Join the award-wining staff and Executive Chef Todd Kelly of Orchids at Palm Court for a fabulous, five-course prix-fixe dinner complemented by wines imported by Kermit Lynch, Wine Merchant
Who is Kermit Lynch?
Kermit Lynch was born and raised in California. From his youth he remembers that his father and uncle worked for a winery, but he has no memory of anyone in his family drinking wine. The Lynch family was rich in preachers, too, but at communion they served Welch's grape juice, even though, as Kermit points out, Jesus turned water into wine, not into grape juice.
In 1972 he opened a retail wine shop and later began importing and distributing nationally. In 2000 he was named Wine Professional of the Year by the James Beard Foundation, in 1998 the French government presented him a medal and named him Chevalier de l'Ordre de Mérite Agricole, and in 2005 he received the Chevalier de la Légion d'Honneur. His book Adventures on the Wine Route, won the Veuve Clicquot Wine Book of the Year award.
Wine Dinner Menu:
European Turbot
Preserved Plums, Hibiscus and Lime
Daniel Chotard Sancerre, Loire Valley, France, 2008
Seared Scallops
Crisp Apples, Guanciale, Lychees and Arugula
Domaine de la Cadette, Vézelay, Burgundy, France, 2008
Duet of Squab
Foie Gras Galantine, Slow Roasted Breast and Cherry Mostarda
Guy Breton "Vieilles Vignes", Morgon, Burgundy, France, 2007
Jamison Farms Lamb
Roasted Loin, Gruyere and Black Truffle Tamale, "Barbacoa" and Tuscan Kale
Domaine Tempier, Bandol, Provence, France, 2007
Red Wine Poached Rhubarb
Yuzu Mousse, Vanilla Tuile, and Frozen Raspberries
Patrick Bottex Vin de Bugey-Cerdon, Savoie, France, N.V.
For reservations, call 513-421-9100
Limited Availability!
Friday, June 25, 2010
Eat Carbs, Get Slim For Life
Pasta (bad). Bread (off-limits). Pizza (not in this lifetime). If this sounds a lot like the nagging voice inside your head when you imagine your favorite foods, you’ve been doing yourself—and your waistline—a huge disservice. That’s why you must read the first-ever diet book from Health, the leading authority on healthy living: THE CARBLOVERS DIET (Oxmoor House; August 2010; Hardcover; $24.95; ISBN 978-0-8487-3370-4).
For decades the diet industry has said that your favorite foods make you fat, bloated, and sluggish. You followed their advice. Then you gained weight, felt deprived—and blamed yourself. It’s not your fault. Millions of other people jumped on the low-carb bandwagon too, and we as a nation got FATTER than ever before!
This book reveals the hidden truth—well known to weight-loss scientists—that eating carbs is the only proven way to get and stay thin for good. Moreover, hundreds of new studies show that a breakthrough ingredient called Resistant Starch, found exclusively in carb-filled foods, has the power to turn off your appetite, turn on your metabolism, and improve your health and mood!
For decades the diet industry has said that your favorite foods make you fat, bloated, and sluggish. You followed their advice. Then you gained weight, felt deprived—and blamed yourself. It’s not your fault. Millions of other people jumped on the low-carb bandwagon too, and we as a nation got FATTER than ever before!
This book reveals the hidden truth—well known to weight-loss scientists—that eating carbs is the only proven way to get and stay thin for good. Moreover, hundreds of new studies show that a breakthrough ingredient called Resistant Starch, found exclusively in carb-filled foods, has the power to turn off your appetite, turn on your metabolism, and improve your health and mood!
Thursday, June 24, 2010
Outback Steakhouse - Thanks for Giving $1 Million Donation to Operation Homefront
Outback Steakhouse concluded its Thanks for Giving program today with a presentation of a $1 million donation to Operation Homefront, a non-profit organization providing everyday and emergency support for active troops, veterans and their families. The check was presented by OSI Restaurant Partners CEO Liz Smith and Outback Steakhouse President Jeff Smith to Jim Knotts, President/CEO and Amy Palmer, COO of Operation Homefront.
Today’s event began with the Presentation of the Colors by The Joint Communications Support Element (JCSE) Color Guard, MacDill Air Force Base, in the front of the original Outback Steakhouse, established in 1988 in Tampa, Florida. United States dignitaries on hand included Army Command Sgt. Maj. Marvin L. Hill, Army Command Sgt. Maj. Ron Pflieger, retired Army Maj. Gen. Richard Griffitts, and retired Air Force Brig. Gen. Arthur “Chip” Diehl III.
The Thanks for Giving program was launched in March when diners where invited to assist Outback in its efforts to support the troops by ordering from a special Red, White and Bloomin’ menu.
The company-wide initiative garnered national attention, including the endorsement of country music legend and fellow military supporter, Tim McGraw; retired Army Gen. Tommy Franks, U.S. Central Command Commander; and retired Army Brig. Gen. John Howard.
“The sacrifices that our troops and their families make so that we can enjoy the freedoms we have in the United States is something Outback employees have recognized and appreciated since we opened our doors 22 years ago,” said Liz Smith. “As we express our sincere appreciation to those serving our country, we would also like to thank the countless Americans who rallied behind our Thanks for Giving program.”
Today’s donation to Operation Homefront is the most recent in a long history of Outback’s support of the troops. In June 2002, OSI launched Operation Feeding Freedom, sending a team of 15 Outbackers to Afghanistan to feed American troops stationed there. Since that trip, over 100 members of the OSI team have made another six trips serving troops in Djibouti, Afghanistan, Iraq, Kuwait and aboard the USS Nimitz in Bahrain. Overall, 137,000 troops have been served at numerous bases and forward command locations.
“Our troops, veterans and their families need support now more than ever,” Knotts said. “Outback’s generous donation will help these dedicated individuals and wounded warriors carry on with life’s essential needs as well as emergency situations.”
For more information about Outback Steakhouse and its commitments to the troops, please visit Outback.com, join the brand’s Facebook page or follow on Twitter via @outbacktonight.
About Outback Steakhouse
Outback Steakhouse has been an innovator in casual dining for 22 years. During that time, it has perfected the art of serving great-tasting steaks. Outback was voted #1 Best Steak in the 2009 Zagat Survey of National Full-Service Restaurant Chains. Outback is not only known for the "Best Steak" award, but also serves fresh, "made from scratch" appetizers, salads, entrees, sides and desserts that use only the highest-quality ingredients available. Outback’s menu of new choices, classic favorites and "down under prices,” offers something for everyone. Outback promises delicious, affordable food, spirited service, and an energetic atmosphere that will make casual nights out the most enjoyable available. Please visit www.Outback.com for more information.
About Operation Homefront
Operation Homefront provides emergency financial and other assistance to the families of our service members and wounded warriors. A national nonprofit, Operation Homefront leads more than 4,500 volunteers across 23 chapters and has met more than 267,000 needs since 2002. A four-star rated charity by watchdog Charity Navigator, nationally, $.95 of total revenue donated to Operation Homefront goes to programs. For more information about Operation Homefront, please visit some of our useful links below:
OH Main Website: www.operationhomefront.net
OH ONLINE Community: http://www.homefrontonline.net
OH Volunteer: http://bit.ly/9gE7v8
OH Donate: http://bit.ly/dyXEEJ
OH Facebook: http://bit.ly/8X4uZJ
OH Twitter: @Op_Homefront
Del.cious: http://delicious.com/operationhomefront
Today’s event began with the Presentation of the Colors by The Joint Communications Support Element (JCSE) Color Guard, MacDill Air Force Base, in the front of the original Outback Steakhouse, established in 1988 in Tampa, Florida. United States dignitaries on hand included Army Command Sgt. Maj. Marvin L. Hill, Army Command Sgt. Maj. Ron Pflieger, retired Army Maj. Gen. Richard Griffitts, and retired Air Force Brig. Gen. Arthur “Chip” Diehl III.
The Thanks for Giving program was launched in March when diners where invited to assist Outback in its efforts to support the troops by ordering from a special Red, White and Bloomin’ menu.
The company-wide initiative garnered national attention, including the endorsement of country music legend and fellow military supporter, Tim McGraw; retired Army Gen. Tommy Franks, U.S. Central Command Commander; and retired Army Brig. Gen. John Howard.
“The sacrifices that our troops and their families make so that we can enjoy the freedoms we have in the United States is something Outback employees have recognized and appreciated since we opened our doors 22 years ago,” said Liz Smith. “As we express our sincere appreciation to those serving our country, we would also like to thank the countless Americans who rallied behind our Thanks for Giving program.”
Today’s donation to Operation Homefront is the most recent in a long history of Outback’s support of the troops. In June 2002, OSI launched Operation Feeding Freedom, sending a team of 15 Outbackers to Afghanistan to feed American troops stationed there. Since that trip, over 100 members of the OSI team have made another six trips serving troops in Djibouti, Afghanistan, Iraq, Kuwait and aboard the USS Nimitz in Bahrain. Overall, 137,000 troops have been served at numerous bases and forward command locations.
“Our troops, veterans and their families need support now more than ever,” Knotts said. “Outback’s generous donation will help these dedicated individuals and wounded warriors carry on with life’s essential needs as well as emergency situations.”
For more information about Outback Steakhouse and its commitments to the troops, please visit Outback.com, join the brand’s Facebook page or follow on Twitter via @outbacktonight.
About Outback Steakhouse
Outback Steakhouse has been an innovator in casual dining for 22 years. During that time, it has perfected the art of serving great-tasting steaks. Outback was voted #1 Best Steak in the 2009 Zagat Survey of National Full-Service Restaurant Chains. Outback is not only known for the "Best Steak" award, but also serves fresh, "made from scratch" appetizers, salads, entrees, sides and desserts that use only the highest-quality ingredients available. Outback’s menu of new choices, classic favorites and "down under prices,” offers something for everyone. Outback promises delicious, affordable food, spirited service, and an energetic atmosphere that will make casual nights out the most enjoyable available. Please visit www.Outback.com for more information.
About Operation Homefront
Operation Homefront provides emergency financial and other assistance to the families of our service members and wounded warriors. A national nonprofit, Operation Homefront leads more than 4,500 volunteers across 23 chapters and has met more than 267,000 needs since 2002. A four-star rated charity by watchdog Charity Navigator, nationally, $.95 of total revenue donated to Operation Homefront goes to programs. For more information about Operation Homefront, please visit some of our useful links below:
OH Main Website: www.operationhomefront.net
OH ONLINE Community: http://www.homefrontonline.net
OH Volunteer: http://bit.ly/9gE7v8
OH Donate: http://bit.ly/dyXEEJ
OH Facebook: http://bit.ly/8X4uZJ
OH Twitter: @Op_Homefront
Del.cious: http://delicious.com/operationhomefront
Venue 222 hosts Dinner & a Movie Presenting The Maltese Falcon and EATS from Fork Heart Knife
WHO: Venue 222
WHAT: There’s nothing better than a neighborhood party at Venue 222, Cincinnati’s premier urban event space. Join us with a showing of The Maltese Falcon; a Humphrey Bogart favorite from 1941 and 40’s style eats from Fork Heart Knife, Cincinnati’s newest, hippest, funnest eatery and catering operation. BYOBB – Bring your own booze & blanket.
This event costs $6.00 and interested parties can pay via pay pal at www.venue222.com to reserve their space. This event requires a reservation, as availability is limited.
WHEN: 6:00 p.m. – 10 p.m. Sunday July 11, 2010
WHERE: 222 E. 14th Street, Cincinnati OH 45202.
THE MENU
Bacon wrapped, manchego stuffed date
(the perfect bite)
Chimichurri chicken Skewer!
(skewers of finger food friendly on the stick chicken)
Peppadew devilled eggs
(who doesn’t love peppadew?)
Bloody mary gazpacho!
(served in cute cups, with classic bloody mary accessories- our pickled asparagus and olives)
Blueberry lavender jello mold
(yes we said ‘jello mold’ don’t judge…)
Mini brown butter sugar cookies
(like your kindergarten teacher used to make)
ABOUT Venue 222:
Venue 222 is Cincinnati’s premier urban event space: hosting a wide variety of parties, business meetings and speaking engagements. The space reserved for rental includes 4815 square feet on two floors, with parking on- and off-site. Built in 1868, Venue 222 has been renovated to accommodate small or large groups with unique, flexible options. Visit or call 513-684-9283 more information. You can follow Venue 222 on twitter also www.twitter.com/venue222
ABOUT Fork Heart Knife:
Fork Heart Knife is Cincinnati’s newest eatery and catering operation in Over-the-Rhine. Creators Leah Grande and Sierra Lamaur promise fresh fare, fun food and good times. Fork Heart Knife is located at 1437 Main St. Phone: 513/381/FHK1. You can also check them out on Twitter @forkheartknife and on Facebook.
WHAT: There’s nothing better than a neighborhood party at Venue 222, Cincinnati’s premier urban event space. Join us with a showing of The Maltese Falcon; a Humphrey Bogart favorite from 1941 and 40’s style eats from Fork Heart Knife, Cincinnati’s newest, hippest, funnest eatery and catering operation. BYOBB – Bring your own booze & blanket.
This event costs $6.00 and interested parties can pay via pay pal at www.venue222.com to reserve their space. This event requires a reservation, as availability is limited.
WHEN: 6:00 p.m. – 10 p.m. Sunday July 11, 2010
WHERE: 222 E. 14th Street, Cincinnati OH 45202.
THE MENU
Bacon wrapped, manchego stuffed date
(the perfect bite)
Chimichurri chicken Skewer!
(skewers of finger food friendly on the stick chicken)
Peppadew devilled eggs
(who doesn’t love peppadew?)
Bloody mary gazpacho!
(served in cute cups, with classic bloody mary accessories- our pickled asparagus and olives)
Blueberry lavender jello mold
(yes we said ‘jello mold’ don’t judge…)
Mini brown butter sugar cookies
(like your kindergarten teacher used to make)
ABOUT Venue 222:
Venue 222 is Cincinnati’s premier urban event space: hosting a wide variety of parties, business meetings and speaking engagements. The space reserved for rental includes 4815 square feet on two floors, with parking on- and off-site. Built in 1868, Venue 222 has been renovated to accommodate small or large groups with unique, flexible options. Visit
ABOUT Fork Heart Knife:
Fork Heart Knife is Cincinnati’s newest eatery and catering operation in Over-the-Rhine. Creators Leah Grande and Sierra Lamaur promise fresh fare, fun food and good times. Fork Heart Knife is located at 1437 Main St. Phone: 513/381/FHK1. You can also check them out on Twitter @forkheartknife and on Facebook.
DedeMed's Mediterranean Video Recipes are #1 on Internet and YouTube
Mediterranean cuisine specialist Denise Hazime has made quite a name for herself on the internet and has even been touted as the reigning "Queen of Hummus" by The Wall Street Journal. But to the millions who are familiar with her online persona, and have made her Hummus video the #1 Mediterranean cooking video on YouTube, she goes by Dede of Dede's Mediterranean Kitchen, commonly known as DedeMed. Since 2007, Denise has run DedeMed.com, an interactive website where visitors can learn how to make their favorite Mediterranean dishes, created over 65 video recipes to date, opened the very first Mediterranean food stand on Marine base Camp Pendleton, and is set to debut her own spice line this year.
Before opening a food stand or starting a spice line, Denise already had a large, loyal following of foodies, cooks, the health-conscious, and people who wanted to get in touch with their cultural roots, devoted to her tried-and-true authentic recipes and her quick-and-easy cooking tips that give this tradition-based cuisine a modern twist. Her Hummus video on DedeMed's YouTube channel (www.youtube.com/dedemed) is the #1 Mediterranean cooking video (with close to 400,000 views to date) on the internet and 3rd only to two Food Network cooking show videos in the general cooking video category. DedeMed's YouTube channel features more than 65 videos so far of Denise preparing a large variety of traditional Mediterranean dishes - everything from Hummus, to Falafel, to Baklava and Couscous.
"I would have never imagined that by starting DedeMed--inspired by my husband, friends, and Time magazine's Dec. 2006 cover on YOUTube--that I would have touched so many lives through a cooking website. Out of love for my mother and passion for eating, I learned how to prepare Mediterranean and Middle Eastern food, so that I could help her cook for so many family members. From that joy and passion, I realized I could share this with the rest of the world", says Denise.
The proof is in the rose water pudding - Denise's cooking videos are an internet sensation, and testimonials from her fans keep flooding in: "You have helped me make things I never could have done without you." (Leila M.). "It's so hard to learn some...recipes because my family never measures. Your videos are easy to follow and have really been a great help." (Diana). "It was so refreshing to see your recipes on Youtube. I never made my own hummus until I saw your video. I can't believe ...[it] is the best hummus that I have ever had!" (Ankstar). "You are so efficient in your videos and it feels like family when you cook." (Solange B.). "It's super fun and easy to pay to attention. You got a great attitude and attention to detail is awesome" (Moe K.). "I am obsessed with your site!" (Lina Z.).
The popularity of her cooking videos and the advice of her husband Crisantos (a Marine veteran) ensured that a Mediterranean food stand--called DedeMed's Shawarma House--would be very popular among returning Marines at Camp Pendleton. "Whenever we go to war with a country, we bring back the food," he told the reporter in an interview with the Wall Street Journal. This proved to be true, as hoards of returning Marines became returning customers as well.
Even before experts gave it the credit it deserves and placed it at the top of the pyramid (so to speak) as one of the healthiest diets in the world, Denise had long known of the benefits of following a Mediterranean diet. Olive oil, garlic, spices the likes of cumin and cardamom and now the chickpea have all been touted for their health-bestowing benefits and disease-fighting characteristics.
DedeMed.com has had a far-reaching impact on those interested in learning more about Mediterranean cooking around the world. With DedeMed.com, Denise has turned her love of cooking and knowledge of Mediterranean food into more than just a hobby. She shares her art of cooking Mediterranean cuisine with all those who want to learn to cook, eat healthy, and live better.
ABOUT DEDEMED:
DedeMed (www.dedemed.com) offers a comprehensive list of interactive video recipes of Mediterranean cuisine as well as an online store for purchasing useful cooking utensils and the DedeMed spice line. DedeMed's Hummus video consistently holds the rank of #1 most viewed Hummus video, and is the most viewed Mediterranean cooking video to date.
http://www.youtube.com/watch?v=W4uSf0d5yhw (original - 387,000+ views)
http://www.youtube.com/watch?v=rGDJaVAKN7E ('rereleased' - 22,000+ views)
Before opening a food stand or starting a spice line, Denise already had a large, loyal following of foodies, cooks, the health-conscious, and people who wanted to get in touch with their cultural roots, devoted to her tried-and-true authentic recipes and her quick-and-easy cooking tips that give this tradition-based cuisine a modern twist. Her Hummus video on DedeMed's YouTube channel (www.youtube.com/dedemed) is the #1 Mediterranean cooking video (with close to 400,000 views to date) on the internet and 3rd only to two Food Network cooking show videos in the general cooking video category. DedeMed's YouTube channel features more than 65 videos so far of Denise preparing a large variety of traditional Mediterranean dishes - everything from Hummus, to Falafel, to Baklava and Couscous.
"I would have never imagined that by starting DedeMed--inspired by my husband, friends, and Time magazine's Dec. 2006 cover on YOUTube--that I would have touched so many lives through a cooking website. Out of love for my mother and passion for eating, I learned how to prepare Mediterranean and Middle Eastern food, so that I could help her cook for so many family members. From that joy and passion, I realized I could share this with the rest of the world", says Denise.
The proof is in the rose water pudding - Denise's cooking videos are an internet sensation, and testimonials from her fans keep flooding in: "You have helped me make things I never could have done without you." (Leila M.). "It's so hard to learn some...recipes because my family never measures. Your videos are easy to follow and have really been a great help." (Diana). "It was so refreshing to see your recipes on Youtube. I never made my own hummus until I saw your video. I can't believe ...[it] is the best hummus that I have ever had!" (Ankstar). "You are so efficient in your videos and it feels like family when you cook." (Solange B.). "It's super fun and easy to pay to attention. You got a great attitude and attention to detail is awesome" (Moe K.). "I am obsessed with your site!" (Lina Z.).
The popularity of her cooking videos and the advice of her husband Crisantos (a Marine veteran) ensured that a Mediterranean food stand--called DedeMed's Shawarma House--would be very popular among returning Marines at Camp Pendleton. "Whenever we go to war with a country, we bring back the food," he told the reporter in an interview with the Wall Street Journal. This proved to be true, as hoards of returning Marines became returning customers as well.
Even before experts gave it the credit it deserves and placed it at the top of the pyramid (so to speak) as one of the healthiest diets in the world, Denise had long known of the benefits of following a Mediterranean diet. Olive oil, garlic, spices the likes of cumin and cardamom and now the chickpea have all been touted for their health-bestowing benefits and disease-fighting characteristics.
DedeMed.com has had a far-reaching impact on those interested in learning more about Mediterranean cooking around the world. With DedeMed.com, Denise has turned her love of cooking and knowledge of Mediterranean food into more than just a hobby. She shares her art of cooking Mediterranean cuisine with all those who want to learn to cook, eat healthy, and live better.
ABOUT DEDEMED:
DedeMed (www.dedemed.com) offers a comprehensive list of interactive video recipes of Mediterranean cuisine as well as an online store for purchasing useful cooking utensils and the DedeMed spice line. DedeMed's Hummus video consistently holds the rank of #1 most viewed Hummus video, and is the most viewed Mediterranean cooking video to date.
http://www.youtube.com/watch?v=W4uSf0d5yhw (original - 387,000+ views)
http://www.youtube.com/watch?v=rGDJaVAKN7E ('rereleased' - 22,000+ views)
Wednesday, June 23, 2010
Savor the Flavor of St. Francis
TURN UP THE HEAT SUMMER CONTEST!
St. Francis Winery is challenging grillmasters like you to:
• Get behind the grill
• Videotape yourself demonstrating your favorite and most impressive grilling recipe
• Pair it with a St. Francis wine
• Tell us why the pairing works and why YOU should be the next St. Francis Grillmaster!
Want to win, but not sure where to start? Here’s some handy notes on St. Francis to get you thinking. You can also see what grilling expert Elizabeth Karmel has to say on the pairings at www.stfSavortheFlavor.com.
WINE/WHAT IT TASTES LIKE/PAIR IT WITH …
St. Francis Chardonnay / Rich, yet crisp! Flavors: melon, citrus, and vanilla / Lobster, seafood, and herbed chicken
St. Francis Cabernet Sauvignon / Strong , firm, and full! Flavors: berries & currants, vanilla, tea, tobacco and oak / Steak, lamb chops, and swordfish
St. Francis Merlot / Lush, ripe and multi-layered. Flavors: dark plums, chocolate and spiced vanilla / Beef, tuna steak and veal chops
St. Francis “Old Vines” Zinfandel / Deep, full and lush. Flavors: ripe black cherries, licorice, coffee and blackberry / Ribs, barbecued pork, steak and lamb
Once you’re sure that you’ve got a winning video, here’s what to do:
1. Before August 31st, upload the video to YouTube. Be sure to tag it with this phrase: StFrancisSavortheFlavor
2. Go to www.stfSavortheFlavor.com/index.php?p=contest. Click “Enter Now,” fill out the form linking your video to our site & your contact information (so we can notify you if you win!), and recap your pairing in a sentence or two.
3. Click Submit – you’re done!
On September 15th, we’ll announce the finalists. You’ve got over 2 months left to Turn Up the Heat – so get sizzling and smoking, and show us all you’ve got!
And go to: http://www.stfsavortheflavor.com/index.php?p=guide
to find a free for download - the St. Francis' Girls' Guide to Grilling by native North Carolinian chef Elizabeth Karmel!
St. Francis Winery is challenging grillmasters like you to:
• Get behind the grill
• Videotape yourself demonstrating your favorite and most impressive grilling recipe
• Pair it with a St. Francis wine
• Tell us why the pairing works and why YOU should be the next St. Francis Grillmaster!
Want to win, but not sure where to start? Here’s some handy notes on St. Francis to get you thinking. You can also see what grilling expert Elizabeth Karmel has to say on the pairings at www.stfSavortheFlavor.com.
WINE/WHAT IT TASTES LIKE/PAIR IT WITH …
St. Francis Chardonnay / Rich, yet crisp! Flavors: melon, citrus, and vanilla / Lobster, seafood, and herbed chicken
St. Francis Cabernet Sauvignon / Strong , firm, and full! Flavors: berries & currants, vanilla, tea, tobacco and oak / Steak, lamb chops, and swordfish
St. Francis Merlot / Lush, ripe and multi-layered. Flavors: dark plums, chocolate and spiced vanilla / Beef, tuna steak and veal chops
St. Francis “Old Vines” Zinfandel / Deep, full and lush. Flavors: ripe black cherries, licorice, coffee and blackberry / Ribs, barbecued pork, steak and lamb
Once you’re sure that you’ve got a winning video, here’s what to do:
1. Before August 31st, upload the video to YouTube. Be sure to tag it with this phrase: StFrancisSavortheFlavor
2. Go to www.stfSavortheFlavor.com/index.php?p=contest. Click “Enter Now,” fill out the form linking your video to our site & your contact information (so we can notify you if you win!), and recap your pairing in a sentence or two.
3. Click Submit – you’re done!
On September 15th, we’ll announce the finalists. You’ve got over 2 months left to Turn Up the Heat – so get sizzling and smoking, and show us all you’ve got!
And go to: http://www.stfsavortheflavor.com/index.php?p=guide
to find a free for download - the St. Francis' Girls' Guide to Grilling by native North Carolinian chef Elizabeth Karmel!
The Perfect X-Rated Summer Cocktail
Almost everyone remembers cooling down in the summer heat with the Slurpee or the Icee. Those may have been the good ol’ days, but our predilections have matured since – time to chill with a sexier, more sophisticated, and more tempting bevy of ice-blended drinks. As the nights heat up this year, prove your party-throwing prowess with a sexy soiree thrown right at home. The margarita is always a hit, but expand your horizons and earn points for ingenuity with these ice-cold summer libations.
Since your friends bring all the heat, focus on keeping the temperature down with frosty, easy-to-make cocktails. Straight from the get-go, greet guests with an explosive and icy treat from X-Rated Fusion Liqueur. It’s always been great on its own, but when blended with ice and a few easy-to-find ingredients, X-Rated Fusion Liqueur cocktails are undeniable showstoppers – perfect for this bash and the next.
X-Rated Fusion Liqueur is a sensuous blend of smooth, French vodka mingling with blood orange, mango and passion fruit, ideal for quenching your summertime thirst. June, July, and August are the perfect months to experience this sensual blend in a sensational blended cocktail. The long-awaited heat should be enjoyed in style, and the sun is best enjoyed with X-Rated Fusion Liqueur with ice – blended and cubed.
It’s the perfect accessory to toast with under the scorching summer sun!
Blood Orange Freeze
3 oz X-Rated Fusion Liqueur
1 oz Light rum
½ oz Grenadine
Blend ingredients in a blender with ice. Garnish with a slice of blood orange.
Created by Dave Grimes at the Mattison Park in Asbury Park, New Jersey
Racer X:
2oz X-Rated Fusion Liqueur
2 slices of Peeled Cucumber
12 Red Seedless Grapes
Blend all ingredients with ice in a blender. Garnish with slices of cucumber.
Created by Kevin Baker at the Isla Cantina in West Hollywood, California
Rosarita
1 oz X-Rated Fusion Liqueur
1 oz Cabo Wabo Tequila
2 oz Sour Mix
2 oz Blood Orange Puree
Blend ingredients in a blender with ice. Garnish with slice of lime and lemon.
Created by John Coyne at the Pub 17 in Ramsey, New Jersey
Pink Pineapple
2 oz X-Rated Fusion Liqueur
2 oz SKYY Infusions Pineapple
3 slices of fresh pineapple
1 pineapple slice for garnish
Blend all ingredients with ice in a blender for 20 seconds. Garnish with pineapple slice.
Created by Barbi Caruso at Luau in Beverly Hills, California
Smooth Fusion
Blend the following Ingredients:
2 oz X-Rated Fusion Liqueur
2 oz Half & Half
1¼ oz of Simple Syrup
¼ oz Banana
1 Strawberry for Garnish
1 Scoop of Ice (this may vary based on the quality of ice)
Pour into wine glass and rim with pink sugar (dip glass rim in grenadine and then rim granulated sugar). Place a strawberry on the rim of the glass and serve.
Created by Derwayne Chesterman in San Diego, California
VolcaniX
Blend the following ingredients:
1 Scoop of Ice
1 oz White Rum
3 oz Pina Colada Mix
1 Wedge of Pineapple (no skin) or1 oz of Pineapple Juice
In a frozen Hurricane glass, pour a dash of blended ingredients into the bottom of the glass and then add an ounce of X-Rated Fusion.
Pour more of the blended cocktail to halfway up the glass and add: 1oz X Rated Fusion.
Top off the glass with the rest of the blended cocktail.
The effect should be a swirl of pink throughout the glass.
Created by Derwayne Chesterman in San Diego, California
Please let me know if you have any questions or would like high-res images of any of these blended drinks!
Since your friends bring all the heat, focus on keeping the temperature down with frosty, easy-to-make cocktails. Straight from the get-go, greet guests with an explosive and icy treat from X-Rated Fusion Liqueur. It’s always been great on its own, but when blended with ice and a few easy-to-find ingredients, X-Rated Fusion Liqueur cocktails are undeniable showstoppers – perfect for this bash and the next.
X-Rated Fusion Liqueur is a sensuous blend of smooth, French vodka mingling with blood orange, mango and passion fruit, ideal for quenching your summertime thirst. June, July, and August are the perfect months to experience this sensual blend in a sensational blended cocktail. The long-awaited heat should be enjoyed in style, and the sun is best enjoyed with X-Rated Fusion Liqueur with ice – blended and cubed.
It’s the perfect accessory to toast with under the scorching summer sun!
Blood Orange Freeze
3 oz X-Rated Fusion Liqueur
1 oz Light rum
½ oz Grenadine
Blend ingredients in a blender with ice. Garnish with a slice of blood orange.
Created by Dave Grimes at the Mattison Park in Asbury Park, New Jersey
Racer X:
2oz X-Rated Fusion Liqueur
2 slices of Peeled Cucumber
12 Red Seedless Grapes
Blend all ingredients with ice in a blender. Garnish with slices of cucumber.
Created by Kevin Baker at the Isla Cantina in West Hollywood, California
Rosarita
1 oz X-Rated Fusion Liqueur
1 oz Cabo Wabo Tequila
2 oz Sour Mix
2 oz Blood Orange Puree
Blend ingredients in a blender with ice. Garnish with slice of lime and lemon.
Created by John Coyne at the Pub 17 in Ramsey, New Jersey
Pink Pineapple
2 oz X-Rated Fusion Liqueur
2 oz SKYY Infusions Pineapple
3 slices of fresh pineapple
1 pineapple slice for garnish
Blend all ingredients with ice in a blender for 20 seconds. Garnish with pineapple slice.
Created by Barbi Caruso at Luau in Beverly Hills, California
Smooth Fusion
Blend the following Ingredients:
2 oz X-Rated Fusion Liqueur
2 oz Half & Half
1¼ oz of Simple Syrup
¼ oz Banana
1 Strawberry for Garnish
1 Scoop of Ice (this may vary based on the quality of ice)
Pour into wine glass and rim with pink sugar (dip glass rim in grenadine and then rim granulated sugar). Place a strawberry on the rim of the glass and serve.
Created by Derwayne Chesterman in San Diego, California
VolcaniX
Blend the following ingredients:
1 Scoop of Ice
1 oz White Rum
3 oz Pina Colada Mix
1 Wedge of Pineapple (no skin) or1 oz of Pineapple Juice
In a frozen Hurricane glass, pour a dash of blended ingredients into the bottom of the glass and then add an ounce of X-Rated Fusion.
Pour more of the blended cocktail to halfway up the glass and add: 1oz X Rated Fusion.
Top off the glass with the rest of the blended cocktail.
The effect should be a swirl of pink throughout the glass.
Created by Derwayne Chesterman in San Diego, California
Please let me know if you have any questions or would like high-res images of any of these blended drinks!
Tuesday, June 22, 2010
Next Time You're in L.A....
Outdoor cabanas, fire pits, a vamped DJ station and tall bamboo create the luxury setting for Hollywood's next night out - at a Marriott? Yes. With its lounge Glow and recent design overhaul, Marina del Rey Marriott is changing the conventional perception of the hotel brand and attracting a surprisingly different generation of customers.
Designed to appeal to the senses, Glow is an open-air lounge featuring fire pits, water treatments, radiating amber-hued lamps and a black-tented gazebo. Renowned local DJs, premium bottle service and private VIP cabanas are among Glow's signatures. Both day and night, Glow is open to guests and the public seven days a week.
Every weekend this summer 2010 on Friday and Saturday nights Glow will be featuring a slew of talented DJs. We invite you to grab a cocktail, sit and enjoy dinner or maybe a snack while sitting under the stars listening to our DJs take you on a musical journey.
Flashback Friday Nights - Dive into the 70's and 80's all night long with some of your favorite old school rock and alternative sounds, obscure mash-ups and remixes. Our DJs will take you on a Flashback journey that kicks off at 8:30pm and goes until 1:30am.
Saturday Night Mix - Enjoy the deep and soulful house grooves early in the evening. Stay late with us as we mix in some big room remixes, funky and dirty dance hits all under the house sound that kicks off at 8:30pm and goes until 1:30am.
This summer, Glow has also created some new signature cocktails such as a grapefruit jalapeno martini (modern spirits grapefruit honey vodka, muddled jalapeno & agave, grapefruit juice, club soda) along with a list of others; White Grape Martini, Coconut Lime Martini, Cucumber Gin Martini, Raspberry Limeade, and Mangotini. You can catch their Happy Hour on Mondays thru Fridays 4:00pm-7:00pm with deals on select draft beer for $4, wine for $6, and appetizers for $6.
Glow, the hotel lobby's aptly-named outdoor oasis of golden light, music, cocktails and gourmet bites, firmly establishes Marina del Rey Marriott's new lifestyle environment, and is readily attracting the property's new, desired customer. "With Glow we are creating an atmosphere for the young entertainment professional," says Murray Lowe. "It's a welcomed environment in that it is high-end and unassuming at the same time"
"Glow is a laid back lounge atmosphere, it is not a night club, so if you looking for a place to hear music and talk while relaxing then this is the venue for you." states Mason Rothert (Resident DJ at Glow).
Marina del Rey Marriott has always been considered exceptional in its market, with its prime location overlooking the scenic yacht-filled bay, private rooftop helicopter landing pad and penthouse ballroom boasting expansive bay, city and coastline views. The 395-room hotel is "going boutique" with the modern redesign of its lobby in earth tones and the addition of sensual effects throughout: downbeat tempos, glowing candles and the subtle aroma of bergamot.
Come and discover Glow at Marriott Marina del Rey.
AND...
This July, Dana Hollister, restaurant and bar impresario, celebrated interior designer, will open Villains Tavern, a stunning new bar and entertainment venue with over 1600 sq ft of patio on the edge of Downtown LA's vibrant Arts District.
Serving artfully prepared cocktails, made with 'squeezed to order' fresh juices, a range of up to 28 draft beers available in chilled half pints, and a wine list featuring lesser known bottles from adventurous winemakers.
Villains Tavern will also offer a concise menu of small plates, with bold flavors and reasonable prices, to comfort the soul and excite the taste buds. Familiar favorites are given a 'villainous' twist.
Created by owner, Dana Hollister, the Villains Tavern interior bears her signature stamp of bold color, lush patina, and eccentric details. Walls are paneled in a deep rich red, and you can sidle up to a bar that started life in The Bowery, NYC in the 1880's. Behind the bar, an old Gothic-arched church window is repurposed as a giant mirror. Vintage chandeliers glimmer overhead, and a 14ft high plate glass window is lined with 600 antique bottles, in seductive jewel-tones. "If Jimi Hendrix and Jack the Ripper had opened a bar in the Haight in the 1860's, this is what it would look like." says Hollister.
Outside, two high-walled patios, totaling over 1600 sq ft, lined with church pews, offer a place to drink in the fresh air, and enjoy sun-drenched Sunday brunch. In the larger of the patios, which can be partitioned for special events, an outdoor bar serves up beer and shots, while a stage offers the promise of great live shows and performances.
Villains Tavern will be located at 1356 Palmetto Street, Los Angeles, at the corner of Palmetto St. and Santa Fe Avenue, moments from SCI-Arch, Molino Lofts, and Barker Block Lofts. There is plentiful, free, on-street parking. A secure bicycle rack will also be available.
ABOUT DANA HOLLISTER.
Dana Hollister is an internationally renowned interior designer, with an illustrious clientele, including Tom Petty, Tim Burton, Courtney Love, Robert Downey Jr., Madonna, Patricia Arquette and Tatjana Patitz. For several years, she has been instrumental in the creation of some of Los Angeles' most successful and unique nightlife enterprises. Her ventures include Silver Lake's 4100 Bar (founder and designer), Cliff's Edge Restaurant (founder and designer), Brite Spot Restaurant (owner and designer). In Downtown LA, she is the force behind Bordello Bar (designer and owner) and Villains Tavern (designer and owner).
In 1998, she acquired the historic Canfield Moreno estate in Silver Lake, which she renamed 'The Paramour' and has since restored to its original beauty. It is listed as Historic Cultural Monument # 391, by the City of Los Angeles. Dana Hollister's philanthropic ventures include her organization, 'Silver Lining', and 'The Paramour' has hosted a series of concerts to benefit the Sunset Free Clinic, which included performances from Elton John, Sting, Beck, John Mayer, and the Red Hot Chili Peppers.
Designed to appeal to the senses, Glow is an open-air lounge featuring fire pits, water treatments, radiating amber-hued lamps and a black-tented gazebo. Renowned local DJs, premium bottle service and private VIP cabanas are among Glow's signatures. Both day and night, Glow is open to guests and the public seven days a week.
Every weekend this summer 2010 on Friday and Saturday nights Glow will be featuring a slew of talented DJs. We invite you to grab a cocktail, sit and enjoy dinner or maybe a snack while sitting under the stars listening to our DJs take you on a musical journey.
Flashback Friday Nights - Dive into the 70's and 80's all night long with some of your favorite old school rock and alternative sounds, obscure mash-ups and remixes. Our DJs will take you on a Flashback journey that kicks off at 8:30pm and goes until 1:30am.
Saturday Night Mix - Enjoy the deep and soulful house grooves early in the evening. Stay late with us as we mix in some big room remixes, funky and dirty dance hits all under the house sound that kicks off at 8:30pm and goes until 1:30am.
This summer, Glow has also created some new signature cocktails such as a grapefruit jalapeno martini (modern spirits grapefruit honey vodka, muddled jalapeno & agave, grapefruit juice, club soda) along with a list of others; White Grape Martini, Coconut Lime Martini, Cucumber Gin Martini, Raspberry Limeade, and Mangotini. You can catch their Happy Hour on Mondays thru Fridays 4:00pm-7:00pm with deals on select draft beer for $4, wine for $6, and appetizers for $6.
Glow, the hotel lobby's aptly-named outdoor oasis of golden light, music, cocktails and gourmet bites, firmly establishes Marina del Rey Marriott's new lifestyle environment, and is readily attracting the property's new, desired customer. "With Glow we are creating an atmosphere for the young entertainment professional," says Murray Lowe. "It's a welcomed environment in that it is high-end and unassuming at the same time"
"Glow is a laid back lounge atmosphere, it is not a night club, so if you looking for a place to hear music and talk while relaxing then this is the venue for you." states Mason Rothert (Resident DJ at Glow).
Marina del Rey Marriott has always been considered exceptional in its market, with its prime location overlooking the scenic yacht-filled bay, private rooftop helicopter landing pad and penthouse ballroom boasting expansive bay, city and coastline views. The 395-room hotel is "going boutique" with the modern redesign of its lobby in earth tones and the addition of sensual effects throughout: downbeat tempos, glowing candles and the subtle aroma of bergamot.
Come and discover Glow at Marriott Marina del Rey.
AND...
This July, Dana Hollister, restaurant and bar impresario, celebrated interior designer, will open Villains Tavern, a stunning new bar and entertainment venue with over 1600 sq ft of patio on the edge of Downtown LA's vibrant Arts District.
Serving artfully prepared cocktails, made with 'squeezed to order' fresh juices, a range of up to 28 draft beers available in chilled half pints, and a wine list featuring lesser known bottles from adventurous winemakers.
Villains Tavern will also offer a concise menu of small plates, with bold flavors and reasonable prices, to comfort the soul and excite the taste buds. Familiar favorites are given a 'villainous' twist.
Created by owner, Dana Hollister, the Villains Tavern interior bears her signature stamp of bold color, lush patina, and eccentric details. Walls are paneled in a deep rich red, and you can sidle up to a bar that started life in The Bowery, NYC in the 1880's. Behind the bar, an old Gothic-arched church window is repurposed as a giant mirror. Vintage chandeliers glimmer overhead, and a 14ft high plate glass window is lined with 600 antique bottles, in seductive jewel-tones. "If Jimi Hendrix and Jack the Ripper had opened a bar in the Haight in the 1860's, this is what it would look like." says Hollister.
Outside, two high-walled patios, totaling over 1600 sq ft, lined with church pews, offer a place to drink in the fresh air, and enjoy sun-drenched Sunday brunch. In the larger of the patios, which can be partitioned for special events, an outdoor bar serves up beer and shots, while a stage offers the promise of great live shows and performances.
Villains Tavern will be located at 1356 Palmetto Street, Los Angeles, at the corner of Palmetto St. and Santa Fe Avenue, moments from SCI-Arch, Molino Lofts, and Barker Block Lofts. There is plentiful, free, on-street parking. A secure bicycle rack will also be available.
ABOUT DANA HOLLISTER.
Dana Hollister is an internationally renowned interior designer, with an illustrious clientele, including Tom Petty, Tim Burton, Courtney Love, Robert Downey Jr., Madonna, Patricia Arquette and Tatjana Patitz. For several years, she has been instrumental in the creation of some of Los Angeles' most successful and unique nightlife enterprises. Her ventures include Silver Lake's 4100 Bar (founder and designer), Cliff's Edge Restaurant (founder and designer), Brite Spot Restaurant (owner and designer). In Downtown LA, she is the force behind Bordello Bar (designer and owner) and Villains Tavern (designer and owner).
In 1998, she acquired the historic Canfield Moreno estate in Silver Lake, which she renamed 'The Paramour' and has since restored to its original beauty. It is listed as Historic Cultural Monument # 391, by the City of Los Angeles. Dana Hollister's philanthropic ventures include her organization, 'Silver Lining', and 'The Paramour' has hosted a series of concerts to benefit the Sunset Free Clinic, which included performances from Elton John, Sting, Beck, John Mayer, and the Red Hot Chili Peppers.
White House Inn Patio Wine Dinner
6 Course Dinner with Wine Pairing
June 25th, 2010
$55 per person
Festivities begin at 6:30
Reservations Required
Live Music with Mike Lindner
1st Course
Soup
Carrot bisque + Hazelnut foam
Salad
Yellow watermelon + heirloom tomato + parmesan cheese + basil oil
Wine Pairing: Beringer Alluvium Blanc
2nd Course
Seared Sea Scallops
Butternut squash + sweet potato curry + pear + lardon confit
Wine Pairing: St. Clement Chardonnay
3rd Course
Pallet Cleanser
Strawberry sorbet + Dr. Pepper reduction + Blue Lava sea salt
Wine Pairing: Etude Rose
4th Course
Trout
Cucumber cannellini + Asian slaw + dill beurre blanc
Wine Pairing: Chateau St. Jean Pinot Noir
5th Course
Bison
Chimichurry marinate bison sirloin + garlic and leek pierogi + squash
Wine Pairing: Stags Leap Petite Sirah
6th Course
Apple Crisp
Ginger streusel + vanilla bean gelato
Brie
Local honey and hazelnut encrusted Brie + blueberry sorghum
Wine Pairing: Beringer Nightengale
June 25th, 2010
$55 per person
Festivities begin at 6:30
Reservations Required
Live Music with Mike Lindner
1st Course
Soup
Carrot bisque + Hazelnut foam
Salad
Yellow watermelon + heirloom tomato + parmesan cheese + basil oil
Wine Pairing: Beringer Alluvium Blanc
2nd Course
Seared Sea Scallops
Butternut squash + sweet potato curry + pear + lardon confit
Wine Pairing: St. Clement Chardonnay
3rd Course
Pallet Cleanser
Strawberry sorbet + Dr. Pepper reduction + Blue Lava sea salt
Wine Pairing: Etude Rose
4th Course
Trout
Cucumber cannellini + Asian slaw + dill beurre blanc
Wine Pairing: Chateau St. Jean Pinot Noir
5th Course
Bison
Chimichurry marinate bison sirloin + garlic and leek pierogi + squash
Wine Pairing: Stags Leap Petite Sirah
6th Course
Apple Crisp
Ginger streusel + vanilla bean gelato
Brie
Local honey and hazelnut encrusted Brie + blueberry sorghum
Wine Pairing: Beringer Nightengale
Monday, June 21, 2010
How to Throw the Ultimate 4th of July BBQ
With July 4th just around the corner, it’s time to start planning your ultimate Red, White and Blue BBQ bash!
Why not celebrate this year’s Independence Day by becoming a knowledgeable host and throw an upscale party that your guests will be sure to talk about all summer long.
In addition to spicing up your average BBQ burger with some Beemster Mustard Seed cheese, Michael Blum, cheese expert for Beemster, a gourmet Dutch cheese company, can discuss the following backyard beer and cheese pairing tips that will give your party that extra special touch:
· Get Fresh – Young and fresh cheeses taste best with lighter beers, perfect for summer. A good rule of thumb is the more mild the cheese, the lighter the beer.
· Oldie but Goodie –More aged cheeses, hard cheeses, such as Beemster X-O that have rich deep flavors should be paired with stouts as the wide range of flavors in the cheese complement the malty taste of dark beers.
· Strong and Sweet – Blue cheeses are very pungent, so they are best with a sweeter beer. Take advantage of the season and purchase a fruity flavored beer such as raspberry ale.
Why not celebrate this year’s Independence Day by becoming a knowledgeable host and throw an upscale party that your guests will be sure to talk about all summer long.
In addition to spicing up your average BBQ burger with some Beemster Mustard Seed cheese, Michael Blum, cheese expert for Beemster, a gourmet Dutch cheese company, can discuss the following backyard beer and cheese pairing tips that will give your party that extra special touch:
· Get Fresh – Young and fresh cheeses taste best with lighter beers, perfect for summer. A good rule of thumb is the more mild the cheese, the lighter the beer.
· Oldie but Goodie –More aged cheeses, hard cheeses, such as Beemster X-O that have rich deep flavors should be paired with stouts as the wide range of flavors in the cheese complement the malty taste of dark beers.
· Strong and Sweet – Blue cheeses are very pungent, so they are best with a sweeter beer. Take advantage of the season and purchase a fruity flavored beer such as raspberry ale.
Accent Chocolate with Quality Vanilla
Anyone with a sweet tooth knows that the best way to satisfy a confection craving is with chocolate. Susie Norris, a pastry chef, chocolatier, culinary school teacher and self-proclaimed Snickers Bar sneaker guides her readers through the many facets of her most adored ingredient, chocolate, in Chocolate Bliss. Norris not only celebrates chocolate in its traditional chip, but branches out beyond dessert.
Norris proves decadent desserts, rich sauces, flavorful entrees, and skin-soothing beauty treatments can be created by novice cooks by paring chocolate with vanilla to create sweet, savory, and unconventional applications
Norris knows that for chocolate to be the star of the show it needs a strong supporting cast. Whenever she uses vanilla, she chooses Nielsen-Massey.
"Chocolate can be great all by itself, but it takes some additional input to turn it from an ingredient into a blissful, decadent indulgence. Nielsen-Massey's extracts are especially good at enhancing chocolate's natural richness. They bring out the best flavor available in your recipes," Norris said.
Since 1907, Nielsen-Massey Vanillas has been dedicated to pure vanilla products. Their beans are hand-picked for perfection. A proprietary cold extraction process slowly and gently draws the delicate and distinctive flavor from the vanilla beans, creating a pure, natural product.
Nielsen-Massey Vanilla compliments Norris' chocolate creations, and with some additional help from cherries picked this summer during the heart of cherry season, you can wow your friends and family with rich, decadent Black Forest Cupcakes.
Black Forest Cupcakes
Yield: Ices 16 cupcakes
Cupcakes
Chocolate cupcake batter from your favorite recipe
Cherries
2 cups fresh, frozen, or canned sour cherries, pitted
A splash of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 tablespoon light corn syrup
1 teaspoon kosher or coarse salt
Chantilly Cream
½ cup confectioners' sugar
Seeds of 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean or substitute with 1 tablespoon of Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste
2 cups heavy cream
Dark chocolate shavings, for decoration
Preheat the oven to 350°F. Grease 16 muffin cups or line with baking cups.
Make the completed cake batter as directed. Ladle it into the prepared muffin pan, filling each cavity about three-quarters Full. A big pastry bag works well for this job. Bake for about 25 minutes. The cupcake tops will form a dome and a toothpick inserted in the center should come out clean. Allow them to cool in the pan to room temperature.
While the cupcakes are baking, prepare the cherries. Combine the cherries, vanilla, corn syrup, and salt in a small saucepan and heat over medium heat for 3 minutes. Then allow the mixture to cool.
Once the cupcakes have cooled, scoop out a big, round chunk of each top with a melon baller or a paring knife. This will later be filled in with Chantilly Cream and cherries.
To prepare the Chantilly Cream, sift the confectioners' sugar into a small bowl and set aside. Place the vanilla bean seeds in the bowl of an electric mixer fitted with the whisk attachment and let it run for several seconds at medium speed, which will release the flavor of the seeds.
Stop the mixer, add the cream to the mixing bowl, and whip at medium speed for 1 to 2 minutes, until the cream reaches medium peaks. Stop the mixer, and mix several tablespoons of the cream into the bowl of confectioners' sugar to make a paste. Then add the sugar paste into the mixing bowl and continue whipping until stiff peaks form. You will see fluffy whipped cream speckled with black vanilla seeds.
To make the chocolate shavings, use a vegetable peeler or sharp chef's knife on a large block of room temperature dark chocolate and shave the chocolate into large curls. If only small pieces of chocolate are available, very finely chop them to make more of a chocolate dust. Set shavings/dust aside.
To assemble the cupcakes, take the scooped-out cupcakes out of their baking pan. Fill each one with a little whipped cream, then a generous scoop of drained, cooked cherries. Cover them up with another dollop of whipped cream, then chocolate shavings on top. Or try icing the entire cupcake with big whipped cream rosettes and adding a cherry on top along with the chocolate shavings.
Indulgent!
Norris proves decadent desserts, rich sauces, flavorful entrees, and skin-soothing beauty treatments can be created by novice cooks by paring chocolate with vanilla to create sweet, savory, and unconventional applications
Norris knows that for chocolate to be the star of the show it needs a strong supporting cast. Whenever she uses vanilla, she chooses Nielsen-Massey.
"Chocolate can be great all by itself, but it takes some additional input to turn it from an ingredient into a blissful, decadent indulgence. Nielsen-Massey's extracts are especially good at enhancing chocolate's natural richness. They bring out the best flavor available in your recipes," Norris said.
Since 1907, Nielsen-Massey Vanillas has been dedicated to pure vanilla products. Their beans are hand-picked for perfection. A proprietary cold extraction process slowly and gently draws the delicate and distinctive flavor from the vanilla beans, creating a pure, natural product.
Nielsen-Massey Vanilla compliments Norris' chocolate creations, and with some additional help from cherries picked this summer during the heart of cherry season, you can wow your friends and family with rich, decadent Black Forest Cupcakes.
Black Forest Cupcakes
Yield: Ices 16 cupcakes
Cupcakes
Chocolate cupcake batter from your favorite recipe
Cherries
2 cups fresh, frozen, or canned sour cherries, pitted
A splash of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 tablespoon light corn syrup
1 teaspoon kosher or coarse salt
Chantilly Cream
½ cup confectioners' sugar
Seeds of 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean or substitute with 1 tablespoon of Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste
2 cups heavy cream
Dark chocolate shavings, for decoration
Preheat the oven to 350°F. Grease 16 muffin cups or line with baking cups.
Make the completed cake batter as directed. Ladle it into the prepared muffin pan, filling each cavity about three-quarters Full. A big pastry bag works well for this job. Bake for about 25 minutes. The cupcake tops will form a dome and a toothpick inserted in the center should come out clean. Allow them to cool in the pan to room temperature.
While the cupcakes are baking, prepare the cherries. Combine the cherries, vanilla, corn syrup, and salt in a small saucepan and heat over medium heat for 3 minutes. Then allow the mixture to cool.
Once the cupcakes have cooled, scoop out a big, round chunk of each top with a melon baller or a paring knife. This will later be filled in with Chantilly Cream and cherries.
To prepare the Chantilly Cream, sift the confectioners' sugar into a small bowl and set aside. Place the vanilla bean seeds in the bowl of an electric mixer fitted with the whisk attachment and let it run for several seconds at medium speed, which will release the flavor of the seeds.
Stop the mixer, add the cream to the mixing bowl, and whip at medium speed for 1 to 2 minutes, until the cream reaches medium peaks. Stop the mixer, and mix several tablespoons of the cream into the bowl of confectioners' sugar to make a paste. Then add the sugar paste into the mixing bowl and continue whipping until stiff peaks form. You will see fluffy whipped cream speckled with black vanilla seeds.
To make the chocolate shavings, use a vegetable peeler or sharp chef's knife on a large block of room temperature dark chocolate and shave the chocolate into large curls. If only small pieces of chocolate are available, very finely chop them to make more of a chocolate dust. Set shavings/dust aside.
To assemble the cupcakes, take the scooped-out cupcakes out of their baking pan. Fill each one with a little whipped cream, then a generous scoop of drained, cooked cherries. Cover them up with another dollop of whipped cream, then chocolate shavings on top. Or try icing the entire cupcake with big whipped cream rosettes and adding a cherry on top along with the chocolate shavings.
Indulgent!
New Food Device
Are you ready for some good news that’s easy to swallow? There’s a new straw on the market changing the way people not only drink, but eat too. Meet, Straw-lution, the only straw on the market that offers an anchor to keep your straw in place. This new fangled straw makes a variety of cups and food containers less messy and more portable because the straw actually stays put.
Straw-lution, is great for people in cars, outdoors, kids in strollers, and people on the go. Plus, people can now drink soft foods like baby food, yogurt, pudding, and applesauce anywhere they are all thanks to Straw-lution. By simply pushing the straw through the top of the container, people ages nine months to ninety years, can enjoy a snack free from spoons and mess. Straw-lution, is perfect for homes, restaurants and on the go! Plus, the best part is its price that allows the straws to be either disposable or re-used (depending on your preference).
Straw-lution, is great for people in cars, outdoors, kids in strollers, and people on the go. Plus, people can now drink soft foods like baby food, yogurt, pudding, and applesauce anywhere they are all thanks to Straw-lution. By simply pushing the straw through the top of the container, people ages nine months to ninety years, can enjoy a snack free from spoons and mess. Straw-lution, is perfect for homes, restaurants and on the go! Plus, the best part is its price that allows the straws to be either disposable or re-used (depending on your preference).
Supreme Court Case Is Major Win for Crop Breeders
The Supreme Court today over-turned a lower federal judge’s ruling that farmers could not plant a biotech alfalfa variety while the U.S. Department of Agriculture prepared a detailed Environmental Impact Assessment on the crop. In a major win for biotech crop breeders, the Supreme Court held by a 7 to 1 majority in Monsanto Co. v. Geertson Seed Farms that the federal district court judge abused his discretion by refusing to permit any planting at all, despite the USDA’s 2005 approval of the variety
“Although the decision is purely procedural in nature, addressing only the ability of federal courts to issue injunctions, it could mean that the approval of other biotech crops won’t be held hostage by meritless nuisance lawsuits like this one,” said CEI Senior Fellow Gregory Conko.
The USDA granted commercial approval of the alfalfa variety, which has been bioengineered to tolerate the herbicide glyphosate, after conducting an environmental assessment and finding no significant likelihood of environmental harm. A coalition of environmental activist organizations and organic farmers sued to over-turn the approval, erroneously alleging that the introduction of biotech alfalfa could make US alfalfa incapable of being exported and that unintentional cross-pollination of non-biotech varieties could cause them to lose their organic status, among other claims. The USDA has made clear that neither of these claims is true.
“Dozens of herbicide tolerant crops, produced both with biotechnology and with conventional breeding methods, have been introduced in the United States and other countries over the past few decades,” said Conko. “Farmers long ago developed common sense methods for keeping the herbicide-resistant trait from crossing into other crops or weeds, so the claims made in this case are purely speculative.”
U.S. District Judge Charles Breyer (brother of Supreme Court Justice Stephen Breyer, who recused himself from the proceedings in this case) rejected the USDA’s proposal of a limited injunction that would permit some planting of the biotech alfalfa crop. Instead, Judge Breyer issued a permanent injunction barring all planting, and forbidding the biotech companies Monsanto and Forage Genetics from selling biotech alfalfa seeds, pending the environmental review.
Today’s decision will likely have little or no effect on biotech alfalfa, however, as the USDA completed its Environmental Impact Assessment in December 2009, concluding unequivocally that biotech and conventional alfalfa can co-exist peacefully. The decision may, however, determine the treatment afforded other biotech crop varieties approved in the future.
“Although the decision is purely procedural in nature, addressing only the ability of federal courts to issue injunctions, it could mean that the approval of other biotech crops won’t be held hostage by meritless nuisance lawsuits like this one,” said CEI Senior Fellow Gregory Conko.
The USDA granted commercial approval of the alfalfa variety, which has been bioengineered to tolerate the herbicide glyphosate, after conducting an environmental assessment and finding no significant likelihood of environmental harm. A coalition of environmental activist organizations and organic farmers sued to over-turn the approval, erroneously alleging that the introduction of biotech alfalfa could make US alfalfa incapable of being exported and that unintentional cross-pollination of non-biotech varieties could cause them to lose their organic status, among other claims. The USDA has made clear that neither of these claims is true.
“Dozens of herbicide tolerant crops, produced both with biotechnology and with conventional breeding methods, have been introduced in the United States and other countries over the past few decades,” said Conko. “Farmers long ago developed common sense methods for keeping the herbicide-resistant trait from crossing into other crops or weeds, so the claims made in this case are purely speculative.”
U.S. District Judge Charles Breyer (brother of Supreme Court Justice Stephen Breyer, who recused himself from the proceedings in this case) rejected the USDA’s proposal of a limited injunction that would permit some planting of the biotech alfalfa crop. Instead, Judge Breyer issued a permanent injunction barring all planting, and forbidding the biotech companies Monsanto and Forage Genetics from selling biotech alfalfa seeds, pending the environmental review.
Today’s decision will likely have little or no effect on biotech alfalfa, however, as the USDA completed its Environmental Impact Assessment in December 2009, concluding unequivocally that biotech and conventional alfalfa can co-exist peacefully. The decision may, however, determine the treatment afforded other biotech crop varieties approved in the future.
Add Some Pop to Your Summer Brunch
As summer approaches, there is an increased desire to enjoy long and leisurely, sun-soaked brunches and to start the evening early with loud laughs and refreshing summer cocktails. Be a perfectly welcoming hostess, or the ideal guest, by popping open a bottle of Moët & Chandon champagne to make refreshingly delicious summer brunch cocktails using locally grown ingredients.
Cocktail expert, Kim Haasarud of Liquid Architecture, explains the appeal of fresh fruits and herbs during the warm summer months. “Fresh is best when it comes to summertime cocktails. There is a world of fresh ingredients at one’s fingertips anywhere around the country, especially in the warm summer months.”
Delicious summer cocktails can be as simple as adding Moët & Chandon to muddled nectarines or blood oranges, creating delicious Bellini’s and Mimosas. For the more adventurous, pick up sorbet and herbs at your local farmer’s market to make the ideal poolside refreshers. No matter what fresh ingredients you have on hand, Moët & Chandon’s sophisticated and cooling cocktails are sure to enchant all mid-summer mornings and nights.
Blooming Fizz
By Kim Haasarud, Liquid Architecture
1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueur
Moët & Chandon Impérial champagne
Edible flowers, for garnish
Combine the lemon sorbet, softened, in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moët & Chandon Impérial. Top with edible flowers, for garnish.
Raspberry Sorbet Bellini
By Kim Haasarud, Liquid Architecture
1 scoop raspberry sorbet, softened
0.5 oz Belvedere Black Raspberry vodka
Moët & Chandon Rosé Impérial champagne
Combine the raspberry sorbet and vodka in a cocktail shaker with ice. Shake vigorously and strain into an empty champagne flute. Top off of with Moët & Chandon Rosé Impérial champagne.
Orange Sunrise
By Kim Haasarud, Liquid Architecture
1 scoop of guava sorbet (or 2 oz guava nectar), or in a pinch use orange sherbet and add a little guava nectar to it.
0.5 oz orange liqueur
Moët & Chandon (Impérial or Rosé ) champagne
Combine the sorbet (and/or nectar) with the orange liqueur in a cocktail shaker with ice. Shake vigorously and strain into a champagne flute. Top with Moët & Chandon champagne.
Cherry Chiller
By Kim Haasarud, Liquid Architecture
2 basil leaves, sliced into thin strips
3 pitted bing cherries, plus 2 extra for garnish
0.5 oz gin (i.e. Plymouth)
0.5 oz simple syrup
0.5 oz lime juice
3-4 oz Moët & Chandon Rose Imperial
Combine the basil, cherries, lime juice, gin and simple syrup in a mixing glass. Muddle. Top with ice and shake vigorously. Pour contents into a highball glass and top with Moët & Chandon Rose Imperial.
Cocktail expert, Kim Haasarud of Liquid Architecture, explains the appeal of fresh fruits and herbs during the warm summer months. “Fresh is best when it comes to summertime cocktails. There is a world of fresh ingredients at one’s fingertips anywhere around the country, especially in the warm summer months.”
Delicious summer cocktails can be as simple as adding Moët & Chandon to muddled nectarines or blood oranges, creating delicious Bellini’s and Mimosas. For the more adventurous, pick up sorbet and herbs at your local farmer’s market to make the ideal poolside refreshers. No matter what fresh ingredients you have on hand, Moët & Chandon’s sophisticated and cooling cocktails are sure to enchant all mid-summer mornings and nights.
Blooming Fizz
By Kim Haasarud, Liquid Architecture
1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueur
Moët & Chandon Impérial champagne
Edible flowers, for garnish
Combine the lemon sorbet, softened, in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moët & Chandon Impérial. Top with edible flowers, for garnish.
Raspberry Sorbet Bellini
By Kim Haasarud, Liquid Architecture
1 scoop raspberry sorbet, softened
0.5 oz Belvedere Black Raspberry vodka
Moët & Chandon Rosé Impérial champagne
Combine the raspberry sorbet and vodka in a cocktail shaker with ice. Shake vigorously and strain into an empty champagne flute. Top off of with Moët & Chandon Rosé Impérial champagne.
Orange Sunrise
By Kim Haasarud, Liquid Architecture
1 scoop of guava sorbet (or 2 oz guava nectar), or in a pinch use orange sherbet and add a little guava nectar to it.
0.5 oz orange liqueur
Moët & Chandon (Impérial or Rosé ) champagne
Combine the sorbet (and/or nectar) with the orange liqueur in a cocktail shaker with ice. Shake vigorously and strain into a champagne flute. Top with Moët & Chandon champagne.
Cherry Chiller
By Kim Haasarud, Liquid Architecture
2 basil leaves, sliced into thin strips
3 pitted bing cherries, plus 2 extra for garnish
0.5 oz gin (i.e. Plymouth)
0.5 oz simple syrup
0.5 oz lime juice
3-4 oz Moët & Chandon Rose Imperial
Combine the basil, cherries, lime juice, gin and simple syrup in a mixing glass. Muddle. Top with ice and shake vigorously. Pour contents into a highball glass and top with Moët & Chandon Rose Imperial.
Study shows bread made with Lallemand VitaD bakers yeast is as bioavailableas a vitamin D supplement
A study led by Professor Christel Lamberg-Allardt from Helsinki University aimed to evaluate the bioavailability of vitamin D from bread baked with vitamin D2 (ergocalciferol) containing baker’s yeast, using 25 µg (or 1000IU) as the daily dose. Results showed that bread baked with vitamin D2 containing yeast had an equal effect on vitamin D (S-25-Hydroxyvitamin D) serum level as vitamin D2 supplement.
The subjects in this bioavailability study, 38 healthy women aged 19 - 41 year old, had a mean serum 25-hydroxyvitamin D concentration of 58.7 nmol/L (55.9-60.2 nmol/L). They were randomly assigned different wheat bread and supplement regimes: bread baked with vitamin D2 baker’s yeast and a placebo supplement, regular bread and a vitamin D supplement, or regular bread and a placebo supplement.
Natural dietary sources of vitamin D are limited. Vegetarian and persons with lactose intolerance who are not reached by dietary sources of the current fortification policy could benefit from the introduction of a low-fat staple food, such as a bread naturally rich in vitamin D Senior author of this study, Dr. Christel Lamberg-Allardt who is Professor in Nutrition and Head of Department of food and environmental sciences at Helsinki University(Finland), and an internationally recognized expert in vitamin D actively involved in the elaboration of European nutrition policies, concludes: “This 4 weeks trial clearly showed that bread baked with vitamin D2 containing yeast had an equal effect on S-25OHD concentration as a vitamin D2 supplement”.
According to Jean Chagnon, CEO of Lallemand: “Bread is a staple food consumed daily by persons of different ages and different ethnicities and yeast is a key ingredient in the production of bread The simple process improvement used in making Lallemand VitaD Baker's Yeast, with this scientific evidence will certainly result in a significant percentage of all breads and yeast leavened goods becoming new natural sources of vitamin D. This is good news at a time when the importance of this sunshine vitamin D is increasingly recognised by health professionals, public health officials and the general public. This study confirms that bread baked with Lallemand VitaD bakers yeast is as effective (bioavailable) as a vitamin D supplement.”
To read a poster of the study, visit: http://www.lallemand.com/vitaminD/study-Finland.pdf
The subjects in this bioavailability study, 38 healthy women aged 19 - 41 year old, had a mean serum 25-hydroxyvitamin D concentration of 58.7 nmol/L (55.9-60.2 nmol/L). They were randomly assigned different wheat bread and supplement regimes: bread baked with vitamin D2 baker’s yeast and a placebo supplement, regular bread and a vitamin D supplement, or regular bread and a placebo supplement.
Natural dietary sources of vitamin D are limited. Vegetarian and persons with lactose intolerance who are not reached by dietary sources of the current fortification policy could benefit from the introduction of a low-fat staple food, such as a bread naturally rich in vitamin D Senior author of this study, Dr. Christel Lamberg-Allardt who is Professor in Nutrition and Head of Department of food and environmental sciences at Helsinki University(Finland), and an internationally recognized expert in vitamin D actively involved in the elaboration of European nutrition policies, concludes: “This 4 weeks trial clearly showed that bread baked with vitamin D2 containing yeast had an equal effect on S-25OHD concentration as a vitamin D2 supplement”.
According to Jean Chagnon, CEO of Lallemand: “Bread is a staple food consumed daily by persons of different ages and different ethnicities and yeast is a key ingredient in the production of bread The simple process improvement used in making Lallemand VitaD Baker's Yeast, with this scientific evidence will certainly result in a significant percentage of all breads and yeast leavened goods becoming new natural sources of vitamin D. This is good news at a time when the importance of this sunshine vitamin D is increasingly recognised by health professionals, public health officials and the general public. This study confirms that bread baked with Lallemand VitaD bakers yeast is as effective (bioavailable) as a vitamin D supplement.”
To read a poster of the study, visit: http://www.lallemand.com/vitaminD/study-Finland.pdf
Friday, June 18, 2010
"Top Chef" Stefan Richter on HBO's "Entourage" June 27th!
Catch Stefan Richter of “Top Chef” fame on the season premiere of HBO’s “Entourage” on June 27th. Richter makes a cameo as himself on the hit drama. Keep your eyes peeled for Stefan in a scene with Kevin Connolly and Emmanuelle Chriqui that was filmed at his restaurant, Stefan’s at L.A. Farm, in Santa Monica, CA. Usually with Jeremy Piven in a cast, there’s enough attitude and brazen confidence to go around, but apparently the producers wanted to add some spice to the show with the casting of the sassy but brilliant chef. (Richter was allegedly heard lobbying to become a new member of the entourage, but was told there were already too many cooks in the kitchen!)
Truffles & Wine: The Magic of Provence
Provence & the Rhone Valley are renowned for their cuisine, wine and truffles and Wine Lovers Tours is offering two distinctly different tours to those areas this Fall.
The first tour starts October 6 in Lyon and then spends 3 nights in the Valence area of the Northern Rhone, followed by 4 nights in Avignon, the heart of the Southern Rhone area. Besides visiting the well-known wine regions of Condrieu, Gigondas, Vacqueyras and Chateauneuf-du-Pape, participants will also learn first-hand how truffles are cultivated and foraged during the height of the wine and truffle harvests.
The second tour starts October 14 and spends 4 nights in Aix-en-Provence visiting the area made famous by Peter Mayle in his book "A Year in Provence," a copy of which will be provided to each tour participant. Besides winery and truffle visits, there will be memorable visits to Gordes and La Source.
Then the tour proceeds with 4 nights in the Montpellier area, heart of the Languedoc. The Languedoc is one of France's unheralded wine and food regions, famous among other things for its garrigue landscape which even permeates the olfactory dimensions of the wine. Other highlights will be visits to Sete and the Roquefort Cheese caves.
Both tours include most meals, VIP visits, first-class hotels and a private deluxe bus and are limited in size. There is a discount for doing both tours. The word 'value' needs to be emphasized. The all-inclusive France wine tour costs are among the lowest in the industry.
Vin's wine tours are intended for people who don't normally like group tours. "We try to create an atmosphere of a family or group of friends traveling together," said Marottoli. Over 80% of his tour participants come back, so he must be doing something right! The "secret" is well-organized unique visits that combine wine, food and culture at an all inclusive cost.
Vincent Marottoli, President of Wine Lovers Tours, has organized and led each of his tours for the past 28 years. He has a Ph.D. in French and is also fluent in Spanish and Italian. Most tours have 75% or higher repeat travelers. www.wineloverstours.com
The first tour starts October 6 in Lyon and then spends 3 nights in the Valence area of the Northern Rhone, followed by 4 nights in Avignon, the heart of the Southern Rhone area. Besides visiting the well-known wine regions of Condrieu, Gigondas, Vacqueyras and Chateauneuf-du-Pape, participants will also learn first-hand how truffles are cultivated and foraged during the height of the wine and truffle harvests.
The second tour starts October 14 and spends 4 nights in Aix-en-Provence visiting the area made famous by Peter Mayle in his book "A Year in Provence," a copy of which will be provided to each tour participant. Besides winery and truffle visits, there will be memorable visits to Gordes and La Source.
Then the tour proceeds with 4 nights in the Montpellier area, heart of the Languedoc. The Languedoc is one of France's unheralded wine and food regions, famous among other things for its garrigue landscape which even permeates the olfactory dimensions of the wine. Other highlights will be visits to Sete and the Roquefort Cheese caves.
Both tours include most meals, VIP visits, first-class hotels and a private deluxe bus and are limited in size. There is a discount for doing both tours. The word 'value' needs to be emphasized. The all-inclusive France wine tour costs are among the lowest in the industry.
Vin's wine tours are intended for people who don't normally like group tours. "We try to create an atmosphere of a family or group of friends traveling together," said Marottoli. Over 80% of his tour participants come back, so he must be doing something right! The "secret" is well-organized unique visits that combine wine, food and culture at an all inclusive cost.
Vincent Marottoli, President of Wine Lovers Tours, has organized and led each of his tours for the past 28 years. He has a Ph.D. in French and is also fluent in Spanish and Italian. Most tours have 75% or higher repeat travelers. www.wineloverstours.com
Thursday, June 17, 2010
Tetley Tea Up Summer Drink Recipes
In 1953, Tetley® Tea invented the tea bag. Now the venerable British tea brand is introducing another tastebud-tantalizing innovation to celebrate National Iced Tea Month in June: two signature, thirst-quenching summer drink recipes. The “Tetley Tea Up” and “Tetley Tea Block” recipes provide a new way to enjoy iced tea – whether relaxing in the kitchen, sitting on the porch with friends, entertaining in the backyard or grilling with Dad on Father’s Day.
These drinks put the “ice” in iced tea to work, offering a new twist on a classic combination: iced tea and lemonade. To make “Tetley Tea Up,” freeze your favorite lemonade into ice cubes; then pour homemade Tetley Tea over the cubes when ready to serve. Or, pour lemonade over frozen iced tea cubes to create the “Tetley Tea Block”. As these ice cubes melt, rather than watering down the taste, the iced tea and lemonade will combine for even more flavor.
TETLEY TEA UP & TETLEY TEA BLOCK DRINK RECIPES
Start by making Tetley Iced Tea:
• 4 Tetley Iced Tea Blend Family Size tea bags
• 1 gallon boiling water
• ½ cup sugar optional
Place the tea bags (and sugar, if desired) into a 1-gallon glass jar. Fill with boiling water. Let steep for 2 hours at room temperature. Remove and discard tea bags. Refrigerate until cool for Tetley Tea Up; then freeze for Tetley Tea Block. Makes about 16 8-oz. servings.
TETLEY TEA UP:
Freeze your favorite lemonade into ice cubes, then pour Tetley Iced Tea over the lemonade cubes
TETLEY TEA BLOCK:
Freeze Tetley Iced Tea into cubes, then pour your favorite lemonade over the cubes
For more information about Tetley, visit www.TetleyUSA.com, become a fan on Facebook at www.facebook.com/TetleyUSA and/or follow @TetleyUSA on Twitter. You can also follow Sir Tetley on Twitter @SirTetley.
Tetley has been known as an industry leader in creating a variety of delicious teas since it began producing tea over 170 years ago. Tetley is now part of Tata Global Beverages, which also includes award-winning Eight O’Clock Coffee and Good Earth Tea.
Tetley has a long-standing relationship with the Ethical Tea Partnership – an organization that monitors living and working conditions on tea estates. All Tetley branded tea, including flavored and decaffeinated varieties, will also be part of the Rainforest Alliance certification program, which is scheduled for completion by 2016. Tetley products sourced from Rainforest Alliance CertifiedTM farms will be available in the United States in 2012. Globally, certified products will be available in the U.K. and Canada in early 2011. To learn more about Tetley Tea, visit www.TetleyUSA.com, become a fan on Facebook at www.facebook.com/TetleyUSA and/or follow @TetleyUSA on Twitter.
These drinks put the “ice” in iced tea to work, offering a new twist on a classic combination: iced tea and lemonade. To make “Tetley Tea Up,” freeze your favorite lemonade into ice cubes; then pour homemade Tetley Tea over the cubes when ready to serve. Or, pour lemonade over frozen iced tea cubes to create the “Tetley Tea Block”. As these ice cubes melt, rather than watering down the taste, the iced tea and lemonade will combine for even more flavor.
TETLEY TEA UP & TETLEY TEA BLOCK DRINK RECIPES
Start by making Tetley Iced Tea:
• 4 Tetley Iced Tea Blend Family Size tea bags
• 1 gallon boiling water
• ½ cup sugar optional
Place the tea bags (and sugar, if desired) into a 1-gallon glass jar. Fill with boiling water. Let steep for 2 hours at room temperature. Remove and discard tea bags. Refrigerate until cool for Tetley Tea Up; then freeze for Tetley Tea Block. Makes about 16 8-oz. servings.
TETLEY TEA UP:
Freeze your favorite lemonade into ice cubes, then pour Tetley Iced Tea over the lemonade cubes
TETLEY TEA BLOCK:
Freeze Tetley Iced Tea into cubes, then pour your favorite lemonade over the cubes
For more information about Tetley, visit www.TetleyUSA.com, become a fan on Facebook at www.facebook.com/TetleyUSA and/or follow @TetleyUSA on Twitter. You can also follow Sir Tetley on Twitter @SirTetley.
Tetley has been known as an industry leader in creating a variety of delicious teas since it began producing tea over 170 years ago. Tetley is now part of Tata Global Beverages, which also includes award-winning Eight O’Clock Coffee and Good Earth Tea.
Tetley has a long-standing relationship with the Ethical Tea Partnership – an organization that monitors living and working conditions on tea estates. All Tetley branded tea, including flavored and decaffeinated varieties, will also be part of the Rainforest Alliance certification program, which is scheduled for completion by 2016. Tetley products sourced from Rainforest Alliance CertifiedTM farms will be available in the United States in 2012. Globally, certified products will be available in the U.K. and Canada in early 2011. To learn more about Tetley Tea, visit www.TetleyUSA.com, become a fan on Facebook at www.facebook.com/TetleyUSA and/or follow @TetleyUSA on Twitter.
Hilton Cincinnati Netherland Plaza names Executive Chef Todd Kelly as Director of Food and Beverage
The Hilton Cincinnati Netherland Plaza is pleased to announce that Todd Kelly has been promoted to Director of Food and Beverage in addition to Executive Chef.
In his expanded role, Todd will have overall responsibility for the operation of the Food and Beverage Department including budgeting, forecasting, purchasing and all operational development for the department. Todd will be a member of the Executive Operating Committee (EOC) of the hotel and will represent the needs of the food and beverage team accordingly.
Awards & Honors
Todd has also been named one of Hilton Hotel's U.S. Hilton Signature Chefs, one of only six in the country. This distinguished honor is given to Hilton's own top chefs who exemplify Hilton's culinary heritage and relevance today. Todd will be featured in sponsored promotions on BRAVO TV's "Top Chef".
In addition, 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.
In his expanded role, Todd will have overall responsibility for the operation of the Food and Beverage Department including budgeting, forecasting, purchasing and all operational development for the department. Todd will be a member of the Executive Operating Committee (EOC) of the hotel and will represent the needs of the food and beverage team accordingly.
Awards & Honors
Todd has also been named one of Hilton Hotel's U.S. Hilton Signature Chefs, one of only six in the country. This distinguished honor is given to Hilton's own top chefs who exemplify Hilton's culinary heritage and relevance today. Todd will be featured in sponsored promotions on BRAVO TV's "Top Chef".
In addition, 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.
What To Eat, from The Shrimp Council
A recent study by the International Food Information Council revealed that more than 60 percent of Americans are more interested in hearing about what to eat than what not to eat. From “trans-fat free” to “no preservatives,” what not to eat phrases bombard us from graphics at the grocery store to television advertising campaigns. I represent The Shrimp Council whose primary interest is to promote the consumption of shrimp. As you are thinking about your upcoming stories, I’d like to provide you with a few ideas about what to eat and to see if you’d be willing to work with us.
More than a dozen health and nutrition organizations recommend that we eat seafood at least twice a week, which would be approximately 39 pounds per person a year. However, the average American eats just 16 pounds of fish and shellfish annually. Meanwhile, each of us typically eats more than 70 pounds of poultry and 110 pounds of red meat.
Jennifer McGuire, MS, RD, National Fisheries Institute, is a strong advocate of the consumption of seafood as it is loaded healthy nutrients like protein, B vitamins, iron, and omega-3s, yet it is free of excessive calories and fat. The number one reason behind why we choose to eat certain foods is taste, and shrimp, known for its sweet, yet mild flavor, is the perfect choice!
Below are a few helpful hints courtesy of The Shrimp Council:
Buying shrimp
Did you know many fish markets will peel and devein shrimp on request for a minimal charge?
Buy shrimp in the shell for grilled shrimp to help lock in the moisture.
Thawing frozen shrimp
Thaw in the refrigerator one full day before you plan to cook the shrimp. Place the container in the refrigerator on a low shelf. Let shrimp defrost slowly for about 24 hours in a container covered lightly with plastic wrap, then remove any liquid that has collected in the packaging or the container. Use within one day.
If you have less time and can closely watch the shrimp. Place shrimp in a leak-proof plastic bag (if it is not in one already.) Submerge shrimp in cold tap water and change the water every 30 minutes until the food has defrosted. Do not try to advance the process with warm water because the shrimp will begin to cook. Cook immediately after thawing.
Cooking shrimp
Shrimp are properly cooked when their texture changes from mushy to firm, the color turns from brownish-gray to a warm orangey-pink, and the meat becomes opaque. Shrimp are overcooked when they curl tightly inwards and the flesh becomes rubbery.
Lemony Garlic Shrimp Cocktail
Number of Servings: 4
Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons minced elephant garlic
3 tablespoons fresh lemon juice
3 tablespoons minced fresh parsley
1 pound large cooked shrimp, fresh or frozen, thawed
Freshly ground black pepper
Instructions:
Heat the oil in a nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, until barely golden, about 2 minutes. Remove from the heat and stir in the lemon juice, parsley, and shrimp. Season with pepper to taste. Refrigerate until ready to serve, either plain (no cocktail sauce needed!), or on top of a salad.
Recipe Courtesy Of: The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
Shrimp and Scallop Fajitas
Serves: Four
Fajitas Ingredients:
12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.
1 large red bell pepper, stemmed, seeded and cut into 20 squares
1 large sweet onion, quartered and each quarter cut into half pieces separated
12 sea scallops, about 3/4 lb.
1 large green bell pepper, stemmed, seeded and cut into 20 squares
1/2 teaspoon lime peel, grated
1/4 cup fresh lime juice
2 Tbsp vegetable oil
2 tsp honey
1 clove garlic, minced
1/4 tsp pepper
1/8 tsp salt
8 (7 to 9-inch) flour tortillas, warmed
Red and Green Salsa:
2 firm-ripe avocados, peeled, seeded and chopped into small squares
2 tsp lime juice
1-1/2 C prepared salsa
Instructions:
Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes.
To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.
Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill.
To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.
More than a dozen health and nutrition organizations recommend that we eat seafood at least twice a week, which would be approximately 39 pounds per person a year. However, the average American eats just 16 pounds of fish and shellfish annually. Meanwhile, each of us typically eats more than 70 pounds of poultry and 110 pounds of red meat.
Jennifer McGuire, MS, RD, National Fisheries Institute, is a strong advocate of the consumption of seafood as it is loaded healthy nutrients like protein, B vitamins, iron, and omega-3s, yet it is free of excessive calories and fat. The number one reason behind why we choose to eat certain foods is taste, and shrimp, known for its sweet, yet mild flavor, is the perfect choice!
Below are a few helpful hints courtesy of The Shrimp Council:
Buying shrimp
Did you know many fish markets will peel and devein shrimp on request for a minimal charge?
Buy shrimp in the shell for grilled shrimp to help lock in the moisture.
Thawing frozen shrimp
Thaw in the refrigerator one full day before you plan to cook the shrimp. Place the container in the refrigerator on a low shelf. Let shrimp defrost slowly for about 24 hours in a container covered lightly with plastic wrap, then remove any liquid that has collected in the packaging or the container. Use within one day.
If you have less time and can closely watch the shrimp. Place shrimp in a leak-proof plastic bag (if it is not in one already.) Submerge shrimp in cold tap water and change the water every 30 minutes until the food has defrosted. Do not try to advance the process with warm water because the shrimp will begin to cook. Cook immediately after thawing.
Cooking shrimp
Shrimp are properly cooked when their texture changes from mushy to firm, the color turns from brownish-gray to a warm orangey-pink, and the meat becomes opaque. Shrimp are overcooked when they curl tightly inwards and the flesh becomes rubbery.
Lemony Garlic Shrimp Cocktail
Number of Servings: 4
Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons minced elephant garlic
3 tablespoons fresh lemon juice
3 tablespoons minced fresh parsley
1 pound large cooked shrimp, fresh or frozen, thawed
Freshly ground black pepper
Instructions:
Heat the oil in a nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, until barely golden, about 2 minutes. Remove from the heat and stir in the lemon juice, parsley, and shrimp. Season with pepper to taste. Refrigerate until ready to serve, either plain (no cocktail sauce needed!), or on top of a salad.
Recipe Courtesy Of: The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
Shrimp and Scallop Fajitas
Serves: Four
Fajitas Ingredients:
12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.
1 large red bell pepper, stemmed, seeded and cut into 20 squares
1 large sweet onion, quartered and each quarter cut into half pieces separated
12 sea scallops, about 3/4 lb.
1 large green bell pepper, stemmed, seeded and cut into 20 squares
1/2 teaspoon lime peel, grated
1/4 cup fresh lime juice
2 Tbsp vegetable oil
2 tsp honey
1 clove garlic, minced
1/4 tsp pepper
1/8 tsp salt
8 (7 to 9-inch) flour tortillas, warmed
Red and Green Salsa:
2 firm-ripe avocados, peeled, seeded and chopped into small squares
2 tsp lime juice
1-1/2 C prepared salsa
Instructions:
Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes.
To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.
Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill.
To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.
Wednesday, June 16, 2010
SooFoo secures Northern CA distribution at Whole Foods-your location coming soon!
Following its successful launch in the Bay Area, “SooFoo™,” has inked a deal with Falcon Trading Company, a leading food distributor in California, to sell to Whole Foods’ Northern California stores. The deal will give the product wide distribution in the Northern California region as the new brand continues its launch nationwide. The Whole Foods stores carrying SooFoo are located in Berkeley, Capitola, Campbell, Cupertino, Fresno, Los Altos, Los Gatos, Mill Valley, Monterey, Novato, Palo Alto, Petaluma, San Ramon, Redwood City, Roseville, , Sebastopol, Sonoma, San Francisco, San Mateo, Santa Cruz, Santa Rosa, Walnut Creek and Reno (Nevada).
SooFoo is a gourmet, low-fat, sodium and cholesterol-free blend of U.S.A-grown long-grain brown rice; brown lentils; wheat berries; oats; barley; black lentils; rye berries; green lentils and buckwheat. Inventor, entrepreneur, author, film producer and master distiller Maurice Kanbar created and honed his “perfect” combination of ingredients over time after making SooFoo for himself in his own San Francisco kitchen. “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.
“We’re delighted to be able to have Whole Foods introduce SooFoo to a wider audience of health-conscious Northern California consumers,” says SooFoo Vice President of Marketing & Sales Jim McCullough. “We look forward to sell-through at these new locations and a further expansion of our footprint in the area.” SooFoo is also available at more than twenty other gourmet supermarkets and health food stores in the Bay Area including Draeger's Markets, Mollie Stone's Markets, Fresh Organics and Real Foods, among others. McCullough is putting national distribution in place, and customers can soon order direct from the web site: www.soofoo.com.
SooFoo is currently available in one-pound (454 gram) bags for consumer use and 25-pound bags for bulk retailers and foodservice distributors. “Served at breakfast, lunch or dinner, SooFoo is a delicious, nutritious way to eat healthfully,” Kanbar concludes. “At the urging of my friends and family, I’m delighted to bring SooFoo to the nation. To your health!”
SooFoo is a gourmet, low-fat, sodium and cholesterol-free blend of U.S.A-grown long-grain brown rice; brown lentils; wheat berries; oats; barley; black lentils; rye berries; green lentils and buckwheat. Inventor, entrepreneur, author, film producer and master distiller Maurice Kanbar created and honed his “perfect” combination of ingredients over time after making SooFoo for himself in his own San Francisco kitchen. “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.
“We’re delighted to be able to have Whole Foods introduce SooFoo to a wider audience of health-conscious Northern California consumers,” says SooFoo Vice President of Marketing & Sales Jim McCullough. “We look forward to sell-through at these new locations and a further expansion of our footprint in the area.” SooFoo is also available at more than twenty other gourmet supermarkets and health food stores in the Bay Area including Draeger's Markets, Mollie Stone's Markets, Fresh Organics and Real Foods, among others. McCullough is putting national distribution in place, and customers can soon order direct from the web site: www.soofoo.com.
SooFoo is currently available in one-pound (454 gram) bags for consumer use and 25-pound bags for bulk retailers and foodservice distributors. “Served at breakfast, lunch or dinner, SooFoo is a delicious, nutritious way to eat healthfully,” Kanbar concludes. “At the urging of my friends and family, I’m delighted to bring SooFoo to the nation. To your health!”
Tuesday, June 15, 2010
Vermont Butter & Cheese Creamery débuts Double Cream Cremont, at the New York Fancy Food Show
Vermont Butter & Cheese Creamery announced today that after one year of trials, they have found the consummate marriage of goats’ and cows’ milk: Double cream Cremont. The fifth cheese in their signature line of artisan cheeses, Cremont adds a new dimension with the addition of cows’ milk and cream. “After making good crème fraiche and butter for a quarter century, we know that everyone loves cream. Why not blend it into a traditional French-style goat cheese for something irresistible?” Says, creamery co-founder, Bob Reese.
Cremont is a soft cheese with a geotricum rind. It has the texture and citrus tang of a soft goat cheese with the rich decadence of crème fraiche. “We wanted to make a cheese that was approachable for cheese consumers who didn’t know they could both love a goat cheese and a cheese with a wrinkled and edible rind.” Said, co-founding cheesemaker, Allison Hooper. “This is a great cheese to introduce to customers who are looking for American artisan cheese. As a fresh cheese, Cremont is mild and creamy. As it ages the rind is aromatic while the interior of the cheese gets softer. It is delicious at all stages of maturity; complex yet never too strong. The whimsical name combines Cream and Vermont- a propos to the creamery’s 26 years of cheesemaking.
In their twenty-sixth year of business, Vermont Butter and Cheese Creamery, located in Websterville, VT is a leading American Artisan creamery. Crafting innovative, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter, the creamery supports a network of more than 20 goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture.
Cremont is a soft cheese with a geotricum rind. It has the texture and citrus tang of a soft goat cheese with the rich decadence of crème fraiche. “We wanted to make a cheese that was approachable for cheese consumers who didn’t know they could both love a goat cheese and a cheese with a wrinkled and edible rind.” Said, co-founding cheesemaker, Allison Hooper. “This is a great cheese to introduce to customers who are looking for American artisan cheese. As a fresh cheese, Cremont is mild and creamy. As it ages the rind is aromatic while the interior of the cheese gets softer. It is delicious at all stages of maturity; complex yet never too strong. The whimsical name combines Cream and Vermont- a propos to the creamery’s 26 years of cheesemaking.
In their twenty-sixth year of business, Vermont Butter and Cheese Creamery, located in Websterville, VT is a leading American Artisan creamery. Crafting innovative, all-natural fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style cultured butter, the creamery supports a network of more than 20 goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture.
Pueblo Bonito Hosts 2010 PacifiCooks
This summer, get ready to experience the best gastronomy Mexico has to offer when Pueblo Bonito Oceanfront Resorts and Spas brings together the country’s top chefs to collaborate in one of the most unique food and wine events.
Pueblo Bonito Oceanfront Resorts and Spas and the company's award-winning Chef Antonio de Livier will host the annual 2010 PacifiCooks event, taking place July 18-25, at Pueblo Bonito’s Los Cabos properties. These include Pueblo Bonito Los Cabos, Pueblo Bonito Rosé Resort & Spa, Pueblo Bonito Pacifica Resort & Spa and Pueblo Bonito Sunset Beach Resort & Spa – which was recognized by the Condé Nast Traveler Gold List for “The Best Food in the Americas.”
Celebrated chefs from across Mexico will join the 2010 PacifiCooks to showcase their authentic yet innovative Mexican cuisine to an enthusiastic public. The week-long culinary program will feature custom “All-Star” menus designed by collaborating master chefs, cooking seminars, cocktail receptions and much more.
“This event is always a labor of love for the chefs we invite to Los Cabos,” said Chef de Livier. “When we come together, magic happens. The chefs bring their artistry and unique culinary sensibilities to the kitchen, and what comes to the table each evening is nothing less than extraordinary.”
Special five-course dinners will take place at Pueblo Bonito’s award-winning restaurants such as LaFrida at Pueblo Bonito Sunset Beach, Siempre at Pueblo Bonito Pacifica and Fellini’s and Pueblo Bonito Rosé. Each dinner will highlight at least two chefs who will collaborate to prepare and present an exclusive tasting menu. All PacifiCooks dinners are open to the public and reservations may be made in advance. The tasting dinners provide a unique opportunity for guests experience the culinary artistry of these chefs as well as get to know them on a more personal level.
Wine also takes center stage at PacifiCooks. Pueblo Bonito’s noted master Sommelier, Juan Carlos will pair the chefs' masterful creations with the best wines of Mexico.
“I guarantee a memorable experience for every guest who attends, whether they are the most serious ‘foodies’ or just people who enjoy being surprised by exquisitely prepared and presented meals,” added Chef de Livier. “When Mexico’s top chefs get together to collaborate and share their talents, our guests are the ones who benefit the most.”
To make a reservation at one of the Pueblo Bonito Resorts and Spas, visit www.pueblobonito.com or call 1-800-990-8250.
About Pueblo Bonito Oceanfront Resorts and Spas:
Pueblo Bonito Oceanfront Resorts and Spas offer uncommon amenities, unsurpassed service, and the warmth of a luxurious Mexican home. The collection includes four properties in Los Cabos — Pueblo Bonito Pacifica Resort & Spa, Pueblo Bonito Sunset Beach Resort & Spa, Pueblo Bonito Rosé Resort & Spa, and Pueblo Bonito Los Cabos; and two in Mazatlán — AAA Four-Diamond Award winning Pueblo Bonito Emerald Bay Resort & Spa and Pueblo Bonito Mazatlán. Pueblo Bonito Oceanfront Resorts and Spas are the recipients of many prestigious awards including Travel + Leisure’s World’s Best List for Best Hotel Food in the Americas, Best Hotel Design in the Americas and Best Hotel Spa in Mexico, Central and South America. Pueblo Bonito Resorts have also been named in Condé Nast Traveler’s Reader’s Choice Awards and on the Condé Nast Traveler Gold List for the past two consecutive years. For more information, visit www.pueblobonito.com or call 1-800-990-8250.
Pueblo Bonito Oceanfront Resorts and Spas and the company's award-winning Chef Antonio de Livier will host the annual 2010 PacifiCooks event, taking place July 18-25, at Pueblo Bonito’s Los Cabos properties. These include Pueblo Bonito Los Cabos, Pueblo Bonito Rosé Resort & Spa, Pueblo Bonito Pacifica Resort & Spa and Pueblo Bonito Sunset Beach Resort & Spa – which was recognized by the Condé Nast Traveler Gold List for “The Best Food in the Americas.”
Celebrated chefs from across Mexico will join the 2010 PacifiCooks to showcase their authentic yet innovative Mexican cuisine to an enthusiastic public. The week-long culinary program will feature custom “All-Star” menus designed by collaborating master chefs, cooking seminars, cocktail receptions and much more.
“This event is always a labor of love for the chefs we invite to Los Cabos,” said Chef de Livier. “When we come together, magic happens. The chefs bring their artistry and unique culinary sensibilities to the kitchen, and what comes to the table each evening is nothing less than extraordinary.”
Special five-course dinners will take place at Pueblo Bonito’s award-winning restaurants such as LaFrida at Pueblo Bonito Sunset Beach, Siempre at Pueblo Bonito Pacifica and Fellini’s and Pueblo Bonito Rosé. Each dinner will highlight at least two chefs who will collaborate to prepare and present an exclusive tasting menu. All PacifiCooks dinners are open to the public and reservations may be made in advance. The tasting dinners provide a unique opportunity for guests experience the culinary artistry of these chefs as well as get to know them on a more personal level.
Wine also takes center stage at PacifiCooks. Pueblo Bonito’s noted master Sommelier, Juan Carlos will pair the chefs' masterful creations with the best wines of Mexico.
“I guarantee a memorable experience for every guest who attends, whether they are the most serious ‘foodies’ or just people who enjoy being surprised by exquisitely prepared and presented meals,” added Chef de Livier. “When Mexico’s top chefs get together to collaborate and share their talents, our guests are the ones who benefit the most.”
To make a reservation at one of the Pueblo Bonito Resorts and Spas, visit www.pueblobonito.com or call 1-800-990-8250.
About Pueblo Bonito Oceanfront Resorts and Spas:
Pueblo Bonito Oceanfront Resorts and Spas offer uncommon amenities, unsurpassed service, and the warmth of a luxurious Mexican home. The collection includes four properties in Los Cabos — Pueblo Bonito Pacifica Resort & Spa, Pueblo Bonito Sunset Beach Resort & Spa, Pueblo Bonito Rosé Resort & Spa, and Pueblo Bonito Los Cabos; and two in Mazatlán — AAA Four-Diamond Award winning Pueblo Bonito Emerald Bay Resort & Spa and Pueblo Bonito Mazatlán. Pueblo Bonito Oceanfront Resorts and Spas are the recipients of many prestigious awards including Travel + Leisure’s World’s Best List for Best Hotel Food in the Americas, Best Hotel Design in the Americas and Best Hotel Spa in Mexico, Central and South America. Pueblo Bonito Resorts have also been named in Condé Nast Traveler’s Reader’s Choice Awards and on the Condé Nast Traveler Gold List for the past two consecutive years. For more information, visit www.pueblobonito.com or call 1-800-990-8250.
Take A Bite Out of Twilight! Mouth Watering Recipes From The World's Most Favorite Vampires
Whether you’re ‘Team Edward’ or ‘Team Jacob,’ a Twi-hard, Twi-mom or even a Twi-dad, there is no doubt the international phenomenon known as Twilight has had a cultural impact on society, including in our kitchens. Now the delectable delights interwoven throughout the Twilight saga can be found in pop culture writer and cook Gina Meyers’ new book, Love at First Bite: The Unofficial Twilight Cookbook – guaranteed to please the appetites of any mortal.
Love at First Bite: The Unofficial Twilight Cookbook offers a satisfying array of mouth-watering dishes inspired by or from the Twilight films and books that anyone of any age can cook with ease and enjoyment. To help the reader determine the skill level involved in preparing each dish, the recipes are labeled “easy”, “medium”, or “hard”. One fork means “easy”, two forks, “medium”, and three forks means it is a “difficult” or “hard” recipe.
Throughout Love at First Bite, you will find delicious dishes straight out of the book’s pages including:
Harry’s Famous Fish Fry
Wolf Pack Waffles
Edward’s Cornflake Chicken
I Dare You To Eat Pizza, Edward
Jacob Black’s Grilled Cheese Sandwich
Vampire Venom Punch
And so much more!
In addition to the recipes, you’ll also find:
Cast lists for Twilight, New Moon, and Eclipse
A Twilight Party Planning Checklist
Bella’s Prom Planner
101 Random Bits and Pieces of Twilight Saga
Invaluable resources on upcoming Unofficial Twilight conventions, and Twilight cooking classes
And much more!
Give into your epicurean temptation and sink your teeth into Love at First Bite: The Unofficial Twilight Cookbook. The recipes will leave you breathless and hungry for more!
Gina Meyers is best known for her pop-culture television trivia books and cooking expertise related to the Twilight Saga and the iconic television show Bewitched. From an early age, she had a passion for the culinary arts, experimenting in the kitchen with baking breads, muffins, cookies and cakes. For 7 years, Meyers taught a plethora of entertaining and fun cooking classes for kids from Easy Meals in Minutes to Storybook Cooking and Crafts. She has been a television consultant for Popstar! Magazine, Columbia Pictures Television and Nickelodeon Magazine. She is a featured business expert at business.com and is the San Jose Examiner’s cooking guru. Meyers has a Bachelor of Science in Business with an emphasis in Marketing and owns a Publishing firm, Serendipity Media Group.
Website: www.unofficialtwilightcookbook.blogspot.com
Love At First Bite can be purchased from www.iUniverse.com, www.amazon.com and all major booksellers
Love at First Bite: The Unofficial Twilight Cookbook offers a satisfying array of mouth-watering dishes inspired by or from the Twilight films and books that anyone of any age can cook with ease and enjoyment. To help the reader determine the skill level involved in preparing each dish, the recipes are labeled “easy”, “medium”, or “hard”. One fork means “easy”, two forks, “medium”, and three forks means it is a “difficult” or “hard” recipe.
Throughout Love at First Bite, you will find delicious dishes straight out of the book’s pages including:
Harry’s Famous Fish Fry
Wolf Pack Waffles
Edward’s Cornflake Chicken
I Dare You To Eat Pizza, Edward
Jacob Black’s Grilled Cheese Sandwich
Vampire Venom Punch
And so much more!
In addition to the recipes, you’ll also find:
Cast lists for Twilight, New Moon, and Eclipse
A Twilight Party Planning Checklist
Bella’s Prom Planner
101 Random Bits and Pieces of Twilight Saga
Invaluable resources on upcoming Unofficial Twilight conventions, and Twilight cooking classes
And much more!
Give into your epicurean temptation and sink your teeth into Love at First Bite: The Unofficial Twilight Cookbook. The recipes will leave you breathless and hungry for more!
Gina Meyers is best known for her pop-culture television trivia books and cooking expertise related to the Twilight Saga and the iconic television show Bewitched. From an early age, she had a passion for the culinary arts, experimenting in the kitchen with baking breads, muffins, cookies and cakes. For 7 years, Meyers taught a plethora of entertaining and fun cooking classes for kids from Easy Meals in Minutes to Storybook Cooking and Crafts. She has been a television consultant for Popstar! Magazine, Columbia Pictures Television and Nickelodeon Magazine. She is a featured business expert at business.com and is the San Jose Examiner’s cooking guru. Meyers has a Bachelor of Science in Business with an emphasis in Marketing and owns a Publishing firm, Serendipity Media Group.
Website: www.unofficialtwilightcookbook.blogspot.com
Love At First Bite can be purchased from www.iUniverse.com, www.amazon.com and all major booksellers
Crave Brothers Farmstead Cheese Helps Celebrate Summer
As summer temperatures climb, what is more tempting than a fresh salad? And what salad is more appealing to the eye and to the taste buds than Caprese Salad? The sublimely fresh and colorful combination -- Fresh Mozzarella cheese, luscious tomatoes and aromatic basil -- is just magical.
The classic Caprese Salad can be an inspiration for a number of creative dishes, says Debbie Casucci-Crave, of Crave Brothers Farmstead Cheese. She and her husband, George, craft award-winning Fresh Mozzarella, using milk from the Holstein cows on the dairy farm operated by the Crave brothers.
Debbie loves foods that reflect her own family’s Italian heritage. And while she is a fan of the classic Caprese Salad, she also enjoys reinterpreting the familiar dish, either by plating the salad creatively, or by updating the recipe with less-traditional but equally delicious ingredients.
Debbie starts every Caprese Salad with Crave Brothers Farmstead Classics Fresh Mozzarella, a creamy white soft cheese that they make in a variety of sizes: Perline is a tiny, 2-gram ball, Ciliegine is a cherry-size ball, and Bocconcini is a small ball of about 1.5 ounces. Fresh Mozzarella styles that are good for slicing include Ovoline, an egg-sized ball of approximately 4 ounces, 8-ounce Balls; and 1-pound Logs. Offering the ultimate in sliced convenienceare medallions, pre-sliced portions of Fresh Mozzarella and Marinated Fresh Mozzarella, which is made with a custom blend of olive oil and spices.
It’s important to use only the freshest tomatoes and basil. Summer is the perfect time for this because perfectly ripe ingredients are widely available, from back-yard gardens, farmers markets and grocery stores. But once you’ve chosen the right cheese, basil and tomatoes, the sky is the limit for creative ideas, says Debbie.
Sliced Salad: For a rustic, bountiful salad, alternate hearty slices of Fresh Mozzarella with equally thick slices of plum tomatoes on a platter. For a more elegant approach, use thinner slices of cheese, alternated with thin slices of tomato on a delicate plate. Or create a composed Caprese Salad in the style of a Cobb salad, with each component arranged in a straight or diagonal line across the plate; either Medallions or Perline Fresh Mozzarella will work well. In any case, drizzle the salad with olive oil and balsamic vinegar, sprinkle with sea salt and freshly ground pepper, and add fragrant basil, with the leaves whole, chopped, or torn into small pieces.
Skewered Salad: For this easy and fun dish, use Ciliegine or Bocconcini balls and alternate on a wooden skewer with cherry tomatoes and a folded basil leaf. The Fresh Mozzarella, tomatoes and basil can be left whole or cut in half. Serve the skewers as a colorful garnish with an entrée of grilled meat, fish or pasta. Or, showcase the skewers on a buffet: Artfully arrange them on a large platter, or put them in a vase, like colorful, edible flowers.
Bite-Size Treats: For Caprese Salad as finger food, cut the tops off cherry tomatoes and, with a melon baller or serrated grapefruit spoon, remove the seeds. Turn the tomatoes upside down to drain. Cut a thin slice off the bottom of the tomatoes, to make a more stable base. Cut Fresh Mozzarella into cubes that fit inside the tomatoes, and stuff each tomato with a cheese cube. Sprinkle with olive oil, salt and pepper, and garnish with basil leaves. For more eye appeal, use cherry tomatoes in varied colors – red, orange, yellow and multi-colors.
Caprese Sandwich: Start with hearty Italian buns or bread. Sprinkle the bread with olive oil or balsamic vinegar, and add a smear of flavorful pesto. Then layer on slices of creamy Fresh Mozzarella and fresh tomatoes, and top with another drizzle of olive oil, a little salt and freshly ground pepper, and basil leaves. Serve open-faced or top with another slice of bread for a simply delicious Caprese Salad Sandwich.
Chopped or Tossed Salad: For a quick and colorful Caprese Salad variation, toss Fresh Mozzarella Perline, Ciliegine or Bocconcini balls or cubes of Fresh Mozzarella with tomatoes similar in size to the cheese. For maximum eye appeal, use heirloom cherry tomatoes, grape tomatoes or tear-drop tomatoes. Sprinkle with basil leaves, and add extra texture and flavor with olive oil, balsamic vinegar, a bit of honey, Italian seasoning, or pine nuts. Other add-ins can include rings of red onions, al dente pasta or even bite-size chunks torn off a loaf of hearty Italian bread.
Debbie Crave says that these ideas are just springboards for other reinterpretations of a classic Caprese Salad, and points out the creative energies at work at these acclaimed specialty stores: Larry’s Market, in suburban Milwaukee, Wisconsin, and Metcalfe’s Market, with locations in Madison and Wauwatosa, Wisconsin.
Larry’s Market: This store, originally known as The Brown Deer Market, has been a neighborhood fixture for over 100 years. In the 1960s, Larry Ehlers, then an employee of the store, became fascinated with selling “exotic” merchandise such as fresh-cut flowers, frozen foods, perishables and specialty cheeses – items that were novel products in food stores at the time. Ehlers later bought the store, renamed it Larry’s Market, and proceeded to set the bar for specialty food purveyors in Milwaukee. Today, Steve Ehlers ensures that Larry’s Market maintains its edge by being open to new products, offering classes and tasting opportunities, and stocking a variety of quality products. At the heart of Larry’s Market is the cheese case, with a selection of fine cheeses from around the world -- and from Crave Brothers Farmstead Cheese, located just an hour away in Waterloo, Wisconsin.
With the same original thinking that has made Larry’s Market a specialty food destination, Steve Ehlers offers a new take on the Caprese Salad. Inspired by the milky flavor, smooth texture and versatility of Fresh Mozzarella from Crave Brothers Farmstead Cheese, he transformed the traditional Italian salad into a bold, Mexican-style dish. He starts with traditional Caprese ingredients – Fresh Mozzarella cheese, olive oil, salt and pepper. But he uses sliced and grilled yellow squash instead of the usual fresh tomatoes, cilantro in place of basil, and toasted pepita (pumpkin seeds) rather than pine nuts. Ehlers adds popular Mexican flavor accents such as chopped onions and jalapeno peppers, and a squeeze of fresh lime juice. The result is a zesty and delicious salad that pays homage to the original Italian Caprese, yet is truly distinctive.
Metcalfe’s Market: The Metcalfe family operates two premiere food stores: one in Madison and one about 75 miles away, in a Milwaukee suburb. The stores offer a wealth of grocery and culinary options, with outstanding meat, seafood, produce, bakery, wine and deli departments, as well as a cheese department that features 500 varieties of cheese from Wisconsin and from around the world. To guide the ever-increasing emphasis on fine fresh and prepared foods at Metcalfe’s Markets, Leah Caplan joined the company in 2009. Caplan, who previously was corporate chef at Kraft Foods and chef/proprietor of the Washington Island Hotel, Restaurant and Culinary School, delves into everything from recipe development to serving as the liaison with local vendors of produce, meat, vegetables and cheese.
Caplan’s innovative, reinvented Caprese Salad is made with Ciliegine Fresh Mozzarella, fresh basil and Orecchiette pasta (orecchiette is Italian for “little ears,” the shape of the pasta). In the summer, when fresh local produce is at its peak, she finishes the salad with sunflower oil and slices of fresh, meaty heirloom tomatoes. In the winter, with a less-dependable supply of good fresh produce, Caplan makes “Year-Round Tomato Dressing,” a tasty blend of tomato juice, red wine vinegar, balsamic vinegar, ketchup, salt, pepper and fresh parsley. Both of Caplan’s salads meld traditional Caprese Salad ingredients in a unique and flavorful way.
Debbie Crave says that fresh interpretations of the Caprese Salad merit their own place alongside the classic Caprese Salad – and that they are not intended to displace the always-popular original.
“What’s amazing about Caprese Salad is that it is so simple and yet perfect,” Debbie said. “A novice cook can make a Caprese salad that tastes as good as one made by an expert chef.”
In virtually any style of Caprese Salad, the mix of flavors, textures and colors is deeply satisfying. The marriage of garden-fresh basil, vine-ripened tomatoes and creamy, mild farmstead Fresh Mozzarella cheese is a special gift of summer. Mangia!
The classic Caprese Salad can be an inspiration for a number of creative dishes, says Debbie Casucci-Crave, of Crave Brothers Farmstead Cheese. She and her husband, George, craft award-winning Fresh Mozzarella, using milk from the Holstein cows on the dairy farm operated by the Crave brothers.
Debbie loves foods that reflect her own family’s Italian heritage. And while she is a fan of the classic Caprese Salad, she also enjoys reinterpreting the familiar dish, either by plating the salad creatively, or by updating the recipe with less-traditional but equally delicious ingredients.
Debbie starts every Caprese Salad with Crave Brothers Farmstead Classics Fresh Mozzarella, a creamy white soft cheese that they make in a variety of sizes: Perline is a tiny, 2-gram ball, Ciliegine is a cherry-size ball, and Bocconcini is a small ball of about 1.5 ounces. Fresh Mozzarella styles that are good for slicing include Ovoline, an egg-sized ball of approximately 4 ounces, 8-ounce Balls; and 1-pound Logs. Offering the ultimate in sliced convenienceare medallions, pre-sliced portions of Fresh Mozzarella and Marinated Fresh Mozzarella, which is made with a custom blend of olive oil and spices.
It’s important to use only the freshest tomatoes and basil. Summer is the perfect time for this because perfectly ripe ingredients are widely available, from back-yard gardens, farmers markets and grocery stores. But once you’ve chosen the right cheese, basil and tomatoes, the sky is the limit for creative ideas, says Debbie.
Sliced Salad: For a rustic, bountiful salad, alternate hearty slices of Fresh Mozzarella with equally thick slices of plum tomatoes on a platter. For a more elegant approach, use thinner slices of cheese, alternated with thin slices of tomato on a delicate plate. Or create a composed Caprese Salad in the style of a Cobb salad, with each component arranged in a straight or diagonal line across the plate; either Medallions or Perline Fresh Mozzarella will work well. In any case, drizzle the salad with olive oil and balsamic vinegar, sprinkle with sea salt and freshly ground pepper, and add fragrant basil, with the leaves whole, chopped, or torn into small pieces.
Skewered Salad: For this easy and fun dish, use Ciliegine or Bocconcini balls and alternate on a wooden skewer with cherry tomatoes and a folded basil leaf. The Fresh Mozzarella, tomatoes and basil can be left whole or cut in half. Serve the skewers as a colorful garnish with an entrée of grilled meat, fish or pasta. Or, showcase the skewers on a buffet: Artfully arrange them on a large platter, or put them in a vase, like colorful, edible flowers.
Bite-Size Treats: For Caprese Salad as finger food, cut the tops off cherry tomatoes and, with a melon baller or serrated grapefruit spoon, remove the seeds. Turn the tomatoes upside down to drain. Cut a thin slice off the bottom of the tomatoes, to make a more stable base. Cut Fresh Mozzarella into cubes that fit inside the tomatoes, and stuff each tomato with a cheese cube. Sprinkle with olive oil, salt and pepper, and garnish with basil leaves. For more eye appeal, use cherry tomatoes in varied colors – red, orange, yellow and multi-colors.
Caprese Sandwich: Start with hearty Italian buns or bread. Sprinkle the bread with olive oil or balsamic vinegar, and add a smear of flavorful pesto. Then layer on slices of creamy Fresh Mozzarella and fresh tomatoes, and top with another drizzle of olive oil, a little salt and freshly ground pepper, and basil leaves. Serve open-faced or top with another slice of bread for a simply delicious Caprese Salad Sandwich.
Chopped or Tossed Salad: For a quick and colorful Caprese Salad variation, toss Fresh Mozzarella Perline, Ciliegine or Bocconcini balls or cubes of Fresh Mozzarella with tomatoes similar in size to the cheese. For maximum eye appeal, use heirloom cherry tomatoes, grape tomatoes or tear-drop tomatoes. Sprinkle with basil leaves, and add extra texture and flavor with olive oil, balsamic vinegar, a bit of honey, Italian seasoning, or pine nuts. Other add-ins can include rings of red onions, al dente pasta or even bite-size chunks torn off a loaf of hearty Italian bread.
Debbie Crave says that these ideas are just springboards for other reinterpretations of a classic Caprese Salad, and points out the creative energies at work at these acclaimed specialty stores: Larry’s Market, in suburban Milwaukee, Wisconsin, and Metcalfe’s Market, with locations in Madison and Wauwatosa, Wisconsin.
Larry’s Market: This store, originally known as The Brown Deer Market, has been a neighborhood fixture for over 100 years. In the 1960s, Larry Ehlers, then an employee of the store, became fascinated with selling “exotic” merchandise such as fresh-cut flowers, frozen foods, perishables and specialty cheeses – items that were novel products in food stores at the time. Ehlers later bought the store, renamed it Larry’s Market, and proceeded to set the bar for specialty food purveyors in Milwaukee. Today, Steve Ehlers ensures that Larry’s Market maintains its edge by being open to new products, offering classes and tasting opportunities, and stocking a variety of quality products. At the heart of Larry’s Market is the cheese case, with a selection of fine cheeses from around the world -- and from Crave Brothers Farmstead Cheese, located just an hour away in Waterloo, Wisconsin.
With the same original thinking that has made Larry’s Market a specialty food destination, Steve Ehlers offers a new take on the Caprese Salad. Inspired by the milky flavor, smooth texture and versatility of Fresh Mozzarella from Crave Brothers Farmstead Cheese, he transformed the traditional Italian salad into a bold, Mexican-style dish. He starts with traditional Caprese ingredients – Fresh Mozzarella cheese, olive oil, salt and pepper. But he uses sliced and grilled yellow squash instead of the usual fresh tomatoes, cilantro in place of basil, and toasted pepita (pumpkin seeds) rather than pine nuts. Ehlers adds popular Mexican flavor accents such as chopped onions and jalapeno peppers, and a squeeze of fresh lime juice. The result is a zesty and delicious salad that pays homage to the original Italian Caprese, yet is truly distinctive.
Metcalfe’s Market: The Metcalfe family operates two premiere food stores: one in Madison and one about 75 miles away, in a Milwaukee suburb. The stores offer a wealth of grocery and culinary options, with outstanding meat, seafood, produce, bakery, wine and deli departments, as well as a cheese department that features 500 varieties of cheese from Wisconsin and from around the world. To guide the ever-increasing emphasis on fine fresh and prepared foods at Metcalfe’s Markets, Leah Caplan joined the company in 2009. Caplan, who previously was corporate chef at Kraft Foods and chef/proprietor of the Washington Island Hotel, Restaurant and Culinary School, delves into everything from recipe development to serving as the liaison with local vendors of produce, meat, vegetables and cheese.
Caplan’s innovative, reinvented Caprese Salad is made with Ciliegine Fresh Mozzarella, fresh basil and Orecchiette pasta (orecchiette is Italian for “little ears,” the shape of the pasta). In the summer, when fresh local produce is at its peak, she finishes the salad with sunflower oil and slices of fresh, meaty heirloom tomatoes. In the winter, with a less-dependable supply of good fresh produce, Caplan makes “Year-Round Tomato Dressing,” a tasty blend of tomato juice, red wine vinegar, balsamic vinegar, ketchup, salt, pepper and fresh parsley. Both of Caplan’s salads meld traditional Caprese Salad ingredients in a unique and flavorful way.
Debbie Crave says that fresh interpretations of the Caprese Salad merit their own place alongside the classic Caprese Salad – and that they are not intended to displace the always-popular original.
“What’s amazing about Caprese Salad is that it is so simple and yet perfect,” Debbie said. “A novice cook can make a Caprese salad that tastes as good as one made by an expert chef.”
In virtually any style of Caprese Salad, the mix of flavors, textures and colors is deeply satisfying. The marriage of garden-fresh basil, vine-ripened tomatoes and creamy, mild farmstead Fresh Mozzarella cheese is a special gift of summer. Mangia!
Star-Studded Lineup Announced For San Diego Food & Wine Festival
The 7th Annual San Diego Bay Wine & Food Festival, the largest wine and food festival in Southern California, announced today the partial star-studded lineup of celebrity chefs, rising culinary stars, sommeliers and master sommeliers making an appearance at this year's event. Held November 17-21, the weeklong culinary extravaganza features some of the most well-known chefs, winemakers, sommeliers and television personalities in the industry, coming together to share their passion for outstanding food and wine with 10,000 'foodies' who experience the event each year, said Michelle Metter, the Festival's co-producer.
"The culinary star power featured at this year's Festival has never been seen before in the city of San Diego," added Metter. "The Festival is a major culinary tourism attraction, and this year's lineup is on par with the local and national star power seen at major festivals around the United States. The 2010 Festival gives food and wine enthusiasts across the nation the opportunity to meet the stars face-to-face and experience true wine, spirit and culinary talent at its best."
The lineup of celebrity participants in this year's San Diego Bay Wine & Food Festival include the likes of James Beard Award winner Roy Yamaguchi of Roy's Hawaiian Fusion Cuisine, Cooking Light Magazine's Executive Chef Billy Strynkowski, StarChefs Rising Star and Executive Chef of José Andrés Catering by Ridgewell's Chef Katsuya Fukushima, Chef Patrice Olivon of the French Embassy, former Bravo "Top Chef" star and host of TLC's "Mega Bites" Brian Malarkey, 11th generation glass maker Maximillian Riedel, Master Sommelier Joseph Spellman, Chef Suzette Gresham of Acquerello, television star Sam Zien of "Sam the Cooking Guy," Chef Bernard Guillas of the Marine Room, Chef Deborah Scott of Indigo Grill/Kemo Sabe/ Island Prime/ C Level, Chocolatier Michael Antonorsi of Chuao Chocolatier, Chef Scott Wagner of ChileCo Catering, Chef William Bradley and Sommelier Jesse Rodriguez of Addison Del Mar, founder of the San Diego Wine & Culinary Center John Alongé, Sommelier Lisa Redwine of The Shores Restaurant, among others.
Celebrity chefs, television personalities and winemakers will participate in the Festival's cooking and wine tasting classes, as well as several other events taking place throughout the week. The week-long schedule of events is as follows:
VIP Party (November 14) - Media, Chefs and VIPs will hit the beach at W Hotel for a preview of what's in store at this year's San Diego Bay Wine & Food Festival. By invitation only.
WineRave 2010 (November 17) - WineRave San Diego kicks off the Festival by hosting 25 of the edgiest wine and spirits on the market today. Dance the night away at one of San Diego's top nightclubs, while sipping on exceptional vino. Tickets are $45 in advance and $60 at the door.
Wine Tasting & Cooking Classes (November 18 & 19) - Held at the Macy's School of Cooking and the San Diego Wine & Culinary Center, nationally acclaimed chefs, award-winning winemakers and culinary personalities turn up the heat in a number of wine tasting and cooking classes. Price: ranges from $55-$125.
Celebrity Dine Around (November 18) - Held at various restaurants around the city, the Celebrity Dine Around features a world-class pairing of a local and celebrity chef, coming together to create this awe-inspiring dinner series. Dinners range from three to five courses and are paired with wine. Ticket price varies. Please visit website.
Industry Insiders Party (November 18) - Only 50 coveted tickets are available for this invite-only industry party, where celebrity chefs and culinary legends collide. Tickets are $200.
Reserve & New Release Tasting featuring AIWF Silent Auction (November 19) - An exclusive and elegant evening for collectors of fine wine, the Reserve & New Release Tasting sets the stage for wine enthusiasts to taste the pride of the vine from 160 wineries and spirits producers, enjoy live entertainment, silent auction, and 10 gourmet food corners. Held on the Hornblower's Inspiration. Tickets are $100 in advance, $125 at the door.
Grand Tasting Event & "Chef of the Fest" Competition (November 20) - This mega-tasting is among the largest of its kind in the nation. Features over 170 wineries, breweries and spirit producers, 70 of San Diego's finest restaurants, 30 gourmet food companies, the "Chef of the Fest" Competition, Night & Day VIP tent, cookbook author signing, live entertainment, and more. Held at the Embarcadero Park North. Tickets range from $125 - $175.
Celebrity Chef Luncheon & AIWF Big Bottle Auction (November 21) - Features 15 celebrity winemakers and a world-class menu prepared by nationally acclaimed chefs. The luncheon culminates in a spirited live auction with jet-setting vacation packages, large format bottles, and one-of-a-kind items that are perfect for the serious wine and food enthusiast. Held at the San Diego Marriott Hotel & Marina. Tickets start at $150.
Proceeds from the event's live and silent auctions benefit the American Institute of Wine & Food culinary and enology scholarships for students and professionals in San Diego. To date, the Festival has raised over $150,000 for the AIWF scholarship program.
Tickets and the complete schedule for the San Diego Bay Wine & Food Festival are now available at www.worldofwineevents.com or by calling 619-342-7337.
SAN DIEGO BAY WINE & FOOD FESTIVAL
The 7th Annual San Diego Bay Wine & Food Festival is an international showcase of the world's premier wine and spirits producers, chefs and culinary personalities, and gourmet foods. Held November 17-21, 2010, the event benefits the American Institute of Wine & Food culinary arts scholarship program. Over 170 wineries, 70 of San Diego's top fine dining restaurants and 30 gourmet food companies and exhibitors will participate in the 2010 Festival. For more information visit www.worldofwineevents.com. Produced by World of Wine Events and Fast Forward Event Productions. For more information call 858-578-9463.
"The culinary star power featured at this year's Festival has never been seen before in the city of San Diego," added Metter. "The Festival is a major culinary tourism attraction, and this year's lineup is on par with the local and national star power seen at major festivals around the United States. The 2010 Festival gives food and wine enthusiasts across the nation the opportunity to meet the stars face-to-face and experience true wine, spirit and culinary talent at its best."
The lineup of celebrity participants in this year's San Diego Bay Wine & Food Festival include the likes of James Beard Award winner Roy Yamaguchi of Roy's Hawaiian Fusion Cuisine, Cooking Light Magazine's Executive Chef Billy Strynkowski, StarChefs Rising Star and Executive Chef of José Andrés Catering by Ridgewell's Chef Katsuya Fukushima, Chef Patrice Olivon of the French Embassy, former Bravo "Top Chef" star and host of TLC's "Mega Bites" Brian Malarkey, 11th generation glass maker Maximillian Riedel, Master Sommelier Joseph Spellman, Chef Suzette Gresham of Acquerello, television star Sam Zien of "Sam the Cooking Guy," Chef Bernard Guillas of the Marine Room, Chef Deborah Scott of Indigo Grill/Kemo Sabe/ Island Prime/ C Level, Chocolatier Michael Antonorsi of Chuao Chocolatier, Chef Scott Wagner of ChileCo Catering, Chef William Bradley and Sommelier Jesse Rodriguez of Addison Del Mar, founder of the San Diego Wine & Culinary Center John Alongé, Sommelier Lisa Redwine of The Shores Restaurant, among others.
Celebrity chefs, television personalities and winemakers will participate in the Festival's cooking and wine tasting classes, as well as several other events taking place throughout the week. The week-long schedule of events is as follows:
VIP Party (November 14) - Media, Chefs and VIPs will hit the beach at W Hotel for a preview of what's in store at this year's San Diego Bay Wine & Food Festival. By invitation only.
WineRave 2010 (November 17) - WineRave San Diego kicks off the Festival by hosting 25 of the edgiest wine and spirits on the market today. Dance the night away at one of San Diego's top nightclubs, while sipping on exceptional vino. Tickets are $45 in advance and $60 at the door.
Wine Tasting & Cooking Classes (November 18 & 19) - Held at the Macy's School of Cooking and the San Diego Wine & Culinary Center, nationally acclaimed chefs, award-winning winemakers and culinary personalities turn up the heat in a number of wine tasting and cooking classes. Price: ranges from $55-$125.
Celebrity Dine Around (November 18) - Held at various restaurants around the city, the Celebrity Dine Around features a world-class pairing of a local and celebrity chef, coming together to create this awe-inspiring dinner series. Dinners range from three to five courses and are paired with wine. Ticket price varies. Please visit website.
Industry Insiders Party (November 18) - Only 50 coveted tickets are available for this invite-only industry party, where celebrity chefs and culinary legends collide. Tickets are $200.
Reserve & New Release Tasting featuring AIWF Silent Auction (November 19) - An exclusive and elegant evening for collectors of fine wine, the Reserve & New Release Tasting sets the stage for wine enthusiasts to taste the pride of the vine from 160 wineries and spirits producers, enjoy live entertainment, silent auction, and 10 gourmet food corners. Held on the Hornblower's Inspiration. Tickets are $100 in advance, $125 at the door.
Grand Tasting Event & "Chef of the Fest" Competition (November 20) - This mega-tasting is among the largest of its kind in the nation. Features over 170 wineries, breweries and spirit producers, 70 of San Diego's finest restaurants, 30 gourmet food companies, the "Chef of the Fest" Competition, Night & Day VIP tent, cookbook author signing, live entertainment, and more. Held at the Embarcadero Park North. Tickets range from $125 - $175.
Celebrity Chef Luncheon & AIWF Big Bottle Auction (November 21) - Features 15 celebrity winemakers and a world-class menu prepared by nationally acclaimed chefs. The luncheon culminates in a spirited live auction with jet-setting vacation packages, large format bottles, and one-of-a-kind items that are perfect for the serious wine and food enthusiast. Held at the San Diego Marriott Hotel & Marina. Tickets start at $150.
Proceeds from the event's live and silent auctions benefit the American Institute of Wine & Food culinary and enology scholarships for students and professionals in San Diego. To date, the Festival has raised over $150,000 for the AIWF scholarship program.
Tickets and the complete schedule for the San Diego Bay Wine & Food Festival are now available at www.worldofwineevents.com or by calling 619-342-7337.
SAN DIEGO BAY WINE & FOOD FESTIVAL
The 7th Annual San Diego Bay Wine & Food Festival is an international showcase of the world's premier wine and spirits producers, chefs and culinary personalities, and gourmet foods. Held November 17-21, 2010, the event benefits the American Institute of Wine & Food culinary arts scholarship program. Over 170 wineries, 70 of San Diego's top fine dining restaurants and 30 gourmet food companies and exhibitors will participate in the 2010 Festival. For more information visit www.worldofwineevents.com. Produced by World of Wine Events and Fast Forward Event Productions. For more information call 858-578-9463.
Monday, June 14, 2010
The Resort at Paws Up Hosts Montana Master Chefs
Food and wine lovers can now rub elbows and mingle with the country’s top celebrity chefs and winemakers at the 4th annual Montana Master Chefs at The Resort at Paws Up. The culinary event was created for guests with a true passion for exquisite food, exceptional wines, and the eagerness to experience wilderness adventures like never before. Then there is the setting: A luxury ranch resort featuring private guest homes on 37,000 acres of pristine Montana Wilderness–just a 30-minute drive northeast from Missoula International Airport.
Guests will meet with, explore and learn from some of the top chefs in the country.
Participating featured chefs are:
Mark Peel, executive chef and owner, Campanile Restaurant, Los Angeles; co-author of several books; just opened Tar Pit, Los Angeles
Brian Bistrong, executive chef and owner, Braeburn Restaurant, New York;
Wes Coffel, executive chef, The Resort at Paws Up, Montana;
Guest chefs are:
Lee Anne Wong, visiting chef and alumni ambassador, the French Culinary Institute, New York; media personality and cheftestant (Season 1), Bravo TV “Top Chef”, and supervising culinary producer, Bravo TV “Top Chef” and “Top Chef Masters”;
Dale Levitski, executive chef, Sprout, Chicago, and runner-up Bravo TV “Top Chef” (Season 3).
The selected vintners include:
Trefethen Family Vineyards, Napa, California: Family owned and operated vineyards since 1968. Notable varietal include 2005 Cabernet Sauvignon.
Merry Edwards Winery, Sebastopol, California: Owned and operated by one of the few female winemakers, these outstanding wines are made from carefully hand-harvested grapes found in the Russian River Valley.
Grgich Hills Estate, Rutherford, California: Family owned and producers of world-class certified organic and Biodynamic wines in Napa Valley.
“Each of the featured chefs will prepare a five-course menu, paired with wine from several select Napa Valley vintners. During the day, our guests can either participate in cooking seminars with one of the chefs or spend time with them as they host fly-fishing, horseback riding and other outdoor wilderness adventures we have planned,” says Larry Lipson, co-owner of The Resort at Paws Up. He adds: “Our two acclaimed Bravo TV’s ‘Top Chefs’ – Lee Anne Wong and Dale Levitski – will square off in a cook-off challenge. There’s no need to watch them on TV because at Paws Up, we give our guests the real up-close and personal experience, the best and the blunders. It’s one of the many reasons our intimate weekend is like no other food and wine event in the country. It’s an unforgettable experience, guaranteed.”
Pricing: An all-inclusive couples package starts at $4,323 and comes with three meals per day including evening dinners with featured chefs and wine pairings by select vintners; champagne welcome; wine tastings; fly fishing, horseback riding, ATV tours, sporting clays, and other activities; airport transfers, on-property transportation, and much more.
To Book: Go to: http://www.montanamasterchefs.com/ or call 1-800-473-0601.
ABOUT PAWS UP:
Opened in 2005, The Resort at Paws Up combines luxury with unforgettable adventure on 37,000 acres of untamed Montana wilderness steeped in Lewis and Clark history. The Resort at Paws Up offers accommodations for 150 guests in 28 well-appointed vacation homes, ranging from two-bedroom Meadow Homes to the charming, private four-bedroom Morris Farmhouse and Wilderness Estates. Paws Up is located in the heart of the Blackfoot Valley in western Montana. Travelers can access Missoula via direct flights from Los Angeles, San Francisco, Seattle, Chicago, Phoenix, Denver, Las Vegas, Minneapolis, and Salt Lake City. For more information, please visit www.pawsup.com or call 800-473-0601.
Guests will meet with, explore and learn from some of the top chefs in the country.
Participating featured chefs are:
Mark Peel, executive chef and owner, Campanile Restaurant, Los Angeles; co-author of several books; just opened Tar Pit, Los Angeles
Brian Bistrong, executive chef and owner, Braeburn Restaurant, New York;
Wes Coffel, executive chef, The Resort at Paws Up, Montana;
Guest chefs are:
Lee Anne Wong, visiting chef and alumni ambassador, the French Culinary Institute, New York; media personality and cheftestant (Season 1), Bravo TV “Top Chef”, and supervising culinary producer, Bravo TV “Top Chef” and “Top Chef Masters”;
Dale Levitski, executive chef, Sprout, Chicago, and runner-up Bravo TV “Top Chef” (Season 3).
The selected vintners include:
Trefethen Family Vineyards, Napa, California: Family owned and operated vineyards since 1968. Notable varietal include 2005 Cabernet Sauvignon.
Merry Edwards Winery, Sebastopol, California: Owned and operated by one of the few female winemakers, these outstanding wines are made from carefully hand-harvested grapes found in the Russian River Valley.
Grgich Hills Estate, Rutherford, California: Family owned and producers of world-class certified organic and Biodynamic wines in Napa Valley.
“Each of the featured chefs will prepare a five-course menu, paired with wine from several select Napa Valley vintners. During the day, our guests can either participate in cooking seminars with one of the chefs or spend time with them as they host fly-fishing, horseback riding and other outdoor wilderness adventures we have planned,” says Larry Lipson, co-owner of The Resort at Paws Up. He adds: “Our two acclaimed Bravo TV’s ‘Top Chefs’ – Lee Anne Wong and Dale Levitski – will square off in a cook-off challenge. There’s no need to watch them on TV because at Paws Up, we give our guests the real up-close and personal experience, the best and the blunders. It’s one of the many reasons our intimate weekend is like no other food and wine event in the country. It’s an unforgettable experience, guaranteed.”
Pricing: An all-inclusive couples package starts at $4,323 and comes with three meals per day including evening dinners with featured chefs and wine pairings by select vintners; champagne welcome; wine tastings; fly fishing, horseback riding, ATV tours, sporting clays, and other activities; airport transfers, on-property transportation, and much more.
To Book: Go to: http://www.montanamasterchefs.com/ or call 1-800-473-0601.
ABOUT PAWS UP:
Opened in 2005, The Resort at Paws Up combines luxury with unforgettable adventure on 37,000 acres of untamed Montana wilderness steeped in Lewis and Clark history. The Resort at Paws Up offers accommodations for 150 guests in 28 well-appointed vacation homes, ranging from two-bedroom Meadow Homes to the charming, private four-bedroom Morris Farmhouse and Wilderness Estates. Paws Up is located in the heart of the Blackfoot Valley in western Montana. Travelers can access Missoula via direct flights from Los Angeles, San Francisco, Seattle, Chicago, Phoenix, Denver, Las Vegas, Minneapolis, and Salt Lake City. For more information, please visit www.pawsup.com
Campari Celebrates 150th Anniversary
2010 marks the 150th anniversary of Campari, the world’s best-known bright red spirit. One hundred and fifty years ago, drink maker Gaspare Campari mixed up a batch of his eponymous passionate red creation in Milan, using a unique blend of natural ingredients, including herbs, spices and fruit peels, which remains a closely guarded secret. Today, Campari is the world’s top-selling aperitif, with sales of nearly three million cases annually, sold in over 190 countries. This year, Campari aficionados across the globe are celebrating a milestone achieved by few brands – 150 years of distinctive flavor and style.
To commemorate the brand’s 150th anniversary, Campari has enlisted three internationally renowned artists: avaf, Tobias Rehberger and Vanessa Beecroft, to reinterpret Campari’s famous bottle label and create three specially commissioned, limited-edition Campari Art Labels. The labels are three different works of art, which express the artists’ own personal interpretation of Campari’s red hue and the various milestones achieved by this internationally famous aperitif. The celebratory bottles will be available in select US markets starting July 1st.
Campari has also collaborated with some of the nation’s top mixologists to create numerous celebratory Campari cocktails in honor of this anniversary milestone. Mixologists Tony Abou-Ganim, Livio Lauro, Jacques Bezuidenhout, Marco Dionysos, Francesco Lafranconi, and Lynnette Marrero have each created a distinctive celebratory cocktail to honor the iconic Italian brand.
Experience the unique flavors of a Campari cocktail and toast this exciting anniversary.
Milano Sesquicentennial
Created by Tony Abou-Ganim
0.75 oz Campari
0.75 oz SKYY Infusions Citrus
0.5 oz Cointreau
0.5 oz fresh blood orange puree (Perfect Puree)
1 oz fresh lemon sour (2parts freshly squeezed lemon juice – 1 part simple syrup)
1 teaspoon egg white
Chilled soda water (Using the Campari isi soda siphon)
In a mixing glass of a Boston shaker set add Campari, SKYY Infusions Citrus, Cointreau, blood orange puree, fresh lemon sour & egg white; shake until well blended. Strain over fresh cubed ice into a chilled 7 oz Collins glass. Spritz with chilled soda water.
The Armada
Created by Lynnette Marrero
1.5 oz Campari
1 oz Hidalgo Cream Sherry
0.75 oz Cabo Wabo Tequila Blanco
Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.
Milan Rouge
Created by Francesco Lafranconi
1 oz Campari
1.25 oz Wild Turkey Reserve Rye
0.75 Marolo Grappa alla Camomilla
Stir all of the ingredients together for a few seconds in a mixing glass filled to 2/3 with ice. Strain into a chilled cocktail glass or serve on the rocks. Garnish with Luxardo cocktail cherry served on a cocktail pick placed across the glass’ rim.
Amore Campari
Created by Jacques Bezuidenhout
1.5 oz Campari
1 oz No.3 London Dry Gin
1 oz Lillet
6 Raspberries
1 Egg White
Shake all ingredients thoroughly with ice. Double strain into a chilled cocktail glass. Garnish with 3 Raspberries on a pick.
Red Tuxedo
Created by Livio Lauro
1.5 oz Campari
0.5 oz. Bernheim American Wheat Whiskey
0.5 oz. Grand Marnier
0.25 oz. Yakami Orchards Yuzu Juice
0.5 oz. Agave Nectar
1 Orange Wedge
2 Watermelon chunks
Muddle one wedge of orange (cut in 3 chunks) and two chunks of watermelon with 5 ounces of Agave nectar in a mixing glass. Add the remaining ingredients and shake well with a scoop of ice. Pour all ingredients directly in a rocks glass and garnish.
Argonaut
Created by Marco Dionysos
1 oz Campari
1 oz Pisco
0.75 oz Pineapple Gomme Syrup
0.5 oz Fresh Lemon Juice
0.5 oz Fresh Orange Juice
2 dashes of Orange Bitters
Shake ingredients with ice and strain into a highball glass over fresh ice. Garnish with an orange twist and gold flakes.
Morning Soda
Created by Eric Alperin
1 oz Campari
1 oz Fresh Grapefruit Juice
0.5 oz Coffee Syrup.*
Del Maguey Mezcal Chichicapa
Seltzer
Place all ingredients in a metal shaker tin and whip them (no ice shake). Pour into a Collins glass with ice and top up with seltzer. Spray four times from an atomizer spray Del Maguey Mezcal Chichicapa. Garnish with a long grapefruit peel.
* Take one pound of coffee and grind it down for what would be regular drip. Then take 9 cups of room temp water and place in a large bowl. Place the full pound of ground coffee into the water and cover. Let sit for 12 hours. After 12 hours strain out the coffee grinds. Take an equal amount of white sugar and add it to the 9 cups of cold coffee. Stir until it dissolves. The solution will be 1:1 coffee simple syrup.
To commemorate the brand’s 150th anniversary, Campari has enlisted three internationally renowned artists: avaf, Tobias Rehberger and Vanessa Beecroft, to reinterpret Campari’s famous bottle label and create three specially commissioned, limited-edition Campari Art Labels. The labels are three different works of art, which express the artists’ own personal interpretation of Campari’s red hue and the various milestones achieved by this internationally famous aperitif. The celebratory bottles will be available in select US markets starting July 1st.
Campari has also collaborated with some of the nation’s top mixologists to create numerous celebratory Campari cocktails in honor of this anniversary milestone. Mixologists Tony Abou-Ganim, Livio Lauro, Jacques Bezuidenhout, Marco Dionysos, Francesco Lafranconi, and Lynnette Marrero have each created a distinctive celebratory cocktail to honor the iconic Italian brand.
Experience the unique flavors of a Campari cocktail and toast this exciting anniversary.
Milano Sesquicentennial
Created by Tony Abou-Ganim
0.75 oz Campari
0.75 oz SKYY Infusions Citrus
0.5 oz Cointreau
0.5 oz fresh blood orange puree (Perfect Puree)
1 oz fresh lemon sour (2parts freshly squeezed lemon juice – 1 part simple syrup)
1 teaspoon egg white
Chilled soda water (Using the Campari isi soda siphon)
In a mixing glass of a Boston shaker set add Campari, SKYY Infusions Citrus, Cointreau, blood orange puree, fresh lemon sour & egg white; shake until well blended. Strain over fresh cubed ice into a chilled 7 oz Collins glass. Spritz with chilled soda water.
The Armada
Created by Lynnette Marrero
1.5 oz Campari
1 oz Hidalgo Cream Sherry
0.75 oz Cabo Wabo Tequila Blanco
Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.
Milan Rouge
Created by Francesco Lafranconi
1 oz Campari
1.25 oz Wild Turkey Reserve Rye
0.75 Marolo Grappa alla Camomilla
Stir all of the ingredients together for a few seconds in a mixing glass filled to 2/3 with ice. Strain into a chilled cocktail glass or serve on the rocks. Garnish with Luxardo cocktail cherry served on a cocktail pick placed across the glass’ rim.
Amore Campari
Created by Jacques Bezuidenhout
1.5 oz Campari
1 oz No.3 London Dry Gin
1 oz Lillet
6 Raspberries
1 Egg White
Shake all ingredients thoroughly with ice. Double strain into a chilled cocktail glass. Garnish with 3 Raspberries on a pick.
Red Tuxedo
Created by Livio Lauro
1.5 oz Campari
0.5 oz. Bernheim American Wheat Whiskey
0.5 oz. Grand Marnier
0.25 oz. Yakami Orchards Yuzu Juice
0.5 oz. Agave Nectar
1 Orange Wedge
2 Watermelon chunks
Muddle one wedge of orange (cut in 3 chunks) and two chunks of watermelon with 5 ounces of Agave nectar in a mixing glass. Add the remaining ingredients and shake well with a scoop of ice. Pour all ingredients directly in a rocks glass and garnish.
Argonaut
Created by Marco Dionysos
1 oz Campari
1 oz Pisco
0.75 oz Pineapple Gomme Syrup
0.5 oz Fresh Lemon Juice
0.5 oz Fresh Orange Juice
2 dashes of Orange Bitters
Shake ingredients with ice and strain into a highball glass over fresh ice. Garnish with an orange twist and gold flakes.
Morning Soda
Created by Eric Alperin
1 oz Campari
1 oz Fresh Grapefruit Juice
0.5 oz Coffee Syrup.*
Del Maguey Mezcal Chichicapa
Seltzer
Place all ingredients in a metal shaker tin and whip them (no ice shake). Pour into a Collins glass with ice and top up with seltzer. Spray four times from an atomizer spray Del Maguey Mezcal Chichicapa. Garnish with a long grapefruit peel.
* Take one pound of coffee and grind it down for what would be regular drip. Then take 9 cups of room temp water and place in a large bowl. Place the full pound of ground coffee into the water and cover. Let sit for 12 hours. After 12 hours strain out the coffee grinds. Take an equal amount of white sugar and add it to the 9 cups of cold coffee. Stir until it dissolves. The solution will be 1:1 coffee simple syrup.
Thursday, June 10, 2010
Planet Barbecue!
NOTE: Steven Raichlen will sign copies of the book and give a presentation at the Dayton Books & Co store on the Green, June 23, 7:00 pm 9:00 p.m. 4453 Walnut Street Dayton, OH.
The most ambitious book yet by America’s bestselling, award-winning grilling authority, Steven Raichlen, PLANET BARBECUE! (Workman Publishing, May 2010, $22.95) takes you on an unforgettable journey of smoke and fire along the world’s barbecue trail. For this comprehensive study of the most ancient, popular, and universal cooking method, Steven Raichlen visited dozens of countries on six continents, collecting more than 300 of the world’s most compelling, authentic, and explosively flavorful recipes from every corner of the globe.
PLANET BARBECUE! is designed to take America’s smoke-crazed, live fire–obsessed passion for grilling to the next level. With more than 600 color photographs, essay snapshots of each country, grill master profiles, and extensive technical information throughout, this is an unprecedented marriage of food and culture. PLANET BARBECUE! goes deep into how the traditions of each country evolved through its own local flavors and grilling techniques. It will introduce readers to some of the world’s most colorful grillers, from a Uruguayan chef who grills over seven different types of fires to a Japanese yakitori master whose simple grilled chicken is a true work of art. Each technique is fully explained—and many recipes are illustrated with step-by-step photos—so you can bring sizzling international flavor to your own backyard.
Experience the planet’s most distinctive grilling. Here, for example, are some of the ways the world does pork:
• From the Rhineland-Palatinate region of Germany comes spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a smoky beech wood fire.
• In the Puerto Rican countryside, pit masters make lechon asado—pork shoulder studded with garlic and oregano, basted with annatto oil, and spit-roasted over charcoal.
• South Koreans specialize in sam gyeop sal—grilled sliced pork belly spiced with chili sauce and served in cool, crisp lettuce leaves.
• In Bali, Indonesia, you’ll experience sweet soy–glazed baby back ribs.
• And in Cape Town, South Africa, it’s sosaties—pork kebabs with dried apricots and curry.
And so it goes for beef, fish, vegetables, shellfish, dessert, and even coffee.
In addition to the recipes using traditional grilling methods, PLANET BARBECUE! showcases dozens of ingenious, outrageous (and eminently doable) ways to use your grill, including:
• Australia's lamb grilled on a shovel
• Argentina’s gaucho style beef ribs roasted on stakes in front of a campfire
• Canada’s trout grilled on a log
• Colombia’s lomo al trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth)
• From the Charentes region of France, éclade de moules (mussels grilled on a bed of blazing pine needles). Do try this at home.
Barbecue in 60 countries, on six continents, through a million years of human history. You'll never look at grilling in quite the same way.
What a planet—what a book!
About Steven Raichlen
Journalist, TV host, and multi-award winning author, Steven Raichlen is the man who redefined our notion of barbecue. His internationally bestselling books (more than 4 million copies in print) include The Barbecue! Bible and How to Grill. Each week, millions of viewers tune in to his Primal Grill and Barbecue University on PBS and his French-language Le Maítre du Grill in Quebec. A former Thomas J. Watson Foundation Fellow with a degree in French literature, and founder of Barbecue University at the Broadmoor in Colorado Springs, Raichlen has won five James Beard Awards and three IACP/Julia Child Awards. He lives and grills with his wife, Barbara, in Coconut Grove, Florida and on Martha’s Vineyard, Massachusetts.
Planet Barbecue: An Electrifying Journey Around the World’s Barbecue Trail
By Steven Raichlen
Workman Publishing, Paperback, 656 pages, 978-0-7611-4801-2, $22.95
The most ambitious book yet by America’s bestselling, award-winning grilling authority, Steven Raichlen, PLANET BARBECUE! (Workman Publishing, May 2010, $22.95) takes you on an unforgettable journey of smoke and fire along the world’s barbecue trail. For this comprehensive study of the most ancient, popular, and universal cooking method, Steven Raichlen visited dozens of countries on six continents, collecting more than 300 of the world’s most compelling, authentic, and explosively flavorful recipes from every corner of the globe.
PLANET BARBECUE! is designed to take America’s smoke-crazed, live fire–obsessed passion for grilling to the next level. With more than 600 color photographs, essay snapshots of each country, grill master profiles, and extensive technical information throughout, this is an unprecedented marriage of food and culture. PLANET BARBECUE! goes deep into how the traditions of each country evolved through its own local flavors and grilling techniques. It will introduce readers to some of the world’s most colorful grillers, from a Uruguayan chef who grills over seven different types of fires to a Japanese yakitori master whose simple grilled chicken is a true work of art. Each technique is fully explained—and many recipes are illustrated with step-by-step photos—so you can bring sizzling international flavor to your own backyard.
Experience the planet’s most distinctive grilling. Here, for example, are some of the ways the world does pork:
• From the Rhineland-Palatinate region of Germany comes spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a smoky beech wood fire.
• In the Puerto Rican countryside, pit masters make lechon asado—pork shoulder studded with garlic and oregano, basted with annatto oil, and spit-roasted over charcoal.
• South Koreans specialize in sam gyeop sal—grilled sliced pork belly spiced with chili sauce and served in cool, crisp lettuce leaves.
• In Bali, Indonesia, you’ll experience sweet soy–glazed baby back ribs.
• And in Cape Town, South Africa, it’s sosaties—pork kebabs with dried apricots and curry.
And so it goes for beef, fish, vegetables, shellfish, dessert, and even coffee.
In addition to the recipes using traditional grilling methods, PLANET BARBECUE! showcases dozens of ingenious, outrageous (and eminently doable) ways to use your grill, including:
• Australia's lamb grilled on a shovel
• Argentina’s gaucho style beef ribs roasted on stakes in front of a campfire
• Canada’s trout grilled on a log
• Colombia’s lomo al trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth)
• From the Charentes region of France, éclade de moules (mussels grilled on a bed of blazing pine needles). Do try this at home.
Barbecue in 60 countries, on six continents, through a million years of human history. You'll never look at grilling in quite the same way.
What a planet—what a book!
About Steven Raichlen
Journalist, TV host, and multi-award winning author, Steven Raichlen is the man who redefined our notion of barbecue. His internationally bestselling books (more than 4 million copies in print) include The Barbecue! Bible and How to Grill. Each week, millions of viewers tune in to his Primal Grill and Barbecue University on PBS and his French-language Le Maítre du Grill in Quebec. A former Thomas J. Watson Foundation Fellow with a degree in French literature, and founder of Barbecue University at the Broadmoor in Colorado Springs, Raichlen has won five James Beard Awards and three IACP/Julia Child Awards. He lives and grills with his wife, Barbara, in Coconut Grove, Florida and on Martha’s Vineyard, Massachusetts.
Planet Barbecue: An Electrifying Journey Around the World’s Barbecue Trail
By Steven Raichlen
Workman Publishing, Paperback, 656 pages, 978-0-7611-4801-2, $22.95
Food Network Takes to the Seas
Food Network recently announced the inaugural sailing for their new, innovative and engaging culinary travel program, Food Network at Sea. Food Network, the first and only cable channel dedicated to connecting viewers to the power and joy of food, will offer a celebrity-hosted itinerary to fans through the new consumer website: www.FoodNetwork.com/Travel. The inaugural Food Network at Sea cruise will include Iron Chef Cat Cora of Iron Chef America and Chef Aarón Sánchez of Chefs vs. City.
Food Network fans will sail to the Eastern Caribbean on board the award-winning Celebrity Solstice and savor an amazing array of authentic Food Network culinary experiences. They will have the opportunity to enjoy ‘By Invitation Only' access to Food Network at Sea special events including: hands-on Cooking Classes led by Food Network Kitchens Executive Chef Robert Bleifer, Cooking Demonstrations by Cat Cora and Aaron Sanchez, exclusive parties including a BBQ on Celebrity Solstice's half-acre Lawn Club with dancing under the stars and much more. Food Network guests will also enjoy "star" treatment including priority check-in and access to the Food Network VIP Hospitality Lounge and Screening Room and in-stateroom Food Network TV channel during the cruise.
The 7-night Eastern Caribbean cruise departs August 22, 2010, traveling roundtrip from Ft. Lauderdale to San Juan, St. Thomas and St. Maarten. "If you have a passion for food, fun and travel, this culinary adventure is sure to create lasting lifetime memories!" said Iron Chef Cat Cora. Chef Aarón Sánchez added, "If you're looking for a special vacation and you're a Food Network fan, then this is the trip for you! Join me in the beautiful Caribbean and enjoy this once-in-a-lifetime experience...I can't wait!"
Plans are underway to offer a range of additional exclusive Food Network programs in 2010 and 2011. These experiences will include other trips with Food Network stars, and trips tied into specific Food Network culinary trends or topics.
For consumers interested in booking a trip, please visit www.FoodNetwork.com/Travel.
Food Network fans will sail to the Eastern Caribbean on board the award-winning Celebrity Solstice and savor an amazing array of authentic Food Network culinary experiences. They will have the opportunity to enjoy ‘By Invitation Only' access to Food Network at Sea special events including: hands-on Cooking Classes led by Food Network Kitchens Executive Chef Robert Bleifer, Cooking Demonstrations by Cat Cora and Aaron Sanchez, exclusive parties including a BBQ on Celebrity Solstice's half-acre Lawn Club with dancing under the stars and much more. Food Network guests will also enjoy "star" treatment including priority check-in and access to the Food Network VIP Hospitality Lounge and Screening Room and in-stateroom Food Network TV channel during the cruise.
The 7-night Eastern Caribbean cruise departs August 22, 2010, traveling roundtrip from Ft. Lauderdale to San Juan, St. Thomas and St. Maarten. "If you have a passion for food, fun and travel, this culinary adventure is sure to create lasting lifetime memories!" said Iron Chef Cat Cora. Chef Aarón Sánchez added, "If you're looking for a special vacation and you're a Food Network fan, then this is the trip for you! Join me in the beautiful Caribbean and enjoy this once-in-a-lifetime experience...I can't wait!"
Plans are underway to offer a range of additional exclusive Food Network programs in 2010 and 2011. These experiences will include other trips with Food Network stars, and trips tied into specific Food Network culinary trends or topics.
For consumers interested in booking a trip, please visit www.FoodNetwork.com/Travel.
Food Preservation
The Complete Guide to Food Preservation: Step-by-Step Instructions on How to Freeze, Dry, Can, and Preserve Food:
June is National Fresh Fruits and Vegetables Month, and the Centers for Disease Control and Prevention (CDC) recommends that we “celebrate by eating a colorful variety of fruits and vegetables all month long!” But what do we do when our gardens give us more delicious tomatoes and blueberries than we can possibly devour? At Atlantic Publishing, we have a book for that.
The Complete Guide to Food Preservation: Step-by-Step Instructions on How to Freeze, Dry, Can, and Preserve Food will show you how to prevent food from spoiling with a crop-by-crop guide to harvesting and storing different types of produce. Seeing as almost half of the food in the United States goes to waste, according to a study by the University of Arizona, preserving food is a cost-effective way to secure future nourishment for your family while preventing food-borne illnesses.
The science behind freezing, drying, and canning are explained in this comprehensive guide, as well as step-by-step instructions for each process. Freezing alone can extend the lifespan of many common refrigerated foods by up to 600 percent, according to the Freezing and Refrigerated Foods Association, which is an easy option anyone can take advantage of — if it is done properly. Learn how freezing is affected by the acidity of food, how long different foods can be stored, how blanching works, and other preparation techniques.
The Complete Guide to Food Preservation will also teach you the proper canning temperatures, necessary headspace, and appropriate processing times for each type of food. Discover the signs of spoiled or improperly canned foods. Explore how to dry produce, meats, and nuts, and learn about salting and smoking meats and fish. Let the experts in food preservation and storage teach you how to dry food, make jerky, create jellies and jams, pickle fruits and vegetables, juice produce after storing, and even set up a simple root cellar for long-term storage.
Don’t watch the fruits of your labor turn to mush. When you simply can’t bake another strawberry pie or peach cobbler, learn how to preserve your fresh produce in simple ways that will allow you to enjoy that abundant spring harvest all year long.
Author: Angela Williams Duea
Publisher: Atlantic Publishing Group, Inc.
1405 SW 6th Ave.
Ocala, FL 34471
ISBN-13: 978-1601383426
Pages: 288
CD-ROM: No
Retail Price: $24.95
June is National Fresh Fruits and Vegetables Month, and the Centers for Disease Control and Prevention (CDC) recommends that we “celebrate by eating a colorful variety of fruits and vegetables all month long!” But what do we do when our gardens give us more delicious tomatoes and blueberries than we can possibly devour? At Atlantic Publishing, we have a book for that.
The Complete Guide to Food Preservation: Step-by-Step Instructions on How to Freeze, Dry, Can, and Preserve Food will show you how to prevent food from spoiling with a crop-by-crop guide to harvesting and storing different types of produce. Seeing as almost half of the food in the United States goes to waste, according to a study by the University of Arizona, preserving food is a cost-effective way to secure future nourishment for your family while preventing food-borne illnesses.
The science behind freezing, drying, and canning are explained in this comprehensive guide, as well as step-by-step instructions for each process. Freezing alone can extend the lifespan of many common refrigerated foods by up to 600 percent, according to the Freezing and Refrigerated Foods Association, which is an easy option anyone can take advantage of — if it is done properly. Learn how freezing is affected by the acidity of food, how long different foods can be stored, how blanching works, and other preparation techniques.
The Complete Guide to Food Preservation will also teach you the proper canning temperatures, necessary headspace, and appropriate processing times for each type of food. Discover the signs of spoiled or improperly canned foods. Explore how to dry produce, meats, and nuts, and learn about salting and smoking meats and fish. Let the experts in food preservation and storage teach you how to dry food, make jerky, create jellies and jams, pickle fruits and vegetables, juice produce after storing, and even set up a simple root cellar for long-term storage.
Don’t watch the fruits of your labor turn to mush. When you simply can’t bake another strawberry pie or peach cobbler, learn how to preserve your fresh produce in simple ways that will allow you to enjoy that abundant spring harvest all year long.
Author: Angela Williams Duea
Publisher: Atlantic Publishing Group, Inc.
1405 SW 6th Ave.
Ocala, FL 34471
ISBN-13: 978-1601383426
Pages: 288
CD-ROM: No
Retail Price: $24.95
The Superfruit from the Amazon is 'Queen of Vitamin C'
The lush Amazon rainforest is believed to be the haven for countless plant species yet to be discovered that may provide profound scientific and health benefits to mankind. Camu Camu is a good example of a nutritious rainforest fruit that has only recently become known to people in North America. Superfoods leader Navitas Naturals (www.navitasnaturals.com) is raising awareness of camu by introducing this sustainably harvested superfruit to foodies and health-savvy consumers in a convenient, pure organic powder form.
Camu is most famous for its abundant concentration of vitamin C - containing up to 60 times more than an orange. Many consumers of camu eat this whole-food superfruit instead of taking vitamin C supplement pills. Each 5g serving of Navitas Naturals Organic Camu Powder contains 1,180% of the daily recommended intake of Vitamin C. This antioxidant-rich berry is also a great source of potassium, calcium, protein and beta-carotene. Camu also contains serine, thiamin, leucine and valine – powerful phytochemicals and amino acids that are known to have a wide range of therapeutic effects.
Recently Published Research Supports the Health Attributes of Camu Camu
Scientists that conducted a study of camu published in the October, 2008 edition of the Journal of Cardiology stated that, “Our results suggest that camu-camu juice may have powerful anti-oxidative and anti-inflammatory properties, compared to vitamin C tablets containing equivalent vitamin C content. These effects may be due to the existence of unknown anti-oxidant substances besides vitamin C or unknown substances modulating in vivo vitamin C kinetics in camu-camu.”¹ Another study published in the Journal of Agriculture and Food Chemistry in November 2005 indicates that camu contains the pholyphenolic compound cyanidin-3-glucoside, which has been shown in studies to inhibit the onset of cancer and the metestasis of cancerous tumors.²
Navitas Naturals’ Organic Camu is harvested from low-growing shrubs in the Amazon River basin of Peru. The whole berry has the seeds removed and is then dried and low-temperature milled into a fine soluble powder. Navitas Naturals Organic Camu Powder is certified organic, vegan, raw, and gluten-free and is available in a 3-ounce resealable pouch for $19.99. There are no carriers or fillers in this product, - just pure camu berries. The rust-orange colored powder has a tart, tangy and intense citrus flavor and is recommended to be sprinkled on cereal, mixed into drinks, blended into smoothies and yogurt, or added to dessert recipes (cookies, cakes, breads). A recipe for Camu Berry Lemonade is below, and more ideas can be found at http://www.navitasnaturals.com/recipes/camu-recipes.html.
Navitas Naturals’ mission is to provide premium organic superfoods that increase energy and enhance health. The award-winning company’s products are of the highest quality, and are sourced directly from farmers that cultivate their crops in a sustainable manner and in accordance with fair trade practices. “We look to the past for inspiration,” says Zach Adelman, founder and President of Navitas Naturals. “Our products come from ancient cultures around the world where they are traditionally used for both culinary and medicinal purposes.” For more information, please visit www.navitasnaturals.com.
¹ “Tropical fruit camu-camu has anti-oxidative and anti-inflammatory properties.” J Cardiol. 2008 Oct;52(2):127-32. Epub 2008 Jul 29.
² “Determination of anthocyanins from camu-camu (Myrciaria dubia). J Agric Food Chem. 2005 Nov 30;53(24):9531-5
Camu Berry Lemonade
Ingredients
2 Tbsp. Navitas Naturals Camu Powder
½ Tbsp. Navitas Naturals Green Stevia
1/3 cup fresh squeezed lemon juice
2 Tbsp. agave nectar
1 quart water
Directions
In a blender, combine all ingredients and briefly blend. Add additional sweetener, if desired, to taste. Chill before serving.
Camu is most famous for its abundant concentration of vitamin C - containing up to 60 times more than an orange. Many consumers of camu eat this whole-food superfruit instead of taking vitamin C supplement pills. Each 5g serving of Navitas Naturals Organic Camu Powder contains 1,180% of the daily recommended intake of Vitamin C. This antioxidant-rich berry is also a great source of potassium, calcium, protein and beta-carotene. Camu also contains serine, thiamin, leucine and valine – powerful phytochemicals and amino acids that are known to have a wide range of therapeutic effects.
Recently Published Research Supports the Health Attributes of Camu Camu
Scientists that conducted a study of camu published in the October, 2008 edition of the Journal of Cardiology stated that, “Our results suggest that camu-camu juice may have powerful anti-oxidative and anti-inflammatory properties, compared to vitamin C tablets containing equivalent vitamin C content. These effects may be due to the existence of unknown anti-oxidant substances besides vitamin C or unknown substances modulating in vivo vitamin C kinetics in camu-camu.”¹ Another study published in the Journal of Agriculture and Food Chemistry in November 2005 indicates that camu contains the pholyphenolic compound cyanidin-3-glucoside, which has been shown in studies to inhibit the onset of cancer and the metestasis of cancerous tumors.²
Navitas Naturals’ Organic Camu is harvested from low-growing shrubs in the Amazon River basin of Peru. The whole berry has the seeds removed and is then dried and low-temperature milled into a fine soluble powder. Navitas Naturals Organic Camu Powder is certified organic, vegan, raw, and gluten-free and is available in a 3-ounce resealable pouch for $19.99. There are no carriers or fillers in this product, - just pure camu berries. The rust-orange colored powder has a tart, tangy and intense citrus flavor and is recommended to be sprinkled on cereal, mixed into drinks, blended into smoothies and yogurt, or added to dessert recipes (cookies, cakes, breads). A recipe for Camu Berry Lemonade is below, and more ideas can be found at http://www.navitasnaturals.com/recipes/camu-recipes.html.
Navitas Naturals’ mission is to provide premium organic superfoods that increase energy and enhance health. The award-winning company’s products are of the highest quality, and are sourced directly from farmers that cultivate their crops in a sustainable manner and in accordance with fair trade practices. “We look to the past for inspiration,” says Zach Adelman, founder and President of Navitas Naturals. “Our products come from ancient cultures around the world where they are traditionally used for both culinary and medicinal purposes.” For more information, please visit www.navitasnaturals.com.
¹ “Tropical fruit camu-camu has anti-oxidative and anti-inflammatory properties.” J Cardiol. 2008 Oct;52(2):127-32. Epub 2008 Jul 29.
² “Determination of anthocyanins from camu-camu (Myrciaria dubia). J Agric Food Chem. 2005 Nov 30;53(24):9531-5
Camu Berry Lemonade
Ingredients
2 Tbsp. Navitas Naturals Camu Powder
½ Tbsp. Navitas Naturals Green Stevia
1/3 cup fresh squeezed lemon juice
2 Tbsp. agave nectar
1 quart water
Directions
In a blender, combine all ingredients and briefly blend. Add additional sweetener, if desired, to taste. Chill before serving.
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