Tomatoes for your health:
In the 1940s Ancel Keys, the father of the Mediterranean Diet, discovered that people who consumed the Mediterranean diet had the lowest rates of chronic disease. Mediterranean food contains less cholesterol and has more healthy fats, including monounsaturated fats, such as olive oil, and polyunsaturated fats, which contain the beneficial omega-3 fatty acids. The Mediterranean Diet is associated with less heart disease and protection from some cancers. Sun Dried Tomatoes contain lycopene, a phytochemical and proven antioxidant that fights free radicals in the body. Ounce per ounce, sun dried tomatoes have 12 times the amount of Lycopene than a raw tomato and studies show that a tomato rich diet is associated with a reduced risk of prostate cancer, digestive disorders, breast, lung cervical cancers and heart disease.
How the Family Got Started:
Mooney Farms began in 1987 as a family owned kiwi farming operation, selling their products locally at the farmer’s markets in Northern California. But when they added sun dried tomatoes to their offerings, the Bella Sun Luci Sun Dried Tomatoes in Olive Oil & Herb sold out in a record four hours. Shortly thereafter a focus on Sun Dried Tomatoes and the Mediterranean diet commenced. Built on a foundation of family values, Mooney Farms has grown into the largest producer of Sun Dried Tomatoes in Olive Oil in the United States.
Tuesday, August 31, 2010
Fall into Autumn Flavors with Seasonal Vegetables and Klondike Feta
Klondike’s Odyssey® Feta offers just the right flavor profile to bring out the best in fall vegetables. With today’s emphasis on healthful, seasonal recipes, this piquant Feta from Klondike Cheese Company is an ideal ingredient for enhancing vegetable dishes. It’s salty to the taste, never bitter, and adds a little tang to recipes.
For example, Chef Jasper J. Mirabile, Jr. of Jasper’s Ristorante in Kansas City, MO, complements the flavor of seasonal acorn squash with Feta. His recipe for Odyssey® Feta Cheese and Balsamic Roasted Acorn Squash requires only a little butter, brown sugar, cinnamon and nutmeg to create a fall sensation. The taste and texture of Feta Cheese, combined with the complexity of balsamic vinegar, add a new dimension to a traditional favorite.
Another signature recipe comes from Chef Christopher Koetke of Kendall Culinary School in Chicago. Odyssey® Feta Cheese and Parmesan Potatoes is a robust dish to serve with grilled meat. Redskin potatoes are seasoned with salt and pepper, tossed with extra virgin olive oil and oven-roasted. Just before serving, Odyssey® Feta Crumbled Cheese, grated Parmesan and Italian herb blend are tossed with the roasted potatoes. The fresh and tangy flavor of Feta brings this recipe alive.
Klondike Cheese Company’s award-winning signature cheese, Odyssey® Feta, is produced in a state-of-the-art facility by the Buholzer brothers, Master Cheesemakers Ron, Dave and Steve. Klondike’s Odyssey® Feta demonstrates the farm-to-table connection by starting with the freshest cow’s milk from Wisconsin family farms. Today, third and fourth generation family members operate the Klondike Cheese Company, and are devoted to maintaining the tradition originally started by a farmers’ cooperative 75 years ago.
For more information from Klondike, visit the website at www.klondikecheese.com for additional recipes featuring Klondike Feta Cheese.
For example, Chef Jasper J. Mirabile, Jr. of Jasper’s Ristorante in Kansas City, MO, complements the flavor of seasonal acorn squash with Feta. His recipe for Odyssey® Feta Cheese and Balsamic Roasted Acorn Squash requires only a little butter, brown sugar, cinnamon and nutmeg to create a fall sensation. The taste and texture of Feta Cheese, combined with the complexity of balsamic vinegar, add a new dimension to a traditional favorite.
Another signature recipe comes from Chef Christopher Koetke of Kendall Culinary School in Chicago. Odyssey® Feta Cheese and Parmesan Potatoes is a robust dish to serve with grilled meat. Redskin potatoes are seasoned with salt and pepper, tossed with extra virgin olive oil and oven-roasted. Just before serving, Odyssey® Feta Crumbled Cheese, grated Parmesan and Italian herb blend are tossed with the roasted potatoes. The fresh and tangy flavor of Feta brings this recipe alive.
Klondike Cheese Company’s award-winning signature cheese, Odyssey® Feta, is produced in a state-of-the-art facility by the Buholzer brothers, Master Cheesemakers Ron, Dave and Steve. Klondike’s Odyssey® Feta demonstrates the farm-to-table connection by starting with the freshest cow’s milk from Wisconsin family farms. Today, third and fourth generation family members operate the Klondike Cheese Company, and are devoted to maintaining the tradition originally started by a farmers’ cooperative 75 years ago.
For more information from Klondike, visit the website at www.klondikecheese.com for additional recipes featuring Klondike Feta Cheese.
Amy’s Cookies Amy-O! Collection
Amy Berg, Founder of Amy’s Cookies, loves chocolate sandwiches so much that one day she decided to turn the Oreo on its head by making her own adult version of this childhood favorite. And thus the Amy-O! was created. The “original” Amy-O!, made with French and Belgian cocoa powder and filled with decadently luscious coffee liqueur flavored buttercream, is the ultimate chocolate sandwich for serious chocolate lovers. Now there are four new perfectly concocted chocolate creations in the Amy-O! family.
The Amy-O! original and newbies are all a must try! The Amy-O! Collection features four variations on the theme. The original buttercream filled Amy-O! comes two ways - dipped in a satiny white Belgian chocolate and dipped in a rich dark Belgian chocolate. Also featured are two sandwiches filled with chocolate ganache, a luscious union of cream and chocolate. Using the identical rich chocolate wafer as the original Amy-O!, the new sandwiches are filled, respectively, with white chocolate ganache and dark chocolate espresso ganache.
Four of each of the following make up the Amy-O! Collection: Original dipped in white chocolate, original dipped in dark chocolate, chocolate espresso ganache (dark chocolate filled and chocolate espresso ganache (white chocolate filled). The Amy-O Collection features 16 Amy-O cookies for $25.
The inspiration for Amy’s Cookies came from combining three essential ingredients: a love of baking, a craving for all things sweet, and a desire to create beautiful, aesthetically pleasing cookies. Add to this a BFA from Pratt Institute School of Fine Art and a family history of bakers going back to her great grandfather, inspiration was bound to become reality. Owner Amy Berg uses her talents to create jewel-like cookies whose petite stature belies their bright flavors and complex textures. These cookies are sure to please even the most discerning palate.
Amy’s Cookies can be found at many fine food establishments throughout NYC including Dean & Deluca. Amy’s Cookies are available nationwide at www.amyscookies.com.
The Amy-O! original and newbies are all a must try! The Amy-O! Collection features four variations on the theme. The original buttercream filled Amy-O! comes two ways - dipped in a satiny white Belgian chocolate and dipped in a rich dark Belgian chocolate. Also featured are two sandwiches filled with chocolate ganache, a luscious union of cream and chocolate. Using the identical rich chocolate wafer as the original Amy-O!, the new sandwiches are filled, respectively, with white chocolate ganache and dark chocolate espresso ganache.
Four of each of the following make up the Amy-O! Collection: Original dipped in white chocolate, original dipped in dark chocolate, chocolate espresso ganache (dark chocolate filled and chocolate espresso ganache (white chocolate filled). The Amy-O Collection features 16 Amy-O cookies for $25.
The inspiration for Amy’s Cookies came from combining three essential ingredients: a love of baking, a craving for all things sweet, and a desire to create beautiful, aesthetically pleasing cookies. Add to this a BFA from Pratt Institute School of Fine Art and a family history of bakers going back to her great grandfather, inspiration was bound to become reality. Owner Amy Berg uses her talents to create jewel-like cookies whose petite stature belies their bright flavors and complex textures. These cookies are sure to please even the most discerning palate.
Amy’s Cookies can be found at many fine food establishments throughout NYC including Dean & Deluca. Amy’s Cookies are available nationwide at www.amyscookies.com.
Friday, August 27, 2010
Inaugural Food Network Travel Voyage Departs Aboard the Celebrity Solstice
The inaugural Food Network Travel voyage aboard the Celebrity Solstice departed Fort Lauderdale on August 22, 2010. The Food Network at Sea sailing marks the first of these exclusive culinary travel itineraries available to travelers with a passion for travel and fine cuisine.
The 7-night Eastern Caribbean cruise is sailing roundtrip from Ft. Lauderdale to San Juan, St. Thomas and St. Maarten. Aboard the ship, Food Network Travel guests are enjoying exclusive access to mingle with Food Network chefs: Iron Chef Cat Cora of Iron Chef America and Chef Aarón Sánchez of Chefs vs. City.
Nancy Engler, Food Network Travel guest, stated, "So far we're having a great time. I made my first potstickers today. I watch the Food Network all the time; I have for years. Ordinarily we wouldn't cruise the Caribbean, but we booked the cruise because of the Food Network event. We feel we've already gotten our money's worth on the first full day of the cruise!"
On Sunday, participants enjoyed a ‘By Invitation Only' Bon Voyage Party where guests enjoyed a cocktail reception and took photos with Food Network stars Aarón Sánchez and Cat Cora. On Monday, participants joined interactive cooking demonstrations cooking up delicious appetizers such as crostini & truffles and dumplings & potstickers.
Food Network at Sea participants did a ship galley tour, followed by a cooking demonstration by Iron Chef Cat Cora. The cooking demonstration was well-attended, and Cora was a real crowd-pleaser, taking questions as she prepared four dishes for the attendees.
All attendees were presented with a complimentary copy of Cora's new book, which she signed afterward. Cora also posed for photos with each attendee.
After having their book signed and photo taken, Lukeisha and McNeil Paul, from New York City, remarked: "It's really great to be able to get so intimate with the chefs. We're huge fans of the Food Network, and this is a great chance to see them everyday."
The Pauls say they've learned a lot already, and participated yesterday in the crostini and truffles cooking class. "We were competing against each other for presentation," Lukeisha said. Who won? "I think we both did a great job," she answered diplomatically.
After lunch, Celebrity Solstice docked in San Juan, Puerto Rico, just steps away from the old town. Tonight, Food Network guests are invited to Caribbean cocktails and a Food Network BBQ at the Lawn Club, which features real grass on the top deck of Celebrity Solstice.
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 to specific Food Network culinary trends or topics.
For consumers interested in booking a future trip, please visit www.FoodNetwork.com/Travel.
The 7-night Eastern Caribbean cruise is sailing roundtrip from Ft. Lauderdale to San Juan, St. Thomas and St. Maarten. Aboard the ship, Food Network Travel guests are enjoying exclusive access to mingle with Food Network chefs: Iron Chef Cat Cora of Iron Chef America and Chef Aarón Sánchez of Chefs vs. City.
Nancy Engler, Food Network Travel guest, stated, "So far we're having a great time. I made my first potstickers today. I watch the Food Network all the time; I have for years. Ordinarily we wouldn't cruise the Caribbean, but we booked the cruise because of the Food Network event. We feel we've already gotten our money's worth on the first full day of the cruise!"
On Sunday, participants enjoyed a ‘By Invitation Only' Bon Voyage Party where guests enjoyed a cocktail reception and took photos with Food Network stars Aarón Sánchez and Cat Cora. On Monday, participants joined interactive cooking demonstrations cooking up delicious appetizers such as crostini & truffles and dumplings & potstickers.
Food Network at Sea participants did a ship galley tour, followed by a cooking demonstration by Iron Chef Cat Cora. The cooking demonstration was well-attended, and Cora was a real crowd-pleaser, taking questions as she prepared four dishes for the attendees.
All attendees were presented with a complimentary copy of Cora's new book, which she signed afterward. Cora also posed for photos with each attendee.
After having their book signed and photo taken, Lukeisha and McNeil Paul, from New York City, remarked: "It's really great to be able to get so intimate with the chefs. We're huge fans of the Food Network, and this is a great chance to see them everyday."
The Pauls say they've learned a lot already, and participated yesterday in the crostini and truffles cooking class. "We were competing against each other for presentation," Lukeisha said. Who won? "I think we both did a great job," she answered diplomatically.
After lunch, Celebrity Solstice docked in San Juan, Puerto Rico, just steps away from the old town. Tonight, Food Network guests are invited to Caribbean cocktails and a Food Network BBQ at the Lawn Club, which features real grass on the top deck of Celebrity Solstice.
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 to specific Food Network culinary trends or topics.
For consumers interested in booking a future trip, please visit www.FoodNetwork.com/Travel.
Thursday, August 26, 2010
Mt. Adams Oktoberfest Sept. 15, 2010
Cincinnati’s beloved Oktoberfest traditions continue this year in Mt. Adams as Pavilion street will host the 2010 Mt. Adams Oktoberfest. The sounds and flavors of Bavaria come alive on the hill during the street festival featuring live music from an authentic German band. Blasskapelle Ebenhofe from the village of Allgaeu brings the traditional sounds of Bavaria, including an Alphorn serenade. Presented by Moerlein Lagers & Ales, the 2010 Mt. Adams Oktoberfest is an outdoor celebration of beer, food and music carrying on the Mt. Adams tradition of Oktoberfest with an event reflecting on Cincinnati’s rich German heritage. Pavilion Street in Mt. Adams will be transformed into a street festival venue with a live Bavarian band and food vendors and only open to pedestrian traffic. Onsite adult beverages will be featuring Moerlein Lagers & Ales. Admission is Free.
The 2010 Mt. Adams Oktoberfest features Moerlein Lagers & Ales and their seasonal Fifth & Vine Oktoberfest Marzen, a traditional, seasonal ale. Mt. Adams Oktoberfest is also an opportunity for all those who enjoyed attending Party in the Park this summer to enjoy another wonderful outdoor event on a Wednesday evening.
The 2010 Mt. Adams Oktoberfest is presented by Christian Moerlein, with support from the Mt. Adams Tavern Guild.
WHAT: 2010 Mt. Adams Oktoberfest
presented by Christian Moerlein
With: Blasskapelle Ebenhofe from Bavaria, food and
Moerlein Lagers & Ales
WHEN: Wednesday, September 15th, 2010
6:00 - 10:00 p.m
WHERE: Pavilion Street (closed to traffic)
COST: FREE. Participating bars Aliveone, Blind Lemon, Crowley’s, Longworth’s, Monk’s Cove, Mt. Adams Pavilion, Tavern On The Hill, and Yesterday’s Old Time Saloon.
PARKING: All Mt. Adams garages and parking lots will be open to the public.
The 2010 Mt. Adams Oktoberfest features Moerlein Lagers & Ales and their seasonal Fifth & Vine Oktoberfest Marzen, a traditional, seasonal ale. Mt. Adams Oktoberfest is also an opportunity for all those who enjoyed attending Party in the Park this summer to enjoy another wonderful outdoor event on a Wednesday evening.
The 2010 Mt. Adams Oktoberfest is presented by Christian Moerlein, with support from the Mt. Adams Tavern Guild.
WHAT: 2010 Mt. Adams Oktoberfest
presented by Christian Moerlein
With: Blasskapelle Ebenhofe from Bavaria, food and
Moerlein Lagers & Ales
WHEN: Wednesday, September 15th, 2010
6:00 - 10:00 p.m
WHERE: Pavilion Street (closed to traffic)
COST: FREE. Participating bars Aliveone, Blind Lemon, Crowley’s, Longworth’s, Monk’s Cove, Mt. Adams Pavilion, Tavern On The Hill, and Yesterday’s Old Time Saloon.
PARKING: All Mt. Adams garages and parking lots will be open to the public.
Wednesday, August 25, 2010
Mythbusters: Keeping the Mystery Out of Safe Food Handling
It’s a question more than a few of us have faced. We snag a forgotten container of leftovers from the back of the refrigerator, stick our faces into it, and inhale deeply.
“This smells fine, so is it safe to eat?”
September is National Food Safety Education Month and The Partnership for Food Safety Education (PFSE), in cooperation with the U.S. Department of Agriculture, the Food and Drug Administration, the Centers for Disease Control and Prevention, and a network of retailers across the U.S., marks the occasion with “Food Safety Mythbusters” for consumers.
Storing leftovers is the basis for one of this year’s featured myths. The myths are presented with the facts consumers need to know to help reduce their risk of food borne illness:
Myth: Leftovers are safe to eat until they smell bad.
Fact: Most people would not choose to eat spoiled, smelly food. However, if they did, they would not necessarily get sick. This is because there are different types of bacteria, some of which cause illness in people and others that don’t. The types of bacteria that do cause illness do not affect the taste, smell, or appearance of food. For this reason it is important to freeze or toss refrigerated leftovers within 3-4 days. If you are unsure of how long your leftovers have been sitting in the refrigerator, don’t take the risk - when in doubt, throw it out!
Myth: I use bleach and water to sanitize my countertops and the more bleach I use the more bacteria I kill.
Fact: There is no advantage to using more bleach. In fact, overuse of bleach can be harmful because it is not safe to consume. To create a sanitizing solution it is recommended that you use 1 tablespoon of unscented liquid bleach per gallon of water. Flood the countertop with the solution, allow it to sit for a few minutes, then pat with clean, dry paper towels or allow to air dry. Any leftover sanitizing solution can be stored, tightly covered, for up to one week. After that, the bleach has lost its effectiveness.
Myth: I don't need to wash my produce if I am going to peel it.
Fact: You should wash fresh fruits and vegetables under running tap water just before eating, cutting or cooking. Harmful bacteria could be on the outside of the produce. If you peel or cut it without first washing it the bacteria could be transferred to the part you eat. Wash delicate produce such as grapes or lettuce under cool running water. Blot dry with a clean cloth towel or paper towel. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean produce brush. Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption.
Myth: The stand time recommended for microwaveable foods is optional, it’s just so you don’t burn yourself.
Fact: Stand time is not about cooling the microwaved food, but rather is an important part of the cooking process. Stand times are usually just a few minutes and the time is necessary to bring the food to a safe internal temperature as measured with a food thermometer. To ensure safety with microwave cooking, always read and follow package instructions, know your microwave’s wattage, and use a food thermometer to ensure food has reached a safe internal temperature.
“Consumers are interested in learning more about safe food handling,” said Shelley Feist, Partnership Executive Director. “This year’s myths – and the facts behind them – offer families practical tips for dealing with everyday home food safety challenges.”
Educational materials including a Mythbusters presentation, teacher materials, and other consumer-friendly tools are available for free download at www.fightbac.org. For more information on food safety, go to www.foodsafety.gov
###
The Partnership for Food Safety Education works to save lives and improve public health through research-based, actionable consumer food safety initiatives that reduce food borne illness. PFSE unites representatives from industry associations, professional societies in food science, and nutrition and health consumer groups, the United States Department of Agriculture, the Environmental Protection Agency, the Department of Health and Human Services, the Centers for Disease Control and Prevention, and the Food and Drug Administration in an important initiative to educate the public about preventing food borne illness. For more information on the Partnership contact Shelley Feist, Executive Director, at sfeist@fightbac.org.
“This smells fine, so is it safe to eat?”
September is National Food Safety Education Month and The Partnership for Food Safety Education (PFSE), in cooperation with the U.S. Department of Agriculture, the Food and Drug Administration, the Centers for Disease Control and Prevention, and a network of retailers across the U.S., marks the occasion with “Food Safety Mythbusters” for consumers.
Storing leftovers is the basis for one of this year’s featured myths. The myths are presented with the facts consumers need to know to help reduce their risk of food borne illness:
Myth: Leftovers are safe to eat until they smell bad.
Fact: Most people would not choose to eat spoiled, smelly food. However, if they did, they would not necessarily get sick. This is because there are different types of bacteria, some of which cause illness in people and others that don’t. The types of bacteria that do cause illness do not affect the taste, smell, or appearance of food. For this reason it is important to freeze or toss refrigerated leftovers within 3-4 days. If you are unsure of how long your leftovers have been sitting in the refrigerator, don’t take the risk - when in doubt, throw it out!
Myth: I use bleach and water to sanitize my countertops and the more bleach I use the more bacteria I kill.
Fact: There is no advantage to using more bleach. In fact, overuse of bleach can be harmful because it is not safe to consume. To create a sanitizing solution it is recommended that you use 1 tablespoon of unscented liquid bleach per gallon of water. Flood the countertop with the solution, allow it to sit for a few minutes, then pat with clean, dry paper towels or allow to air dry. Any leftover sanitizing solution can be stored, tightly covered, for up to one week. After that, the bleach has lost its effectiveness.
Myth: I don't need to wash my produce if I am going to peel it.
Fact: You should wash fresh fruits and vegetables under running tap water just before eating, cutting or cooking. Harmful bacteria could be on the outside of the produce. If you peel or cut it without first washing it the bacteria could be transferred to the part you eat. Wash delicate produce such as grapes or lettuce under cool running water. Blot dry with a clean cloth towel or paper towel. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean produce brush. Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption.
Myth: The stand time recommended for microwaveable foods is optional, it’s just so you don’t burn yourself.
Fact: Stand time is not about cooling the microwaved food, but rather is an important part of the cooking process. Stand times are usually just a few minutes and the time is necessary to bring the food to a safe internal temperature as measured with a food thermometer. To ensure safety with microwave cooking, always read and follow package instructions, know your microwave’s wattage, and use a food thermometer to ensure food has reached a safe internal temperature.
“Consumers are interested in learning more about safe food handling,” said Shelley Feist, Partnership Executive Director. “This year’s myths – and the facts behind them – offer families practical tips for dealing with everyday home food safety challenges.”
Educational materials including a Mythbusters presentation, teacher materials, and other consumer-friendly tools are available for free download at www.fightbac.org. For more information on food safety, go to www.foodsafety.gov
###
The Partnership for Food Safety Education works to save lives and improve public health through research-based, actionable consumer food safety initiatives that reduce food borne illness. PFSE unites representatives from industry associations, professional societies in food science, and nutrition and health consumer groups, the United States Department of Agriculture, the Environmental Protection Agency, the Department of Health and Human Services, the Centers for Disease Control and Prevention, and the Food and Drug Administration in an important initiative to educate the public about preventing food borne illness. For more information on the Partnership contact Shelley Feist, Executive Director, at sfeist@fightbac.org.
Healthy Food Ideas
Eating healthy doesn’t have to be complicated! Progressive companies are making healthy food readily available through major retailers across the country. Perfect for families who are looking for healthy foods, these foods appeal to all ages and are delicious!
Nut Thins
Delicious and crispy snacks made from wholesome nuts! Each crisp is from rice flour and nuts with no added wheat or gluten. Six grams of protein per serving make Nut Thins a great pick-me-up. Nut Thins contain no Wheat or Gluten and no Trans Fat. Available in six delicious flavors, including Almond, Hazelnut, Pecan, Smokehouse, Cheddar Cheese and Country Ranch. Blue Diamond NUT•THINS® are a healthy, deliciously nutritious snack treat. www.bluediamond.com
San-J Japanese Tamari and Soups
Eight generations after San-J's founding fathers began making miso, instant Japanese soups are now available in America and are as easy as boiling water. San-J soups are packed full of flavor, low in fat and calories and provide the perfect first course or a satisfying healthy lunch-on-the-go. Choose from White Miso Soup, Vegan Wakame Soup, and Mild and Dark Miso Soups. The San-J line also includes Tamari, Asian cooking sauces, salad dressings, and rice crackers. www.san-j.com
Almond Breeze® Almond Milk
Almond Breeze® almond milk is a nutritious and tasty non-dairy beverage made from real almonds. Available in a variety of flavors, sweetened and unsweetend, Almond Breeze makes a great dairy alternative for the whole family. Almond Breeze is an excellent source of Calcium, Vitamins D, E and A. What’s more, the milk has fewer calories than soy or rice milks. www.BlueDiamond.com
Nut Thins
Delicious and crispy snacks made from wholesome nuts! Each crisp is from rice flour and nuts with no added wheat or gluten. Six grams of protein per serving make Nut Thins a great pick-me-up. Nut Thins contain no Wheat or Gluten and no Trans Fat. Available in six delicious flavors, including Almond, Hazelnut, Pecan, Smokehouse, Cheddar Cheese and Country Ranch. Blue Diamond NUT•THINS® are a healthy, deliciously nutritious snack treat. www.bluediamond.com
San-J Japanese Tamari and Soups
Eight generations after San-J's founding fathers began making miso, instant Japanese soups are now available in America and are as easy as boiling water. San-J soups are packed full of flavor, low in fat and calories and provide the perfect first course or a satisfying healthy lunch-on-the-go. Choose from White Miso Soup, Vegan Wakame Soup, and Mild and Dark Miso Soups. The San-J line also includes Tamari, Asian cooking sauces, salad dressings, and rice crackers. www.san-j.com
Almond Breeze® Almond Milk
Almond Breeze® almond milk is a nutritious and tasty non-dairy beverage made from real almonds. Available in a variety of flavors, sweetened and unsweetend, Almond Breeze makes a great dairy alternative for the whole family. Almond Breeze is an excellent source of Calcium, Vitamins D, E and A. What’s more, the milk has fewer calories than soy or rice milks. www.BlueDiamond.com
Lallemand and A. Lassonde Inc. have Partnered to Break New Ground in Probiotics Viability in Fruit Juice
Lallemand Inc. and A. Lassonde Inc. announced today the launch in Canada of the new and improved formula of A. Lassonde Inc. "10 fruits with Probiotics" fruit juice, part of A. Lassonde Inc. Oasis® Health Break range.
This 100% natural fresh fruit juice contains Lallemand’s documented probiotic strain L. rhamnosus R0011. Fruit of a collaboration between the teams of Lallemand Nutritional Food Ingredients, expert in innovative probiotics applications, and A. Lassonde Inc, a Canadian leading fruit juice producer, the new Oasis® 10 fruits with Probiotics is the first dairy-free probiotic juice with a 90 days shelf life which can provide a guaranteed one billion live probiotic bacteria per 250 ml serving at the end of its shelf-life (+4°C storage). This new formula addresses geographical specificity of the Canadian market which creates a need for 90 days shelf life fruit juices. The probiotic juice is distributed by A. Lassonde Inc., through supermarkets and food stores throughout Canada.
Joanie Dion, Technical Representative for Lallemand Nutritional Food Ingredients commented: "Oasis® fruit juices benefit from a healthy image and represent an excellent vector for a non-dairy daily delivery of good bacteria. To develop a probiotic fruit juice which guarantees as much as one billion live bacteria per serving at the end of an extended shelf life (90 days at 4°C) while preserving the juice taste was a real technological challenge we were pleased to overcome in collaboration with our partner A. Lassonde Inc. The careful selection of the juices used in the formulation plays a key role in this achievement, as well as the probiotic strain selection." She added: "Beside fruit juices, Lallemand, working hand in hand with industry partners, has developed a number of innovative probiotic food applications which are already marketed around the world, such as chocolate, ice creams, powdered milk etc."
Caroline Croteau, Brand Manager for A. Lassonde Inc. added: "In recent years, probiotics have gained momentum and have now reached mainstream market, thanks to increased public awareness about their health benefits and the fact that consumers are taking a more proactive and preventive approach to maintain their digestive and immune health. Oasis® was a pioneer in introducing probiotics in juices and we are proud to continue innovating in that area."
Probiotic species L. rhamnosus are listed on the Health Canada approved probiotics list. The strain L. rhamnosus R0011 has been deposited at Institut Pasteur in Paris and has been thoroughly characterised, and documented for its modes of action and benefits by Institut Rosell-Lallemand who owns and produces the strain. L. rhamnosus R0011 was selected for its stability in fruit juices and its resistance to digestive process.
L. rhamnosus R0011 has a track-record of safety and efficacy in gut health since it has been used in several probiotic supplements distributed for years over the world and supported by clinical studies.
This 100% natural fresh fruit juice contains Lallemand’s documented probiotic strain L. rhamnosus R0011. Fruit of a collaboration between the teams of Lallemand Nutritional Food Ingredients, expert in innovative probiotics applications, and A. Lassonde Inc, a Canadian leading fruit juice producer, the new Oasis® 10 fruits with Probiotics is the first dairy-free probiotic juice with a 90 days shelf life which can provide a guaranteed one billion live probiotic bacteria per 250 ml serving at the end of its shelf-life (+4°C storage). This new formula addresses geographical specificity of the Canadian market which creates a need for 90 days shelf life fruit juices. The probiotic juice is distributed by A. Lassonde Inc., through supermarkets and food stores throughout Canada.
Joanie Dion, Technical Representative for Lallemand Nutritional Food Ingredients commented: "Oasis® fruit juices benefit from a healthy image and represent an excellent vector for a non-dairy daily delivery of good bacteria. To develop a probiotic fruit juice which guarantees as much as one billion live bacteria per serving at the end of an extended shelf life (90 days at 4°C) while preserving the juice taste was a real technological challenge we were pleased to overcome in collaboration with our partner A. Lassonde Inc. The careful selection of the juices used in the formulation plays a key role in this achievement, as well as the probiotic strain selection." She added: "Beside fruit juices, Lallemand, working hand in hand with industry partners, has developed a number of innovative probiotic food applications which are already marketed around the world, such as chocolate, ice creams, powdered milk etc."
Caroline Croteau, Brand Manager for A. Lassonde Inc. added: "In recent years, probiotics have gained momentum and have now reached mainstream market, thanks to increased public awareness about their health benefits and the fact that consumers are taking a more proactive and preventive approach to maintain their digestive and immune health. Oasis® was a pioneer in introducing probiotics in juices and we are proud to continue innovating in that area."
Probiotic species L. rhamnosus are listed on the Health Canada approved probiotics list. The strain L. rhamnosus R0011 has been deposited at Institut Pasteur in Paris and has been thoroughly characterised, and documented for its modes of action and benefits by Institut Rosell-Lallemand who owns and produces the strain. L. rhamnosus R0011 was selected for its stability in fruit juices and its resistance to digestive process.
L. rhamnosus R0011 has a track-record of safety and efficacy in gut health since it has been used in several probiotic supplements distributed for years over the world and supported by clinical studies.
Coastal Uncorked Food and Wine Festival
Coastal Uncorked Food and Wine Festival will host a Farm to Table Dinner on Sunday, October 17 at 5:00 p.m. at Thompson Farms & Nursery in Conway, S.C.
Upon arrival at Thompson Farms & Nursery, guests will enjoy a selection of hors d’oeuvres and wine tastings before they are transported via hayride to their outdoor dining location which will feature first class elegance with rustic autumn ambiance and décor. Live music will be performed throughout the evening and a five course dinner and wine tasting will be prepared onsite by six area chefs hailing from some of the finest restaurants in Myrtle Beach including Bradley Daniels of Croissants Bistro & Bakery, Andrew Gardo of Sea Captain’s House, Tom Mullally of A Difference in Dining, Kurt D’Aurizio of Divine Dining, James Clark of Waterscapes and Mike McKinnon of The Cypress Room. Select ingredients will be provided by local growers and fishermen.
“Our Farm to Table Dinner is the perfect fall event featuring excellent cuisine and a rustic autumn ambiance,” said Candace Howell, executive director of Coastal Uncorked Food and Wine Festival. “Our goal with this event is to create awareness for the outstanding locally grown produce and locally fished seafood that is so easily accessible here in Myrtle Beach. We are confident the Farm to Table Dinner will be the perfect supplement to our Coastal Uncorked Food and Wine Festival.”
Tickets for the event are $150 per person. Seating is limited to 120 guests.
To purchase tickets visit Croissants Bistro, Thompson Farms & Nursery or email events@CoastalUncorked.com. For more information about Coastal Uncorked, visit CoastalUncorked.com or Facebook.com/CoastalUncorked.
About Coastal Uncorked
Coastal Uncorked Food & Wine Festival is the Myrtle Beach, S.C. area’s premier food and wine festival. The second annual festival will feature a restaurant week; a wine tasting trolley tour of Myrtle Beach; outdoor entertainment at Market Common and the Myrtle Beach Boardwalk and Promenade; the Coastal Uncorked Golf Tournament; and the Coastal Uncorked Food Fight fundraiser. All funds raised during the festival will be used for future events and a portion will be donated to the Horry Georgetown Technical College Culinary School and the Clay Brittain Hospitality Program at Coastal Carolina University. The second annual Coastal Uncorked Food & Wine Festival is scheduled for May 8 – 15, 2011.
Upon arrival at Thompson Farms & Nursery, guests will enjoy a selection of hors d’oeuvres and wine tastings before they are transported via hayride to their outdoor dining location which will feature first class elegance with rustic autumn ambiance and décor. Live music will be performed throughout the evening and a five course dinner and wine tasting will be prepared onsite by six area chefs hailing from some of the finest restaurants in Myrtle Beach including Bradley Daniels of Croissants Bistro & Bakery, Andrew Gardo of Sea Captain’s House, Tom Mullally of A Difference in Dining, Kurt D’Aurizio of Divine Dining, James Clark of Waterscapes and Mike McKinnon of The Cypress Room. Select ingredients will be provided by local growers and fishermen.
“Our Farm to Table Dinner is the perfect fall event featuring excellent cuisine and a rustic autumn ambiance,” said Candace Howell, executive director of Coastal Uncorked Food and Wine Festival. “Our goal with this event is to create awareness for the outstanding locally grown produce and locally fished seafood that is so easily accessible here in Myrtle Beach. We are confident the Farm to Table Dinner will be the perfect supplement to our Coastal Uncorked Food and Wine Festival.”
Tickets for the event are $150 per person. Seating is limited to 120 guests.
To purchase tickets visit Croissants Bistro, Thompson Farms & Nursery or email events@CoastalUncorked.com. For more information about Coastal Uncorked, visit CoastalUncorked.com or Facebook.com/CoastalUncorked.
About Coastal Uncorked
Coastal Uncorked Food & Wine Festival is the Myrtle Beach, S.C. area’s premier food and wine festival. The second annual festival will feature a restaurant week; a wine tasting trolley tour of Myrtle Beach; outdoor entertainment at Market Common and the Myrtle Beach Boardwalk and Promenade; the Coastal Uncorked Golf Tournament; and the Coastal Uncorked Food Fight fundraiser. All funds raised during the festival will be used for future events and a portion will be donated to the Horry Georgetown Technical College Culinary School and the Clay Brittain Hospitality Program at Coastal Carolina University. The second annual Coastal Uncorked Food & Wine Festival is scheduled for May 8 – 15, 2011.
Friday, August 20, 2010
Stewart Woodman's "Shefzilla"
Boost your cooking credentials with help from Shefzilla (a.k.a. Stewart Woodman), whose time-tested recipes that will bring repeat customers to your table.
On a brisk February morning, Stewart Woodman learned he’d been named a semifinalist for Best Chef: Midwest by the prestigious James Beard Foundation. That afternoon, a fire gutted his restaurant, Heidi’s, a southwest Minneapolis bistro whose inspired meals had garnered a passionate following among neighbors and travelers alike.
Undaunted, Woodman turned his time and energy to cooking on a smaller scale—at home, for family and friends. He learned to adjust his tools and ingredients but not his style, and the result is chef-quality fare suitable for the home kitchen. Known to local food enthusiasts as “Shefzilla” for his blog of the same name, Woodman offers his “ingredients-forward” philosophy in 150 recipes that will allow home cooks to create fabulous yet unpretentious dishes like Roasted Beet Salad with Soy “Sauce” and Napa Cabbage, Wild Rice and Cremini Mushroom Hot Dish, and Pink Peppercorn Ice Cream.
Woodman’s food and life lessons came under the tutelage of Alain Ducasse, Jean- Georges Vongerichten, Eric Ripert, Gray Kunz, and Michael Romano and in restaurant kitchens in Montreal, Vancouver, New York City, and Minneapolis. In Shefzilla, he presents decades of cooking knowledge in meal-sized bites that will inspire home cooks to expand their repertoireThrough tips and stories and carefully developed recipes accompanied by lush full-color photos, Shefzilla entertains and educates as he helps you conquer haute cuisine at home.
Advance Praise for Shefzilla
“This terrific book is full of recipes that are refined yet completely accessible to the home cook. Stewart teaches in a straightforward way, offering dozens of practical tips and tricks. The joy he gets from cooking is contagious.”
Eric Ripert, chef/co-owner, Le Bernardin
“Shefzilla is a great achievement—superb recipes, pertinent insight into the mind of a fine chef, a nifty glimpse into the kitchens I wish I worked in—but mostly this is a finely tuned chronicle of the food we all want to cook and eat with friends and family. Simplicity and ambition sit side by side in this love letter from a chef who sees every ingredient as capable of telling a story. After spending a few days reading and cooking from Shefzilla, I admire the writer, father, and husband who created it as much as I do the chef.”
Andrew Zimmern, co-creator, host, and contributing producer of the Travel Channel’s Bizarre Foods
Stewart Woodman trained under some of the world’s most celebrated chefs before striking out on his own in Minneapolis. In 2006, Food&Wine named him one of America’s “Best New Chefs,” cheering his “flawless modern-American food.” Woodman plans to open a new Heidi’s restaurant in Minneapolis in October.
Pub Date: October 2010 from Borealis Books
$27.95 Cloth
ISBN:978-0-87351809-3
Specs: 192 Pages, 7 x 9, 80 color photos
More About Stewart Woodman
Stewart Woodman’s career spans over two decades. It began when he was fourteen years old, flipping burgers in Dorval, Montreal. It took him to some of the finer kitchens in Banff, Vancouver, New York City, Lima, Monaco, Paris, and now Minneapolis.
Born in Pennsylvania and raised in Montreal by a potter/sculptor mother and a mathematician/meteorologist father, Stewart Woodman has the rare gift of understanding the juxtaposition between form and function. He is known for a technical ability and creative sensibility that is defining an original and unique language of food. Iconoclastic and bold, he is at once a classicist and a modernist. Woodman understands and deftly combines flavors with stunning results.
Woodman trained under some of the most celebrated chefs in the world: Alain Duccasse, Jean George Vongerichten, Eric Ripert, Gray Kunz and Michael Romano. Woodman met his wife, Heidi Lerman, in New York, and the couple moved to Minneapolis in 2002. Woodman made his mark in the Twin Cities as the opening chef at Restaurant Levain and Five Restaurant & Street Lounge. In 2006, Food & Wine named Woodman as one America’s 10 “Best New Chefs,” because “after his training at top restaurants from Vancouver to Manhattan, he’s serving flawless modern-American food in Minneapolis.”
Stewart and Heidi Woodman opened the critically acclaimed Heidi’s Minneapolis in October 2007 with partner and maitre’d Frank Thorpe, Woodman was the head chef and Heidi was the pastry chef. At Heidi’s, he continued his “ingredient forward” philosophy. “It’s all about putting together ingredients in new ways to create a dish that’ tastes like something you’ve never tried before,” he says.
In February 2010, a fire gutted Heidi’s. Undaunted, Woodman turned his time and energy to cooking on a smaller scale--at home, for family and friends. The result is Shefzilla: Conquering Haute Cuisine at Home. He and his wife plan to re-open Heidi’s in a new location in Minneapolis in October 2010.
As a chef, Woodman creates unique food that connects with people. Heidi's Minneapolis was named one of “50 Best New Restaurants in the U.S.” by Travel and Leisure Magazine (2009), and Best Restaurant in Minneapolis by CityPages (2009). He is also the owner of shefzilla.com, a popular food blog, and favorite of Rick Nelson's, where he writes and creates fresh content daily about all things cooking.
Stewart Woodman is an artist who is dedicated to enriching, evolving and honoring the beauty in every dish, for every guest, and every reader.
On a brisk February morning, Stewart Woodman learned he’d been named a semifinalist for Best Chef: Midwest by the prestigious James Beard Foundation. That afternoon, a fire gutted his restaurant, Heidi’s, a southwest Minneapolis bistro whose inspired meals had garnered a passionate following among neighbors and travelers alike.
Undaunted, Woodman turned his time and energy to cooking on a smaller scale—at home, for family and friends. He learned to adjust his tools and ingredients but not his style, and the result is chef-quality fare suitable for the home kitchen. Known to local food enthusiasts as “Shefzilla” for his blog of the same name, Woodman offers his “ingredients-forward” philosophy in 150 recipes that will allow home cooks to create fabulous yet unpretentious dishes like Roasted Beet Salad with Soy “Sauce” and Napa Cabbage, Wild Rice and Cremini Mushroom Hot Dish, and Pink Peppercorn Ice Cream.
Woodman’s food and life lessons came under the tutelage of Alain Ducasse, Jean- Georges Vongerichten, Eric Ripert, Gray Kunz, and Michael Romano and in restaurant kitchens in Montreal, Vancouver, New York City, and Minneapolis. In Shefzilla, he presents decades of cooking knowledge in meal-sized bites that will inspire home cooks to expand their repertoireThrough tips and stories and carefully developed recipes accompanied by lush full-color photos, Shefzilla entertains and educates as he helps you conquer haute cuisine at home.
Advance Praise for Shefzilla
“This terrific book is full of recipes that are refined yet completely accessible to the home cook. Stewart teaches in a straightforward way, offering dozens of practical tips and tricks. The joy he gets from cooking is contagious.”
Eric Ripert, chef/co-owner, Le Bernardin
“Shefzilla is a great achievement—superb recipes, pertinent insight into the mind of a fine chef, a nifty glimpse into the kitchens I wish I worked in—but mostly this is a finely tuned chronicle of the food we all want to cook and eat with friends and family. Simplicity and ambition sit side by side in this love letter from a chef who sees every ingredient as capable of telling a story. After spending a few days reading and cooking from Shefzilla, I admire the writer, father, and husband who created it as much as I do the chef.”
Andrew Zimmern, co-creator, host, and contributing producer of the Travel Channel’s Bizarre Foods
Stewart Woodman trained under some of the world’s most celebrated chefs before striking out on his own in Minneapolis. In 2006, Food&Wine named him one of America’s “Best New Chefs,” cheering his “flawless modern-American food.” Woodman plans to open a new Heidi’s restaurant in Minneapolis in October.
Pub Date: October 2010 from Borealis Books
$27.95 Cloth
ISBN:978-0-87351809-3
Specs: 192 Pages, 7 x 9, 80 color photos
More About Stewart Woodman
Stewart Woodman’s career spans over two decades. It began when he was fourteen years old, flipping burgers in Dorval, Montreal. It took him to some of the finer kitchens in Banff, Vancouver, New York City, Lima, Monaco, Paris, and now Minneapolis.
Born in Pennsylvania and raised in Montreal by a potter/sculptor mother and a mathematician/meteorologist father, Stewart Woodman has the rare gift of understanding the juxtaposition between form and function. He is known for a technical ability and creative sensibility that is defining an original and unique language of food. Iconoclastic and bold, he is at once a classicist and a modernist. Woodman understands and deftly combines flavors with stunning results.
Woodman trained under some of the most celebrated chefs in the world: Alain Duccasse, Jean George Vongerichten, Eric Ripert, Gray Kunz and Michael Romano. Woodman met his wife, Heidi Lerman, in New York, and the couple moved to Minneapolis in 2002. Woodman made his mark in the Twin Cities as the opening chef at Restaurant Levain and Five Restaurant & Street Lounge. In 2006, Food & Wine named Woodman as one America’s 10 “Best New Chefs,” because “after his training at top restaurants from Vancouver to Manhattan, he’s serving flawless modern-American food in Minneapolis.”
Stewart and Heidi Woodman opened the critically acclaimed Heidi’s Minneapolis in October 2007 with partner and maitre’d Frank Thorpe, Woodman was the head chef and Heidi was the pastry chef. At Heidi’s, he continued his “ingredient forward” philosophy. “It’s all about putting together ingredients in new ways to create a dish that’ tastes like something you’ve never tried before,” he says.
In February 2010, a fire gutted Heidi’s. Undaunted, Woodman turned his time and energy to cooking on a smaller scale--at home, for family and friends. The result is Shefzilla: Conquering Haute Cuisine at Home. He and his wife plan to re-open Heidi’s in a new location in Minneapolis in October 2010.
As a chef, Woodman creates unique food that connects with people. Heidi's Minneapolis was named one of “50 Best New Restaurants in the U.S.” by Travel and Leisure Magazine (2009), and Best Restaurant in Minneapolis by CityPages (2009). He is also the owner of shefzilla.com, a popular food blog, and favorite of Rick Nelson's, where he writes and creates fresh content daily about all things cooking.
Stewart Woodman is an artist who is dedicated to enriching, evolving and honoring the beauty in every dish, for every guest, and every reader.
Wednesday, August 18, 2010
Make IHOP Inspired Pumpkin Pancakes at Home
While Americans celebrate the fall harvest with pumpkin pies, soups, pastas and more, participating IHOP restaurants nationwide will observe the season by serving their popular pumpkin pancakes again this October. Although the family-friendly restaurant chain does not share its secret recipe, which includes real pumpkin and seasonal spices, IHOP is offering tips for everyone to enjoy perfect pumpkin pancakes this fall:
The batter – Start with your favorite pancake batter recipe and simply add canned pumpkin pie mix.
· Water temperature – When preparing dry pancake mix, it is essential that the water is chilled to less than 50 degrees Fahrenheit. Use ice to bring the temperature of the water down.
· Lumps are good – Do not over mix the pancake batter. Small lumps of flour are what make pancakes tall and fluffy.
· Grill temperature – Use a 350-degree grill and make sure there are no hot or cold spots that can affect cooking time.
Cook time – The appearance is how you judge when a pancake is ready. When dropping the pancake batter, watch for bubbles to form and for the batter to have a dull appearance. This takes approximately 2.5 minutes. After flipping, cook approximately 2 minutes.
IHOP tops its pumpkin pancakes with creamy whipped topping.
Pumpkin pancakes will be available at participating IHOP locations throughout October in stacks of four (or two if part of a combo meal). Guests can also enjoy Trick or Treat All-You-Can-Eat buttermilk pancakes during the entire month October. In observance of Halloween, IHOP will offer free Scary Face Pancakes for trick or treaters 12 and under from 7:00 a.m. to 10:00 p.m. on Friday, October 29. The Scary Face Pancake includes an oversized signature buttermilk pancake, served with crushed Oreo cookies, candy corn and whipped cream on the side to allow guests to customize their own Halloween hotcakes.
For more information or to find an IHOP restaurant near you, please visit www.ihop.com. Become a fan of IHOP on Facebook at www.facebook.com/ihop.
The batter – Start with your favorite pancake batter recipe and simply add canned pumpkin pie mix.
· Water temperature – When preparing dry pancake mix, it is essential that the water is chilled to less than 50 degrees Fahrenheit. Use ice to bring the temperature of the water down.
· Lumps are good – Do not over mix the pancake batter. Small lumps of flour are what make pancakes tall and fluffy.
· Grill temperature – Use a 350-degree grill and make sure there are no hot or cold spots that can affect cooking time.
Cook time – The appearance is how you judge when a pancake is ready. When dropping the pancake batter, watch for bubbles to form and for the batter to have a dull appearance. This takes approximately 2.5 minutes. After flipping, cook approximately 2 minutes.
IHOP tops its pumpkin pancakes with creamy whipped topping.
Pumpkin pancakes will be available at participating IHOP locations throughout October in stacks of four (or two if part of a combo meal). Guests can also enjoy Trick or Treat All-You-Can-Eat buttermilk pancakes during the entire month October. In observance of Halloween, IHOP will offer free Scary Face Pancakes for trick or treaters 12 and under from 7:00 a.m. to 10:00 p.m. on Friday, October 29. The Scary Face Pancake includes an oversized signature buttermilk pancake, served with crushed Oreo cookies, candy corn and whipped cream on the side to allow guests to customize their own Halloween hotcakes.
For more information or to find an IHOP restaurant near you, please visit www.ihop.com. Become a fan of IHOP on Facebook at www.facebook.com/ihop.
Palate Cincinnati's Haunted Eateries... If You Dare
Whether you believe in ghosts or other aspects of the paranormal, every culture has its folklore and many, many people have had an experience they simply can’t explain. Jeff Morris and Michael Morris have taken on their hometown in their new book, CINCINNATI HAUNTED HANDBOOK ($15.95, September 2010, Clerisy Press), in which they examine 100 of the spookiest haunts, from bridges to cemeteries, museums to theaters, all in the Queen City. The results might surprise even the most devout skeptics.
The Morris brothers have delved into the history of each location, considering both the story and the ghosts. From the unexplained apparitions at Music Hall to the wandering little ghost girl at the Golden Lamb Inn, from the white van that follows you on Buffalo Ridge Road to the spiteful spirits at Bobby Mackey’s Music World, CINCINNATI HAUNTED HANDBOOK covers the Queen City’s scariest spots. “We feel that this book is the quintessential guide for hunting ghosts in the Greater Cincinnati area” says Jeff Morris in the introduction.
In CINCINNATI HAUNTED HANDBOOK, readers will have access to helpful information in the two-page entries for haunted locales throughout Cincinnati, including:
● Directions from downtown
● An historical overview of the haunted place
● The story of ghostly doings in that place
● Advice on visiting the place yourself—if you dare
● Suggested mini-trips with combined locations
Jeff & Michael Morris founded Miamitown Ghost Tours in 2006 and currently operate seasonal tours as well as co-host a paranormal radio show together. They have one previous book, Haunted Cincinnati and Southwest Ohio (Arcadia Publishing, 2009) and reside in the Greater Cincinnati area.
CINCINNATI HAUNTED HANDBOOK
by Jeff & Michael Morris
Clerisy Press ● $15.95 Paperback ● 240 pages w/ maps ● ISBN 978-1-57860-469-2
For more about the Morris brothers, go to www.miamitownghosttours.com
or to learn about America’s Haunted Road Trip, please visit: www.americashauntedroadtrip.com or www.facebook.com/ahrt.books
The Morris brothers have delved into the history of each location, considering both the story and the ghosts. From the unexplained apparitions at Music Hall to the wandering little ghost girl at the Golden Lamb Inn, from the white van that follows you on Buffalo Ridge Road to the spiteful spirits at Bobby Mackey’s Music World, CINCINNATI HAUNTED HANDBOOK covers the Queen City’s scariest spots. “We feel that this book is the quintessential guide for hunting ghosts in the Greater Cincinnati area” says Jeff Morris in the introduction.
In CINCINNATI HAUNTED HANDBOOK, readers will have access to helpful information in the two-page entries for haunted locales throughout Cincinnati, including:
● Directions from downtown
● An historical overview of the haunted place
● The story of ghostly doings in that place
● Advice on visiting the place yourself—if you dare
● Suggested mini-trips with combined locations
Jeff & Michael Morris founded Miamitown Ghost Tours in 2006 and currently operate seasonal tours as well as co-host a paranormal radio show together. They have one previous book, Haunted Cincinnati and Southwest Ohio (Arcadia Publishing, 2009) and reside in the Greater Cincinnati area.
CINCINNATI HAUNTED HANDBOOK
by Jeff & Michael Morris
Clerisy Press ● $15.95 Paperback ● 240 pages w/ maps ● ISBN 978-1-57860-469-2
For more about the Morris brothers, go to www.miamitownghosttours.com
or to learn about America’s Haunted Road Trip, please visit: www.americashauntedroadtrip.com or www.facebook.com/ahrt.books
Eco-Conscious and Affordable Choices For Celebrations Year Round
According to the EPA (Environmental Protection Agency), “the household waste in the United States jumps up by 25% - about 1 million extra tons, between Thanksgiving and New Year’s.” In the hope of lessening the impact of party waste and making it simpler for consumers who are planning special events, new site EcoPartyTime.com is now the convenient, one-stop destination for affordable, earth-friendly party items for birthday, anniversary, baby shower and graduation celebrations, as well as for holidays like Christmas, Easter and Halloween.
“I was inspired to launch the company after non-recyclable plastic and toxic materials made up the majority of party supplies I used for my own celebrations,” said Monica Garg Singhal, Owner and Founder of EcoPartyTime.com. With a passion for reducing waste in her own life, she felt party-planning consumers needed a place where they could shop with awareness and decorate celebrations without guilt – and now they can!
In an effort to serve as a model for a new trend in greener celebrations, EcoPartyTime.com features party products and supplies that are natural, organic, recycled or sustainable. Consumers can find everything from tableware made from organic bamboo and 100% chlorine free recycled paper, to decorations, goodie bags, party hats made of reusable felt, 100% cotton and silk costumes, and favors such as organic cookie favors and personalized seed favors - all in one spot.
“Aiming to reduce waste at a party can be realistic and affordable; since once the party is over, many of these items can be re-used or re-gifted and some may even become keepsakes. Moreover, eco-party planning can set an example for attending guests, especially kids, leaving a lasting impression about environmental consciousness” added Singhal
EcoPartyTime.com will continue to evolve its product offerings, bringing consumers the latest and most innovative eco-friendly party products on the market - so that even while being green, parties can still look their best. To inspire shoppers, the company plans to include information on every product page about the green benefits of each product, and bring to light the background stories of the suppliers who are going the extra mile in an attempt to green every aspect of their business operation. Additionally, EcoPartyTime.com pledges to organize yearly events in local communities to raise awareness and donate 5% of their profits to charities devoted to environment conservation.
"Celebrations are a huge part of our lives, but celebrating green can be a challenge because it's not always easy to find eco-friendly items to substitute for non-recyclable paper and plastic throwaways. How great to discover a store that brings together a choice of items to help make any celebration eco-fabulous," said Lynn Colwell, of CelebrateGreen.net and co-author of Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family.
About EcoPartyTime.com
Launched in July 2010, EcoPartyTime.com is the premier online shopping destination for earth-friendly party supplies that are natural, organic, recycled or sustainable.
The company is committed to offering the latest and most innovative high-quality and affordable eco-friendly party products on the market, helping consumers to reduce waste, save time and protect the environment - all while celebrating green.
For more information on EcoPartyTime.com or to shop for earth-friendly party items for birthday, anniversary, baby shower and graduation celebrations, as well as for holidays like Christmas, Easter and Halloween, please visit www.EcoPartyTime.com.
“I was inspired to launch the company after non-recyclable plastic and toxic materials made up the majority of party supplies I used for my own celebrations,” said Monica Garg Singhal, Owner and Founder of EcoPartyTime.com. With a passion for reducing waste in her own life, she felt party-planning consumers needed a place where they could shop with awareness and decorate celebrations without guilt – and now they can!
In an effort to serve as a model for a new trend in greener celebrations, EcoPartyTime.com features party products and supplies that are natural, organic, recycled or sustainable. Consumers can find everything from tableware made from organic bamboo and 100% chlorine free recycled paper, to decorations, goodie bags, party hats made of reusable felt, 100% cotton and silk costumes, and favors such as organic cookie favors and personalized seed favors - all in one spot.
“Aiming to reduce waste at a party can be realistic and affordable; since once the party is over, many of these items can be re-used or re-gifted and some may even become keepsakes. Moreover, eco-party planning can set an example for attending guests, especially kids, leaving a lasting impression about environmental consciousness” added Singhal
EcoPartyTime.com will continue to evolve its product offerings, bringing consumers the latest and most innovative eco-friendly party products on the market - so that even while being green, parties can still look their best. To inspire shoppers, the company plans to include information on every product page about the green benefits of each product, and bring to light the background stories of the suppliers who are going the extra mile in an attempt to green every aspect of their business operation. Additionally, EcoPartyTime.com pledges to organize yearly events in local communities to raise awareness and donate 5% of their profits to charities devoted to environment conservation.
"Celebrations are a huge part of our lives, but celebrating green can be a challenge because it's not always easy to find eco-friendly items to substitute for non-recyclable paper and plastic throwaways. How great to discover a store that brings together a choice of items to help make any celebration eco-fabulous," said Lynn Colwell, of CelebrateGreen.net and co-author of Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family.
About EcoPartyTime.com
Launched in July 2010, EcoPartyTime.com is the premier online shopping destination for earth-friendly party supplies that are natural, organic, recycled or sustainable.
The company is committed to offering the latest and most innovative high-quality and affordable eco-friendly party products on the market, helping consumers to reduce waste, save time and protect the environment - all while celebrating green.
For more information on EcoPartyTime.com or to shop for earth-friendly party items for birthday, anniversary, baby shower and graduation celebrations, as well as for holidays like Christmas, Easter and Halloween, please visit www.EcoPartyTime.com.
Tuesday, August 17, 2010
Indulge Caramels Proudly Debuts Two New Caramel Sauces
Known for their decadent, buttery soft and chocolate dipped caramels, it should come as no surprise that Indulge Caramels is releasing two absolutely luscious caramel sauces. The new caramel sauces come in the form of a regular sauce (The Sauce) and a spicy sauce (Hot Sauce) which is spiked with cayenne pepper.
Ooey gooey, buttery silk is the best way to describe the new Indulge Caramel Sauces. The Sauce is just what you imagine the perfect caramel sauce to be. It’s perfectly smooth, thick but not too thick and has a velvety texture to it that will have you hooked. Hot Sauce boasts all of the same addictive qualities but has just the perfect sweet heat to it.
Endless Ways to Devour
The Sauce and Hot Sauce from Indulge Caramels is perfect on ice cream, cakes, brownies, with fruit, melted in coffees, lattes, hot chocolate or just eaten with a spoon! So, don’t wait, stock up on these sauces as they will become a sweet kitchen staple and you’ll want to share this sweet perfection with family and friends!
Labor of Love
A true labor of love, Indulge Caramels was founded by Jennifer Bell who fell in love with the craft of creating gourmet caramels when she first began making them as holiday gifts for family and friends. Soon after, the word spread that these were no ordinary caramels and people began to place orders for them. Indulge Caramels was born out of people's love for Jennifer’s caramels and they continue to be made as they were at the beginning – by hand and with care. The same goes for the new sauces.
Indulge Caramel’s The Sauce and Hot Sauce are Available in 10oz Jars for $6.75 a piece at www.IndulgeCaramels.com
Ooey gooey, buttery silk is the best way to describe the new Indulge Caramel Sauces. The Sauce is just what you imagine the perfect caramel sauce to be. It’s perfectly smooth, thick but not too thick and has a velvety texture to it that will have you hooked. Hot Sauce boasts all of the same addictive qualities but has just the perfect sweet heat to it.
Endless Ways to Devour
The Sauce and Hot Sauce from Indulge Caramels is perfect on ice cream, cakes, brownies, with fruit, melted in coffees, lattes, hot chocolate or just eaten with a spoon! So, don’t wait, stock up on these sauces as they will become a sweet kitchen staple and you’ll want to share this sweet perfection with family and friends!
Labor of Love
A true labor of love, Indulge Caramels was founded by Jennifer Bell who fell in love with the craft of creating gourmet caramels when she first began making them as holiday gifts for family and friends. Soon after, the word spread that these were no ordinary caramels and people began to place orders for them. Indulge Caramels was born out of people's love for Jennifer’s caramels and they continue to be made as they were at the beginning – by hand and with care. The same goes for the new sauces.
Indulge Caramel’s The Sauce and Hot Sauce are Available in 10oz Jars for $6.75 a piece at www.IndulgeCaramels.com
Coming Soon at Panera
In a just announced Zagat survey of more than 6,500 participants, Panera Bread scored as Most Popular overall and number one rankings for Best Salads and Top Facilities. Panera Bread also received number two rankings in the Healthy Options, Best Value and Best Breakfast Sandwich categories and ranked third in the Top Overall category.
Beginning September 15, Panera will introduce the new low-fat, all-natural Chicken Noodle Soup and M&M Cookies and welcome back the beloved Orchard Harvest Chicken Salad, Mac & Cheese, Pumpkin Spice Latte and Pumpkin Cookie.
Beginning September 15, Panera will introduce the new low-fat, all-natural Chicken Noodle Soup and M&M Cookies and welcome back the beloved Orchard Harvest Chicken Salad, Mac & Cheese, Pumpkin Spice Latte and Pumpkin Cookie.
Monday, August 16, 2010
SweetLeaf Stevia® Perks-Up National Coffee Month
SweetLeaf Stevia® Sweetener salutes National Coffee Month and invites coffee lovers everywhere to sweeten their favorite blend with the only 100% natural stevia sweetener that contains zero calories, zero carbohydrates, zero chemicals and zero glycemic index.
SweetLeaf® packets are a great way to give your morning cup a little something extra. Whether you prefer to start your day with a café au lait, caffe latte or cappuccino, enjoy an afternoon break with a caffe breve, espresso, or iced coffee, or cap off the day with an after-dinner regular cup of joe, SweetLeaf Stevia® Sweetener will add the sweetness you want without the calories and carbs you’re happy to do without.
Reducing sugars is on everyone’s mind. A recent study by the American Heart Association links added sugar to Cardiovascular Disease and recommends that Americans reduce their overall intake of added sugars. Replacing the sugar from daily cups of coffee with SweetLeaf® packets can go a long way toward eliminating unnecessary calories and long term health consequences.
In addition to the convenience of SweetLeaf® packets, coffee lovers can give their morning beverages an extra boost of flavor with the easy-to-use SweetLeaf SteviaTabs™ Dissolvable Tablets. The tabs are another great source of stevia goodness without any of the negatives from sugar and artificial sweeteners. They dissolve quickly and come in a convenient tin that fits in any pocket or purse.
Many coffee drinkers who are supporters of fair trade and environmentally-sound practices will be pleased to know SweetLeaf® provides farmers a way to earn a living while adhering to sustainable farming practices. Because SweetLeaf® doesn’t use chemicals, alcohols or solvents in its proprietary extraction processes, there is no waste. The leaf residue becomes cattle feed or ground mulch, and the spent water is distributed to local farmers to irrigate their crops.
Other stevia sweeteners use chemicals, solvents or alcohols (such as methanol and ethanol) in their extraction process, leaving residue requiring masking agents or flavoring compounds to disguise them and resulting in a harsh, artificial aftertaste. SweetLeaf®’s stevia leaves are processed using only cool, purified water, so SweetLeaf® has no chemicals or artificial ingredients to interfere with its pure, sweet taste.
Pure, natural and great tasting, SweetLeaf Stevia® Sweetener is the ideal complement to National Coffee Month and – and your health.
About SweetLeaf Stevia®
It all started with one man who had a dream – Jim May, Founder of Wisdom Natural Brands™.
Stevia is a naturally sweet herb native to Paraguay that has been consumed for centuries. After tasting stevia leaves given to him by a Peace Corps worker, May made it his mission to bring the extract from the deliciously sweet plant to the United States. May is world known as “The Father of Stevia.” The process involves taking the highest-quality leaves of the stevia plant and extracting their naturally sweet taste with only cool, purified water – no chemicals, solvents or additives that adulterate and cover up the great taste created by nature.
May first traveled to Paraguay to import stevia in 1982. His most satisfying victory came in 2008, when GRAS Associates and Life Science Research Office, two completely independent panels of scientists, awarded SweetLeaf Stevia® GRAS (Generally Recognized as Safe) status, pursuant to FDA regulations. This allowed SweetLeaf™ products made from its new, revolutionary extraction technology to be labeled as sweeteners. SweetLeaf® could finally use the word “sweet” to describe its product, now known as SweetLeaf Sweetener®. The FDA granted a no-questions letter to SweetLeaf ®’s GRAS status in 2009, validating all the hard work done by May over more than a quarter of a century.
Wisdom Natural Brands™, a leading U.S. manufacturer of stevia products, offers SweetLeaf Stevia® Sweetener in convenient double-serving packets. SweetLeaf Stevia® Sweetener is sold in boxes containing either 35 or 70 packets. Each packet replaces two teaspoons of sugar. SweetLeaf® is also sold in the SweetLeaf Stevia Plus® Shaker Bottle for easy home use and SweetLeaf SteviaTabs™ Dissolvable Tablets for easy on-the-go use.
Today, May is a leading expert on stevia and travels across the world promoting the benefits of the stevia plant.
For more information, visit www.wisdomnaturalbrands.com.
SweetLeaf® packets are a great way to give your morning cup a little something extra. Whether you prefer to start your day with a café au lait, caffe latte or cappuccino, enjoy an afternoon break with a caffe breve, espresso, or iced coffee, or cap off the day with an after-dinner regular cup of joe, SweetLeaf Stevia® Sweetener will add the sweetness you want without the calories and carbs you’re happy to do without.
Reducing sugars is on everyone’s mind. A recent study by the American Heart Association links added sugar to Cardiovascular Disease and recommends that Americans reduce their overall intake of added sugars. Replacing the sugar from daily cups of coffee with SweetLeaf® packets can go a long way toward eliminating unnecessary calories and long term health consequences.
In addition to the convenience of SweetLeaf® packets, coffee lovers can give their morning beverages an extra boost of flavor with the easy-to-use SweetLeaf SteviaTabs™ Dissolvable Tablets. The tabs are another great source of stevia goodness without any of the negatives from sugar and artificial sweeteners. They dissolve quickly and come in a convenient tin that fits in any pocket or purse.
Many coffee drinkers who are supporters of fair trade and environmentally-sound practices will be pleased to know SweetLeaf® provides farmers a way to earn a living while adhering to sustainable farming practices. Because SweetLeaf® doesn’t use chemicals, alcohols or solvents in its proprietary extraction processes, there is no waste. The leaf residue becomes cattle feed or ground mulch, and the spent water is distributed to local farmers to irrigate their crops.
Other stevia sweeteners use chemicals, solvents or alcohols (such as methanol and ethanol) in their extraction process, leaving residue requiring masking agents or flavoring compounds to disguise them and resulting in a harsh, artificial aftertaste. SweetLeaf®’s stevia leaves are processed using only cool, purified water, so SweetLeaf® has no chemicals or artificial ingredients to interfere with its pure, sweet taste.
Pure, natural and great tasting, SweetLeaf Stevia® Sweetener is the ideal complement to National Coffee Month and – and your health.
About SweetLeaf Stevia®
It all started with one man who had a dream – Jim May, Founder of Wisdom Natural Brands™.
Stevia is a naturally sweet herb native to Paraguay that has been consumed for centuries. After tasting stevia leaves given to him by a Peace Corps worker, May made it his mission to bring the extract from the deliciously sweet plant to the United States. May is world known as “The Father of Stevia.” The process involves taking the highest-quality leaves of the stevia plant and extracting their naturally sweet taste with only cool, purified water – no chemicals, solvents or additives that adulterate and cover up the great taste created by nature.
May first traveled to Paraguay to import stevia in 1982. His most satisfying victory came in 2008, when GRAS Associates and Life Science Research Office, two completely independent panels of scientists, awarded SweetLeaf Stevia® GRAS (Generally Recognized as Safe) status, pursuant to FDA regulations. This allowed SweetLeaf™ products made from its new, revolutionary extraction technology to be labeled as sweeteners. SweetLeaf® could finally use the word “sweet” to describe its product, now known as SweetLeaf Sweetener®. The FDA granted a no-questions letter to SweetLeaf ®’s GRAS status in 2009, validating all the hard work done by May over more than a quarter of a century.
Wisdom Natural Brands™, a leading U.S. manufacturer of stevia products, offers SweetLeaf Stevia® Sweetener in convenient double-serving packets. SweetLeaf Stevia® Sweetener is sold in boxes containing either 35 or 70 packets. Each packet replaces two teaspoons of sugar. SweetLeaf® is also sold in the SweetLeaf Stevia Plus® Shaker Bottle for easy home use and SweetLeaf SteviaTabs™ Dissolvable Tablets for easy on-the-go use.
Today, May is a leading expert on stevia and travels across the world promoting the benefits of the stevia plant.
For more information, visit www.wisdomnaturalbrands.com.
Summer Cocktails and Halloween Treats!
Summer is coming to an end but there’s still time to highlight the best in refreshing seasonal cocktails. Below are some delicious Moet & Chandon brunch beverages as well as some SKKY recipes.
Done with summer? Here are some great Halloween drinks. Using All Natural SKYY Infusions and inspiration from HBO’s “True Blood,” these cocktails will definitely add some pizzazz to your Halloween celebration.
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
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
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
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
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
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
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
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
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.
Want to skip the champagne and head straight for the vodka? Uncover Ginger with New All Natural SKYY Infusions Ginger! Using SKYY’s signature infusion process, premium SKYY Vodka is carefully infused with real ginger for an all-natural and irresistibly fresh, sweet taste. One can easily recognize the delicious flavors of spiced and juiced ginger, roasted oranges and mild notes of cinnamon. SKYY Infusions Ginger is in stores now as the only nationally available ginger-infused vodka on the market
Fruit and Gingerly
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
0.5 oz. Orange Juice
0.5 oz. Fresh Grapefruit Juice
0.5 oz. Lime Juice
1.5 Tbsp Fresh Cranberries
3 Chunks Pineapple
Club Soda
Muddle cranberries and pineapple in a cocktail shaker. Add ice and rest of ingredients except soda and shake vigorously. Pour into a Collins glass with fresh ice and top with soda. Garnish with chunk of pineapple and/or three cranberries on a toothpick laid horizontally over rim of the glass.
Done with summer? Here are some great Halloween drinks. Using All Natural SKYY Infusions and inspiration from HBO’s “True Blood,” these cocktails will definitely add some pizzazz to your Halloween celebration.
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
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
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
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
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
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
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
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
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.
Want to skip the champagne and head straight for the vodka? Uncover Ginger with New All Natural SKYY Infusions Ginger! Using SKYY’s signature infusion process, premium SKYY Vodka is carefully infused with real ginger for an all-natural and irresistibly fresh, sweet taste. One can easily recognize the delicious flavors of spiced and juiced ginger, roasted oranges and mild notes of cinnamon. SKYY Infusions Ginger is in stores now as the only nationally available ginger-infused vodka on the market
Fruit and Gingerly
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
0.5 oz. Orange Juice
0.5 oz. Fresh Grapefruit Juice
0.5 oz. Lime Juice
1.5 Tbsp Fresh Cranberries
3 Chunks Pineapple
Club Soda
Muddle cranberries and pineapple in a cocktail shaker. Add ice and rest of ingredients except soda and shake vigorously. Pour into a Collins glass with fresh ice and top with soda. Garnish with chunk of pineapple and/or three cranberries on a toothpick laid horizontally over rim of the glass.
It’s Time to Party the Swedish Way!
Eat. Laugh. Enjoy. Then go Swedish! IKEA once again offers a fabulous and tasty crayfish ‘foodie’ extravaganza at most IKEA restaurants across the country on Friday, August 20.
For just $9.99, all you can eat, (kids eat for $2.49), IKEA restaurants* will be offering a crayfish evening buffet. There will be an abundance of crayfish to satisfy your cravings along with other Swedish specialties such as Swedish meatballs, potatoes, lingonberries and an assortment of salads, cheeses, breads and lip smacking desserts. This includes pies, cookies and fountain drinks and hot beverages. Crayfish plates for only $3.99 will also be served in the IKEA restaurant during the entire month of August. Tickets for this one night event will be on sale at select IKEA stores (bistro and or restaurant). And crayfish party food items are for sale in the IKEA Swedish Food Market.
What is a Crayfish Party?
A Crayfish Party is a traditional summertime eating and drinking celebration in Scandinavian countries. The tradition originated in Sweden over 500 years ago. Back in the 16th century, Crayfish were considered a delicacy for only the wealthy. Then in the mid-19th century, Swedish families across the country started eating crayfish. Crayfish feasts are an opportunity for friends and family to get together to eat, drink, party and enjoy the last weeks of long summer Swedish nights. IKEA continues the Crayfish tradition, well into its fourth consecutive year here in the US.
How to put together a Kräftskiva, Crayfish Party.
It’s easier than you think.
1. Purchase a bag of IKEA frozen crayfish (brined in dill) for just $13.49/2.2 lbs.
2. Already pre-cooked, just defrost.
3. Strain the crayfish and arrange them on a platter. Serve cold and garnish with dill.
EASY!!
Some add-ons for your crayfish party include these IKEA food products and items :
IKEA Moon Crayfish Lantern $3.99
Crayfish Party Pack $4.99
IKEA Blueberry Cake $3.99
Knäckebrod Råg, rye crisp bread $1.99
Gravad Lax, marinated salmon $4.99
Sås Senap & Basilika, mustard and basil sauce $1.99
Gravlaxsås, sauce for salmon $2.49
GrÖnländska Räkor, peeled and cooked shrimp $9.49
Brännvinsost, snaps cheese $5.49
Bryggkaffe Mellanrost, filter coffee organic, medium roast $3.99
* check your local IKEA website for Crayfish buffet dates.
For just $9.99, all you can eat, (kids eat for $2.49), IKEA restaurants* will be offering a crayfish evening buffet. There will be an abundance of crayfish to satisfy your cravings along with other Swedish specialties such as Swedish meatballs, potatoes, lingonberries and an assortment of salads, cheeses, breads and lip smacking desserts. This includes pies, cookies and fountain drinks and hot beverages. Crayfish plates for only $3.99 will also be served in the IKEA restaurant during the entire month of August. Tickets for this one night event will be on sale at select IKEA stores (bistro and or restaurant). And crayfish party food items are for sale in the IKEA Swedish Food Market.
What is a Crayfish Party?
A Crayfish Party is a traditional summertime eating and drinking celebration in Scandinavian countries. The tradition originated in Sweden over 500 years ago. Back in the 16th century, Crayfish were considered a delicacy for only the wealthy. Then in the mid-19th century, Swedish families across the country started eating crayfish. Crayfish feasts are an opportunity for friends and family to get together to eat, drink, party and enjoy the last weeks of long summer Swedish nights. IKEA continues the Crayfish tradition, well into its fourth consecutive year here in the US.
How to put together a Kräftskiva, Crayfish Party.
It’s easier than you think.
1. Purchase a bag of IKEA frozen crayfish (brined in dill) for just $13.49/2.2 lbs.
2. Already pre-cooked, just defrost.
3. Strain the crayfish and arrange them on a platter. Serve cold and garnish with dill.
EASY!!
Some add-ons for your crayfish party include these IKEA food products and items :
IKEA Moon Crayfish Lantern $3.99
Crayfish Party Pack $4.99
IKEA Blueberry Cake $3.99
Knäckebrod Råg, rye crisp bread $1.99
Gravad Lax, marinated salmon $4.99
Sås Senap & Basilika, mustard and basil sauce $1.99
Gravlaxsås, sauce for salmon $2.49
GrÖnländska Räkor, peeled and cooked shrimp $9.49
Brännvinsost, snaps cheese $5.49
Bryggkaffe Mellanrost, filter coffee organic, medium roast $3.99
* check your local IKEA website for Crayfish buffet dates.
Bento Lunch Box Systems Make Great Gifts for Adults
Does your holiday shopping go something like this? Toys for the little ones, check. Gift cards for the teens, check. Gifts for the adults, ughhh! Finding the right gift for family members, co-workers and friends can be quite the task. This holiday season, turn your “ugh” into an “ah” with the Casual Lunch Date set or Power Lunch Bento System from Laptop Lunches.
For the on-the-go, stylish woman on your list who needs to pack meals for work, the Casual Lunch Date kit is a fun and unique gift idea. The black purse-style bag with avocado interior comes complete with an insulated bento sleeve and a matching bento set with stainless steel utensils. This is just a sneak peek as this product has not been launched yet, but it will be available at http://secure.laptoplunches.com/ in plenty of time for the holiday season.
Perfect for the busy, health-conscious and eco-friendly adults on your list, the Power Lunch Bento System features an American-style bento box with 5 stay-fresh containers, stainless steel utensils and a water bottle, all zipped inside an insulated black tote. The hard outer shell keeps food fresh and well preserved all day long in your choice of blue or red food containers.
Health enthusiasts will be thrilled that the Laptop Lunches adult lunch box systems help with portion control and expand their lunch options to a world of wholesome food choices. As a bonus, each lunch system comes with a quick guide filled with healthy lunch ideas and recipes. Those looking to reduce their carbon footprint will be happy that just one bento system replaces a mountain of baggies, foil and saran wrap. Plus, the exterior fabric of the carrying cases are made from 100% post-consumer recycled polypropylene material, making these items a smart gift for everyone.
Forget the obligatory ties and perfumes this holiday season and give the adults on your list a gift they’ll use all year long. Visit http://www.laptoplunches.com/ to learn more.
About Laptop Lunches
Obentec, Inc. was founded in 2001 by two California moms, with the mission of helping families improve lunchtime nutrition while reducing waste. Laptop Lunches are affordable, high quality, made-in-the-USA meal containers designed for people on the go, and are perfect for school, work, and travel. The founders of Obentec, Inc. believe that healthy kids come from healthy communities; thus Obentec is committed to giving back to schools and environmental organizations. Learn more at www.laptoplunches.com.
For the on-the-go, stylish woman on your list who needs to pack meals for work, the Casual Lunch Date kit is a fun and unique gift idea. The black purse-style bag with avocado interior comes complete with an insulated bento sleeve and a matching bento set with stainless steel utensils. This is just a sneak peek as this product has not been launched yet, but it will be available at http://secure.laptoplunches.com/ in plenty of time for the holiday season.
Perfect for the busy, health-conscious and eco-friendly adults on your list, the Power Lunch Bento System features an American-style bento box with 5 stay-fresh containers, stainless steel utensils and a water bottle, all zipped inside an insulated black tote. The hard outer shell keeps food fresh and well preserved all day long in your choice of blue or red food containers.
Health enthusiasts will be thrilled that the Laptop Lunches adult lunch box systems help with portion control and expand their lunch options to a world of wholesome food choices. As a bonus, each lunch system comes with a quick guide filled with healthy lunch ideas and recipes. Those looking to reduce their carbon footprint will be happy that just one bento system replaces a mountain of baggies, foil and saran wrap. Plus, the exterior fabric of the carrying cases are made from 100% post-consumer recycled polypropylene material, making these items a smart gift for everyone.
Forget the obligatory ties and perfumes this holiday season and give the adults on your list a gift they’ll use all year long. Visit http://www.laptoplunches.com/ to learn more.
About Laptop Lunches
Obentec, Inc. was founded in 2001 by two California moms, with the mission of helping families improve lunchtime nutrition while reducing waste. Laptop Lunches are affordable, high quality, made-in-the-USA meal containers designed for people on the go, and are perfect for school, work, and travel. The founders of Obentec, Inc. believe that healthy kids come from healthy communities; thus Obentec is committed to giving back to schools and environmental organizations. Learn more at www.laptoplunches.com.
Lucia's Unique Vegetarian Menus in New Mexico
Lucia at the Hotel Andaluz, Albuquerque’s only Four-Star Boutique Hotel and Restaurant, is offering some of the best – and most diverse -- dining options in the Southwest. Thanks to customer input and a cutting edge approach to cuisine, Lucia offers the widest variety of vegetarian and vegan dishes in the region every day.
“We really are the only restaurant in town with an elegant food presentation of vegetarian and vegan dishes to choose from every day, “ said Christopher Castro, sous chef at Lucia. “We really mix it up for our guest’s everyday of the week. Our vegetarian dishes are just as enticing and flavorful as those that offer an animal protein as their focus and even more healthy for you.”
Castro said customer input led to the idea of providing daily vegetarian and vegan meal selections. Also pushing the concept along was Hotel Andaluz owner Gary Goodman who sticks to a strict vegetarian diet.
“One of our favorite dishes is also a favorite of Mr. Goodman,” Castro said. “People love the pistachio crusted tofu with carrot ginger mash potatoes, sautéed haricot vert, cranberry port reduction and garnished with crispy wontons. That and the marinated Portobello filet with buttered spinach have been big hits with our customers.”
Castro stated that many vegetarian items on the menu could easily be made to order for a strict vegan. Before committing to their new menu options, Castro said the restaurant tested the new menu with our guests to insure each is truly pleasing to the palate.
“We considered a variety of factors,” Castro said. "How well an item sold told us something but using “our guest comments on how well they liked what we prepared was what ultimately what makes this menu a success.”
For more information on Lucia restaurant or Hotel Andaluz, please go to www.hotelandaluz.com or call (505) 923-9080.
“We really are the only restaurant in town with an elegant food presentation of vegetarian and vegan dishes to choose from every day, “ said Christopher Castro, sous chef at Lucia. “We really mix it up for our guest’s everyday of the week. Our vegetarian dishes are just as enticing and flavorful as those that offer an animal protein as their focus and even more healthy for you.”
Castro said customer input led to the idea of providing daily vegetarian and vegan meal selections. Also pushing the concept along was Hotel Andaluz owner Gary Goodman who sticks to a strict vegetarian diet.
“One of our favorite dishes is also a favorite of Mr. Goodman,” Castro said. “People love the pistachio crusted tofu with carrot ginger mash potatoes, sautéed haricot vert, cranberry port reduction and garnished with crispy wontons. That and the marinated Portobello filet with buttered spinach have been big hits with our customers.”
Castro stated that many vegetarian items on the menu could easily be made to order for a strict vegan. Before committing to their new menu options, Castro said the restaurant tested the new menu with our guests to insure each is truly pleasing to the palate.
“We considered a variety of factors,” Castro said. "How well an item sold told us something but using “our guest comments on how well they liked what we prepared was what ultimately what makes this menu a success.”
For more information on Lucia restaurant or Hotel Andaluz, please go to www.hotelandaluz.com or call (505) 923-9080.
Don't Skimp on the Shrimp
As families around the country start winding down their summer vacations and winding up their alarm clocks, menu planning winds up as does the hustle and bustle of busy back to school schedules. As you may remember, I represent The Shrimp Council. During this time of year, the conundrum of what to feed the children strikes mothers across the country who are searching for the perfect combination of quick and easy and delicious and nutritious snacks, mini-meals and dinners. We say, “Don’t skimp on the shrimp!”
A study last fall indicated that 91% of parents with children ages 12 years and under are not eating the recommended two servings of seafood each week. This study confirmed data suggesting the critical need for children to develop and maintain healthy eating habits. Nearly one half of the parents surveyed confessed that they were unaware that seafood was a good source of protein for their children.
Shrimp, the most popular seafood among children, is the perfect answer for tired, starving kids at the end of the school day. No sooner have the book bags hit the floor than the hunger pangs have taken over and the kids are clamoring in the kitchen. We recommend serving a shrimp pizza panini or shrimp-stuffed quesadilla to help keep their hands out of the cookie jar! These simple recipes showcase nutrient-rich and mild, sweet shrimp, full of vitamins and minerals with far fewer calories than many popular after school sweets and treats. And, the great thing is that shrimp can be boiled, sautéed, or grilled in under five minutes!
As our country fights what top nutrition experts recently called “the single greatest threat to public health in this century,” obesity, after school snacks present an opportunity to teach our children how to make good food choices. According to a report issued by Christine Williams, MD, MPH, Member, Energy Balance Subcommittee of the 2010 Dietary Guidelines Advisory Committee, the prevalence of overweight and obese individuals has approximately doubled among 2-5 and 6-11 year-old children and tripled among 12-19 years old adolescents. Four large shrimp have fewer than 100 calories and pack approximately 2/3 the recommended daily intake of protein for a 10-year-old child. And, as you may know, protein staves off hunger pangs and can “power” kids through a busy afternoon of homework and activities.
BBQ Shrimp Quesadillas
Serves: 4
Ingredients:
8 ounces cooked shrimp, diced
1 orange bell pepper, roasted or grilled and finely diced
2/3 cup fresh or frozen corn kernels, thawed
1/2 cup reduced-fat shredded Cheddar cheese
2 tablespoons all-natural barbecue sauce
Four 10-inch flour tortillas
2 teaspoons canola oil
Instructions:
Combine the shrimp, bell pepper, corn kernels, cheese, and barbecue sauce in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add two of the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes. Repeat with the remaining oil and quesadillas. Cut into quarters and serve.
Nutrition Information:
380 calories, 11g fat (3g saturated, 0.5g omega-3s), 780mg sodium, 47g carbohydrate, 4g fiber, 23g protein, 25% vitamin A, 70% vitamin C, 20% calcium, 25% iron
Recipe Courtesy of: The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD, Cofounders, Meal Makeover Moms.com
Photo Courtesy of: © Susan Stevenson – Fotolia.com
Shrimp Pizza Panini
Serves: 2
Ingredients:
1 can (6-oz.) tiny shrimp, drained
½ cup pre-shredded part-skim mozzarella cheese
3 tablespoons pasta sauce
1 tablespoon prepared pesto sauce
2 teaspoons extra virgin olive oil
Four slices (1/2-inch-thick) Italian bread (about 5 x 2 ½ inches)
Instructions:
Preheat the Panini grill on high heat. Combine the shrimp, cheese, pasta sauce, and pesto in a bowl and set aside. Lightly brush one side of each slice of bread with olive oil. Place two slices of bread on the work surface, oiled side down. Divide the shrimp mixture evenly between the bread. Top with the remaining slices of bread, oiled side up. Place sandwiches in the Panini press and cook until golden brown, about 5 minutes. Slice each sandwich in half and serve.
Recipe Courtesy of: The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
Image Courtesy of: © Sandra van der Steen - Fotolia.com
Nutrition Information:
290 calories, 16g fat (6g saturated, 0.5g omega-3), 730mg sodium, 14g carbohydrate, 1g fiber, 22g protein, 35% calcium, 15% iron
A study last fall indicated that 91% of parents with children ages 12 years and under are not eating the recommended two servings of seafood each week. This study confirmed data suggesting the critical need for children to develop and maintain healthy eating habits. Nearly one half of the parents surveyed confessed that they were unaware that seafood was a good source of protein for their children.
Shrimp, the most popular seafood among children, is the perfect answer for tired, starving kids at the end of the school day. No sooner have the book bags hit the floor than the hunger pangs have taken over and the kids are clamoring in the kitchen. We recommend serving a shrimp pizza panini or shrimp-stuffed quesadilla to help keep their hands out of the cookie jar! These simple recipes showcase nutrient-rich and mild, sweet shrimp, full of vitamins and minerals with far fewer calories than many popular after school sweets and treats. And, the great thing is that shrimp can be boiled, sautéed, or grilled in under five minutes!
As our country fights what top nutrition experts recently called “the single greatest threat to public health in this century,” obesity, after school snacks present an opportunity to teach our children how to make good food choices. According to a report issued by Christine Williams, MD, MPH, Member, Energy Balance Subcommittee of the 2010 Dietary Guidelines Advisory Committee, the prevalence of overweight and obese individuals has approximately doubled among 2-5 and 6-11 year-old children and tripled among 12-19 years old adolescents. Four large shrimp have fewer than 100 calories and pack approximately 2/3 the recommended daily intake of protein for a 10-year-old child. And, as you may know, protein staves off hunger pangs and can “power” kids through a busy afternoon of homework and activities.
BBQ Shrimp Quesadillas
Serves: 4
Ingredients:
8 ounces cooked shrimp, diced
1 orange bell pepper, roasted or grilled and finely diced
2/3 cup fresh or frozen corn kernels, thawed
1/2 cup reduced-fat shredded Cheddar cheese
2 tablespoons all-natural barbecue sauce
Four 10-inch flour tortillas
2 teaspoons canola oil
Instructions:
Combine the shrimp, bell pepper, corn kernels, cheese, and barbecue sauce in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add two of the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes. Repeat with the remaining oil and quesadillas. Cut into quarters and serve.
Nutrition Information:
380 calories, 11g fat (3g saturated, 0.5g omega-3s), 780mg sodium, 47g carbohydrate, 4g fiber, 23g protein, 25% vitamin A, 70% vitamin C, 20% calcium, 25% iron
Recipe Courtesy of: The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD, Cofounders, Meal Makeover Moms.com
Photo Courtesy of: © Susan Stevenson – Fotolia.com
Shrimp Pizza Panini
Serves: 2
Ingredients:
1 can (6-oz.) tiny shrimp, drained
½ cup pre-shredded part-skim mozzarella cheese
3 tablespoons pasta sauce
1 tablespoon prepared pesto sauce
2 teaspoons extra virgin olive oil
Four slices (1/2-inch-thick) Italian bread (about 5 x 2 ½ inches)
Instructions:
Preheat the Panini grill on high heat. Combine the shrimp, cheese, pasta sauce, and pesto in a bowl and set aside. Lightly brush one side of each slice of bread with olive oil. Place two slices of bread on the work surface, oiled side down. Divide the shrimp mixture evenly between the bread. Top with the remaining slices of bread, oiled side up. Place sandwiches in the Panini press and cook until golden brown, about 5 minutes. Slice each sandwich in half and serve.
Recipe Courtesy of: The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
Image Courtesy of: © Sandra van der Steen - Fotolia.com
Nutrition Information:
290 calories, 16g fat (6g saturated, 0.5g omega-3), 730mg sodium, 14g carbohydrate, 1g fiber, 22g protein, 35% calcium, 15% iron
Tuesday, August 10, 2010
Ring in 2011 56 Floors Above Las Vegas at Alize at The Top of the Palms
This New Year’s Eve, enjoy an elegant meal and the most spectacular 280-degree panoramic view, 56 floors above the famous Las Vegas Strip and surrounding mountains at Alizé at the Top of the Palms. Renowned chef André Rochat of the Michelin-awarded restaurant recognizes this especially-celebratory time and has masterfully created a menu sure to make the last meal of 2010 most memorable.
An ideal setting for a romantic New Year’s Eve dinner complete with 16-foot floor-to-ceiling windows to watch the New Year’s Eve fireworks from around the valley, the elegantly appointed restaurant offers two seatings where diners will feast on variety of chef-selected delicacies. The first seating is set for 6 p.m. and the second begins at 9:30 p.m.
Guests will enjoy an amuse bouche of roasted cauliflower mousseline with Hackleback caviar en gelée and a starter choice of seared Maine scallop or Andre's foie gras terrine.
Early seating diners will savor a poached Anjou pear and Roquefort cheese croustillant butter lettuce with delicate yet tangy pomegranate vinaigrette. To refresh the palette, taste a sparkling grapefruit intermezzo. Main course selections for both seatings include a choice of black truffle and almond-crusted Chilean sea bass or for those in the mood for hearty beef, try the green peppercorn-crusted Angus filet mignon or select the pan-roasted pheasant breast. The later seating also includes an entrée selection of a delectable sautéed veal loin served with crispy veal sweetbreads.
Top the meal with one of three delicious dessert choices including an espresso panna cotta, mocha chip biscotti or minted dark-chocolate gateau with a creamy, vanilla bean Chantilly or a maple-poached pear with a pecan-caramel semifreddo.
The New Year’s Eve menu at Alizé at the Top of The Palms will be served Friday, Dec.31, 2010. This exclusive celebratory meal is priced at $150 per person for the 6 p.m. seating and $295 per person for the seating at the 9:30 p.m. which ensures the ideal location and vantage point to toast the New Year. Reservations for this unique culinary event are strongly encouraged and can be made by calling (702) 951-7000. For more information including a complete menu for New Year’s Eve, visit www.andrelv.com/alize/events.
ABOUT ALIZÉ AT THE TOP OF THE PALMS
Named after the gentle trade winds that sweep the French Caribbean Islands, Alizé features world-class cuisine, service and wine list, boasting the most dramatic view of the famous Las Vegas Strip. Chef and Proprietor André Rochat of the respected and award winning Andre’s Restaurant, opened Alizé – the crown jewel of his culinary empire in 2001 on the top floor of the Palms Casino Resort. Alizé quickly became the talk of the town and has gained notoriety and accolades being named by Condé Nast Traveler as one of the top new restaurants in the world. Located inside the Palms Casino Resort at 4321 W. Flamingo Road, Alizé is open daily from 5:30 p.m. For more information, go to www.facebook.com/alizelasvegas
An ideal setting for a romantic New Year’s Eve dinner complete with 16-foot floor-to-ceiling windows to watch the New Year’s Eve fireworks from around the valley, the elegantly appointed restaurant offers two seatings where diners will feast on variety of chef-selected delicacies. The first seating is set for 6 p.m. and the second begins at 9:30 p.m.
Guests will enjoy an amuse bouche of roasted cauliflower mousseline with Hackleback caviar en gelée and a starter choice of seared Maine scallop or Andre's foie gras terrine.
Early seating diners will savor a poached Anjou pear and Roquefort cheese croustillant butter lettuce with delicate yet tangy pomegranate vinaigrette. To refresh the palette, taste a sparkling grapefruit intermezzo. Main course selections for both seatings include a choice of black truffle and almond-crusted Chilean sea bass or for those in the mood for hearty beef, try the green peppercorn-crusted Angus filet mignon or select the pan-roasted pheasant breast. The later seating also includes an entrée selection of a delectable sautéed veal loin served with crispy veal sweetbreads.
Top the meal with one of three delicious dessert choices including an espresso panna cotta, mocha chip biscotti or minted dark-chocolate gateau with a creamy, vanilla bean Chantilly or a maple-poached pear with a pecan-caramel semifreddo.
The New Year’s Eve menu at Alizé at the Top of The Palms will be served Friday, Dec.31, 2010. This exclusive celebratory meal is priced at $150 per person for the 6 p.m. seating and $295 per person for the seating at the 9:30 p.m. which ensures the ideal location and vantage point to toast the New Year. Reservations for this unique culinary event are strongly encouraged and can be made by calling (702) 951-7000. For more information including a complete menu for New Year’s Eve, visit www.andrelv.com/alize/events.
ABOUT ALIZÉ AT THE TOP OF THE PALMS
Named after the gentle trade winds that sweep the French Caribbean Islands, Alizé features world-class cuisine, service and wine list, boasting the most dramatic view of the famous Las Vegas Strip. Chef and Proprietor André Rochat of the respected and award winning Andre’s Restaurant, opened Alizé – the crown jewel of his culinary empire in 2001 on the top floor of the Palms Casino Resort. Alizé quickly became the talk of the town and has gained notoriety and accolades being named by Condé Nast Traveler as one of the top new restaurants in the world. Located inside the Palms Casino Resort at 4321 W. Flamingo Road, Alizé is open daily from 5:30 p.m. For more information, go to www.facebook.com/alizelasvegas
Thanksgiving at Andre's at the Monte Carlo, Las Vegas
Legendary chef and restaurant namesake André Rochat, considered the first Las Vegas celebrity chef, puts his special spin on Thanksgiving. Showcasing his culinary expertise, Rochat weaves innovation into traditional turkey day fare with decidedly sophisticated touches.
The multi-course Thanksgiving menu begins with American caviar and scarlet runner bean soup with a smoked foie gras mousse. Guests will also indulge in the flavor of Andre’s lobster sausage with grilled endive and a spicy crawfish sauce.
Thanksgiving traditionalists can enjoy a main course of Andre’s oven roasted, free-range turkey served with an herb-nut and dried fruit stuffing, giblet gravy, sweet potato purée, brussels sprouts, roasted chestnuts and just the right amount of tangy cranberry relish. Guests looking for an different take on the holiday, can choose either Scottish salmon served with an aromatic jasmine rice and bamboo shrimp with red curry sauce or for a more hearty take, Andre’s is offering prime Angus rib-eye with a mushroom fricassee, pomme purée black truffle and foie gras sauce. The holiday meal also includes a red and green Belgium endive salad with gruyere cheese and a mild mustard dressing.
No holiday meal is complete without something sweet. Dessert choices include an apple tarte tatin with creme anglaise and Calvados ice cream or warm, pecan pie with rum raisin ice cream and creme fraiche, pumpkin pie with cinnamon ice cream and vanilla anglaise or warm cherry and chocolate cobbler with brown sugar ice cream.
The chef-selected Thanksgiving meal will be served on Thursday, Nov. 25, 2010 from 4 p.m. to 9 p.m. The cost is $75 per person. Guests may call (702) 798-7151 for reservations or more information. In addition, Andre’s Restaurant & Lounge at Monte Carlo will serve a special a la carte dinner menu on Christmas, New Year’s Eve and Valentine’s Day.
ABOUT ANDRE'S RESTAURANT & LOUNGE AT MONTE CARLO
Celebrated chef André Rochat has enhanced his AAA Four Diamond restaurant by combining its original old-world charm with a modern twist to create a warm, welcoming atmosphere. An eclectic approach on a classic, Andrés meshes the finest style of dining with a comfortable, elegant setting. In addition to dining in casual elegance, Andrés is home to an impressive cigar lounge, one of the only spaces on the Las Vegas Strip available to enjoy a fine cigar and rare cognac from André Rochat's internationally famous collection. Honored with a prestigious Best of Award of Excellence from Wine Spectator, Andre’s Restaurant & Lounge at Monte Carlo’s has an encyclopedic wine list boasting more than 1,500 selections and an inventory of more than 12,000 bottles.
The multi-course Thanksgiving menu begins with American caviar and scarlet runner bean soup with a smoked foie gras mousse. Guests will also indulge in the flavor of Andre’s lobster sausage with grilled endive and a spicy crawfish sauce.
Thanksgiving traditionalists can enjoy a main course of Andre’s oven roasted, free-range turkey served with an herb-nut and dried fruit stuffing, giblet gravy, sweet potato purée, brussels sprouts, roasted chestnuts and just the right amount of tangy cranberry relish. Guests looking for an different take on the holiday, can choose either Scottish salmon served with an aromatic jasmine rice and bamboo shrimp with red curry sauce or for a more hearty take, Andre’s is offering prime Angus rib-eye with a mushroom fricassee, pomme purée black truffle and foie gras sauce. The holiday meal also includes a red and green Belgium endive salad with gruyere cheese and a mild mustard dressing.
No holiday meal is complete without something sweet. Dessert choices include an apple tarte tatin with creme anglaise and Calvados ice cream or warm, pecan pie with rum raisin ice cream and creme fraiche, pumpkin pie with cinnamon ice cream and vanilla anglaise or warm cherry and chocolate cobbler with brown sugar ice cream.
The chef-selected Thanksgiving meal will be served on Thursday, Nov. 25, 2010 from 4 p.m. to 9 p.m. The cost is $75 per person. Guests may call (702) 798-7151 for reservations or more information. In addition, Andre’s Restaurant & Lounge at Monte Carlo will serve a special a la carte dinner menu on Christmas, New Year’s Eve and Valentine’s Day.
ABOUT ANDRE'S RESTAURANT & LOUNGE AT MONTE CARLO
Celebrated chef André Rochat has enhanced his AAA Four Diamond restaurant by combining its original old-world charm with a modern twist to create a warm, welcoming atmosphere. An eclectic approach on a classic, Andrés meshes the finest style of dining with a comfortable, elegant setting. In addition to dining in casual elegance, Andrés is home to an impressive cigar lounge, one of the only spaces on the Las Vegas Strip available to enjoy a fine cigar and rare cognac from André Rochat's internationally famous collection. Honored with a prestigious Best of Award of Excellence from Wine Spectator, Andre’s Restaurant & Lounge at Monte Carlo’s has an encyclopedic wine list boasting more than 1,500 selections and an inventory of more than 12,000 bottles.
Plans in Place to Transform Popular Coffee Summit Into New Blockbuster NAMA Coffee Show 2010
The National Automatic Merchandising Association (NAMA) today unveiled sweeping plans for a new blockbuster coffee, tea and water show that will enhance virtually every aspect of its popular Coffee Summit, NAMA VP Sales and Service Dean Gilland, NCE5 announced today. The new event is called the NAMA Coffee Show 2010 and will be held in Las Vegas October 20-22, 2010.
In announcing the plans for the event Gilland said, “From the expanded education sessions to the dazzling new Las Vegas location, attendees can anticipate a completely new and enhanced experience that will exceed everyone’s expectations. The event will be the single largest coffee, tea and water service show for operators in the country, and promises to be a powerful experience that delivers tangible tools, resources and insights to help this critical segment of our industry continue to grow.”
Just some of the new highlights planned include the 2010 State of the Industry Report, dozens more table top exhibits and a host of “How To” sessions/workshops that are core business concepts for all operators. Attendees can also look forward to an expanded education program including 10 separate sessions all designed for operators who sell coffee. Just one of the many essential sessions “How to Romance Coffee to Your Customers,” will deliver critical insights that attendees can use to help them improves sales back at the office. Other sessions will look at market updates, environmental aspects, and the importance of going green with your customer.
Attendees can also take advantage of the second part of NAMA’s highly popular Quality Coffee Certification Program (QCCP) Brewing Fundamentals. Brewing Fundamentals will teach attendees how to prepare a perfect cup of coffee by understanding everything from how to use the correct coffee-to-water ratio to match the particle size of the coffee to different brewing methods and equipment types. After completing this session, attendees will be able to intelligently assess and solve frequent problems relating to the final product: the taste of coffee.
Concluded Gilland, “We’ll be back in touch with more information soon, but be sure to visit www.namacoffeeservice.org frequently for all the details as they emerge. We’re working hard to create an experience that is sure to make you decide that it is the best show if its kind that you have ever created.”
NAMA is the national trade association of the food and refreshment vending, coffee service and foodservice management industries including on-site, commissary, catering, & mobile. Its membership is comprised of service companies, equipment manufacturers and suppliers of products and services to operating service companies. The basic mission of the association, to collectively advance and promote the automatic merchandising and coffee service industries, still guides NAMA today as it did in 1936, the year of the organization’s founding.
In announcing the plans for the event Gilland said, “From the expanded education sessions to the dazzling new Las Vegas location, attendees can anticipate a completely new and enhanced experience that will exceed everyone’s expectations. The event will be the single largest coffee, tea and water service show for operators in the country, and promises to be a powerful experience that delivers tangible tools, resources and insights to help this critical segment of our industry continue to grow.”
Just some of the new highlights planned include the 2010 State of the Industry Report, dozens more table top exhibits and a host of “How To” sessions/workshops that are core business concepts for all operators. Attendees can also look forward to an expanded education program including 10 separate sessions all designed for operators who sell coffee. Just one of the many essential sessions “How to Romance Coffee to Your Customers,” will deliver critical insights that attendees can use to help them improves sales back at the office. Other sessions will look at market updates, environmental aspects, and the importance of going green with your customer.
Attendees can also take advantage of the second part of NAMA’s highly popular Quality Coffee Certification Program (QCCP) Brewing Fundamentals. Brewing Fundamentals will teach attendees how to prepare a perfect cup of coffee by understanding everything from how to use the correct coffee-to-water ratio to match the particle size of the coffee to different brewing methods and equipment types. After completing this session, attendees will be able to intelligently assess and solve frequent problems relating to the final product: the taste of coffee.
Concluded Gilland, “We’ll be back in touch with more information soon, but be sure to visit www.namacoffeeservice.org frequently for all the details as they emerge. We’re working hard to create an experience that is sure to make you decide that it is the best show if its kind that you have ever created.”
NAMA is the national trade association of the food and refreshment vending, coffee service and foodservice management industries including on-site, commissary, catering, & mobile. Its membership is comprised of service companies, equipment manufacturers and suppliers of products and services to operating service companies. The basic mission of the association, to collectively advance and promote the automatic merchandising and coffee service industries, still guides NAMA today as it did in 1936, the year of the organization’s founding.
Wake Up and Smell the Coffee with PBS' Breakfast Special
A cold glass of orange juice, a plate full of eggs with a side of crisp bacon, and a DVD player loaded up with a quality PBS title make for a perfect morning experience. In Breakfast Special: A Celebration of Great Morning Meals, foodies from around the country explore the classic American pastime of a hearty breakfast, dishing out little known facts, cooking tips, and unique recipes that will want to make viewers set their alarms earlier. Breakfast Special will be available on DVD on August 24.
Breakfast Special: A Celebration of Great Morning Meals
From Rick Sebak, the much loved champion of all things Americana who previously delighted audiences with A Hot Dog Program and Sandwiches That You Will Like, brings his same wit and down-to-earth charm to Breakfast Special: A Celebration of Great Morning Meals. Travelling across the United States to sample risotto in Ohio to Cuban favorites in Florida, Breakfast Special celebrates the wide and diverse range of breakfast dishes Americans enjoy every morning. This documentary is part travelogue, part food show, and part portrait of America as explained and enjoyed by the people who get up early and find good food.
To order a copy of Breakfast Special: A Celebration of Great Morning Meals please call (800) PLAY-PBS or visit shopPBS.org. To purchase DVDs with public performance rights, please visit ShopPBS.org/education.
ABOUT PBS DISTRIBUTION
PBS Distribution is the leading media distributor for the public television community, both domestically and internationally. Jointly owned by PBS (Arlington, VA) and WGBH (Boston, MA), PBS Distribution extends the reach of public television programs beyond broadcast while generating revenue for the public television system and our production partners. PBS Distribution offers a diverse range of programming to our customers, including Ken Burns’s films (The National Parks, The Civil War, Baseball,), documentaries from award-winning series NOVA (The Elegant Universe, The Miracle of Life), FRONTLINE (Growing Up Online, Bush’s War), and American Experience (Earth Days, We Shall Remain), dramas from Masterpiece (Jane Eyre, Inspector Lewis), films from independent producers (The Buddha, The Story of India), and popular children’s programming from Super Why!, Wordgirl, Cyberchase, and Arthur.
TITLE: Breakfast Special: A Celebration of Great Morning Meals Across America
FORMAT: DVD
RUNNING TIME: Approximately 1 hour
SRP: $24.99
PREBOOK: 7/27/10
STREET DATE: 8/24/10
Breakfast Special: A Celebration of Great Morning Meals
From Rick Sebak, the much loved champion of all things Americana who previously delighted audiences with A Hot Dog Program and Sandwiches That You Will Like, brings his same wit and down-to-earth charm to Breakfast Special: A Celebration of Great Morning Meals. Travelling across the United States to sample risotto in Ohio to Cuban favorites in Florida, Breakfast Special celebrates the wide and diverse range of breakfast dishes Americans enjoy every morning. This documentary is part travelogue, part food show, and part portrait of America as explained and enjoyed by the people who get up early and find good food.
To order a copy of Breakfast Special: A Celebration of Great Morning Meals please call (800) PLAY-PBS or visit shopPBS.org. To purchase DVDs with public performance rights, please visit ShopPBS.org/education.
ABOUT PBS DISTRIBUTION
PBS Distribution is the leading media distributor for the public television community, both domestically and internationally. Jointly owned by PBS (Arlington, VA) and WGBH (Boston, MA), PBS Distribution extends the reach of public television programs beyond broadcast while generating revenue for the public television system and our production partners. PBS Distribution offers a diverse range of programming to our customers, including Ken Burns’s films (The National Parks, The Civil War, Baseball,), documentaries from award-winning series NOVA (The Elegant Universe, The Miracle of Life), FRONTLINE (Growing Up Online, Bush’s War), and American Experience (Earth Days, We Shall Remain), dramas from Masterpiece (Jane Eyre, Inspector Lewis), films from independent producers (The Buddha, The Story of India), and popular children’s programming from Super Why!, Wordgirl, Cyberchase, and Arthur.
TITLE: Breakfast Special: A Celebration of Great Morning Meals Across America
FORMAT: DVD
RUNNING TIME: Approximately 1 hour
SRP: $24.99
PREBOOK: 7/27/10
STREET DATE: 8/24/10
Monday, August 9, 2010
Looking for a new, healthy way to sweeten food and drinks?
Ever wonder how you can keep food and drinks sweet, without adversely impacting your health or waistline? With the introduction of SUSTA™ and SUSTA Bowl, your search for an all-natural, great-tasting way to keep treats sweet is over.
SUSTA is the nutritious new sweetener that does so much more than simply sweeten food and drinks:
- It has 23 essential vitamins and minerals and is chock-full of probiotics and fiber
- It is safe for use by diabetics and pregnant women
- As a low-glycemic food, SUSTA is designed to help control blood sugar spikes and adverse insulin response
- With 5 calories per single-serve packet, SUSTA satisfies sweet cravings better than zero-calorie items, which contribute to weight gain by triggering sugar cravings
- SUSTA is all-natural, cholesterol-free, vegan and gluten-free, and does not contain wheat, soy, alcohol, yeast, caffeine, egg, dairy, or lactose
SUSTA is available in 50-packet boxes and is the perfect, all-natural way to sweeten cold drinks, hot beverages, fresh fruit and cereals. For your baking and cooking needs, consider SUSTA Bowl, SUSTA’s baking version, which contains and additional amount of fiber and measures more like table sugar.
SUSTA and SUSTA Bowl are available at leading grocery outlets including Bloom, Food Lion, Harveys and Reid's in Kentucky. In addition, SUSTA products can be purchased online at www.sustastore.com.
SUSTA is the nutritious new sweetener that does so much more than simply sweeten food and drinks:
- It has 23 essential vitamins and minerals and is chock-full of probiotics and fiber
- It is safe for use by diabetics and pregnant women
- As a low-glycemic food, SUSTA is designed to help control blood sugar spikes and adverse insulin response
- With 5 calories per single-serve packet, SUSTA satisfies sweet cravings better than zero-calorie items, which contribute to weight gain by triggering sugar cravings
- SUSTA is all-natural, cholesterol-free, vegan and gluten-free, and does not contain wheat, soy, alcohol, yeast, caffeine, egg, dairy, or lactose
SUSTA is available in 50-packet boxes and is the perfect, all-natural way to sweeten cold drinks, hot beverages, fresh fruit and cereals. For your baking and cooking needs, consider SUSTA Bowl, SUSTA’s baking version, which contains and additional amount of fiber and measures more like table sugar.
SUSTA and SUSTA Bowl are available at leading grocery outlets including Bloom, Food Lion, Harveys and Reid's in Kentucky. In addition, SUSTA products can be purchased online at www.sustastore.com.
Montana Master Chefs at The Resort at Paws Up
Imagine yourself standing side-by-side with Mark Peel, famed executive chef and owner, Campanile Restaurant and his new restaurant, Tar Pit, both in Los Angeles, conferring on the preparation of dishes—asking all the many questions you couldn’t ask when you watched him on Bravo’s Top Chef.
Dreams can come true.
From September 30 to October 3, 2010, Peel and four other top celebrity chefs will share their culinary artistry and secrets at “Montana Master Chefs,” an intimate weekend sponsored by The Resort at Paws Up, Montana’s premier luxury ranch, just a 30-minute drive northeast from Missoula International Airport.
Space is still available for extreme food and wine lovers to take part in this special weekend. In addition to Peel, who is the co-author of several books, guests will meet, explore and learn from other top chefs in the country including Brian Bistrong, executive chef and owner, Braeburn Restaurant, New York; 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 for “Top Chef” and “Top Chef Masters”; Dale Levitski, executive chef, Sprout, Chicago, and runner-up Bravo TV “Top Chef” (Season 3); and Wes Coffel, executive chef, The Resort at Paws Up, Montana.
“We created this culinary weekend to give adventurous guests with a passion for exquisite food and exceptional wines and opportunity to spend time with the chefs in the kitchen and outdoors as part of a unique and luxurious wilderness adventure,” says Larry Lipson, co-owner of The Resort at Paws Up.
Highly respected participating vintners include Trefethen Family Vineyards, Napa, CA; Merry Edwards Winery, Sebastopol, CA; and Grgich Hills Estate, Rutherford, CA.
Each of the featured chefs will prepare a five-course menu, paired with wine from the vintners. During the day, 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.
All-inclusive couple’s packages start at $4,323 and come with three meals per day including the evening dinners with featured chefs and wine pairings; champagne welcome; wine tastings; outdoor activities; airport transfers, on-property transportation and an exquisitely-appointed vacation home.
For reservations, go to 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
Dreams can come true.
From September 30 to October 3, 2010, Peel and four other top celebrity chefs will share their culinary artistry and secrets at “Montana Master Chefs,” an intimate weekend sponsored by The Resort at Paws Up, Montana’s premier luxury ranch, just a 30-minute drive northeast from Missoula International Airport.
Space is still available for extreme food and wine lovers to take part in this special weekend. In addition to Peel, who is the co-author of several books, guests will meet, explore and learn from other top chefs in the country including Brian Bistrong, executive chef and owner, Braeburn Restaurant, New York; 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 for “Top Chef” and “Top Chef Masters”; Dale Levitski, executive chef, Sprout, Chicago, and runner-up Bravo TV “Top Chef” (Season 3); and Wes Coffel, executive chef, The Resort at Paws Up, Montana.
“We created this culinary weekend to give adventurous guests with a passion for exquisite food and exceptional wines and opportunity to spend time with the chefs in the kitchen and outdoors as part of a unique and luxurious wilderness adventure,” says Larry Lipson, co-owner of The Resort at Paws Up.
Highly respected participating vintners include Trefethen Family Vineyards, Napa, CA; Merry Edwards Winery, Sebastopol, CA; and Grgich Hills Estate, Rutherford, CA.
Each of the featured chefs will prepare a five-course menu, paired with wine from the vintners. During the day, 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.
All-inclusive couple’s packages start at $4,323 and come with three meals per day including the evening dinners with featured chefs and wine pairings; champagne welcome; wine tastings; outdoor activities; airport transfers, on-property transportation and an exquisitely-appointed vacation home.
For reservations, go to 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
Friday, August 6, 2010
Organic Bitters for the Holiday Season - The Root of Good Health is Great Digestion
The Holiday season can be a challenging time for the digestive system. Festive eating and drinking usually begins at Thanksgiving and persists through New Year’s Eve. Stress during this hectic time of the year can also take a toll on digestive and immune systems. It’s a good thing that Urban Moonshine (www.urbanmoonshine.com) is reviving an old and revered tradition with three robust flavors of handcrafted organic bitters: Original, Citrus and Maple. Bitter herbs stimulate the taste buds, which send an awakening signal to the whole digestive system.
Crafted from exceptional blends of certified organic Vermont herbs and roots complimented by a few worldly exotics, Urban Moonshine organic bitters revive the tradition of dazzling the palate while priming digestion. Just a few dashes of Urban Moonshine bitters taken straight, in a little water or a favorite beverage each day can activate and tone the digestive system, support liver function, detoxify the body, and help relieve general digestive issues such as occasional upset stomach, gas and bloating.
Bitter Herbs are a Traditional Remedy for Awakening, Improving & Soothing the Digestive System
In many cultures, the tradition of sharing a bitter aperitif or digestif with each meal is considered essential to good health. In North America, however, rich and sweet processed foods have become the norm and most eaters consume no bitter foods and have no awareness of the digestive value of herbs that were a regular staple just decades ago. It’s no coincidence that serious illnesses related to digestion such as irritable bowel syndrome (IBS), Crohn’s disease, acid reflux and obesity have been on the rise with this modern diet. Unfortunately, when most people in the U.S. and Canada experience a digestive ailment, they take a pill to help address the discomfort, but they do not address the root of the problem. Urban Moonshine’s handcrafted organic bitters contain herbs such as dandelion, burdock, yellow dock, gentian and ginger roots that strengthen the digestive system to help prevent ailments in the first place.
When the tongue senses bitter flavors it stimulates the endocrine and exocrine glands to launch digestive juices into the stomach, pancreas, liver and duodenum. In addition to processing the food, these digestive juices are also known to help repair damage to the system. Healthy digestion is important for maximizing nutrition and maintaining the immune system - it is believed that the majority of the immune function is centered in the gut. Healthy digestive functions also help cleanse the body of toxins that can affect so many aspects of our well-being.
Strangely, some bitter herbs on the market today are sold in a pill form, however, bitters are meant to be tasted, not masked in a casing and swallowed in a manner that bypasses this important sensation. Digestion starts with the tongue! Another trendy convenient remedy for digesting food is enzyme pills. While these pills may help break down rich food that a defective system is struggling with, a healthy digestive system toned by bitter herbs and foods has plenty of enzymes already, and enzyme pills do little to address the core chemistry issues and key sensory triggers of food digestion like bitters do. Bitters help awaken your own digestive juices including balancing hydrochloric acid, stimulating digestive enzymes and moving the bile in the liver.
Bitters have been a mainstay of the beverage world for more than a century and with the rise of foodie “mixology” they are making a splash again. Until the late 1880s, any drink called a ‘cocktail’ contained bitters, including classics such as the Martini, the Manhattan and the Old-Fashioned. Whether enjoyed as an aperitif, digestif, cocktail mixer or as a remedy to settle an upset stomach or calm a hangover, there is a bitters revival underway! For cocktail recipes and more information visit www.urbanmoonshine.com.
About Urban Moonshine
Urban Moonshine is a small family business with a mission to rekindle the relationship between herbal medicine and the modern world. Located in beautiful Burlington, Vermont, the company hopes to inspire people to bring herbal medicine "out of the cupboard and onto the counter" in everyday life. Urban Moonshine uses only organically grown or ethically wildcrafted herbs. They also make handcrafted organic Tonics including: Immunity; Immune Zoom, Longevity; and Chocolate Love. Jovial King, the founder and formulator of Urban Moonshine, has studied herbal medicine for many years with an array of renowned teachers.
The Urban Moonshine Apertif
1 Teaspoon Urban Moonshine Bitters
½ Teaspoon Chilled Sparkling Water
To dazzle the palate and stimulate digestion serve 10-15 minutes before a meal.
Crafted from exceptional blends of certified organic Vermont herbs and roots complimented by a few worldly exotics, Urban Moonshine organic bitters revive the tradition of dazzling the palate while priming digestion. Just a few dashes of Urban Moonshine bitters taken straight, in a little water or a favorite beverage each day can activate and tone the digestive system, support liver function, detoxify the body, and help relieve general digestive issues such as occasional upset stomach, gas and bloating.
Bitter Herbs are a Traditional Remedy for Awakening, Improving & Soothing the Digestive System
In many cultures, the tradition of sharing a bitter aperitif or digestif with each meal is considered essential to good health. In North America, however, rich and sweet processed foods have become the norm and most eaters consume no bitter foods and have no awareness of the digestive value of herbs that were a regular staple just decades ago. It’s no coincidence that serious illnesses related to digestion such as irritable bowel syndrome (IBS), Crohn’s disease, acid reflux and obesity have been on the rise with this modern diet. Unfortunately, when most people in the U.S. and Canada experience a digestive ailment, they take a pill to help address the discomfort, but they do not address the root of the problem. Urban Moonshine’s handcrafted organic bitters contain herbs such as dandelion, burdock, yellow dock, gentian and ginger roots that strengthen the digestive system to help prevent ailments in the first place.
When the tongue senses bitter flavors it stimulates the endocrine and exocrine glands to launch digestive juices into the stomach, pancreas, liver and duodenum. In addition to processing the food, these digestive juices are also known to help repair damage to the system. Healthy digestion is important for maximizing nutrition and maintaining the immune system - it is believed that the majority of the immune function is centered in the gut. Healthy digestive functions also help cleanse the body of toxins that can affect so many aspects of our well-being.
Strangely, some bitter herbs on the market today are sold in a pill form, however, bitters are meant to be tasted, not masked in a casing and swallowed in a manner that bypasses this important sensation. Digestion starts with the tongue! Another trendy convenient remedy for digesting food is enzyme pills. While these pills may help break down rich food that a defective system is struggling with, a healthy digestive system toned by bitter herbs and foods has plenty of enzymes already, and enzyme pills do little to address the core chemistry issues and key sensory triggers of food digestion like bitters do. Bitters help awaken your own digestive juices including balancing hydrochloric acid, stimulating digestive enzymes and moving the bile in the liver.
Bitters have been a mainstay of the beverage world for more than a century and with the rise of foodie “mixology” they are making a splash again. Until the late 1880s, any drink called a ‘cocktail’ contained bitters, including classics such as the Martini, the Manhattan and the Old-Fashioned. Whether enjoyed as an aperitif, digestif, cocktail mixer or as a remedy to settle an upset stomach or calm a hangover, there is a bitters revival underway! For cocktail recipes and more information visit www.urbanmoonshine.com.
About Urban Moonshine
Urban Moonshine is a small family business with a mission to rekindle the relationship between herbal medicine and the modern world. Located in beautiful Burlington, Vermont, the company hopes to inspire people to bring herbal medicine "out of the cupboard and onto the counter" in everyday life. Urban Moonshine uses only organically grown or ethically wildcrafted herbs. They also make handcrafted organic Tonics including: Immunity; Immune Zoom, Longevity; and Chocolate Love. Jovial King, the founder and formulator of Urban Moonshine, has studied herbal medicine for many years with an array of renowned teachers.
The Urban Moonshine Apertif
1 Teaspoon Urban Moonshine Bitters
½ Teaspoon Chilled Sparkling Water
To dazzle the palate and stimulate digestion serve 10-15 minutes before a meal.
Thursday, August 5, 2010
Kosherfest 2010 Opens October 26-27 at Meadowlands in NJ
New trends emerge at the #1 kosher food and beverage trade event serving the retail, foodservice, manufacturing and distribution industries. Once again, Kosherfest will take place at the Meadowlands Exposition Center in Secaucus, NJ October 26 – 27, 2010 (www.kosherfest.com). The show will give visitors a taste of the latest & greatest in the kosher food & beverage industry from around the globe, with more than 13 countries represented. According to research by the Mintel organization, kosher was the leading claim on new products in 2007 and 2009.
New Products Competition – Oct 13, 2010
Calling all new kosher product manufacturers!! Exhibitors are invited to enter their new kosher products in the Kosherfest New Products Competition, which awards prizes in 17 categories. The Competition will be held in New York City on Oct 13, prior to the trade show, where a panel of culinary experts will select the winners of these coveted awards. Winners will be announced and products will be showcased at the show. For product entry deadlines and more information visit www.kosherfest.com or contact Melissa Charity at mcharity@divcom.com, or 207-842-5424. Want to know who took home the awards last year? Take a look at the 2009 New Products Competition Winners.
3rd Annual Kosherfest Culinary Competition
The Best Kosher Appetizer will be chosen at the 3rd Annual Kosherfest Culinary Competition (last year the competition was for the best kosher sandwich). A panel of industry professionals will judge and decide who takes the title at the show. For more information on entering the competition please contact Melissa Charity.
Kosherfest Keynote Presentation – Tuesday Oct 26
The Transition of Kosher Foods to a New Level
Time: 9:00am – 9:45am
As the kosher food industry continues to grow, more than 100,000 products carry a kosher symbol. Now, Kosher foods are rapidly being redefined as upscale, gourmet, and even exotic. Much of this change is due to the changed demographics of kosher consumers. What are the new opportunities to capture the attention of younger kosher food consumers? How can the repositioning of traditional kosher foods help the bottom line? Menachem Lubinsky, the industry’s leading expert, will look at these important developments and offer practical advice to all segments of the industry.
Speaker: Menachem Lubinsky, President, LUBICOM Marketing/Consulting
New for 2010! CANADA Group Exhibit
The New Canada Group exhibit is brought to you by the Canadian Consulates in New York and Philadelphia with the Department of Foreign Affairs & International Trade (DFAIT) in partnership with Agriculture & Agrifood Canada (AAFC). Meet face to face with Canadian companies who offer a wide variety of Kosher certified products.
OFFICIAL SHOW OPENING
Kosherfest Ribbon Cutting Ceremony
Time: 10:00am
Be there for the excitement of the official 2010 show floor opening and ribbon cutting ceremony of the #1 kosher food and beverage trade event.
About Kosherfest
Kosherfest hopes to attract more than 6,000 professional attendees and more than 350 exhibitors from all over the world. For information visit www.kosherfest.com. Press registration at: www.kosherfest.com
New Products Competition – Oct 13, 2010
Calling all new kosher product manufacturers!! Exhibitors are invited to enter their new kosher products in the Kosherfest New Products Competition, which awards prizes in 17 categories. The Competition will be held in New York City on Oct 13, prior to the trade show, where a panel of culinary experts will select the winners of these coveted awards. Winners will be announced and products will be showcased at the show. For product entry deadlines and more information visit www.kosherfest.com or contact Melissa Charity at mcharity@divcom.com, or 207-842-5424. Want to know who took home the awards last year? Take a look at the 2009 New Products Competition Winners.
3rd Annual Kosherfest Culinary Competition
The Best Kosher Appetizer will be chosen at the 3rd Annual Kosherfest Culinary Competition (last year the competition was for the best kosher sandwich). A panel of industry professionals will judge and decide who takes the title at the show. For more information on entering the competition please contact Melissa Charity.
Kosherfest Keynote Presentation – Tuesday Oct 26
The Transition of Kosher Foods to a New Level
Time: 9:00am – 9:45am
As the kosher food industry continues to grow, more than 100,000 products carry a kosher symbol. Now, Kosher foods are rapidly being redefined as upscale, gourmet, and even exotic. Much of this change is due to the changed demographics of kosher consumers. What are the new opportunities to capture the attention of younger kosher food consumers? How can the repositioning of traditional kosher foods help the bottom line? Menachem Lubinsky, the industry’s leading expert, will look at these important developments and offer practical advice to all segments of the industry.
Speaker: Menachem Lubinsky, President, LUBICOM Marketing/Consulting
New for 2010! CANADA Group Exhibit
The New Canada Group exhibit is brought to you by the Canadian Consulates in New York and Philadelphia with the Department of Foreign Affairs & International Trade (DFAIT) in partnership with Agriculture & Agrifood Canada (AAFC). Meet face to face with Canadian companies who offer a wide variety of Kosher certified products.
OFFICIAL SHOW OPENING
Kosherfest Ribbon Cutting Ceremony
Time: 10:00am
Be there for the excitement of the official 2010 show floor opening and ribbon cutting ceremony of the #1 kosher food and beverage trade event.
About Kosherfest
Kosherfest hopes to attract more than 6,000 professional attendees and more than 350 exhibitors from all over the world. For information visit www.kosherfest.com. Press registration at: www.kosherfest.com
Come watch or take part in this year's Slice, Dice and Spice NY event
Everyone's got a culinary event now, and we all want to be just like Iron Chef, right? Maybe so, but not every event is at the internationally known New York Wine & Culinary Center in the beautiful Finger Lakes Region of New York. With 11 lakes, abundant produce and a booming wine industry, there is quite a bit of culinary talent here, so why not have a contest to see who is the best?
At Slice, Dice and Spice NY 2010, 9 chefs from around the Finger Lakes will battle it out with their teams of amateur foodies to determine who is the ultimate Finger Lakes chef. They will be given 60 minutes and have to make three dishes using primarily Finger Lakes and NY State ingredients, most of which will be kept secret until the clock starts.
The third annual Slice, Dice and Spice will be:
- Preliminary rounds: Sept. 13, 9 AM to 6:30 PM at the New York Wine & Culinary Center in Canandaigua, NY. The preliminary round is open to the media only.
- Final round: Sept. 19, 1 PM to 4 PM at the New York Wine & Culinary Center. This event will include tasting tables for local restaurants and wineries, an awards ceremony and door prizes. The final round is open to the public and media.
If you would like to be on a team, observe the event, be a judge or come to the finger Lakes for a culinary FAM tour, please contact AJ Shear at 1-877-FUN-IN-NY.
Finger Lakes Visitors Connection is the official tourism promotion agency for Ontario County and is located at 25 Gorham Street in Canandaigua. For more information, please visit www.visitfingerlakes.com or call AJ Shear of the Finger Lakes Visitors Connection at 585-394-3915 or e-mail aj@visitfingerlakes.com
At Slice, Dice and Spice NY 2010, 9 chefs from around the Finger Lakes will battle it out with their teams of amateur foodies to determine who is the ultimate Finger Lakes chef. They will be given 60 minutes and have to make three dishes using primarily Finger Lakes and NY State ingredients, most of which will be kept secret until the clock starts.
The third annual Slice, Dice and Spice will be:
- Preliminary rounds: Sept. 13, 9 AM to 6:30 PM at the New York Wine & Culinary Center in Canandaigua, NY. The preliminary round is open to the media only.
- Final round: Sept. 19, 1 PM to 4 PM at the New York Wine & Culinary Center. This event will include tasting tables for local restaurants and wineries, an awards ceremony and door prizes. The final round is open to the public and media.
If you would like to be on a team, observe the event, be a judge or come to the finger Lakes for a culinary FAM tour, please contact AJ Shear at 1-877-FUN-IN-NY.
Finger Lakes Visitors Connection is the official tourism promotion agency for Ontario County and is located at 25 Gorham Street in Canandaigua. For more information, please visit www.visitfingerlakes.com or call AJ Shear of the Finger Lakes Visitors Connection at 585-394-3915 or e-mail aj@visitfingerlakes.com
Villeroy & Boch Raises the Bar with New Fine Flavour Collection
Whisky aficionados and epicures everywhere will delight in the sensory experience now made possible by Villeroy & Boch’s new Fine Flavour collection with two distinct lines—American Bar and Scotch Whisky.
By embracing the complexity of origin, the elegant crystal glassware complements the distinct flavors of various whisky varieties and is destined to be applauded by both connoisseurs and the occasional enthusiast.
Each line boasts exclusive Villeroy & Boch quality and optimum design, which carefully considers the variations in ingredients, production process, storage and origin of the whisky to be enjoyed from the superior crystal glassware.
The American Bar line features seven elegant pieces in a variety of sizes and was created to serve whiskey (with an “e”) distilled in America or Ireland. The simple design boasts a narrow mouth and thick base to keep ice cold and is the perfect accessory for serving whiskey cocktails straight or “on the rocks.”
The Scotch Whisky line has been specially created for more exclusive varieties. With four product groups, including Single Grain, Single Malt, Blended Scotch and Decanters, the classic contour and optimum shape enable the nose to fully absorb the aroma of the whisky.
Designed to complement the taste of any distinctive spirit, the Fine Flavour collection – available as a gift box set of two – will be available in stores and online in November.
By embracing the complexity of origin, the elegant crystal glassware complements the distinct flavors of various whisky varieties and is destined to be applauded by both connoisseurs and the occasional enthusiast.
Each line boasts exclusive Villeroy & Boch quality and optimum design, which carefully considers the variations in ingredients, production process, storage and origin of the whisky to be enjoyed from the superior crystal glassware.
The American Bar line features seven elegant pieces in a variety of sizes and was created to serve whiskey (with an “e”) distilled in America or Ireland. The simple design boasts a narrow mouth and thick base to keep ice cold and is the perfect accessory for serving whiskey cocktails straight or “on the rocks.”
The Scotch Whisky line has been specially created for more exclusive varieties. With four product groups, including Single Grain, Single Malt, Blended Scotch and Decanters, the classic contour and optimum shape enable the nose to fully absorb the aroma of the whisky.
Designed to complement the taste of any distinctive spirit, the Fine Flavour collection – available as a gift box set of two – will be available in stores and online in November.
Breakfast in America is in Need of a Makeover
The modern-day morning looks dramatically different than a decade ago. More kids than ever are either grabbing a toaster pastry or fast food sandwich, or skipping breakfast entirely. Sodas are increasingly the drink of choice at breakfast and less than 20 percent of breakfast meals eaten at home include milk.1 That’s why the national Milk Mustache “got milk?”® Campaign is launching a new initiative to throw the spotlight on breakfast – and to reinforce the importance of adding lowfat or fat free milk to the morning meal.
At a time when families are beginning to settle into new back-to-school routines, the initiative will educate moms on the considerable contributions of a well-balanced breakfast – along with the downfalls of inadequate nourishment in the a.m. Visit WhyMilk.com for a back-to-school checklist and breakfast IQ test.
Children and teenagers are increasingly leaving the house in the morning without eating, and this growing trend of breakfast skipping could have public health consequences, suggests a new study published in the Journal of the American Dietetic Association.2 The “most important meal of the day” is often a non-meal: 20 percent of children and 32 percent of adolescents were found to be breakfast skippers.
“If your kids don’t make the most of this opportunity in the morning, then they’ll likely not make up for it later in the day,” said registered dietitian and blogger Liz Weiss, who is one of The Meal Makeover Moms, along with Janice Newell-Bissex. “One of the best ways to be sure you’ve got all their bases covered is to pour a bowl of cereal with low fat milk. It’s not only easy, quick and affordable, but it’s one of the most nutrient-rich choices you can make. If kids don’t have milk in the morning, it’s unlikely they’ll get the three servings they need each day.”
The new study, which was conducted by researchers at the Agricultural Research Service Children’s Nutrition Research Center at Baylor College of Medicine, found that children and teens who consumed ready-to-eat cereal for breakfast were more likely to have better quality diets and healthier weights. The researchers used national data from the National Health and Nutrition Examination Survey to explore the relationship of breakfast skipping and type of breakfast on nutrient intakes and weight status of children and adolescents in this country.
The national study demonstrated the nutrient power of a cereal breakfast. Compared to breakfast skippers, children and teens who ate cereal in the morning had higher intakes of almost all vitamins and minerals, including B vitamins along with calcium, potassium and magnesium – three shortfall nutrients that are found in milk. The cereal eaters also consumed more essential nutrients, and less sodium, compared to those who selected other foods for breakfast.
“Breakfast should provide about one-third of the day’s nutrients, but it serves an additional role that’s vitally important for kids,” said Weiss. “The nourishment and energy that a good breakfast provides helps to unlock your child’s potential as they head back to school. They simply cannot perform as well in the classroom – or the playing field – without a nutritious morning meal.”
Building a Strong Family With Breakfast
The Meal Makeover Moms offer these tips for getting the school year off on the right foot and building a strong family:
Think ahead: After dinner, have one child clear the table and help with dishes as you (or another child) prep the table for the morning. Have him set the table with placemats, napkins, bowls, spoons and cereal boxes as part of your dinner wrap-up routine. When the alarm sounds in the morning, add lowfat milk to have a nutritious start to the day!
Establish a “Morning Zone”: What does each family member need the next morning – and is it gathered up? Putting all critical items into an established “morning zone” can eliminate a lot of headaches during the morning rush. When the “Zone” is clear in the morning, your family is cleared for take-off.
“The talk”: Use the night before school to have a heart-to-heart as a family about the new start to the year. Talk about goals for the year and all of the exciting lessons the kids will learn. Doing so will help increase excitement about getting back into the swing of things.
Milk and Cereal: A Winning Combination
To help kick off the back-to-school season, the got milk? campaign encourages moms to start their kids off right every day with a delicious and nutritious breakfast that includes milk and Post Cereals. From July 25 through August 23, moms can test their “breakfast IQ” by taking a quiz at whymilk.com for the chance at great prizes that inspire kids’ success. More than 50 daily instant winners will receive back-to-school prizes, including laptops, backpacks, LeapFrog educational tools and more. (Winners will have the option of donating the goods to a school of their choice, if they prefer, through Adopt-A-Classroom.)
About the National Milk Mustache "got milk?”® Campaign
The Milk Processor Education Program (MilkPEP), Washington, D.C., is funded by the nation's milk processors, who are committed to increasing fluid milk consumption. The National Fluid Milk Processor Promotion Board, through MilkPEP, runs the National Milk Mustache "got milk?"® Campaign, a multi-faceted campaign designed to educate consumers about the health benefits of milk. For more information, go to www.whymilk.com. Deutsch, A Lowe and Partners Company, is the creative agency for the National Milk Mustache "got milk?"®Campaign.
At a time when families are beginning to settle into new back-to-school routines, the initiative will educate moms on the considerable contributions of a well-balanced breakfast – along with the downfalls of inadequate nourishment in the a.m. Visit WhyMilk.com for a back-to-school checklist and breakfast IQ test.
Children and teenagers are increasingly leaving the house in the morning without eating, and this growing trend of breakfast skipping could have public health consequences, suggests a new study published in the Journal of the American Dietetic Association.2 The “most important meal of the day” is often a non-meal: 20 percent of children and 32 percent of adolescents were found to be breakfast skippers.
“If your kids don’t make the most of this opportunity in the morning, then they’ll likely not make up for it later in the day,” said registered dietitian and blogger Liz Weiss, who is one of The Meal Makeover Moms, along with Janice Newell-Bissex. “One of the best ways to be sure you’ve got all their bases covered is to pour a bowl of cereal with low fat milk. It’s not only easy, quick and affordable, but it’s one of the most nutrient-rich choices you can make. If kids don’t have milk in the morning, it’s unlikely they’ll get the three servings they need each day.”
The new study, which was conducted by researchers at the Agricultural Research Service Children’s Nutrition Research Center at Baylor College of Medicine, found that children and teens who consumed ready-to-eat cereal for breakfast were more likely to have better quality diets and healthier weights. The researchers used national data from the National Health and Nutrition Examination Survey to explore the relationship of breakfast skipping and type of breakfast on nutrient intakes and weight status of children and adolescents in this country.
The national study demonstrated the nutrient power of a cereal breakfast. Compared to breakfast skippers, children and teens who ate cereal in the morning had higher intakes of almost all vitamins and minerals, including B vitamins along with calcium, potassium and magnesium – three shortfall nutrients that are found in milk. The cereal eaters also consumed more essential nutrients, and less sodium, compared to those who selected other foods for breakfast.
“Breakfast should provide about one-third of the day’s nutrients, but it serves an additional role that’s vitally important for kids,” said Weiss. “The nourishment and energy that a good breakfast provides helps to unlock your child’s potential as they head back to school. They simply cannot perform as well in the classroom – or the playing field – without a nutritious morning meal.”
Building a Strong Family With Breakfast
The Meal Makeover Moms offer these tips for getting the school year off on the right foot and building a strong family:
Think ahead: After dinner, have one child clear the table and help with dishes as you (or another child) prep the table for the morning. Have him set the table with placemats, napkins, bowls, spoons and cereal boxes as part of your dinner wrap-up routine. When the alarm sounds in the morning, add lowfat milk to have a nutritious start to the day!
Establish a “Morning Zone”: What does each family member need the next morning – and is it gathered up? Putting all critical items into an established “morning zone” can eliminate a lot of headaches during the morning rush. When the “Zone” is clear in the morning, your family is cleared for take-off.
“The talk”: Use the night before school to have a heart-to-heart as a family about the new start to the year. Talk about goals for the year and all of the exciting lessons the kids will learn. Doing so will help increase excitement about getting back into the swing of things.
Milk and Cereal: A Winning Combination
To help kick off the back-to-school season, the got milk? campaign encourages moms to start their kids off right every day with a delicious and nutritious breakfast that includes milk and Post Cereals. From July 25 through August 23, moms can test their “breakfast IQ” by taking a quiz at whymilk.com for the chance at great prizes that inspire kids’ success. More than 50 daily instant winners will receive back-to-school prizes, including laptops, backpacks, LeapFrog educational tools and more. (Winners will have the option of donating the goods to a school of their choice, if they prefer, through Adopt-A-Classroom.)
About the National Milk Mustache "got milk?”® Campaign
The Milk Processor Education Program (MilkPEP), Washington, D.C., is funded by the nation's milk processors, who are committed to increasing fluid milk consumption. The National Fluid Milk Processor Promotion Board, through MilkPEP, runs the National Milk Mustache "got milk?"® Campaign, a multi-faceted campaign designed to educate consumers about the health benefits of milk. For more information, go to www.whymilk.com. Deutsch, A Lowe and Partners Company, is the creative agency for the National Milk Mustache "got milk?"®Campaign.
Wednesday, August 4, 2010
Sur La Table Announces Expansion Plans for Web Site & Gift Registry, In-House Customer Service, New Stores and More
Set another place at the table, Seattle-based Sur La Table, the premier retailer for creative cooking and artful entertaining, is serving up new stores and relocations. Earlier this year the company opened in King of Prussia, PA and relocated its Freehold, NJ store. Six new retail locations have been selected and additional sites are under review.
“We have been able to secure amazing retail spaces,” said Chief Executive Officer, Jack Schwefel. “Our King of Prussia, CityCentre Houston, and Somerset Mall locations have cooking class programs. Consumers are hungry for culinary education; it’s very gratifying to see continuous increased interest in cooking and grilling at home.” The company currently operates 76 stores and 21 cooking class programs in 26 states plus the District of Columbia. The company’s new design showcases French-inspired exterior features including wrought iron gating, black and white striped awnings, copper finials and rolling pin door pulls.
New locations, opening dates subject to change:
· South Shore Plaza, Braintree, MA; opening September 2010
· Burlington Mall, Burlington, MA; opening September 2010
· Somerset Mall, Troy, MI; opening September 2010
· Upper East Side, New York City, NY; opening September 2010
· Aventura Mall, Aventura, FL; opening November/December 2010
· CityCentre Houston, Houston, TX; opening November/December 2010
Store relocation within existing shopping center:
· Tyson’s Galleria, McLean, VA; new space opening September 2010
With its reputation for providing helpful and knowledgeable customer service (many of its sales associates have professional culinary backgrounds) and an amazing assortment of high quality and exclusive products, Sur La Table is a natural draw for consumers throughout the country as they spend more time cooking and entertaining at home. To maintain its high level of customer service and helpful advice, all new stores will open with experienced Sur La Table managers. Developing personal growth within its workforce, Sur La Table provides individuals with new leadership positions as it grows.
The company is also investing in expansion of its web site and a new gift registry program. Harnessing the most innovative technology available the new site hosts industry leading features that are customer-focused, fast and smart. The new site will carry the full assortment of products available in stores as well as online-only extensions and special vendor partnerships. In addition, the new online gift registry is fully integrated with the stores and customer service division. Customers can customize their experience including weddings, commitment ceremonies, birthdays, anniversaries, graduation, house-warming and much more. Full of helpful tips, advice and in-depth product buying guides, the site is designed to easily assist those just getting started and will delight even the most seasoned cook.
“Both our web and customer service division initiatives allow for seamless transition and consistent superior service,” says Schwefel. The customer service center is based in Sur La Table’s distribution center in Brownsburg, IN. In an era where most companies outsource their customer service departments Sur La Table is going against the grain. Starting September 2010 all customer service orders and inquiries will be handled entirely in-house by the company’s customer service department. Leading the team is Mary Jo Ranck, an established Sur La Table manager known for her strong leadership and exceptional customer relations skills. She plans on partnering with the neighboring Sur La Table store in Carmel, IN to promote hands-on and face-to-face associate training at multiple levels to enhance her team’s strength and provide synergy through all channels.
Fall is a time of newness and innovation for Sur La Table and this year is no different. Included in the exclusive lineup are Miyabi Birchwood cutlery; Le Creuset’s Revolution Tools, Dinnerware Collection and Cassis Stoneware; Jura Impressa Z7 One Touch super automatic coffee center; Breville’s Stainless Steel Juicer and Blender combo; Nespresso’s CitiZ cappuccino makers in Metal or Cream; Cuisinart Ice Cream Makers in assorted colors; USA-made Platinum Professional Bakeware; Schott Zwiesel’s Bar Collection and Sur La Table’s own European collection of bakers, dinnerware and serveware. Sur La Table’s library continues to grow with two new cookbooks—Gifts Cooks Love, Recipes for Giving and Simple Comforts available in September.
Hands-on cooking classes continue to be a customer favorite, Sur La Table’s cooking class program started in 1996. Today it is one of the largest nationwide, avocational cooking class programs in America. Class attendance is up throughout the country and corporate team building sessions continue to gain popularity. Companies such as Yahoo, eBay, Google, Apple, Genentech and HP, along with various financial institutions and universities, are seeking cooking lessons to improve team performance. According to Chay Blancett, Sur La Table’s Palo Alto Culinary Manager, who teaches a significant number of sessions, “Tech employees are usually more comfortable with a keyboard than a knife. At Sur La Table we start each popular team building session assessing each person’s cutlery skills. We’ll cover basic knife skills then move on to other cooking techniques. By the end of the session, not only are they working together effectively, they’re chopping and searing like the pros.” Sur La Table’s cooking class program continues to grow with three additional locations added this year: King of Prussia, PA opened May 2010; Troy, MI opening September 2010; Houston, TX opening November/December 2010. The cooking program will continue to be an integral part of the company’s growth.
“We have been able to secure amazing retail spaces,” said Chief Executive Officer, Jack Schwefel. “Our King of Prussia, CityCentre Houston, and Somerset Mall locations have cooking class programs. Consumers are hungry for culinary education; it’s very gratifying to see continuous increased interest in cooking and grilling at home.” The company currently operates 76 stores and 21 cooking class programs in 26 states plus the District of Columbia. The company’s new design showcases French-inspired exterior features including wrought iron gating, black and white striped awnings, copper finials and rolling pin door pulls.
New locations, opening dates subject to change:
· South Shore Plaza, Braintree, MA; opening September 2010
· Burlington Mall, Burlington, MA; opening September 2010
· Somerset Mall, Troy, MI; opening September 2010
· Upper East Side, New York City, NY; opening September 2010
· Aventura Mall, Aventura, FL; opening November/December 2010
· CityCentre Houston, Houston, TX; opening November/December 2010
Store relocation within existing shopping center:
· Tyson’s Galleria, McLean, VA; new space opening September 2010
With its reputation for providing helpful and knowledgeable customer service (many of its sales associates have professional culinary backgrounds) and an amazing assortment of high quality and exclusive products, Sur La Table is a natural draw for consumers throughout the country as they spend more time cooking and entertaining at home. To maintain its high level of customer service and helpful advice, all new stores will open with experienced Sur La Table managers. Developing personal growth within its workforce, Sur La Table provides individuals with new leadership positions as it grows.
The company is also investing in expansion of its web site and a new gift registry program. Harnessing the most innovative technology available the new site hosts industry leading features that are customer-focused, fast and smart. The new site will carry the full assortment of products available in stores as well as online-only extensions and special vendor partnerships. In addition, the new online gift registry is fully integrated with the stores and customer service division. Customers can customize their experience including weddings, commitment ceremonies, birthdays, anniversaries, graduation, house-warming and much more. Full of helpful tips, advice and in-depth product buying guides, the site is designed to easily assist those just getting started and will delight even the most seasoned cook.
“Both our web and customer service division initiatives allow for seamless transition and consistent superior service,” says Schwefel. The customer service center is based in Sur La Table’s distribution center in Brownsburg, IN. In an era where most companies outsource their customer service departments Sur La Table is going against the grain. Starting September 2010 all customer service orders and inquiries will be handled entirely in-house by the company’s customer service department. Leading the team is Mary Jo Ranck, an established Sur La Table manager known for her strong leadership and exceptional customer relations skills. She plans on partnering with the neighboring Sur La Table store in Carmel, IN to promote hands-on and face-to-face associate training at multiple levels to enhance her team’s strength and provide synergy through all channels.
Fall is a time of newness and innovation for Sur La Table and this year is no different. Included in the exclusive lineup are Miyabi Birchwood cutlery; Le Creuset’s Revolution Tools, Dinnerware Collection and Cassis Stoneware; Jura Impressa Z7 One Touch super automatic coffee center; Breville’s Stainless Steel Juicer and Blender combo; Nespresso’s CitiZ cappuccino makers in Metal or Cream; Cuisinart Ice Cream Makers in assorted colors; USA-made Platinum Professional Bakeware; Schott Zwiesel’s Bar Collection and Sur La Table’s own European collection of bakers, dinnerware and serveware. Sur La Table’s library continues to grow with two new cookbooks—Gifts Cooks Love, Recipes for Giving and Simple Comforts available in September.
Hands-on cooking classes continue to be a customer favorite, Sur La Table’s cooking class program started in 1996. Today it is one of the largest nationwide, avocational cooking class programs in America. Class attendance is up throughout the country and corporate team building sessions continue to gain popularity. Companies such as Yahoo, eBay, Google, Apple, Genentech and HP, along with various financial institutions and universities, are seeking cooking lessons to improve team performance. According to Chay Blancett, Sur La Table’s Palo Alto Culinary Manager, who teaches a significant number of sessions, “Tech employees are usually more comfortable with a keyboard than a knife. At Sur La Table we start each popular team building session assessing each person’s cutlery skills. We’ll cover basic knife skills then move on to other cooking techniques. By the end of the session, not only are they working together effectively, they’re chopping and searing like the pros.” Sur La Table’s cooking class program continues to grow with three additional locations added this year: King of Prussia, PA opened May 2010; Troy, MI opening September 2010; Houston, TX opening November/December 2010. The cooking program will continue to be an integral part of the company’s growth.
Planes, Trains and "Plum" this Holiday Season...
When the chill finally comes, new parents will be clamoring to find healthy, on-the-go food for baby that’s easy for travel and easy to enjoy.
Plum Organics has always innovated with convenience and taste top of mind, and now offers a full solution for Stage 1, 2 and 3 palate development. Known for our leading innovation and culinary-inspired combinations, our new feeding gadget and line of Stage 3 Training Meals™ are now available in portable pouches with unique recipes and whole-food nutrition. All five flavors have hearty recipes of organic protein (vegetarian and meat varieties) and are perfect for Baby’s First Thanksgiving and more!
This year, we hope to make traveling & feeding during the holidays a bit easier with our on-the-go solutions and NEW Plum Organics Dispensing Spoon by Boon for Stage 1 and 2 varieties.
The seasonal holiday menu for 6 months+:
-Organic Apple & Carrot blend
-Organic Pumpkin Banana blend
-Organic Sweet Potato, Corn & Apple blend
*Option to self feed through spouted pouch or attach our NEW Dispensing Spoon by Boon for an easy one-handed feeding in the car, on the plane or at the table!
The seasonal holiday menu for 8 months +:
-NEW Training Meals™ in Organic Harvest Vegetable with Turkey
-Use Pumpkin Banana puree as an egg replacer or added fruit/veggies in holiday muffins for the whole family!
-Turn Apple-Carrot into a creamy soup for your tot!
The full line and dispensing spoons are now available online and in stores nationwide. Whether in the air or at the table, hopefully you’ll find these easy organic options for the lil’ one a good addition to the holiday grocery list.
Plum Organics has always innovated with convenience and taste top of mind, and now offers a full solution for Stage 1, 2 and 3 palate development. Known for our leading innovation and culinary-inspired combinations, our new feeding gadget and line of Stage 3 Training Meals™ are now available in portable pouches with unique recipes and whole-food nutrition. All five flavors have hearty recipes of organic protein (vegetarian and meat varieties) and are perfect for Baby’s First Thanksgiving and more!
This year, we hope to make traveling & feeding during the holidays a bit easier with our on-the-go solutions and NEW Plum Organics Dispensing Spoon by Boon for Stage 1 and 2 varieties.
The seasonal holiday menu for 6 months+:
-Organic Apple & Carrot blend
-Organic Pumpkin Banana blend
-Organic Sweet Potato, Corn & Apple blend
*Option to self feed through spouted pouch or attach our NEW Dispensing Spoon by Boon for an easy one-handed feeding in the car, on the plane or at the table!
The seasonal holiday menu for 8 months +:
-NEW Training Meals™ in Organic Harvest Vegetable with Turkey
-Use Pumpkin Banana puree as an egg replacer or added fruit/veggies in holiday muffins for the whole family!
-Turn Apple-Carrot into a creamy soup for your tot!
The full line and dispensing spoons are now available online and in stores nationwide. Whether in the air or at the table, hopefully you’ll find these easy organic options for the lil’ one a good addition to the holiday grocery list.
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