Friday, October 30, 2009

Dry Sack Sherry: A Flavor Enhancer for Cooking at Home

Dry Sack, one of the world's leading medium dry sherries, produced by Spain's venerable Williams & Humbert, is a popular aperitif served chilled or on the rocks to prime one's palate before dinner. In cooking, Dry Sack is a key ingredient that enhances flavor in soups and many savory dishes. While the majority of sherry usage is for drinking, it has always had a place in the kitchen and is known to be a staple ingredient in many classic dishes such as soups and stews. Sherry can be used in a variety of cuisines and dishes, from the traditional to the ethnic.

At the top of the John Hancock Tower in Chicago, Patrick Sheerin, Executive Chef of The Signature Room restaurant uses Dry Sack in his lobster bisque. "We use Dry Sack sherry in two applications for our lobster bisque. Traditionally, sherry is served on the side with the bisque, so we wanted to incorporate the sweetness and rich nuances that pair very well with the lobster in the production portion of the soup. To incorporate the sherry 'on the side', we make an agar gel of the sherry with really nice aged sherry vinegar and a local maple syrup so there are bright flavor pockets of the gelee in the soup. Dry Sack was selected because it is a tasty sherry that is well-made and affordable. As a wine to cook with it adds a lot of nuance to a dish in the reduction stages that translate to a well balanced sweetness at the end."

Sheerin added, "When you are cooking classic dishes with reductions-like with sherry or any alcohol for that matter, the beverage has to taste good, but it also has to have structure so that its nuances are showcased in the reduction process. Cook off a bottle of Dry Sack sherry and as it cooks down, the alcohol dissipates, and you are left with these beautiful flavors of maple syrup, smoke and wood that also offer sweetness. I think that's what hooked me... those flavors on the nose."

Dry Sack is a distinctive blend of Palomino and Pedro Ximénez grapes that undergoes fractional blending under Spain's time honored solera system and is aged for six years in oak casks. The aromas are in the style of an amontillado sherry: a fragrant nut aroma and delicate nut taste with just a hint of sweetness.

Dry Sack's name is taken from the Shakespearean word for Sherry, "sack." Williams & Humbert has the exclusive rights to use the word sack in the brand's name. Dry Sack's distinctive burlap cloth sack packaging also sets it apart. Williams & Humbert first started producing Dry Sack in 1906. Today it is the world's top selling sherry brand. A bottle of Dry Sack retails for approximately $16.00 (750 ml.) and is 19.5% alcohol by volume.

Dry Sack Sherry and Soy Sauce Glazed Chicken Wings
3 pounds chicken drumettes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups Dry Sack sherry
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons apricot preserves
3 cloves garlic, pressed
1 teaspoon toasted sesame oil
Hot sauce
1 teaspoon sherry vinegar
1 tablespoon thinly sliced scallion, optional

Arrange 2 racks about 4-inches apart in the upper third of the oven. Preheat the oven to 425°F. Generously oil 2 rimmed baking sheets or roasting pans.

Arrange the drumettes on the baking sheets and season on all sides with salt and pepper. Roast 15 minutes.

Meanwhile, combine the Dry Sack, soy sauce, preserves and garlic in a small saucepan; bring to a boil. Stir in the sesame oil and hot sauce to taste and set aside in the saucepan.

Remove the trays from the oven; carefully spoon 1/4 cup of the hot sherry mixture over the wings to coat the tops and roast another 15 minutes.

Remove the trays from the oven; turn the wings and spoon 1/4 cup sherry mixture to cot the surface. Return the trays to the oven reversing their positions on the two racks. Roast 15 to 20 minutes longer to an internal temperature of 180°F.

Return the sherry mixture to a boil. Loosen the wings from the trays with a spatula and transfer them to a large bowl; toss them with 1/4 cup of the hot sherry mixture and arrange on a serving plate.

Stir the sherry vinegar and scallion, if desired, into the remaining hot sherry mixture and use for a dipping sauce.

Dry Sack Stuffed Mushrooms
Two 8-ounce packages Baby Bella (crimini) mushrooms
1/4 cup extra virgin olive oil
2 tablespoons plus 3/4 cup Dry Sack sherry
1/4 cup chopped scallions
1/4 cup chopped red bell pepper
2 tablespoons butter
2-cups 1/4-inch cubes firm white bread (3 to 4 slices)
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat the oven to 350ºF. Lightly oil a rimmed baking sheet.

Remove the stems from the mushrooms; chop the stems and set aside. Toss the mushroom caps with 2 tablespoons oil and 2 tablespoons Dry Sack in a medium bowl and set aside.

Heat the remaining 2 tablespoons oil in a medium saucepan over medium heat. Add the chopped mushroom stems, scallions, and bell pepper. Sauté, stirring occasionally, about 5 minutes until the onion begins to brown.

Add the remaining 3/4 cup Dry Sack and the butter; cook until there appears to be about 1/4 cup liquid in the pan. Stir in the bread cubes, salt and pepper.

Arrange the mushroom caps, open side up, on the baking sheet and divide the bread mixture into them. Bake the stuffed mushrooms about 15 minutes until the bread cubes begin to brown. Serve immediately or cool 15 to 20 minutes and serve at room temperature.

Makes 4 to 6 servings

Dry Sack Sherry Bread Pudding with Oloroso Sauce
3/4 cup Dry Sack sherry
1/4 cup packed light brown sugar
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1 cup heavy cream
2 cups 1-inch squares firm white bread (about 4 slices)
1/2 cup chocolate chunks
Dry Sack Oloroso Butter Sauce, Dry Sack Oloroso Cream Sauce, or Sherry Whipped Cream, recipes follow.

Bring the Dry Sack, brown sugar, and salt to a boil in a small saucepan, stirring until the sugar dissolves. Set aside to cool to room temperature.

Beat the eggs lightly in a large bowl. Gradually beat in the milk and cream. When the Dry Sack mixture has cooled, stir it into the egg mixture along with the bread and chocolate; set aside 30 minutes at room temperature.

Preheat the oven to 350°F. Butter a 1 1/2- to 2-quart baking dish. Stir the bread mixture and transfer it to the buttered baking dish. Place the baking dish in a larger baking pan and pour hot water into the pan around the dish. Bake 40 to 45 minutes until the center has set and the top is nicely browned.

Meanwhile, make one of the Oloroso sauces or Sherry Whipped Cream. Serve the bread pudding warm with a sauce or whipped cream.

Dry Sack Oloroso Butter Sauce: Whisk together 1 cup Dry Sack Oloroso Sherry, 1/4 cup packed light brown sugar, 2 tablespoons butter, 1 tablespoon cornstarch, and a pinch of salt in a small saucepan. Cook until thick.

Dry Sack Oloroso Cream Sauce: Whisk together 1/2 cup heavy cream, 1/4 cup milk, 3 tablespoons packed light brown sugar, 1 tablespoon cornstarch, and a pinch of salt in a small saucepan. Cook until thick. Remove from heat and stir in 1/2 cup Dry Sack Oloroso Sherry.

Dry Sack Oloroso Whipped Cream: Whip 1/2 cup heavy cream with 1 tablespoon confectioners' sugar and 1 tablespoon Dry Sack Oloroso Sherry.

Makes 4 to 6 servings

Simple Lobster Bisque

1-2 cups fresh lobster meat
1/3 cup Dry Sack sherry
¼ cup butter
2 tablespoons flour
3 cups whole milk
1 teaspoon Worcestershire Sauce
salt and pepper to taste

In small bowl, combine lobster and Dry Sack. Set aside.

In medium saucepan, melt butter over low heat. Blend in flour; stir until smooth and bubbling.
Gradually add milk, stirring constantly.

Continue cooking and stirring until mixture is thick.

Mix in Worcestershire Sauce. Season with salt and pepper.
Add lobster and Dry Sack mixture.
Cover and simmer
Serve with a glass of chilled Dry Sack on the side.

Braised Pheasant Thighs with Caramelized Root Vegetables
By Chef Ken Arnone
2 ounces olive oil 2 ounces extra virgin olive oil
3 pounds pheasant thighs, boneless * 8 ounces rutabaga, baton, blanched
10 ounces Dry Sack 8 ounces celeriac, baton, blanched
5 cups pheasant stock 8 ounces. butternut squash, baton, blanched
3 each thyme sprigs 2 tablespoons parsley, chopped
1 tsp. juniper berries 1 tablespoon sage, chopped
1 each bay leaf
Salt and pepper as needed

Mini potato chips, smoked almonds, chopped

Season the pheasant thighs with salt and pepper on both sides

Pre-heat a saucepan over medium high heat, add the olive oil and lightly render and brown the skin side of the pheasant thighs, remove from the pan and reserve

Deglaze the pan with the Dry Sack and reduce by half, add the pheasant stock, thyme, juniper, and bay leaf-bring to a simmer

Place the thighs, skin up, in a roasting pan and add the hot stock. The stock should cover the thighs completely.

Cover with foil and place I a 275-degree oven. Cook until fork tender, about 2 ½ hours

Strain the stock and lightly thicken to sauce consistency with roux or cornstarch.

Sauté the root vegetables in extra virgin olive oil until lightly caramelized and hot throughout. Add the herbs and season to taste.

*May substitute chicken thighs

About Williams & Humbert, Makers of Dry Sack
Based in Jerez de la Frontera in the region of Andalucia, Williams & Humbert is the largest winery in Europe with more than 1200 acres of vineyards. Other sherries in Williams & Humbert portfolio include Dry Sack Especial 15-year-old rare- aged sherry, Dos Cortados Rare Old Palo Cortado Especal 20-year-old sherry, Don Guido Rare Old Sweet Solera Especial, aged a minimum of 20 years, Jalifa Rare Old Amontillado Solera Especial, aged a minimum of 30 years. Wiliams & Humbert also produces Gran Duque de Alba Solera Gran Reserva Brandy de Jerez, Crema de Alba crème liqueur, Dos Maderas dual aged rum and Dos Maderas PX. All are importers by Kindred Spirits of North America, Miami

Fall Cocktails

This autumn, thousands of people will migrate to the Northeast to see the beauty of the changing seasons. If you can’t make it up North, but wish to celebrate from your area of the country, we’ve gathered a few seasonal cocktails from the experts up in Boston.

Pumpkin Martini
1 oz. Vodka
½ oz. Navan (vanilla liqueur)
1 oz. Pumpkin liqueur
1 oz. Cream
Shake over ice and serve in a martini glass garnished with shaved nut meg

Spiced Apple Martini
2 oz. Spiced Rum
1 oz. Apple juice
1 oz. Amaretto
Shake over ice and serve in a martini glass garnished with cinnamon

Autumn Orchid
2 oz. Pear vodka
1 oz. Pomegranate Puree
¼ oz. Simple syrup
¼ oz. Lime juice

Shake over ice and serve in a martini glass with lime twist.

Crisco Pie Hotline Offers Round-the-Clock Baking Expertise

Every year, thousands of home chefs struggling with their pie crusts rely on the brand they can trust – Crisco®. Available beginning October 1, 2009, the Crisco Pie Hotline is back to offer the latest baking, storage tips, time saving hints and the option to talk to a live pie pro. Consumers can call 1-877-FOR PIE TIPS toll-free to find answers to some of the most common pie-baking questions like:

"How do I prevent the bottom of my pumpkin pie crust from becoming soggy?”
“How do I prevent my meringues from weeping?”
“How can I make a quick, classic pie crust?”

With help from the Crisco Pie Pros, beginner and experienced home chefs alike will impress their friends and relatives with delectable, homemade holiday pies!

The Crisco Pie Hotline features tips and new helpful hints from the 2009 American Pie Council Crisco National Pie Championship’s Champions Carol Socier and Linda Hundt. Carol is the 2009 Amateur Pie Champion in the Custard category for her “Butterscotch Pecan Cream Pie” and Linda is the 2009 Professional Pie Champion Best in Show for her “Tom's Cheery Cherry Cherry Berry Pie.” The pre-recorded tips from these experts as well as the live Crisco Pie Pros will give your readers the tools they need to create the perfect pie every time.

Home chefs can also visit Crisco Pie Central at to find troubleshooting tips, step-by-step visual instructions for creating delicious pie crusts and simple, yet tasty recipes using seasonal ingredients.

Thursday, October 29, 2009

Vermont Soap Introduces Produce Magic - A Certified Organic Fruit & Veggie Wash

Vermont Soap, the certified organic soap manufacturer, is pleased to inform health conscious consumers that its 100% natural, certified organic fruit and veggie wash not only makes the food they consumer safer, but taste better too. Produce Magic is an eco-friendly alternative for avoiding contaminated produce and food-borne illnesses.

A recent study conducted by the Chicago Tribune and the USDA found significant pesticide residues on fruits and vegetables. Perhaps one third of produce in America contains a lot of residual pesticides. Although buying organic does reduce exposure to harmful chemicals and pesticides found in conventionally farmed produce, it does not guarantee contaminant-free fruits and vegetables due to drift from conventional farms, contaminated soil and other factors.

"Rinsing fruits and vegetables with water will remove loose dirt and soil, but not the harmful residues often found on produce," says Larry Plesent, Vermont Soap's Founder. "Pesticides used in growing produce are designed to be waterproof in order to remain effective after it rains. To successfully remove chemicals you need to use a surfactant to break them down. Produce Magic uses a natural, organic soap based surfactant to effectively remove residues," adds Plesent.

Unlike other produce washes on the market today that are made from detergent bases, Produce Magic is 100% natural and certified organic. It is made from renewable and organic vegetable and botanical sources including saponified organic oils of coconut, olive and jojoba and a natural citrus essential oil blend with organic orange oil, organic aloe vera and rosemary extract.

"Detergent residues on dishes have already been linked to specific health problems, but soap products have been safely used by humans for thousands of years." says Plesent. "Why use questionable chemicals to clean off other questionable chemicals?"

Produce Magic is also extraordinarily mild and hypoallergenic. This environment-friendly fruit and vegetable wash is biodegradable and free of artificial colors, fragrances, preservatives, animal products or gluten. Vermont Soap does not test on animals.

Produce Magic can be used a number of ways. It can be sprayed and rinsed or applied directly to foods or a brush for a scrub and rinse. For root crops and larger volumes, Vermont Soap suggests adding just enough Produce Magic to a container of water to work up a hint of foam. The actual percentage will vary with temperature and hardness of the water source.

Vermont Soap Produce Magic is sold in a convenient 16 ounce spray bottle for a suggested retail price of $7.98. It is also available in economical one gallon and five gallon jugs for a suggested retail price of $39.98 and $125.00.

Vermont Soap products can be purchased throughout the country (and beyond) at health food, gourmet and specialty stores and online at or by calling toll-free at 1-866-SOAP4U2. For more information on this new product and to learn more about why natural soap products are good for your skin and the environment, visit

The company also offers a complete line of certified organic bar and liquid soaps, shower gels and nontoxic cleaners and shea butter products. The Vermont Soapworks manufacturing plant is certified as a USDA organic processing facility.

Larry Plesent started Vermont Soapworks in 1992 after experiencing severe skin problems from the cleaning chemicals used by his window washing company. He began researching healthy alternatives for himself and the many people like him that are sensitive to detergents and other synthetic ingredients. Vermont Soapworks has grown from a two-person operation in 1992 to the largest manufacturer of handmade organic bar soap in North America, selling products in thousands of stores nationwide. Vermont Soapworks also operates a Discount Factory Outlet Store that features an Antique Soap Museum, factory tours and demonstrations.

For more information, visit or call 1-866-SOAP-4U2.

Barbara Beery's New Batter Up Kids Cooking Shop

After writing countless kids’ cookbooks, appearing dozens of times on national TV, and aiding top brands in promoting kids’ cooking, Barbara Beery is embarking on a brand new adventure for kids interested in the culinary world: Batter Up Kids Cooking Shop is a culinary website just for kids, where families can discover the culinary tools needed to help their aspiring young chefs become successful in the kitchen.

“What’s great about getting kids in the kitchen at any age are the valuable lessons cooking can teach them,” says Barbara. As well as being a kids’ cooking teacher extraordinaire, Barbara is a mom and author of many cookbooks, including the irresistible Pink Princess Series. “Through cooking, kids can learn reading, math, sequencing skills, and science, including prediction and outcome skills. It’s creative, fun, and helps build self-esteem while being non-competitive. Cooking is a skill which can foster a healthy lifestyle and make a positive impact on the rest of their lives.”

Batter Up Kids Cooking Shop offers over 600 kid-friendly cooking products, and is full of educational content. There are new monthly and seasonal recipes and cooking demo videos to get curious culinary minds whisking and stirring-up up their own creations in no time. The site includes many great opportunities for kids of all ages:

Kid-friendly utensils, appliances, clever cooking and baking kits: User- friendly and educational, this site offers only top quality cooking products that encourage kids and parents to have fun together in the kitchen. There’s even a special section of pretend cooking and tea party toys to inspire even the youngest chefs and encourage them to interact safely with cooking supplies.
Kid-friendly Cookbooks: This site offers the most comprehensive selection of cookbooks geared towards kids available, aimed at helping both parents and kids create delicious concoctions in the kitchen. Plus, Batter Up Kids Cooking Shop is the only Web site that includes all of Barbara Beery’s best-selling Pink Princess Series children’s cookbooks.
Cool Kid Gear: Aprons, chef’s hats, toques, jackets, and other classic kitchen gear keep kids safe while having a great time.
Culinary How-To Videos: New cooking demonstration videos each month from Barbara Beery provide clear, kid-friendly recipes and demonstrate assorted cooking, baking, and kitchen techniques.
Charitable Choices: Parents also can teach their kids the importance of giving with the special selection of products that will benefit one of four charities:
Share Our Strength’s Great American Bake Sale
American Heart Association
Susan Komen Pink Kitche
Rachael Ray’s Yum-O Organization
Go Green Kitchen Supplies: Encourage kids to care for the environment by using eco-friendly supplies.
Monthly Culinary Inspirations: Keep the creativity flowing for parents, including age appropriate recipes and party ideas for any age, and gear-of-the-month suggestions from Barbara Beery.
Kids Cooking Shop Club: A discount club where parents gets discounts on all merchandise, and kids get an exclusive Barbara Beery recipe and cooking utensil sent to them each month.

Keep kids in the kitchen all year long with enticing kid-friendly recipes, tips and tricks, and a huge assortment of trendy and traditional cooking supplies. Visit!!

About Batter Up Kids Cooking Shop

Batter Up Kids, Inc. was founded in Austin, TX 19 years ago by Barbara Beery. Since then, founder Barbara Beery has taught thousands of kids to cook through her best-selling children’s cookbooks, including the Pink Princess Series, and partnerships with various companies and organizations. Author, entrepreneur, and mom, Barbara has combined her hands-on cooking experience with kid-friendly, innovative cooking supplies to offer tips, tricks, and tools to make cooking a successful and enjoyable activity for kids. For more information, visit:

Grove Park Inn Resort & Spa's 17th Annual National Gingerbread House Competition

Warm up those ovens because it’s time to be part of the 17th Annual National Gingerbread House Competition, hosted by The Grove Park Inn Resort & Spa in Asheville, N.C. Each year, hundreds of contestants from across the country compete for cash and prizes, and thousands make the trip to experience this festive holiday tradition.

Not only is the historic Grove Park Inn lavishly decorated, but these are not your grandmother’s gingerbread houses. Last year’s winners included detailed merry-go-rounds, bustling corner stores with window shoppers, an RV park and a Native American camp created by a child. The amazing exhibit of gingerbread houses from this year’s contestants will be on display from Nov. 18 through Jan. 3.

Judging from a professional panel takes place on Nov. 16th in four categories: Adult (18 years and older), Teen (13-17), Youth (9-12) and Child (5-8). Entries are judged on appearance, originality/creativity, difficulty, precision and consistency of theme.
Except for the base, entries must be constructed entirely of edible materials. Gingerbread houses in the competition cannot exceed two feet wide, two feet long and two feet high.

“It’s truly one of my favorite times of year at the resort,” says Heather Brannan, Special Events Manager at The Grove Park Inn. “It’s incredible what these contestants come up with each year, and I love watching the children glow with pride after they turn imagination into a work of art This has become such a wonderful tradition.”
The National Gingerbread House Competition awards more than $12,000 in cash and prizes. The grand prize winner receives a $3000 cash prize, plus a two night Club Floor stay at The Grove Park Inn & Spa Resort, complete with dinner for two and breakfast daily at the historic hotel.

Contestants may deliver their entries starting Nov. 15 from 2 to 8 p.m. and again on Nov. 16 from 7 to 8:30 a.m. Judging begins on Nov. 16 with the awards presented that day at 5 p.m. The event is free and open to the public.
Entries will be on display at Grove Park from Nov. 18 to Jan. 3. The public is invited to view the displays any Monday through Thursday from 10 a.m. to 10 p.m. Guests at the resort and those dining at one of the restaurants may view the displays at any time. A group of entries will also be placed on display at the Grove Arcade in downtown Asheville.

For more information about The Grove Park Inn Resort & Spa or The National Gingerbread House Competition, please visit

Wednesday, October 28, 2009

IHOP Sets Goal To Raise $5 Million For Local Charities With Its Fifth National Pancake Day

IHOP restaurants nationwide will celebrate National Pancake Day on Tuesday, February 23, 2010 from 7 am to 10 pm, offering a free short stack of their famous buttermilk pancakes to each guest. In exchange for the free flapjacks, IHOP will ask guests to consider making a voluntary contribution to Children’s Miracle Network or other local charities.

This year marks IHOP’s fifth year of offering free pancakes on National Pancake Day. To date, the company has raised more than $3.25 million for Children’s Miracle Network and other local charities nationwide through the family-friendly National Pancake Day philanthropic effort. This year, IHOP hopes to reach a milestone by raising a cumulative total of $5 million in five years and has set the 2010 National Pancake Day fundraising goal at $1.75 million.
To learn more about this event, find a local IHOP or to donate online, visit

*NOTE: While National Pancake Day will take place on February 23, 2010, IHOP will offer events and activities throughout the month of February, including additional opportunities to support Children’s Miracle Network and other local charities

World Series of Food Face-Off

New York is king when it comes to pizza, fresh bagels, hot dogs, egg creams, not to mention all those great ethnic foods!

Philly is known for it’s world famous cheese steaks, and their Italian hoagies and great pretzels!

So, who does have the best food…New York or Philly???

In celebration of the World Series of Food Face-Off, City Food Tours is offering a discount on both the Flavors of NY and the Flavors of Philly Tours so you can taste for yourself!!!

We also want to hear from you…the people! You can go to our Facebook fan page, City Food Tours – New York, or post your vote on Twitter @cityfoodtours. We will randomly select someone to receive two free tickets to a tour in the city of choice!

The contest will run till November 8, 2009. We will announce the winner and the city who America has votes to have the best food on Monday, November 9, 2009.

Nine-year aged batch of Knob Creek Bourbon to be released from barrels on October 29th

After running short this summer, the next batch of fully aged Knob Creek Bourbon will be released from the barrels where it has matured for nine years, finally ready to be bottled and shipped to establishments and retailers nationwide. Rather than rush production, Knob Creek stayed true to the ideals and standards of its originator, the late Booker Noe – grandson of Bourbon-making legend Jim Beam – and let this batch, barreled in 2000, reach its full potential.

Beam Global Spirits & Wine U.S. president Bill Newlands, and seventh generation family distiller Fred Noe – Jim Beam’s great grandson – will preside over the dumping of the first barrel in months, a process that has changed little over time (in Bourbon parlance, called a barrel dump), at the distillery.

Tuesday, October 27, 2009

PBS Hits The Road With Top Chefs To Find Freshest, Eco-Friendly Cooking Ingredients

With the release of season 4 of the award-winning culinary series, Chefs A’Field, on DVD November 3, PBS audiences will follow some of America’s most renowned chefs as they step out of the kitchen to travel across the U.S. exploring the country’s finest, healthiest foods available for cooking. From a pair of cousins who revitalized their family’s oyster business to a paraplegic farmer of the freshest organic ingredients around, this unique series offers memorable personal tales of triumph as well as home recipes that all viewers can enjoy.

Chefs A’field, Season 4
Fresh from the farm and sea, Chefs A’Field offers a visual feast of culinary adventures, with episodes filmed coast to coast, from Hawaii’s rich volcanic beaches to Mexico’s dense Yucatan jungle. This program showcases America’s best chefs who, with family and friends, visit local farmers and fishermen to learn about eco-friendly foods. Then, it is back to the kitchen for a behind-the-scenes cooking lesson. Here the professional techniques of the restaurant kitchen are simplified to inspire people of all ages and skill levels to get cooking.

Chefs A’ Field is one of the first in the cooking genre to focus on environmental issues pertaining to food, travel, and lifestyle. In Season Four that tradition continues with a strong focus on sustain¬able agriculture and seafood, shopping with an environmental mindset, ideas to get the whole family closer to where their food comes from, and ways to prepare a delicious meal with healthy ingredients.

The Emmy-nominated series has won numerous awards, including two James Beard Awards and two CINE Golden Eagles, among others. Filmed in true High-Definition, the new batch of culinary adventures explores the diverse faces and places of America’s food landscape in a visually stunning format. Exclusive behind-the-scenes footage in America’s best restaurants, combined with family-friendly cooking lessons, will keep viewers salivating from episode to episode.

Episodes include:
Counting Sheep
King of Alaska
Blueberry Bombshells
Old Salt, Young Guns
Sweet Nectar
Peaches & Herbs
Food Defines Family
The Real Chef’s Garden
Sustainable Hawaii
Oregon Organics
Disappearing Act
Milking Goodness
Organic Revolution

To order a copy of Chefs A’Field, Season 4, please call (800) PLAY-PBS or visit


PBS Distribution is the leading media distributor for the public television community, both domestically and internationally. Jointly owned by PBS (Arlington, VA) and WGBH (Boston, MA), PBS Distribution extends the reach of public television programs beyond broadcast while generating revenue for the public television system and our production partners. PBS Distribution offers a diverse range of programming to our customers, including Ken Burns’s films (The War, Baseball, Jazz, The Civil War), documentaries from award-winning series NOVA (The Elegant Universe), FRONTLINE (Bush’s War), and American Experience (We Shall Remain), dramas from Masterpiece (Jane Eyre, The Inspector Lynley Mysteries), films from independent producers (The Story of India, Journey into Buddhism, I.O.U.S.A.), and popular children’s programming from Super Why!, Wordgirl, Cyberchase, and Arthur.

TITLE: Chefs A’field, Season 4
RUNNING TIME: approximately 6.5 hours
SRP: $34.99
STREET: 11/3/09

Budget Friendly Entertaining with FoodShouldTasteGood

The harried holiday season is almost upon us and this year home entertainers will look for even more ways to impress their guests without breaking the bank. We wanted to pass along some recipes and information we feel will help your readers elevate the average snacking experience to the extraordinary with fun, festive and flavorful chip & dip recipes made with budget-friendly ingredients left over from holiday meals and desserts.

Chip producers make the process even easier with new, flavorful varieties available on your grocer’s shelf. Brands like FoodShouldTasteGood are making unique flavors like Chocolate, Cinnamon and Sweet Potato that bring a playful and palate-pleasing tone to holiday snacking. Added bonus? Chips like FoodShouldTasteGood chips are also all-natural and gluten free. Below are four recipes created primarily using holiday pantry staples that pair perfectly with FoodShouldTasteGood’s Cinnamon, Chocolate, or Sweet Potato varieties.

Peppermint Fluff Dip
Servers approximately 8 people

1 16 oz container of marshmallow fluff
½ cup crushed peppermint candies
1 tablespoon peppermint extract
1 teaspoon vanilla
1 bag FoodShouldTasteGood Chocolate chips

Combine all ingredients in the bowl of an electric mixer. Mix on low speed until well combined 2-3 minutes. Do not over-mix. Serve with FoodShouldTasteGood Chocolate tortilla chips.

Apple Sage Chutney
Serves approximately 10-12 people

3 tablespoons canola oil
1 vidalia onion, diced small
6 granny smith apples, cored and diced small
½ tablespoon grated ginger
1/8 teaspoon ground cloves
½ cup apple cider vinegar
½ cup brown sugar
1 tablespoon unsalted butter
¼ cup chiffonade of sage
1 bag FoodShouldTasteGood Sweet Potato chips

Heat canola oil in medium-size pot over medium-high heat, add onions and sauté until translucent, 5-8 minutes. Add apples, ginger and cloves, reduce heat to medium-low and cover. Allow ot sweat, stirring occasionally for about 8-10 minutes or until apples begin to break down. Add vinegar, sugar and butter and bring heat up to medium and allow to simmer until liquid reduces by just over a half, about 5 minutes. Remove from heat, add butter and sage and stir until butter melts. Allow to cool and serve with Food ShouldTasteGood Sweet Potato tortilla chips.

Ginger Snap Dip
Serves approximately 5-8 people

1 pound mascarpone
3 tablespoons grated, fresh ginger
1 teaspoon cinnamon
¼ teaspoon cloves
2 tablespoons sugar
¼ cup molasses
2 tablespoon water
1 bag FoodShouldTasteGood Chocolate, Sweet Potato or Cinnamon chips

Place mascarpone in mixing bowl to soften. Combine remaining ingredients in small sauce pan and place on low heat. Heat gently, stirring constantly until sugar is dissolved and all ingredients are combined 3-4 minutes. Remove from heat and let cool. When the mixture cools, whisk into softened mascarpone. Serve with FoodShouldTasteGood Chocolate, Sweet Potato or Cinnamon tortilla chips.

Fruit Cake Dip
Serves approximately 8-10 people

½ cup raisins
½ cup golden raisins
½ cup currants
½ cup chopped dried apricots
½ cup dried cherries
½ cup dried cranberries
½ cup chopped dried mango
2 tablespoons unsalted butter
3 tablespoons molasses
½ cup brown sugar
½ teaspoon allspice
½ cup brandy
½ cup water
1 cup ground almonds
1 bag FoodShouldTasteGood Chocolate, Sweet Potato or Cinnamon chips

Combine all ingredients except for almonds in a medium sauce pan. Place on medium-low heat, stirring frequently. When butter melts and liquid reduces by half remove from heat and stir in almonds. Allow to cool completely and serve with FoodShouldTasteGood Chocolate, Sweet Potato or Cinnamon tortilla chips.

Secret Recipes for the Modern Wife

An offbeat gift for any occasion — from holidays to birthdays, from weddings to divorce — no wife will read this book without recognizing her life in these "recipes"! Married women today have it all: children to raise, a home to run, a boss to appease, and a husband to clean up after. What more could they want?

Flavored with frustration, simmering with rage, and iced with affection, SECRET RECIPES FOR THE MODERN WIFE: All the Dishes You’ll Need to Make from the Day You Say “I Do” Until Death (or Divorce) Do You Part (Fireside/Simon & Schuster; April 7, 2009; $12.00/Paperback; 1-4165-8084-0), by Nava Atlas, is the perfect companion for today’s busy, overextended, and occasionally conflicted wife. Enveloped in this funny faux 1950’s cookbook are the secrets — delicious, distressing, and everything in between — to help women through all the challenges of modern matrimony.

Whether a new bride or an old hand at wedded less-than-bliss, every wife (or ex-wife) will savor this scrumptiously sardonic portrait of contemporary marriage. Hilarious, thought-provoking, and cleverly designed, SECRET RECIPES FOR THE MODERN WIFE skewers today’s cultural norms with a collection of “recipes” that illustrate the subtle madness of matrimony. Divided into four stages of marriage, the book irreverently pokes fun at the often ridiculous expectations that accompany “I do.” The secret recipes include:

Recipes for Accommodation – Start your marriage right by pleasing your man, your kids, and everyone else with tantalizing treats including:
· Sweethearts’ Engagement Buffet
· Honeymooners’ Bountiful Brunch
· People-Pleasing Tossed Salad

Recipes for Trouble – Long after the glow of marital novelty has worn off, morsels like these are sure to hit the spot:
· Beans ‘n Weenies of Sexual Tension
· Mother-in-Law Fruitcake
· Old Boyfriend Buffet

Recipes for Disaster – If you’re on the road to Splitsville, feed your feelings of disappointment, anger, and betrayal with:
· Hypercritical Cinnamon Buns
· Soufflé of Fallen Expectations
· Grounds-for-Divorce Meat Loaves

Recipes for Reconciliation and (Gasp!) Romance – If your marriage has had more ups than downs, and you’re in it for the long haul, enjoy cozy dishes like these for well-earned pleasure and sustenance:
· Sometimes I Feel Like a Tart
· A Fairly Satisfactory Family Stew
· Happily-Ever-After Ambrosia

Filled with retro art that hearkens back to a bygone, blander age and conjuring outrageously parodied housewives from the heyday of the homemaker, SECRET RECIPES FOR THE MODERN WIFE grills societal norms with gleeful relish, but never loses sight of the rewards of a good marriage. The result is a feast of retro art, sly wit, and cultural commentary. No woman will be able to read this without immediately thinking of five friends who must have it.


Nava Atlas is an artist and author who is best known for her bestselling vegetarian and vegan cookbooks, including the classic Vegetariana, and her award-winning web site, In a Vegetarian Kitchen ( Her most recent “real” cookbooks include Vegan Soups and Hearty Stews for All Seasons and Vegan Express.

Nava is also a fine artist specializing in limited edition artists’ books and text-driven objects and installation. Her work is shown and collected by museums and universities across the U.S. You can see her work at

SECRET RECIPES FOR THE MODERN WIFE is a book that bridges Nava’s interests in food with her exploration of women’s issues. Her home is in the Hudson Valley region of New York State, where she lives with her husband and two sons.

Flaxseed may lower cholesterol levels

Introducing whole flaxseed into your diet, the grain with high levels of omega-3 fatty acids, fiber, lignans and protein, may help lower your cholesterol levels reports a recent article in the August 2009 American Journal of Clinical Nutrition.
Flaxseed is considered healthy for the heart as it contains high amounts of omega-3 fatty acids, fiber and alpha linolenic acid.

Dr. Xu Lin’s (Chinese Academy of Sciences in Shanghai) reviewed 28 studies involving more than 1,500 men and women to clarify the impact whole flaxseed and its derivatives on cholesterol levels. Average whole flaxseed or flaxseed oil intake was about one tablespoon daily.

Dr. Lin’s findings link whole flaxseed with reductions in total cholesterol and "bad" LDL cholesterol. Total and LDL cholesterol reductions with whole flaxseed intake were stronger in women, particularly postmenopausal women, than men, and in people with higher cholesterol concentrations at the outset, the researchers noted in the article. Whole flaxseed, however, did not appear to significantly alter levels of harmful triglycerides or "good" HDL cholesterol.

“Flaxseed, when ground or milled, is easy to add to everyday foods and has a nutty, buttery taste,” said Stephanie Stober president/owner of Flax USA, and fifth generation family farmer. “Simply sprinkle over cereal, salads, pasta or stir into smoothies or juice. When cooking, flaxseed even substitutes for eggs and oil.”

“Flaxseed, like other sources of soluble fiber, has been reported to help curb appetite, keep blood sugar stable, and encourage weight management,” said Jen Allbritton, a certified nutritionist.* “Flax’s most notable ingredient is its lignans. These fibrous compounds are powerful antioxidants that are metabolized by bacteria in the colon into substances that may possess anti-microbial and anti-cancer properties. Flax is the richest source of lignans, providing up to 75 times the amount found in other lignan-containing foods. Consumer research shows that flaxseed and other Omega-3 product purchases will grow at a 60 percent compounded annual rate by 2011. Due to its rise in popularity, food manufacturers are rushing to include flaxseed in cereals, pancake mix, breads, mayonnaise and more.

FlaxUSA and Stober Farms Flaxseed Products
For over 100 years, John and Stephanie Stober’s family has been growing the finest flax in the world from their fifth generation family farm. Flax grows about two feet tall with pale blue flowers. Driving past the Stober’s farms looks like an ocean in blue bloom.
The Flax USA and Stober Farm products include: Natural Milled Golden Flax Seed, Organic Milled Golden Flax Seed and Golden Flax Seed Flax Sprinkles™. Easy, convenient and ready to eat, add 2-4 tbsp of these flax products to smoothies, cereal, oatmeal, yogurt, salad, pasta, juice, ice cream, baked goods or any favorite food. One serving contains 2800mg of Omega-3, 3 grams of protein and 4 grams of fiber. Flax USA products are sold at Sam’s Club nationally and Costco regionally. Stober Farms products are sold at specialty food stores across the country.

A Leg Up on Lignans
Flax USA and Stober Farms also grows a super concentrated lignans product which takes several pounds of flaxseed to create. Flax Hull Lignans contain 75 times more lignans than other plant foods. Lignans, found in hulls of flax seeds, are plant estrogens with powerful antioxidant properties that studies have found are powerful immunity boosters. Studies have found lignans may help lower risks of certain cancers, improve breast and prostate health, while also offering relief from symptoms of menopause and hot flashes.

Roasted Golden Flax Seeds
Thanks to a unique roasting process, Stober Farm’s Roasted Golden Flax Seeds can be eaten whole and offer a delicious nutty flavor and satisfying crunch. They are also a low carb, high fiber snack with 3,800mg of Omega-3s and 100 calories per serving. “Think sunflower seeds without the spitting,” says Stephanie Stober about her new roasted flax snack.

Benefits of the Cold-Milling Process
Flaxseed is digested most effectively when ground. Some grinding methods generate heat when milled, spurring early Omega-3 oxidation. Stober Farms uses a unique Cold-Milled process, which gently grinds the seed without significantly raising the temperature. This proprietary method preserves the nutrients, flavor and extends the shelf life to 22 months.
The Many Health Benefits of Flaxseed
Flaxseed offers more nutritional punch than other grains. Rich in Omega-3 fatty acids, high in both soluble and insoluble fiber, protein, B vitamins, magnesium, and manganese, flax seed is a powerhouse food. Maximum nutrition comes from consuming it as a whole food, not as an additive.

The McKinley Health Center at the University of Illinois at Urbana Champaign reports the following about flax: “In recent years, many studies have focused on the disease fighting properties of flax or its components. Although the results of many of these studies seem promising, it is important to remember that more research on flax is still needed. Below is a short list of diseases and the ways that flax may help in prevention or treatment.

Cancer - The high lignan content of flaxseed is thought to play a role in fighting a broad range of cancers. The anti-cancer properties of flaxseed may also stem from alpha linolenic acid (an omega-3 fatty acid found in flaxseed), which is potentially capable of slowing tumor growth.

Heart disease - Clinical studies have shown that flaxseed may lower triglycerides, total cholesterol, and LDL cholesterol levels and reduce the risk of blood clots when consumed over time. These benefits may result from fiber and/or the alpha linolenic acid found in flaxseed.

Rheumatoid arthritis and kidney disease - The anti-inflammatory properties of omega-3 fatty acids have been recognized in both treating and slowing the progression of rheumatoid arthritis and kidney disease. Although most omega-3 research has focused on the omega-3 fatty acids found in fish, more recent studies have shown flaxseeds also may provide this benefit.

Menopause and osteoporosis - Much like soy, flaxseeds are a rich source of phytoestrogens. Some studies have shown that consuming foods high in phytoestrogens may prevent or mitigate symptoms caused by the declining estrogen levels associated with menopause. Phytoestrogens may also be helpful in fighting osteoporosis related bone loss experienced by some post-menopausal women.” (See full report here)

About Flax USA / Stober Farms Based in Goodrich, North Dakota, Flax USA™ and Stober Farms is one of the country’s leading providers of Golden Omega Flax, a non-GMO variety of flax with naturally high levels of Omega-3 fatty acids, lignans, fiber and protein. Founded by 5th generation flax farmers, Stephanie and John Stober, Flax USA™ uses a proprietary Real Cold Milled™ process that increases the shelf life to 22 months while maintaining nutrients at their highest levels. Flax USA™ distributes milled flax, “sprinkles” and lignans, under the Flax USA™ and Stober Farms™ labels and produces Roasted Golden Flax Seeds, along with a line of Flaxy™Pet supplements for cats, dogs and horses as well. Products are available online at and and at select retailers in the U.S. and Canada.

Monday, October 26, 2009

UNO First Chain Restaurant to Introduce Gogi Berries on Menu

Uno Chicago Grill®, America's Healthiest
Chain Restaurant , introduces some "berry" delicious options as part of its
limited-time-only fall menu.

This exciting fall menu stars two super berries: cranberries and goji berries.
While cranberries are a well-known and popular accent to many dishes, UNO
now introduces its guests to goji berries, which were once the territory of a
select few health food aficionados. Goji berries, classified as a superfruit, are
quickly gaining popularity as a healthy addition to a variety of dishes.

This delicious berry, grown on the foothills of the Himalayas, has flavors
reminiscent of cherries, cranberries and raisins. Nutrient dense, it contains
18 kinds of amino acids – including eight essential amino acids – 21 trace
minerals, and more carotenoids than any other food. Goji berries also have
500 times more vitamin C, by weight, than oranges, as well as vitamins B1,
B2, B6 and E. The goji berry is often referred to as the anti-aging berry
because it contains significant polysaccharides, which are shown to
strengthen the immune system and slow the aging process.

These delicious berries have a starring role in UNO's new Power Salad with
Goji Mix and Ocean Spray® Sweetened Dried Cranberries. This healthy, 420-
calorie dish is high in fiber (8 grams) and low in saturated fat (2 grams). It
combines a colorful mix of spinach, sliced chicken breast, plum tomatoes,
carrots, feta cheese, red grapes, and a 'power mix' of Thompson raisins, soy
nuts, almonds, pepitas, Ocean Spray® Sweetened Dried Cranberries and the
exceptionally healthy goji berry.

Cranberries, also known for their powerful antioxidants, are featured in
numerous offerings including UNO's artisanal Kabocha Pumpkin Soup, made
from Kabocha squash that is grown especially for UNO each year. The flavor
is sweet, similar to pumpkin and sweet potato combined, and accented with
Ocean Spray® Sweetened Dried Cranberries to provide color and tang to the

There are several other dishes that feature a berry blast, including a Crunchy
Chicken Wrap and a Whole-Grain Brown Rice, both complemented with Ocean
Spray Sweetened Dried Cranberries.

UNO also features some berry good libations such as the Autumn Breeze and
the Non-Alcoholic Harvest Lemonade, which combines fresh lemonade with
Ocean Spray 100% Juice Cranberry & Pomegranate juice blend.

About UNO:
Based in Boston, Uno Restaurant Holdings Corporation includes 200 company-
owned and franchised full-service Uno Chicago Grill units located in 28 states,
the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates,
Honduras, Kuwait and Saudi Arabia. The company also operates a fast casual
concept called Uno Dué Go®, a quick serve concept called Uno Express®,
and a consumer foods division which supplies airlines, movie theaters, hotels,
airports, travel plazas, schools and supermarkets with both frozen and
refrigerated private-label foods and branded Uno products. For more
information, visit

Gulfood and FoodBev Media Announce 1st Gulfood Awards

The search is on for the best food and drink brands, services and suppliers, after Gulfood and FoodBev Media announced the launch of the inaugural 2010 Gulfood Awards.

The awards will celebrate the people and companies behind the region’s exceptional food and drink industry with 21 categories designed to reward and champion innovation and excellence.

Gulfood is the region's largest and most important industry event of the year and a strategic platform for buyers and sellers to conduct direct business face-to-face. The exhibition is a showcase for manufacturers, distributors and suppliers from around the world, representing all of the key sectors within the food and hospitality trade.

“The meteoric growth in the foodservice market is evident at Gulfood, now one of the world’s leading exhibitions and the biggest food and hospitality event in the MENASA region,” said Mark Napier, Director, Exhibitions & Events at Dubai World Trade Centre (DWTC), organiser of the exhibition. “With more than 3,500 companies participating at the 2010 event and over 45,000 visitors expected, we felt it was high time the people, brands and companies driving innovation and quality were recognised for the contribution they have made to the region’s international reputation for excellent food and beverages.”

“We are looking forward to working with FoodBev Media to bring these awards to the industry,” he added.

Entries are open to products and initiatives launched since 1 March 2009 and will be judged by an international panel of independent industry experts who will announce the winners at a special awards ceremony and reception during the Gulfood exhibition to be held 21 – 24 February 2010 at Dubai International Convention and Exhibition Centre.

Just some of the 21 categories include • Best new non-alcoholic beverage • Best new functional food or drink • Best newcomer brand or business • Best new Halal food • Best new health food or beverage ingredient • Best health education initiative • Best packaging innovation – food • Best packaging innovation – beverages • ‘The Gulfood Barista Award’ – in association with Restaurant & Café Middle East • Best foodservice product innovation • Best foodservice technical innovation • Best environmental initiative.

“Gulfood is the premier event for food and drink innovation in the region and these awards recognise and celebrate the best new ideas on a world stage,” commented Richard Hall, Chairman, FoodBev Media Chairman. “The winners will have played an important role in helping build a market valued at US $10 billion in 2009 in GCC food imports alone.”

“As Gulfood provides a unique global platform for those in the foodservice and hospitality industries to meet decision makers and influencers from across the entire Middle East, Africa and Indian Sub Continent, we felt this event is the only one that can provide the scale and appropriate international profile. We are delighted to partner with DWTC to organise these important awards,” he added.

For full entry details and criteria for each category visit Interested trade visitors are advised to pre-register online at where they can qualify for free entry.

Business professionals food industry will be able to buy either a Day Pass for AED 60, or a Four Day Pass for AED 120 on the day of the show. Gulfood is open from 11am – 7pm Sunday 21 February 2010 to Wednesday 24 February 2010 and from 11am – 5pm on Thursday 25 February 2010.

About Gulfood

Organised since 1987, Gulfood is the region's largest and most important industry event of the year and a strategic platform for buyers and sellers to conduct direct business face to face. The exhibition is a showcase for manufacturers, distributors, and suppliers from around the world, representing all of the key sectors within the food and hospitality trade.
The trade-only show reported record visitor attendance in 2009 with a total of 45,735 trade professionals from 148 countries attending the exhibition.
About Dubai World Trade Centre (DWTC)

As the organiser of Gulfood 2009, Dubai World Trade Centre offers nearly 30 years experience of delivering world-class events in the Middle East, providing local, regional and international exhibitors with unmatched expertise and in-depth market knowledge. Our team organises 18 of the largest and most successful international and regional shows in Middle East, providing an ideal platform for business development in the region.

Our commitment to ongoing innovation within the exhibition industry has supported the rapid growth and development of a wide range of business-to-business and business-to-consumer shows, and delivered consistent satisfaction to exhibitors and visitors. DWTC works with the leading trade bodies and industry associations to ensure that all exhibitions deliver full value and are built upon the real needs of their specific sector.

Sunday, October 25, 2009

PAMA Cooking Contest

All that is required to enter is creating an original recipe for an appetizer, entrée or dessert using at least 3 TBSP of PAMA Pomegranate Liqueur, and the Grand Prize winner will receive a trip for 2 the 2010 FOOD & WINE Classic in Aspen!


COOK - Whip, whisk or bake an appetizer, entrée or dessert recipe of your own using at least 3 TBSP of PAMA Pomegranate Liqueur

ENTER – Become a Fan of PAMA Pomegranate Liqueur on Facebook, but simply copying into your browser, and submit your original recipe along with a photo through the Facebook page

VOTE – PAMA Facebook fans can vote for their favorite dish on Facebook page from November 16th to December 15th, so log-in and VOTE, VOTE, VOTE

WIN - Finalists will be judged by Bravo's Top Chef cheftestants, Spike Mendelsohn, Jeff McInnis and Lee Ann Wong, to determine the Grand Prize winner and three First Prize Winners

OFFICIAL RULES – Copy into your browser to read the official contest rules

Thursday, October 22, 2009

Throw the Perfect Holiday Party with The Entertaining Encyclopedia

Entertaining friends and family is one of the best gifts you can give them; parties are the stuff of memories, and far more valuable than anything you can buy. And one of the best gifts you can give yourself is to learn how to enjoy your own parties, making them more fun for everyone. With THE ENTERTAINING ENCYCLOPEDIA: ESSENTIAL TIPS AND RECIPES FOR PERFECT PARTIES (Robert Rose; October 2009; Softcover/$24.95; ISBN: 978-0-7788-0219-8), author Denise Vivaldo has provided 200 of her carefully tested recipes and hundreds of time-proven party ideas and tips, making this book THE go-to guide for entertaining.

As a seasoned food professional, Denise has been serving up her own unique brand of food and fun to celebrities and dignitaries through her company, Food Fanatics, a catering, recipe-development, and food-styling firm she founded in Los Angeles in 1988. THE ENTERTAINING ENCYCLOPEDIA is filled with her can’t-miss tips, techniques and recipes that ensure the success of any event that anyone can host, any time. Denise has included all the ideas, menus, and recipes to create a cozy movie night or to host an exotic dinner party featuring foods from around the world.

“I’ve spent much of my career as a professional caterer, handling everything from celebrity dinner parties to over-the-top weddings, to the Academy Awards Governor’s Ball — hey, I do live and work in Los Angeles! But when I’m not working, there’s nothing I enjoy more than entertaining friends and family,” Denise says. “My professional experiences developing recipes, creating innovative menus, and styling food for print and television have been instructive, to say the least. Over the years, I’ve discovered hundreds of ways to make parties delicious, beautiful, and memorable — yet totally doable.”

In her book, Denise covers every element of party planning from choosing a theme, creating the invitations, decorating, preparing and serving the food, and selecting the music. Denise has even taken the guesswork out of menu planning. She has grouped recipes in unique and fun menu themes such as:
§ Italian Pasta Party
§ Barcelona Bash
§ Turkish Twilight
§ Afternoon Tea
§ Super Bowl Party
§ African Ivory Coast
§ Kid’s Treasure Hunt
§ Oscar Night
§ Chinese Banquet
§ Girls’ Night In
§ Backyard Campout

Some of Denise’s tried and true recipes include:
§ White Bean Rosemary Dip with French Baguette
§ Chicken Eggplant Rollups
§ Coconut Shrimp with Mango Salsa
§ Ginger Shrimp Pot Stickers with Hot Mustard Dipping Sauce
§ Cauliflower Linguini
§ Quick Fried Chicken with Peach Salsa
§ Roasted Wild Salmon
§ Spiced Lamb Kebabs
§ Campfire-Roasted Hot Dogs and Sausages on a Stick
§ White Chocolate Ricotta Tart
§ S’Mores and More
§ Rustic Apple Pie
§ Lemon Cumin Cookies
§ Death by Chocolate Cookies

Denise also shares her entertaining secrets and tips such as: Getting the House Party-Ready, Do-It-Yourself Flower Arranging, Getting Ready to Cook, Plating and Serving, and Stocking the Bar: Beyond Liquor and Ice. Denise even provides advice on how to gracefully usher out guests who have overstayed their welcome.

Just in time for the holidays — THE ENTERTAINING ENCYCLOPEDIA has everything needed to put together any party or event and enjoy the process.

About the Author

Food and entertaining expert-extraordinaire, Denise Vivaldo, has been teaching all things culinary to enthusiastic audiences for more than twenty years. Denise has created and catered more than 10,000 parties and served guests such as Presidents George H.W. Bush and Ronald Reagan, Prince Charles, Governor Arnold Schwarzenegger and Maria Shriver, Bette Midler, Cher, and Aaron Spelling. She began her culinary training at the Ritz Escoffier and La Varenne in Paris, and then graduated Chef de Cuisine from the California Culinary Academy in San Francisco. Denise spent numerous years as a professor at UCLA’s Culinary Program and at her alma mater, The California Culinary Academy. Denise and Food Fanatics has catered events for the Academy Awards Governor’s Ball, Sunset Magazine’s Taste of Sunset, and Hollywood wrap parties. She has also served as the food stylist for countless local and nationally syndicated television shows such as The Ellen DeGeneres Show, The Tonight Show with Jay Leno, NapaStyle with Michael Chiarello, and Inside Dish with Rachel Ray. Denise has been a featured guest on television shows such as Good Day LA, ABC Morning News, The Food Network, Home & Garden Network, TV Guide Channel, and Lifetime TV. Denise teaches catering and food styling seminars and workshops across the country and internationally. She is the author several best-selling books such as: How to Start a Home-Based Catering Business, which has sold more than 150,000 copies and is in its 5th printing, How to Start a Home-Based Personal Chef Business, Do It For Less! Parties, and the 2009 IACP Cookbook Award winner, Do It For Less! Weddings. She is currently working on The Food Styling Handbook, a book based on her decades of wide-ranging food styling experience. To learn more about Denise, visit

Wednesday, October 21, 2009

Sin-sational Halloween Cocktails

As the founder of BARTENDER® Magazine and author of best-selling book, Bartending for Dummies™, Ray Foley is the go-to guy for elegant, yet budget-friendly and simple cocktail recipes that are perfect for Halloween and holiday entertaining. When money and time are of the essence, these cocktails are a must-have for your Halloween party:

2 1/2 oz. Sobieski Vanilia Vodka
Serve with an orange slice.

2 oz. Sobieski Vodka
1/2 oz. Marie Brizard Blackberry
Shake. Serve on the rocks or straight up in a sugar-rimmed glass.

2 oz. Sobieski Vanilia
1/2 oz. Marie Brizard White Cocoa Liqueur
3 oz. Club Soda
Shake Sobieski Vanilla and Marie Brizard White Cocoa Liqueur. Pour into tall glass. Top with club soda.

2 oz. Sobieski Cytron Vodka
2 oz. Cranberry Juice
Serve in a tall glass over ice. Garnish with lime.

Sobieski is the #1 premium vodka in Poland, the birthplace of vodka. Recently launched in the U.S., a high quality product at an affordable price point, Sobieski Cytron and Sobieski Vanilia flavored vodkas offer an incredible value proposition…unapologetically straightforward.

Sobieski Cytron
$10.99 (750ml)
Available in 1 Liter, 750ml and 50ml sizes, Sobieski Cytron is authentic Polish vodka made from the finest Dankowski Rye with natural citrus flavor. A crystal clear spirit, Sobieski Cytron reveals a zesty and crisp nose. The bold, succulent taste leads to a fresh and irresistibly smooth finish.

Sobieski Vanilia
$10.99 (750ml)
Available in 1 Liter, 750ml and 50ml sizes, Sobieski Vanilia is authentic Polish vodka made from the finest Dankowski Rye with natural vanilla flavor. This colorless vodka has mellow brown sugar and hazelnut tones on the nose with a rich, buttery texture. Sobieski Vanilia presents a sweet beginning and reveals a subtle caramel finish.

Ray Foley, a former Marine with over 30 years of bartending and restaurant experience, is the Founder and Editor of BARTENDER® Magazine. Ray is referred to as "The Legend" for all he has done for bartenders and bartending.

He is the founder of the "Bartender Hall of Fame™" which honors the best Bartenders throughout the United States not only for their abilities at bartending but for involvement and service in their communities as well.

Ray is also the founder of "The Bartenders' Foundation™" Incorporated. This non-profit foundation has been set up to raise scholarship money for bartenders and their families. Scholarships awarded to bartenders can be used to either further their education or can go toward the education of their children.

Ray is the founder of (over 1.5 million hits per month) and, and many other bar-related websites.

Ray has one of the largest collections of cocktail recipe books in the world, dating back to the 1800s and is one of the foremost collectors of cocktail shakers, having 368 shakers in his collection.

He is the author of the following Best Sellers:
"The Ultimate Cocktail Book"
"Advice from Anonymous"
"Spirits of Ireland"
"Jokes, Quotes and Bartoons"
"Beer is the Answer…What is the Question?"
"X-Rated Drink Book"
"Bartending for Dummies™"
"How to Run a Bar for Dummies™"
"Bartender® Magazine's Ultimate Bartender's Guide"

Caesars Palace, Las Vegas: Fall News Briefs 2009

TRICK OR TWEET WITH CAESARS PALACE THIS HALLOWEEN: Be the first experience the first-ever "Trick of Tweet Weekend," Oct. 30-31. Here's how it works: Caesars Palace Twitter followers head to Las Vegas with cell phones in hand. Caesars Palace will Tweet locations throughout the property for followers to go. Once they find their destination, there waits treats like free food and drinks, great giveaways and chances to meet fellow followers. Special weekend packages will be offered starting at $175 per person.

BEIJING NOODLE NO. 9 OFFERS NINE TASTINGS FOR $19.99: Known for its authentic Chinese fare, Beijing Noodle No. 9 pays homage to its signature lucky number with its new tasting menu; guests can experience nine of Beijing's signature dishes for only $19.99. Offerings include steamed pork bun; Har Gow shrimp dumpling; Imperial seafood soup dumpling; pork and vegetable wonton in chicken soup; sautéed noodles with pork; Beijing style noodle with tomato and egg; green tea ice cream; baked barbecued pork pastry and red bean paste bun.

SPEND THE HOLIDAYS WITH BETTE MIDLER: The Divine Miss M announced 20 new show dates starting Dec. 30, 2009 through Jan. 31, 2010. Known for her incomparable humor, over-the-top imagination and captivating charisma, Midler brings it all to Las Vegas in her production, "The Showgirl Must Go On," designed exclusively for The Colosseum at Caesars Palace.

PAYARD TURNS TO FALL: Payard Pâtisserie & Bistro's $19 Lunch Prix Fixe Menu turns to fall come Sept. 23. Award-winning Pastry Chef François Payard has created a brand new fall prix fixe lunch menu. Choose between asparagus salad with truffle vinaigrette and ciabatta toast or parsnip and mushroom tart for starters. Then select either Seared Sea Bass with Bok Choy and chocolate soy sauce or traditional couscous. The impeccable lunch concludes with a choice of a Payard pastry. Payard is a beautifully designed, multi-layered experience that includes a chocolate shop, a pastry shop and a traditional dining room.

THE "HANGOVER" IN-ROOM PACKAGE: Watch the blockbuster in the privacy of your Caesars Palace chicken and tiger-free hotel room. The new "Hangover" package includes a $50 food and beverage credit to be applied to the room folio, along with the complimentary in-room movie and an authentic Warner Bros. "The Hangover" t-shirt. Package begins at $152 per night.

RELAX THIS FALL WITH "SLEEP THERAPY"/HYPNOTHERAPY TREATMENTS: For this fall, Qua offers one-of-a-kind Hypnotherapy treatments. One of the most popular treatments is sleep therapy. For guests forever in search of that good sleep, they will leave this session rested, relaxed and in control of their own ability to sleep. Other Hypnotherapy treatments include: Stress relief, smoking therapy, pain and weight management and dream interpretations.

Waffel Press from A Taste of Belgium

Tired of the same old bagel ? Caked out?

What about authentic Belgian waffles and crêpes?

We have done corporate events, private brunches, weddings, baby showers, communions, church festivals ... all around the city. We've done parties for 20, we've done parties for 500.

If you're on this mailing list, most likely you've tried our waffles (and maybe our crêpes before). Did you know that we can come to your office or home and bake you waffle or delicious crêpes?

Not too sure what we offer? We'll have a private Preview Party on Thursday October 22nd (that's right, that's TOMORROW) to showcase what we can do for you before you book your holiday party somewhere else!!!

If you're interested in joining us tomorrow, send us an email and we will give you more information about the party. Our email is :

If you cannot make it tomorrow but are still interested in our services, keep reading!!

Our waffles are a great breakfast treat, an afternoon snack and a fantastic dessert. We can top them with fresh fruits, whipped cream or chocolate.

To add to the athmosphere, we bake the waffles fresh on the spot. All we need is a standard outlet to plug in our wafle iron, we take care of the rest. Relax and enjoy the smell of the sugar caramelizing inside the cast iron press.

We offer also offer a selection of sweet and savory crêpes. We can even teach you how to make the crêpe yourself using the T-shaped wooden spreader! That's a great idea for a team-building event.

Our sweet and savory crêpes are a perfect addition for a wedding brunch or wedding shower.

Book your next event today. Call Jean-François at 859-380-6226 or send an email to

Coffee & cake is so last year ... Espresso & Waffles!

Taste of Belgium has partnered with Coffee Emporium, the oldest coffee house in Cincinnati, to offer a unique and varied menu

Coffee Emporium has developped and built portable espresso cart to satisfy your caffeinated needs wherever you are. Coffee Emporium also offers a gelato bar. A scoop of hazelnut gelato on top of a waffle is like heaven on earth!

It's craftsmanship at its best; watch the chef bake a delicious waffle while our barista pours the perfect shot of espresso for your latte, cappuccino or mocha.

Book your next event today. Call Jean-François at 859-380-6226 or send an email to info@authenticwaffle.comClick on the left ("In This Issue") for updates and upcoming events.

Tell all your friends in Columbus to come and visit our NEW STORE at the North Market. Stop and say hi to RJ, our friendly store manager and waffle expert, Tuesday through Sunday. We serve waffles, coffee drinks (from Coffee Emporium), crêpes and salads.

If you want more regular updates, calendar of events, see some great pictures of our waffles and our friendly staff, please join us on Facebook.

For last minute information about where to find us, daily specials and so on, you can also follow us on twitter (user name : tasteofbelgium)

We participate in several farmers market in Cincinnati and Columbus.

You can also now find our waffles at a Whole Foods Market in their Bakery section and at Bigg's in 2-packs and 4-packs. They're available in Hyde Park and Mason.

As there is still confusion about seasonality and hours of operations, here it is one more time ... FINDLAY MARKET IS OPEN YEARLONG TUESDAY-SUNDAY.

We have expanded our menu offerings at Findlay Market. Make sure you check out our NEW DELI CASE during your next visit.

We have 18' of deli cases filled with tasty, made from scratch pastries: many sorts of cookies, brownies, cobblers, tarts, quiches, cheesecakes.

We even serve calzones, stromboli & pizzas. Don't see what you'd like, just ask. Our new pastry chef rocks .. and we like to keep him busy.

Findlay Market is a great lunch destination during the week. There are plenty of choices of prepared food and there is plenty of parking. It is open yearlong, Tuesday through Sunday.

Taste of Belgium has opened a new store at the North Market in Columbus.

Tell all your friends to stop by for a waffle, a crêpe, a salad or to satisfy any caffeinated need! We have espressos, lattes, cappuccinos....

There are a lot of different farmers market in the Greater Cincinnati and Columbus area.

Here is a list of the markets that we attend weekly.

You can now rest assured that you can find an authentic Belgian waffle near where you live.

Hyde Park Farmers market (9:30am - 1:30pm)

Pearl Market - Columbus- (10:30am - 2pm)

Fountain Square market (11am - 2pm) -NOW CLOSED

Wyoming Farmers market (3pm - 7pm)

Northside Farmers market (4pm - 7:30pm)

Springdale Farmers market (3pm - 7pm) -NOW CLOSED

Mt. Washington Farmers market (2:30 - 6:30pm) -NOW CLOSED

Pearl Market - Columbus- (10:30am - 2pm)

You can now find our Authentic Belgian waffles by the 2-pack and 4-pack at Bigg's Hyde Park and Mason. Check out our Facebook page for a sampling schedule. We'll come to the store and bake fresh waffles on the spot.

Our Authentic Belgian Waffles are now available at Whole Foods Market in Oakley and Mason. You can find the waffles in the bakery section. We will be doing some sampling on a regular basis during the weekends. Check out our Facebook page for the schedule.

Findlay Market location is open yearlong, Tuesday through Sunday.

Spread the word and help stop the misconception that Findlay is only seasonal. It's NOT!

And unless you're there to buy drugs, it's SAFE!

Tuesday - Friday: 9am - 6pm
Saturday: 8am - 6pm
Sunday: 10am - 4pm

Vanguard Wines in Wine & Spirit's Top 100

We would like to congratulate the following wineries from the Vanguard family of estates that showed the dedication, determination and talent required to be included in this prestigious list:

Dashe Cellars

The husband and wife team of Anne and Michael Dashe together have a unique set of skills for making wine: Anne trained at the prestigious Bordeaux University and at numerous famous Chateau. Michael honed his craft at U.C. Davis and is a true California winemaker. Together they bring panache, style and sophistication to the rocky soils and really old vines of Dry Creek Valley.


Dirk Niepoort and family have been making incredible ports in the Duoro Valley since 1842. Their master blender is also the fifth generation of his family to blend wines at this prestigious estate. Niepoort sources from incredibly old vines that have been farmed with the utmost care and precision for over a century, and all methods at the winery are a mixture of tradition and modern with quality as the ultimate determinate. In addition to all of the international acclaim and fame that Niepoort has recieved, the wines are considered by the Portuguese to be among the very best which is perhaps the greatest accolade of all.

Weingut Nigl

No one would deny that Martin Nigl is one of the most talented winemakers in Austria. Nor can anyone deny that the weather-worn granite that lines the family vineyards in the heart of the Kremstal is a perfect environment for crafting some of the most unique and exciting Gruner Veltliner and Rieslings the world has ever seen. The intense heat of the summers coupled with brutal winters creates just enough stress on the vine to create wines of incredible purity, piercing minerality and haunting delicacy.

Pierre Gimmonet

From the Terry Thiese portfolio of fine Grower Champagnes, Pierre Gimmonet stands apart as a bastion of fruit in the Cote des Blancs. Usually wines from this area of Champagne are focused, linear and piercing, but the Gimmonet adds lush fruit, suave style and an easy to love quality that will have you swearing that they somehow took Grand Cru Chablis and made it all bubbly! 100% Chardonnay. 100% Grand Cru. 100% Delicious!

Ramey Wine Cellars

David Ramey has transformed winemaking in California by showing what the incredible fruit of the best vineyards of Napa and Sonoma can do if treated as if were grown from Grand Cru vineyards in Burgundy and Bordeaux. The results are wines that showcase fruit, balance and above all terroir. After stints at Rudd, Chalk Hill and Dominus, David has developed a unique feel for the vine as well as relationships with California's best grape growers. His wines are among the most highly sought after and highest scoring around, no matter what the name of the publication.

Schloss Gobelsburg

What can be said about an estate that traces its history back to 1171 A.D.? How about that it has been voted Austrian Winery of the Year three out of the last six years? Or that it creates an array of amazing and diverse wines from vineyards that have been famous for centuries? Or that they have pioneered the use of old clones and production techniques to make wines the way they were made over a century ago but improved by modern touches? Or how about that they produce wines that are known the world over for their finesse, bright fruit and consistent quality no matter what the vintage? Or maybe... you get the point. They are just really, really good!

Vilmart & Cie

Vilmart has quickly acheived cult status in the world of Champagne. Widely considered to be the greatest of the Grower Champagnes, the wines of Vilmart are like nothing else. They ferment and age their base wines in oak barrels. This time-honored tradition is today practiced by only a select few of the most dedicated of Champagne houses. The resultoing wines have more depth, more body, more openly lush fruit and more complexity than anything else found in Champagne. If Montrachet could sparkle, it would strive to be Vilmart. The Couer de Cuvee from Vilmart has been called the "perfect" wine.

Tuesday, October 20, 2009

Great Flavors Get Healthy In A Doctor's Kitchen

If you normally roll your eyes at the mention of anti-oxidants and fiber, Dr. Deborah Chud may change your mind. Her new interactive, community building, healthy cooking website, A DOCTOR'S KITCHEN , can be found online at Through the site, which went live on October 19, Dr. Chud shares more than a decade of experience as ahealthy food strategist. Her kitchen is a clinic where she examines San Marzano tomatoes, cures zucchini of fluid overload, and performs "chicken liposuction" and "pork surgery". She specializes in making conventional recipes healthier and healthy food taste better. For people seeking creative approaches to healthy cooking and eating, this site is just what the doctor ordered!

The primary goal of A DOCTOR'S KITCHEN is to make health delicious one recipe at a time, and every Monday there will be at least one new offering on Dr. Chud's Recipe of the Week blog. However, the site is far more than a food blog. Its unique Web 2.0 community building functionality invites users to take an active role in their journey towards healthier eating and share their experiences with others through several key programs:
The Recipe Spa invites users to submit favorite recipes for a healthy makeover
The Recipe Collaborative allows users to share their own healthful recipes and as well as request new recipes from others...there's even a place for users to post their own photos of recipes they find on the site
The Recipe Lab provides a unique opportunity for users to "test" a recipe in development and provide feedback to Dr. Chud and other users. The "Lab" reflects Dr. Chud's conviction that cooking full-flavored healthy food is hard, and we need all the help we can get!
The Store allows users to shop for tools and ingredients referenced on the site and provide reviews for other users' benefit
In addition, the interactive site presents several special tools that will be informative, helpful, and engaging.

ClickTips™ embedded in each recipe are made up of text notes, as well as entertaining video clips and voicethreads. When clicked, they take users to a new page that provides explanation and lively demonstrations of techniques.
Building Blocks provide users with detailed information about what Dr. Chud refers to as the "healthy trinity" of lean proteins, friendly fats, and good carbohydrates.
Odds and Ends is the virtual bulletin board of the site, a place where Dr. Chud will post her own contributions and those of users: ideas, suggestions, praise, criticism, tips of their own, experiences they had while making the recipes and almost anything else they'd like to share.

A DOCTOR'S KITCHEN ( an unusual and vibrant blend of healthy recipes, information, strategy, humor, and fun. Whether you're just beginning a journey toward healthier eating or well on your way, this is a resource you'll enjoy and come to trust. This doctor really cooks!

About Dr. Chud

Dr. Deborah Chud is a graduate of Harvard College and Boston University School of Medicine. For a number of years, she was a medical educator and member of the faculty at Tufts University School of Medicine. Subsequently, she served as a consultant to Eicotech Corporation and ZonePerfect Nutrition Corporation where she contributed as medical editor, food columnist, and cookbook reviewer. Her cookbook, The Gourmet Prescription, was published in 1999, and she currently serves as food columnist for Radius Magazine, a lifestyle quarterly devoted to health and wellness that circulates to 100,000 physicians and waiting rooms throughout the country.

Dr. Chud inherited her passion for food from her paternal grandmother who was a professional chef and caterer. She lives in the Boston area with her husband.

For more information or to schedule an interview with Dr. Chud, please contact Dalyn A. Miller, at 617-504-6869 (mobile) or via email

Monday, October 19, 2009

Giant Leafy Lessons: Colossal Cabbage Contest reaps huge yields!

The national Bonnie Plants cabbage-growing program illustrates the best form of teaching… making learning fun and engaging. It provides third grade students enjoyable lessons on plants, patience and perseverance as they attempt to grow the biggest cabbage in their state.

Students across the country, participating in the Bonnie Plants Third Grade Cabbage Program, receive a free Bonnie O.S. Cross- an “oversized” cabbage plant- to cultivate, nurture and grow. The cabbages often grow bigger than a basketball and can weigh up to 50 pounds.

At the end of the season, teachers from each class select the student who has grown the best cabbage, based on size and appearance. A picture of the cabbage and the student entry is submitted to Bonnie Plants by mail or online. That student’s name is then included in a statewide drawing to receive a $1,000 scholarship towards education. The winner of each statewide drawing is chosen by the Commission of Agriculture, state to state, in a random drawing.

Last year, 1.5 million students participated in 45 states.

“The cabbage program is our way of sharing our love of gardening with children,” said Dennis Thomas, of Bonnie Plants. “Because we believe so deeply in the joy and peace gardening can bring to the soul, we want to afford the opportunity to children to experience this same joy and sense of accomplishment.” “We also want to do our part in supporting education”.

Getting It Growing: Growing a colossal cabbage may seem like a giant undertaking for little kids, but it’s easier than you think.

All you need is:

*Sunshine: Cabbages need at least 6 hours of full sunlight per day- more if possible.

*Space: The Bonnie OS Cabbages need at least three feet on each side to spread out.

*Soil: Some compost should be worked into the soil- cabbages love nutrient rich soil.

*Food: An all-purpose vegetable plant food will provide a good start for the cabbage. Then feed every 10 days to keep it growing strong and healthy.

*Water: Cabbage needs at least an inch of rainfall each week. No rain? A watering can or garden hose will give the plant the water it needs.

*TLC: Weeds must be kept out of the cabbage patch. They compete for food and water the cabbage needs to grow. Brown or white moths are also unwanted guests- they come from worms that love to munch on cabbage.

*Time: In 10-12 weeks, children should have a huge head of cabbage.

Green thumbs can pay off, providing participating children with pride, a humongous cabbage, and for the lucky state winner- the beginning of an educational fund for college. To see the 2009 winners and learn more about the 2010 contest, visit

Rave Reviews

It’s good for the students to get out there and grow their own plants. It helps them learn about nature, soil composition and the parts of plants, but it also shows them where things come from,” she said. “So many young people take for granted the fact that we can walk into the store and buy whatever we want. It’s a good history lesson for them to learn that it wasn’t always like that, even in this country.
Melody Witt, Alto Elementary Principal, Texas

The Third Grade Cabbage Program provides valuable lessons to students about agriculture and the way it touches everyone’s life every day. I commend Bonnie Plants for this program.
Kentucky Agriculture Commissioner, Richie Farmer

This program is a wonderful way to get kids interested in agriculture, and it teaches them not only the basics of biology, but the importance of our food and fiber systems as well. We're grateful to the folks at Bonnie Plants for making this scholarship available to Tennessee students.
Tennessee Agriculture Commissioner, Ken Givens

This kind of activity is great because it teaches our students about the natural growth process. This year, we’re going to encourage even more teachers to participate.
Lenora Richardson, Science & Social Studies Supervisor, Cabell County Schools, WV

It’s really important that our youth understand where our food comes from. I’m glad that Bonnie Plant Farm expanded its cabbage-growing program to include Kansas schools, so our students can learn about growing food while competing for scholarship money.
Kansas Secretary of Agriculture, Adrian Polansky

Fully Loaded Tea continues US expansion into Ohio

Fully Loaded Tea (FLT) is proud to announce its first distribution partnerships with Ohio retailers. Starting in Early October, select bigg’s hypermarkets and Jungle Jim’s International Market will join the growing number of key locations throughout the country carrying FLT’s distinctly different product. This continued expansion ensures that residents of Cincinnati and Fairfield will now be able to enjoy the bold and opinionated blends, already extremely popular with young professionals and celebrities.

Katya Popoff, co-founder of FLT explained: “We are extremely pleased to be working with bigg’s and Jungle Jim’s International Market. Bigg’s has been a supporter of Fully Loaded Tea since our inception, so we are particularly delighted as this distribution partnership confirms our immense progress, and gives us further momentum going forward. We continue to be overwhelmed by the support received from retailers such as bigg’s and Jungle Jim’s International Market - our blends are popping up on shelves throughout the US, and this is certainly a most rewarding feeling.”

The brainchild of sister-duo Katya Popoff and Olga Lenova, since the company’s launch in 2007 FLT has experienced unprecedented success and momentum with an increase in sales by more than 400 percent in 2008. The unique combination of berries and tea blends results in bold, opinionated flavors rich with vitamins and antioxidants.

FLT’s distinct blends continue to garner invitations to participate in high-profiled, celebrity events, including the Primetime Emmy Awards, SXSW Film Festival, and the Much Music Video Awards.

Ohio gourmands can look forward to purchasing Fully Loaded Tea blends at:
bigg’s hypermarket located at 5218 Beechmont Avenue and 5022 Delhi Road in Cincinnati, and Jungle Jim’s International Market at 5440 Dixie Hwy in Fairfield.

For more information about FLT, to purchase the blends online, or to find locations around the country where FLT is available, please visit

About Fully Loaded Tea
A truly modern drink company, Fully Loaded Tea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create innovative, award-wining teas.

Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova, founded the modern tea company in 2007. Winner of the International Taste and Quality Award, the world’s leading organization dedicated to judging, honouring and promoting superior tasting food and beverage products the distinct blends are “Fully Loaded” with superfruits, including goji berries, blueberries, strawberries and black currants. And with names like Shameless Berries Fruit Tea, Cucumber Mojo White Tea, and Naked Strawberry Green Tea – it’s no wonder the blends continue to make a lasting impression with celebrities, including American Idol Judge Randy Jackson, Dancing with the Stars Julianne Hough and How I Met Your Mother’s Neil Patrick Harris. Available in a number of fine food stores and gourmet tea and coffee shops across North America, every Fully Loaded Tea blend is also available for purchase online at

About bigg’s
bigg's opened its doors in Cincinnati, Ohio in 1984 as the first store in the country to specialize in both grocery and general merchandise. The idea was so successful that almost every large grocery retailer has since imitated the concept.

In 1994, bigg's became a wholly owned subsidiary of SUPERVALU with seven locations. Today bigg's has 11 locations in the Cincinnati and Northern Kentucky markets. Shoppers can depend on bigg's to provide the finest quality fruits, vegetables, meat and seafood departments, an extensive grocery department and a non-food section dedicated to seasonal merchandise, all with a fresh approach, at a refreshing value.

About Jungle Jim’s International Market
Jungle Jim's International Market is described as a theme park for foodies. Founded in 1974 by "Jungle" Jim Bonaminio, the store started as a small produce stand and has grown to over 6½ acres. Jungle Jim's is noted for having one of the largest wine collections in the United States, live seafood tanks, and an in-store cooking school in addition to a 1000 person Event Center. Each week, the store is visited by approximately 50,000 shoppers, who are known to as "Foodies". Many of the 50,000 specialty products in the store's International department are difficult to find elsewhere in the Greater Cincinnati area, and customers have been known to drive from other cities, and even states, for the store's wide variety of foods and unique shopping experience.

Friday, October 16, 2009

U.S. Catfish Industry Launches Campaign Urging USDA to Ensure Safety of Imported Catfish

The Catfish Farmers of America this week launched a major advertising and public safety awareness campaign urging the USDA to enact a Congressionally approved law requiring all imported catfish to meet the same stringent health and safety standards as imported beef, poultry and pork.

“We’ve launched this campaign because of the urgency of this health and safety issue,” said Joey Lowery, president of the Catfish Farmers of America. “We need Secretary of Agriculture Tom Vilsack to enact this law now. Nothing is more important than the health and safety of our families. U.S. catfish farmers fully support the toughest and widest-ranging regulations and inspections that will protect American consumers when it comes to catfish—both imported and domestic.”

The Catfish Farmers of America advertising campaign is targeting D.C.-based decision-makers and opinion leaders.

While the USDA currently inspects and ensures the safety of all meat and poultry products sold in the United States, it does not inspect seafood. The inspection of seafood is conducted by the Food and Drug Administration (FDA).

Last year 5.2 billion pounds of seafood were imported into the United States from foreign countries. However, the FDA inspected only two percent of all imported seafood, including catfish, according to the Government Accountability Office.

“There is absolutely no way to determine whether all these imports are safe from contamination or harmful chemicals that aren’t allowed here in the U.S.,” said Lowery. “We want USDA approval that every catfish product imported into America meets the same rigorous standards for quality and safety as our farm-raised catfish.”

The Catfish Farmers of America started its “All Catfish Should Be Treated Equally” campaign this week because the administration has reached a critical point in the decision-making process for enacting the law.

The U.S. Congress, responding to evidence of serious problems with the quality of imported catfish, voted to move catfish inspections and regulation from the FDA to USDA as part of the 2008 Farm Bill. USDA Secretary Vilsack, who has made food safety one of his top priorities, is now considering whether to require that all imported catfish meet USDA standards, or to include only Chinese “channel” catfish which are grown from young U.S. catfish stock.

Catfish products are also imported to the United States from Vietnam and Thailand where fish from the catfish family are called “tra” or “basa.” Among the two percent of seafood imports from Vietnam inspected by the FDA during a recent four-year period, nearly one in every five seafood shipments, including catfish, was contaminated with potentially deadly chemicals or drugs that are banned by the United States in farm-raised catfish, according to the FDA.

In a bipartisan appeal, Sen. Blanche L. Lincoln (D-Ark.), chairman of the Senate Committee on Agriculture, Nutrition and Forestry, and Sen. Thad Cochran (R-Miss.), ranking member of the Senate Appropriations Committee, urged Vilsack to “support a broad definition of catfish that will ensure that catfish products meet the standards for safety that Americans have come to expect from the U.S. Department of Agriculture (USDA.)”

Thursday, October 15, 2009

Recipe Contest Offering GrandPrize Trip to Australia

Clean Seas Tuna Ltd, Australia's leading aquaculture company, in partnership with the Milestone Culinary Arts Center in Dallas, has launched a recipe contest in the U.S and Canada open to any working chef or culinary student age 18 years or older. Applicants are asked to submit an original recipe using raw, cooked or smoked preparations of CleanSeas Yellowtail Kingfish (Hiramasa).

According to organizers, this will be an "East versus West Competition" with three prize winners in each region: first prize: $2000, second $1000 and third $500. A grand prize winner will be determined by a cook- off between the two first place winners that will take place January 31 and February 1 before a panel of judges at the Milestone Culinary Arts Center in Dallas. The grand prize winner from the cook-off will receive an expense-paid trip to Australia to visit Clean Seas Tuna Ltd. The winner will also appear and cook at the International Boston Seafood Show in March. For a complete list of rules and an entry form, go to Telephone: 443-928-4718. The deadline for submissions is November 30.

Located in Port Lincoln, South Australia, Clean Seas Tuna Ltd. is one of the world leaders in sustainable aquaculture. More than 20 years ago, a tuna ranching pioneer, Hagen Stehr, had a vision to develop a fully sustainable Bluefin tuna farm. To achieve his goal, Hagen Stehr focused on developing the technology of spawning and raising Australian Yellowtail Kingfish (Hiramasa) and Mulloway (Suzuki).

"As Australia's leading aquaculture company, Clean Seas Tuna Ltd. is at the forefront of environmental best practices," said Hagen Stehr, company founder. "Our state- of- the- art hatchery facilities in Arno Bay produce the highest quality fingerlings which are transformed to open water cages. We have a team of aquaculture professionals who manage their growth in the Spencer Gulf, which is supplied by the cool, pristine waters of the Antarctic. In these pure waters, the fish enjoy a stress free existence created through low stocking densities, daily monitoring and a pollution free environment. The fish are fed all natural feeds and no artificial ingredients or antibiotics We like to say our fish are Australian born with Japanese quality, and culinary excellence.'"

CleanSeas Yellowtail Kingfish (Hiramasa), Suzuki Mulloway and Southern Bluefin Tuna are sold nationally throughout the U.S.A., Canada, and around the world.

Take it slow … and take it easy

A hearty, satisfying, wholesome family dinner doesn’t have to require hours of time in the kitchen. Slow cooker aficionados count on this unassuming time-saving appliance to deliver a delicious meal with just a bit of preparation. Once the ingredients are in place, it’s as simple as closing the lid and walking away until mealtime.

Slow cookers rely on low heat over a long period of time to gradually, gently cook dishes. Not only is it convenient, but this “low and slow” technique is akin to braising, which does wonders for many cuts of meat. You wouldn’t need – or want – to put an expensive beef tenderloin in a slow cooker, but an economical cut from the round or chuck will turn out moist, juicy and melt-in-your-mouth tender.

Classic slow-cooked beef dishes such as pot roast and chili are natural choices for a slow cooker. But don’t be afraid to get creative! Seasonings, herbs, vegetables and other supporting ingredients can turn an everyday classic into an adventurous international delight. Your family will love coming home to a protein-packed, flavorful favorite on a chilly autumn night.

Please your wallet, your schedule, and your taste buds with these delicious, time-saving slow cooker recipes from the Certified Angus Beef ® brand.

Hyde Park Chili

3 pounds Certified Angus Beef ® bottom round or chuck roast, cut into 1/2-inch cubes
1/4 cup canola oil
3 large onions, diced
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
3 tablespoons chili powder
1 tablespoon brown sugar
1 (28-ounce) can chopped tomatoes
1 (15-ounce) can black beans
1 can chopped green chilies
2 to 3 jalapeño peppers, seeded and finely minced
Salt and pepper to taste
Optional toppings: avocado slices, diced green peppers, shredded cheddar cheese, diced scallions or sour cream

Heat oil in a large sauté pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transfer beef to slow cooker after browning.

Add onions and garlic to the pan. Cook for 5 to 10 minutes over medium heat until pan comes clean from the softening onions. Transfer to the slow cooker. Stir in cumin, oregano, chili powder, sugar, tomatoes, beans, green chilies and jalapenos. Cover and cook on low for about 8 hours.

Serve and garnish with optional toppings. Goes great with cornbread.

Serves 8 to 10

Nutritional Information per Serving: 408 Calories; 17g Fat; 4g Saturated Fat; 106mg Cholesterol; 20g Carbohydrate; 0g Dietary Fiber; 44g Protein; 724mg Sodium; 7% daily value Iron (based on 2,000 calorie diet).

Asian Slow Cooker Pot Roast
2 pounds Certified Angus Beef ® chuck roast
1/4 cup canola oil
2 tablespoons Chinese five spice
Salt and pepper to taste
1 medium yellow onion, large dice
1 head bok choy, chopped
1 (12-ounce) can beer
1/4 cup dark soy sauce

Heat oil in frying pan over medium-high heat. Season roast with five spice and salt and pepper; brown on both sides.

Remove roast from pan; put in slow cooker with remaining ingredients. Cover and cook on low for about 8 hours.

Serve over steamed white rice.

Serves 8

Nutritional Information per Serving: 257 Calories; 12g Fat; 3g Saturated Fat; 86mg Cholesterol; 4g Carbohydrate; 1g Dietary Fiber; 24g Protein; 622mg Sodium; 18% daily value Iron (based on 2,000 calorie diet).

Greek Slow Cooker Pot Roast
2 pounds Certified Angus Beef ® chuck roast
1/4 cup canola oil
1 tablespoon garlic powder
1 tablespoon dried thyme leaves
1 tablespoon dried basil leaves
Salt and pepper to taste
1 (14.5-ounce) can diced tomato
1 (14.5-ounce) can stewed tomatoes
1 pound zucchini, tops removed, cut into chunks
2 small red peppers, tops removed, cut into chunks
4 baby redskin potatoes, cut in half
8 olives, cut into half
8 ounces frozen green beans
2 cups red wine
1/2 lemon, juiced

Heat oil in frying pan over medium-high heat. Season roast with garlic, thyme, basil, salt and pepper; brown on both sides.

Remove roast from pan; put in slow cooker with remaining ingredients, except lemon juice. Cover and cook on low about 8 hours. Stir in lemon juice before serving.

Serve with couscous.

Serves 8

Nutritional Information per Serving: 374 Calories; 13g Fat; 4g Saturated Fat; 86mg Cholesterol; 24g Carbohydrate; 4g Dietary Fiber; 27g Protein; 318mg Sodium; 33% daily value Iron (based on 2,000 calorie diet).

South American Slow Cooker Pot Roast
2 pounds Certified Angus Beef ® chuck roast
1/4 cup canola oil
1 tablespoon garlic powder
1 tablespoon ground cumin
Salt and pepper to taste
2 carrots, peeled and chopped
2 jalapeños, tops removed, chopped
2 medium peppers, tops removed, chopped
1 medium onion, large dice
4 medium radishes, tops removed, cut in half
1-2 sweet potatoes, cut into chunks
1 (8-ounce) can pineapple chunks
1 (14.5-ounce) can stewed tomatoes
2 cups frozen corn
1 (14-ounce) can coconut milk

Heat oil in frying pan over medium-high heat. Season roast with garlic, cumin, salt and pepper; brown on both sides.

Remove roast from pan; put in slow cooker with remaining ingredients. Cover and cook on low about 8 hours.

Serves 8

Nutritional Information per Serving: 488 Calories; 24g Fat; 14g Saturated Fat; 86mg Cholesterol; 37g Carbohydrate; 6g Dietary Fiber; 28g Protein; 265mg Sodium; 32% daily value Iron (based on 2,000 calorie diet).

Recipes provided by Certified Angus Beef LLC

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

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