Monday, August 31, 2009

101 Restaurants Where Kids Eat Free

In today’s economy, families are trying to save every dollar they can. Many restaurants recognize this, and are offering deals to attract parents and their children. The editors of Mr. Free Stuff have compiled a list of “101 Restaurants Where Kids Eat Free” to let consumers know where they can dine out on the cheap.

From well-known chains like Golden Corral, TGI Friday’s, Bennigan’s, Chik-Fil-A, Buffalo Wild Wings, Fazoli’s and Denny’s to regional favorites, the feature on Mr. Free Stuff informs readers about eat-for-free specials that are available on any given day of the week. Sunday (33), Monday (36) and Tuesday (56) are the best days to get freebies from restaurants. On Friday, only 14 eateries on the list give free offers.

“101 Restaurants Where Kids Eat Free” is the first of several ongoing articles on Mr. Free Stuff that will focus on specific themes. Mr. Free Stuff is the better half of Mrs. Sweepstakes. The cartoon characters represent the newest online destinations in Luke Knowles’ frugal living theme.

Last April, Luke Knowles debuted Coupon Sherpa with his brother, Jesse Knowles. Coupon Sherpa allows iPhone and iPod Touch users to access in-store coupons from their mobile device and present that coupon to the cashier at the participating merchant. Mr. Free Stuff is a site where visitors can find free samples and free products. Mrs. Sweepstakes is a source of online sweepstakes and contests.

Mr. Free Stuff features offers for freebies in a variety of categories, from Audio & Music and Animals & Pets to Home & Office and Sports & Fitness. On a recent day, the home page showcased access to a free coupon for a Mars Candy Bar, a free quart of eggshell paint from Glidden, a free sample of Hugo Boss Element cologne and a free one-day invitation to shop at Sam’s Club.

Mr. Free Stuff and Mrs. Sweepstakes represent the two newest additions in Knowles’ initiative to create a cluster of web sites focused on frugal living. More sites with specific themes are under development.


Created by the founders of Coupon Sherpa, Mr. Free Stuff is a site where visitors can find free samples and free products. Mrs. Sweepstakes is a source of online sweepstakes and contests

Vanilla specialists offer appetizers small in size but big in flavor

Some say the economic belt tightening is starting to loosen, but restaurants are still offering options that won’t break the bank. With a lower price point and many varieties, appetizers are seen as a good alternative to main entrées. According to the National Restaurant Association, small plates or appetizers are a 2009 top 10 food trend. The industry is following this trend, as chefs are experimenting with appetizers to bring variety and value to the menu.

At-home and professional chefs can add dimension and a signature touch with vanilla and extract enhanced appetizers. Vanilla is not just for baking and desserts; it is a classic ingredient that intensifies the flavor of any dish from ice cream to filet mignon.

“Vanilla is as important in Vanilla Butter Cookies as it is in Spicy Tequila Shrimp or Eggplant Parmesan,” said Beth Nielsen, Chief Culinary Officer of Nielsen-Massey Vanillas. “Our cookbook shows how vanilla is an essential ingredient in all recipes, including appetizers.”

Nielsen-Massey's A Century of Flavor cookbook has a variety of vanilla and extract enhanced appetizer options. The ingredients of Madagascar Bourbon Pure Vanilla Extract or Pure Lemon Extract can bring a unique taste to any menu or special occasion. The combinations below are appetizer possibilities for experimenting chefs:

· Take the recipes for Crab Cakes with Vanilla Rémoulade or Spicy Tequila Shrimp and downsize the portions to make them an appetizer.

· The delicious Savory Pork Tenderloin can be transformed into gourmet bite-sized sliders.

· Lemon-Bleu Tomatoes are already the perfect size for a cocktail party snack.

· Create your own fruit skewers infused with a Vanilla Vinaigrette or use it to add pizzazz to a fresh veggie wrap cut into bite-sized morsels.

· Use the stuffing from Lemon-Bleu Tomatoes as a gourmet appetizer on toasted slices of a French baguette and top with small cooked shrimp.

· Combine Madagascar Bourbon Pure Vanilla Bean Paste with honey for a tasty, sweet spread to serve with crackers
When opening your wallet or your mouth, consider giving vanilla infused appetizers a try. The variety, flavor and price are sure to please your budget and your taste-buds.

Lemon-Bleu Stuffed Tomatoes
Featured in Nielsen-Massey’s A Century of Flavor Cookbook
Makes 24 Tablespoons of Stuffing for 48 Tomatoes

2 tablespoons dry white wine
2 teaspoons finely minced shallots
8 ounces cream cheese, softened
1 teaspoon finely minced garlic
½ teaspoon Nielsen-Massey Pure Lemon Extract
⅛ teaspoon white pepper
¼ teaspoon cayenne pepper (optional)
5 ounces blue cheese crumbles
2 pints cherry tomatoes (approximately 48)

Combine the wine and shallots in a small bowl. Let stand.

Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot mixture in a mixing bowl. Beat until well blended using an electric mixer. Fold in the bleu cheese with a wooden spoon. Chill, covered, in the refrigerator.

Rinse the cherry tomatoes. Remove the tops by slicing a small amount off each tomato. Scoop out the seeds with a small measuring spoon. Cut a small slice off the bottom of each tomato so it will stand upright when plated. Fill each tomato with ½ tablespoon of the chilled Lemon-Bleu Stuffing using a pastry bag or spoon.

Additional appetizer recipes and photos are available upon request. Recipes for Crab Cakes with Vanilla Rémoulade, Spicy Tequila Shrimp, Savory Pork Tenderloin and Vanilla Vinaigrette are available.

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract, Vanilla Beans and Powder.

Nielsen-Massey Vanillas recently introduced a new line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are certified Kosher and Gluten-free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

Friday, August 28, 2009

Explorer’s Bounty Caters to Holiday Revelers Who Are Dreaming of an Organic Christmas

Shoppers may be scaling back on their 2009 holiday spending, but they probably won’t be applying the same cutbacks to another kind of spending: time in the company of friends and family. With its fine line of 100% organic artisan-panned chocolates, gourmet coffees, maté tea blends, healthy puffed fruit snacks and tribal crackers, Explorer’s Bounty is providing consumers an affordable and eco-conscious way to show their appreciation for one another this upcoming holiday season. No matter their recipients’ beverage and snack preferences, gift givers will find something for everyone on their shopping list at Explorer’s Bounty.

According to a Brand Keys, Inc. survey, holiday spending in 2008 was expected to plummet, on average, $775. That figure represented a five-percent decrease from 2007. And if current market conditions continue, that downward trend is likely to continue into the 2009 holiday season.

If there’s one bright spot in this dismal retail climate, it’s organic food and beverage sales. Indeed, the Organic Trade Association’s 2009 Organic Industry Survey revealed that “U.S. sales of organic food grew in 2008 by 15.8 percent to reach $22.9 billion … despite tough economic times.”

Explorer’s Bounty caters to this retail demand by offering a line of “Always Organic, Always Great Tasting” beverages and snacks that are certified 100% organic by the USDA. In addition to knowing their purchases help to make the planet a better place to live, Explorer’s Bounty shoppers can rest assured that they won’t break the bank this holiday season. In fact, every single-size serving of roast coffee, artisan-panned chocolates, Expedition Tribal teas and premium puffed fruits the company offers are priced under $12, with most falling well below the $10 mark. That price point makes them the perfect host/hostess gift, Secret Santa exchange and stocking stuffer this holiday season.

Budget- and eco-conscious gift givers who would like to show their appreciation toward both their loved ones and the environment can check out all of Explorer’s Bounty’s organic chocolate, fruit, tea, cracker and coffee products online at

Explorer’s Bounty
At Explorer’s Bounty, “exploring the planet for nature’s finest bounty” is a commitment the company holds true. Explorer’s Bounty markets and manufactures premium certified organic food products found throughout the world. For more information on Explorer’s Bounty, visit

The racing Chef will be at O’Reilly Raceway Park at Indianapolis Sept. 4-7 (NHRA- U.S. Nationals)

Chef Nicky cooks for a 5 time world champion
Chef Nicky Morse is the chef for Team Jegs traveling with Jeg Coughlin Jr. (5 time National Hot Rod Association (NHRA) defending champion). Nicky is in his eighth season.

The NHRA POWERADE Drag Racing Series is the premier series for the sport of drag racing in the United States and is one of the most popular forms of auto racing nationwide. The 24-race, $50 million series makes 22 stops across the country including Los Angeles, Chicago, Houston, Atlanta, Seattle, Las Vegas, Phoenix, San Francisco, Dallas, Indianapolis, St. Louis and Denver. Click here to see the 2009 schedule.

A Gourmet kitchen on wheels
Chef Nicky has a gourmet kitchen that is second to none- on wheels. I realize that being at a race track is not an affiliation that you would closely associate with fine dining. However, this story may interest you.

Racing is an all day event over the course of four days. Team members do not have a chance to leave and get a nutritious meal. Team Jegs has hired Nicky Morse as a full-time chef to solve that problem. Nicky Morse is from London, Ohio. He cooks lunch and dinner for anywhere between 20-30 people and travels around the country with the team from February to November Among other things, he has worked for a four star restaurant in Columbus, Ohio, he has cooked on the set of different shows on Country Music Television (CMT). He specializes in French and Italian-style cooking and all of food is prepared at the track in the JEG’S customized industrial-equipped kitchen.

Thursday, August 27, 2009

Delight your lunch bunch with rich flavor and vibrant color!

You and your children may be brown bagging it these days, but lunch doesn’t have to be boring. Forego the peanut butter and jelly sandwiches for simple, tantalizing foods that add zip to the noon meal. Why not a lunch high in zinc, iron and protein? These essential building blocks – found in beef – provide your body with energy for hectic days filled with work, school and extra-curricular activities.

Have leftovers?
Think “cook once, eat twice” for added convenience. How about Certified Angus Beef ® brand flat iron for dinner? Make extra – leftovers are perfect for tomorrow’s lunchbox meal. Pair beef with fresh avocado, lime, chopped cilantro and baby spinach for Lime Avocado and Beef Wraps. This zippy, colorful wrap is the perfect alternative to standard noon fare.

Lime Avocado and Beef Wrap
1 pound Certified Angus Beef ® flat iron, grilled and thinly sliced
1 lime
1 avocado
1 cup sour cream
1/4 cup chopped cilantro
1/4 teaspoon cayenne powder
1/2 teaspoon freshly ground black pepper
4 flatbread or tortilla wraps, green if available
2 green onions, thinly sliced
2 cups loosely packed baby spinach

Downloadable print-quality photo:
Zest the lime. Combine with sour cream, cilantro, cayenne and black pepper.

Peel and halve avocado. Slice thinly and place in small bowl. Squeeze lime juice over avocado slices and toss gently to coat. Pour off lime juice into sour cream mixture and combine.

Lay each wrap out flat; evenly distribute ingredients between each wrap in the following order: sour cream mixture, beef, onion, spinach and avocado; spread evenly across entire wrap. Roll each wrap and slice diagonally in half.
Serves 4

Nutritional Information per Serving: 581 Calories; 31g Fat; 12g Saturated Fat; 89mg Cholesterol; 47g Carbohydrate; 6g Dietary Fiber; 33g Protein; 394mg Sodium; 43% daily value Iron (based on 2,000 calorie diet).

Prefer tangy over zesty?
Try Barbecue and Cider Slaw Wraps. Using leftover flat iron, combine with your favorite barbecue sauce, apple cider vinegar, honey, cabbage slaw and sliced apple for a tangy wrap that’s not only delicious, it’s nutritious.

Barbeque and Cider Slaw Wrap
1 pound Certified Angus Beef ® flat iron, grilled and thinly sliced
2/3 cup prepared barbeque sauce
2 tablespoon apple cider vinegar
1 tablespoon honey
1/8 teaspoon chipotle pepper powder
Fresh ground pepper
1 Granny Smith apple, cored and quartered
1 1/2 cups cabbage slaw mix (cabbage and carrots)
2 tablespoons chopped flat-leaf Italian parsley
4 roll-up flatbread or tortillas wraps

Mix together beef and barbeque sauce. In a small mixing bowl whisk together vinegar, honey and peppers.

Cut apple into matchsticks. Coat apples with the vinegar mixture, add slaw mix and parsley; toss well.

Lay each wrap out flat; divide equal parts of beef and top with equal parts of apple/slaw mixture; spread evenly across entire wrap. Roll each wrap and slice diagonally in half.

Serves 4

Nutritional Information per Serving: 393 Calories; 10g Fat; 3g Saturated Fat; 64mg Cholesterol; 46g Carbohydrate; 4g Dietary Fiber; 28g Protein; 667mg Sodium; 28% daily value Iron (based on 2,000 calorie diet).

Kids Barbeque Wrap
1/2 pound Certified Angus Beef ® flat iron, grilled and thinly sliced
1/3 cup prepared barbeque sauce
4 slices of cheddar cheese
2 flatbread or tortilla wraps
Optional ingredients (choose one of the following according to your child’s taste):
1/2 Granny Smith apple, cored and sliced
1 cup cut corn

Downloadable print-quality photo:

Mix together beef and barbeque sauce.

Lay each wrap out flat; evenly distribute beef, cheese and optional ingredients if used; spread evenly across entire wrap. Roll each wrap and slice diagonally in half.

Serves 4

Nutritional Information per Serving (includes Granny Smith apple): 298 Calories; 14g Fat; 7g Saturated Fat; 62mg Cholesterol; 20g Carbohydrate; 1g Dietary Fiber; 21g Protein; 506mg Sodium; 14% daily value Iron (based on 2,000 calorie diet).

Child-friendly fixins
Don’t get stuck in a rut when it comes to kids’ meals. They’ll enjoy a wrapped surprise in their lunchbox, too! Mix beef with a mild and sweet barbecue sauce. Then add ingredients according to your child’s tastes. Shredded cheddar cheese, sliced apple, cut corn – even a little lettuce – will make this wrap a winner with the whole family. For added fun, try a themed lunch. If green is the color of the day, prepare a wrap with green ingredients and use spinach-flavored tortillas. Like red? Offer a beef, ketchup and tomato wrap with a juicy apple for dessert.

For even more fun, cut slices of cheese – high in calcium – into fun shapes the kids will adore. And here’s a cool tip: keep your items cold by placing a frozen juice box in their lunches. By noon, it will be thawed enough to drink and all items will still be chilled. Last, but certainly not least, include a note to let your child know you’re thinking of him or her.

Your lunchtime options are endless. Remember: have fun, mix it up and use fresh, high-quality ingredients for fabulous flavor in every bite.

For 30 years, the Certified Angus Beef ® brand has been world-famous for its exceptional quality and generous marbling. Ten strict scientific standards ensure each bite is full of mouthwatering flavor, tenderness and juiciness.

The Certified Angus Beef ® brand is a cut above USDA Prime, Choice and Select. It has offered consumers quality, consistency and integrity since the first pound was sold in 1978. Less than 8% of beef can achieve the brand’s benchmark standards. It is proudly featured by more than 13,500 restaurants and retailers around the world. For more tips, recipes or information, visit

Wednesday, August 26, 2009

Recipes For Jewish Holy Days

Food is an important part of Jewish holidays, even the Yom Kippur fast day, which is preceded by a major meal and followed by a break-the-fast meal. Orthodox Union recipe expert Eileen Goltz has submitted the following recipes for Rosh Hashana, Yom Kippur and Sukkot. They include entrees, side dishes and desserts.

Eileen Goltz was born and raised in the Chicago area and graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She currently writes a kosher foods column called Slice of Life for newspapers, magazines and web sites across the United States and Canada. She writes for the Chicken Soup for the Soul Publishers Group and has published several cookbooks; the most recent, Perfectly Pareve, was published by Feldheim.


Terrific as a first course or main course for any holiday meal.

1 cup orange juice
2 tablespoon honey
1 teaspoon grated orange rind
2 teaspoon Dijon mustard
2 oranges sliced
4 salmon steaks, 6 oz. each

Preheat oven to 350. In a bowl combine rind, juice, honey and mustard and mix to combine. Place the salmon steaks in a glass baking dish and spread the honey mixture over the top of the salmon. Place two orange slices on each salmon steak. Bake the salmon, uncovered for 15 minutes or until just cooked. Serve hot with Orange Honey Sauce. Serves 4 as main course or 8 as appetizer.


grated rind of 1 orange
2 to 3 tablespoon orange juice
2/3 cup honey
1/2 cup dry white wine

Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat to a simmer and reduce the mixture by about 1/3. Serve with salmon.

Simple hearty dish that is easy to make before a fast. Perfect served with rice, beans or pasta.

2 to 3 lbs boneless skinless chicken breasts
1 tablespoon olive oil
1/4 cup white wine
1 14 oz. can diced tomatoes with Italian herbs
1/4 cup chicken broth
1 can pitted black olives, drained
2 teaspoons minced garlic, minced
3 tablespoons minced fresh parsley (or 1 tablespoon dried)
2 tablespoons minced fresh basil (or 1/2 teaspoon dried)
2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano)

Heat oil over medium-high heat in a large skillet. Add the chicken and brown, about 3 minutes per side. Add the wine and cook until liquid is reduced by half. Add the tomatoes, chicken broth, olives and garlic. Bring the mixture to a boil, and then reduce heat to a gentle simmer and cover. Cook for about 20 minutes, until sauce is thick. Stir in parsley, basil and oregano and cook 5 minutes more. Serve over cooked white beans, pasta or rice. Serves 4 to 6.

An effortless stick to your ribs side dish that’s great to have before a fast.

1/3 cup balsamic vinegar
1/2 cup olive oil plus 2 tablespoons
salt and pepper to taste
1 to 1 1/2 cup chopped fresh tomatoes
3 cups cooked penne pasta
4 Portobello mushrooms, cut into thin strips
1 pound fresh asparagus, trimmed and chopped
1 1/2 cups white wine
1 tablespoon minced garlic

Place the cooked pasta and tomatoes in a large bowl and set it aside. In another bowl whisk together the vinegar, 1/2 cup olive oil and salt and pepper. Pour the dressing over the pasta and tomatoes in a large bowl and set aside. In a skillet saute the mushrooms, asparagus and garlic in the 2 tablespoons of olive oil until they are just soft, about 3 or 4 minutes. Reduce heat to low and add wine. Allow to cook until wine has cooked down and reduced to just a few tablespoons. Pour the mixture over the pasta and tomatoes and toss gently. Allow the salad to marinate for at least one hour and serve cold, or reheat.

This is a great make-ahead dish that is perfect for break the fast.

3 slices of rye bread, crumbled
2 tablespoons butter, melted
11/2 lb soft cheese with garlic and herbs (I like Boursin)
3 large eggs
2 egg yolks
1 cup sour cream
1 tablespoon fresh lemon juice
1 lb thinly sliced smoked salmon, cut crosswise into thin strips
1 tablespoon finely chopped fresh dill
1 teaspoon finely grated lemon peel

Preheat oven to 350. In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch spring form pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300. In the bowl of a food processor process the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the centre. Cool and then chill overnight. To serve the smoked salmon cheesecake remove from springboard pan and garnish with additional smoked salmon, cucumber slices and dill sprigs.

This is a perfect soup for serving in the Sukkah.

5 potatoes (3 boiled for mashing and 2 diced)
1 large onion, chopped
3 stalks of celery, chopped
4 carrots, peeled and sliced in rounds
1 tablespoon margarine or oil
4 tablespoons flour
2 or 3 boneless, skinless chicken breasts, cut into small chunks
1 to 1-1/2 cup frozen peas
1 to 2 cups uncooked small shell pasta
1/2 to 1 teaspoon poultry seasoning
Salt and pepper
Onion salt
6 to 8 cups chicken broth

In a large stockpot sauté the onions, garlic and celery in the margarine or oil until they are just start to get soft. Add the flour to the vegetables and cook, stirring constantly for about 2 minutes. Pour the broth over the vegetables and add the cut up chicken, cut up potatoes, carrots, pasta, and peas and poultry seasoning. Stir well to mix and then cover and cook over a medium heat for about 1/2 hour. Check every 10 minutes and stir once or twice to make sure that nothing is sticking on the bottom of the pot. After the soup has been cooking for about 1/2 hour add the mashed potatoes, stir well to combine and the salts and pepper to taste. Let the soup cook for about another 10 minutes. Depending on how much broth and noodles you have added the soup could be VERY thick. You can thin it with more broth or water. Make sure not to use too much salt to start with as the taste will concentrate as it cooks. You can make this soup a day or so ahead of time and reheat by adding a little water or broth. You can add more seasonings like thyme and celery salt if you like those flavors.


You can prepare this ahead and freeze the vegetables and quinoa separately, easily tossing together before serving.

2 beets (I like using the yellow best)
4 teaspoons oil
Salt and pepper to taste
3 carrots, chopped
3 parsnips, chopped
1 cup uncooked quinoa
Juice of 1 lemon
2 cups chicken or vegetable stock or water
1/4 teaspoon dried thyme
1/2 small red onion, finely chopped
2 tablespoons chopped parsley

Preheat oven to 350. Rub beets all over with 1 teaspoon of the oil, then season with salt and pepper. Wrap them in foil, place them on a small baking sheet and roast for about 1 hour, until beets are tender. Allow beets to cool and then peel and chop them. You can cook the carrots and parsnips at the same time the beets are cooking in the same oven. In a bowl toss the carrots and parsnips in remaining 3 teaspoons oil, season with salt and pepper and place on a rimmed baking sheet. Bake for about 50 minutes, stirring occasionally, until golden brown. Remove from oven and let cool. Put quinoa, lemon juice, stock or water and thyme into a small pot. Bring the mixture to a boil, then lower heat to a simmer, cover and cook for 10 to 15 minutes, until quinoa is tender. Remove from heat and set aside to let cool to room temperature. Put quinoa, roasted carrots and parsnips into a large bowl and toss to combine. Add beets, onions, parsley, salt and pepper, mix well and serve.


1 cup white quinoa, rinsed
1 cup orange juice
2 cups apple juice or cider
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 acorn squash

5 tablespoons margarine, divided
1 medium onion, diced
1 carrot, diced
1 celery rib, diced
1/2 cup dried cranberries
1/2 cup dried apples, diced
2 tablespoons maple syrup
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley

Toast quinoa in a dry, heavy-bottomed pot for about 3 minutes. Add the orange juice, apple juice, cinnamon, allspice, nutmeg, salt and pepper. Simmer, covered, for 25 minutes. Meanwhile, preheat oven to 350. Cut each acorn squash in half and place cut-side down in a baking dish filled with 1/2 inch of water. Bake 40 minutes. While squash bakes, melt 3 tablespoons of margarine and saute the onion, carrot, and celery over medium heat for 8 to 10 minutes. Add the sauteed vegetables to the simmering quinoa, along with the dried cranberries, apples and maple syrup. Simmer mixture for 10 more minutes and remove from heat and stir in sliced almonds and parsley. Remove the squash from the oven, if there is any water left in the pan pour it out. Turn the squash cut-side up and brush with remaining 2 tablespoons of melted butter. Fill each half with 1/4 of the quinoa mixture and return to the oven for 10 minutes, or until the squash is tender when pierced with a fork. Serves 4. This recipe can be doubled or tripled.


This is a beautiful and delicious holiday dessert.

4 Granny Smith apples
3 tablespoons honey
1/3 to 1/2 cup water
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon rind
3 sheets phyllo pastry
2 tablespoons oil
2 teaspoons of sugar
3 tablespoons sliced almonds, toasted

Preheat oven to 350. Peel and slice apples and place them in a large skillet along with the honey, cinnamon, water and orange rind. Bring the apple mixture to a simmer over medium heat; cover and cook, stirring occasionally, until tender, about 15 minutes. Let cool. Lay 1 sheet of phyllo on work surface, keeping remainder covered with damp tea towel; brush lightly with oil and sprinkle the top with 1 teaspoon of sugar. Repeat, using all but about 1 teaspoon of the oil. Using sharp knife, cut the sheets into quarters. Gently push each square of phyllo into a large muffin cup, separating layers to the ruffle edges. Divide the apple mixture among cups; sprinkle the top with almonds and brush remaining oil over ruffled edges of phyllo. Bake until pastry is light golden, about 15 minutes. Let cool slightly on rack. Serve warm. Makes 4. This recipe can be doubled or tripled

A light easy to make dessert that is a perfect ending to any holiday meal.

3/4 cup honey
1/3 cup margarine
2 eggs
1 teaspoon vanilla
2 teaspoon baking soda
1/3 cup cocoa
1 1/2 cups flour
1/2 cup slivered almonds
1/2 cup semisweet chocolate chips

Preheat oven to 400. In the bowl of an electric mixer combine the honey and margarine and mix to combine. Beat in eggs and vanilla. Mix in baking soda, cocoa and flour until just combined. By hand, stir in the almonds and chips. On a foil-lined cookie sheet spoon dough in center to form a 9x5-inch loaf. Bake at 400 degrees for 18 to 20 minutes or until top springs back when lightly touched; remove from oven and cool for 15 minutes. Cut 1/2-inch slices off loaf and lay cut side up on same cookie sheet. Bake at 300 degrees for 15 minutes. Turn oven off, turn over cookies and leave in oven for another 15 minutes. Drizzle with white chocolate. Good to dunk in coffee. Makes 15 cookies.

Tuesday, August 25, 2009

Keep the Brown-Bag Healthy with Kopali Organics Supergood Superfood

The back-to-school craze can make it difficult for busy parents to pack school lunches for the kids that keep their meals loaded with healthy and nutritious options. Especially with all of the artificial flavoring and sugar-packed options out there, it can be difficult to find healthy snacks that are also yummy and kid-friendly.

This year, with the help of Kopali Organics, parents can find healthy snacks for the school day, including trail mix, goldenberries, mulberries, and goji berries - as well as traditional dried fruits like mango and pineapple. For dessert, kids will love the chocolate covered bananas or chocolate covered goji berries.

All Kopali snacks are USDA organic and fair traded, offering the perfect snacks to keep kids focused and energetic during the school day.

The superfood superfood collection offers numerous health benefits: goldenberries are high in bioflavonoids, vitamin A, fiber and protein, while mulberries pack high levels of vitamin C, iron, fiber, protein and calcium and Kopali’s chocolate covered goji berries boast antioxidants, vitamin A and protein.

So this year, keep kids healthy, happy, and satisfied with the help of Kopali Organics Supergood Superfood collection. Products are available for $3.99 at Whole Foods, Wegmans and specialty grocers nationwide.

Tecate Taps CCL Container to Cash in on Bottlecan Demand

Often consumed with lime and salt by its fans, Tecate was first brewed by Alberto Aldrete in 1944 when he took over an old brick building just south of the border from California. Aldrete named his new brew after the town and it quickly became popular throughout Baja, California for its full rich flavor. In 1954 the brewery was sold to Cerveceria Cuauhtemoc Moctezuma, but it is still produced in the Tecate Brewery.

Although far from being the first Latin American beverage to utilize aluminum in its bottling, the introduction of Tecate in a bottlecan is considered a breakthrough for aluminum packaging south of the border according to a spokesperson for CCL Container, the company that pioneered aluminum bottling for the beer industry.

In 2006, the pride of the Dominican Republic, Presidente beer, partnered with CCL to put its premium product in an aluminum bottle that features glow-in-the-dark graphics. Mexico got its first look at a re-sealable aluminum container back in 2005, with the introduction of HOT Hangover Tea, made with herb extracts and amino acids, and distributed in a CCL aluminum bottle.

In 2000, the Japanese first introduced the aluminum bottle, but demand did not reach explosive proportions until CCL Container made a major investment in the technology necessary to make production practical.

Shortly afterward, CCL won a Worldstar Packaging Award for its Aluminum Crown Finish Beer Bottle designed for the Pittsburgh Brewing Company in 2002. CCL put the brewer’s flagship lager, Iron City, into its aluminum bottle, making Iron City Lager the world’s first beer to convert from glass to aluminum. That conversion also put CCL at the forefront of the movement by brewers to utilize impact-extruded aluminum in lieu of glass bottles.

Since then, a growing number of marketers – from global brands to niche players – have adopted and successfully used aluminum bottling, and for good reason. Aluminum is lightweight, unbreakable and meets the demands of our green-conscious society in that it is 100% recyclable.

The insulating properties of aluminum bottlers are also superior to glass and plastic, so beverages in aluminum cool faster and stay cold longer. In addition, aluminum bottlecans by CCL offer the option of proprietary, food-grade, and internal and external linings to protect product taste and purity.

Beyond functionality, the aesthetic advantages of aluminum bottles also factor in heavily. Aluminum packaging offers the ability to carry high impact graphics not possible on glass. And aluminum bottles from CCL Container are available in a choice of industry-standard, re-sealable closure systems: Crown, CT-38, and CT-28.

A major advance in providing marketers with a competitive edge came with the CCL Container’s perfection of top-to-bottom shaping, bringing a new dimension to container aesthetics and ergonomics. New curves and contours complement the high-impact graphics made possible by the advanced inline printing systems at CCL, which have become one of the company’s recognized strengths industry wide.

To date, CCL’s bottles have been successfully used for new product launches, limited-edition promotions, product line extensions, and as the catalyst for brand revitalization.

For more information about CCL Container's aluminum bottles, please visit:

For additional information on CCL Container, please visit:

Los Angeles Restaurant Celebrates "9"

With the end of Summer drawing near, Vermont Restaurant and Bar wants to offer guests a little something special on the auspicious date of 09/09/09. With a newly remodeled bar, Vermont is celebrating the special dates with a live cabaret show featuring Camille Saviola, produced by Upright Cabaret, house specialty cocktails, beers, wines and food priced at $9.99.

Specialty priced drinks include items from the new cocktail menu such as the ‘Bitter Redhead’ an Aviation Gin cocktail with sweetened meyer lemon juice and aperol as well as bar favorite the “Velvet Mule” featuring Hangar One Frasier river raspberry vodka, fresh berries, framboise and ginger brandy. These are just two of the cocktails to be featured on this numerically significant date. Also included on the $9.99 menu is a unique selection of beers including the Santa Cruz Ale Works’ Hefewiezen and Fischer Amber both served in a 22oz imperial pints.

What: A Celebration at all things “9” with food & drinks specially priced at $9.99 and live Cabaret performances by Broadway Company NINE’s Camille Saviola.
When: Available Wednesday September 9, 2009; Cabaret show begins at 9PM
Where: Vermont Restaurant & Bar 1714 N. Vermont Ave., Los Feliz
Cost: Specialty Drinks, Beers, Wines & Appetizers @ $9.99/each, Upright Cabaret Ticket: $24.99/each

$9.99 Small plates at Vermont in the bar or dining room Include:

Whole wheat penne with turkey bolognese

Manchego stuffed risotto balls with tomato vinaigrette

Crab cake soufflés with sweet summer corn sauce

Grilled cheese finger sandwiches with pears, mascarpone, blue cheese

Fall Truffled deviled eggs with thyme

Brie and caramelized onion tart with arugula salad

9 layer Chocolate decadence cake

9 layer lemon cake with lemon mousse and buttercream

Vermont Restaurant is located at: 1714 N. Vermont Ave., Los Angeles CA 90027
Phone: #323.661.6163

Camille Saviola's many theatrical credits include: The Workshop, Broadway Production and National Tour of the original Tony Award winning NINE. She created the role of 'Emma Goldman' in the original production of RAGTIME, The NYC Opera and the MUNY Opera productions of SOUTH PACIFIC (Bloody Mary), Harvey Fierstein¹s SPOOKHOUSE (Lucille Lortel Theater-NY) ANGRY HOUSEWIVES (Minetta Lane Theater-NY), TANGO APASIONADO (Westbeth Theater-NY) JERRY¹S GIRLS (Broadway), A VAUDEVILLE and SECRETS OF THE LAVA LAMP, just to name a few.

Wayne Elias & Chris Diamond, wanting a change of scenery and new challenges, recently purchased Vermont Restaurant after 20 successful years owning and operating renowned restaurant, Mark’s on La Cienega. Aside from being successful restaurateurs, Chris & Wayne started uber successful catering company, Crumble Inc. almost 10 years ago and have hosted epic events like Elton John’s Oscar Party as well as A-list movie premiers and celebrity cocktail parties. As the caterer of choice for corporations, studios, celebrities and LA socialites, Crumble Inc.’s event planning staff has succeeded in becoming one of Hollywood’s best catering companies. The two will also launch new business venture ROCKWELL early this September which is a restaurant and bar concept located directly behind Vermont.

Holiday Gift: Share Memories on a Bottle o' Cheer

This holiday season, Jones Soda Co. has created the perfect gift. A new line of festive myJones bottles celebrates the season and can be customized for that special person or used as a creative and economical greeting card for all. Commemorate precious moments and special people for an unforgettable heart felt gift, stocking stuffer or party favor.

Creating myJones is quick and simple - gift givers can log onto, submit a photo, a personal greeting and choose from four holiday flavors:

Holiday Cheer – Strawberry Lime
Reindeer Root Beer – Root Beer
Evergreen Apple – Green Apple
Snowdrift Soda – Cream Soda

Six or 12-packs are available for $16.99 or $29.99 plus shipping and arrive in approximately three to four weeks. Year-round, the possibilities are endless for myJones as a gift for all seasons, a party favor with a decorative flair or an off-the-wall method to honor milestones. All Jones Soda products are made with pure cane sugar and contain no high fructose corn syrup.

Monday, August 24, 2009

Discover the Endless Uses of Post-it Notes for Fast, Easy and Effective Communication

Life has a tendency to get hectic at times. Moms, dads, students, and just about everyone in-between, juggle schedules jam-packed with work, school and family commitments. Take control of your life with Post-it Notes, the indispensible tool and universal icon that revolutionized communication nearly 30 years ago.

From the tried and true Canary Yellow Post-it Note to new introductions over the years like Post-it Flag+ Writing Tools that optimize personal productivity, the Post-it brand continues to present a comprehensive collection of innovative products designed to tackle the challenges of busy schedules. Infuse style into your everyday routine with cheerful new designs and bright colors that get noticed, like Nature’s Hues and Tropical tones.

Need to list, remind, plan, communicate, brainstorm, share, or jot? There’s a note for that! Post-it Note lovers can choose from a multitude of shapes, sizes, and colors to fit their every need. Whether at home, school, office or on-the-go, Post-it products offer a variety of creative and efficient solutions that are sure to “stick”.

Who says that schoolwork needs to be boring? Improve study habits and sharpen your skills; Post-it Notes feature cheerful, fun designs to jazz up any desk, locker or dorm room.

Make the Grade
• Keep track of quizzes, assignments, and after-school activities with the new Post-it Day Planner. Stick schedules to mirrors, fridges, or notebook covers to keep appointments in view and top-of-mind.

Study in High Speed
• Drawing attention to important chapters and frequently referenced textbook pages with Post-it Page Markers means less time fumbling through pages and more time for extracurricular fun.

Say it with Style
• Have a message to share with your roommate? A funny note for a friend? Post-it Die-cut Notes add flair with eye-catching shapes like hearts, stars and a myriad of other shapes and designs.

As the family hub, the home can be a bustling whirlwind of activity. Bring order to your household. Stay one step ahead of daily, weekly and monthly household projects when you organize and communicate with easy-to-use Post-it Products.

Tackle To-Do’s
• Post-it Magnetic Notepads stick to the fridge to keep shopping lists and tasks fresh in your mind and easy to find.

Be There for Each Other
• Systemize your family’s schedule with the Post-it Weekly Planner. Repositionable notes prevent the need for messy scribbles or cross-outs, while an array of colors allows you to code by family member or activity.

Become the Master of Multitasking
• Need a hand juggling phone, baby and coffee? The Post-it Desk Grip Dispenser stays in place on horizontal surfaces like counters and desks, allowing you to grab a pop-up note with one hand.

Clear the clutter – Post-it Notes bring order to your desk so you are more organized, efficient and productive on the job.

Make Meetings Matter
• Transform staff gatherings and seminars into energized, effective meetings with Post-it Easel Pads for brainstorming and sharing ideas.

Effective People Make Lists
• Post-it Super Sticky Notes stay put on “hard to stick” vertical surfaces like telephones, whiteboards, doors and cardboard boxes. Lists, messages, and reminders get noticed where they can make the greatest impact. Use different colors and sizes to indicate different clients, action items, or deadlines.

Tools for a Job Well Done
• Keep notes at your fingertips with the Post-it Mounted Dispenser. Affix to your computer monitor so notes never get lost in the shuffle.

Ideas happen at the most inopportune times - until now. Wherever you are, keep handy, simple-to-use Post-it Products with you so that when genius strikes, you can capture it.

Portable Productivity
• Need to keep information accessible on-the-go? Write errands, directions and addresses on a Post-it Super Sticky Note and affix to your car’s dashboard for easy reference.

Flagging on the Fly
• Write, highlight, flag, and find it fast! Post-it Flag+ Writing Tools allow you to accomplish more. Keep this handy multi-tool in your purse or briefcase for the ultimate in multi-tasking.


About 3M
A recognized leader in research and development, 3M produces thousands of innovative products for dozens of diverse markets. 3M’s core strength is applying its more than 40 distinct technology platforms – often in combination – to a wide array of customer needs. With $25 billion in sales, 3M employs 79,000 people worldwide and has operations in more than 60 countries. For more information visit

3M, Post-it, There’s a Note for That, and Canary Yellow are registered trademarks of 3M Company.

Vito's Cafe Microbrewery

There’s something brewing at Vito’s Café, located in Ft. Thomas Kentucky, and it’s not a new musical revue. Vito’s Café is proud to officially announce the opening of the in-house microbrewery, Red Ear Brewing Company. Behind the creation of Red Ear Brewing Company is a familiar face to the Italian restaurant, Matt Wehmeyer, who is owners Mary & Vito Ciepiel’s son.

Red Ear Brewing Company was created out of curiosity when Wehmeyer would go to the store and see more and more beers made by microbreweries. After taking a beer brewing class, his interest spiked, Wehmeyer “couldn’t believe how much there was to know.” For now Wehmeyer is “starting amazingly small at Vito’s, I’d like to continually grow and learn to brew bigger and better batches of beer, but I’m taking it one step at a time.”

The significance of the name ‘Red Ear Brewing Company’ was fashioned after a familiar fish that Wehmeyer and his son, Alex catch called ‘red ear sunfish’, “I kind of went with it.”

Wehmeyer has a plan of attack for his new brewing business, “we are starting with a house brew right now called Endless Summer Ale”. The key for Wehmeyer is to create a new beer for each season, “after the summer ends I would like to go with something more bold.”

As for now, Endless Summer Ale is the only draft beer available at Vito’s Café.

About Vito’s Café: Vito’s Café is the special destination for many types of occasions: birthdays, anniversaries, business meetings, Christmas parties, rehearsal dinners, weddings…and your special evening out on the town. Our food is the perfect blend of Italian classics from the many regions that define the great country of Italy. Some dishes hail from Tuscany, others have origins in Bologna, and for the big zesty flavors our chef’s pay homage to the island of Sicily.

More than the food defines the ambiance at Vito’s Café, as many of our servers are trained singers who hail from the Cincinnati College Conservatory of Music and Northern Kentucky University. It would be an understatement to say that the singing servers add a touch of class: throughout the course of the meal, the singers rise to the occasion belting out Broadway show tunes, opera ballads and jazz standards.

Friday, August 21, 2009

New From Kashi

Kashi Company, the premier natural food company, today announced the addition of whole grain crackers to its Heart to HeartTM family of foods. The new whole wheat crackers are as delicious as they are nutritious, featuring pioneering ingredients including plant sterols and antioxidants, making them the first nationally distributed crackers to provide more for your heart.

Similar to the other Kashi® Heart to HeartTM offerings, the crispy whole grain crackers offer six natural antioxidants to help support healthy arteries: extracts from green tea, white tea and grape seed, vitamins E and C, and beta carotene. In addition, these ground-breaking crackers contain plant sterols, a natural extract found in a variety of plants that may help lower cholesterol.* They are also low in sodium to help promote healthy blood pressure. Heart to HeartTM crackers contain .4 grams of plant sterols and just 75-85 grams of sodium per serving.

“Although we made Heart to HeartTM crackers with natural whole grains, we didn’t stop there. We added more heart-healthy ingredients to help reduce cholesterol, support healthy arteries and promote healthy blood pressure,” said Keegan Sheridan, natural food and lifestyle expert for Kashi. “Plus, with zero grams of trans fat and saturated fat, they are great for snacking right out of the box or as a base for your favorite toppings.”

Kashi® Heart to HeartTM Whole Grain Crackers are available in two tasty flavors: Original, which features a dash of sea salt to taste, and Roasted Garlic, offering a zesty kick of garlic. “We hope you will delight in the hearty goodness of this delicious whole grain cracker. With Kashi® Heart to Heart™ Whole Grain Crackers, you can enjoy a heart healthy snack with the taste and nutrition your heart desires,” says Sheridan.

Kashi® Heart to HeartTM Whole Grain Crackers will be available at retailers nationwide beginning in June. For more information, please visit

*Foods containing at least .4 grams per serving of plant sterol esters, eaten twice a day with meals for a daily total intake of at least .8 grams, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of Kashi Heart to Heart crackers supplies .4 grams of plant sterol esters.

Kashi Company, the premier natural food company, today announced the expansion of its Heart to Heart® cereals to include a new flavor that offers a tasty, heart-happy way to begin the day. Kashi® Heart to Heart® Warm Cinnamon Oat cereal combines cinnamon and warm spices with six natural antioxidants including green tea, white tea and grapeseed extract to provide a truly heart-warming start to the morning.

“Everyone needs a little variety in their morning routine, so we decided to spice up our popular Heart to Heart breakfast cereal with a new cinnamon flavor featuring hints of other warm autumn seasonings that make it stand out from others on the shelf,” says Keegan Sheridan, Natural Food and Lifestyle Expert at Kashi. “Best of all, for those who want a delicious and satisfying breakfast and are also looking to do more for their heart, this Heart to Heart cereal is certified by the American Heart Association*, making it a smart choice for breakfast.”

Similar to Kashi’s other Heart to Heart® cereals, Honey Toasted Oat and Oat Flakes & Wild Blueberry Clusters, the Warm Cinnamon Oat cereal targets heart health in three ways. First, it helps reduce the risk of heart disease by lowering cholesterol with one gram of soluble fiber from oats.** It also supports healthy arteries with six natural antioxidants and three B vitamins. Lastly, this new cereal promotes healthy blood pressure because it is low in sodium.***

Each serving of Kashi® Heart to Heart® Warm Cinnamon Oat cereal has 5 grams of fiber, 4 grams of protein, low fat and low sodium. This cereal also provides 12 grams of whole grains, a quarter of the recommended daily amount.

“At Kashi, we encourage everyone to make small changes to help their heart and overall health,” continued Sheridan. “Our Warm Cinnamon Oat Cereal is a tasty way to do more for your heart.”

Kashi Heart to Heart Warm Cinnamon Oat cereal will be available at grocers nationwide in 12.4 oz. boxes beginning in June 2009.

* Kashi® Heart to Heart® Warm Cinnamon Oat cereal meets the American Heart Association’s food criteria for saturated fat and cholesterol for healthy people over age 2.
** In a diet low in saturated fat and cholesterol, 3 grams of soluble fiber daily from whole grain oats may reduce the risk of heart disease.
*** Heart to Heart is low in sodium and may reduce the risk of high blood pressure as part of a low sodium diet.

About Kashi Company
Founded in 1984, Kashi is a company on a mission to redefine how people eat to achieve their best lives. As a pioneering health food brand, Kashi is dedicated to providing great tasting, healthy and innovative foods that enable people to achieve optimal health and wellness. Its products are natural, minimally processed, and free of highly refined sugars, artificial additives and preservatives. Kashi® brands include: GOLEAN® cereals, bars, shakes and waffles; Kashi® Heart to Heart® cereal, instant oatmeal, waffles, and whole grain crackers; Kashi® 7 Whole Grain Puffs, Honey Puffs, Nuggets and Flakes cereals; Kashi® Vive® Digestive Wellness cereal; Kashi® Good Friends® and Kashi® Good Friends® Cinna-Raisin Crunch® cereals; Kashi Mighty Bites® cereal; Kashi® Organic Promise® cereals; Kashi® TLC® chewy and crunchy granola bars, fruit & grain bars, soft-baked cereal bars, TLC® party and snack crackers, and Kashi™ TLC™ Chewy Cookies; Kashi® All Natural Frozen Entrées; Kashi™ All Natural Frozen Pizzas; Kashi® All Natural Pocket Bread Sandwiches; Kashi® Honey Sunshine™ cereal, Kashi U™ and Kashi™ 7 Whole Grain Pilaf.

Join the Kashi community online at and on Facebook

New From Bare Naked

Bear Naked, the natural foods innovator, announced today that it is expanding its premium, all natural granola family to include a new line of granola bars that offer active consumers a unique, on-the-go snacking alternative that is both decadent and nutritious. Soft and chewy in texture and available in three enticing flavors—Chocolaty Cherry, Tropical and Fruit and Nut— Bear Naked™ 100% Pure & Natural Grain-ola ™ bars provide a new way to satisfy cravings for delicious, “bearly” processed snacks.

“We are thrilled to introduce our 100% Pure & Natural Grain-ola bars, a perfect fit for the Bear Naked ™ family of foods that provide multi-sensory combinations of pure and simple ingredients,” said Ryan Therriault, senior manager, brand marketing and innovation. “Bear Naked is dedicated to providing great-tasting, nutritious snacks that compliment a naturally-inclined, modern lifestyle. These Grain-ola bars are an innovative solution that strikes the perfect balance of exciting flavor, healthy indulgence and simple nutrition that nourishes the body, mind and spirit without sacrificing great taste.”

Bear Naked™ 100% Pure & Natural Grain-ola™ bars deliver a richly-indulgent snacking experience that inspires their consumers to play their way through life. Each distinct flavor excites the senses with a unique combination of visible, real whole fruits, hearty nuts and seeds, and Bear Naked’s signature granola. Made with 100 percent ingredients straight from nature and minimally processed, they do not contain any preservatives, artificial flavors, trans fats, cholesterol, hydrogenated oils or high fructose corn syrup. Each convenient, single-serve bar offers positive nutrition.

Chocolaty Cherry combines rich chocolate with cherries, pecans and almonds for the perfect sweet-tooth fix. Tropical features exotic fruits including mango, papaya, pineapple and coconut. Fruit and Nut replicates the popular Bear Naked All Natural Granola flavor with a blend of raisins, cranberries and hearty pecans and almonds. Bear Naked 100% Pure & Natural Grain-ola bars are now available in grocery stores nationwide for the suggested retail price of $1.69 per bar.

Bear Naked, the natural foods innovator, announced today that it is expanding its family of premium, all-natural foods to include an original line of ready-to-eat cereals. Bear Naked™ 100% Pure & Natural Cereal— available in Cranberry Raisin and Banana Nut—combines flakes that are kissed with nature’s sweetness, luscious fruits, hearty nuts and seeds, and crunchy granola clusters to offer an invigorating new way to enjoy flavorful ingredients and energizing nutrition.

“The 100% Pure & Natural Cereal is an exciting new addition for us because we’ve been able to translate the winning combination of bold flavors and real ingredients found in our granola into a cereal,” said Ryan Therriault, senior manager, brand marketing and innovation. “We wanted to provide a breakfast option for people who live an active yet natural lifestyle and want both positive nutrition and enjoyment in their food.”

Bear Naked 100% Pure & Natural Cereal allows consumers to begin their day with a blend of delicious ingredients with no artificial preservatives, artificial flavors, trans fats, cholesterol, hydrogenated oils or high fructose corn syrup. The cereals are packaged in Bear Naked’s signature bags—re-sealable for lasting freshness, and see-through to the high-quality ingredients that come straight from nature and allow people an honest look into what their breakfast cereal is comprised of.

Cranberry Raisin is a naturally sweet, nutritious blend of wheat and rice flakes, whole raisins, sunflower seeds, ripe cranberries, pepitas, apples and granola clusters. Banana Nut is bursting with whole grain and wheat flakes, banana chips, oat clusters, dried apples, hearty walnuts and granola clusters.

Bear Naked 100% Pure & Natural Cereal will be available in grocery stores nationwide beginning in June 2009 for the suggested retail price of $4.49.

About Bear Naked
Bear Naked is an all-natural food and lifestyle company that offers a full line of all-natural granolas, ready to eat cereals, and granola bars. Launched in 2002, the company is passionate about creating great-tasting, natural foods to fit today’s active, on-the-go lifestyle and is best known for its homemade granola made from real whole grains and 100% pure and natural ingredients. Today, Bear Naked has evolved into a nationally recognized consumer brand that is available in more than 10,000 retail stores across the U.S. For more information, visit

A special message from Slow Food USA president Josh Viertel

Today, the Time for Lunch campaign passed two important milestones:

There are now more than 250 Eat-Ins taking place on Labor Day for our National Day of Action to give kids real food at school.
Organizers in all 50 states have joined the effort.
This is a powerful moment, because it means our movement for change has reached every corner of the country. On Labor Day, thousands of us in communities across America will gather for public potlucks that send a clear message to Congress: it’s time to provide our children with real food at school.

That message will be as strong and loud as we make it.

On Labor Day, attend an Eat-In in your area.

Here’s a link to find an Eat-In near you: http://slowfoodusaorg/ timeforlunch.
If there isn’t an Eat-In in your area, sign up to host your own. All you need to do is gather with friends for a Labor Day potluck, take a photo (the more creative, the better) and send it to us on Sept. 7 to show your support.

It's also important to sign our petition, so we can tell Congress that there’s no excuse for federal policy that forces schools to serve the fast food and junk food that endangers children’s health. It’s time to give schools the ability to serve real food, and to begin building a strong foundation for our children’s futures.

It’s not only time, it’s possible – but only if we tell Congress to take action. Attend an Eat-In on Labor Day, and help show them the movement.

Thank you,

Josh Viertel

Coors Toasting 150th Anniversary of Colorado’s Gold Rush

In 1859, prospectors discovered large quantities of gold throughout the Rocky Mountains, and Colorado’s gold rush was on. The search for gold led to the founding of many new communities, including Golden, the birthplace of Coors Banquet.

To honor the 150th anniversary of Colorado’s gold rush, Coors Banquet, which began quenching miners’ thirst in 1873, is giving its fans a chance to strike gold. Through an online sweepstakes running now through Sept. 30, Coors Banquet Facebook fans will have the opportunity to win a one-year supply of Coors Banquet*, a VIP trip for two to the Coors Banquet Brewery, a book about Golden and a live goldfish named Banquet.

“Colorado’s gold rush and the creation of Coors Banquet go hand-in-hand,” said Pete Coors, chairman of MillerCoors. “On this 150th anniversary, we proudly hold up a Coors Banquet to toast the men and women whose hard work and sacrifices led to the formation of Golden and so many other great cities throughout Colorado.”

To enter the sweepstakes, current and new Coors Banquet Facebook fans can visit and fill out an official entry form.

The Coors Banquet Gold Rush Sweepstakes will randomly award 150 prizes, with one grand prize winner and 149 first-prize winners. The first-prize winners will receive a six-pack of Coors Banquet*, a book about Golden and Coors Banquet merchandise. The VIP trip to Golden will offer an exclusive look at the brewing process at the historic brewery.

“Rocky Mountain water and two-row, high-country barley are the most important ingredients in our brewing process” said Keith Villa, MillerCoors brew master. “We’re excited to welcome one of our fans to experience firsthand the care and dedication our team puts into brewing this classic beer.”

Coors Banquet is brewed in the same brewery at the base of the Rocky Mountains where Adolph Coors introduced it in 1873. As legend goes, area miners would throw parties during the 1800s called “banquets.” Coors was the beer of choice for the thirsty miners, and it quickly earned the nickname “banquet beer.”

To enter the Coors Banquet Gold Rush Sweepstakes and read the complete rules, please visit To find out more about Coors Banquet’s history, please visit

*The one-year supply of beer will be delivered in the form of a check for $600, and the six-pack of beer will be delivered in the form of a $10 check.

Thursday, August 20, 2009

Capriole O’Banon Experiences Stardom: 1st Place Award and Movie “Role” in Julie and Julia

Congratulations Capriole O'Banon! On August 7, this cheese received a first place honor in the marinated goat's milk cheese category at the 2009 American Cheese Society (ACS) awards in Austin, Texas. The honor came just weeks before the opening of the hit movie Julie and Julia, in which the Julie character purchases this cheese at a New York City Dean and Deluca store after being inspired by her idol Julia Child who loved great cheeses. The American Cheese Society sought to recognize cheeses of the highest quality, aesthetically and technically, so the award is quite an honor for Capriole. The competition included 197 producers from 32 states, Canada and Mexico, which totaled a record-breaking 1,327 cheeses and cultured dairy products entered. Capriole owner Judy Schad is excited by the notoriety earned by the cheese after the award and the Hollywood "cameo."

"Perhaps good things do come with time," said Capriole owner/cheesemaker Judy Schad. "Over the last 10 years, Capriole has entered the O'Banon six times in the ACS competition and won an award each time, in addition to this year. And to see O'Banon on the movie screen was such a thrill!"

According to Schad, the O'Banon, first made in 1989, is one of her most labor-intensive cheeses. Named after both a French "cousin" from Haute Provence, and an Indiana governor, the O'Banon has been called "an American treasure" by some cheese enthusiasts. Wrapped in chestnut leaves and marinated in Woodford Reserve, O'Banon is arresting for both the eyes and the palate. Like all of Schad's cheeses, O'Banon is a charming blend of European traditions and American ingredients. A fact, which it seems, was not lost on the judges of this year's American Cheese Society Awards.

Capriole, Inc. is a producer of artisan goat cheeses located in Greenville, Indiana. Capriole offers a line of fresh, ripened and aged cheeses made the farmstead way-by hand using only the milk from the farm's own herd. Coveted favorites among regional farmers' markets and gourmet retail stores, Capriole cheeses have been recognized with several national awards from the American Cheese Society and have been featured in such national publications as Saveur, People Magazine and Fine Cooking. For more information, visit

Holiday Green Gift / Matcha Tea

When it comes to selecting the perfect holiday gift, it’s hard to be original, practical and fun. Instead of stressing about heading to the crowded department stores or endlessly surfing the web, why not go green – as in the finest green tea on the planet?

Matcha green tea has long been revered in Japan, where it is used in the tea ceremony. Matcha is cultivated and processed differently from other green teas. Because only the whole leaf is used, Matcha has even more of the healthy antioxidants and vitamins associated with green tea. Now, tea lovers and foodies all over the world are discovering its delicate delicious taste and its many uses beyond the tea cup.

AOI Tea Company offers a variety of wonderful Matcha green tea gifts and accessories, from its popular Chef’s Choice Matcha powder to beautifully crafted bamboo whisks and lacquer tea scoops.

In a sense, AOI Matcha Green Tea is like the gift of life. Not to mention the numerous ways it can be enjoyed; have it iced, hot, blended, or mix it into your favorite recipes--enjoy Matcha green tea ice cream, cake, smoothies, and even cocktails.

AOI Matcha is the perfect gift for all ages. Give it to a college student to help reduce stress and headaches and improve focus around finals. Present it to your parents who are sure to appreciate its health and anti-aging benefits. Or give it to your boss, and watch your workplace mellow out. While you’re picking some up for your favorite people, don’t forget to treat yourself too!
What is Matcha Green Tea?

Matcha is a powdered green tea used in Japan’s formal tea ceremony, as well as for every day drinking pleasure and as a delicious ingredient in countless recipes. Matcha is prized for its high concentration of nutrients as well as its distinctive flavor. In its unpowdered form, it is known as “tencha.” Premium grade matcha is a vibrant shade of green.

How does Matcha differ from other green teas?

Matcha is different from other green teas both in the way it is cultivated and the way it is processed. The great care taken to gradually shade the tea plants from sunlight in the month before harvest results in thinner, more tender leaves, and Matcha’s signature, vibrant emerald color.

During harvest, which takes place in May of each year, only new leaves are picked. The leaves are steamed and then dried. Next, they are sorted for grade, and stems, veins, and any inferior quality leaves are removed. At this point, the leaves are called “tencha.” After the tencha is ground on a stone mill into a superfine powder, it is known as Matcha.

Green tea is well known for its health benefits. Does Matcha offer the same benefits?

Yes. Recent studies have shown that green tea aids with digestion and weight loss, increases energy, decreases stress levels, prevents cancerous cell growth and helps to lower blood pressure and cholesterol, among many other health benefits. Matcha has a very high catechin content and also contains potent nutrients such as polyphenols, minerals, vitamins, fibers, potassium, and chlorophyll. Matcha is also especially rich in l-theanine.

In addition, Matcha is made using only the whole leaf of the tea plant, not the veins and stems, which are removed before grinding. Matcha powder is mixed directly into hot water. So Matcha drinkers are consuming the whole leaf and all of its goodness, not just brewed water.

Where is Matcha grown and processed?

Ceremonial grade Matcha (high grade Matcha designed for drinking and cooking) is grown and processed exclusively in Japan. The premiere Matcha growing regions are located around Nishio and Kyoto, in micro-climates that are the most favorable to Matcha cultivation. AOI Tea has the largest organic Matcha growing capacity in the Nishio area.

How long has Matcha been in existence?

Matcha’s has been used in Japan for centuries. Its history dates back to the 1200’s when it was used by monks as an aid for meditation.

Are all Matcha green teas created equal?

Not at all. Color, aroma, and taste are key determinants of quality, and this can vary widely from one Matcha to another. These factors can be assessed both when the Matcha is in its powder form, and when it has been mixed into hot water to create Matcha tea.

The best quality Matcha powder will be a vibrant emerald green with a lustrous quality. If the powder has a slight yellow tone, it is of a slightly lower grade. A whitish tone is still lower, while brownish toned matcha powder can be considered very low grade or old. The powder should have a grassy, seaweed-like aroma, and a sweet after taste (“umami”) from its amino acids. An astringent or bitter aroma, and a biting taste indicate Matcha of lesser quality.

In its liquid form, Matcha should also have a vibrant green color (vs. yellowish or dull), and a smooth sweet after taste.

What should I know about the different grades of Matcha?

There is a wide range of Matcha grades for different uses, ranging from ceremonial grade Matcha to industrial grade Matcha for use as an ingredient in food and beverage processing. In the United States, AOI offers everything from award winning ceremonial Matcha to cost effective industrial grade Matcha.

Does Matcha come in loose leaf and tea bag form?

No. Matcha is by definition a powder. It mixes directly into hot water to make tea (or with other ingredients in recipes).

How should Matcha be stored?

Matcha should be stored in its tightly closed container in the refrigerator. Heat, light and excess exposure to air are the enemies of delicate matcha powder.

Is there a special technique for preparing a cup of Matcha?

Although Matcha has traditionally been associated with the formal Japanese tea ceremony and all of its special rules and etiquette, making a cup of Matcha at home is actually very easy. The formal tea ceremony uses a special tea scoop (chasaku) for measuring the tea, a bamboo whisk (chasen) for mixing the powder smoothly into the liquid, and a tea bowl (chawan.) However, it is perfectly acceptable to use a plain teaspoon, a small egg whisk, hand-held frother, or blender, and a small bowl or mug.

First, place the whisk in the bowl and warm them both by pouring in some hot water. Let the water sit in the bowl for a minute or so, then discard the water. Place about 2/3 teaspoon (or 1 ½ heaping scoops if using a chasaku) into the bowl. Bring some water to a boil and let it cool down to 160 – 180 degrees. Add the water to the Matcha. Whisk briskly with one hand while holding the bowl/mug with the other. Whisk until a fine foam appears on top of the liquid, which means the tea is smooth and ready to drink. Foam is as integral to the enjoyment of Matcha as it is to that of espresso!

What are some of the other ways to enjoy Matcha?

Creative cooks and chefs use Matcha green tea in a wide range of foods and beverages…entrees, pastas, chocolates, scones, cakes, ice cream, lattes, smoothies, cocktails, and much more. AOI Tea Company can provide recipes.

Where can I find Matcha in the U.S.?

Matcha is becoming more widely available in the U.S. through specialty retailers and health and natural foods stores. Our premium Matcha and other green teas can also be purchased online at

Is there any recommended reading on Matcha?

Yes. Mutsuko Tokunaga’s comprehensive book, New Tastes in Green Tea (Kodansha America, 2004) is a must-read for anyone interested in Matcha and other green teas.

Get Decadent on Valentine's Day

Valentine's Day is considered the most amorous day of the year. Whether you spend it with your significant other, friends or family; most agree, that the celebration should be filled with decadent treats and delicious food that say 'I love you'. Who wouldn't love to receive a basket of mini-muffins from an admirer? Or maybe you could show you care by baking something over-the-top for your sweetheart?

With Pamela's Products, no one has to be left out of the celebration. Featuring an award-winning line of gluten-free and delectable ready-made desserts and baking mixes, Pamela's Products is perfect for sharing with all your loved ones.

For the chocolate lover in your life, Pamela's Products makes it easy to wow them with a moist delicious and flavorful frosted cake, brownies or chocolate-chip cookies. If chocolate is not the flavor of choice for you or your loved one, Pamela's Products offers Vanilla cake mixes, shortbreads and biscotti that are sure to tantalize and satisfy anyone's sweet tooth without excluding those that adhere to a gluten-free diet.

Pamela's Products mixes are easy-to-use and fit neatly into a busy schedule. Ideal for Valentine's Day, moist and fluffy cake and cookie mixes can be easily cut into heart-shaped baked treats. Red or Pink natural food coloring can be added to frosting mixes to make your dessert fun and festive.

The versatility of the mixes allows for the more adventurous cook to use them as their launching pad for a more elaborate and uniquely individual dish. Pamela's Products website ( is chock-full of tried and true recipes that are simple to make and a pleasure to enjoy. Valentine's Day Recipe ideas and tips for Breakfast, Brunch and Dessert include:

** Six-Layer Chocolate Cake
** Cranberry Orange Scones
** Heart Shaped Waffles with Berries and Cream
** Valentine's Day Gingerbread House

For on-the-go Valentine's celebrants who prefer to skip the kitchen altogether, Pamela's Products features a scrumptious line of ready-made cheesecakes, coffee and chocolate cakes. All gluten-free and delicious, Pamela's ready-made cakes are the perfect snack to share with someone you love or a delightful end to any meal.

Pamela's Products are a trustworthy staple for those on a gluten-free diet including 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, "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.

A Matter of Taste (and Smell): Latest Research in Chemoreception

Do chemical cues actually regulate social behavior? How does our brain distinguish between different tastes? Why do men and women experience the sense of smell differently? Can the obesity epidemic be blamed on our love of the taste of fat?

A special new online meeting supplement to the Annals of the New York Academy of Sciences, “Chemoreception Scientists Gather under the Florida Sun: The 31st Annual Association for Chemoreception Sciences Meeting” explores these and other provocative questions.

This report summarizes key research presented at the 31st Annual Association for Chemoreception Sciences (AChemS), in Sarasota, Fla. April 22–26. Authored by AChemS President Donald A. Wilson of New York University, and colleagues, the report highlights both basic and applied research in the chemical senses, emphasizing “central and peripheral processing of gustatory, olfactory, pheromonal, and common chemical stimuli, such as irritants.” It focused on the “growing importance of understanding chemical senses in the identification, treatment, or prevention of health-related issues, such as obesity and Alzheimer’s disease.”

The section on “Gender and Chemosensation,” for example, describes progress in understanding gender differences in the sense of smell. “Molecular and neural mechanisms that underlie most sensory processing are thought to be equivalent between males and females,” the report says. “An exception lies in the sensory response to chemical cues that regulate innate social behavior.”

Other research on genes and behavior in rodents and humans provides intriguing support for the idea that fat, “specifically free fatty acid, can activate the gustatory system.” This is consistent with the conclusion that along with the tastes of sweet, sour, salty, bitter and umami (detection of the carboxylate anion of glutamic acid), there might be a “taste of fat.” Such work challenges “the longstanding notion that pure fat was tasteless and that its only salient cue was its texture.”

The section “Primary Taste and Olfactory Processing Networks” describes recent data indicating that early taste and olfactory regions are influenced by, and might themselves directly influence, top-down processes. In other words, brain processes, such as expecting something will taste a certain way, can “markedly affect subjects’ perceptual judgments” of food, the authors note.

The report accompanies a July Annals volume of the proceedings at the “International Symposium on Olfaction and Taste”, held in San Francisco in July 2008. The volume offers an up-to-date review of research in the areas of taste, smell, and trigeminal chemoreception.

Wednesday, August 19, 2009

Quady Winery Receives 2009 International Wine Challenge Vermouth Trophy

The world's largest wine competition, the London International Wine Challenge, has unveiled the 2009 Great Value Wine and Trophy Awards. Over 9,400 wines from 41 nations were judged. In the final stage the wines can be tasted up to six times, ensuring that those awarded a Trophy are truly the best of the best.

The Vermouth Trophy was awarded to Quady Winery's Vya Sweet Vermouth.

Vya Sweet and Extra Dry vermouths were developed in 1998 by Andrew Quady. According to Mr. Quady the popularity of Vya is increasing along with the resurgence of interest in craft cocktails and "mixology".

Information about the 2009 IWC is available at:

New Year's new cocktail recipes...elegant yet simple and for any budget!

The holidays are a favorite time of year for many people and they certainly aren’t going to let the recession deter them from celebrating this cheery season filled with parties and events with family and friends.

Bartender Hall of Fame™ Inductee, Francesco LaFranconi, is the go-to guy for elegant, yet simple cocktail recipes that are perfect for holiday entertaining.

Made with classic Sobieski Vodka, Crème de Cassis, cranberries coated with edible gold (if you feel the need to add that extra bling!) and Brut-style Champagne, Francesco’s new seductive New Year’s Swanky Toast drink guarantees to get you in the holiday spirit!

New Year’s Swanky Toast
(Created by Francesco LaFranconi)
1.5 oz Sobieski Polish Vodka
0.5 oz Marie Brizard Crème de Cassis
1 oz Cranberry Juice
Top with Brut-style Champagne (or Extra Dry-style for a sweeter taste)

Method: pour the vodka, crème de cassis and cranberry juice in a shaker tin with half cup of ice and stir gently and strain into a flute or cocktail-martini glass. Top up with 2-3 of chilled champagne
Garnish: 3 fresh cranberries floating on the drink

Note: for an incredible “luxurious effect” coat the cranberry berries with 23 karat edible gold (source: Put some berries in a sandwich bag then add some gold flakes, seal the bag ad shake for 4-5second, the berries are now gold-coated.

About Francesco Lafranconi:

As Director of Southern Wine and Spirits of Nevada's Academy of Spirits and Fine Service, Mr. Francesco Lafranconi presides over a unique educational program in the United States. Prior to joining Southern Wine and Spirits of Nevada, Mr. Lafranconi worked at many of the world's leading hotels and bars, including the Gleneagles Hotel in Scotland, The Palace Hotel in Gstaadt, Switzerland, the Intercontinental Hotel in Cologne, Germany, Harry's Bar and Hotel Cipriani in Venice, Italy - with stages in Singapore and Australia as well. Mr. Lafranconi is also the Chairman and Co-founder of the United States Bartenders Guild (U.S.B.G.)-Nevada Chapter- and an active member of the International Bartenders Association (I.B.A.), recognized in more than 50 countries worldwide.

Mr. Lafranconi won several prestigious international cocktail competitions including the most famous in the world: The Bacardi-Martini Grand Prix World Final in 1998, the J.White Course in Singapore and 2 Italian national finals just to name a few.

Mr. Lafranconi shares his professional knowledge and talented creativity promoting supplier's new brands and developing cocktail programs for world renown celebrity chefs like D. Boulud from Daniel Restaurant in New York City, T. Keller's Per Se in NYC and Bouchon at The Venetian in Las Vegas. He created the cocktail program for Chef Emeril Lagasse's new Pan-Pacific concept in Orlando, Florida and also contributes to celebrity Chefs like W. Puck's Spago Group, Bradley Ogden at Caesar's Palace in Las Vegas (winner of the James Beard Award for Best New Restaurant in the U.S.) and Hubert Keller's new restaurant Fleur de Lyls in Mandalay Bay, Las Vegas.

Mr. Lafranconi's latest involvement with Wynn Las Vegas Resort & Casino, the newest addition to the Las Vegas strip was to put together 75 signature drinks for the property. He was also responsible for training approximately 700 members of their staff that make up this world-class food and beverage department.

Currently, Mr. Lafranconi is involved in developing beverage programs for different national accounts consisting of more than one hundred restaurants and bars throughout the country.

Corzo offers complimentary personalized labels this holiday season

This holiday season, CORZO® Tequila is offering complimentary personalized labels for their award winning bottle. Whether for a hostess or spouse, CORZO Tequila with the addition of a special, personalized message makes for a memorable holiday gift.

Made of pure metal, the labels can accommodate a message of up to 3 lines of text with 18 characters per line. The labels are complimentary and can be ordered exclusively at Once ordered, the custom label is delivered to your door free of charge in approximately 4-6 days. Next day orders can be placed via telephone by calling the CORZO Label Program directly at (972) 422-9420 M-F, 9am – 5pm CT. Express shipping charges will apply.

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 (SRP $47.99), CORZO® Reposado (SRP: $52.99) and CORZO® Anejo (SRP: $56.99)

New Amsterdam Market at South Street Seaport, NY Starting September 13

New Amsterdam Market announced today that it will inaugurate its first season of monthly, one-day markets on Sunday, September 13, 2009, from 11:00 am to 4:00 pm. The markets will take place on South Street, between Beekman Street and Peck Slip in Lower Manhattan, and will also convene at the same time and location on the following Sundays, October 25, November 22, and December 20, 2009.

"New Amsterdam Market is exactly what we need at South Street Seaport: a resource for the community and an attraction for the world," said State Senator Daniel Squadron. "The market brings the best of regional produce to the heart of the city. This fall, it will continue to link the people of New York City with farmers around the state, helping develop a sustainable food system and strengthening our regional economy."

Last held at the Seaport in December 2007 and June 2008, New Amsterdam Market featured innovative New York City food entrepreneurs such as Saxelby Cheesemongers, Marlow and Sons, Dickson's Farmstand Meats, BoBo Poultry, and Hot Bread Kitchen, businesses which provide local jobs while specializing in sourcing and utilizing regional products. To date, New Amsterdam Market has been attended by an estimated 8,000 New Yorkers from diverse neighborhoods in all five Boroughs, as well as visitors from as far as Boston and Philadelphia.

"We are grateful for the New York City Economic Development Corporation's cooperation as we planned these monthly events in the South Street neighborhood, which has been a market district for the past four centuries," said Robert LaValva, founder and director of New Amsterdam Market. "New York City is leading the way in incubating this important, growing business sector: purveyors sourcing food directly from farmers and producers in our region who are responsible stewards of its lands and waters."

The September 13 market inauguration will coincide with New York City's celebration of
Harbor Day, which this year honors the 400th anniversary of Henry Hudson's voyage to the New World New Amsterdam Market and its diverse vendors will join the Harbor Day festivities by representing the agricultural bounty of the lands visited by Hudson in 1609. Farmers, producers, and purveyors will sell fresh seasonal produce, meats and dairy, wild-gathered greens, breads, cheeses and cured meats, fruits, wine, and cider all from the Northeast, and with a special emphasis on the Hudson Valley. The market will also offer picnic baskets and other prepared foods to take away and enjoy along the public piers on South Street or take on Harbor Day ferry boat service to other waterfront destinations around New York City. An estimated 150,000 New Yorkers are expected to attend the citywide Harbor Day events, which are being produced by NYC and Company, New York City's official marketing, tourism and partnership organization.

dineLA Restaurant Week Returns For First Ever Fall Serving This October!

Culinary, geographical and ethnic diversity will take center stage when dineLA Restaurant Week returns for the first-ever fall run October 4-9, 2009 and October 11-16, 2009. Following the immense success of last winter's event, foodies of every sort have spoken with their forks and dineLA Restaurant Week is ready to showcase the great chefs and restaurants throughout Los Angeles for a two-week run this fall.

Presented by LA INC. The Los Angeles Convention and Visitors Bureau in partnership with American Express, dineLA Restaurant Week presents the diverse and extraordinary talent that exists in Los Angeles. From local neighborhood family-owned eateries to upscale celebrity chef restaurants, dineLA Restaurant Week unites cafes, restaurants and bistros from all corners of the county. This unique gastronomic celebration provides local Angelenos and visitors alike the opportunity to treat themselves to a selection of specially priced three-course menus from a variety of LA's best establishments.

There is no membership, no credentials and no exclusivity; customers can simply make reservations as they would for any other night to take advantage of the special three-course menus. dineLA Restaurant Week is good for the local economy, good for the participating restaurants stretching from Long Beach to Sherman Oaks, and it is a great value for the customer.

"LA is already known as the 'entertainment capital of the world,' and with dineLA Restaurant Week we are able to showcase our incredible chefs, our regional fresh and ethnically diverse cuisine and some of the most beautifully designed restaurants and outdoor bistros," said Mark Liberman, president and CEO of LA INC. "Los Angeles has quickly become one of the premiere dining destinations in the world, and a Fall 2009 dineLA Restaurant Week helps us expand the platform to highlight LA's unique and ever-changing culinary spin. dineLA Restaurant Week has far exceeded expectations and it continues to grow with more than 150,000 consumers that dined out at the 175 participating restaurants during the last event."

Taking place over two consecutive weeks in October before returning again for its two week winter run (January 24-29 and January 31-February 5, 2010), dineLA Restaurant Week is the largest county-wide food experience of the year; it allows diners of all types to get out of their comfort zones and sample the many different types of cuisine, dining neighborhoods and restaurants the city has to offer. Featuring amazing limited-time offers, dineLA Restaurant Week aims to challenge dining habits, encourage people to try new places, and help them explore new neighborhoods.

Dining menus during the Fall 2009 dineLA Restaurant Week will be available in three price categories: Deluxe Dining is $16 for lunch and $26 for dinner; Premier Dining is $22 for lunch and $34 for dinner, and Fine Dining is $28 for lunch and $44 for dinner (beverages, tax and gratuity are not included; participating meal periods vary by restaurant). Also, many of the participating restaurants will be offering wine pairings along with their special three-course dineLA Restaurant Week menu for an additional charge.

"dineLA Restaurant Week is a fantastic opportunity to introduce Los Angeles to what I'm doing at the new Caché," explains Executive Chef Josiah Citrin. "We have created an entirely new restaurant that exemplifies the rich and diverse Los Angeles culture, and participating in dineLA Restaurant Week gives the public an opportunity to discover the menu at a terrific value. We are excited to present a modern, yet cozy dining setting at the beach--something that is distinctive to the LA dining experience."

"American Express is pleased to help showcase the tremendous culinary talent of Los Angeles," said Tom Mullen, vice president of, American Express Merchant Services. "This is a great opportunity to sample the many excellent restaurants of the Los Angeles area, and we are delighted to continue our support of dineLA Restaurant Week."

American Express® Cardmembers will be able to register their American Express® Card to receive a $20 statement credit when they dine three or more times during dineLA Restaurant Week at participating restaurants. This exclusive promotion is designed to encourage Cardmembers to take full advantage of the special three-course meals offered at some of LA's best restaurants. Cardmembers can register beginning September 15, 2009 by going to

Watch for the list of participating restaurants coming soon to

dineLA is a dynamic marketing initiative among LA INC., American Express and the LA restaurant community to promote the scale and variety of LA restaurant and food experiences to locals and visitors. dineLA's comprehensive Web detailed information and search capabilities for over 2,000 area restaurants; chef profiles; a culinary events calendar; monthly enter-to-win giveaways; e-newsletter; online chef and restaurant videos; as well as engaging and timely editorial content. dineLA seeks to position Los Angeles among the top restaurant cities in the world and to build awareness, traffic and revenue for restaurants throughout the greater LA area. In addition, dineLA plays an active role promoting the LA restaurant scene year-round through involvement in industry events such as the LA Wine Fest, Wally's Central Coast Wine & Food Celebration, Extravaganza for the Senses, and the March of Dimes Signature Chef Auction. For more information, please visit:

A Tavola - New Family Italian Cooking from the CIA

Italian life revolves around the family. And, these families unite daily at the table (a tavola) to share great food and wine. In Italy, they say, “A tavola non si innvecchia mai” (you never age at the table). They cherish the time spent together around the table and believe that it strengthens values and healthy families. Now, The Culinary Institute of America helps home cooks everywhere bring celebrations to their table with a new collection of Italian recipes: A TAVOLA! Recipes and Reflections on Traditional Italian Home Cooking, by Gianni Scappin and Vincenzo Lauria (Lebhar-Friedman; August 2009; Hardcover/$29.95; ISBN: 978-0-86730-928-7).

The heart of Italian dining can be expressed with just a few words: simple, fresh, flavorful, and traditional. All Italians agree on using locally harvested fruits and vegetables, seafood fresh from the ocean, finely crafted cheeses and cured meats, lively wines that taste of the sun and the earth, and oil pressed from the fruit of ancient olive groves using time-honored techniques. According to the authors, “not everyone is as blessed when it comes to fresh food as the Italians because not everyone has access to mountain fields or garden plots,” but that should not stop the people who love to cook from creating healthy and delicious meals, Italian-style.

A TAVOLA! is a compilation of the authors’ favorite recipes from several regions of Italy and they also draw on their restaurant experience in the United States and share their fond memories of their Italian homeland. Throughout the book, home cooks will find both treasured family recipes and “new” dishes inspired by the great food the authors have enjoyed on their travels.

Chapters cover everything from small dishes and soups, to pizzas and breads, polenta and rice, various types of pasta and main dishes, desserts and aperitifs. Recipes include:

§ Cabbage Salad with Green Apple, Walnuts, Vin Cotto, and Myrtle Vinegar (Insalata di Capuccio, Mela Verde, Noci Al Vin Cotto E Aceto Di Mirto)
§ Parmigiano-Reggiano, Spinach, and Lemon Dumplings in Broth (Passtelli Verdi in Brodo)
§ Luganica Ragù with Fresh Fennel (Ragu de Luganica con Finocchio)

§ “Naughty” Polenta (Polenta Sporcacciona)

§ Large Rigatoni with Fish and Artichokes (Paccheri Con Pesce e Carciofi)

§ Eggs in Purgatory (Uova in Purgatorio)

§ Mixed Fry (Fritto Misto)

§ Monkfish with Fresh Tomatoes (Coda di Rospo ai Pomodorini Pendolini Misti)

§ Lamb Fricassee Scented with Mint (Agnello in Umido Profumato alla Menta)

§ Venetian Cream Fritters (Cremetta Fritta alla Veneziana)

§ Rice Pudding with Wild Strawberries (Budino Di Riso Con Fragoline Di Bosco)

“As Italians, we prefer marketing every day and gathering our large families together on Sundays and holidays,” say Scappin and Lauria. “Traditions created, of course, are personal, and each family is unique. Our hope is that with A TAVOLA! you can sample some of our favorite traditions, and perhaps make a few of your own.”

About the Authors

Originally from Marostica, in Italy’s Veneto region, Gianni Scappin holds a diploma from the Recoaro Terme Culinary Institute in Italy, and is a member of the Federation of Italian Chefs. Chef Scappin is a Certified Hospitality Educator (C.H.E.), and a lecturing instructor in culinary arts at The Culinary Institute of America, teaching in the kitchen of the Ristorante Caterina de’ Medici, part of the college’s Colavita Center for Italian Food and Wine. He is co-author of the cookbook Cucina & Famiglia (Morrow, 1999), and was consulting chef for the film Big Night. Chef Scappin was the owner and executive chef of Gigi Trattoria in Rhinebeck, New York, and executive chef at Le Madri, Moreno, and Castellano restaurants in New York City, as well as chef at restaurants in the Italian cities of Milan, Piedmonte, Montegrotto Terme, and Venice, and executive and corporate chef for the New York City-based Bice Group.

An assistant professor in Table Service at The Culinary Institute of America, Vincenzo Lauria is maître d’ instructor in the Ristorante Caterina de’ Medici. Mr. Lauria studied at the Instituto Professionale di Stato per Il Commerico Vittorio Veneto in Naples, Italy.

Swedes Get Ready to Party in West Chester August 21

Crunchy. Velvet red. Succulent and juicy. It’s a special treat this summer with the crayfish epicurean extravaganza at IKEA restaurants across the country.

Centuries old, crayfish parties are an annual event in which friends and family gather in August in lush Swedish gardens to indulge in this shellfish treat. IKEA celebrates this Swedish summer tradition, the Crayfish buffet party. Lanterns, party hats and a festive environment; it’s an IKEA happening.

For just $9.99, all you can eat, (kids eat for $2.49), IKEA restaurants* will be offering a crayfish evening buffet. There will be an abundance of crayfish to fill ones plate along with Swedish specialties like crispbreads, rolls, cheeses, meatballs and mashed potatoes. Yummy pies, cookies and fountain drinks and hot beverages are also included. Crayfish plates for only $7.99 will also be served in the IKEA restaurant during the entire month of August. Tickets for this one night (2 nights in Stoughton, MA) event will be on sale at select IKEA stores (bistro and or restaurant). And crayfish party food items are for sale in the IKEA Swedish Food Market.

Back in the 16th century, Crayfish were considered a delicacy that only the aristocrats could indulge. Then in the mid-19th century, Swedish families across the country started eating crayfish. Crayfish feasts are an opportunity for friends and family to gather to eat, drink and enjoy the last weeks of long summer nights.
For the last three years, IKEA restaurants have been enjoying this tradition. Popularity continues to increase. In fact, the IKEA Stoughton, MA store went through 2,000 pounds of crayfish, 100 pounds of cheese with over 600 customers in 2007. Now the tradition lives on!

West Chester, OH - August 21

New Wild Berry Kidz SuperFood Drink is a Delicious and Easy Way for Children to Get Their Recommended Daily Fruits & Veggies

Due to busy lifestyles and poor dietary habits, it is estimated that 85% of kids in the U.S. fail to consume the USDA’s recommended 5-to-9 daily servings of fruits and vegetables. Just about every parent has experienced frustration trying to convince picky children to eat healthy vegetables. Nutrition convenience pioneer Amazing Grass has created an innovative and delicious solution to this problem for children age 2 and up with their new Wild Berry Kidz SuperFood drink powder.

New Wild Berry Kidz SuperFood is a nutritional powerhouse that combines a rainbow of 32 phyto-nutritious™ fruits and veggies with the delicious flavor of Yumberry – a superfruit that is loaded with healthy antioxidants. This convenient drink mix supports healthy bodies and minds with a naturally balanced source of antioxidants, vitamins and minerals derived from whole fruits and vegetables. One serving provides the antioxidant equivalent of 3 servings of fruits and vegetables. Amazing Grass’ original Chocolate version of Kidz SuperFood has been a leading seller for the company for many years, and its success inspired the creation of the Wild Berry variety.

Although new to North America and known by the nickname Yumberry, the yang-mei fruit has been enjoyed by Chinese culture for thousands of years. This superfruit offers a delicious sweet & sour flavor similar to pomegranate and cranberries. Used in China for medicinal purposes since ancient times, Yumberry is rich in antioxidants like proanthocyanidins and contains many vitamins including vitamin C, thiamine, riboflavin, and carotene.

“This innovative superfood drink offers essential ‘whole food’ fruit and vegetable nutrition that you just can’t get from a multi-vitamin,” says Amazing Grass co-founder Todd Habermehl. Wild Berry Kidz SuperFood contains more than 70% organic ingredients and is an excellent source of beta carotene, thiamin (B-1) and Vitamin K and is a good source of Vitamin C, Iron, Riboflavin (B-2) and Folic Acid. “What is not in it is important, too,” adds Habermehl. Kidz SuperFood is vegan and all-natural, which means there are no artificial colors, flavors and fillers. It is also gluten-free, dairy-free, soy-free and GMO-free and contains only one gram of sugar per serving.

The powder mixes easily with water or juice and is offered in a scoopable 200g canister for a SRP of $24.99, and in a 15-count box of convenient single-serve packets for $21.99. Kidz SuperFood is an affordable way to help achieve the recommended daily servings of fruits and veggies, and it is especially ideal for lunch boxes, an after school snack, practice, and travel. Amazing Grass products are widely available at stores around the country and at

Amazing Grass is Creating A Buzz with an Innovative Back-to-School Paperless Raffle for Skateboards
To help create a buzz for the launch of Wild Berry Kidz SuperFood, Amazing Grass is partnering with Element Skateboards, Whole Foods Market and Phizzle Instant Messaging Marketing on a Back-to-School ‘paperless raffle’ contest. The innovative green marketing promotion combines mobile messaging technology, a fun skateboard giveaway and a healthy green message that resonates with kids. Each participating store will receive a new eco-friendly Element skateboard to raffle off. Stores will build a Kidz SuperFood merchandising display that incorporates the skateboard and signage. To enter the contest, store customers will view the easy signage instructions and use their cell phone to send a text with the store raffle code.

Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of life derived from healthy eating habits. In addition to the new Wild Berry Kidz SuperFood, Amazing Grass also offers Green SuperFood, Chocolate Green SuperFood, Berry Green SuperFood, and Chocolate Kidz SuperFood drink powders, 3 varieties of Amazing Meal, 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. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green SuperFoods to help families thrive. Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says co-founder Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert. For more information, please visit