a year and a half and 400 trial iterations between the master brewers of Estrella Damm and the team of sommeliers at elBulli.”
INEDIT was created through collaborations between Ferran Adrià, Juli Soler, elBulli award-winning sommeliers David Seijas and Ferran Centelles and Estrella Damm brewmasters. INEDIT follows Estrella Damm’s century-old tradition of brewing excellence with an eye for experimentation and adaptability.
Developed for gastronomy, INEDIT is an alternative to wine for pairing with all dishes – from informal to more exquisite, sophisticated types of food. INEDIT is a unique coupage of barley malt and wheat with spices which provide an intense and complex aroma. It aims to complement food once thought to be a challenge in terms of culinary pairings, including salads, vinegar-based sauces, bitter notes such as asparagus and artichokes, fatty and oily fish, and citrus.
With its delicate carbonation, INEDIT adapts to acidic, sweet and sour flavors. Its appearance is slightly cloudy, and INEDIT has a yeasty sensation with sweet spices, causing a creamy and fresh texture, delicate carbonic long aftertaste, and pleasant memory. The rich and highly adaptable bouquet offers a unique personality with a smooth, yet complex taste.
Unlike most beers, INEDIT is bottled in a 750 ml black wine bottle and is intended for sharing. INEDIT is to be served in a white wine glass, filled halfway and chilled in a cooler.
A tasting of INEDIT was hosted by Chef Dan Barber, recently awarded TIME magazine’s 100 Most Influential People in the World and Outstanding Chef by the James Beard Foundation, at Blue Hill at Stone Barns on May 13, 2009.
About Estrella Damm
Established in 1876, Estrella Damm is an award-winning, premium pale lager known internationally as the “Beer of Barcelona”. During its 133-year tenure, Estrella Damm has remained the number one beer in Barcelona. An independent brewer with its own personality, Estrella Damm is known for its creativity. Estrella Damm produces five million hectoliters of beer per year. United States Beverage, LLC imports Estrella Damm to the United States.
About elBulli
Considered the world’s premier chef, co-owner of elBulli, Ferran Adrià is the Executive Chef of three starred Michelin restaurant. Known for its originality, elBulli is considered the most imaginative generator of haute cuisine internationally and responsible for influencing avant-garde cuisine worldwide. Partner of Ferran Adrià, Juli Soler is the co-owner of elBulli. Also influential in the creation of INEDIT are acclaimed sommeliers of elBulli, Ferran Centelles awarded best sommelier of Spain by Ruinart in 2006, and David Seijas awarded the “Golden Nose” in 2006. For the fourth consecutive year, elBulli has been named “The World's Best Restaurant” by Restaurant magazine.
Wednesday, May 13, 2009
Summit Spring Unviels New Packaging and Limited Edition Retro Bottle
Summit Spring (www.summitspring.com/), bottled water from one of the oldest and most revered natural following spring in North America, has unveiled a new, modernized packaging to hit shelves this month. The company’s extensive history has long been an integral part of its marketing and bottling components, and the new packaging allows for a contemporary edge while also maintaining the rich history and historic value behind Summit Spring.
When redesigning the label, the history of the brand was taken into full consideration and is consisted and complimentary with the lineage of the spring. Designer Taja Dockendorf, of T.Doc Creative, borrowed elements of work from the 1800s and 1930s. The new look maintains the spring’s historic ties, promotes Summit Spring as a refreshingly pure water source, and visually distinguishes the product from imitators.
“The redesign of the packaging is more attractive and contemporary, which will appeal to both our current Summit Spring drinkers and attract new consumers,” said Bryan Pullen, President of Summit Spring. “Summit Spring has a reputation of providing consumers with the purest water that only Mother Nature herself can provide, and the new bottle design reflects the exceptional quality and heritage of the brand.”
Behind the company’s rich history, the packaging over the course of centuries tells the unique story behind Summit Spring. Dating back to the 1700s, early town records describe the spring as ”to drink of God's only beverage for man or beast at Summit Spring, that fountain of life, the drinking from which will renew the youth of the old, if any such a place was ever created…”
Paying homage to its storied heritage, Summit Spring is also releasing a limited edition retro glass packaging that features a label dating back to the company’s roots. The gold label features the iconic eagle, which was created as the icon for Summit Spring when Christian Science Monitor illustrator L. Franklin Zelm purchased the Summit Spring hotel and incorporated the eagle into the branding. Van Zelm created the illustration of the crown eagle still seen on Summit Spring labels today, in honor of Summit Hill’s historic reputation as a breeding ground for eagles.
“The limited edition retro glass bottle embraces the rich heritage of Summit Spring, celebrating the evolution over time,” Pullen noted. “The retro bottle takes us back in time and reminds consumers of the roots of Summit Spring, which has been revered as one of the purest natural water resources in the world for centuries.”
For more information, visit the Summit Spring web site at www.summitspring.com
About Summit Spring
Summit Spring has been celebrated for its uncommon purity since the beginning of its recorded history. One of the oldest and most revered natural free-flowing springs in North America, Summit Spring is surrounded by pristine Maine forest and has been protected for centuries. The unspoiled spring bubbles up naturally, producing some of the purest natural-source water on the planet – and unlike most bottled water, Summit Spring bubbles from the Earth with a natural purity only Mother Nature’s filtration process can provide. Historical documents dating back to 1792 cite the spring’s remarkable purity, and since its first commercial sale in the 1800s, it has continued to provide consumers with the purest water. Great care has been taken to protect and preserve the integrity of Summit Spring over the years, and to this day, the water is still collected in the original town spring house without the use of pumps or other artificial means, delivering water of the purest quality to consumers.
Summit Spring Water is one of a select few bottled waters to carry the State of Maine’s “Premium Grade” designation, meeting the very stringent quality and testing guidelines developed by the Maine Department of Health and Human Services. Summit is also the first and only bottled-water company allowed membership in MOFGA (Maine Organic Farmers and Gardeners Association), another distinguished and respected organization that enforces very strict rules and requirements for membership.
When redesigning the label, the history of the brand was taken into full consideration and is consisted and complimentary with the lineage of the spring. Designer Taja Dockendorf, of T.Doc Creative, borrowed elements of work from the 1800s and 1930s. The new look maintains the spring’s historic ties, promotes Summit Spring as a refreshingly pure water source, and visually distinguishes the product from imitators.
“The redesign of the packaging is more attractive and contemporary, which will appeal to both our current Summit Spring drinkers and attract new consumers,” said Bryan Pullen, President of Summit Spring. “Summit Spring has a reputation of providing consumers with the purest water that only Mother Nature herself can provide, and the new bottle design reflects the exceptional quality and heritage of the brand.”
Behind the company’s rich history, the packaging over the course of centuries tells the unique story behind Summit Spring. Dating back to the 1700s, early town records describe the spring as ”to drink of God's only beverage for man or beast at Summit Spring, that fountain of life, the drinking from which will renew the youth of the old, if any such a place was ever created…”
Paying homage to its storied heritage, Summit Spring is also releasing a limited edition retro glass packaging that features a label dating back to the company’s roots. The gold label features the iconic eagle, which was created as the icon for Summit Spring when Christian Science Monitor illustrator L. Franklin Zelm purchased the Summit Spring hotel and incorporated the eagle into the branding. Van Zelm created the illustration of the crown eagle still seen on Summit Spring labels today, in honor of Summit Hill’s historic reputation as a breeding ground for eagles.
“The limited edition retro glass bottle embraces the rich heritage of Summit Spring, celebrating the evolution over time,” Pullen noted. “The retro bottle takes us back in time and reminds consumers of the roots of Summit Spring, which has been revered as one of the purest natural water resources in the world for centuries.”
For more information, visit the Summit Spring web site at www.summitspring.com
About Summit Spring
Summit Spring has been celebrated for its uncommon purity since the beginning of its recorded history. One of the oldest and most revered natural free-flowing springs in North America, Summit Spring is surrounded by pristine Maine forest and has been protected for centuries. The unspoiled spring bubbles up naturally, producing some of the purest natural-source water on the planet – and unlike most bottled water, Summit Spring bubbles from the Earth with a natural purity only Mother Nature’s filtration process can provide. Historical documents dating back to 1792 cite the spring’s remarkable purity, and since its first commercial sale in the 1800s, it has continued to provide consumers with the purest water. Great care has been taken to protect and preserve the integrity of Summit Spring over the years, and to this day, the water is still collected in the original town spring house without the use of pumps or other artificial means, delivering water of the purest quality to consumers.
Summit Spring Water is one of a select few bottled waters to carry the State of Maine’s “Premium Grade” designation, meeting the very stringent quality and testing guidelines developed by the Maine Department of Health and Human Services. Summit is also the first and only bottled-water company allowed membership in MOFGA (Maine Organic Farmers and Gardeners Association), another distinguished and respected organization that enforces very strict rules and requirements for membership.
Tuesday, May 12, 2009
Sizzling New Zealand Barbecue
Grilling season is here once again and one of the hottest grilling books from last year is back! As you fire up the barbecue this year, why not take a cue from down under? The culture of New Zealand has evolved the art of the barbecue to a higher level: it’s not just hamburgers, steaks and chicken skewers anymore. Now it’s breakfast, brunch, lunch, dinner and dessert that are brought to life by the warmth and aroma that only the grill can bring. This summer, award-winning New Zealand cookbook author, Julie Biuso, shows us just how to do it.
SIZZLE: Sensational Barbecue Food (Julie Biuso Publications, April 2008, $19.95/softcover) is the ultimate barbecue cookbook, offering tempting and contemporary international food with fresh New Zealand flavor. This delicious selection includes more than one hundred inspirational and easy-to-follow recipes fit for midweek meals, al fresco feasts, weekend brunches and special occasions — in other words, all you need to make outdoor (and indoor!) living fun, affordable and utterly irresistible.
Chapters include: Beginnings (starters), Main events, From the Sea, Sides, Salads, Sauces and Salsas, and Sweet Endings. At the back of the book there are invaluable hot tips on everything from choosing and using a barbecue to cooking meat to perfection, adding flavor, and judging cooking times. Recipes include:
Green Tomato, Avocado and Orange Salad
Pork Satay with Fresh Pineapple Chutney
Asparagus and Mint Prosciutto Wraps
Seared Scallops with Chili Pepper Dressing
Char-grilled Lamb Rumps with Balsamic Tomatoes
Fluffy Pancakes with Maple Syrup
Perfect for those looking to break away from the old grilling standards and shake it up in front of the fire this season, SIZZLE will introduce Americans to a flavor explosion from New Zealand. The best part of all…all the ingredients can be found in our own local grocery stores and markets.
Books are available online at www.juliebiuso.com or through Amazon.
About the Author
Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements in her career. Visit her online at www.juliebiuso.com
Asparagus & Mint Prosciutto Wraps
These asparagus wraps are imbued with a hint of caramelly smokiness. The salt “hit” from crisp prosciutto is wiped clean by lemon and mint, making them irresistible. You can make up the wraps a few hours before cooking as long as you keep them refrigerated, but bring them to room temperature before cooking. Accompany with lemon wedges or a spicy dipping sauce.
Ingredients
12 plump asparagus spears
Grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
4 ounces (about 100g) thinly sliced prosciutto or equivalent amount of shaved ham
48 mint leaves
Lemon wedges to accompany or a spicy dipping sauce of your choice
Snap off the woody ends from the asparagus spears or trim them with a knife. Wash asparagus under running water; soak if gritty.
In a large shallow dish, mix together lemon zest and oil with a few pinches of salt and plenty of black pepper. Add spears and roll them around in the dish to coat.
Wrap each spear in a slice of prosciutto or ham, enclosing four mint leaves with each spear.
Cook asparagus wraps over medium heat on an oiled barbecue hot plate (cast-iron griddle), turning often, until they turn a rich golden brown (about 10 minutes). Serve hot.
Chicken Skewers on Watermelon and Feta Salad
Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer’s day or for a shared platter with friends on a balmy evening.
Serves 6, approximately 24 skewers
Chicken Skewers
2 yellow bell peppers, cored, seeded, cut into small pieces about the same width as the chicken pieces
1 (8-ounce) jar pimiento-stuffed olives (or Queen olives), drained
4 tablespoons olive oil, divided use
Juice of 1 lemon
1 tablespoon honey
2 tablespoons finely chopped mint, plus extra sprigs for garnish
Salt and pepper to taste
1-1/4 to 1-1/2 pounds skinned, boned chicken breasts, cut into small pieces
Short bamboo skewers, soaked in water for 30 minutes
Salad
2 clean heads romaine lettuce, torn into bite-size pieces
1/2 small watermelon, rind removed, cut into small chunks
8 ounces feta cheese, crumbled
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste
1/4 cup toasted pumpkin seeds, salted preferred
Place bell pepper chunks in bowl with olives and 1 tablespoon olive oil. Toss and set aside.
In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces; toss to coat. Thread chicken onto bamboo skewers alternating chunks of bell pepper and olives.
Cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.
Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl combine olive oil, vinegar, salt and pepper; stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.
Glazed Pineapple
The sight of grilled pineapple with a caramelized glaze makes me think of summer, no matter what time of year it is. But sugary fruits make a right mess of the barbecue hot plate (griddle). Fortunately, the mess is easily removed with water. Squirt plenty of water on the plate while it is still hot, scrape it clean, wipe with an old towel and it’ll be just like new.
Serves 4-8
1 firm but ripe pineapple, peeled, cut into thick rounds, then into quarters
1/2 – 1 cup brown sugar
Vanilla ice cream for serving
Bamboo skewers, soaked in cold water for 30 minutes
Thread pineapple pieces onto bamboo skewers. (Threading pineapple onto bamboo skewers is easier if you pierce the pieces with a metal skewer first.)
Put brown sugar on a large plate and turn skewers in it to coat. Cook over medium heat on a barbecue hot plate (cast-iron griddle) until lightly browned (the hot plate should be clean but not oiled – the juice will soon run out of the pineapple as it heats). Transfer to a plate and serve with ice cream.
Alternatively, cut the pineapple into eighths, coat in sugar, then cook on a barbecue hot plate.
Recipes from SIZZLE: Sensational Barbecue Food by Julie Biuso
(Julie Biuso Publications, April 2008, $19.95/softcover)
SIZZLE: Sensational Barbecue Food (Julie Biuso Publications, April 2008, $19.95/softcover) is the ultimate barbecue cookbook, offering tempting and contemporary international food with fresh New Zealand flavor. This delicious selection includes more than one hundred inspirational and easy-to-follow recipes fit for midweek meals, al fresco feasts, weekend brunches and special occasions — in other words, all you need to make outdoor (and indoor!) living fun, affordable and utterly irresistible.
Chapters include: Beginnings (starters), Main events, From the Sea, Sides, Salads, Sauces and Salsas, and Sweet Endings. At the back of the book there are invaluable hot tips on everything from choosing and using a barbecue to cooking meat to perfection, adding flavor, and judging cooking times. Recipes include:
Green Tomato, Avocado and Orange Salad
Pork Satay with Fresh Pineapple Chutney
Asparagus and Mint Prosciutto Wraps
Seared Scallops with Chili Pepper Dressing
Char-grilled Lamb Rumps with Balsamic Tomatoes
Fluffy Pancakes with Maple Syrup
Perfect for those looking to break away from the old grilling standards and shake it up in front of the fire this season, SIZZLE will introduce Americans to a flavor explosion from New Zealand. The best part of all…all the ingredients can be found in our own local grocery stores and markets.
Books are available online at www.juliebiuso.com or through Amazon.
About the Author
Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements in her career. Visit her online at www.juliebiuso.com
Asparagus & Mint Prosciutto Wraps
These asparagus wraps are imbued with a hint of caramelly smokiness. The salt “hit” from crisp prosciutto is wiped clean by lemon and mint, making them irresistible. You can make up the wraps a few hours before cooking as long as you keep them refrigerated, but bring them to room temperature before cooking. Accompany with lemon wedges or a spicy dipping sauce.
Ingredients
12 plump asparagus spears
Grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
4 ounces (about 100g) thinly sliced prosciutto or equivalent amount of shaved ham
48 mint leaves
Lemon wedges to accompany or a spicy dipping sauce of your choice
Snap off the woody ends from the asparagus spears or trim them with a knife. Wash asparagus under running water; soak if gritty.
In a large shallow dish, mix together lemon zest and oil with a few pinches of salt and plenty of black pepper. Add spears and roll them around in the dish to coat.
Wrap each spear in a slice of prosciutto or ham, enclosing four mint leaves with each spear.
Cook asparagus wraps over medium heat on an oiled barbecue hot plate (cast-iron griddle), turning often, until they turn a rich golden brown (about 10 minutes). Serve hot.
Chicken Skewers on Watermelon and Feta Salad
Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer’s day or for a shared platter with friends on a balmy evening.
Serves 6, approximately 24 skewers
Chicken Skewers
2 yellow bell peppers, cored, seeded, cut into small pieces about the same width as the chicken pieces
1 (8-ounce) jar pimiento-stuffed olives (or Queen olives), drained
4 tablespoons olive oil, divided use
Juice of 1 lemon
1 tablespoon honey
2 tablespoons finely chopped mint, plus extra sprigs for garnish
Salt and pepper to taste
1-1/4 to 1-1/2 pounds skinned, boned chicken breasts, cut into small pieces
Short bamboo skewers, soaked in water for 30 minutes
Salad
2 clean heads romaine lettuce, torn into bite-size pieces
1/2 small watermelon, rind removed, cut into small chunks
8 ounces feta cheese, crumbled
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste
1/4 cup toasted pumpkin seeds, salted preferred
Place bell pepper chunks in bowl with olives and 1 tablespoon olive oil. Toss and set aside.
In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces; toss to coat. Thread chicken onto bamboo skewers alternating chunks of bell pepper and olives.
Cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.
Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl combine olive oil, vinegar, salt and pepper; stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.
Glazed Pineapple
The sight of grilled pineapple with a caramelized glaze makes me think of summer, no matter what time of year it is. But sugary fruits make a right mess of the barbecue hot plate (griddle). Fortunately, the mess is easily removed with water. Squirt plenty of water on the plate while it is still hot, scrape it clean, wipe with an old towel and it’ll be just like new.
Serves 4-8
1 firm but ripe pineapple, peeled, cut into thick rounds, then into quarters
1/2 – 1 cup brown sugar
Vanilla ice cream for serving
Bamboo skewers, soaked in cold water for 30 minutes
Thread pineapple pieces onto bamboo skewers. (Threading pineapple onto bamboo skewers is easier if you pierce the pieces with a metal skewer first.)
Put brown sugar on a large plate and turn skewers in it to coat. Cook over medium heat on a barbecue hot plate (cast-iron griddle) until lightly browned (the hot plate should be clean but not oiled – the juice will soon run out of the pineapple as it heats). Transfer to a plate and serve with ice cream.
Alternatively, cut the pineapple into eighths, coat in sugar, then cook on a barbecue hot plate.
Recipes from SIZZLE: Sensational Barbecue Food by Julie Biuso
(Julie Biuso Publications, April 2008, $19.95/softcover)
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