While you stow away your sweaters and pull out your flip flops, remember that as the seasons change so do the cocktails! Boasting warmer weather, backyard barbecues, and rooftop rendez-vous, summer is the season of soirees with no shortage of reasons to get together with friends and family. Whether hosting a Sunday brunch or enjoying poolside happy hour, a refreshing cocktail is the perfect relaxation reminder.
Ipanema
1½ oz Cabana Cachaca
½ oz St. Germain
2 oz grapefruit juice
Club Soda
Shake all ingredients except seltzer with ice, strain into an ice-filled highball glass and top with a splash of club soda. Can also be strained into a martini glass without the club soda. Garnish with a lime wedge.
Chambord Lemonade
1½ oz vodka
½ oz Chambord
3 oz sugar free lemonade
Shake ingredients with ice and strain into a tall glass. Garnish with fresh berries or a lemon.
Zaya Poolside Daiquiri
1½ oz Zaya Rum
1 oz Coconut Water
¾ lime juice
½ simple syrup
Muddled Mint
In a shaker, muddle mint, simple syrup and lime juice. Add Zaya, Coconut Water and ice. Shake and strain into a glass. Serve up with a mint sprig garnish.
Summer Breeze
1 oz Tequila Corralejo
3 oz Cranberry Juice
1/2 oz Orange Juice
1 Dash of Lime Juice
Pour Tequila Corralejo and juices into a shaker half filled with ice. Shake well and strain into an old-fashioned glass. Garnish with an orange slice.
Friday, May 28, 2010
Hyde Park Tavern Closing to focus on Mobile Food Solutions LLC
Hyde Park Tavern, owned by Dave Neal closed effective Thursday May 27, 2010. Neal plans to focus on his new venture, Mobile Food Solutions – which counts Señor Roy’s Taco Patrol in the roster of mobile food trucks.
“I really want to move my food experiences in a new direction,” commented Neal. Mobile Food Solutions plans to add another taco truck to the mix nearing the end of 2010.
Hyde Park Tavern is located at 3384 Erie Avenue in Cincinnati OH, 45208.
For press requests or general inquiries please contact Micah Paldino of PB&J Public Relations, Branding & Jabber at micah.paldino@pbjpr.com or 513-381-7676.
ABOUT SENOR ROYS
Señor Roy’s Taco Patrol appeared, seemingly out of nowhere, on the streets of Greater Cincinnati in 2009. The taco truck serves fresh mex dishes and can be found just about anywhere: Wanna know what we're up to? Check us out at or at .
“I really want to move my food experiences in a new direction,” commented Neal. Mobile Food Solutions plans to add another taco truck to the mix nearing the end of 2010.
Hyde Park Tavern is located at 3384 Erie Avenue in Cincinnati OH, 45208.
For press requests or general inquiries please contact Micah Paldino of PB&J Public Relations, Branding & Jabber at micah.paldino@pbjpr.com or 513-381-7676.
ABOUT SENOR ROYS
Señor Roy’s Taco Patrol appeared, seemingly out of nowhere, on the streets of Greater Cincinnati in 2009. The taco truck serves fresh mex dishes and can be found just about anywhere: Wanna know what we're up to? Check us out at
Thursday, May 27, 2010
Ted Reader redefines the traditional burger
Introducing Napoleon’s Everyday Gourmet Burgers, a new mouth‑watering masterpiece created by celebrity chef Ted Reader, in collaboration with Napoleon Gourmet Grills. The book is available April 1st and is dedicated to the deliciousness and versatility of the everyday hamburger.
Over 300 pages showcase Ted’s originality and passion for his favourite food- the hamburger. Accompanied by vivid full colour photos, each recipe illustrates the art of assembling the perfect burger.
For Ted, a hamburger is not just something that’s tossed on the grill for easy consumption – it’s a way of life and a gourmet art form.
“This book is not just about grilling a hamburger, it’s about an entire cooking experience,” said Chef Ted Reader. “My passion for creating a savory hamburger is reflected throughout this book. I hope my readers enjoy these recipes as much as I enjoyed creating them.”
Today, the popularity of hamburgers has skyrocketed. No longer found solely alongside hot dog stands; gourmet hamburgers are showing up in restaurants worldwide, from local diners to fine dining restaurants.
People are no longer satisfied with mediocrity when they can share in the delight of a juicy and satisfying hamburger. What makes a good burger is not just the final product, it’s the entire process.
Ted’s Gourmet Burgers help readers achieve the quality they are looking for by teaching effective grilling techniques. He demonstrates how to grind and bind your own meat and utilize fat, flavour and seasoning to bring out the characteristics of a good burger. He also instructs readers on how to prepare meat, utensils and grills in a way that’s conducive to a BBQ masterpiece.
Ted’s recipes showcase the versatility of burgers, while considering every palate and skill set. Whether a seasoned or amateur griller, vegetarian or meat lover, there is something in this book for everyone; including veggie, game, seafood, breakfast, veal, turkey, pork, kangaroo and even dessert burgers. Readers can achieve ideal results by mixing and matching their favourite meat from one recipe with condiments from another.
Ted’s book empowers people to become their own backyard hero, take charge of their own cooking and enjoy the experience with friends and family.
“This book is a true reflection of the person who wrote it,” said David Coulson of Napoleon Gourmet Grills. “Ted Reader defines fun and excitement in grilling. This book is sure to be a hit among grill and hamburger enthusiasts alike.”
Ted’s recipes are the epitome of innovation and creativity. Readers can find everything from the Schwarzenegger Burger- dedicated to the one and only Arnold Schwarzenegger, to the Poutine Burger, to the Billion-Dollar Burger and a traditional Classic All-Beef Burger.
Napoleon’s Everyday Gourmet Burgers is a chance to challenge your grilling expertise and most importantly to have fun! The book is available in soft cover for $27.95, at fine book stores everywhere.
About Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook! Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 106 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
For additional information, visit Ted on the web at: www.tedreader.com
About Napoleon Fireplaces & Grills
It all began in 1976 when a small steel fabrication business launched by Wolfgang Schroeter started manufacturing steel railings in Barrie, Ontario, Canada. At that time, no one could imagine the incredible future that lay ahead for Wolf Steel Ltd. and eventually Napoleon® Fireplaces and Napoleon® Gourmet Grills. Since the first wood stove rolled off the production line over 30 years ago, Wolf Steel's commitment was to be distinctive and successful in everything they do. Napoleon's commitment to producing quality products combined with honest, reliable service has proven to be a successful framework to ensuring the continued rapid growth of the company. Napoleon® is an ISO9001 - 2000 registered company and now operates with 500,000+ square feet of manufacturing space and over 500 employees. They are North America's largest privately owned manufacturer of quality wood and gas fireplaces (inserts and stoves), gourmet gas and charcoal grills, outdoor living products and waterfalls.
For more information on Napoleon Grills, please visit: www.napoleongrills.com
About Key Porter Books
One of Canada's most prominent publishers, Key Porter Books Limited is known internationally for its high quality illustrated books, and at home for its mainstream books of national interest. In the words of the Right Honourable Jean Chretien, Prime Minister of Canada, "since coming into being, Key Porter has established itself as a pre-eminent publishing house, providing an invaluable vehicle for Canadian authors to bring voices to a national audience.” Key Porter Books was founded as a joint venture of Anna Porter and Key Publishers in 1979 and incorporated in 1984. Key Porter Books publishes about 100 titles per year and has over 500 titles in print. Areas of specialization include Canadian politics, fiction, history biography, books on environmental and social issues, children's literature, health, wildlife, conservation, sports, business, cookbooks and photography. In the United States, Key Porter Books is distributed by Publisher’s Group West and their books are available through better book retailers and libraries throughout the country.
Key Porter Books can be found on the web at: www.keyporter.com.
Over 300 pages showcase Ted’s originality and passion for his favourite food- the hamburger. Accompanied by vivid full colour photos, each recipe illustrates the art of assembling the perfect burger.
For Ted, a hamburger is not just something that’s tossed on the grill for easy consumption – it’s a way of life and a gourmet art form.
“This book is not just about grilling a hamburger, it’s about an entire cooking experience,” said Chef Ted Reader. “My passion for creating a savory hamburger is reflected throughout this book. I hope my readers enjoy these recipes as much as I enjoyed creating them.”
Today, the popularity of hamburgers has skyrocketed. No longer found solely alongside hot dog stands; gourmet hamburgers are showing up in restaurants worldwide, from local diners to fine dining restaurants.
People are no longer satisfied with mediocrity when they can share in the delight of a juicy and satisfying hamburger. What makes a good burger is not just the final product, it’s the entire process.
Ted’s Gourmet Burgers help readers achieve the quality they are looking for by teaching effective grilling techniques. He demonstrates how to grind and bind your own meat and utilize fat, flavour and seasoning to bring out the characteristics of a good burger. He also instructs readers on how to prepare meat, utensils and grills in a way that’s conducive to a BBQ masterpiece.
Ted’s recipes showcase the versatility of burgers, while considering every palate and skill set. Whether a seasoned or amateur griller, vegetarian or meat lover, there is something in this book for everyone; including veggie, game, seafood, breakfast, veal, turkey, pork, kangaroo and even dessert burgers. Readers can achieve ideal results by mixing and matching their favourite meat from one recipe with condiments from another.
Ted’s book empowers people to become their own backyard hero, take charge of their own cooking and enjoy the experience with friends and family.
“This book is a true reflection of the person who wrote it,” said David Coulson of Napoleon Gourmet Grills. “Ted Reader defines fun and excitement in grilling. This book is sure to be a hit among grill and hamburger enthusiasts alike.”
Ted’s recipes are the epitome of innovation and creativity. Readers can find everything from the Schwarzenegger Burger- dedicated to the one and only Arnold Schwarzenegger, to the Poutine Burger, to the Billion-Dollar Burger and a traditional Classic All-Beef Burger.
Napoleon’s Everyday Gourmet Burgers is a chance to challenge your grilling expertise and most importantly to have fun! The book is available in soft cover for $27.95, at fine book stores everywhere.
About Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook! Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 106 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
For additional information, visit Ted on the web at: www.tedreader.com
About Napoleon Fireplaces & Grills
It all began in 1976 when a small steel fabrication business launched by Wolfgang Schroeter started manufacturing steel railings in Barrie, Ontario, Canada. At that time, no one could imagine the incredible future that lay ahead for Wolf Steel Ltd. and eventually Napoleon® Fireplaces and Napoleon® Gourmet Grills. Since the first wood stove rolled off the production line over 30 years ago, Wolf Steel's commitment was to be distinctive and successful in everything they do. Napoleon's commitment to producing quality products combined with honest, reliable service has proven to be a successful framework to ensuring the continued rapid growth of the company. Napoleon® is an ISO9001 - 2000 registered company and now operates with 500,000+ square feet of manufacturing space and over 500 employees. They are North America's largest privately owned manufacturer of quality wood and gas fireplaces (inserts and stoves), gourmet gas and charcoal grills, outdoor living products and waterfalls.
For more information on Napoleon Grills, please visit: www.napoleongrills.com
About Key Porter Books
One of Canada's most prominent publishers, Key Porter Books Limited is known internationally for its high quality illustrated books, and at home for its mainstream books of national interest. In the words of the Right Honourable Jean Chretien, Prime Minister of Canada, "since coming into being, Key Porter has established itself as a pre-eminent publishing house, providing an invaluable vehicle for Canadian authors to bring voices to a national audience.” Key Porter Books was founded as a joint venture of Anna Porter and Key Publishers in 1979 and incorporated in 1984. Key Porter Books publishes about 100 titles per year and has over 500 titles in print. Areas of specialization include Canadian politics, fiction, history biography, books on environmental and social issues, children's literature, health, wildlife, conservation, sports, business, cookbooks and photography. In the United States, Key Porter Books is distributed by Publisher’s Group West and their books are available through better book retailers and libraries throughout the country.
Key Porter Books can be found on the web at: www.keyporter.com.
Cincinnati Caviar Recipe, Courtesy of Allens
Cincinnati Caviar
INGREDIENTS
1 bag (12 oz.) Allens Frozen Super Sweet Kernel Corn, cooked according to package directions and chilled
⅓ cup finely diced green peppers
⅓ cup finely diced red peppers
⅓ cup finely diced red onions
1 can (15.5 oz.) Allens black beans, drained and rinsed
1 tsp. minced garlic
1½ cups diced tomatoes
¼ cup olive oil
2 Tbsp. white vinegar
1 tsp. lime juice
1 Tbsp. sugar
1 tsp. salt
1 chipotle pepper in adobe sauce, finely diced
DIRECTIONS
In large mixing bowl, combine corn, green peppers, red peppers, red onion, black beans, garlic, and tomatoes. In small mixing bowl, whisk together the remaining ingredients. Pour over vegetables and toss to combine. Chill 1 to 2 hours before serving so flavors can combine. Serve with pita or tortilla chips.
Serves: 16
INGREDIENTS
1 bag (12 oz.) Allens Frozen Super Sweet Kernel Corn, cooked according to package directions and chilled
⅓ cup finely diced green peppers
⅓ cup finely diced red peppers
⅓ cup finely diced red onions
1 can (15.5 oz.) Allens black beans, drained and rinsed
1 tsp. minced garlic
1½ cups diced tomatoes
¼ cup olive oil
2 Tbsp. white vinegar
1 tsp. lime juice
1 Tbsp. sugar
1 tsp. salt
1 chipotle pepper in adobe sauce, finely diced
DIRECTIONS
In large mixing bowl, combine corn, green peppers, red peppers, red onion, black beans, garlic, and tomatoes. In small mixing bowl, whisk together the remaining ingredients. Pour over vegetables and toss to combine. Chill 1 to 2 hours before serving so flavors can combine. Serve with pita or tortilla chips.
Serves: 16
T.G.I. Friday's will help with your school fundraising!
WHO:
T.G.I. Friday’s- The Bistro Group
WHAT:
The Bistro Group, the largest franchisee of T.G.I. Friday’s wants to help area schools with fundraising for the 2010-2011 school year. Any school located in the below cities is welcome to participate in this fundraising effort. Additional Details below.
WHEN:
ASAP! Calendar Orders to be placed by June 7
WHERE:
Cincinnati, OH
Dayton, OH
Boardman, OH
Paducah, KY
Louisville, KY
Lexington, KY
Bowling Green, KY
Charleston, WV
Owensboro, KY
MEDIA CONTACT:
For additional information or to place an order for school calendars, please contact Amanda Soule at soule@RMDadvertising.com or (614) 794-2008.
MORE INFORMATION:
T.G.I. Friday’s has created a unique way to help you raise money for local schools! T.G.I. Friday’s is creating 12-month calendars that are personalized for schools to be sold as a school fundraiser. We will design, print and deliver them to participating schools before the 2010-2011 school year begins. Students can sell them for any price (recommended price of $15/each) and the school keeps all profits above the printing cost of $3/calendar. The calendar will include four customizable pages for photos, team and school schedules, community events, etc. Additionally it will include more than $200 in Friday’s coupons exclusive to those with a calendar.
T.G.I. Friday’s- The Bistro Group
WHAT:
The Bistro Group, the largest franchisee of T.G.I. Friday’s wants to help area schools with fundraising for the 2010-2011 school year. Any school located in the below cities is welcome to participate in this fundraising effort. Additional Details below.
WHEN:
ASAP! Calendar Orders to be placed by June 7
WHERE:
Cincinnati, OH
Dayton, OH
Boardman, OH
Paducah, KY
Louisville, KY
Lexington, KY
Bowling Green, KY
Charleston, WV
Owensboro, KY
MEDIA CONTACT:
For additional information or to place an order for school calendars, please contact Amanda Soule at soule@RMDadvertising.com or (614) 794-2008.
MORE INFORMATION:
T.G.I. Friday’s has created a unique way to help you raise money for local schools! T.G.I. Friday’s is creating 12-month calendars that are personalized for schools to be sold as a school fundraiser. We will design, print and deliver them to participating schools before the 2010-2011 school year begins. Students can sell them for any price (recommended price of $15/each) and the school keeps all profits above the printing cost of $3/calendar. The calendar will include four customizable pages for photos, team and school schedules, community events, etc. Additionally it will include more than $200 in Friday’s coupons exclusive to those with a calendar.
Friday, May 21, 2010
Chef Kerry Simon to Open Kerry's Gourmet Burger at Harrah's Las Vegas
Harrah’s Las Vegas is pleased to announce a partnership with celebrated Chef Kerry Simon, in a brand new concept - KGB: Kerry’s Gourmet Burgers - offering the ultimate in burger selections with the Simon flair. The restaurant is scheduled to open in early July 2010 in the heart of Harrah’s Las Vegas resort, serving lunch, dinner and late-night bites.
Dubbed the “Rock-n-Roll” Chef by Rolling Stone magazine, Simon has created a brand of sexy restaurants with a distinct vibe. At KGB, Simon will take inspiration from his victory on Food Network’s “Iron Chef America” where he prevailed over Iron Chef Cat Cora with the ultimate burger. He’ll parlay that burger success into a menu of uniquely inventive burger offerings, signature snacks and sides including “Iron Chef” sliders and tater tots and sweet selections such as strawberry shortcake push pops.
“We are delighted to partner with such an innovative chef as Kerry Simon,” said Rick Mazer, president of Harrah’s Las Vegas. “This concept will offer our guests a fresh approach to gourmet burgers, boasting an upbeat nightlife scene in a playful atmosphere designed as a James Bond-inspired send-up of Soviet-era Russia.”
Offering more than 156 seats, KGB’s sleek modern design will feature wall coverings based on 1960’s Russian propaganda posters and thematic fixtures will create a hip yet comfortable vibe. At the full service bar, a wide array of vodkas will be offered where customers can utilize the ice bar feature for the perfectly chilled specialty drink. A vodka hostess will engage patrons throughout the evening, pairing burger selections with the ideal vodka cocktail.
“From the design and décor to the menu and ambiance, everything is very personal to me. It is always my goal to create a restaurant where guests have a memorable experience and they feel like they could come back and eat every day,” said Simon. “KGB offers a unique high-energy setting with the most delicious burgers anywhere.”
KGB is open 11am – 11pm weekdays and 11am – 2am weekends. Large TV screens will rotate from the large sports events to retro-style images. All burgers, sides and snacks will be crafted in-house from responsibly raised meats and market fresh produce.
About Harrah’s Las Vegas
Harrah’s Las Vegas offers something for every guest. For those seeking a fun, lively atmosphere, Harrah’s outdoor bar “Carnaval Court” is home to some of the world’s top flair bartenders. Harrah’s Las Vegas hosts a wide variety of entertainment options, including the queen of comedy Rita Rudner, the longest running tribute show in the world, Legends in Concert and live music at Toby Keith’s: I Love This Bar & Grill. Harrah’s Las Vegas features more than 25,000 square feet of banquet and meeting space, and a state-of-the-art “Sports Pit” that offers both live gaming and sports betting. Find Harrah’s Las Vegas on Facebook and follow on Twitter.
About Kerry Simon
One of the first celebrity chefs on the Las Vegas scene, Kerry Simon continues to reinvent himself in the city he calls home. Dubbed the “Rock-n-Roll” chef by Rolling Stone magazine, the aspiring musician’s love for cooking has created a restaurant empire. Simon changed the culinary landscape of Las Vegas when he opened the critically acclaimed Simon Kitchen + Bar which was selected as one of the “Best New Restaurants in America” by Esquire magazine. Simon’s innovative approach to Modern American cuisine is currently on display at the equally lauded Simon (Palms Place), Simon LA (Sofitel) and most recently LA Market (JW Marriot at LA Live). Invariably, Simon’s creativity, sense of adventure and passion for his craft have laid the foundation for all of his restaurants, uniting food and fun in an environment guests return to time and time again.
Dubbed the “Rock-n-Roll” Chef by Rolling Stone magazine, Simon has created a brand of sexy restaurants with a distinct vibe. At KGB, Simon will take inspiration from his victory on Food Network’s “Iron Chef America” where he prevailed over Iron Chef Cat Cora with the ultimate burger. He’ll parlay that burger success into a menu of uniquely inventive burger offerings, signature snacks and sides including “Iron Chef” sliders and tater tots and sweet selections such as strawberry shortcake push pops.
“We are delighted to partner with such an innovative chef as Kerry Simon,” said Rick Mazer, president of Harrah’s Las Vegas. “This concept will offer our guests a fresh approach to gourmet burgers, boasting an upbeat nightlife scene in a playful atmosphere designed as a James Bond-inspired send-up of Soviet-era Russia.”
Offering more than 156 seats, KGB’s sleek modern design will feature wall coverings based on 1960’s Russian propaganda posters and thematic fixtures will create a hip yet comfortable vibe. At the full service bar, a wide array of vodkas will be offered where customers can utilize the ice bar feature for the perfectly chilled specialty drink. A vodka hostess will engage patrons throughout the evening, pairing burger selections with the ideal vodka cocktail.
“From the design and décor to the menu and ambiance, everything is very personal to me. It is always my goal to create a restaurant where guests have a memorable experience and they feel like they could come back and eat every day,” said Simon. “KGB offers a unique high-energy setting with the most delicious burgers anywhere.”
KGB is open 11am – 11pm weekdays and 11am – 2am weekends. Large TV screens will rotate from the large sports events to retro-style images. All burgers, sides and snacks will be crafted in-house from responsibly raised meats and market fresh produce.
About Harrah’s Las Vegas
Harrah’s Las Vegas offers something for every guest. For those seeking a fun, lively atmosphere, Harrah’s outdoor bar “Carnaval Court” is home to some of the world’s top flair bartenders. Harrah’s Las Vegas hosts a wide variety of entertainment options, including the queen of comedy Rita Rudner, the longest running tribute show in the world, Legends in Concert and live music at Toby Keith’s: I Love This Bar & Grill. Harrah’s Las Vegas features more than 25,000 square feet of banquet and meeting space, and a state-of-the-art “Sports Pit” that offers both live gaming and sports betting. Find Harrah’s Las Vegas on Facebook and follow on Twitter.
About Kerry Simon
One of the first celebrity chefs on the Las Vegas scene, Kerry Simon continues to reinvent himself in the city he calls home. Dubbed the “Rock-n-Roll” chef by Rolling Stone magazine, the aspiring musician’s love for cooking has created a restaurant empire. Simon changed the culinary landscape of Las Vegas when he opened the critically acclaimed Simon Kitchen + Bar which was selected as one of the “Best New Restaurants in America” by Esquire magazine. Simon’s innovative approach to Modern American cuisine is currently on display at the equally lauded Simon (Palms Place), Simon LA (Sofitel) and most recently LA Market (JW Marriot at LA Live). Invariably, Simon’s creativity, sense of adventure and passion for his craft have laid the foundation for all of his restaurants, uniting food and fun in an environment guests return to time and time again.
Summer at Buca di Beppo
As the summer season approaches, on May 28th Buca di Beppo Italian Restaurants will introduce a variety of fresh and appetizing limited-time-only menu items and drink specials that will turn any occasion into a summertime celebration.
Three new summer seafood appetizers are sure to satisfy your appetite. Fritto Misto combines tender pieces of shrimp, calamari and pepperoncini fried with a zesty breading, served in a colossal martini glass. Additional appetizers that combine fresh seafood with an Italian twist include the new Shrimp Scampi with Garlic Bread, and Seafood Trio Platter, featuring shrimp scampi, mussels marinara and fried calamari.
New limited-time special main dishes include Penne alla Caprese featuring a mixture of fresh cherry tomatoes, kalamata olives and imported Italian penne pasta, and Chicken Cresco, lightly sautéed tender chicken breasts topped with sautéed spinach, garlic, fresh tomatoes and basil in a light wine sauce. As always, these main dishes may be enjoyed in a Buca Small or Buca Large.
Buca’s new summer specialty drinks are the perfect complement to any of the new limited-time summer specials, and collectible Buca di Beppo glassware comes free with the purchase of a summer drink. Cool off with a cold beer served in a 20 oz. Pilsner glass, or enjoy a refreshing White Sangria or Pomegranate Margarita in a 21oz Buca di Beppo specialty glass that you get to take home!
For more information, or to find the Buca nearest you, visit www.bucadibeppo.com.
Three new summer seafood appetizers are sure to satisfy your appetite. Fritto Misto combines tender pieces of shrimp, calamari and pepperoncini fried with a zesty breading, served in a colossal martini glass. Additional appetizers that combine fresh seafood with an Italian twist include the new Shrimp Scampi with Garlic Bread, and Seafood Trio Platter, featuring shrimp scampi, mussels marinara and fried calamari.
New limited-time special main dishes include Penne alla Caprese featuring a mixture of fresh cherry tomatoes, kalamata olives and imported Italian penne pasta, and Chicken Cresco, lightly sautéed tender chicken breasts topped with sautéed spinach, garlic, fresh tomatoes and basil in a light wine sauce. As always, these main dishes may be enjoyed in a Buca Small or Buca Large.
Buca’s new summer specialty drinks are the perfect complement to any of the new limited-time summer specials, and collectible Buca di Beppo glassware comes free with the purchase of a summer drink. Cool off with a cold beer served in a 20 oz. Pilsner glass, or enjoy a refreshing White Sangria or Pomegranate Margarita in a 21oz Buca di Beppo specialty glass that you get to take home!
For more information, or to find the Buca nearest you, visit www.bucadibeppo.com.
Calling All Cincinnati Locavores to Eat Local for the Globe
The Corporation for Findlay Market will host the first “Eat Local for the Globe” event at Rookwood Pottery on June 10, 2010 from 5:30 p.m. – 11:00 p.m. Guests of “Eat Local for the Globe” will enjoy a five course locally sourced meal prepared by Radkey and Miller, wine and live music for $45 per person. The event is limited to 100 guests.
“The Corporation for Findlay Market is focused on encouraging shoppers to buy fresh and local products in addition to building an authentic and vibrant environment for food and food related economic activity and social interaction in the great public space that is Findlay Market,” said Karen Kahle, Resource Development Director at the Corporation for Findlay Market. “Purchasing locally grown products provides a boon to the local economy, ‘Eat Local for the Globe’ is a unique event highlighting the talents of local chefs and ingredients.”
“Eat Local for the Globe” includes an interactive element – Cincinnati locavores are invited to design an appetizer recipe utilizing locally sourced ingredients. The winning recipe will be prepared as an amuse-bouche, a single, bite-sized hors d’œuvre, and served at the event. The recipes will be judged by Radkey and Miller and the winner will receive two free tickets, join the chefs on June 10th as they prepare the five course meal and be introduced with the winning dish at the event. All the details for the event and recipe contest are available at http://www.findlaymarket.org/elftg/.
Prior to the five course meal, guests are invited to tour the Globe Building, located on the Western side of Findlay Market on Elm Street, and hear from project architects at City Studios Architecture about plans to redevelop this historic building on the Market Square.
“Eat Local for the Globe” highlights:
• Event hosted by Rookwood Pottery in their new space at 1920 Race Street, a block from Findlay Market
• Five-course meal prepared by Jody Miller of Bouchard’s at Findlay Market and culinary artist Luke Radkey.
• Dessert provided by Findlay Market’s own Dojo Gelato and Taste of Belgium
• Online contest inviting local foodies to design an appetizer for the event using locally sourced ingredients
• Ohio Proud’s state-of-the-art mobile kitchen on-site at the event for use by event chefs
• Exciting wine pairings from regional wineries Kinkead Ridge, Harmony Hill & Equus Run
• Cash bar after dinner and live music by the Sidecars
The schedule is:
5:30 Tours of the Globe Building
6:30 Pre-dinner at the Rookwood building
7:00 First course served
9:00–11:00 Live music featuring The Sidecars and cash bar featuring Christian Moerlein beers and local wines
The idea of eating local food has caught on so much that there’s even a word for it: “locavore” – someone who tries to eat only food grown locally. And the evidence in our community is everywhere. From the growing number of farmers markets to community gardens to food blogs to local restaurant menus, there is a surge of interest in food grown and processed locally.
Eat Local for the Globe will be held on Thursday, June 10, 2010 from 5:30-11:00. Tickets are $45 per person and can be purchased online at www.findlaymarket.org by clicking Donate > Payment Reason > Eat Local for the Globe Event. Proceeds from the event benefit the Findlay Market Fund.
“The Corporation for Findlay Market is focused on encouraging shoppers to buy fresh and local products in addition to building an authentic and vibrant environment for food and food related economic activity and social interaction in the great public space that is Findlay Market,” said Karen Kahle, Resource Development Director at the Corporation for Findlay Market. “Purchasing locally grown products provides a boon to the local economy, ‘Eat Local for the Globe’ is a unique event highlighting the talents of local chefs and ingredients.”
“Eat Local for the Globe” includes an interactive element – Cincinnati locavores are invited to design an appetizer recipe utilizing locally sourced ingredients. The winning recipe will be prepared as an amuse-bouche, a single, bite-sized hors d’œuvre, and served at the event. The recipes will be judged by Radkey and Miller and the winner will receive two free tickets, join the chefs on June 10th as they prepare the five course meal and be introduced with the winning dish at the event. All the details for the event and recipe contest are available at http://www.findlaymarket.org/elftg/.
Prior to the five course meal, guests are invited to tour the Globe Building, located on the Western side of Findlay Market on Elm Street, and hear from project architects at City Studios Architecture about plans to redevelop this historic building on the Market Square.
“Eat Local for the Globe” highlights:
• Event hosted by Rookwood Pottery in their new space at 1920 Race Street, a block from Findlay Market
• Five-course meal prepared by Jody Miller of Bouchard’s at Findlay Market and culinary artist Luke Radkey.
• Dessert provided by Findlay Market’s own Dojo Gelato and Taste of Belgium
• Online contest inviting local foodies to design an appetizer for the event using locally sourced ingredients
• Ohio Proud’s state-of-the-art mobile kitchen on-site at the event for use by event chefs
• Exciting wine pairings from regional wineries Kinkead Ridge, Harmony Hill & Equus Run
• Cash bar after dinner and live music by the Sidecars
The schedule is:
5:30 Tours of the Globe Building
6:30 Pre-dinner at the Rookwood building
7:00 First course served
9:00–11:00 Live music featuring The Sidecars and cash bar featuring Christian Moerlein beers and local wines
The idea of eating local food has caught on so much that there’s even a word for it: “locavore” – someone who tries to eat only food grown locally. And the evidence in our community is everywhere. From the growing number of farmers markets to community gardens to food blogs to local restaurant menus, there is a surge of interest in food grown and processed locally.
Eat Local for the Globe will be held on Thursday, June 10, 2010 from 5:30-11:00. Tickets are $45 per person and can be purchased online at www.findlaymarket.org by clicking Donate > Payment Reason > Eat Local for the Globe Event. Proceeds from the event benefit the Findlay Market Fund.
Thursday, May 20, 2010
The "Soup that made Seinfeld Famous" Announces Nationwide Expansion
The Original SoupMan is pleased to announce that his new, premium collection of frozen soup is now available to grocery stores on a nationwide basis. True to his original recipes, and reflecting the passion, relentless attention to detail and pure soup genius of Al Yeganeh, the collection delivers the same combination of fresh ingredients and innovative flavors that made the original Soup Kitchen in New York City a mecca for the discriminating.
Al Yeganeh started his Soup Kitchen International restaurant in 1984. It quickly became a global destination - a small, unassuming outpost run by a brilliant chef, turning out the planet's best soups. Long before Seinfeld acknowledged Al’s soup superiority in a famous episode, locals and tourists braved all kinds of weather, waiting in long lines for his impeccable and unequalled crab bisque, jambalaya or mulligatawny.
Now, that same experience is available in the frozen food aisle of local supermarkets and specialty retailers nationwide. Packaged in BPA-free, microwaveable bowls, the new line delivers the same perfectionist obsession and eclectic varieties as the original location. Yeganeh presided over every detail, assuring that nothing was lost in the translation of his prized recipes into a broadly available product.
“The Original SoupMan’s pride and passion are well-known. We are thrilled to offer his new soups collection to his fans, across the country, and soup lovers everywhere,” said Arnold Casale, CEO of The Original SoupMan, Inc. “By using our small batch cooking process, sourcing only the best ingredients and spending several years in the kitchen, we are now able to deliver the same quality soups nationwide as the soups found in Al’s legendary original location.”
The gourmet collection will be available in the following varieties: Chicken Vegetable, Seafood Bisque, Tomato Basil, Italian Wedding and Broccoli & Cheese, with a suggested retail price of $3.49 to $4.49 per bowl. The products are now available in fine grocers throughout the nation, including Publix, Jewel-Osco, King Kullen, Gristedes, Kroger’s, Alberstson’s and Hy-Vee, and will be rolled out at additional grocery chains and specialty retailers this fall.
Consumers can also purchase frozen soups online, where five percent of all sales from the Original SoupMan Online Store are donated to Al Yeganeh's Feed the Hungry Foundation. A portion of all sales of Original SoupMan soups are donated to the Al Feeds the Hungry Foundation.
In addition to the frozen collection, The Original SoupMan continues to expand their restaurant franchise locations throughout the country. Recently, the company celebrated the opening of the Mohegan Sun Casino location in Uncasville, Connecticut which was spearheaded by the Johnny Rockets founder, Lloyd Sugarman.
Al Yeganeh started his Soup Kitchen International restaurant in 1984. It quickly became a global destination - a small, unassuming outpost run by a brilliant chef, turning out the planet's best soups. Long before Seinfeld acknowledged Al’s soup superiority in a famous episode, locals and tourists braved all kinds of weather, waiting in long lines for his impeccable and unequalled crab bisque, jambalaya or mulligatawny.
Now, that same experience is available in the frozen food aisle of local supermarkets and specialty retailers nationwide. Packaged in BPA-free, microwaveable bowls, the new line delivers the same perfectionist obsession and eclectic varieties as the original location. Yeganeh presided over every detail, assuring that nothing was lost in the translation of his prized recipes into a broadly available product.
“The Original SoupMan’s pride and passion are well-known. We are thrilled to offer his new soups collection to his fans, across the country, and soup lovers everywhere,” said Arnold Casale, CEO of The Original SoupMan, Inc. “By using our small batch cooking process, sourcing only the best ingredients and spending several years in the kitchen, we are now able to deliver the same quality soups nationwide as the soups found in Al’s legendary original location.”
The gourmet collection will be available in the following varieties: Chicken Vegetable, Seafood Bisque, Tomato Basil, Italian Wedding and Broccoli & Cheese, with a suggested retail price of $3.49 to $4.49 per bowl. The products are now available in fine grocers throughout the nation, including Publix, Jewel-Osco, King Kullen, Gristedes, Kroger’s, Alberstson’s and Hy-Vee, and will be rolled out at additional grocery chains and specialty retailers this fall.
Consumers can also purchase frozen soups online, where five percent of all sales from the Original SoupMan Online Store are donated to Al Yeganeh's Feed the Hungry Foundation. A portion of all sales of Original SoupMan soups are donated to the Al Feeds the Hungry Foundation.
In addition to the frozen collection, The Original SoupMan continues to expand their restaurant franchise locations throughout the country. Recently, the company celebrated the opening of the Mohegan Sun Casino location in Uncasville, Connecticut which was spearheaded by the Johnny Rockets founder, Lloyd Sugarman.
Bike Newport’s 3rd Annual Breakfast at the Bridge – Friday, May 21
Breakfast at the Bridge (to support Bike to Work Day) We will celebrate our bicycle commuters by offering Breakfast next to the Purple People Bridge from 6 a.m. – 9 a.m. Breakfast is donated by local businesses.
Breakfast Menu:
Milk and Orange Juice Fresh from Trauth Dairy
Apples and Bananas
Bagels & Muffins from the Newport Kroger Marketplace
Doughnuts from Cookie Jar Bakery
Coffee from Mammoth Cafe
Water from the NKY Water District
Breakfast will be set up on the Newport on the Levee Parking lot just east of of Purple People Bridge.
Volunteers will be on hand to pump up your tires and provide information and suggestions to get you to work on your bike!
Bike Newport’s 3rd Annual Breakfast at the Bridge – Friday, May 21
Breakfast at the Bridge (to support Bike to Work Day) We will celebrate our bicycle commuters by offering Breakfast next to the Purple People Bridge from 6 a.m. – 9 a.m. Breakfast is donated by local businesses.
Breakfast Menu:
Milk and Orange Juice Fresh from Trauth Dairy
Apples and Bananas
Bagels & Muffins from the Newport Kroger Marketplace
Doughnuts from Cookie Jar Bakery
Coffee from Mammoth Cafe
Water from the NKY Water District
Breakfast will be set up on the Newport on the Levee Parking lot just east of of Purple People Bridge.
Volunteers will be on hand to pump up your tires and provide information and suggestions to get you to work on your bike!
Breakfast Menu:
Milk and Orange Juice Fresh from Trauth Dairy
Apples and Bananas
Bagels & Muffins from the Newport Kroger Marketplace
Doughnuts from Cookie Jar Bakery
Coffee from Mammoth Cafe
Water from the NKY Water District
Breakfast will be set up on the Newport on the Levee Parking lot just east of of Purple People Bridge.
Volunteers will be on hand to pump up your tires and provide information and suggestions to get you to work on your bike!
Bike Newport’s 3rd Annual Breakfast at the Bridge – Friday, May 21
Breakfast at the Bridge (to support Bike to Work Day) We will celebrate our bicycle commuters by offering Breakfast next to the Purple People Bridge from 6 a.m. – 9 a.m. Breakfast is donated by local businesses.
Breakfast Menu:
Milk and Orange Juice Fresh from Trauth Dairy
Apples and Bananas
Bagels & Muffins from the Newport Kroger Marketplace
Doughnuts from Cookie Jar Bakery
Coffee from Mammoth Cafe
Water from the NKY Water District
Breakfast will be set up on the Newport on the Levee Parking lot just east of of Purple People Bridge.
Volunteers will be on hand to pump up your tires and provide information and suggestions to get you to work on your bike!
News from Distinguished Wines
Distinguished Wines, the emerging specialty wine division of Paulaner HP USA, is enjoying colorful summer support from its primary Italian Vineyard, Vigna Dogarina. Five young Italian women, each from the Veneto Region of Italy, and all with vineyard, wine, and sommelier credentials, will be supporting Republic-National Distributing Company [“RNDC”] and Distinguished Wines summer sales of Vigna Dogarina, Cavallina, and Noce wines in Colorado.
Distinguished Wines, with its predominately male sales team, have aptly nicknamed their Italian summer support, “The Vinterns.” Distinguished Wines’ Managing Director, Keith Camisa, questioned, “Can you think of better representation for the quality and virtues of Italian wines than the Vinterns?” Wine enthusiasts; keep your eyes peeled for the “Vinterns” and Vigna Dogarina in Denver’s more upscale restaurants and bars.
Vigna Dogarina Vineyard is owned by the Tonus family and is located 20 miles northeast of Venice. With more than 50 percent of its production dedicated to the fine Italian sparkling wine, Vigna Dogarina offers connoisseurs the most prestigious Prosecco on the market.
Cavallina, produced in the heart of historic Tuscany, is home to award-winning Chianti and full-bodied Brunello di Monalcino. Cavallina Chianti Classico scored an impressive 90 at the World Wine Championships in Chicago, while its Brunello is considered one of the classic big wines in all of Italy.
Paulaner HP USA, purveyor of the world’s finest beers, is headquartered in Littleton, Colo., and imports Paulaner, Hacker-Pschorr, Fuller’s, O’Hara’s Irish Stout, Fruli, Birra Dolomiti and Dixie beers and Vigna Dogarina, Cavallina, Noce, and Poontinger wines. Soon to be introduced will be Fuchen Herbal Liquor, PUSA first entry into the USA spirits market. These fine wine, specialty beers, and superb spirits are available throughout the United States at upscale, on-premise establishments. For more information about Paulaner HP USA visit paulanerhpusa.com
Distinguished Wines, with its predominately male sales team, have aptly nicknamed their Italian summer support, “The Vinterns.” Distinguished Wines’ Managing Director, Keith Camisa, questioned, “Can you think of better representation for the quality and virtues of Italian wines than the Vinterns?” Wine enthusiasts; keep your eyes peeled for the “Vinterns” and Vigna Dogarina in Denver’s more upscale restaurants and bars.
Vigna Dogarina Vineyard is owned by the Tonus family and is located 20 miles northeast of Venice. With more than 50 percent of its production dedicated to the fine Italian sparkling wine, Vigna Dogarina offers connoisseurs the most prestigious Prosecco on the market.
Cavallina, produced in the heart of historic Tuscany, is home to award-winning Chianti and full-bodied Brunello di Monalcino. Cavallina Chianti Classico scored an impressive 90 at the World Wine Championships in Chicago, while its Brunello is considered one of the classic big wines in all of Italy.
Paulaner HP USA, purveyor of the world’s finest beers, is headquartered in Littleton, Colo., and imports Paulaner, Hacker-Pschorr, Fuller’s, O’Hara’s Irish Stout, Fruli, Birra Dolomiti and Dixie beers and Vigna Dogarina, Cavallina, Noce, and Poontinger wines. Soon to be introduced will be Fuchen Herbal Liquor, PUSA first entry into the USA spirits market. These fine wine, specialty beers, and superb spirits are available throughout the United States at upscale, on-premise establishments. For more information about Paulaner HP USA visit paulanerhpusa.com
Sur La Table Heats Up Summer with Great Grilling and Outdoor Entertaining Tools
Seattle-based Sur La Table, the premier retailer for creative cooking and artful entertaining, has everything you need to move entertaining outside. From Weber grills to exclusive new tools, outdoor serveware and more, discover a host of wonderful ways to make summer 2010 the tastiest on record. Our stores and surlatable.com are full of everything you need to create a kitchen in your backyard—plus plenty of colorful new ideas perfect for taking the party outside. Check out Sur La Table’s Grilling Shop for ingenious ways to make everything from appetizers to desserts on the grill.
US consumers are spending significantly more for quality, durability, and more features on their barbecues, according to the 21st Annual Weber GrillWatch Survey™, the first and foremost comprehensive study on what, where, when, and why Americans grill.
· Twenty-seven percent of US grill owners say they are cooking outside more often than one year ago. Grill owners are firing up their grill an average of 4.7 hours per week during their grilling season. One-third of grill owners are grilling at least five to six hours a week.
· The grilling accessory market continues to grow: 32% of American grill owners say they’re using grilling accessories (e.g., pizza stones, rib racks, fish baskets, poultry roasters, veggie baskets, thermometers, etc.) more now than in the past.
· While hamburgers, hot dogs, and steak are still the top three most popular grilled foods, American grill owners would like to be better at grilling beef roasts (22%), whole turkey (18%) and pizza (18%).
As an industry leader in the BBQ category, Sur La Table carries an extensive assortment year-round to support customer demand. The company’s buying team doubled its 2010 outdoor living collection with innovative new technology and problem solving gear, such as the Plank Saver which prolongs the life of grill planks and the Steak Station Thermometer which tracks temperatures in up to four steaks at a time.
Stainless Steel Plank Saver A must-have for fans of grill plank cooking. Stainless-steel saver protects grill planks from the flames for longer life. Fits all our Sur La Table grill planks. #667063, $9.95
Moistly Grilled Cast Iron Grill Humidifier Innovative item is a perfect gift for anyone who loves to cook out. Pre-seasoned cast-iron humidifier lets you grill deliciously moist and tender meat and seafood with amazing results. Just fill the slender cast-iron boxes with water, beer, wine, juices or other liquid and cook. Steam is released, adding moisture, infusing food with complex flavors and keeping it naturally tender. Food retains more natural juices and rich flavor for unforgettable results every time. #661256, $30.00
Fruit Grill Rack Inventive barbecue tool is a great way to grill apples, peaches and other round fruits to perfection every time. Dishwasher-safe stainless-steel construction. #668947, $12.00
Combination Vertical Roaster and Wok We love this for how easy it makes roasting a delicious chicken. Dual-purpose roasting rack and wok makes cooking an entire meal on the grill virtually effortless. Center cone that supports the bird is easily detached, and stainless-steel wok is perfect for sautéing vegetables. Heavy-gauge steel is dishwasher safe. 12" in diam. #666214, $30.00
Kabob Skewers with Grilling Rack The easiest way to grill kabobs—heavy-duty stainless-steel skewers feature a single flat prong for easy turning, the rack keeps them securely in place on the grill. #666297, $25.00
Master of the Grill Fun, heavyweight cotton canvas apron is screen-printed with “All this and a master of the grill too.” Conveniently ties at the waist. One size fits most. 26" x 33". #662056, $19.95
Barbecue ‘Pit Mitt’ This ultimate grill mitt is a great way to stay safe and work fast. Thick, heat-resistant (475°F) aramid-and-cotton construction is designed to battle any fire. One size fits most. #662064, $19.95
Cast Iron Basting Pot with Brush Baste your delicious dishes with homemade sauces made right at the grill. Cast-iron pot distributes and retains heat wonderfully, making it the perfect vessel for making sauces. Included silicone basting-brush spreads your sauce evenly over food. Brush nests in pot handle for easy storage. #625780, $20.00
Sauce Bucket and Mop Set A great addition to your barbecue toolkit. Perfect for slathering ribs, chicken and more with sauce to marinate or finish on the grill. Steel and plastic tub; all-cotton brush head detaches for easy soaking and cleaning. #666347, $18.00
Steak Station Digital Meat Thermometer Rare, medium or well-done—Steak Station lets you monitor internal temperatures of up to four steaks at once. Four individual probes ensure every steak gets cooked to its desired degree of doneness every time, on the grill or in the oven. #668954, $30.00
Steak Button Thermometer Set, Set of 4 Rare? Medium? Well-done? Use these inventive little steak thermometers in the oven or on the grill to determine your desired degree of doneness. Stainless steel and glass. #643569, $20.00
Sur La Table Dual Thermometer Monitoring temperature is essential to keeping food safe. This versatile thermometer measures surface and internal temperatures quickly and efficiently. Simply point the infrared sensor toward the target and press scan to get a quick reading of surface temperature or flip down the probe to check internal temperatures. Infrared sensor gives instant point-and-shoot surface readings, thermocouple probe reads internal meat and poultry temperatures in seconds with unmatched accuracy and range. #657957, $99.95
LED Triple Grill Light Handy and bright light is perfect for nighttime grilling. Three powerful and efficient directional LED bulbs illuminate the entire grill surface. Durable plastic case protects light from the weather. Adjustable arm clamps easily to most grill lid handles. Includes cover for added protection from the elements. #668749, $30.00
Extra-Long Grill Tools The perfect tools for use with a brick oven or charcoal grill. Both feature stay-cool wood handles. Brush comes with two sides of bristles, coarse and fine, to handle any grill cleaning needs. Ash & Charcoal Hoe-#676361, $25.00; Long Grill Brush-#673020, $25.00
Stainless Steel Barbecue Tools Sleek, ergonomic tools are sized for grilling—the brush has a patented dual handle for extra leverage—and feature rounded pakkawood grips for durability and comfort, plus loop ends for hanging.
Tongs #583716, $25.00
Brush #583724, $25.00
Fish Spatula #666164,$25.00
Spatula #583708, $20.00
Chile Pepper Grill Rack and Corer Easily prep and roast chiles for quick and delicious appetizers. Stainless steel rack is dishwasher safe. Hand wash corer. Holds 18 chiles. #625756, $20.00
Small Stainless Steel Grill Grids Easily grill cubed meats, shrimp, small vegetables and more—stainless steel grid prevents small food items from falling through grill grates and into flames. Features sturdy handles for easy lifting and secure transport. Use on gas, charcoal or electric grills. Available in two sizes to accommodate various grills. Food safe. Dishwasher safe. Three-Pieces Set #666503, $44.95
Perforated Stainless-Steel Grill Woks These grill woks will make you wonder why you don’t already have them. Grill prawns, sliced vegetables, mushrooms and other tasty morsels without anything dropping through the grill grate. Durable stainless steel is dishwasher safe. Two-Piece Set #667949, $34.95
Sur La Table Cast Iron Grill Presses Great on the grill or in the skillet, our heavy cast-iron presses are an easy way to remove unwanted fat from burgers and sausages, prepare classic chicken al mattone, flatten bacon or create perfect panini. Raised grid pattern creates beautiful grill marks. Stay-cool hardwood handle. Hand wash.
9" sq. #666339, $25.00
8¾" x 4½" x 3½" #527721, $13.00
Three-Tier Collapsible Smoking Rack Triple your grill space with this innovative stainless steel rack. Use indirect heat to slow-cook large slabs of ribs, multiple pieces of chicken and more on one side of the grill while cooking over the flame on the other. Collapses for easy storage and comes apart for cleaning. #659656, $30.00
Reversible Grill Rack We love this for how easy it makes slow cooking ribs and roasts. A simple way to create more space on the grill, innovative stainless-steel rack lets you use indirect heat to slow-cook up to six slabs of ribs or a large roast on one side of the grill while cooking over the flame on the other. #666206, $20.00
TurboQue Smoker Innovative design creates convection-oven cooking for the grill. Turbo-charged smoker easily attaches to side of grill and constantly distributes smoke around food. Reduces cooking time by up to 20%, increases wood smoke flavors in your food and helps retain moisture. #666511, $30.00
Steven Raichlen Stainless-Steel Paella Pan The ultimate stainless-steel pan for traditional Spanish paella. Customarily cooked in the open air over a hot fire, paella, with its rich mix of meat and seafood flavors, is beautifully enhanced by wood smoke. This wide, shallow pan and the conductivity of stainless steel let the rice absorb the cooking liquid more quickly, and the fire toasts the lower layer, called socarrat, to a crispy golden brown—one of the true delights of this dish. #667071, $39.95
Steven Raichlen’s Planet Barbecue! America’s grill guru gives you hundreds of wonderful ways to create amazing meals on the grill with his new book, Planet Barbecue! Over 300 of the world’s best grilling recipes. #678888, $22.95
Steven Raichlen Crème Brûlée Set Now you can prepare a dessert classic in the traditional fashion. A fire-heated cast-iron plate called a salamander is an ideal way to achieve crème brûlée’s signature crust of caramelized sugar. This technique is brought to the grill with this set. Includes two graceful porcelain-enameled cast-iron ramekins, salamander and recipe card. Each ramekin is 4½". #666230, $30.00
Steven Raichlen Double-V Smoker Box Ingenious smoker box lets you add rich, smoky flavor to anything you grill. Easily soak wood chips and transfer them to gas or charcoal grills to add wonderful complex flavors to meat, seafood and more. Just fill the lower compartment with beer, juice or other liquid—stainless-steel smoker boxes drain after soaking for quick transfer to the grill. #668699, $25.00
Steven Raichlen Rubs Flavor that spans the globe. A 4-year, 200,000 mile search for the world’s grilling secrets gave Steven the expertise for the nuanced mix of flavors that marks each of his blends. Steven Raichlen Glazes A taste for every taste. Find just the right blend to best capture what you love about barbecue. Steven Raichlen Sauces Created to Steven’s exacting standards using his closely guarded recipes each signature sauce is carefully produced in small amounts.
PizzaQue Grill-Top Pizza Stone Pizza and flatbreads fresh from the grill have a rich smoky flavor traditional ovens can’t match. This inventive stone lets you use it both in the grill and in the oven. It features a stainless steel base to protect it from the open flames, and the stone separates from base for use in the oven. It also features a built-in thermometer so you can get the temperature just right. #618306, $90.00
Stainless Steel Pizza Rocker A favorite of pizza parlors everywhere. Large sharp blade is gently curved to cut through whole pies with a single easy rocking motion. Features an ergonomic hardwood handle and easy-to-clean stainless-steel blade. #674762, $20.00
PizzaQue Stainless Steel Peel Thin but sturdy stainless-steel peel slips easily under pizzas and breads for quick transfer to and from hot ovens. Inventive locking hardwood handle keeps your hands away from the heat and folds for easy storage. #666305, $25.00
New Niman Ranch Collection Niman Ranch is made up of over 650 independent American farms and ranches. Many are 2nd and 3rd generation family-owned; all share the same quality values and principles. With environmental stewardship as a guiding principle, sheep and cattle are raised in harmony with seasonal grasses, while hog farmers practice rotational grazing and utilize alternative energy. Niman Ranch knows that an animal’s quality of life impacts the flavor of the meat. That’s why the livestock are raised in spacious areas where they can express natural behaviors.
Mario Batali Copper-Vein Amici Brick Oven Master pizza maker Mario Batali has created the ultimate brick oven for the home cook. Oven lets you bake pizza and rustic breads, roast or smoke meats and much more. Authentic oven imparts wonderfully complex, smoky flavors to your favorite pizzas, meats, fish and poultry. Refractory firebrick construction is stronger than clay and perfect for radiant-heat baking. Insulated ceramic interior keeps the exterior cool to the touch. Heavy iron door helps control temperature for baking and smoking. Chimney stack lets smoke escape upward. Cart has wheels for easy transport. Handmade in the USA. This product is only available online. #676122, $3,475.00
Weber Performer Grill, Blue Ignite a hot, even charcoal fire at the touch of a button, no lighter fluid required. Weber’s updated and enhanced kettle grill uses an inventive propane starter to make classic summer cookouts even easier. Touch-N-Go™ gas ignition system makes it extra easy to get the coals going without lighter fluid or electric starters. Char-Basket™ charcoal fuel holders let you arrange coals for indirect cooking. Features large 363-square-inch cooking area, dual-purpose thermometer, One-Touch™ cleaning system, heavy-duty
hinged plated-steel cooking grate, Tuck-Away™ lid holder, weather-protected CharBin™ coal-storage container, durable thermoset work table, all-weather wheels and steel cart with shelf. Gas assist requires 14.1- or 16-oz. propane bottle (not included). Includes Weber cookbook. This product is only available online. #634873, $329.95. Additional Weber Grills are available on surlatable.com.
Weber Black Ranch Kettle Charcoal Grill This grill was handpicked by Sur La Table and specifically chosen for its performance and quality. Not only is this grill more difficult to come by than other Weber grills, but it’s value priced, giving you the best deal on the best grills. We love this grill for how its large-capacity cooking area meets the needs of caterers, country clubs, fraternal organizations, or the local scout troop. Grill features porcelain-enameled bowl and lid, over 1,100 square inches of cooking area, heavy-duty plated-steel-hinged
cooking grate, removable ash catcher, Tuck-Away™ lid holder, two glass-reinforced nylon handles, and heavy-duty steel cart. Comes with two crack-proof all-weather wheels with two locking casters and Weber cookbook. This product is only available online. #675660, $1,149.95
Shatter-Resistant Blue Dragon Serveware and Dinnerware Stylish and ultra-durable, shatter-resistant serveware and dinnerware are perfect for all your outdoor entertaining. Wonderful for dining outside and attractive enough for everyday use year-round, the collection has the look and feel of traditional artisan ceramics. Each piece comes trimmed with colorful flowers and dragons. Resilient melamine dinnerware and serving pieces feature a handcrafted look. Dishwasher safe.
9” Plates #671537, $7.95
11” Plates #671529, $9.95
Oval Platter-#671578, $19.95
Serving Tray #671560, $24.95
Salad Servers, 2-Piece Set # 671503, $6.95
Serving Bowl #671552, $19.95
Shatter-Resistant BPA-Free Drinkware BPA-free and perfect for outdoor use, this virtually unbreakable drinkware collection has the look and weight of crystal, with an ultra-clear finish. Resistant to cracking and crazing and safe for dishwasher.
Pitcher #670950, $19.95
Glasses, Sold in Sets of 6, $39.95 per set: Wine #670984, Champagne #671404, Pilsner #670992, Highball #670968, Double Old Fashioned #670976
US consumers are spending significantly more for quality, durability, and more features on their barbecues, according to the 21st Annual Weber GrillWatch Survey™, the first and foremost comprehensive study on what, where, when, and why Americans grill.
· Twenty-seven percent of US grill owners say they are cooking outside more often than one year ago. Grill owners are firing up their grill an average of 4.7 hours per week during their grilling season. One-third of grill owners are grilling at least five to six hours a week.
· The grilling accessory market continues to grow: 32% of American grill owners say they’re using grilling accessories (e.g., pizza stones, rib racks, fish baskets, poultry roasters, veggie baskets, thermometers, etc.) more now than in the past.
· While hamburgers, hot dogs, and steak are still the top three most popular grilled foods, American grill owners would like to be better at grilling beef roasts (22%), whole turkey (18%) and pizza (18%).
As an industry leader in the BBQ category, Sur La Table carries an extensive assortment year-round to support customer demand. The company’s buying team doubled its 2010 outdoor living collection with innovative new technology and problem solving gear, such as the Plank Saver which prolongs the life of grill planks and the Steak Station Thermometer which tracks temperatures in up to four steaks at a time.
Stainless Steel Plank Saver A must-have for fans of grill plank cooking. Stainless-steel saver protects grill planks from the flames for longer life. Fits all our Sur La Table grill planks. #667063, $9.95
Moistly Grilled Cast Iron Grill Humidifier Innovative item is a perfect gift for anyone who loves to cook out. Pre-seasoned cast-iron humidifier lets you grill deliciously moist and tender meat and seafood with amazing results. Just fill the slender cast-iron boxes with water, beer, wine, juices or other liquid and cook. Steam is released, adding moisture, infusing food with complex flavors and keeping it naturally tender. Food retains more natural juices and rich flavor for unforgettable results every time. #661256, $30.00
Fruit Grill Rack Inventive barbecue tool is a great way to grill apples, peaches and other round fruits to perfection every time. Dishwasher-safe stainless-steel construction. #668947, $12.00
Combination Vertical Roaster and Wok We love this for how easy it makes roasting a delicious chicken. Dual-purpose roasting rack and wok makes cooking an entire meal on the grill virtually effortless. Center cone that supports the bird is easily detached, and stainless-steel wok is perfect for sautéing vegetables. Heavy-gauge steel is dishwasher safe. 12" in diam. #666214, $30.00
Kabob Skewers with Grilling Rack The easiest way to grill kabobs—heavy-duty stainless-steel skewers feature a single flat prong for easy turning, the rack keeps them securely in place on the grill. #666297, $25.00
Master of the Grill Fun, heavyweight cotton canvas apron is screen-printed with “All this and a master of the grill too.” Conveniently ties at the waist. One size fits most. 26" x 33". #662056, $19.95
Barbecue ‘Pit Mitt’ This ultimate grill mitt is a great way to stay safe and work fast. Thick, heat-resistant (475°F) aramid-and-cotton construction is designed to battle any fire. One size fits most. #662064, $19.95
Cast Iron Basting Pot with Brush Baste your delicious dishes with homemade sauces made right at the grill. Cast-iron pot distributes and retains heat wonderfully, making it the perfect vessel for making sauces. Included silicone basting-brush spreads your sauce evenly over food. Brush nests in pot handle for easy storage. #625780, $20.00
Sauce Bucket and Mop Set A great addition to your barbecue toolkit. Perfect for slathering ribs, chicken and more with sauce to marinate or finish on the grill. Steel and plastic tub; all-cotton brush head detaches for easy soaking and cleaning. #666347, $18.00
Steak Station Digital Meat Thermometer Rare, medium or well-done—Steak Station lets you monitor internal temperatures of up to four steaks at once. Four individual probes ensure every steak gets cooked to its desired degree of doneness every time, on the grill or in the oven. #668954, $30.00
Steak Button Thermometer Set, Set of 4 Rare? Medium? Well-done? Use these inventive little steak thermometers in the oven or on the grill to determine your desired degree of doneness. Stainless steel and glass. #643569, $20.00
Sur La Table Dual Thermometer Monitoring temperature is essential to keeping food safe. This versatile thermometer measures surface and internal temperatures quickly and efficiently. Simply point the infrared sensor toward the target and press scan to get a quick reading of surface temperature or flip down the probe to check internal temperatures. Infrared sensor gives instant point-and-shoot surface readings, thermocouple probe reads internal meat and poultry temperatures in seconds with unmatched accuracy and range. #657957, $99.95
LED Triple Grill Light Handy and bright light is perfect for nighttime grilling. Three powerful and efficient directional LED bulbs illuminate the entire grill surface. Durable plastic case protects light from the weather. Adjustable arm clamps easily to most grill lid handles. Includes cover for added protection from the elements. #668749, $30.00
Extra-Long Grill Tools The perfect tools for use with a brick oven or charcoal grill. Both feature stay-cool wood handles. Brush comes with two sides of bristles, coarse and fine, to handle any grill cleaning needs. Ash & Charcoal Hoe-#676361, $25.00; Long Grill Brush-#673020, $25.00
Stainless Steel Barbecue Tools Sleek, ergonomic tools are sized for grilling—the brush has a patented dual handle for extra leverage—and feature rounded pakkawood grips for durability and comfort, plus loop ends for hanging.
Tongs #583716, $25.00
Brush #583724, $25.00
Fish Spatula #666164,$25.00
Spatula #583708, $20.00
Chile Pepper Grill Rack and Corer Easily prep and roast chiles for quick and delicious appetizers. Stainless steel rack is dishwasher safe. Hand wash corer. Holds 18 chiles. #625756, $20.00
Small Stainless Steel Grill Grids Easily grill cubed meats, shrimp, small vegetables and more—stainless steel grid prevents small food items from falling through grill grates and into flames. Features sturdy handles for easy lifting and secure transport. Use on gas, charcoal or electric grills. Available in two sizes to accommodate various grills. Food safe. Dishwasher safe. Three-Pieces Set #666503, $44.95
Perforated Stainless-Steel Grill Woks These grill woks will make you wonder why you don’t already have them. Grill prawns, sliced vegetables, mushrooms and other tasty morsels without anything dropping through the grill grate. Durable stainless steel is dishwasher safe. Two-Piece Set #667949, $34.95
Sur La Table Cast Iron Grill Presses Great on the grill or in the skillet, our heavy cast-iron presses are an easy way to remove unwanted fat from burgers and sausages, prepare classic chicken al mattone, flatten bacon or create perfect panini. Raised grid pattern creates beautiful grill marks. Stay-cool hardwood handle. Hand wash.
9" sq. #666339, $25.00
8¾" x 4½" x 3½" #527721, $13.00
Three-Tier Collapsible Smoking Rack Triple your grill space with this innovative stainless steel rack. Use indirect heat to slow-cook large slabs of ribs, multiple pieces of chicken and more on one side of the grill while cooking over the flame on the other. Collapses for easy storage and comes apart for cleaning. #659656, $30.00
Reversible Grill Rack We love this for how easy it makes slow cooking ribs and roasts. A simple way to create more space on the grill, innovative stainless-steel rack lets you use indirect heat to slow-cook up to six slabs of ribs or a large roast on one side of the grill while cooking over the flame on the other. #666206, $20.00
TurboQue Smoker Innovative design creates convection-oven cooking for the grill. Turbo-charged smoker easily attaches to side of grill and constantly distributes smoke around food. Reduces cooking time by up to 20%, increases wood smoke flavors in your food and helps retain moisture. #666511, $30.00
Steven Raichlen Stainless-Steel Paella Pan The ultimate stainless-steel pan for traditional Spanish paella. Customarily cooked in the open air over a hot fire, paella, with its rich mix of meat and seafood flavors, is beautifully enhanced by wood smoke. This wide, shallow pan and the conductivity of stainless steel let the rice absorb the cooking liquid more quickly, and the fire toasts the lower layer, called socarrat, to a crispy golden brown—one of the true delights of this dish. #667071, $39.95
Steven Raichlen’s Planet Barbecue! America’s grill guru gives you hundreds of wonderful ways to create amazing meals on the grill with his new book, Planet Barbecue! Over 300 of the world’s best grilling recipes. #678888, $22.95
Steven Raichlen Crème Brûlée Set Now you can prepare a dessert classic in the traditional fashion. A fire-heated cast-iron plate called a salamander is an ideal way to achieve crème brûlée’s signature crust of caramelized sugar. This technique is brought to the grill with this set. Includes two graceful porcelain-enameled cast-iron ramekins, salamander and recipe card. Each ramekin is 4½". #666230, $30.00
Steven Raichlen Double-V Smoker Box Ingenious smoker box lets you add rich, smoky flavor to anything you grill. Easily soak wood chips and transfer them to gas or charcoal grills to add wonderful complex flavors to meat, seafood and more. Just fill the lower compartment with beer, juice or other liquid—stainless-steel smoker boxes drain after soaking for quick transfer to the grill. #668699, $25.00
Steven Raichlen Rubs Flavor that spans the globe. A 4-year, 200,000 mile search for the world’s grilling secrets gave Steven the expertise for the nuanced mix of flavors that marks each of his blends. Steven Raichlen Glazes A taste for every taste. Find just the right blend to best capture what you love about barbecue. Steven Raichlen Sauces Created to Steven’s exacting standards using his closely guarded recipes each signature sauce is carefully produced in small amounts.
PizzaQue Grill-Top Pizza Stone Pizza and flatbreads fresh from the grill have a rich smoky flavor traditional ovens can’t match. This inventive stone lets you use it both in the grill and in the oven. It features a stainless steel base to protect it from the open flames, and the stone separates from base for use in the oven. It also features a built-in thermometer so you can get the temperature just right. #618306, $90.00
Stainless Steel Pizza Rocker A favorite of pizza parlors everywhere. Large sharp blade is gently curved to cut through whole pies with a single easy rocking motion. Features an ergonomic hardwood handle and easy-to-clean stainless-steel blade. #674762, $20.00
PizzaQue Stainless Steel Peel Thin but sturdy stainless-steel peel slips easily under pizzas and breads for quick transfer to and from hot ovens. Inventive locking hardwood handle keeps your hands away from the heat and folds for easy storage. #666305, $25.00
New Niman Ranch Collection Niman Ranch is made up of over 650 independent American farms and ranches. Many are 2nd and 3rd generation family-owned; all share the same quality values and principles. With environmental stewardship as a guiding principle, sheep and cattle are raised in harmony with seasonal grasses, while hog farmers practice rotational grazing and utilize alternative energy. Niman Ranch knows that an animal’s quality of life impacts the flavor of the meat. That’s why the livestock are raised in spacious areas where they can express natural behaviors.
Mario Batali Copper-Vein Amici Brick Oven Master pizza maker Mario Batali has created the ultimate brick oven for the home cook. Oven lets you bake pizza and rustic breads, roast or smoke meats and much more. Authentic oven imparts wonderfully complex, smoky flavors to your favorite pizzas, meats, fish and poultry. Refractory firebrick construction is stronger than clay and perfect for radiant-heat baking. Insulated ceramic interior keeps the exterior cool to the touch. Heavy iron door helps control temperature for baking and smoking. Chimney stack lets smoke escape upward. Cart has wheels for easy transport. Handmade in the USA. This product is only available online. #676122, $3,475.00
Weber Performer Grill, Blue Ignite a hot, even charcoal fire at the touch of a button, no lighter fluid required. Weber’s updated and enhanced kettle grill uses an inventive propane starter to make classic summer cookouts even easier. Touch-N-Go™ gas ignition system makes it extra easy to get the coals going without lighter fluid or electric starters. Char-Basket™ charcoal fuel holders let you arrange coals for indirect cooking. Features large 363-square-inch cooking area, dual-purpose thermometer, One-Touch™ cleaning system, heavy-duty
hinged plated-steel cooking grate, Tuck-Away™ lid holder, weather-protected CharBin™ coal-storage container, durable thermoset work table, all-weather wheels and steel cart with shelf. Gas assist requires 14.1- or 16-oz. propane bottle (not included). Includes Weber cookbook. This product is only available online. #634873, $329.95. Additional Weber Grills are available on surlatable.com.
Weber Black Ranch Kettle Charcoal Grill This grill was handpicked by Sur La Table and specifically chosen for its performance and quality. Not only is this grill more difficult to come by than other Weber grills, but it’s value priced, giving you the best deal on the best grills. We love this grill for how its large-capacity cooking area meets the needs of caterers, country clubs, fraternal organizations, or the local scout troop. Grill features porcelain-enameled bowl and lid, over 1,100 square inches of cooking area, heavy-duty plated-steel-hinged
cooking grate, removable ash catcher, Tuck-Away™ lid holder, two glass-reinforced nylon handles, and heavy-duty steel cart. Comes with two crack-proof all-weather wheels with two locking casters and Weber cookbook. This product is only available online. #675660, $1,149.95
Shatter-Resistant Blue Dragon Serveware and Dinnerware Stylish and ultra-durable, shatter-resistant serveware and dinnerware are perfect for all your outdoor entertaining. Wonderful for dining outside and attractive enough for everyday use year-round, the collection has the look and feel of traditional artisan ceramics. Each piece comes trimmed with colorful flowers and dragons. Resilient melamine dinnerware and serving pieces feature a handcrafted look. Dishwasher safe.
9” Plates #671537, $7.95
11” Plates #671529, $9.95
Oval Platter-#671578, $19.95
Serving Tray #671560, $24.95
Salad Servers, 2-Piece Set # 671503, $6.95
Serving Bowl #671552, $19.95
Shatter-Resistant BPA-Free Drinkware BPA-free and perfect for outdoor use, this virtually unbreakable drinkware collection has the look and weight of crystal, with an ultra-clear finish. Resistant to cracking and crazing and safe for dishwasher.
Pitcher #670950, $19.95
Glasses, Sold in Sets of 6, $39.95 per set: Wine #670984, Champagne #671404, Pilsner #670992, Highball #670968, Double Old Fashioned #670976
What's in a name? from Certified Angus Beef
Great fathers, like great steaks, are called many different things
Whether you know him as Dad, Papa, Daddy, Father, Pop or even, affectionately, Old Man, one thing’s for sure: Father’s Day is the perfect time to thank him for all of the love, encouragement and support he’s given you over the years.
The ideal way to show your appreciation on Father’s Day is to fire up the grill and treat him to a fabulous steak dinner. What guy doesn’t love a perfectly cooked, well-marbled, tender and juicy premium cut of beef?
Knowing how to choose the perfect steak can be a challenge. Just like dads, many great steaks can be named several ways. When you’re deciding which cut to buy, you can avoid a case of “mis-steaken” identity with a few simple notes.
Steak your claim
The cuts the best steakhouses choose are also the ones to look for when grilling. A few favorites:
• Strip Steak, New York Strip or Kansas City Strip (also sometimes known as Manhattan or Shell Steak). This cut from the loin is lean, tender and full-flavored. Available boneless or bone-in, this robust steak has a firm “bite” and is a steakhouse classic favored by many men.
• Filet Mignon or Tenderloin. This lean cut is renowned for its buttery texture, subtle flavor and compact shape. This most-tender cut is succulent, and an elegant choice preferred by the most refined fathers.
• Porterhouse or T-Bone. The “best of both worlds,” with two lean and tender steak portions: strip steak on one side of the telltale T-shaped bone, and filet mignon on the other. If it’s larger in size, it’s usually called a Porterhouse and is perfect for a papa with a hearty appetite.
• Ribeye or Delmonico Steak (also known as a Cowboy Steak or Rib Chop when it comes with a bone). Well-marbled, tender and rich, this is a favorite of many beef lovers. This cut offers dads plenty of robust flavor and juiciness.
No matter which cut you choose, always start with the highest quality (after all, Daddy deserves the best). Steaks should be well-marbled, with lots of the little white flecks that will melt and baste the steak as it cooks. The premium Certified Angus Beef ® brand boasts generous marbling, and delivers mouthwatering flavor, tenderness and juiciness in every bite. Other steaks may say Angus, but don’t confuse the breed of cattle with the proven brand name. To find the Certified Angus Beef ® brand, visit www.certifiedangusbeef.com and click on “Where to Buy.”
Perfect Back Yard Porterhouse
Ingredients
• 4 18-ounce Certified Angus Beef ® porterhouse steaks
• 2 pounds baby new red potatoes, cut in 1-inch chunks
• 1 fennel bulb, cored and thinly sliced
• 1 shallot, peeled and minced
• 5 tablespoons unsalted butter
• 1/3 cup red wine
• 1/2 pound asparagus, thick bottoms snapped off, stalks cut in half
• 9 x 12-inch aluminum foil pan
• Salt and pepper to taste
Instructions
1. Place potatoes, fennel, shallot, butter, red wine, salt & pepper in foil pan. Seal tightly with aluminum foil and place on medium high grill to steam, approximately 20 minutes.
2. Add asparagus to vegetable tray, stir and continue to cook on medium heat 5 to 10 more minutes. Season steaks with salt and pepper. Grill to medium rare or desired doneness. Remove steaks and let rest for 5 minutes.
3. Serve steak with vegetables and sauce from pan.
Serves 4
Nutritional Information per Serving: 1045Calories; 50g Fat; 24g Saturated Fat; 317mg Cholesterol; 38g Carbohydrate; 5g Dietary Fiber; 101g Protein; 352mg Sodium; 69% daily value Iron (based on 2,000 calorie diet).
Strip Steaks with Three Pepper Rub
Ingredients
• 4 12-ounce Certified Angus Beef ® strip steaks
• 1 teaspoon cracked black pepper
• 1/2 teaspoon cracked red pepper
• 1/2 teaspoon cracked white pepper
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon onion powder
Instructions
1. Combine peppers, salt and onion powder and rub into both sides of steaks. Grill to desired doneness. Let rest 5 minutes before serving.
Nutritional Information per Serving: 534Calories; 24g Fat; 9g Saturated Fat; 198mg Cholesterol; 1g Carbohydrate; 0g Dietary Fiber; 73g Protein; 641mg Sodium; 36% daily value Iron (based on 2,000 calorie diet).
Recipes provided by Certified Angus Beef LLC
For more than 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 and is proudly featured by more than 13,600 restaurants and retailers around the world. For more information, visit www.certifiedangusbeef.com. Follow the brand on Twitter: www.twitter.com/CertAngusBeef or become a fan of: “Certified Angus Beef ® brand” on Facebook.
Whether you know him as Dad, Papa, Daddy, Father, Pop or even, affectionately, Old Man, one thing’s for sure: Father’s Day is the perfect time to thank him for all of the love, encouragement and support he’s given you over the years.
The ideal way to show your appreciation on Father’s Day is to fire up the grill and treat him to a fabulous steak dinner. What guy doesn’t love a perfectly cooked, well-marbled, tender and juicy premium cut of beef?
Knowing how to choose the perfect steak can be a challenge. Just like dads, many great steaks can be named several ways. When you’re deciding which cut to buy, you can avoid a case of “mis-steaken” identity with a few simple notes.
Steak your claim
The cuts the best steakhouses choose are also the ones to look for when grilling. A few favorites:
• Strip Steak, New York Strip or Kansas City Strip (also sometimes known as Manhattan or Shell Steak). This cut from the loin is lean, tender and full-flavored. Available boneless or bone-in, this robust steak has a firm “bite” and is a steakhouse classic favored by many men.
• Filet Mignon or Tenderloin. This lean cut is renowned for its buttery texture, subtle flavor and compact shape. This most-tender cut is succulent, and an elegant choice preferred by the most refined fathers.
• Porterhouse or T-Bone. The “best of both worlds,” with two lean and tender steak portions: strip steak on one side of the telltale T-shaped bone, and filet mignon on the other. If it’s larger in size, it’s usually called a Porterhouse and is perfect for a papa with a hearty appetite.
• Ribeye or Delmonico Steak (also known as a Cowboy Steak or Rib Chop when it comes with a bone). Well-marbled, tender and rich, this is a favorite of many beef lovers. This cut offers dads plenty of robust flavor and juiciness.
No matter which cut you choose, always start with the highest quality (after all, Daddy deserves the best). Steaks should be well-marbled, with lots of the little white flecks that will melt and baste the steak as it cooks. The premium Certified Angus Beef ® brand boasts generous marbling, and delivers mouthwatering flavor, tenderness and juiciness in every bite. Other steaks may say Angus, but don’t confuse the breed of cattle with the proven brand name. To find the Certified Angus Beef ® brand, visit www.certifiedangusbeef.com and click on “Where to Buy.”
Perfect Back Yard Porterhouse
Ingredients
• 4 18-ounce Certified Angus Beef ® porterhouse steaks
• 2 pounds baby new red potatoes, cut in 1-inch chunks
• 1 fennel bulb, cored and thinly sliced
• 1 shallot, peeled and minced
• 5 tablespoons unsalted butter
• 1/3 cup red wine
• 1/2 pound asparagus, thick bottoms snapped off, stalks cut in half
• 9 x 12-inch aluminum foil pan
• Salt and pepper to taste
Instructions
1. Place potatoes, fennel, shallot, butter, red wine, salt & pepper in foil pan. Seal tightly with aluminum foil and place on medium high grill to steam, approximately 20 minutes.
2. Add asparagus to vegetable tray, stir and continue to cook on medium heat 5 to 10 more minutes. Season steaks with salt and pepper. Grill to medium rare or desired doneness. Remove steaks and let rest for 5 minutes.
3. Serve steak with vegetables and sauce from pan.
Serves 4
Nutritional Information per Serving: 1045Calories; 50g Fat; 24g Saturated Fat; 317mg Cholesterol; 38g Carbohydrate; 5g Dietary Fiber; 101g Protein; 352mg Sodium; 69% daily value Iron (based on 2,000 calorie diet).
Strip Steaks with Three Pepper Rub
Ingredients
• 4 12-ounce Certified Angus Beef ® strip steaks
• 1 teaspoon cracked black pepper
• 1/2 teaspoon cracked red pepper
• 1/2 teaspoon cracked white pepper
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon onion powder
Instructions
1. Combine peppers, salt and onion powder and rub into both sides of steaks. Grill to desired doneness. Let rest 5 minutes before serving.
Nutritional Information per Serving: 534Calories; 24g Fat; 9g Saturated Fat; 198mg Cholesterol; 1g Carbohydrate; 0g Dietary Fiber; 73g Protein; 641mg Sodium; 36% daily value Iron (based on 2,000 calorie diet).
Recipes provided by Certified Angus Beef LLC
For more than 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 and is proudly featured by more than 13,600 restaurants and retailers around the world. For more information, visit www.certifiedangusbeef.com. Follow the brand on Twitter: www.twitter.com/CertAngusBeef or become a fan of: “Certified Angus Beef ® brand” on Facebook.
Wednesday, May 19, 2010
News from Beam Global Spirits & Wine
Beam Global Spirits & Wine, the premium spirits business of Fortune Brands (NYSE: FO) and maker of the world’s number one-selling Bourbon whiskey Jim Beam®, today unveiled plans for its continued growth in Kentucky, including a comprehensive expansion of its Frankfort facility. When completed in the fall of 2011, the expansion will double the facility’s production size and capacity and bring 120 new jobs to the area.
Governor Steven L. Beshear joined Beam Global President and Chief Executive Officer Matthew J. Shattock in getting the project officially underway today in a ceremony themed “Growing for the Future.” The expansion project further builds on the company’s heritage and long-standing commitment to the Commonwealth.
“Beam Global is one of our signature companies in Kentucky that has shown its commitment to our state time and time again,” said Governor Beshear. “The expansion of the Beam Global plant in Frankfort will provide a lasting, positive economic impact in the community. Seeing such growth in our Commonwealth is very rewarding.”
Under the expansion plans, the Frankfort plant will produce 160 products and have an annual capacity of 10 million cases, representing an increase from 24 percent to 32 percent of Beam Global’s total worldwide case volume. The project, which includes the addition of four new bottling lines and approximately 65 new tanks, will assume production and bottling of DeKuyper® cordials from Beam Global’s existing facility in Cincinnati. Additional brands bottled at the facility include Sauza®, the world’s number two-selling Tequila, and Canadian Club®, one of the world’s leading Canadian whiskies.
“Our roots in our home state of Kentucky run deep starting with the founding of Jim Beam, dating back more than two centuries,” Shattock said. “As our business and brands have grown over the years, so too has our commitment here in our home state. We thank Governor Beshear, the Economic Development Cabinet and KEDFA board for their valued support of our expansion in Frankfort.”
Construction of the expansion is scheduled to begin immediately. When completed, a total of 365 employees are expected to be employed at the facility and nearly 3 million additional cases will be produced. Products bottled at the Frankfort facility are shipped throughout the United States and 43 countries globally.
About Beam Global Spirits & Wine
Inspiring conversations around the world, Beam Global Spirits & Wine, Inc. is building brands people want to talk about. Consumers from all corners of the globe call for our brands, including Jim Beam® Bourbon, Sauza® Tequila, Canadian Club® Whisky, Courvoisier® Cognac, Laphroaig® Scotch Whisky, Cruzan® Rum, EFFEN® Vodka, Larios® Gin, Whisky DYC®, Teacher's® Scotch Whisky, DeKuyper® Cordials and Liqueurs and Knob Creek® Bourbon. Beam Global Spirits & Wine is part of Fortune Brands, Inc. (NYSE:FO), a leading consumer brands company. For more information on Beam Global Spirits & Wine, its brands, and its commitment to social responsibility, visit www.beamglobal.com and www.drinksmart.com.
Governor Steven L. Beshear joined Beam Global President and Chief Executive Officer Matthew J. Shattock in getting the project officially underway today in a ceremony themed “Growing for the Future.” The expansion project further builds on the company’s heritage and long-standing commitment to the Commonwealth.
“Beam Global is one of our signature companies in Kentucky that has shown its commitment to our state time and time again,” said Governor Beshear. “The expansion of the Beam Global plant in Frankfort will provide a lasting, positive economic impact in the community. Seeing such growth in our Commonwealth is very rewarding.”
Under the expansion plans, the Frankfort plant will produce 160 products and have an annual capacity of 10 million cases, representing an increase from 24 percent to 32 percent of Beam Global’s total worldwide case volume. The project, which includes the addition of four new bottling lines and approximately 65 new tanks, will assume production and bottling of DeKuyper® cordials from Beam Global’s existing facility in Cincinnati. Additional brands bottled at the facility include Sauza®, the world’s number two-selling Tequila, and Canadian Club®, one of the world’s leading Canadian whiskies.
“Our roots in our home state of Kentucky run deep starting with the founding of Jim Beam, dating back more than two centuries,” Shattock said. “As our business and brands have grown over the years, so too has our commitment here in our home state. We thank Governor Beshear, the Economic Development Cabinet and KEDFA board for their valued support of our expansion in Frankfort.”
Construction of the expansion is scheduled to begin immediately. When completed, a total of 365 employees are expected to be employed at the facility and nearly 3 million additional cases will be produced. Products bottled at the Frankfort facility are shipped throughout the United States and 43 countries globally.
About Beam Global Spirits & Wine
Inspiring conversations around the world, Beam Global Spirits & Wine, Inc. is building brands people want to talk about. Consumers from all corners of the globe call for our brands, including Jim Beam® Bourbon, Sauza® Tequila, Canadian Club® Whisky, Courvoisier® Cognac, Laphroaig® Scotch Whisky, Cruzan® Rum, EFFEN® Vodka, Larios® Gin, Whisky DYC®, Teacher's® Scotch Whisky, DeKuyper® Cordials and Liqueurs and Knob Creek® Bourbon. Beam Global Spirits & Wine is part of Fortune Brands, Inc. (NYSE:FO), a leading consumer brands company. For more information on Beam Global Spirits & Wine, its brands, and its commitment to social responsibility, visit www.beamglobal.com and www.drinksmart.com.
illycaffe Y1 Espresso Machine
Illy is once again charting a new course for premium coffee, introducing a striking new espresso machine quite unlike any other. The Francis Francis Y1 creates café-quality, authentic Italian espresso from a diminutive 9.5-inch square base – elegantly smooth, spare yet substantial, fashioned from tempered glass and brushed aluminum.
Countertop-challenged urban dwellers, modern design enthusiasts and anyone passionate about fine coffee and legendary illy quality: your new espresso machine has arrived. The Y1’s diminutive footprint belies illy’s revolutionary iperEspresso capsule system, producing a delightfully aromatic, full-bodied yet remarkably smooth espresso, with velvety crema, at one touch of a button. Simply place an iperEspresso capsule inside the Y1’s mini tower (less than 11 inches tall), press start, and enjoy flawless, authentic, Italian espresso in just seconds.
The Y1’s original design takes inspiration from a drinking fountain, representing a source of pleasure from which to readily partake. The Y1’s elegant tower is akin to the fountain’s spout, delivering precious drops. The idea flows naturally from illy’s appreciation of, and longtime association with designers and artists, emerging and established. Jeff Koons and James Rosenquist are among the nearly 100 leading contemporary artists to design cups for the illy Art Collection, the renowned collection of striking espresso and cappuccino cups.
“Our new Y1 embodies illy's belief that coffee is best enjoyed with all the senses. This truly original design demonstrates the roles sight and touch can and should play,” said Andrea Illy, CEO of illycaffè. ”The Y1 sacrifices nothing for its beauty and size, incorporating our iperEspresso capsule system that effortlessly assures café quality results.”
Etched into the Y1’s tempered glass surface, in deep, signature illy red, is the whimsical iperEspresso flower icon, indicating where to place cups for pre-extraction warming. A cleverly hidden water tank has 0.7-liter (23.7-ounce) capacity, enough for about 15 standard-size espressos. Used capsules are automatically ejected and stored in a built-in drawer.
The Y1 can be preordered now at illyusa.com, priced at $125 (a $295 value) when purchased with monthly delivery of fresh iperEspresso capsules.
Innovating in coffee is standard procedure and passion at illy, the family-owned coffee company that was founded upon Francesco Illy’s perfecting the modern method for espresso more than 75 years ago. Illy is among the food industry’s leaders in patents awarded, ranking with diversified, global companies many times its size.
About illycaffè
Illycaffè makes the world’s finest Italian coffee, and is a leader in quality, innovation, and technology. A third generation company based in Trieste, Italy, illy produces and markets a unique, single blend of coffee from nine distinct Arabica beans sourced on four continents, delivering to people passionate about coffee an authentic Italian coffee experience of the highest quality. Illy is available in more than 50,000 of the finest restaurants and coffee bars, in more than 140 countries, where more than six million cups of illy coffee are served every day. Globally, illy employs more than 700 people.
Illy buys the highest quality Arabica directly from growers, through partnerships based on the mutual creation of value. The company fosters long-term collaborations with the world’s finest coffee growers – in Brazil, Central America, India and Africa – providing know-how and technology, and offering above-market prices.
Countertop-challenged urban dwellers, modern design enthusiasts and anyone passionate about fine coffee and legendary illy quality: your new espresso machine has arrived. The Y1’s diminutive footprint belies illy’s revolutionary iperEspresso capsule system, producing a delightfully aromatic, full-bodied yet remarkably smooth espresso, with velvety crema, at one touch of a button. Simply place an iperEspresso capsule inside the Y1’s mini tower (less than 11 inches tall), press start, and enjoy flawless, authentic, Italian espresso in just seconds.
The Y1’s original design takes inspiration from a drinking fountain, representing a source of pleasure from which to readily partake. The Y1’s elegant tower is akin to the fountain’s spout, delivering precious drops. The idea flows naturally from illy’s appreciation of, and longtime association with designers and artists, emerging and established. Jeff Koons and James Rosenquist are among the nearly 100 leading contemporary artists to design cups for the illy Art Collection, the renowned collection of striking espresso and cappuccino cups.
“Our new Y1 embodies illy's belief that coffee is best enjoyed with all the senses. This truly original design demonstrates the roles sight and touch can and should play,” said Andrea Illy, CEO of illycaffè. ”The Y1 sacrifices nothing for its beauty and size, incorporating our iperEspresso capsule system that effortlessly assures café quality results.”
Etched into the Y1’s tempered glass surface, in deep, signature illy red, is the whimsical iperEspresso flower icon, indicating where to place cups for pre-extraction warming. A cleverly hidden water tank has 0.7-liter (23.7-ounce) capacity, enough for about 15 standard-size espressos. Used capsules are automatically ejected and stored in a built-in drawer.
The Y1 can be preordered now at illyusa.com, priced at $125 (a $295 value) when purchased with monthly delivery of fresh iperEspresso capsules.
Innovating in coffee is standard procedure and passion at illy, the family-owned coffee company that was founded upon Francesco Illy’s perfecting the modern method for espresso more than 75 years ago. Illy is among the food industry’s leaders in patents awarded, ranking with diversified, global companies many times its size.
About illycaffè
Illycaffè makes the world’s finest Italian coffee, and is a leader in quality, innovation, and technology. A third generation company based in Trieste, Italy, illy produces and markets a unique, single blend of coffee from nine distinct Arabica beans sourced on four continents, delivering to people passionate about coffee an authentic Italian coffee experience of the highest quality. Illy is available in more than 50,000 of the finest restaurants and coffee bars, in more than 140 countries, where more than six million cups of illy coffee are served every day. Globally, illy employs more than 700 people.
Illy buys the highest quality Arabica directly from growers, through partnerships based on the mutual creation of value. The company fosters long-term collaborations with the world’s finest coffee growers – in Brazil, Central America, India and Africa – providing know-how and technology, and offering above-market prices.
Tuesday, May 18, 2010
Snack Your Way To Weight Loss with Voskos Greek Yogurt
Anyone looking to dip into the pool this summer should dip into Voskos® Greek Yogurt multiple times daily. Healthy snacking frequently helps us stay healthy, lose weight, and stay in control of the goals we set out to achieve.
A recent study from Psychological Science suggests that self-control in humans depends largely on blood glucose levels. The study tested subjects on cognitive performance and self control of refraining from tempting foods and states that it is “likely that self-control processes involve cognitive processes that depend on glucose as a limited energy source—one that becomes depleted after exertion…Negative effects of prior exertion of self-control should be eliminated with a boost of glucose.”
June M. Lay, M.S., and author of “It’s Not a Diet, It’s Creative Eating” explains the findings: “When we eat healthy and eat often, we resist our cravings as well as perform better in general. Because we’re eating more often, we are using food as our energy source, not our stress hormones. When blood sugar level is consistently adequate, we’ll have a higher energy level and mood and we’re not as physically stressed.”
Ms. Lay recommends we snack throughout the day on healthy foods such as Voskos Greek Yogurt. “An 8oz single serving of Voskos Plain Non-Fat Greek Yogurt has 24 grams of protein. That’s 49% of the Daily Value. Plus, it’s naturally low in sugar and has simply skim milk and probiotic cultures in the ingredients list. I recommend my clients eat at least one serving of Voskos Greek Yogurt a day and to add fresh fruit or nuts if plain is too tart for their palette.”
Ms. Lay also notes that, “Brain cells can only function with glucose for fuel, and since the body doesn’t store it in a readily accessible state, we need to ‘fuel our brains’ about every four hours.” Going more than four hours causes low blood sugar and can cause the erratic behavior of reaching out for a “little” treat to stave off hunger, sending us on a sweets binge and putting us in a hyperglycemic (spiked blood sugar) state. When there is more glucose than our cells require, extra calories are stored as fat.
The secret to losing weight is stabilizing the metabolism by snacking often. Therefore, those who set short-term goals such as getting bikini-ready or wanting to adopt a healthy diet as a lifestyle change should snack on healthy foods such as Voskos Greek Yogurt throughout the day.
About Voskos Greek Yogurt
Voskos Greek Yogurt is all-natural, hormone-free, and gluten-free. Voskos’ proprietary and meticulous ProStrain™ method offers more than 2x the protein over ordinary yogurt, more probiotic cultures, less lactose, and a thicker and creamier consistency. Voskos has more protein per ounce over its Greek yogurt counterparts. Voskos is the first and only Greek yogurt brand to offer a full line of products consisting of both organic and non-organic along with plain and blended flavors (never “fruit on the bottom”). Available nationwide.
For store locations and more information, please visit www.voskos.com.
About June Lay, M.S. Author of “It’s Not a Diet, It’s Creative Eating” and also Lifestyle Columnist at www.healthnewsdigest.com. Her website, www.Junefit.com is included in Google's top ranked
women's health resources http://directory.google.com/Top/Health/Women's_Health/Resources
A recent study from Psychological Science suggests that self-control in humans depends largely on blood glucose levels. The study tested subjects on cognitive performance and self control of refraining from tempting foods and states that it is “likely that self-control processes involve cognitive processes that depend on glucose as a limited energy source—one that becomes depleted after exertion…Negative effects of prior exertion of self-control should be eliminated with a boost of glucose.”
June M. Lay, M.S., and author of “It’s Not a Diet, It’s Creative Eating” explains the findings: “When we eat healthy and eat often, we resist our cravings as well as perform better in general. Because we’re eating more often, we are using food as our energy source, not our stress hormones. When blood sugar level is consistently adequate, we’ll have a higher energy level and mood and we’re not as physically stressed.”
Ms. Lay recommends we snack throughout the day on healthy foods such as Voskos Greek Yogurt. “An 8oz single serving of Voskos Plain Non-Fat Greek Yogurt has 24 grams of protein. That’s 49% of the Daily Value. Plus, it’s naturally low in sugar and has simply skim milk and probiotic cultures in the ingredients list. I recommend my clients eat at least one serving of Voskos Greek Yogurt a day and to add fresh fruit or nuts if plain is too tart for their palette.”
Ms. Lay also notes that, “Brain cells can only function with glucose for fuel, and since the body doesn’t store it in a readily accessible state, we need to ‘fuel our brains’ about every four hours.” Going more than four hours causes low blood sugar and can cause the erratic behavior of reaching out for a “little” treat to stave off hunger, sending us on a sweets binge and putting us in a hyperglycemic (spiked blood sugar) state. When there is more glucose than our cells require, extra calories are stored as fat.
The secret to losing weight is stabilizing the metabolism by snacking often. Therefore, those who set short-term goals such as getting bikini-ready or wanting to adopt a healthy diet as a lifestyle change should snack on healthy foods such as Voskos Greek Yogurt throughout the day.
About Voskos Greek Yogurt
Voskos Greek Yogurt is all-natural, hormone-free, and gluten-free. Voskos’ proprietary and meticulous ProStrain™ method offers more than 2x the protein over ordinary yogurt, more probiotic cultures, less lactose, and a thicker and creamier consistency. Voskos has more protein per ounce over its Greek yogurt counterparts. Voskos is the first and only Greek yogurt brand to offer a full line of products consisting of both organic and non-organic along with plain and blended flavors (never “fruit on the bottom”). Available nationwide.
For store locations and more information, please visit www.voskos.com.
About June Lay, M.S. Author of “It’s Not a Diet, It’s Creative Eating” and also Lifestyle Columnist at www.healthnewsdigest.com. Her website, www.Junefit.com is included in Google's top ranked
women's health resources http://directory.google.com/Top/Health/Women's_Health/Resources
Collaboration produces new spoon that features BPA-free materials and custom fit
Plum Organics™, the leading provider of premium organic baby food, has entered a multifaceted partnership with Boon Inc, leading innovator, designer and manufacturer of infant and baby products. A pioneer in the organic baby food industry known for their award-winning packaging design, Plum Organics introduces this spoon on the heels of their recently debuted organic baby food line in a lightweight, spouted pouch. Free of BPA and phthalates, the clever spoon, a design collaboration by both companies, has a customized fit to Plum Organics pouches that dispenses the organic baby food when squeezed, creating a one-handed feeding experience.
In keeping with Boon's modern style and problem-solving ingenuity, the Dispensing Spoon by Boon leverages innovation from their award-winning product, the Squirt Baby Food Dispensing Spoon.
"Simple yet effective design is our passion at Boon. Plum Organics aligns very well with our business philosophy and together we have tremendous brand synergies," said Rebecca Finell, Design Principal and Co-Founder of Boon. "Co-branding with Plum Organics presented us with a unique opportunity to play in a new space within our industry, and to do so with a brand that we respect."
Plum Organics is the first company to nationally distribute organic baby food in a portable pouch format.
"We are out to reinvent the baby food eating experience through great design and innovation," said Neil Grimmer, Chief Innovation Office and Co-Founder of the Nest Collective, of which Plum Organics is part. "It's a market that has been largely untapped for over 30 years, and today's modern parent wants baby food options that have pure ingredients with built in convenience and a modern brand that fits with their lives. With our portable pouch format, we believe we have met that need. Working with Boon provided an opportunity to take this popular format one step further, and produce an even cleaner, more convenient eating experience for parents and baby."
Alongside new flavors from Plum Organics baby food line, the Dispensing Spoon by Boon debuted at the Natural Products Expo in Anaheim, California in March. The spoon will join Plum Organics collection on shelves in May 2010 at Babies "R" Us, Buy Buy Baby, and online at Diapers.com for an SRP $3.99 for a two-spoon set.
Plum Organics' Dispensing Spoon by Boon Features:
*Custom fit for any Plum Organics Yum 1 JUST fruit and
Yum 2 Second Blends baby food pouches
*Easy attachment for convenient one-handed feeding
*Two spoon set in portable case
*Top shelf, Dishwasher-safeStephen,
*BPA-free, Phthalate-free, and PVC-free materials
About Plum Organics
Plum Organics is the leading provider of premium organic baby food and toddler snacks. Committed to nourishing Generation Organic™ right from the start, Plum Organics creates delicious, organic options for today's parent and on-the-go lifestyle. More information at www.PlumOrganics.com.
About Boon Inc
Boon Inc is driven by a strong desire to create modern products that help simplify parent's lives while retaining their personal style. 10% of Boon's profits are donated to benefit children's charities. More information at www.booninc.com.
In keeping with Boon's modern style and problem-solving ingenuity, the Dispensing Spoon by Boon leverages innovation from their award-winning product, the Squirt Baby Food Dispensing Spoon.
"Simple yet effective design is our passion at Boon. Plum Organics aligns very well with our business philosophy and together we have tremendous brand synergies," said Rebecca Finell, Design Principal and Co-Founder of Boon. "Co-branding with Plum Organics presented us with a unique opportunity to play in a new space within our industry, and to do so with a brand that we respect."
Plum Organics is the first company to nationally distribute organic baby food in a portable pouch format.
"We are out to reinvent the baby food eating experience through great design and innovation," said Neil Grimmer, Chief Innovation Office and Co-Founder of the Nest Collective, of which Plum Organics is part. "It's a market that has been largely untapped for over 30 years, and today's modern parent wants baby food options that have pure ingredients with built in convenience and a modern brand that fits with their lives. With our portable pouch format, we believe we have met that need. Working with Boon provided an opportunity to take this popular format one step further, and produce an even cleaner, more convenient eating experience for parents and baby."
Alongside new flavors from Plum Organics baby food line, the Dispensing Spoon by Boon debuted at the Natural Products Expo in Anaheim, California in March. The spoon will join Plum Organics collection on shelves in May 2010 at Babies "R" Us, Buy Buy Baby, and online at Diapers.com for an SRP $3.99 for a two-spoon set.
Plum Organics' Dispensing Spoon by Boon Features:
*Custom fit for any Plum Organics Yum 1 JUST fruit and
Yum 2 Second Blends baby food pouches
*Easy attachment for convenient one-handed feeding
*Two spoon set in portable case
*Top shelf, Dishwasher-safeStephen,
*BPA-free, Phthalate-free, and PVC-free materials
About Plum Organics
Plum Organics is the leading provider of premium organic baby food and toddler snacks. Committed to nourishing Generation Organic™ right from the start, Plum Organics creates delicious, organic options for today's parent and on-the-go lifestyle. More information at www.PlumOrganics.com.
About Boon Inc
Boon Inc is driven by a strong desire to create modern products that help simplify parent's lives while retaining their personal style. 10% of Boon's profits are donated to benefit children's charities. More information at www.booninc.com.
Give dad a goat - why sustainable gifts work
Originating in the United States and declared a national event by President Calvin Coolidge in 1924, today Father's Day is celebrated around the world. This year on Sunday, June 20. Grandfathers, husbands, uncles, fathers-in-law and step-fathers may all be honored on this day. While a necktie is the most common gift, other presents include books, tools or sports equipment. Another way to honor Dad is with a gift that improves the life of a child from the World Vision Gift Catalog.
"Father's Day gift-giving is a long standing tradition. At the heart of the day, however, is the family's focus on Dad as the guide, motivator and provider in a child's life," says World Vision Gift Catalog National Director Devin Hermanson. "With that in mind, giving a life-sustaining gift that helps transform the lives of a child in need is in keeping with the Father's Day theme."
The World Vision Gift Catalog, located at www.worldvisiongifts.org, offers more than 100 poverty-fighting gifts ranging in price from $16 to $39,000 that can be purchased in the name of a father, child, friend, or loved one.
Gift ideas thatmatch Dad's interestsinclude:
-For the gardener - Hybrid or drought-resistant seeds for a farmer - $17
-For the sports enthusiast - 4 Soccer balls for a school - $32
-For the music buff - Art and music instruction - $40
-For the first time father - Needed supplies for a new mother to care for her baby - $77
-For the book lover - Stock a school in America with essential learning tools and supplies - $100
-For the gourmand - Goat and two chickens to provide milk and eggs - $100
Since the World Vision Gift Catalog was first introduced in 1996, new gifts have been introduced and its popularity as a gift-giving alternative has grown substantially with more than 100,000 purchases made last year. Goats were the most popular item in 2009: over 50,000 goats were given to families in need thanks to the generous contributions of gift catalog donors. After purchasing a Gift Catalog item, the recipientin turn receives a special card describing the gift and the impact it will have in the life of a person in need.
About World Vision
World Vision is a Christian relief and development organization dedicated to helping children and their communities worldwide reach their full potential by tackling the causes of poverty. We serve the world's poor, regardless of a person's religion, race, ethnicity or gender. For more information, visit www.worldvision.org.
"Father's Day gift-giving is a long standing tradition. At the heart of the day, however, is the family's focus on Dad as the guide, motivator and provider in a child's life," says World Vision Gift Catalog National Director Devin Hermanson. "With that in mind, giving a life-sustaining gift that helps transform the lives of a child in need is in keeping with the Father's Day theme."
The World Vision Gift Catalog, located at www.worldvisiongifts.org, offers more than 100 poverty-fighting gifts ranging in price from $16 to $39,000 that can be purchased in the name of a father, child, friend, or loved one.
Gift ideas thatmatch Dad's interestsinclude:
-For the gardener - Hybrid or drought-resistant seeds for a farmer - $17
-For the sports enthusiast - 4 Soccer balls for a school - $32
-For the music buff - Art and music instruction - $40
-For the first time father - Needed supplies for a new mother to care for her baby - $77
-For the book lover - Stock a school in America with essential learning tools and supplies - $100
-For the gourmand - Goat and two chickens to provide milk and eggs - $100
Since the World Vision Gift Catalog was first introduced in 1996, new gifts have been introduced and its popularity as a gift-giving alternative has grown substantially with more than 100,000 purchases made last year. Goats were the most popular item in 2009: over 50,000 goats were given to families in need thanks to the generous contributions of gift catalog donors. After purchasing a Gift Catalog item, the recipientin turn receives a special card describing the gift and the impact it will have in the life of a person in need.
About World Vision
World Vision is a Christian relief and development organization dedicated to helping children and their communities worldwide reach their full potential by tackling the causes of poverty. We serve the world's poor, regardless of a person's religion, race, ethnicity or gender. For more information, visit www.worldvision.org.
Spring and Summer Cocktails with New Coca Leaf Liquer AGWA de Bolivia
The warm weather is upon us and just in time to enjoy a refreshing new drink arrival - AGWA de Bolivia – and its signature refreshing cocktails.
Wild Bolivian coca leaves are hand-picked at 2000 metres in the Andes and shipped under armed guard in 2000 Kilo Bales to Amsterdam to be macerated and de-cocainized. The potent high strength flavour formula is reduced to 60 proof, bottled and then shipped around the world in a more conventional format.
You may find high resolution photos of AGWA de Bolivia at http://www.4shared.com/account/dir/34762107/5d5cc166/sharing.html?rnd=35
Following are three signature AGWA de Bolivia cocktail recipes that are sure to spice up springtime parties:
AGWA Fresca
Ingredients
1.5 oz AGWA de Bolivia Coca Leaf Liquor/12 Spearmint leaves / 1/2 lime / 7 oz. Club soda / 2 tsp. Sugar
Preparation
In a large glass, gently crush mint leaves. Then, squeeze lime juice over crushed leaves. Add sugar. Afterwards, add AGWA and club soda. Stir drink well. Garnish with a lime wedge; serve on the rocks.
Bolivian Mojito
Ingredients
1.5 oz. AGWA de Bolivia Coca Leaf Liquor / 12 Spearmint leaves / 1/2 lime / 7 oz. Club soda / 2 tsp. Sugar
Preparation
In a large glass, gently crush mint leaves. Then, squeeze lime juice over crushed leaves. Add sugar and ice. Afterwards, add AGWA and club soda. Stir drink well. Garnish with a lime wedge and tiny pieces of mint leaves.
AGWA’s Liquid Envy
Ingredients
25 ml AGWA, 12.5 ml Mildori, 25 ml Zubrovka Vodka, 12.5 ml lime juice, 50 ml pressed apple juice, 12.5 ml Gomme syrup, 1 Kiwi
Preparation
Scoop flesh of 1 Kiwi into a Boston Glass, add Gomme and Muddle into a puree, add all liquids and shake with cubed ice. Fine strain into a chilled martini glass (7 oz) Use ½ a hollowed kiwi as a boat and float in the frink. Add 12.5 ml of AGWA to the boat. Garnish with a lime wedge and a skinless wheel.
Wild Bolivian coca leaves are hand-picked at 2000 metres in the Andes and shipped under armed guard in 2000 Kilo Bales to Amsterdam to be macerated and de-cocainized. The potent high strength flavour formula is reduced to 60 proof, bottled and then shipped around the world in a more conventional format.
You may find high resolution photos of AGWA de Bolivia at http://www.4shared.com/account/dir/34762107/5d5cc166/sharing.html?rnd=35
Following are three signature AGWA de Bolivia cocktail recipes that are sure to spice up springtime parties:
AGWA Fresca
Ingredients
1.5 oz AGWA de Bolivia Coca Leaf Liquor/12 Spearmint leaves / 1/2 lime / 7 oz. Club soda / 2 tsp. Sugar
Preparation
In a large glass, gently crush mint leaves. Then, squeeze lime juice over crushed leaves. Add sugar. Afterwards, add AGWA and club soda. Stir drink well. Garnish with a lime wedge; serve on the rocks.
Bolivian Mojito
Ingredients
1.5 oz. AGWA de Bolivia Coca Leaf Liquor / 12 Spearmint leaves / 1/2 lime / 7 oz. Club soda / 2 tsp. Sugar
Preparation
In a large glass, gently crush mint leaves. Then, squeeze lime juice over crushed leaves. Add sugar and ice. Afterwards, add AGWA and club soda. Stir drink well. Garnish with a lime wedge and tiny pieces of mint leaves.
AGWA’s Liquid Envy
Ingredients
25 ml AGWA, 12.5 ml Mildori, 25 ml Zubrovka Vodka, 12.5 ml lime juice, 50 ml pressed apple juice, 12.5 ml Gomme syrup, 1 Kiwi
Preparation
Scoop flesh of 1 Kiwi into a Boston Glass, add Gomme and Muddle into a puree, add all liquids and shake with cubed ice. Fine strain into a chilled martini glass (7 oz) Use ½ a hollowed kiwi as a boat and float in the frink. Add 12.5 ml of AGWA to the boat. Garnish with a lime wedge and a skinless wheel.
Speak up for school lunch
In the last year, hundreds of thousands of people have spoken up for America's children and asked for improvements to the National School Lunch Program. As a result, Congress has drafted a Child Nutrition Bill with the deepest investment and strongest standards in the program's sixty-year history.
But now our progress is on the line: Senate leaders are thinking about postponing the bill's passage for another year or two. Our deadline for changing their minds is tomorrow.
Can you help out today by emailing your Senators?
http://org2.democracyinaction.org/o/5986/p/dia/action/public/?action_KEY=3094
The progress we've made with this bill is the result of months of hard work on the part of Slow Food USA's network and our many allies in the food movement. As it stands, the bill will equip schools to buy and cook healthier food, strengthen nutrition standards (including for school vending machines), and provide new support for local food and school gardens. Since school lunch is a federal program, the only way to make some of these big improvements is via Congress.
Senators Blanche Lincoln and Saxby Chambliss are circulating a letter asking Senate leaders to schedule time for the bill. The deadline for Senators to add their signature is tomorrow, Wednesday, May 19 -- so please write your Senators today.
But now our progress is on the line: Senate leaders are thinking about postponing the bill's passage for another year or two. Our deadline for changing their minds is tomorrow.
Can you help out today by emailing your Senators?
http://org2.democracyinaction.org/o/5986/p/dia/action/public/?action_KEY=3094
The progress we've made with this bill is the result of months of hard work on the part of Slow Food USA's network and our many allies in the food movement. As it stands, the bill will equip schools to buy and cook healthier food, strengthen nutrition standards (including for school vending machines), and provide new support for local food and school gardens. Since school lunch is a federal program, the only way to make some of these big improvements is via Congress.
Senators Blanche Lincoln and Saxby Chambliss are circulating a letter asking Senate leaders to schedule time for the bill. The deadline for Senators to add their signature is tomorrow, Wednesday, May 19 -- so please write your Senators today.
Monday, May 17, 2010
dineLA Presents the dineLA Chef Roundtable
On June 8th the distinctive REDCAT (Roy and Edna Disney/CalArts Theater) will play host to the historic and first-ever dineLA Chef Roundtable.
This unprecedented roundtable forum will feature several LA culinary pioneers in a moderated and lively panel discussion. The illustrious group will include chefs who have contributed to making Los Angeles one of the top culinary destinations in the world. This includes: Wolfgang Puck, Josiah Citrin, Susan Feniger, Karen Hatfield, Mark Peel and Joachim Splichal. The dineLA Chef Roundtable will be moderated by Lisa Foxx, radio show host at 104.3MYfm, and the event will take place at REDCAT Theater in Downtown Los Angeles on Tuesday, June 8, 2010. The panel discussion will take place from 7:00-8:00pm, and will be immediately followed by a special hour-long post reception hosted by Downtown’s own Starry Kitchen where guests and chefs can mingle, autograph cookbooks and discuss their trademark dishes and famed eateries.
This one-of-a-kind event is free and open to the community on a first-come, first-served basis with advanced RSVP. The audience will also include students from local culinary institutes, as well as some of today’s freshest and most exciting new culinary faces. The roundtable will feature a myriad of topics revolving around LA’s culinary groundbreakers, mentors and protégés, as well as discuss the evolution and future of the Los Angeles dining scene. The panel will be followed by an audience Q&A. Space is extremely limited and rsvp with confirmation number will be required.
“Los Angeles is one of the best food cities in the world and we wanted to create a program that provides Angelenos with direct access to the people who have helped make it what it is. Each of these chefs has influenced LA’s culinary landscape, and their shared relationships and history will make for some great conversation. To have this group together on one stage is truly historic and will showcase the breadth of LA’s dining scene,” explains Mark Liberman, president and CEO of LA INC. The Los Angeles Convention and Visitors Bureau.
Event Details:
LA Chef Roundtable Presented by dineLA
Tuesday, June 8th, 2010
7PM-9PM
REDCAT Theater
631 W. 2nd Street, Los Angeles 90012
Media RSVP info: Kris Ferraro or Mike Stommel 323.461.1011
kris@wjagency.com / mike@wjagency.com
The public can go to dineLA.com/roundtable to reserve their seats.
All reservations will be confirmed via return e-mail with confirmation number.
Seating is extremely limited; reservation confirmation is required.
ABOUT dineLA:
dineLA is a dynamic marketing created by LA INC. The Los Angeles Convention and Visitors Bureau in partnership with American Express and the LA restaurant community to promote the scale and variety of LA restaurant and food experiences to locals and visitors. dineLA's comprehensive Web site--www.dineLA.com--provides detailed information and search capabilities for over 2400 area restaurants; chef profiles; a culinary events calendar; monthly enter-to-win giveaways; e-newsletter; online chef and restaurant videos; as well as engaging and timely editorial content. dineLA seeks to position Los Angeles among the top restaurant cities in the world and to build awareness, traffic and revenue for restaurants throughout the greater LA area. For more information, please visit: dineLA.com.
ABOUT LA INC.:
LA INC. The Los Angeles Convention and Visitors Bureau is a private, nonprofit business association whose primary mission is to market and promote Los Angeles as the premier site for meetings, conventions and leisure travel. Though not part of city government, LA INC. is recognized as the city’s official tourism marketing organization. For more information, visit the official visitor information Web site of Los Angeles at www.discoverLosAngeles.com.
ABOUT REDCAT:
Opened by CalArts in 2003, REDCAT (Roy and Edna Disney/CalArts Theater) introduces diverse audiences, students and artists to the most influential developments in the arts from around the world, and gives artists in this region the creative support they need to achieve national and international stature. REDCAT is the newest partner in an international network of adventurous art and performance centers, which together are playing a vital role in the evolution of contemporary culture. REDCAT is a center for experimentation, discovery and lively civic discourse. For more information, visit www.redcat.org.
This unprecedented roundtable forum will feature several LA culinary pioneers in a moderated and lively panel discussion. The illustrious group will include chefs who have contributed to making Los Angeles one of the top culinary destinations in the world. This includes: Wolfgang Puck, Josiah Citrin, Susan Feniger, Karen Hatfield, Mark Peel and Joachim Splichal. The dineLA Chef Roundtable will be moderated by Lisa Foxx, radio show host at 104.3MYfm, and the event will take place at REDCAT Theater in Downtown Los Angeles on Tuesday, June 8, 2010. The panel discussion will take place from 7:00-8:00pm, and will be immediately followed by a special hour-long post reception hosted by Downtown’s own Starry Kitchen where guests and chefs can mingle, autograph cookbooks and discuss their trademark dishes and famed eateries.
This one-of-a-kind event is free and open to the community on a first-come, first-served basis with advanced RSVP. The audience will also include students from local culinary institutes, as well as some of today’s freshest and most exciting new culinary faces. The roundtable will feature a myriad of topics revolving around LA’s culinary groundbreakers, mentors and protégés, as well as discuss the evolution and future of the Los Angeles dining scene. The panel will be followed by an audience Q&A. Space is extremely limited and rsvp with confirmation number will be required.
“Los Angeles is one of the best food cities in the world and we wanted to create a program that provides Angelenos with direct access to the people who have helped make it what it is. Each of these chefs has influenced LA’s culinary landscape, and their shared relationships and history will make for some great conversation. To have this group together on one stage is truly historic and will showcase the breadth of LA’s dining scene,” explains Mark Liberman, president and CEO of LA INC. The Los Angeles Convention and Visitors Bureau.
Event Details:
LA Chef Roundtable Presented by dineLA
Tuesday, June 8th, 2010
7PM-9PM
REDCAT Theater
631 W. 2nd Street, Los Angeles 90012
Media RSVP info: Kris Ferraro or Mike Stommel 323.461.1011
kris@wjagency.com / mike@wjagency.com
The public can go to dineLA.com/roundtable to reserve their seats.
All reservations will be confirmed via return e-mail with confirmation number.
Seating is extremely limited; reservation confirmation is required.
ABOUT dineLA:
dineLA is a dynamic marketing created by LA INC. The Los Angeles Convention and Visitors Bureau in partnership with American Express and the LA restaurant community to promote the scale and variety of LA restaurant and food experiences to locals and visitors. dineLA's comprehensive Web site--www.dineLA.com--provides detailed information and search capabilities for over 2400 area restaurants; chef profiles; a culinary events calendar; monthly enter-to-win giveaways; e-newsletter; online chef and restaurant videos; as well as engaging and timely editorial content. dineLA seeks to position Los Angeles among the top restaurant cities in the world and to build awareness, traffic and revenue for restaurants throughout the greater LA area. For more information, please visit: dineLA.com.
ABOUT LA INC.:
LA INC. The Los Angeles Convention and Visitors Bureau is a private, nonprofit business association whose primary mission is to market and promote Los Angeles as the premier site for meetings, conventions and leisure travel. Though not part of city government, LA INC. is recognized as the city’s official tourism marketing organization. For more information, visit the official visitor information Web site of Los Angeles at www.discoverLosAngeles.com.
ABOUT REDCAT:
Opened by CalArts in 2003, REDCAT (Roy and Edna Disney/CalArts Theater) introduces diverse audiences, students and artists to the most influential developments in the arts from around the world, and gives artists in this region the creative support they need to achieve national and international stature. REDCAT is the newest partner in an international network of adventurous art and performance centers, which together are playing a vital role in the evolution of contemporary culture. REDCAT is a center for experimentation, discovery and lively civic discourse. For more information, visit www.redcat.org.
Savory & sweet summer grilling menu from Nielsen-Massey
Memorial Day marks the beginning of the grilling season and it is the perfect time for entertaining. Gathering family and friends for an evening of fellowship and food is the fun part. Deciding what to serve can be the challenge. Choosing some make-ahead recipes along with a quick, healthy grilled entrée gives the host the chance to enjoy the party and time with the guests. Fresh foods enhanced with flavors from Nielsen-Massey Vanillas punch up sweet and savory recipes and lend your dishes depth and flair. So, send out those invitations and fire up the grill. The Memorial Day menu is set and it is time to celebrate the season.
Easy, elegant entertaining starts with a mouth-watering menu filled with traditional summer-time flavors that can easily be assembled and served. Find the complete Memorial Day menu for eight guests at Nielsen-Massey Vanillas and let the summer fun begin.
Memorial Day Menu
Summertime Coolers
Lemon-Bleu Stuffed Tomatoes
Vanilla-Infused Balsamic Vinaigrette on baby salad greens
Lemon and Rosemary Risotto (From Century of Flavor)
Salmon with Vanilla Balsamic Marinade
Nielsen-Massey's Signature Vanilla Whipped Cream on fresh strawberries
Savory red, white and bleu appetizers play out the patriotic theme of the Memorial holiday and offer a tasty morsel to guests. "Nielsen-Massey's Pure Lemon Extract complements just about any dish," says Beth Nielsen, Chief Culinary Officer at Nielsen-Massey. "It is the perfect partner with herbs such as garlic and parsley. Using pure flavors saves time but does not compromise taste."
Lemon-Bleu Stuffed Tomatoes
2 tablespoons dry white wine
2 teaspoons finely minced shallots
8 ounces cream cheese, softened
1 teaspoon finely minced garlic
½ teaspoon Nielsen-Massey Pure Lemon Extract
⅛ teaspoon white pepper
¼ teaspoon cayenne pepper (optional)
5 ounces blue cheese crumbles
2 pints cherry tomatoes (approximately 48)
Combine the wine and shallots in a small bowl. Let stand.
Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot mixture in a mixing bowl. Beat until well blended using an electric mixer. Fold in the bleu cheese with a wooden spoon. Cover and chill.
Rinse the cherry tomatoes. Remove the tops by slicing a small amount off each tomato. Scoop out the seeds with a small measuring spoon. Cut a small slice off the bottom of each tomato so it will stand upright when plated. Fill each tomato with ½ tablespoon of the chilled Lemon-Bleu Stuffing using a pastry bag or spoon.
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract adds depth of flavor to this five-ingredient dressing, perfect on fresh baby salad greens. Left over dressing can double as a marinade for chicken, fish, pork or vegetables.
Vanilla-Infused Balsamic Vinaigrette and Greens
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup water
1 tablespoon stone ground mustard
¼ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
20 ounces baby salad greens
Whisk all ingredients together in a small bowl. To serve, toss baby greens in a large bowl with ¼ cup of the vinaigrette to coat the leaves. Makes ¾ cup.
In just 12 quick minutes, family and friends will enjoy a grilled-to-perfection salmon filet. This flavorful fish is complimented by the sweet and savory herb infused marinade.
Salmon with Vanilla Balsamic Marinade
Vanilla Balsamic Marinade
¼ cup extra-virgin olive oil
1 shallot, diced
1-1/2 teaspoons dried organic parsley
1-1/2 teaspoons dried organic basil
½ teaspoon dark brown sugar
½ teaspoon Worcestershire sauce
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Salmon
8 (4 to 6 ounce) 1-inch thick Salmon fillets
canola oil
salt and freshly ground pepper
For the marinade, combine the olive oil, shallot, parsley, basil, brown sugar, Worcestershire sauce, balsamic vinegar, Dijon mustard and vanilla paste into a blender container and puree. Pour evenly into two containers and set one container aside.
For the salmon, preheat the grill. Brush each fillet with canola oil and season with salt and pepper. Brush the tops of the fillets with the marinade, discarding any remaining marinade. Place the fillets marinated side down on a grill rack over direct heat. Grill for 6 to 8 minutes or until dark grill marks appear and the marinade begins to caramelize. Turn the fillets and grill for 3 to 4 minutes longer. Serve with the reserved marinade. Serves 8.
Elegant entertaining becomes easy with a bit of organization. The recipes are gathered and the timetable below provides the instructions to create a memorable evening.
Timetable
That morning
Mix up the Summertime Coolers, refrigerate
Prepare Lemon-Bleu Stuffed Tomatoes, refrigerate until ready to serve
Make the Vanilla-Infused Balsamic Vinaigrette, refrigerate
Several hours ahead
Wash and slice the strawberries, chill
Wash and dry the salad greens, chill until serving
Prepare the Vanilla Balsamic Marinade for the salmon
30 minutes before serving
Prepare the Lemon and Rosemary Risotto
Whip the cream
Bring the stuffed tomatoes to room temperature
Just before serving
Brush the salmon with the marinade, grill and serve
Drizzle the dressing on the salad greens
Easy, elegant entertaining starts with a mouth-watering menu filled with traditional summer-time flavors that can easily be assembled and served. Find the complete Memorial Day menu for eight guests at Nielsen-Massey Vanillas and let the summer fun begin.
Memorial Day Menu
Summertime Coolers
Lemon-Bleu Stuffed Tomatoes
Vanilla-Infused Balsamic Vinaigrette on baby salad greens
Lemon and Rosemary Risotto (From Century of Flavor)
Salmon with Vanilla Balsamic Marinade
Nielsen-Massey's Signature Vanilla Whipped Cream on fresh strawberries
Savory red, white and bleu appetizers play out the patriotic theme of the Memorial holiday and offer a tasty morsel to guests. "Nielsen-Massey's Pure Lemon Extract complements just about any dish," says Beth Nielsen, Chief Culinary Officer at Nielsen-Massey. "It is the perfect partner with herbs such as garlic and parsley. Using pure flavors saves time but does not compromise taste."
Lemon-Bleu Stuffed Tomatoes
2 tablespoons dry white wine
2 teaspoons finely minced shallots
8 ounces cream cheese, softened
1 teaspoon finely minced garlic
½ teaspoon Nielsen-Massey Pure Lemon Extract
⅛ teaspoon white pepper
¼ teaspoon cayenne pepper (optional)
5 ounces blue cheese crumbles
2 pints cherry tomatoes (approximately 48)
Combine the wine and shallots in a small bowl. Let stand.
Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot mixture in a mixing bowl. Beat until well blended using an electric mixer. Fold in the bleu cheese with a wooden spoon. Cover and chill.
Rinse the cherry tomatoes. Remove the tops by slicing a small amount off each tomato. Scoop out the seeds with a small measuring spoon. Cut a small slice off the bottom of each tomato so it will stand upright when plated. Fill each tomato with ½ tablespoon of the chilled Lemon-Bleu Stuffing using a pastry bag or spoon.
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract adds depth of flavor to this five-ingredient dressing, perfect on fresh baby salad greens. Left over dressing can double as a marinade for chicken, fish, pork or vegetables.
Vanilla-Infused Balsamic Vinaigrette and Greens
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup water
1 tablespoon stone ground mustard
¼ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
20 ounces baby salad greens
Whisk all ingredients together in a small bowl. To serve, toss baby greens in a large bowl with ¼ cup of the vinaigrette to coat the leaves. Makes ¾ cup.
In just 12 quick minutes, family and friends will enjoy a grilled-to-perfection salmon filet. This flavorful fish is complimented by the sweet and savory herb infused marinade.
Salmon with Vanilla Balsamic Marinade
Vanilla Balsamic Marinade
¼ cup extra-virgin olive oil
1 shallot, diced
1-1/2 teaspoons dried organic parsley
1-1/2 teaspoons dried organic basil
½ teaspoon dark brown sugar
½ teaspoon Worcestershire sauce
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Salmon
8 (4 to 6 ounce) 1-inch thick Salmon fillets
canola oil
salt and freshly ground pepper
For the marinade, combine the olive oil, shallot, parsley, basil, brown sugar, Worcestershire sauce, balsamic vinegar, Dijon mustard and vanilla paste into a blender container and puree. Pour evenly into two containers and set one container aside.
For the salmon, preheat the grill. Brush each fillet with canola oil and season with salt and pepper. Brush the tops of the fillets with the marinade, discarding any remaining marinade. Place the fillets marinated side down on a grill rack over direct heat. Grill for 6 to 8 minutes or until dark grill marks appear and the marinade begins to caramelize. Turn the fillets and grill for 3 to 4 minutes longer. Serve with the reserved marinade. Serves 8.
Elegant entertaining becomes easy with a bit of organization. The recipes are gathered and the timetable below provides the instructions to create a memorable evening.
Timetable
That morning
Mix up the Summertime Coolers, refrigerate
Prepare Lemon-Bleu Stuffed Tomatoes, refrigerate until ready to serve
Make the Vanilla-Infused Balsamic Vinaigrette, refrigerate
Several hours ahead
Wash and slice the strawberries, chill
Wash and dry the salad greens, chill until serving
Prepare the Vanilla Balsamic Marinade for the salmon
30 minutes before serving
Prepare the Lemon and Rosemary Risotto
Whip the cream
Bring the stuffed tomatoes to room temperature
Just before serving
Brush the salmon with the marinade, grill and serve
Drizzle the dressing on the salad greens
Red Lobster Launches Coastal-Inspired Redesign
Red Lobster’s introduction of its new, redesigned atmosphere, inspired by the seaside village of Bar Harbor, Maine, gives guests an opportunity to experience fresh, delicious seafood in a vibrant, nautical setting, right here in Cincinnati.
Six Cincinnati-area Red Lobster restaurants, including the Florence, KY location, have undergone a redesign that includes updated coastal touches both inside and out. Within the restaurants, guests will find cozy, dark-wood paneling, warm-toned fabrics, soft lighting and nautical décor, such as signal flags and seaside-inspired artwork. New exterior features include shingle and stone towers, lanterns, flags snapping in the breeze and Adirondack-style benches, all intended to transport guests’ minds to the coast.
“Our vision to be the place where Americans go for seafood for generations requires us to keep up with the times,” said Red Lobster President Kim Lopdrup“This new Bar Harbor restaurant design creates a warm, inviting, seaside atmosphere that builds on the many improvements we’ve made inside our restaurants over the last few years.”
Today at Red Lobster restaurants across North America certified Grill Masters prepare fresh fish, tender lobster and other seafood over the open flame of wood-fire grills. A Today’s Fresh Fish menu is updated daily to reflect the wide variety of fresh fish available. In addition, more culinary-forward items, new flavors and seafood combinations have been added to the menu in order to provide guests with a higher quality experience at the same affordable price for which Red Lobster has always been known.
Updating Red Lobster’s design enhances the dining experience and local community, adding a new, polished look to the streetscape for decades to come. Red Lobster has always played an important role in the communities in which it’s located, ensuring fresh, delicious food and employing hundreds of local residents. Cincinnati-area residents are among the first to experience the new Red Lobster as the company aims to remodel all of its restaurants from coast to coast.
“The new Bar Harbor design strengthens our commitment to Cincinnati,” said Steve Weigel, Red Lobster’s Senior Vice President of Operations for all of the company’s restaurants in this region of the country. “Our Red Lobster crew members are as excited as ever to continue to deliver fresh, delicious seafood to guests in this wonderful, new coastal setting.”
ABOUT RED LOBSTER
Red Lobster is the world’s largest casual dining seafood restaurant, with nearly 700 locations across North America. Certified Grill Masters ensure delicious seafood is prepared with culinary expertise on wood-fire grills recently added to every restaurant. In 2009, Red Lobster was rated “#1 Best Seafood” among chain restaurants by Zagat and “Best Sit-Down Chain Restaurant in America” by Men’s Health magazine. For more information, visit www.redlobster.com.
Six Cincinnati-area Red Lobster restaurants, including the Florence, KY location, have undergone a redesign that includes updated coastal touches both inside and out. Within the restaurants, guests will find cozy, dark-wood paneling, warm-toned fabrics, soft lighting and nautical décor, such as signal flags and seaside-inspired artwork. New exterior features include shingle and stone towers, lanterns, flags snapping in the breeze and Adirondack-style benches, all intended to transport guests’ minds to the coast.
“Our vision to be the place where Americans go for seafood for generations requires us to keep up with the times,” said Red Lobster President Kim Lopdrup“This new Bar Harbor restaurant design creates a warm, inviting, seaside atmosphere that builds on the many improvements we’ve made inside our restaurants over the last few years.”
Today at Red Lobster restaurants across North America certified Grill Masters prepare fresh fish, tender lobster and other seafood over the open flame of wood-fire grills. A Today’s Fresh Fish menu is updated daily to reflect the wide variety of fresh fish available. In addition, more culinary-forward items, new flavors and seafood combinations have been added to the menu in order to provide guests with a higher quality experience at the same affordable price for which Red Lobster has always been known.
Updating Red Lobster’s design enhances the dining experience and local community, adding a new, polished look to the streetscape for decades to come. Red Lobster has always played an important role in the communities in which it’s located, ensuring fresh, delicious food and employing hundreds of local residents. Cincinnati-area residents are among the first to experience the new Red Lobster as the company aims to remodel all of its restaurants from coast to coast.
“The new Bar Harbor design strengthens our commitment to Cincinnati,” said Steve Weigel, Red Lobster’s Senior Vice President of Operations for all of the company’s restaurants in this region of the country. “Our Red Lobster crew members are as excited as ever to continue to deliver fresh, delicious seafood to guests in this wonderful, new coastal setting.”
ABOUT RED LOBSTER
Red Lobster is the world’s largest casual dining seafood restaurant, with nearly 700 locations across North America. Certified Grill Masters ensure delicious seafood is prepared with culinary expertise on wood-fire grills recently added to every restaurant. In 2009, Red Lobster was rated “#1 Best Seafood” among chain restaurants by Zagat and “Best Sit-Down Chain Restaurant in America” by Men’s Health magazine. For more information, visit www.redlobster.com.
Neighborhood Block Party
Spring Has Sprung Neighborhood Block Party!
Chalk Food + Wine and Greenup Cafe
DATE: May 21, 2010
TIME: 5-7pm
LOCATION: Greenup Cafe 308 Greenup St and
Chalk Food + Wine at 318 Greenup St.
Covington, Ky 41011
MORE: Free Food, Fun and Live Music!
Chalkfoodwine.com • GreenupCafe.com
Chalk Food + Wine and Greenup Cafe
DATE: May 21, 2010
TIME: 5-7pm
LOCATION: Greenup Cafe 308 Greenup St and
Chalk Food + Wine at 318 Greenup St.
Covington, Ky 41011
MORE: Free Food, Fun and Live Music!
Chalkfoodwine.com • GreenupCafe.com
Freshology
Freshology, the leading purveyor of home-delivered gourmet calorie-controlled meals in the U.S., launches its newest and most affordable program, GETSLIM Silver. This first-ever all-natural epicurean program designed for healthy weight loss is flash- frozen, allowing for premium-quality meals at an affordable price. Like Freshology’s highly-popular national delivery program GETSLIM, GETSLIM Silver presents a multitude of palette-pleasing gourmet recipes prepared with the finest ingredients to make weight loss easy. The program provides customers breakfast, lunch, dinner and dessert daily, delivered in one weekly shipment.
Handcrafted by top chefs in Freshology’s state-of-the-art kitchen and prepared with fresh produce and meats, each meal is carefully flash-frozen to ensure the food’s nutritional integrity before delivery to clients’ doorsteps. Using premium, antibiotic and hormone-free lean proteins, seasonal vegetables, and whole fruit for optimal taste, GETSLIM Silver delivers individualized portion sizes for men and women: 1800-2000 calories and 1200-1400 calories per day respectively. Women’s programs are $29.95 per day while men’s programs are $32.95 per day.
“Over the past five years, Freshology has gone from a premium meal-delivery weight-loss program serving discriminating consumers throughout Southern California to a national diet delivery powerhouse out-innovating our competitors,” said Todd DeMann, Freshology’s Founder and CEO. “Since GETSLIM’s national launch in 2008, the response to our product has been overwhelming. As the first-ever gourmet flash-frozen meal delivery program, GETSLIM Silver is a similarly-styled and equally-delicious service offered at a lower price point to people in all parts of the country. We’re making healthy, all-natural gourmet food attainable, and we know consumers will love this delicious new option in Freshology’s national meal program portfolio.”
Freshology is the first nationwide meal-delivery company to use “green” packaging and state-of-the-art production methods to ensure quality and freshness, while its cutting-edge boxes include a cooling system to ensure proper temperature management during delivery. Freshology does not shrink-wrap, dehydrate or process its food and each meal container is labeled with individual nutritionals, ingredients and specific heating instructions.
Freshology utilized the services of expert food technologist Nurit Raich to develop the GETSLIM Silver meal program. Raich received her degree in Food Science from the University of Reading in the United Kingdom. Her extensive scientific knowledge combined with her experience developing natural, preservative-free meals for major national retailers and London’s sandwich chain Pret A Manger were instrumental in meal creation for GETSLIM Silver.
To learn more about Freshology and its services, including the recently launched national program Fresh Mommy, tailored specifically for new moms, please visit www.Freshology.com or call 1-877-893-7374. Follow Freshology on Twitter at www.twitter.com/freshology and become a fan on Facebook at www.facebook.com/freshology.
About Freshology: As the nation’s premier gourmet, home meal-delivery service, Freshology serves health-conscious consumers throughout the U.S. with delicious, epicurean diet food via its national programs GETSLIM, GETSLIM Silver and Fresh Mommy. All of Freshology’s Southern California-based calorie-controlled programs – Fresh Dining, Fresh Mommy, GETSLIM, Fresh Lite and Whole Family – pair great-tasting, gourmet dishes with healthy ingredients and can be customized based on its customers’ weight loss goals, likes and dislikes and medical requirements. Daily caloric allowance for females ranges between 1200 and 1400 calories, and between 1800 and 2000 for male clients. Freshology has received consistent national media attention for its celebrity appeal, weight loss success stories, five-star menu and philanthropic endeavors, and is consistently reported on in outlets such as People Magazine, US Weekly, In Touch Weekly and OK! Magazine, among others.
Handcrafted by top chefs in Freshology’s state-of-the-art kitchen and prepared with fresh produce and meats, each meal is carefully flash-frozen to ensure the food’s nutritional integrity before delivery to clients’ doorsteps. Using premium, antibiotic and hormone-free lean proteins, seasonal vegetables, and whole fruit for optimal taste, GETSLIM Silver delivers individualized portion sizes for men and women: 1800-2000 calories and 1200-1400 calories per day respectively. Women’s programs are $29.95 per day while men’s programs are $32.95 per day.
“Over the past five years, Freshology has gone from a premium meal-delivery weight-loss program serving discriminating consumers throughout Southern California to a national diet delivery powerhouse out-innovating our competitors,” said Todd DeMann, Freshology’s Founder and CEO. “Since GETSLIM’s national launch in 2008, the response to our product has been overwhelming. As the first-ever gourmet flash-frozen meal delivery program, GETSLIM Silver is a similarly-styled and equally-delicious service offered at a lower price point to people in all parts of the country. We’re making healthy, all-natural gourmet food attainable, and we know consumers will love this delicious new option in Freshology’s national meal program portfolio.”
Freshology is the first nationwide meal-delivery company to use “green” packaging and state-of-the-art production methods to ensure quality and freshness, while its cutting-edge boxes include a cooling system to ensure proper temperature management during delivery. Freshology does not shrink-wrap, dehydrate or process its food and each meal container is labeled with individual nutritionals, ingredients and specific heating instructions.
Freshology utilized the services of expert food technologist Nurit Raich to develop the GETSLIM Silver meal program. Raich received her degree in Food Science from the University of Reading in the United Kingdom. Her extensive scientific knowledge combined with her experience developing natural, preservative-free meals for major national retailers and London’s sandwich chain Pret A Manger were instrumental in meal creation for GETSLIM Silver.
To learn more about Freshology and its services, including the recently launched national program Fresh Mommy, tailored specifically for new moms, please visit www.Freshology.com or call 1-877-893-7374. Follow Freshology on Twitter at www.twitter.com/freshology and become a fan on Facebook at www.facebook.com/freshology.
About Freshology: As the nation’s premier gourmet, home meal-delivery service, Freshology serves health-conscious consumers throughout the U.S. with delicious, epicurean diet food via its national programs GETSLIM, GETSLIM Silver and Fresh Mommy. All of Freshology’s Southern California-based calorie-controlled programs – Fresh Dining, Fresh Mommy, GETSLIM, Fresh Lite and Whole Family – pair great-tasting, gourmet dishes with healthy ingredients and can be customized based on its customers’ weight loss goals, likes and dislikes and medical requirements. Daily caloric allowance for females ranges between 1200 and 1400 calories, and between 1800 and 2000 for male clients. Freshology has received consistent national media attention for its celebrity appeal, weight loss success stories, five-star menu and philanthropic endeavors, and is consistently reported on in outlets such as People Magazine, US Weekly, In Touch Weekly and OK! Magazine, among others.
Friday, May 14, 2010
Beer & Cheese Pairing - Milton's Prospect Hill Tavern
Christian Moerlein Brewing Co and Milton's Prospect Hill Tavern will host Moerlein Lagers & Ales Beer Flights and Cheese pairings. Come try the new Moerlein Northern Liberties IPA, as well as many other Moerlein Lagers & Ales Original and Seasonal Selections, all matched with cheese from vendors at Findlay Market. Six, three ounce beer flight samples perfectly matched with cheese for only $4. Happy hour pricing for full servings on all Moerlein styles at $3. Moerlein brewers and staff members will be on hand to discuss the pairings.
Tuesday May 18th
5:30 to 8:00PM.
Milton’s Prospect Hill Tavern
301 Milton St.
Cincinnati, OH 45202
513-784-9938.
American Craft Beer Week takes place nationally May 17-23, 2010.
Moerlein Lagers and Ales are only distributed through Greater Cincinnati, Dayton and Kentucky markets. For more information contact us at info@christianmoerlein.com or visit Christian Moerlein Brewing Company website at www.christianmoerlein.com
Tuesday May 18th
5:30 to 8:00PM.
Milton’s Prospect Hill Tavern
301 Milton St.
Cincinnati, OH 45202
513-784-9938.
American Craft Beer Week takes place nationally May 17-23, 2010.
Moerlein Lagers and Ales are only distributed through Greater Cincinnati, Dayton and Kentucky markets. For more information contact us at info@christianmoerlein.com or visit Christian Moerlein Brewing Company website at www.christianmoerlein.com
Hilton Cincinnati Netherland Plaza awarded Hilton Hotel Corporation's "Award of Excellence - Food & Beverage"
Hilton Hotels Corporation-Americas is pleased to announce that it has awarded the Hilton Cincinnati Netherland Plaza its Award of Excellence for Food & Beverage. This award is given annually by Hilton Americas to its top performing 500-plus guestroom hotel within the Hilton Hotel chain. The award is based on Hilton Hotel's Satisfaction and Loyalty Tracking (SALT) scores which are compiled by surveys sent guests to determine the satisfaction during a previous stay. The surveys are managed by a third party company and scores are based on the following criteria:
· Food Quality
· Quality of Food and Beverage with the Meeting
· Hospitality of Restaurant Staff
· Variety of Menu Choices (Restaurant)
· Breakfast Food Quality
· Variety of Food Choices at Breakfast
· Hospitality of Restaurant Staff at Breakfast
· Timeliness of In-Room Dining/Room Service
· Variety of Menu Choice (Room Service)
Staff Reactions
Michel Sheer, Managing Director, is thrilled with the award, "We are delighted to be recognized by our customers in this way!"
Todd Kelly, Executive Chef, is especially pleased with the award, "We're very proud of our food and beverage team and this award recognizes the hard work that we do each day to meet and exceed our guests' expectations. At the Netherland Plaza we are dedicated to providing an exceptionally high quality of food and outstanding level of customer service."
Additional Honors Received
This is just one of several awards the Hilton Cincinnati Netherland Plaza has been honored with this year. Recently the hotel and its fine-dining establishment, Orchids at Palm Court, have been honored with the American Automobile Association's (AAA) coveted four-diamond award for excellence for the sixth consecutive year and Cincinnati Magazine's rating as the #1 Restaurant in Cincinnati (2010 & 2009). In addition, Zagat Survey named Orchids one of Cincinnati's Top Restaurants (2010) and Polly Campbell, The Cincinnati Enquirer's restaurant critic, gave Orchids a "Five Stars-Extraordinary" rating in November 2009.
About the Hilton Cincinnati Netherland Plaza
The Hilton Cincinnati Netherland Plaza opened in 1931 and is considered to be one of the world's finest examples of French art deco architecture. The hotel offers 561 renovated guestrooms and over 40,000 square feet of flexible meeting space, including the famous Hall of Mirrors, Pavillion Caprice and Continental Ballrooms. The hotel's restaurant, Orchids at Palm Court, features rare Brazilian rosewood walls with German silver-nickel metalwork and lighting fixtures. The two-story ceiling has large Romanesque murals and on the north end of the restaurant is an original Rookwood Pottery fountain flanked by two large seahorses. The hotel is a charter member of Historic Hotels of America, is a registered National Landmark and is on the National Register of Historic Places.
· Food Quality
· Quality of Food and Beverage with the Meeting
· Hospitality of Restaurant Staff
· Variety of Menu Choices (Restaurant)
· Breakfast Food Quality
· Variety of Food Choices at Breakfast
· Hospitality of Restaurant Staff at Breakfast
· Timeliness of In-Room Dining/Room Service
· Variety of Menu Choice (Room Service)
Staff Reactions
Michel Sheer, Managing Director, is thrilled with the award, "We are delighted to be recognized by our customers in this way!"
Todd Kelly, Executive Chef, is especially pleased with the award, "We're very proud of our food and beverage team and this award recognizes the hard work that we do each day to meet and exceed our guests' expectations. At the Netherland Plaza we are dedicated to providing an exceptionally high quality of food and outstanding level of customer service."
Additional Honors Received
This is just one of several awards the Hilton Cincinnati Netherland Plaza has been honored with this year. Recently the hotel and its fine-dining establishment, Orchids at Palm Court, have been honored with the American Automobile Association's (AAA) coveted four-diamond award for excellence for the sixth consecutive year and Cincinnati Magazine's rating as the #1 Restaurant in Cincinnati (2010 & 2009). In addition, Zagat Survey named Orchids one of Cincinnati's Top Restaurants (2010) and Polly Campbell, The Cincinnati Enquirer's restaurant critic, gave Orchids a "Five Stars-Extraordinary" rating in November 2009.
About the Hilton Cincinnati Netherland Plaza
The Hilton Cincinnati Netherland Plaza opened in 1931 and is considered to be one of the world's finest examples of French art deco architecture. The hotel offers 561 renovated guestrooms and over 40,000 square feet of flexible meeting space, including the famous Hall of Mirrors, Pavillion Caprice and Continental Ballrooms. The hotel's restaurant, Orchids at Palm Court, features rare Brazilian rosewood walls with German silver-nickel metalwork and lighting fixtures. The two-story ceiling has large Romanesque murals and on the north end of the restaurant is an original Rookwood Pottery fountain flanked by two large seahorses. The hotel is a charter member of Historic Hotels of America, is a registered National Landmark and is on the National Register of Historic Places.
Thursday, May 13, 2010
Big Value Wines to Complement Grilled Favorites, Sommelier Explains
Summer is grilling season, and for many Americans grilling is done with a drink in hand. When the beverage of choice is wine, Sommelier Carolyn Evans Hammond, author of Good, Better, Best Wines, helps navigate the seemingly complex process of selecting affordable wine to pair with the mouth-watering dishes seared with grill marks. Hammond’s wine recommendations are consistently flavored, sold locally, and all under $15 a bottle.
Hammond is available to discuss:
-Brawny reds wines that complement the smoky caramelized juices caught in the grill marks of favorite red meats
-White wines to pair with each grilled course from bacon-wrapped scallops to grilled pineapple rings
-How to quickly identify wines that pair well with the menu while pleasing the crowd and the pocketbook
-Why color doesn’t matter, debunking the myth of only serving white wine with fish with the reds that will work and those that don’t
Evans Hammond offers tips and the know-how to bring out the spectrum of flavors in every meal for under $5, $7, $11 and $15 a bottle.
To view Carolyn Evans Hammond’s blog post regarding wines for grilling, visit her website:
For Reds: http://www.wine-tribune.com/wine_news.asp?artn=190&Highlight=grilling
For Whites: http://www.wine-tribune.com/wine_news.asp?artn=191&Highlight=grilling
Carolyn Evans Hammond is an accomplished wine writer whose articles have appeared in such eminent magazines as Decanter and Wine & Spirit International in the United Kingdom, as well as Maclean’s, Taste, and Tidings in Canada. Her first book, 1000 Best Wine Secrets, earned critical acclaim and international distribution. She also issues a newsletter, runs a wine club, conducts seminars, and publishes a blog on her website—http://www.wine-tribune.com. She holds the Diploma from the Wine & Spirit Education Trust and a BA from York University. Carolyn has lived in many cities in North America and Europe, and now resides in Toronto, where she was born.
To learn more about Carolyn and her new book Good, Better, Best Wines, view her book trailer at http://www.youtube.com/user/carolynevanshammond1
Hammond is available to discuss:
-Brawny reds wines that complement the smoky caramelized juices caught in the grill marks of favorite red meats
-White wines to pair with each grilled course from bacon-wrapped scallops to grilled pineapple rings
-How to quickly identify wines that pair well with the menu while pleasing the crowd and the pocketbook
-Why color doesn’t matter, debunking the myth of only serving white wine with fish with the reds that will work and those that don’t
Evans Hammond offers tips and the know-how to bring out the spectrum of flavors in every meal for under $5, $7, $11 and $15 a bottle.
To view Carolyn Evans Hammond’s blog post regarding wines for grilling, visit her website:
For Reds: http://www.wine-tribune.com/wine_news.asp?artn=190&Highlight=grilling
For Whites: http://www.wine-tribune.com/wine_news.asp?artn=191&Highlight=grilling
Carolyn Evans Hammond is an accomplished wine writer whose articles have appeared in such eminent magazines as Decanter and Wine & Spirit International in the United Kingdom, as well as Maclean’s, Taste, and Tidings in Canada. Her first book, 1000 Best Wine Secrets, earned critical acclaim and international distribution. She also issues a newsletter, runs a wine club, conducts seminars, and publishes a blog on her website—http://www.wine-tribune.com. She holds the Diploma from the Wine & Spirit Education Trust and a BA from York University. Carolyn has lived in many cities in North America and Europe, and now resides in Toronto, where she was born.
To learn more about Carolyn and her new book Good, Better, Best Wines, view her book trailer at http://www.youtube.com/user/carolynevanshammond1
Inventor Maurice Kanbar introduces natural food product...SooFoo!
Spring is here and with it comes a delicious new addition to consumers’ breakfast, lunch and dinner tables around the country: “SooFoo™,” a gourmet low-fat, sodium and cholesterol-free blend of brown rice, grains and lentils.
SooFoo is the brainchild of inventor, entrepreneur, author, film producer and master distiller Maurice Kanbar. Having made SooFoo for years for himself in his own San Francisco kitchen, Kanbar created and honed the “perfect” combination of nine ingredients that comprise SooFoo over time. They include: California-grown long-grain brown rice; brown lentils; wheat berries; oats; barley; black lentils; rye berries; green lentils and buckwheat. Kanbar decided to market SooFoo commercially at the urging of friends and family. “I decided to call it SooFoo because it is super good food,” Kanbar recalls.
SooFoo is 100 percent natural with five grams of protein per quarter-cup (45 grams) dry serving. A good source of fiber (with 16 percent of daily value per serving), it has no additives or preservatives.
“SooFoo is terrific. The whole grains and plant-based protein help to support a healthy heart,” says San Francisco physician and nutrition specialist Melina B. Jampolis, www.drmelina.com. “I highly recommend including SooFoo in your diet on a regular basis.”
SooFoo is a versatile food that can be served as a side dish or a main dish for breakfast, lunch or dinner. A terrific soup starter, home chefs can also use SooFoo for stuffings and salads.
SooFoo is headed to store shelves with wider distribution starting later this month. It’s already been test-marketed around the Bay Area, and is available at a wide range of gourmet supermarkets and health food stores there including Draeger's Markets, Mollie Stone's Markets, Fresh Organics and Real Foods. National distribution is being put in place, and customers can soon also order direct from the web site: www.soo-foo.com. Vice President of Sales & Marketing Jim McCullough says, “we’ve really been encouraged by the regional response to SooFoo. San Francisco and Bay Area consumers are both curious and nutritionally conscious, and SooFoo fits right into their eclectic, healthful cuisine.”
McCullough is also reaching out to chefs nationwide to cook with SooFoo and incorporate it into restaurant dishes. SooFoo will be available initially in one-pound (454 gram) bags for consumer use and 25-pound bags for bulk retailers and foodservice distributors.
“SooFoo is a delicious, nutritious way to eat healthfully,” Kanbar concludes. “Everyone equates health food with bland, flavorless dishes and products, but people will love the taste of SooFoo. It’s imperative as a society we get healthy and I’m delighted to bring SooFoo to the nation to help. To your health!”
SooFoo is the brainchild of inventor, entrepreneur, author, film producer and master distiller Maurice Kanbar. Having made SooFoo for years for himself in his own San Francisco kitchen, Kanbar created and honed the “perfect” combination of nine ingredients that comprise SooFoo over time. They include: California-grown long-grain brown rice; brown lentils; wheat berries; oats; barley; black lentils; rye berries; green lentils and buckwheat. Kanbar decided to market SooFoo commercially at the urging of friends and family. “I decided to call it SooFoo because it is super good food,” Kanbar recalls.
SooFoo is 100 percent natural with five grams of protein per quarter-cup (45 grams) dry serving. A good source of fiber (with 16 percent of daily value per serving), it has no additives or preservatives.
“SooFoo is terrific. The whole grains and plant-based protein help to support a healthy heart,” says San Francisco physician and nutrition specialist Melina B. Jampolis, www.drmelina.com. “I highly recommend including SooFoo in your diet on a regular basis.”
SooFoo is a versatile food that can be served as a side dish or a main dish for breakfast, lunch or dinner. A terrific soup starter, home chefs can also use SooFoo for stuffings and salads.
SooFoo is headed to store shelves with wider distribution starting later this month. It’s already been test-marketed around the Bay Area, and is available at a wide range of gourmet supermarkets and health food stores there including Draeger's Markets, Mollie Stone's Markets, Fresh Organics and Real Foods. National distribution is being put in place, and customers can soon also order direct from the web site: www.soo-foo.com. Vice President of Sales & Marketing Jim McCullough says, “we’ve really been encouraged by the regional response to SooFoo. San Francisco and Bay Area consumers are both curious and nutritionally conscious, and SooFoo fits right into their eclectic, healthful cuisine.”
McCullough is also reaching out to chefs nationwide to cook with SooFoo and incorporate it into restaurant dishes. SooFoo will be available initially in one-pound (454 gram) bags for consumer use and 25-pound bags for bulk retailers and foodservice distributors.
“SooFoo is a delicious, nutritious way to eat healthfully,” Kanbar concludes. “Everyone equates health food with bland, flavorless dishes and products, but people will love the taste of SooFoo. It’s imperative as a society we get healthy and I’m delighted to bring SooFoo to the nation to help. To your health!”
New From Honest Tea
Honest Tea has introduced a new line of ready-to-drink, organic Kombucha drinks, which are uniquely tangy and surprisingly addictive functional beverages that provide an invigorating sensation for both the taste buds and digestive system. Kombucha, contains live and active cultures, otherwise known as probiotics, that are believed to detoxify, energize and aid in digestion.
Organic and brewed with Fair Trade Certified tea, Honest Kombucha is low in calories and sugars.
For more info visit www.honesttea.com.
Organic and brewed with Fair Trade Certified tea, Honest Kombucha is low in calories and sugars.
For more info visit www.honesttea.com.
Kentucky Bison Company Offers Meat Samplers for Father's Day and Grilling Season
The way to Dad’s heart is though his stomach, and that’s what makes Kentucky Bison Company’s gourmet meat samplers the perfect gift for Father’s Day and grilling season! Bison meat has less fat and cholesterol than beef, pork and even chicken, but with its naturally rich, full flavor, Dad won’t be missing a thing! Samplers are available in five varieties: Sizzling Steak ($125.20); Family Favorites ($167.30); Great Grilling Favorites ($143.70); Barbecue Master ($163.30); and Southern Soul Food Sampler ($151.30).
Samplers are available for shipping and arrive in a high-quality reusable Styrofoam cooler with insulator and frozen gel pack to assure meat quality. Patrons can shop directly through the Kentucky Bison Company by calling 502.562.9491, toll free 1.877.859.2426, emailing Amanda@KyBisonCo.com, or visiting the sales office located at 603 E. Main St. during the hours of 10 a.m. – 4 p.m. Monday through Friday. Please call ahead before picking up in person to make sure your chosen sampler is available. All products are sold frozen for easy storage before cooking.
Sampler Details
Sizzling Steak Sampler
4 (6oz) Filet Mignon Steaks
4 (8 oz) Rib-eye Steaks
8 (10 oz) Top Sirloin Steaks
Family Favorites
4 (8oz) Rib-eye Steaks
1 (4 lb) Sirloin Tip Roast
1 (3.5 lb) Rump Roast
4 lbs Burger Patties
4 lbs Stew Meat
4 lbs Breakfast Sausage (ground)
Great Grilling Favorites
10 lbs Burger Patties
5 lbs Ground Burger Meat
4 lbs Frankfurters
3 lbs Fajita Meat (great for steak skewers!)
BBQ Master
5 lbs Burger Patties
6 lbs Brisket
7 lbs Baby Back Ribs (2 slabs)
4 (8 oz) Rib-eye Steaks
4 (6 oz) Filet Mignon Steaks
Southern Soul Food Sampler
1 (3.5 lb) Rump Roast
7 lbs Baby Back Ribs (2 slabs)
3 lbs Cube Steak
3 lbs Shank Steak
2 lbs Stew Meat
3 lbs Ground Burger Meat
2 lbs Breakfast Sausage (ground)
2 lbs Oxtail
2 lbs Soup Bones
The foundation of the Kentucky Bison Company is the production, preservation and promotion of the Authentic American Bison. Its mission is to operate a bison farm and meat processing plant that provides success through production and processing of livestock and a positive, happy work environment with room for workers’ advancement and personal growth. Kentucky Bison Company raises bison on Woodland Farm in Goshen, Kentucky and processes the meat at its own USDA-approved facility. For more information, visit www.kybisonco.com.
Samplers are available for shipping and arrive in a high-quality reusable Styrofoam cooler with insulator and frozen gel pack to assure meat quality. Patrons can shop directly through the Kentucky Bison Company by calling 502.562.9491, toll free 1.877.859.2426, emailing Amanda@KyBisonCo.com, or visiting the sales office located at 603 E. Main St. during the hours of 10 a.m. – 4 p.m. Monday through Friday. Please call ahead before picking up in person to make sure your chosen sampler is available. All products are sold frozen for easy storage before cooking.
Sampler Details
Sizzling Steak Sampler
4 (6oz) Filet Mignon Steaks
4 (8 oz) Rib-eye Steaks
8 (10 oz) Top Sirloin Steaks
Family Favorites
4 (8oz) Rib-eye Steaks
1 (4 lb) Sirloin Tip Roast
1 (3.5 lb) Rump Roast
4 lbs Burger Patties
4 lbs Stew Meat
4 lbs Breakfast Sausage (ground)
Great Grilling Favorites
10 lbs Burger Patties
5 lbs Ground Burger Meat
4 lbs Frankfurters
3 lbs Fajita Meat (great for steak skewers!)
BBQ Master
5 lbs Burger Patties
6 lbs Brisket
7 lbs Baby Back Ribs (2 slabs)
4 (8 oz) Rib-eye Steaks
4 (6 oz) Filet Mignon Steaks
Southern Soul Food Sampler
1 (3.5 lb) Rump Roast
7 lbs Baby Back Ribs (2 slabs)
3 lbs Cube Steak
3 lbs Shank Steak
2 lbs Stew Meat
3 lbs Ground Burger Meat
2 lbs Breakfast Sausage (ground)
2 lbs Oxtail
2 lbs Soup Bones
The foundation of the Kentucky Bison Company is the production, preservation and promotion of the Authentic American Bison. Its mission is to operate a bison farm and meat processing plant that provides success through production and processing of livestock and a positive, happy work environment with room for workers’ advancement and personal growth. Kentucky Bison Company raises bison on Woodland Farm in Goshen, Kentucky and processes the meat at its own USDA-approved facility. For more information, visit www.kybisonco.com.
No Need for Beer. It's Fruity Cocktail Time!
Statistics show that each year 90% of American families attend at least one BBQ party during the summer. The BBQ season officially kicks off on Memorial Day, but it is the Fourth of July that sees the most grills fired up for the entire year with 86% of the gas grills in the nation seeing action that day. That is a heck of a lot of hamburgers, hot dogs and ribs you are going to need to wash down. This year, instead of defaulting to the old standby beer, add a splash of color and a burst of fresh fruity taste to your BBQ libations with some refreshing and easy to make cocktails.
SKYY Vodka's award winning line of all natural SKYY Infusions can easily become the centerpiece of your BBQ or poolside party. One way to bring your guests together is with a do-it-yourself cocktail bar featuring the SKYY Starlight, a fun, adult rendition of the icy cool snow cone. Your guests may also want to beat the heat with something that’s equally as bold and refreshing like the favorably tart SKYY Summer Palmer - an jazzy update to the classic Arnold Palmer - or relax before dinner with a more subtle cocktail like the Passion-Politan or the Sweet Lyee Ginger, which features the recently launched SKYY Infusions Ginger. No matter what the occasion, these summer offerings will both impress and satisfy anything one may crave on a hot summer day.
SKYY Starlight
Created by Adam Wilson, Beretta, San Francisco
1.5 oz. SKYY Vodka
0.75 oz. Fresh Lime Juice
0.50 oz. Simple Syrup
1 oz. Hibiscus or Cranberry Juice
Fresh Mint
Muddle all ingredients except hibiscus/cranberry juice in bottom of tall rocks glass. Add half a glass of crushed ice and stir well. Add more crushed ice until tightly packed just over the rim of the glass, and pour hibiscus or cranberry juice over top. Garnish with sprig of fresh mint and serve with a straw.
Passion-Politan
Created by Alex Straus, Suite 700 at the Hotel Shangri-La, Los Angeles
2 oz. SKYY Infusions Passion Fruit
0.75 oz. Orange Liqueur
0.75 oz. Rose Syrup (such as Monin)
0.5 oz Lime Juice
Rosé Champagne or Rosé Sparkling Wine
1 Rose Petal
Combine all ingredients except champagne/sparkling wine in a cocktail shaker with ice. Shake vigorously and add sparkling wine, stir and strain into a martini glass. Float the rose petal on top of the cocktail for garnish.
KYY Summer Palmer
Kathy Casey, Kathy Casey Food Studios
1.5 oz. SKYY Infusions Citrus
0.25 oz. Triple Sec
1 oz. Sweetened Iced Tea
0.5 oz. Fresh Lemon Juice
Combine SKYY Infusions Citrus, triple sec, unsweetened iced tea, lemon juice and ice into a cocktail shaker. Shake vigorously and strain into a martini glass with sugar rim as garnish.
weet-Lyee Ginger
Created by Alex Straus, Suite 700 at the Hotel Shangri-La, Los Angeles
1.5 oz. SKYY Infusions Ginger
1.5 oz. Lychee Puree*
4 Mint Leaves
0.5 oz. Fresh Lime Juice
Muddle 3 of the mint leaves in a cocktail shaker to release oils. Add the rest of the ingredients to the shaker with ice and shake vigorously. Strain into a cocktail glass and garnish with remaining large mint leaf.
*To make lychee puree, purchase a can of lychees in light syrup and blend well.
SKYY Vodka's award winning line of all natural SKYY Infusions can easily become the centerpiece of your BBQ or poolside party. One way to bring your guests together is with a do-it-yourself cocktail bar featuring the SKYY Starlight, a fun, adult rendition of the icy cool snow cone. Your guests may also want to beat the heat with something that’s equally as bold and refreshing like the favorably tart SKYY Summer Palmer - an jazzy update to the classic Arnold Palmer - or relax before dinner with a more subtle cocktail like the Passion-Politan or the Sweet Lyee Ginger, which features the recently launched SKYY Infusions Ginger. No matter what the occasion, these summer offerings will both impress and satisfy anything one may crave on a hot summer day.
SKYY Starlight
Created by Adam Wilson, Beretta, San Francisco
1.5 oz. SKYY Vodka
0.75 oz. Fresh Lime Juice
0.50 oz. Simple Syrup
1 oz. Hibiscus or Cranberry Juice
Fresh Mint
Muddle all ingredients except hibiscus/cranberry juice in bottom of tall rocks glass. Add half a glass of crushed ice and stir well. Add more crushed ice until tightly packed just over the rim of the glass, and pour hibiscus or cranberry juice over top. Garnish with sprig of fresh mint and serve with a straw.
Passion-Politan
Created by Alex Straus, Suite 700 at the Hotel Shangri-La, Los Angeles
2 oz. SKYY Infusions Passion Fruit
0.75 oz. Orange Liqueur
0.75 oz. Rose Syrup (such as Monin)
0.5 oz Lime Juice
Rosé Champagne or Rosé Sparkling Wine
1 Rose Petal
Combine all ingredients except champagne/sparkling wine in a cocktail shaker with ice. Shake vigorously and add sparkling wine, stir and strain into a martini glass. Float the rose petal on top of the cocktail for garnish.
KYY Summer Palmer
Kathy Casey, Kathy Casey Food Studios
1.5 oz. SKYY Infusions Citrus
0.25 oz. Triple Sec
1 oz. Sweetened Iced Tea
0.5 oz. Fresh Lemon Juice
Combine SKYY Infusions Citrus, triple sec, unsweetened iced tea, lemon juice and ice into a cocktail shaker. Shake vigorously and strain into a martini glass with sugar rim as garnish.
weet-Lyee Ginger
Created by Alex Straus, Suite 700 at the Hotel Shangri-La, Los Angeles
1.5 oz. SKYY Infusions Ginger
1.5 oz. Lychee Puree*
4 Mint Leaves
0.5 oz. Fresh Lime Juice
Muddle 3 of the mint leaves in a cocktail shaker to release oils. Add the rest of the ingredients to the shaker with ice and shake vigorously. Strain into a cocktail glass and garnish with remaining large mint leaf.
*To make lychee puree, purchase a can of lychees in light syrup and blend well.
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