À l’Olivier — a line of olive oils and other specialty foods from France —was honored with the gold medal for best product line at last night’s 37th Sofi Awards in New York City at the annual Summer Fancy Food Show organized by the National Specialty Food Association (NASFT). The Sofi Awards recognize outstanding specialty food innovation. The À l’Olivier product line features creative products including Extra Virgin Olive Oil spreads, delicious vegetable and herb infused oils and original fruit vinegars. Their products are all healthy alternatives to other oils and vinegars, and they bring a fresh taste to creative cuisine. “We are so thrilled to accept this award,” said Jerome Blanvillain, producer of À l’Olivier. “Our products can be used in so many unique dishes. They are extremely versatile; the applications of À l’Olivier are limitless.”
À l’Olivier is distributed by DeMedici, a wholly owned specialty food company of the Gellert Global Group, whose primary holding is Atalanta Corporation, America’s leading specialty food import company. Since 1945, Atalanta has been a driving force in food importing and international trading. Atalanta has a presence on three continents and agents in every major commerce center in the world. Atalanta specializes in cheese, meats and grocery products. Their cheese line consists of over 1,200 imports ranging from delicate, fresh tomas to rugged Alpine mountain wheels. As accompaniments, Atalanta offers a variety of gourmet delights including charcuterie style deli meats, spicy mostardas, wine jellies, fruit spreads, anchovies, artichokes, baby onions, olives, olive oils, balsamic vinegars, mushrooms, pasta sauces, water crackers, honeys, cookies, chocolates, and more.
Tuesday, June 30, 2009
Thursday, June 25, 2009
Nationwide Launch of Amazing Meal
Amazing Grass is pleased to announce that their three varieties of Amazing Meal are now available at a wide variety of retail locations nationwide in time for the busy outdoor summer season. Amazing Meal was announced in January as a pilot project available exclusively at Whole Foods stores. Available in 3 varieties: Original Blend; Chocolate Infusion; and Pomegranate Mango Infusion, Amazing Meal is a powerful and satisfying blend of organic Green SuperFoods, plant-based protein, phytonutrients and vegetables, digestive enzymes and probiotics. It is the only organic meal supplement of this kind in the marketplace today, and it is also vegan and gluten-free.
“The consumer response to Amazing Meal at Whole Foods over the past six months has been fabulous, so we are rolling it out across the country,” says Amazing Grass CEO Todd Habermehl. “Outdoor enthusiasts, people with on-the-go lifestyles and those seeking to obtain balanced nutrition in their diet can now find this convenient meal replacement at a wide variety of retail locations in their region.”
Proper nutrition is especially important during the summer when the mind and body can be impacted by excessive heat, as well as by strenuous outdoor activities and busier schedules. Amazing Meal is designed to boost energy by providing a wealth of essential nutrients that can be easily digested. Its impressive nutritional breakdown consists of 10 grams of whole food protein and 6 grams of fiber per serving, a full spectrum of Green SuperFoods (wheat grass, barley grass, alfalfa and kale) and organic SuperFruits such as Goji and Acai berries. Amazing Meal is also a great source of chlorophyll, antioxidants and essential fatty acids. Unlike other Superfood formulas on the market, Amazing Meal offers 100% whole food nutrition without the use of protein isolates, fillers or isolated vitamins and minerals that may pose health concerns.
To aid the digestive system and optimize nutrient absorption, Amazing Meal also features a Digestive Enzyme and Active Culture Probiotic Blend of L. Acidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase and Cellulase. Ingredients in all varieties of Amazing Meal are certified organic and include Wheat Grass, Kale, Barley Grass, Alfalfa, Rice Protein, Hemp Protein, Acai, Carrot, Blueberry, Goji, Rose Hips, Maca, Banana, Flax Seed Powder, Cane Juice, Guar Gum and Madagascar Vanilla. Amazing Meal is sold in fifteen serving canisters (SRP $42.99) and a 10-count box of individual serving packets (SRP $35.99). Amazing Grass recommends that customers enjoy 1 to 3 servings per day by mixing 1 scoop with 10 or more ounces of water, juice or milk. It can be enjoyed first thing in the morning to jump-start the day and whenever hunger occurs.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of life derived from healthy eating habits. In addition to the Amazing Meal, Amazing Grass also offers Green SuperFood, Berry Green SuperFood, Chocolate Green SuperFood and Kidz SuperFood Chocolate Drink Powders, Organic Wheat Grass in drink powder and tablet forms and new organic Whole Food Energy Bars. Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. www.amazinggrass.com.
“The consumer response to Amazing Meal at Whole Foods over the past six months has been fabulous, so we are rolling it out across the country,” says Amazing Grass CEO Todd Habermehl. “Outdoor enthusiasts, people with on-the-go lifestyles and those seeking to obtain balanced nutrition in their diet can now find this convenient meal replacement at a wide variety of retail locations in their region.”
Proper nutrition is especially important during the summer when the mind and body can be impacted by excessive heat, as well as by strenuous outdoor activities and busier schedules. Amazing Meal is designed to boost energy by providing a wealth of essential nutrients that can be easily digested. Its impressive nutritional breakdown consists of 10 grams of whole food protein and 6 grams of fiber per serving, a full spectrum of Green SuperFoods (wheat grass, barley grass, alfalfa and kale) and organic SuperFruits such as Goji and Acai berries. Amazing Meal is also a great source of chlorophyll, antioxidants and essential fatty acids. Unlike other Superfood formulas on the market, Amazing Meal offers 100% whole food nutrition without the use of protein isolates, fillers or isolated vitamins and minerals that may pose health concerns.
To aid the digestive system and optimize nutrient absorption, Amazing Meal also features a Digestive Enzyme and Active Culture Probiotic Blend of L. Acidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase and Cellulase. Ingredients in all varieties of Amazing Meal are certified organic and include Wheat Grass, Kale, Barley Grass, Alfalfa, Rice Protein, Hemp Protein, Acai, Carrot, Blueberry, Goji, Rose Hips, Maca, Banana, Flax Seed Powder, Cane Juice, Guar Gum and Madagascar Vanilla. Amazing Meal is sold in fifteen serving canisters (SRP $42.99) and a 10-count box of individual serving packets (SRP $35.99). Amazing Grass recommends that customers enjoy 1 to 3 servings per day by mixing 1 scoop with 10 or more ounces of water, juice or milk. It can be enjoyed first thing in the morning to jump-start the day and whenever hunger occurs.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of life derived from healthy eating habits. In addition to the Amazing Meal, Amazing Grass also offers Green SuperFood, Berry Green SuperFood, Chocolate Green SuperFood and Kidz SuperFood Chocolate Drink Powders, Organic Wheat Grass in drink powder and tablet forms and new organic Whole Food Energy Bars. Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. www.amazinggrass.com.
Top Chef's Stefan Richter To Open Stefan's at L.A. Farm Restaurant August 6
Most recently known for his ability to wow the judges on Bravo’s hit series “Top Chef,” Stefan Richter brings his European flair and international culinary training to Santa Monica with the opening of his first restaurant, Stefan’s at L.A. Farm, on August 6th. By taking over the L.A. Farm (3000 Olympic Blvd., Santa Monica), Richter transforms the landmark known for its warm ambiance and eclectic cuisine into a sleek and modern space. Stefan’s at L.A. Farm will bring a cosmopolitan classiness to the Santa Monica dining scene with its fine food, comfortable atmosphere and famous founder.
An array of light California cuisine will dominate the restaurant’s lunch menu. Dinner will include numerous unique and flavorful tapas dishes. Indulgent cocktails as well as casual and affordable drinks are available, including Milwaukee’s Best and Pabst Blue Ribbon. Vegan and gluten-free menu options are also available.
“I am eager and excited for the location of my first restaurant to be in Los Angeles,” said Stefan Richter. “I am inspired by the liveliness of the space, California’s abundance of fresh ingredients and the west side location.”
Stefan’s at L.A. Farm will be characterized by a casual sophistication, creating a calm and intimate environment in contrast to the fast and frenzied pace of Los Angeles. The dining room interiors include custom leather couches and handmade furniture made in Italy to bring style and comfort to the space, while marble-topped tables surround a central community table, perfect for serving large parties. Granite fire pits light the mood for mingling and adds a sensual element to the contemporary decor. Drawing attention to the façade stands a giant bull with red eyes that glow at night, a fitting tribute to the “farm” motif in the restaurant name.
For the wine enthusiast, a private wine room for 20 allows guests to enjoy wine tasting, or can be used for private dinners and parties. The bar area is equipped with two flat-screen TVs allowing sporting events to be broadcast simultaneously. Stefan’s at L.A. Farm is perfect for an intimate dining experience, a night of drinks with friends or for more extravagant events and parties.
Stefan Richter began his formal culinary guidance in 1987. After his three-year apprenticeship at the Culinary School in Germany, Richter was honored with the Achenbach Award in both 1991 and 1992 and the Finlandia Award while working at the Michelin restaurant of the Landhotel Schlosswirtschaft.
Always hungry for professional accreditation, he continued his studies at the rigorous Hotel and Culinary School and endured the grueling Fachhochschule Würzburg-Schweinfurt in Germany to earn a Certified Master Chef diploma in 1993. He worked his way through a variety of kitchens – from Germany’s Kur and Sports Hotel and Maritim Seehotel to the Suko-Thai Hotel in Bangkok and Chateau Lake Louise in Canada – mastering diverse techniques while embracing local produce and ingredients. Richter traveled to the U.S. to serve as sous chef and garde manger for the Ritz-Carlton in Dearborn, Michigan. He also went on to serve as executive sous chef of Bacara Resort and Spa in Santa Barbara, California, executive chef of the Villagio Inn & Spa in Napa, California, and was invited to be part of the creative team opening the Bellagio Hotel, Resort & Spa in Las Vegas in September 1998. As executive sous chef he created, developed and executed menus for a $25 million banquet kitchen that catered high-profile events.
Currently, Richter owns and operates Stefan F. Richter’s European Catering, which has been tapped for some of the most prestigious venues and star-studded events in Los Angeles. They will be the catering arm at Stefan’s at L.A. Farm.
Stefan’s at L.A. Farm will be presided over by general manager Rick Martinez. Leandro Bongarra will take the position of chef de cuisine over a staff of 50, helping to turn the homey rustic feeling of the old L.A. Farm into a Stefan-inspired eatery.
Stefan’s at L.A. Farm will serve fine food from 11:00 a.m. to midnight, with an abbreviated menu offered until 1:00 a.m. The restaurant is located at 3000 Olympic Blvd., at the corner of Stewart. Valet parking available. Call (310) 449-4000 for reservations. More information about the restaurant can be found at www.stefansatlafarm.com.
An array of light California cuisine will dominate the restaurant’s lunch menu. Dinner will include numerous unique and flavorful tapas dishes. Indulgent cocktails as well as casual and affordable drinks are available, including Milwaukee’s Best and Pabst Blue Ribbon. Vegan and gluten-free menu options are also available.
“I am eager and excited for the location of my first restaurant to be in Los Angeles,” said Stefan Richter. “I am inspired by the liveliness of the space, California’s abundance of fresh ingredients and the west side location.”
Stefan’s at L.A. Farm will be characterized by a casual sophistication, creating a calm and intimate environment in contrast to the fast and frenzied pace of Los Angeles. The dining room interiors include custom leather couches and handmade furniture made in Italy to bring style and comfort to the space, while marble-topped tables surround a central community table, perfect for serving large parties. Granite fire pits light the mood for mingling and adds a sensual element to the contemporary decor. Drawing attention to the façade stands a giant bull with red eyes that glow at night, a fitting tribute to the “farm” motif in the restaurant name.
For the wine enthusiast, a private wine room for 20 allows guests to enjoy wine tasting, or can be used for private dinners and parties. The bar area is equipped with two flat-screen TVs allowing sporting events to be broadcast simultaneously. Stefan’s at L.A. Farm is perfect for an intimate dining experience, a night of drinks with friends or for more extravagant events and parties.
Stefan Richter began his formal culinary guidance in 1987. After his three-year apprenticeship at the Culinary School in Germany, Richter was honored with the Achenbach Award in both 1991 and 1992 and the Finlandia Award while working at the Michelin restaurant of the Landhotel Schlosswirtschaft.
Always hungry for professional accreditation, he continued his studies at the rigorous Hotel and Culinary School and endured the grueling Fachhochschule Würzburg-Schweinfurt in Germany to earn a Certified Master Chef diploma in 1993. He worked his way through a variety of kitchens – from Germany’s Kur and Sports Hotel and Maritim Seehotel to the Suko-Thai Hotel in Bangkok and Chateau Lake Louise in Canada – mastering diverse techniques while embracing local produce and ingredients. Richter traveled to the U.S. to serve as sous chef and garde manger for the Ritz-Carlton in Dearborn, Michigan. He also went on to serve as executive sous chef of Bacara Resort and Spa in Santa Barbara, California, executive chef of the Villagio Inn & Spa in Napa, California, and was invited to be part of the creative team opening the Bellagio Hotel, Resort & Spa in Las Vegas in September 1998. As executive sous chef he created, developed and executed menus for a $25 million banquet kitchen that catered high-profile events.
Currently, Richter owns and operates Stefan F. Richter’s European Catering, which has been tapped for some of the most prestigious venues and star-studded events in Los Angeles. They will be the catering arm at Stefan’s at L.A. Farm.
Stefan’s at L.A. Farm will be presided over by general manager Rick Martinez. Leandro Bongarra will take the position of chef de cuisine over a staff of 50, helping to turn the homey rustic feeling of the old L.A. Farm into a Stefan-inspired eatery.
Stefan’s at L.A. Farm will serve fine food from 11:00 a.m. to midnight, with an abbreviated menu offered until 1:00 a.m. The restaurant is located at 3000 Olympic Blvd., at the corner of Stewart. Valet parking available. Call (310) 449-4000 for reservations. More information about the restaurant can be found at www.stefansatlafarm.com.
Wednesday, June 24, 2009
Half Moon resort recognized at the Taste of the Caribbean competition
The Jamaica National Culinary Team amassed ten medals and special awards at the recently concluded Caribbean Hotel Association Taste of the Caribbean competition.
After an eventful two days of cooking, creating, mixing and showcasing their culinary and bartending skills, Team Jamaica copped the gold award for the Mystery Basket which consisted of 20 items, unknown to the teams prior to the start of the competition, of which each team had to prepare a three-course meal in just four hours.
Team Jamaica won the first place medal for preparing the most innovative dish overall named Carrot-Pineapple, Orange-Scallion Cheesecake, Sweet & Sour Sauce, Chocolate Scotch Bonnet Mousse on Passion Fruit Crepe with Mango Ice Cream. The team also earned special awards for the best use of cheese in its Orange Scallion Cheesecake and the most creative non-alcoholic drink, Ms. Lou, named after the popular Jamaican cultural icon.
Individual members of Team Jamaica who competed for the Chef of the Year award also received top awards- with the bronze award going to Brian Lumley and Martin Maginley, Ravi Anne fell one short of the gold award to take home the silver. Pastry Chef Gilbert McKenzie and bartender Junior Lewis were not left out of the individual awards as they both received bronze awards for their respective categories. In addition Stephen Sowa walked away with the team manager’s indigenous cuisine presentation award.
The team which comprised of coach/manager Stephen Sowa executive chef of Half Moon,
Ravi Anne chef de cuisine of the Sugar Mill Restaurant at Half Moon, Brian Lumley executive chef at the French Embassy, Martin Maginley executive chef at Round Hill Hotel & Villas, Gilbert McKenzie pastry chef and Junior Lewis bartender at Starfish Resort & Spa competed against 13 other national teams at the Caribe Hilton in Puerto Rico.
The Taste of the Caribbean is the annual food and beverage festival of the Caribbean Hotel and Tourist Association and is aimed at educating and inspiring food and beverage professionals across the Caribbean.
After an eventful two days of cooking, creating, mixing and showcasing their culinary and bartending skills, Team Jamaica copped the gold award for the Mystery Basket which consisted of 20 items, unknown to the teams prior to the start of the competition, of which each team had to prepare a three-course meal in just four hours.
Team Jamaica won the first place medal for preparing the most innovative dish overall named Carrot-Pineapple, Orange-Scallion Cheesecake, Sweet & Sour Sauce, Chocolate Scotch Bonnet Mousse on Passion Fruit Crepe with Mango Ice Cream. The team also earned special awards for the best use of cheese in its Orange Scallion Cheesecake and the most creative non-alcoholic drink, Ms. Lou, named after the popular Jamaican cultural icon.
Individual members of Team Jamaica who competed for the Chef of the Year award also received top awards- with the bronze award going to Brian Lumley and Martin Maginley, Ravi Anne fell one short of the gold award to take home the silver. Pastry Chef Gilbert McKenzie and bartender Junior Lewis were not left out of the individual awards as they both received bronze awards for their respective categories. In addition Stephen Sowa walked away with the team manager’s indigenous cuisine presentation award.
The team which comprised of coach/manager Stephen Sowa executive chef of Half Moon,
Ravi Anne chef de cuisine of the Sugar Mill Restaurant at Half Moon, Brian Lumley executive chef at the French Embassy, Martin Maginley executive chef at Round Hill Hotel & Villas, Gilbert McKenzie pastry chef and Junior Lewis bartender at Starfish Resort & Spa competed against 13 other national teams at the Caribe Hilton in Puerto Rico.
The Taste of the Caribbean is the annual food and beverage festival of the Caribbean Hotel and Tourist Association and is aimed at educating and inspiring food and beverage professionals across the Caribbean.
Sugar Trumps Health In Soda Land
Redpoint Corporation (OTCBB: RPBC - News), a company focused on the development of healthier foods and beverages and new approaches to the treatment of diabetes and obesity, announced today that it has identified an all-natural sweetness enhancer, RP44. Taste tests conducted by an independent research laboratory demonstrate that RP44 enables the reduction of up to 25% of the caloric sweetener content in product prototypes, while still maintaining the taste quality of the fully sweetened product. RP44 has demonstrated enhancement results with several common sweeteners including sucrose (sugar), fructose and high-fructose corn syrup. As a result of these studies, the Company has initiated development activities for RP44.
Redpoint’s sweetness enhancer is intended to be used in relatively small quantities in concert with nutritive sweeteners. It acts by amplifying the sweetness intensity thereby reducing the amount of nutritive sweetener required, while retaining the desirable temporal characteristics and “clean sweet taste” associated with sugar.
“Health and wellness trends continue to be major market drivers for our industry, creating consumer demand for natural solutions that can preserve the clean sweet taste of sugar while reducing calories,” commented Ray Salemme, CEO of Redpoint Bio. “We believe that the development of an all-natural sweetness enhancer, that can amplify the sweet taste of highly caloric sweeteners like sugar and high fructose corn syrup, can permit the development of new food and beverage products that require reduced amounts of these sweeteners. In addition, RP44 has the potential to reduce overall ingredient costs for manufacturers, along with creating healthier products for consumers due to lower calorie content.”
“The current demand for nutritious and dietary products places a premium on an all natural sweetener enhancer, especially if it can provide a 15 percent or greater reduction in caloric content without changing the fully sugared taste many consumers desire”, says Carolyn Merkel a Principal with Mariner Analytical, LLC, a firm that provides market research and technical consulting services to food and beverage companies.
Anticipated development activities for RP44 include safety studies to support regulatory filings in the U.S. and elsewhere. Redpoint intends to develop RP44 through the GRAS (Generally Recognized as Safe) determination/notification process. The GRAS process involves extensive testing to ensure safety in use and usually requires 12-18 months to complete.
“We have been very encouraged by the study results we have seen thus far,” continued Dr. Salemme. “We are continuing to test RP44 in various product applications and are also investigating the economics of manufacturing RP44 on a large scale. Based on what we know so far, we believe that RP44 has the potential to present a strong value proposition to food and beverage partners looking for natural sweetness enhancers.”
Redpoint intends to partner with ingredient suppliers and / or food and beverage companies, to develop and commercialize RP44.
Background: Healthier and Less Costly Food and Beverage Sweetened Products
According to Packaged Facts, the U.S. total sweetener market was approximately $3 billion in 2007. The United States Department of Agriculture shows that the U.S. consumption of sweeteners represents 6% of the market, making the global sweetener market approximately $50 billion. In some of the largest food categories such as carbonated soft drinks and confectionary products, sugar or high fructose corn syrup are the major ingredients and contributors to product cost of goods. The desire to reduce cost of goods will continue to drive interest in innovative technologies that offer the potential for reducing the amount and cost of sweetener across a wide range of products.
At the same time, it is increasingly recognized that the high consumption levels of caloric sweeteners like sugar and high fructose corn syrup are major contributors to disease. Both government and consumer groups have become increasingly alarmed at the increase in the rate of obesity in the population, and its related negative health consequences. The Center for Disease Control reports in its 2003-2006 National Health and Nutrition Examination Survey that there are more than 145 million overweight and obese adults and more than 23 million overweight and obese children and adolescents in the United States. Moreover, this phenomenon can be linked to certain chronic diseases including type-2 diabetes, high blood pressure, cardiovascular disease and certain cancers. This provides additional impetus for the development of products that can deliver the taste impact of sugar and high fructose corn syrup without the harmful effects of excess dietary calories.
In a perspective article appearing in the April 30, 2009 issue of The New England Journal of Medicine, two health experts stated that a tax on sugar-sweetened beverages may help curb obesity rates similar to how tobacco taxes have reduced smoking rates. The authors of the article, Thomas Frieden, the health commissioner for New York City, and Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University stated that “sugar-sweetened beverages may be the single largest driver of the obesity epidemic.”
Artificial sweeteners provide one means to reduce caloric intake and cost, particularly in sweetened beverages like soft drinks, confectionary products, and dessert foods. A report published by Global Industry Analysts shows the current worldwide artificial sweetener market at $3.5 billion, and predicts expansion of the market stimulated by a worldwide effort to combat obesity. Although there are several artificial sweeteners on the market, there is a continued desire to develop new products that can preserve the clean sweet taste and temporal profile of nutritive sweeteners (e.g. sugar and high-fructose corn syrup) while also reducing the caloric content. Furthermore, consumer demand for a natural solution to calorie reduction continues to increase.
About Redpoint Bio Corporation
Redpoint is utilizing its knowledge of the biology of taste and its relationship to metabolic processes to focus its research programs on the development of healthier foods and new approaches to the treatment of diabetes and obesity. Redpoint’s work in diabetes and obesity stems from the observation that taste signaling in the gastrointestinal tract is involved in important hormone secretion processes, thus leveraging Redpoint’s work on lingual taste modulation to important therapeutic applications. For more information, please visit the Company's website atwww.redpointbio.com.
Safe Harbor Statement
In addition to historical facts or statements of current condition, this press release contains forward-looking statements within the meaning of the "Safe Harbor" provisions of The Private Securities Litigation Reform Act of 1995. Forward-looking statements provide the Company's current expectations or forecasts of future events. The Company's performance and financial results could differ materially from those reflected in these forward-looking statements due to, among other factors, uncertainty inherent in the discovery phase of technological development, any efforts by third parties to invalidate or limit any patents, the marketplace acceptance of its products, the decisions of regulatory authorities, the results of clinical trials and general financial, economic, regulatory and political conditions affecting the food and beverage, biotechnology and pharmaceutical industries generally. Given these risks and uncertainties, any or all of these forward-looking statements may prove to be incorrect. The Company undertakes no obligation to update publicly any forward-looking statement.
Redpoint’s sweetness enhancer is intended to be used in relatively small quantities in concert with nutritive sweeteners. It acts by amplifying the sweetness intensity thereby reducing the amount of nutritive sweetener required, while retaining the desirable temporal characteristics and “clean sweet taste” associated with sugar.
“Health and wellness trends continue to be major market drivers for our industry, creating consumer demand for natural solutions that can preserve the clean sweet taste of sugar while reducing calories,” commented Ray Salemme, CEO of Redpoint Bio. “We believe that the development of an all-natural sweetness enhancer, that can amplify the sweet taste of highly caloric sweeteners like sugar and high fructose corn syrup, can permit the development of new food and beverage products that require reduced amounts of these sweeteners. In addition, RP44 has the potential to reduce overall ingredient costs for manufacturers, along with creating healthier products for consumers due to lower calorie content.”
“The current demand for nutritious and dietary products places a premium on an all natural sweetener enhancer, especially if it can provide a 15 percent or greater reduction in caloric content without changing the fully sugared taste many consumers desire”, says Carolyn Merkel a Principal with Mariner Analytical, LLC, a firm that provides market research and technical consulting services to food and beverage companies.
Anticipated development activities for RP44 include safety studies to support regulatory filings in the U.S. and elsewhere. Redpoint intends to develop RP44 through the GRAS (Generally Recognized as Safe) determination/notification process. The GRAS process involves extensive testing to ensure safety in use and usually requires 12-18 months to complete.
“We have been very encouraged by the study results we have seen thus far,” continued Dr. Salemme. “We are continuing to test RP44 in various product applications and are also investigating the economics of manufacturing RP44 on a large scale. Based on what we know so far, we believe that RP44 has the potential to present a strong value proposition to food and beverage partners looking for natural sweetness enhancers.”
Redpoint intends to partner with ingredient suppliers and / or food and beverage companies, to develop and commercialize RP44.
Background: Healthier and Less Costly Food and Beverage Sweetened Products
According to Packaged Facts, the U.S. total sweetener market was approximately $3 billion in 2007. The United States Department of Agriculture shows that the U.S. consumption of sweeteners represents 6% of the market, making the global sweetener market approximately $50 billion. In some of the largest food categories such as carbonated soft drinks and confectionary products, sugar or high fructose corn syrup are the major ingredients and contributors to product cost of goods. The desire to reduce cost of goods will continue to drive interest in innovative technologies that offer the potential for reducing the amount and cost of sweetener across a wide range of products.
At the same time, it is increasingly recognized that the high consumption levels of caloric sweeteners like sugar and high fructose corn syrup are major contributors to disease. Both government and consumer groups have become increasingly alarmed at the increase in the rate of obesity in the population, and its related negative health consequences. The Center for Disease Control reports in its 2003-2006 National Health and Nutrition Examination Survey that there are more than 145 million overweight and obese adults and more than 23 million overweight and obese children and adolescents in the United States. Moreover, this phenomenon can be linked to certain chronic diseases including type-2 diabetes, high blood pressure, cardiovascular disease and certain cancers. This provides additional impetus for the development of products that can deliver the taste impact of sugar and high fructose corn syrup without the harmful effects of excess dietary calories.
In a perspective article appearing in the April 30, 2009 issue of The New England Journal of Medicine, two health experts stated that a tax on sugar-sweetened beverages may help curb obesity rates similar to how tobacco taxes have reduced smoking rates. The authors of the article, Thomas Frieden, the health commissioner for New York City, and Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University stated that “sugar-sweetened beverages may be the single largest driver of the obesity epidemic.”
Artificial sweeteners provide one means to reduce caloric intake and cost, particularly in sweetened beverages like soft drinks, confectionary products, and dessert foods. A report published by Global Industry Analysts shows the current worldwide artificial sweetener market at $3.5 billion, and predicts expansion of the market stimulated by a worldwide effort to combat obesity. Although there are several artificial sweeteners on the market, there is a continued desire to develop new products that can preserve the clean sweet taste and temporal profile of nutritive sweeteners (e.g. sugar and high-fructose corn syrup) while also reducing the caloric content. Furthermore, consumer demand for a natural solution to calorie reduction continues to increase.
About Redpoint Bio Corporation
Redpoint is utilizing its knowledge of the biology of taste and its relationship to metabolic processes to focus its research programs on the development of healthier foods and new approaches to the treatment of diabetes and obesity. Redpoint’s work in diabetes and obesity stems from the observation that taste signaling in the gastrointestinal tract is involved in important hormone secretion processes, thus leveraging Redpoint’s work on lingual taste modulation to important therapeutic applications. For more information, please visit the Company's website atwww.redpointbio.com.
Safe Harbor Statement
In addition to historical facts or statements of current condition, this press release contains forward-looking statements within the meaning of the "Safe Harbor" provisions of The Private Securities Litigation Reform Act of 1995. Forward-looking statements provide the Company's current expectations or forecasts of future events. The Company's performance and financial results could differ materially from those reflected in these forward-looking statements due to, among other factors, uncertainty inherent in the discovery phase of technological development, any efforts by third parties to invalidate or limit any patents, the marketplace acceptance of its products, the decisions of regulatory authorities, the results of clinical trials and general financial, economic, regulatory and political conditions affecting the food and beverage, biotechnology and pharmaceutical industries generally. Given these risks and uncertainties, any or all of these forward-looking statements may prove to be incorrect. The Company undertakes no obligation to update publicly any forward-looking statement.
Restaurateur Jeff Ruby to give away $2 million dollars to dining guests at Bootsy’s this summer
Two million dollars worth of dining gift cards will be given to guests at Bootsy’s Produced by Jeff Ruby in downtown Cincinnati, to celebrate the first summer season for the latest addition to the Jeff Ruby Culinary Entertainment Family.
“I want people to experience Bootsy’s Festive Spanish Dining, and our creative menu of tapas and sushi,” said Jeff Ruby. “And, I want people to come downtown. Our summer promotion is my way of thanking our guests for trying our newest restaurant, Bootsy’s this summer.”
During regular lunch hours on Monday-Friday from 11 a.m. until 2 p.m., guests, who purchase a minimum of $15 worth of food, will receive a $25 dining gift card to a Jeff Ruby restaurant.
During dinner hours on Monday-Thursday from 5 p.m. until 10 p.m. and Friday-Saturday from 5 p.m. until 11 p.m., guests who purchase $25 worth of food, will receive a $50 dining gift card to a Jeff Ruby restaurant. In addition, diners who visit on pre-selected dates will receive a $100 dining gift card for a $25 minimum food purchase.
The promotion runs from today through September 21, 2009. For more information on the offer or to make reservations, visit www.jeffruby.com.
Located on Walnut Street across from the Aronoff Center for the Arts, Bootsy’s offers a wide range of dining and entertaining experiences. Several distinctive areas are available in which to dine, host private events and socialize with friends, including two outdoor patios to relax and enjoy signature cocktails. Bootsy’s serves Spanish, Central and South American cuisine, paella, flatbreads and an extensive tapas menu.
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The Jeff Ruby Culinary Entertainment group includes The Precinct; The Waterfront; Carlo & Johnny; Bootsy’s Produced by Jeff Ruby and Jeff Ruby’s steakhouses in downtown Cincinnati, Louisville next to the Galt House and Belterra Resort & Casino. The prestigious Zagat restaurant ratings give Carlo & Johnny a higher steakhouse rating than any steakhouse in either Chicago or New York in 2008.
“I want people to experience Bootsy’s Festive Spanish Dining, and our creative menu of tapas and sushi,” said Jeff Ruby. “And, I want people to come downtown. Our summer promotion is my way of thanking our guests for trying our newest restaurant, Bootsy’s this summer.”
During regular lunch hours on Monday-Friday from 11 a.m. until 2 p.m., guests, who purchase a minimum of $15 worth of food, will receive a $25 dining gift card to a Jeff Ruby restaurant.
During dinner hours on Monday-Thursday from 5 p.m. until 10 p.m. and Friday-Saturday from 5 p.m. until 11 p.m., guests who purchase $25 worth of food, will receive a $50 dining gift card to a Jeff Ruby restaurant. In addition, diners who visit on pre-selected dates will receive a $100 dining gift card for a $25 minimum food purchase.
The promotion runs from today through September 21, 2009. For more information on the offer or to make reservations, visit www.jeffruby.com.
Located on Walnut Street across from the Aronoff Center for the Arts, Bootsy’s offers a wide range of dining and entertaining experiences. Several distinctive areas are available in which to dine, host private events and socialize with friends, including two outdoor patios to relax and enjoy signature cocktails. Bootsy’s serves Spanish, Central and South American cuisine, paella, flatbreads and an extensive tapas menu.
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The Jeff Ruby Culinary Entertainment group includes The Precinct; The Waterfront; Carlo & Johnny; Bootsy’s Produced by Jeff Ruby and Jeff Ruby’s steakhouses in downtown Cincinnati, Louisville next to the Galt House and Belterra Resort & Casino. The prestigious Zagat restaurant ratings give Carlo & Johnny a higher steakhouse rating than any steakhouse in either Chicago or New York in 2008.
World's 1st Water-Soluble Hemp Protein Concentrate
Manitoba Harvest has officially launched yet another “World’s 1st” product. The hemp foods pioneer that created the first 50% Hemp Protein Powder and the first organic hempmilk, Hemp Bliss™, is breaking new ground again with Hemp PRO 70 - the first water-soluble hemp protein concentrate. Hemp PRO 70 provides a boost of powerful protein and other key nutrients and because it is water soluble and has a clean, non gritty mouthfeel and virtually no flavor, it blends easily into beverages and liquid-based foods and recipes.
Hemp PRO 70 delivers 21g of protein and 800 mg of Omega-3 per 30 gram serving. Unlike most other protein powder concentrates and isolates on the market today no hexane solvents were used to make Hemp PRO 70. Health conscious label-readers will appreciate the brief ingredient list for Hemp PRO 70: hemp protein concentrate and natural plant extracts. Hemp Pro 70 is a rich & creamy hemp protein concentrate can be enjoyed shaken up in water or fruit juice and is offered in a 16-ounce jar for $29.99. Hemp Pro 70 is available at retail outlets across North America and at www.manitobaharvest.com. It is also offered in bulk quantities to other food and drink manufacturers.
Hemp Puts the POW! in POWDER
An important feature of Hemp PRO 70 is that it contains all of the essential amino acids at levels that contribute significantly to the human body’s requirements. In particular, hemp contains a high level of the branched chain amino acids that play a key role in the repair and growth of lean body mass – of particular importance to athletes. Of its impressive gluten-free protein total, hemp protein contains an amazing 66% of “edestin,” proteins which are similar to protein found in the human body and are pre-cursors to such vital body components as hormones, hemoglobin, enzymes and antibodies. Hemp’s edestin structure is the highest in the plant kingdom.
Not only is hemp one of the richest sources of protein in the plant kingdom, it also features plenty of other nutrients including chlorophyll, vitamins and omega-3 and -6 essential fatty acids (including the ‘super omegas’ GLA and SDA). Hemp PRO 70 also offers a high content of antioxidants in the form of alpha-, beta-, gamma- and delta-tocopherol and alpha tocotrienol.
Manitoba Harvest Hemp PRO 70 is easy for the body to digest and assimilate because it doesn’t contain gluten or added sugars, and it’s free of the enzyme inhibitor found in soy and other legumes and grains that can prevent protein absorption and cause bloating and digestive challenges. Unlike many other protein powders on the market today, hemp is not known to be an allergen for people with food sensitivities. Hemp PRO 70 has been made without the use of Hexane, a petrochemical commonly used to make soy and other protein isolates.
Food Industry Innovator Offers a Variety of Hemp Protein Powders that Suit Different Preferences
Manitoba Harvest’s innovative hemp protein powder line has evolved over the years and now offers a choice for everyone. First came Hemp Protein Powder (50%) - a powder with extra protein content (50%) created by milling and sifting hemp seed cake. Then, since the marketplace clamored for a product with more fiber benefits, Manitoba Harvest created Organic Hemp Protein & Fiber Powder by fine milling whole hemp seed cake. Last year, Manitoba Harvest added blending equipment to their new facility and introduced Organic Dark Chocolate and Organic Vanilla flavored protein powders. Now, Hemp PRO 70 offers all the benefits of a concentrated water-soluble protein powder.
“Often, due to peoples’ modern fast paced lifestyles, it is hard for them to have the time to prepare meals, so protein powders like Hemp PRO 70 are a very quick, convenient and tasty way for them to ensure they are getting a big boost of nutrients, despite whatever else they may eat during the day,” says Manitoba Harvest President and co-founder Mike Fata.
“People are becoming savvy about balanced nutrition and are learning about the many benefits hemp protein has to offer, as well as about the downsides that other protein sources may pose due to allergens, and byproducts and solvents present because of chemical processing,” says Mike Fata.
Manitoba Harvest - An Award Winning Hemp Foods Pioneer
Founded in 1998, Manitoba Harvest Hemp Foods & Oils is the largest vertically integrated hemp food manufacturer in the world. The company mission is to create the healthiest hemp foods, to educate the public about healthy lifestyle choices and to support sustainable and organic agriculture. Manitoba Harvest produces cold-pressed Hemp Oil, Shelled Hemp Seed, Hemp Seed Butter and a line of Hemp Protein Powders at their new, certified organic state-of-the-art facility. They also produce Hemp Bliss® - the award-winning and first-ever line of organic non-dairy hempmilks. In addition to their own popular brand of hemp foods, Manitoba Harvest supplies many other leading consumer brands with nutraceutical and functional hemp food ingredients.
In February 2009, Manitoba Harvest partnered with Renewable Choice Energy to offset 100% of their facility's electricity with wind power offsets, and all of their facility's natural gas usage through carbon offsets. The program demonstrates Manitoba Harvest's strong commitment to sustainability, their support for wind power and renewable energy, and their dedication toward the fight against global climate change. To learn more, please visit www.manitobaharvest.com.
Hemp PRO 70 delivers 21g of protein and 800 mg of Omega-3 per 30 gram serving. Unlike most other protein powder concentrates and isolates on the market today no hexane solvents were used to make Hemp PRO 70. Health conscious label-readers will appreciate the brief ingredient list for Hemp PRO 70: hemp protein concentrate and natural plant extracts. Hemp Pro 70 is a rich & creamy hemp protein concentrate can be enjoyed shaken up in water or fruit juice and is offered in a 16-ounce jar for $29.99. Hemp Pro 70 is available at retail outlets across North America and at www.manitobaharvest.com. It is also offered in bulk quantities to other food and drink manufacturers.
Hemp Puts the POW! in POWDER
An important feature of Hemp PRO 70 is that it contains all of the essential amino acids at levels that contribute significantly to the human body’s requirements. In particular, hemp contains a high level of the branched chain amino acids that play a key role in the repair and growth of lean body mass – of particular importance to athletes. Of its impressive gluten-free protein total, hemp protein contains an amazing 66% of “edestin,” proteins which are similar to protein found in the human body and are pre-cursors to such vital body components as hormones, hemoglobin, enzymes and antibodies. Hemp’s edestin structure is the highest in the plant kingdom.
Not only is hemp one of the richest sources of protein in the plant kingdom, it also features plenty of other nutrients including chlorophyll, vitamins and omega-3 and -6 essential fatty acids (including the ‘super omegas’ GLA and SDA). Hemp PRO 70 also offers a high content of antioxidants in the form of alpha-, beta-, gamma- and delta-tocopherol and alpha tocotrienol.
Manitoba Harvest Hemp PRO 70 is easy for the body to digest and assimilate because it doesn’t contain gluten or added sugars, and it’s free of the enzyme inhibitor found in soy and other legumes and grains that can prevent protein absorption and cause bloating and digestive challenges. Unlike many other protein powders on the market today, hemp is not known to be an allergen for people with food sensitivities. Hemp PRO 70 has been made without the use of Hexane, a petrochemical commonly used to make soy and other protein isolates.
Food Industry Innovator Offers a Variety of Hemp Protein Powders that Suit Different Preferences
Manitoba Harvest’s innovative hemp protein powder line has evolved over the years and now offers a choice for everyone. First came Hemp Protein Powder (50%) - a powder with extra protein content (50%) created by milling and sifting hemp seed cake. Then, since the marketplace clamored for a product with more fiber benefits, Manitoba Harvest created Organic Hemp Protein & Fiber Powder by fine milling whole hemp seed cake. Last year, Manitoba Harvest added blending equipment to their new facility and introduced Organic Dark Chocolate and Organic Vanilla flavored protein powders. Now, Hemp PRO 70 offers all the benefits of a concentrated water-soluble protein powder.
“Often, due to peoples’ modern fast paced lifestyles, it is hard for them to have the time to prepare meals, so protein powders like Hemp PRO 70 are a very quick, convenient and tasty way for them to ensure they are getting a big boost of nutrients, despite whatever else they may eat during the day,” says Manitoba Harvest President and co-founder Mike Fata.
“People are becoming savvy about balanced nutrition and are learning about the many benefits hemp protein has to offer, as well as about the downsides that other protein sources may pose due to allergens, and byproducts and solvents present because of chemical processing,” says Mike Fata.
Manitoba Harvest - An Award Winning Hemp Foods Pioneer
Founded in 1998, Manitoba Harvest Hemp Foods & Oils is the largest vertically integrated hemp food manufacturer in the world. The company mission is to create the healthiest hemp foods, to educate the public about healthy lifestyle choices and to support sustainable and organic agriculture. Manitoba Harvest produces cold-pressed Hemp Oil, Shelled Hemp Seed, Hemp Seed Butter and a line of Hemp Protein Powders at their new, certified organic state-of-the-art facility. They also produce Hemp Bliss® - the award-winning and first-ever line of organic non-dairy hempmilks. In addition to their own popular brand of hemp foods, Manitoba Harvest supplies many other leading consumer brands with nutraceutical and functional hemp food ingredients.
In February 2009, Manitoba Harvest partnered with Renewable Choice Energy to offset 100% of their facility's electricity with wind power offsets, and all of their facility's natural gas usage through carbon offsets. The program demonstrates Manitoba Harvest's strong commitment to sustainability, their support for wind power and renewable energy, and their dedication toward the fight against global climate change. To learn more, please visit www.manitobaharvest.com.
Tuesday, June 23, 2009
Scientists Discover Natural Calorie Reducer
Redpoint Corporation (OTCBB:RPBC - News), a company focused on the development of healthier foods and beverages and new approaches to the treatment of diabetes and obesity, announced today that it has identified an all-natural sweetness enhancer, RP44. Taste tests conducted by an independent research laboratory demonstrate that RP44 enables the reduction of up to 25% of the caloric sweetener content in product prototypes, while still maintaining the taste quality of the fully sweetened product. RP44 has demonstrated enhancement results with several common sweeteners including sucrose (sugar), fructose and high-fructose corn syrup. As a result of these studies, the Company has initiated development activities for RP44.
Redpoint’s sweetness enhancer is intended to be used in relatively small quantities in concert with nutritive sweeteners. It acts by amplifying the sweetness intensity thereby reducing the amount of nutritive sweetener required, while retaining the desirable temporal characteristics and “clean sweet taste” associated with sugar.
“Health and wellness trends continue to be major market drivers for our industry, creating consumer demand for natural solutions that can preserve the clean sweet taste of sugar while reducing calories,” commented Ray Salemme, CEO of Redpoint Bio. “We believe that the development of an all-natural sweetness enhancer, that can amplify the sweet taste of highly caloric sweeteners like sugar and high fructose corn syrup, can permit the development of new food and beverage products that require reduced amounts of these sweeteners. In addition, RP44 has the potential to reduce overall ingredient costs for manufacturers, along with creating healthier products for consumers due to lower calorie content.”
“The current demand for nutritious and dietary products places a premium on an all natural sweetener enhancer, especially if it can provide a 15 percent or greater reduction in caloric content without changing the fully sugared taste many consumers desire”, says Carolyn Merkel a Principal with Mariner Analytical, LLC, a firm that provides market research and technical consulting services to food and beverage companies.
Anticipated development activities for RP44 include safety studies to support regulatory filings in the U.S. and elsewhere. Redpoint intends to develop RP44 through the GRAS (Generally Recognized as Safe) determination/notification process. The GRAS process involves extensive testing to ensure safety in use and usually requires 12-18 months to complete.
“We have been very encouraged by the study results we have seen thus far,” continued Dr. Salemme. “We are continuing to test RP44 in various product applications and are also investigating the economics of manufacturing RP44 on a large scale. Based on what we know so far, we believe that RP44 has the potential to present a strong value proposition to food and beverage partners looking for natural sweetness enhancers.”
Redpoint intends to partner with ingredient suppliers and / or food and beverage companies, to develop and commercialize RP44.
Background: Healthier and Less Costly Food and Beverage Sweetened Products
According to Packaged Facts, the U.S. total sweetener market was approximately $3 billion in 2007. The United States Department of Agriculture shows that the U.S. consumption of sweeteners represents 6% of the market, making the global sweetener market approximately $50 billion. In some of the largest food categories such as carbonated soft drinks and confectionary products, sugar or high fructose corn syrup are the major ingredients and contributors to product cost of goods. The desire to reduce cost of goods will continue to drive interest in innovative technologies that offer the potential for reducing the amount and cost of sweetener across a wide range of products.
At the same time, it is increasingly recognized that the high consumption levels of caloric sweeteners like sugar and high fructose corn syrup are major contributors to disease. Both government and consumer groups have become increasingly alarmed at the increase in the rate of obesity in the population, and its related negative health consequences. The Center for Disease Control reports in its 2003-2006 National Health and Nutrition Examination Survey that there are more than 145 million overweight and obese adults and more than 23 million overweight and obese children and adolescents in the United States. Moreover, this phenomenon can be linked to certain chronic diseases including type-2 diabetes, high blood pressure, cardiovascular disease and certain cancers. This provides additional impetus for the development of products that can deliver the taste impact of sugar and high fructose corn syrup without the harmful effects of excess dietary calories.
In a perspective article appearing in the April 30, 2009 issue of The New England Journal of Medicine, two health experts stated that a tax on sugar-sweetened beverages may help curb obesity rates similar to how tobacco taxes have reduced smoking rates. The authors of the article, Thomas Frieden, the health commissioner for New York City, and Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University stated that “sugar-sweetened beverages may be the single largest driver of the obesity epidemic.”
Artificial sweeteners provide one means to reduce caloric intake and cost, particularly in sweetened beverages like soft drinks, confectionary products, and dessert foods. A report published by Global Industry Analysts shows the current worldwide artificial sweetener market at $3.5 billion, and predicts expansion of the market stimulated by a worldwide effort to combat obesity. Although there are several artificial sweeteners on the market, there is a continued desire to develop new products that can preserve the clean sweet taste and temporal profile of nutritive sweeteners (e.g. sugar and high-fructose corn syrup) while also reducing the caloric content. Furthermore, consumer demand for a natural solution to calorie reduction continues to increase.
About Redpoint Bio Corporation
Redpoint is utilizing its knowledge of the biology of taste and its relationship to metabolic processes to focus its research programs on the development of healthier foods and new approaches to the treatment of diabetes and obesity. Redpoint’s work in diabetes and obesity stems from the observation that taste signaling in the gastrointestinal tract is involved in important hormone secretion processes, thus leveraging Redpoint’s work on lingual taste modulation to important therapeutic applications. For more information, please visit the Company's website atwww.redpointbio.com.
Safe Harbor Statement
In addition to historical facts or statements of current condition, this press release contains forward-looking statements within the meaning of the "Safe Harbor" provisions of The Private Securities Litigation Reform Act of 1995. Forward-looking statements provide the Company's current expectations or forecasts of future events. The Company's performance and financial results could differ materially from those reflected in these forward-looking statements due to, among other factors, uncertainty inherent in the discovery phase of technological development, any efforts by third parties to invalidate or limit any patents, the marketplace acceptance of its products, the decisions of regulatory authorities, the results of clinical trials and general financial, economic, regulatory and political conditions affecting the food and beverage, biotechnology and pharmaceutical industries generally. Given these risks and uncertainties, any or all of these forward-looking statements may prove to be incorrect. The Company undertakes no obligation to update publicly any forward-looking statement.
Redpoint’s sweetness enhancer is intended to be used in relatively small quantities in concert with nutritive sweeteners. It acts by amplifying the sweetness intensity thereby reducing the amount of nutritive sweetener required, while retaining the desirable temporal characteristics and “clean sweet taste” associated with sugar.
“Health and wellness trends continue to be major market drivers for our industry, creating consumer demand for natural solutions that can preserve the clean sweet taste of sugar while reducing calories,” commented Ray Salemme, CEO of Redpoint Bio. “We believe that the development of an all-natural sweetness enhancer, that can amplify the sweet taste of highly caloric sweeteners like sugar and high fructose corn syrup, can permit the development of new food and beverage products that require reduced amounts of these sweeteners. In addition, RP44 has the potential to reduce overall ingredient costs for manufacturers, along with creating healthier products for consumers due to lower calorie content.”
“The current demand for nutritious and dietary products places a premium on an all natural sweetener enhancer, especially if it can provide a 15 percent or greater reduction in caloric content without changing the fully sugared taste many consumers desire”, says Carolyn Merkel a Principal with Mariner Analytical, LLC, a firm that provides market research and technical consulting services to food and beverage companies.
Anticipated development activities for RP44 include safety studies to support regulatory filings in the U.S. and elsewhere. Redpoint intends to develop RP44 through the GRAS (Generally Recognized as Safe) determination/notification process. The GRAS process involves extensive testing to ensure safety in use and usually requires 12-18 months to complete.
“We have been very encouraged by the study results we have seen thus far,” continued Dr. Salemme. “We are continuing to test RP44 in various product applications and are also investigating the economics of manufacturing RP44 on a large scale. Based on what we know so far, we believe that RP44 has the potential to present a strong value proposition to food and beverage partners looking for natural sweetness enhancers.”
Redpoint intends to partner with ingredient suppliers and / or food and beverage companies, to develop and commercialize RP44.
Background: Healthier and Less Costly Food and Beverage Sweetened Products
According to Packaged Facts, the U.S. total sweetener market was approximately $3 billion in 2007. The United States Department of Agriculture shows that the U.S. consumption of sweeteners represents 6% of the market, making the global sweetener market approximately $50 billion. In some of the largest food categories such as carbonated soft drinks and confectionary products, sugar or high fructose corn syrup are the major ingredients and contributors to product cost of goods. The desire to reduce cost of goods will continue to drive interest in innovative technologies that offer the potential for reducing the amount and cost of sweetener across a wide range of products.
At the same time, it is increasingly recognized that the high consumption levels of caloric sweeteners like sugar and high fructose corn syrup are major contributors to disease. Both government and consumer groups have become increasingly alarmed at the increase in the rate of obesity in the population, and its related negative health consequences. The Center for Disease Control reports in its 2003-2006 National Health and Nutrition Examination Survey that there are more than 145 million overweight and obese adults and more than 23 million overweight and obese children and adolescents in the United States. Moreover, this phenomenon can be linked to certain chronic diseases including type-2 diabetes, high blood pressure, cardiovascular disease and certain cancers. This provides additional impetus for the development of products that can deliver the taste impact of sugar and high fructose corn syrup without the harmful effects of excess dietary calories.
In a perspective article appearing in the April 30, 2009 issue of The New England Journal of Medicine, two health experts stated that a tax on sugar-sweetened beverages may help curb obesity rates similar to how tobacco taxes have reduced smoking rates. The authors of the article, Thomas Frieden, the health commissioner for New York City, and Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University stated that “sugar-sweetened beverages may be the single largest driver of the obesity epidemic.”
Artificial sweeteners provide one means to reduce caloric intake and cost, particularly in sweetened beverages like soft drinks, confectionary products, and dessert foods. A report published by Global Industry Analysts shows the current worldwide artificial sweetener market at $3.5 billion, and predicts expansion of the market stimulated by a worldwide effort to combat obesity. Although there are several artificial sweeteners on the market, there is a continued desire to develop new products that can preserve the clean sweet taste and temporal profile of nutritive sweeteners (e.g. sugar and high-fructose corn syrup) while also reducing the caloric content. Furthermore, consumer demand for a natural solution to calorie reduction continues to increase.
About Redpoint Bio Corporation
Redpoint is utilizing its knowledge of the biology of taste and its relationship to metabolic processes to focus its research programs on the development of healthier foods and new approaches to the treatment of diabetes and obesity. Redpoint’s work in diabetes and obesity stems from the observation that taste signaling in the gastrointestinal tract is involved in important hormone secretion processes, thus leveraging Redpoint’s work on lingual taste modulation to important therapeutic applications. For more information, please visit the Company's website atwww.redpointbio.com.
Safe Harbor Statement
In addition to historical facts or statements of current condition, this press release contains forward-looking statements within the meaning of the "Safe Harbor" provisions of The Private Securities Litigation Reform Act of 1995. Forward-looking statements provide the Company's current expectations or forecasts of future events. The Company's performance and financial results could differ materially from those reflected in these forward-looking statements due to, among other factors, uncertainty inherent in the discovery phase of technological development, any efforts by third parties to invalidate or limit any patents, the marketplace acceptance of its products, the decisions of regulatory authorities, the results of clinical trials and general financial, economic, regulatory and political conditions affecting the food and beverage, biotechnology and pharmaceutical industries generally. Given these risks and uncertainties, any or all of these forward-looking statements may prove to be incorrect. The Company undertakes no obligation to update publicly any forward-looking statement.
Cincinnati International Wine Festival Donates $169,500
The Cincinnati International Wine Festival, the Midwest’s premier annual wine and food event, has secured more than $169,000 from its 2009 fundraising events. These funds were distributed to 26 local charities in a Check Presentation Ceremony on June 10th at the Kenwood Country Club located in Cincinnati, OH. Amidst a fragile economy, the success of the 2009 festival can be largely attributed to the support of such sponsors as Kroger, Nestle Waters, Pepsi, Diageo Brands and National City now a part of PNC.
To date, the Cincinnati International Wine Festival has donated close to $3 million dollars to local charities. The Festival is composed of 4 major events; Winery Dinners, a Charity Auction & Luncheon, the Grand Tastings and the Russ Wiles Memorial Golf Tournament. The majority of the proceeds are generated from the Grand Tastings, which includes more than 130 winery representatives and 6,000 attendees. The Charity Auction & Luncheon features both a live and silent auction and the Winery Dinners are held at 10 of Greater Cincinnati’s finest restaurants. The Russ Wiles Memorial Golf Tournament, now in its 10th year, takes place at TPC River’s Bend and sells out every year. All of these events are important to the city of Cincinnati as they create an immeasurable economic impact with 26 local charities being the ultimate benefactors.
Charities that benefited this year include: 90.9 FM WGUC, ALS Association, Central & Southern Ohio Chapter, Art Academy of Cincinnati, Art Links, Cancer Family Care, Carnegie Art Center, Catholic Inner-City Schools Education Fund, Children’s Home of Northern Kentucky, Cincinnati Ballet, Cincinnati Works, Conductive Learning Center, Crayons to Computers, Dan Beard Council - Boy Scouts of America, Dress for Success, Emanuel Community Center, Freestore/Foodbank, Hamilton County Special Olympics, Linton Chamber Music Series, May Festival, Midwest Culinary Institute at Cincinnati State, Pregnancy Center East, Ronald McDonald House, Stepping Stones, STOP AIDS, Sudden Infant Death Network of Ohio, and Women Helping Women.
About The Cincinnati International Wine Festival
The Cincinnati International Wine Festival is a 501 (c) (3) charitable, non-profit, fundraising organization established to raise funds and distribute grants in the Greater Cincinnati area for programs in the arts, education, and health and human services. An estimated 115,000 people have participated in the festival’s events since its foundation in 1991. For more information and a complete description of our events, go to our website at www.winefestival.com.
To date, the Cincinnati International Wine Festival has donated close to $3 million dollars to local charities. The Festival is composed of 4 major events; Winery Dinners, a Charity Auction & Luncheon, the Grand Tastings and the Russ Wiles Memorial Golf Tournament. The majority of the proceeds are generated from the Grand Tastings, which includes more than 130 winery representatives and 6,000 attendees. The Charity Auction & Luncheon features both a live and silent auction and the Winery Dinners are held at 10 of Greater Cincinnati’s finest restaurants. The Russ Wiles Memorial Golf Tournament, now in its 10th year, takes place at TPC River’s Bend and sells out every year. All of these events are important to the city of Cincinnati as they create an immeasurable economic impact with 26 local charities being the ultimate benefactors.
Charities that benefited this year include: 90.9 FM WGUC, ALS Association, Central & Southern Ohio Chapter, Art Academy of Cincinnati, Art Links, Cancer Family Care, Carnegie Art Center, Catholic Inner-City Schools Education Fund, Children’s Home of Northern Kentucky, Cincinnati Ballet, Cincinnati Works, Conductive Learning Center, Crayons to Computers, Dan Beard Council - Boy Scouts of America, Dress for Success, Emanuel Community Center, Freestore/Foodbank, Hamilton County Special Olympics, Linton Chamber Music Series, May Festival, Midwest Culinary Institute at Cincinnati State, Pregnancy Center East, Ronald McDonald House, Stepping Stones, STOP AIDS, Sudden Infant Death Network of Ohio, and Women Helping Women.
About The Cincinnati International Wine Festival
The Cincinnati International Wine Festival is a 501 (c) (3) charitable, non-profit, fundraising organization established to raise funds and distribute grants in the Greater Cincinnati area for programs in the arts, education, and health and human services. An estimated 115,000 people have participated in the festival’s events since its foundation in 1991. For more information and a complete description of our events, go to our website at www.winefestival.com.
380,000 Food & Wine Pairings in New Mobile App for iPhone & BlackBerry
Which pairs best with soft cheeses like brie and camembert: red or white wine? What about harder, more mature cheeses such as cheddar and parmesan? Which cheeses will please those who prefer a beer or cocktail to wine?
Now it's fast and easy for you to find drink matches for 219 cheeses, plus thousands more pairings for appetizers, main courses and dessert in this comprehensive food and drink mobile application. The new Drinks Matcher from Nat Decants is available now for your smartphone. It's like having a personal sommelier and a bartender at your side.
Natalie MacLean, creator of Nat Decants, the wine web site at www.nataliemaclean.com, has teamed up with the software developer bitHeads to create an application that works on your iPhone, iPod Touch, BlackBerry Bold and BlackBerry Curve.
"Wine and cheese is a classic for fall and holiday entertaining: delicious and simple to prepare," MacLean explains. "But we're all busy during the holiday season, so we don't have time to spend researching information online. We want to do a quick search while we browse in the liquor store, do our Christmas shopping or order from a restaurant menu."
You just choose a match on your mobile device and then you can find the top drink picks either in your local liquor store or on the restaurant menu. Unlike MacLean's popular pairing widget on her web site, this new tool doesn't require a connection to the Internet and so can be used in remote locations.
"There are two trends that are exploding in popularity now: interest in food and wine, and the convenience of mobile apps," says MacLean. "That makes the Nat Decants Drinks Matcher a natural fit-like Stilton and port. As a wine-loving geek, I love finding ways for new technology to help us savor all of life's pleasures, wherever we are."
Nat Decants Drinks Matcher Features:
- Start with either a drink or a dish
- Choose Bubbly, White, Red, Rosé, Dessert
- Pair beer, spirits, cocktails, liquor, coffee, tea
- Select from 292 grapes, wines and blends
- 219 cheeses and cheese dishes
- 61 pasta dishes, 118 vegetarian & salads
- 57 chicken, 59 beef, 41 pork, 112 seafood
- 27 types of pizza plus other take-out favorites
- 48 herbs, spices and sauces
- 94 Asian, Indian and Chinese dishes
- 123 types of chocolate and desserts
- More than 380,000 pairings, with new ones added daily
The Nat Decants Drinks Matcher is only $2.99 and you can download it in two minutes from the online stores for iPhone or BlackBerry.
For Apple's iPhone App Store, visit:
www.nataliemaclean.com/iphone
For the BlackBerry App World, visit:
www.nataliemaclean.com/blackberry
Note: The BlackBerry link above takes you directly to the matcher app only if you click on it while using your BlackBerry device.
Top 10 Cheese & Drink Matches from the Nat Decants Drinks Matcher:
1. Camembert or brie with Champagne
2. Gouda with Spanish Rioja
3. Cheddar with Bordeaux or Cabernet Sauvignon
4. Manchego with Amontillado Sherry
5. Mozzarella with German Late Harvest Riesling
6. Feta with Oregonian Pinot Noir
7. Goat cheese with New Zealand Sauvignon Blanc
8. Stilton blue cheese with Port or Sauternes
9. Parmigiano with Italian Amarone
10. Macaroni and cheese with Californian Chardonnay
Visit www.nataliemaclean.com for more food and wine tips and tools:
- Free e-newsletter, recipes, blog, wine glossary, podcasts, articles, wine links, events, Twitter updates, RSS feeds
- Daily matching tips: Twitter.com/NatalieMacLean and Facebook.com/NatalieMacLean
- More than 50,000 wine reviews searchable by price, score, cellar maturity, food matches, recipes and liquor store closest to you:
http://www.nataliemaclean.com/winepicks
http://www.nataliemaclean.com/winepicks/wine.aspx?wid=4667
Note: High-resolution and web-friendly screen shots of the Drinks Matcher mobile app are available on Nat's web site at www.nataliemaclean.com/book/highres.asp.
About Natalie:
Natalie MacLean is an independent journalist and author of the bestseller Red, White and Drunk All Over. For Google searches on popular terms like "food and wine pairing," "food and wine matching" and "wine newsletter," Natalie's site is often on the first page of the results as it has become a go-to resource for food and wine lovers. Natalie has won four James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award. At the World Food Media Awards in Australia, she was named the World's Best Drinks Writer.
About bitHeads:
bitHeads is the software product-building partner that has helped RIM, HP, InfoLogix, Vaultus Mobile and many others get award-winning iPhone, BlackBerry and other mobile applications to market faster. bitHeads' unique approach provides teams of mobile experts, a proven methodology for quickly building applications that users love, and a partnership model based on a commitment to successful delivery. Millions of people around the globe use mobile applications and other software products that have been built by bitHeads. For more information, visit www.bitheads.com or contact Scott Simpson at scotts@bitheads.com.
Now it's fast and easy for you to find drink matches for 219 cheeses, plus thousands more pairings for appetizers, main courses and dessert in this comprehensive food and drink mobile application. The new Drinks Matcher from Nat Decants is available now for your smartphone. It's like having a personal sommelier and a bartender at your side.
Natalie MacLean, creator of Nat Decants, the wine web site at www.nataliemaclean.com, has teamed up with the software developer bitHeads to create an application that works on your iPhone, iPod Touch, BlackBerry Bold and BlackBerry Curve.
"Wine and cheese is a classic for fall and holiday entertaining: delicious and simple to prepare," MacLean explains. "But we're all busy during the holiday season, so we don't have time to spend researching information online. We want to do a quick search while we browse in the liquor store, do our Christmas shopping or order from a restaurant menu."
You just choose a match on your mobile device and then you can find the top drink picks either in your local liquor store or on the restaurant menu. Unlike MacLean's popular pairing widget on her web site, this new tool doesn't require a connection to the Internet and so can be used in remote locations.
"There are two trends that are exploding in popularity now: interest in food and wine, and the convenience of mobile apps," says MacLean. "That makes the Nat Decants Drinks Matcher a natural fit-like Stilton and port. As a wine-loving geek, I love finding ways for new technology to help us savor all of life's pleasures, wherever we are."
Nat Decants Drinks Matcher Features:
- Start with either a drink or a dish
- Choose Bubbly, White, Red, Rosé, Dessert
- Pair beer, spirits, cocktails, liquor, coffee, tea
- Select from 292 grapes, wines and blends
- 219 cheeses and cheese dishes
- 61 pasta dishes, 118 vegetarian & salads
- 57 chicken, 59 beef, 41 pork, 112 seafood
- 27 types of pizza plus other take-out favorites
- 48 herbs, spices and sauces
- 94 Asian, Indian and Chinese dishes
- 123 types of chocolate and desserts
- More than 380,000 pairings, with new ones added daily
The Nat Decants Drinks Matcher is only $2.99 and you can download it in two minutes from the online stores for iPhone or BlackBerry.
For Apple's iPhone App Store, visit:
www.nataliemaclean.com/iphone
For the BlackBerry App World, visit:
www.nataliemaclean.com/blackberry
Note: The BlackBerry link above takes you directly to the matcher app only if you click on it while using your BlackBerry device.
Top 10 Cheese & Drink Matches from the Nat Decants Drinks Matcher:
1. Camembert or brie with Champagne
2. Gouda with Spanish Rioja
3. Cheddar with Bordeaux or Cabernet Sauvignon
4. Manchego with Amontillado Sherry
5. Mozzarella with German Late Harvest Riesling
6. Feta with Oregonian Pinot Noir
7. Goat cheese with New Zealand Sauvignon Blanc
8. Stilton blue cheese with Port or Sauternes
9. Parmigiano with Italian Amarone
10. Macaroni and cheese with Californian Chardonnay
Visit www.nataliemaclean.com for more food and wine tips and tools:
- Free e-newsletter, recipes, blog, wine glossary, podcasts, articles, wine links, events, Twitter updates, RSS feeds
- Daily matching tips: Twitter.com/NatalieMacLean and Facebook.com/NatalieMacLean
- More than 50,000 wine reviews searchable by price, score, cellar maturity, food matches, recipes and liquor store closest to you:
http://www.nataliemaclean.com/winepicks
http://www.nataliemaclean.com/winepicks/wine.aspx?wid=4667
Note: High-resolution and web-friendly screen shots of the Drinks Matcher mobile app are available on Nat's web site at www.nataliemaclean.com/book/highres.asp.
About Natalie:
Natalie MacLean is an independent journalist and author of the bestseller Red, White and Drunk All Over. For Google searches on popular terms like "food and wine pairing," "food and wine matching" and "wine newsletter," Natalie's site is often on the first page of the results as it has become a go-to resource for food and wine lovers. Natalie has won four James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award. At the World Food Media Awards in Australia, she was named the World's Best Drinks Writer.
About bitHeads:
bitHeads is the software product-building partner that has helped RIM, HP, InfoLogix, Vaultus Mobile and many others get award-winning iPhone, BlackBerry and other mobile applications to market faster. bitHeads' unique approach provides teams of mobile experts, a proven methodology for quickly building applications that users love, and a partnership model based on a commitment to successful delivery. Millions of people around the globe use mobile applications and other software products that have been built by bitHeads. For more information, visit www.bitheads.com or contact Scott Simpson at scotts@bitheads.com.
Monday, June 22, 2009
June 27th Winemakers Dinner with Charles and Molly Meeker
The Meeker Story
Charles and Molly Meeker bought their first vineyard in Sonoma County's Dry Creek Valley in 1977, and thereafter, in 1984, established their winery -- The Meeker Vineyard -- with Charlie as the winemaker. In its early years, the winery specialized in Zinfandel, Cabernet and Chardonnay.
The winery's first red wine release, a 1984 Zinfandel, was an instant success, winning eight wine competition medals and becoming the third most awarded Zin in the country that year.
Thereafter, among other awards, the 1985 Meeker Zin was a Wine Spectator "Best Buy", the 1986 Zin was a "Spectator Selection", and the 1990 Zin was included among the Wine Spectator's "100 Best Wines of the World".
In 1999 Molly and Charlie left Los Angeles and moved full time to Sonoma County. Molly now manages the winery's business affairs, while Charlie has resumed his active winemaking role as co-winemaker with the winery's winemaker, Matt Blankenheim.
Dinner with Charles and Molly Meeker
Incredible wine complimented with incredible food!! Become familiar with California's Meeker Vineyards by enjoying dinner and a tasting with Winemakers Charles and Molly Meeker.
Cost: $68.00/person
Reservations Required: (513) 871-5170
2019 Madison Road
Cincinnati, Ohio 45208
6:30pm - 9:00pm
Charles and Molly Meeker bought their first vineyard in Sonoma County's Dry Creek Valley in 1977, and thereafter, in 1984, established their winery -- The Meeker Vineyard -- with Charlie as the winemaker. In its early years, the winery specialized in Zinfandel, Cabernet and Chardonnay.
The winery's first red wine release, a 1984 Zinfandel, was an instant success, winning eight wine competition medals and becoming the third most awarded Zin in the country that year.
Thereafter, among other awards, the 1985 Meeker Zin was a Wine Spectator "Best Buy", the 1986 Zin was a "Spectator Selection", and the 1990 Zin was included among the Wine Spectator's "100 Best Wines of the World".
In 1999 Molly and Charlie left Los Angeles and moved full time to Sonoma County. Molly now manages the winery's business affairs, while Charlie has resumed his active winemaking role as co-winemaker with the winery's winemaker, Matt Blankenheim.
Dinner with Charles and Molly Meeker
Incredible wine complimented with incredible food!! Become familiar with California's Meeker Vineyards by enjoying dinner and a tasting with Winemakers Charles and Molly Meeker.
Cost: $68.00/person
Reservations Required: (513) 871-5170
2019 Madison Road
Cincinnati, Ohio 45208
6:30pm - 9:00pm
NuVo Independence Week Tapas Special
Just a quick note to let everyone know that NuVo will be closed on Sat July 4th.
However, we have decided to open on Tues June 30th (5pm-9pm).
We have also decided to run a special Tapas (small plate) menu the entire week (June 30-July 3) at the same $25/person with $4.50 wine specials.
For those who have not joined us on Tapas Night, it consists of a 5 course meal where each course will have 2-3 items (see our website for Tapas menu for June 24).
As always, if you complete all 5 courses and wish to have another item there is NO additional charge for those extra items on the tapas menu... we will continue to bring the tapas as long as we have them in the kitchen.
Unlike our normal Tapas night, we will accept reservations for any day June 30 - July 3.
We will post the special tapas' menu for next week later this week
We will resume our normal business hours and tapas schedule on July 8th as well as introduce our
new summer menu on July 9th.
However, we have decided to open on Tues June 30th (5pm-9pm).
We have also decided to run a special Tapas (small plate) menu the entire week (June 30-July 3) at the same $25/person with $4.50 wine specials.
For those who have not joined us on Tapas Night, it consists of a 5 course meal where each course will have 2-3 items (see our website for Tapas menu for June 24).
As always, if you complete all 5 courses and wish to have another item there is NO additional charge for those extra items on the tapas menu... we will continue to bring the tapas as long as we have them in the kitchen.
Unlike our normal Tapas night, we will accept reservations for any day June 30 - July 3.
We will post the special tapas' menu for next week later this week
We will resume our normal business hours and tapas schedule on July 8th as well as introduce our
new summer menu on July 9th.
Thursday, June 18, 2009
Top Mixologists Reinvent Summer Classic: The Modern Margarita
As Americans become more cocktail savvy, bartenders are looking to classic cocktails for creative inspiration. “Sometimes the best way to move forward is to go back to the beginning,” says leading mixologist Andy Seymour. Mr. Seymour is one of four mixologists in CORZO’s Modern Margarita all-star lineup which includes Dale DeGroff, Junior Merino and Adam Seger. All four have lent their skills to create a modern interpretation of America’s most popular cocktail, the margarita. Made with CORZO Tequila, each Modern Margarita recipe has distinct character and flavor, each reflective of the current demand for innovation, taste and technique at the bar.
Today, the margarita remains the number one bar call in the country. While many variations of the traditional recipe exist, CORZO’s Modern Margaritas are designed for more contemporary tastes. When creating a cocktail, “take a look at the drink’s origins,” says Andy Seymour, “and find a parallel to drink makers’ trends of today.” Modern Margarita variations transcend the traditional margarita glass with the use of stemless glassware. Recipes also incorporate alternative sources of sweeteners such as fresh agave syrup, an ingredient unique to Mexico. Unlike conventional brands, CORZO Tequila combines the age old secrets of Mexican tequila making along with an advanced production process that triple distills and twice mellows the tequila in American white oak barrels for perfect smoothness and flavor. As for the classic salted rim, modern versions call for the addition of pepper to the salt mix as seen in Adam Seger’s CORZO Modernita or the combination of chocolate and ancho chili powder in Dale DeGroff’s CORZO Mayan Margarita. Some even suggest salting half of the rim, as every sip need not be the same.
New mixology techniques include “the hard shake,” which makes the drink colder and better balanced. Large cubes made from purified water prevent flavors from diluting. And lastly, these cocktails use savory ingredients such as ginger, jalapeno and pepper – all trends that are popping up at hot bars across the nation. “We all have read about the culinary cocktails that are appearing around the country and, for that matter, all around the world. There has been a change in the DNA of the cocktail, an evolutionary jump,” says Dale DeGroff.
The Modern Margarita represents the evolution of the cocktail while preserving its deep rooted traditions. The CORZO Mayan Margarita features an unsweetened cacao and ancho chili powder rim. “The cocoa powder goes back 1000 years to the discovery of the sacred cacao by indigenous peoples in Mexico, Central, and South America and forward to the cutting edge culinary cocktail of the new millennium,” says Dale Degroff. Andy Seymour’s CORZO Postmodern puts an updated spin on The Daisy, a popular drink of the 19th century. As the story goes, this recipe took on a familiar look in Mexico when The Daisy was born from the combination of tequila and prominent citrus fruits (limes), later becoming the Margarita. Seymour says, “The original lemon based recipe is a perfect complement to CORZO tequila, as the bright citrus draws out the agave flavor of tequila. Sherry and bitters go back to mixology’s earliest days, but until recently had been forgotten items behind most bars.”
Creating a new, modernized drink isn’t just about mixing cocktails. “It's about sharing experience, knowledge, passion, and creativity to make ingredients come together in a well balanced and harmonized cocktail,“ says Junior Merino. With this new, evolving cocktail culture, CORZO and the nation’s best mixologist present four original Modern Margarita recipes for the progressive cocktail connoisseur:
CORZO MAYAN MARGARITA by Dale DeGroff
1 1/2 Parts CORZO Reposado
1 tablespoon red pepper jelly or half red pepper half jalapeño pepper jelly
1/2 Part Agave Nectar
1 Part fresh lime juice
Orange slice
Unsweetened chocolate powder mixed with ancho chili powder; 2 parts chocolate powder to one part chili powder to dust the rim of the glass.
Prepare the rim of the glass with a dusting of the chocolate /chili mixture by wetting the rim with an orange slice. Fill the glass with cracked ice. Assemble the ingredients in the glass half of a Boston shaker and shake very well with ice. Strain into the prepared glass. And serve immediately.
CORZO MODERNITA by Adam Seger
2 Parts CORZO Anejo
1 Part Agave Nectar
Juice and Zest of 1 Lime
Zest of 1/2 lemon
Build in a 16 ounce pint glass. Shake vigorously with fresh ice until metal part of shaker is frosted. Strain into a kosher salt and fresh cracked pepper rimmed martini glass.
Float a sprig of fresh rosemary on top.
CORZO LA FUTURA by Junior Merino
1 ½ Part CORZO Silver
¾ Part Domaine de Canton Ginger Liqueur
¾ Part Pineapple Juice
1 Part Fresh Lime Juice
½ Part Agave Nectar
Pour all ingredients in a shaker with ice, shake and pour into a margarita glass or rocks glass. Garnish with a slice of crystallized ginger and lemon peel.
CORZO POSTMODERN by Andy Seymour
2 Parts CORZO Reposado Tequila
¼ Part Medium Dry Sherry
½ Part Premium Orange Cognac
¾ Part fresh lemon juice
¼ Part Agave Nectar
1 bar spoon Blood Orange Bitters
Begin by chilling a medium sized cocktail glass. Then, in a tall mixing glass add all ingredients: bitters, agave nectar, lemon juice, Grand Marnier, Sherry and Corzo Reposado. Fill mixing glass with ice and shake vigorously. Strain mixture into cocktail glass and garnish with a wide twist of lemon zesting the oil over the drink and rimming the glass before floating twist
About the Mixologists
DALE DEGROFF
Often referred to as the “King of Cocktails”, Dale DeGroff developed his extraordinary techniques and talent tending bar at great establishments where he was one of the first to pioneer a gourmet approach to recreating great classic cocktails, inventing hundreds of his own using fresh squeezed juices and exotic ingredients. A three time James Beard award nominee, Dale is author of the IACP award winning "The Craft of The Cocktail" and the newly released "The Essential Cocktail".
ADAM R. SEGER
Adam combines his rich culinary exposure with influences from world-class mixology mentors to create his distinctive cocktails. In addition to using specialty and boutique liquors for his drinks, he also sources artisan products, such as the organic agave syrup from Peru. He has been dubbed a “Spirits Guru” by Food & Wine and Fast Company and a “Beverage Guru” by Wine & Spirits. Seger resides in Chicago.
JUNIOR MERINO
Master Mixologist Junior Merino has built his career on fusing exotic, unexpected flavors. Junior has created signature cocktails for dozens of restaurants and bars across the world. Due to his well-known creativity, Junior has won a "Rising Star" award from Star Chefs and a special recognition from Mexico's government for his knowledge of Mexican ingredients. Junior also holds advanced certifications in cognac and tequila expertise, and continues to study the various types of spirits for his upcoming book, to be released by early 2009.
ANDY SEYMOUR
One of America’s top mixologists, Andy Seymour brings a diversity of experience to the profession. Andy’s mixology credits include rendering cocktails at exclusive events for a long list of top entertainers from Oprah Winfrey to Jennifer Lopez. His drinks have been featured at the New York and Sundance Film Festivals and the Gotham Independent film awards, Andy’s company, Liquid Production, is devoted to raising the bar on cocktail and helping others accomplish the same.
ABOUT CORZO
One of today’s fastest-growing brands, CORZO™ Tequila offers luxury with credentials, a contemporary image that defines the concept of modern luxury and a legitimate quality story that distinguishes it from other spirits in the category. Created to take the category to a new level of refinement, CORZO Silver tequila is one of the few tequilas to incorporate a triple distillation process for an impeccably clean, ultra smooth finish. Moreover, CORZO Reposado and Anejo are the only tequilas to be mellowed prior to this third distillation, a unique method requiring twice the amount of premium agave as most brands. The result is a remarkable tequila with the perfect balance of flavor and smoothness. Demonstrating a commitment to excellence unprecedented in its category, CORZO symbolizes a progressive step into the new world of contemporary luxury spirits. For more information, visit www.CORZO.com.
Today, the margarita remains the number one bar call in the country. While many variations of the traditional recipe exist, CORZO’s Modern Margaritas are designed for more contemporary tastes. When creating a cocktail, “take a look at the drink’s origins,” says Andy Seymour, “and find a parallel to drink makers’ trends of today.” Modern Margarita variations transcend the traditional margarita glass with the use of stemless glassware. Recipes also incorporate alternative sources of sweeteners such as fresh agave syrup, an ingredient unique to Mexico. Unlike conventional brands, CORZO Tequila combines the age old secrets of Mexican tequila making along with an advanced production process that triple distills and twice mellows the tequila in American white oak barrels for perfect smoothness and flavor. As for the classic salted rim, modern versions call for the addition of pepper to the salt mix as seen in Adam Seger’s CORZO Modernita or the combination of chocolate and ancho chili powder in Dale DeGroff’s CORZO Mayan Margarita. Some even suggest salting half of the rim, as every sip need not be the same.
New mixology techniques include “the hard shake,” which makes the drink colder and better balanced. Large cubes made from purified water prevent flavors from diluting. And lastly, these cocktails use savory ingredients such as ginger, jalapeno and pepper – all trends that are popping up at hot bars across the nation. “We all have read about the culinary cocktails that are appearing around the country and, for that matter, all around the world. There has been a change in the DNA of the cocktail, an evolutionary jump,” says Dale DeGroff.
The Modern Margarita represents the evolution of the cocktail while preserving its deep rooted traditions. The CORZO Mayan Margarita features an unsweetened cacao and ancho chili powder rim. “The cocoa powder goes back 1000 years to the discovery of the sacred cacao by indigenous peoples in Mexico, Central, and South America and forward to the cutting edge culinary cocktail of the new millennium,” says Dale Degroff. Andy Seymour’s CORZO Postmodern puts an updated spin on The Daisy, a popular drink of the 19th century. As the story goes, this recipe took on a familiar look in Mexico when The Daisy was born from the combination of tequila and prominent citrus fruits (limes), later becoming the Margarita. Seymour says, “The original lemon based recipe is a perfect complement to CORZO tequila, as the bright citrus draws out the agave flavor of tequila. Sherry and bitters go back to mixology’s earliest days, but until recently had been forgotten items behind most bars.”
Creating a new, modernized drink isn’t just about mixing cocktails. “It's about sharing experience, knowledge, passion, and creativity to make ingredients come together in a well balanced and harmonized cocktail,“ says Junior Merino. With this new, evolving cocktail culture, CORZO and the nation’s best mixologist present four original Modern Margarita recipes for the progressive cocktail connoisseur:
CORZO MAYAN MARGARITA by Dale DeGroff
1 1/2 Parts CORZO Reposado
1 tablespoon red pepper jelly or half red pepper half jalapeño pepper jelly
1/2 Part Agave Nectar
1 Part fresh lime juice
Orange slice
Unsweetened chocolate powder mixed with ancho chili powder; 2 parts chocolate powder to one part chili powder to dust the rim of the glass.
Prepare the rim of the glass with a dusting of the chocolate /chili mixture by wetting the rim with an orange slice. Fill the glass with cracked ice. Assemble the ingredients in the glass half of a Boston shaker and shake very well with ice. Strain into the prepared glass. And serve immediately.
CORZO MODERNITA by Adam Seger
2 Parts CORZO Anejo
1 Part Agave Nectar
Juice and Zest of 1 Lime
Zest of 1/2 lemon
Build in a 16 ounce pint glass. Shake vigorously with fresh ice until metal part of shaker is frosted. Strain into a kosher salt and fresh cracked pepper rimmed martini glass.
Float a sprig of fresh rosemary on top.
CORZO LA FUTURA by Junior Merino
1 ½ Part CORZO Silver
¾ Part Domaine de Canton Ginger Liqueur
¾ Part Pineapple Juice
1 Part Fresh Lime Juice
½ Part Agave Nectar
Pour all ingredients in a shaker with ice, shake and pour into a margarita glass or rocks glass. Garnish with a slice of crystallized ginger and lemon peel.
CORZO POSTMODERN by Andy Seymour
2 Parts CORZO Reposado Tequila
¼ Part Medium Dry Sherry
½ Part Premium Orange Cognac
¾ Part fresh lemon juice
¼ Part Agave Nectar
1 bar spoon Blood Orange Bitters
Begin by chilling a medium sized cocktail glass. Then, in a tall mixing glass add all ingredients: bitters, agave nectar, lemon juice, Grand Marnier, Sherry and Corzo Reposado. Fill mixing glass with ice and shake vigorously. Strain mixture into cocktail glass and garnish with a wide twist of lemon zesting the oil over the drink and rimming the glass before floating twist
About the Mixologists
DALE DEGROFF
Often referred to as the “King of Cocktails”, Dale DeGroff developed his extraordinary techniques and talent tending bar at great establishments where he was one of the first to pioneer a gourmet approach to recreating great classic cocktails, inventing hundreds of his own using fresh squeezed juices and exotic ingredients. A three time James Beard award nominee, Dale is author of the IACP award winning "The Craft of The Cocktail" and the newly released "The Essential Cocktail".
ADAM R. SEGER
Adam combines his rich culinary exposure with influences from world-class mixology mentors to create his distinctive cocktails. In addition to using specialty and boutique liquors for his drinks, he also sources artisan products, such as the organic agave syrup from Peru. He has been dubbed a “Spirits Guru” by Food & Wine and Fast Company and a “Beverage Guru” by Wine & Spirits. Seger resides in Chicago.
JUNIOR MERINO
Master Mixologist Junior Merino has built his career on fusing exotic, unexpected flavors. Junior has created signature cocktails for dozens of restaurants and bars across the world. Due to his well-known creativity, Junior has won a "Rising Star" award from Star Chefs and a special recognition from Mexico's government for his knowledge of Mexican ingredients. Junior also holds advanced certifications in cognac and tequila expertise, and continues to study the various types of spirits for his upcoming book, to be released by early 2009.
ANDY SEYMOUR
One of America’s top mixologists, Andy Seymour brings a diversity of experience to the profession. Andy’s mixology credits include rendering cocktails at exclusive events for a long list of top entertainers from Oprah Winfrey to Jennifer Lopez. His drinks have been featured at the New York and Sundance Film Festivals and the Gotham Independent film awards, Andy’s company, Liquid Production, is devoted to raising the bar on cocktail and helping others accomplish the same.
ABOUT CORZO
One of today’s fastest-growing brands, CORZO™ Tequila offers luxury with credentials, a contemporary image that defines the concept of modern luxury and a legitimate quality story that distinguishes it from other spirits in the category. Created to take the category to a new level of refinement, CORZO Silver tequila is one of the few tequilas to incorporate a triple distillation process for an impeccably clean, ultra smooth finish. Moreover, CORZO Reposado and Anejo are the only tequilas to be mellowed prior to this third distillation, a unique method requiring twice the amount of premium agave as most brands. The result is a remarkable tequila with the perfect balance of flavor and smoothness. Demonstrating a commitment to excellence unprecedented in its category, CORZO symbolizes a progressive step into the new world of contemporary luxury spirits. For more information, visit www.CORZO.com.
Wednesday, June 17, 2009
US Bourbon Caucus
Congressmen John Yarmuth (KY‐3) and Brett Guthrie (KY‐2) jointly announced the formation of the Congressional Bourbon Caucus as an officially recognized Congressional Member Organization. Both Congressmen will serve as co‐chairs of the Caucus, a bipartisan group of members dedicated to maintaining and strengthening the bourbon industry in the United States and educating other Members on the legislative and regulatory issues impacting the industry.
"I am honored that Congress recognizes and supports the Bourbon industry through the establishment of the Congressional Bourbon Caucus," said Bill Samuels Jr., president of Maker's Mark Distillery. "The tradition of family heritage, authenticity and craftsmanship behind Bourbon is what has made it an American icon."
In February, Samuels led a rally on Kentucky State capital steps, which drew about 400 liquor industry workers and executives, to oppose to a state House committee's approval of a 6 percent tax on alcoholic beverages in stores. Reminiscent of the Boston Tea Party, Samuels and other Kentucky Bourbon makers dumped bottles of Bourbon to draw attention to America’s native spirit, which draws more than 500,000 visitors annually to the Kentucky Bourbon Trail.
"I am honored that Congress recognizes and supports the Bourbon industry through the establishment of the Congressional Bourbon Caucus," said Bill Samuels Jr., president of Maker's Mark Distillery. "The tradition of family heritage, authenticity and craftsmanship behind Bourbon is what has made it an American icon."
In February, Samuels led a rally on Kentucky State capital steps, which drew about 400 liquor industry workers and executives, to oppose to a state House committee's approval of a 6 percent tax on alcoholic beverages in stores. Reminiscent of the Boston Tea Party, Samuels and other Kentucky Bourbon makers dumped bottles of Bourbon to draw attention to America’s native spirit, which draws more than 500,000 visitors annually to the Kentucky Bourbon Trail.
Tuesday, June 16, 2009
Savor the best of both worlds with fruit-infused tea cocktails
As the summer heat begins to diminish and the leaves start to fall, we all tend to settle down, and get back into the swing of things. We unpack our suitcases, put away the flip flops and stop ordering the icy margarita every happy hour in exchange for something more suitable of the brisk, fall months. To help make the transition from summer to fall, try integrating a winter classic like tea into your fruitful summer cocktail choices.
Mighty Leaf Tea’s AperiTea combines Mighty Leaf Tea’s robust whole leaf tea blends with fruit juice and other natural botanicals, culminating into three exotic varieties: Chamomile Citrus Berry, Green Tea Tropical and Orange Jasmine Mango. While AperiTea can make a great mocktail using lemon lime or club soda, the fruit juices in the tea mixer are further enhanced when blended with Skyy Spirits’ own SKYY Infusions, an all-natural infused experience made with premium SKYY Vodka and real, succulent fruit. Delicious SKYY Infusions deliver the “true-to-fruit” taste of succulent, sun-ripened Citrus, Pineapple, Cherry, Passion Fruit, Raspberry and Grape that highlight the popular flavors of summer.
Raspberitea Martini
2 oz. AperiTea Chamomile Citrus Berry
1 ½ oz. SKYY Infusions Raspberry
½ oz. cranberry juice cocktail
Combine all ingredients with ice in cocktail shaker, and pour into chilled martini glass.
Tropical Sensation
2 oz. AperiTea Orange Jasmine Mango
1 oz. SKYY Infusions Pineapple
1 oz. ginger ale
Combine all ingredients into champagne or martini glass and garnish with slice of mango.
Passionate Palmer
2 oz AperiTea Green Tea Tropical
1 ½ oz SKYY Infusions Passion Fruit
½ oz. lemonade
Lemon lime soda
Combine all ingredients into tall glass with ice and finish with splash of soda. Garnish with lemon slice and tea leaf.
Mighty Leaf Tea’s AperiTea combines Mighty Leaf Tea’s robust whole leaf tea blends with fruit juice and other natural botanicals, culminating into three exotic varieties: Chamomile Citrus Berry, Green Tea Tropical and Orange Jasmine Mango. While AperiTea can make a great mocktail using lemon lime or club soda, the fruit juices in the tea mixer are further enhanced when blended with Skyy Spirits’ own SKYY Infusions, an all-natural infused experience made with premium SKYY Vodka and real, succulent fruit. Delicious SKYY Infusions deliver the “true-to-fruit” taste of succulent, sun-ripened Citrus, Pineapple, Cherry, Passion Fruit, Raspberry and Grape that highlight the popular flavors of summer.
Raspberitea Martini
2 oz. AperiTea Chamomile Citrus Berry
1 ½ oz. SKYY Infusions Raspberry
½ oz. cranberry juice cocktail
Combine all ingredients with ice in cocktail shaker, and pour into chilled martini glass.
Tropical Sensation
2 oz. AperiTea Orange Jasmine Mango
1 oz. SKYY Infusions Pineapple
1 oz. ginger ale
Combine all ingredients into champagne or martini glass and garnish with slice of mango.
Passionate Palmer
2 oz AperiTea Green Tea Tropical
1 ½ oz SKYY Infusions Passion Fruit
½ oz. lemonade
Lemon lime soda
Combine all ingredients into tall glass with ice and finish with splash of soda. Garnish with lemon slice and tea leaf.
Festive Punches and Cocktail Recipes for Halloween!
This Halloween, award-winning mixologist Victoria D’Amato-Moran has created three specialty recipes to toast the night. Inspired by Midori’s ghoulishly green coloring, these haunting treats are as festive as they are delicious.
Serve up a harvest themed punch by mixing the seasonal flavors of cranberry and apple juice with Midori and rum. Or opt for sophisticated cocktail recipes like the Midori Green Ghoul and Midori Spider’s Kiss – a festive, vibrant addition to any bar or Halloween table setting.
Samples, high res cocktail images, mixologist bio and local retailer information are all available upon request. Victoria D’Amato Moran is also available to speak to all recipes, as well as current Halloween cocktail trends.
Midori Halloween Harvest
1 part Midori Melon Liqueur
1 part Dark Rum
1 part Light Rum
2 part White Cranberry Juice
1 part Unfiltered Apple Juice
1 part Simple Syrup
Juice of one lemon
*For a Punch Bowl (32 ounces) use this recipe X’s 8. Add the liquid ingredients and mix well. Top with apple slices, blueberries, and melon balls.
Or mix Midori mixed with ginger liqueur in a glass decorated with black licorice for a touch of style and sophistication.
Midori Green Ghoul
1 part Midori Melon Liqueur
½ part Strega Liqueur or Yellow Chartreuss
½ part Canton Ginger liqueur
Ginger Beer or Ginger Ale
Add first 3 ingredients into a shaker glass, add ice, shake, strain over ice in a
collins glass. Line the inside of the glass with strands of black licorice. Pour in contents of shaker and fill with ginger beer or ginger ale.
Or serve up a tasty web chocolate, grenadine, vodka and Midori with the Midori Spider’s Kiss cocktail.
Midori Spider’s Kiss
1 part Midori Melon Liqueur
1 part SKYY Vodka
Juice from ½ Lemon
Chocolate syrup
Grenadine
With chocolate syrup, draw a web on the inside of the martini glass. Chill glass. Shake Midori, SKYY and lemon juice with ice and strain into martini glass. Drizzle grenadine down the side for a blood effect.
Serve up a harvest themed punch by mixing the seasonal flavors of cranberry and apple juice with Midori and rum. Or opt for sophisticated cocktail recipes like the Midori Green Ghoul and Midori Spider’s Kiss – a festive, vibrant addition to any bar or Halloween table setting.
Samples, high res cocktail images, mixologist bio and local retailer information are all available upon request. Victoria D’Amato Moran is also available to speak to all recipes, as well as current Halloween cocktail trends.
Midori Halloween Harvest
1 part Midori Melon Liqueur
1 part Dark Rum
1 part Light Rum
2 part White Cranberry Juice
1 part Unfiltered Apple Juice
1 part Simple Syrup
Juice of one lemon
*For a Punch Bowl (32 ounces) use this recipe X’s 8. Add the liquid ingredients and mix well. Top with apple slices, blueberries, and melon balls.
Or mix Midori mixed with ginger liqueur in a glass decorated with black licorice for a touch of style and sophistication.
Midori Green Ghoul
1 part Midori Melon Liqueur
½ part Strega Liqueur or Yellow Chartreuss
½ part Canton Ginger liqueur
Ginger Beer or Ginger Ale
Add first 3 ingredients into a shaker glass, add ice, shake, strain over ice in a
collins glass. Line the inside of the glass with strands of black licorice. Pour in contents of shaker and fill with ginger beer or ginger ale.
Or serve up a tasty web chocolate, grenadine, vodka and Midori with the Midori Spider’s Kiss cocktail.
Midori Spider’s Kiss
1 part Midori Melon Liqueur
1 part SKYY Vodka
Juice from ½ Lemon
Chocolate syrup
Grenadine
With chocolate syrup, draw a web on the inside of the martini glass. Chill glass. Shake Midori, SKYY and lemon juice with ice and strain into martini glass. Drizzle grenadine down the side for a blood effect.
Pamela's Products GF Ready-Made Gourmet Line Debuts at Fancy Foods Show
Pamela's Products, a national leader in the gluten-free foods arena will be exhibiting at the 55th Annual Summer Fancy Foods Show, June 28-30, 2009 at the Javits Convention Center in New York, NY. Completely gourmet, Pamela's Products is the only dedicated gluten-free company to exhibit at this show. Pamela's Products Booth # 4839 will feature tastings of their new line of ready-made gourmet gluten-free cheesecakes, chocolate fudge cake and coffee cake during show floor hours.
With an award-winning line of over 30 products, Pamela's Products are the delicious alternative to traditional baking mixes and ready-made cookies. Pamela's Products booth will feature these popular 'fast, easy & delicious' baking mixes and decadent packaged cookies:
· New Ready to Eat line of cakes and cheesecakes--Cheesecakes are available in 3" mini and 6" sizes, and Chocolate Cake and Coffee cake in 6" and 9" inch serving sizes.
· New Cornbread & Muffin Mix
· Newly released 4 lb. size bag of Pamela's Gluten-Free Bread Mix & Flour Blend
· New Chocolate-Dipped Biscotti, in vanilla and chocolate flavors
Pamela's Products has built a reputation on taste and quality. Used for creating both savory and sweet foods, Pamela's Products has recently developed a full line of Specialty Party Recipes, perfect for weddings & celebrations of all kinds. Elaborate wedding cakes, sumptuous appetizers and decadent main course components can be created--entirely gluten-free--and absolutely gourmet. Petite Toasts, *Steamed Pork Dumplings, Cheese-puff Pastry Hors D'oeuvre Cups, Crackers, *Sausage Rolls, *Chicken & Shallot Ravioli, *Pamela's Dinner Rolls and *Tuscan Style Pesto & Pine Nut Rolls are among the many delicious options for a completely gluten-free party menu.
President and Founder Pamela Giusto-Sorrells will be on hand, with Marion to discuss the products, ingredients, recipe variations, gluten-free cooking, and, of course, to share sumptuous treats.
Since 1988, Pamela's Products has set the standard for great tasting gluten-free food and has amassed a wide spectrum of followers. Ranging from individuals that follow a strict gluten-free diet to those that simply enjoy the taste, Pamela's Products demonstrates that gluten-free can be delicious.
Pamela's Products are a tried-and-true staple for Celiacs. Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit www.gluten.net, "About".) People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.
Pamela's Products will be at Booth # 4839 at The 55th Annual Summer Fancy Foods Expo taking place June 28-30, 2009 at the Javits Convention Center 655 W 34th St, New York, NY. For more information or to register to attend the Fancy Foods Show, please visit www.specialtyfood.com/do/fancyFoodShow/.
ABOUT PAMELA'S PRODUCTS
Pamela's Products offers a complete line of Traditional Cookies, Organic Cookies, Biscotti, Simplebites Mini Cookies and Baking Mixes. Award-winning, Pamela's Products can be found in natural food and grocery stores throughout North America and on the web at www.pamelasproducts.com. Setting the standard for great taste since 1988, Pamela's Products continues to create the most delicious wheat-free and gluten-free foods, with their Baking & Pancake Mix and Chocolate Brownie Mix consistently holding the #1 position in the entire Natural Foods category.
With an award-winning line of over 30 products, Pamela's Products are the delicious alternative to traditional baking mixes and ready-made cookies. Pamela's Products booth will feature these popular 'fast, easy & delicious' baking mixes and decadent packaged cookies:
· New Ready to Eat line of cakes and cheesecakes--Cheesecakes are available in 3" mini and 6" sizes, and Chocolate Cake and Coffee cake in 6" and 9" inch serving sizes.
· New Cornbread & Muffin Mix
· Newly released 4 lb. size bag of Pamela's Gluten-Free Bread Mix & Flour Blend
· New Chocolate-Dipped Biscotti, in vanilla and chocolate flavors
Pamela's Products has built a reputation on taste and quality. Used for creating both savory and sweet foods, Pamela's Products has recently developed a full line of Specialty Party Recipes, perfect for weddings & celebrations of all kinds. Elaborate wedding cakes, sumptuous appetizers and decadent main course components can be created--entirely gluten-free--and absolutely gourmet. Petite Toasts, *Steamed Pork Dumplings, Cheese-puff Pastry Hors D'oeuvre Cups, Crackers, *Sausage Rolls, *Chicken & Shallot Ravioli, *Pamela's Dinner Rolls and *Tuscan Style Pesto & Pine Nut Rolls are among the many delicious options for a completely gluten-free party menu.
President and Founder Pamela Giusto-Sorrells will be on hand, with Marion to discuss the products, ingredients, recipe variations, gluten-free cooking, and, of course, to share sumptuous treats.
Since 1988, Pamela's Products has set the standard for great tasting gluten-free food and has amassed a wide spectrum of followers. Ranging from individuals that follow a strict gluten-free diet to those that simply enjoy the taste, Pamela's Products demonstrates that gluten-free can be delicious.
Pamela's Products are a tried-and-true staple for Celiacs. Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit www.gluten.net, "About".) People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.
Pamela's Products will be at Booth # 4839 at The 55th Annual Summer Fancy Foods Expo taking place June 28-30, 2009 at the Javits Convention Center 655 W 34th St, New York, NY. For more information or to register to attend the Fancy Foods Show, please visit www.specialtyfood.com/do/fancyFoodShow/.
ABOUT PAMELA'S PRODUCTS
Pamela's Products offers a complete line of Traditional Cookies, Organic Cookies, Biscotti, Simplebites Mini Cookies and Baking Mixes. Award-winning, Pamela's Products can be found in natural food and grocery stores throughout North America and on the web at www.pamelasproducts.com. Setting the standard for great taste since 1988, Pamela's Products continues to create the most delicious wheat-free and gluten-free foods, with their Baking & Pancake Mix and Chocolate Brownie Mix consistently holding the #1 position in the entire Natural Foods category.
Baronia brings the Heart and Flavor of Italy's Finest Pasta to America!
Baronia Pasta is launching its brands to a new audience in the United States,
sharing the heart and flavor of Italy's finest durum wheat with American
connoisseurs! De Matteis, owner and manufacturer of Baronia, is one of only
a handful of Italian pasta factories with its own mill, blending old world charm
with state-of-art technology and controlling the entire pasta-production line,
starting with its essential ingredients, and following a quality-oriented
philosophy.
"The heart of any good pasta is the flour extracted from the core of every
wheat berry," says Mr. Marco De Matteis of Baronia Pasta adding, "Our pasta
is made from extremely simple raw materials of semolina dough and water and
its consistency of flavor and quality are a direct consequence of the wheat
and the grinding processes. What better production plant could there
possibly be than ours where the pasta factory is completely integrated with
the nearby mill?"
The Baronia pasta factory not only boasts a plant with the capacity to grind
400 tons of wheat per day and the capacity to manufacture over 100,000
tons of pasta per year; but they are also equipped with superior technologies
that make it possible to calibrate the processing of specific types of wheat to
ensure the maximum purity of the semolina obtained, conserving the
nutritional qualities of the wheat. They also have unmatched quality controls
in place making it possible to trace a single box of pasta throughout the
production line. In addition to the traditional cuts of short and long pastas,
they produce bronze-dye pastas, nests, lasagnas, and oversized "Artigianale"
pastas in the home-made, Campania tradition, amounting to over 130
different cuts. It is one of the few pasta factories that can create such a
wide range of dry pasta products exclusively at its own factory.
Five specific product lines are currently available and pay homage to the best
in Italian tradition! Look for classics, special holiday pastas, the organics,
soup pastas, and the home-made artisanal line. These will be available in the
North East, in foodies' heavens like Di Bruno Bros. in Philadelphia and on the
portfolio of distributors such as the Russo Food Market. Currently they are
also found at New Jersey's Sickles Market in Little Silver as well as at Bella
Italia in Freehold, with plans to increase distribution over the coming year.
Baronia is not just "another pasta," it is the quintessence of Italian artistry,
offering sublime quality at a reasonable price. Made with passion in a safe and
healthy environment, Baronia was awarded Certification of its Corporate
Responsibility Management System in conformity to SA8000 and meets The
IFS (International Food Standard) certification standards. All Baronia pasta
lines are certified Kosher by the Jewish Orthodox Union. Their intriguing
pasta varieties, new to the American market, will impress any table and make
a statement about the one and only "Made in Italy".
sharing the heart and flavor of Italy's finest durum wheat with American
connoisseurs! De Matteis, owner and manufacturer of Baronia, is one of only
a handful of Italian pasta factories with its own mill, blending old world charm
with state-of-art technology and controlling the entire pasta-production line,
starting with its essential ingredients, and following a quality-oriented
philosophy.
"The heart of any good pasta is the flour extracted from the core of every
wheat berry," says Mr. Marco De Matteis of Baronia Pasta adding, "Our pasta
is made from extremely simple raw materials of semolina dough and water and
its consistency of flavor and quality are a direct consequence of the wheat
and the grinding processes. What better production plant could there
possibly be than ours where the pasta factory is completely integrated with
the nearby mill?"
The Baronia pasta factory not only boasts a plant with the capacity to grind
400 tons of wheat per day and the capacity to manufacture over 100,000
tons of pasta per year; but they are also equipped with superior technologies
that make it possible to calibrate the processing of specific types of wheat to
ensure the maximum purity of the semolina obtained, conserving the
nutritional qualities of the wheat. They also have unmatched quality controls
in place making it possible to trace a single box of pasta throughout the
production line. In addition to the traditional cuts of short and long pastas,
they produce bronze-dye pastas, nests, lasagnas, and oversized "Artigianale"
pastas in the home-made, Campania tradition, amounting to over 130
different cuts. It is one of the few pasta factories that can create such a
wide range of dry pasta products exclusively at its own factory.
Five specific product lines are currently available and pay homage to the best
in Italian tradition! Look for classics, special holiday pastas, the organics,
soup pastas, and the home-made artisanal line. These will be available in the
North East, in foodies' heavens like Di Bruno Bros. in Philadelphia and on the
portfolio of distributors such as the Russo Food Market. Currently they are
also found at New Jersey's Sickles Market in Little Silver as well as at Bella
Italia in Freehold, with plans to increase distribution over the coming year.
Baronia is not just "another pasta," it is the quintessence of Italian artistry,
offering sublime quality at a reasonable price. Made with passion in a safe and
healthy environment, Baronia was awarded Certification of its Corporate
Responsibility Management System in conformity to SA8000 and meets The
IFS (International Food Standard) certification standards. All Baronia pasta
lines are certified Kosher by the Jewish Orthodox Union. Their intriguing
pasta varieties, new to the American market, will impress any table and make
a statement about the one and only "Made in Italy".
Beer is the New Wine: 1st Beer Created for Food
From the Brewer of Barcelona, the first beer to be paired with food is born.
World-renowned chef Ferran Adrià and team created Estrella Damm INEDIT, a beer specifically brewed for food pairings. 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 blend 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.
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. It is currently available nationwide at select retailers and restaurants and will be available for wide distribution this fall.
World-renowned chef Ferran Adrià and team created Estrella Damm INEDIT, a beer specifically brewed for food pairings. 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 blend 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.
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. It is currently available nationwide at select retailers and restaurants and will be available for wide distribution this fall.
Friday, June 12, 2009
Food Chain: June 2009 News from Slow Food USA
Child Nutrition Act and School Lunch:
The conversation about school lunch continues to heat up on capitol hill and in the blogosphere:
Senator Harkin (D-IA) is taking charge. He introduced the "Child Nutrition Promotion and School Lunch Protection Act" that seeks to establish uniform standards for all food sold at school;
Harkin and Senator Chambliss held a Farm to School hearing on May 15;
On the Slow Food USA blog, Debbie Lehmann peeks inside our country's school cafeterias. The short story is that it ain't pretty. Many school cafeterias are forced to operate like fast food businesses, because fast food is what kids want to buy.
Food Industry Exposed
FOOD, Inc., a new film about the corporate control of our food supply, opens in theaters on June 12 in San Francisco, West LA and NYC, with more cities throughout the summer. We urge you to head out to see this movie. Send your friends, send your neighbors to learn the hidden truths about how this handful of large corporations are putting profit ahead of consumer health Read more on our blog and check out the schedule for a theater near you.
Harvest Awards Nominations:
There is still time to submit nominations for Glynwood's Harvest Awards due July 20. The awards honor individuals, organizations and businesses across the U.S. that demonstrate innovation and leadership in support of regional agriculture and sustainable food systems. To view the award categories and/or submit a nomination, visit Glynwood's Harvest Awards web site.
Ark of Taste Nominations:
Become one of many chapters to champion a local food product. The Slow Food USA Ark of Taste Committee will convene this September to review Ark nominations, so now's the time to start thinking about nominating a food that you want to champion. Is there a unique food of importance in your community that is threatened by industrial standardization? The Ark of Taste web site is where you can find more information and download the Ark nomination form. You can also contact Jenny Trotter, Slow Food USA's biodiversity program director, to discuss the process and secure a sample nomination form.The Hatcher Mango (pictured) was nominated by Slow Food Miami and boarded to the Ark of Taste in 2008. Photo by Noell Ramos.
Terra Madre Relief Fund Recipient Rebuilds:
The Midwest floods from the last two seasons ruined countless acres of crops, feed, equipment and infrastructure, and for some – livestock. To help a few of those producers, Slow Food USA reinitiated efforts at generating financial support through the Terra Madre Relief Fund (TMRF). Andrew and Melissa Dunham, from Grinnell Heritage Farm provided us with this overview of their operation and efforts to make their fields less susceptible to flooding.
Grinnell Heritage Farm is a diversified family farm. Andrew is a fifth-generation Iowa farmer working the 80-acre parcel originally purchased by his great-great-grandfather, Levi P. Grinnell, and the intention is to leave the farm to the next generation.
Andrew became interested in organic agriculture as a Peace Corps Volunteer, and in late 2006 moved to Grinnell to help transition the farm to organic production. Ten acres are currently devoted to growing more than 40 vegetable crops for retail and CSA shares, and the remainder of the farm is rotationally grazed pasture and hay. On the business side, Grinnell Heritage Farm has 100 CSA shareholders, attends four weekly farmers markets in central Iowa, and sells to numerous local institutions. They also cooperate with Local Foods Connection and Cultivating Community, local groups that aim to provide disadvantaged families with fresh, nutritious, local produce.
Andrew and Melissa attended Terra Madre in 2008 and are the treasurer and secretary of the newly formed Slow Food Grinnell chapter. The 2008 flooding took a devastating toll on their very flat vegetable fields. The Terra Madre relief funds will help greatly with field tile repair bills. Thanks to these repairs, heavy rains this spring have left no standing water in these fields. The tile has now been diverted into an irrigation pond to alleviate downstream flooding issues as well.
The conversation about school lunch continues to heat up on capitol hill and in the blogosphere:
Senator Harkin (D-IA) is taking charge. He introduced the "Child Nutrition Promotion and School Lunch Protection Act" that seeks to establish uniform standards for all food sold at school;
Harkin and Senator Chambliss held a Farm to School hearing on May 15;
On the Slow Food USA blog, Debbie Lehmann peeks inside our country's school cafeterias. The short story is that it ain't pretty. Many school cafeterias are forced to operate like fast food businesses, because fast food is what kids want to buy.
Food Industry Exposed
FOOD, Inc., a new film about the corporate control of our food supply, opens in theaters on June 12 in San Francisco, West LA and NYC, with more cities throughout the summer. We urge you to head out to see this movie. Send your friends, send your neighbors to learn the hidden truths about how this handful of large corporations are putting profit ahead of consumer health Read more on our blog and check out the schedule for a theater near you.
Harvest Awards Nominations:
There is still time to submit nominations for Glynwood's Harvest Awards due July 20. The awards honor individuals, organizations and businesses across the U.S. that demonstrate innovation and leadership in support of regional agriculture and sustainable food systems. To view the award categories and/or submit a nomination, visit Glynwood's Harvest Awards web site.
Ark of Taste Nominations:
Become one of many chapters to champion a local food product. The Slow Food USA Ark of Taste Committee will convene this September to review Ark nominations, so now's the time to start thinking about nominating a food that you want to champion. Is there a unique food of importance in your community that is threatened by industrial standardization? The Ark of Taste web site is where you can find more information and download the Ark nomination form. You can also contact Jenny Trotter, Slow Food USA's biodiversity program director, to discuss the process and secure a sample nomination form.The Hatcher Mango (pictured) was nominated by Slow Food Miami and boarded to the Ark of Taste in 2008. Photo by Noell Ramos.
Terra Madre Relief Fund Recipient Rebuilds:
The Midwest floods from the last two seasons ruined countless acres of crops, feed, equipment and infrastructure, and for some – livestock. To help a few of those producers, Slow Food USA reinitiated efforts at generating financial support through the Terra Madre Relief Fund (TMRF). Andrew and Melissa Dunham, from Grinnell Heritage Farm provided us with this overview of their operation and efforts to make their fields less susceptible to flooding.
Grinnell Heritage Farm is a diversified family farm. Andrew is a fifth-generation Iowa farmer working the 80-acre parcel originally purchased by his great-great-grandfather, Levi P. Grinnell, and the intention is to leave the farm to the next generation.
Andrew became interested in organic agriculture as a Peace Corps Volunteer, and in late 2006 moved to Grinnell to help transition the farm to organic production. Ten acres are currently devoted to growing more than 40 vegetable crops for retail and CSA shares, and the remainder of the farm is rotationally grazed pasture and hay. On the business side, Grinnell Heritage Farm has 100 CSA shareholders, attends four weekly farmers markets in central Iowa, and sells to numerous local institutions. They also cooperate with Local Foods Connection and Cultivating Community, local groups that aim to provide disadvantaged families with fresh, nutritious, local produce.
Andrew and Melissa attended Terra Madre in 2008 and are the treasurer and secretary of the newly formed Slow Food Grinnell chapter. The 2008 flooding took a devastating toll on their very flat vegetable fields. The Terra Madre relief funds will help greatly with field tile repair bills. Thanks to these repairs, heavy rains this spring have left no standing water in these fields. The tile has now been diverted into an irrigation pond to alleviate downstream flooding issues as well.
World Food Bar Veggie Grill
WORLD FOOD BAR: VEGATARIAN GRILL AT FINDLAY MARKET
At Findlay Market this Saturday and Sunday (June 13 & 14) from 10:00 a.m.-3:00 p.m. Chef de Cuisine of World Food Bar Joshua Steven Campbell will be treating vegetarians to their own grilling pleasures of fresh local & organic veggies. The offerings are chili and cinnamon grilled corn, soy and ginger grilled Portobello mushroom sandwiches and hummus. The Veggie Grill will be found at World Food Bars back entrance at Findlay Market, located on Essen Strasse, directly across from Krause’s. Look for World Food Bar staff in yellow shirts!
World Food Bar is located in the Findlay marketplace: 1801 Race St. Cincinnati OH 45202 Phone: 513-342-1968. World Food Bar is a catering & carryout eatery.
At Findlay Market this Saturday and Sunday (June 13 & 14) from 10:00 a.m.-3:00 p.m. Chef de Cuisine of World Food Bar Joshua Steven Campbell will be treating vegetarians to their own grilling pleasures of fresh local & organic veggies. The offerings are chili and cinnamon grilled corn, soy and ginger grilled Portobello mushroom sandwiches and hummus. The Veggie Grill will be found at World Food Bars back entrance at Findlay Market, located on Essen Strasse, directly across from Krause’s. Look for World Food Bar staff in yellow shirts!
World Food Bar is located in the Findlay marketplace: 1801 Race St. Cincinnati OH 45202 Phone: 513-342-1968. World Food Bar is a catering & carryout eatery.
Thursday, June 11, 2009
dailysource Multi-vitamin
A new product promising to deliver much-needed vitamins to nutrient-deprived consumers has launched nationwide today.
daily source™ isn’t just a vitamin supplement. With its breakthrough technology, it is a complete blend of health and well being. The specially-selected vitamins, minerals and herbal compounds in daily source™ provide a substantial increase in nutritional value, first, due to their synergy, and second, due to their nano-encapsulation. livethesource™’s All Natural Patented Nanotechnology™ process creates a vitamin particle small enough to be absorbed with maximum efficiency.
Nanotechnology is the increasingly popular science of the incredibly small. It is a state-of-the-art process used in medicine, food, robotics and virtually any other high-tech system now emerging from the scientific community. As it applies to food and nutritional supplements, nanotechnology is now being utilized to reduce the particle size of various compounds to a relatively small size for efficient absorption in the body’s cells. One of the best ways to create nano-size particles is through encapsulation. The technology separates and then envelops molecules in the active compound.
livethesource™’s All Natural Patented Nanotechnology™ process uses only natural plant lipids, including soy, as the basis for its nano-encapsulation. This ensures that the compounds dissolve gradually, providing a sustained release of the vitamins, minerals and herbal compounds. By the time the body has absorbed the nutrients in this safe and efficient manner, the nano-particle has completely dissolved. In other words, the plant lipids are metabolized, just as any other food would be.
daily source™ is free of allergens, such as yeast, corn, wheat, lactose, dairy, citrus, egg, fish and nut products. It contains no sugar, artificial flavors, colors or sweeteners. With a light cinnamon-berry taste, daily source™ is available in a 30oz bottle – a 30 day supply – and retails for $48. To learn more about livethesource™, to become a distributor, or to order daily source™, visit www.livethesource.com.
daily source™ isn’t just a vitamin supplement. With its breakthrough technology, it is a complete blend of health and well being. The specially-selected vitamins, minerals and herbal compounds in daily source™ provide a substantial increase in nutritional value, first, due to their synergy, and second, due to their nano-encapsulation. livethesource™’s All Natural Patented Nanotechnology™ process creates a vitamin particle small enough to be absorbed with maximum efficiency.
Nanotechnology is the increasingly popular science of the incredibly small. It is a state-of-the-art process used in medicine, food, robotics and virtually any other high-tech system now emerging from the scientific community. As it applies to food and nutritional supplements, nanotechnology is now being utilized to reduce the particle size of various compounds to a relatively small size for efficient absorption in the body’s cells. One of the best ways to create nano-size particles is through encapsulation. The technology separates and then envelops molecules in the active compound.
livethesource™’s All Natural Patented Nanotechnology™ process uses only natural plant lipids, including soy, as the basis for its nano-encapsulation. This ensures that the compounds dissolve gradually, providing a sustained release of the vitamins, minerals and herbal compounds. By the time the body has absorbed the nutrients in this safe and efficient manner, the nano-particle has completely dissolved. In other words, the plant lipids are metabolized, just as any other food would be.
daily source™ is free of allergens, such as yeast, corn, wheat, lactose, dairy, citrus, egg, fish and nut products. It contains no sugar, artificial flavors, colors or sweeteners. With a light cinnamon-berry taste, daily source™ is available in a 30oz bottle – a 30 day supply – and retails for $48. To learn more about livethesource™, to become a distributor, or to order daily source™, visit www.livethesource.com.
1,000 converter boxes donated to Cincinnati's Freestore Foodbank
Arthur Middleton Capital Holdings Inc. has donated 1,000 converter boxes to local residents in need to assist them with the June 12 digital changeover Overall, 2,500 boxes are being donated statewide.
In Cincinnati, 250 converter boxes will be distributed to those in need 8 am. Friday by the FreeStoreFoodBank, 112 E. Liberty St., Cincinnati. Participants are asked to show ID, proof of address and income. Officials said 250 other converter boxes will be distributed to current clients in ongoing programs and 500 additional boxes will be distributed through other member agencies.
June 12 is the last day TV stations are able to use analog signals. Those who use only rabbit-ear antennas will be unable to watch television after that date. Recent research says about three million households nationwide are not ready for the transition.
The boxes being distributed are Sansonic’s FT300A, which was rated by Consumer Reports as one of the best converter boxes for picture quality.
Arthur Middleton Capital Holdings, a Canton, Ohio, holding company for various retail and direct marketing companies, is the seventh largest employer overall in Stark County with over 1,100 associates.
“With our donation, we wanted to help Ohio families prepare for the transition and are happy to team up with the Better Business Bureau to make this happen.” Director of Operations Robert Castaldo said.
Arthur Middleton would like to thank the Cincinnati BBB for its assistance in facilitating this donation.
In Cincinnati, 250 converter boxes will be distributed to those in need 8 am. Friday by the FreeStoreFoodBank, 112 E. Liberty St., Cincinnati. Participants are asked to show ID, proof of address and income. Officials said 250 other converter boxes will be distributed to current clients in ongoing programs and 500 additional boxes will be distributed through other member agencies.
June 12 is the last day TV stations are able to use analog signals. Those who use only rabbit-ear antennas will be unable to watch television after that date. Recent research says about three million households nationwide are not ready for the transition.
The boxes being distributed are Sansonic’s FT300A, which was rated by Consumer Reports as one of the best converter boxes for picture quality.
Arthur Middleton Capital Holdings, a Canton, Ohio, holding company for various retail and direct marketing companies, is the seventh largest employer overall in Stark County with over 1,100 associates.
“With our donation, we wanted to help Ohio families prepare for the transition and are happy to team up with the Better Business Bureau to make this happen.” Director of Operations Robert Castaldo said.
Arthur Middleton would like to thank the Cincinnati BBB for its assistance in facilitating this donation.
Special Winemakers Dinner with Peter Spann
Don't Miss This!!!
Please join us for a special Winemaker's Dinner at The Art of Entertaining on Saturday, June 20th. This event will feature Winemaker Peter Spann of Spann Vineyards in California....he creates FANTASTIC wines that you don't see or hear about on a daily basis!! Chef Jacob Perry will be providing dinner for this special event. Hurry, seating is limited!!!
Dinner with Peter Spann
Incredible wine complimented with incredible food!! Become familiar with California's Spann Vineyards by enjoying dinner and a tasting with Winemaker Peter Spann.
6:30pm - 8:30pm
Cost: $68.00/person
Reservations Required: (513) 871-5170
The Art of Entertaining
2019 Madison Road
Cincinnati, Ohio 45208
Please join us for a special Winemaker's Dinner at The Art of Entertaining on Saturday, June 20th. This event will feature Winemaker Peter Spann of Spann Vineyards in California....he creates FANTASTIC wines that you don't see or hear about on a daily basis!! Chef Jacob Perry will be providing dinner for this special event. Hurry, seating is limited!!!
Dinner with Peter Spann
Incredible wine complimented with incredible food!! Become familiar with California's Spann Vineyards by enjoying dinner and a tasting with Winemaker Peter Spann.
6:30pm - 8:30pm
Cost: $68.00/person
Reservations Required: (513) 871-5170
The Art of Entertaining
2019 Madison Road
Cincinnati, Ohio 45208
Wednesday, June 10, 2009
Newport’s ItalianFest Weekend Kick-off
What: The Third Annual ItalianFest Bocce Ball Tournament continues to grow with the mayors of Newport, Covington, Alexandria, Bellevue, Dayton, Ludlow, Southgate and Wilder all joining in the fun this year.
When: Wednesday, June 10 at 4 PM
Where: Bocce Ball Courts at Pompilio’s Restaurant at 600 Washington Ave., Newport, KY
When: Wednesday, June 10 at 4 PM
Where: Bocce Ball Courts at Pompilio’s Restaurant at 600 Washington Ave., Newport, KY
Tuesday, June 9, 2009
Strawberries, Grapes and Soy
David Grotto, RD's 101 Foods That Could Save Your Life (Bantam; 2008) continues to be the must have food guide and reference for consumers and professionals everywhere. His companion website at 101FoodsThatCouldSaveYourLife.com provides beautifully produced high-definition videos filled with nutritional information, food lore, mouthwatering recipes, tips and recommended links. The website's video library continues to expand and now, partnering with the California Strawberry Commission, Welch Foods, Inc. and SoyJoy, strawberries, grapes, and soy join the 101 Foods video family.
At 101FoodsThatCouldSaveYourLife.com, visitors will find accompanying Bonus Material to augment each video, Dave’s Raves, a continuously updated list of recommended products and services, Dave’s Blog, and links to sponsors' websites for even more great information and recipes. Visitors can join the 101 Foods community (it’s free!) where they can post comments, exchange information, recipes, or simply meet friends interested in food and nutrition.
101FoodsThatCouldSaveYourLife.com is dedicated to providing evidence-based nutrition information along with the latest emerging science to improve health in an engaging and state-of-the-art website, one delicious bite at a time.
Major sponsors of 101FoodsThatCouldSaveYourLife.com include:
Ponte Fresco Restaurants in Chicago, Illinois and San Juan, Puerto Rico - http://pontefrescousa.com
Select Milk Producers in Clovis, New Mexico and Eagle, Idaho - http://www.goodcow.com
Fair Oaks Farms Dairy of Fair Oaks, Indiana - http://fofarms.com
Berry Chill Yogurt Couture of Chicago, Illinois - http://berrychill.com
Participating Sponsors of 101FoodsThatCouldSaveYourLife.com include:
Washington Red Raspberry Commission - http://raspberryinfo.com
California Dried Plum Board - http://www.californiadriedplums.org
PepsiCo/Quaker Oatmeal - http://quakeroatmeal.com
California Strawberry Commission – http://www.calstrawberry.com
Welch Foods, Inc. – http://www.welchs.com
SoyJoy – http://www.soyjoy.com
About David Grotto, RD, LDN
David Grotto, RD, LDN comes from the natural foods industry where he owned and operated his own natural food store for over 25 years. His work led him to become a registered dietitian and after several years of working as a clinical dietitian, Dave started Nutrition Housecall, LLC, a nutrition consulting firm that provides nutrition communications, lecturing and consulting services, and also offers personalized at-home dietary services. In 2008, he published his first groundbreaking encyclopedia of powerhouse foods, 101 Foods That Could Save Your Life (Bantam; 2008).
Dave hosted his own live radio show for over 10 years called Let’s Talk Health, CHICAGO! and went on to serve as a national media spokesperson for the American Dietetic Association for over six years. He has been featured in numerous radio and television programs such as You the Owners Manual radio program with Dr. Roizen and the Montel Williams Show and iVillage Live. He also co-hosted the national television program, Health & Lifestyles, Weekly and is now the Host and Executive Producer of 101FoodsThatCouldSaveYourLife.com
Dave also is a nutrition advisor to Fitness magazine and writes the featured column, “Ask the Guy-a-titian” in Chicago Wellness Magazine. He has appeared in numerous national magazines including Quick & Simple, Men's Health, Men’s Fitness, Self, Woman's Health, Woman’s Day, Body & Soul, Ladies Home Journal, Weight Watchers, More, and Prevention. He is a professional spokesperson and is involved in public relations and advertising campaigns for select commodity boards and healthy products.
One of Dave's passions is improving the health of children through good nutrition. He is the advisory board chair for Produce for Kids® and PBS Kids™ health initiative. Dave also lectures extensively on the benefits of humor and laughter therapy and is a Certified Laughter Leader, receiving further training in improvisation from The Second City in Chicago. He lives in the Chicagoland area with his wife, three daughters and two-female dogs making him an expert on the subject of “unopposed” estrogen.
At 101FoodsThatCouldSaveYourLife.com, visitors will find accompanying Bonus Material to augment each video, Dave’s Raves, a continuously updated list of recommended products and services, Dave’s Blog, and links to sponsors' websites for even more great information and recipes. Visitors can join the 101 Foods community (it’s free!) where they can post comments, exchange information, recipes, or simply meet friends interested in food and nutrition.
101FoodsThatCouldSaveYourLife.com is dedicated to providing evidence-based nutrition information along with the latest emerging science to improve health in an engaging and state-of-the-art website, one delicious bite at a time.
Major sponsors of 101FoodsThatCouldSaveYourLife.com include:
Ponte Fresco Restaurants in Chicago, Illinois and San Juan, Puerto Rico - http://pontefrescousa.com
Select Milk Producers in Clovis, New Mexico and Eagle, Idaho - http://www.goodcow.com
Fair Oaks Farms Dairy of Fair Oaks, Indiana - http://fofarms.com
Berry Chill Yogurt Couture of Chicago, Illinois - http://berrychill.com
Participating Sponsors of 101FoodsThatCouldSaveYourLife.com include:
Washington Red Raspberry Commission - http://raspberryinfo.com
California Dried Plum Board - http://www.californiadriedplums.org
PepsiCo/Quaker Oatmeal - http://quakeroatmeal.com
California Strawberry Commission – http://www.calstrawberry.com
Welch Foods, Inc. – http://www.welchs.com
SoyJoy – http://www.soyjoy.com
About David Grotto, RD, LDN
David Grotto, RD, LDN comes from the natural foods industry where he owned and operated his own natural food store for over 25 years. His work led him to become a registered dietitian and after several years of working as a clinical dietitian, Dave started Nutrition Housecall, LLC, a nutrition consulting firm that provides nutrition communications, lecturing and consulting services, and also offers personalized at-home dietary services. In 2008, he published his first groundbreaking encyclopedia of powerhouse foods, 101 Foods That Could Save Your Life (Bantam; 2008).
Dave hosted his own live radio show for over 10 years called Let’s Talk Health, CHICAGO! and went on to serve as a national media spokesperson for the American Dietetic Association for over six years. He has been featured in numerous radio and television programs such as You the Owners Manual radio program with Dr. Roizen and the Montel Williams Show and iVillage Live. He also co-hosted the national television program, Health & Lifestyles, Weekly and is now the Host and Executive Producer of 101FoodsThatCouldSaveYourLife.com
Dave also is a nutrition advisor to Fitness magazine and writes the featured column, “Ask the Guy-a-titian” in Chicago Wellness Magazine. He has appeared in numerous national magazines including Quick & Simple, Men's Health, Men’s Fitness, Self, Woman's Health, Woman’s Day, Body & Soul, Ladies Home Journal, Weight Watchers, More, and Prevention. He is a professional spokesperson and is involved in public relations and advertising campaigns for select commodity boards and healthy products.
One of Dave's passions is improving the health of children through good nutrition. He is the advisory board chair for Produce for Kids® and PBS Kids™ health initiative. Dave also lectures extensively on the benefits of humor and laughter therapy and is a Certified Laughter Leader, receiving further training in improvisation from The Second City in Chicago. He lives in the Chicagoland area with his wife, three daughters and two-female dogs making him an expert on the subject of “unopposed” estrogen.
A Chef's Journey Across the Ocean
"A Chef's Journey Across the Ocean", begins in Canada, where the young chef struggles to make ends meet while dreaming of the food in far-off places. When friends introduce her to the world of yachting, she agrees to travel as chef on board a yacht. Her subsequent experiences highlight the cuisine of the places she visits. Inevitably, they also highlight the cultures.
Her food-related adventures include buying fish from an "olive-skinned Italian wrinkle of a man," traveling up a muddy river in Papua New Guinea past "wide-eyed, crusty-nosed children with bloated bellies to barter for bananas among women with breasts sagging to their bellies," and snorkeling the Bombay-colored shallows of the South Pacific "in pursuit of one of the world's deadliest creatures for dinner, led by a Tahitian man with dark tribal tattoos of tikis, turtles, and rays" running up and down his body.
"Sea Fare is filled with colorful characters and food-driven escapades," notes Victoria. "I wanted to bring to life the glamorous and adventurous world of yachting from the perspective of a chef responsible for buying and storing food at sea, catching and preparing fresh fish right out of the ocean, and procuring food -- and recipes -- from the natives in the places we visited."
Victoria uses the food culture in each port as the focus of Sea Fare, but her tales will interest anyone who loves to read about travel, yachts, adventure, and above all exotic cultures and cuisine.
Sea Fare: A Chef's Journey Across the Ocean is available at www.norlightspress.com, www.amazon.com, and at independent bookstores.
Sea Fare: A Chef's Journey Across the Ocean by Victoria Allman; Nonfiction; $12.95 ISBN: 978-1-935254-01-0
Author: Victoria Allman has been following her stomach as a yacht chef for ten years. Culinary trained at the Stratford Chef School in Canada and the Culinary Institute of America in New York, each new destination adds recipes, deepens her knowledge of world cuisine, and contributes to her ever-growing arsenal of fascinating food-related stories. She writes a monthly column for Dockwalk magazine and blogs about her travels at www.victoriaallman.com.
Her food-related adventures include buying fish from an "olive-skinned Italian wrinkle of a man," traveling up a muddy river in Papua New Guinea past "wide-eyed, crusty-nosed children with bloated bellies to barter for bananas among women with breasts sagging to their bellies," and snorkeling the Bombay-colored shallows of the South Pacific "in pursuit of one of the world's deadliest creatures for dinner, led by a Tahitian man with dark tribal tattoos of tikis, turtles, and rays" running up and down his body.
"Sea Fare is filled with colorful characters and food-driven escapades," notes Victoria. "I wanted to bring to life the glamorous and adventurous world of yachting from the perspective of a chef responsible for buying and storing food at sea, catching and preparing fresh fish right out of the ocean, and procuring food -- and recipes -- from the natives in the places we visited."
Victoria uses the food culture in each port as the focus of Sea Fare, but her tales will interest anyone who loves to read about travel, yachts, adventure, and above all exotic cultures and cuisine.
Sea Fare: A Chef's Journey Across the Ocean is available at www.norlightspress.com, www.amazon.com, and at independent bookstores.
Sea Fare: A Chef's Journey Across the Ocean by Victoria Allman; Nonfiction; $12.95 ISBN: 978-1-935254-01-0
Author: Victoria Allman has been following her stomach as a yacht chef for ten years. Culinary trained at the Stratford Chef School in Canada and the Culinary Institute of America in New York, each new destination adds recipes, deepens her knowledge of world cuisine, and contributes to her ever-growing arsenal of fascinating food-related stories. She writes a monthly column for Dockwalk magazine and blogs about her travels at www.victoriaallman.com.
Monday, June 8, 2009
Going Fisher Nuts
Nuts also are an excellent source of fiber,
vitamins and minerals. According to a recent study, four in five U.S. adults
choose snacks such as fruit and nuts to ensure they eat healthy. People
want to eat better, but are time-starved. They want fresh, wholesome and
convenient options. Yet, they also want to serve appealing food that can be
savored and enjoyed. Now they can have it all!
Fisher® Nuts proudly introduces:
- Culinary Touch™ Cooking and Baking Add-Ins and Toppings for an entirely
new product category of flavorful recipe enhancers that can be added to
batter, cookie dough, pastries, breads, muffins, pies, salads, pastas,
stir-frys, vegetable side dishes and more, creating a chef-inspired finished
product that looks and tastes like it was made from scratch.
- Culinary Touch Salad Toppings offer a time-saving and flavorful
alternative that can add zing to salads and other dishes. New Sweet Asian
and Italian Blends reflect two of American adults’ favorite ethnic flavors
and include salad recipes for quick and easy preparation.
- Fusions®; Snack Mixes three new mouth-watering flavors - Fusions Ice Cream
Sundae Mix, Cinnamon Roll Fusions Mix, Fusions Energy Blend - feature a
variety of textures and flavors with nuts, the company’s mainstay and claim
to fame, and dried fruit.
- Single serve and convenience store snack products introduced in April
2009. The tube and stand-up packages, which range from 1.5 to 2.5 ounces
each, can easily slip into a purse, shirt or pants pocket when on-the-go
consumers want a snack that’s convenient, quick and delicious.
NOTE: Fisher was kind enough to send samples of these products. They are
first rate - highly recommended!
vitamins and minerals. According to a recent study, four in five U.S. adults
choose snacks such as fruit and nuts to ensure they eat healthy. People
want to eat better, but are time-starved. They want fresh, wholesome and
convenient options. Yet, they also want to serve appealing food that can be
savored and enjoyed. Now they can have it all!
Fisher® Nuts proudly introduces:
- Culinary Touch™ Cooking and Baking Add-Ins and Toppings for an entirely
new product category of flavorful recipe enhancers that can be added to
batter, cookie dough, pastries, breads, muffins, pies, salads, pastas,
stir-frys, vegetable side dishes and more, creating a chef-inspired finished
product that looks and tastes like it was made from scratch.
- Culinary Touch Salad Toppings offer a time-saving and flavorful
alternative that can add zing to salads and other dishes. New Sweet Asian
and Italian Blends reflect two of American adults’ favorite ethnic flavors
and include salad recipes for quick and easy preparation.
- Fusions®; Snack Mixes three new mouth-watering flavors - Fusions Ice Cream
Sundae Mix, Cinnamon Roll Fusions Mix, Fusions Energy Blend - feature a
variety of textures and flavors with nuts, the company’s mainstay and claim
to fame, and dried fruit.
- Single serve and convenience store snack products introduced in April
2009. The tube and stand-up packages, which range from 1.5 to 2.5 ounces
each, can easily slip into a purse, shirt or pants pocket when on-the-go
consumers want a snack that’s convenient, quick and delicious.
NOTE: Fisher was kind enough to send samples of these products. They are
first rate - highly recommended!
Thursday, June 4, 2009
Quality of Beer Remains Priority Despite Economy
On Saturday, May 30, over 1,900 attendees enjoyed craft beer and food pairings from 68 craft breweries at the sold-out SAVOR: An American Craft Beer & Food Experience at the National Building Museum in Washington, D.C. A post-event survey conducted by the Brewers Association finds that demand for quality beer remains high despite the economy. An overwhelming 91.4 percent of surveyed attendees said the economy has not affected the quality of beer they purchase. In addition, 98.8 percent of respondents cite "high quality" as their main priority when purchasing beer, as opposed to "low price" or "brand recognition."
"A total of 68 craft breweries, each small and independent, participated in SAVOR, the premiere beer and food pairing event in the U.S. These breweries are succeeding despite a number of challenges including access to market, rising cost of raw materials and ingredients, and tax issues on both the federal and state level—not to mention the economy," stated Charlie Papazian, President of the Brewers Association. "We're happy that interest in craft beer is so strong that SAVOR, as a second year event, sold out 8 weeks in advance."
Other Results from the SAVOR Survey
When it comes to spending habits, over half (54.9 percent) of surveyed SAVOR attendees said they spend more than $50 per month on beer, while 36.6 percent spend between $25 and $50 and only 8.6 percent spend less than $25 per month. And contrary to popular belief, many beer lovers enjoy other fermented beverages as well. Nearly half of respondents (46.9 percent) claimed to look outside the beer glass and consider themselves to be cross drinkers (enjoying a combination of beer, wine and/or liquor), while 51.6 percent identify themselves as beer lovers exclusively.
Finally, President Obama's approval ratings apparently extend to the beer-drinking set. When asked to choose between having a beer with President Barack Obama or First Lady Michelle Obama, most respondents (82.5 percent) picked the President over Mrs. Obama.
Survey Methodology: The Brewers Association survey of SAVOR: An American Craft Beer & Food Experience attendees took place online from June 1-2, 2009, with data derived from 257 respondents.
"A total of 68 craft breweries, each small and independent, participated in SAVOR, the premiere beer and food pairing event in the U.S. These breweries are succeeding despite a number of challenges including access to market, rising cost of raw materials and ingredients, and tax issues on both the federal and state level—not to mention the economy," stated Charlie Papazian, President of the Brewers Association. "We're happy that interest in craft beer is so strong that SAVOR, as a second year event, sold out 8 weeks in advance."
Other Results from the SAVOR Survey
When it comes to spending habits, over half (54.9 percent) of surveyed SAVOR attendees said they spend more than $50 per month on beer, while 36.6 percent spend between $25 and $50 and only 8.6 percent spend less than $25 per month. And contrary to popular belief, many beer lovers enjoy other fermented beverages as well. Nearly half of respondents (46.9 percent) claimed to look outside the beer glass and consider themselves to be cross drinkers (enjoying a combination of beer, wine and/or liquor), while 51.6 percent identify themselves as beer lovers exclusively.
Finally, President Obama's approval ratings apparently extend to the beer-drinking set. When asked to choose between having a beer with President Barack Obama or First Lady Michelle Obama, most respondents (82.5 percent) picked the President over Mrs. Obama.
Survey Methodology: The Brewers Association survey of SAVOR: An American Craft Beer & Food Experience attendees took place online from June 1-2, 2009, with data derived from 257 respondents.
Personalize Your Father's Day Gift With CORZO Tequila
Honor your Dad with a personalized gift that complements his distinguished tastes. Just in time for Father’s Day, CORZO™ Tequila is offering personalized labels for their award winning bottle. Made of pure metal, the labels can accommodate a personalized message with up to 3 lines of text with up to 18 characters per line. The labels are complimentary and can be ordered exclusively online at http://www.corzo.com/labels/
beginning May 15th. Once ordered, the custom label is delivered to your door in approximately 2- 3 weeks.
Double aged and triple distilled, with twice the Agave of other tequilas, the metal labels are made to fit all of CORZO’s hand-bottled luxury marques:
· CORZO® Silver is the perfect gift for the man who enjoys a fine sipping tequila or sophisticated cocktail. Flavors of tropical fruit and peppery spice harmoniously blended to create a delicate finish. SRP $47.99
· CORZO® Reposado is double aged in small white oak barrels for additional smoothness and flavor. It combines the elegance of CORZO Silver with hints of oak and honey resulting in a full flavor that is best enjoyed in cocktails or neat. SRP: $52.99
CORZO® Anejo is the perfect tequila for full-bodied sipping. The flavors of warm caramel and golden raisin lead to a pleasingly long yet clean finish with gentle hints of oak. Best enjoyed neat. SRP: $56.99
With the addition of a special, personalized message, CORZO is certain to make your Father’s Day toast one to remember.
CORZO: THE EVOLUTION OF TEQUILA
Triple-Distilled, Highland Agave, CORZO® Defines Modern Luxury
One of today’s fastest-growing brands, CORZO® Tequila offers luxury with credentials, a contemporary image that defines the concept of modern luxury and a legitimate quality story that distinguishes it from other spirits in the category. Created to take the category to a new level of refinement, CORZO Silver tequila is made from the finest ingredients and uses a unique triple distillation process for an impeccably clean, ultra smooth finish. CORZO Reposado and Anejo are the only tequilas to be mellowed prior to a third distillation resulting in a double mellowed, triple distilled spirit with twice the Agave of most other brands. Demonstrating a commitment to excellence unprecedented in its category, CORZO symbolizes a progressive step into the new world of contemporary luxury spirits.
TEQUILA MODERNIZED: THE CORZO PRODUCTION PROCESS
Each bottle of CORZO is 7-12 years in the making using an advanced, hand-crafted process which complements the brand’s modern style. To begin, CORZO uses twice the agave compared to most other tequilas. Though more expensive, these highly aggressive “cuts” are made to isolate only the purest heart of the distillate. This requires a larger stock of 100% Blue Agave that is sourced from Los Altos de Jalisco, an area of Mexico recognized as the premier agave growing region in the world. The nutrient-rich soil and higher altitude produce agave with higher brix/sugar content, which creates CORZO tequilas’ sweeter, fruitier notes of flavor.
The distillation process also involves several extra steps not taken by many tequila suppliers. The first is the removal of the agave’s cogollo, a laboring process that extracts the center of the Pina containing the plant’s bitter flavors. Next, CORZO uses an extended cooking cycle to provide greater consistency. Longer, double fermentation produces more complex flavor. And, as noted, unlike most tequilas, CORZO is triple distilled resulting in a finish that’s exceptionally smooth and impeccably clean.
Moreover, CORZO is the only tequila to incorporate a second mellowing process prior to the third distillation. For CORZO Reposado and Anejo, this advanced technique of double mellowing between distillation cycles enhances the oak and vanilla flavors while maintaining the softness and smoothness of the finish. All mellowing takes place in small, white oak barrels which enhances flavor due to greater surface contact with the wood.
Finally, CORZO is hand bottled, ensuring care and perfection in each of its three luxury marques:
· CORZO® Silver - clear in color with a dry, light-to medium-bodied palate.
Flavors of tropical fruit and peppery spice harmoniously blended to create a delicate finish. SRP $47.99
· CORZO® Reposado – entices the pallet with warm hints of a white oak and a custard finish. Top notes of lemon, coconut, baked banana and brown spice compliment its use in the most luxurious cocktails like the CORZO Modern Margarita. SRP: $52.99
CORZO® Anejo – the perfect tequila for full-bodied sipping, opens with the flavors of warm caramel and golden raisin. Floral tones lead to a rich, honey-toasted oak finish with baked fruits, spice and toffee. SRP: $56.99
CORZO PACKAGING: THE SPIRIT OF MODERN MEXICO
Created by world renowned designer, Fabien Baron in the spirit of Modern Mexican architecture, CORZO tequilas’ distinctive angular package sets it apart from the crowd of ordinary tequilas. The handsome, award-winning bottle reflects the designs of Luis Barragán Morfin, considered the most impactful Mexican architect of the 20th century. Its waterfall mouth is a tribute to one of Barragán Morfin’s most famous fountains located in Los Cabos.
CORZO is currently available in fine restaurants, clubs and wine and spirits stores in most US markets. For more information on CORZO, please visit www.CORZO.com.
beginning May 15th. Once ordered, the custom label is delivered to your door in approximately 2- 3 weeks.
Double aged and triple distilled, with twice the Agave of other tequilas, the metal labels are made to fit all of CORZO’s hand-bottled luxury marques:
· CORZO® Silver is the perfect gift for the man who enjoys a fine sipping tequila or sophisticated cocktail. Flavors of tropical fruit and peppery spice harmoniously blended to create a delicate finish. SRP $47.99
· CORZO® Reposado is double aged in small white oak barrels for additional smoothness and flavor. It combines the elegance of CORZO Silver with hints of oak and honey resulting in a full flavor that is best enjoyed in cocktails or neat. SRP: $52.99
CORZO® Anejo is the perfect tequila for full-bodied sipping. The flavors of warm caramel and golden raisin lead to a pleasingly long yet clean finish with gentle hints of oak. Best enjoyed neat. SRP: $56.99
With the addition of a special, personalized message, CORZO is certain to make your Father’s Day toast one to remember.
CORZO: THE EVOLUTION OF TEQUILA
Triple-Distilled, Highland Agave, CORZO® Defines Modern Luxury
One of today’s fastest-growing brands, CORZO® Tequila offers luxury with credentials, a contemporary image that defines the concept of modern luxury and a legitimate quality story that distinguishes it from other spirits in the category. Created to take the category to a new level of refinement, CORZO Silver tequila is made from the finest ingredients and uses a unique triple distillation process for an impeccably clean, ultra smooth finish. CORZO Reposado and Anejo are the only tequilas to be mellowed prior to a third distillation resulting in a double mellowed, triple distilled spirit with twice the Agave of most other brands. Demonstrating a commitment to excellence unprecedented in its category, CORZO symbolizes a progressive step into the new world of contemporary luxury spirits.
TEQUILA MODERNIZED: THE CORZO PRODUCTION PROCESS
Each bottle of CORZO is 7-12 years in the making using an advanced, hand-crafted process which complements the brand’s modern style. To begin, CORZO uses twice the agave compared to most other tequilas. Though more expensive, these highly aggressive “cuts” are made to isolate only the purest heart of the distillate. This requires a larger stock of 100% Blue Agave that is sourced from Los Altos de Jalisco, an area of Mexico recognized as the premier agave growing region in the world. The nutrient-rich soil and higher altitude produce agave with higher brix/sugar content, which creates CORZO tequilas’ sweeter, fruitier notes of flavor.
The distillation process also involves several extra steps not taken by many tequila suppliers. The first is the removal of the agave’s cogollo, a laboring process that extracts the center of the Pina containing the plant’s bitter flavors. Next, CORZO uses an extended cooking cycle to provide greater consistency. Longer, double fermentation produces more complex flavor. And, as noted, unlike most tequilas, CORZO is triple distilled resulting in a finish that’s exceptionally smooth and impeccably clean.
Moreover, CORZO is the only tequila to incorporate a second mellowing process prior to the third distillation. For CORZO Reposado and Anejo, this advanced technique of double mellowing between distillation cycles enhances the oak and vanilla flavors while maintaining the softness and smoothness of the finish. All mellowing takes place in small, white oak barrels which enhances flavor due to greater surface contact with the wood.
Finally, CORZO is hand bottled, ensuring care and perfection in each of its three luxury marques:
· CORZO® Silver - clear in color with a dry, light-to medium-bodied palate.
Flavors of tropical fruit and peppery spice harmoniously blended to create a delicate finish. SRP $47.99
· CORZO® Reposado – entices the pallet with warm hints of a white oak and a custard finish. Top notes of lemon, coconut, baked banana and brown spice compliment its use in the most luxurious cocktails like the CORZO Modern Margarita. SRP: $52.99
CORZO® Anejo – the perfect tequila for full-bodied sipping, opens with the flavors of warm caramel and golden raisin. Floral tones lead to a rich, honey-toasted oak finish with baked fruits, spice and toffee. SRP: $56.99
CORZO PACKAGING: THE SPIRIT OF MODERN MEXICO
Created by world renowned designer, Fabien Baron in the spirit of Modern Mexican architecture, CORZO tequilas’ distinctive angular package sets it apart from the crowd of ordinary tequilas. The handsome, award-winning bottle reflects the designs of Luis Barragán Morfin, considered the most impactful Mexican architect of the 20th century. Its waterfall mouth is a tribute to one of Barragán Morfin’s most famous fountains located in Los Cabos.
CORZO is currently available in fine restaurants, clubs and wine and spirits stores in most US markets. For more information on CORZO, please visit www.CORZO.com.
Luxottica Retail's ILORI Opens First-Ever Cincy Boutique
Mason, Ohio-based luxury sunglass retailer ILORI is finally opening its first-ever boutique in hometown Cincinnati!
Haven to an unparalleled collection of eyewear styles from the world’s most coveted designers and brands, ILORI’s boutiques have become a must-visit shopping destination for both celebrities and fashion connoisseurs. And now, ILORI is proud to announce the opening of its first Ohio boutique in ILORI’s hometown Cincinnati. Located within the city’s premiere shopping destination Kenwood Towne Centre, the new ILORI boutique offers men’s and women’s sunglasses from more than 45 of the world’s most influential designers and brands, featuring an unparalleled collection of exclusive and limited edition styles.
ILORI will be hosting an exclusive Grand Opening event with ribbon cutting ceremony on June 10th from 6:30pm-8:30pm***. ILORI Vice President & General Manger Michael Hansen and ILORI's Stylist Ambassador Jennifer Rade (celebrity fashion stylist to Angelina Jolie, Kim Kardashian, Lisa Rinna, Perrey Reeves...) will be on hand. (***Open consumer event will take place at the Kenwood Towne Centre boutique on Thursday, June 11th from 6:30pm-8:30pm - hosted by Jennifer Rade, who will offer trend/style advice and assist with personal fittings.)
The boutique is truly extraordinary, and they are flying in several extremely highend pairs of sunglasses for the event. The Sama Sahara "Pyramid of Diamonds" retail between $20,000-$25,000 and are only available at ILORI. Princess Caroline of Monaco is the only other owner in the world, as they were originally created exclusively for European royalty. They will be on display at the Opening Night event.
Haven to an unparalleled collection of eyewear styles from the world’s most coveted designers and brands, ILORI’s boutiques have become a must-visit shopping destination for both celebrities and fashion connoisseurs. And now, ILORI is proud to announce the opening of its first Ohio boutique in ILORI’s hometown Cincinnati. Located within the city’s premiere shopping destination Kenwood Towne Centre, the new ILORI boutique offers men’s and women’s sunglasses from more than 45 of the world’s most influential designers and brands, featuring an unparalleled collection of exclusive and limited edition styles.
ILORI will be hosting an exclusive Grand Opening event with ribbon cutting ceremony on June 10th from 6:30pm-8:30pm***. ILORI Vice President & General Manger Michael Hansen and ILORI's Stylist Ambassador Jennifer Rade (celebrity fashion stylist to Angelina Jolie, Kim Kardashian, Lisa Rinna, Perrey Reeves...) will be on hand. (***Open consumer event will take place at the Kenwood Towne Centre boutique on Thursday, June 11th from 6:30pm-8:30pm - hosted by Jennifer Rade, who will offer trend/style advice and assist with personal fittings.)
The boutique is truly extraordinary, and they are flying in several extremely highend pairs of sunglasses for the event. The Sama Sahara "Pyramid of Diamonds" retail between $20,000-$25,000 and are only available at ILORI. Princess Caroline of Monaco is the only other owner in the world, as they were originally created exclusively for European royalty. They will be on display at the Opening Night event.
Wednesday, June 3, 2009
Casual Friday Wine Tasting - Uncorked...at The Art of Entertaining
The Art of Entertaining's ~'Uncorked'
Invites You to Casual Friday ~ Wine Tasting
Summertime Entertaining:
Backyard BBQ
Wine & Beer Tasting
Friday ~ June 5th, 2009
5:30 - 8:30 pm
$15.00/per person
Wines & Beers Served by AJ Craig from Heidelberg
This Evening's Featured Wines & Beers:
Wine Selections for this Evening:
Tomas Pinot Grigio
Light & Crisp With Bright Citrus Flavors; Made in the Old World Italian Style. ($8.99)
Filiboa Albarino
Fresh White Wine with Hints of Pineapple, Yellow Apples and Stone Fruit; A Rare Opportunity as Albarino is fast becoming one of our favorite varietals. Great Summertime Wine! (
$18.99)
Tapena Garnacha
A Lighter Style Red with Bright Cherry & Soft Strawberry Tones. Perfect for a BBQ get together with friends. ($8.99)
Monticillo Rioja Crianza
A rioja from Spain, comprised of 100% tempranilla grapes. This wine has a Solid Backbone with Slight Acidity; Subtle Flavors of Black Cherry. ($9.99)
Beers for this Evening:
Allagash White Beglian Style White with a Light Citrus Flavor; it is unfiltered and has a hazy light golden color in the glass. This beer from Maine is truly a summertime beer to be enjoyed! ($7.99/4-pack)
Brooklyn Summer Ale This English style comes to us from Brooklyn NY. Made in the lighter traditional English style, it has a cleaner mouthfeel with a very refreshing taste.
($7.99/6-pack)
Lost Coast Downtown Brown A darker brown ale from California. This ale pours dark in the glass but has a distinct malty and caramel flavor that makes it very drinkable. Enjoy! ($8.99/6-pack)
Friday Night's Little Bites
Appetizer Platters:
Caprese Duo: Traditional Tri-Color Tomato Caprese Salad & Eggplant Caprese with Grilled Tomato Basil Sauce
Proscuitto & Smoked Gouda Finger Sandwiches
Sun Dried Tomato Dip With Parmesan Breadsticks
Saratoga Chips with BBQ Sauce
Texas Style Beef Brisket with Coffee & Beer Mop Sauce
The Ultimate Southern
Brine BBQ Chicken
Fresh Dill & Dijon
Red Skin Potato Salad
Skewers - A Fun Presentation on a
Traditional Dish
Fresh Berry Cassis Trifle with
Lemon Whipped Cream
Invites You to Casual Friday ~ Wine Tasting
Summertime Entertaining:
Backyard BBQ
Wine & Beer Tasting
Friday ~ June 5th, 2009
5:30 - 8:30 pm
$15.00/per person
Wines & Beers Served by AJ Craig from Heidelberg
This Evening's Featured Wines & Beers:
Wine Selections for this Evening:
Tomas Pinot Grigio
Light & Crisp With Bright Citrus Flavors; Made in the Old World Italian Style. ($8.99)
Filiboa Albarino
Fresh White Wine with Hints of Pineapple, Yellow Apples and Stone Fruit; A Rare Opportunity as Albarino is fast becoming one of our favorite varietals. Great Summertime Wine! (
$18.99)
Tapena Garnacha
A Lighter Style Red with Bright Cherry & Soft Strawberry Tones. Perfect for a BBQ get together with friends. ($8.99)
Monticillo Rioja Crianza
A rioja from Spain, comprised of 100% tempranilla grapes. This wine has a Solid Backbone with Slight Acidity; Subtle Flavors of Black Cherry. ($9.99)
Beers for this Evening:
Allagash White Beglian Style White with a Light Citrus Flavor; it is unfiltered and has a hazy light golden color in the glass. This beer from Maine is truly a summertime beer to be enjoyed! ($7.99/4-pack)
Brooklyn Summer Ale This English style comes to us from Brooklyn NY. Made in the lighter traditional English style, it has a cleaner mouthfeel with a very refreshing taste.
($7.99/6-pack)
Lost Coast Downtown Brown A darker brown ale from California. This ale pours dark in the glass but has a distinct malty and caramel flavor that makes it very drinkable. Enjoy! ($8.99/6-pack)
Friday Night's Little Bites
Appetizer Platters:
Caprese Duo: Traditional Tri-Color Tomato Caprese Salad & Eggplant Caprese with Grilled Tomato Basil Sauce
Proscuitto & Smoked Gouda Finger Sandwiches
Sun Dried Tomato Dip With Parmesan Breadsticks
Saratoga Chips with BBQ Sauce
Texas Style Beef Brisket with Coffee & Beer Mop Sauce
The Ultimate Southern
Brine BBQ Chicken
Fresh Dill & Dijon
Red Skin Potato Salad
Skewers - A Fun Presentation on a
Traditional Dish
Fresh Berry Cassis Trifle with
Lemon Whipped Cream
Awaken Your Culinary Senses with Chicago's Hotel Blake Special
Warm, sunny, breezy summer days just beckon to city-lovers or starry-eyed travelers to spend some time in Chicago taking a lazy stroll on its gorgeous beaches, visiting its world-class museums or shopping in its classy department stores or designer boutiques. Round out that perfect day with an enticing, luscious dinner at Hotel Blake’s critically acclaimed Custom House Restaurant that’s designed to awaken your culinary senses. Then, wake up the next morning in Hotel Blake’s luxurious guest room – complete with soaring 12-foot vaulted ceilings and floor-to-ceiling windows that offer a stunning view of the Windy City in all of its summer glory.
Hotel Blake’s Culinary Delight Dinner package features everything you need to get a robust taste of Chicago’s rich culture and diversity. The package includes two complimentary cocktail vouchers and a $100 dinner credit for the Custom House Restaurant, complimentary continental breakfast and overnight accommodations at Hotel Blake. And, with the hotel’s ideal location in the 19th-century Morton Salt Building in the Printer’s Row neighborhood, guests have easy access to all the most popular sightseeing attractions and trendy hot spots in Chicago.
The Custom House Restaurant, which features delectable contemporary American cuisine from the James Beard award-winning chef Shawn McClain, is housed in an elegant, comfortable but formal glass-walled space at Hotel Blake. The restaurant’s design and atmosphere reflects the vibrant Chicago architecture of the surrounding Printer’s Row neighborhood, which was once known as the Custom House Levee District. Chef McClain’s menu focuses on artisanal meats and the freshest ingredients – and exhibits the same meticulous attention to detail that brought success to his other Chicago restaurants. With its varied menu of meat, game, fish, cheeses, soups, salads and grains, there’s something for everyone to savor during this unforgettable culinary experience. So, take in a glass of wine from the finest West Coast vineyards, and seduce your soul mate with exotic Mediterranean tastes fused with American cuisine.
Round out the evening in one of Hotel Blake’s 162 charming rooms, which blend warm, jewel-toned hues and richly finished woods along with 12-foot vaulted ceilings and floor-to-ceiling windows. The resulting ambiance creates your own private oasis. Stress and responsibility will fade away amid the ultimate comfort of luxurious Egyptian cotton linens and plush bathrobes. Wash away the daily grind with the oversized rain showerheads and the luxury Bath & Body Works products found in the exquisitely-decorated bathrooms. If you desire, stay connected to the outside world with complimentary high-speed internet access or enjoy some relaxing music using i-Pod Clock Radios with high-quality sound.
Indulging in a luxurious stay at Hotel Blake also puts you close to some of the best sights that Chicago has to offer. See the latest fashions by exploring the eclectic Printer’s Row shops or visiting the classic department stores and designer boutiques located on State Street and the Magnificent Mile. Take a stroll among the 1,100 animals (many of which are rare and endangered) at one of the country’s last remaining free zoos – the Lincoln Park Zoo. Enjoy a trendy new show at Chicago’s Theater District. Visit world-famous sights such as the Board of Trade, Stock Exchange or the Art Institute. With so many attractions just a cab ride or short walk from Hotel Blake, guests can experience the rich, abundant sounds, tastes, and sights of Chicago all the while knowing that their busy day will end when they return to their own personal oasis of relaxation at Hotel Blake.
For more information about Hotel Blake, or to sign up for the Culinary Delight Dinner package, visit www.hotelblake.com or call (312) 986-1234.
Hotel Blake is an upscale luxury boutique hotel located in the heart of Chicago’s Printer’s Row, providing elegant, chic, contemporary accommodations within the confines of a charming historic building. Hotel Blake is managed by the Hostmark Hospitality Group (www.hostmark.com), a leading hospitality management firm that operates upscale full service hotels, resorts, focused service hotels and restaurants worldwide. Hostmark Hospitality Group, which is headquartered in Schaumburg, IL, is an award-winning operator of Marriott, Hilton, Intercontinental Hotels Group, Starwood and Wyndham Hotels.
Hotel Blake’s Culinary Delight Dinner package features everything you need to get a robust taste of Chicago’s rich culture and diversity. The package includes two complimentary cocktail vouchers and a $100 dinner credit for the Custom House Restaurant, complimentary continental breakfast and overnight accommodations at Hotel Blake. And, with the hotel’s ideal location in the 19th-century Morton Salt Building in the Printer’s Row neighborhood, guests have easy access to all the most popular sightseeing attractions and trendy hot spots in Chicago.
The Custom House Restaurant, which features delectable contemporary American cuisine from the James Beard award-winning chef Shawn McClain, is housed in an elegant, comfortable but formal glass-walled space at Hotel Blake. The restaurant’s design and atmosphere reflects the vibrant Chicago architecture of the surrounding Printer’s Row neighborhood, which was once known as the Custom House Levee District. Chef McClain’s menu focuses on artisanal meats and the freshest ingredients – and exhibits the same meticulous attention to detail that brought success to his other Chicago restaurants. With its varied menu of meat, game, fish, cheeses, soups, salads and grains, there’s something for everyone to savor during this unforgettable culinary experience. So, take in a glass of wine from the finest West Coast vineyards, and seduce your soul mate with exotic Mediterranean tastes fused with American cuisine.
Round out the evening in one of Hotel Blake’s 162 charming rooms, which blend warm, jewel-toned hues and richly finished woods along with 12-foot vaulted ceilings and floor-to-ceiling windows. The resulting ambiance creates your own private oasis. Stress and responsibility will fade away amid the ultimate comfort of luxurious Egyptian cotton linens and plush bathrobes. Wash away the daily grind with the oversized rain showerheads and the luxury Bath & Body Works products found in the exquisitely-decorated bathrooms. If you desire, stay connected to the outside world with complimentary high-speed internet access or enjoy some relaxing music using i-Pod Clock Radios with high-quality sound.
Indulging in a luxurious stay at Hotel Blake also puts you close to some of the best sights that Chicago has to offer. See the latest fashions by exploring the eclectic Printer’s Row shops or visiting the classic department stores and designer boutiques located on State Street and the Magnificent Mile. Take a stroll among the 1,100 animals (many of which are rare and endangered) at one of the country’s last remaining free zoos – the Lincoln Park Zoo. Enjoy a trendy new show at Chicago’s Theater District. Visit world-famous sights such as the Board of Trade, Stock Exchange or the Art Institute. With so many attractions just a cab ride or short walk from Hotel Blake, guests can experience the rich, abundant sounds, tastes, and sights of Chicago all the while knowing that their busy day will end when they return to their own personal oasis of relaxation at Hotel Blake.
For more information about Hotel Blake, or to sign up for the Culinary Delight Dinner package, visit www.hotelblake.com or call (312) 986-1234.
Hotel Blake is an upscale luxury boutique hotel located in the heart of Chicago’s Printer’s Row, providing elegant, chic, contemporary accommodations within the confines of a charming historic building. Hotel Blake is managed by the Hostmark Hospitality Group (www.hostmark.com), a leading hospitality management firm that operates upscale full service hotels, resorts, focused service hotels and restaurants worldwide. Hostmark Hospitality Group, which is headquartered in Schaumburg, IL, is an award-winning operator of Marriott, Hilton, Intercontinental Hotels Group, Starwood and Wyndham Hotels.
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